The EASIEST Gluten Free Cinnamon Rolls!

My loves!! It’s the BEST time of the year!!

And with Christmas comes lots of holiday festivities and chances to feed the ones you love. However- I get it- most holiday parties don’t offer a ton of options on the alternative eating front!

Don’t worry though, ’cause we GOT you! Check out this week’s gluten and dairy free cinnamon roll, using the ahhhmazing (and my fave) Simple Mills bread dough mix to make things EVEN easier! These truly are the easiest gluten free cinnamon rolls I’ve ever developed, and it is seriously hard to eat just one. Merry Christmas!!

Gluten Free Cinnamon Rolls

The Easiest Gluten Free Cinnamon Rolls (dairy-free too!)

What You Will Need:

Sweet dough:

  • 2 eggs
  • 2 tablespoons melted coconut oil
  • 1/2 cup filtered water
  • 1/4 cup apple cider vinegar
  • 1 box Simple Mills bread mix
  • 1/2 teaspoon powdered stevia

For the filling:

  • 1/4 cup packed dark brown sugar
  • 2 tablespoons powdered stevia
  • 2 tablespoons cinnamon
  • 1 tablespoon melted coconut oil
  • 1 /4 teaspoon salt

Lower-Sugar Glaze:

  • 1/4 cup powdered sugar
  • 1 teaspoon stevia
  • 1 tablespoon unsweetened coconut milk
  • 1/2 teaspoon rum extract

What You Will Do:

  1. Preheat oven to 350 degrees; grease a 12-count muffin tin.
  2. Make filling: in a large bowl, whisk together all ingredients together until combined.
  3. Make rolls!  In a large bowl, whisk the wet ingredients together; once combined, add in bread mix and 1/2 teaspoon stevia until combined.
  4. Gently fold in cinnamon sugar mixture. Don’t over mix- the aim is to have swirls of cinnamon in every bite.
  5. Scoop batter by about 2 tablespoons into each muffin tin. Once all are filled, just eye ball it to make sure they all look evenly filled. Add any extra dough you have to fill them up!
  6. Bake for 25 minutes. While baking, make the glaze!
  7. Whisk all glaze ingredients together until it is mostly clump-free and clear.
  8. Remove the rolls from the oven; if you want the rolls more brown on top, heat oven to broil and pop them back in the oven until the desired color is reached.
  9. Drizzle warm rolls with the glaze! Let the rolls cool for a few minutes, then promptly remove to cool completely on a cooling rack.
  10. Plate ’em up and ENJOY!!!

Luv Cooks Holiday Foodie Gift Guide!

 

Lovveiiiiessss!! It’s that time of year, my FAVORITE time of year, Christmas!!!

And in honor of Christmas, here’s my newest holiday foodie gift guide, up on the Luv Cooks channel! So get out there and buy something nice for you and the ones you love (that luvvv to eat) this season. Just like Uncle Eddy in Christmas Vacation says- “Something real niiiice.”

Do It for the Gram + Paleo Graham Crackers

YOU GUYS!! This is the SWEETEST week ever!!

I am CELEBRATING the launch of the new show I’m hosting, “Do It for the Gram.” If you’ve ever wondered how on earth people’s food photos look so flipping tasty and ahhhmazing on Instagram, then THIS is the show for you:

https://youtu.be/xRDMeATtIvA

SUBSCRIBE and check out all of the fun future episodes we have in store for you (**hint hint Christmas is gonna be FUN***)

AND we have a fantastic Paleo graham cracker, up on the Luv Cooks YouTube channel, in honor of the show’s launch, ready for you!!

I hope you have the happiest first week of December and stay tuned for more FAB holiday content coming your way this month my lovelies!

Super Crispy Vegan Smashed Sweet Potatoes!

 

Thanksgiving-2018-01

CRISPY sweet potato edges!!!!

Y’all- who loves a caramelized, crispy potato? (Fervent hand raise!) Delectable, super crispy vegan smashed sweet potatoes are headed your way! These are PERFECT for your vegan, Paleo or plant-based holiday table!! They take like 30 minutes to bake and they are worth every single second. Check out the full YouTube video below:

This recipe is so simple and anyone will consider you the MVP guest at their Thanksgiving table with these bad boys! Happy Thanksgiving my peeps!

flair Espresso Paleo Chocolate Chip Cookies

Flair Espresso Cookies!

