Recipe Side Dish

Grain-Free, Dairy-Free Chickpea Patties

Grain-Free, Dairy-Free Chickpea Patties

Chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.  There are also packed with fiber, B vitamins, iron, magnesium, and all selenium which help boost the immune system.

Here is a delicious recipe for Chickpea Patties made with simple ingredients and my favorite all-purpose season Redmond’s Organic Season Salt.

Bonus: Enjoy 15% off your order of Redmond Real Salt products using promo code: OurFlipSideLife


2 cups cooked chickpeas (or one 15 ounce can rinsed and drained)
1 carrot, grated
1/2 onion, minced
1 garlic clove, minced
1/4 cup gf oat flour
1/2 -1 tbsp Redmond Real Salt All Purpose Seasoning
olive oil for frying


1. Mash together all ingredients, except oil, thoroughly.
2. Form into 3-inch patties.
3. Heat oil in a large skillet on medium heat.
4. Lightly fry patties on each side in oil until golden brown.

If you like this recipe for Chickpea Patties and would like more, CLICK HERE to get my FREE Recipe Book! 

Versión En Español

Los garbanzos son ricos en proteínas y son un excelente reemplazo para la carne en las dietas vegetarianas y veganas. También están llenos de fibra, vitaminas B, hierro, magnesio y selenio lo cual  ayudan a estimular el sistema inmunológico.

Aquí les dejo una receta deliciosa para los patties de garbanzos hechas con ingredientes simples y mi sazon favorita para todo uso Redmond Real Salt Organic Season Salt.

Disfrute de un 15% de descuento en su pedido de productos Redmond Real Salt utilizando el código de promoción: OurFlipSideLife


2 tazas de garbanzos cocidos (o una lata de 15 onzas enjuagada y escurrida)
1 zanahoria rallada
1/2 cebolla picada
1 diente de ajo picado
1/4 taza de harina de avena sin gluten
1/2 -1 cucharada de condimento para todo uso Redmond Real Salt
aceite de oliva para freír


1. Mezcle todos los ingredientes, excepto el aceite, a fondo.
2. Forme patties de 3 pulgadas.
3. Caliente el aceite en una sartén grande a fuego medio.
4. Freír ligeramente las empanadas de cada lado en aceite hasta que estén doradas.

Si le gusta esta receta de patties de garbanzos y desea más recetas faciles, ¡HAGA CLIC AQUÍ para obtener mi libro de recetas GRATIS!

Dessert Favorites Kid-Friendly Recipe Snacks Spring Summer

Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)

Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)

Easy No Bake Cheesecake Recipe! An authentic, raw, vegan, gluten-free cheesecake recipe made with soaked cashews plus other healthy ingredients. Hard to believe, I know. But trust me when I say it’s so simple and deliciously satisfying you’ll be making it over and over again.  

Why cashews? Let me explain. When soaked and blended, cashews create a creamy, neutral flavor base that works as a cheese alternative in popular dairy-free and vegan recipes. If you’ve followed the blog for a while, you’ve seen other recipes where I use cashews as an alternative to cheese:

Mexican Tostadas with Cashew Sour Cream

Half-Baked Key Lime “Cheesecake”

However, if you’re not into cashews or have an allergy, try searching for cashew-free (that’s a real term, btw) cheese alternatives in other popular food blogs like The Minimalist Baker which I’m a huge fan of, btw! I think Dana is a total genius when it comes to flipping recipes. I encourage you to check her out.  

Ok, back to cashews! These days, you can find cheese alternatives made with all kinds of ingredients but for me, the closest in flavor and consistency is definitely soaked cashews.  

This weekend I had a craving for cheesecake but zero intentions of going to the store or digging through old recipes. Lazy weekends are the best weekends, don’t you agree?

I decided to use what what in my fridge and pantry and came up with this easy no-bake cheesecake recipe made with fresh fruit, refined-free sugar, dairy-free milk and nuts. DAS it! 

The result, a better-for-you dessert recipe packed with healthy fat and protein that is also delicious and satisfying. Plus:



and pretty darn close to the real thing without the unhealthy sugar high and yucky crash after.

Follow my recipe or make it your own by swapping raspberries for blueberries or strawberries, anything goes. 

If you try this recipe, let us know by leaving a comment below. Your comments are so helpful for us and other readers. Also, don’t forget to share your food pictures on INSTAGRAM and tagging us with hashtag #ourflipsidelife. We’d love to see it!

