Midwest Vegan (& Gluten Free) Goodie Swap with Ashley Nicole Rice (Video Collab!) Ashley Alexander 2026-09-23 | Midwest Vegan (& Gluten Free) Goodie Swap with Ashley Nicole Rice (Video Collab!)
CRISPY Air Fried Onion Rings // GLUTEN FREE // VEGAN Ashley Alexander 2023-02-17 | Since going gluten free and vegan, I have definitely missed crunching into a good onion ring. This recipe definitely hits the spot! Recipe below. Recipe inspiration from: cuisineandtravel.com/vegan-air-fryer-onion-ringsRecipe:1 large onion, cut into thick slices 1/4 cup corn starch1 cup gluten free panko bread crumbs (I used Kikkoman Gluten Free Panko Style Coating )Batter:1/3 cup chickpea flour1 Tablespoon corn starch1 Tablespoon nutritional yeast1/2 teaspoon smoked paprika1/4 teaspoon granulated garlic 1/2 teaspoon sea salt 1/4 cup waterCut onion into thick slices and then poke out the centre to get your rings. Put 1/4 cup corn starch into a medium bowl. Put panko bread crumbs into another medium bowl. In one more medium bowl, add the batter ingredients (chickpea flour, 1 tablespoon corn starch, nutritional yeast, paprika, garlic and sea salt) and whisk water well until you have a thick batter. Coat each ring in corn starch, shaking off any excess, then into the wet batter, then into panko bread crumbs. Place the rings into your air fryer basket, being careful not to overlap. Air fry at 400F for 8-10 minutes. Enjoy immediately!Cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Cinnamon Chex Mix // Gluten Free // Vegan // V-DAY Treat! Ashley Alexander 2023-02-10 | Treat yourself, your sweetie and your friends to this easy and delicious Cinnamon Chex Mix! BONUS: Your house will smell amazing after making it too!! Recipe below. Recipe: 6 cups gluten free Chex cereal (I used a combo of Rice Chex and Corn Chex, 3 cups each)3 cups gluten-free pretzel sticks 3/4 cup whole unsalted almonds 1 Tablespoon ground cinnamon 1 Tablespoon organic cane sugar 1/4 cup vegan butter1 Tablespoon brown sugar 1 teaspoon pure vanilla extract 1 cup assorted vegan gummy candiesIn a large bowl mix together Chex cereal, pretzels and almonds. Set aside. In a small bowl mix together cinnamon and cane sugar. Set aside. In a large pot over medium-low heat, melt vegan butter and brown sugar. Stir in vanilla. Add the Chex mixture a little bit at a time, stirring well to coat. Sprinkle cinnamon mixture over the Chex mixture and stir to coat well. Stir gently so that you don't break the Chex cereal. Keep stirring over medium-low heat for a few minutes. Remove from heat and transfer back to the large bowl to cool, which will help crisp up the mix. Once cool, stir in the vegan gummy candies. Save for yourself or separate into mason jars for gifts! Store in an airtight container. Gluten free Rice and Corn Chex cereal: chex.com/productsVegan gummy candies:Healthy Hippo healthyhippo.caSmart Sweets smartsweets.caBetter Bears betterbears.caIf you'd like a savoury Chex mix: youtube.com/watch?v=9ip5vfOODb4&feature=sharesMusic from epidemicsound.comEnjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Dog Freezie Treats // 2 WAYS Ashley Alexander 2023-02-03 | Your dog will flip for these yummy frozen treats! Recipe below. Blueberry Freezies:Approx 20 blueberries (fresh or frozen)About 1/2 cup melted coconut oil (Makes 10)Put 2 blueberries into each paw mold. Cover in melted coconut oil. Freeze.Pumpkin Freezies:1/3 cup melted coconut oil1/2 cup melted salt free peanut butter1 cup pumpkin puree(Makes about 50)Mix together coconut oil, peanut butter and pumpkin puree until nice and thick. Spoon (or pipe) the mixture into the bone mold. Freeze.Silicone molds on Amazon.ca: bit.ly/3X5BLRwSilicone molds on Amazon.com: bit.ly/3jsHlQiEnjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
*EASY* Crunchy Cashew Clusters // Gluten Free // Vegan Ashley Alexander 2023-01-28 | Need a super easy yet satisfying treat? Try these clusters and you won't be disappointed! Recipe below. Recipe:1 cup vegan chocolate chips 2 Tablespoons coconut oil 3/4 cup roasted salted cashews 1 1/2 cups gluten free Rice Chex cerealSea salt for topping In a medium pot melt the chocolate chips and coconut oil until smooth. Remove from heat and add in the cashews and Chex cereal. Mix until everything is covered nicely. Scoop the mixture into a small muffin tin with liners. Top with sea salt. Put into the fridge or freezer to set the chocolate. Store in the fridge!Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Super Lemony Kale Quinoa Salad // Vegan // Gluten Free Ashley Alexander 2023-01-20 | You gotta try this salad if you're a lemon lover like me! The quinoa gives it a nice boost of protein as well. Shout out to my friend Dana who first introduced me to this salad!Original recipe from: heatherpierceinc.comRecipe:1 Tablespoon extra-virgin olive oil (or lemon oil)Dash sea salt1/2 lemon, juiced1 head of kale, de-stemmed and torn into bite-sized pieces 2 carrots, shredded1 cup cooked quinoa (1/3 cup uncooked)Seeds from 1 pomegranate (about 1 cup) 1/2 cup pumpkin seeds 1/2 cup shredded vegan parmesan cheese (I used Violife)Dressing:3 Tablespoons extra-virgin olive oil3 Tablespoons lemon juice1 Tablespoon Dijon mustardSea salt and pepper, to taste In a large bowl massage the kale with 1 tablespoon oil, salt and lemon juice until well mixed. The kale will shrink about half the size. Add in shredded carrot, cooked quinoa, pomegranate seeds, pumpkin seeds and dressing. Mix well and top with shredded parm. Add more salt and pepper if needed. Enjoy as a meal or a side salad. This salad holds up well and can be enjoyed the next day as well. Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Fly-Away Hair Hack! // Simple & Convenient #shorts Ashley Alexander 2023-01-11 | Do you have crazy baby hair fly-aways like me!? Well, check out this video for a super simple hair hack. It blew my mind when I discovered it. Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Coffee Cake & Im Back!! // Gluten Free // Vegan Ashley Alexander 2022-12-22 | I'm back! Apologies for going MIA the last little while, life just took over. But I'm back now and let's make some delicious coffee cake together! Recipe below. Original recipe from: thebananadiaries.com/vegan-coffee-cake-gluten-freeCoffee Cake Recipe: Filling:3/4 cup packed brown sugar1/4 cup oat flour (blend up oats to make your own flour)2 Tablespoons cinnamonCake Dry Ingredients:1 1/2 cups gluten free flour blend1 1/2 cups oat flour1 teaspoon xanthan gum (if your gf flour blend does not have it, omit if it does)1 Tablespoon arrowroot starch1 1/2 teaspoons baking powder1 teaspoon baking sodaCake Wet Ingredients:1 1/4 cups organic cane sugar3/4 cup unsweetened applesauce, room temp1/2 cup coconut oil or vegan butter, melted and cooled to room temp1 teaspoon apple cider vinegar added to 2/3 cup plant based milk, room temp (I used almond milk)1 Tablespoon pure vanilla extract Preheat oven to 350F and grease 1 regular or 2 small loaf pans.In a small bowl mix the filling ingredients together (brown sugar, oat flour and cinnamon) and set aside. In a medium bowl mix the cake dry ingredients together (gf flour, oat flour, xanthan gum, arrowroot starch, baking power and baking soda) and set aside. In a medium bowl whisk together wet ingredients until smooth (cane sugar, applesauce, coconut oil, buttermilk (apple cider vinegar in plant milk) and vanilla). Use an electric hand whisk if possible. If there are lumps, your ingredients may have been too cold for the coconut oil, but that's fine!Add the dry ingredients to the wet ingredients and mix until incorporated. Layer half of the batter in the loaf pan and spread evenly. Sprinkle half of the filling on the batter. Spread the remaining batter on top of the filling. Sprinkle the remaining filling as a topping. Bake for 45 minutes until the top is firm to the touch and a