gluten free Archives - Page 2 of 9 -

Chipotle Chicken Burrito Bowl Salad

on October 15, 2016January 27, 2021 By Kelley

This Chipotle Chicken Burrito Bowl Salad is so full of fresh flavor it will be your new go-to healthy and hearty meal! Use left over chicken breast, or rotisserie chicken, and this healthy and hearty meal can be made in under 10 minutes flat!

So over the last few weeks something miraculous has happened….. Cricket decided she is no longer a picky eater and now she eats everything and anything… Really! It’s so strange and I can’t figure out what happened. She just decided she likes food after 11 years. Go figure?!

Now this was the dog that only ate fresh grilled chicken and steak, and would turn her nose up to pretty much anything else. Every time we went through a drive through and Cricket would get a Milkbone from an eager drive-through window worker, she would turn up her nose is disdain, and I would have try to make up some excuse of why my dog is acting like such a snob.

But then, she woke up one day (not so long ago) and everything seemed to change. Maybe it’s all the cooking I do? Maybe she is just getting senile in her old age? But whatever had happened she is now a food hound for sure. In fact, I just fed her a RAW CARROT the other day and she scarfed it down like it was a tender piece of filet mignon. Yes way!

You know, I can relate to her insatiable hunger. You know, I feel that way a lot of the time too! I try to eat healthy, but sometimes I’m left feeling hungry, actually hangry, which is far worse for whoever is around. haha.

That is where this lovely Chipotle Chicken Burrito Salad Bowl comes in! This super tasty and nutritious salad is packed with flavor and fresh zesty ingredients, and the best part of all is it really fills you up! It has chicken and beans (omit if paleo) for protein, and lots and lots of veggies that provide fiber and nutrients. It makes a great lunch and its easy to whip up especially if you have left over chicken in the fridge!

Cricket loves this salad too. I gave her her own, and she scarfed the whole thing down including the lettuce! I guess she isn’t the best food critic anymore since she has become such an indiscrimitory eater, but I promise this Chipotle Chicken Burrito Salad Bowl is awesome!

Chipotle Chicken Burrito Bowl Salad

1 cup mixed mesclun lettuce (or lettuce of choice)
1/4 cup cauliflower rice (comes already riced in a bag at Trader Joes! or sub regular rice if you eat it)
1/4 cherry tomatoes (quartered)
2 tablespoons red onion (chopped)
1/4 cup shredded cheese (pasture-raised preferably, or omit for paleo)
1/4 cup black beans (omit for paleo, drained and rinsed)
1/2 cup rotisserie or grilled chicken (chopped or shredded)
1/2 teaspoon chipotle chili powder
3 tablespoons of sour cream (paleo use cashew cream, see below)

Avocado Crema:

1/2 avocado
3 tablespoons sour cream (or cashew cream)
2 tablespoons lime juice
optional: 1 tablespoons cilantro (chopped for ganish)

In a bowl combine the chopped/shredded chicken, chipotle powder, and 3 tablespoons of sour cream (or cashew cream), mix well.
In another bowl combine the avocado, sour cream (or cashew cream), and lime juice, and blend vigorously by hand with a fork or use a hand blender. (add a pinch of salt)
Layer the salad by placing the lettuce in a salad bowl and top with the other ingredients (rice, tomatoes, red onion, cheese, beans).
Next top with the chipotle chicken mixture.
Next add a bit of extra sour cream (or cashew cream) and avocado crema to top it all off, You can also drizzle a bit of olive oil on top to and sprinkle with cilantro. Enjoy!

Apple Crisp

on September 24, 2016June 29, 2021 By Kelley

This apple crisp is light and healthy, but packs a flavor punch and looks great too. The fresh apples are topped with a sweet and buttery crisp topping that makes your mouth smile! Gluten-free, paleo and vegan recipe options.

It’s officially the first day of fall! Although summer is my favorite season, autumn follows in a close second. Beautiful fall foliage in bright crimson, gold and burnt orange, crisp morning air, and dusting off your favorite boots are all great reasons to love fall. What are some of the reason you all love fall?

One fall activity that adore is apple picking! I love going to the orchard and roaming down the perfectly straight rows of trees, with the sun shining down, scattering light as it breaks through the leaves. I try as many apples as I put into my basket, and I always fill up on fresh apple cider donuts for dessert.

