Dairy-free Cherry Chocolate Chip Ice Cream

Dairy-Free Cherry Chocolate Chip Ice Cream

Cherries are my absolute favorite fruit and they are only in season for such a short time! There are so many health benefits to cherries so try adding them to smoothies, muffins, granola, or my Cherry Chocolate Chip Ice Cream! The secret to this super creamy ice cream is avocado, but you would never know it’s in there. Plus no ice cream maker required!

Health benefits of cherries

Cherries are loaded with antioxidants and anti-cancer fighting properties. They also help fight inflammation in the body and can help with weight loss. Did you know that tart cherries are a natural pain reliever, especially for arthritic pain? They can also help with insomnia because they contain natural melatonin. Try an 8-ounce glass of tart cherry juice an hour before bedtime.

Cherries are also high in potassium which makes them a great food to help relieve high blood pressure. Need any more excuses to eat more cherries?

Cherry Chocolate Chip Ice Cream

Let me know what you think in the comments below!

Print Recipe
Dairy-free Cherry Chocolate Chip Ice Cream
Instructions
  1. Combine milks, with 1½ cups cherries, monkfruit (or other sweetener), avocado, vanilla, and almond extract in blender and blend until smooth.
  2. Add optional collagen and mix to combine. 
  3. Ice cream Maker option: Chill mixture for 2 hours and then place in ice cream maker per instructions.  When almost frozen, stir in remaining cherries, chopped and chocolate chips.
  4. Freezer option: pour mixture into an ice cube tray and freeze until solid.  Chill remaining mix.  When frozen, place all ingredients in blender and process until smooth.  Stir in remaining cherries, chopped and chocolate chips.  Serve soft or chill in freezer for firmer texture.
Share this Recipe
Upside Down Caramel Apple Muffins

Gluten-free Upside Down Caramel-Apple Muffins

Lightly caramelized apples bake under this moist, gluten-free muffin for a delicious whole grain and healthy snack. Serve these Gluten-free Upside Down Caramel-Apple Muffins for a special breakfast or a kid-friendly dessert!

Upside Down Caramel Apple Muffins

Print Recipe
Gluten-free Upside Down Caramel-Apple Muffins
Instructions
Apple Topping
  1. In a large skillet, cook the apples, sweetener of choice, butter, and salt over medium heat until apples are tender and liquid is syrupy, 12-15 minutes. Divide among 12 muffin cups and sprinkle with walnuts.
Muffins
  1. Preheat oven to 375 degrees. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, and salt.
  2. In a separate bowl, whisk together melted coconut oil, sugar, coconut milk, eggs, and lemon juice. Add dry ingredients and combine. Pour batter over apples and bake 18-20 minutes.
  3. Cool for 10 minutes and then flip muffins over. Remove muffin cups. Serve warm or at room temperature.
Share this Recipe
Lemon Curd with Strawberry Rhubarb Chia Topping

Lemon Curd with Strawberry Rhubarb Chia Topping

I recently had a lemon curd dessert at an upscale restaurant and just had to try a version of my own, but a healthier one, of course. This Lemon Curd with Strawberry Rhubarb Chia Topping tastes incredibly indulgent, yet it has no dairy or refined sugar in it. Make this for a special occasion. You can serve it warm, or cold. We liked it cold.

Lemon Curd with Strawberry Rhubarb Chia Topping

The tangy lemon pairs so well with the sweet strawberry and rhubarb. If you haven’t cooked with rhubarb, you’ve got to try this healthy fruit! It tastes a bit tart raw, but gets sweeter when cooked or baked.

rhubarb

Rhubarb is also loaded with nutrition. It is a great source of dietary fiber, vitamin C, vitamin K, B-complex vitamins, potassium, manganese, protein, and magnesium. It is also very high in antioxidants which helps prevent cancer and heart disease.  Vitamin K is the most prevalent nutrient in rhubarb, which is essential for brain health. Vitamin K also improves bone health by stimulating bone growth and repair.

There now, didn’t I make you feel so good about eating this delicious dessert!!

