Filed In: Gluten Free

YumUniverse Recipe Video: Almond Crunch Kale Chips

Kale. Let’s talk about kale. It’s one of the most nutritious and easily digested greens out there, yet it is one of the most untouched. Don’t be scared of it, but rather embrace it. It’s not just for health nuts. Fabulous recipes using this leafy green are scattered galore, and Heather Crosby from the wonderful YumUniverse, has come to share one of the best and easiest ways to eat it. Incorporate this delicious veggie into your snacking regime with these oh-so-yummy Almond Crunch Kale Chips.

Join Us for a Gluten Free Week: Recipes Inside! #loloGFweek

Hey hey! The girls at LOLO are starting a week of gluten free eating! Who is with us? Good news: you’re not alone in this escapade! Keep up with the progress of your fellow participants, and pour out all of your gluten free thoughts and experiences with this hashtag on Twitter: #loloGFweek. Warning: you might get hooked on this lifestyle, and our recipes are so darn good, you may just dare to go another week. Don’t worry, gluten free doesn’t mean boring– you’ll still be eating waffles and lasagna. Let the party begin (aka a whole new, skin-glowing, great feeling, healthier you!). P.S. We are not just doing this because it’s trendy. 

The Dish on Gluten

What is gluten anyways? To put it simply, it is the sticky protein substance in wheat. Why should we avoid it? Our guts are simply not adapted to digest gluten and break it down into individual amino acids.

Did you know that one in every seven people has gluten sensitivity? In fact, most people go their entire lives with knowing this to be the culprit of consistent symptoms: abdominal distention, anemia, depression, anxiety, bloating, migraines, low energy and fatigue, stubborn weight, and even infertility to name a few. Sometimes even medical testing does not reveal this to be the issue. That’s why it is important to test by elimination.

If you feel completely different after a week of a gluten free diet (like I did), then you can be sure you have an intolerance to this substance. Continuing to eat this when you have a sensitivity can cause an array of health problems, so make sure you act with that in mind.

Before you college students try to back out now, check out this totally sweet guide on how to be Gluten Free when you are living in a dorm!


Before you get discouraged, this change in lifestyle can be super fun! I have discovered so many amazing recipes from breakfasts to desserts, and I have found some of my favorite meals at restaurants after adopting this way of life. In fact, many restaurants offer gluten free dishes and menus (even PF Changs!). I encourage you to try a gluten free diet for a week with us LOLO editors and readers! We have made it easy for you with these daily meal plans. P.S. Gluten free does not be expensive. Many people save money because they cut out all the fluff–the unnecessary snacks and the wasted bulk amounts of processed foods for instance. Plus, when you are eating to nourish your body, your body will desire less grub. Warning: you may feel worse before you feel better, but I guarantee that if you can stick with this for 2 weeks, your cravings will disappear, and gluten-filled food will actually taste undesirable. Scroll on for a week of prepared gluten-free recipes!! 

Snacks for the Week

Fruits and Veggies
Pumpkin Cinnamon Applesauce
Coconut Dark Chocolate Banana Bread
Granola Bars

Desserts (strategically placed before the real meals, duh.)

Chocolate Mousse
Pumpkin Pie with Gluten Free Crust
Banana Coconut Chocolate Chip Cookies
Flourless Chocolate Cake


Breakfast: Pumpkin Spice Protein Pancakes
Lunch: Turkey Club Sandwich
Dinner: Chipotle Lime Salmon with your favorite veggie


Breakfast: Sunbutter and Banana Muffins
Lunch: Asparagus Basil Salad
Dinner: Seared Chicken with Garden Kale and Tomatoes


Breakfast: Healthy and Hearty Quinoa Waffles
Lunch: Quinoa Salad with Lime + Fresh Mint
Dinner: Wild Garlic Burgers with Garlic Pesto


Breakfast: Baked Eggs with Sweet Potatoes and Spinach (or whatever you want to throw in there!)
Lunch: Baby Zucchini and Shrimp Salad
Dinner: Beef Stew


Breakfast: Homemade Porridge (buy gluten free oats!)
Lunch: Brussel Sprouts with Soft Boiled Egg
Dinner: Delicious Lasagna


Breakfast: Confetti Pancakes (I love rainbow sprinkles a tad too much.)
Lunch: Green Bean Salad
Dinner: Sweet Potato Black Bean Enchiladas


Breakfast: Wintertime Crepes
Lunch: Raw Kale, Apple, and Avocado Salad
Dinner: Greek Sliders

We want to hear from you. Share your gluten free thoughts, experiences, and favorite recipes with us in the comments section or on Twitter by using this hashtag: #loloGFweek!!! Want more? See more of our favorite LOLO gluten free recipes like GF pizza and delicious cinnabun muffins here!

Chocolate Chip Zucchini Bread (Gluten Free!)