When I get my apple bounty home, I make my favorite fall dessert- apple crisp! I’m not a huge pie person because I’m just not in love with pie crust. I know, I know, some of you out there are probably pie crust fans, but it’s just not for me. That is why I make apple crisp- an apple pie without the crust!

Of course Cricket is a part of all the fall baking action. She doesn’t miss out on anything! As I was preparing the crisp she was under my feet drooling on the floor waiting for something tasty to come her way. When I tossed her an apple peel she turned up her nose and walked away sulkily. haha.

Apple Crisp

6 apples
1 tablespoon lemon juice
2 tablespoons coconut sugar
2 tablespoons maple syrup
1/2 teaspoon cinnamon
dash Himalayan or sea salt

Topping:

1 cup almond flour (I use Wellbee’s)
2 tablespoons coconut sugar
dash salt
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
1/4 cup coconut oil (melted)

Preheat oven to 350 degrees F.
If you are making apple crisp in the apples (like the pictures show) then peel and cut 2 of the 6 apples into 1″ cubes. Then use a pairing knife to cut the tops off and then carefully remove the inside of the 4 remaining apples, while leaving the exterior skin (and about 1/2 flesh) in tact. Cut the removed center of the apple into 1″ cubes. Toss all the apple cubes into a bowl.
If you are making your apple crisp in a pan, then peel and cube all 6 apples.
Add the lemon juice, coconut sugar, maple syrup, cinnamon, and sea salt to the apple pieces and mix.
Toss the apple mixture into a large pot and cook on the stovetop on medium-low heat for about 10 minutes and apples are fork tender.
Spoon the apple mixture into the apple cups or place the apple mixture in a 8’x8″ pan.
In a small bowl combine the almond flour, dash salt, coconut sugar and mix.
Next add the coconut oil, vanilla and maple sugar and mix until you reach the consistency of wet sand.
Using your hand press the topping mixture onto the top of each apple-mixture-filled apple cup or sprinkle it on top of your apple mixture in the pan. (if you have left overs of apples and topping use individual ramekins to make individual-sized apple crisps with the extras)
Place the apple cups into a cookie sheet and place the cookie sheet (or the 8×8″ pan) into the oven at 350 degrees F for 15-18 minutes.
Serve warm with dairy-free ice cream and caramel sauce (recipe HERE)

Candied Bacon Cheeseburger Bites

on September 6, 2016March 11, 2021 By Kelley 1 Comment

These cute and super tasty Candied Bacon Cheeseburger Bites are the ultimate appetizer for your next party! The amazing flavor combination of sweet, salty, and savory will tantalize your tastebuds and leave you wanting more! They will surely be the hit of the party and don’t plan on any leftovers. 🙂

I love things in small packages. I love tiny homes. I love tiny terrariums. I love tiny animals. And I love tiny, bite-sized foods!

If you have frequented my blog you may have noticed I have an obsession with my mini cupcake pan. I use it for EVERYTHING, well almost everything. Mini bite-sized brownies, mini Chocolate Chip Cookie Energy Bites, mini cupcakes, mini muffins, mini popovers, mini egg breakfast bites, and mini meatballs! You can make almost anything mini.

And when I say I like my food mini, that just means I can eat more, right!? You just feel better eating something mini-fied! haha.

So these succulent and savory cheeseburger bites are the new favorite around my home. Cricket adores these little meatballs, and my hubby is always asking for more. Between him and Cricket, there often aren’t any left over for me!

In true Kelley and Cricket fashion, I make sure these indulgent bites are heathly! I use grass-fed beef from Trader Joes, grass-fed cheddar (which you can omit if your dairy-free/paleo), and grass-fed bacon. For more information on WHY I am so obsessed with grass-fed produce click HERE.

The candied bacon is literally the bomb. Be sure to make extra to snack on otherwise you may not end up with enough to top you Cheeseburger Bites! It truly is that addictive.

I like to stuff my meatballs with a cube of cheddar. This takes a bit of extra time, and often time some of the cheese oozes out while these babies are in the oven, but that actually is a good thing! You get a lovely crispy cheese crust on the outside, and melty cheese on the inside for the ultimate texture experience!

If you prefer you can just top the meatballs with grated cheese once they come out of the oven, and the heat from the recently baked balls with melt it just right! Are your mouths watering yet!?

