Category Archives: Dairy and Soy Free

Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty!!

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Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-1I loved the Paleo Banana Coconut Ice Cream Pies so much that I decided to try another variation.  I’m not a big fan of chocolate all on it’s own, but I do like chocolate flavored things.  I decided to skip the crust this time, and just make the “ice cream” all on it’s own. Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-2

I topped it with crushed almonds, shaved unsweetened coconut and fresh blackberries that Maya and I picked (ok, the ones SHE picked went directly into her belly as seen here :)).

Truth be told, I’ve made this twice in the last few weeks haha.  The first time, it got devoured before I could take pictures of it, so of course I had to make it again!!  The 2nd time I made it, I substituted some chocolate protein powder and convinced myself it was actually ok to have for dinner 🙂  It was just me and Maya because the Huz and the boys were out of town.  Sometimes I feel like I’m constantly saying “no” to Maya or telling her to not do things all day long.  This felt like a much deserved treat for being the sweet kid that she is.  Ok, I wanted it too 😉  For some reason the first time in the bowl, I thought it just tasted like chocolate soft serve, but as soon as I put it in a big glass cup, all I could think about was a Wendy’s Frosty!!  So delicious!Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-3Ingredients (makes 6 Servings about 1 overflowing Cup  or 4 milkshakes :))

Ice Cream

  • 5 frozen bananas
  • 1 Tablespoon pure Cacao or Cocoa (or a scoop of chocolate protein powder!)
  • 1 Cup Unsweetened Vanilla Almond Milk
  • 2 Tablespoons Almond Butter (can use peanut butter if you aren’t Paleo)
  • 3 Medjul Dates (pitted)
  • Berries, crushed almonds, unsweetened coconut, or just about anything for topping!

Directions

  • Let the bananas sit out for about 5 minutes.  It helps make it easier for them to blend.
  • In a blender or food processor, mix all the ingredients until smooth and creamy.
  • This really is best served right away, but I bet you can freeze individual servings in Popsicle molds!!
  • If you only want to make 2 servings, it halves easily!

NOW…what variation to try next!?!

ENJOY!!

dit-elle-Lauren

Paleo Banana Coconut Ice Cream Pies

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I’ve been seeing so many pictures of Nana Ice Cream on Instagram, and have been dying to try my own version.  Funny thing…I’m not really a big fan of bananas haha.  So, I added a few other things into the mix to see how it turned out.  OMG, it was so creamy and delicious!!!  One of my favorite desserts (crazy, I know!) is just a plain soft serve ice cream cone.  I am TOTALLY doing that with this recipe later!!

I’ve also been itching to make a crust out of almonds and dates, so….I figured why not make them both…TOGETHER!  You’d think you were eating a decadent dessert, yet not!  Now, with all the almonds and dates, it’s not necessarily low calorie/low fat, but it’s all good for you, so toss the guilt aside, and ENJOY!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-So the crust on these…OMG.   I am a die hard LOVER of graham cracker crust.  Like, I double it every time I make a cheesecake or other recipe that calls for it :}  This was pretty darn close and so much better for you!  Totally converting!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-1Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-2Ingredients (makes 8 little pies, or could make one 9 inch pie)

Ice Cream

  • 6 frozen bananas
  • 1/3 Cup Almonds
  • 1 Can low fat Coconut Milk
  • 2 Medjul Dates (pitted)

Crust

  • 12 Medjul Dates (pitted)
  • 1 1/3 Cup Almonds
  • 2 1/2 Tablespoons Coconut Oil

Directions

  • In a food processor pulse the ingredients for the crust until it starts to clump together.  I took 1/3 of a cup and put it in the bottom of each little glass bowl (could use ramicans or place most of it all in a 9 inch pie dish).  I kept a little left over to sprinkle over the top of the pies.
  • I a blender, mix all the Ice Cream ingredients until smooth and creamy.  I spooned 1/2 cup into the little bowls, and then sprinkled the leftover crust mix.
  • This really is best served right away, but you can freeze them and then let them sit out for about 15-20 minutes before serving.
  • I topped with shaved unsweetened coconut and fresh blueberries.  Really, the possibilities are endless on how you can vary this!  And…I WILL!

ENJOY!!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Per Individual Pie

Serves 8 //  Calories per Individual Pie- 351 // Total Fat- 17g // Saturated Fat- 7g  // Total Carbohydrates-55.8g // Dietary Fiber-7.3 // Sugars- 33.1g // Protein- 5.8g

dit-elle-Lauren

Summer Fruit & Coconut Milk Popsicles

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It’s summer! And nothing says summer like sweet refreshing popsicles! This is a GREAT kitchen project to involve kids in – Ava LOVES to help make these. I chop the fruit, she adds it to the cup and pours the coconut milk in. Together we use the blender to mix it all up and then we fill the popsicle forms. And it is SO exciting to take them out of the freezer later. So easy, fun and these make a great summer snack.