Dessert Favorites Kid-Friendly Snacks

Dairy-Free Chocolate Pudding

Dairy-Free Chocolate Pudding

Dairy-Free Chocolate Pudding (made with Aquafaba). A delicious low calorie, dairy-free dessert recipe made with melted dark chocolate and oat milk. Aquafaba is the water or brine found in canned chickpeas or white beans. It’s popular amongst vegan desserts due to its ability to mimic the function of egg whites in cooking. Aquafaba can also be used to make dairy-free meringue recipes, low-calorie macarons, delicious nougat, fluffy icing, dairy-free ice cream, low-fat fudge, and marshmallows.  

What is Aquafaba?

Aquafaba is composed of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process. The combination of ingredients gives it a variety of blendingfrothingbinding, gelatinizing and thickening properties.

It is recommended to use 2 tablespoons of aquafaba to replace one medium egg white in a recipe, or 3 tablespoons for one medium whole egg.

Where to use it

Aquafaba works well in recipes where a direct substitution for egg whites is required for example; desserts as mentioned above or savory recipes like mayonnaisecheese substitutesbatters and cocktails cocktails.

In my opinion, the best aquafaba comes from chickpeas and white beans. You are able to use other legumes (peas, soy beans, lentils, kidney, and black beans) but they have slightly different compositions than chickpea and white bean aquafaba and may require you to play with the concentration to work well. 

I’ve been fascinated with the concept since learning about it. It’s interesting to learn ways to substitute traditional recipes for a healthier alternatives – it’s like a fun science experiment you get to eat afterwards. I truly love “geeking out” on these things and will continue to share more with you as I learn.

Here’s an easy, fun and delicious way to try cooking with aquafaba. But before I leave you with the recipe I have some fun announcements to share with you:

1. We added a 2 new section to the blog: “My Favorite Things” and “Events”

My Favorite Things: here you can shop some of our favorites from kitchen staples, to supplements and healthy ingredients.

Events: here you can find information on upcoming events like the Woman’s Summit (more on this below) and FlipBox Pop-Up Classes we are hosting throughout NYC and the Hamptons.

You can find both sections on the upper right-hand side of this page next to “recipes”.


2. If you’re following us on Instagram and Facebook you know I’m co-hosting a Woman’s Summit tomorrow (March 9th) at Hub Seventeen in NYC. It’s going to be an amazing event and I invite all you kick a** ladies to join us. We have experiences (essential oil consultations, chair massages, a braid bar, etc) guest speakers, healthy food, music, and other fun surprises. To learn more and to purchase tickets click here.



1 cup chickpea water

¼ teaspoon cream of tartar

¼ teaspoon salt

1 cup dairy-free chocolate chips, melted (I like this brand)

1/3 cup oat milk


1. Add the chickpea water, cream of tartar and salt to a mixing bowl and beat with an electric mixer, 5-7min or until desired thickness is reached (take your time and don’t be discouraged if it takes a little longer to reach stiff peaks).

2. Once ready set aside.

3. Using a double boiler melt the chocolate and milk.

4. Once melted remove from heat and set aside to cool, 2-3min.

5. Fold the whipped aquafaba into the cooled chocolate mixture and distribute evenly into small ramekins.

6. Cover and place in the fridge to set for 2hrs or overnight. Serve and enjoy!

Print Recipe

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Entrees Favorites Recipe

Acorn Squash Stuffed With Quinoa And Mushrooms

Looking for veggie options to add on Thanksgiving? Well, look no further! This Acorn Squash Stuffed With Quinoa And Mushrooms is a perfect add-on to the menu. Made with simple ingredients and ready in minutes, this healthy recipe will please picky and non-picky eaters alike. Plus it’s a great option for vegetarian, gluten-free and dairy-free guests.


This year, we are headed to Miami for Thanksgiving. My Mother’s side of the family is hosting which means a delicious mix of traditional American and Latin American dishes. It’s like the United Nations Of Thanksgiving! I usually start with rice, beans and fried plantains. Seconds are more traditional and somewhat healthy! J Then dessert…


I’ll be sharing this Acorn Squash recipe with the family and of course, baking a FlipBox with the little ones!


Make sure to follow us on INSTAGRAM on Black Friday and Small Business Saturday and take advantage of our special Holiday sales ❤


We hope you all have a wonderful Thanksgiving!