Finally top each cutie with a generously-sized slab of candied bacon, stick a tooth pick in it and you are good to go! Enjoy 🙂

Candied Bacon Cheeseburger Bites

1 lb grass-fed ground beef
1 pasture-raised egg
2 teaspoon mustard
2 teaspoons ketchup (or tomato paste)
1 teaspoon worcestershire sauce (or coconut aminos)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 block of grass-fed cheddar cut into 1/2″ cubes (omit if dairy-free/paleo)
5 strip of grass-fed bacon (or more if you want extra for snacking!)

Preheat the oven to 350 degrees F.
Prepare the candied bacon following this recipe: Crackling’ Bacon and make extra for snacking if you want!
Mix the ground beef, egg, mustard, ketchup, worcestershire sauce, garlic powder, salt and pepper in a bowl.
Form a 1-1.5″meatball and make an impression with your finger and insert a cheese cube, then roll the ball in your hand to over the cheese, forming a nice round ball. Repeat with remaining meat mixture.
Place each meatball into a mini cupcake tin compartment. You should make about 18 meatballs.
Bake at 350 degrees for 25 minutes.
Remove and let cool.
Meanwhile, after your bacon has cooled cut each strip into 1″ pieces.
Place your meatballs on a serving platter, top each one with a piece of bacon and secure with toothpicks.

Rainbow Frozen Fruit Cake

on August 29, 2016June 29, 2021 By Kelley 1 Comment

These mini Rainbow Frozen Fruit Cakes are simply stunning! In addition to being beautiful, they are made with 100% fruit and nothing else, making them a healthy and nutritious dessert.

Summer is winding down, but here in California, it is still hot, hot, hot!

Summer is my favorite season, and always has been. Maybe it’s because I associate summer with vacations at the beach, summer camp, and no school. I still get the end-of-summer blues even though I haven’t been back to school in quite a few years (ok, it has been WELL over a decade). haha.

When I think of summers past there are so many memories that come to mind, and being a food fanatic, many of them do involve something you can eat! Ice cream, Carvel ice cream cake, push pops and fruit popsicles are my favorite sweet and cool treats. What are yours?

The ice cream truck was another marvelous highlight of summer. The small white truck would rumble down our street playing the “ice cream jingle” and all the kids would come running, smiling from ear to ear. I remember standing in line and contemplating which frozen novelty I should get- perhaps a Drumstick? or the Strawberry Shortcake Ice Cream Bar? Froz Fruit Bar with the whole strawberry chunks hidden inside? There were just too many to choose from, but you could never go wrong!

Froz Fruit bars were definitely one of my all time favorites! Does anyone remember those delicious pops? Strawberry, pineapple, and watermelon were some of my top choices in Froz Fruit flavors. Yum!

In honor of my undying love for Froz Fuit bars I have created these sweet and super cute 100% fruit mini cakes. If you have problems deciding on a flavor, no worries, because now you can have them all at once! Pick your favorite fruits and layer them to your liking.

They are made with 100% pure fruit, with no added sugar, so they are super healthy. I prefer to use frozen fruit, as opposed to fresh, as it tends to be sweeter and creates a more concentrated, less watery, frozen fruit cake.

I made these mini Frozen Fruit Cakes in ramekins for the perfect personal-sized cake, but you are welcome to make a large cake in a spring form pan if you wish!

And if you have leftover fruit, be sure to make some Frozen FRUIT ICE with the extras! Pour seltzer over this colorful and flavorful ice to make a healthy and fruity soda.

Happy Summer 🙂

Rainbow Frozen Fruit Cake

These mini Rainbow Frozen Fruit Cakes are simply stunning! In addition to being beautiful, they are made with 100% fruit and nothing else, making them a healthy and nutritious dessert.

1 bag of frozen strawberries
1 bag of frozen mango
1 bag of frozen pineapple
4-5 kiwis (couldn’t find them frozen)
1 bag of frozen blueberries

Allow your frozen fruit to thaw fully (or microwave it for a few seconds until thawed).
Grease 4 ramekins with a bit of coconut oil (or something similar) to make the cakes easier to remove.
Peel the kiwis and cut them into chunks.
Next blend each fruit separately in the blender, and place into separate bowls. Add a bit of coconut water if needed to blend,(but I did not need any) to get a smooth fruit puree.
If you want fruit chunks, set aside a few whole pieces of each fruit, and cut up into small chunks.
Layer each fruit puree in the ramekin to create a rainbow.
Freeze for 2+ hours or until fully set.
When you want to serve them dip the glass ramekin into a bowl of hot water for a few seconds to loosen the frozen fruit cake, and use a butter knife to gentle dislodge the cake.
Serve and enjoy!

