Gluten Free Snacks

Gluten Free Snacks

Chocolate Chip CookiesChewy Chia & Oat Cookies

1.5 tbsp Chia Seeds
1/4 cup unsweetened vanilla Almond Milk
2 ripe bananas, mashed
3/4 cup old fashion oats
1/4 cup unsweetened shredded coconut
1/4 cup chopped dates + 1/4 cup carob chips
1 tbsp almond butter
pinch of cinnamon

Preheat oven to 350 degrees F. In small bowl stir together seeds and milk and let sit for 10 minutes until seeds have gel-like consistency. Pour gel into bigger bowl and added mashed bananas, oats, coconut, almond butter and cinnamon. Mix well and then stir in chopped dates and carob chips. Spoon out dough and roll into small cookies on a greased cookie sheet. Makes about 15. Place in oven and bake for 15-20 minutes until bottoms have browned. Cool and enjoy!

Nutrition Facts (per cookie): 80 Calories; 4g fat; 8.5g carbs; 2g protein


Blueberry CobblerBaked Blueberry Cobbler

 16 oz fresh or frozen blueberries
1/2 cup stevia or other natural sweetener
1 Tbsp cornstarch
1 Tbsp lemon juice
1 cup slivered blanched almonds ground in a food processor OR 1 cup almond meal
4 Tbsp unsweetened applesauce
1 egg
pinch of salt

Preheat oven to 400. In a large bowl, gently toss together the blueberries, 1/4 cup of stevia, corn-starch, and lemon juice. Pour the mixture into a 2-quart baking dish. In another bowl mix together the ground almonds/almond meal, apple sauce, the other 1/4 cup of stevia, egg and salt until well combined. There’s really no simple way to spread the mixture on top of the blueberries, so I recommend just digging in with your fingers and spreading across the top as evenly as possible. Bake at 400 for 25-35 minutes until the fruit is bubbly and the top is golden brown. Let cool at least 10 minutes before eating.

Nutrition Facts (serves 8): 125 Calories; 7g fat; 11g carbs; 4g protein

Low-Fat Granola Bars

1 medium ripened bananaGranola bar
1 cup rolled oats (raw), Quakers
1 Tbsp melted substitute butter (Smart Balance)
1 Tbsp cinnamon powder and 1 Tbsp vanilla extract
2 Tbsp of pumpkin/sunflower seeds

2 Tbsp dried fruit (raisins, craisins, etc)
3 Tbsp all-natural peanut or almond butter
pinch of salt

(Optional) – for moister granola, add 1/3 cup applesauce. For a higher protein granola, add 1/2 cup of your favorite protein into the mix.

Preheat oven to 375. In a large bowl mash ripened banana until soft and then add the rest of the ingredients. Mix until well blended and spread out on a greased pan flat and even so it looks like a flat square. Bake for 15-20 minutes at 375°F until top is golden brown. Remove from oven and let cool for 10 minutes. Cut into 8 rectangle shapes and store either in freezer or refrigerator.

Nutrition Facts Per bar (makes 8 bars): 115 Calories; 7g fat; 10g carbs; 2g protein

Pumpkin chocolate cupsPumpkin Chocolate Cups

 ½ cup pecans
½ cup pumpkin puree
1 tsp cinnamon
¼ tsp ginger
¼ tsp clove
1 tbsp maple syrup
1, 70% dark chocolate bar
¼ cup almond milk

In a food processor, blend the pecans into a fine meal. Add the pumpkin puree, maple syrup, and spices, and continue to blend until well mixed. Set aside. In a small saucepan, melt the chocolate and almond milk on med-low heat. Stir often until chocolate becomes smooth. Take a standard size muffin tin, place some liners in it, and put a small amount of chocolate into the bottom of each cup. Stick the muffin pan into the freezer for 10 minutes. Once frozen, add the pumpkin-pecan mixture and top the cups with more chocolate. Put them in the freezer for another few hours then let defrost for 5-7 minutes before eating.

makes 6 cups

Nutrition Facts (per cup): 158 Calories; 13.5 g fat; 12g carbs; 2g protein

Red Velvet Donuts Red-Velevet-Donuts-My-Whole-Food-Life-P

1.5 cups gluten free oat flour
2 eggs
3 tbsp cocoa powder
1 tsp baking powder
1 tsp vanilla extract
1 tsp white vinegar
1/2 tsp salt
2 tbsp beet juice
1/2 cup unsweetened applesauce
1/2 cup maple syrup
2 tbsp almond milk

Preheat oven to 350. Mix all the dry ingredients in one bowl and set aside. Mix all the wet ingredients in a separate bowl and pour into the bowl with the dry ingredients and mix until combined. Spray a donut pan with cooking spray and spoon the bather into the greased donut pans. Bake for 10 minutes, then let the donuts cool completely before removing. Note: If you don’t have a donut pan, you can make these into muffins.

makes 7 donuts

Nutrition Facts (per donut): 190 Calories; 3g fat; 36g carbs; 3g protein

  • About Us

    We specialize in all your nutrition-related needs including Weight Loss, Sports Nutrition, Digestive Disorders, Eating Disorders and Diabetes Education. Unlike many other nutritionists, we cater our plans to fit your unique lifestyle and medical needs. Our dietitians have experience translating and applying modern day science that will help get you the answers you're looking for and can't seem to find anywhere else.
  • Contact Us

    Office: (646) 660-5661
    or (646) 722-3827
    Fax: (917) 398-1344

    136 Madison Avenue, Fl 5
    New York, NY 10016

    277 Park Avenue
    (Manhattan Athletic Club)
    New York, NY 10016

    123 Williams Street, 15th floor (Gotham Medical Associates) New York, NY 100138

    75 Froehlich Farm Blvd Rd
    Woodbury, NY 11797