2 acorn squash, halved crosswise, seeded

Salt and pepper

3 tablespoons olive oil

1 cup button mushrooms, trimmed and chopped

2-3 garlic cloves, minced

1 medium yellow onion, diced small

1 cup quinoa

1 ½ cups vegetable broth

1 cup fresh spinach, chopped

¼ cup Nutritional Yeast (optional)

Fresh parsley, chopped (optional)


  1. Preheat oven to 450 degrees. Place squash cut side down on a baking sheet and drizzle with 1 tbsp. olive oil and season with salt and pepper. Place baking sheet in the oven and roast the squash, 30-35 minutes or until golden brown and tender. Remove from the oven and set aside
  2. Place a pan (or skillet) over medium heat and heat 2 tbsp. of olive oil. Add onions and garlic and sauté 1-2min. Add mushrooms and cook, 3-5 minutes
  3. Mix in the quinoa and vegetable broth and bring to a boil; cover and reduce heat to a simmer. Cook until liquid is absorbed, about 15 minutes
  4. Carefully scoop out 2 to 3 tablespoons of pulp from each squash half and stir into quinoa mixture. Mix in the spinach, Nutritional Yeast and season with salt and pepper
  5. Divide quinoa mixture among squash halves and top with fresh parsley (optional)
  6. Plate, serve and enjoy!

Entrees Favorites Kid-Friendly Recipe

Easy Healthy Garlic Sesame Noodles

Give this Easy Healthy Garlic Sesame Noodle recipe a try any night of the week because who doesn’t love easy and healthy recipes that can be ready in less than 20min? I DO, I DO!!! This dish is also low in calories, gluten-free, dairy-free and is packed with tons of flavor. So yummy!

I totally get the benefits of meal prepping, it offers quick, healthy options and helps us stay on track BUT come Thursday (sometimes even Wednesday), I’m over it and wish I had something new, fresh and exciting for dinner. Welp! This noodle recipe does the trick! It’s perfect on nights when you want something new and don’t have much of time. Prepare the sauce while the noodles cook and BOOM…a delicious dinner that is ready in no time!

Feel free to add more veggies and extra protein! Bon Appetit


1 package of noodles (or pasta of choice)

1/3 cup Liquid Aminos

3-4 garlic cloves, minced

1 tbsp ground ginger

2 tbsp rice wine vinegar

1 tbsp toasted sesame oil

1 tbsp avocado oil

1/2 tbsp red pepper flakes

1/2  tbsp toasted sesame seeds (more for garnish)

1/3 cup green onions, chopped (more for garnish)




  1. Cook pasta per package instructions
  2. While the pasta cooks, mix the sesame sauce ingredients
  3. Drain and rinse the pasta then add in the sauce. Coat noodles evenly
  4. Serve and garnish with green onions and sesame seeds
  5. Enjoy!
  6. Read my PSA below 🙂

This is a PSA 🙂 HA!

I’m sharing some fun Thanksgiving-inspired recipes later this week. Make sure to follow us on INSTAGRAM too! Also, FLIPBOX is having a Black Friday and Small Biz Saturday Sale this year! That’s 2 chances to get discounts on FlipBox so don’t miss out.

Dessert Kid-Friendly Recipe Snacks Uncategorized

Healthy Halloween Snack Ideas

I know Healthy Halloween Snack Ideas doesn’t go together but we’ve gotta get these kids away from so much junk – don’t you agree? One way to do it is by adding healthier alternatives to the mix. Stores like Whole Foods, Amazon and Trader Joes are making it easier to buy better-for-you options that are just as yummy and fun to eat. Here are My Top 5 Healthy Halloween Snack Ideas tested and approved by Carolina and Joe! We do the test tasting so you can focus on cute Halloween costumes. 🙂
Caro can’t decide what she’s wearing this year – it’s a toss-up between Winter Else (cape and all) and a fairy with wings. I’m loving every minute of her excitement this year. I hear her singing “Trick or Treat Smell My Feet!”! She’s just too cute and I’ll have to share photos with you guys but in the meantime, you can also follow us on INSTAGRAM to see live stories of us on Halloween.
What are your little ones dressing up as? I can’t wait to see all the pictures. Happy (healthy) Halloween, guys!!!
My Top 5 Healthy Halloween Snack Ideas
Caro and I made these cute Ghost Donuts with FlipBox. We skipped the sprinkles and added candy eyes for a SPOOKY and healthy way Halloween treat that is gluten-free and refined sugar-free!! Readers of OurFlipSideLife get 10% off all orders of FlipBox with promo code LOVE2BAKE 
I promise they taste just like traditional candy corn and gummy fruits + they’re gluten-free, allergy-friendly and made with clean ingredients!
A favorite in our house. Carolina loves her bunnies and these are just too cute! Made with Whole Grain and no artificial ingredients.
 Say no to high-fructose corn syrup! These yummy snacks are made with natural fruit flavors and other good-for-you ingredients.
Not pictured because I got them late last night but holy moly (!) these are sooo good! Real milk chocolate and colored with veggies! These are the perfect addition to our Healthy Halloween Candy Dish!

