Month: June 2016

Chocolate Chip Chocolate Avocado Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ No Ice Cream Machine Necessary)

It is summer!! Woo Hoo! The temperatures are hot! The days are long and filled with summer fun! I love being able to watch the children having fun running all over the place. Let’s face it, when you’re running all over in the summer you get hot. What is better than having some nice chocolate ice cream to cool down?

Chocolate Chip Chocolate Avocado Ice Cream

I’ll tell you what’s better… Having great Chocolate Chip Ice Cream that is good for you!! Yes I said it, ice cream can be good for you! Check out all of the Health Benefits of Avocados here. If you can have a smoothie for breakfast than you can enjoy this delicious treat without the fear of the guilt that normally accompanies the consumption of ice cream!

Chip Chocolate Chocolate Avocado Ice Cream

Yes!! This ice cream is delicious and guilt free! So enjoy this treat and enjoy your summer!!

Chocolate Chip Chocolate Avocado Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ No Ice Cream Machine Necessary)

3 ripe avocados

1/2 c. maple syrup (honey if not vegan)

1/2 c. raw cacao or cocoa

1 c. milk alternative (I use my cashew milk)

1 tsp. vanilla (I use my vanilla)

1/4 tsp. sea salt

1/2 c. chocolate chips (I use Enjoy Life brand)

Put all ingredients into the blender except chocolate chips. Blend until smooth. Put into freezer safe container, add chocolate chips and stir every 30 minutes until desired texture. For the leftovers, let sit out 10-15 minutes before serving so it softens slightly.

Shared On: Allergy Free Thursdays,Healthy Vegan Fridays,

Ginger Sesame Chicken Skewers ( Gluten Free/ Dairy Free/ Paleo)

Today is officially the first day of summer!!! What has also definitely started is BBQ season! I do bbq all year, yes even when I have to shovel off the bbq. It is much easier and more enjoyable when the weather is warmer!

Ginger Sesame Chicken Skewers

 

If there is a great sale on chicken you can slice it up and add your chicken and marinade to the bag and freeze it. Then when your bbq night comes, defrost and you’re ready! Here are some more great tips to make your summer cooking easier!

Ginger Sesame Chicken Skewers

Remember, that if you are using wooden skewers make sure that you have soaked them in water for at least a half hour before threading on meat.

Ginger Sesame Chicken Skewers ( Gluten Free/ Dairy Free/ Paleo)

2 boneless/skinless chicken breasts or thighs

1/2 c. ginger sesame dressing/marinade.

Slice chicken into strips. Put into glass dish. Mix in ginger sesame marinade. Let sit in the fridge for at least 2 hours.

Preheat bbq to medium heat.

When ready to bbq, thread meat onto metal skewers. If using wooden skewers, make sure that you have soaked them in water for at least a half hour before threading on meat.

Put skewers directly onto heated grill. Grill for approximately 6 minutes, then flip skewers. Grill for 6 more minutes or until meat is thoroughly cooked. Be careful, the metal skewers will be very hot. Yes I have burnt myself…

Ginger Chicken

Leftovers, if you have any, can be stored covered in the fridge for up to 3 days.

Shared On: Allergy Free Thursdays,

Spinach and Strawberry Salad with Poppy Seed Dressing (Paleo/ Gluten Free/ Vegan)

Awe…. summer is wonderful isn’t it? Yes I know that it isn’t technically summer yet but it’s close enough. It is time for back yard barbecues, get togethers and just being able to enjoy some time outside!

With all the warm weather and gatherings that come with summer, I am always looking for easy yet special dishes to make. This salad is so simple yet elegant and delicious all at the same time.

Spinach and Strawberry Salad with Poppy Seed Dressing

 

 

Spinach and Strawberry Salad with Poppy Seed Dressing (Paleo/ Gluten Free/ Vegan)

Poppy Seed Dressing:

1/4 c. olive oil

1/4 c. raw apple cider vinegar

2 Tbsp. maple syrup (or honey for non-vegan)

2 tsp. poppy seeds

Mix all dressing ingredients together. Set aside. Can be made and stored in the fridge for up to two weeks. Stir just before use.

Spinach Salad:

2 c. spinach (ripped up if leaves are larger)

1 c. strawberries (sliced)

1/3 c. walnuts (chopped)

1/3 c. red onion (diced and optional)

Mix salad makings together in a bowl. Top with dressing. Enjoy!

Spinach and Strawberry Salad with Poppy Seed Dressing

This salad is so delicious that my husband even loves it! He is really not much of a salad person. I can make this and he’d eat it every night!

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays,

Rhubarb Walnut Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

Spring means fresh rhubarb in my garden!!! Yay!! It is the first thing that i am able to pick from my garden every spring! I love that I can just go out to my back yard and pick fruits and vegetables! Can’t wait for more to be ready!!

I have always loved rhubarb! I think it’s a love it or hate it item. Some people absolutely hate rhubarb. I also love the mixture of strawberries and rhubarb. Especially in pie, strawberry rhubarb pancakes and in strawberry rhubarb crisp. This time, I went for a different approach and I love the results. I hope you do as well!

Rhubarb Walnut Loaf

Rhubarb Walnut Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

1 1/2 c. gluten free flour mix

3/4 tsp. xanthan gum

1 tsp. baking soda

1 /4 tsp. sea salt

2 tsp. ground cinnamon

1/2 c. coconut oil

3/4 c. xylitol (or desired sweetener)

1/2 c. milk alternative

1 Tbsp. lemon juice

2 eggs (or 2 gel eggs for vegan**)

2 c. diced rhubarb

1 c. chopped walnuts (or omit for nut free)

Preheat oven to 350 degrees

In a medium size bowl, whisk together flour mix, xanthan gum, baking soda, salt, and cinnamon. Set aside.

In a large bowl cream together, coconut oil and xylitol. Cream in milk alternative, lemon juice and eggs. Add in flour mixture and mix well. Stir in rhubarb and walnuts.

Pour batter into greased 4″ by 7″ loaf pan. Bake for 50-60 minutes or until toothpick comes out dry. Let cool in the pan for 20 minutes before removing. Can be stored in a sealed container on the counter for two days. Freezes well.

Rhubarb Walnut Loaf

**To make two gel eggs mix together 2 Tbsp. ground chia with 6 Tbsp. water. Let sit for five minutes. Add in when eggs are called for in recipe.

Shared On: Allergy Free Thursdays,, Healthy Vegan Fridays, Sunday Fitness and Food.

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