I wanted to apologize to everyone for not posting in a crazy long time, but I have a good excuse. My husband and I recently bought our first place and we are in the process of moving out of our rental. I didn’t want to post anything about it online until it was official. So, our entire life, including my kitchen, is in boxes. We don’t plan to unpack anytime soon, since we need to do renovations on our place first. We’ll be staying with my mother-in-law, Tazmin, until everything is fixed up, so here is a big THANK YOU for letting us crash with you!
My diet has been a disaster without my kitchen, but I’ve decided not to stress about it. I’m still avoiding dairy, because of my allergy, and I’ve been mostly avoiding carbs, with the exception of white rice, and rarely eating dessert. (Unless it’s a vegan restaurant, dessert always has dairy anyway) It’s not ideal, but I’m letting myself off the hook until we get our kitchen back. So please be patient with me, I promise I’ll be back posting recipes again before you know it!
This dairy free coffee “caramel” ice cream is an easy vegan recipe made with coconut milk, dates, instant coffee, and vanilla extract. Sprinkle a little sea salt over the top, for a salted “caramel” flavor, or add some chopped pecans for some crunch. The dates make a healthy caramel flavor substitute, and are also used to sweeten the ice cream. I kept the coffee flavor mild (although feel free to make it strong), since this was my first time experimenting with instant coffee. I used Medaglia D’Oro Instant Espresso Coffee and I’m very happy with the way it dissolved. The amazon reviews also say it’s good for baking, which is great for bringing out the flavor of chocolate in dessert.
Although I wouldn’t consider coffee a health food, I do love the flavor of coffee in dessert. However, this recipe would taste just as delicious without the instant coffee, but I do think it adds another layer of flavor. I made the ice cream extra sweet to combat the bitter flavor of the coffee, so I’d reduce the amount of dates if you aren’t going to use the instant coffee.
I love Italian sausage with red bell peppers and onions, so I decided to make it into a summer chili with shredded zucchini. I bought spicy Italian sausage, but it can easily be made with sweet Italian sausage instead. Everything cooked up very quickly so it was a nice meal that took only 15-20 minutes to make. Plus, it made a lot of food, and I’m always a fan of leftovers! This turned out to be an easy one pot meal that I can definitely, see myself repeating in the future.
(optional) 1 tbsp of chopped fresh flat-leaf parsley for garnish
Shred zucchini in a food processor, and chop onions, and bell pepper.
Saute diced onions in coconut oil in a large dutch oven for a few minutes.
Remove sausage from casing, and add to dutch oven.
Stir until sausage is cooked through, about 5-10 minutes. Add diced red bell peppers when sausage is mostly cooked. This is added towards the end, so that the bell pepper stays firm and crisp. (The way I like it) If you like them soft, add them earlier with the onions.
When sausage is cooked, stir in the shredded zucchini, and serve.
(optional) add some chopped fresh parsley for garnish
These quick pickled red onions taste delicious over a salad or with Mexican food. They are really easy (and fast!) to make and I can definitely think of a ton of uses for them. For instance, add them to taco lettuce wraps, include them in a mexican cobb salad, or serve them over chili. Think of them as a delicious edible garnish that will be sure to impress your friends and family.
These dark cherry popsicles contain no added sugar, not that you need any since the cherries are so sweet! I had my hubby taste test just to be sure it wasn’t just me that thought these were sweet enough. Normally, I just snack on them frozen, since they come pitted and frozen from Trader Joes. Look for a bag that says Pitted Dark Sweet Cherries.
I did two versions of the popsicles to see which one turned out prettier and/or tasted better. In the first version, I defrosted the cherries overnight in the fridge, completely blended them with no added water, and made them into popsicles. The second version, I added a little bit of water (to get it to blend) and used frozen cherries.
The color was a little brighter on the frozen cherries and I kept the blended cherries pretty chunky. You do get air bubbles spooning a chunky mixture into the popsicle molds, but I don’t mind if it doesn’t look completely perfect. In fact, it looks more homemade which I always think is a good thing. My hubby said they tasted the same, but here is what they look like side by side … I prefer the frozen with air bubbles since the color is a little bit brighter, but either way they are delicious.
This BLT salad with avocado will make your taste buds very happy. I definitely didn’t miss the bread. The key to making this salad awesome is the bacon. I made my own bacon bits (or bacon lardons if you want to be fancy!) Plus, I used a mixed variety of cherry tomatoes for different colors and flavor. I also made a lemon dijon dressing with some fresh lemon juice, which is crazy important to cut through the fat from the bacon and avocado. Seriously, I could drink this dressing it’s so good. It’s actually my favorite dressing to use if there is bacon involved. When you’re eating fatty foods like bacon and avocado, you need some acidity to balance it out and make the dish taste light and fresh. I loooove my paleo fats! And, this dish has them in abundance – bacon fat, avocado, and olive oil. Sounds good right?