Vegan, Paleo & Gluten Free Archives -

Banana Oatmeal Pancakes| Gluten Free, Healthy & Extra Fluffy

on March 5, 2021March 8, 2021 By Kelley

There is something that has been helping me get through the blur and blah of pandemic quarantine- that is to mark the weekends with a special breakfast. Seems simple, but for me, it has a big impact. Making a special meal is fun and it feels like a celebration. It makes the weekend seem different than the week, even though lately it’s been like groundhog’s day!

Cooking brings me joy, plain and simple. And if I have learned anything during the past year it is that self-care equals making time to do the things that make me feel good.

Now as we are approaching the 1 year anniversary of COVID quarantine, I have been reflecting back on the past 12 months that somehow simutaneously seem like they went PAINFULLY SLOOOOOW and also so very fast… how is that possible?

I’ve had a few cycles of mild blah-ness, getting bogged down in the mundane stuck-at-home life, the challenges of homeschooling, keeping my art business afloat, being a mom, and on and on. Being everything for everybody, picking up the pieces, the laundry and the dishes, but still choosing to create time for myself, because if I don’t do that I run out of steam. Even though my meditation practice is almost non-existent these past few months, on the flip side, I have greatly increased my hiking and exercising. Moving my body and being active calms my mind. Being in nature feeds my heart.

Another challenge is my house mess and clutter (as I gaze up from computer it looms on the horizon), but Hunter and Benji are running around with their StarWars battleships having a blast. I take it in. It’s life. It’s challenging, far from perfect, and messy but there is beauty in it, in every moment. More time with the kids. More family pizza and movie nights. More converstation. More connection. More Love.

And more PANCAKES! These delicious fluffy and decadent Banana Pancakes are a quick and easy breakfast. Made in the blender with just a few ingredients and they taste divine. They are gluten free and super healthy as they are made with rolled oats, very little sugar, and no oil. Let me know what you think below!

If you love these pancakes you may also love some of my other gluten free pancake recipes such as my

COOKIE DOUGH STUFFED PANCAKES

and

CINNAMON BUN PANCAKES

Banana Oatmeal Pancakes- Gluten Free + Extra Fluffy

Super easy 5 minute Banana Oatmeal Pancakes made in a blender. Gluten Free, Healthy, and Extra Fluffy!

½ cup oat milk ((can sub any other milk))
1 egg
2 egg whites
1 ½ cups rolled oats (gluten free)
1½ tbsp brown sugar ((can sub coconut sugar))
½ tsp salt
1 tsp vanilla extract
2 tsp baking powder
1 banana

Combine all the ingredients in a blender and blend on high until smooth
Heat a non stick skillet on medium heat, can use a little cconut oil to grease the skillet if you'd like
Use a ladel to spoon the batter into the hot pan.
Cook 2-3 minuited each side or unitl golden brown in color.

Buffalo Chicken Roll-Ups [Paleo & Gluten Free]

on July 19, 2017January 27, 2021 By Kelley

Buffalo Chicken Roll-Ups are an easy, quick, and tasty lunch with a buffalo flavor punch! You can whip these up in under 5 minutes flat. Healthy, packed with veggies, and loaded with protein these Buffalo Roll-Ups are truly the ultimate power-packed lunch!

With a toddler running wild around my house lunchtime (for me) has become a distant memory.

Gone are the times I could fix myself a beautiful salad with chopped veggies and a freshly blended dressing.

Gone are the times I could sit and eat pretty much, well, um, anything.

Time doesn’t seem to exist anymore. The days wiz by at lightening speed, running around after my lo or running around trying to squeeze in a few errands like a trip to the grocery store.

I enjoy every second of this high-octane, blurry-eyed existence. I may be exhausted and running on empty, but the memories we are creating will be cherished forever and I do not want to miss a single moment.

I can’t even count the number of people who have told me “this will be over so soon, enjoy it now!”

So I am! And if that means I have to make some changes and comprises along the way I am more than thrilled to.