Print Recipe
Lemon Curd with Strawberry Rhubarb Chia Topping
Lemon Curd with Strawberry Rhubarb Chia Topping
Cook Time 15 minutes
Servings
SERVINGS
Ingredients
Strawberry Rhubarb Chia Jam
Cook Time 15 minutes
Servings
SERVINGS
Ingredients
Strawberry Rhubarb Chia Jam
Lemon Curd with Strawberry Rhubarb Chia Topping
Instructions
Lemon Curd
  1. Whisk eggs, lemon juice, zest, and honey together in a medium pot until combined. Heat on medium-low, while continuing to whisk.
  2. Add coconut oil and continue to cook while whisking until mixture starts to thicken and become creamy. (You will see lumps.) Remove from heat and pour curd through a fine mesh strainer. Pour into dishes and chill while preparing topping.
Strawberry Rhubarb Chia Topping
  1. Combine strawberries, rhubarb, lemon zest, sugar, and water in a medium pot. Heat on medium until fruit has softened and has become mushy.
  2. You can leave fruit chunky or puree with an immersion blender or mash with a for. Add chia seeds. Chill for 30 minutes and then pour about 3-4 tablespoons over lemon curd.
  3. You can serve warm, or chill for at least four hours.
Share this Recipe
Lemon Curd with Strawberry Rhubarb Topping
Roasted Red Pepper Mushroom Soup

Roasted Red Pepper and Mushroom Soup

 I recently picked up some soup for lunch at Whole Foods. They had roasted red pepper on one side and mushroom soup on the other. I love both, but couldn’t decide so I combined the two, which was fantastic! It gave me the idea for this Roasted Red Pepper Mushroom Soup!

Roasted Red Pepper and Mushroom Soup

Let me know what you think in the comments below!

Print Recipe
Roasted Red Pepper and Mushroom Soup
Instructions
Roasted Peppers
  1. There are a few methods of roasting peppers. If you have a gas stove you can put the peppers directly over the hot flame, turning them often until they are charred on all sides.
    Roasted Red Pepper Mushroom Soup
  2. An alternative method is to preheat your oven to 450 degrees. Then place the peppers on a baking sheet and roast until the skin is blackened, turning after 5 minutes. Once charred, wrap peppers in foil and allow them to steam for 3 minutes. Under cool water peel away skin and remove core.
Soup
  1. In a large Dutch oven or pot, heat ghee over medium high heat. Add onions and cook until softened, about 5 minutes. Add carrots, celery, and garlic. Cook for another 2 minutes. Add mushrooms, tomatoes, stock, water, vinegar, paprika, and salt. Bring to a boil, then cover and recuce heat to low. Simmer for 30 minutes.
  2. Puree soup with an immersion blender, or in batches in a blender. Adjust seasoning. Add maple syrup. Garnish with a swirl of siracha and cilantro, if desired.
Share this Recipe

Gluten-Free Coconut Custard Cake

If you are a coconut lover, this cake is for you! This Gluten-free Coconut Custard Cake is three layers of coconut infused cake filled with creamy coconut custard and topped with coconut whipped cream frosting. And of course, it’s covered with a drift of white coconut flakes. I like mine untoasted for a pure, white color, but you can go with toasted coconut if you prefer.

Coconut Custard Cake

All of this without gluten or dairy! Instead, I used coconut oil, coconut milk, and coconut sugar for tons of coconut flavor! Whipped egg whites give this cake its structure and moistness.  The coconut custard is rich and creamy and can be as stand-alone dessert.

coconut custard

Because this cake gets refrigerated, it can easily be made ahead of time. Give yourself time to let the custard set; overnight is best.

coconut custard

Print Recipe
Gluten-Free Coconut Cake
Coconut Custard Cake
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Cake
Frosting
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Cake
Frosting
Coconut Custard Cake
Instructions
Cake
  1. Preheat oven to 350 degrees. Grease 3 8-inch cake pans or 2 9-inch and line the bottom with parchment paper.
  2. In a small saucepan melt coconut oil and coconut milk. Add sugar and allow to cool.
  3. Put the egg whites in a mixing bowl with whisk attachment and mix on medium speed until foamy, about 1 minute. Beat in cream of tartar and mix on medium-high until stiff peaks form, about 2 minutes.
  4. In a medium bowl sift flours, xantham gum or psyllium, baking powder, and salt. Add cooled coconut mixture and coconut and combine. Gently fold in egg whites.
  5. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pan for 10 minutes. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment. Cool completely, at least 1 hour.
  6. At this point I like to wrap my cake layers and freeze them. This makes them much easier to frost. It also is a way to make this cake ahead of time. You can frost the frozen cakes the day before and then keep the cake refrigerated overnight.
Frosting
  1. Gently open can of chilled coconut milk and scrape off the cold cream that has risen and solidified at the top of the can. In a stand mixer, beat the shortening and cream on medium-high until thick. This will tale about 5 minutes,
  2. Add the sweetener, coconut flour, and vanilla and beat until incorporated. If using sugar, reduce coconut flour to 1 teaspoon. Refrigerate for at least 20 minutes before using.
Custard Filling
  1. In a medium saucepan, whisk coconut milk and arrowroot. Heat over medium heat until just bubbly and starting to thicken.
  2. In a medium bowl whisk egg yolks, and salt. Pour 1/3 cup hot milk into the egg yolks, whisking constantly. Pour egg yolks back into the pan and heat until just bubbly and thick. Remove from heat.
  3. Pour custard through a fine mesh strainer into a bowl. Press plastic wrap directly on to the surface. Refrigerate at least 4 hours.
Cake Assembly
  1. Layer cake, using 1 cup of custard between each layer, then frost top and sides with frosting. Press coconut flakes onto the frosting.
  2. Keep cake refrigerated until ready to serve.
Share this Recipe
coconut custard cake
coconut custard

