Cashews

Strawberry Cheesecake Bars {Vegan, Gluten/Grain Free}

August 23, 2018

Breakfast…dessert…snack…you name it, these bars are it. They’re so good, but so addicting! Beware – they’re probably going to disappear FAST!

These bars are packed with protein, healthy fats, and a sugar level that you can control completely! That’s the best part about making desserts and snacks at home, you CONTROL things like sugar. So often, foods (snacks, in particular) have an unnecessary added amount of sugar.

NO THANKS!

These bars are a snack or treat that you can feel good about eating or feeding your kiddos! You won’t miss any of those processed sugars, grains, or dairy – promise!

Print Recipe
 Strawberry Cheesecake Bars
Cook Time 15 minutes
Passive Time 1-2 hours of cooling
Servings
bars
Ingredients
Sugar Cookie Crust
Cheesecake filling
Strawberry filling
Cook Time 15 minutes
Passive Time 1-2 hours of cooling
Servings
bars
Ingredients
Sugar Cookie Crust
Cheesecake filling
Strawberry filling
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine all ingredients for sugar cookie crust.
  3. Press dough into a baking dish or bread pan. You can use whatever kind of pan you have on hand though! I like to use the loaf pan. This way, I have enough crust to press it up against the sides to create almost a "U" shape in the pan.
  4. Bake crust for 13-15 minutes until slightly golden on top.
  5. For the cheesecake filling, blend all of the ingredients in a high powdered blender or food processor until completely smooth.
  6. Once the crust has cooked and cooled, add the cheesecake filling to the middle section.
  7. Spread strawberry jam across the middle of the bars and swirl around the cheesecake filling, if desired.
  8. Chill for 1-2 hours until firm.
  9. Slice and devour!
Recipe Notes

*If you can't find canned coconut CREAM, you can use a can of coconut milk. Simply scrape the thick, white cream off the top of the opened can of coconut milk. Save the liquid for smoothies!

** recipe for 3-ingredient Strawberry Jam

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Cinnamon Roll Protein Balls {Dairy, Gluten, & Grain Free}

July 13, 2018

These creamy little bits have become a new favorite of mine.

Not only are they delicious, they’re filled with healthy fats and protein, but anti-inflammatory properties, as well!

Cinnamon is one of my favorite flavors and it helps to make things more “dessert-like” when I’m trying to keep the sugar in a recipe low.

These balls are sweetened with only FOUR medjool dates, yet you’ll feel like you’re biting into a creamy, sugary cinnamon roll bite! Except this little bite will be good for you!

Make a batch of these Cinnamon Roll Protein Balls to keep on hand for those sugar cravings that are always bound to hit you throughout the week! They’re delicious and so satisfying!


Print Recipe
 Cinnamon Roll Protein Balls {Dairy, Gluten, & Grain Free}
Prep Time 10 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Prep Time 10 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor, blend cashews, coconut butter, and dates until fairly smooth. You can leave it a little chunky, depending on preference.
  2. In a large mixing bowl, add cashew mixture and remaining ingredients. Stir to combine.
  3. If the mixture is too wet, you can add a couple teaspoons of almond flour, as needed. If it's too dry, you can add another teaspoon of melted coconut butter.
  4. Onto a lined baking sheet or plate, scoop out tablespoon sized balls. I use a melon baller scoop for this step - it makes it so easy and fast!
  5. Freeze for 20 minutes or refrigerate for 1-2 hours.
  6. Store in an airtight container in the refrigerator/freezer.
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Easy “Cheesy” Hashbrown Casserole {Dairy-Free}

May 2, 2018

Cheese and hashbrowns. If that doesn’t scream delicious and cozy, I’m not sure what does. Pretty much any potato screams that to me though. What is it about those starchy things that make them so delicious? For me, it’s all of the butter I mix it or the dipping sauce I use for fries. Yea, it’s definitely that!

These “cheesy” hashbrowns may be dairy free, but they are so creamy and flavorful that you’ll never know you’re missing the cheese!

This dish uses a simpler version of my favorite go-to, Pepperjack Cheese Sauce!* Not that it’s complicated to begin with! I swear, I could pour that stuff on everything! It’s so quick and easy to make! Check it out for your next Taco Tuesday or when you’re craving some nachos for dinner!