toothpick comes out clean. Let cool before slicing and then enjoy!Enjoy and cheers to living free :)#coffeecake #vegancoffeecake #glutenfreecake Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Tomato Salmon Sashimi // Vegan // Gluten Free Ashley Alexander 2022-06-13 | This trend has been blowing up in plant based restaurants but I had no idea it was so easy to make at home! Recipe below. NOTE: The tomato on its own is sashimi and then once over the rice it is nigiri (or sushi). Recipe:2 Roma tomatoes, cored and scored1 1/2 Tablespoons gluten free soy sauce or tamari1 teaspoon rice vinegar1 teaspoon pure maple syrup1/2 teaspoon ground ginger1/2 teaspoon granulated garlic 1/2 of a sheet of nori, torn into small pieces Bowl of ice water Starting by making the marinade: whisk soy sauce, rice vinegar, maple syrup, ginger and garlic in a small bowl. Add the nori pieces and mix well. Set aside. Add the tomatoes to a small pot of boiling water and have your bowl of ice water nearby. After a few minutes, the tomato skins will be begin to come off of the tomato. Remove the tomatoes and put them immediately into the ice bath to cool down. Once they are cool enough to handle, remove the skin from the tomatoes, then cut into half and then into quarters. Remove the seeds with a knife or spoon. Place the tomato pieces into a shallow dish and cover with the marinade, coating each piece well. Cover the container with a lid and marinate for as least 15 minutes, up to overnight. Make sushi rice:youtube.com/shorts/bgAqWg5vpeY?feature=shareForm your rice form sashimi or add to a bowl for a sushi bowl. Enjoy and cheers to living free :)#tomatosalmon #vegansashimi #tomatosushiInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Easy Sushi Rice in a Rice Cooker // #shorts Ashley Alexander 2022-06-06 | Looking to make the perfect sushi rice every time? Make it in a rice cooker! Recipe below. Recipe:1 cup sushi rice (do not sub any other kind of rice)1 1/2 cups water1/2 teaspoon sea salt1 Tablespoon rice vinegar (unseasoned)1 Tablespoon pure maple syrupAdd rice and water to rice cooker and set to "cook." When the rice is done, stir in salt, rice vinegar and maple syrup. NOTE: If your rice vinegar is seasoned, omit adding the sea salt and maple syrup. Once the rice has cooled enough to handle, wet your hands and shape it into whoever form/vessel you'd like for your sushi. Enjoy and cheers to living free :)#sushirice #ricecooker #ricecookersushirice Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
PB & Strawberry Jam Overnight Oats // Vegan // Gluten Free // High in Protein Ashley Alexander 2022-05-30 | Looking for an easy, on-the-go breakfast? Make these oats the night before and you'll be ready to take your day head on! Recipe below. Recipe: 1 cup gluten free rolled oats or steel cut oats, divided2 Tablespoons chia seeds, divided2 teaspoons pure vanilla extract, divided1/2 teaspoon cinnamon, divided1 cup plantbased milk, divided 1 cup fresh or frozen strawberries1 Tablespoon pure maple syrup 2 Tablespoons all natural peanut butter, divided2 Tablespoons peanuts, divided In 2 mason jars add 1/2 cup oats each, 1 tablespoon chia seeds each, 1 teaspoon vanilla each, 1 teaspoon cinnamon each and 1/2 cup milk each. Stir well and set aside to start to thicken. In a small pot over medium heat add strawberries and maple syrup. Bring to a simmer until the strawberries are soft and then mash until desired consistency. Stir the oats in the mason jars once more and add more milk if needed. Top with 1 tablespoon each peanut butter, divide the strawberry jam over top and then sprinkle with 1 tablespoon of peanuts in each.Cover with a lid and enjoy the next morning. Enjoy and cheers to living free :)#overnightoats #plantbasedbreakfast #pbandj Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Loaded Mexi-Fries // Vegan // Gluten Free // #shorts Ashley Alexander 2022-04-25 | Tired of the same ol' same ol' for dinner? Jazz up your evening with these full and filling Mexi-Fries! Recipe below. Recipe:4 Russet potatoes1 Tablespoon extra virgin olive oilSea salt and pepper, to taste1/2 cup vegan shredded cheese (I used Daiya mozza and cheddar)1/2 cup cooked vegan beef alternative (I used a walnut and mushroom mixture)1/2 cup sautéed corn 1 Tablespoon finely diced pickled jalapeños1/2 avocado, diced3 Tablespoons salsa1-2 Tablespoons lime crema ( vegan mayo thinned out with lime juice)Wash and prep potatoes into fry form (either with a mandolin or cut with a knife). Spread potatoes on baking sheet and toss with olive oil, salt and pepper. Bake at 450F for 18 minutes, flip the fries and then bake for another 6-8 minutes until golden brown. Sprinkle vegan cheese over fries and put bake in the over for another 4-5 minutes, until cheese is melted. Top with jalapeño, avocado, salsa and lime cream. Enjoy immediately! Enjoy and cheers to living free :)#mexifries #loadedmexifries #veganmexifriesInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Allergen Free Chickpea Flour Dog Treats // Wheat Free // Dairy Free Ashley Alexander 2022-04-11 | It's meant to be that my dog and I found each other. I'm allergic to the world and turns out, so is he! I made him these easy allergen free treats and he went nuts for them. Recipe below. Recipe: 1 cup chickpea flour (plus more to sprinkle on your counter)1/2 cup plain, unsweetened pure pumpkin puree (no added spices)2 Tablespoons unsalted, all-natural peanut butter Nutritional yeast for topping In a medium bowl mix together the chickpea flour, pumpkin puree and peanut butter until a dough forms. Chill the dough for 30 minutes. Sprinkle chickpea flour on your counter and roll out your dough until about a 1/4 inch thick. Wetting your rolling pin, putting parchment paper on your dough and sprinkling more chickpea flour on your dough all help with the rolling process. Cut out dough into whichever shapes, circles or squares that you'd like and place on a baking sheet lined with parchment paper or a silicon mat. Bake at 350F for 20 minutes for smaller cookies and/or 22 minutes for medium cookies, until the edges and bottoms are slightly browned. Let cool completely before giving to your dog. Makes about 75 small cookies. Store in an airtight container or bag. Enjoy and cheers to living free :)#dogtreats #dogcookies #wheatfreedogtreats Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Crispy Air Fried Pickles // Gluten Free // Vegan // Made with Aquafaba // #shorts Ashley Alexander 2022-04-04 | Who loves a good bar snack!? I do! Who loves a good bar snack without all of the guilt? Me, me, me! Check out this healthy version of deep-fried pickles. Recipe below. Recipe: 6-10 halves or quarters of dill picklesCorn starch mixture: 1/2 cup corn starch1 teaspoon granulated garlic1/2 teaspoon crushed red pepper flakes1/2 teaspoon smoked paprikaSea salt and pepper, to taste1/4-1/2 cup aquafaba (liquid from a can of chickpeas)Breadcrumb mixture:1 cup gluten free/vegan panko breadcrumbsSea salt and pepper, to tastePat pickles dry with a towel. Cover in the corn starch mixture, then dredge in aquafaba, then cover with the breadcrumb mixture, one at a time. Place in the greased air fryer, careful not to crowd the basket. Air fry at 400F for 6 minutes, flip gently and then air fry for another 4 minutes. Serve with vegan mayo mixed with hot sauce and enjoy immediately! Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Creamy Avocado Lemon Dressing // Dairy Free // Vegan // Gluten Free Ashley Alexander 2022-03-28 | This dressing is as versatile as they come! I've used this for salads, dips, wraps, tacos, Mexican bowls, etc. Recipe below. Recipe: 1 cup cashews, soaked in boiling water for 10-30 minutes then rinsed and drained1 large or 2 small ripe avocadosI-2 lemons, juiced2 teaspoons Dijon mustard1 Tablespoon red wine vinegar 4 Tablespoons avocado oil or extra virgin olive oilSea salt and pepper, to taste Approx 1/2 cup water Add all ingredients except water to a blender and blend until smooth and creamy. If you're blender is struggling, add water one tablespoon at a time until you reach your desired consistency and thickness. Store in a fridge and enjoy!Makes a 500mL mason jar. Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Easy & Healthy Date Treats // Vegan // Gluten Free // #shorts Ashley Alexander 2022-03-21 | Need a little sweet treat but don't want all of the calories and the sugar? Check out these date treats! Recipe below.Recipe:8 Medjool dates8-16 almonds4 Tablespoons all natural peanut butter1/4 cup vegan chocolate chips1/2 Tablespoon coconut oilDash of sea salt4 Tablespoons unsweetened coconut flakesRemove the pit from each date and replace with 1-2 almonds. Seal each date with about a 1/2 tablespoon of peanut butter. Place on a small baking sheet or plate with parchment paper. Repeat until all dates are stuffed and sealed. In a small pot over medium-low heat, melt the chocolate chips and coconut oil. Remove from heat, drop each date in the melted chocolate and cover well, shaking off any excess chocolate. Place on the baking sheet/plate. Repeat until all dates are covered. Sprinkle with sea salt and coconut flakes. If you have any left over chocolate, you can drizzle it over the dates and then top with more coconut. Place in the fridge or freezer until the chocolate sets. Enjoy!Store in the fridge or freezer. Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Peanut Butter and Banana Smore Brownies // Gluten Free // Vegan Ashley Alexander 2022-03-14 | Up your brownie game with this little peanut butter and banana twist! Recipe below. Recipe: Crust:2 heaping cups gluten free vegan graham crackers, broken into pieces (I used Spent Grounds graham crackers: spentgroundscoffeeroasters.ca)1 Tablespoon cane sugar 1/3 cup vegan butter, melted Blitz graham crackers in blender until there are a fine crumb. Mix crumbs, sugar and melted butter together until the crumbs are well coated. Pour into a well-greased square baking dish. Spread evenly and press down with wet hands until a solid base forms. Bake at 350F for 10 minutes. Brownie:(link to original video: youtu.be/uqSrYXF9vik)2 large or 3 medium ripe bananas (frozen or fresh), mashed 1/2 cup organic cane sugar2 Tablespoons avocado (or canola) oil 3 Tablespoons oat milk (or other plant based milk)2 Tablespoons smooth peanut butter1 teaspoon pure vanilla extract3/4 cup gluten free flour blend 3 heaping Tablespoons unsweetened cocoa powder1 teaspoon gluten free baking powder 2 Tablespoons vegan chocolate chips/chunks Pinch sea saltIn a large bowl, add mashed banana and sugar, mixing thoroughly. Add oil, oat milk, peanut butter and vanilla, mixing well. And dry ingredients: flour, cocoa powder, baking powder, chocolate chips and sea salt, mixing well. Pour batter on top of the baked crust and spread out evenly. Bake for 25-30 minutes, until a toothpick inserted comes out clean. Marshmallow top: 1/4 cup vegan chocolate chips/chunks20 large vegan marshmallows (or 1-2 cups mini marshmallows)Sprinkle the brownie with chocolate chips evening and evenly place the marshmallows on top. Broil for a few minutes until the marshmallows are golden brown, but not burnt. Remove and let cool completely. Cut and serve!Tip: warm a brownie up and serve with vegan vanilla ice cream. YUM!Store in the fridge or freezer. Enjoy and cheers to living free :)#smorebrownie #vegansmorebrownie #glutenfreesmorebrownieInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexander
Easy Creamy Vegan Alfredo Sauce // Soy Free // Gluten Free #shorts Ashley Alexander 2022-03-07 | Looking for a creamy Alfredo sauce that's packed with flavour? You've come to the right place! Recipe below. Recipe:1 large white onion, diced1 Tablespoon extra virgin olive oil 1 teaspoon granulated garlic1/4-1/2 teaspoon crushed red pepper flakesSea salt and pepper3/4 cup cashews, soaked in boiling water for 20-30mins, then drained3/4 cup vegetable broth1/2 lemon, juiced3 Tablespoons nutritional yeast Sauté onions with oil, garlic, red pepper flakes, salt and pepper over medium heat until onions are browned and tender, but not burnt. This is where the flavour for the sauce comes from!Add sautéed onions, cashews, broth, lemon juice and nutritional yeast to a blender and blend until smooth. Add to your cooked gluten free pasta with your choice to sautéed veg and/or meat alternative. I added green peas for protein as well as sautéed mushrooms. (Add some pasta water for extra creaminess!) Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Easy Lucky Iron Fish Ideas // Vegan // Boost Your Iron! Ashley Alexander 2022-02-28 | I excitedly bought an Iron Fish awhile ago and then it stayed in my drawer... sound familiar? If so, here are some easy ideas to get started with your Iron Fish and to get your iron levels up!Recipe for basic iron water :4 cups/1L + 2-3 drops lemon juice (acid)8 cups/2L + 4-6 drops lemon juice (acid)Wash your iron fish with soap and water. Bring your pot of water to a boil, add the drops of lemon juice as well as the iron fish, then boil for 10 minutes. Remove the iron fish, rinse and dry. Use the hot iron water for tea, coffee or hot chocolate. Fill an ice cube tray for iron infused ice cubes. Cool the water and drink throughout the day with ice cubes. Use the water and ice cubes for smoothies. Use the water for soups, rice, oatmeal, etc. Check out the website for more recipes and info: ca.luckyironfish.comEnjoy and cheers to living free :)#ironfish #luckyironfish #ironsupplementInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Vegan Huevos Rancheros // #shorts Ashley Alexander 2022-02-21 | I feel like I get stuck on oats for breakfast so often that it's such a nice treat to switch it up with a dish like this! These Huevos Rancheros are super easy to make, high in protein and very flavourful Recipe below. Recipe: 1/4 cup diced tomatoes1/4 cup smashed avocado with lime juice, salt and pepper1/2 bottle Just Egg (you can also use scrambled chickpea flour with black salt or scrambled tofu)1/4 cup shredded vegan cheddar cheese (I used Daiya)3 corn tortillasSalsaHot sauceHeat a medium sauté pan over medium heat with a 1/2 tablespoon olive oil and add Just Egg. Once it starts to bubble, scramble until it's the consistency you like. Turn off the heat, sprinkle with a shredded vegan cheese and cover with a lid to melt the cheese. Heat another pan over medium heat and spray with oil. Place tortillas in pan and flip after a minute or two. (If your tortillas are frozen, run them under water first). Once your tortillas are slightly browned, transfer to a plate. Evenly divide the cheesy scrambled eggs on the tortillas. Top with a dollop of smashed avocado, diced tomatoes, salsa and a few drops of hot sauce. Enjoy immediately!Enjoy and cheers to living free :)#huevosrancheros #veganhuevosrancheros #justeggInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Chewy Chocolate Chip and Walnut Cookies // Vegan // Gluten Free Ashley Alexander 2022-02-14 | Happy Valentine's Day! Now let's make cookies :) These cookies are chewy and tasty and look like they have come right from the bakery. Recipe below!Recipe:1 tablespoon ground flax seeds3 Tablespoons water1 ½ cups gluten free flour blend3/4 teaspoon xanthan gum (only if it isn't in your blend)¾ teaspoon baking sodaDash of sea salt½ cup vegan butter⅔ cup brown sugar, packed⅓ cup organic cane sugar sugar 2 teaspoons pure vanilla extract2/3 cup vegan chocolate chips1/3 cup chopped walnutsIn a small bowl make your flax egg by whisking the ground flax and water together. Set aside to thicken. In a small bowl mix together the gluten free flour blend, xanthan gum, baking soda and salt. In a large bowl add vegan butter, brown sugar and cane sugar. Beat