Tag: dairy-free

End of Summer Fruit Pizza

End of Summer Fruit Pizza

Get it while the berries are hot my friends! Summer is almost over (HUGE sad face) and that means all the delicious, berries and other summer fruit will start costing us a frickin’ fortune soon. Last winter, Ashton came home with a small clamshell of […]

Lettuce Chicken Wraps

Lettuce Chicken Wraps

I’m pretty sure the Lettuce Chicken Wraps have to be the most ordered item off the PF Chang’s menu. We love them, but know they’re probably loaded with added sugar. So I wanted to try recreating them at home using all natural ingredients. 

Ice Cream Sandwiches

Ice Cream Sandwiches

About a month and a half ago, my friend, Lottie from Running On Veggies, posted a chocolate chip cookie recipe on her blog. I’ve always struggled to find (or create) a good, healthy, chocolate chip cookie that doesn’t use brown sugar, white sugar, refined white/bleached flour, and loads of butter.

Well, I’VE FOUND IT!! Lottie figured it out, and as soon as she posted it, I made them. They’re amazing… Gluten-free, dairy-free, refined sugar-free, higher in protein than other chocolate chip cookies, and you only need 7 ingredients!

Almond flour

Coconut sugar (you can also use date sugar)

Baking powder

Egg

Coconut oil

Vanilla extract

Chocolate chips

So once I was hooked on these cookies, I thought, “I wanna make ice cream sandwiches out of these!” and these beauties were born! Although you could totally stuff them with homemade ice cream (like my Vanilla Coconut Cashew Ice Cream), I got lazy and just couldn’t wait that long to eat them, so I went to buy some ice cream and ran across this New Barn Vanilla Almond Milk Ice Cream. I’d never tried it before but it’s delish! Plus it kept the sandwiches dairy-free.

So give ’em a try and let me know how you like them by rating and commenting below! Summer is wrapping up so they’re the perfect thing to try before it starts cooling down.

Ice Cream Sandwiches

: 4 sandwiches
: 10 min
: 45 min
: 55 min
: Easy

NUTRITION FACTS: (for 1 sandwich) Calories: 578 Total Fat: 44.7g Saturated Fat: 15.7g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.5g Cholesterol: 61.5mg Sodium: 33mg Potassium: 160mg Total Carbohydrates: 37g Dietary Fiber: 6g Sugars: 27.5g Protein: 14g

Ingredients
  • for cookies:
  • 1/4 cup coconut oil, melted
  • 1.25 cups almond flour
  • 1/4 cup coconut sugar (can also use date sugar)
  • 1/2 tsp baking powder
  • 1 egg
  • 1/2 tbsp vanilla extract
  • 1/4 cup chocolate chips
  • vanilla ice cream (I used New Barn AlmondCreme)
Directions
  • Step 1 Preheat oven to 350 degrees F.
  • Step 2 In a small bowl, melt coconut oil and then set aside and allow to cool a bit.
  • Step 3 In a medium sized bowl, mix almond flour, coconut sugar and baking powder together.
  • Step 4 Once coconut oil has cooled (important or the egg with be scrambled), add the egg and vanilla extract and whisk until combined.
  • Step 5 Add the wet ingredients to the dry ingredients and mix until incorporated. Fold in the chocolate chips. Mixture will be really sticky.
  • Step 6 Line a baking sheet with parchment paper and using a cookie scoop or two spoons, drop dough onto pan until you have 8 equal cookies. Mush them down with the back of the spoon to flatten a bit so they bake more evenly.
  • Step 7 Bake for 10-12 minutes or until the bottom is slightly browned.
  • Step 8 Let them cool almost completely, then place them in the freezer for about 30 minutes until they’re hard so it’s easier to stuff them.
  • Step 9 Pull the ice cream out of the freezer and allow to thaw for about 15-20 minutes. Stuff the cookies, smush them together into sandwiches, and freeze until ready to eat!

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Peanut Buster Parfait Bars

Peanut Buster Parfait Bars

About a year ago I was having these intense cravings for Dairy Queen ice cream. If I didn’t know any better, I would have thought I was pregnant because when I say cravings, I mean I was literally getting out of bed (at 11 at […]

5-Minute Zesty Balsamic Hummus

We don’t have store bought salad dressings or dips in our house. I can’t remember the last time I dipped anything in ranch. I usually subject myself to plain, raw veggies at lunch for a couple of days before my body is like, “Screw that!” […]

Mini Blueberry Cashew Cheesecakes

Mini Blueberry Cashew Cheesecakes

After reading the title, I know that some of you are probably thinking, “Uhhh. I don’t know about these. I don’t know how much cashews can really taste like cheesecake…”

You’d be surprised.

I’ve made these bad boys for about a dozen people now, asking each of them to guess what they’re made with after tasting them. I’ll give them hints like, “They don’t contain cream cheese and are refined sugar-free.” To this day, no one has guessed it right.

When they find out that they’re made with cashews, people are always shocked. But how are they so smooth? What makes them taste so much like cheesecake? Some people have even said that they don’t particularly like cashews or coconut and don’t really taste a huge difference.

I’ve even fed them to the fussiest of eaters, you know, your meat-and-potato eaters, with absolutely no complaints. Have I convinced you yet??

I’m obsessed with these little “cheesecakes”. When I make a batch, Ashton and I usually inhale them in a day, two if we’re lucky. They’re perfect for those times when you’re craving something sweet.

The crust is made with 4 ingredients: dates, pecans, sea salt and vanilla. That’s it! No more high sugar graham crackers and loads of butter.

The “cheesecake” part is even more simple. All the ingredients go into a blender before pouring it over the crust. I’ve found that the lemon juice is the key. It’s what really gives it that traditional cheesecake taste.

