This recipe is one of my go-tos. It’s super easy and only requires a few ingredients! The first few times I made it, I followed the original recipe from Naturally Ella, making homemade teriyaki sauce. But then there was this magical moment when teriyaki sauce was on sale at Kroger and this recipe got that much easier.
Gluten-Free Teriyaki Bowl
You can check out the original broccoli chickpea teriyaki bowl recipe on Naturally Ella and test out the homemade sauce, or you can take the easy way out and find yourself some gluten-free teriyaki sauce!
2 Cups cooked brown rice
2 tsp. olive oil
4 scallions, diced
2 Cups broccoli florets
1 Cap chickpeas, rinsed
Gluten-Free Teriyaki Sauce
Heat olive oil in a skillet over medium heat. Add the scallions and cook for 1-2 minutes.
Add broccoli and let cook for a minute, then add 3 Tbsp. water to the pan and cover. Let steam until tender for 2-3 minutes.
Remove lid and add in chickpeas. Cook until warm.
Add 1/3 bottle of gluten-free teriyaki sauce. Cook for an additional 1-2 minutes.
I got into making no bake protein balls a little over a year and a half ago when I got my first Ninja food processor. Throughout that time, I’ve tried a variety of recipes (many found on Pinterest), and have adapted them in several ways. Below are three of my favorite no bake protein balls recipes, making this your “one stop shop” for gluten-free energy bites!
Gluten-Free Fig Almond Energy Bites
I only started getting down with this recipe a few months ago, but it’s quickly become one of my favorites! The version I’ve posted previously is adapted from Well Plated. I swapped out the almond butter for actual almonds. Check out both versions and see which one you prefer!
While I adore all of the recipes I make, I think this one is my favorite—mainly because it reminds me of an oatmeal cookie. I also like the fact that I can add in different types of dried fruit in it as well. Originally I used dried cherries, but in the picture below I use dried cranberries.
Also, in the original recipe, I use three types of nuts (cashews, pecans and almonds). If you don’t have all three nuts, just use a variety that equates to the total of 1 1/4 Cup! I rarely follow the recipe 100-percent!
3/4 Cup gluten-free Oats (I use Bob’s Red Mill)
1 Tbsp. flax seeds
1/2 Cup almonds
1/2 Cup pecans
1/4 Cup walnuts
6 medjool dates, pits removed
2 Tbsp. raw honey
1/2 tsp. vanilla extract
3 drops, liquid stevia (don’t have liquid stevia? Add another 1/2 tsp. vanilla)