Zucchini & Kale Fritters

on August 11, 2016December 22, 2020 By Kelley 2 Comments

These tasty little fritters are packed full of nutrients and make the perfect healthy snack or meal! They are easy-peasy to make and only require a few simple ingredients. They also happen to be grain-free, gluten-free, and paleo!

So I have been trying to figure out ways to get more veggies into my family’s diet. We usually chomp on broccoli and salad, but after a while the same-old-stuff gets, well, boring. My husband is a picky eater and my 1 year old takes after my husband. Which means I have my work cut out for me! lol. They both will like something one day, and then I’ll make it again, and suddenly it’s rejected. And I thought I was a good cook?!

I don’t actually think it has much to do with my cooking, but just the fact that they get sick of the same old stuff. They say a toddler’s taste buds are always changing, so its pretty much like trying to hit a whac-a-mole. lol.

In addition to trying new veggie-ful recipes I always am looking for new and exciting ways to eat zucchini. It seems I am always left with too much zucchini at some point in the summer. Has this ever happened to you? Last year my CSA gave me so much zucchini I thought they should be paying ME to take it off their hands. I mean, geez, how much zucchini can one gal eat!?

I even have tried to sneak zucchini into Cricket’s homemade dog chow. I really have to chop it up small and sneak it in there. If my game face is good, she’ll eat some, but once she senses I’m up to something she steps away from her bowl and pouts! Then I have to manually pick it out (every single little piece!) for her to even CONSIDER eating her meal. Oh, Cricket!

So, if you have left over zucchini, you should make these fritters instead of trying to feed it to your pup! These fritters are super simple to make and are very very tasty. I make mine HEAVY on the veggies, so you need to make sure you ring out your shredded zucchini to remove the excess moisture.

My lo has been eating these fritters for 2 weeks straight, making it a world record in our household. In fact, his other favorite, mango, only lasted a few days… Now what to do with all those mango pouches I stocked up on…?

Well, I know what I’ll be cooking up tonight- Zucchini & Kale Fritters! You should do the same 🙂

Zucchini & Kale Fritters

1 1/2 cup zucchini (2-3 medium zucchinis, grated)
1 cup of kale (finely chopped)
2 eggs (pasture-rasied preferably)
1/4 cup + 2 tablespoons almond flour (I suggest Wellbee’s)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons of avocado oil for pan (or oil of choice, ghee, etc)

Sriracha Sour Cream:

1/2 cup raw cashews
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt
1 teaspoon sriracha (or more to taste)
optional: 2-3 tablespoons green onion (chopped)

To make the cashew sour cream soak your cashews in hot water for 15 minutes, then drain.
Add the soaked cashews, along with the apple cider vinegar, salt and sriracha into a high speed blender. Blend on high for 1 minute. If it’s too thick add 1 tablespoon of water at a time, only adding enough to get the mixture to blend until smooth.
Scrape the sour cream out into a bowl and set in the fridge until serving.
Grate your zucchinis and place the shreds in a colander. If you wish you can sprinkle the shreds with a bit of salt to get them to release more water.
Let the zucchini shreds sit more a few minutes, then place them into a clean dish cloth and squeeze out all the excess water.
Place the dry zucchini in a bowl, and add the chopped kale, eggs, almond flour, garlic powder, salt and pepper. Stir to combine.
Heat the oil in a skillet over medium high heat.
Place about 2 tablespoons of batter (it will be thick with all the veggies so you can form the fritters with your hands) into the hot pan.
Cook each side for about 2-3 minutes, or until golden brown. Place the cooked fritters on drying rack or paper towel while you cook the additional fritters.
Serve with sriracha sour cream and chopped green onion, enjoy!