So back to lunch. During lunch time one can find me in my kitchen with my lo clinging to my leg or rolling cars around on the refrigerator shelves (and possibly (knocking over something liquid if it happens to be in the middle of the fridge race track course). I have a very small window to get something healthy and balanced onto a plate. paper plate that it.

That is why these Buffalo Chicken Roll-ups are my new go-to quick and healthy lunch option. You can even make them with one hand if you have a child on your hip!

If you have turkey or chicken cold cuts, celery, carrots, hot sauce and blue cheese or ranch dressing (optional) you are all set!

I am such a buffalo wing fan, and these roll-ups have all the favor of my favorite game day food! (without the guilt!!! Can you say heck yeah!?)

Looking for some healthy paleo-freindly buffalo sauce and dressing options? Here are a few good ones:

http://primalbitesblog.com/2013/07/26/paleo-buffalo-wings/

Dairy-free “Blue Cheese” Dip

The Best Homemade Paleo Ranch Dressing (Try this!)

Buffalo Chicken Roll-Ups

5-6 slices chicken or turkey deli slices
1 carrot
2 celery stalks
1 tablespoon buffalo sauce (see above for paleo-friendly recipe)
1 tablespoon ranch or blue cheese dressing (see above for palo-friendly recipe options)

Slice the carrot and celery stalks into thin matchstick-sized pieces.
Place a few matchstick celery and carrots onto each deli slice.
Drizzle a touch of buffalo sauce and ranch/blue-cheese on top of the veggies, then roll each on up.

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Fudgey Brownie Bites [Only 3 Healthy Whole Food Ingredients-Paleo-Vegan]

on June 18, 2017June 29, 2021 By Kelley 4 Comments

These dense chocolatey bite-sized Fudgey Brownie Bites and the perfect option to curb your sweet tooth. Made with ONLY 3 whole food ingredients with no added sugar, they have a healthy dose of protein for a late afternoon pick-me-up or breakfast if you so wish! The only take 5 minutes to make, bake them or chill them (your choice) then indulge to your heart’s content! Paleo, Vegan, and Gluten Free.

If you regularly visit my site that you must already know about my love affair with chocolate. Deep dark chocolatey goodness is one of my biggest weaknesses, or strengths, I guess it depends upon how you look at it 🙂

Sometimes I’m in the mood for chocolate ice cream, other times I can’t resists a good old chocolate chip cookie, but then there is those days where I am craving the most chocolatey indulgence I can find.

Something dense.

Fudgey.

Gooey.

Melt-in-your-mouth chocolate goodness….

That is the exact moment I get out my food processor to whip these babies up!

Everyone needs a little sweet chocolate pick me up from time to time, and these bite-sized goodies are the ultimate no-guilt treat!

I have had so many changes in the last few months, some good, and some extremely difficult and challenging. I realize that there is so many things out of my control, and the only thing I can control is my perspective and attitude. I’ve had to let go and accept situations for what they are. Life happens and the only thing that is consistent is change.

I have taken more time recently to live in the present, or try to, and enjoy all the details. Take note of more that is going on around me and really absorb it, and let it marinate.

The warm summer breeze grazing my cheek and the twinkling sunlight that found its way through the leaves of an oak tree while I practiced yoga outside.

A smile from a toddler-toting mom, relaying an unspoken understanding of the amazingness and challenges of motherhood that we share.

The sweet melody of song birds, sharing their music during my morning meditation.

And the joy of baking and making something to feed my soul. Yes, something chocolate.

Chocolate is comforting, familiar, and centering. It bring me into the present moment. The sweet smell wafting in the air, the smooth texture, and rich taste all beckon to me to be here and now. I hope these brownie bites will do the same for you!

Sometimes food can help heal the soul, its true.

