Posted in Allergy Free, Dessert, Gluten Free

Blackberry Balsamic Truffle Tart (DF)

This is for all of the dark chocolate lovers. Rich dark chocolate pairs marvelously with tart blackberry balsamic and a sprinkle of sea salt. When you are allergic to dairy and soy, it is extremely hard to find chocolate at the store that you can take home and savor. This recipe can be whipped up in 5-7 minutes. Top with fresh fruit or nuts to add a beautiful garnish.


Blackberry Balsamic Truffle Tart

By: Bekie A

2 cups of dark chocolate (dairy free)

2 tsp of vanilla extract

1/3 cup of coconut oil 

2/3 cup of coconut cream

1 cup of organic powder sugar

2 tbsp of blackberry balsamic plus more for drizzling

Dash of sea salt 

Directions

Pour chocolate chips, coconut oil, and coconut cream in a glass bowl. Microwave for 45 seconds  (or heat over stove top on low until melted). Stir until melted. Add in vanilla, blackberry balsamic (any flavor is yummy), and powder sugar. Stir until lumps are gone. Pour into a 9 or 10 inch oiled tart pan. Smooth the top over. Drizzle more balsamic in a zig zag pattern. Use a butter knife to run through the balsamic drizzle. Sprinkle with sea salt. Chill for 20 minutes or until ready to serve. 


Posted in Allergy Free, Gluten Free, Quick

Tropical Chicken Salad

I’m prepping our lunches for the week and this recipe is fast and fresh. Sweet grapes, crunchy pecans, cilantro, and a hint of lemon sit beautifully on top of a fresh cut pineapple.

   
 
Tropical Chicken Salad

By: Bekie A

5 pineapple slices

1 rotisserie chicken or 3 cups of chicken

1 cups of chopped celery

1 tbsp honey

1/4 cup “Just mayo”

1 tbsp olive oil

Juice of 1 lemon

2 1/2 cups of red grapes sliced in half

1/2 cup of chopped pecans

1/2 cup of chopped cilantro 

Directions

My ingredients  

Shred the chicken   
Add “Just Mayo,” lemon juice, honey, and olive oil   

Add salt & pepper and mix.

Add cilantro, celery, pecans, and grapes. 

Mix one more time.

  
Serve on top of a freshly sliced pineapple.
  

    

My boxed prepped salad ready for the week. Makes 10 easy salads.
 

Posted in Allergy Free, Breakfast, Gluten Free

Power Carrot Cakes

Full of fiber, veggies, and protein, these deserve the title of POWER CARROT CAKES. These are free of the top 8 allergens and sweetened naturally.  Providing enough energy to power your morning, the kids blasted through these fast. As a special treat, I whipped up some coconut frosting to glaze them in glory. The best news? I blended the batter all at once to save tons of time.
 

  
Power Carrot Cakes

By: Bekie A

1 1/3 cup of almond flour

2/3 cup of rolled oats

1/4 cup of chopped walnuts

1 1/2 cup of carrots

1/2 cup of water or coconut milk

3 tbsp of ground flax seed

3 tbsp of chia seeds

1 cup of softened dates (soften in hot water)

1/4 cup of honey or maple syrup

1/4 tsp almond extract

1 tbsp vanilla extract

1 tsp cinnamon

1/8 tsp of ginger, nutmeg, and clove

1/2 tsp baking soda

2 tbsp of coconut flour (optional)

Directions

   

 
Add all of the ingredients into a power blender

   

Blend… Baby blend!

  

Use an ice cream scoop to scoop evenly into 12 muffin cups.

Bake on 350 for 15-18 minutes.They will still be slightly gooey inside. Allow to cool. Top with coconut cream glaze.

  Glaze:

2 cups of coconut cream chilled

Tbsp of maple syrup

Dash of cinnamon

(For thicker icing, or super treat: add 1 cup of powdered sugar) 

   
 Place cream in a chilled bowl and beat until light. Add in maple syrup.

  

Top the cakes;) Refrigerate until serving. They are dense and great served chilled. 


Posted in Allergy Free, Gluten Free, Soup

Tomato Basil Veggie Bisque

Packed with a ton of veggies, it is indeed a medicinal soup. Top with fresh Kale, or spiced chicken. 


