This weekend I caught a nasty cold but that didn’t stop me from craving something sweet. For some reason a milkshake sounded AMAZING but I don’t usually eat a lot of dairy (besides cheese) so I needed to come up with an alternative. I started to search the internet for inspiration and ran across this yummy looking recipe over at A Beautiful Mess.
I made a few adjustments to get the consistency I wanted and it totally hit the spot. Plus I can rest assured that even though I’m sick I’m still putting some healthy items into my body. Plus is tastes better than the Theraflu I’ve been drinking the past few days.
- 1/2 cup of almond milk
- 1 1/2 Teaspoons cocoa powder
- 1 frozen ripe banana
- 1 1/2-2 Tablespoons nut butter (I used Adam’s 100% Natural Peanut Butter)
- Break up the frozen banana into chunks and place in your blender.
- Add the remaining ingredients and blend.
- Add extra almond milk to adjust consistency if your milkshake is too thick.
I hope you enjoy this sweet treat! It’s definitely helping my sore throat feel better.
I love southern cooking, mostly because the food is fried… there’s nothing better than a crisp golden crust on a big piece of meat. (Is your mouth watering yet?) But also because it’s called soul food for a reason. It feels like it’s giving your tummy a big warm hug and makes you feel like your home even if that’s hundreds of miles away.
When I started searching for a GF Chicken Fried Steak & Gravy recipe I knew I wanted to make something that would make my grandma proud. I got a great deal on some Bob’s Red Mill GF Flour on Amazon a few months ago so I have tons of it at my apartment, but you can use any GF flour blend you have on hand. You could even use the GF Bisquick, but I’m not a huge fan of how it comes out as a breading.
Gluten & Dairy Free Chicken Fried Steak & Gravy
- 1 pound cube steak
- 1 cup GF flour blend
- 2 eggs beaten
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper (optional if you like the heat)
- oil for frying (I use vegetable, canola, or grapeseed)
- 2 Tbls Smart Balance Light (or any non-diary butter substitute)
- 1-1 1/2 cup almond milk
- 2 Tbls reserved GF flour
- 8-10 in skillet
- Take 2 shallow pie plates and fill one with the GF flour blend, salt, pepper, and cayenne. Mix together. Fill the 2nd plate with the 2 beaten eggs.
- Heat up the oil in your 8-10 in skillet.
- Dredge the steaks first in the eggs, then in the GF flour blend. If you want a thicker coating you can re-dip the steaks in the eggs and dredge again in the flour blend.
- Once your oil is hot enough fry your steaks for 4-5 minutes per side. You can set your oven to warm and place a oven proof dish inside. Take your cooked steaks and place in the oven to stay warm while you prepare your gravy.
- Add the butter & flour to your pan filled with pan drippings. Whisk together to create a rue and cook for 1 minute.
- Pour your almond milk into the pan, starting with 1 cup. Whisk all the ingredients together and cook until the gravy thickens. Add salt & pepper to taste. More milk can be added if gravy becomes to thick.
- Pour gravy over your chicken fried steaks, eat & enjoy!
I like to serve mine with fried eggs and bacon wrapped asparagus, but hash browns or a small salad would also be a nice compliment. Mimosas are also a great companion to any brunch!
What’s your favorite thing to eat for brunch?