Gluten Free Cake Batter French Toast

A few weeks ago, I was contacted by Visalus, the creators of Vi-Shape Nutritional Shakes, to help them create some new, gluten free recipes with their mix.

I had actually heard of Visalus from a college friend who completed the 90 day Body by Vi challenge, and looks and feels positively amazing. After emailing with her about her experience with the company, I knew it would be a good fit for Gluten Hates Me.

And boy oh boy, am I glad I said yes!

As soon as I tasted the Sweet Cream flavor of the shake mix, I was hooked. It tastes like straight CAKE BATTER! Which, as a gluten free gal, I don’t get to taste cake batter flavored products very often!

When I read more about the shake mix and the nutritional content:

I knew I wanted to make a breakfast recipe. For me, creating a well-rounded, balanced gluten free breakfast isn’t always easy. Plus, cake batter in the morning sounds pretty decadent…and delicious!

I’ve enjoyed a Vi-Shape smoothie the past few mornings, and I’ve been shocked by how full it keeps me! I drink a smoothie at 8am, and I’m not hungry until 12noon.

So I decided to give my Gluten Free French Toast recipe and protein/fiber Vi-Shape Makeover!

And the ingredients are simple, and throwing it together takes no time at all!

Gluten Free Cake Batter Protein French Toast

makes 6 slices

You’ll need:

6 slices of gluten free bread (I used Rudi’s Whole Grain Gluten Free Bread)

2 eggs ( I used Organic, Local eggs)

1/2 cup milk ( I used unsweetened Silk Pure Almond Vanilla)

1 scoop Visalus Vi-Shape Nutritional Shake Mix

-berries for topping

Start by whisking together the eggs, milk, and Vi-Shape mix. Whisk until fully blended, meaning there are no large lumps.

Heat a cast-iron skillet over medium heat and spray with non-stick cooking spray. Cook the french toast in three batches, two pieces of bread at a time. Soak one piece of bread at a time in the Vi-Shape liquid. Let the liquid soak into the bread, flipping to get both sides well covered.

From the liquid into the hot pan, let the toast cook on each side until it turns golden brown. About 3-5 minutes per side.

Top with fresh berries – and you’re ready to eat!

The Vi-Shape mix gives the french toast a deliciously creamy texture AND a fluffy cake batter flavor. Yum!

You won’t even need syrup, so spare yourself the sugar! This french toast is sweet and creamy all on its own! And the berries give it a nice burst of fruity, tart flavor.

So good! I loved this dish, and so did Parrish! I see many mornings of Cake Batter French Toast in our future!

Gluten Hates Me was provided with free product and compensation for recipe development from Visalus. However, the recipe, opinions, and blog content are all my own!

Gluten Free Vanilla Cake Berry Parfait

Have you ever been in a café or bakery and saw someone enjoying a delicious parfait and felt a pang of jealously?

Well, now it’s your turn!

Fluffy gluten free Udi’s Gluten Free Double Vanilla Muffins, sandwiched with creamy Chobani Greek vanilla yogurt and fresh strawberries and blueberries.

You don’t need no stinkin’ gluten!

Oh yeah. It’s good.

ALSO easy! This is a super easy breakfast that can even be prepared the night before!

In a mason jar, start with a layer of yogurt. Choose your favorite! I had Greek Vanilla Yogurt on hand, but feel free to mix it up! Next come the berries. Again, feel free to customize the layers to your own tastes. I love fresh strawberries and blueberries when they’re in season. Your third layer is a bit of  gluten free vanilla muffin. Then repeat.

I sliced my Udi’s gluten free muffins:

to make the layers. But you could also crumble the muffin for the layers. Your choice! I sliced because it was less messy and helped maintain the layers.

Oh the layers.

I LOVED this breakfast! Full of fiber, protein, and antioxidants, it was like eating a dessert!

And since it’s made in a mason jar, it’s super easy to pop a lid on top and go!

Get ready to see lots of variations on this recipe this summer! Different gluten free muffins, yogurts, fruits – endless possibilities!

Try it. I know you’ll love it!

Udi’s provided Gluten Hates Me with a free package of Gluten Free Vanilla Muffins. However, the recipe, opinions, and general love for Udi’s are solely my own!

Tasty Gluten Free Tacos

When I first went gluten free, tacos were a regular go-to meal. Scheduled weekly, tacos were easy to prepare and I knew I could find all the ingredients without risking possible gluten.

And let’s just say…Parrish didn’t mind frequent tacos either!

Over the years I have definitely created variations on the theme:

Sweet Potato and Kale Tacos

Crispy Chicken Tacos

Fried Shrimp Tacos

Even Taco Cups!

Last night was another taco night, and since it we had beautiful weather, we decided to grill!

Gluten Free Grilled Chicken (marinated in Mojo Criollo) paired with fresh cilantro, grape tomatoes, red onion marinated in lime juice, avocado, shredded Cabot Monterrey Jack cheese, and 0% fat Greek Yogurt

These tacos were so good! Mojo Criollo makes SUPER juicy chicken and really…how can you go wrong with avocado and cheese?!

