Gluten and Dairy-Free Pancakes - Spice and Dice

Living with two roommates, we almost always have a crowd over on the weekends. Breakfasts are problematic. If we’re not making eggs, we’re making pancakes – from a box.

Gluten and Dairy-Free Pancakes - Spice and Dice

I made it my weekend goal to create a from-scratch pancake recipe that would be filling, delicious and also guilt-free. So I ground up some nuts, threw in some oats (I had plenty left over from the nut bars) and gave it a whirl.

Gluten and Dairy-Free Pancakes - Spice and Dice

This recipe makes the most perfectly round pancakes and they’re really tasty! I recommend using a high-power blender or food processor for creating the flour – that way you truly are getting a fine powder. (These also take longer to cook than normal pancakes, but won’t burn as fast either.)

Gluten and Dairy-Free Pancakes - Spice and Dice

Gluten and Dairy-Free Pancakes - Spice and Dice

Gluten and Dairy Free Pancakes

yields: 7-8 medium pancakes

Ingredients:

  • 1 cup gluten-free oats
  • 1/4 cup hazelnuts
  • 1/4 cup almonds
  • 1 banana
  • 1 Tbsp. ground flaxseed
  • 1 cup almond milk
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • coconut oil or cooking spray

Instructions:

  1. In a food processor grind the oats, hazelnuts and almonds until they form into a fine powder.
  2. Add banana, ground flaxseed, almond milk, vanilla extract, salt, cinnamon and nutmeg. Grind the mixture until it becomes a batter.
  3. Warm a pan on medium heat. Coat the pan with coconut oil or cooking spray.
  4. Measure about 1/4 of a cup into the warm pan. It takes about 5 minutes to cook each side.

no-bake nut bars

03 14 2014.

No-Bake Nut Bars - Spice and Dice

I bring a granola bar every day to work for a 3:00 pick-me-up – but I ran out last night and didn’t realize it until I got home from work. In an attempt to avoid the grocery store, I decided to work with what I had around the apartment. I had a ton of nuts that were leftover from other recipes and I always have oats so I decided to make nut granola bars.

No-Bake Nut Bars - Spice and Dice

Having made date balls and homemade granola before, this recipe is modeled closely after both but adjusted so that you don’t have to bake them (!!).

These are so easy. They take about 15 minutes to put together.

They are jam-packed with flavor, a little bit of sweet and a little bit of salt. I was pleasantly surprised that they came out moist and chewy. So if you’re into granola bars with tons of flavor and a healthy heaping of nuts, this recipe is for you.

No-Bake Nut Bars - Spice and Dice

No-Bake Nut Bars

yields: 12-15 bars

Ingredients:

  • 1 cup oats + 1/2 cup oats, divided
  • 1/4 cup ground flaxseed
  • 1/3 cup mini chocolate chips
  • 1/4 cup sunflower seeds
  • 1/3 cup pepitas
  • 1/4 cup pistachios, chopped
  • 1/3 cup craisins/dried cranberries
  • 1/3 cup shredded coconut
  • 1 tsp cinnamon
  • 2/3 cup almond butter
  • 1/4 cup honey
  • 1/2 Tbsp vanilla extract
  • 1/3 cup coconut oil, melted

Instructions:

  1. Line a small baking pan with aluminum foil or parchment paper.
  2. Using a food processor (or blender!) grind 1/2 cup of oats until fine and powdery.
  3. In a large bowl, mix the first nine ingredients (through cinnamon).
  4. In a smaller bowl, mix the remaining ingredients.
  5. Combine the wet and dry ingredients and mix well.
  6. Pour the mixture into your baking pan and refrigerate overnight or until hardened.
  7. Slice and enjoy!

Paste-Free Vegetable Lasagna - Spice and Dice

I’m a sucker for pasta. Any and all pasta. Ravioli for lunch. Spaghetti for dinner. Unfortunately, there is such a thing as too much, so I decided that I would get ambitious and replace pasta with another ingredient.

A noodle-free lasagna is the perfect compromise. (Compromise being a very positive word here!) Here you have a dinner that is as familiar as pasta, yet doesn’t contain any at all!

Paste-Free Vegetable Lasagna - Spice and Dice

This is the first time I made this dish and I just kind of went with whatever ingredients I felt would best suit it. It came out tasting a lot like a traditional lasagna, just lightened up. This was so delicious, I ate about a third of it myself!

(I’m going to be honest, this dish does not look very appetizing, but I promise you it is!)

Paste-Free Vegetable Lasagna - Spice and Dice

Paste-Free Vegetable Lasagna - Spice and Dice

Pasta-Free Vegetable Lasagna

yields: 9 slices

Ingredients:

  • 1 jar pasta sauce
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 2 Tbsp coconut oil
  • 1 tsp red pepper flakes (optional)
  • 1 tsp salt
  • 1 egg
  • 16oz ricotta cheese
  • 1/2 Tbsp. basil
  • 1/2 Tbsp. oregano
  • 1 tsp pepper
  • 1 zucchini
  • 1 yellow squash
  • 2 large carrots
  • 2 cups spinach
  • 1 cup shredded parmesan

Instructions:

