Simply Samantha
easy meatless

JackFruit Carnitas | Gluten Free and Vegan |

2:31 PM

It's ALIVE! 
Kate Mckinnon Snl GIF by Saturday Night Live

Yes, this blog still lives and so does its owner!
Since the last post, I've been side-hustling in my social media business but still cooking and recipe making.
And obviously, y'all are still loving the recipes because it was super encouraging to sign back into this blog and see that people were still clicking around and reading the recipes!

Anywhozzels to the recipe. I absolutely love this recipe. Jackfruit has become one of my favorite things to cook and experiment with. It's vegan but so simple to cook 👩‍🍳
Carnitas are BY FAR the best way I've cooked with them. The key is the orange juice, the acidity really helps the flavor and the complements the jackfruit so well.

Where to buy Jackfruit. A few places to try before you buy online (where it tend to be more expensive) - You want to buy Young Jackfruit in Brine -
-Local Asian Markets
-Trader Joes
-Check the Asian sections of your local grocery store. You never know who carries it now that its more mainstream
JackFruit Carnitas | Gluten Free and Vegan |
JackFruit Carnitas | Gluten Free and Vegan |

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Jackfruit Carnitas
  • 1 Tbsp Olive Oil
  • 1 Yellow Onion
  • Minced Garlic
  • 2 Jalapeno's diced
  • 2 20oz cans green jackfruit (rinsed and drained; seeds removed, core pieces chopped
  • 1 Orange Juice
  • 1 Tbsp Red Wine Vinegar
  • 3 Tbsp Gluten Free Soy Sauce
  • 1 tsp liquid smoke
  • Lime Juice, to taste
  • 1/2 tbsp Nutritional Yeast
  • 1/2 tbsp Smoked Paprika
  • 1/2 tbsp Dried Oregano
  • 1/2 tbsp Ground Cumin
  • 1/4 tbsp Black Pepper
  • Instructions
    Drain your jackfruit, rinse, dry, and pick out the seeds. You can then pull apart what you can, and cut the harder core pieces into small bits. Use a potato masher to help break up more of the jackfruit. Thinly slice your onion and toss it in with the jackfruit and then set aside. In a large skillet, heat oil and saute garlic, jalapeno with a pinch of salt till fragrant. Add jackfruit to the pan and toss, continue cooking till jackfruit is dried out. Next add 2/3rs of the spice blend (the nooch to pepper). Cook till fragrant, add more to your taste. After its to your taste, add in orange juice, red wine vinegar, soy sauce, and liquid smoke, and stir. Simmer until the liquid is absorbed.
    Serve over rice with your favorite toppings of choice.
    4 Servings


No Bake Oat Crunch Bars

11:30 AM


I know y'all hate scrolling through a long post where I talk/write about everything OTHER than the recipe you see in the photo so let's just cut to the chase, shall we...

Gluten Free, Dairy Free, No Bake Oat Crunch Bars

As literally 99% of my recipe creations come from cravings, it shouldn't be a surprise that this came out of an afternoon craving as well. Gluten Free, Dairy Free, No Bake Oat Crunch Bars

This is the PERFECT summer treat as it is quick, easy, and requires no baking at all!

Gluten Free, Dairy Free, No Bake Oat Crunch Bars

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No Bake Oat Crunch Bars
  • 3 cups Gluten Free Rolled Oats*
  • 1/2 cup Brown Sugar
  • 2 sticks (or 1 cup)Dairy Free Butter/span>
  • 1 tsp Vanilla
  • 1 cup Dairy free Dark Chocolate Chips*
  • 1/2 cup Creamy Peanut Butter
  • Instructions
    Line a 8inch square dish with parchment paper.Melt the butter and brown sugar in a large pot till sugar is dissolved.Once dissolved, add in your oats and vanilla.Cook on low heat for 2-3 minutes. Not too long or this will cause your bars to fall apart later on (i've made this mistake many times).While the oat mixture is cooking, in another pan or in the microwave, melt chocolate and peanut butter together. Layer 1/2 your oats in the parchment lined pan, cover that layer with your chocolate/PB mixture. Add the rest of your oats on top of the chocolate then drizzle what's left from your chocolate/PB mixture on the top.Place in the freezer to firm up then store in the fridge for at least 2-3 hours.
    9 Servings
*I used Bobs Red Mill Gluten Free Rolled Oats
* I used Enjoy Life Foods Dark Chocolate Chunks

