Vegan, Paleo & Gluten Free Archives

The Ultimate Nachos {Grain-Free, Gluten-Free, Dairy-Free, Paleo}

on January 20, 2016March 11, 2021 By Kelley 5 Comments

These Ultimate Nachos are loaded with spicy nacho cheese, flavorful and fresh tomatillo-avocado salsa, and tangy sour cream, on top of yuca crips. Sinfully delicious, these nachos are secretly healthy, paleo, grain free and dairy free!

I’ve always had a deep love for “junk” food. Crispy fried wings, fudgey brownies, salty french fries, rich and creamy ice cream, anything with chocolate, creamy dips, and nachos! What are some of your favorite junk foods??

These are some of my favorite things to indulge on, and if you frequent my blog, you know that most of my recipes are “junk” food that’s had a makeover. A healthy makeover! They don’t lack in taste and indulgence- they deliver! Most importantly of all they are made with clean healthy whole food ingredient, are gluten and grain-free, and most are dairy-free as well.

These nachos are everything you are looking for…. crispy salty chips that are piled high with nacho cheese, sour cream, and fresh tangy salsa. You can even add on some chili too if you are looking for a meal- see my Chipotle Bison Chili, it would make an awesome addition to these nachos.

And this nacho cheese is amazing (and happens to be dairy-free- No way?… YES WAY!) I experimented with so many dairy-free cheeses, and I actually do eat some pasture-raised dairy products- like butter and some cheese. (You can read more about the benefits of pasture-raised dairy HERE.)

I wanted to create a dairy-free alternative that is good for you, easy to make, and tastes like the REAL DEAL nacho cheese. This nacho cheese has a secret ingredient that makes it extra creamy- butternut squash! I didn’t want the cheese to be made of solely cashew cream so I lightened it up and added body, flavor and color with the butternut squash. I also added some chipotle chilis for a nice smokey spiciness.

The salsa provides a wonderful fresh tangy flavor, and it’s a bit different from the norm. Its made with tomatillos, avocado, lime juice and cilantro, and its simply amazing. You’ll want to put it on everything!

Is your mouth watering yet? You guys are going to love these I promise!

The Ultimate Nachos {Grain-Free, Gluten-Free, Dairy-Free, Paleo}

These Ultimate Nachos are loaded with spicy nacho cheese, flavorful and fresh tomatillo avocado salsa, and tangy sour cream, on top of yuca crips. Deliciously sinful, these nachos are secretly healthy, paleo, grain free and dairy free!

YUCA CRISPS:

I yuca (cassava root)
2 tablespoons oil of choice (olive oil, ghee, coconut, etc)

NACHO CHEESE SAUCE:

¾ cup soaked raw cashews (soak for at least 4 hours and drain)
¾ cup cooked and mashed butternut squash
¾ cup water
1 tablespoon olive oil
½ onion (about ½ cup, chopped)
2 garlic cloves (diced)
½ teaspoon Himalayan salt
1/2 teaspoon paprika
½ teaspoon chipotle chili powder
4 tablespoons of nutritional yeast

SALSA:

1 small red onion (or 1/2 of a large one, finely chopped)
1 habanero pepper (finely diced)
1 garlic clove (finely diced)
1 avocado (chopped into 1/2″ cubes)
6 tomatillos (peel off papery skin and wash coating off, leaving you will something that resembles a small green tomato., chopped)
1 red or orange sweet pepper (chopped)
1 teaspoon Himalayan or sea salt
1/4 cup cilantro (chopped)
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon extra vigin olive oil

SOUR CREAM:

1/2 cup cashews (soaked for at least 4 hours and drained)
1/4-1/2 cup water
dash salt
1/2 teaspoon apple cider vinegar
1/2 teaspoon lemon juice