3 Ingredient Chocolate & Banana Cream Ice Cream Cake

on August 2, 2016June 29, 2021 By Kelley

This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it’s healthy! (dairy-free, paleo, vegan, gluten and grain-free)

My little (almost) one year old loves ice cream! He must of inherited my ice cream gene 🙂 haha. Now that he is eating solids it’s fun to see him try new textures and flavors. He is game to try just about anything, but if he decides he doesn’t like it, his mouth opens, and whatever was in there immediately gets projected and lands on either me, or the floor. Well, this never happens with ice cream. He is always eager for the next bite and grabs for the spoon with all his mite.

This summer my family has made a number of ice cream outings to beat the hot summer heat, and because my lo loves ice cream so much. I personally avoid eating a lot of dairy, but ice cream is an occasional treat I often can’t say no to. Plus, living in a new area, means you have an obligation do some exploring and figure out all the best ice cream places in town, right!?

Well, my family has found some pretty great ice cream joint around here!

Carmela’s is simply amazing. Their shop is simple, elegant and delicate. All organic, their ice creams are made in house with special care and attention. They have unique seasonal flavors, two of my fav’s being lavender honey and brown sugar vanilla bean- yum!

Equally as tasty, but at the other end of the ice cream treat spectrum is After Hours. This cool and hip ice cream parlor is located in a historic old-fashioned gas station. You go up to the window to order your “milky buns.” Oh, you don’t know what a milk bun is? That’s ok. I didn’t either. Basically you get to pick your ice cream flavor and topping and it gets sanwhiched beween two hot and sticky soft glazed donuts. It’s ridiculous. Ridiculously, crazy good! Is your mouth watering yet?

With all this ice cream eating going on I was feeling a bit guilty and sluggish thanks to extra sugar load, and I knew I had to clean up my act, so I made this: Banana Chocolate Cream Ice Cream Cake, and it’s delicious and SUPER HEALTHY. I can have a slice or two, and it’s guilt free. Best of all my little one loves it too!

This ice cream cake is super easy to make and contains only 3 simple ingredients: Coconut milk, chocolate chips (dairy free), and bananas- that’s it! Make sure to use a high speed blender (like a Vitamix) to blend the coconut milk and bananas on high. This will aerate the “ice cream” and keep it smooth and creamy as it freezes!

3 Ingredient Banana Chocolate Cream Ice Cream Cake

3 ripe bananas
2 cans coconut cream can of full fat coconut milk. I would recommend using 2 cans of coconut milk to replace 1 can of coconut cream) (you can find this at Trader Joes OR use only the cream from a (chilled)
1 cup chocolate chips (I used dairy-free Enjoy Life brand)

Combine 1 can of coconut cream and 3 bananas in a high speed blender and blend on high for 2-3 minutes until the mixture is frothy and smooth.
On the stovetop heat the contents of the other can of coconut cream in a small saucepan.
Add the chocolate chips into the saucepan, and mix vigorously until you get a smooth chocolate sauce, then remove from heat and let cool.
Meanwhile grease a 6″ round cake pan (a spring-form pan would be best for easiest removal!) with coconut oil.
Pour in 1/2 cup of the banana mixture, then 1/4 cup of the chocolate mixture, then 1/2 cup of the banana mixture, then 1/2 cup of the chocolate mixture, then another 1/2 cup of the banana mixture, followed by 1/4 cup of chocolate mixture, and finally add the reaming banana mixture to top it off. (If you want absolutely perfect layers freeze each layer for 10 minutes before adding the next.)
Set aside the left over chocolate mixture. You can store it in the fridge and reheat later.
Freeze the cake for 2+ hours.
When you are ready to serve the cake fill a large bowl with hot water.
Remove the cake from the freezer and dip the bottom and sides of the pan into the hot water for a few seconds. Then, if the ice cream cake isn’t free, glide a butter knife around the edges to dislodge it, and place it on a serving plate.
If its melting too quickly, place it back into the freezer to set, and heat the left over chocolate sauce over low-medium heat.
Pour the remaining chocolate sauce over top of the ice cream cake.
You can dunk a knife it hot water to aid in cutting the cake, and it may be easier to let it thaw 5-10 minutes if it’s too frozen to cut.
Enjoy!

Dark Chocolate Coconut Cream Cups

on July 19, 2016August 13, 2021 By Kelley

These creamy, rich, and chocolatey Coconut Cream Cups are the ultimate decandent (and secretly healthy!!) treat. Pop one of these into your mouth and the rich chocolate melts away to reveal silky, smooth, snowy, and sweet coconut cream. They are easy-peasy to make, and be sure to make extra, for they won’t last long!

