Posts tagged ‘dairy free’

Double Sesame Cookies

I’ve always been a big fan of nut butters but SEED butter is something I’ve really been loving on lately. I can’t get enough sunflower seeds, sesame seeds, tahini and hemp seeds being sprinkled or drizzled on all types of sweet and savory dishes.

tahini cookies

Tahini is so versatile…whether it’s used in hummusdrizzled as a sauce, added to bread, used as a base for this ice cream flavor or featured in these cookies. Little bitty sesame seeds add a fun texture and nutty undertones to recipes and these two-bite treats are no exception! These cookies aren’t as sweet as if you used peanut or almond butter; tahini has a stronger flavor that’s both intriguing and addicting in my opinion.

These cookies came about when I was hankering for a treat…I was running low on time and I was craving something baked. No-fuss cookies that can be ready for devouring in less than 20 minutes…sign me up :) 
tahini cookies3

Flourless Double Sesame Cookies (slightly adapted from my Chunky Monkey Chip Cookies)
Grain-free, Gluten-free, Nut-Free, Soy-free, Paleo-friendly, Refined Sugar-Free, Easy, Quick

Ingredients

1 cup of tahini* (sesame seed butter – make sure its a thick)
3/4 cup -1 cup of granulated sweetener**
1 egg, well beaten
pinch of sea salt (omit if your tahini is salted)
1 tsp baking soda
1/2 tsp gluten free vanilla extract
1/4 cup sesame seeds (white, black or a combo)

Directions

1. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
2. In a medium size bowl, add tahini, sweetener, egg, baking soda, vanilla and stir well to combine until forms a dough.
3. Form dough balls (I use a tablespoon), roll into sesame seeds and place onto lined cookie sheet.
4. Bake for 9-11 minutes until golden brown – ovens vary so keep an eye on them – then let cool completely before moving (they break apart easily when warm) and enjoy!

*Make sure your tahini isn’t really runny or you won’t be able to form balls of dough. This is especially important if you are using a liquid sweetener!
**I used coconut palm sugar, and if yours is really coarse, pulse for a few seconds in a blender to break up slightly (mine was really clumpy). You could also use Sucanat, brown sugar, or could even try xylitol for sugar-free (please report back with those results!) If you prefer using honey or agave, substitute the granulated sweetener for 1/2-2/3 cup of liquid sweetener.

tahini cookies2

May 1, 2015 at 3:58 pm Leave a comment

Toasted Coconut Ice Cream (SRC)

I’m all about frozen desserts. Anytime of the year you can bet I’ll have something sweet in my freezer, and this toasted coconut ice cream might just be the next staple!

toasted coconut ice cream bowl

Not overly sweet, but thick and creamy, this toasted coconut ice cream is scrumptious on it’s own yet compliments add-ins or toppings as well.Are you a fan of Almond joy or Mounds candy bar flavors? Stir in or top with chocolate chips and toasted slivered almonds…or you prefer a more fruity, tropical route, crushed pineapple or diced mango and a splash of rum makes for a sophisticated treat. It’s allergen-friendly too: free of egg, dairy, nuts, gluten, soy, grains, refined sugars and it’s vegan, so even sensitive tummies can enjoy this dessert! toasted coconut ice cream scoop1

This recipe was lightly adapted from Emily’s Toasted Coconut Ice Cream from Life on Food. I was assigned Emily’s blog for this month’s Secret Recipe Club reveal and loved searching through her site! Emily shares a love of food and the importance of family meals like me, plus she has adorable baby photos that will make you smile while you look through tons of recipes that will make you hungry. While I ultimately chose ice cream, I also had my eye on her Salmon Burgers with Carrot Slaw, Blueberry Cornmeal Pancakes, Sweet Potato Gnocchi and Corn Risotto Stuffed Peppers…all of which I will be trying soon :)

I made a few little swaps based on preferences and what I had in the kitchen. I used two cans of full-fat coconut milk instead of one light and one regular; I don’t mind the extra fat since it creates a really smooth base for this ice cream. Also, I used coconut palm sugar in place of white sugar, I really wanted to play up the coconut trifecta :) I wound up adding a pinch of sea salt, it’s habit but feel free to leave this out if preferred.  I wound up saving a couple tablespoons of the toasted coconut for garnish, but you can toss it all into the base like Emily if you want.

toasted coconut ice cream bowl2

Toasted Coconut Ice Cream (lightly adapted from Life on Food)