Fudgey Brownie Bites (3 Ingredients – Healthy – Paleo – Vegan)

6 dates (soaked in very hot water for several minutes, pits removed)
1/2 cup almond butter or sunbutter
3 tablespoons cocoa

Preheat the oven to 350 degrees F (you can also chill the bites and eat them raw).
Process the dates in a food processor until smooth. Add a tiny bit of water or coconut oil only is you need to.
Add the almond butter and cocoa and process until mixed.
Grease a mini cupcake tin and add about 1 heaping tablespoon to each tin compartment.
Bake at 325 degrees F for 10-12 minutes and then allow to cool fully. Or you may skip the baking and just chill for about 1 hour for an even fudgier experience!
Optional Frosting: Combine 1/3 cup chocolate chips (such as Enjoy Life brand) with 1/4 cup of coconut cream in a sauce pan over low heat. Stir until melted, then chill until set. Whip with a hand blender until fluffy.

Dessert

American

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Bunny Bark {Only 2-Ingredients}

on April 8, 2017June 29, 2021 By Kelley

This melt-in-your-mouth candy, affectionately called Bunny Bark, is made from only 2 simple ingredients, and is ready in just a few minutes! Naturally sweetened, Bunny Bark, will be a popular (healthy) stand-in for traditional Easter candy!

Easter is almost here and the Easter candy is out in full force everywhere I look! Cadbury Eggs, chocolate bunnies, peeps of all colors and shapes, speckled chocolate eggs, peanut butter eggs, and of course those ever popular colorful jelly beans! Do you have a favorite Easter candy??

I don’t know if I could pick just one. I definitely had a Cadbury Egg phase where I would try (usually unsuccessfully) to eat the yellow part of the sugary yolk last. I was convinced it tasted different and better than the rest, but now that I am older and wiser, I’m not so sure that is the case… Anyway, let’s just say it was a super messy endeavor!

I also loved those big fat jellybeans- the super-sized ones. I would eat all the red ones and leave the yellow and orange ones for my sisters lol.

I also was the oldest of 3 girls (sorry dad!) and my stride length and height gave me a definite advantage on the playing field of Easter egg hunting. Usually my parents would make me fork over the extra eggs in an effort “to be fair,” which I never understood, I mean, wasn’t it a contest? It is called an Easter Egg HUNT after all.

Now, this year, I am the one doing the Easter egg hiding, and I am looking forward to watching my lo run around and find all the eggs. I even bought a few eggs early to start his training. I want him to be in tip top Easter egg hunting shape. haha just kidding. (kind of)

But what I will do is fill the eggs with fun things like stickers, healthy fruit snacks, and toys. I am trying my best to keep an overload of sugar out of our diets, and that is so hard to avoid these days if you don’t pay attention. Easter can still be just as much fun, and can bring you and your children joy, without the sugar overload!

This Bunny Bark will be a great way to satisfy that Easter candy craving without producing a serious sugar coma. Don’t be intimidated, because it is seriously the easiest to make with only 2 ingredients!

And its so colorful and festive! Indulge with no guilt!

Bunny Bark

1 cup coconut butter
1/4 cup creamed honey ((regular honey will work, but the bark will have more of a yellow hue))
natural food coloring ((optional))

Combine and melt the coconut butter and honey in a saucepan over low heat. Stir vigorously until smooth.
If using food coloring (or a teaspoon of fruit juice is another option), separate the melted mixture into several bowl, add food coloring of choice and mix.
Pour the colored mixture onto a parchment-lined cookie sheet and spread with a rubber spatula.
Let it cool in the fridge or freezer for a few minutes then break into pieces with a knife or your hands. Store in the fridge.

Dessert

Lavender & Honey Sparkling Lemonade

on April 7, 2017April 28, 2021 By Kelley 2 Comments

Lavender & Honey Sparkling Lemonade has the subtle sweetness of golden honey, tart and refreshing lemony zest, gentle floral notes, and the perfect amount of bubbly sparkle! This Springtime-inspired bubbly beverage is great for brunch. Healthy, and not too sweet, this delicious and beautiful mocktail will be a huge hit!

Spring is in the air. Flowers are blooming, leaves are budding on the trees, and the days are getting longer! (Which is my favorite part!)

Spring is time to renew, refresh, and clean out your closet. Ever year I try to go through my wardrobe, with a determined effort to get rid of stuff I don’t wear. It never seems to work. There is always some reason to hold onto that pilly sweater (but it so comfy), or that pair of pants (that I will surely fit into this year!). Right!? Well, at least I try!

