Quick and Easy Chicken Tikka Masala {gluten and dairy free!}

We're big curry fans around here. Even the baby! So this chicken tikka recipe is always well-received. 

I love that it's ridiculously easy to put together, and simmers on the stove while I get stuff done. 

We make a HUGE batch and then enjoy the leftovers for lunch the next day! 

You'll Need:

3-4 pounds of chicken breast, cut into chunks

2 (6 oz.) cans of tomato paste

3 cups of chicken broth

2 onions, diced

2-3 garlic cloves, minced

3 Tbsp. curry powder

3 tsp. turmeric

2 tsp. cumin

3 tsp. paprika 

1 tsp. ground cinnamon

Salt and pepper to taste

1 can of coconut milk

2 Tbsp. tapioca starch

2 Tbsp. fresh lemon juice

1/2 cup fresh cilantro

To Make:

This is so quick and simple! Fill a heavy, lidded pot with the chunked chicken, onions, garlic, tomato paste, broth, and spices. Bring to a simmer and cover. I leave mine to cook for thirty minutes or so. 

When you're ready to serve dinner, reduce the heat to low and add the coconut milk and tapioca starch (I mix mine into the coconut milk with my mini blender!), and stir to combine. Stir in lemon juice. Taste your sauce! Add salt and pepper if needed. Top with cilantro leaves and serve! 

To make a yummy side dish... chop veggies (we like potatoes, onions, carrots, green peas, and cauliflower!), season with salt, pepper, curry powder, and paprika. Sauté until tender. 

We also serve with brown or jasmine rice. 

Pumpkin Pie Protein Balls with Arbonne Pumpkin Spice Protein {vegan, GF}

I have a yummy treat for you!! But first, a confession. You see, I'm not a big pumpkin person. 

I know. I knooowwww. 

As I grow older, though, I like pumpkin a little more... but I wasn't sure I'd enjoy this limited edition protein flavor. 

I ordered a bag anyway, because duh! And I'm SO GLAD I did! The pumpkin flavor is spot on. It isn't too rich or over-powering, and the spice aspect isn't overbearing either. It's just right. 

Pumpkin treats are usually packed full of sugar, and I feel so much better without all of the added sugar I used to mindlessly consume. 

These little bites are sweet and satisfying, but they're also loaded with vegan protein, plus vitamins and minerals, and healthy fats too! 

Even better, they're SUPER easy to make and require only a few basic ingredients. 

You'll need: 

• 4 scoops of Arbonne's Vegan Pumpkin Spice Protein
• 2 Arbonne scoops (1/2 cup) almond meal
• A sprinkle of salt
• A splash of pure vanilla
• 3-4 Tbsp. mixed nut butter or almond butter
• A handful of Enjoy Life chocolate chips
• Enough almond milk to make a thick, doughy mixture 

The process is simple:

Combine dry ingredients in a small mixing bowl, add vanilla and nut butter, and then use a fork to mash the nut butter into the dry mixture. Once it's evenly distributed, add almond milk slowly to desired consistency. I usually start with about two tablespoons of milk and go from there. 

Protein balls store well in the fridge for a couple of days! Make sure they're covered or in a sealed container so they don't dry out. 

How to Entertain Your Toddler during School Work

Things are a lot different around here compared to when I first posted about homeschooling. That little guy in my old images is in middle school now, and he's got three younger siblings!

The addition of siblings means my time is divided, and if we're being honest, it means I'm pretty much always distracted.

I try to set everyone up for success during school times, and for the youngest, that means having a variety of engaging activities ready. 

Here in our home, suitable activities are:

1. Independent.

2. Quiet. 

3. Reserved only for work times. Otherwise, they're stored out of sight.

Some of our activities are simple. Like an empty tissue box and a big pile of craft pom poms or cotton balls, paper and crayons, or playdough.

Other activities are Amazon purchases. Our little collection of manipulatives and hands-on tasks has served us well so far!

Pictured here, from left to right... 

1. Skoolzy Brand Peg Board

2. Counting Bears: ours is a mix of two sets, like this and this. 

3. Skoolzy Nuts and Bolts. 

4. Lacing beads, similar to this set.

How do you entertain your toddlers while your older children do their school work??

I may earn a commission from the links shared in this post. 

I don't always use my own recipes...

