Tag Archives: Dairy Free

Blueberry Pumpkin Seed Biscotti


Blueberry Pumpkin Seed Biscotti - Paleo, Gluten Free

Here’s a brand new delectable cookie recipe using dried blueberries and crunchy sprouted pumpkin seeds! The result is a vanilla blueberry crunchy cookie you will love! They are crumbly and delicate, so handle with care. Bonus! They are starch free!

Blueberry Pumpkin Seed Biscotti Grain, Dairy and Nut Free

Blueberry Pumpkin Seed Biscotti

Ingredients:

2 Eggs

1/2 Cup of Coconut Flour

1/4 Cup of Olive Oil

1/4 Cup of Maple Syrup

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Fine Sea Salt

1/3 Cup of Dried Blueberries (I used these)

1/3 Cup of Sprouted Pumpkin Seeds (like these) Regular pumpkin seeds will give you different results than sprouted.

Directions:

Preheat your oven to 350º degrees F.

In a medium bowl, beat the eggs with a hand held mixer. Then add the olive oil, maple syrup and vanilla extract to incorporate. Sift together the Coconut Flour, Baking Soda and Salt. Add it to the liquid ingredients, and blend until incorporated. Finally, beat in the dried blueberries and pumpkin seeds.

Scoop the cookie batter onto a parchment lined cookie sheet, and using the sides of the parchment. Shape it into a rectangle measuring approximately 12″ x 4″ x 1″ high. Alternatively, you can shape it with slightly damp hands. This keeps the dough from sticking to your hands.

Blueberry Pumpkin Seed Biscotti - Grain, Dairy, Nut Free

Bake in your preheated oven for 18 to 20 minutes, or until the edges are starting to brown.

Remove from the oven and cool on the sheet for one hour. Reduce your oven’s heat to 325° degrees. Place the cooled cookie log onto a cutting board, and with a serrated knife, carefully slice the log on a diagonal, cutting the cookies into long rectangles about 1 inch thick each.

Place the cut side down back onto the parchment paper, and bake 5 minutes per side. After the first 5 minutes, take the cookies out of the oven and flip them over to the other cut side. Take care not to over brown, as all ovens are slightly different. Remove the biscotti from the oven and cool completely.

Store in an airtight container after cooling. Enjoy!

Makes 12

Blueberry Biscotti - Nut Free

 

Decadent Chocolate, Chocolate Chip Avocado Cookies – Gluten Free!


chocolate indulgence Avocado Cookies Gluten Free

Decadent Chocolate, Chocolate Chip Avocado Cookies are a healthier way to satisfy a chocolate craving! These cookies are fudgy and satisfying! Did you know you can make cookies with ripe avocado instead of butter? Yup, you can supercharge your cookies with avocado and still get the buttery texture! These also have the benefits of antioxidant rich cacao powder, and natural maple syrup to sweeten them. I used quinoa flakes in this recipe as well, which have protein and fiber.

Chocolate Avocado Chip Cookies

You may have noticed I don’t have many recipes lately using almond flour. That is because I developed a sensitivity to them, so I have been experimenting outside of the grain-free realm and seeing what I tolerate and feel good eating! As my gut has healed, I am able to eat high quality dairy like organic yogurt and hard aged cheeses, quinoa, legumes, and rice. So you will see more recipes with these ingredients in the future!

Chocolate Avocado Gluten Free Cookies

Back to these fudgy cookies! They are clean eating, taste indulgent, but are a much healthier sweet treat!

Chocolate, Chocolate Chip Avocado Cookies – Gluten Free

Ingredients:

1 Ripe Avocado

1/2 Cup Cacao Powder

1/2 Cup of Maple Syrup

1/3 Cup of Quinoa Flakes (like these)

2 Tablespoons of Ground Flax Seed

1 Egg

1 Tablespoon of Coconut Flour

1 Teaspoon of Vanilla Extract

1 Teaspoon of Ground Cinnamon

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/2 Cup of Dark Chocolate Chips (I used Enjoy Life Brand)

Directions:

Preheat your oven to 350º Degrees F.