 

Print Recipe
 Easy "Cheesy" Hashbrown Casserole {Dairy-Free}
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cheese Sauce
Hashbrowns
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cheese Sauce
Hashbrowns
Instructions
Cheese Sauce
  1. In a high powered blender***, combine the cheese sauce ingredients until smooth.
Hashbrowns
  1. In a large saucepan over medium heat, sauté onions in butter for 3-4 minutes until they begin to become translucent. You still want them a little crunchy.
  2. Increase the heat to medium high, add the shredded potatoes and cook for 5-8 minutes until the potatoes start to brown.
  3. Add your cheese sauce to the potatoes.
  4. Cook for 2-3 minutes until the sauce has thickened. You can eat it just like that, or continue to the next step.
  5. Optional: Preheat oven to 475 degrees and transfer to a baking dish. Bake for 10-12 minutes until the top has browned slightly.
Recipe Notes

*Pepperjack Cheese Sauce

**I use red skin potatoes, but you can sub whatever variety you'd like. If you have frozen hashbrowns, you can use those too! Note that the cooking times may need to be extended.

*** I use a Vitamix and this take about a minute. If you do not have a high powered blender, soak the cashews in warm water for 30 minutes to an hour, or overnight. It will ensure a creamy sauce!

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Banana Cream Pie Smoothie {Dairy-Free}

April 29, 2018

Who doesn’t love a guilt-free dessert? I know I don’t!

I love making smoothies at home because I can control the level of sweetness. Sometimes, I get one and it is just so syrupy and overly sweet. Especially in the morning, that much sugar just doesn’t do much good!

This Banana Cream Pie Smoothie is free of dairy and sweetened with whole foods! You can have it for breakfast, a snack, dessert, or any time! Plus, there’s a secret ingredient that ups the nutritional value – cauliflower! If you’ve never put some in your smoothies, you have got to try this trick! It’s a good way to cut back on the sugar level in your smoothies, but still end up with a thick consistency!

Print Recipe
 Banana Cream Pie Smoothie {Dairy-Free}
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a blender, add the ingredients, starting with the liquids. (Only use the maple syrup if you want it a bit sweeter.)
  2. Blend until smooth!
  3. ENJOY!
Recipe Notes

*I like to peel and quarter ripe bananas (and some unripe - for less sweet recipes) to store in the freezer so they're ready to go for smoothies. Cutting before freezing them is a must!

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Cake Batter Cashew Butter

April 18, 2018

…If nut butter wasn’t delicious enough, we are taking it to another level by making it taste like creamy, sweet cake batter! Can you say, “YES, PLEASE?!”

You can go and spread this on bagels, toast, bananas, rice cakes, whatever your fancy! OR JUST EAT IT BY THE SPOONFUL. It’s THAT good!

I also use it for the base of my Birthday Cake Protein Balls – a healthy little treat that tastes oh-so-indulgent.

Treats packed with healthy fats and protein are the best, in my opinion!

 

Print Recipe
 Cake Batter Cashew Butter
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. In a high powered blender or food processor, blend the cashews and oil until smooth. (or chunky if you prefer it!) This should take about 2-3 minutes.
  2. Add remaining ingredients and blend a few seconds to combine.
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3-Minute White Garlic Pizza Sauce {Dairy Free}

April 15, 2018

Yea, you read that right – THREE minutes. This sauce can probably be made even faster if you have a powerful food processor and some quick hands.

Who doesn’t love some good pizza? …Actually, I know there are some crazies out there that just really don’t like it. I personally know a couple of them. That’s just unnecessary negativity, in my opinion. IT’S PIZZA! What’s not to love?!

Unfortunately, there’s actually a lot to dislike if you’re dairy, gluten, or grain free, OR just trying to eat clean. Pizza doesn’t typically fit into most “diets,” but if you look hard and put in a bit of effort, a good, guilt-free pizza can be made. This sauce makes it even easier! However, if you’re looking to treat yourself and you don’t have any dietary restrictions, by all means, TREAT YOURSELF! Pizza is definitely a meal that I treat myself to every now and then – gluten, grain, dairy, plenty of grease and all!

I usually go the classic route with a tomato-based sauce topped with sausage or pepperoni. However, if I ever visit a pizza place with a white garlic pizza on the menu, it’s hard to stick with the classic. I’m talking creamy garlic…not the plain pizza drizzled with olive oil and sprinkled with minced garlic and veggies. NO, THANKS.

This sauce perfectly mimics that creamy, alfredo-like sauce on those white pizzas. It’s so good, I found myself “taste-testing” it way too much – to the point that I almost didn’t have enough. Whoops!

I love food that comes together quickly and easily. As a food blogger, that’s not always how it goes. Always testing and tweaking a new recipe. However, this sauce, with it’s minimal ingredients, takes the cake (or pie!) for quick and easy. It was effortless and needed minimal work and attention. I’ll take that any day!