  1. Preheat the oven to 400 degrees.
  2. In a skillet, sauté the onions and garlic until they soften, about 5 minutes. Add in the pasta sauce, mushrooms and red pepper flakes. Bring the sauce to a boil then remove from heat.
  3. Slice the zucchini, squash and carrots into thin strips using a vegetable peeler or a mandolin.
  4. In a separate bowl, mix the ricotta, basil, oregano, pepper and egg thoroughly.
  5. In a rectangular dish, pour about a third of the sauce into the bottom. Spread evenly. Place down a layer of the zucchini, squash and then carrots. Cover with half of the ricotta mixture. Pour another third of the sauce onto the ricotta. Place down the remaining vegetables. Pour the rest of the ricotta down, followed by the rest of the tomato sauce. Cover the dish with the spinach. Sprinkle the parmesan cheese on top.
  6. Bake the lasagna for 40 minutes or until the cheese becomes golden brown.
  7. Remove from oven and let sit for 10-15 minutes, or until cool enough to eat.

Extra details:
This recipe clocks in at just under 250 calories a serving.

Lemon Poppyseed Muffins - Spice & Dice

Let me start by saying that this is not my recipe. I made these last night and they were so delicious (and easy) that I had to share. This recipe belongs to the wonderful Shannon over at Rumbly in my Tummy.

Lemon Poppyseed Muffins - Spice & Dice

Lemon Poppyseed Muffins - Spice & Dice

If these muffins look delicious to you, hop on over there and grab the recipe! You won’t regret it. They’re perfectly sweet with some satisfying sour.

Take-To-Work Breakfast Smoothie - Spice & Dice

I always wait until I’m at work to eat breakfast. My mornings tend to be hectic and I prefer to eat in the relaxed environment of my workplace. I’ve packed everything from cereal and parfaits to oatmeal for work. This week I decided to try something different – travel-safe smoothies.

Take-To-Work Breakfast Smoothie - Spice & Dice

These are extremely easy to do and you can prepare them the night before! Just get all of your ingredients together, put them in a bowl, cover, and let sit overnight in the refrigerator. You can blend the ingredients the night before and store them in a mason jar in the fridge – but I prefer the fresher taste you get from blending it in the morning. The yogurt and almond milk tend to separate if they sit together for hours, too.

Take-To-Work Breakfast Smoothie - Spice & Dice

Take-To-Work Breakfast Smoothie - Spice & Dice

Take-To-Work Breakfast Smoothie (Strawberry Banana)

yields: 1 smoothie (2 cups)

Ingredients:

  • 2 tsp & 1 tsp chia seeds, divided
  • 1 large banana, sliced
  • 4 strawberries, sliced
  • 1 cup unsweetened vanilla almond milk
  • 1/4 cup vanilla greek yogurt
  • a handful of spinach
  • 1/2 tsp cinnamon
  • ice, crushed (optional)

Instructions:

  1. In a blender, mix 2 tsp chia seeds with the banana, strawberries, almond milk, greek yogurt and spinach. Stir to combine any spinach that may have stuck to the side.
  2. Add the cinnamon and crushed ice. Blend again just until the ice and cinnamon are combined.
  3. Pour the smoothie into a mason jar, top with remaining 1 tsp chia seeds and bring to work! (Or you can just drink it right then!)

*You can try this smoothie with other fruity flavors too! Other great combinations:
Strawberry & Kiwi
Peanut Butter & Banana
Mango & Pineapple

Vegetable Quinoa Salad - Spice & Dice

I love quinoa. It’s a relatively new addition to my diet but I’ve grown fond of its texture and taste as well as its versatility. I’ve eaten it in breakfasts, snacks, disguised as other foods, and in salads.

Vegetable Quinoa Salad - Spice & Dice

Vegetable Quinoa Salad - Spice & Dice

This salad is perfect for works lunches. It keeps for a while in the fridge, it’s fresh and filling. I take pride in my work lunches. I’m on a strict budget and have packed a work lunch every single day since September. That’s five months that I haven’t spent a dime during a lunch break. It’s a habit that’s grown on me and now I aim to keep it going.

Vegetable Quinoa Salad - Spice & Dice

Behold. My smorgasbord of a salad: Vegetable Quinoa Salad.

This recipe makes a lot. It lasts me an entire week, sometimes longer. It’s also the perfect amount for a party dish.

Vegetable Quinoa Salad

yields: 8-10 cups

Ingredients:

  • 1 cup uncooked quinoa
  • 1 cup feta cheese (crumbled)
  • 1 cup grape tomatoes (halved)
  • 1 1/2 cup frozen edamame (thawed/microwaved)
  • 1/2 orange pepper (diced)
  • 1/2 yellow pepper (diced)
  • 2 cloves garlic (minced)
  • 1/2 red onion (diced)
  • 1 can (15 oz) black beans (washed)
  • 1 cup mushrooms
  • 1/4 cup cilantro
  • 1/4 Tbsp. sea salt
  • 1/2 Tbsp. pepper
  • 6 Tbsp. red wine vinegar
  • 3 Tbsp. olive oil
  • 1 Tbsp. lemon juice

Instructions:

  1. In a saucepan, bring quinoa and 2 cups of water to a boil. Cover and simmer for 15 minutes.
  2. In a large bowl, combine first 13 ingredients (through pepper). In a smaller bowl, combine the vinegar, olive oil and lemon juice. Stir the mixture into the larger bowl. Mix well. For best taste, refrigerate for an hour to allow the mixture to absorb into the vegetables.