power-packed parfait {recipe}

it's been quite a busy weekend as i mentioned earlier. i think i went to my church building a total of four different times saturday.. and then of course again on sunday. but really. i was just running, running, running. in a good way. but whew!

so let's talk about a good way to start a crazy day like my saturday! how about with a delicious breakfast? this was going to be on my pinterest challenge, but i couldn't wait to try it, so i ended up eating it before i started the challenge and had to pick something else. the original recipe is called the 6-flavor slimming breakfast sundae, but i just call it....

power-packed parfait 

servings: 2
gluten-free

1/4 cup oats
1/4 cup ground flax seed {or wheat germ or anything like that!}
1/4 cup of sesame seeds or sunflower seeds
1 handful of chopped nuts {we used almonds}
pinch of salt and ginger {or nutmeg, or cloves, or cinnamon, any kind of sweety spice}
2 containers or about 1 1/2 cups of yogurt {we like brown cow greek yogurt! mmm)
1 banana, all sliced up
1 cup of berries, fresh or frozen, any kind

1. mix all of the dry ingredients.
2. in two small bowls, parfait glasses, something pretty that's see through {wink! gotta see the layers!}, layer the dry mix, bananas, berries and yogurt until the glasses are full.
3. bon apetit! make sure to get a glass of milk to wash this goodness down with!

this can also make a great summer time snack! and it's one of those recipes you can just substitute in all kinds of ways to end up with different flavors [i love that because i get bored with the same food over again sometimes].

what do you like to eat for breakfast to get a kick start on a busy day?

gluten-free crackers + black bean hummus {recipe}

hi i'm tasmin [hello, tasmin] and i'm a celiac.
on my honor i have been gluten-free for four days {totally had a tortilla on wednesday}.

ok, so i haven't been tested, but i definitely think i have a gluten sensitivity. i have noticed a huge change in my energy, joint pains, and other things since i have tried to refrain from wheat and gluten. you don't need the details, the point is, i am here to provide healthy, gluten-free, and yummy foods.

the first is probably like the best snack ever {at least this week}!

gluten-free "wheat" thins

original recipe
1 1/4 cups white or brown rice flour

1 1/2 tablespoons sugar

1/2 teaspoon salt, plus extra for sprinkling on

1/4 teaspoon paprika

4 tablespoons of butter {used whipped, so it's probably a little less than 4}

1/4 cup + 3-4 tbsp water{4 is almost too much}

1/4 teaspoon vanilla

other seasonings for different flavors.

parchment paper

wax paper

1. preheat oven to 400 degrees, prepare baking sheet with parchment paper.

2. mix dry ingredients in a medium sized bowl. 

3. Cut in butter. If you have a pastry cutter, awesome. if you don't use two forks. just don't mash the butter into the mixture. crumbly is what we are looking for, it will not all be crumbly though, some will still be dry, don't worry. 

4. mix water and vanilla and add to bowl. continue stirring with fork, then start using those pretty hands. it should all stick together in one big ball when you're done. it should not be sticky!

5. split ball in half. lay one part on the wax side of wax paper and put another sheet on top to roll out. a floured counter does not work with rice flour! {i already learned this} you want it about 1/16 of inch thin.  

5. sprinkle with salt and any other seasoning you want. use a pizza cutter or any other tool to cut into your shapes. i do 1in squares. i also squish the little edge pieces together lightly to make bigger pieces {they are not like pie crust, they actually stay together after you bake them}. use a spatula to remove from wax paper and place on tray. 

6. bake for 8-10 minutes for lightly cooked. i like mine a little brown on the edges, so i go for 11-12 minutes. just keep a close eye on them. 

notes: should take two different batches of baking. they don't get bigger, so you can place them closely together. store in air tight container. mine only last a week... only because i eat them that quickly. ...smile...

black bean hummus

1 can black beans, mooostly drained
1/4 cup {or a little less if you don't want that strong flavor... like me} tahini*
2 tbsp olive oil
1 tsp lemon juice
1 tsp smoked chipotle pepper tabasco sauce {or another hot sauce if you like}
2 large cloves of garlic
1/2 tsp salt
a couple grinds of pepper

1. put all ingredients in a blender.mixer.magic bullet.ninja.food processor.whatever and mix til it's smooth. if it's very think, add a little water or a little more olive oil.
2. done. enjoy! i could eat it with a spoon!

notes: good with avocado by itself, crackers, in a burrito, heat it up and top with cheese, onions, and olives for some yummy bean dip. be creative.

*i never knew what tahini was til i found some in the peanut butter section at my grocery store. it's not there in every store, though. check the asian food section, or other ethnic food sections. it's sesame seed paste. it can be pricy, but lasts a long time considering it only takes 1/4 per recipe.