 

I wanted to take a minute to share my most favorite cookbook with you. This has quickly become my go-to book!

Each recipes we've made has been requested again and again since purchasing the book earlier this summer. 

Our most favorite? Hamburger helper!! My kids haven't ever eaten the boxed version, so I'm confident they were thoroughly confused about what "hamburger helper" could mean... but they were definitely not disappointed. This dish is requested multiple times each week!

It's not our only favorite, either. I've made sichuan chicken several times, and the chicken pot pie pasta again and again. Street tacos? Yes please!

And these taquitos, woah!! 😍 

Seriously. You need this book. You won't be disappointed.

I may earn a commission from the links shared in this post. 

Gluten Free, Vegan Chocolate Chip Protein Cookie Dough

 

I'm so hooked on this quick, easy snack. It's become a household favorite since our Arbonne journey began.

Wait! Arbonne journey? 

Yep--that happened. Six months ago, I decided I was fed up. I was tired of feeling sick and tired, and I desperately needed a change. I knew I needed to act now, and take charge of my life. I found that change in the form of a simple thirty day reset. 

What I didn't know, however, was just how drastically that choice would change the path I was on. Where I saw a quick, one-month refresh, I actually found a whole-life makeover. I found a passion I didn't know existed, I found a missing puzzle piece for feeling good and fueling my body, and I found an opportunity to stsrt my own little side hustle. 

If you had told me seven months ago that I'd be an Arbonne convert, I'd have laughed in your face! But, well, here we are. I wake up thankful every day for this addition to my life. 

Anyway--enough about me. You're here for a snack! 

It's a simple snack to make, and so satisfying!

You'll Need:

One heaping scoop vanilla protein

Two tablespoons almond meal

A quick sprinkle of salt and a dash of vanilla

Chocolate chips

Walnuts (or not, you decide!)

One tablespoon-ish of mixed nut butter

Almond milk, to desired consistency (start with a tablespoon or so, and mix slowly) 

To Make:

Mix it all up, adding almond milk slowly to achieve your desired consistency, and roll into balls... or just grab a spoon like I did!

If you've got leftovers (ha!) or you wish to make a bigger batch, protein balls store well in the fridge for a couple of days. Make sure they're covered! 

Gluten Free, Vegan Breakfast Cookies

Well, hello! It's been a while, hasn't it? I'll simply claim, "life!" In the time I've been away, some new food concerns have popped up, and those concerns mean I'm now avoiding corn and eggs in addition to my usual gluten, dairy, and soy. So, helloooo egg-free baking!

Moving along, though. We're in love with these breakfast cookies. They're decently clean--not perfect--but decent for an occasional treat or grab-and-go breakfast. They come together quickly, and they only dirty a couple of dishes. I call that a win!

You'll Need:
2 Cups Gluten Free Oats
1 Cup Gluten Free Flour {I use Bob's Red Mill}
2 tsp. Cinnamon
1 tsp. Baking Soda
1/2 Cup Chocolate Chips {I use Enjoy Life}
1/2 Cup Coconut Flakes
1/2 Cup {smooth} Nut Butter, like cashew or almond
1/2 Cup Applesauce, unsweetened
1/4 Cup Maple Syrup
3 Tbsp. Brown Sugar {or coconut sugar}
1 Flax Egg {combine one Tbsp. ground flax with three Tbsp. water, and set aside for several minutes}


To Make:
Combine oats, flour, cinnamon, baking soda, chocolate chips, and coconut flakes in a large mixing bowl.
Add nut butter, applesauce, syrup, brown sugar, and flax egg. Stir well to combine.
Drop rounded scoops onto a parchment-lined baking sheet, and bake cookies at 350 degrees for about ten minutes.

When the cookies come out of the oven, they'll likely still be pretty round. Mine didn't spread even a bit while baking. I wanted them to cool a bit more quickly, and for my littlest to be able to handle them, so I squished each cookie a little as I took it off the baking sheet. Much like making fork marks in the top of a peanut butter cookie!

Makes about two dozen cookies.

Perfect Gluten Free Pancakes {gluten free, dairy free, and soy free}

These pancakes are a staple in our home. I can throw a batch together in minutes, making them perfect even on a busy weekday morning. They're not as dense as so many other gluten free pancake recipes I've tried, and they only call for ingredients you probably have in your pantry. It doesn't get much easier than that!