with a hand beater until creamy. Add in the now thickened flax egg and vanilla and beat again until very creamy. Slowly add in the dry ingredient mixture, gently stirring until well combined. Fold in the chocolate chip and walnuts. Put the dough in the fridge to chill for at least 30 minutes. Preheat oven to 350F and line a baking sheet with a silicone mat or parchment paper. Using a small cookie scoop, scoop out cookie balls and make sure they are well spaced out. Wetting the cookie scoop helps to prevent sticking. Bake for 12-14 minutes, until the edges are just starting to brown. The cookies will come out quite fluffy and then as they cool, they will flatten out. Enjoy!Original recipe from: delightfuladventures.com/vegan-gluten-free-chocolate-chip-cookies/#recipeEnjoy and cheers to living free :)#chocolatechipcookie #walnutcookie #veganglutenfreecookieInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Leek and lemon Rice // Vegan // Gluten Free // High in Protein // #shorts Ashley Alexander 2022-02-07 | Calling all lemon and dill fans!! If you are a fan like me, you're going to flip for this rice. It is full of flavour and packed with protein and you'll want to eat the whole bowl. Recipe below. Recipe: 1 Tablespoon avocado or extra virgin olive oil 1 medium leek, diced Sea salt and pepper, to taste1 cup jasmine rice2 cups water (or broth and do not add the veggie stock cube)1 veggie stock cubeZest from 1 lemon Juice from 1 lemon1/2 cup green peas (fresh, frozen or canned) 1 Tablespoon fresh dill, choppedIn a medium pot over medium-high heat, add oil, diced leek, and salt & pepper, sautéing until tender and slightly browned. Add rice, water and crumble in veggie stock. Bring to a boil, then cover and simmer on low until the liquid is absorbed and the rice is cooked. Mix in the lemon zest, lemon juice, green peas and dill and serve!Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Wild Rice and Chickpea Soup // Vegan // High in Protein // Gluten Free Ashley Alexander 2022-01-31 | These cold, rainy/snowy winter days call for comforting soup and this Wild Rice and Chickpea soup is sure to hit the spot! Recipe below. Recipe: 1 Tablespoon avocado or extra virgin olive oil 1 small (or 1/2 medium) onion, diced 1 Tablespoon fresh grated ginger2 carrots, diced (about 1 1/2 cups) 4-5 celery stalks, diced (about 1 cup)8 cups veggie broth 3/4 cup uncooked wild rice 1 - 389mL can drained chickpeas 1/2 Tablespoon dried basil 1/2 Tablespoon dried parsley1/2 Tablespoon dried oregano Salt and pepper to taste In a large pot over medium heat, add the oil and onions, sautéing until the onions are tender. Add ginger and stir to incorporate. Add the carrots and cook for a couple minutes. Add the celery, broth, rice, chickpeas, basil, parsley, oregano, salt & pepper and stir well. Bring the pot to a boil, and then boil on low until the rice and veggies are done (about 20 minutes). Taste test along the way so that the rice and veggies do not get overcooked and become mushy. This soup reheats really well. Store in the fridge or freezer. Enjoy and cheers to living free :)#chickpeasoup #wildricesoup #veganchickensoup Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Sweet Cinnamon Tortilla Chips // Vegan // Gluten Free // Baked OR Air-Fried Ashley Alexander 2022-01-24 | Looking for a crispy sweet treat that won't take long to make? Look no further! These sweet cinnamon chips are sure to hit the spot. Recipe below. Recipe:8 small corn tortillas 1 Tablespoon vegan butter, melted3 teaspoons organic cane sugar1 teaspoon cinnamon + extra sprinklingStack the tortillas and cut in half, and then into quarters. Transfer to a medium bowl. Add melted vegan butter and coat the tortilla chips well. Add sugar and cinnamon, stirring the coat the chips well. Spread evenly on a baking sheet lined with a silicone mat (or parchment paper) or in an air fryer basket so that the chips aren't overlapping. Top with extra cinnamon if you prefer. Bake in the oven at 425F for 8-9 min OR air-fry at 395F for 6-7 mins. Be careful, these can go from cooked to burned real fast!Once they cool, they'll be crunchy perfection. Store in an air-tight container (if they make if that far)!#cinnamonchips #sweettortillachips #snacktimeEnjoy and cheers to living free :)Music from epidemicsound.comInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Our Dog Adoption Journey // 1.5 Years in the Making // Dont Give Up! Ashley Alexander 2022-01-17 | Are you trying to adopt a rescue dog? Have you been applying and applying with no bites? Well, I was right there with you. Check out my story and how my husband and I were finally able to adopt our fur baby!The rescue service I adopted Jerry through: facebook.com/heaven4pawzOther rescues in BC I recommend: Thank Dog I'm Out: facebook.com/ThankDogIAmOutSave A Fluff: facebook.com/saveafluffdogrescueFree Korean Dogs: instagram.com/freekoreandogsFur Baby Rescues: facebook.com/FurBabyDogRescuesFurBae Rescues: instagram.com/furbaerescueBlack Dog Rescue Society: facebook.com/blackdogrescuegroupSmall Dog Rescue BC: smalldogrescuebc.comEnjoy and cheers to living free :)#adoption #rescuedog #adoptdontshopInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Yam/Sweet Potato Chew Dog Treats // One Ingredient // #shorts Ashley Alexander 2022-01-10 | Making these tasty, crispy treats for your doggo is easy peasy! My boy just loves crunching away on them. Recipe below. Recipe: Yams or sweet potatoesSet your mandolin to 6 or 7mm for 1/4 inch slices. Slice into coins for smaller chews or lengthwise for larger chips. Bake at 250F for 2.5-3 hours, until brown and dry. (Flipping them halfway through helps with even baking). Once they cool, the chews will be very crispy. Store in an airtight container or bag. Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Chocolate Almond Protein Balls // Vegan // Gluten Free // Inspired by @saskalily Ashley Alexander 2021-11-22 | Taking inspiration from @saskalily's chocolate hazelnut protein balls, my chocolate almond protein balls are easy to make, are jam-packed with protein and are clean, vegan eating at its best! Recipe below. Recipe:1/2 cup protein powder (I used Body Energy Club's Clean Vegan Natural flavoured protein powder)1/2 cup almond butter1-2 Tablespoons pure maple syrup (you may want to use less if your protein powder is already sweetened)1-3 Tablespoons plant based milk (I used almond milk)3 Tablespoons pure cocoa powder1/4 cup finely chopped almonds2 Tablespoons vegan chocolate chipsDash sea saltAdditional 1-3 Tablespoons plant based milk (I used almond milk)In a large bowl add protein powder, almond butter and maple syrup. Add the almond in a tablespoon at a time, until the dough can be formed into a ball. The amount of milk will be dependent on how much liquid your protein powder soaks up. Next add in the cocoa powder, almonds, chocolate chips, sea salt and add in the additional almond milk a tablespoon at a time until the dough can be formed into balls. You want your dough to be not too dry but not too wet. Wet your hands and roll the dough into balls. Store in the fridge and enjoy!Makes 12 small protein balls. Enjoy and cheers to living free :)#proteinballs #veganproteinballs #chocolateproteinballsInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Peanut Butter Hot Chocolate // Vegan // #shorts Ashley Alexander 2021-11-15 | This special treat comes from the genius mind of Emma, owner of Zimt Chocolates! I have done a few video collabs with her, all linked below if you'd like to watch them. This treat is sure to please ANYBODY who loves both peanut butter and chocolate, mmm mmmm! Recipe below. Zimt Chocolates website: zimtchocolates.comRecipe: 1/3 cup all-natural peanut butter 1 Tablespoon coconut sugar (remove if your hot chocolate mix is already quite sweet) 3 Tablespoons hot chocolate mix (I used Zimt