In a medium bowl, mash your ripe avocado, then blend with a hand-held electric mixer. Add the maple syrup, vanilla, and egg, and blend thoroughly with the avocado. Sift together the cocoa powder, quinoa flakes, flax, coconut flour, cinnamon, baking soda and salt. Add the dry ingredients to the avocado mixture, and blend with your mixer for one minute. Let the batter sit for five minutes to thicken.

Lay out a large cookie sheet covered with parchment paper, and measure your chocolate chips. Scoop the dough into twelve heaping tablespoon sized round balls. I used a mounded cookie scoop. With wet fingers, press the cookies to an even thickness about an inch thick. Sprinkle the chocolate chips evenly over the tops of the cookies. Bake for approximately 12 minutes until cookies are set all the way to the middle. Cool and eat!

Makes one dozen.

Chocolate Chocolate Chip Avocado Cookies on a Tray

Gluten Free Decadent Chocolate, Chocolate Chip Avocado Cookies! A Healthier way to indulge a chocolate craving! These cookies are fudgy and delicious!

Mango Orange Refresher


This refreshing drink is bursting with vitamin C and skin glowing Mango!  The real ginger aids in digestion and is delicious with the other flavors and sparkling water. It is delightful!

Mango Orange Refresher So Delicious with Vitamin C and Real Ginger

I am not on the low carb band wagon. I actually tried it a few years ago, and found that the activity levels I sustain all day, and my hormone balance, requires moderate carbohydrates, and the benefits of fruit in my diet were fiber, vitamins, minerals, phytonutrients, disease risk reduction, and glowing skin! I am a strong advocate for real food carbohydrates in the form of starchy vegetables and fruit, as well as other health promoting grains if tolerated. We are all unique bioindividuals and need different things at different times and stages of our lives. I have successfully added back in quinoa and Greek yogurt occasionally much to my delight!

Mango Orange Refresher with Ginger and Banana and Sparkling Water

Mango Orange Refresher

Two Servings

Ingredients:

1 Cup of Fresh, Ripe Diced Mango

1 Ripe Banana

1″ Nub of Peeled Fresh Ginger Root

1/2 Cup of High Quality Orange Juice or Freshly Squeezed

1/2 Cup of Sparkling Mineral Water (I used this brand)

1 Cup of Crushed Ice

Directions: Blend all the ingredients except the Sparkling Mineral Water in a blender until smooth. Add the mineral water and just incorporate. Pour into two tall glasses!

Serve!

Mango Orange Refresher - Real Mango and Ginger in this refreshing drink! AIP Paleo and Gluten Free

 

 

Blueberry Coconut Balls – Nut Free, Paleo, SCD


Dried Blueberry Coconut Balls - Paleo

I love healthy snack balls! They are fun to pop in when you have a craving, or need something small to tide you over before a meal, or are having a snack attack and want it to be good for you, and taste like it isn’t. 🙂

Coconut Blueberry Balls - Healthy Snacking - Grain Free

Blueberry Coconut Balls for Healthy Snack Attacks

Here’s a recipe for Blueberry Coconut Snack Balls that fits the bill perfectly!

Blueberry Coconut Snack Balls

Ingredients:

1/3 Cup of Coconut Flour

1/3 Cup of Dried Blueberries (I used these)

1/4 Cup of Avocado Oil or Coconut Oil

2 Tablespoons of Honey

1 Tablespoon of Ground Flax

1 Teaspoon of Lemon Juice

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Ground Cinnamon

1 Cup of Toasted Coconut, Pulverized (I used Dang Coconut Chips that are already toasted, but you can toast your own.)

Directions:

In a medium bowl, add the coconut flour, flax, and salt. Mix with a whisk. In a separate bowl whisk together the honey, oil, vanilla and lemon juice. If using coconut oil, melt it just until runny. Add the liquid ingredients to the dry, and blend with a hand held mixer. Fold in the dried blueberries.

Place your toasted coconut in a mini food processor or use a mortise and pestle to pulverize the coconut flakes.

Now, scoop the dough into seven tablespoon sized balls, and roll in the pulverized toasted coconut.

Refrigerate and enjoy!

