Category Archives: Gluten Free

Basil Lime Fruit Salad

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This recipe takes your standard fruit salad and adds a savory undertone and some garden party elegance! šŸ™‚Ā With whipped cream or coconut milkĀ – it is pure deliciousness! I served this for my Easter brunch and made the syrup days in advance – you can clean and cut the fruit a day in advance, refrigerate separately and toss to serve!

The original recipe called for a 1/2 cup of sugar in the syrup but I generally don’t add sweeteners to fruit. I did add one tablespoon of agave syrup however to balance out the lime and basil. There’s definitely some flexibility here so go ahead and taste your way to the perfect syrup. šŸ™‚

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Ingredients

Syrup

  • 1 Tbsp agave syrup
  • 1/2 cup water
  • 1/2 cup packed basil leaves
  • 1 Tbsp grated lime rind

Fruit

  • You can really use whatever fruit your heart and tummy desires including but not limited to –
  • Cubed pineapple (about one medium)
  • Quartered strawberries (about 1lb)
  • Cubed peeled mango (1 or 2)
  • 4 kiwifruit, peeled, halved and sliced
  • Grapes, apples, pears, oranges..

Directions

  • Combine agave and water and bring to a boil.
  • Remove from heat and stir in basil and lime rind
  • Cool and strain through a fine mesh sieve into a bowl. Discard solids.
  • Combine cleaned and chopped fruit and drizzle with syrup right before serving
  • Toss gently
  • Garnish with whipped cream, coconut milk and a mint leaf! šŸ™‚

dit-elle-Esther

Raw ā€œTapiocaā€ Pudding

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Blog chia tapioca pudding

Ingredients

  • 1 cup (raw) cashews
  • 3 cups water
  • 2 tablespoons agave nectar or honey
  • 1 tablespoon vanilla extract
  • Ā¼ teaspoon almond extract
  • pinch celtic sea salt
  • Ā¼ cup chia seeds
  1. Place the cashews and water in a blender and blend on high speed until smooth
  2. Blend in the agave, vanilla, almond extract and salt
  3. Place the chia seeds in a large mason jar (Ā½ gallon size), pour the cashew mixture into the jar and shake well (very well!) – or just whisk well in a bowl.
  4. Place in the refrigerator overnight
  5. Serve

Serves 4

Thanks Elana’s Pantry!

dit-elle-Esther

Apricot Coconut Chocolate Bonbons

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These bonbons or ‘candy’ balls are very simple to make. Apricot, coconut, orange zest yumminess – AND – you can dip themĀ in chocolate for even more flavorful goodness. Every evening I ask the kids to choose an activityĀ that we do togetherĀ after dinner. Playtime, go for a walk, do arts and crafts, or do a cooking project..Ā Last night they chose cooking project! I let them measure, sample, and then we mix everything up, and they helped make these balls. Blog apricot coconut bonbons-1 Blog apricot coconut bonbons-2 Ingredients

  • 1 1/2 cups unsulfured dried apricots
  • 1 cup shredded coconut (unsweetened)
  • 1 tablespoon orange zest
  • 1 tablespoon virgin coconut oil, melted if solid

Raw chocolate

  • 2Ā tablespoons virgin coconut oil, melted if solid
  • 2Ā tablespoons raw cacao powder (or regular cocoa)
  • 1Ā tablespoons pure maple or coconut syrup
  • pinch fine sea salt

Directions

  • Place apricots, coconut, zest and coconut oil into a food processor and pulse until a rough paste forms.
  • Shape mixture into balls and place ‘bites’ onto a plate and pop in the freezer for 10-15 minutes to firm up
  • Combine raw chocolate ingredients in a small bowl until smooth. Remove bites from the freezer and one at a time, quickly dip half into the raw chocolate mixture. It will set instantly. Eat straight away or store in the fridge or freezer in a airtight container.

