Tag Archives: vegetarian

Banana Almond Raspberry Frosty

I wanted to make a single serving of Lauren’s pure deliciousness “ice cream” frosty – Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty so here’s the recipe with some minor modifications.

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!

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

Teenager, toddler, and Huz approved-aka the trifecta WIN! Mint 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. 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.

Maya loves to push the pulsing button. I totally remember loving to do the same thing when I baked with my mom! But she loves licking the spatula even more!

As did I… 😉 I’ve been having her help clean her own bowls lately, and it’s super cool! And…a little keeping it real. It’s not always easy photographing food with a toddler around!

hahaha 😉Enjoy!

Raspberry Coconut Bonbons

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Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! 🙂 But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. 😉 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! 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 dark 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 more to set. They will keep in a covered container in the freezer for 2-3 weeks.

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! 🙂 These would be awesome for St. Patrick’s Day!

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 dark 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 more to set. They will keep in a covered container in the freezer for 2-3 weeks.

Thanks for the inspiration MyDarlingLemonThyme.com

Tossed Salad & Scrambled Eggs

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Need a quick go-to meal that includes protein and veggies? My quick fix meal is tossed salad and scrambled eggs (yes, I’m a fan of Frasier..:-)). You can add all sorts of veggies, cheeses, or leftover cooked meats for a delicious quick meal!

Here’s a my super fast recipe for scrambled eggs. Basically you put some oil in the pan and add whatever raw veggies/meats you wish, cooking for a few minutes, then crack the eggs directly into the pan stirring occasionally until no longer runny. Add cheese at the end, and mix it in by fluffing a bit with fork and serve!

Ingredients

Eggs
Oil for cooking
Veggies (my favorites include chopped asparagus, fresh spinach, artichoke hearts and sundried tomatoes)
Cheese (my favorite is goat, but try cheddar, mozzarella, parmesan or pepper jack or others)
Fresh herbs, spices, salt & pepper (to taste)
Cooked meats (bacon, chopped ham, etc)

Directions

Heat oil and saute herbs and veggies (onion until it’s translucent and garlic until fragrant if using either) for a few minutes
Crack eggs directly into pan and stir occasionally until eggs are no longer runny
Add cheese and salt/pepper to taste
Serve with tossed salad (salad greens + oil + balsamic vinaigrette)

Enjoy! 🙂

Oat Nut Raisin (or Chocolate!) Balls

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I wanted to make a low sugar variation of Classic Oatmeal Cookies – something I could give to the kids for breakfast or as a snack – without the sugar rush and totally spoiling appetites!

These are high protein, low glycemic (low sugar) and my kids approved of these big time! Make them with raisins or mini chocolate chips for some added sweetness!

Ingredients

1 stick butter, melted
3 eggs
1 Tbsp agave syrup
1 tsp vanilla extract
1/3 cup coconut flour
1 tsp baking soda
1/2 tsp cinnamon
2 cups rolled oats
1/2 cup coconut, shredded and unsweetened
1/2 cup raisins, currants or chocolate chips
1/2 cup walnuts, broken up in pieces (optional)

Directions

Beat eggs, agave, vanilla and eggs
Mix all dry ingredients
Mix all together
Roll into balls and place on baking sheet
Bake @ 350 for 8-10 minutes or until golden brown

Super Mom Tip: a fun cooking project for tots – they can measure and help mix! 🙂 Also these cookies freeze really well in a sealed bag or container!

Paleo Chocolate Pudding with Almond Date Topping

Spinach, Bacon and Artichoke Dip

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It feels like I’ve been on this Artichoke Dip frenzy now that I look back at our recipes, but then I guess we’ve also been doing this blog for a while! 🙂 Over the holidays I discovered Hot Artichoke and Crab Dip, then I was looking for a very simple baked dip and discovered the awesome Warm Artichoke Dip with only FOUR ingredients, then finally with some tweaking and consulting of multiple recipes, discovered this excellent Spinach, Bacon and Artichoke Dip that I’m posting today.

This recipe is very similar to my Spinach Artichoke Dip with Bacon, with one key difference being that this one calls for sour cream and the other one calls for mayo, and this one uses a mix of cheeses. This recipe has more veggies and less dairy that many similar dip recipes that you’ll find out there, but that’s the way I like it. And you know, with ingredients like cheese, artichoke, spinach, and BACON.. well.. you can’t really go wrong! Enjoy whatever variation you decide on or come up with. 🙂

Ingredients

1 cup shredded mozzarella cheese + more for topping
1/3 cup sour cream
1/4 cup grated fresh Parmesan cheese + more for topping
5 bacon strips, cooked and chopped (an easy way to cook bacon is to microwave between paper towels until crispy)
3 garlic cloves, crushed
1 (14oz) can artichoke hearts, drained and chopped
1 (8oz) blocks of cream cheese, softened
1 (10oz) package frozen chopped spinach, thawed, drained, and squeezed dry
Serve with fresh cut veggies or tortilla chips

Directions

Heat oven to 350*
Combine mozzarella, sour cream, Parmesan and next 6 ingredients (through spinach) in a large bowl and stir until well blended
Spoon mixture into a baking dish and sprinkle with remaining cheese
Bake at 350* for ~30 minutes or until bubbly and golden brown
Serve warm

Super Mom Tip: this freezes well! Put in individual containers and let thaw in fridge a day ahead of use. 🙂

Baked Apples with Vanilla Sauce

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Totally delicious melding of flavors: the tartness of baked apples, cinnamon, raisins and toasted almonds.. topped with a sweet and creamy vanilla sauce.. It’s a classic Scandinavian dessert. Comfort food for winter is what I call it! 🙂

Baked apples

4 apples (Granny Smith work great) – cored
1/3 cup roughly chopped almonds
1/3 cup raisins or dried currants
1 tsp cinnamon
water

Directions

Core your apples carefully with a pairing knife
Toss raisins, almonds and cinnamon
Place apples upright in glass baking dish and fill each center with nut/raisin mixture
Any leftover nut/raisin mixture can be tossed into the bottom of the baking dish
Pour a little water into the baking dish
Cover with foil and bake @350 for 45 minutes or until knife inserts easily into apple

Vanilla Sauce

2 cups milk
2 tsp vanilla or 1 vanilla pod
4 egg yolks
2 Tbsp agave syrup or other sweetener
1 Tbsp tapioca or other starch (whisked with some water)

Directions

Put all ingredients (including vanilla pod if you are using that, but excluding vanilla essence) in a pot and bring to light boil while stirring to avoid clumps
Remove from heat and add vanilla essence (if you are using that)
Cool a bit and ladle on to baked apples
Delicious hot or cold! 🙂

Apples & Toffee Caramel Dip

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Go Seahawks!!!!!!!!!! I’m reposting this as an awesome super bowl game day snack. Totally unhealthy, totally delicious. Super easy to make. Enjoy!

This dip pairs especially well with Honeycrisp (or a tarter) apple!

Ingredients

1 brick cream cheese
1/4 c. brown sugar
1/4 c. white sugar
2 tsp. vanilla
1 bag toffee chips (like Heath toffee bits)

Mix first four ingredients well and fold in chips. Let chill for at least an hour. This makes very well a day in advance.

Honeycrisp apples are amazing with this dip!

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