You'll Need:
1 Cup Gluten Free Flour {I strongly prefer Bob's Red Mill AP Blend for this recipe}
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
2 Tbsp. Maple Syrup or Honey
1 egg
1 Cup Almond Milk
1 tsp. Vanilla

To Make:
Combine the flour, baking powder, baking soda, salt, and xanthan gum in a mixing bowl. Add syrup or honey and mix lightly with a whisk to incorporate. Add egg, almond milk, and vanilla, and whisk until well combined.

Cook pancakes on an oiled {I like to use coconut oil} skillet set to medium heat, turning when bubbles appear and pancakes lift easily from the pan.

This recipe makes approximately ten five inch pancakes.

primm n proper baby: a review {and a discount code!}

The most amazing cloth diaper arrived at my doorstep the other day, and I'm so excited to be able to share it with you! I've really fallen in love with fitted diapers this time around, and this is my new favorite line.

Made by the charming, amazingly talented Meaghan, this is a Primm N Proper Baby fitted. {find PNPBaby on Facebook, or shop her Hyena Cart shop} PNP diapers come in a variety of fabric and closure combinations, so you can customize your order a bit to suit your needs. Even better, you can order custom diapers to get exactly what you're looking for.

But let's take a look at these diapers. What makes them so fabulous??

1. Serged edges, in my opinion, provide the best fit. They always feel a bit more snug and secure in comparison to a turned edge. They look pretty darn cute, too!

2. Absorbency. I'm thrilled with the absorbency of this diapers! My little girl is a bit of a "super soaker," and this diaper was up to the challenge. The bamboo velour inner is both soft to the touch, AND functional.

3. Speaking of absorbency, let's talk about the soaker. Meaghan's soakers are long {24 inches!} and not overly thick. After you snap the soaker into the back of the diaper, it's yours to fold as you choose. I doubled my soaker over and achieved several layers of absorbency. Again--perfect! {Bonus: they dry quickly and wash up so nicely.}

4. They're trim! Remember that great absorbency I mentioned? Meaghan has found a winning combination because Primm N Propers are both absorbent AND trim. 

5. Fit! I chose to have snaps on my diaper, though you don't have to. You can skip snaps and fasten your diapers with a Snappi or similar. The snaps give me several options for a comfy, snug fit around baby's waist, and the fold-down rise snaps are an added bonus for younger babies or those who are a bit shorter in the waist.

6. Source. Given the choice, I much prefer to make my purchases from independent businesses, WAHM's, and the like. When I buy from Meaghan, I am buying directly from the source, and that makes me feel--cheese alert!--all warm and fuzzy.

I truly have struggled, while testing this diaper, to come up with something I don't like or that I wish I could change to make it even better. Honestly? I can't come up with anything about the fit or performance. I know! I KNOW!! I sound so canned and optimistic when I say that. But it's true. I reach for this diaper as soon as it's back on the shelf, and I'm already planning my next purchase, because I simply must get my hands on a few more.

Don't believe me? Try them for yourself! The next Hyena Cart stocking happens on April 1st, and, lucky you! I have a discount code to share with you. Place an order between now and April 15, 2014 and use the code DOTW10 for 10% off your purchase.

Hop on over to the Primm N Proper Baby Facebook page, and show Meaghan some love! Let her know I sent you, just for fun :)

Cranberry and Meyer Lemon Bars {gluten free, dairy free, and soy free!}

These bars... oh my! I really love cranberries, but I'm a bit timid when it comes to using them in the kitchen. I may have broken through that barrier with this sweet treat!

Thanks to the lemon and cranberry flavors, the bars aren't syrupy sweet, and they're not too rich. They're moist and bursting with flavor.

Confession: I ate a bar this morning with my tea. Life is short, right?

Let's get to it! Here's what you need to know to make your own pan of cranberry lemon bars:

Ingredients:
3 C. Gluten Free AP Flour
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1/4 tsp. Salt
1 C. Earth Balance Spread
1 C. Sugar
Zest of One Meyer Lemon
1 Egg
2 tsp. Vanilla
1/4 C. Cool Water

1 Bag of Cranberries {12 oz., mine were frozen}
1/2 C. Sugar
2 Tbsp. Corn Starch
Juice of One Meyer Lemon

Directions:
In a large mixing bowl, combine flour, baking powder, xanthan gum, and salt. Stir ingredients to mix, and then, with your hand mixer, add Earth Balance. Mix the ingredients to break up the Earth Balance.
Add sugar and zest, and give the bowl another spin with your mixer.
Add egg and vanilla, and mix again. You'll have a bowl of crumbled dough at this point.
Slowly add the 1/4 cup water, mixing as you go. The ingredients will pull together into a ball. I used the entire 1/4 cup, but you may find that you need a bit less.