Source: Thanks MyDarlingLemonThyme for the inspiration! dit-elle-Esther

Protein Berry Smoothie

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When the Huz travels, and we don’t have the boys, Maya and I keep it pretty simple for dinners.Ā  One of our favorite things to make is smoothies-DUH! šŸ™‚Ā  We’ve posted various smoothie recipes, and really it’s hard to go wrong.Ā  Just dump a bunch of ingredients in a blender and it comes out tasting delicious (usually!)Ā  Since it was going to be our dinner I added some protein powder and other “healthy” powder that made me feel a little better about it as a meal šŸ˜‰Blog Protein Vegetarian Paleo Fruit Smoothie-1Ingredients

Blog Protein Vegetarian Paleo Fruit Smoothie-2Blog Protein Vegetarian Paleo Fruit Smoothie-2-She’s pretty excited to help hahaha. Blog Protein Vegetarian Paleo Fruit Smoothie-3 Blog Protein Vegetarian Paleo Fruit Smoothie-4 Blog Protein Vegetarian Paleo Fruit Smoothie-5Even more excited to lick the spoon šŸ™‚ Blog Protein Vegetarian Paleo Fruit Smoothie-7 Blog Protein Vegetarian Paleo Fruit Smoothie-8Cheers! šŸ™‚ Blog Protein Vegetarian Paleo Fruit Smoothie-9 Blog Protein Vegetarian Paleo Fruit Smoothie-10I can’t even handle it…Ā  SO CUTE! Blog Protein Vegetarian Paleo Fruit Smoothie-11Enjoy!dit-elle-Lauren

Strawberry Coconut Bonbons (nut free)

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I recently posted the Dark Chocolate Peppermint BonbonsĀ and the Raspberry Coconut Bonbons. Both were big hits, but I wanted to make a nut-free variation of those super yummy bonbons. Because these don’t have the cashew nut as a base, and more water, they freeze harder. Simply remove from freezer a while before serving and let them soften a bit.

You can use strawberries, raspberries or another berry or fruit as desired. Adding a small chunk of cooked beet adds a great deeperĀ pink color but does not taint the taste! I promise.. tried and tested and kid approved!

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blog coconut strawberry bonbons-1

Ingredients

  • 1 cup coconut cream (full fat, unsweetened, comes in cans)
  • 1 cup raspberries or other berry
  • 1-2 Tbsp agave syrup
  • 1 tsp vanilla

Directions

  • Blend everything on high for about a minute, or until really smooth.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the molds and place into container and return to freezer.
  • They will keep in a covered container in the freezer for 2-3 weeks.

dit-elle-Esther

Chicken with Sun-Dried Tomato & Basil Cream Sauce

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Sound amazing? Look amazing? It is. ChickenĀ is baked inĀ a sun-dried and basil cream sauce.. wow!

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Ingredients

  • 4 chicken breasts
  • 1 Tbsp butter
  • 2-3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste (optional)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade

Directions

  • Preheat oven to 400 degrees F.
  • Melt butter in the skillet on medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant but not brown, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
  • Place chicken into baking dish. Cover with sauce and place in hot oven.
  • BakeĀ for about 45 minutes, or untilĀ chicken reaches an internal temperature of 175 degrees F.
  • Serve chicken immediately, garnished with basil, if desired.

Thanks DamnDelicious.netĀ for the inspiration. I modified the recipe quite a bit to make it quicker to make. But wow, that was still amazing!

dit-elle-Esther

Banana Almond Raspberry Frosty

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I wanted to make a single serving ofĀ Lauren’s pure deliciousnessĀ “ice cream” frosty – Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendyā€™sĀ FrostyĀ so here’s the recipe with some minor modifications.

Blog Banana Almond Raspberry Frosty

Ingredients

  • 1 frozen banana
  • 1 Tbsp almond butter
  • 1/2 cup coconut milk
  • 1/4-1/2 cup water (adjust for desired consistency)
  • handful of raspberries for topping
  • Shredded unsweetened coconut for topping

Directions

  • Mix up first four ingredients
  • Garnish with raspberries and coconut shreds

Serve immediately! This totally tastes like ice cream!

dit-elle-Esther

Paleo No Bake Avocado Chocolate Mint Bars

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I’ve been wanting to make an avocado mint concoction in honor of St. Patrick’s Day.Ā  Ok, really, I just wanted it in general, and this seemed like a good excuse to finally do it!Ā  I found this recipe for No-Bake Coconut Avocado Grasshopper Bars from Whole New Mom.Ā  Turns out, she shared it from Raia’s Recipes.Ā  I love how people share recipes all around, and obviously, I will always say where I got my idea, inspiration, or entire recipe!Ā  I didn’t stray very far from her recipe, except I added more honey to mine, because the batter didn’t taste sweet enough šŸ™‚Ā  These are a light refreshing take, and leave you feeling not so guilty.