Dairy-free Coconut Custard

This rich coconut custard is so delicious and creamy without the dairy! I use it as a filling for my Coconut Custard Cake, but it is also amazing on its own!

Dairy-Free Coconut Custard

Print Recipe
Coconut Custard
coconut custard
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
coconut custard
Instructions
  1. In a medium saucepan, whisk coconut milk and arrowroot. Heat over medium heat until just bubbly and starting to thicken.
  2. In a medium bowl whisk egg yolks, and salt. Pour 1/3 cup hot milk into the egg yolks, whisking constantly. Pour egg yolks back into the pan and heat until just bubbly and thick. Remove from heat.
  3. Pour custard through a fine mesh strainer into a bowl. Press plastic wrap directly on to the surface. Refrigerate at least 4 hours.
Share this Recipe
How To Balance Your Hormones to Lose Weight Naturally

How to Balance Your Hormones to Lose Weight Naturally

EAT FAT, FIBER, AND PROTEIN

When you balance your hormones, you can lose weight naturally. Hormone fluctuation is the reason why many women find it difficult to lose weight as they get older. Many women notice weight gain during perimenopause or menopause even when they are eating healthy and exercising. This is not a medical issue, but rather a nutritional one.

One of the ways we can help to balance our hormones is to eat fat, fiber, and protein together at every meal. This will give you energy, make you feel fuller longer, and yes; burn fat. It is important to eat within thirty minutes of waking up. Then be sure to eat after two hours, but within than four. This gives your body enough time to clear out what you have eaten, but long enough to sustain your hormone levels before eating again.

eat fat

Balance Hormones to Lose Weight

Now I know the low-fat movement has gotten everyone convinced that fat is bad. But if everyone is eating low-fat this and low-fat that, then why is America getting fatter? The reason is that when our population stopped eating fat, we replaced it with simple carbohydrates and sugar. Think about it; if the fat is reduced or removed from sour cream, yogurt, cheese, etc., then what is left?…a tasteless product that food manufacturers now need to add lots of sugar and salt to in order to make it taste good. It is the sugar that makes us fat. It is the sugar that causes blood sugar spikes that lead to obesity, diabetes, and other auto-immune diseases.

Healthy fat is vital to our brain, kidneys, and lungs. It reduces inflammation in the body which is the root of all autoimmune disease. It pads and protects our internal organs. In addition, fat helps us produce hormones, absorb certain vitamins, and protect our nervous system. Most of all, fat speeds up our metabolism to promote weight loss.

The Best Fats

  • Avocados
  • Coconut oil
  • Extra virgin olive oil
  • Ghee
  • Sesame oil
  • Avocado oil
  • Almonds
  • Macadamia nuts
  • Walnuts
  • Pumpkin seeds
  • Hemp seeds and oil
  • Flax seeds and oil
  • Chia seeds and oil

Balance Hormones to Lose Weight

Fats to Avoid

There are some fats that you want to avoid since they are highly processed and contain trans fat which causes inflammation in the body.

  • Vegetable oil (vegetables don’t have oil)
  • Corn oil
  • Soybean oil
  • Cottonseed oil
  • Safflower oil
  • Margarine
  • Hydrogenated anything!
  • Deep fried foods

Eat Fiber

Balance Hormones to Lose Weight

How is fiber so important when we don’t even digest it? Without fiber, we can not digest our food or eliminate it. If you are not pooping at least once a day, you are not eating enough fiber. Fiber also helps make us feel full. Most importantly, it slows down our digestion, allowing our bodies to absorb all of the wonderful nutrients our bodies need.