Just Say Chocolate drinking chocolate shopca.zimtchocolates.com/products/drinking-chocolate-mix)2 cups water Add all ingredients to a blender and blend well. Transfer to a pot and bring to a boil, stirring frequently. Pour into a mug and top with coconut whip, chopped peanuts and a sprinkle of hot chocolate mix. If you like your hot chocolate not as thick, add a bit more water. Bliss time!!Enjoy and cheers to living free :)Video collabs:Spicy Cinnamon Almond Bark with Zimt Chocolate: youtu.be/mGAtiyb-sJwWhite Chocolate Rhubarb Muffins with Emma from Zimt Chocolates...kinda!: youtu.be/mWxVPXsLbxgThe Ultimate Chocolate Smoothie Bowl with Emma from Zimt Chocolate!: youtu.be/REUor8w1EYQChocolate Coconut "Cheese" Cake with Zimt Chocolate: youtu.be/1dN-SIQxmwkInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Restaurant Style Breakfast Potatoes // Air-fried // Vegan Ashley Alexander 2021-11-08 | Do you love restaurant style breakfast potatoes but also want to make them at home, without all the oil? Me too! If you have an air-fryer, this is definitely the way to go. Recipe below. Recipe:Nugget potatoes/red potatoes/gold potatoes2 Tablespoons vegan butterSea salt and pepper, to taste1/2 Tablespoon dried dill Wash and remove any tubers from potatoes. Cut into bite-sized pieces. Place cut potatoes into a small pot and cover with water. Bring to a boil for a few minutes, until potatoes are just fork-tender. Drain and transfer to a small bowl. Add butter, salt, pepper, dill and mix gently. Transfer to your air-fryer basket and fry at 390F for 10 minutes. Finish the potatoes off at 400F for 5 minutes, or until crispy perfection!Serve immediately with your condiments of choice. Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Oat Coffee Creamer // Gluten Free // Vegan // #shorts Ashley Alexander 2021-11-01 | If you’re looking for a quick, healthy coffee creamer, look no further! Recipe below.Recipe:1 cup gluten free rolled oats1 1/2 cups water (can add 1/2 cup more water for less thickness) 1-2 Tablespoons pure maple syrup Dash sea salt Add all ingredients to a blender and blend well. Strain through a nut milk bag and enjoy! Store in the fridge for up to 1-2 weeks and shake before use. Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Air-Fried Zucchini Wedges // Gluten Free // Vegan Ashley Alexander 2021-10-25 | Craving crispy yet juicy zucchini wedges? This is the recipe for you! It can also be oil-free if you prefer. Recipe below. Recipe:1 large zucchini, cut into wedges Sprinkle of sea salt2 Tablespoons almond meal or flour (how to make your own almond meal: youtu.be/mzmGPpFp4fE)1 Tablespoon gluten free bread crumbs 1 Tablespoon corn starch 1 Tablespoon nutritional yeast1/2 teaspoon granulated garlic1/2 teaspoon red pepper flakesDash of pepper (do not add salt as your wedges will taste too salty)Spread zucchini wedges in a shallow dish and sprinkle with sea salt. Do not over salt them as your wedges will taste way too salty if you do so. Set aside for 10-15 minutes to "sweat."In a small bowl, mix the coating ingredients: almond meal, bread crumbs, corn starch, nutritional yeast, garlic and red pepper flakes. Sprinkle a little at a time on a plate for the zucchini coating. Using the liquid that has sweated out of the zucchini, coat the wedges in the dry mixture. Place into the oiled air fryer basket and be careful not to crowd them. Give an extra spray of oil for extra crispiness. Air fry at 400F for13-16 minutes, or until your crispness preference. Serve immediately with your favourite sauce (I mixed vegan mayo and Frank's hot sauce). **For oil-free version, use parchment paper in your basket and do not spray the wedges before air-frying. Enjoy and cheers to living free :)#zucchiniwedges #airfryerwedges #airfriedzucchiniInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Sweet & Salty Halloween Popcorn Balls // Gluten Free // Vegan // #shorts Ashley Alexander 2021-10-18 | These popcorn balls are the perfect treat to make for Halloween. Bring them to a party, hand them out as treats at school or save them all for yourself :) Recipe below!Recipe: 1/4 cup unpopped popcorn kernels (makes about 6 cups popped)(I popped my popcorn in a large pot on the stove with 1 Tablespoon extra virgin olive oil and a dash of sea salt)3 cups vegan marshmallows3 Tablespoons vegan butter 1/2 cup gluten free pretzel bites (I used PC brand)1/3 cup orange and yellow vegan chocolate candies (I used No Whey Choco No No's and removed the blue and green coloured ones)Dash sea salt Put your popped popcorn in a large bowl and set aside. In a medium pot, melt the vegan butter. Add the marshmallows and stir well. Keep stirring as the marshmallows melt and the mixture turns quite thick and gooey. Add the mixture to the popcorn and mix well. Add in the pretzel bites, chocolate candies and a dash of salt, mixing everything well. Spray your hands with oil and roll the popcorn mixture into balls, pressing together firmly. Place on a baking sheet with a silicon mat or parchment paper. Once set, enjoy! Store in an airtight container for up to a week... if they last that long ;) Enjoy and cheers to living free :)#halloweentreats #popcornballs #sweetandsavoryInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Quinoa Corn Salad with a Kick! // Gluten Free & Vegan // High in Protein Ashley Alexander 2021-10-11 | The third recipe of the Rebar Series is a quinoa salad with tons of flavour, colour and will give you the necessary kick to get through the day. Thank you Briana for sending this one my way, it's one of my new favs! Recipe below. Rebar restaurant: http://rebarmodernfood.comRecipe:2 small jalapeños, seeded and diced1 small or 1/2 medium red onion, diced1 small red pepper, diced2 Tablespoons diced fresh chives3 scallions or 2 green onions, diced 1/4 cup chopped fresh cilantro3 Tablespoons lemon juice3 Tablespoons lime juice1/2 teaspoon or a couple splashes of hot sauce (I used Frank's)Sea salt and pepper, to taste 1 cup quinoa cooked in 2 cups water2 1/2 cups fresh or frozen corn In a medium bowl add diced jalapeños, red onion, red pepper, chives, green onions (if you like), cilantro, lemon juice, lime juice, hot sauce, salt and pepper. Mix well and set aside. Cook your quinoa, fluff with a fork and set aside to cool. Add corn and green onions to a sauté pan. Sauté over medium heat until both the corn and onions have browned a bit. Set aside to cool. Once cooled, add the quinoa and corn to the medium bowl. Mix well. Do a taste test to see if anything is missing and then enjoy! I topped my bowl with avocado and a touch more hot sauce. Store in the fridge for up to a week. NOTES:- 1 cup of cooked provides about 8 grams of protein and 5 grams of fibre! - 1 cup of corn has just over 4 grams of protein Other recipes from Rebar:Fudge Brownie Cake with Glaze // Gluten Free // Vegan: youtu.be/MeWO0K6AczsBaja Baked Black Beans // One Pot // Gluten Free & Vegan:youtu.be/m6n0nPUxcJIEnjoy and cheers to living free :)#quinoacornsalad #quinoasalad #proteinsalad Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Quick & Easy Gravy // Gluten Free & Vegan // #shorts Ashley Alexander 2021-09-27 | One thing my husband misses the most is a good gravy to go with his mashed potatoes. Well, this quick and easy recipe to the recipe! It takes no time at all and definitely hits the spots. Recipe below. Recipe: 1/4 cup chickpea flour 3 Tablespoons nooch (nutritional yeast)1 1/2 cups veggie broth1 1/2 - 2 Tablespoons gluten free soy sauce, depending on saltiness preference (I used 1 1/2 Tablespoons)1 teaspoon Dijon mustard 1 teaspoon onion powder1 teaspoon dried thyme Dash of black pepperAdd all ingredients to a small pot and whisk constantly over medium-low heat until thick and "creamy." Serve immediately with your favourite meal. This gravy freezes well!On the plate:- mashed potatoes with vegan butter, oat milk, salt and pepper- green beans, boiled in water- Ikea Huvudroll plant balls (ikea.com/ca/en/p/huvudroll-plant-balls-frozen-90508221) - I highly recommend!! (gluten free, vegan and soy free)Enjoy and cheers to living free :)#gravy #glutenfreegravy #vegangravy Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactorMusic from epidemicsound.com
