This lemon ice cream was so easy to make and delicious!
- 1 can full-fat coconut milk
- 1 frozen banana
- 3 tablespoons agave
- 1/2 teaspoon vanilla
- pinch of salt
- lemon oil to taste
Blenderize the above ingredients, transfer the mixture to your ice cream maker, and serve with sprinkles if you’re feeling fancy!
A chocolate peanut butter smoothie is one of those things that is so delicious, but so hard to look appetizing in a photo.
I had gum graft surgery in November, so for two weeks I was on a mushy-food-only diet while my mouth healed. This smoothie was great for liquid nutrition for those two weeks, but I like it so much that I still have it for breakfast a few times a week. It’s super simple: a banana broken into a few pieces, enough nut milk to cover the banana in the blender, a big glob of peanut butter, and a spoonful of cacao powder. Bonus: if you use a frozen banana, this smoothie tastes like a chocolate peanut butter milkshake!
Last year my sister gave me this idea for a cute Easter breakfast and I made it about as simple as possible. I think these bunny pancakes will be an Easter tradition for our family, since they are so easy to make.
I made banana pancakes using the recipe from my Babycakes Covers the Classics cookbook, and added a little tail made of shredded coconut. Of course, these pancakes are best served with a side of chocolate bunny. Hoppy Easter!
It’s another purple cauliflower recipe, inspired by my desire to get my purple-loving three-year-old to eat lots of veggies! Good stuff!
I’m obsessed with cauliflower nachos! Honestly, they are only a little bit like nachos, but they are SUPER yummy.
We used almond cheese and added black beans for protein, but otherwise followed the gist of the recipe linked above. And we’ve been making them with purple cauliflower because purple is our three-year-old’s favorite color, and that makes her want to eat them. They go well with salsa, guacamole, and a side of cornbread.
This fall I realized that my poor deprived child was three and a half years old and had never had a donut. This egregious oversight never would have happened if I could eat gluten (or if I could easily get gluten-free dairy-free donuts at any bakery), so we’ve started making mini donuts at home.
Our first attempt was my all-time-favorite, apple cider donuts! We used this recipe and gobbled them all up within about 24 hours.
Our next donut-making adventure was chocolate dipped plain cake donuts (kid’s choice). The festive sprinkles were also the kiddo’s choice, and she enjoyed doing all of the dipping and sprinkling.
The donuts were delightfully crispy on the outside and fluffy on the inside. The plain cake donut recipe and the chocolate dipping sauce recipe are both in Babycakes Covers the Classics (one of my go-to cookbooks). We made a half recipe of the chocolate dipping sauce and still had a bit left over, so I made hot chocolate by mixing the sauce with hot almond milk. So much chocolatey goodness!
I made the most naturally gorgeous muffins a few weeks ago! I promise I didn’t enhance the color on these photos at all. The color is all from veggies – beets, carrots, and pumpkin!
This recipe is a gluten-free adaptation of my garden muffins recipe that was inspired by a surplus of CSA veggies. I’ve named this version “garden sweet muffins” because I was inspired to make them when we received several beets in our fall CSA share from Garden Sweet Farm, and because I made these muffins a little sweeter by adding chocolate chips. They are super yummy, and nutritious (for a muffin)!
- 1 1/2 cup all-purpose gluten-free flour
- 1/2 cup oat flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 cup canola oil
- 1/2 cup applesauce
- chia seed gel: 3 teaspoons chia seeds + 9 tablespoons warm water (mix together and let sit ~ 5 minutes, until forms a goopy gel)
- 1 tablespoon vanilla
- 1/2 cup unpeeled and grated carrots
- 1 1/4 cup pumpkin puree
- 1/2 cup unpeeled and grated beets
- 3/4 cup chocolate chips
Preheat oven to 350°. In a large bowl, mix the flours, sugar, baking powder, xanthan gum, salt, and cinnamon together. Add the oil, applesauce, chia seed gel, and vanilla, and mix well. Add veggies and chocolate chips. Stir until blended and transfer batter to muffin pan. Bake for ~20 minutes, until a fork comes out clean. Makes 16 muffins.
I’ve had an on-again, off-again relationship with pumpkin pie over the years, but after making this recipe, we’re definitely on again.
The recipe is for “crustless” pumpkin pie, but I used a store-bought gluten-free crust with it and it still worked out great. One important note about the recipe: you are supposed to chill the pie in the fridge for six hours to “set,” so plan your time accordingly!
I made this Asian quinoa salad for a recent potluck dinner and it was really delicious.
As usual, I deviated from the recipe a bit. I just used ingredients that i already had, so I left out the cabbage, green onion, and sesame seeds, and used a yellow bell pepper instead of red. I also skipped the red pepper flakes because I didn’t want the dish to be too spicy for all the kiddos.
Several people commented that they really liked the salad, so I’ll add it to my go-to list for potluck parties!
I made a batch of delicious and beautifully purple grape ice cream one summer weekend. The only ingredients were a can of coconut milk and a can of frozen grape juice concentrate (and a pinch of salt), so this ice cream was incredibly easy and inexpensive to make!
After eating our yummy ice cream dessert, we had enough ice cream leftover to make popsicles from the batch as well!
You can find the recipe here.