Tag: dairy free

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Strawberry Banana Popsicles

These are a perfect treat for warm summer nights. Best of all, they only have THREE ingredients and are free of refined sugars! I imagine that you could also swap out the strawberries for other berries, for peaches, or pineapple as well.

Strawberry Banana Popsicles

cleaneatingwithkatie
These Strawberry Banana pops are quick, tasty, have only three ingredients, and use no refined sugar!
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Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • popsicle molds

Ingredients
  

  • 3 bananas very ripe
  • 3 cups strawberries stems trimmed
  • ½ can full-fat coconut milk
  • 5-6 strawberries thinly sliced, for garnish

Instructions
 

  • When measuring out the full-fat coconut milk, be sure to get about half of the liquid coconut milk and half the solid coconut fat.
  • Add bananas, strawberries, and coconut milk to high speed blender and blend on high until smooth. 
  • Before pouring liquid into popsicle molds, stick 2-3 strawberries onto the sides of the molds and then add the liquid. 
  • Freeze for 2-3 hours until frozen. Enjoy!
Keyword dairy free, dessert, gluten-free, grain-free, paleo, popsicles, strawberry banana popsicles
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Grain-Free Pumpkin Cookies

This recipe is inspired by a pumpkin cookie recipe that I fell in love with years ago. I remember thinking, who needs pumpkin pie if you have these cookies. I know -very controversial, but I still stand by that statement today – 100%. In this recipe, I swap out white flour for “Paleo” flours, regular sugars for low-glycemic sugars/less processed sugars, and I use grass-fed butter.

 

Grain-Free Pumpkin Cookies with Ginger Cream Cheese Frosting

Grain-Free Pumpkin Cookies

cleaneatingwithkatie
This recipe is inspired by a delectable gluten-full pumpkin cookie recipe. It took a lot of tweaks to make a delish grain-free version. I also include two "frosting" options – dairy and dairy-free.
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Prep Time 20 minutes
Cook Time 24 minutes
Course cookies, Dessert
Cuisine American
Servings 10 people

Equipment

  • Med. cookie scooper ~2 tbsp

Ingredients
  

  • 1 cup Otto's Cassava Flour
  • ¾ cup tapioca starch
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp pumpkin pie spice
  • ¼ tsp sea salt
  • 1 cup coconut sugar
  • ½ cup maple syrup
  • 2 eggs pasture-raised
  • 1 cup grass-fed butter coconut oil can be subbed for dairy free option
  • 1¼ cup pumpkin purée
  • 1 tsp vanilla extract

Ginger Cream Cheese Frosting

  • 3 oz cream cheese organic
  • 4 tbsp grass-fed butter
  • ½ tsp ground ginger
  • 2 cups confectioners sugar
  • ~2 tbsp water

Dairy-Free "Frosting"

  • cinnamon-sugar marshmallows regular marshmallows work well too

Instructions
 

Cookie Recipe:

  • Preheat oven to 350° F. Line a baking sheet with parchment (I use baking stones for cookie baking.)
  • Combine the first six ingredients in a medium bowl. Set aside.
  • Add the butter and coconut sugar to a stand mixer with the paddle attachment. Mix on low-medium until well combined. Add the maple syrup and mix again. Scrape down the sides and add the eggs, pumpkin, and vanilla. Mix on low-medium until well combined. 
  • With the mixer on low, add the dry ingredient mixture a little at a time. Scrape down the sides one more time and mix well. 
  • Using a cookie scooper (I use the medium size from Pampered Chef ~ 2 Tbsp.), drop cookies onto a baking stone or parchment lined cookie sheet, about 2" apart.
  • Bake for 20-24 minutes or until cookies test done when touched in the center. 
  • Cool cookies and frost with one of the following: 

Ginger Cream Cheese Frosting

  • Add the cream cheese, butter, and ginger to mixing bowl and mix on high until light a fluffy. 
  • Half a cup at a time, add the confectioners sugar and mix into the cream cheese and butter mixture. Add water to the mixture and mix until a proper spreading consistency. 
  • Spread a generous layer of frosting on each cookie. 

Cinnamon Sugar Marshmallow "Frosting"

  •  Turn on oven to low broil. 
  • Just before serving your pumpkin cookies, place cookies on a parchment lined cookie sheet (don't skip this – it gets messy). Top with one marshmallow per cookie. 
  • Broil until marshmallow turn golden brown and begin to ooze marshmallow goodness. 
  • Serve immediately. This is such an easy way to "frost" cookies and is my ABSOLUTE NEW FAVORITE frosting. Must try!
Keyword cookies, fall dessert, grain-free cookies, pumpkin, pumpkin cookies
Grain-Free Pumpkin Cookies with Marshmallow “Frosting”
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Dill Pesto Recipe

During our travels this summer, we had an amazing dinner in Florence, Italy. The food was so good that we ate lunch AND dinner at Trattoria Il Francescano during the course of one weekend. The salad that I ordered came with pesto sauce on it. This may seem simple, but for me it was revolutionary. I’ve used pesto in soups, on pizza, and on salmon, but never on salad. Since then I’ve been pretty obsessed with making my own basil pesto. Last week at the farmers market, Tomatero had huge bunches of fresh dill. I only needed a little for my salmon dinner that night, so rather than let the herb go to waste, I decided to make Dill Pesto. Result = AMAZING. I have these cool little herb freezer storage containers that allow me to save the extra. Highly recommended!

 

Dill Pesto

cleaneatingwithkatie
In late spring/ early summer the bunches of dill at the farmers market are enormous and I always end up with more than I can use. Pesto is great for using up herbs (and greens) that are on their way out. Pesto freezes well too!
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Prep Time 10 minutes
Course Dressing, sauce
Cuisine Italian
Servings 6 people

Equipment

  • Cuisinart Food Processor

Ingredients
  

  • 2 small bunches of dill
  • ⅓ cup pine nuts other nuts work well too
  • 1 lemon juiced
  • ¼ cup extra-virgin olive oil
  • 1 tsp garlic sea salt
  • 1 tsp lemon pepper Simply Organic is the best

Instructions
 

  • Rinse the dill and pat dry. Trim the woodier part of the ends off.
  • Add all ingredients to food processor and pulse until combined. If the mixture is too thin, add more nuts. If it is too thick, add more lemon or olive oil based on a taste test. (A blender could be used instead.)
  • Serve on salads, veggies, or on salmon. Enjoy!
Keyword dairy free, pesto, salad dressing, sauce

Olive Oil is a great source of omega-9 fatty acids, copper, iron, and vitamin E. Olive oil has been shown to help manage and prevent cardiovascular disease, asthma, arthritis, cancer, and blood sugar disregulation. It also helps to lower inflammation.

Dill is a member of the Umbelliferae family which includes, carrots, celery, parsley, and fennel. Dill has been shown to reduce flatulence and digestive ailments. It also has antimicrobial and anticancer effects. It helps the liver in detoxification. Dill is also a known sleep aid. In addition to its phytonutrients, it is rich in vitamins A and C and manganese and potassium.

Pine Nuts are a good source of protein – more than any other nut or seed! They are a good source of vitamins B1, B2, B3, and E and manganese, copper, magnesium, molybdenum, zinc, and potassium.