Zucchini Carrot Loaf // Gluten Free & Vegan // Perfect for the Fall! Ashley Alexander 2021-09-20 | The fall colours, smells and an excess of zucchini and carrots inspired this recipe! Recipe below. Recipe:2 flax eggs (2 Tablespoons ground flaxseeds + 6 Tablespoons warm water)2 cups gluten free flour blend 2 Tablespoons arrowroot starch 1 teaspoon baking powder1 teaspoon baking sodaDash sea salt2 teaspoons cinnamon1 teaspoon ginger powder1/4 cup organic cane sugar1/4 cup pure maple syrup1 Tablespoon lemon juice1 teaspoon pure vanilla extract4 Tablespoons vegan butter, melted 1 cup grated zucchini3/4 cup grated carrotPreheat oven to 350F and grease a loaf pan. In small bowl whisk together ground flax and water. Set aside to thicken. In a large bowl add dry ingredients (flour, arrowroot starch, baking powder, baking soda, salt, cinnamon, ginger, cane sugar) and mix well. Make a well in the centre for the wet ingredients. Add the wet ingredients (syrup, lemon juice, vanilla, butter, zucchini, carrot) to the well and mix together thoroughly. The batter will be quite thick. NOTE: The thickness will depend on your gluten free flour blend and how well it soaks up moisture. If the batter looks way too thick, add a splash or two of plant based milk. Transfer to the loaf pan, smooth the top and bake for 35 minutes or until a toothpick inserted comes out clean. After cooling for a bit, flip the loaf onto a cooling rack. Once cooled completely, you can add a glaze if you like. Glaze:1/4 cup icing sugarSplash lemon juice Splash oat milk Slice and serve!Enjoy and cheers to living free :)#zucchinicarrotloaf #fallbaking #fallflavors Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Vegan Caprese Salad // #shorts Ashley Alexander 2021-09-13 | The oh-so simple yet oh-so delightful Caprese salad... vegan style!Vegan mozza used in the video: miyokos.com/products/fresh-vegan-mozzarella-cheeseEnjoy and cheers to living free :)Music from epidemicsound.comInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Baja Baked Black Beans // One Pot // Gluten Free & Vegan Ashley Alexander 2021-09-06 | A couple videos ago I made a fudge brownie cake from a cookbook that my friend lives by: Rebar Modern Cookbook. Here is another very well-loved recipe that she sent my way! Recipe below. Recipe: 2 - 398ml can black beans - do not drain the liquid 1/2 Tablespoon cumin1 teaspoon chili powder (use less if you don't want it very spicy) 1/2 Tablespoon dried oregano 1 teaspoon granulated garlic 1 teaspoon sea saltDash black pepper1/2 cup diced white onion1 Tablespoon chipotle puree (I bought a small can of chipotle peppers in adobo sauce, then pureed them in my Vitamix)1 Tablespoon packed brown sugar1 - 156mL can tomato paste2 1/2 Tablespoons red wine vinegarStart by preheating your oven to 350F and placing a large skillet on a large baking sheet. (This just keeps on spills on the baking sheet, rather than in the oven). To the skillet, add the black beans (with the liquid), cumin, chili powder, oregano, garlic, salt and pepper, mixing well. Next add the remaining ingredients (onion, chipotle puree, brown sugar, tomato paste and red wine vinegar) and mix well. Cover with a lid and cook in the oven for 1 hour. Remove the lid, give it a good stir and serve! I served mine with brown rice and avocado. You can add these beans to a burrito or burrito bowl, tacos, etc. Enjoy and cheers to living free :)#bajabeans #onepotdinner #skilletdinnerInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
My Go-To Salad // High in Protein // Quick, Easy & Filling // #shorts Ashley Alexander 2021-08-30 | Need a quick, easy and filling salad? Check out this video for a little salad inspiration!Enjoy and cheers to living free :)Music from epidemicsound.comInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Fudge Brownie Cake with Glaze // Gluten Free // Vegan // From Rebar Modern Cookbook Ashley Alexander 2021-08-23 | My friend Briana sent over a bunch of tried and true recipes from her favourite cookbook, Rebar Modern Cookbook. She also made this brownie cake for me it was ahhhh-mazing! This is the first of many recipes to come from the Rebar series. Recipe below. Recipe:1 1/2 cups gluten free flour1/2 cup organic cocoa powder3/4 cup packed brown sugar (original recipe called for 1 1/2 cups)1 1/2 teaspoon baking soda3/4 teaspoon baking powder1 teaspoon sea salt3/4 cup coffee (I used hazelnut coffee)3/4 cup oat milk (or other plant based milk)1/3 cup extra virgin olive oil (or vegetable oil)1/4-1/2 cup vegan chocolate chips, for topping Glaze:1 cup vegan chocolate chips1/4 cup vegan butter Dash sea saltPreheat oven to 325F and grease a cake pan. In a medium bowl, sift the gluten free flour. Next, to the sifter/sieve, add the remaining dry ingredients (cocoa powder, sugar, baking soda, baking powder, salt) and sift well. Mix the dry ingredients together and set aside. In another medium bowl add the wet ingredients (coffee, milk, oil) and whisk well. Add the wet and dry ingredients together, mixing well. Pour the batter into your greased cake pan and top with chocolate chunks. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely before making the glaze. For the glaze, add the chocolate chips, butter and salt to a small pot. Melt over medium low heat. Pour the glaze over your cooled cake and spread it evenly. Place in the fridge until the glaze has set. Cut, serve and enjoy! This cake freezes well so you can always have a piece of fudgey cake on stand-by :) Thanks Briana for the recipe and I can't wait to make more of your tried and true recipes from Rebar! Enjoy and cheers to living free :)Rebar restaurant: http://rebarmodernfood.com#fudgecake #browniecake #rebarmodernfoodInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Left Over Baked Potato Cakes // #shorts Ashley Alexander 2021-08-16 | If you have leftover baked potatoes, turn them tasty into cakes in no time! Recipe below. Recipe:2 left over baked potatoes (skin on or skin removed) 1/3 cup diced onion1/2 cup vegan cheddar shreds1 Tablespoon fresh or dried dill1 Tablespoon ground flaxSea salt and pepper, to taste 1-3 Tablespoons oat milk (or other plant based milk)Add potatoes to a large bowl and mash well. I find the cakes stick together better if the skins are removed, but you can leave them on as well. Next add onion, cheddar shreds, dill, ground flax, salt and pepper, milk and stir well. Keep adding milk a tablespoon at a time until the mix can form a ball easily. Form the mix into patties and then put in the fridge to chill for at least 20 minutes. In a fry pan, add a bit of oil over medium heat. Add the patties and fry for a few minutes on each side, until the they are nice and brown on each side. Serve immediately with your choice of dips. You can cook these on the grill as well!Store in the fridge and reheat in the fry pan as needed. Enjoy and cheers to living free :)#bakedpotatocakes #leftoverbakedpotatoes #zerowasterecipes Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Air Fryer Apple Turnovers // Gluten Free & Vegan!! Ashley Alexander 2021-08-09 | I couldn't believe when I found gluten free and vegan puff pastry, I was SO excited! My first attempt at these turnovers didn't yield the prettiest pastries, but they were definitely tasty :) Recipe below. Where to find the pastry: bakemydayglutenfree.com/collections/varietiesIn Vancouver: http://delishglutenfree.comRecipe: 2 cups peeled and finely diced apples (about 2 medium apples) 1 teaspoon cinnamon1/2 Tablespoon pure