Line a 9x13 baking dish with parchment paper, and press half of the dough into the bottom of the pan. Set aside.

In another bowl, combine cranberries, sugar, and corn starch. Stir the mixture to coat the berries, and then add lemon juice. Stir again to combine, and then spread the cranberry mixture over the dough you pressed into the baking dish.

Top the cranberries with the remaining dough by crumbling it up and bit or spreading it into thin pieces to lay over the berries. It's perfectly alright if you can see the berries through the dough in places!

Bake the bars at 375 degrees for about 35 minutes, until the top is lightly browned and the center is set. Cool completely, then use the parchment paper to lift the bars out of the pan and cut into squares. Store, covered, in the fridge.

Allergy-Friendly BBQ Baked Beans {gluten, dairy, and soy free!}

I confess--I didn't really think I liked baked beans. They're a BBQ staple, sure, and sometimes I would add a small scoop to my plate. But I never went looking for the baked beans either.

Until this weekend.

For Father's Day, I asked my hubby what he'd like me to make for dinner. He wanted baked beans! So I set out to make a batch of baked beans that he would enjoy, and boy, am I glad I did. What a surprise to find out that I like them too! In fact, I'm eating the last little scoop of leftover beans for lunch as I write this.

He wanted bacon in his beans, so I used it in my recipe. I think they would be just as tasty without the bacon, for a vegan option.

Ingredients:
2 Cans of Beans {I used pinto beans, but you would traditionally use something smaller, like navy beans}
4 Strips of Bacon {diced}
1 Onion {on the small side, diced}
1/4 C. Ketchup
1/4 C. Brown Sugar
2 Tbsp. Molasses
1 Tbsp. Dijon Mustard
1 tsp. Garlic Powder
Salt and Pepper

To Make:
Open beans, drain and rinse, place in an 8x8-inch square baking dish {or similar} and set aside.
In a skillet, saute bacon and onion until the bacon begins to crisp and the onion has a translucent appearance. If you wish to omit the bacon, saute your onion in a bit of oil, Earth Balance/butter, or perhaps coconut oil.
Add the bacon and onions to the beans, and mix.
In a small bowl, make your sauce using the ketchup, brown sugar, molasses, dijon mustard, and garlic powder. Add a bit of salt and pepper, to taste.
Pour the sauce over the beans, combine thoroughly, and bake at 325 degrees for 45 minutes.

Please note... the amount of sauce created with this recipe is just right for coating the beans, but doesn't leave any "soupy" sauce behind after baking. If you prefer beans with more sauce, consider doubling the sauce recipe before you add it to your beans.

Creamy Avocado-Cilantro Dressing {gluten free, soy free, dairy free, vegan}

The heat has really picked up where I'm at, leaving me looking for dinner options that aren't rich, heavy, or, well... hot! Salads fill the need nicely, I think. This dressing is definitely my new favorite. It's rich and creamy, but refreshing at the same time. Perfect for a loaded salad, or for dipping chopped veggies.

Ingredients:
1 C. Cilantro {remove the large stems, wash and chop it a bit, and don't worry about packing too firmly}
6 oz. cup of PLAIN coconut yogurt {almond milk yogurt, etc. would also work}
1/4 Cup Oil {grapeseed, olive}
Juice of One Lime
Meat from 1/2 Avocado
1 tsp. Apple Cider Vinegar
1/2 tsp. Garlic Powder
Salt and Pepper

To Make:
Combine the ingredients in your food processor or blender, and process thoroughly. You can also use a stick/immersion blender.
Taste the mixture for salt and pepper, and add more to your liking.
The dressing is best served immediately, but it will keep for a few days in your refrigerator if stored in an air-tight container.