Fiber also helps our body get rid of excess hormones, cholesterol, and toxins. Studies have shown that fiber can prevent diseases such as heart disease, cancer, and diabetes. So eat the colors of the rainbow because the nutrients in fruits and vegetables contain minerals and antioxidants that balance your blood sugar, give you energy, and boost your immune system. And just like good fats, fiber reduces inflammation in the body.

High Fiber Foods

  • Split peas
  • Lentils
  • Beans
  • Artichokes
  • Broccoli
  • Brussel sprouts
  • Raspberries
  • Blackberries
  • Avocados
  • Pears
  • Oatmeal
  • Green leafy vegetables

Tip: An easy way to add more fiber to a meal is to add flaxseeds, hemp seeds, or chia seeds to a smoothie or in your oatmeal. Grated carrots or spinach can be snuck into a sauce and even baked goods! Shhhh….

Check out my Red Lentil Soup Recipe. It’s loaded with fiber.

Eat Protein

Balance Hormones to Lose Weight

Protein helps to stabilize blood sugar and curb those sugar cravings! When combined with good fat and fiber, we feel satisfied and are less likely to overeat. If you are looking to lose weight, eat a quality protein at every meal or snack because it increases your metabolism.

Additionally, protein is essential for our bodies in order to produce hormones, antibodies, and enzymes. It is the protein in our skin and bones that keep us upright. It also provides energy and is the main building blocks of the tissues of our bodies. Proteins are made up of smaller units called amino acids and eight of them are considered essential and must be present in our diet for optimum health.

Quality Protein

  • Pastured beef
  • Pastured eggs
  • Pastured poultry
  • Seafood
  • Beans and legumes
  • Nuts
  • Seeds
  • Sea Vegetables
  • Greens leafy vegetables
  • Non-GMO fermented soy

How to Balance Your Hormones to Lose Weight Naturally

If you include Fat, Fiber, and Protein in every meal and snack, it will help you not only keep the weight off, but it will also allow your body to regulate your hormones, and balance your blood sugar. So instead of just an apple for a snack in the afternoon, have it with a tablespoon of almond butter. Add some greens to your smoothie with a handful of nuts and a tablespoon of coconut oil. You will be satisfied throughout the day and those cravings will simply disappear!

If you have any questions or would like help in losing weight, comment below or email me!

 

“Fiber.” The Nutrition Source. Harvard TH Chan, 12 Apr. 2016. Web. 10 Feb. 2017.
Haas, Elson M., and Buck Levin. Staying Healthy with Nutrition: The
Complete Guide to Diet and Nutritional Medicine. Berkeley:Celestial Arts,
2006. Print.
Siri-Tarino, Patty W., Qi Sun, and Frank B Hu. “Patty W Siri-Tarino.” Meta-analysis of Prospective Cohort Studies Evaluating the Association of Saturated Fat with Cardiovascular Disease. ACJN Online, 13 Jan. 2010. Web. 10 Feb. 2017.

How to Balance Your Hormones to Lose Weight Naturally
Paleo Peach French Toast

Paleo Peach French Toast

Let the aroma of cinnamon and peaches wake your family up in the morning with this overnight Paleo Peach French Toast. This recipe contains no grains and the almond flour makes it super moist and delicious! It’s great to make ahead for a brunch crowd as it has to sit overnight in the fridge.

Paleo Peach French Toast

The Easy Almond Bread is so versatile, you can eat it on its own, or toast it and have it with jam, or even make a sandwich with it. You can make the loaf ahead and keep it in the freezer until you are ready to use it.  You’ll need lots of eggs for this recipe. This is a protein filled breakfast.

I also recently discover Elmhurst  Nut Milks because let’s face it, sometimes it’s just convenient to buy nut milk already made, but unfortunately most are loaded with unhealthy ingredients like carraganeen. Unsweetened Elmhurst milks are just nuts and water, and they taste delicious!

Get Free Shipping with 6 or more milks at Elmhurst1925.com

Paleo Peach French Toast

No need for syrup on these! The peaches give it just the right sweetness. Try adding some chopped pecans for a bit of a crunch! Let me know how it turns out in the comments below.