maple syrup1/2 Tablespoon lemon juice Dash sea saltOptional: 1 Tablespoon waterOptional: finely chopped walnuts Gluten free flour for dusting the counterPuff pastryAquafaba (chickpea juice) In a medium pot add diced apples, cinnamon, maple syrup, lemon juice and salt. Bring to a simmer and stir until apples are quite soft/fork tender. If the apples dry up, add 1/2 -1 Tablespoon water and continue to simmer. Set aside. Dust the counter and a rolling pin with gluten free flour. Take the pastry dough out of the fridge and roll it into a square. Cut into 6 squares. Put a tablespoon or so of the apple filling into the middle of a square and fold the pastry over, forming a little pocket. Use a fork (floured or wet) to seal the turnover. Brush the top of the turnover with aquafaba. Put turnovers in the fridge for at least 20 mins to re-chill the pastry dough. Air fry at 350F for 10mins and enjoy! Store in the fridge and then pop them back in the air fryer for 1 or 2 mins to warm them up. NOTE: It's best to work fast with the pastry dough. I let it warm up too much and it made it harder to work with. #appleturnover #glutenfreeappleturnover #glutenfreeveganpuffpastry Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Air-Fryer Roasted Tomato Salsa // #shorts Ashley Alexander 2021-07-26 | Making your own fresh salsa is easy, healthy and customizable! The fun part about this salsa was sourcing most of the ingredients right from my own garden :) Recipe below. Recipe:4 cups assorted tomatoes (I used grape, cherry and Roma tomatoes) Sea salt and pepper, to taste1 teaspoon granulated garlic1 cup white onion, cut in half2 small jalapeños (or 1 large), seeds removed Handful fresh cilantro (about 1/2 cup)Large handful fresh basil (about 1 cup) 1 lime, juiced1/2 teaspoon ground cumin Sea salt, to taste Add tomatoes, sea salt, pepper and garlic to air fryer basket. Air fry at 390F for 15 mins, shaking the basket a few times so that tomatoes roast evenly. Transfer roasted tomatoes to a blender/Vitamix and set aside. Add onion and jalapeño to air fryer basket. Air fry at 390F for 10 mins, shaking the basket a few times so that they roast evenly. Transfer to blender. Now add cilantro, basil, lime juice, cumin and salt to blender. Blend all ingredients until you reach your desired consistency. Chill in the fridge and then serve!You can also enjoy this salsa warm if you like. This salsa is wonderful over chickpea omelettes (youtu.be/KdTqWXfgTUI), in wraps, on black bean bowls (youtu.be/BdgEM4koGEc), with nachos and gauc, etc. Store in the fridge for up to a week. Enjoy and cheers to living free :)Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactorMusic from epidemicsound.com
Roasted Cauliflower Leaves // Bonus Chip Recipe! // Zero Waste Ashley Alexander 2021-07-19 | Did you know cauliflowers have large leaves on them!? I certainly didn't until I started growing some in my garden box! It turns out that the leaves are edible and are quite delicious. Recipes below!Good to know: Cauliflower belongs to the Brassicaceae or cruciferous family, and their leaves are a good source of dietary fiber, iron, essential fatty acids, potassium, calcium, beta-carotenes, folic acid and antioxidants!Cauliflower leaves taste a bit like seaweed/nori, mmm mmm! 1:20 Roasted Cauliflower Leaves:Extra virgin olive oilSea salt and pepperWash and pat dry the cauliflower leaves. Remove the stalky part of the stem as well as any browned bits of leaves. Place leaves on a baking sheet lined with a silicon mat (or parchment paper) so that they are not overlapping. Spritz with olive oil and season with salt and pepper, to taste. Bake at 395F for 5-11 minutes, depending on how hot your oven runs and how big your leaves are. 7 minutes was perfect for my leaves. Make sure you keep on eye on them as they can burn easily. Eat immediately as a side side. You can eat these later and the stay crisp as well! 2:15 Bonus Cauliflower Chips:Extra virgin olive oilSea salt and pepperNooch (nutritional yeast)Wash and pat dry the cauliflower leaves. Remove the whole stem as well as any browned bits of leaves. Cut into bite-sized "chip" pieces. Place pieces on a baking sheet lined with a silicon mat (or parchment paper). Spritz with olive oil, season with salt and pepper, to taste and generously sprinkle on some nooch. Mix everything together with your hands and spread out the leaf pieces as best you can. Bake at 395F for 8-11 minutes, stirring halfway through. The exact amount of time will depend on how hot your oven runs, how big your pieces are and how crispy you like the chips to be. 11 minutes was perfect for my chips. Make sure you keep on eye on them as they can burn easily. Eat as a snack or use as a topper for buddha bowls, salads, etc. 3:33 Growing cauliflower in a garden Enjoy and cheers to living free :)#cauliflowerleaves #roastedcauliflowerleaves #cauliflowerchipsInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Spicy Watermelon Salad // #shorts Ashley Alexander 2021-07-12 | This salad is the perfect summer salad! It is refreshing, super easy to throw together and has a nice kick to it. Recipe below. Recipe:3 cups cubed watermelon1 cup diced cucumber, seeds and skin removed Pinch or two of chili pepper (depending on heat preference)1/2 teaspoon cayenne pepperDash sea salt1/2 lime, juiced2 Tablespoons diced mint leaves1/4 cup vegan feta cheese (I used Spread 'Em "The Classic" Greek-Inspired Cashew Cheeze Block)In a medium bowl add watermelon, cucumber, chili pepper, cayenne, salt and lime. Gently stir/mix. Next add in the mint leaves and stir again. Transfer to your serving dish and then top with feta. Eat immediately!You can also top this salad with roasted pumpkin seeds, roasted chickpeas, etc for more crunch and protein. Chickpea recipe: youtu.be/F4Gwph_hwOYThis salad does not keep well as the watermelon may become mushy. Enjoy and cheers to living free :)#watermelonsalad #summersalad #spicywatermelonInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Garlic Scape and Basil Pesto Ashley Alexander 2021-07-05 | I just discovered garlic scapes within the last couple of years and they're glorious! You can most likely find them at a farmer's market in the summer time (or in a friend's garden.... thanks Carrie)! Recipe below. Garden scapes have a garlicky smell/flavour but aren't overwhelming. Recipe:1 cup pine nuts, toasted 3 cups packed fresh basil4 garlic scapes, bulbs removed1/3 cup lemon juice1/4 cup extra virgin olive oilSea salt and pepper, to tasteTo toast your pine nuts, add to a skillet over low heat. Shake/stir them and watch closely while they're toasting as they can burn quite quickly. After a few minutes, the pine nuts will start to sweat, there will be a nice pine nutty fragrance and they'll turn slightly brown. This is how you know they're done! Remove from heat and set aside. Add all ingredients (basil, garlic scapes, toasted pine nuts, lemon juice, oil and salt & pepper to a blender/Vitamix and blend until desired consistency. If your blender is struggling, you can add a bit of water. If you'd like an oil free version, you can sub the oil for water. Serve with pasta, pasta salad, as a dip, as a dressing, on sandwiches/ wraps. Store in the fridge or freezer. Enjoy and cheers to living free :)#garlicscapes #garlicscapepesto #veganpesto Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Good Ol No Bake Cookies // AKA: HAYSTACKS // Gluten Free, Vegan // #shorts Ashley Alexander 2021-06-28 | The cookies are very nostalgic for me as my mom used to make them a lot when I was younger. I took her recipe and veganized it and you will never be able to tell the difference! Recipe below. Link to longer video with more of a description: youtu.be/KpHqpJ2Krvo (this recipe makes a smaller batch)Recipe:4 cups gluten free oats 1 1/2 cups unsweetened shredded coconut1 cup plant based milk (I used homemade oat milk)1 1/2 cups organic cane sugar1 cup coconut oil (or vegan butter)2/3 cup organic cocoa powderDash sea salt1 teaspoon pure vanilla extract In a large bowl combine oats and coconut. Set aside.In a large pot combine plant milk, cane sugar, coconut oil, cocoa powder and sea salt. Stir well and bring to a boil over med-high heat. Continue to stir and let it boil hard for 60 seconds. The mixture with thicken ever so slightly. Immediately remove from heat and stir in vanilla. Pour hot mixture over oats and coconut, mix thoroughly to combine. Drop cookies by rounded spoonfuls onto silicon mat or parchment paper. Let set on the counter or in the fridge until the cookies are firm. Store in an airtight container on counter, in fridge or freezer. Makes about 44 cookies. Enjoy and cheers to living free :)#nobakecookies #haystacks #veganhaystacksInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactorMusic from epidemicsound.com