German-Style Potato Salad {gluten, dairy, and soy free}

Several years ago, I had my first taste of a German-style potato salad. I was hooked! And then I promptly shoved the memory to the back of my mind, where it lay dormant. What brought the memory back? Pregnancy, of course! And if memory serves, it was during my last pregnancy that I first tried this style of salad.

Anyway--my memory didn't fail me. This is one yummy, satisfying salad. It's much lighter than standard BBQ fare, as it doesn't contain even an ounce of mayonnaise.

I love to eat this dish warm, just after it has been put together. It tastes great cold too, so make it ahead and stash it in the fridge if you'd like.

Ingredients:
Red Potatoes {I used six large potatoes}
Bacon {I prefer the uncured variety, and I used six pieces}
White or Yellow Onion {diced}
1/4 Cup Cider Vinegar
3 Tbsp. Sugar
Salt and Pepper {to taste}
Green Onions {I LOVE green onions, so I used an entire bunch. Scale that back if you prefer.}

To Make:
Wash and dice your potatoes, then put them in a large pot of water to boil. Cook until fork-tender, drain, and set aside.
Chop bacon into bite-size pieces, and cook to done in a skillet. I don't like my bacon to be ridiculously crunchy, but if you do, go for it!
Remove cooked bacon from the skillet, reserving the grease. I put mine on a paper-towel lined plate.
Add the diced onion to the skillet, and cook until tender and translucent.
While the onions are cooking, combine potatoes, bacon, and green onions in a bowl. Stir to combine.
Carefully {you ARE adding vinegar to hot grease, after all!} add the sugar and cider vinegar to the cooked onions, and stir to combine.
Pour the vinegar mixture over the salad, and give it a good stir to combine.
Season with salt and pepper to taste, and enjoy!

Gluten Free, Raw, Vegan, Vanilla/Blonde Macaroons {Kinda like Hail Merry}

I love, LOVE my chocolate macaroon recipe. We make them often, especially during the summer months. When a  friend asked me to try making the "blonde" {vanilla} version, I couldn't turn her down. I'm really pleased with the way these turned out, but I confess--I prefer the chocolate variety. Probably because I never say no to chocolate.

And to be fair, I've never eaten a Hail Merry Blonde Macaroon. This is simply me taking my chocolate macaroon recipe, and vanilla-izing it.

Finally, wouldn't these be yummy with a bit of chocolate drizzled over the top? Or perhaps with some mini chocolate chips stirred into the mixture, before the macaroons are formed?

You'll Need:
1 {heaping} Cup Shredded Coconut
1/4 Cup Coconut Oil
6 Tbsp. Almond Meal
2 Tbsp. Maple Syrup* {the real stuff!!}
1/2 tsp. Vanilla

To Make:
Add coconut to your food processor, cover, and pulse several times to further break up the coconut.
Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary.Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop to measure equally sized portions, depositing them directly on the dish.Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer.Makes 10-15 macaroons, depending on size.

*I had sweetened coconut on hand, and that is what went into this recipe. You may wish to add a touch more maple syrup or agave to your recipe if you're using unsweetened coconut.

Gluten Free, Dairy Free, Soy Free BBQ Chicken Pizza

Something about the beginning of this new year has flipped a switch in my brain. I'm craving healthier things during the day {yay!}, and flavor-filled, light dinners that don't leave me feeling less-than-awesome at the end of the day. This isn't a huge change from the way I normally eat, but I do confess to having a pretty big sweet tooth. Ok--let's call it what it is. A carbohydrate tooth.

Anyway.

This pizza seemed just right the other day. Filling, satisfying, and with more than a hint of tangy-sweet BBQ sauce. I used pre-made crusts so it came together quickly. When I've got more time, I like to make Silvana's crusts from Cooking for Isaiah.

Like many of the meals I put together, I didn't use precise measurements. Your needs will vary based on how many you are feeding, the size of your pizza crust(s), and so on. The sauce I put together was enough to cover one pizza about twelve inches, and two smaller "personal size" pizzas.