To make the yuca crisps preheat oven to 325 degrees F
Peel the yuca, removing all the brown coating on the exterior.
Cut the yuca into 1/8″ rounds.
Coat the yuca rounds with oil/ghee and sprinkle with salt.
Place on a cookie sheet and roast for about 20 minutes or until slightly golden.
Remove, flip the rounds, and roast again until the other side is golden brown as well and crisps are crunchy.
The crisps are best when served immediately or shortly after they are prepared.
To make the nacho cheese soak the cashews in water for at least 2 hours and then drain.
In a sauce pan saute the onion and garlic in the olive oil until slightly golden.
Place the soaked cashews, pureed butternut squash and water into a high speed blender, and blend on high until creamy.
Add the sauteed onion, garlic, salt, paprika, chili powder and nutritional yeast and blend until smooth.
To make the saslsa combine all the ingredients- red onion, habanero pepper, garlic, avocado, tomatillo, sweet pepper, salt, lime juice, orange juice and olive oil and mix.
Faxlor is best of you let it sit for a 1/2 hour.
To make the sour cream in a high speed blender combine the soaked cashews, 1/4 cup water, salt, apple cider vinegar and lemon juice and blend on high.
Slowly add remaining water, and stop to scrape down the sides, until desired consistency is reached.

Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}

on January 13, 2016December 22, 2020 By Kelley 76 Comments

These ridiculously addictive peanut noodles are so good you won’t be able to stop eating them, but don’t worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!

I love my noodles. Do you ever have those days when all you want in a big heaping bowl of steaming noodles topped with an amazing sauce? Today was one of those days for me. I usually make my CRAZY GOOD Sticky Garlic Noodles, which are so very good, but today I tried something different and it came out amazingly, deliciously, wonderfully awesome! AND I’m sharing it with you today!

These noodles make the perfect easy and quick lunch, as they only take 15 minutes to make. You can use yellow squash noodles, made with the spiralizer, or you can use zucchini noodles, gluten-free rice noodles, quinoa noodles, or your personal favorite. I used almond butter in place of peanut butter, and they still taste just like authentic peanut noodles. I added a pinch of spice and a dash of sweetness to round out the amazing flavor and then SMOTHERED the noodles with this tasty sauce. You may find yourself eating the sauce with a spoon. It’s ok- I did it too 🙂

Cricket even got the opportunity to taste these- she got to lick the bowl! She waited patiently until I was done eating, which didn’t take long.

If you like these also try my other popular noodle recipes:

STICKY GARLIC Noodles TOASTED SESAME Noodles

LOVE Noodles(or zoodles!)!? GET MY ASIAN NOODLE BOWLS E-COOKBOOK complete with follow-along videos for every recipe!

Yummy yummy noodles! Can’t. Stop. Eating. Noodles…..

Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}

2 summer squash (zucchini, or 1.5 cups cooked gluten-free noodles)
2 tablespoons chopped green onion (or regular onion)
1 tablespoon grass-fed butter (ghee or oil of choice)
1 teaspoon toasted sesame oil (preferably cold-pressed)
2 tablespoons veggie or chicken broth (or water, if the sauce is too thick, plus additional 1-2 tablespoons if needed .)
3 tablespoons almond butter (or peanut butter, I used almond butter b/c it’s paleo)
1 tablespoon coconut aminos (tamari or soy sauce)
1 teaspoon apple cider vinegar
2 teaspoons maple syrup
1-2 teaspoons Sriracha
Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box’s direction.
In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant.
Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes.
Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.
Serve and enjoy!

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

on December 31, 2015August 13, 2021 By Kelley 5 Comments

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, and paleo, but I promise you will never know because it’s simply amazing.

Black and white is one of my favorite combinations.

Cricket is black and white of course! So are cookies and cream, panda bears, coffee and creamer, penguins, and this PIE! Did you notice the trend? Yes, two loves in my life are animals and sweets!

My sister always orders the most chocolatey-ist dessert she can find on the menu and is the inspiration behind this pie. The more rich, dense and higher percentage of chocolate the better. She’d go for that rich triple-decker flourless chocolate cake with chocolate ganache and chocolate sauce, without second thought. There is NOTHING too chocolatey for my younger sister, so she was the ultimate taste tester for this recipe. This dairy-free, grain-free, gluten-free, paleo chocolate pie passed her ultimate test! She loved it and couldn’t believe it was actually healthy.

And the best part of this pie is that you can whip it up in the blender, and if you opt for the almond crust option, the entire thing is no-bake! (I do also include a link to a more traditional pie crust by Danielle at Against All Grain which you can make ahead of time and freeze so it’s ready to go.)

Just blend, chill and presto- one amazing rich and silky chocolate pie that you can serve to all of your guests, not just the health-conscious ones.