It’s COOKIE time!!

For those of you new to Luv Cooks, there are three foods I will almost always choose. Peanut butter, coffee and COOKIES. This week’s recipe combines two of my faves in a Paleo chocolate chip cookie full of caffeinated goodness! Welcome to the flair espresso paleo chocolate chip cookie!

 

flair Espresso Paleo Chocolate Chip Cookies (HUGE shoutout to Fooduzzi for her inspiration for this recipe!)

What You Will Need: 

  • 1.5 cups almond flour
  • 3 tablespoons coconut flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil
  • 1 shot flair espresso (or about 35 grams strong coffee) made in a flair espresso maker
  • 1/4 cup maple syrup
  • 2.5 ounces chopped Paleo chocolate or dairy-free chocolate of your choice

What You Will Do:

  1. Whisk flours, baking soda and salt together until evenly combined.
  2. Whisk coconut oil, fresh shot espresso (or strong coffee) and maple syrup until somewhat combined (the oil will separate a bit).
  3. Pour wet ingredients into dry, stirring with a rubber spatula until combined.
  4. Add chocolate to wet dough and stir until combined.
  5. Roll dough, a generous tablespoon at a time, out into small balls.
  6. Place on a parchment-lined baking sheet; use hands to lightly flatten each dough ball.
  7. Preheat oven to 350.
  8. Put dough into freezer to set for 15 minutes. Remove from freezer to oven to bake for 12 minutes.
  9. Move to rack to cool for about 5 minutes, and enjoy!

 

 

EASY Vegan Iced Mocha with Flair Espresso!

flair espresso iced vegan mocha

Why, hello there lovelies! It’s a new month, a fresh start- and this month we are getting things jump-started with COFFEE!!

One of my favorite food groups, coffee (and chocolate, let’s be real) is one of my favorite ways to start a day. So this month I wanted to share with you my favorite GEAR to make the BEST coffee:

And one of my favorite, at home recipes for a dairy-free, lower sugar vegan iced mocha that only requires TWO ingredients (three if you count the nut creamer!)

Enjoy my loves! And if you haven’t subscribed to the Luv Cooks YouTube channel yet, I would LOVE to have you as part of our happy community! Just click here to subscribe.

LOVE Y’ALL!

Healthy Baked Sweet Potato BBQ Chicken Skins!

Sweet Potato Skins

Y’all!! Football season is HEERREE!!

And I think that deserves an excuse to eat BBQ chicken and/or potato skins at any point during any game.

So this week we are celebrating the launch of the season (Roooolll Tide!) and the launch of an exciting fall with our easy, delicious, healthy baked sweet potato BBQ chicken skins!

Check out this week’s LC video for the full recipe. *Hint- take those leftovers and make it work!!

 

Cauliflower Rice BBQ Chicken Burrito Bowl

 

Cauliflower Rice Burrito BowlLoves! Have you tried cauliflower rice yet? Do you know how to make it? Check out this week’s Luv Cooks YouTube video for ALL the cauliflower rice how-to’s!

Cauliflower rice is currently ALL the rage on the internet, so I decided to give it a go for myself. And you know what? I’m loving it.

In fact, so does my nutritionist friend Suzanne Pirkle. She developed this week’s easy breezy cauliflower rice BBQ chicken burrito bowl and I couldn’t be more stoked about it! It’s creamy but dairy-free, and full of fiber and protein all the good-for-you veggies. PLUS it builds on all of the other things you can make ahead of time, like our 2-ingredient slow cooker BBQ chicken AND easy blender BBQ sauce.

The other thing I LOVE about cauliflower rice is that it carries the flavors of other dishes. It’s a perfect, low-carb and keto-friendly option to highlight not only our delicious BBQ chicken, but you can throw it into so many other dishes as a rice replacement.

Let’s get this burrito bowl gooooingggg!!!

Cauliflower Rice BBQ Chicken Burrito Bowl

What You Will Need:

  • Cauliflower Rice (**steps to make this in our Luv Cooks YouTube video above**)
  • Shredded BBQ Chicken (click HERE for the recipe)
  • Frozen Corn (**thawed; extra credit for sautéing it in a cast iron skillet beforehand for nice char!)
  • Black Beans
  • Diced Red Onion
  • Sliced Zucchini
  • Diced Tomato
  • Diced Avocado
  • Shredded lettuce
  • Hot sauce or BBQ sauce, for topping

What You Will Do:

  1. Start your bowl off with cauliflower rice. Then top to your hearts content with BBQ chicken, corn, black beans, red onion, etc.
  2. Top with your favorite hot sauce and ENJOY!

