Tag: gluten free

Special Birthday Cookies

Melissa King 27 Comments

On the 24th, my daughter Meadow turned 4.  She goes to pre-school and they celebrate birthdays.  So I made some special birthday chocolate chip cookies to take to her class. Let me say that there is some processed sugar in these.  Not much, but I bent my normal rules because it was her birthday treat.  I do allow my children to have treats once and a while, and a birthday is an occasion where a healthy chocolate chip cookie recipe that bends the rules a little is in order.

Birthday Cookies watermark

This healthy chocolate chip cookie recipe would be a great transition for those looking to eat healthier versions of sweets.  It’s sweeter than I normally would make, but if you are used to super sweet cookie recipes, this one is a great stepping stone.  Everyone loved them.  They are also gluten free and nut free!

Special Birthday Cookies

Special Birthday Cookies

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Prep Time 10 min Cook Time 15 min Serves 19 cookies     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet in another.
  4. Add wet to dry and mix until everything is combined.
  5. Drop cookies on lined baking sheets and bake for about 13-15 minutes.
  6. I got 19 cookies out of my batch. Enjoy!

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Green Lentil Salad (Vegan and Gluten Free)

Melissa King 10 Comments

Green Lentil Salad recipe.  I love cold salads.  They are just so good and easy to make.  This is one that my mother in law came up with.  She said I could share it with all of you.  I have several of her recipes on my blog.  One of them is Red Lentil Soup.

 

green lentil salad

 

This is another recipe that is inexpensive to make and very healthy too.  I think one of the flavors that makes this recipe great is the pomegranate molasses.  You can find it at most health food stores and also at Middle Eastern markets.

In fact, the Middle Eastern markets may have better prices.  That is also the case when it comes to buying olive oil.

I have also included an Amazon link for those that do not have either of those options nearby.  A little goes a long way too.  We have had the same bottle for months.

Green Lentil Salad

Green Lentil Salad

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Serves 3 servings     adjust servings

Ingredients

    Salad

    • 1 1/2 cups green lentils
    • 3-4 cups water
    • 1/2 red onion thinly sliced
    • 3 green onions chopped
    • 2 cups baby spinach chopped
    • 1/3 cup flat leaf parsley chopped
    • 1/3 cilantro chopped

    Dressing

    Instructions

    1. After you wash/rinse lentils place in a large cooking pot, cover with water and bring to boil.
    2. Once it starts boiling, turn the heat down to simmer and cook until tender/soft (add more water if needed), for about 30 minutes or more.
    3. Drain lentils and set aside to cool. 
    4. Meanwhile, in a large mixing bowl, combine sliced red onions, parsley, cilantro, spinach, green onions. 
    5. To this mixture add cooked lentils. 
    6. Now prepare the dressing by combining pomegranate molasses, sumac, salt, paprika and extra virgin Olive Oil.  
    7. Mix well, drizzle over lentils and greens mixture and toss them well.
    8. Keep refrigerated for an hour or two before serving.

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    Recipe Notes

    I find that this gets better the next day after the flavors have time to marinate. Enjoy!

    Coconut “Nutella” Cups

    Melissa King 18 Comments

    These things are amazing!  If you like my Homemade Nutella and my Coconut Almond Fudge, you will love these Coconut Nutella Cups!

    Coconut Cups Watermark

    Let me be the first to say that these should be saved for a time when you want to indulge.  However, they are so rich in taste, that you can’t eat more than a couple bites.  Just store them in your fridge or freezer for when you want to treat yourself with a dessert. 🙂

    Coconut “Nutella” Cups 

    Coconut “Nutella” Cups

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    Serves 9     adjust servings

    Ingredients

    Instructions

    1. In a saucepan , on medium heat, combine all ingredients except the Nutella and stir well.
    2. Remove from heat.
    3. Line muffin pans with liners. I used standard sized muffin pans and lined them with silicone liners . Paper liners would work well too.
    4. Spoon a small amount of coconut mixture into each cup. Spoon a bit of homemade Nutella on top.
    5. Cover the Nutella with more coconut mixture.
    6. Repeat these steps until all are done.
    7. Place the muffin pans in the fridge to allow the cups to firm up.
    8. I let mine sit about 30-45 minutes.

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    Recipe Notes

    I got 9 cups out of my batch. You can use mini muffin pans as well. Enjoy!