dairy free

Gluten + Dairy Free Oatmeal Cream Pies

1:10 PM

I'd say 95% of my recipes, especially dessert based recipes, come from cravings.🤤
I've been craving those sweet Little Debbie Oatmeal cream pies that I used to enjoy pre-gluten-free life. Something about spring makes me think of these sweet oatmeal treats.
Gluten Free and Dairy Free Oatmeal Cream Pies
This recipe is very simple but requires a few tricks to make it perfect. 
Especially when it comes to the dainty oatmeal cookies! 
So be sure to read my recipe carefully and the notes as well! 
Gluten Free and Dairy Free Oatmeal Cream Pies
Gluten Free and Dairy Free Oatmeal Cream Pies
Gluten Free and Dairy Free Oatmeal Cream Pies

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Gluten + Dairy Free Oatmeal Cream Pies
  • 1/2 Cup Dairy Free Butter (1 stick), Softened
  • 1/2 Cup Shortening*
  • 1 tsp Vanilla
  • 3/4 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 TBSP Maple Syrup
  • 2 Eggs
  • 1 tablespoon Olive Oil
  • 1 and 1/2 Cup Gluten Free Flour*
  • 1/2 tsp Salt
  • 1 tsp baking soda
  • 1 tsp Cinnamon
  • 1 and 1/2 Cup Gluten Free Quick Oats
  • 1/2 Cup Dairy Free Butter (1 stick), Softened
  • 1 tsp Vanilla (more to taste)
  • 4 Cups Powdered Sugar (or more to taste)
  • 4 TBPS Dairy Free Milk
  • Instructions
    Pre-heat oven to 375.In a mixer (or with a hand mixer) whip together butter, shortening, and vanilla till smooth and fluffy. Add in sugars, maple syrup, and eggs. In a separate bowl, combine flour, salt, baking soda, and cinnamon Slowly add the flour mixture to butter mixture and blend together. Once well blended, stir in oats.Place tablespoon sized balls on a parchment lined baking sheet.THEY WILL SPREAD, so I suggest, depending on the size of your pan I suggest only putting two to a row with a good amount of space in-between.Baked for 12-15 minutes till the ends start to brown but the middle is still soft.My suggestion, is because the cookies will be VERY soft, is to let the cookies cool ON the parchment paper. Because they are so light, you should be able to remove the parchment with the cookies on top easily to a cooling rack.While the cookies are cooling, make your cream.Creamy the butter (1 stick)and vanilla together till soft.Slowly add in powdered sugar. Alternating sugar and milk till you have the taste and consistency you desire.Pipe the cream onto the cooled cookies and sandwich together.Store in the fridge to keep them firm. You can freeze any extras till you need them!
    Prep time: Cook time:15minsTotal time: Yield: 10 Servings

*I used Bob's Red Mill All Purpose Baking Flour Gluten Free 22 oz *I used Nutiva Organic Shortening Original 15 oz


Gluten Free | Vegan Friendly PotSticker Noodle Bowl

1:08 PM

Guys, I'ms still not ok that Aldi stopping selling the Vegan/Gluten Free Potstickers 
(if you don't know what I'm talking about, click here) 

So I took it upon myself to deconstruct the potsticker and make it into a glorious pasta recipe.

You could EASILY add more veggies into this meal. Had my husband NOT been sharing this meal I would have added in some mushrooms and carrots.

