Tag Archives: Coconut oil

Easy Peazy “Cheesy” Chickpea and Kale Sauté – Vegan, Gluten Free and Paleo

Easy Peazy “Cheesy” Chickpea and Kale Sauté

nutritional yeast cheese dairy free paleo vegan gluten free coconut oil lemon garlic ginger fiber calcium proteinThis is my first recipe in our new house in Fountain Hills, AZ! I’m so excited. So what better way to celebrate than with some KALE! But seriously, I made this recipe because it was so super easy. Not only easy but DAIRY FREE, GLUTEN FREE, VEGAN and PALEO! Plus calcium, protein and fiber.

What makes it so cheesy is the nutritional yeast. I use Bragg Nutritional Yeast. I found mine at Vitamin Shoppe but Amazon has it too. I use it to make Baked Cheesy Kale Chips too. If you don’t know about nutritional yeast, I use it as a substitute for cheesy flavor. It’s tangy like a sharp cheese and melts up pretty good. I even shake it on my popcorn.

nutritional yeast cheese dairy free paleo vegan gluten free coconut oil lemon garlic ginger fiber calcium proteinI found this recipe at www.fannetasticfood.com, made a couple of tweaks and bam, yummy cheesy chickpea kale salad!

The directions are so easy peazy. Put everything in a saute pan, saute for 5 – 10 minutes and serve warm or cold

nutritional yeast cheese dairy free paleo vegan gluten free coconut oil lemon garlic ginger fiber calcium protein

I cooked mine for a good 10 minutes because I like my cooked kale really soft but if you still like a little crunch, 5 minutes worked good.

nutritional yeast cheese dairy free paleo vegan gluten free coconut oil lemon garlic ginger fiber calcium protein

Easy Peazy "Cheesy" Chickpea and Kale Sauté - Vegan, Gluten Free and Paleo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Vegan, Gluten Free, Dairy Free
Ingredients
  • 1 can garbanzo beans (chickpeas), rinsed and drained
  • 2 cups fresh kale, stems removed and leaves torn into little pieces
  • 2 Tbsp water
  • 2 Tbsp nutritional yeast flakes
  • 1 Tbsp extra virgin coconut oil
  • 1½ tsp lemon juice
  • ¼ teaspoon garlic powder
  • 1.4 teaspoon ground ginger
  • pinch salt/pepper to taste
Instructions
  1. Put all ingredients in a saute pan, cook on medium for 5 to 10 minutes. 5 minutes for a crunchier kale, 10 minutes for a softer kale.
  2. Serve warm or cold.
  3. See, I told you it was easy peazy :)

 

 

Dairy Free Chocolate Milk Whipped Fruit Dip

Dairy Free Chocolate Milk Whipped Fruit Dip

dairy free chocolate milk fruit dip coconut cocoa vanilla maple syrupRight now my house is being torn apart because we are in the process of moving from Illinois to Arizona. As you can imagine, any comforts at all are welcome. I was in the mood for some comforting earlier but it had to meet my current criteria. Easy (super easy), Simple (same as easy but I can’t stress it enough) and CHOCOLATE!

dairy free chocolate milk fruit dip coconut cocoa vanilla maple syrupImagine my joy when I found this recipe at TheNourishingGourmet.com. If you haven’t been there, go. Go today! I frequently find myself browsing Kimi’s simple delicious recipes.

I did add 2 steps to this recipe. 1. I placed the can of organic full fat coconut milk in the fridge for a few hours. I do that because when the can is chilled it creates a thick creamy coconut “cream” at the top of the can. I figured it would help thicken up the whipped dip.
2. I put the whipped dip in the freezer for 1 hour after running it through my Nutribullet (or blender) to let it thicken up even more. Then I whisked it in a frenzy for a minute and served it with fresh cut fruit.

But if you have one of those whipped cream canister maker things, you can use that and the dip will whip up much thicker but my husband and I loved this just as it is.

dairy free chocolate milk fruit dip coconut cocoa vanilla maple syrupI chose to use maple syrup as opposed to the other options of honey or stevia drops but it’s nice that there is an option depending on what you have in your kitchen. The honey would make the recipe non-vegan though.

I’m so excited about this stuff. I’ve got my strawberries ready and waiting. I’m thinking of seeing if fudgesicles might be in my future. Ooo with some strawberry pieces, yes yes!!!

p.s. Hubby tried it and said “you’ve done it again”. That means he liked it in hubby language 🙂

Dairy Free Chocolate Milk Whipped Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Dairy Free, Gluten Free, No Sugar Added
Ingredients
  • 1 - 14 oz can of full fat, unsweetened coconut milk. Keep the can in the fridge for at least a few hours prior to making so that some coconut milk gets thick at the top of the can.
  • 2 Tablespoons melted coconut oil
  • 1 Tablespoon cocoa powder
  • ¼ cup pure maple syrup OR ¼ cup raw honey OR around 5 to 10 drops of stevia extract - to taste
  • 1 teaspoon vanilla extract (gluten-free, if needed)
Instructions
  1. Put all ingredients in a blender. I used a Nutribullet. Blend for 2 - 3 minutes or until blended very well and almost fluffy.
  2. Place in freezer for 1 hour.
  3. Whisk quickly for about a minute.
  4. Serve with your favorite dipping fruits. Strawberries, sliced bananas, raspberries, apple slices, pears, etc.

 

 

Chocolate Peanut (Almond) Butter and Jelly Cups – Paleo, Vegan and Gluten Free

Chocolate Peanut (Almond) Butter and Jelly Cups – Paleo and Vegan and Gluten Free

chocolate peanut butter jelly cup vegan paleo gluten free dessert

Update: My stash is gone already. Hubby really liked these and requested a second batch. Said they remind him of frozen strawberry bon bons. 