You'll Need:
Pizza crusts {Udi's and Rudi's are both great pre-made gluten-free options}
BBQ Sauce
Water
Chicken Breasts {I used two and had some left over}
Almond or Rice Milk
Earth Balance Spread
Red Onion {I halved my onion and then sliced it very finely}
Daiya Mozzarella Shreds {or another cheese/cheese replacement of your choice}
Cilantro

To Make:
 In a small sauce pan, mix some BBQ sauce and water. I used less than 1/2 cup each.
Add chicken, and cook over medium-high heat, turning the chicken occasionally.
While the chicken is cooking, put together the sauce for your pizza. I put some BBQ sauce in a small bowl {enough to spoon over my crusts}, and then added roughly one Tablespoon each almond milk and Earth Balance. Of course, you could use plain BBQ sauce here, but I wanted to give my sauce a slightly more creamy consistency.
Spoon sauce over crusts.
When the chicken is cooked through, use two forks to shred the meat, and then stir the mixture to coat with BBQ Suace.
Add shredded chicken to your pizza.
Add finely sliced red onion and cheese/cheese replacement to your liking.
Bake your pizzas according to package or recipe instructions. I baked mine at 425 degrees for 15 minutes or so.
Before serving, top your pizza with washed, chopped cilantro.

Allergy-Friendly {P.F. Chang's} Lettuce Wraps: Gluten Free, Dairy Free, SOY Free!

When he sat down to the table yesterday, my hubby didn't look very impressed with the spread. A plate of lettuce leaves, a bowl of "ground turkey?? we're having ground turkey??," and some sweet potato fries sat in front of him. I reassured him that this wasn't just ground turkey he was about to dig into. So he tried a wrap.

"Oh, HONEY!" he said. He had all but declared the lettuce wraps his new favorite meal by the time he pushed his plate away. Yup--I win!

Anyway--these are good. Really good. They're light, and pretty darned healthy, but they're also satisfying. The perfect meal, if you ask me.

Ready to make some of your own?

You'll Need:
1 lb. Ground Chicken or Turkey Breast {a 1.25-pound package of ground turkey breast works well too!}
1/2 Onion {chopped}
1 Tbsp. Oil
Salt and Pepper

1 tsp. Garlic Powder
1 Tbsp. Freshly Grated Ginger
1 Tbsp. Sesame Oil
2 Tbsp. Coconut Aminos*
3 tsp. Water
1 Tbsp. Peanut Butter
1 Tbsp. Rice Vinegar {I used seasoned rice vinegar}
1/4 tsp. Red Pepper Flakes

1/4 C. Green Onions {chopped}
1/4 C. Water Chestnuts {chopped into small pieces}
1/4 C. Chopped Peanuts {optional--I left them out this time because I didn't have any on hand}

Butter Lettuce or Iceberg Leaves {left whole, and washed}

To Make:
In a large skillet, heat oil and  cook the meat and chopped onion, seasoning with salt and pepper. Stir often and use a spatula to break up the meat into small crumbles.
Combine the garlic powder, ginger, sesame oil, coconut aminos, water, peanut butter, rice vinegar, and red pepper flakes in a microwave-safe dish.
Microwave sauce ingredients for 20-30 seconds and then stir well to integrate the peanut butter, and then set aside.
When the meat is cooked through, add the green onions, water chestnuts, and peanuts and stir to combine.
Top the mixture with sauce, and mix thoroughly.
Serve the mixture with lettuce leaves for wrapping. I put ours out family style and we built a couple of wraps each onto our plates

*If you're not avoiding soy, or want to use gluten free soy sauce in place of oconut aminos, use 2 Tbsp. soy sauce, and add a couple of teaspoons of honey or agave nectar to the sauce mixture.

Shared on... Allergy Free Wednesday, Allergy-Friendly Friday

Raw, Vegan, Gluten Free, Soy Free Chocolate Almond "Cheesecake"

Yum!! I am completely enamored with these rich, chocolatey little desserts. They were a Christmas experiment, and I'm so thrilled to share them with you. These little cuties are gluten free, soy free, vegan, free of refined sugar, paleo-friendly, and raw. Whew! Did you catch that??

Use quality ingredients, like real maple syrup and fancy cocoa powder. You'll be glad you did.

You'll Need:
For the Crust
1 C. Almond Meal
1/3 C. Cocoa Powder
3 Tbsp. Maple Syrup
1 tsp. Vanilla
Pinch of Salt

For the Filling
2 C. Raw Cashews {soaked several hours or overnight in fresh water}
1/2 C. Maple Syrup
1/2 C. Water
1/2 C. Cocoa Powder
1/2 C. Coconut Oil
1/3 C. Almond Butter
1/2 tsp. Salt

To Make:
For the Crust
Combine the ingredients in your food processor or by hand, with a fork.
Press the resulting "dough" into the bottom of a pie plate, spring form pan, or individual serving cups, such as half-pint mason jars or custard dishes.
Set aside.