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Gluten Free | Vegan Friendly PotSticker Noodle Bowl
  • 12oz Rice Noodles*
  • 1/2 Cup + 7 Tablespoons Gluten Free soy sauce or liquid aminos
  • 1/4 cup + 2 tablespoons Chicken Broth
  • 2 teaspoon + 1/2 tsp Rice Vinegar
  • 1/8 teaspoon of ginger
  • Pinch Red Pepper Flakes
  • 1 tablespoon Olive Oil
  • 10oz (or more) Chopped Broccoli
  • White Pepper
  • 7oz Coleslaw mix
  • Green Onions
  • Minced Onions
  • Instructions
    Soak rice noodles according to box.While the noodles are cooking/soaking, in a seperate dish, whisk together 1/2 cups + 5 Tablesppons of Soy Sauce/Aminos, chicken broth, rice vinegar, ginger, and red chili pepper In another small bowl whisk eggs and set aside. In a medium bowl toss broccoli with 2 Tablespoons of soy sauce In a wok, add broccoli, coleslaw, and green onions and season with pepper..Once broccoli and coleslaw are soft, add in minced onion to taste..Make an open center of your mixture and added in your whisked eggs and scramble..once your eggs are scrambled, add in your noodles and sauce..Toss noodles and let the mixture cook till the liquid has been mostly absorbed..Serve in a large bowl of your choice!
    Prep time: Cook time:10minsTotal time: Yield: 4-6 Servings

*I used these Rice Noodles, I think they are my new favorite for Asian noodle meals.
To make VEGAN, leave out eggs and use Veggie Broth instead of chicken.

gluten free

Traveling, Gluten Free, and how to not lose your mind

9:32 AM

Y'all, traveling can be a bit much right? I personally love traveling but that doesn't mean it is any less anxiety-causing for me.

Cause y'all know what happens. All the news stories leading up to your trip start with "PLANE CRASHES" or "SECURITY SCARE DELAYS FLIGHTS".  Not the best things to see before you embark on a trip of your own. Add in allergies and you just increase your stress level to a 10... am I right? 

I'm not going to sit here and type out a post like I'm some nomad that knows what it's like to travel the globe. 
I am just sharing what I've learned from my very few experiences and hope that maybe some little bit helps you. 
However, I'd like to state I am a firm believer that everyone should travel in a way that works for them. Especially when it comes to traveling with food preferences/allergies/intolerances, everyone is going to travel differently.
Just don't be a jerk when you travel, no one wants you to be that. ;) 
Traveling, Gluten Free, and how to not lose your mind

Keep your body in Tip-Top Shape
I think the best way to prepare for travel is to prepare your body for travel and continue to keep it up while you travel. Germs are EVERYWHERE. While I'm not a HUGE germaphobe, I do think the one time in your life where you need to be is when you travel. 

  • Take some immune boosting supplements (such as elderberry) to fight off germs.
  • Pack hand sanitizer and use it like its going out of style.
  • Bring an extra pillowcase just in case the hotel one looks scetch-mago 🤭 
  • Bring an empty water bottle and keep it with you at all times to stay hydrated.
  • Try NOT to stress as this will compromise everything above and lead to sickness. 

Here is the deal Y'all, I know how STRESSFUL eating outside your house can be when you are gluten-free (or insert other food allergies/intolerance here).
If you are traveling overseas, know that the many food systems in countries abroad are 10x better in the U.S. You will eat better, feel better, and won't get looked at funny when ordering the allergen menu. By all means, plan some cool places to eat, but don't do so that it ruins your trip because you are stressed about eating. Bring snacks, hit up the local grocery stores, and (as stupid as this sounds) just hope for the best. 🤞🏻

Travel in Comfort
This is pretty much a no brainer. As much as the old soul in me liked the idea that at one time Americans dressed up to travel, the lazy girl in me likes the idea of throwing on my Adidas and favorite F21 leggings. So, travel in what makes you feel comfy and good.

All in All, just relax
This is definitely easier said than done. This is coming from the over-thinking QUEEN. But when it comes down to it I can pinpoint all my travel meltdowns to my over-thinking, nervous tendency.
I've found having those little things that can help calm you relax. Mine is always a book. Give me a book, stick some headphones in my ears, and my blood pressure should lower ;) But find that one thing that can help distract you from the travel, relax you, and everything should be alright.