The Best Gluten Free Vegan Crepes
Hi guys! I hope you’re doing well! Today I’m bringing you these DELICIOUS vegan and gluten free crepes. I recently switched to a gluten free lifestyle a few weeks ago to help my Hashimotos disease (doctors orders) so I’ve been on the hunt to make food that tastes no different than what I’m used to. My husband is vegan so 95% of what I make I want him to be able to eat as well so here you go - an amazing gluten-free and vegan crepe!
The star of the show today is the PB2 Performance - Peanut Protein (Dutch Cocoa) which is packed with 20g of protein per serving! You can easily mix it with milk, add it to your morning smoothie, or put it in your food like I did!
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here and here.
If you’re wondering what the pink drizzle is, it’s just some raspberries mixed with the yogurt. You know, because who doesn’t want a little pink on their food?
The Best Gluten Free Vegan Crepes
Serving: 3-4 people (the batter makes 10, 6” crepes)
INGREDIENTS:
CREPES:
2 Tbsp flaxseed meal and 6 tbsp water. Mix together and set aside for 5 min.
3/4 cup GF oat milk
1/2 cup sparkling water (regular water works, too)
1 cup of “1 to 1” GF baking flour
1/4 tsp salt
3 tablespoons vegan butter
1 1/2 tsp vanilla
2 scoops PB2 Performance - Peanut Protein (Dutch Cocoa)
1 tbsp maple syrup
FILLING:
8oz Vanilla GF vegan yogurt
2-3 cups of berries of your choice
TOPPING:
Berries of your choice
Powdered Sugar for dusting
Instructions:
Make two flaxseed “eggs” by combining flaxseed meal with water. Mix together and set aside for 5 minutes.
Combine all of the crepe ingredients into a blender until smooth. If you have to hand mix, make sure the batter is as smooth as possible.
*Tip: you can make the batter the night before if you want! Store in the fridge and it will be good to go the next morning.Heat a small 6” non-stick pan on medium heat. Spray with oil.
Pour a small amount of crepe batter into pan and immediately start twirling the pan to help spread the batter out as thin as possible. **YOU GOT THIS! Don’t let this part stress you out. It takes practice if you’ve never made crepes before.
After about a minute, use a spatula to lift the edges and carefully flip the crepe. Cook the other side until golden brown. Repeat with the rest of the batter.
Spread the vanilla yogurt on each crepe like sauce on a pizza, add about 4-5 berries in a row, and roll the crepe up.
Top with whatever you want! I used powdered sugar and more berries.
Enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeElizabethG as I post on there almost every day. Bye and see you next time!
PLANT-BASED BREAKFAST, LUNCH, AND DINNER
Hi guys! Today I’m giving you three super easy plant-based recipes. For those of you who don’t know, my husband is vegan and has been for about five or so years, and I’ve been pescatarian for almost a year. We are no strangers to plant-based food, but I totally understand that it can be really intimidating when you’re first starting out. I’ll be honest, some plant-based options are YUCK, but that’s the case with ANY food, right? I mean even the meat-eaters out there can agree that you’ve had an amazing burger and you’ve also had a really terrible one. The good news is, plant-based brands have come a LONG way and some options out there are IDENTICAL to the “real” thing - it’s crazy!
I’m here to tell you about 3 recipes that you’ll love. Full disclosure, this blog post is NOT sponsored, but I did work with Kroger on some Instagram content. So if you’re in the south you can find all of these ingredients there. I genuinely just want these recipes to be easily available to you guys whether you’re dipping your toes into the plant-based world or just doing meatless Fridays because of lent.
PLANT-BASED BERRY SMOOTHIE:
Serving Size: 1 Smoothie
Ingredients:
1 banana
1 cup mixed frozen berries
3/4 cup oat milk
Hand full of spinach
1/2 tbsp cinnamon
2 tbsp PB2
Blend until smooth and serve with a reusable straw. :)
PLANT-BASED DELI SANDWICH
Serving Size: 1 Sandwich
Ingredients:
Whole wheat bread
Simple Truth Plant Based Ham Deli Slices
Field Roast Chao “cheese” slices
Hand full of spinach
Half an avocado
Cucumber slices
Mustard of your choice
Put it together and enjoy! This one is great for the kids lunches or in our case, we always take sandwiches when we go on the boat in the summer time. The deli “meat” and the “cheese” slices are A+ and if you don’t live in the south, I highly recommend anything you see from the brand “Field Roast” because it’s available all over the country.
