Gluten & Dairy Free Meal Inspo Newsletter Week 11-14-2024

Dinner ideas and rice pudding recipe

Nov 15, 2024

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Happy Thursday! I hope you’re all doing amazing. Is it chilly where you are? Here in California, it’s starting to get windy, and we even had a mini-storm recently, something I’ve never seen before. I was out of town, but my family told me it was pretty intense. Now that it’s cooling down, I hope you’re all bundling up and staying warm.

I love this time of year, and it’s also the perfect season to focus on supporting your immune system. Make sure you’re incorporating immune-boosting foods like garlic, raw honey (if you can have it), and other natural remedies. Staying healthy is so important!

I’m excited to share some new recipes with you. As I’ve mentioned before, I specialize in refined sugar-free recipes, but I know some of you can’t have options like maple syrup, honey, or coconut sugar due to allergies. Moving forward, I’ll be creating two versions of many recipes. For those who can’t do the alternatives, I’ll include good-quality raw sugar cane as an option. My goal is to make these recipes as accessible as possible for everyone.

I’m also focusing on budget-friendly meals because I know how challenging the economy is right now. Eating healthy doesn’t have to break the bank, and I’m here to help you make nourishing meals without overspending.

Starting in January, there will be some exciting changes that I can’t wait to share. In the meantime, if I post a refined sugar-free recipe, just know you can always substitute a sweetener of your choice. I’ll make sure to note those options for you.

Recently, I made a delicious rice pudding that I can’t wait to share with you, along with my festive recipes. I hope you enjoy them and are as excited as I am about what’s coming next. Stay tuned, and take care! love Crystal

Refined Sugar-Free, Gluten-Free, & Dairy-Free Arroz Con Leche

A Comforting Twist on a Classic

Arroz con leche is a beloved dessert, but this version is made without refined sugar, gluten, or dairy, perfect for those with dietary preferences or sensitivities. It’s creamy, indulgent, and naturally sweetened for a guilt-free treat.

Ingredients:

• 2 cups water

• 1 cinnamon stick

• Pinch of salt

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg (optional) or dash

• 1 cup short-grain rice (for a creamy texture)

• 2 1/2 cups plant-based milk (almond, oat, or your choice)

• 3/4 cup maple syrup (optional for sweetness)

• 1 teaspoon vanilla extract

• 1/4 teaspoon turmeric powder

• 3/4 cup plant milk or evaporated coconut milk (for extra creaminess)

Instructions:

1. In a saucepan, combine the water, cinnamon stick, pinch of salt, ground cinnamon, and vanilla extract. Let it simmer gently for a few minutes to infuse the flavors.

2. Stir in the rice, followed by your choice of plant-based milk and the optional evaporated coconut milk for added richness. Stir well to combine.

3. Let it simmer for 15 minutes, stirring occasionally. If you feel it’s too thick or want a creamier texture, you can add another half cup to a full cup of plant milk, just eyeball it. If you add more liquid, feel free to adjust the sweetness by adding more maple syrup to taste.4. Taste and adjust the sweetness with more maple syrup if desired.

5. Once the rice has absorbed most of the liquid and thickened, remove it from the heat. Let it sit, covered, for 10 minutes.

6. Serve warm or chilled, and enjoy this wholesome, comforting dessert!

This arroz con leche is made with plant-based ingredients and natural sweetness, making it a perfect alternative for those avoiding dairy, gluten, or refined sugars. If you need to swap the optional ingredient, simply adjust based on your preferences or dietary needs.

Vegan Arroz con Leche with Turmeric

I’m so excited to share this creamy, comforting Arroz con Leche, with a twist of turmeric for a warm, golden flavor and an extra boost of health benefits. This version is a dairy-free, plant-based take on the traditional rice pudding, perfect for cozy nights or as a wholesome treat any time of day.

Ingredients:

• 3 cups water

• 5 cups almond milk (or any plant-based milk of your choice)

• 1 can (14 oz) vegan sweetened condensed milk

• 1 can (12 oz) vegan evaporated milk

• 1-2 cinnamon sticks

• ½ teaspoon ground cinnamon

• 2 cups long-grain gluten-free white rice

• 1 tablespoon vanilla extract

• 1/3 teaspoon salt

• ¼ to ½ cup maple syrup or raw sugar cane (optional, add more if you feel it needs extra sweetness)

• ¼ teaspoon turmeric powder

• Cinnamon powder (for garnish)

Not needed but wanting to add a boost of flavor

• 2 cloves (optional)

• 1/8 teaspoon nutmeg powder (optional)

• 1 strip orange peel (optional)

Instructions:

1. Combine the liquids: In a large saucepan, bring 3 cups of water to a simmer. Add the almond milk (or your preferred plant-based milk), vegan sweetened condensed milk, and vegan evaporated milk. Stir to combine.

2. Add the spices and rice: Drop in the cinnamon sticks, salt, turmeric powder, and vanilla extract. Stir well to blend, then add the rice. Bring the mixture to a gentle simmer over medium heat.

3. Simmer and stir: Let it cook for about 20 minutes, stirring occasionally to keep the rice from sticking. The rice will absorb the liquid and become thick and creamy.

4. Sweeten to taste: Once the rice is tender and the pudding has thickened, stir in the maple syrup or raw sugar cane, adjusting the sweetness to your preference. If you’re adding raisins, mix them in now.

5. Finish cooking: Continue simmering for another 5-10 minutes, allowing the rice to fully absorb the sweetness and spices. The texture should be creamy but not too thick. Add more plant milk if needed to adjust the consistency.

6. Let it rest: Remove from heat and cover the pan. Let the Arroz con Leche rest for 10 minutes to firm up slightly as it cools.

7. Serve and enjoy: Serve warm or chilled, and garnish with a sprinkle of cinnamon powder. Enjoy this golden, creamy dessert that’s as comforting as it is delicious!

This Arroz con Leche with Turmeric is not just a twist on a classic, it’s Vegan, gluten-free, and indulgent, it’s perfect for those seeking a healthier yet satisfying treat. I’d love to hear how you make it your own!

Here are some ingredients I use for oat milk, condensed milk, and evaporated milk. While there are many different brands available, these are the ones I prefer when I’m craving something sweet and delicious. Here’s a look at some of my favorite brands! You can find them at mostly any health food store, such as sprouts or wholefoods.

MEAL INSPOS + GROCERY LIST:

3-Ingredient Pesto Pasta (Budget-Friendly and Quick)

Ingredients:

• Trader Joe’s gluten-free pasta

• Trader Joe’s pesto (whole jar)

• Olive oil or vegan butter (for creaminess)

Optional:

• Salt, pepper, garlic salt (to taste)

• Lemon juice (for garnish)

• Protein of choice (salmon, chicken, or mushrooms for a vegan version)

Instructions:

1. Cook the gluten-free pasta according to the package instructions, making sure it’s cooked to your liking.

2. In a separate pan, heat a little olive oil or vegan butter for added creaminess.

3. Add the entire jar of Trader Joe’s pesto (or less if you prefer a lighter pesto flavor) to the pan, stirring well to combine.

4. Toss the cooked pasta into the pan, mixing everything together.

5. Season with salt, pepper, and garlic salt to taste.

6. For extra flavor, squeeze some fresh lemon juice on top and pair with your favorite protein (salmon, chicken, or sautéed mushrooms for a vegan option).

This recipe is perfect for a quick, delicious meal on a budget. It’s comforting, customizable, and full of flavor! Enjoy!