Tag Archives: Dairy Free

Creamy Cannellini Bean Salad for your next Backyard BBQ

Cannellini Bean Salad for a Creamy Side or Burger and Sandwich Topper

Cannellini Beans, which are white kidney beans, have to be one of the creamiest beans I have ever had.

The fact that they are white makes them very eye appealing when cooking them with other bright colors like red onion and herbs.

Cannellini Bean Salad Keeping It Real

This Cannellini Bean Salad is reminiscent of a good potato salad. The texture and flavor reminds me of it.

I started making this recipe several months ago, and my kids have been requesting it, so I finally decided it was time to blog it.

Cannellini Bean Salad for your Backyard BBQ's

I always buy my canned beans from Eden Organics, because when beans are not properly prepared, they can be difficult to digest, and I like the way Eden prepares them. I personally don’t react to them. Eden Organics prepares all their beans by first washing and soaking them overnight before pressure cooking them, which thoroughly inactivates the lectins that can cause gas, bloating and difficulties with digestion. They also use BPA Free cans, and their beans contain no additives.

Creamy Cannellini Bean Salad

You can go crazy with this salad by adding it on top of burgers and in sandwiches or just eat it as it was originally intended, as a side. But if you’re like me, you push the boundaries.

I have a new dip I will share soon using Cannellini Beans that is super good too! You gotta love these creamy beans and their versatility!

Beans are healthy when prepared properly and contain plant based protein and fiber along with vitamins, minerals, folic acid, potassium, and zinc. Their complex carbs also provide crash free energy.

Creamy Cannellini Bean Salad

1 Can of Eden Organics Cannellini Beans, drained and rinsed

1/3 Cup of Diced Red Onion

1/3 Cup of Diced Celery

1/4 Cup of Good Mayo (I use this brand)

1 Tablespoon of Apple Cider Vinegar

1 Tablespoon of Yellow Mustard

1 Tablespoon of Fresh Lemon Juice

1/4 Teaspoon of Dried Dill

1/4 Teaspoon of Dried Parsley

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Directions:

Place Cannellini Beans into a medium bowl and very roughly mash them with a fork. You only want them to be partially mashed. But you can play with this to make them to your liking. Add the diced onion and celery and toss.

In a separate bowl whisk together the remaining ingredients for the dressing. Fold the dressing into the beans, onion and celery. Refrigerate for one hour. This salad will last three days in the refrigerator.

Creamy Cannellini Bean Salad for your next Backyard BBQ - Keeping It Real. This recipe is Dairy Free and is Naturally Gluten Free and Vegetarian

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

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Chocolate Nut Butter Cups

These rich little powerhouses of goodness are a great treat to have on hand! Just one of these is enough to satisfy a sweet tooth. You can offer these decadent cups to those who are gluten free, dairy free, health conscious or vegan.

Chocolate Nut Butter Cups - Raw Chocolate, Dairy and Gluten Free

As a chocolate lover, as most girls are, these are chocolate fudge creamy goodness! With raw cacao, cashew butter, pecans and coconut oil at the top of the list, there is a lot of healthy ingredients you can feel good about, and no refined sugar!

Chocolate Nut Butter Cups Healthier Snacking

Keep these in the freezer or refrigerator. I like the firmness the freezer gives them, you choose.

Nut Butter Cups No Refined Sugar Raw Cacao

Prep Time

30 minutes

Prep Notes

These are a lower sugar treat that has healthy fats and Superfood Raw Cacao Powder in them. They are a good choice when you want something sweet.

Cooking Time

60 minutes

Yields

Makes 24

Ingredients

For the Chocolate Portion:

1 Cup of Raw Cacao Powder

6 Tablespoons of Coconut Milk

5 Tablespoons of Coconut Oil

1/4 Cup of Almond or Cashew Butter

2 Tablespoons of Maple Syrup or Raw Honey

1 Teaspoon of Vanilla

3/4 Teaspoon of fine Sea Salt

For the Filling:

1 Cup of Raw Pecans

3 Tablespoons of Maple Syrup or Raw Honey

1/2 Teaspoon of Vanilla Extract

a pinch of Sea Salt

Directions

  1. Place Mini Muffin Cup liners in a 24 count Mini Muffin pan
  2. In a Medium bowl with an electric mixer, mix together all the chocolate ingredients, and set aside.
  3. In a food processor, grind the raw pecans until they are a fine crumb consistency. Add in the honey, vanilla and salt, and pulse until it holds together when you squeeze it.
  4. Place 1 teaspoon of chocolate mixture in the bottom of each muffin cup, and press flat and evenly with your fingers.
  5. Scoop a scant teaspoon of pecan filling onto each muffin cup and press flat and evenly to cover the chocolate bottom.
  6. Finely, add the remaining chocolate mixture to the tops of each chocolate butter cup and press evenly. It will be a scant teaspoon for each. It’s okay if they are not perfectly covered. They are pretty that way.
  7. Freeze for 30 minutes.