Make it. Now. You will not regret it 😉

*NOTE: Many of the ingredients listed below can be ordered off my “SHOP MY PANTRY” page, via Amazon.

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, paleo but I promise you will never know because it’s simply amazing.

PIE FILLING:

1 cup soaked raw cashews (4 hours, or 15-20 minutes in very hot water)
1/4 cup cashew milk (or almond milk)
1/4 cup coconut oil (melted)
1 can coconut cream (chill a can of full fat coconut milk in the fridge and only use the cream on top, save the water at the bottom for another use, or discard.)
2 teaspoons vanilla
3 tablespoons maple syrup
1/4 cup cocoa
1/2 cup chocolate chips (I use Enjoy Life brand, melted)

CHOCOLATE GANACHE TOPPING:

1/3 cup chocolate chips (Enjoy Life brand)
2 tablespoons coconut milk (full fat)

ALMOND CRUST:

1 cup almond meal (grind whole almonds in a high speed blender until a course flour is formed)
1/4 cup coconut oil (melted)
3 tablespoons honey

COCONUT WHIP CREAM:

1 can coconut milk (full fat)
2-3 tablespoons maple syrup (depending on how sweet you like it)
1 teaspoon vanilla
1 chocolate bar (Enjoy Life brand)

To make the almond pie crust mix the almond meal, coconut oil and honey in a bowl until uniformly mixed.
Press the mixture into the pie plate using your fingers to evenly spread it out.
Place in the freezer for 30 minutes so it sets, or until you are ready to use it. (It needs to be cold to stay together so chill the pie until you are ready to serve.
To make the pie filling place the soaked and drained cashews into the high speed blender, add the 1/4 cup of cashew milk and blend on high until very smooth and creamy. Stop the blender to scrape down the sides as needed. You will need a decent powered blender for this.
Next add the coconut oil, vanilla, coconut cream, maple syrup, cocoa and melted chocolate chips. Blend and scrape sides as you go. Mixture will be thick.
Scrape the filing out into your pie crust of choice and spread and smooth it out.
Next, to make the ganache, melt the chocolate chips and coconut milk in a sauce pan over low-medium heat until smooth and melted.
Pour onto the top of the filling and spread.
Place the pie in the fridge and let set for at least 30 minutes.
To make the whip cream if whipping cream by hand, remove the chilled coconut milk can from the fridge and scoop off the cream on top.
Place in a bowl with maple syrup and vanilla and whip with a hand held blender OR use [THIS MINI WHIP CREAM CANISTER:|BestWhip White Cream Whipper, 0.25 Liter] which makes your whip cream so light and fluffy.
To use the canister simply add the entire can of coconut milk (not chilled), along with the maple syrup and vanilla into the canister, shake to mix, charge and dispense.
Serve the pie with coconut whip cream and shaved chocolate (use veggie peeler).

Mocha Shortbread {Grain-Free, Gluten-Free, Paleo}

on December 22, 2015August 13, 2021 By Kelley

This Mocha Shortbread combines the wonderful flavors of chocolate and espresso and then are dipped into a decadent chocolate ganache. They happen to be grain and gluten-free and are oh so very addictive!

So this week we caught up on all our favorite holiday movies- Elf, A Christmas Story, and How the Grinch Stole Christmas. As you know Cricket loves to dress up so I made her the one-antler wonder (with help from my mom, thanks mom!), just like Max, from the Grinch! Between her costume and the holiday music on non-stop it’s definitely Christmasy around here!

As you know I love chocolate but my other true love is coffee! Do you drink your coffee black? I am in awe of all you that do. It seems so cool and edgy to order a black coffee. I wish I could too, but I’m a coffee wimp! Don’t get me wrong I love my java, but I’ve got to add some sweetness and creaminess and make it more like a dessert. I’m addicted to my coffee creamer and I’ve been known to take it along with me to Dunkin Donuts, no joke 🙂 So here is my love of coffee, chocolate, and creaminess in cookie form! I’ve also sprinkled on some crushed candy cane on some, and coconut on a few others so a few incredible flavor combinations- any peppermint mocha lovers out there??

Another great quality of these shortbread cookies is you can make the dough ahead of time. Just roll it into a log, wrap and freeze. When you’re ready to make your cookies, just thaw, slice and bake- and there you go- fresh and ready to serve!

I hope you love these as much as I do!