These Delicious Healthy Snack Balls Are Gluten, Nut and Dairy Free! Paleo and SCD

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Chocolate Chip Cookie Dough Balls


Valentine’s Day is coming up soon, and these are a perfect chocolate indulgence if you looooooove chocolate chip cookie dough or chocolate chip cookies like me! They are enrobed in their own little portion size packages of dark chocolate. The recipe is egg free, so no need to be concerned about eating raw egg. They are also free of dairy, nuts, and gluten!

Chocolate Chip Cookie Dough Bites Dairy Free, Nut Free

You can package these in a pretty little container for gift giving, store them in the freezer, refrigerator or at room temperature. I like them cold. It just depends on how firm you want them. They will be quite firm in the freezer, less firm in the refrigerator and have a soft interior at room temperature.

Chocolate Chip Cookie Dough Balls - Dairy Free

 

Chocolate Chip Cookie Dough Balls

Ingredients for Cookie Dough:

1/3 Cup of Coconut Flour (scooped)

1/4 Cup of Avocado Oil

2 Tablespoons of Maple Syrup

1 Teaspoon of Vanilla Extract

1 Tablespoon of Ground Flax

1 Tablespoon of Grass Fed Gelatin

1 Teaspoon of Fresh Lemon Juice

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/3 Cup of Enjoy Life Mini Chocolate Chips

Directions: Sift together the Coconut Flour, Flax, Gelatin, Baking Soda and Sea Salt. In a separate bowl whisk together the Avocado Oil, Maple Syrup, Vanilla and Lemon Juice. Add the liquid ingredients to the dry, and mix with a hand held electric mixer until your dough is well combined. Stir in the Mini Chocolate Chips.

With a tablespoon sized cookie scoop, scoop the dough into round balls with flat bottoms onto a parchment lined baking sheet. Place the dough balls in the freezer for at least an hour.

Chocolate Exterior:

1 Cup of Enjoy Life Dark Chocolate Chips

When you are ready to dip the balls in chocolate, melt the chocolate chips over simmering water in a double broiler stirring constantly until all the chips are melted. (I make my own by taking a small saucepan and filling it with an inch of water and putting the chocolate chips into a metal mixing bowl that will fit on top of the saucepan and not touch the water.)

When the chocolate is smooth, dip each ball, one at a time, into the melted chocolate with two forks, coating it quickly. Then, place it back on the parchment lined cookie sheet.

Refrigerate until the chocolate is set, about half an hour.

Makes 9

Chocolate Chip Cookie Dough Balls Perfect for Valentines Day

A Decadent Chocolate Treat for Valentines Day or Special Occasion! These are delicious and free of major allergens.

 

Holiday Eggnog Cookies – Paleo – Nut and Egg Free


Delicious Paleo Eggnog Cookies (1)

I started loving Eggnog when I was around 12. It seems to me that either you love eggnog, or you hate it. I think maybe it has something to do with the nutmeg, but I’m really not sure why. To me it is a creamy delicious holiday drink to be partaken of while decorating the tree or on Christmas Eve hopefully spiked with rum. 🙂

Here is a recipe for Eggnog Cookies that you can make quite easily. They are pretty, and there is no piping involved, so you can leave your decorating bag in the cupboard for another time. I used mace when making these cookies. Mace is the lacy outside of the nutmeg shell, and nutmeg is the seed inside. Mace is slightly more pungent than nutmeg, and both work beautifully in this cookie, so use what you like.

These cookies are grain, dairy, egg and nut free, and a great cookie to make when you have friends and family with food sensitivities and allergies like myself.

