Cinnamon Buns

DAIRY FREE CINNAMON BUNS

I was in this weird funk lately craving all the food and knowing that I shouldn't indulge lots in dairy, I was anyways. The way my sensitivity works is I look 6 months pregnant from bloat, I break out, I experience killer headaches and stomach pain, and I am super cranky. Sensitivities look different on everyone and can be different with different types of sensitivities.

I became lactose intolerant in grade 7 along with a gluten intolerance but that is a story for another time as it was one of the worst few months of my entire life. It wasn't until I started breastfeeding my 2nd son that he became super sensitive to milk protein through breastmilk, so I quit all dairy for nearly a year. 

After he had been weaned I was pumped for all the cheese and immediately my body rejected it which really sucked! I have been trying so hard to stay away from dairy but I will NEVER find a dairy free cheese that I will enjoy BUT I am starting to realize I can create delicious dairy free desserts and recipes.. You know so I can enjoy cheese here and there :p. 

Here is my recipe for the cinnamon buns I made and EVERYONE (hubs included) enjoyed them.

Tip-If you are trying to change your diet to "Clean'ish' " Clean meaning non processed, whole foods, it is a good idea to slowly make the change to get your family used to it. In these buns I use half white flour and half whole wheat. It is better than nothing right! 

Ingredients:
1C Unsweetened Almond Milk
2 Eggs
1/3C Earth Balance Vegan Spread
2 1/4C White Flour
2 1/4C Whole Wheat Flour
1t sea salt
1/4C Sugar or Honey
2 1/2t dry Active Yeast

Filling:
1C Brown Sugar
3T Cinnamon
1/3C Earth Balance Vegan Spread (or vegan butter of choice)

Caramel Sauce:
2/3C Brown Sugar
1/3C Earth Balance Vegan Spread (or vegan butter of choice)
1T Coconut Cream
1/2C crushed pecans (optional)

Directions:
-Grease 9x13 baking pan (I just use spray coconut or olive oil) and set aside
-In stand mixer combine your flour, yeast, salt and sugar (if using sugar) and mix together using dough hook.
-Next combine hot milk, melted butter,honey(if you didn't use white sugar) and eggs and add to the mixture. Mix until combine.
-If you are using the dough hook and stand mixer knead dough for 5 mins. If you are using a regular bowl, remove dough and knead of a floured surface for 5 mins.
-Place in a greased bowl and cover with tea towel and let rise about 30 mins or until it has doubled in size. If you have a bread proof button on your oven you can use that as well and place your bowl in the oven.
-While your dough is rising, you can make the caramel sauce. Add butter, cream and brown sugar into a sauce pan and bring to a boil. Once it is all boiled together, remove from heat and add to the bottom of the baking pan. If you are using nuts sprinkle them on top of the sauce.
-Once your dough has risen, turn out onto a floured surface and knead a couple times before splitting into two parts. 

-Roll into a rectangle and then using a pastry brush, brush half of the melted butter all over the dough followed by sprinkling half of the brown sugar and cinnamon on top as well. 
-Roll up the long side and then using a serrated knife, cut into sections and place into the baking dish on top of the sauce and repeat with the rest of the dough. 
-Cover and let rise until nearly doubled in size I place mine on the oven while I am preheating it and it helps for about 30 mins.
-Once ready place in your 400F preheated oven and bake for 14-18 mins until golden brown. Immediately turn pan upside down onto platter or parchment paper and enjoy! 

Remember, I love to hear when you make any of these recipes so be sure to tag me on social @KristieSeredaWellness IG or just Kristie Sereda on FB and use the tag #KSwellnessEats 

Don't forget to share this post to your social and pin it if you enjoy it!! #Sharingiscaring

XO Kristie 

Chocolate + Coconut Granola (Oil Free)

Two words----- 

CHOCOLATE. COCONUT. Need I say more? 

I fell in love with this recipe as I was craving granola most of my pregnancy and needed variety but wanted to stick to my meal plan. I came across this recipe from Feasting on Fruit. 

Here it is!