For me its also time to clean up my diet. I know everyone jumps on the Whole 30 deal in the winter, but not me. During the colder months I like to indulge in a little too much sugar, and love my comfort foods. But once it starts to get warm I want to eat refreshing, lighter, and healthier fare like salads, fruits, smoothies, and cool refreshing drinks.

This Lavender & Honey Sparkling Lemonade is everything you want in a spring beverage. It has the perfect balance of tart and sweet, and has a hint of relaxing lavender. Not to mention the bubbles- they make this drink!

If you are hosting Easter brunch this year, this Honey & Lavender Sparking Lemonade will be a huge hit with your guests, and its so easy to make. Serve it in campaign flutes if you want to get super fancy! You can even make the lemon concentrate the night before and add the soda water right before you are ready to serve. Some other great recipes for Easter or any Spring-day brunch are my Asparagus & Hashbrown Egg Casserole (another super easy dish), or if you are looking to satisfy your sweet tooth Cinnamon Bun Pancakes are also an excellent choice.

Happy Spring!

Lavender & Honey Sparkling Lemonade

6 lemons
1/3 cup creamed honey ((regular honey will work too))
1 liter sparkling water
2-3 tablespoons lavender sprigs

Juice the lemons, and remove any seeds. You should yield about 1/3 cup of lemon juice.
Combine the lemon juice and honey in a high speed blender and been until honey has fully dissolved and the concentrate is frothy.
Divide the concentrate evenly into 4 glasses, or pour into a pitcher. Sprinkle the lavender sprigs over the concentrate than fill the glass/pitcher with sparkling water. (you can either chill the sparkling water prior to serving or add ice if you prefer.

Sticky Ginger Sesame Noodles

on March 30, 2017December 22, 2020 By Kelley

Slurp up these Sticky Ginger Sesame Noodles and use a spoon to lick the bowl clean…That is how amazing this sauce is! Best of all this dish can be made in 5 minutes flat with a handful of simple ingredients. Gluten free, Grain free, Paleo, Vegan.

If you visit my blog often you may have stumbled across my other famous noodle recipes. Sticky Garlic Noodles and Crazy Good Peanut Noodles are my top two most popular recipes on my blog. I guess I have a knack for creating really tasty and addictive noodle dishes, and this dish is no exception!!

So I decided to create another finger-licking, can’t stop eating, swoon-inducing delicious noodle recipe! These Sticky Ginger Sesame Noodles have the perfect balance of sweet, salty, and sticky. Consider this your warning: They are addictive! You will want to put this sauce on everything. I mean everything.

Zoodles are my go-to healthy noodles, as they are low cal and grain free, but if you prefer any other type of noodles, go ahead and sub those in. Rice noodles, wheat noodles, even sweet potato noodles would be amazing. This recipe makes one large serving (that you will not want to share), so make sure to double it if others are wanting to indulge.

Best of all, this recipe can be made in just 5 minutes! You do not need to skimp on big bright flavor when you don’t have time to cook. Top with some sliced chicken breast, tofu, pork, or beef to make a complete balanced meal. Toss in some spinach an other stir fry veggies to bump up the nutrients.

I love healthy, guilt-free dishes that taste sinfully good. These Sticky Ginger Sesame Noodles pack a flavorful punch, but they are so very healthy.

And that sauce…… So good!

Sticky Ginger Sesame Noodles

3 tablespoons coconut aminos ((or soy sauce))
2 tablespoons agave ((or maple syrup))
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon green onion, chopped ((optional))
1 teaspoon sesame seeds ((optional))
1/2 teaspoon arrowroot starch ((optional)(or cornstarch, dissolved in 1 tablespoon water))

Spiralize your noodles or cook your noodles and set aside.
Add a dash of oil to a pan and sauté the minced garlic, ginger, and half of the green onions (optional) for 1-2 minutes over medium-high heat.
Add the rice wine vinegar, coconut aminos (or soy sauce), agave (or maple syrup), and toasted sesame oil. Simmer and Reduce for 3 minutes or until thickened.
Optional: If you want the sauce to be extra thick and sticky add the arrowroot slurry, mix well, and remove from the heat. The sauce will thicken as it cools.
Toss the zoodles or noodles in the sauce. (If using raw zoodles you can leave the noodles and sauce over the heat for a few minutes to soften the zoodles.) Scoop them into a bowl and top with sesame seeds and remaining green onion.