Blog fruit coconut popsicles (2)

Ingredients

  • Note that quantities will depend on how many popsicles you are making – this batch made 8 for us. Also – you can throw in whatever fruit or berries you have. Strawberries make a beautiful pink color, blueberries will turn everything purple. Enjoy! 🙂
  • 1 peach or nectarine
  • 1 orange
  • 1 large slice of cantaloupe
  • 2/3 cup coconut milk

Directions

  • Peel, chop and blend everything till smooth
  • Pour in your popsicle molds
  • Freeze and serve

dit-elle-Esther

Paleo Warm Peach Salad with Apple Cider Dressing

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I used the dressing from the Warm Butternut Squash Salad recipe, and basically just threw some perfectly ripe peaches in there instead of the butternut squash.  It was easy and delicious!Blog Paleo Warm Peach Salad-1

Ingredients

  • 1-2 Ripe Peaches (depending on their size and how many people you need to feed)
  • Kosher Salt and Pepper to taste
  • 3/4 C Pure no sugar added Apple Cider
  • 2 tablespoon Apple Cider Vinegar
  • 2 Diced Shallots or I’ve also used 1/3 C diced red onion
  • 2 teaspoons Dijon mustard
  • 4-5 cups (or really, you choose depending on how many mouths you have to feed!) of spinach or arugula.  I personally LOVE arugula, but our boys don’t.  When I make this for friends, it’s arugula.  When I make it for the family-spinach.  It wilts down a little when you pour the warm dressing over it, so put in more than you think you need.

Directions

  •  Combine cider, vinegar, onions/or shallots, and a little salt and pepper in a small sauce pan.  Bring that to a boil and stir for about 6-7 minutes so that it reduces.  Take off heat and whisk in mustard.  (original recipe calls for adding a 1/2 a cup of olive oil now, but I forgot to do that once.  It tasted fine, so I’ve left it out ever since :))  You choose!
  • Place salad greens in a large bowl.  Toss in peaches and dressing.  Pepper to taste.
  • You can also toss in nuts of your choice and sprinkle with a cheese of your choosing.
  • dit-elle-Lauren

Blueberry Paleo Muffins

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Yum yum yum. I love that these are dairy free, gluten free, and nut free! Oh, and delicious!

Blog blueberrypaleomuffins2 Blog blueberrypaleomuffins1

Ingredients

  • ½ cup coconut flour, sifted
  • small dash of sea salt
  • ½ teaspoon baking soda
  • 6 eggs
  • ⅓ cup agave nectar
  • ⅓ cup grapeseed oil (I used coconut oil, butter is great as well)
  • 1 tablespoon vanilla extract
  • 1 cup blueberries, fresh or frozen

Directions

  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in blueberries
  5. Place batter into a paper lined muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool and serve

Thanks Elana’s Pantry!

dit-elle-Esther

Tunisian Pesto

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A delicious pesto made with cilantro, parsley, almonds and olive oil. Excellent with tortilla chips, vegetable sticks or grilled shrimp.

blog pesto genovese 2 Blog pesto genovese 1

Ingredients

  • 2 cups packed fresh cilantro
  • 1 cup packed fresh parsley
  • 1/4  c almonds
  • 1 or 2 cloves garlic
  • 1/2 olive oil
  • 1/2 tsp salt

Directions

  • Combine cilantro, parsley, almonds, garlic and salt in food processor and blend
  • Add oil in a stream while the above is blending until smooth

Note: This freezes very well if you have leftovers – fill airtight container and add some more olive oil on top

dit-elle-Esther

Mango Avocado Salsa

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Just a warning.  I will be posting a few recipes using this/variations of this.  It is THAT good!!  I made this big bowl thinking we’d have leftovers (it was just me, the Huz, and Maya).  Well…we polished off the entire bowl haha 🙂Blog Paleo Mango Avocado Salsa-1 Blog Paleo Mango Avocado Salsa-2Ingredients

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Serve over fish, chicken, or as a dip with chips or pitas!

dit-elle-Lauren

Frozen Raspberry Cashew Cream Cake

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It reached 90 degrees last week and the forecast is for 80+ all week. Yay!!!! This is when Seattle seems the most gorgeous place to live – snow capped mountains in the east and west, lake Washington on one side, the sound (ocean) on the other, green and lush and blue sky covering it all. Anyway, who wants to bake or cook when it’s 90 degrees out? Not me! We’re a little helpless here when it gets above 90 as most houses do not have A/C. Need a cool dessert? This is a no bake, super easy, frosty treat! Oh, and paleo(ish)! 🙂

Blog frozen raspberry paleo tart Blog frozen raspberry paleo tart 3 Blog frozen raspberry paleo tart 4 Blog frozenraspberrypaleotart2 Blog frozen raspberry paleo tart 5