    Nutella Overnight Oats

    Melissa King 29 Comments

    So the other day I made a batch of my Homemade Nutella.  I had this recipe in mind when I made it.  So now I am sharing these Nutella Overnight Oats with you!

    Nutella Overnight Oats watermark

    This recipe is just as easy as all the others.  So good!  I didn’t even add any extra sweetener to mine because the Homemade Nutella is already sweet.  If you like things a little sweeter, I will put an option in the ingredient list.

    Nutella Overnight Oats

    Nutella Overnight Oats

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    Prep Time 5 min

    Ingredients

    Instructions

    1. Combine all the ingredients in a jar and mix well.
    2. Store covered in the fridge overnight.

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    Recipe Notes

    I make 5 at a time so I have easy breakfasts all week. I eat mine cold, but if you like yours warm, feel free to heat it up. Either way works. Enjoy!

    Carrot Ginger Soup (Vegan, Gluten Free)

    Melissa King 63 Comments

    Carrot Ginger Soup.  Now that fall is almost here, I am going to be punching out new soup recipes!  This is the first of many to come this winter.

    Soups are great because they are super easy and very budget friendly.  One of my favorite recipes on the blog is my Hearty White Bean Soup.

     

    carrot ginger soup

     

    I used my homemade vegetable broth in this recipe.  So easy to make.  Just save all your vegetable scraps in the freezer and when you have enough, make a ton of broth.

    You will never need to buy broth again.  We also added curry to ours, but if you are not a fan, you can just omit the curry.  I thought is made a nice addition though.

    Carrot Ginger Soup

    Carrot Ginger Soup

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    Prep Time 20 min Cook Time 8 hr Serves 4 servings     adjust servings

    Ingredients

    Instructions

    1. Throw everything in a crock pot and cook on high for 3-4 hours, or on low for 7-8 hours.  You can cook it in less time, but I believe the longer a soup cooks, the better it gets. 
    2. Once the soup is cooked, you can use an immersion blender to puree it. 
    3. You can also transfer the mixture to a blender and puree it that way.  Either way works.

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    Recipe Notes

    We got about 4 servings out of our batch. Enjoy!

    Grain Free Pumpkin Tart

    Melissa King 46 Comments

    I love pumpkin pie.  One of my very first recipes on this blog was for a pumpkin pie that called for tofu.  This year, I wanted to create a soy free pumpkin pie.  This was my first experiment and it went well.  This isn’t exactly a pie, but it’s delish and grain free.  I still have plans for a gluten free and vegan pumpkin pie in the future too, but this pumpkin pie tart is a contender for anyone looking for a pumpkin pie dish who is also in the mood for the creaminess and richness of a tart.

    Pumpkin Tart FG sharp watermark

    My daughter Meadow, who claims to dislike all things pumpkin, ate this.  In fact, both my girls enjoyed it.  If you are not a fan of coconut milk, please understand that you cannot taste the coconut in this recipe.  The pumpkin and warm spices totally cover it up!  Kind of like in my Pumpkin Ice Cream.

    Grain Free Pumpkin Tart

    Grain Free Pumpkin Tart

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    Prep Time 30 min Cook Time 30 min

    Ingredients

      For the crust

      For the filling

      Instructions

        For the crust

        1. In a food processor , combine all the crust ingredients except the dates and pulse into a course ground consistency.
        2. Then add in the dates and pulse until a dough starts to form. You may need to add a tiny bit of water, but I did not.
        3. Once the dough is formed, press it into a greased tart pan . Stick in the fridge to firm up.

        For the filling

        1. The night before you make this, place your can of coconut milk in the fridge.
        2. In the food processor , combine all the ingredients for the filling except the coconut cream. Mix well.
        3. Open your chilled can of coconut milk and scoop out the white solid part.
        4. Discard the water leftover, or save it for smoothies.
        5. Spoon out 1/2 cup and put in the mixer bowl.
        6. Whip the cream in a mixer to get some air in it.
        7. Once it looks more like whipped cream, slowly add in the pumpkin mixture by folding it in.
        8. Do not mix the two together. Just keep folding the pumpkin mixture in until all are combined.
        9. Spread the mixture into your tart shell and chill in the fridge for at least 30 minutes.

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        Recipe Notes

        You can save the leftover coconut cream from the can, for topping the tart if you wish. This should last at least 5 days in the fridge. Enjoy!