Mocha Shortbread {Grain-Free, Gluten-Free, Paleo}

2 cups almond flour
1/4 cup arrowroot powder
1/4 cup cocoa
1 teaspoon espresso powder (such as Medaglia D’Oro)
1/4 teaspoon celtic or Himalayan sea salt
1/4 cup coconut sugar
1/2 cup pastured raised butter (such as Kerrygold, softened or palm shortening)

Chocolate Ganche:

1/3 cup chocolate chips
1 + tablespoon coconut milk (full fat)

Preheat oven to 350 degrees F.
Combine and mix the almond flour, arrowroot powder, cocoa, espresso powder, salt and coconut sugar.
Add the softened butter and mix into the dry ingredients until a dough is formed.
Place the dough on a piece of parchment paper and roll into a 2″ log.
Wrap the log up in the parchment and chill thoroughly in the fridge (or freezer), about 1/2 hour.
Once chilled remove the log and slice into 1/2″ cookies and place them onto a cookie sheet.
Bake at 350 degrees F for 10 minutes, remove and let cool.
Meanwhile in a double boiler (or in saucepan over a larger saucepan with water) melt the chocolate chips and coconut milk. Add more coconut milk if needed to reach desired consistency.
Dip half of each cookie into the ganache and place on a parchment lined cookie sheet, sprinkle with candy cane or coconut if desired, then chill in the fridge until the chocolate it set.

Chocolate Squared Cookies {Grain-Free, Gluten-Free, Paleo}

on December 17, 2015April 10, 2017 By Kelley

These Chocolate Squared cookies are loaded with chocolate goodness, crispy on the outside and soft and melty in the middle thanks to a secret ingredient. You will never know they happen to be gluten-free, grain-free, dairy-free and paleo.

Everyday this week has been a different cookie experiment in my kitchen. Cricket has been keeping her eye on the oven watching cookies go in…and cookies come out….and next batch in…and out….

In all this cookie experimentation I can’t seem to get beyond my true and undying love for all things CHOCOLATE, so here I bring you ANOTHER chocolate cookie! lol. I’m sure you’re not sad about that though, are you??

This particular cookie experiment began in a red velvet direction. I had researched the science behind red velvet- what’s in it and why it turns red. Do you know? Well I had no idea that it was the reaction between the cocoa powder, baking soda, and vinegar that turns the cake red! Now-a-days the cocoa we buy had been alkalized, and will not produce the red color when it reacts with the baking soda and vinegar so many modern day red velvet confections are simply dyed that way, whether with artificial or natural dyes.

But another interesting tidbit that I learned it that this reaction that takes place also is what gives red velvet it’s mouth watering, delicate and moist texture. After reading this I was sold. So today’s cookie is, in fact, red velvet in disguise, and heavy on the chocolate! My kinda cookie.

They were a big hit in my house and I am sure they will be in yours-be sure to make a double batch 😉

Chocolate Squared Cookies {Grain-Free, Gluten-Free, Paleo}

1 cup almond flour
2 tablespoons cocoa
⅓ cup coconut sugar
1 pasture raised egg
2 tablespoons grass-fed butter (or ghee or palm shortening, softened)
1 teaspoon vanilla
½ teaspoon apple cider vinegar
½ teaspoon baking soda
dash salt
⅓ cup chocolate chips (I use Enjoy Life)

Preheat the oven to 350 degrees F.
In a large bowl combine the almond flour, cocoa, baking soda and salt.
Mix the softened butter with the coconut sugar, egg, vanilla, apple cider vinegar.
Mix the wet and dry ingredients together until the dough is uniform then mix in the chocolate chips.
Scoop 1 heaping tablespoon of dough per cookie and drop them onto the cookie sheet.
Bake at 350 degrees F for about 8-10 minutes.
Let cool before removing from the cookie sheet.
Makes 10 cookies.

Green Bean Casserole {Grain Free, Dairy Free, Paleo}

on December 15, 2015April 2, 2021 By Kelley 8 Comments

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!)

My absolute FAVORITE dish of the Thanksgiving Day feast is the Green Bean Casserole. I wait in anticipation all year for this dish and then eat the leftovers for the entire month of December then make it AGAIN for Christmas! That is how much I love it. Really.

