I recently revived my love for waffles on my baby moon trip to the Jersey shore this summer where I had some of the best waffles (gluten free or not) I've ever had. I looked for gluten free versions at the store in the frozen section but honestly none of them met my demands for being both delicious and healthy (Fit Foodie style!).. and they all have SO many unnecessary ingredients and additives. I have also tried making them at home but never really succeeded because the te

serves 5-6 INGREDIENTS: 2 cups of Graziella’s Gluten Free Flour Blend 1/4 cup coconut sugar 21/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon Xanthan Gum 2 eggs 2 cups coconut milk mixed with 2 tablespoons white or apple cider vinegar to create a faux buttermilk 1/4 cup melted unsalted butter, plus some for frying 2 tspn vanilla Directions: In a large bowl sift together the flour, coconut sugar, baking powder, baking soda, and salt and set a

This delectable peachy maple smoothie is so good, you’ll forget it’s healthy! Perfect for those hot summer days when you need a quick pick-me- up snack or even breakfast. RECIPE: 1/3 cup frozen or fresh sliced peaches 1/2 banana fresh or frozen* 1 scoop organic Vanilla vegan protein powder (I recommend the pea-based kind) 1 Scoop(or 2 tablespoons) of Powdered grass-fed Collagen 1/3 cup (or more depending on desired consistency) unsweetened cashew or coconut milk 1 Tablespoon

I love granola and all the healthy potential it could have, but sadly, the majority of store- bought granola is anything but. It’s packed with cane sugar, unhealthy oils like canola, and usually not gluten free, or organic. However, my solution for delicious, nutritious and actually healthy granola is very simple! You can make this in large batches and store in an airtight container; ready-to-eat as is, and use as toppings for yogurt anytime! Feel free to get creative with y

Lately I've been really feeling the chia puddings for breakfast. As the weather gets warmer, I'm still craving a hearty breakfast (mind you, I'm 5.5 months pregnant), but don't want anything hot. This magical vanilla chia oat pudding is more like a dessert than a breakfast, and that's just what mom and baby want, lol! It's creamy, filling, full of protein and omega 3 fatty acids as well as high- fiber and happens to be vegan: also just what the doctor ordered! So here's m

Rice pudding is one of those "diner classics" that is the perfect ending to an American meal. But is it American? Actually, rice pudding is made in many cultures around the world, and it's also the perfect canvas to add diverse toppings to with its milky and creamy texture. The version I made here is the kind I grew up on and would frequently get in diners in New Jersey. I've made it Fit- Foodie style, of course, so it's mostly sweetened with maple syrup, no dairy or eggs

I'm really excited to share this dish for two reasons: 1, because it brings me back to some wonderful childhood memories, when my grandmother would make my sister and I breakfast at her house on the weekends we slept over. I could literally smell the creamy polenta in my memories! And 2, because I think breakfasts can get redundant, especially if you go for the same types of choices like salty breakfasts or sweet breakfasts, or breads, smoothies, etc.. While I'm generally

REVISED AUGUST 2021, NOW WITH 2 DIFFERENT COOKING METHODS! I'm so excited to finally be presenting this recipe; one that I've worked on for WAY too long! In fact, I even made a new Fit Foodie Graziella TV video of the recipe, only to have lost the footage during a power outage, never to be recovered, (sigh). Part of the reason I've worked on it for so long is that the texture is somewhat difficult to achieve, yet is a big part of what makes egg bites so delicious and crave-

I LOVE deviled eggs..and they can be so healthy too, if made with the right ingredients. I begin with organic pasture- raised eggs, and use a high quality mayo like Sir Kensington (quite frankly it's now the ONLY mayo I use because it tastes amazing and is made with good- quality ingredients). Deviled Eggs Ingredients: - 6 Organic Pastured Eggs, Hard Boiled and cooled off in ice water. I use a Copper Chef Egg Cooker nowadays, but the traditional method still works. Click her