Teenager, toddler, and Huz approved-aka the trifecta WIN!Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-1 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-2 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-3Mint Layer Ingredients

  • 1 Avocado
  • 1/3 Cup Raw Honey
  • 6 Tablespoons coconut oil, melted
  • 1 1/2 Cup shredded unsweetened coconut
  • 1/4 Teaspoon Peppermint Extract (although, I think next time I might do a little more)
  • dash of sea salt
Chocolate Layer Ingredients
  • 1/4 Cup coconut oil
  • 2 Tablespoons Raw Honey
  • 1/4 Cup Cocao powder
  • 1/4 Teaspoon vanilla extract
  • dash of sea salt, then I grinded some sea salt on the top after it was cooled.
Mint Layer Instructions

Line a 8×8 inch baking dish with foil. Place all ingredients in high powered blender or a food processor. Blend until all ingredients are thoroughly mixed.Ā  Smooth mixture into prepared dish and stick in the freezer while you make the chocolate layer.

Chocolate Layer Instructions

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients (ok, I forgot to do this and just dumped it all in at the same time!). Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-4Maya loves to push the pulsing button.Ā  I totally remember loving to do the same thing when I baked with my mom! Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-5 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-6 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-7 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-8But she loves licking the spatula even more!

As did I… šŸ˜‰Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-9 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-10Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-11 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-12I’ve been having her help clean her own bowls lately, and it’s super cool! Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-13 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-14And…a little keeping it real.Ā  It’s not always easy photographing food with a toddler around!

hahaha šŸ˜‰Blog OuttakeEnjoy!dit-elle-Lauren

Raspberry Coconut Bonbons

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Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! šŸ™‚ But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. šŸ˜‰ So we made this into a fun kid project where they did the scooping and pouring and I did the blending. Both kids participated and were both very engaged in the process of measuring, stirring and “organizing” ingredients. I dipped half of the batch in chocolate for the grown-ups and left half as is for the kids. Happy kids, happy mommy! Blog paleo ice cream bon bons-5 Blog paleo ice cream bon bons-4 Blog paleo ice cream bon bons-3 Ingredients

  • 1/2 cup cashew nuts/pieces, soaked overnight in cold water
  • 1/2 cup virgin coconut oil, melted
  • 1/2 cup raspberries
  • 1-2 Tbsp agave syrup
  • 2 tablespoons coconut milk
  • 1 tsp vanilla
  • 1 cup darkĀ chocolate + 1 Tbsp coconut oil, melted, to coat (optional)

Directions

  • Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the molds and place back into the freezer on a tray while melt the chocolate.
  • Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
  • Once they’ve all been covered, return the lot to the freezer for 5 minutes or moreĀ to set. They will keep in a covered container in the freezer for 2-3 weeks.

dit-elle-Esther

Dark Chocolate Peppermint Bonbons

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I made these for Valentine’s day, but let’s just say we had a classic “case of the missing Ice cream bonbons” so I had to make some more batches for photos! No complaints there! šŸ™‚ These would be awesome for St. Patrick’s Day!

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Ingredients

  • 1/2 cup cashew nuts/pieces, soaked overnight in cold water
  • 1/2 cup virgin coconut oil, melted
  • 1/4 cup agave or maple syrup
  • 2 tablespoons milk (rice, almond, coconut)
  • a big handful fresh peppermint leaves (approx 1 cup loosely packed)
  • 1/4-1/2 teaspoon natural peppermint extract, to taste
  • 1 cup darkĀ chocolate + 1 Tbsp coconut oil, melted, to coat

Directions

  • Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth with just little flecks of green throughout.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the moulds and place back into the freezer on a tray while melt the chocolate.
  • Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
  • Once they’ve all been covered, return the lot to the freezer for 5 minutes or moreĀ to set. They will keep in a covered container in the freezer for 2-3 weeks.

Thanks for the inspiration MyDarlingLemonThyme.com

dit-elle-Esther