This recipe provided by Country Life Vitamins
Vanilla Berry Smoothie Bowl
1 frozen banana
1/2 cup frozen blueberries
1/2 cup strawberries
2 medjool dates
1/2 cup non-dairy milk
1/2 cup plain Greek yogurt
1 scoop of Biochem 100% Whey Protein Vanilla Powder
Add all smoothie ingredients to blender and mix until thick and creamy. If too thick, add more ice or liquid. Then be creative, pour the smoothie base into a bowl and add toppings.
This recipe provided by Bakery On Main
Nutty Cranberry Maple French Toast
1 1/2 cups Bakery on Main Nutty Cranberry Maple Granola
5 large eggs
1 cup dairy-free milk
1/4 tsp. ground cinnamon
6 slices gluten-free bread
2 Tbs. butter, plus more for serving
1/3 cup maple syrup, for serving
6 fresh strawberries, diced for serving
1 tsp. powdered sugar, for serving
Place granola in a large Ziploc bag; seal leaving no air in the bag. Using a wooden spoon, crush the granola to a fine consistency. Transfer crushed granola to a shallow bowl; set aside. In a large bowl, whisk eggs, milk and cinnamon; add the gluten-free bread slices and coat each slice with the egg mixture until all liquid is absorbed. Then coat each slice of bread with the crushed granola. Melt butter in a large skillet over medium heat. Add soaked bread and cook for 4 minutes on each side. Remove from heat; transfer to a serving plate. Top with maple syrup, fresh strawberries and powdered sugar.
Pasta with Cherry Tomatoes and Herbed Ricotta
1 lb. dried gluten free pasta
1/4 cup plus 1 Tbs. extra virgin olive oil
3 Medium cloves of garlic, minced
1/2 to 1 chili finely chopped, optional
2 pints very ripe cherry tomatoes, halved
Coarse salt & fresh ground black pepper
6 Tbs. finely chopped fresh basil leaves, divided
1 tsp. balsamic vinegar
1 cup Ricotta cheese
1/4 cup grated Pecorino Romano cheese
Cook pasta according to package directions until al dente. In a small pot, heat the 1/4 cup of olive oil until lightly smoking over medium heat, then drop in the garlic and chili pepper if using. Cook until fragrant, about 30 seconds to 1 minute. Add the tomatoes, season with salt and pepper, and continue to cook, stirring often, just until the tomatoes begin to soften, about 4 minutes. Remove from the heat, stir in 4 Tbs. of chopped basil and balsamic vinegar, then set aside. In a small bowl, mix together ricotta cheese, remaining Tbs. of olive oil, 2 Tbs. chopped basil, and pecorino cheese. Season with salt and pepper and set aside. Drain pasta, reserving 1/2 cup of pasta water and return the pasta to the pot along with the tomato mixture. Toss to mix well, adding pasta water as necessary to adjust consistency, then serve the pasta in individual bowls topped with a large spoonful of the herbed ricotta cheese on each. (Yield: 4-6 servings)
This recipe provided by Success® Rice
Montmorency Rice Pudding
2 bags Success® White Rice
2 1/2 cups milk
2/3 cup sugar, divided
1/2 tsp. salt
1 Tbs. butter or margarine
1 Tbs. unflavored gelatin
1 tsp. gluten free vanilla extract
1 package gluten free whipped topping
1 (12 oz.) can cherry pie filling
1/4 cup port wine
1/4 tsp. gluten free almond extract
For the rice pudding:
Prepare rice according to package directions. Combine rice, milk, 1/3 cup sugar, ¼ teaspoon salt, and butter. Cook over medium heat, stirring occasionally, until thickened, about 20 minutes. Soften gelatin in 1/4 cup water; stir into hot rice mixture. Add vanilla. Cool. Fold in whipped topping. Turn into a shallow 2-quart dish or 12 individual molds. Cover. Chill. Top rice pudding with hot cherry sauce.
