pegan Archives - Page 3 of 3 -

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!

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

on December 7, 2015January 28, 2021 By Kelley 14 Comments

This Hearty Beef Stew is the perfect set it and forget it meal. It’s healthy, packed full of flavor, and takes less than 10 minutes to throw it all together in the crockpot.

My crockpot has been working overtime lately. Truthfully, up until my son Hunter was born, it was just a large bulky annoyance that seemed to take up an entire cabinet all on it own. Then, my life was flipped upside down, when I realized that making dinner became an insurmountable task with a colicky infant. I had these idealistic thoughts of cooking in the kitchen with Hunter, while he slept peacefully in the k’tan carrier, with a smile on his angelic face. Well, that’s not quite how it went down 😉 Even when I do get him into the carrier, while bouncing up and down and shhh-ing to keep him content, and trying to measure ingredients and they spill onto the floor- it’s truly a laughable sight!

Enter- crockpot. I opened the cabinet and dusted it off, and set it to work! I’ve made soups, chilis, stews, and even a turkey breast! I throw in the ingredients in the morning and dinner’s ready at 5. It makes my life SO MUCH EASIER!

So here is my first crockpot recipe- a delicious beef and sweet potato stew! It’s simple, easy, and the entire family will love it. This recipe makes a good amount, and I freeze half of it so I have something on hand when supplies are low and I just can’t make it to the store, or don’t have time.

I made my own beef bone broth (recipe HERE), but if you don’t want to take the time to do that I recommend you purchase a beef bone broth that is made with grass fed cattle, such as this one by Bone Broths Co. You can read more about the benefits of pasture-raised beef HERE.

So break out your slow cooker and get your stew on!

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

This Hearty Beef Stew is the perfect set it and forget it meal. It’s healthy, packed full of flavor, and takes less than 10 minutes to throw it all together in the crockpot.

2 lbs beef stew meat (preferably grass fed, cubed)
2 cups beef stock
2 tablespoons olive oil
1 large sweet potato (sliced into cubes)
1 medium white onion (diced)
3 garlic cloves (minced)
1 can of whole tomatoes (large)
3 carrots (sliced)
4 celery ribs (sliced)
2 bay leaves
5 sprigs thyme
salt and pepper to taste

For additional flavor you can saute the onion and garlic in 2 tablespoons olive oil first, then add the the crock pot.
Add all the ingredients to the crock pot and set on high for 1 hours, then turn it down to low for an additional 4 hours.

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.

Pumpkin Pancakes with Maple Coconut Butter Drizzle {Pegan-Paleo-Grain Free}

on November 23, 2015April 28, 2021 By Kelley 2 Comments

These fluffy and flavorful pumpkin pancakes are made even more delicious topped with a maple coconut butter drizzle. They are grain-free, pegan and paleo friendly, and of course healthy!

What is your go-to breakfast? My weekdays usually begin with an fried egg or two and sliced avocado, but by the time Saturday rolls around I am ready for somethin’ a little different… Something a little indulgent, sweet and celebratory. Enter- Pumpkin Pancakes (which happen to be delicious and grain free). Yes please!!

I have began a journey into a grain free diet, not due to any specific food allergies, but to improve my overall health. I have always loved all things gluten- fresh bread, pasta, fluffy cupcakes, cookies (…I can go on and on..)but when I eat them I can easily over indulge and I find myself feeling hungry not too long after my last bite. I want to enjoy my food but also have it nourish my body, be balanced with protein, healthy fats, and be nutrient dense.

These fluffy babies are made with coconut flour, which is tricky to cook and bake with, but I am slowly figuring it out and have had some recent success. I am so happy to share them with you today! I hope they make your weekend as special as they do mine!

