GF, Dairy Free Summer Vegetable and Sausage Dinner Recipe

I have always loved cooking and have been told by many people that I am pretty good at it. Until we were hit with an insane amount of dietary restriction.  A few of my kiddos have had some allergies over the years and I have adapted slowly. Most recently due to some complications after my last birth my immune system has been struggling and now I have some issues with food. Currently these are the foods that someone in our house cannot eat: beef, egg whites, almonds, gluten, dairy. Do you have any idea how hard it is to make meals with all of this restrictions? Close to impossible! Cooking moved from my most favorite daily chore to my most dreaded.  I have had to reorganize how I make all my meals on top of everything else I have going on. However, I have found keeping it simple with just fresh veggies and a protein has made it much more bearable.

The past few weeks have been crazy as I am gearing up for the school year so I am trying to keep my time making dinner to 20 minutes or less. Last night I made the most delicious dinner that was cheap and delicious. I shared some videos of the process on Facebook and Instagram and had several requests for this quick and yummy recipe. It is gluten free, dairy free, and egg free.

Easy Summer Vegetable and Sausage Dinner

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Ingredients

  • Prepared brown rice
  • 1 tablespoon coconut oil
  • 2 cloves of garlic
  • Various Veggies from your summer garden (I used zucchini, squash, bell peppers, and onions)
  • GF sausage of your choosing, cooked
  • 1 teaspoon of sea salt, oregano, and cumin
  • heaping 1/4 teaspoon of black pepper
  • Hot sauce (optional)

Method

  1. Prepare brown rice as desired
  2. Warm up the oil in a large skillet and add the garlic. Saute until fragrant but not brown and ad veggies
  3. Saute veggies for 5-7 minutes until slightly tender, but not mushy
  4. Add in sausage and seasoning, mix, and cook until sausage is hot and flavors have blended nicely
  5. Serve on top of brown rice with hot sauce on top if desired

My Thoughts

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This was my cutting board full of veggies before I put them in the skillet. Insanity! I am afraid for the teen years.

I will say that I feed a small army of boys every single day that can eat me under the table even though they are all under the age of 10. So the amount of food I prepare is massive. The great thing about this meal is that it is easy to adjust the portion sizes. If you are preparing for 4 normal eaters or less I would decrease the seasonings by half. I am not kidding.

Also I have been coveting this beauty for quite some time now:

If you are blessed with one of these beauties you have to use it for this recipe and send me a picture. It would make this so much more fun and tasty! 

Chocolate Banana Peanut Butter Frosty

This dessert is amazing and completely guilt free! No sugar or sugar substitute is needed, just some bananas. Super easy last minute dessert sure to please any crowd.

Chocolate Banana Peanut Butter Frosty

Serves 2-3

We double this recipe for our family for our family of 5

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Ingredients

2 frozen, peeled, ripe bananas
1 teaspoon vanilla extract
1 can full fat coconut milk
3 tablespoons unsweetened cocoa powder
1 tablespoon peanut butter (or other nut butter)
1/4-1/2 cup unsweetened milk (see note below)

Directions

Place all ingredients except the 1/4-1/2 cup milk into a blender or food processor and blend until smooth. Add extra milk only if needed to blend together. Serve immediately.

Substitutions and Suggestions

The full fat coconut milk makes the milkshake thick and creamy. If you do not have it on hand any milk will work, but you may need to add in a few ice cubes to thicken it up. It also won’t be as creamy, but will still be delicious.

You may or may not need the additional milk. If you have a Vitamix (excuse me a moment while I handle my jealousy) you will not need the additional milk and your frosty will come out the perfect consistency. Without a Vitamix you will more than likely need the extra milk and will find the texture slightly more runny, but again still amazingly delicious.

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As you can see it is bowl-licking good! And yes I live in a house full of boys so shirts at the dinner table, especially in the summer, are often optional. A mom’s got to pick her battles.

Organic Dairy Free, Gluten Free, Sugar Free Yummy Quinoa Breakfast

Whew, that is quite a title for a recipe! But I promise this recipe will live up to your expectations. I don’t know why I have never tried quinoa for breakfast, because clearly I have been missing out. I usually make mine with fresh herbs and garlic and serve it for dinner. I kept seeing all these recipes for breakfast online, but all of them had some ingredient I am currently avoiding. So I decided to give one a try on my own and it was a total home run. I posted a quick picture on my Facebook page last week and several people have already made it and are raving. This recipe is also completely adjustable to meet any diet. I’ll share some ideas below the recipe. Enjoy!

Emily’s Organic, Dairy Free, Gluten Free, Sugar Free Yummy Quinoa Breakfast

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Ingredients

1 cup unsweetened almond milk
1 tsp cinnamon
1 teaspoon vanilla extract
2 teaspoons orange zest
4 teaspoons (2 packets) organic stevia
1/2 cup uncooked quinoa
1/4 cup fresh blueberries
2 teaspoons maple syrup (optional)

Directions

Rinse quinoa until water is clear. Combine first six ingredients in a small saucepan. Lightly boil until liquid is absorbed and quinoa is tender. Serve immediately in a bowl, top with blueberries and optional extra cinnamon and drizzle of maple syrup.

Modification Ideas

  • Sweetener- feel free to use any sweetener of choice (just promise me you won’t use splenda or other chemically manufactured sweetener, ok?). Honey would probably be amazing and my choice, but I currently on an extremely low sugar diet with berries being the only source of sugar I can have, so this version of the recipe works perfect for me.
  • Milk – Any milk would be fine here: coconut, soy, cow milk, etc.
  • Orange Zest- this really makes the recipe, but I have also done it with lemon zest now and both are equally amazing
  • Berries- Any berries will work. I have now made this with every kind of berry and they are all yummy

Let me know what you think and of any modifications you make that I need to repeat. Quinoa is now my new favorite breakfast.