Chocolate Coconut Granola

Ingredients:

1 1/2 cup large flake oats

1 cup brown rice cereal

1/4 cup cocoa powder

1/2 cup maple syrup (pure)

1/4-1/2 cup unsweetened coconut (shredded)

Directions:

1. Preheat oven to 375F and line a baking sheet with parchment paper

2.Combine all dry ingredients(minus coconut) in a bowl and mix until oats/cereal is covered with cocoa powder

3.Add maple syrup and stir to evenly coat then stir in the coconut

4.Spread evenly on baking sheet.

5.Bake 10 mins

6. Let it cool completely before transferring to airtight container

*Mason Jars work great to store or a tupperware or glass container. Will store for up to 5 weeks in airtight container.

Click picture to PIN IT! 

Remember to use hashtag #LYPeats when using any of my recipes so I can see who else is loving them! Also don't be afraid to get creative and make the recipes your own! 

KristieXO

Turkey, Pepper, Hummus Snack Wraps

Looking for something super fast for a quick snack? 
These are great to make ahead and bring to work or just enjoy at home for a change from regular snacks like veggies, fruit or cheese and crackers. 

Turkey, Pepper and Hummus Snack Wraps
6 Slices Turkey ( Low Sodium)
6 Slices of Pepper of your Choice 
1-2 Tbsp Hummus ( or use your blue container to measure)

Assembly:
If your turkey slices are very thin like mine usually are you can double up to make 3 wraps. 
Divide the Hummus among the turkey then place the peppers ontop and roll up! Where is the "that was Easy" button???

See I told you that was easy! 

For portion or 21 day fixers this counts as 1 Red, .25 Green and .5 Blue or if you add more then count accordingly! 

Buffalo Chicken Dip

I am craving HOT SPICY foods like mad during this pregnancy I tell ya! 

I really wanted something to eat with my veggies this past week but also wanted spice. As I was scrolling through pinterest for inspiration I saw a few posts for Buffalo Chicken Dip! Most used cream cheese and was loaded with other stuff and then I remembered that a friend had a recipe. Of course I couldn't remember where I put it so I decided to do what I do best and make up my own! 

It was FREAKING amazing... Maybe all food just seems super amazing to me at this point in my prego life.. but really I would love if you tried it and tell me what you think too! 


Buffalo Chicken Dip

Ingredients:

3/4 C Plain Greek Yogurt 0 or 2% is ideal (1 Red)
3/4 C Chopped Cooked Chicken (1 Red)
1tsp-1tbsp Hot Sauce ( I use sriracha and totally up to you for the level of heat you want!)
1 1/2 tsp Ranch seasoning ( I use epicure)
1/4 C grated cheddar cheese ( divided) (1 Blue)

Directions:

Mix all ingredients including 1/8 cup of cheese in a bowl and place in a baker. I like to use this mini baker from epicure! ( no I do not sell it. I am just a HUGE fan of their products so why not share it with the world !) 

Bake at 350F for 15mins, remove and top with remainder of the cheese and bake until cheese is melted and bubbly ( you can broil as well if you choose) 

Best served warm with snap peas, celery or carrots OR tortilla chips, warm pita bread, crackers OR just eat it by itself it is that freaking good! 

To measure for the portion fix I count 1 serving using the Red container, the count would be 1 red, .25 blue and be sure to count whatever you have it with! 
Keep in fridge for up to 4 days. 

No Bake Monster Cookie Energy Bites

My two year old has been wanting to help me in the kitchen SO much lately. 
We went LIVE on my facebook page and he helped me whip up these delicious protein balls that he LOVES as a snack mid morning or afternoon.
To view us making these live you can check out his first debut here:>>> Monster Bites- FB Video       
Just click on the link and go to videos or scroll down the page.

If you don't want to watch the video here is the recipe below for you! 

No Bake Monster Cookie Energy Bites

1/2 Cup Natural Creamy Peanut Butter (regular is fine if that is what you prefer)
1/3 Cup Honey
1 tsp Vanilla
1 Cup Old Fashioned Rolled Oats
1/3 Cup Ground Flaxseed
1T Chia Seeds
2T Wheat Bran
1/4 C Mini M&m's or Mini Chocolate Chips --- (Optional)

Directions

Combined all ingredients in a mixing bowl and mix together. Refrigerate for 15-20mins (or else it is hard to roll them into balls) then when they are chilled roll them into balls.
To keep: place in an airtight container and keep in the fridge or freezer!