Notes

Store in the Freezer or Refrigerator in a sealed container.

Chocolate Nut Butter Cups! These are creamy and delicious with ingredients you can feel good about. Dairy Free, Gluten Free, Paleo, Vegan

Honey Lavender Macaroons

Spring always gets me thinking of the lavender fields!

Honey Lavender Macaroons Gluten Free

I have to say that lavender is one of my favorite perennials and scents. Have you ever walked through a lavender field? I visit a lavender farm at least once a year, and the smell of the lavender is heady! It is also lovely in baking when used subtly to enhance other flavors like honey or lemon.

Here is a picture I snapped last Summer when I was visiting a lavender farm in Northern Michigan! Heady! This is where I get my culinary lavender, but you can also find it on Amazon.

lavendar-fields

Honey Lavender Macaroons Gluten, Dairy and Egg Free

Today I am making a cookie that is just lovely for Springtime, and it has local honey and culinary lavender in the recipe!

Honey Lavender Spring Macaroons

When using lavender for baking, choose culinary lavender. While almost all lavender can be used in cooking, culinary lavender is the sweetest.

Honey Lavender Macaroons Egg Free

Honey Lavender Macaroons

Preheat your oven to 325° Degrees F.

Ingredients:

1 1/2 Cups of Finely Shredded Coconut (Unsweetened like this)

1/2 Cup of Coconut Butter (softened a few seconds in the microwave)

1/3 Cup of Honey

2 Tablespoons of Coconut Flour

2 Tablespoons of Gelatin

2 Tablespoons of Coconut Milk

1 Teaspoon of Culinary Lavender, Crushed (I used a mortar and pestle)

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

A pinch of Vanilla Bean Powder (or 1/4 teaspoon of Vanilla Extract if not making AIP)

Directions:

With an electric hand held mixer, beat together the coconut butter and honey until creamy. Add the coconut milk and beat. Beat in the shredded coconut. Sift together the crushed lavender, coconut flour, gelatin, baking soda and salt. Beat into the macaroon dough until completely incorporated. The dough will be stiff.

With a tablespoon cookie scoop, scoop the macaroons and place them on a parchment lined baking sheet.

Bake in your preheated oven for 10 minutes, or until the tips of the coconut are turning a golden brown. Remove from the oven, and cool completely. Enjoy!

Makes 16

Honey Lavender Macaroons are so light and delicious for Spring! These are Gluten, Grain, Dairy and Egg Free and AIP Paleo!

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

 

 

Chocolate Covered Banana Pops 3 Ways! Chocolate Raspberry, Toasted Coconut and Pecan!

Banana Pops on a tray and napkinsBanana Pops are a delicious healthy treat that you can make at home! They are beautiful and perfect for cravings! Seriously good!

Chocolate Covered Banana Pops on a stick

Kids love these too. Roll them in their favorite toppings, and if they are picky, make them plain dipped chocolate.

Yummy Yummy Banana Pops

There is a vast amount of toppings that you can roll these in, so go with your favorites. But I have to say, these three varieties are Very, Very delicious.

Chocolate Dipped Banana Pops on a cookie sheet

The raspberry has that tart flavor that contrasts beautifully with the dark chocolate cashew butter coating.

Raspberry Banana Pop

The toasted coconut is crunchy and delightful on the outside. Yum!

Chocolate Banana Pop with Toasted Coconut

If you love nuts on your hot fudge sundaes or in your ice cream, then the pecan version is yours!

I also combined the pecans and raspberries and pecans and coconut in some of the banana pops!

Yummy Yummy Banana Pops

Why not make a variety batch to please everyone?

Banana Pops 5

Super simple, fun and easy to make, you can definitely include the kids in making these!

Chocolate Covered Banana Pops 3 Ways

Ingredients:

5 yellow bananas (not too ripe, yellow with no brown spots)

9 oz. of Dark Chocolate Chips (I used this allergy free kind)

1/3 Cup of Cashew Butter (I used this Maple Sweetened brand)

1/2 Teaspoon of Pure Vanilla Extract

2/3 Cup of Toasted Unsweetened Coconut Flakes (like these)

2/3 Cup of Crushed Freeze Dried Raspberries (I used this organic brand)

2/3 Cup of Chopped Pecans

Popsicle Sticks

Directions:

Slice your bananas into equal thirds, and insert a Popsicle stick halfway into one end. Prepare a parchment lined baking sheet or two.