Pumpkin Pancakes with Maple Coconut Butter Drizzle {Pegan-Paleo-Grain Free}

2 eggs
1/4 cup cashew milk
1/4 cup canned pumpkin
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/4 cup coconut flour
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
dash of Himalayan salt (or celtic sea salt)
butter or coconut oil to grease the pan

Drizzle:

3 tablespoons coconut butter
1 tablespoon maple syrup

Combine the dry ingredients in a bowl- coconut flour, salt, baking soda, spice, and mix.
Add the wet ingredients- eggs, pumpkin, maple syrup, vanilla, and mix into the dry ingredients until smooth.
Let the batter sit 5 minutes to thicken up (should be slightly thicker than regular pancake batter).
Heat a skillet over medium heat and add butter or coconut oil.
Pour about 1/4 cup of batter onto the skillet and cook until bubbles form throughout the pancake, then carefully flip an cook for an additional minute, or until golden brown.
Repeat with remaining batter.
Note- You may need to lower the temperature to medium low (and cook a bit longer) if the first side is getting to dark before the pancake is flippable.
To make the drizzle melt the coconut butter and mix in the maple syrup, pour over pancakes.

Sticky Garlic Noodles {An’s Famous Garlic Noodles Copycat, 15 minutes, Gluten-free}

on August 10, 2015December 22, 2020 By Kelley 82 Comments

These sticky garlic noodles taste just like the An’s Famous Garlic Noodles and can be made in under 15 minutes! And my version is gluten free! One word of caution- they are so very addictive! I strongly advise you use chopsticks to eat these tasty noodles so you don’t inhale them too quickly (as I did ;))! I just couldn’t get enough!

On a recent date night my hubby took me to a swanky Japanese joint that had an amazing menu! Some of the mouth watering options included crispy lobster dumplings and kimchi fried rice- but one menu option stood out from the rest- AN’s Famous Garlic Noodles. It was in BOLD and set aside from the other options. This really got my mind moving- just garlic noodles? Sounds soooo simple, too simple! How good could it actually be???? My curiosity got the better of me and I went ahead and ordered it!

The minimalistic white bowl arrived at the table with a fancy pair of black chopsticks. I peered into the depths of the deep white bowl and sized up the golden colored noodles. They were arranged in a perfect swirled pattern. Rising steam brought the scent of soy and garlic. I started salivating and jumped right it! They were heavenly. Divine. Perfect. And in 5 minutes they were gone!

So ever since then I’ve been dreaming of making my very own.

So back to the sticky garlicky noodles! The simple sauce is what makes this dish.

The flavors come together beautifully and have the perfect balance of

Garlicky-Salty-Buttery-Subtle Sweetness! YUM!!

This recipe can be adapted to pretty much any diet restriction as well!

For instance:

Gluten-Free: Quinoa Noodles or Brown Rice Noodles

Vegan– use a vegan butter substitute

Paleo– Sub noodles for Zoodles (zucchini noodles) and replace butter with ghee. You can order the Spiralizer (to make Zoodles) HERE.

Meat Eaters– Add chicken, pork or beef 😉

I’ve got EVERYONE covered, right!?

Now for what you have been waiting for……Here is my secret recipe:

Looking for ANOTHER AMAZING NOODLE RECIPE??? Try my RIDICULOUSLY ADDICTIVE Peanut Noodles too:

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

Sticky Garlic Quinoa Noodles {An’s Famous Garlic Noodles Copycat, 15 minutes, Gluten-free}

Crazy Good Sticky Garlic Noodles, An’s Famous Garlic Noodles Copycat. Gluten Free, Paleo and Vegan recipe options too!

8 oz of gluten-free noodles (brown rice, quinoa noodles, zucchini noodles, etc)
3 tablespoons butter (or ghee, or vegan butter spread)
1/2 cup green onions (plus a few extra tablespoons for garnish, chopped)
3 garlic cloves (diced)
2 tablespoons of coconut sugar (or brown sugar)
2 tablespoons of tamari (or soy sauce)
Optional: 1/2 tablespoon oyster sauce

Boil the noodles according to directions until al dente, drain, and set aside (add some butter so they don’t stick together after draining).
Meanwhile in a saucepan over medium-high heat melt the butter.
Add the green onions and garlic and stir for about 1 minute until fragrant.
Add the sugar and stir vigorously until it is completely dissolved.
Add tamari (or soy sauce), and mix in thoroughly.
Toss the noodles with the sauce, plate and garnish with fresh green onions.