It’s that time of year when zucchini squash becomes a big part of your wintertime recipes, and with all that cooking comes leftovers. This gluten free, vegan, and chocolatey zucchini bread is perfect for making sure this green veggie doesn’t go to waste; in fact, it has great potential to be your next cool weather staple. Benefits: the sugar is minimal, yet the flavor is outrageous. It’s that fall-apart bread that never stops giving.

What you’ll need:

2 cups gluten-free all purpose baking flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
2/3 cup almond or rice milk
1/2 cup agave nectar or pure maple syrup
1/3 cup coconut oil
1 tsp vanilla
1.5 cups shredded zucchini (about 1 large zucchini)
1/4 cup vegan chocolate or carob chips


Shred your zucchini using a microplane.

Mix together dry ingredients. Add agave, milk, coconut oil, and vanilla and stir until combined. Fold in your zucchini and chocolate chips.

Lightly oil a loaf pan and spread your batter in.

Bake at 325 degrees for 20 minutes, rotate, and then bake for another 10 minutes. Remove when toothpick comes out clean.

Makes 1 loaf.

Bonus: This bread packs in almost 4 grams of fiber per slice. 


Breakfast Just Got Yummier: Gluten Free Cinnamon-Bun Muffins

I am on a huge cinnamon kick for a reason known: it is so soothing to eat, the smell is delicious, and the health benefits are glorious. Plus, it is one of those spices that welcomes fall with open arms. But, you know what’s even better than cinnamon? Cinnamon buns. They bring me back to my childhood, but clearly they are not the most healthy of choices. Or are they? Thanks to Shop.Cook.Make, Cinnamon-buns are now a super nutritious, gluten free option. The coolest part: they come in the form of muffins! (Celebrating encouraged.)

For the Muffins:

1/2 cup of Coconut Flour

1/4 teaspoon of Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon of coarse Salt (I used Fleur de Sel)

4 eggs

1/3 cup of Yogurt (I used Greek)

1/2 cup of Honey (or Agave)


For the Cinnamon Topping:

3 teaspoons of ground Cinnamon

4 tablespoons of honey (or Agave)

2 tablespoons of unsalted butter, melted (ghee or coconut butter will work too)

1/4 cup of chopped walnuts (optional)



1. Preheat your oven to 350 degrees F.

2. For the muffins, combine all the dry in ingredients and blend well.

3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.

4. Fill muffin or cupcake liners about 3/4 of the way with batter.

5. Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.

6. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

7. Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.

Gluten Free Cookie Dough Dip: You’ll Never Guess the Ingredients!

With the holidays around the corner, wintery girls’ nights on the calendar, and football game get-togethers in need of a sweet snack, I couldn’t help but share with you all the cutest and most genius dessert recipe. It will not only quench your craving for something sweet (did I mention this recipe is only sweetened by fruit?), but it will bring you back to the little days when you cleaned off the mixer spoons as your mom was baking!

Check out this awesome creation concocted by Chocolate Covered Katie. You will never believe the ingredients!

What You’ll Need:

  • 1 1/2 cups chickpeas (1 can, drained) (250g)
  • heaping 1/8 tsp salt
  • tiny bit over 1/8 tsp baking soda
  • 1 T plus 1 tsp pure vanilla extract
  • 1/4 cup nut butter (You can get away with using only 3 T)
  • 1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store)
  • 1/3 cup chocolate chips (see link below, for sugar-free option)
  • 2 T oats (You can omit)
  • nondairy milk as needed (depending on the consistency you want. I used a few T.)

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor and blend until very smooth. And, that’s it. Simple enough, right? Now serve it in a super cutesy dish or tall ice cream mug and top it with a mini spoon. Ta-Da!


October Recipe Kickoff: Pumpkin Muffins

Can you believe it’s already October? I think I say this every October. I don’t know about you, but when the cool weather starts breezing in, I crave the winter festivity foods, especially pumpkin, hence this lovable muffin recipe. It’s gluten free and grain free. When these warm muffins are fresh from the oven, this little fact seems like a big secret because it doesn’t compromise the rich flavors! So fill your house with the warm aroma of fall, and hop on this pumpkin-loving train. These goodies are perfect for breakfast or a yummy mid-day snack. P.S. Bookmark this recipe. Your friends and family are bound to ask for it.

Prep-time: 5 minutes

Bake-time: 20-25 minutes

Tools needed: muffin pan, muffin liners, bowl, spatula

What you’ll need:

  • 1/3 cup amaranth flour
  • 1/3 cup buckwheat whole groats ground into flour
  • 1/3 cup arrowroot
  • 2 tablespoon flax meal
  • 3/4 tsp soda
  • 1 tsp cardamom
  • 1/3 cup xylitol (may use any sugar you like)
  • 1 cup canned pumpkin
  • 2 local eggs (may use 2 flax gels or 1/2 cup yogurt)
  • 1 tbsp coconut oil (may use any oil or just omit this)


Pre-heat oven to 350 degrees.

Place all dry ingredients into a bowl and whisk together.

In another bowl, add in your wet ingredients and sugar. Stir together.

Add in dry ingredients and mix till combined.

Scoop batter into muffin liners and bake for about 20-25 minutes.