everything bagel pigs in blanket

 

remember pigs in blankets?! i was obsessed with making these as a kid & realistically still am. when bob's red mill announced they were launching a new grain-free flatbread mix, i knew this would be the perfect opportunity to make a gluten-free version of a classic childhood favourite.

of course the flatbread mix can be made simply into a flatbread or pizza, but i wanted to transform it into something else entirely! with valentine's falling on a weekend & everyone cozied (ok stuck) at home, this is the perfect semi-homemade recipe to make with the whole family. i sprinkled it with my favourite everything bagel mix & included a little smoked cheddar into the dough because.. smoked cheddar.

happy valentine's & to my fellow canadian's, happy long weekend!

xo

ingredients

  • 1 200g bag bob's red mill grain free flatbread mix
  • 1/2 cup grated smoked cheddar cheese, plus more for topping
  • 1 pinch salt
  • 1 large egg
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons water
  • 8 all beef hot dogs, halved
  • egg wash, for brushing
  • everything bagel seasoning, for topping
  • ketchup or dijon mustard, for serving

directions

  • in a large mixing bowl add the flatbread mix, cheese, salt, egg, oil & water. whisk until dough comes together. shape in a ball & refrigerate for 30 minutes.
  • preheat oven to 400(f) degrees. line a baking sheet with parchment paper.
  • divide dough into 8 equal portions & roll out on a lightly floured surface to (roughly) an 8-inch strip. carefully spiral the dough around the hot dog & transfer to prepared baking sheet.
  • repeat with remaining dough. brush with egg wash followed by additional cheese & a sprinkle of everything bagel seasoning.
  • bake until golden brown, about 15 minutes. serve with ketchup for dipping!

baked polenta fries

 

i am sure you are familiar with polenta, but have you ever had polenta fries? this version is vegan & reminds me of a dairy free twist on mozzarella sticks! i am serving it with pomi usa's marinara sauce for dipping & included a touch of nutritional yeast which brings a cheesey flavour. pomi's sauce is slow-cooked with 100% italian tomatoes, garlic & basil. it is so fresh & truly taste homemade.

with superbowl just around the corner, these would make as a killer game day snack or appetizer as well. be sure to let the polenta chill fully before slicing (this can be prepared up to a day in advance) & use a sharp knife to ensure clean cuts. for best results, serve fresh from the oven!

ingredients

  • 2 cups unsweeted soy milk
  • 2 1/2 cups low sodium vegetable stock
  • 2 cups polenta
  • 2 tablespoons vegan butter
  • 1 clove of garlic, grated
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried oregano
  • salt & pepper, to taste
  • olive oil, for brushing
  • pomi usa's marinara sauce, for serving
  • chopped parsely, for serving

directions

  • grease & line a 9 by 12-inch baking dish with parchment paper. set aside until ready to use.
  • in a saucepot over medium heat add the soy milk & vegetable stock. bring to a gentle simmer & immediately reduce heat to low.
  • add the polenta & continue whisking until thickened, about 5 minutes.
  • remove from heat. stir in the butter, garlic, nutritional yeast, oregano, salt & pepper.
  • transfer to prepared baking dish & smooth to flatten. cover with plastic wrap & refrigerate until firm, about 2 hours.
  • once ready to bake, preheat the oven to 425(f) degrees.
  • remove polenta from the baking dish & sliced into desired size fries. transfer to a lined baking sheet & brush with oil.
  • bake for 25 minutes, carefully rotating the fries halfway through.
  • transfer to a serving dish. season with additional salt & pepper, garnish with parsely & serve with pomi's marinara sauce for dipping!

citrus, beet + ginger smoothie

 

ok, but i couldn't not start the new year off with something a little healthy (especially after the endless holiday cookies + chocolates) & this smoothie will do the trick! it includes cold busting ingredients like citrus & ginger, plus it is loaded with protein as it includes bob's red mill's new almond protein powder.

the protein powder is gluten free & made with one ingredient.. almonds! it is perfect for smoothies, but can also be added to sauces & baked goods. the beets give this smoothie the most beautiful pink hue. for extra creaminess i used kefir, but if looking for a vegan option try coconut kefir or coconut milk!

cheers to a safe & healthy 20201 :)

ingredients

  • 1/3 cup bob's red mill amond protein powder
  • 1 small beet, peeled & halved
  • 1/2 cup frozen banana slices
  • 1 teaspoon grated ginger
  • 2 tablespoons pure maple syrup
  • 1/2 cup plain kefir
  • 1 cup orange juice
  • hemp hearts, to garnish

directions

  • place all ingredients in a blender or food processor. puree until smooth. if smoothie appears thick, add a splash of orange juice.
  • transfer to glass. garnish with hemp hearts & a drizzle of kefir.