Oh, chocolate. My true love.

Ode to chocolate:

Creamy, smooth and sweet.

Your rich flavor makes my heart skip a beat.

Sends tingles down from my head to my feet.

You make it so hard not to eat!

I mean, what is it about chocolate that makes it SO GOOD, and SO ADDICTIVE!? Really!? It really should come with a warning label that reads something like this: “If you are eating this for the first time, be warned, that you may never be the same again and find yourself craving chocolate for the rest of your life.” lol.

Cricket and I love to make healthy treats, so we can indulge in the good stuff, without all the guilt. Although Cricket can’t eat chocolate, because she is a dog, I always make her some thing special when I’m making a treat for myself. So today I made her some bacon jerky while I made these easy chocolate coconut cups all for myself! Oooh- maybe I should have made chocolate covered bacon cups?? Maybe next time….

So many flavors go great with chocolate. The best ones I can think of are peanut butter, almond butter (see my Chocolate Almond Butter Cups), and coconut! I always loved Mounds candy bars when I was a little girl, and now I can recreate that amazing flavor combination without having to leave my kitchen. Even better, the ingredients used to make THESE Coconut Cream Cups are healthy, all-natural, and good for you! Hip-hip Hoorah!

Chocolate Coconut Cream Cups

1 1/4 cups dark chocolate chips (I used Enjoy Life brand
2 tablespoons coconut oil
1/2 cup shredded coconut
1 tablespoon maple syrup
1/4 cup coconut butter

Melt the chocolate chips plus 1 tablespoon of coconut oil in a saucepan over low heat.
Grease the mini muffin tin with a little bit of coconut oil.
Pour a teaspoon of melted chocolate into each compartment. Chill in the fridge or freezer for 10 minutes.
Melt the coconut butter, maple syrup, and 1 tablespoon coconut oil in a saucepan over low heat.
Once melted mix in the shredded coconut, and remove from heat.
Spoon a heaping teaspoon of coconut cream mixture into each compartment (on top of the chilled chocolate layer).
Spoon the remaining chocolate on top of the coconut cream layer and chill in the fridge until set, about 1/2 hour in the fridge or 10-15 minutes in the freezer.
Carefully pop the cups out of the tray using a fork or butter knife.

Pizza Caprese

on July 12, 2016December 22, 2020 By Kelley

This garlicky Caprese Pizza is loaded with fresh Italian flavors that will keep you coming back for more! This sweet, savory, and salty flavor combo is surely to make your pizza night extra special. In addition, this healthy crispy thin crust is VEGGIE-based (and it’s NOT cauliflower!!!)

My weaknesses are in this order:

Ice Cream
Pizza
French Fries
Chocolate (can vie for the #1 spot at times!)
Cookies (with chocolate of course!)If I could eat a diet entirely consisting of these foods I would and I would love every minute of it! BUT I know I wouldn’t love the aftermath, haha. I’m not one to miss out on life’s pleasures and indulgences which is why I set out to make “secretly” healthy (aka you’l- never-know-it’s-actually-good-for-you) versions of all my favorite junk foods. Heck, it’s why this blog was born!

In fact, Cricket loves her junk food too, just like me. Her list goes a little something like this, and it’s quite different than mine:

In and Out Cheeseburger, no bun
Steak
Chicken

And she would eat burgers for every single meal of her entire life and never get sick of them, really!

She’s not much of a pizza girl, but that’s OK with me because I don’t have to share!

So, back to THIS pizza….. I am in love with my gluten-free NY Style Pizza Crust, which is made from yucca. Have you tried it yet!!??

(FYI: If you can’t find yucca in your produce section, I just discovered my local Aldi carries it already peeled and cut in a bag in the freezer section! That means less work, and yucca at a great low price. Now that’s a win-win! But if you can’t locate yucca you can try this pizza rust recipe as an alternative: Against All Grain Pizza Crust.)

No mushy cauliflower crust here! This crust is thin, crispy, buttery and just so very yummy.

And to make this pizza extra special and amazingly delish, we are topping it off with loads of roasted garlic gloves, sweet cherry tomatoes, fragrant fresh basil, and then giving it a nice drizzle of balsamic glaze and extra virgin olive oil. It’s simply the best. pizza. EVER!

