Category Archives: Dessert

Mango Tango Popsicle 

I have been trying to find a recipe for Popsicles that my children would love.

This summer was a hot one and it makes sense that I got it dialed in now.

I’m sure if you are reading this, then you have more than likely tried some other ice cream or popsicle recipes.

My favourite, before this was from Nom Nom Paleo. Thank you to Michelle for the inspiration for this recipe.

My daughter helped make this video. I know I am no Rachel Rae, but we enjoyed making it. I hope you enjoy eating them!

Ingredient list

I use fresh, when possible and organic if it is available, but we all do our best.

  • 1 ripe banana
  • 1.25 cups thick coconut milk or your choice
  • 1 tsp. vanilla
  • 1.5 tbsp. maple syrup
  • 1 cup mango(fresh if you can get it)
  • 1 cup blueberries, cherries, strawberries( I use frozen)

Mango Tango popsicle

 

summer fun

Super Easy Blueberry Coconut Milk Pudding

If you have read some of my previous posts, you know that I am eternally searching for new and interesting recipes for my daughter. She has become a bit of a picky eater and as we all do, we get bored with the same foods, over and over. I had a spark of imagination one day, while preparing lunches for the kids. I threw the items together so quickly and chucked it into the fridge so it had a couple of minutes to chill. To make a long story short, she liked it, so try it and perhaps you and your children will do the same.

I made little portion cups and took them to school. You could modify the recipe to make larger portions if you wish. I now make this for my own lunches and it is like yogurt and fruit. So good!

These amounts are flexible. Use your best judgement.

3-4 oz of your favourite non-dairy milk. I like coconut milk.

3-4 tbls of frozen berries. I used blueberries/raspberries for my last recipe

1/2 tbls of your best maple syrup

2 tsp of chia seeds and hemp hulls if you like.

I like to store in small mason type jars and put into the fridge until you want to eat it. It will be good for about 2 days.

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Fudgy Chocolate Tarts(Organic, Paleo, Gluten free)

I made these a few weeks ago because a friend had suggested the recipe awhile ago. I was a little cautious at first(she is a great cook, just not Celiac), but I was so blown away by the richness. It was so decadent!

I made my first batch in January and my Celiac daughter was so happy and excited(it was still in her mouth while she blurted) “can you make these for my birthday?”(August)

I am so thrilled to have another recipe that makes her feel ok and not like such an outsider!

When I first made these I made the mini tarts using my mini muffin pans(I got about 20). This latest version I made for Valenitine’s Day and used larger silicone molds(I got 8 this way).

mix choc tarts1 tart tin tart pressed tart measure val tart1 val tart2

They turned out so good. Even if you still eat grains, dairy or sugar, you wouldn’t miss any of it! Honestly:)

Serving Size: Makes 4-3″ tarts or 18 small tartelettes

These tarts are so rich that they can easily be split between two people. I also tested these tarts using a mini-muffin tin and used 1 tablespoon of crust for each tartelette and ended up with 18 tartelettes. I also suggest using a coconut oil (such as expeller pressed) that doesn’t contain a strong coconut flavor. I found that these tarts taste better the longer they sit. I think it’s best to make them the day before serving. They keep in the refrigerator for one week.

Ingredients

Crust:
Filling:

Instructions

Pour all of crust ingredients into the bowl of a food processor. Process until all ingredients are blended. Divide crust into four servings and press crust in the bottom and up sides of oiled tartelette pans. Clean food processor bowl and blade.

Place all filling ingredients into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among tartelettes and spoon over crust. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.

 

Thank you Carrie Vitt from Deliciously Organic.

http://deliciouslyorganic.net/fudgy-chocolate-tarts/

Mini Pumpkin Tart Paleo GF

Last year for Thanksgiving, I was new to the Paleo diet and wanted my daughter to get that pumpkin pie that she asked me for, so I did! Danielle Walker and her wonderful recipe saved the day and everyone said they loved it.

This year, I am working and won’t be able to be there but still wanted to do something and had seen a recipe for mini pumpkin tarts. It sounded and looked so good that I had to try it.

Despite having very little time (I am feeling confident enough now) I took the leap and went all in!

Now that I have been cooking this way for awhile it seemed pretty easy.

I found that this tart recipe made double the amount, for me. I would suggest that you keep wetting your fingers, to keep from sticking to the pie shell as you are pressing it into the muffin cups.  I was unsure how thick I had to leave the crust for this time and will know better for next. It does raise up a bit, so I would press it a bit thinner than I originally thought it should be.