Try this satisfying, cool breakfast that’s packed with protein, fiber and healthy fats to keep energized for all your summer fun! Psst.. if you like it as much as I do, you can have it in the winter too 😉. Hint:To make it a hot breakfast I gently heat the milk before pouring it in. ——————- RECIPE (for 1): 6-9 Tablespoons* whole, Gluten-free Oats 3 Tablespoons Pumpkin Seeds 2 Tablespoons Chia Seeds Enough Coconut or Cashew Milk to just cover the dry ingredients, and more to

Revised 2021 This is a super- moist, hearty and delicious cookie that’s free of refined sugar, dairy-free and can be made vegan, and nut-free, if desired. It’s also gluten-free with the use of gluten-free oats, and an excellent grab-n-go breakfast! Now, I’ve tried several variations of this recipe, and I have to say I enjoy mine the best because they’re not gummy, or bland, but they’re also healthy and satisfying.. PLUS, and this is a big one.. they’re very easy to make :-)

Newly updated Fall 2020! please see notes below It's pumpkin spice season, and these muffins are sure to please! They are super-moist, gluten- free, delicious and nutritious. They can be enjoyed as muffins or more indulgently as cupcakes with the optional pumpkin spice frosting! Muffins -Dry Ingredients- * 1 3/4 cups Graziella’s Gluten Free Flour Blend (CLICK HERE FOR RECIPE) * 2/3 cup coconut sugar * 1/3 cup Monk Fruit sweetener * 2 teaspoons baking powder * 1/2 teaspoon sa

Updated 2019! For those of you who bake gluten- free goodies, this is a tough one to nail: the PERFECT flour blend; one that doesn't taste like beans, grass, grits or talc. This is something I've been experimenting with for quite a few years, and I'm excited to share with all of you, my fellow gluten- sensitives, and celiacs, the perfect gluten free flour blend that tastes amazing while still being nutritious. Oh, did I also mention that this flour blend can be used as a cup

Before I found out I had a gluten intolerance and became gluten free, I was obsessed with making these in the morning when I wanted something freshly baked that wasn't sweet, and didn't take all the time in the world either.  These are amazing fresh out of the oven with some butter.. or jam, however you like them! 2/3 cup gluten-free oat flour 1/4 cup white rice flour 1/4 cup tapioca flour 3 tablespoons flaxseed meal 1 teaspoon baking powder 6 tablespoons grass-fed butter, g

They're super moist, not too sweet, and perfect for breakfast or a snack without all the guilt that comes from a traditional muffin (aka trans fats, refined sugar [TONS of it!], zero fiber, etc.).  They happen to be gluten-free, dairy-free and there's also an easy vegan option ;-). You're welcome, and enjoy! P.s. Here's one of the ways I enjoyed my super moist muffin this morning- with a side of banana and peanut butter, of course! 😋 INGREDIENTS: Dry- * 4 tablespoons coconut

Serves 1- 2 INGREDIENTS: 4 slices of your favorite bread (I recommend a soft whole grain. I use Shar whole grain gluten free) 1/2 teaspoon vanilla extract 1 egg 5 tablespoons coconut milk 1 teaspoon coconut palm sugar 2 dashes of cinnamon pinch of salt handful of blueberries handful walnuts 4 tablespoons pure grade B maple syrup grass- fed ghee for frying (ghee is clarified butter which is 99% casein free in most cases, depending on the manufacturer. I use Organic Valley) D

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I was inspired to create this amazing snack as the sidewalk "igloos and icebergs" here in New York have begun to melt and spring is just around the corner. I naturally crave more fruit as the weather gets warmer, and this seriously hit the spot! ------------------------------------------------------------ The Smoothie: 1/3 cup frozen Blueberries (or fresh, depending on how cold you want your smoothie) 2 heaping tablespoons of Hemp Seeds 1/2 teaspoon vanilla extract 1 tablesp

This is a great way to get more veggies in your day starting with breakfast, your very first meal. I use 100% organic produce as well as organic, free- range eggs. Greens and peppers are two kinds of produce you really want to get organic, since they retain the most amount of chemicals from pesticides. The sprouted corn tortillas used here are much easier to digest, non-gmo, and organic as well. --------------------------------------------------------------------- RECIPE 1