Caprese Pizza

1 large thin pizza crust or see other crust recipes above (recipe HERE)
1/3 cup marinara sauce
1/2 cup Mozzarella cheese (omit if paleo or use goat/sheep’s milk cheese if you can tolerate it)
½ roasted garlic
⅓ cup cherry tomatoes (quartered)
¼ cup basil (chopped)
2 tablespoons balsamic reduction
2 tablespoons extra virgin olive oil

Preheat oven to 400 degrees F.
Wrap a bulb of garlic in aluminum foil and place in the oven at 400 degrees F for 30 minutes, then remove and let cool.
Prepare your pizza crust according to recipe (or use store bought crust).
Place pizza crust on cookie sheet or pizza stone.
Spread marinara sauce evenly on the crust and then sprinkle on the cheese!
Place the pizza in the oven at 400 degrees F for about 8-10 minutes, or until cheese of hot and bubbly.
Once cool enough to handle, peel your roasted garlic cloves from the bulb.
Top the hot pizza with quarter cherry tomatoes, chopped basil, and roasted garlic cloves.
Drizzle with EVOO and balsamic glaze/reduction.
Cut, serve, enjoy!!

Chocolate Peanut Butter Covered Banana Pops

on July 6, 2016August 13, 2021 By Kelley

Looking for a cool and chocolatey treat to cool down your sweet tooth this summer? Well, look no further! These frozen banana pops are smothered in peanut butter and chocolate 'magic' sauce. They are easy and fun to make (get the kids involved!), and best yet they are secretly healthy!

Looking for a cool and chocolatey treat to cool down your sweet tooth this summer? Well, look no further! These frozen banana pops are smothered in peanut butter and chocolate ‘magic’ sauce. They are easy and fun to make (get the kids involved!), and best yet they are secretly healthy!

Cricket and I have been logging a lot of miles lately. She loves to run every morning and by 7 am she is waiting by the door next to her leash. In fact, Cricket knows her daily schedule better than I do, and if I am late she is sure to let me know about it… lol. Breakfast is at 6:30 sharp (even on Sundays) and everyday she not-so-patiently stands by her metal bowl and paws at it to make loud dinging noises so the whole house can hear. After breakfast we get dressed, lace up the sneakers, pop the baby in the stroller and off we go! She usually pulls me most of the way, unless she gets hint of a good smell, and then she’ll stop and use her beagle nose to check it out :). Looking for a cool and chocolatey treat to cool down your sweet tooth this summer? Well, look no further! These frozen banana pops are smothered in peanut butter and chocolate 'magic' sauce. They are easy and fun to make (get the kids involved!), and best yet they are secretly healthy!

Now that Cricket is 11 years young, she still isn’t showing any signs of her age, with the exception of some grey hairs. She still is fast and spry, can out run me on her worst day, and would still have energy at the end of the day to do it all again! I hope I feel and look as good as she does when I am her age! She definitely has good genes, which helps, but I also know that a healthy diet and exercise also help to keep her youthful and in great shape. Often I feed her better than I feed myself. Her only junk food is the occasional In-and-Out burger patty, which she adores! I, on the other hand, have a weakness for treats, especially ice cream and chocolate!

With all the running we have been doing my need for sweets has hit an all time high so I needed to find a healthy, but still really indulgent, alternative.

Enter- Chocolate and PB smothered Banana Pops! They have the perfect combinations of rich dark chocolate and creamy peanut butter (you could also use almond butter), and the frozen banana pop is creamy and sweet, reminiscent of ice cream. They look good, right!?

Enjoy and indulge with no guilt!! 🙂

Chocolate Peanut Butter Covered Banana Pops

3 bananas
1/3 cup chocolcate chips (I used Enjoy Life brand)
1/3 cup peanut butter (or almond butter for paleo)
2-4 tablespoons coconut oil
6 popsicle sticks or straws
optional: 1/4 cup shredded coconut

Cut your bananas in half and insert your popsicle stick into the cut end.
Place the banana pops on a parchment-lines cookie sheet and place them in the freezer for at least 30 minutes.
After the pops are chilled, heat the 1/3 cup of peanut butter and 1 tablespoon of coconut oil over low-medium heat until melted and combined. If the peanut butter dip is too thick add an additional tablespoon of coconut oil.
Take the pops out of the freezer and deep each one into the peanut butter dip.
Place them back onto the parchment-lined cookie sheet and pop them back into the freezer for a few minutes.
Meanwhile, melt the 1/3 cup chocolate chips and 1 tablespoon of coconut oil over low-medium heat until melted and smooth. Add an additional tablespoon of coconut oil if needed to make the chocolate dip thinner.
Remove the peanut butter covered pops from the freezer and dip each one into the chocolate and place back onto the cookie sheet.
Sprinkle with shredded coconut if you’d like.
Freeze for another 10 minutes, or until set, or until you want to eat them!