Next time, I would like to use fresh pumpkins to make up the filling, but this time I used the canned version.

This recipe turned out really good. I am very proud and I am still waiting to hear how the family liked it. Cross my fingers that they like it as much as I did!!

Be healthy and enjoy today.

AUTHOR: Beth – Tasty Yummies

SERVES: 12 mini tarts

Ingredients:

  • 2 cups almond flour
  • 2 tablespoons maple syrup*
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • dash of ground nutmeg
  • 1/8 teaspoon salt

Filling

  • 1/2 cup raw cashews, soaked for at least 4 hours, preferably overnight
  • 1/4 cup maple syrup*
  • 1 teaspoon vanilla
  • 1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • a pinch of ground cloves
  • a dash of sea salt

Whipped Coconut Cream

  •  1 can organic full fat coconut milk, refrigerated overnight
  • 2 teaspoons maple syrup (use more or less or none at all, or whatever your favorite sweetener is)*
  • 1 teaspoon vanilla

*Maple can be substituted 1:1 for honey if you follow SCD

Instructions:

Shells

  1. Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners (you could also use greased mini tart pans).
  2. In a large bowl, add all of the crust ingredients and mix very well. Really get your hands in there to get it all together and work it into a nice dough.
  3. Add the crust mixture to the muffin cups and press down firmly into the cup using your knuckles, going up the sides a tad bit.
  4. Bake for 15-20 minutes until golden brown.
  5. Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to assemble the tarts and serve. (Many times I make the tart shells the night before and keep them in the fridge until I am ready to serve)

Filling

  1. Drain the cashews and add them to your food processor and give them a whirl by themselves for a bit, to break them up and start turning them into a paste of sorts.
  2. Once the cashews are broken up add in the maple syrup, vanilla and coconut oil, process that a bit more until it is a smooth and creamy paste.
  3. Add in the remaining ingredients and process until smooth and creamy.

Whipped Coconut Cream:

  1. Make sure that your can of coconut milk is well chilled. I recommend leaving it in the fridge overnight. Open the can of coconut milk carefully, keeping it level. There will be a firm, waxy layer of coconut cream that solidified on top. Carefully scoop this off into a chilled glass bowl. Keep the leftover coconut water, it is great for smoothies.
  2. Using a mixer, whip the coconut cream for 3 to 5 minutes until it becomes light and fluffy, with soft peaks.
  3. Mix in your maple syrup and vanilla, if you are using.
  4. Place the whipped coconut cream back into the fridge until you are ready to use. This may be more than what you need for all 12 tarts, depending on how much you put on top, but that’s ok, it keeps for several days, covered in the fridge.

Assembling the Tarts:

    1. Remove the paper liner off of the tart shells. Top each of the tart shells with a spoonful of the pumpkin filling and a dollop of whipped coconut cream, sprinkle with a little ground cinnamon. Serve immediately.

Tasty Yummies

Full Recipe

 

 

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Coconut Milk Yogurt Review

Going dairy free, grain free a few years ago, I had tried to make coconut milk yogurt soon after making the switch. FAIL! I tried it twice and failed both times. Yucky grey mold. (insert blechk face!)I had given up and my Yogourmet sat silently on the shelf waiting for the next opportunity to give it another go. Thanks to Danielle Walker and her recipe, I felt confident enough to give it a go.

I tried another recipe that didn’t use gelatin when I failed and that may have been the difference for me. You will have to try it for yourself and see.

photo 1 (2)

Ingredients needed:

2-14 oz cans of coconut cream/milk

3 tbls unflavoured gelatin

2 tbls honey

1-50-billion IU probiotic capsule or 1 dairy free probiotic yogurt starter kit

  1. Place 1/4 cup of the coconut milk in a bowl. Sprinkle the gelatin over it and set aside to bloom for 10 minutes.photo 3
  2. Heat the remaining coconut milk in a saucepan over medium heat until it reaches 150 degrees F, about 10 minutes.photo 2 (2)
  3. Remove from heat and whisk in the softened gelatin and the honey until dissolved.
  4. Allow milk to cool to 110 degrees F, then whisk in the contents of 1-50 billion IU probiotic capsule or the yogurt starter.
  5. Pour the mixture through a  mesh sieve into sterilized jars and screw on the lids.
  6. Place the jars in a yogurt maker and ferment for 18-24 hours, or ferment in a dehydrator without the trays on 120 degrees F for the same time.photo 1 (3)
  7. The yogurt will still be liquid and the coconut cream may have separated at this point. Place the jars in the refridgerator for 4 hours to allow the gelatin to set and the yogurt to thicken. Once set, whisk vigorously to blend the yogurt or pulse in a blender a few times for an ultra-smooth consistency.

photo 3 (1)

 

Review of Blueberry-Chia pudding

I was looking for another recipe for breakfast type things and found this the other day.