Eggnog Cookies - Egg, Nut and Dairy Free (2)

Holiday Eggnog Cookies

Preheat the oven to 350º degrees F. Lay out a parchment lined cookie sheet.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Coconut Butter

1/4 Cup of Maple Syrup

1/4 Cup of Olive Oil

3/4 Cup of Full Fat Coconut Milk

1 Tablespoon of Gelatin (I use this kind)

1 Tablespoon of White Rum

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Mace or Nutmeg

16 Teaspoons of  Coconut Butter for the Thumbprints after baking.

Directions:

Whisk together the Coconut Flour, Baking Soda, Sea Salt, Mace and Gelatin in a mixing  bowl. In another medium microwave safe bowl, add the coconut butter, maple syrup, olive oil, vanilla and rum. Warm the liquid mixture in the microwave for 30 seconds, then with a hand held electric mixer, beat until smooth and creamy. If the coconut butter isn’t softened enough, microwave another 30 seconds. Add the liquid mixture to the dry and beat with your electric mixture until you get a soft crumb consistency. This next step will activate the gelatin and make a natural egg replacement. Place the coconut milk in a microwave safe glass measure. Microwave to a boil, but be careful not to boil it over. This is different depending on the power of your microwave, but about one minute to one minute thirty seconds. You can also do this on your stove top. Now with your mixer running, pour in the coconut milk, beating as you go until the milk is all incorporated, and you have a nice dough. With a tablespoon scoop, scoop the cookie dough onto your parchment lined cookie sheet. Press a thumbprint into the center of each cookie, and bake for 9 to 10 minutes until just turning golden brown on the edges. Remove from the oven. Melt 16 teaspoons of Coconut Butter in the microwave, and with a teaspoon, pour the coconut butter one teaspoon each into the indentations of the cookies while they are still warm. Sprinkle with a little additional mace or nutmeg. Cool completely.

Makes 16 cookies

 

Holiday Eggnog Cookies - Nut and Egg Free

 

 

Broccoli Radicchio Salad with Bacon


Broccoli Radicchio Bacon Salad with Cranberries

This flavorful, nutrient rich, salad with chopped radicchio and oven roasted broccoli is a delicious mixture of crunchy, sweet and salty. The salad is tossed with apple juice sweetened cranberries, salty bacon and is drizzled with a honey lemon vinaigrette. The colors are bright and vibrant, and it keeps well in the refrigerator for three days.

Radicchio originated in Italy, and gives the salad a pop of  color as well as phytonutrients, flavonoids, vitamin c, k and b vitamins. It has a bold flavor and looks similar to red cabbage, but is nothing like it other than color. It is a member of the chicory family.

Broccoli is a vegetable in the cruciferous family and is full of nutrients. At the top of the list is vitamin k, c, chromium, folate and many more. This is a really delicious and eye catching salad!

Broccoli Radicchio Salad with Bacon and Cranberries Paleo AIP

Broccoli Radicchio Salad with Bacon

Ingredients:

8 Cups of Raw Broccoli Florets plus 2 Tablespoons of Olive Oil or Avocado Oil and 1/4 teaspoon of sea salt

Two small heads of Radicchio (8 Cups) Washed and shredded with a sharp knife

1/2 Cup of Crumbled Cooked Bacon (I used sugar free Paleo bacon)

1/4 Cup of Apple Juice Sweetened Cranberries (I use these)

Preheat your oven to 400º degrees F. Toss the broccoli florets in the oil and sea salt. Roast in your preheated oven in the center rack for approximately 25 to 30 minutes until crispy and brown. They will be almost like a chip. They should be golden brown and crispy on the edges, but not burned.

Meanwhile, place your washed and shredded radicchio into a large bowl and make the vinaigrette.

Honey Lemon Vinaigrette

Ingredients:

1/4 Cup of Olive Oil

1 Tablespoons of Fresh Lemon Juice

2 Tablespoons of White Balsamic Vinegar (my favorite brand)

2 Teaspoons of Honey

1/2 Teaspoon of Sea Salt

Directions: Whisk together all the ingredients until emulsified.

Pour the dressing over the radicchio. Pour the prepared dressing over the top and toss to coat thoroughly. When the broccoli is done, place it on top of the dressed radicchio while it is hot. Add the cranberries and crumbled bacon. I like to serve it layered like this with a long set of salad tongs.

That’s it! It’s ready to serve, and as I said, this salad stays fresh in the refrigerator for several days. The radicchio is a sturdy leaf and doesn’t wilt or get soggy with the vinaigrette added to it, and the flavors just get better.

Sam

Broccoli Radicchio Salad with Bacon Paleo AIP Gluten Free

 

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