When I decided to clean up my diet I knew this was one dish I’d have to sacrifice. It’s made with canned cream of mushroom soup and french fried onions that have a buttery and crisp bread coating (yum.. mouth watering!), and the only “healthy” ingredient is the green beans. Truly, the veggies are just a way to get more creamy and crunchy goodness in every bite.

I decided that there was no way I couldn’t at least try to replicate this dish in a healthy way, and I set out with great determination and resolve.

Cricket put on her new chef’s hat too and accompanied me in the kitchen for all the trials and tribulations. I offered her a few green beans to show my gratitude but she turned up her nose and looked at me as to say “Um, no… I’m waiting on the turkey!”

And guess what- it was a huge success! This dish has all the creaminess, thanks to the cashew cream, and crunchiness, from the grain-free coating on the fried onions. And yes, I have been eating the leftovers EVERYDAY since, and plan to make it again for Christmas 🙂

HERE IS THE LINK TO THE CREAMY MUSHROOM SOUP (DAIRY-FREE): CREAMY MUSHROOM SOUP

Green Bean Casserole (Dairy free, Grain Free, Paleo, Vegan)

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten free, grain free, dairy free, vegan, and paleo!

1.5 lbs french green beans ((1 bag, cut them into 1/2))
3 cups Creamy Mushroom Soup ((only use 1 cup of broth to make a thick condensed soup))
1/2 teaspoon Himalayan salt
1/2 teaspoon black pepper
1 tablespoon coconut aminos ((or Worcestershire sauce))
1 cup French Fried Onions

Preheat oven to 350 degrees F.
Heat water in a large sauce pan over high until it reaches a simmer.
Add trimmed and cut green beans to the water and cook a few minutes just until they turn bright green, but still crisp.
Remove the green beans immediately and drain.
In a large bowl combine and mix 3 cups of creamy mushroom soup, the blanched green beans, coconut aminos, salt and pepper, and ½ cup of french fried onion.
I recommend letting the green bean mixture sit for about 10 minutes, and some water may separate out. Simply pour it out of the bowl.
Next, pour the mixture into a greased casserole dish and cover with foil.
Bake at 350 for about 30 minutes or until green beans reach desired tenderness. (I prefer them on the crispier side.)
Remove foil and sprinkle the remaining ½ cup of french fried onions on top, increase oven temperature to 425 degrees and move to a high rack in the oven for a few (3-5 minutes), or just until the top is golden brown and crisp.

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You'll never guess it's gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!) — This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!)

French Fried Onions {Grain Free, Gluten Free, Paleo}

on December 15, 2015April 2, 2021 By Kelley 3 Comments

These crispy and flavorful french fried onions are made from scratch and are gluten-free, grain-free and paleo. They add wonderful flavor to this green bean casserole, or you can use them to top your favorite soup or salad!

My favorite side dish of the holidays is the Green Bean Casserole. When I used to make it the “traditional” way (with a can of soup and french fried onions in a can), I would find myself snacking on the onions while assembling the casserole. They were buttery, crispy and so addictive.

Now that I am grain-free I had to recreate my favorite dish, and I had to get the most important ingredient- the french fried onion- right! After a few trial runs I perfected the coating and these french fried onions are just like the canned kind, if not better!

French Fried Onions {Gluten free-Grain Free-Paleo}

These crispy and flavorful french fried onions are made from scratch and are gluten free, grain free and paleo. They add wonderful flavor to this green bean casserole, or use them to top your favorite soup or salad!

1 yellow onion (sliced thin)
⅓ cup coconut flour
⅓ cup arrowroot flour
½ cup cashew milk (or almond milk)
⅓ cup of ghee or other frying oil (avocado oil is a good alternative)
¼ teaspoon salt
¼ teaspoon pepper

Slice the onion into thin rings (⅛” or as thin as possible) and place them in a bowl with the cashew or almond milk.
Heat the ghee in a large saucepan, or high-side skillet (to prevent splatter), over medium high, then reduce to medium. The oil should sizzle when you add the onion however be careful not to have the heat too high that it burns the onion.
Place the coconut flour, arrowroot flour, salt and pepper into a gallon Ziploc and give it a few shakes to mix.
Next drain the onions and then add them into the bag of flour and shake well to coat.
Remove the coated onions (in batches, don’t overcrowd them in the pan) from the bag and place them carefully into the fry oil.
As they begin to brown turn them over to ensure even browning.
Remove fried onions when they are golden brown and place on a paper towel to absorb excess oil.
Store in an airtight container. If they become soft you can place them in the oven for a few minutes to get them crisp again.)

Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}

on December 11, 2015December 22, 2020 By Kelley 5 Comments

This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!

Do remember the Soup Nazi episode on Seinfeld? lol! “No soup for you!” The Soup Nazi’s soups were so coveted, I can almost imagine how good they tasted. So I set out to make a soup that is that good- Soup Nazi good! So good you gotta have it! So good that you would cry if you heard “No soup for you! Come back one year!”

Soup making actually runs in my family. My mom makes a wonderful Curry Butterut Squash Soup that is sweet and spicy and I will be sure to share that one with you sometime soon! She also makes turkey chili and chicken soup with leftovers- easy, healthy, delicious, and thrifty! I even make soups and stews for Cricket, and I will be sure to share those pup-centric recipes too. Cricket is always wondering what’s cooking in the kitchen for her! lol

Well this soup isn’t meant for Cricket, it’s for you! And it’s soooooo good. You may be surprised to learn that this mushroom soup gets its creaminess from soaked cashews and pureed mushrooms and onion, which are caramelized first for extra flavor!

It’s so rich and thick you’ll never guess its healthy and dairy free!

Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}

This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!

3 ½ cups of baby bella mushrooms (1 8 oz package, chopped)
½ cup yellow onion (diced)
2 cloves garlic (diced)
2 thyme sprigs (just leaves)
salt and pepper to taste
½ cup raw cashews (or place in hot/boiling water for 15+ minutes until soft, soaked for 2 hours)
2 cups chicken or veggie stock
1 tablespoon extra virgin olive oil
1 tablespoons of butter or olive oil

Heat a skillet over medium high heat, add butter or olive oil (don’t use EVOO b/c it has a lower smoke point).
Add garlic, onions, thyme leaves, salt and pepper and cook until onions are translucent and fragrant.
Add mushrooms and continue to cook until mushrooms are soft and the moisture from them has evaporated off, about 5-6 minutes.
Drain the cashews and place them in a high speed blender.
Add the chicken or veggie stock and blend on high until mixture is silky and smooth.
Next add ½ of the mushroom onion mixture and blend until smooth.
Pour into a serving bowl and mix in the remaining mushroom and onion mixture.
Note: If you want your soup to be fully creamy with no texture simply blend in the entire mushroom onion mixture.
Upon serving top the bowl of soup with a healthy drizzle of EVOO.

Gingerbread Hot Cocoa {Dairy Free, Gluten Free, Paleo, Vegan}

on December 8, 2015April 10, 2017 By Kelley

This Gingerbread Hot Cocoa is the perfect sweet treat on a cold winter’s day! This rich and chocolatey beverage, with hints of warm gingerbread spice, will surely get you in the holiday spirit. Best of all, it’s guilt free. (Dairy free, Paleo, Gluten free, Vegan)

Who loves chocolate out there?? This one is for you guys!

Ok….and for me too….

I love my chocolate in all forms- dark chocolate, milk chocolate, silky chocolate mouse, chocolate cake, chocolate frosting, chocolate covered-anything, and I could go on and on. But one of the best ways to enjoy chocolate is to DRINK IT!

When I say hot cocoa I don’t mean that powder stuff that you mix with water for milk to get some sort of chocolate flavored water. I want my hot chocolate to be like molten liquid chocolate- rich, creamy and chocolatey.

Like Willy Wonka’s Chocolate River! I still have dreams about swimming in that river.

This luxury beverage gets its creaminess thanks to two special ingredients- cashew milk and coconut oil. The cashew milk is much more creamy than almond milk, and now I can find it at all my favorite stores (so I don’t have to make it at home), and it has become one of my staples!

The second special ingredient is a touch of coconut oil that gets emulsified and it adds a richness and frothy texture. The coconut oil also adds a great nutritional punch with its medium-chain triglycerides that will provide you with energy as you power through that late night gift wrapping! You can read more about the awesome benefits of coconut oil HERE.

If you can’t find gingerbread spice pre-made just make your own- it’s very simple!