So good!

Also good, having leftovers for lunch today!

That’s the other thing about tacos, it’s super easy to make enough for two meals! Bonus!

Have a wonderful Thursday!

I’m headed to bootcamp class – fingers crossed I make it through!

Simple Cilantro Lime Vinaigrette

Summer is officially here in NC.

The temperatures are up, the humidity is here, and we’ve even already had our first tropical storm of the season!

And I don’t know about you, but for me, summer means FRESH foods, LIGHT suppers, and GRILLING!

Last night I grilled a Summer Salad of sorts for Parrish and I

by following this recipe I stumbled upon on Pinterest. It was super easy to throw together. Parrish was skeptical when I started grilling vegetables,

but when I described the flavors: grilled yukon golds, red onion, and broccolini, with fresh tomatoes, avocado, and a cilantro lime vinaigrette, he jumped on board!

Grilled potatoes by the way – SUPER delicious. Grilled red onions – SO GOOD!

That vinaigrette…

finger lickin’ good!

And not just for grilled salad! This vinaigrette would be great on a leafy green salad, kale salad, or even a pasta salad.

Enjoy!

Cilantro Lime Vinaigrette

gluten free – vegan

You’ll need:

1 1/2 cups packed cilantro

2 cloves garlic

1/4 cup fresh lime juice

1/4 cup orange juice

1/3 cup extra virgin olive oil

salt and pepper to taste

Put all ingredients in a blender. Blend for a good 30 seconds to a minute, until the garlic is emulsified with the liquid. Add a sprinkle of salt and pepper, blend, and then taste. Add more as needed.

Easy! I actually used my smoothie blender to make this dressing

Peanut Butter Everything

Right before my killer Zumba class last night…

Seriously KILLER!

I had the BEST food bar ever!

The new ALT bar from Larabar is a real heavyweight. With 10 grams of protein, it was the perfect pre-workout snack. PLUS the Peanut Butter Cookie flavor tastes EXACTLY like peanut butter cookie dough.

Seriously. It has the same texture and everything! What a treat.

Speaking of peanut butter cookie dough, have you heard the news?

Immaculate Baking is coming out with Gluten Free Peanut Butter Cookies! The company was taking votes yesterday on their Facebook page to help choose the folk art for the packaging, and I got so excited!

I LOVE their cookies, featured on the blog here, and peanut butter cookies are THE BEST!

Now, if they could just make gluten free cinnamon rolls I would be in HEAVEN!

Happy Friday!

My Favorite Gluten Free Recipes

Yesterday, blog reader Macy popped in to my work to say hello. I LOVE meeting readers, and it was so much fun to chat away with her about gluten free friendly restaurants in Durham, (She had just visited DaisyCakes that morning!) food bars we love, and gluten mishaps.

One question that Macy asked me that really had me pondering was: “What’s my favorite gluten free recipe?”

Tough question.

Having been gluten free for ALMOST five years, I’ve eaten a lot of good food! And for nearly five years, I’ve shared those recipes with all of you here. 

Speaking of five years, it’s so hard to believe that I have been gluten free for five years! Some days it feels WAY LONGER…other days, it feels like just the other day that I was noshing on Krispy Kreme. Oh Krispy Kreme….

back to the tough question!

I couldn’t possibly choose one. I mean, savory or sweet? Healthy or unhealthy? Appetizer or side dish?!

So I narrowed it down by category. After five years of being gluten free, my favorite recipes are:

FAVORITE BREAKFAST – Healthy: Gluten Free Chocolate Chip Oatmeal Muffins

FAVORITE BREAKFAST – Not so healthy: Caramelized Banana Cream Cheese Stuffed Gluten Free French Toast

FAVORITE APPETIZER: Gluten Free Mozzarella Sticks

FAVORITE SIDE DISH: (It was a tie!!) Blue Ribbon Baked Potato Salad

Gluten Free Baked Zucchini Fries

FAVORITE BURGER: Gluten Free Veggie Burger

FAVORITE SUPPER: Bibimbap – HANDS DOWN!

FAVORITE DESSERT: Gluten Free 10 Minute Cheesecake Mousse

What about you?

What’s your favorite gluten free recipe?

My New Favorite Gluten Free Dressing

Oh Chipotle Chicken Mac and Cheese…

you are so delicious. And last night I was once again reminded of just how delicious you can be!

I posted my supper on Instagram last night, bragging that I had successfully balanced the healthy and…errr..less healthy parts of my meal. BUT I am now convinced, as I write this post, that my healthy outweighed my…less healthy! (By at least an inch!)

Which isn’t hard to believe, because on that salad is my new favorite dressing:

Braswell’s All Natural Vidalia Onion Sumer Tomato Dressing, introduced to me by bestie and found at Harris Teeter. I love it! And yes, as stated on their website, this dressing is naturally gluten free!

Plus it only has 60 calories in 2 tbsp. and 0 grams of fat. Yes please.

It’s light, sweet, and a little bit tangy. Love it!