Cheddar & Bacon Stuffed Sliders {Gluten-Free, Grain-Free Option}

on July 12, 2015March 11, 2021 By Kelley 5 Comments

I’m not a big meat eater usually. Throughout my life I’ve been some form of a vegetarian, or “cute-itarian” (more on that later), for periods of time starting when I was 14. This is because I adore animals! I’ve had many animals in my life including, but not limited to, hermit crabs, gerbils, hamsters, cats, dogs (including my love Cricket, of course!), and horses. There may even have been a fish or two in there as well! I even rescue the occasional injured bird or abandoned baby mouse in hopes of nursing them back to health and releasing back into the wild! When I was little I would make my mom pull off the side of the road to feed any grazing horses that I had spotted, and I was always on the lookout! So when I got old enough to understand more about meat and where it comes from I decided not to eat it.

Eating no meat at all was difficult and since my family ate meat I often was left with some bleak choices for dinner, so I decided to become a self-proclaimed “cute-itarian.” I defined that as: only avoid eating animals that are cute (according to me)- such as cows and pigs, but since fish, chicken, and turkeys didn’t really do it for me in the cuteness department they were good-to-go to be placed on the menu.

I stuck to my “cute-itarian” theory for a while, and somewhere along the way, I don’t quite remember when, I gave up on that too and went back to being unrestricted. I learned more about how animals are raised for production in college and then decided to at least try to eat meat and eggs from animals that are raised humanely and as naturally as possible- ie grass fed, no growth hormones, grain-free, etc. This was both for the betterment of the animal’s well being and for mine as well. I am now a strong advocate for buying local, natural, organic, pastured meats and eggs. And did I mention that they taste amazing as well- so much better than their conventional counterparts at the grocery. (For more information on the benefits of pasture raised beef click HERE.)

So in celebration of local pastured BEEF, I made some delicious Cheesy Bacon Stuffed Sliders that are so delightful! They are easy to make, and I love stuffing the cheese inside, as opposed to on top! Dress them up with some dark green lettuce, fresh tomatoes, red onion, and avocado and you’ve got the burger of champions!

Cheddar & Bacon Stuffed Sliders

Cheddar Bacon stuffed hamburger sliders made with local pastured ground beef on top of a whole wheat bun

1.5 lbs local pastured ground beef
2-3 strips of pastured bacon (chopped into small pieces)
½ cup shredded pasture-raised cheddar
1 teaspoon worcestershire sauce (or coconut aminos)
1 teaspoon mustard
salt and pepper to taste
lettuce (tomato, red onion, avocado for toppings)
8 gluten-free or grain-free slider buns (Recipe at Lexi’s Clean Kitchen: http://lexiscleankitchen.com/2014/08/24/the-ultimate-paleo-sandwich-rolls/ or you can use iceberg lettuce or as a “bun”)

Place the ground beef in a bowl, and add the worcestershire sauce, mustard, and a few dashes of salt and pepper, mix thoroughly
Place the chopped bacon in a pan and saute over medium-high until crispy.
Remove the bacon once it is done and let it cool on a paper towel to absorb the excess fat
Place the shredded cheese and bacon pieces in a bowl and mix so they are distributed evenly.
Next, with your hands, make bacon cheese balls about ½” to ¾” large by smooshing the mixture with a decent amount of pressure, this will make them easier to stuff.
Form 2” ground beef patties and use your finger to poke a hole in the middle of one side, but not all the way through.
Insert a cheese and bacon ball and cover the hole up completely.
Grill the stuffed patties on medium-high until they are cooked according to your preference.
I also like to brush the buns with a little olive oil or butter and grill them as well, and press down with the spatula to flatten them.
Top your sliders with condiments and toppings and enjoy!