A quick homemade sauce, pre-made crust, shredded rotisserie chicken, thinly sliced onions, some cheese (I used Kitehill dairy-free Ricotta for the pizza pictured), and you’ve got yourself a homemade pizza in no time at all!

 

Let me know how fast you make yours!

Print Recipe
 3-Minute White Garlic Pizza Sauce
Prep Time 1 minute
Cook Time 2 minutes
Servings
cups (sauce for 1 - 12" pizza)
Ingredients
Prep Time 1 minute
Cook Time 2 minutes
Servings
cups (sauce for 1 - 12" pizza)
Ingredients
Instructions
  1. If you do not have a good blender or food processor**, soak the cashews for 30 minutes in water.
  2. Add all of your ingredients to your food processor or blender and combine until smooth.
  3. Transfer mixture to a sauce pan over medium heat and whisk until thickened - about 1-2 minutes.
  4. ...and it's ready for pizza!
Recipe Notes

*Get the chicken bouillon paste that I use HERE. It's seriously THE BEST.

**I have used a Ninja blender, Vitamix, and a small KitchenAid food processor for this recipe. All have worked just fine. With that being said, some blenders out there just do not cut it. LITERALLY. You can take the chance and try it, even if you question it's power. If worse comes to worse, and the cashews do not blend into a smooth consistency, leave the mixture to hang out in the blender and soften. Come back a half-hour later and blend again! Easy peasy!

 

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Cherry Cobbler Protein Balls

April 7, 2018

I’m always brainstorming about making bite-sized snacks. I try to fill them with protein, healthy fats, and fiber, yet still keep them tasting like an indulgent little treat!

These Cherry Cobbler Protein Balls are just that! They’re packed with cashews, almonds, and collagen powder to up the protein factor, and they’ll keep you feeling full for longer with the healthy fats from the coconut oil, coconut butter, and grass fed butter. If you’re vegan, you can sub in your favorite mild-flavored protein powder for the collagen, and substitute more coconut oil for the butter!

Cherries were my choice of fruit for these, but any dried fruit would work! I’m thinking blueberries next!

Print Recipe
 Cherry Cobbler Protein Balls
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Instructions
  1. In a blender or food processor, combine the cashews, almonds, coconut oil, coconut butter, maple syrup, and butter until a chunky butter has formed. This should only take a minute or so. You don't need it smooth.
  2. Transfer butter to a mixing bowl, add the remaining ingredients (except for the cherries), and combine.
  3. Mix in the chopped cherries last.
  4. With a spoon or a melon baller scoop, scoop out balls onto a baking sheet. I like to line mine with parchment paper - easy cleaning! (If the mixture is falling apart slightly, chill it in the fridge for 5 minutes or so - don't forget about it though!)
  5. Freeze balls for 20 minutes or refrigerate for 2-3 hours until firm.
  6. If you don't feel like making a bunch of individual bites, you can make bars by pressing the mixture into a shallow baking dish. Just chill the filled dish and cut them into bars after chilling! Super easy!
Recipe Notes

If you happen to have cashew butter and almond butter, you can substitute that for the raw nuts and some of the coconut oil. Start with 1/3 cup of each of the nut butters and 1/4 cup of coconut oil. Combine with the remaining ingredients. If the mixture is too dry, add another tbsp or two of coconut oil until it turns into a thick paste-like mixture that you can form into balls.

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Chocolate Chip Cookie Dough Shake (Dairy free/Gluten Free)

March 14, 2018
Course

Ok, Ok…let me start off by saying, this shake is NOT going to taste just like that cookie dough milkshake you had from ColdStone, Dairy Queen, Culvers (insert your favorite ice cream shop here) last week! It just isn’t. If you want to splurge and have that, by all means, you go and get that milkshake – AND ENJOY IT! However, there are people and circumstances that are not allowed to consume that for numerous reasons. This recipe is here to aid in that situation or when you want a guilt free indulgence!

Personally, I’m a huge cookie dough lover. HUGGGEEE. That was always my go-to choice of ice cream. This shake has turned into a favorite because of that. It reminds me of that addicting flavor, but it isn’t packed with a bunch of unhealthy junk! BONUS: there’s fruit AND veggies in it! SHUT THE FRONT DOOR. VEGGIES IN A MILKSHAKE?! Yes, you read that right, and please don’t let it scare you.

Take a chance and make this the next time you feel that craving come on! It’ll surprise you!

Print Recipe
 Chocolate Chip Cookie Dough Shake (Dairy free/Gluten Free)
Course Dessert
Servings
shake
Ingredients
Course Dessert
Servings
shake
Ingredients
Instructions
  1. In a blender, combine all ingredients (except chocolate chips) until smooth.
  2. Add the chocolate chips last, and blend for 20-30 seconds until they have broken up slightly.
  3. INDULGE!
Recipe Notes

*Feel free to use the whole banana! It will just make the shake thicker and have a bit more of a banana taste. If you don't want it thicker, just add a bit more nut milk!

