Category Archives: Gluten 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

Strawberry, Mint and Goat Cheese Salad

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Strawberry season is in full swing – ripe, sweet, juicy strawberries. Love strawberry salads? We do too! Add some roasted chicken to make it a meal!

Blog strawberry_mint_goatcheese_salad (2) Blog strawberry_mint_goatcheese_salad (1)

Ingredients

  • 3 cups quartered strawberries (about 1 lb)
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • salt/pepper to taste
  • 1/2 cup crumbled goat cheese (tip: chill goat cheese in freezer for five minutes to make crumbling easier!) (omit cheese for dairy free and paleo)
  • 4 cups mixed greens or spinach
  • 1 cup cooked chicken (optional)

Directions

  • Combine quartered strawberries, mint, vinegar, salt & pepper and toss gently to combine
  • Cover and chill for an hour
  • Divide mixed greens on to four plates with strawberry mixture and sprinkled with crumbled goat cheese
  • Serve immediately
  • Enjoy! 🙂

dit-elle-Esther

Zucchini Crust Pizza

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There are many excellent gluten free pizza doughs out there, but what if you want to go grain-free and/or paleo? Veggie pizzas are a great alternative. Think zucchini, eggplant or cauliflower for your crust. Top with sauce, meats and veggies, and cheese (optional) of course! I made this one with zucchini and topped it with tomato sauce, cheese and fresh pesto! Yum! Blog zucchini paleo pizza-2 Blog zucchini paleo pizza-1 Ingredients

  • 2 c. zucchini, finely grated, lightly packed (use grater blade on your food processor for easy prep)
  • ½-3/4 c. almond meal
  • 1 egg, lightly beaten
  • 1 T. coconut oil
  • ½ t. oregano
  • ¼ t. garlic powder
  • ⅛ t. salt (you don’t need much because the zucchini will retain some)
  • Toppings: fresh herbs, vegetables, meats, cheese, pesto
Instructions
  1. Place the grated zucchini in a strainer and sprinkle with a little salt, tossing to mix it in a bit
  2. Place the strainer over a large bowl, and let the zucchini drain for about 30 minutes.
  3. Preheat the oven to 400 degrees.
  4. Place the grated zucchini into a dry dish towel and squeeze, or press out as much as you can in the strainer
  5. Mix all of the ingredients together in a bowl.
  6. Add almond meal as needed to make a dough (not too wet, not too dry).
  7. On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I use a fork to do this, and I press it down to compact it as well.
  8. Place the pan on the bottom rack of the oven and bake for 20 minutes.
  9. Then place the pan on the top rack of the oven for ~8 minutes, until browned.
  10. Remove the pan and flip the crust, bake for another ~5 minutes. Then remove and turn oven up to 500.
  11. Top the pizza with sauce, pesto, and whatever your favorite toppings are
  12. Place the pizza back into the oven and bake for ~5 minutes more

Thanks Oatmeal with a Fork blogger for this tasty recipe!

dit-elle-Esther

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

Healthy Carrot Cake Cupcakes // Gluten Free

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What makes Healthy Carrot Cake Muffins even better?  FROSTING!! 🙂  I didn’t have any cream cheese on hand, so I thought I’d try something with goat cheese.  I love getting creative with what’s on hand!Blog Healthy Gluten Free Carrot Cake Cupcakes-1 Blog Healthy Gluten Free Carrot Cake Cupcakes-2I left the room for a minute.  When I came back, Maya had taken a bite out of every carrot and was working her way through this one 🙂Blog Healthy Gluten Free Carrot Cake Cupcakes-3Blog Healthy Gluten Free Carrot Cake Cupcakes-4I’m reposting the recipe for the muffins turned cupcakes 🙂

Ingredients (makes 12)

Muffins

  • 4-5 small organic carrots (about a cup)
  • 1/2 Cup unsweetened applesauce
  • 6 Medjul Dates (pitted)
  • 2 Eggs
  • 1/8th teaspoon Cinnamon
  • 1/8th teaspoon salt
  • 1/8th teaspoon pure vanilla extract
  • 1/8th teaspoon grated fresh ginger (I cheat and use this)
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Pure Organic Honey
  • 1 Cup Cooked Quinoa
  • 1/4 Cup unsweetened shredded coconut

Frosting

  • 3 oz goat cheese (I get the little individual 1 oz packs from Trader Joe’s)
  • 2 6 oz containers of Non Fat Greek Yogurt
  • 1 Tablespoon Pure Organic Honey

Instructions

  • Preheat oven to 350
  • Peel and break in half the carrots and pulse in a Cuisinart til shredded.
  • Add the rest of the ingredients and pulse til blended.
  • Scoop 1/4 of a cup of the mixture into muffin tins
  • Sprinkle shredded coconut on top
  • Bake for 50-55 minutes.
  • Place a big dollop of frosting on and ENJOY!
  • These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just refrigerate what doesn’t get gobbled up immediately, and they will not dry out.

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

Cupcakes

Serves 12 //  Calories per frosted cupcake- 160 // Total Fat- 5.9g // Saturated Fat- 3.9g // Cholestererol- 35mg // Sodium- 178mg  // Total Carbohydrates-18.7g // Dietary Fiber-1.5 // Sugars- 12.6g // Protein- 8g

dit-elle-Lauren

Healthy Carrot Cake Muffins

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I’ll admit…these were my 2nd attempt.  I’ve been wanting to make a carrot cake version of the Banana Muffins I made, and my first attempt were just a liiiiiittle too healthy tasting haha.  Maya gobbled them up, but that’s not really saying much 😉  So…I made them a little bit sweeter, and loved them!  There’s still no refined sugar, so they are much healthier than the standard carrot cake.  They are super moist, not heavy like other carrot cakes, and delicious!Blog Healthy Paleo Carrot Cake Muffins-1 Blog Healthy Paleo Carrot Cake Muffins-2 Blog Healthy Paleo Carrot Cake Muffins-3 Blog Healthy Paleo Carrot Cake Muffins-4

Ingredients (makes 12 muffins)

  • 4-5 small organic carrots (about a cup)
  • 1/2 Cup unsweetened applesauce
  • 6 Medjul Dates (pitted)
  • 2 Eggs
  • 1/8th teaspoon Cinnamon
  • 1/8th teaspoon salt
  • 1/8th teaspoon pure vanilla extract
  • 1/8th teaspoon grated fresh ginger (I cheat and use this)
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Pure Organic Honey
  • 1 Cup Cooked Quinoa
  • 1/4 Cup unsweetened shredded coconut

Instructions

  • Preheat oven to 350
  • Peel and break in half the carrots and pulse in a Cuisinart til shredded.
  • Add the rest of the ingredients and pulse til blended.
  • Scoop 1/4 of a cup of the mixture into muffin tins
  • Sprinkle shredded coconut on top
  • Bake for 50-55 minutes.
  • 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 12 //  Calories per muffin- 98 // Total Fat- 3.4g // Saturated Fat- 2.2g // Cholestererol- 27mg // Sodium- 146mg // Potassium- 198mg // Total Carbohydrates-15.1g // Dietary Fiber-1.5 // Sugars- 9g // Protein- 2.2gdit-elle-Lauren