Print Recipe
Paleo Peach Baked French Toast
Paleo Peach French Toast
Passive Time 24 hours
Servings
servings
Ingredients
Easy Almond Bread
Peach French Toast
Passive Time 24 hours
Servings
servings
Ingredients
Easy Almond Bread
Peach French Toast
Paleo Peach French Toast
Instructions
Easy Almond Bread
  1. Preheat oven to 350 degrees. Sift all dry ingredients into a medium bowl.
  2. Add eggs and milk and whisk to combine. Pour into greased loaf pan, or line it with parchment.
  3. Bake for 45-50 minutes until toothpick comes out clean. Cool for 10 minutes, then remove from pan and cool completely.
    almond bread
Peach Baked French Toast
  1. Grease 9X13 baking pan. Slice almond loaf into 1 inch slices and line flat in pan. You can squeeze them in to fit tight.
  2. Whisk eggs, milk, and vanilla together in a medium bowl. Pour over almond bread and sprinkle with cinnamon. Scatter peaches over bread.
  3. Cover and refrigerate overnight.
  4. Preheat oven to 350 degrees. Bake 40 minutes until cooked through and puffy. Serve hot.
Share this Recipe
Paleo Peach French Toast
paleo almond bread
oatmeal cacao nib cookies

Oatmeal Cacao Nib Cookies -Gluten free

It’s chocolate this week! These oatmeal cacao nib cookies are made with cacao nibs instead of chocolate chips for an intense chocolate flavor with a crispy crunch!

What are Cacao Nibs?

Oatmeal Cacao Nib Cookies

Cacao nibs are from the cacao beans that grow inside the cacao plant. The beans are dried and fermented. The dried beans are ground up into chocolate tasting nibs. They still contain all of their nutrients with no added sugar before they are heated and made into cocoa powder which is used for chocolate bars.

Health Food?

If you needed an excuse to eat more chocolate, raw cacao has four times the amount of anti-oxidants than dark chocolate. It contains several nutrients such as magnesium, calcium, thiamin, carotene, calcium, protein, and riboflavin. It has been found to lower cholesterol, prevent heart disease, and reduce your risk of cancer.

MOod Booster

You probably know that chocolate also affects your mood. That is because of the phenylethylamine, which is a natural chemical that can elevate your mood. That’s why so many of us reach for chocolate when we are sad or feeling stressed. Cacao also causes the brain to release endorphins which is why chocolate gives you a feeling of pleasure. It certainly does for me:)

If you think chocolate is a guilty pleasure, rest assured, consuming raw cacao is a health food. It contains less than one gram of sugar and is the perfect addition to smoothies, hot tea, or your Dandy Blend drink.

You can use cacao nibs as a topping for smoothies or acai bowls. They’re also great in muffins or quick breads or as a crunchy topping for my CHOCOLATE AVOCADO MOUSSE! You can find cacao nibs at Whole Foods, HomeGoods, or online.

Oatmeal Cacao Nib Cookies

Let me know what you think in the comments below and don’t forget to check out my Pistachio Gogo Bark made of raw cacao powder!

Print Recipe
Oatmeal Cacao Nib Cookies - Gluten-free
Oatmeal Cacao Nib Cookies
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Oatmeal Cacao Nib Cookies
Instructions
  1. Preheat oven to 350 degrees. Sift baking soda, powder, salt, and Cup4Cup flour together in a medium bowl.
  2. Cream butter with sugar in a stand mixer until smooth. Add egg and vanilla and beat well. Stir in flour and oatmeal. Fold in cacao nibs.
  3. Drop by rounded teaspoon two inches apart on parchment-lined cookie sheet. Flatten slightly with wet fingers. Bake for 10-12 minutes. Cool on wire rack.
Share this Recipe
Oatmeal Cacao Nib Cookies
pistachio gogi bark

Pistachio Gogi Bark

Looking for a guilt-free chocolate snack? This homemade pistachio gogi bark takes only 5 minutes and serves up some super power goodness like raw cacao powder and gogi berries. Cacao is high in magnesium, minerals, and antioxidants and gogi berries have amazing anti-inflammatory power and protect against cancer and heart disease.

Pistachio Gogi Bar

Print Recipe
Pistachio Gogi Bark
pistachio gogi bark
Prep Time 5 minutes
Passive Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes
Servings
Ingredients
pistachio gogi bark
Instructions
  1. Heat cocoa butter and coconut oil over a double boiler. Once melted add cacao, honey, and salt and whisk until smooth.
  2. Line an 8X8 baking pan with parchment paper. Pour the melted chocolate into the pan and spread the chocolate into a thin, even layer. Sprinkle the pistachios and goji berries on top of the chocolate. Freeze for about 10 minutes to harden and then break into pieces. Keep refrigerated.
Share this Recipe