For the cherry sauce:
Heat pie filling, wine, almond extract, and remaining sugar and salt.
This recipe provided by Tito's Handmade Vodka
Tito's Love Bite
1 1/2 oz. Tito's Handmade Vodka
1/2 oz. Kubler or other blanche absinthe
3/4 oz. raspberry syrup
1 oz. pineapple juice
1/2 oz. fresh squeezed lime juice
1/4 oz. raspberry liqueur, for drizzle
Combine first five ingredients in a mixing glass. Shake vigorously with ice to chill. Strain over crushed ice into a cocktail glass. Drizzle raspberry syrup over top, garnish with fresh berries and serve.
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Stained Glass Heart Cookies
1 recipe gluten free sugar cookie mix
15 small hard candies (like Jolly Ranchers) for cookie center, crushed
Prepare the gluten free sugar cookie dough according to package directions. Divide the dough in half. Flatten each half into a disk and seal in plastic wrap. Refrigerate overnight.
To create the cookies: Heat the oven according to package directions. Cover a sturdy baking sheet with aluminum foil and lightly coat the foil with cooking spray. Between two sheets of parchment paper lightly dusted with gluten free flour, roll the dough to a 1/4 inch thickness. Remove the top sheet.
Cut out the cookies with a large cookie cutter or a round biscuit cutter. Use a lightly floured spatula to transfer the shapes to the baking sheet, leaving about an inch between cookies. Remove the centers of the cookies with a smaller heart-shaped cookie cutter.
Place a pinch of crushed hard candy into the center of each cookie and bake until the cookies start to brown lightly around the edges and the candy is melted, about 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. To prevent sticking, line serving plate or tin with parchment paper and place additional parchment paper between layers.
Dairy Free Creamy Chocolate Gelato
1/2 cup unsweetened cocoa powder
3 1/2 cups Blue Diamond Almond Breeze Almondmilk Coconutmilk Blend Original Unsweetened, divided
1 tsp gluten free vanilla extract
3/4 cup + 2 Tbs sugar
2 Tbs cornstarch
1/8 tsp salt
Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla. Mix sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Heat over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the mixture begins to barely simmer around the edges. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2 1/2 - 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed, for about 45 minutes. Cover and refrigerate until cold, at least 3 hours. Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer?s directions. (Yield: 1 qt)
Frozen Chocolate Bananas
2 ripe but firm bananas
6 oz. dark chocolate, chopped, or semisweet chocolate chips
2 Tbs. vegetable oil
1/2 cup Bakery on Main Gluten Free Granola or Valentine sprinkles (optional)
Line a baking sheet with nonstick foil or parchment paper. Cut the bananas in half and insert a popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes. Meanwhile, melt the chocolate with the oil in a measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
Freeze until the chocolate sets; about 30 minutes. Serve or freeze in an airtight container for up to a week.
Sweet Berry Bruschetta
10 slices gluten free French bread, sliced 1/2 inch thick
5 tsp. granulated sugar, divided
6 oz. fat-free cream cheese
1/2 tsp. almond extract
3/4 c. fresh blackberries
3/4 c. fresh raspberries
1/4 c. slivered almonds, toasted
2 tsp. confectioners' sugar
Place gluten free bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 tsp. granulated sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. Remove from oven. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar.
Lemony Love Potion
1 (12-oz.) can frozen pink lemonade concentrate
1 cup raspberry sherbet
1 (12-oz.) can of lemon/lime soda
In a pitcher, mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture. Add the soda, stir, and serve. Makes 3 cups.
2 cups cranberry juice cocktail
1 cup Tito's Handmade Vodka
1/2 cup amaretto liqueur
3 Tbs. fresh orange juice
Clementines, peeled, separated into segments, for garnish
Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. To make 2 drinks, fill cocktail shaker with ice cubes. Pour in 1 cup of the vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with Clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture, and Clementine segments.