If you bought pre-toasted coconut flakes, crush them slightly with your hands, and place them onto a salad sized plate. If you would like to toast your own. Place unsweetened coconut flakes onto a cookie sheet, and toast them in a 350° oven for ten minutes, stirring once. Cool then crush.

Blitz your freeze dried raspberries in a mini food processor, or put them in a ziplock bag and crush them with a rolling pin.

Chop your pecans. Put all your toppings on individual salad plates in a row.

Melt the Chocolate Chips, Cashew Butter and Vanilla Extract together in a double broiler, stirring to combine.

After the chocolate mixture has melted and is stirred until creamy, set the pan in a row like this: bananas, melted chocolate, toppings, parchment lined cookie sheet.

Dip your bananas 3/4 of the way into the melted chocolate. Let the excess drip off. Then, roll in the topping of your choice. Set the dipped and rolled bananas on the parchment lined cookie sheet.

When all your bananas are dipped, place them into the freezer for one hour. They are ready to eat. Store the bananas in an airtight container in the freezer.

Makes 15 Banana Pops

Chocolate Covered Banana Pops 3 Ways! A healthy frozen treat with melted dark chocolate and cashew butter. These are dipped and rolled in toppings. Dairy and Gluten Free!

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

 

 

Sweet Potato Toast Three Ways!

Sweet Potato Toast Three Ways

You can make a Large Batch of Sweet Potato Toast for dinner, tapas or appetizers with three different themes! What a way to pack in nutrients in a super delicious and gorgeous, eye appealing way! It’s like appetizers for dinner!!! Who wouldn’t love that?

Theses are quite simple to make. You don’t have to get your toaster out and stand there watching it batch after batch! I don’t really have time for that, and I’m sure you don’t either. You toast these in the oven! It works like a dream!

This recipe uses two medium sweet potatoes and toppings that add crunch, sweet and savory! Deliciousness!!!!

Sweet Potato Toast Three Ways, Dairy, Gluten and Grain Free for Tapas, Appetizers and a Fun Dinner

Sweet Potato Toast 3 Ways

2 Medium Sweet Potatoes (skin on)

1/4 Cup of Olive Oil

1 Ripe Mango

1 Avocado

Mayo (I used Avocado Oil Mayo)

Ranch Dressing (I used my Won’t Miss a Thing Dairy Free Ranch)

Apple Butter

1 Roasted Salmon Filet

Pumpkin Seeds (I used sprouted)

Fresh Basil

Green Olives, Sliced

Sea Salt

Pepper

Directions:

Preheat your oven to 400° degrees F. Scrub the sweet potatoes and slice lengthwise 1/2 inch thick leaving the skin on (the skin is very nutritious and holds the sweet potato toast together).

Lay the sweet potato toasts onto a parchment lined, rimmed baking sheet and brush with olive oil front and back. Sprinkle them with sea salt and pepper to taste. Roast the sweet potatoes for 40 minutes total, flipping them half way through.

In the same oven, roast a salmon filet brushed with olive oil, salt and pepper for 15 minutes, or until done.

Remove the sweet potatoes and salmon from the oven, and place on a cooling rack to cool. Now prepare your toppings.

Avocado Sweet Potato Toast – Spread mayo on first, then top with sliced avocado, sprinkle with sea salt, pepper and fresh torn basil.

Avocado Sweet Potato Toast

Mango Sweet Potato Toast – Spread apple butter on the sweet potato toast, then top with sliced mango and sprinkle with pumpkin seeds.

Mango Sweet Potato Toast

Salmon Sweet Potato Toast – Spread ranch dressing on the sweet potato toast, top with flaked salmon, sliced olive and scallions and a pinch of salt and pepper.

Salmon Sweet Potato Toast

I like to put these on a big cutting board in the middle of the table and let people choose!

Makes about 12 toasts – 4 of each kind

Have fun!

Make Sweet Potato Toast easily in your oven with three different toppings! Delicious for Tapas, Appetizers and a Fun Dinner!

 

Valentine’s Day Iced Heart Cookies (AIP Paleo friendly)

Valentines Day AIP Cutout Heart Cookies
Valentine’s Day is fast approaching, and with it hopefully some wonderful Spring weather!

We all want to feel a little extra special on Valentine’s Day! I happen to like cookies!