Plant-Based Alfredo Pasta with Broccoli and Savory Smoky Crunchies
Serving Size: 2
Ingredients:
8 oz of pasta (we used rigatoni)
1 head of Broccoli
1 tbsp or less of Vegetable Oil or Olive Oil
1 cup Coconut
2 tsp Liquid Aminos (Tamari or soy sauce would work as well)
1/2 tsp Liquid Smoke
4 tsp Maple Syrup
Salt and Pepper to taste
Directions:
Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Have large non-stick skillet on stand by.
Cut head of broccoli into bite size pieces. Toss in olive oil (or vegetable oil), salt, and pepper. Place on baking tray and bake for 8-10min or until lightly browned.
While broccoli is cooking, add pasta to the boiling water and cook according to the directions on package. Most likely it will be around 8-10 minutes until al dente. When pasta is finished cooking, reserve 1/2 cup of pasta water and put to the side, drain the remaining pasta water, return pasta back to the large pot and keep off heat.
To make the savory crispy bits, place a large non-stick skillet over low heat. Add coconut flakes, Liquid Aminos, liquid smoke, maple syrup, and a pinch of salt and pepper. Toss consistently until the coconut is evenly coated and the coconut is cooked until slightly browned. This should take 5-7 minutes. Transfer to a plate or bowl when done.
Add the Alfredo sauce and 1/2 cup of pasta water to the cooked pasta. Reduce over low-medium heat.
Divide the saucy pasta into two dishes. Top with broccoli and crunchies. Salt and pepper if needed. Enjoy!
If you guys have any plant-based brands that you love, please drop them in the comments below. I also love the No Evil Pulled Pork, JUST egg, Miyoko’s Mozzarella, Earth Balance butter, Nasoya Kimcbhi, Field Roast Apple Sage Sausages, FIeld Road Choa slices (used in recipe above), and Treeline French-style nut cheese (SO GOOD with crackers) to name a few!
Epic Overnight Oats - Vegan (Blueberry, PB2, cinnamon)
This EPIC overnight oats recipe is perfect for anyone on the go. It’s packed with protein, tastes AMAZING, and is ridiculously easy to make. It’s plant-based for all of my dairy-free, vegetarian, and vegan babes out there! Blueberries, cinnamon, peanut butter - HECK YES!
Hi guys! How are you? I hope you’re having an amazing day wherever you are!
This is my first blog post since being a married woman - woohoo! Will I ever get used to saying “my husband” or my new last name? Only time will tell!
Anyhoo! I am back with a new quick and easy plant-based breakfast recipe. This time I’ve teamed up with PB2 (who are wonderfully sponsoring todays post - you rock!) to use their new Performance Almond Protein Plant Powder. After a bit of testing with various ingredients and amounts of each, I came up with this delicioussss fall inspired overnight oats recipe that you have to try! It’s perfect for anyone on the go and is packed with 17g of protein!
This is now my ideal overnight oats breakfast. If you guys aren’t familiar with overnight oats (don’t worry my husband wasn’t either and thought it was weird that I was making cold oatmeal), but I promise you this is SO GOOD and now he is a believer. It’s a few simple ingredients that you toss into a jar, mix together, put on the lid, and put in the fridge overnight. The next morning you can add some extra milk if you want and you’re ready to go - it’s seriously that easy.
That face below is 100% a reflection of my feelings towards this food.
The Most Epic Overnight Oats:
Serving: 1
Ingredients:
1/2 cup unsweetened vanilla almond milk
1/2 cup old fashioned or “rolled” oats
2 tbsp (or use the container scoop, once and leveled) of PB2 Performance Almond Protein Plant Powder
1 tsp chia seeds
1 tbsp agave
1 pinch of cinnamon
3/4 cup fresh blueberries
Instructions:
In a mason jar or something similar, add almond milk, oats, PB2 Almond Protein Plant Powder, chai seeds, agave, and cinnamon.
Stir these ingredients until they are well combined and then stir in your blueberries.
Place the lid on your jar and pop it into the fridge overnight or for about 6+ hours.
The next morning you can eat exactly as is, or splash a bit of milk for a creamier texture - your choice!
Enjoy!
Nutrition Per One Serving:
Calories: 393 // Fat: 7g // Saturated Fat: 0g // Cholesterol: 0mg // Sodium: 67mg // Potassium: 35mg // Total Carbohydrates: 68g // Dietary Fiber: 8g // Sugar: 28g // Protein: 17g
If you guys make this, PLEASE tag me on IG because that will make my day! Also, if you have any questions or just want to say hey, please use the comments section and I will 100% write back. Also, make sure you follow me on Instagram @MaeElizabethG as I post on there almost every day. Bye and see you next time!
Bonus photo for all of you who love my dogs! Sweetpea says hi!