Category Archives: Dairy and Soy Free

Paleo Lemon Poppy Seed muffins

No Bake Lemon Coconut Quinoa Balls // Gluten Free

Here’s my 2nd recipe using quinoa in “baking”. Btw, I’m totally making the Banana Quinoa Muffins again this week!! Maya’s been asking for them every day haha 🙂 They disappeared so fast!

The best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!

Ingredients (Made 15 Balls)

1 Cup cooked Quinoa
1/2 Cup Almonds
1 Tablespoon Coconut Oil
1/4 teaspoon shredded lemon rind
1 Cup Medjul Dates
2 Tablespoon unsweetened shredded coconut (can get super cheap in the bulk section of a health food store)

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! :))
Add in Dates, lemon rind, and coconut oil and pulse until mixture clumps together.
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 unsweetened coconut 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- 65 // Total Fat- 3.1g // Saturated Fat- 1.3g // Cholestererol- 0mg // Sodium- 0mg // Potassium- 43mg // Total Carbohydrates-10.8g // Dietary Fiber-1.3 // Sugars- 6g // Protein-1.3g

Banana Quinoa Muffins // Gluten Free and DELICIOUS

8 Replies

I’ve been dying to try some recipes out using quinoa in baking. I am not sure why, except that I love quinoa (it’s a superfood!), and thus far, I’ve only used it in savory dishes. I cooked up a batch yesterday in my rice cooker and experimented with 3 different treats. No recipe, just throwing in things I thought would taste good. All three desserts got different votes for “favorite” from the 7 taste testers. Overall, a success I think! I’ll be posting the other recipes soon.

This one was my favorite. It’s super moist, delicious, and healthy too. It has no added sugar, but is plenty sweet due to the dates and bananas. Oh, and it is so incredibly easy to make! I will never make another banana bread again! Add a cream cheese frosting and it would be DECADENT!! Mmmmm….Ingredients (Made 6 muffins, or might make small loaf)

1 Cup cooked Quinoa
2 brown spotted bananas
1 Tablespoon Coconut Oil
2 Eggs
2 Medjul Dates
1/4 teaspoon pure Vanilla
3 grinds of Sea Salt (aka not very much :))
1 Tablespoon unsweetened shredded coconut (can get super cheap in the bulk section of a health food store)

Directions

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

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)
Bake for 20-25 minutes or until top is firm and lightly golden. I’m a firm believer in 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 6 // 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

Grilled Chicken Salad on a Portobello Mushroom // Paleo // Whole30

Blueberry Popsicles

2 Replies

A friend of mine gave us some popsicle molds a few months ago, which was so cool because I’ve been meaning to make popsicles forever! Maya goes cuckoo for popsicles, and I love the idea of making some with her 🙂 Plus, you can totally control what you put into them, and they are so easy! Really, any fruit would work. Ingredients (Made 6)

1 carton of Yogurt (any kind-I used Greek Vanilla, but you could also use Almond or Coconut Milk Yogurt if you need to go Dairy/Soy Free/)
1 Cup unsweetened Vanilla Almond Milk (or whatever milk you want :))
1 Cup Frozen Blueberries

Directions

Pay very close attention, because this can get tricky… 😉
Toss everything into a blender, pour into popsicle molds, then freeze.
Any leftovers can be enjoyed as a smoothie!

These were the perfect texture. Hard enough that they didn’t melt too fast/drip, but the yogurt added a little soft/creaminess. I think she liked them 🙂 Enjoy!

Lime Cilantro Coleslaw

1 Reply

With a hint of cilantro and lime, this coleslaw is fabulous with Chicken Chilaquiles!