Hot Chocolate Dusted Almonds

on March 24, 2017June 29, 2021 By Kelley

These Hot Chocolate Dusted Almonds are so very addictive, so good thing they are super healthy and very easy to make! Made with only 3 ingredients and ready in under 10 minutes.

I Heart Chocolate. Dark Chocolate. Milk Chocolate. Chocolate-Covered/Smothered Anything! Chocolate is my true love:)

I also love almonds, but chocolate and almonds is truly a heavenly match. Have you tried the Cocoa-Dusted Almonds from Trader Joe’s? Um, well, they are AMAZING! I had a slight addiction to them, and found myself polishing off the entire bag in a day! Oops.

(Glazed with Agave)

I decided since I was going to single-handedly put Trader Joe’s Cocoa Almonds out of stock, I decided to make my very own. It would also save me some trips to the store to stock up on these addictive chocolatey nuts.

Almonds are a great source of energy, and they are of my favorite snacks. I always have a stash of almonds hanging around the house, and grab a handful when I am feeling hungry or need a bump of energy. But plain ole’ almonds can get a little boring.

If you are in an almond snacking slump you must try this recipe. It adds a little dash of sweetness and burst of chocolatey goodness. You will be impressed!

You can whip these babies up in under 10 minutes, and it only takes 3 ingredients. That’s it!

(HOT out of the oven!)

Hot Chocolate Dusted Almonds

These addictive sweet and chocolate roasted almonds will be your new favorite snack.

1 cup raw almonds
1/4 cup agave
1 package hot chocolate mix (or cocoa power)
1 tablespoon cocoa powder (optional- to make them extra chocolatey)

Preheat oven to 350 degree F.
Toss the almonds into a bowl and mix in the agave. Stop to coat all the almonds evenly.
Transfer the coated almonds to a parchment-lined cookie sheet and spread them out.
Last them in the oven at 350 degrees F for about 8 minutes. Check them every few minutes to make sure they do not burn.
Remove the almonds, and transfer them back to the bowl. While they are hot mix in the hot chocolate powder and cocoa (or just cocoa). Stir to ensure they are all coated evenly.
You can leave them in the bowl to cool (some may stick together), or spread them back out on the parchment to cool.
Wait a few minutes, them snack away!

Snack

American

Asparagus & Hashbrown Egg Casserole

on February 19, 2017April 28, 2021 By Kelley

Start your weekend off right with this flavor-packed, delicious, and gorgeous Asparagus and Hashbrown Egg Casserole! It’s super easy and quick to make, yet fancy enough to serve for Sunday brunch. Grain free, gluten free, and has a paleo recipe option.

I am big on breakfast. For some reason when I wake up in the morning I am starving and feel as if I could eat an elephant. Really.

I know that some people have no appetite in the morning and are satisfied with a coffee or tea. I just don’t get how that is possible.

Didn’t we just fast for, like, 10 hours? How on Earth can you not be hungry? Heck I’m h-angry!

Well, does this picture make your mouth water? I bet you’re getting your appetite back, yeah?

Well, that is good, because this casserole is so worth it….

This egg casserole happens to be on top of an ultra crisp potato hashbrown crust, topped with fresh asparagus, a bit of parmesan cheese (if you eat dairy), and a sprinkle of chives. The eggs are cooked to perfection, with the yolks, just a tad still runny, so you can use the hashbrown to sop it all up. Yum!

The first step is just to cook the hashbrowns/tater tots until the are golden and crispy, just like this picture. If you are feeling adventurous you can even make them yourself from scratch!