Give them a try, rate them, leave a comment…I guarantee they’ll turn into your go to dessert.

Mini Blueberry Cashew Cheesecakes

: 12 mini cheesecakes
: 1 hr 30 min
: 2 hr
: medium

NUTRITION FACTS: (per 1 cheesecake) Calories: 345 Total Fat: 21.5g Saturated Fat: 9g Polyunsaturated Fat: 2g Monounsaturated Fat: 3.7g Cholesterol: 0mg Sodium: 89mg Potassium: 174mg Total Carbohydrates: 36g Dietary Fiber: 4g Sugars: 26g Protein: 4g

Ingredients
  • Crust:
  • 16 soft dates, pitted
  • 1 cup pecans
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • Filling:
  • 1.5 cups raw cashews
  • 1/2 cup full fat canned coconut milk
  • 1/4 cup raw, unfiltered honey
  • 1/3 cup coconut oil, melted
  • 1/4 cup fresh squeezed lemon juice (not lemon juice concentrate)
  • 1 tsp vanilla extract
  • 1/2 cup blueberries (thaw if frozen)
Directions
  • Step 1 Soak the cashews in a bowl of hot water for approximately 1 hour to soften.
  • Step 2 In a food processor, add the dates and pulse into tiny bits, then add the pecans and process until pecans bits are the size of the date bits. Add the salt and vanilla next and process until the mixture begins to stick together.
  • Step 3 Line a muffin pan with liners and press the date/nut mixture into the bottom of each liner until all is used and the “crust” is about 1/2 inch thick. Place in the freezer to chill while making cheesecake filling.
  • Step 4 Drain the cashews and put into a high-powdered blender* with all the remaining filling ingredients. You have a choice with the blueberries. You can either blend in with the cheesecake ingredients, or swirl them in after. It doesn’t change the taste, just the look.
  • Step 5 Blend on high speed until really smooth. The batter should be thin enough that you can pour it. If it’s too thick, add a bit more coconut milk.
  • Step 6 Taste and tweak sweetness or tartness as necessary. We like it tart.
  • Step 7 Remove muffin tin from the freezer and pour the filling evenly into each cup. If you are swirling in the blueberries, do this now.
  • Step 8 Cover with plastic wrap and place in the freezer until completely frozen solid, about 2 hours.
  • Step 9 Remove muffin papers and serve. Store in a sealed container in the freezer between layers of parchment paper.
  • Step 10 * If you don’t have a high-powered blender, you may just have to blend it for a lot longer.

 

 

Super Simple Stuffed Peppers

When I first started talking about this website, Ashton insisted that I have a section called “Bro Meals” with super simple, quick recipes that any guy could make. He even enthusiastically said, “If you post recipes like that, even I could cook them!!” Not sure […]

Avocado Potato Salad

Avocado Potato Salad

“Mayo-less” potato salad. I did this for a few reasons: Ashton HATES mayonnaise. He’ll eat the hard stems of broccoli, dry salad without dressing, even the cakes I’m recipe-testing, which come out of the oven dense and unrisen. But he won’t eat mayo. To add […]

Vanilla Coconut Cashew Ice Cream

Vanilla Coconut Cashew Ice Cream

So I’m just going to be totally honest here, this doesn’t taste exactly the same as real ice cream, but it’s definitely really good. It settles that intense, ice cream-craving demon inside you and goes nicely on warm pies, brownies, even cookies.

Plus, it’s a lot healthier for you than real ice cream for a few reasons:

  1. There’s no refined sugar. It uses maple syrup rather than processed white sugar or corn syrup like most store-bought brands use.
  2. Less sugar overall. Milk and cream also contain their own natural form of sugar known as lactose. Since it doesn’t contain either of these, it decreases the sugar intake.
  3. Contains more healthy fats. Coconut and cashews both contain a lot of healthy monounsaturated fats and medium-chain fatty acids.

Throw these 6 ingredients together in a blender and blend until smooth. I chose to use cashews in the recipe to more closely resemble real ice cream. The cashews add creaminess and take away some of the coconut-y taste.

Please don’t forget to scroll down, rate this recipe and leave a comment!

Enjoy, friends!

Vanilla Coconut Cashew Ice Cream

: 8 - 1/2 cup servings
: 10 min
: 1 hr
: 1 hr 10 min
: easy

NUTRITION FACTS: (per 1/2 cup serving) Calories: 348 Total Fat: 26.3g Saturated Fat: 10.5g Polyunsaturated Fat: 0.0g Monounsaturated Fat: 0.0g Cholesterol: 0.0g Sodium: 74mg Potassium: 1.5mg Total Carbohydrate: 21.9g Dietary Fiber: 3g Sugars: 16.6g Protein: 5.5g

Ingredients
  • 2 cups raw cashews, soaked*
  • 1 (15 oz) can full fat coconut milk
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • * to soak cashews, add water to a bowl and allow to sit for 4-6 hours or overnight.
Directions
  • Step 1 Drain water from cashews and add to a high-powered blender with remainder of ingredients.
  • Step 2 Blend until really smooth and creamy. There shouldn’t be any chunks.
  • Step 3 Optional: Let cool in the refrigerator for 30 minutes before transferring to the ice cream maker. I find this step makes it a bit creamier and it doesn’t get so hard in the freezer.
  • Step 4 Put in an ice cream maker. Allow to churn for about 20 minutes or until thickened.
  • Step 5 Store in the freezer in an airtight container.
  • Step 6 When ready to eat, allow to sit on the counter for 5-10 minutes to thaw a bit before serving.

My ice cream maker is the KitchenAid KICA0WH Ice Cream Maker Attachment – Excludes 7, 8, and most 6 Quart Models