Oat and Chickpea Flour Banana Bread // Gluten Free // Egg Free // Dairy Free // Refined Sugar Free Ashley Alexander 2021-06-21 | Using different gluten free flour blends can yield very different results in baking, but using these 2 standard flours (chickpea flour and oat flour) yields a perfect result every time! Both chickpea flour and oat flour are inexpensive and nutritious. Recipe below for this healthy banana bread!How to make your own out flour at home: youtu.be/r7rGqB_Ump4Benefits of chickpea flour: healthline.com/nutrition/chickpea-flour-benefits#TOC_TITLE_HDR_7Recipe:2 flax eggs (2 Tablespoons ground flax whisked with 1/3 cup water)1 1/2 cups mashed banana (about 3 medium ripe bananas)3 Tablespoons pure maple syrup 2 teaspoons apple cider vinegar 1 teaspoon pure vanilla extract 2 Tablespoons melted vegan butter 1 cup chickpea flour1/2 cup oat flour 1 teaspoon baking soda 1 teaspoon cinnamon Dash of sea salt Optional:1/3 cup vegan chocolate chips1/3 cup chopped walnuts Preheat oven to 350F and grease a loaf pan. In a small bowl whisk together ground flax and water. Set aside to thicken. In a medium bowl add mashed banana, maple syrup, apple cider vinegar, vanilla, melted butter and the now thickened flax eggs. Mix well. Add all dry ingredients (chickpea flour, oat flour, baking soda, cinnamon and sea salt) to wet ingredients, mixing well but gently. Fold in optional mix-ins. Pour the batter into the loaf pan and smooth out the top. Bake for 40mins, until the top is firm and a toothpick inserted comes out clean. Once the pan has cooled enough to handle, use a knife to loosen the edges of the loaf, flip the pan over and release the loaf onto a rack. Once cooled, slice and enjoy! Enjoy and cheers to living free :)#bananabread #chickpeaflour #chickpeaflourbread Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Pickled Red Onions // Perfect for Taco Night! // #shorts Ashley Alexander 2021-06-14 | You know those pickled onions you get at a restaurant and you wish you could bring them home with you!? Well, now you can whip them up at home! These onions have a little kick to them and also won't get mushy. Recipe below. Recipe:1 large red onion, thinly sliced1/4 cup apple cider vinegar1/4 cup white vinegarAbout 6 black peppercornsJuice from 2 medium limes 2 Tablespoons jalapeño pepper brineHot waterOptional: 1 teaspoon cane sugar Put all ingredients into a mason jar or glass jar with a lid that seals well. Give it a little shake to mix up all the ingredients and then put in the fridge overnight. The next day the liquid will have turned red, the onions will have soaked up the flavour and gone soft but not mushy. The longer these are in the fridge, the more flavour will be infused. Keep in the fridge for up to a month. Serve on tacos, with falafels, in a sandwich/wrap, on a veggie burger, on a salad, on a buddha bowl, etc. Enjoy and cheers to living free :)#pickledredonions #taconight Instagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Almond Butter & Chocolate Covered Strawberries Ashley Alexander 2021-05-24 | How about taking your chocolate covered strawberry game up a level by adding in some almond butter!? Yes please!! Recipe below. Recipe:15-20 Strawberries with tops still on 1/4 cup almond butter (or preferred nut/no-nut butter)1 teaspoon coconut oil (I used refined/deodorized coconut oil so there would be no coconuty taste)1/4 cup vegan chocolate chips1 teaspoon coconut oil Optional: finely chopped almonds for topping Wash and thoroughly dry the strawberries. In a small bowl, melt almond butter and coconut oil, either in the microwave or on the stove. "Paint" the almond butter mixture on to the strawberries to mostly cover them and then place on a baking sheet with a silicone mat or parchment paper. Place in the fridge to set the almond butter (the coconut oil helps with this process). In a small bowl, melt chocolate chips and coconut oil, either in the microwave or on the stove. Dip the almond butter covered strawberries into the melted chocolate and coat well. Place back on the baking sheet. Sprinkle with chopped almonds if you desire. Place back in the fridge to set the chocolate. Once set, enjoy! Store in the fridge for up to 3 days or so. Enjoy and cheers to living free :)#chocolatecoveredstrawberries #chocolateandalmondbutter #almondbutterchocolatecoveredstrawberriesInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Easy Peasy Banana Oat Chocolate Chip Cookies // Gluten Free, Vegan, Refined Sugar Free // #shorts Ashley Alexander 2021-05-17 | These cookies not only use up a ripe banana, but they are easy to make are are guilt-free to eat! Recipe below.Recipe:1 1/2 cups old-fashioned rolled oats 1/2 cup vegan chocolate chips/chunksDash of sea salt1 teaspoon cinnamon 1 teaspoon pure vanilla extract2 small (or 1 large) ripe banana1/2 Tablespoon pure maple syrup1 Tablespoon all-natural peanut butter Preheat oven to 350F.In a large bowl add oats, chocolate chips, salt, cinnamon, vanilla and banana. Mash/mix really well until all ingredients are incorporated. Add maple syrup and peanut butter, mixing well. Scoop batter onto a lined cookie sheet and then press balls down with a fork. These cookies will not spread while baking. If you do not have a cookie scoop, spoon out the batter, shape into a ball, then press down with a fork. Bake for 18 minutes, let cool on the baking sheet for a few minutes to firm up before transferring to a rack to fully cool down. (If you are using quick oats rather than old-fashioned oats, bake for about 15 minutes instead). Store in an airtight container and enjoy! These cookies freeze well too. Enjoy and cheers to living free :)#bananacookies #quickcookies #bananaoatcookiesMusic from epidemicsound.comInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
Versatile Roasted Red Pepper Sauce // Gluten Free, Vegan Ashley Alexander 2021-05-10 | This sauce can be used in so many ways: as a dip, added to pasta sauces, spread on crackers/wraps/sandwiches, etc. It has a touch of sweetness from the red peppers and tons of flavour! Recipe below. Air Fryer Roasted Red Peppers: youtu.be/YGn-oXVCF98Recipe:2 roasted red peppers (from 2 whole peppers)1/2 cup walnuts1 Tablespoon nutritional yeast 1 teaspoon granulated garlic1/2 teaspoon crushed red pepper flakesDash of sea salt and pepper 1 lemon, juiced1/2 packed cup fresh basil2 Tablespoons extra virgin olive oil (or water if oil-free)1-2 Tablespoons water, or as needed for thickness/consistency preference Add all ingredients (except water) to blender/Vitamix and blend until desired consistency. Add water if you'd like it less thick and rebound. Store in the fridge and use for pastas, sandwiches/wraps, salads, dips, etc.Enjoy and cheers to living free :)#roastedredpepperdip #roastedredpeppersauce #redpeppersauceInstagram: instagram.com/livingfreeashleyFacebook: facebook.com/theashleyalexanderTwitter: @livingfreeactor