Ingredients

Directions

  • Place dates, walnuts, coconut and salt in the bowl of a food processor. Pulse until the mixture is fairly fine and uniform. When a small amount of the mixture is pinched between the fingers and sticks together, it is ready to form the crust. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform or pie pan, making sure the edges are well packed. Rinse the food processor well.
  • Place cashews, coconut oil, maple syrup, lemon juice, vanilla and lemon zest in the food processor. Blend until very smooth. If the mixture is too thick, add 1 to 2 tablespoons of water to help with the blending process.
  • Pour about 2/3 of the cashew mixture on top of the crust and smooth the surface. Add raspberries to the remaining filling and blend until smooth. Pour the raspberry mixture on top of the first layer.
  • Freeze cake until firm, 2 to 4 hours. Allow to warm up for 30 minutes before slicing. Garnish with fresh raspberries and serve.

Thanks PCC

dit-elle-Esther

Banana Quinoa Muffins (4th of July edition :)) // Gluten Free and DELICIOUS

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This is my 3rd time making these since I first made them about 3 weeks ago haha.  Our neighborhood has this huge parade, and I thought these would be perfect for before hand (ok, and after too!)  I doubled the recipe from my first attempt, and added some blueberries, craisins, and shaved coconut to the top to make them more festive 🙂Blog Gluten Free Banana Quinoa Muffins 4th of July-1Blog Gluten Free Banana Quinoa Muffins 4th of July-2Blog Gluten Free Banana Quinoa Muffins 4th of July-3Hope everyone has a happy and safe 4th!

Ingredients (Made 21 muffins)

  • 2 Cup cooked Quinoa
  • 4 fully ripe bananas
  • 1 1/2 Tablespoon Coconut Oil
  • 4 Eggs
  • 3 Medjul Dates (pitted)
  • 1/2 teaspoon pure Vanilla
  • 3 grinds of Sea Salt (aka not very much :))
  • 1/2 cup blueberries, craisins, and coconut to sprinkle on top (optional)

Directions

You can do all of it in the Cuisinart or mixing bowl.  One dish-easy clean up-WIN!!Blog Gluten Free Banana Quinoa Muffins-2

  • Preheat oven to 350 degrees.
  • Throw everything into a Cuisinart/Mixer and blend until creamy.
  • Put into muffin tins, greased loaf, or greased ramicans (that’s what I used the first time)
  • After 5 minutes of baking, take out and sprinkle with blueberries, craisins, and coconut.  I waited too long and the top was already too cooked.  They barely stuck, but I wanted them to sink into the muffin a little bit.
  • Bake for a total 18-20 minutes or until top is firm and lightly golden.  I’m a firm believer in slightly undercooking when baking.  It will continue to bake after you take it out, so if you wait until it’s completely firm it’s too done.  You can always do the toothpick test.  Insert a toothpick and if it comes out clean, it’s done.  If it has batter still on it, not yet done.
  • Sprinkle with unsweetened coconut flakes.
  • These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just leave them out and they will not dry out.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 21 //  Calories per muffin- 120 // Total Fat- 4.1g // Saturated Fat- 2.5g // Cholestererol- 55mg // Sodium- 99mg // Potassium- 198mg // Total Carbohydrates-20.2g // Dietary Fiber-2.1 // Sugars- 9.6g // Protein- 3.4g

dit-elle-Lauren

No Bake Almond Quinoa Balls // Gluten Free

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Here’s my 3rd recipe using quinoa in “baking”.   FYI, I made the  Banana Quinoa Muffins again but doubled them this time! 🙂  Not to leave the No Bake Lemon Coconut Quinoa Balls out, but they weren’t as big of a hit in my immediate household (sorry Mom!)  My 17 year old said “These taste like healthy cake pops.”  I’ll take it!! 🙂

Once again, the best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!Blog No Bake Gluten Free Almond Quinoa Balls-1 Blog No Bake Gluten Free Almond Quinoa Balls-2

Ingredients (Made 15 Balls)

  • 1 Cup cooked Quinoa
  • 1/2 Cup Almonds (for rolling)
  • 1/2 Cup Natural Almond Butter (could also use peanut butter)
  •  2 Bananas
  • 4 Medjul Dates

Directions

You can do all of it in the Cuisinart.  One dish-easy clean up-WIN!!

  • Pulse almonds until they are the size of half a grain of rice (or look like quinoa! :), sprinkle on a plate for rolling later)
  • Blend Almond Butter, Bananas, and dates.
  • Add in quinoa and pulse a few more times, just to mix it all together.
  • Take a heaping Tablespoon and form balls in your hand (mine were about 1.5 inches wide).
  • Roll in crushed almonds and place in the freezer.  You can eat them frozen, but they are best after warming up a few minutes.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 15 //  Calories per ball-114 // Total Fat- 6.5g // Saturated Fat- .6g // Total Carbohydrates-12.4g // Dietary Fiber-1.9 // Sugars- 6.2g // Protein-3.1g

dit-elle-Lauren