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Celebrate the Spring with a batch of Paleo Strawberry Coconut Thumbprint Cookies that are gluten-free, vegan, and grain-free! A fruity dessert recipe you'll be baking up beyond the season!
Published in Desserts
Every Thanksgiving, my kids wake us up and I turn on the oven to finish the cinnamon roll bread I started the night before. It became a tradition in our house quickly and has morphed into a favorite holiday breakfast treat. But it actually started as a tribute of sorts to my Italian grandparents. My grandmother made an angel-food-pan cinnamon roll completely from scratch for our Sunday visits, and it's one of those strong family memories that you never shake. This roll, or monkey bread to Southerners, is nowhere near the talent or taste of my gram's, but it's dairy free, and it fits into our busy days. I'm adding it to this year's Easter community cookbook because my gram---the last of my living grandparents---died in 2016, and her birthday is just a few weeks shy of this spring holiday. I made my dairy-free version first for Memorial Day in honor of my WWII-serving grandfather, and this year I'll make it for Easter to remember my gram. You can try any combination of flavors you'd like, and you can go as boxed-mix or from-scratch as you'd like, too. My first version of this treat used dry butterscotch pudding instead of plain white sugar, and it's still my kids' favorite version. In a pinch, I've even torn off pizza dough into balls when I didn't have frozen rolls premade (or prepurchased).
Published in Breakfast & Brunch
Unfortunately for this celiac, oats and my gluten-shredded intestines haven't gotten back on talking terms since my diagnosis. For a while, I was riding the quinoa flake train, but I abandoned those in a desperate jump to stop the unexplainable itching that hit me a few months ago. What's an oat-cravin' gal to do? Buy packs of Bob Mills' rice and buckwheat flakes and hope for the best! For a little while, I was dancing the Goldilocks. Just rice was too thin; buckwheat alone tasted a bit too nutty. And then my taste buds landed on the perfectly thick, chewy, no-oat oatmeal! Having a bowl of this magic to look forward to makes my early college class schedule a little easier to swallow (food pun, of course, intended).
Published in Breakfast & Brunch
What's that one meal that you can't live without? Loaded pizza on a gluten free crust? Your favorite chocolate cake with a molten center? For this celiac, it's homemade nana ice cream decorated with granola, berries and lots of chewy/crunchy goodness. Don't know what nana ice cream is? (If so, you definitely aren't following me on Instagram and haven't seen Margie's amazing blog, Nana Ice Cream.) Basically, it's a dairy free "ice cream" created by blending frozen bananas with liquid and any other flavor add-ins (ranging from other frozen fruit to cacao powder). Want to eat your ice cream and get a punch of nutrition too? That's what triggered my favorite nice cream flavor - zucchini bread - to appear from my blender! Not only is this recipe gluten free, vegan and paleo (depending on your toppings), it's also 100% drool-worthy. Just imagine biting into a creamy spoonful of "ice cream" packed with cozy flavors like nutmeg and cinnamon, plus sweet hints from frozen fruit and vanilla...only to know that you're getting a dose of veggies at the same time. As I've written about previously, zucchini is a low in calories and sugar but high in antioxidants, potassium and Vitamin C and B. Research also shows that zucchini (and other summer squash varieties) can boost eye and heart health, help control diabetes, aid digestion and balance the thyroid and adrenal glands. Combined with bananas - which boast high levels of Vitamin B6, manganese, fiber, copper and biotin - this really is the healthiest ice cream you'll ever taste! Not to mention one of the easiest and most delicious desserts for breakfast!
Published in Desserts
Delicious, addicting, Cookie Dough Cups. Yummy raw cookie dough, completely surrounded by a decadent chocolate coating. It can’t get much better than this. Oh wait, it can, because these treats are: No Bake (just a little melting) Nut-free Dairy, Egg, Soy Free Vegan & Gluten-free (follow option 2) Can you say “Heck to the YA!”
Published in Desserts
The sweet and salty classic, now with a gluten-free, vegan, and allergy-free recipe! These Easy Gluten-Free Chocolate Covered Pretzels just need 2 ingredients and make for a fun dessert, snack, or edible gift!
Published in Appetizers & Snacks
I'm always looking to try recipes from different cultures and this one is a HUGE favorite. We love the spice combinations. I love that it cooks so well in the slow cooker!
Published in Main Courses
Everything you love about carrot cake, now as a healthy breakfast! These Carrot Cake Pancakes with Carrot Cream Frosting are gluten-free, allergy-free, vegan, and sneak in tons of veggie nutrition! This recipe is just what you need to welcome Spring!
Published in Breakfast & Brunch
I have a hard time following a recipe in the kitchen. That's doesn't make me a stupendous baker, but it is hard to mess up this simple of a recipe. This berry coffee cake takes just 5 minutes to pull together (and is probably even faster in the source for my adaptation: Vegetarian Mamma's chocolate chip coffee cake). It's delicious warm or cold, alone or with a side of safe yogurt (or ice cream...I won't tell).
Published in Breakfast & Brunch
This version is healthier since it is vegan and uses sweet potatoes instead of white potatoes.
Published in Main Courses