Iced Valentines Day Cookies

I also like icing on cookies, especially when they are big heart shaped ones that I can add a splash of natural pink icing to for Valentine’s Day!

AIP Valentines Day Cookies

This is a small batch of six cookies that are a little bigger than average. I made them with all natural ingredients free of many allergens, including no eggs, nuts, dairy, gluten or grains. They are AIP Paleo friendly!Trio of Iced Valentines Day Cookies

They have a crunchy texture and a toasted nut like flavor without nuts!

Valentine’s Day Iced Heart Cookies

Preheat your oven to 350° F.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil

1/4 Cup of Shredded Unsweetened Coconut

3 Tablespoons of Coconut Butter

3 Tablespoons of Honey

2 Tablespoons of Coconut Sugar

1 Tablespoon of Grass Fed Gelatin

1 Tablespoon of Arrowroot

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Cream of Tartar

1/8 Teaspoon of Vanilla Powder

Directions:

In a medium mixing bowl with a hand held mixer, beat your gelatin into the avocado oil. Add the coconut sugar, coconut butter (softened in the microwave for about ten seconds) and honey. Beat until creamy and smooth.

Next add in the coconut flour, arrowroot, vanilla powder, salt, baking soda, and cream of tartar. Beat well. Finally, add in the shredded coconut, and beat until incorporated. The dough will resemble crumbs. Dump the dough out onto a parchment sheet, and form a ball. Press the ball flat, and add a second sheet of parchment on top so you can roll out the dough without it sticking to your rolling pin. Roll the dough to 1/4 inch thickness. Use a heart shaped cookie cutter to cut out the cookies. I used a 3 3/4″ Wilton cookie cutter which made 6 cookies.

Cutting Out Heart Valentines Day Cookies

Carefully move the cookies to a parchment lined baking sheet.

heart cookie on spatula

Bake for approximately ten minutes until the cookies are brown on the edges. Remove from the oven and cool completely on the cookie sheet. Don’t attempt to move the cookies until they are cool, or they will break. Once cooled they are sturdy.

Make the icing

Ingredients:

1/4 Cup of Organic Shortening

2 Teaspoons of Honey

1/2 Teaspoon of Beet Powder (I used this)

Beat the ingredients together and spread a heart shape onto your cooled cookies leaving a 1/2 boarder all around.

Makes 6

Happy Valentine’s Day!

These Heart Felt Valentines Day Iced Cookies say I love you! They are AIP Paleo, egg, dairy, nut, and grain free!

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

Hidden Fruit and Veggie Chocolate Muffins Your Toddler Will Love!

While so many are obsessed with Keto lately, some of us are still just trying to get a toddler to eat their veggies!

fruitandveggiemuffinsinabasket

These Hidden Fruit and Veggie Muffins appeal to all ages, but if you are trying to get a toddler to eat more veggies, and his palate is just not there yet, these taste like regular ole chocolate muffins! They are quite nutritious and low in added sugar.

chocolatefruitandveggiemuffinscenter

My 2 year old Grandson, Theodore, gobbles these up happily! Sometimes he even eats two at a time!

theoeatingchocolatemuffin

Such a happy face!!! toddlerapproved

Hidden Fruit and Veggie Chocolate Muffins

Preheat your oven to 350° F.  Line a muffin pan with muffin liners.

Ingredients:

3 Eggs

1 15 oz. Can of Butternut Squash (I use Farmer’s Market Organic which is readily available in most grocery stores)

1/2 Cup of Diced Zucchini

1/2 Cup of Fresh or Frozen Blueberries (thawed)

1/2 Cup of Coconut Flour

1/4 Cup of Cacao Powder (I used this kind)

1/4 Cup of Avocado Oil or Olive Oil

1/4 Cup of Pure Maple Syrup

1 Teaspoon of Vanilla Extract

1 Teaspoon of Baking Powder (Here’s my DIY Corn Free Baking Powder Recipe)

1 Teaspoon of Cinnamon

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

Directions: It is so simple because we are using a food processor with a blade attachment. Add your eggs, diced zucchini, butternut squash and blueberries to the food processor and process until smooth. Add all the remaining ingredients and process for one minute. Scrape down the sides of the bowl, and process another 30 seconds.

Fill your muffin cups evenly. I like to use a muffin scoop. Bake in your preheated oven for 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 Muffins

chocolatefruitandveggiemuffins4

thesemuffinsarechocolatelyandyourtoddlerwouldneverguessheiseatingfruitandveggies21glutenfree2cdairyfree2cgrainfree

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog. Thanks! 🙂

 

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