For the Filling
Drain and rinse soaked cashews, and add them to the bowl of your food processor.
Add maple syrup and water, and process for several minutes until very smooth and creamy. Pause to scrape down the sides occasionally.
Add cocoa powder, coconut oil, almond butter, and salt, and process again to thoroughly combine.
Spoon or pipe the mixture over top of your prepared crust, then store in the refrigerator for several hours to cool and set.

Notes:
I have found that I most enjoy this dessert straight from the fridge. It tastes best cold, to me, and is almost too rich when it has warmed up a bit.

I filled eleven half-pint jars with roughly one Tbsp. of the crust mixture per jar, and then divided the filling equally between the jars. The jars wound up being just over 1/2 full, which, to me, is more than satisfying for something so chocolate-laden. For larger portions, you might want to reduce the number of jars you use.



Shared on... Allergy Free Wednesday, Gluten Free Fridays, Wellness Weekends, Raw Foods Thursdays

Gluten Free Baked French Toast Casserole {dairy and soy free too!}

I made this yummy french toast bake for Christmas morning because I wanted something I could simply put in the oven while we opened gifts and played with our new toys. What a success! I'll definitely be making this again--probably long before Christmas.

The best part? All of the prep work happens the night before. You simply remove the baking dish from the fridge, sprinkle on the topping, heat the oven, and bake!

You'll Need: 
1 Loaf Gluten Free Bread {I used Udi's}
6 eggs
2 Cups Almond Milk
1/2 Cup Sugar
2 Tbsp. Vanilla
1 Tbsp. Cinnamon

1/3 Cup GF Flour {I used Bob's Red Mill AP Blend}
1/3 Cup Brown Sugar
1 tsp. Cinnamon
1/3 Cup Earth Balance Spread

To Make:
Cube the bread into bite-sized pieces, and spread evenly in a greased {I used coconut oil} 9x13 baking dish.
Combine the eggs, almond milk, sugar, vanilla, and cinnamon {first set of ingredients} in a mixing bowl, and then pour over the top of the cubed bread.
Cover your baking dish, and place in the fridge for several hours, or overnight.
In a small bowl, combine GF flour, brown sugar, and cinnamon {second set of ingredients}, and then cut in cold Earth Balance with a pastry cutter, potato masher, or even a fork.
Put the flour mixture in the fridge in an air-tight container or zip-top bag.
In the morning, remove the casserole dish from the fridge. I suggest letting it sit on the counter for a bit, because I'm leery of putting a very cold dish into a hot oven.
Preheat the oven to 350 degrees, and prepare your french toast for the oven by sprinkling the flour mixture over the top of the bread.
Bake for about an hour, until the top is crispy and golden and the eggs are set.

Adapted from Pioneer Woman's recipe.

Rudolph the Red-Nosed Reindeer Ornaments

We put together several of these cute little reindeer the other day. They've been a big hit! Camden asked that we make a couple without strings for hanging, so he could play with them. You betcha, kiddo.

A tutorial really isn't even necessary, but here are the basics:

You'll need three "old fashioned" clothes pins. Size doesn't matter, but they should all be the same size. These are about three inches in length.You'll also need a tiny little red puff, a little brown or white puff {for the tail}, two wiggly eyes, some string of ribbon for hanging, and a glue gun.

Begin by gluing two of the clothespins side-to-side to make the body and legs. Next, attach the third clothespin in the opposite direction to make the face and antlers. {if you'd like a ribbon or string hanger, I suggest sandwiching the cut ends in between the body and head pins as you're gluing the pieces together.}

Use glue to attach the nose, eyes, and tail, and you're set! Our ornaments are hanging on our tree, of course. They would also make adorable little gift toppers.

As with my other projects, a word of caution... please use your best judgement with a glue gun and your small chid(ren). Same goes for the tiny puffs and eyes.

{DIY} Twine-Wrapped Christmas Ornaments

These ornaments come together quite easily {are you noticing a trend?? this mama needs simple, but with a big impact in the end!}, and are another perfect addition to our nature-inspired tree. All you need is a roll of twine from the hardware store, some plain glass bulbs {or old, recycled bulbs in funky colors}, and a glue gun.