Next, you crack a few eggs, lay down some lovely asparagus, a little bit of cheese, and pop it in the oven. After it’s done baking sprinkle chives, and viola, it’s finished!

And, as many of my followers know I am a huge proponent of pasture-raised eggs for their superior nutritional value and their exceptional taste.

This is my go-to breakfast on holidays when you are going to slaving all day long cooking and baking (and not to mention ALL those dishes!). You do not need an super involved and time consuming breakfast recipe to add to your cooking duties, am I right!? …making this recipe the best option. You can even make it the day before and reheat.

Slice it up and serve…..

It can even be made to suit a paleo diet- sub sweet potato tater tots for the crust, see recipe here: Paleo Grub’s Sweet Potato Tater Tots, and omit the cheese.

Enjoy 😉

Asparagus & Hashbrown Egg Casserole

12 pasture raised eggs
1.5-2 cups tater tots (or as many hash browns needed to cover the bottom of your casserole dish)
1 bunch asparagus (preferably the thin/skinny kind)
1/4 cup parmesan cheese
2 tablespoons fresh chives, chopped
salt and pepper (to taste)

Preheat oven to 425 degrees F. (or whatever temperature the directions on the hashbrowns say.)
Grease the bottom of your casserole dish with ghee or oil of choice.
Cook the hashbrowns until they are golden and slightly crispy. Just slightly underdone. Then turn down the oven temperature to 375 degrees F.
Place the hashbrowns or tater tots into the dish, using a spatula to smoosh them to cover the bottom of the dish.
Crack your eggs on top of the hashbrown crust. Lay asparagus on top and sprinkle the entire dish with the cheese, then sprinkle with salt and pepper. (If you are using thick asparagus, blanch them first.)
Place the casserole into the oven at 375 degrees F for about 20 minutes, or until the eggs whites are fully cooked, but the yolks are still soft. You will need to cook longer if you want the yolks firmly set.
Remove from the oven, sprinkle with chopped chives, slice and serve.

Carrot Cake Cupcakes

on February 11, 2017June 29, 2021 By Kelley

These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

When I was younger I always steered clear of carrot cake. It just didn’t sound good to me. I mean you’re forcing a veggie into a cake, where it really isn’t suppose to be, right?

And why would you opt for carrot cake when you can have chocolate cake?

Or vanilla cake? Or red velvet? Or ice cream cake even!? Why!?

Well, one day I decided to try it, and it was delicious, despite my years of carrot cake avoidance! It was a homemade carrot cake, made by scratch with love, for a birthday party. Everyone was making such a big deal about how good it was, so I went for it. ….And as I took my first bite I understood the joy they were experiencing. The cake was super moist, had just the perfect amount of sweetness, and oooohhh that frosting! (SWOON!)

I don’t know what it is about carrot cake and cream cheese frosting, but it is surely a match made in culinary heaven. They pair perfectly together and I really can’t have one with out the other. Ok, ok, I have been known to eat frosting, especially cream cheese frosting, by the spoonful on occasion, but it’s true home is on top of one of these Carrot Cake Cupcakes!

Cricket isn’t much of a veggie eater AT ALL, but even she likes these cupcakes! Give her a raw or cooked carrot (even drenched with butter), and she will give you the death stare as to say “Excuse me, I’m not eating THAT!”

But give her one of these and it’s gone in a few seconds flat. Leave them on the counter top unattended and you may not see them ever again! Although Cricket has never been officially caught in the act.

So these aren’t just any old carrot cake cupcakes, they are are EXTRA SPECIAL! They have a few awesome ingredient that make them so divine, extra moist and delicious, including crushed pineapple! Yes, trust me, just try it. You must!

You can even eat them for breakfast because they are very healthy, and if it makes you feel better to call it a muffin, go ahead, I won’t judge!