Favorites Recipe Snacks

White Bean Dip (vegan, gf)

Happy Thursday! How are the kids adjusting to the new school schedule? More importantly, how are YOU adjusting? We are slowly getting back into the swing of things.

As you know, Caro is in school longer hours which means I now meal prep for her too. Fresh fruit cups, veggies slices, and single serving smoothie packs are some of our favorites.

Another quick meal prep idea is this White Bean Dip. Best part? It’s impossible to mess up, creamy
and so flavorful. Plus it’s packed with protein and healthy fat which helps keep us full longer.

Double the recipe to make a big batch and store it in the fridge for 3-4 days. Feel free to skip the cilantro and substitute for fresh parsley!

Let us know what you think by sharing your comments and pictures on social media @ourflipsidelife and tagging us #ourflipsidelife


1 (15oz) can cannellini beans, drained and rinsed

2 garlic cloves, minced

¼ cup onion, chopped

¼ cup olive oil

¼ cup fresh cilantro, chopped

Salt and pepper to taste


  1. Place the beans in a food processor and puree until smooth. Set aside.
  2. Heat a pan over medium heat. Once hot, add the olive oil, garlic, and onions and sauté until the garlic is golden brown and the onions are translucent
  3. Add the bean puree and chopped cilantro into the pan stirring frequently for 1-2min until all the ingredients are combined. Season with salt and pepper
  4. Remove from heat and transfer to a serving bowl
  5. Top with chopped veggies and more cilantro (optional)
  6. Serve hot (or at room temp) with crackers, assorted vegetables, tortilla chips, or toasted GF bread!


PS – those delicious crackers you see in the back are Jilz Gluten Free Tuscan Crackerz (Lemon and Herbs) and they are AH-Mazing!

Favorites Kid-Friendly Recipe Snacks

Easy, Kid-Friendly Tahini Cookies! Vegan, GF

It’s Summertime which means the kids are in and out of camp and spending more time at home. I like to keep Caro busy when she’s home. Sometimes we paint or have play dates in the park. Other times we bake healthy desserts like these vegan, gluten-free Tahini Cookies made with simple ingredients like toasted sesame seeds, coconut palm sugar, and oat flour. My mom, Nannette, was in town when we worked on this recipe. It’s a fun, easy way to get the kids (and adults) in the kitchen and interested in healthy baking.

Our friends at MINI MAGAZINE loved the recipe and we hope you love it too! Happy Baking!


¾ cup tahini

1 cup date syrup (or maple syrup)

½ tsp sea salt

2 tsp vanilla extract

2 cup gluten-free oat flour

Toasted sesame seeds (optional)


  1. Preheat oven to 325 degrees F. Grease 2 baking sheets or line with parchment paper and set aside.
  2. Add tahini, date syrup, salt, and vanilla extract to a small saucepan over medium heat. Heat for a few minutes while stirring frequently until the ingredients are well combined. Remove mixture from heat and let cool, 10-15min.
  3. Transfer the tahini mixture to a large mixing bowl, add the oat flour and mix until a rough dough forms (You might need to use your hands for this)
  4. Roll 1-2 tbsp of dough using the palms of your hands then flatten slightly
  5. Place cookie batter on cookie sheets with about 1-inch gaps in between to allow for spreading
  6. Sprinkle with toasted sesame seeds and bake 10-15min or until cookies begin to brown
  7. Cool completely before serving
  8. Enjoy!