How to make Gingerbread Spice:

Combine: 2 tablespoons cinnamon, 2 tablespoons ground ginger, 2 tablespoons allspice, 1 tablespoon nutmeg, 1 tablespoon cloves.

You can thank me later 😉

Gingerbread Hot Cocoa

This decadent and creamy hot cocoa has the rich flavor combination of gingerbread and chocolate. You’ll never guess it’s actually dairy free thanks to a special ingredient that adds to its silky and creamy texture!

1 1/2 cups cashew milk (or almond milk)
1/2 tablespoon coconut oil
1/4 teaspoon vanilla extract
1/4 cup dark chocolate chips ((Enjoy Life brand))
1 tablespoon cocoa
1/2 teaspoon gingerbread spice ((see blog post for how to make gingerbread spice))

Combine all the ingredients in a saucepan over medium heat.

Whisk the mixture until it’s smooth and hot.

Pour the heated mixture into your blender and carefully blend on high to emulsify the coconut oil.

Serve immediately!

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

on December 1, 2015April 10, 2017 By Kelley 4 Comments

These Peppermint Crunch Cups are filled with creamy minty coconut, sandwiched between two dark chocolate layers. They are so easy to make (15 minutes and a saucepan is all you need) and happen to be gluten, dairy and refined sugar free, paleo and pegan friendly as well!

These delectable treats are so addictive- you have been officially warned! I made a tray yesterday- 24 mini cupcake sized treats- and they are all gone. Every. Last. One.

It wasn’t entirely all my doing-I had some help 🙂

The holiday season is my favorite time of year. I love to dress up the house with garland and lights, tie up everything in big red bows, and place perfectly wrapped gifts with coordinating gift wrap under the tree. Yes, sometimes I can be a bit type A…..

And I also love dressing up Cricket in her holiday best!

So back to those Peppermint Crunch Cups. Seriously you must make these! They are simple, only 6 ingredients, you don’t need the oven, and can be made in under 15 minutes. They would make a great addition to a festive holiday party. Just store them in the freezer if you plan on leaving them out on the table for a bit, as the chocolate can melt a bit in a warm room. If you’d like you can omit the coconut oil from the melted chocolate and just use straight up dark chocolate. They may not be a smooth looking but they will not melt as easily.

Just be sure to make enough!

**I also provided links in the ingredient section of the recipe to several of the ingredients that you may not find at your local grocery store such as the coconut butter and the organic/gluten free/vegan candy canes I used. These are affiliate links 🙂 and they can be easily ordered from Amazon.

Love this photo with the light refraction. Don’t know how this happened-maybe it’s the Christmas Spirit.

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

1 cup dark chocolate chips (I used Enjoy Life brand)
3 + tablespoons coconut oil
½ cup unsweetened shredded coconut
¼ cup [coconut butter|Artisana Coconut Butter 8 ounces
1 tablespoon maple syrup (more or less depending upon sweetness desired)
¼ teaspoon mint extract
4 tablespoons of crushed candy cane (I used [TruJoy Organic/Gluten Free/Vegan Candy Canes|Organic Candy Canes by Trujoy. 2 Packages with 10 each. Vegan. Certified No Nuts Or Gluten. (optional- omit for paleo)

Melt 1 cup of the chocolate chips along with 1 tablespoons of coconut oil in a saucepan over low heat., stir until smooth. Add an additional tablespoon of coconut oil if chocolate is too thick, but careful to not add too much oil as they will melt more quickly at room temperature.
Liberally grease a mini cupcake tin with coconut oil.
Pour a teaspoon of chocolate into the bottom of each muffin tin (this will use about half the melted chocolate), and pop the tin into the freezer so the chocolate sets.
While the chocolate is setting combine the coconut flakes, coconut butter (softened slightly- a few seconds in the microwave), mint extract and maple syrup.
Add the crushed candy cane, if using, and mix well.
Remove the tray from the freezer and add about 1 heaping teaspoon of coconut mint cream mixture on top of each chocolate bottom. Push down with your fingers to compact the coconut.
Next pour a teaspoon of chocolate on top of each coconut layer (using up the remaining chocolate). Dust with excess crushed candy cane.
Place tray in the freezer to 15 minute to allow the cups to set.
To remove the cups from the tray use a knife to carefully dislodge the cups from the tray. They should be fairly easy to remove.
Store in the freezer or refrigerator.