Carrot Cake Cupcakes with Cream Cheese Whipped Frosting

1 3/4 cup almond flour
2 tablespoons coconut sugar
2 tablespoons cane sugar ((or sub additional coconut sugar))
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 cup carrots (finely grated)
1/4 cup golden raisins
1/4 cup unsweetened coconut (shredded)
1/4 cup pineapple (shredded)
1/4 cup walnuts (chopped)
2 eggs ((preferably pasture-raised))
1/4 cup maple syrup
2 teaspoons vanilla
2 tablespoons almond milk
1 can coconut cream (chilled (frosting))
2 tablespoons powdered cane sugar ((place granted sugar in a high speed blender to make powdered sugar))
1 teaspoon cream cheese extract

Preheat oven to 350 degrees F.
Combine the almond flour, coconut sugar, cane sugar, cinnamon, nutmeg, ginger, salt and baking soda in a large bowl and mix well.
In a smaller bowl mix the 2 eggs, almond milk, vanilla, maple syrup, shredded carrot, shredded pineapple, shredded coconut, chopped walnuts, and raisins; mix well.
Add the wet ingredient into the dry, and mix thoroughly. Batter will be thick.
Line a cupcake tin with liners. Fill each one about 3/4 the way with the batter.
Bake at 350 degrees F for about 22-24 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Let them cool, and make the frosting.
Combine the chilled coconut cream, powdered cane sugar, and cream cheese extract in a bowl and beat with a hand mixer until light and fluffy. Top the cooled cupcakes with the frosting.

Dessert

American

Veggie Christmas Tree (How To VIDEO)

on December 11, 2016March 11, 2021 By Kelley 1 Comment

This adorable Veggie Christmas Tree makes the perfect centerpiece, and doubles as a healthy appetizer for your holiday meal! It’s super easy to make, and the kids will love to help create this festive veggie-art. It will surely impress your guests!

Can you believe Christmas is almost here!? It’s just a few short weeks away and there is always so much to be done. Have you gotten your Christmas shopping done this year? I haven’t even begun. Ugh, it makes me anxious just thinking about it.

I recently moved, and the first thing I did when I unpacked was get out my Christmas decorations. There is something about dressing up the house for Christmas that makes me so joyful. Do you guys feel the same way? Today while I was making this Veggie Christmas Tree I put a pot of potpourri on the stove top and had the Holiday Log Music Special playing nonstop to get that Christmas Spirit up and running.

If you want a few easy peasy Holiday Decor Hacks (with stuff you already have around the house) check out this post I did last year: EASY HOLIDAY DIY DECOR!

My love for all things Christmas goes way back to when I was a little girl. My mom was the ultimate Christmas elf. She decorated Every. Square. Inch. of our home. It was pure awesomeness!

We had multiple Christmas trees, the banisters where dripping with garland and lights, the chandeliers held beautiful springs of spruce and holly, and even the toilet was adorned with Christmas decor! It was a Christmas wonderland, second only to the North Pole.

By the time Christmas arrives and you’ve (hopefully) finished your decorating, and shopping, and wrapping, and shipping, AND cookie making (and eating ;)), and so on, you’re exhausted, right? But if your hosting the holiday festivities this year you’re going to have to rally after pulling that all night gift wrapping extravaganza, and cook an elaborate holiday fest, right?

Well, don’t worry, I have got you covered! The super cute Veggie Christmas Tree only takes a few minutes to make (the kids can have fun putting it together), and it looks amazing. Added bonus, it’s a tasty and healthy alternative to other popular holiday appetizers.

Enjoy! Happy Holidays!

Veggie Christmas Tree

1 styrofoam cone ((I got mine from Michaels))
2 packages toothpicks
2 green peppers
1 bag snap peas
1 head broccoli
1 yellow pepper ((star))
1 red pepper ((garland))
1 package cherry tomatoes ((ornaments))

Cut your green pepper in long triangles to form the lower branches of the tree.
Cut the broccoli into individual pieces.
Use a cookie cutter to make a star from the yellow pepper.
Carefully use a pairing knife to make garland from the red pepper, cutting a spiral.
Next, use the toothpicks to make your tree. Place the green pepper branches on the bottom, then the snap peas, and then the broccoli.
Insert the cherry tomatoes, top with the yellow pepper star and wrap with red pepper garland.
Serve with your favorite dip! Enjoy!