 

Gluten Free Sweet Potato BBQ Chicken Nachos

Y’all- who says nachos can’t be good for you?!

In my opinion, they are the PERFECT vehicle to get more veggies into your life. I mean- what child doesn’t get pumped when you say the word “NACHOS?”

So wether you are feeding your fam, your crew, your partner or yourself- this recipe is a WINNER winner chicken dinner. My ahhmazing friend and nutritionist Suzanne Pirkle developed this recipe for us, and not only is she an expert in feeding her family, she is SO great at finding easy, healthy and simple ways to make food your friend.

The beautiful Suzanne Pirkle! Check out her site for more info and recipes!
The beautiful Suzanne Pirkle! Check out her site for more info and recipes!

And this week we are capitalizing on the past few weeks of Luv Cooks barbecue recipes. From this super easy and vegan blender BBQ sauce to our TWO ingredient slow cooker BBQ chicken now it’s time for the fun stuff because for the rest of August I will be showing you ALL the ways you can turn these recipes into super fun meal options, from nachos to gluten free wraps, to cauliflower rice burrito bowls!

So get pumped, throw on that slow cooker and cook up some BBQ chicken, then layer it on gluten free sweet potato chips (I love this brand) and you are ready to get that nacho goodness going!

Sweet Potato BBQ Chicken Nachos

Gluten Free Sweet Potato BBQ Chicken Nachos (recipe by the lovely nutritionist Suzanne Pirkle for us!)

What You Will Need:

  • Gluten free sweet potato chips (I like the Food Should Taste Good or Jackson’s brand)
  • Shredded Cheddar Cheese, Raw Cheddar Cheese or Goat’s Milk Cheddar Cheese
  • Shredded BBQ Chicken
  • Homemade BBQ sauce 
  • Cilantro
  • Chopped Cherry Tomato
  • Diced Red Onion
  • Any other favorite toppings like diced avocado, chopped olives, hot sauce, etc.

What You Will Do:

  1. Preheat oven to broil.
  2. Line a baking sheet with parchment paper. Distribute sweet potato chips evenly on parchment paper.
  3. Top with chicken, BBQ sauce, and cheeses of your choice.
  4. Put chips in the oven to melt cheese; about 2 minutes!
  5. Top with whatever yummy veggies you like! For this recipe I used cilantro, tomato, and red onion. Top with more crumbled goat cheese and BBQ sauce and enjoy!

 

 

 

 

 

Easy Slow Cooker BBQ Chicken

Friends!

I hope that you have had the easiest, sweetest time getting back into the swing of things so far this August. Whether it was with your little ones, your work, coming back from vacation- I know sometimes that transition back into scheduled life can be tough!

So to make this process easier on all of us, I am partnering this month with the ahhhmazing nutritionist, Suzanne Pirkle, to dream up some easy, breezy back-to-school goodies we can make quickly, easily, and with healthy ingredients that are probably going to make you feel like a million bucks! Hellloooo super women!

Slow cooker BBQ chicken

Last week’s easy blender BBQ sauce is so tasty and was such a hit that we are going for round two with this dynamite slow cooker chicken! This easy slow cooker BBQ chicken requires only TWO ingredients- SAUCE + THIGHS.  Plus, if you can’t make the homemade version, Suzanne lists her favorite sauces to buy at the store!  Happy back-in-the-swing my friends!

Suzanne’s favorite store-bought BBQ sauces:

Stubb’s Original BBQ sauce

Tessamae’s organic BBQ sauce

Schultz’s hot cooking sauce

Trader Joe’s 

Annie’s organic BBQ sauce

Slow cooker BBQ chicken

Easy Slow Cooker BBQ Chicken

What You Will Need:

  • 2 pounds boneless skinless organic chicken thighs
  • 10 ounces BBQ sauce (check out our LC version!)

What You Will Do:

  1. Put chicken thighs and barbecue sauce in the slow cooker. Turn thighs to cover with sauce.
  2. Cook on low for four hours or high for two.
  3. Remove thighs, shred chicken and ENJOY!