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Cookie Butter (Dairy-free/Gluten-free)

March 5, 2018

Who else is obsessed with all things cookie butter? I’ve always been a huge lover of the speculoos cookies. They have the perfect crunch along with having a great balance of sweet and spicy. What’s not to love?! When I realized that there was a butter with all of those same flavors. I WAS DONE. GAME OVER. GIVE ME ALL OF THE JARS. The flavors and spices involved just scream comfort and holidays to me! There just isn’t anything better!

The cookie butter that I used to know and love was far from paleo. Therefore, I set out to make a healthier version of this creamy spread, and I’m pretty sure…I accomplished just that. This turned out ridiculously delicious. Thankfully, Simple Mills makes a Cinnamon Cookie that has just the right texture for this task! Stay tuned, if you can’t find these cookies. I’m going to try to come up with a recipe that doesn’t involve this particular brand, as some of you may not be able to get your hands on them. Sad day!


Print Recipe
 Cookie Butter (Dairy-free/Gluten-free)
Prep Time 2 minutes
Servings
cup
Ingredients
Prep Time 2 minutes
Servings
cup
Ingredients
Instructions
  1. In a blender or food processor, combine all ingredients and blend until smooth.
  2. Pour into a storage container and let sit for a few minutes to set up. The cookie butter will thicken as the coconut oil cools and solidifies again.
Recipe Notes

If you do not have cashews, you can sub 2 TBSP more of coconut oil

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Pepperjack Cheese Sauce {Dairy Free}

February 21, 2018

This may have been the best thing I’ve ever made…and it couldn’t be more simple! Besides some spices, it has ONLY THREE INGREDIENTS! I’m obsessed with simple flavorful recipes and this is definitely that kind of recipe!! It has just the right amount of kick without being overpowering and is oh-so-rich and creamy – without having a bit of dairy or dairy replacement!

I’m always looking for new ways to give us our cheese fix…since we don’t eat dairy – or much of it, anyways. (My husband is lactose intolerate. You can read more in my “About Me” section of the blog!) This cheese sauce completely HITS THE SPOT!

This sauce is a clean, healthy option to swap your cheese out for, and extra nutritious if you make it with some good bone broth! There isn’t anything in here that I feel guilty about consuming! Just make sure that your cashews are raw and not roasted! If roasted is all you can find, it will still work. It will just have some added oils from the roasting process. Check the ingredients! Sometimes, raw is hard to find!

I’ve made this two nights in a row now, guys. I just can’t get enough. I already have a soup recipe in the works that uses this as well! I meant it when I said I was obsessed!

I made a southwestern-inspired hamburger helper with this and it was AMAZING! I simply mixed the sauce with a pound of ground beef and 8 oz of pasta! EASY! This sauce is delicious as a dip for tortilla chips or drizzled on top of a burger or potatoes too! I’m pretty sure I could on and on about ways to eat this! 😉 Instead, let’s just get to this recipe!

Print Recipe
 Pepperjack Cheese Sauce {Dairy Free}
Cook Time 5 minutes
Servings
cups
Ingredients
Cook Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. For this recipe, I use a high-powered blender. You can use an immersion blender or whatever blender you have! However, if yours is lacking in the power department, soak the cashews in water for 3-4 hours or overnight. It will make getting the sauce creamy, much easier!
  2. Cut the stem off of each jalapeño, remove the seeds, and slice each one in half - the long ways. ( if you're one of those, keep the seeds and add them for extra heat!) I usually use 3 large jalapeños for this. Feel free to start with two if you're worried about the heat. You can always add more!
  3. Lay each jalapeño half face down on a baking sheet and broil on high for about 5 minutes or until most of the skin has blistered. You can do this over a gas stove too. Just lay them directly on the rack above the flame! I just find that broiling is easier.
  4. To your blender, add your cashews, broth, seasonings, and roasted jalapeños. Plus some seeds if you want extra heat! Start with 1/2 tsp of salt - you can always add more later! I usually go with 1 tsp, but some don't like things very salty!
  5. Blender on high until completely smooth. This takes about about 1-3 minutes, depending on your blender.
  6. The consistency you're left with is thick and luscious - perfect for dipping If you'd like a drizzle consistency, add 1/2 cup more of broth. To use this as a pasta sauce, add 1 cup more of broth. Salt/pepper may need to be adjusted as well.
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