The pictures below show the process pretty well, I think:

A couple of things worth mentioning:
1. Work in small sections. Lining up the twine can be a bit fiddly at times, and I'm forever amazed at how quickly that glue dries!
2. You might burn your fingers. I apologize. {also, for that reason, this is probably best reserved for adults or big kids.}
3. Notice that I didn't cut the twine until the very end. This way, I was guaranteed not to run out.
5. Stick the end of the twine down very well. This will keep it from looking ragged on the bottom.
4. Try other materials! Yarn? Sure! What else can you think to use?

Apple Crumble-Pie {vegan, gluten free, and soy free!}

These little pies are completely drool-worthy! They were consumed in quantity over the Thanksgiving weekend, and will definitely be making their way into our dessert rotation. They're quite tasty on their own, but they move to a whole other level when topped with freshly made caramel sauce.*

I like pie crust but I don't need a ton of it, and my hubby is the type to eat the filling and leave an empty shell on his plate. The little star-shaped crust on top was just enough for both of us. It mingles with the crumble topping just enough.

And the portion, when baked in cute little half-pint mason jars? Perfect! We all felt satisfied after a single serving, without the feeling that comes with having taken too much pie.

Ready to make some of your own? Let's do it!

You'll Need:
For the Filling
Apples {I used Pink Lady's, and cut up twelve apples for twelve jars}
1/2 C. Sugar
2 Tbsp. Cinnamon {or more--it can't hurt}
2 Tbsp. Corn Starch

For the Pie Crust
1 C. Gluten Free AP Flour Blend
1 tsp. Xanthan Gum
1 Tbsp. Sugar
1/4 C. Coconut Oil
1/4 C. Cold Water
2 tsp. Cider Vinegar

For the Crumble
2/3 C. Brown Sugar
1/2 C. Earth Balance
1/2 C. Gluten Free AP Flour Blend
1/2 C. Gluten Free Rolled Oats
Sprinkle of Baking Powder

To Make:
For the Filling
Wash and peel your apples, and the slice into very thin slices, so they bake quickly. I estimated one medium-to-large apple per jar, and I was right! We had a few slices to spare, which my little guy consumed while he was "helping" me fill the jars.
Place the apples into a large mixing bowl, or use a large zip-top bag.
Mix the sugar, cinnamon, and corn starch in a small bowl, and then pour over the top of the apples.
Stir to coat the apples, or close your zip-top bag and give the apples a good shake to coat.
Pack the apples into clean, dry half-pint mason jars. I spread my jars in front of me and worked with several jars at a time, placing apples as they fit, sometimes breaking a slice in half to fill a gap. I wanted to pack the apples in snugly, so that the pies wouldn't shrink too much once they had been baked. It may seem tedious, but it really isn't.

For the Pie Crust
Combine flour, xanthan gum, and sugar in a small mixing bowl.
Heat coconut oil a bit so you have a liquid, then add it to the flour mixture and stir.
Add cold water and vinegar, and stir or knead to thoroughly mix.
If you dough seems gummy or soupy, add a bit more flour, working in small increments to avoid making the dough too dry. I added a couple of extra teaspoons of flour to my batch.
When you're satisfied with the consistency of your dough, sandwich it between two pieces of waxed or parchment paper, and roll it out to about 1/4-inch thick.
Use a cookie cutter to cut the shape you'd like to place on the top of your pies.
Place a cut-out on each pie. {If the dough is hard to work with at this point, place it in the fridge for several minutes to cool. Cooler dough retains its shape more easily, and won't stick to your fingers.}

For the Crumble
Combine brown sugar, earth balance, flour, oats, and baking powder in a small bowl.
Mix thoroughly with your hands, or with a potato masher. You can also use a hand mixer, though I've never gotten mine out for the purpose.
Dig your hands in and pack little bits of the crumble topping around the cut-out pie crust so that you've completely covered the top of each pie.

Arrange the jars on a baking sheet to more easily get them in and out of the oven, and then bake at 350 degrees until the filling bubbles and the crusts have a nice, golden color. Roughly 15-20 minutes, perhaps longer.

*Homemade caramel sauce recipe coming soon!

Shared on... Allergy Free Wednesdays