Well, I was so excited to try this recipe, I made a batch right away. I really was hoping that I could use some of these lovely ingredients to create something that my children may have another option. With cutting out all grains and sugar, I really thought they would like it. Well as you can imagine, they didn’t even want to really try it:(
I took some to work with me and my co-workers loved it and so did I! I am looking forward to making it again and this time I will relax and not expect the children to even try it again. If you are so inclined, my guess is that you will love it as well. Happy cooking:)

Ingredients
2 cups frozen blueberries
⅔ cup unsweetened non-dairy milk (I used plain almond milk)
5 large dates (soak in hot water beforehand if they are tough)
½ of a frozen banana
½ cup chia seeds
Instructions
Combine the blueberries, milk, dates and banana in a blender; process until smooth.
Transfer blueberry mixture to a medium bowl and stir in the chia seeds. Refrigerate for 30 minutes or up to overnight (stir every 5 minutes during first 30 minutes) until thickened.
Eat!

http://powerhungry.com/2013/07/1862/

NomnomPaleo, Lava Flow Ice Pops review

It is hot and the kids are out of school. Great time to have some “popsicles” around for all the fun in the sun!

As you all know it is a challenge to make everyone(kids)happy with any of your food choices, so this is no different. I have tried a few different recipes, but this is MY favorite.

I found, like most things, “you get what you pay for”. So, if you are going to make these or anything like these on a regular basis, buy the best popsicle molds that you can find. You will be thankful that you did and your kids will love you.

For this recipe, I found that the strawberry component was a little watery and I may use it in smaller portions for each of the pops, but once you try it you will find what works for you.

By the way, the adults that tried these said they were very good as well.

I choose to use very ripe bananas, as they give you extra sweetness.  It is difficult to convert some hard-core sugar lovers, but I think these hit the mark.

Here’s what you need to make approximately 8 ice pops (about 3 cups of frozen yumminess)

  • 1 cup fresh or frozen strawberries (143 grams or ⅓ pound)
  • 1½ cup (225 grams or ½ pound) fresh or frozen diced pineapple
  • 1 cup full-fat coconut milk
  • 1 ripe fresh or frozen banana
  • 1 tablespoon honey (optional)

Here’s how you make ‘em:

Blitz the strawberries in a blender, and transfer the purée to a measuring cup.

Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.)

Blitz until smooth.

(If you’re using frozen fruit, you’ll end up with a virgin piña colada!)

Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold.20140708-194715-71235428.jpg

Add the piña colada mixture until it reaches ⅔ of the way to the top.

Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.20140708-194811-71291616.jpg

Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.

When the ice pops are frozen solid…

…quickly run them under hot water to loosen them from the molds.

Voila!

 

Lava Flow Ice Pops

 

 

 

Fudge,Easy Raw (Vegan, Paleo)from Detoxinista

Summer.  We have been so busy.  I feel like I haven’t had the chance to do much writing. I have been formulating and have some thoughts in progress. I do hope that if you are reading this you are feeling healthy and happy. I wish you and your family success in everything that you do. Enjoy today.

We were having a family birthday celebration. I really wanted to be able to bring something that everyone could have and enjoy! There are nuts, so make sure that there are no nut allergies before serving.

This really was so easy and it wow’d all of the guests. I even got a request to pack some for home!

I love this recipe and you will too. It is so quick and easy and super satisfying. The only thing I may add the next time I make it(which will be very soon)is that I may add a few course nuts for some added texture.

Easy Raw Fudge (Vegan, Paleo)
makes 16-20 pieces

Adapted from Raw Food, Real World

Ingredients:

1 cup raw cashew butter (or nut butter of choice)
1/3 cup coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm! Alternatively, you could blend them together using a food processor.) Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.

Transfer the mixture to a dish lined with plastic wrap, for easy removal.

fudge




Easy Raw Fudge(Vegan, Paleo)