Ingredients
2 (13.5 ounce) can full-fat coconut milk (OR 1 can light coconut milk and 1 full-fat)
1/2 – 3/4 tsp vanilla extract
1/2 cup coconut palm sugar (or granulated sugar)*
1/2 cup unsweetened and shredded coconut
pinch of sea salt

Instructions
1. Place the coconut milk, sweetener and vanilla in a blender and blend until smooth. Transfer to a bowl and refrigerate until chilled, about two hours.
2. Place shredded coconut on a cookie sheet and toast in a preheated 350 degree oven for about 5 minutes. Be sure to watch closely, coconut toasts quickly. Cool and set aside.
3. When you are ready to make the ice cream, stir in 6 tablespoons of the toasted coconut with the coconut milk mixture. Set aside two tablespoons for garnish.
4. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more. Scoop, sprinkle with toasted coconut and enjoy!
*This ice cream isn’t crazy sweet, so you like your desserts a little sweeter, bump up the sweetener to your liking. Taste the base before you chill it. You want it a bit sweeter than you like your ice cream, since the freezing process dulls the sweetness a bit. I am sure agave, another liquid sweetener or even date paste could be substituted for the sugar if you’d like!

toasted coconut ice cream bowl close

For other recipes from this month’s reveal, please click the link below!

April 26, 2015 at 10:00 pm 12 comments

Chorizo Ragu over Spaghetti Squash

Weeknight dinners can be a chore when you’re in a time-crunch, especially if you’re hungry and ready to eat. While the idea of meal planning is fantastic and I try to schedule out meals for the work-week, yet sometimes I “live on the edge”….or that’s what I tell myself when I’m forced to wing it and try to whip up something different with ingredients I have on hand.

Thus, this chorizo ragu was born. Quick, simple and tasty…yay for spontaneous dinners! Plus, add some bonus points since you can make this ahead; the leftovers are deeeelicious! If you prefer to prep meals on the weekend to get a jumpstart to your busy week, this dish might be on your next to-make list. If you want a filling grain-free meal packed with veggies and nutrition, give this one a go as well :)

Slightly spicy and loaded with smoky flavor from the cumin and paprika, this Mexican-inspired ragu packed with protein, fiber, veggies to keep you full AND satisfied. The squeeze of fresh lime really makes the spices and flavors pop and brightens the dish so I’d advise not the leave that out :)

If you don’t have spaghetti squash, serve this ragu over fresh greens for a spin on a warm taco salad or even your favorite cooked grain (like quinoa or brown rice) for a burrito bowl type meal. I had a little bit of the ragu leftover and served it over a baked sweet potato for lunch…YUM. Yep, I’ll be doing that again soon!

Chorizo Ragu over Spaghetti Squash
Gluten-free, Grain-free, Paleo-friendly, Vegetarian/Vegan option, Nut-free, Soy-free, Dairy-free

Ingredients

1 medium spaghetti squash, halved and deseeded
2/3 lb gluten free chorizo (can use chicken chorizo or vegetarian chorizo)
2 garlic cloves, minced
1 1/2 tsp ground cumin
1/2 tsp smoked paprika
1 jalapeno, deseeded and deveined, minced OR several shakes of ground cayenne pepper (omit if you don’t want added heat)
1/2 small onion, sliced or chopped (about 2/3 cup)
1 bell pepper, diced (red, yellow or orange)
2 Roma tomatoes, diced
2 cups cooked black or pinto beans
2-4 cups of spinach or swiss chard, collards or kale, de-stemmed, deveined and chopped
1/4 cup fresh cilantro, chopped
squeeze of fresh lime
sea salt and pepper to taste

Garnish/serving ideas
shredded cheddar or monterrey jack cheese, optional (omit for vegan and/or dairy free)

fresh cilantro for serving, optional

Directions

1. Preheat oven to 400F. Lightly drizzle olive oil over squash and season with salt and pepper. Place squash cut side down onto a baking sheet lined with parchment paper and bake until tender, roughly 30-35 minutes based on size. Once cooked, let cool slightly then scrape with a fork to create strands and set aside for serving.

2. While squash cooks, prepare the “ragu”. Heat a medium skillet over medium heat and add chorizo and onion. If using a really lean chorizo or a vegetarian substitute, saute in 1 Tbsp of oil. Saute until cooked through and no longer pink and lightly browned.

3. Add garlic, cumin, paprika and jalapeno or red pepper (if using) and cook until fragrant, about 30 seconds to one minute.

4. Add bell pepper, tomato and beans and cook for 3-4 minutes. Toss in spinach/greens and cook another minute or two until wilted.