That’s my MAMA helping out with the recipe, Hi Mama! 🙂

Entrees Favorites Recipe Snacks

Vegan Pulled “PORK” Tacos

Before I share this week’s INSANELY DELICIOUS recipe I want to make sure you saw the new layout. FlipBox is now front and center! We are also on Shopify to make it easy for you to shop. Click ‘Buy FlipBox’ on the toolbar above and let us what you think. 🙂
Ok, now back to what we love most… RECIPE FLIPS! Making a debut on the blog today… JACKFRUIT, the largest hanging fruit! This superfruit is packed with vitamins, minerals, fiber and has a mild flavor and texture similar to pulled pork! Yes, pulled pork. Perfect for vegans, vegetarians, and carnivores looking for a delicious and healthy meat substitute.
Joe and I buy jackfruit at Trader Joe’s and I believe it is also on Amazon. It comes pre-cut and ready to cook. Check out this flavorful, easy to make, satisfying and delicious recipe for Vegan Pulled ‘Pork’ Tacos made with our new fav, jackfruit! Here’s what we did.

2 20oz cans jackfruit in water drained, rinsed and chopped
1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1/2 cup veggie broth
1 tablespoon maple syrup
1/2 lime, juiced
2 teaspoons chili powder
1 teaspoon smoked paprika
salt and pepper to taste

gluten-free taco shells
1 avocado, sliced
pickled red onion slices (refer to our Instagram page for recipe)
1/4 cup cilantro, chopped
lime wedges for garnish (optional)


  1. Cut the jackfruit from core to outer edge. This will help to give it the shredded texture that looks like pulled pork
  2. Heat the oil in a skillet over medium heat. Add onions, garlic and sauté
  3. Add jackfruit, veggie broth, maple syrup, lime juice plus the spices, combine and cover. Reduce the heat and let simmer until the jackfruit becomes tender and most of the liquid is absorbed, 5-7min
  4. Using a wooden spoon gently mash the jackfruit – you will see it separate and look more and more like pulled pork
  5. Remove from heat and transfer to a serving bowl
  6. Build the tacos to your liking using chopped tomato, avocado, pickled red onion and top with fresh cilantro and a garnish of lime wedges
  7. Serve and enjoy!

Entrees Favorites Kid-Friendly Recipe Snacks

White Bean Mac and Cheese! Dairy-Free, Gluten-Free

Like most of us, I find it hard to believe that dairy-free Mac and cheese can taste good. For me, if it’s not the real thing why even bother, right? All that changed when I saw a recipe for Mac and Cheese made with sweet potatoes. Mac and Cheese has to be creamy and it makes total sense that sweet potatoes would give it that creamy consistency – but I wasn’t sold on “sweet” Mac and Cheese. Well, here’s a recipe for dairy-free Mac and Cheese made with WHITE BEANS that taste so delicious you won’t miss the real thing. In fact, my Mom, who was just in NYC to watch me run the Brooklyn Half Marathon (more on that in a sec) was pleasantly surprised when she tried our healthy Mac and Cheese. The consistency is perfect, and the taste is spot on! You’ll have to trust me on this one. Best part, I separated the mix into small ramekins, perfect for meal-prep. Simply re-heat a few ramekins at a time and pair with a side salad or sauteed veggies. Dinner is served!
Ok, so the Brooklyn Half Marathon was my first official run. 13.1 miles through Brooklyn and the weather did not cooperate. I ran a slow and steady race (12min miles) that felt good from start to finish. Completing a Half Marathon has been my goal for a long time and I finally had the opportunity to do it – and I IT FELT SO GOOD! I shared a picture of me at the finish line.
Anyway, hope you guys like this healthy Mac and Cheese recipe and if you do please don’t forget to share your pictures on Facebook and Instagram by tagging us @ourflipsidelife


10oz gluten-free pasta



½ white onion, chopped

2 garlic cloves, minced

1 tbsp olive oil

1 can Great Northern Beans, drained and rinsed

1 ½ cup unsweetened almond milk

1 tsp fresh lemon juice

½ cup Daiya dairy-free mozzarella cheese (find it here)

Salt and pepper to taste


Toppings (optional)

Gluten-free Breadcrumbs


  1. Prepare pasta according to package instructions. Drain and set aside
  2. In a skillet over medium heat, heat the olive oil
  3. Add the onions and garlic and sauté until onions become translucent and garlic is fragrant
  4. Transfer the onions and garlic into a high-speed blender. Add the white beans, milk, and lemon juice and blend on high until creamy and smooth
  5. Carefully transfer the sauce back to the skillet and heat over medium-low heat. Add the vegan cheese stirring frequently until cheese is completely melted, 2-3min
  6. Add the cooked pasta to the cheese mixture, toss to combine and season with salt and pepper
  7. Pour the pasta mixture into small ramekins, top with breadcrumbs and broil on medium, 1-3min watching carefully until golden
  8. Enjoy hot. Cool leftovers and store in the fridge up to 2-3 days.