Leocadia K.

modern art inspired jewelry

dairy free

Creamy Oatmeal

Food & Drink, Living Life CreativelyCait SherrickComment
gluten-free, steel cut oats w/ strawberries, almonds + almond/coconut milk

gluten-free, steel cut oats w/ strawberries, almonds + almond/coconut milk

I eat oatmeal almost every morning.  It’s one of my favorite breakfast options, because it has natural protein and it keeps me full throughout the morning, and I love changing it up with different fruits and spices.  I eat a gluten free, steel cut version -- gluten free for obvious reasons, and steel cut for the texture.  It’s gooey, but there’s still a slight crunch to it and I totally dig it. I always make the actual oats with water and then add some almond/coconut milk right before serving.  I do this for the texture too.  I then add fruit, nuts, cinnamon, ginger or whatever I’m feeling like that morning.  That’s one of the great things about oatmeal.  It really takes on the flavor of whatever you’re mixing with it.

So, a couple of months ago, I finally bought the Deliciously Ella cookbook from my Amazon wishlist. It had been sitting there for a while.  Side note:  Does anyone else do that?  Add things to your Amazon wishlist to remember to buy them and then wait forever to actually buy them?  No?  Just me?  Ok.  I read through it like a normal book, like I always do with new cookbooks and I came across her Creamy Coconut Porridge recipe.  Porridge is the way prettier British way of saying oatmeal, in case you didn’t already know that.

It’s pretty easy to feel like you’ll never eat creamy food again when you don’t eat dairy and are trying a more plant-based diet, so I have to admit, I was a little skeptical.  I tried it anyway, and holy canoli is it freakin’ delicious.  Like way yummy.  You add the banana in with your oats so it cooks down to a sweet sauce that’s all mixed up in there.  You then add some almond butter and coconut oil at the end, and mix that all up in there.  Ooey, gooey, creamy goodness.  Like I said above, I cook my oats with just water, but she suggests throwing some coconut milk in there.  I’m sure that would make it taste even creamier, if that’s even possible.

That one recipe totally hooked me onto her book and the way she cooks.  Plus, it completely revolutionized the way I eat oatmeal.  I’m not even exaggerating.  It’s little things like this that make life feel a little more magical, a little more creative and way more delicious.

Where you can find Deliciously Ella:  Creamy Coconut Porridge // website // cookbook // Instagram

Love, Light & Warm Cups of Chai Tea,

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Gluten-Free, Dairy-Free Broccoli Bread

Food & Drink, Living Life CreativelyCait SherrickComment

Recently, I had a major craving for something gooey and cheesy.  Real cheese does a number on my stomach, so I don’t eat it at all, and I miss it like whoa.

When you have a lot of food intolerances and avoidances, over time, you tend to not care for a lot of the things you used to eat, and you become ok just not eating them.  But, I think there are definitely exceptions, and I love to find creative ways to cook those not-so-digestive-friendly foods.

Broccoli bread was one of our family favorites growing up.  My mom would reserve it for New Year’s Eve, so as much as we loved it, we only got it once a year.  That’s probably what made it even more delicious.  She would also make pepperoni bread, but today is all about the broccoli.

I took her basic recipe, switched out ingredients accordingly, and turned it into something I could eat without an instant stomachache.   And voila!

Gluten-Free, Dairy-Free Broccoli Bread
-Bob’s Red Mill Gluten Free Pizza Crust Mix (or whatever gluten free bread dough you prefer)
-1-2 bags of Go Veggie! Mozzarella Shreds (this one is only lactose free, they also have a full dairy-free version here)
-1 bag of frozen broccoli (you can also use fresh)
-Salt, pepper, preferred seasonings
-Your favorite kind of tomato sauce

1. Preheat oven to 425°

2. Prepare the pizza crust as directed on the bag.  You will divide the dough in 2, so ultimately you’ll end up with 2 loaves.

3. Boil a pot of water, add broccoli and cook for 3 minutes. Drain.

4. On greased parchment paper, using wet fingers, press out one half.  I keep a small bowl of warm water nearby and keep rewetting my fingers as I press it out.  Otherwise, the dough sticks to your fingers like no other.  Repeat for the second half of the dough.

5. Sprinkle cheese on top of each half of the dough.  You can use as much or as little as you’d like.  Leave about a half inch border of dough.

6. Sprinkle the cooked broccoli on top of the cheese.

7. Season to taste with salt, pepper, garlic, or any other kind of spices you’d like.  I just used salt and pepper.  I’ve been keeping things a little plain recently, while I work to heal my belly, but it still tastes scrumptious.

8. With your wet fingers, roll one end of one loaf in and keep rolling/rewetting your fingers until you’ve reached the opposite end, tucking in the cheese and broccoli as you go.  Repeat rolling for the second loaf.

9. Keeping the loaves on the greased parchment paper, place them on a pizza pan or cookie sheet, and bake for 20 minutes.

Let it cool a few minutes. Slice it, dip it, enjoy it.

You can use any combination veggies and/or spices you’d like…the recipe for some delicious cheesy bread is the same! Give it a try, and let me know in the comments below how yours comes out!  

Love, Light & Warm Cups of Chai Tea,

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3 Ingredient Peanut Butter Banana Ice Cream

Living Life Creatively, Food & DrinkCait SherrickComment

Let’s be real.  Ice cream is fucking delicious.  It’s even more delicious when warmer months make cold treats a fun after-dinner outing.

Unfortunately, not all of us can eat it.  I know…saddest story ever…now that fun outing sounds so depressing.  Dairy ice cream is no bueno for my belly (most non-dairy ones mess me up too), and it does a number on my husband’s, so ice cream dates are not on our list of fun things to do.

When I recently discovered this Two-Ingredient Peanut Butter Banana Ice Cream on Pinterest, I was more than a little excited.  The idea that I could eat something that was even ice cream-like and not have it taste weird was a great motivator.   I happily bought my bananas, followed the recipe and then tweaked it a bit. I even added some home-made chocolate sauce.  

It’s.  Fucking.  Delicious.  Every time I take a bite, I quietly think to myself: “I can’t believe this is just peanut butter and banana!”  Just thinking about eating that ice cream has me thinking: “I can’t believe this is just peanut butter and banana!”

I love it so much, I want to make everyone try it. I’ve shared my tweaked version of the recipe below.  It’s so easy and so tasty.  You’ll be buying bananas every time you go to the store.  

Peanut Butter Banana Ice Cream
-3 bananas
-2 tablespoons peanut butter
-¼ cup non-dairy milk (I use 8th Continent Soy Milk)

1.       Peel bananas and cut into ½ inch chunks. Freeze for 2-3 hours.
2.      Place the bananas into a high-powered blender or food processor and puree until your bananas are crumbled.  Add the milk, puree to combine.  Add the peanut butter, puree to combine. (Use whatever setting works best for you on your blender.)
3.      Serve immediately for soft-serve ice cream. Freeze, and eat later for a harder ice cream.

Non-Dairy Chocolate Hard-Shell
-2 teaspoons non-dairy chocolate chips (I use Enjoy Life’s Semi-Sweet Mini Chips)
-½ teaspoon coconut oil

Put both ingredients into a microwave-safe bowl and microwave in 30 second increments, stirring in between.  Continue to repeat until it’s liquidy and smooth.  Pour over your ice cream.  Because coconut oil naturally hardens when it’s cold, your sauce will harden up rather quickly.

And that’s it. 

Have you seen this recipe before?  Just trying it now? Let me know in the comments below how yours comes out!  

Love, Light & Warm Cups of Chai Tea,

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