Tomato Basil Veggie Bisque

By: Bekie A

Tomato Basil Veggie bisque 

1 red pepper diced

1 bag of shredded carrots

2 large cans organic crushed tomato 

1 large potato or 2 small potatoes diced

1 cup of diced onions

1 cup of diced celery 

1 carton of Chicken stock

2 fresh Garlic bulbs

1 tbsp sugar

1/4 cup of red wine (optional) 

1/4 cup coconut milk

1/2 tsp Garlic salt

Pinch of red pepper

Salt & pepper to taste

2-3 Tbsp of fresh Basil or 1 tbsp of dried

1 tsp of Oregano

Directions

For a quick dinner, check out my short cuts:  

Heat 3 Tbsp of olive oil in a large stock pot

  

Add the onions, celery, and potatoes. Once the onions began to turn, add garlic, carrots, and red pepper.

  

Cook for about 5 minutes, stirring half way. Add 1/4 cup of red wine, and chicken broth.

  

Place the lid on and bring to a boil for 7-10 minutes.

Add crushed tomato, coconut milk, and fresh herbs and spices.

  

 Then whip out your immersion blender and blend until smooth. Or, pour into a large processor or blender to purée.  

 
Simmer on low for 5-10 more minutes.

Serve on its own, or with a drizzle of coconut cream, or topped with your favorite meat. 

  

Posted in Allergy Free, Dessert, Gluten Free

Chocolate Skillet Cake DF/GF/EF

This is both allergy friendly and gentle on the waistline. Packed with flaxseed and sweetened with coconut sugar, you won’t destroy your healthy eating. Top with fresh strawberries for dessert. I meant to get better pictures, but it was gone after one evening. So this is the only post baking picture.

  
Chocolate Skillet Cake

By: Bekie A

6 Tbsp of Dairy free/soy free butter (coconut oil will work too, but it won’t have that buttery flavor)

1 cup of coconut sugar

1/4 cup ground flaxseed mixed with 1/4 cup of hot water 

2 tsp of vanilla extract

2 tbsp of strong coffee

1 Tbsp of molasses

1 cup of gluten free flour mix

2 Tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup of DF chocolate chips heated/melted with 1/4 cup of almond milk

1 cup of DF chocolate chips

Directions

Melt butter and stir into the melted chocolate/almond milk mixture. Add in flaxseed mixture and coconut sugar. Stir in salt, baking soda, vanilla, and coffee. Stir until combined. Add in flour. Lastly, add in the remaining 1 cup of chocolate chips. Pour into a buttered or oiled 10 inch skillet. Press evenly. Batter will be thick. Drizzle with honey.

  

Bake on 350 for 12-15 minutes. Don’t over cook. Sprinkle with nuts or powdered sugar.

  

Posted in Allergy Free, Breakfast, Gluten Free, Quick

Protein Cookie Balls GF

You can tell that I am prepping for my upcoming week with fast, healthy breakfast options for the whole family. My kids actually love these for dessert too.  They are an easy one bowl, mix and go recipe. 

  
Protein Cookie Balls

Ingredients: 

2 Tbsp coconut oil

Pinch of salt

Heaping 1/4 cup of sun butter or your favorite nut butter— if you add extra dry ingredients, increase to 1/3 cup

2 tbsp of pure maple syrup 

1 cup of rolled oats

1/4 cup of almond flour or ground almonds

1/2 cup of gluten free rice puffs

1 tsp vanilla extract

Optional add ins:

1 tbsp hemp seeds

1 tbsp of chia

1/2 cup dark DF chocolate chips or cranberries

Directions: 

Mix together the coconut oil, sun butter, vanilla, and maple syrup.

  

Add in oats, chia, hemp, almond flour, and salt.

  

  
Lastly, add in rice puffs, and dark chocolate chips. Stir until combined evenly. Roll into 2-3 inch balls. Chill until ready to serve. 1 serving =2 balls

Makes 12-16 balls

  

Posted in Allergy Free, Breakfast, Gluten Free

Chia Protein Pudding

This has been made 100 different ways. Here is one more healthy option.

  
Chia Protein Pudding

By: Bekie A

1 cup of coconut milk

1/4 cup of chia seeds

1/2 tsp vanilla extract

1 tbsp of your favorite protein powder or nut butter

1/4 cup fresh or frozen fruit
***Combine coconut milk, chia seeds, vanilla, and protein powder. Stir, stir, stir. Pour into a small mason jar. Top with fruit. Seal up and refrigerate. Allow it to set up at least 20 minutes.