Diet Food to GF Delicacy: Rice Cakes Four Ways (Gluten Free, Vegan)

Rice cakes have a bad reputation in the food world. People say that rice cakes are bland, tasteless and only dieters love them...but I have news for you.

I'm a rice cake lover. (Insert shocked emoji face here).

Why? First of all, rice cakes aren't as unhealthy as they may seem. You can choose to go with brown rice cakes (like this brand) that are higher in calories but offer more whole grains, fiber and protein. To avoid excess sugar and salt, you can also stick to plain, unsalted rice cakes (AKA my go-to). The second reason I love rice cakes? I know how to dress these babies up with loads of healthy toppings! Just picture this: one crunchy rice cake covered in creamy nut butter, juicy berries and a thin layer of chia seeds. Sweet, packed with texture and 100% addictive.

The best part is, this is only one of the countless ways you can dress up your rice cakes. Today, I'm sharing rice cakes four ways. Whether you want a savory snack, a sweet afternoon treat or an alternative to your usual PB&J sandwich, I have something for you. Now, you just need to dig in!

Pink Power

Ingredients:
- 1 Rice Cake (unsalted)
- 1 Tub of Yogurt of choice (I love So Delicious's coconut yogurt)
- Strawberries and pomegranate seeds
- Cacao nibs (or chocolate chips)

The best pre-yoga fuel!

For a creamy, cold treat, use yogurt instead of nut butter for the base of your toppings. I like using Unsweetened Vanilla coconut yogurt, but feel free to use your favorite brand or a sweetened version. To keep the pink vibe, use sliced strawberries and pomegranate seeds, which can offer a hit of tartness. And, for some extra crunch and bitter flavor, you can't go wrong with a sprinkle of cacao nibs.

Go Green

- 1 Rice Cake (salted or unsalted)
- Smashed avocado
- Thinly sliced cucumber and carrot
- Sunflower and pumpkin seeds

Served with a little yogurt and sweet toppings on the side!

Craving a savory snack instead of a sweet one? Then ditch avocado toast and use a rice cake instead for extra crunch! Just mash some avocado on the bottom and add whatever veggies you have on hand on top. Personally, I find that cucumber and carrots are a winning combo, but experiment with your favorite veggies. Sprinkle some sunflower and pumpkin seeds on top and devour!

Crunchy Meets Creamy

Ingredients:
- 1 Rice Cake (unsalted)
- 1 Nut Butter of choice (use Nutella or Chocolate Nut Butter for a dessert spin)
- Chia seeds
- Berries of choice (I love strawberries, blueberries and blackberries)

That crunchy creamy combo! <3

If you want a pre or post workout snack with healthy carbs, fats and protein, look no further than this! Simply grab your rice cake and slather on a coat of your nut butter. I'm partial to sunbutter, but I've also used Nutella when my sweet tooth is especially strong. Then, sprinkle on your chia seeds, lightly pressing them into the nut butter so they stick. Then, cut your fruit in slices so that they can lay flat on your rice cake. Look adoringly and devour! The best part about loaded rice cakes (beyond the taste) is how easy they are to eat...just bite into them like a crunchy sandwich!

Melt In Your Mouth PB&J

- 1 Rice Cake (salted or unsalted)
- Nut Butter of Choice
- Mixed berries, sliced
- Banana, sliced
- Cinnamon sprinkled on top
- Cacao nibs (optional)

Cinnamon = perfection

I saved my favorite for last...but I have a secret to tell you first: I never liked PB&J sandwiches. I'd just eat peanut butter sandwiches instead! I think I've eaten enough of this mock "PB&J" to make up for my middle school days, though. Slather on the nut butter and add sliced berries and banana. Sprinkle on some cacao nibs, plus some cinnamon to bring the flavors to the next level. What really takes this combo over the top? Put your topped rice cake on a paper towel or plate and pop it in the microwave (yes, I said microwave!) for 30 seconds or less. The berries will burst and get super juicy, the banana will get almost a caramelized texture and the nut butter will get extra drippy. Just trust me: a tiny bit of heat can turn every rice cake into an A+.

Whether you're following a gluten free diet or wheat, dairy, red meat and everything in between, there are plenty of health food rumors. This is less fattening than that. And if you aren't following a diet or don't have an allergy, sure as heck don't eat that!

And, yes...these toppings taste just as delicious on GF cinnamon raisin bread!

The more I learn about food and my body, though, the more I realize that food isn't automatically good or bad. After all, mango might be "good" in terms of nutrition, but it sure is "bad" for my stomach (gotta love them fodmaps...not). The same can be said of rice cakes. Sure, they might not be a superfood, but they don't have to automatically be exiled to diet land either.

And, trust me. Once you taste rice cakes made any of my four ways, you won't want to exile rice cakes from your diet either!


*Also found at What'd You Do This Weekend, Melt in Your Mouth Monday, Create Link Inspire, Terrific Tuesday, Tasty Tuesday, Turn it Up Tuesday, What's Cookin' Wednesday, RunningwithSpoons, Pretty Pintastic, Saucy Saturdays, Snickerdoodle Party*


What is one food "reputation" or "rumor" that you've found to be false? What would you top your rice cakes with?