Easy Deconstructed Chinese Dumplings

on June 27, 2016January 28, 2021 By Kelley

Why order take-out when you can make these Deconstructed Chinese Dumplings? These tasty “deconstructed dumplings” are super easy, very healthy, and will surely satisfy your dumpling cravings, while saving you hundreds of calories! They are bursting with fresh, salty, savory, mouth-watering flavor! Only a few simple ingredients, one pan, and your done! They make a great tasty and healthy meal for the entire family.

I LOVE getting takeout! There is something very gratifying about getting food delivered right to your door, ready to eat, and no dishes to be washed when you’re done, right??

What’s your favorite kind of takeout? I have a number of favorites. I could never pick just one, because it depends upon the mood I’m in 😉 BUT Chinese food take-out is right up there vying for a top spot. There are so many Chinese food dishes that I adore, including General Tso’s Chicken, fried rice, salt and pepper shrimp, but DUMPLINGS are my all time favorite! Sometimes I just get a double order of steamed dumplings and savor each and every one.

There is something magical about those soft succulent little pillows filled with flavorful and juicy filling. I love dipping them into the salty sauce, then double dipping to make sure I can get all the explosive flavors into every single bite. I usually forgo the chopsticks and use my fingers to make sure I don’t fumble one and rupture it’s delicate steamed wonton wrapper (and so I can lick my fingers as I go). 🙂

Ever since I went grain-free I have been missing my dumplings in the worst way. So I decided to create my own healthy, grain-free, gluten-free version, so I can enjoy them as often as I want! These deconstructed dumplings are easy to make because you don’t have to mess around with getting the filling into the wrapper, which can be tedious and messy. All you gotta do is pile high your noodles (or zoodles), top with the pork filling, and then sprinkle with the dipping sauce. Now it’s chow time!!

Easy Deconstructed Chinese Dumplings

1 lb ground natural pork (you could also use ground turkey or vegan alternative ground “crumbles”)
1 tablespoon avocado oil (or ghee, or another oil with high smoke point)
1 tablespoon minced garlic
1 tablespoon minced ginger root
2 tablespoons tamari (or soy sauce or coconut aminos)
1 tablespoon sesame oil (toasted)
1/2 teaspoon sriracha
1-2 tablespoons chives (for garnish, chopped)
3-4 zucchinis (or wide rice noodles, cooked according to directions)

DUMPLING SAUCE:

3 tablespoons of tamari (or soy sauce or coconut aminos)
3 tablespoons rice wine vinegar
1 teaspoon sriracha
1 teaspoon honey

To make the sauce combine the tamari/ soy sauce, rice wine vinegar, sriracha and honey in a bowl.
Whisk briskly to combine and set aside.
Heat the avocado oil in a pan over medium high heat.
Add the garlic and ginger and cook for a few minutes until fragrant and just starting to turn golden brown.
Next add the ground pork and stir until it’s almost all the way cooked, about 5 minutes.
Turn the heat down to medium-low and add the tamari/soy sauce, sriracha, and sesame oil.
Cook for another 1-2 minutes to combine flavors.
Remove from heat and set aside.
Peel and wash the zucchini. (Or cook rice noodles according to directions)
To make wide zucchini “ribbon noodles” use a veggie peeler on one side of the zucchini repeatedly. The noodles will get wider the closer you get to the middle of the zucchini.
If you wish you can quickly sauté the zucchini noodles over medium heat with a little oil to soften them. They are pretty thin and I find using them raw is fine because the heat from the pork softens them perfectly.
Plate your noodles, then add pork on top.
Garnish with chopped chives, drizzle the sauce on top, and possibly an extra dash of sriracha. Enjoy!