5. Add cilantro the the skillet along with fresh squeezed lime juice. Season to taste with salt and pepper.

6. Serve ragu over cooked spaghetti squash. Sprinkle with grated cheese, diced avocado and/or additional cilantro if desired and enjoy!

Serves 4

Timesaver: You can cook the spaghetti squash a couple of days ahead or the night before to speed up prep time. Just reheat in the oven or in the skillet.

April 24, 2015 at 12:50 pm Leave a comment

Creamy “Zoodles” with Chicken and Broccoli

I purchased a Spiralizer a year ago, and wow has that little tool come in handy! Apple “noodles”, super-quick sweet potato fries and spiralized zucchini are just a few of my favorites. For some, zucchini noodles and spiralized ingredients might be old news but if this concept is new, I encourage you to give them a go. Plus, it’s fun…and who couldn’t use some extra fun?!

I continue to be amazed at the versatility of zucchini: what an incredible veggie. You can use zucchini noodles aka “zoodles” as a grain-free or light pasta replacement OR you can bulk up your pasta dishes so you can have half zoodles and half noodles…that way you can load up on veggies and still have your pasta without a carb-induced coma :) I’ve pureed zucchini for a bean-free hummus, used grated zucchini in a sweet quick bread and added it to smoothies to thicken and add some veg without affecting flavor.

avocado chicken broccoli zoodles 1

Since Spring has sprung, lighter dishes have been on the menu. This dish is quick, crazy easy and packed with fresh and bright flavor! Plus, you can make it vegan by swapping out the chicken for an extra roasted veggie (think roasted marinated portabella mushrooms or roasted asparagus..mmmm). The creamy avocado sauce adds a punch of flavor from the fresh basil, garlic and bright lime or lemon juice, and the roasted broccoli lends a nutty flavor to this meal. This dish is packed with protein, healthy fats, fiber and nutrition and can be served as a power lunch or dinner…and if you manage to have leftovers, those are tasty right from the fridge :) avocado chicken broccoli zoodles 2

Creamy Zoodles with Chicken and Broccoli
Gluten-free, Grain-free, Egg-free, Dairy-free, Vegan Option, Vegetarian Option, Soy-free, Paleo-friendly, Nut-free 

Ingredients

3 medium zucchini, spiralized
1 large or two small chicken breast, cooked & cubed* (For vegan/vegetarian option, use 2 cups sauteed mushrooms and/or roasted asparagus)
1 head of broccoli, cut into small florets
2 small avocado 1 large avocado, pit removed and rough diced (will be pureed)
handful of fresh basil, chopped (roughly 1/2 cup) or cilantro
2 tbsp extra virgin olive oil, divided
1 garlic clove, minced
2 limes, juiced or 1 lemon, juiced (roughly 2 Tbsp or to taste)
1/2 tsp sea salt or to taste
freshly ground black pepper
1-2 Tbsp water or as needed

Optional garnish/serving ideas
hemp seed or pinenuts or slivered almonds (if adding nuts, will not be nut-free)
fresh basil, chiffonade
slices of fresh lemon or lime

Directions

1. Preheat oven to 375 F. Line a baking sheet with parchment or grease with olive oil. Add broccoli florets to the pan, drizzle with 1 Tbsp of olive oil and sprinkle with sea salt. Cook for approximately 10-12 minutes or until broccoli is tender and lightly browned.

2. While broccoli is cooking, prepare the avocado lime sauce. Add avocado, lime/lemon juice, basil, minced garlic, salt and 1 Tbsp olive oil and pureed until smooth. Add a couple tablespoons of water to thin out the sauce as needed.

3. If you prefer a less crunchy and softer zucchini noodle, either steam or saute the noodles for a couple minutes until your desired texture.

4. Add chicken, broccoli and zucchini noodles to a mixing bowl or pot. Pour/spoon the avocado sauce over the ingredients and toss to combine. Season to taste with additional salt and pepper and lime/lemon juice.

5. Divide into serving dishes and top with more basil, pinenuts/hemp seeds/almonds if desired and serve!

*I baked two small chicken breasts simply seasoned with lemon pepper, salt and olive oil at 350F for 20 minutes. I let them cool off and then cut into bite-size pieces. You could also use 2 cups shredded rotisserie chicken for a super quick lunch or dinner tossed with a little lemon.

**If you prefer to steam your broccoli, that’s ok too. I enjoy the depth of flavor from roasting them.

Serves approximately 3-4 people

avocado chicken broccoli zoodles bite

April 10, 2015 at 1:36 pm Leave a comment

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