Ingredients

3 Tbsp fresh lime juice
1 Tbsp olive oil
1 tsp honey
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
12 oz coleslaw mix (or a 1/2 cabbage, shredded)
1/2 cup carrots, shredded (optional)
Fresh chives for garnish (optional)

Directions

Combine lime juice, olive oil, honey
Toss green onions, cilantro and shredded cabbage
Drizzle dressing over coleslaw and toss to coat

Grilled Chicken, Sweet Pototato, and Onion with Basil Guacamole // Paleo // Whole30

2 Replies

Here’s another super simple healthy Paleo and Whole30 recipe for you. I don’t know why, but I always feel so bada$$ when I grill on my own! Am I the only female that feels that way? Sounds totally sexist, but usually it’s such a nice ~~excuse not to cook~~ break to have the Huz do the grilling. It’s so easy, less dishes to cook, and I swear everything tastes better off the grill… This dinner was no exception!Ingredients (Would serve 4)

For the Guacamole

10 grape tomatoes (cut in half)
1 large avocados
1 inch cut of red onion
Salt and pepper to to taste
5 Fresh Basil Leaves // Honestly, I didn’t have any cilantro, so I used basil (I had it) and LOVE the change of flavor from the usual guacamole!
Sea salt and Pepper to taste

Pulse all this in a Cuisinart or blender until chunky.

For the BBQ

1 large sweet onion
4 chicken breasts
2 Sweet Potatoes cut in half
Olive Oil
Sea Salt and Pepper to taste
Dried Rosemary

Directions

Light your grill to medium heat
Cut the sweet potato in half and pierce with a fork, lightly coat with Olive Oil, S&P, and dried rosemary.
Once preheated, Place Sweet Potatoes on the grill first, because they take longer to cook. Make sure they cook for 15 minutes before you add other items to grill. I placed them directly on the grill-no tinfoil.
Lightly coat chicken in olive oil and sprinkle with sea salt, pepper, and rosemary. Set aside.
Peel and cut the onion into 4ths (about 3/4″ slices), then lightly coat with olive oil, S&P, and rosemary
Once sweet potato has cooked for 15, add chicken and onion. Cook both of those for 8-10 on each side (depending on size of the chicken)
Layer sweet potato, guacamole, chicken, a little more quacamole, with onion on the side.

ENJOY!

Chicken, Avocado, Egg Salad in a Bell Pepper Cup // Paleo // Whole30

2 Replies

I’ve been totally inspired by some Paleo and Whole30 recipes on Instagram (mostly @jennaskitchen and @the_clean_wife). Doing Whole30 would not be an option with our teenage boys (I tried cooking separate meals before, but let’s be honest, ONE meal feels like too much work sometimes!) I am all about making healthy meals that taste good though!! The boys and Huz were all gone the other night, so it was just me and Maya. She eats just about anything, so I figured it would be the perfect time to try something I’d been thinking of making. Basically a mix of a few things I’ve seen around, plus what I had in our fridge already 🙂

It was DELICIOUS! So light, yet filling, and unbelievably healthy!Ingredients (Would serve 4)

10 grape tomatoes (cut in half)
5 eggs (soft boiled)
1 and a half large avocados
1.5-2 cups shredded chicken breast (one or two large bone in breast depending on size) I like to BBQ bone in chicken breasts and make extra just to have on hand for a follow up meal like this! Super easy. I usually just dust with olive oil and a tiny bit of sea salt and pepper. Can even just throw it on the BBG plain though, since you peel the skin off!
1/2 and inch slice red onion diced
Sea Salt and Pepper to taste
4 Bell Peppers (I like the orange and yellow ones :))

Directions

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

Boil water and cook eggs for 7 minutes. Take off burner and add cold water and ice until they are cool. Very important to have them fully cool, in order to peel properly. Set aside while you make everything else.
Toss onions and tomatoes into a Cuisinart (or blender if you don’t have a Cuisinart) Pulse a few times until chopped.
Add in Avocado (salt and pepper to taste. I barely used any)
Add in chicken, and eggs
Pulse a few more times just to mix.
Slice the top off the peppers, deseed, and fill with mixture
Pick it up, get MESSY, and ENJOY! 🙂
Since it was just me and Maya for dinner, we had plenty left over. So, we took some over to my parents 🙂