We love dessert in our house, especially my husband. I love when I can make something delicious and healthy for him. I especially love when he asks me to make it over and over because its so good.

chocolate peanut butter jelly cup vegan paleo gluten free dessert We both have different sweet preferences. I like my chocolate with straight up or with almond butter, coconut or nuts. My hubby on the hand is a lover of chocolate and fruit. This satisfies BOTH of our cravings.

chocolate peanut butter jelly cup vegan paleo gluten free dessert

5 ingredients that taste like a chocolate covered peanut (almond) butter and jelly sammich. I found this recipe at one of my all time favorite blogs MindBodyGreen.com and modified it slightly. Do yourself a favor and head over to their blog, there are so many great articles about all things healthy.

These little peanut (almond) butter and jelly cups don’t require any baking at all, only a few seconds in the microwave. No fancy skills required either. You could make any number of varieties. Use a different kind of berry or omit the fruit all together, mix in some unsweetened coconut flakes and have yourself a chocolate coconut peanut (almond) butter cup.

Chocolate Peanut Butter and Jelly Cups - Paleo and Vegan
 
Author:
Recipe type: Paleo, Vegan, Gluten Free
Ingredients
  • CHOCOLATE:
  • 4 Tbsp. cocoa powder
  • 3 Tbsp. melted coconut oil
  • 3 Tbsp. raw creamy almond butter
  • 2 Tbsp. pure maple syrup
  • FILLING:
  • 3 mashed strawberries (fresh or frozen thawed)
  • 2 Tbsp. melted coconut oil
  • **This recipe made about 12 cups**
Instructions
  1. I used a silicone mini muffin pan sprayed with coconut oil but you could use a metal mini muffin tin with paper cups.
  2. Make the chocolate first. Mix the first 4 ingredients and put in the microwave for about 20 seconds to melt everything slightly, stir until everything is combined.
  3. Spoon about a teaspoon or so in each mini muffin cup and put in the freezer for 13 - 15 minutes or until solid.
  4. While the chocolate is in the freezer, make the filling. Combine the mashed strawberries and melted coconut oil. I pulsed mine through my Nutribullet to get any lumps out and combine better.
  5. Spoon about a teaspoon of the strawberry on top of the chocolate and put back in the freezer for 13 - 15 minutes or until solid.
  6. Top each muffin cup with the remaining chocolate and freeze for another 13 - 15 minutes or until solid.
  7. Pop out of the silicone molds or muffin cups out of the tin and eat.
  8. Because of the coconut oil, these melt fairly easy so I store leftovers in the freezer in a covered bowl. Take them out and let sit at room temperature for a couple of minutes and eat if there is any left.

 

 

Red Pepper Thai Coconut Asparagus with Quinoa

Red Pepper Thai Coconut Asparagus with Quinoa

Red Pepper Thai Coconut Asparagus quinoa paleo vegan gluten free side dish proteinI opened the fridge and realized I hadn’t made anything with the asparagus I’d bought recently. I remembered a recipe I came across recently and remembered the words “thai” and “coconut” but not much else. That was enough for me though. The light bulb went off and I started gathering ingredients like Edward Scissorhands trimming a hedge lol.

Red Pepper Thai Coconut Asparagus quinoa paleo vegan gluten free side dish protein

I wasn’t sure how this would turn out but of course I was hoping for the best. It had so many of my favorite foods and flavors so how could it not kick ass?

Thankfully, it kicked ass! So much so that I walked away for a few minutes and when I came back to the kitchen, half of it was gone. Hubby owed up and said “I ate it, it was really good!” That’s the best compliment of all. He even requested I make it again this week.

Red Pepper Thai Coconut Asparagus with Quinoa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Vegan, Gluten Free
Serves: 4
Ingredients
  • 1½ - 2 cups chopped asparagus (about 1 inch pieces)
  • ½ sweet yellow onion, diced small
  • ½ cup uncooked quinoa (you'll use the coconut milk to cook the quinoa instead of water)
  • 1 cup unsweetened coconut milk + 1 tablespoon, separated
  • 1 Tablespoon coconut oil
  • 1 teaspoon red pepper flakes + a pinch, separated
  • ½ teaspoon paprika
  • big pinch of curry powder
  • dash salt/pepper
Instructions
  1. In a medium saucepan, prepare quinoa. Combine uncooked quinoa with 1 cup of coconut milk. Bring to a boil then reduce to a very low simmer, add teaspoon of red pepper flakes, stir and cover. Cook for 10 minutes, stirring occasionally. If after 10 minutes there is still liquid left in the pan, uncover pan and let the liquid cook off.
  2. While the quinoa is cooking, heat coconut oil in a medium skillet and add onion. Saute on medium for 3 or 4 minutes, stirring occasionally.
  3. Add paprika, curry powder and salt/pepper, stir.
  4. Add asparagus and combine everything in the skillet. Continue to saute on medium for 3 - 4 minutes, stirring occasionally.
  5. Add cooked quinoa to onion/asparagus mixture plus 1 tablespoon of coconut milk and a pinch of red pepper flakes. Cook until the coconut milk is cooked off.
  6. Serve.

 

Easy Choco-Coconut No Bake Balls

Easy Choco-Coconut No Bake Balls

chocolate coconut balls almond butter vegan paleo dairy free gluten cocoa vanilla easy snackIf you’ve seen any of my other sweet treat recipes, you know that my motivation is my wonderful husbands sweet tooth. He is a self-admitted sugar addict. But there is no reason for him to go cold turkey on sweet things, I just make sure to have healthy treats in the house for him. No processed sugars, preservatives or chemicals. That makes me feel like a good wife. These babies are dairy free, gluten free, vegan and paleo (if you omit the almonds). WARNING: These balls are highly addictive (don’t say you weren’t warned).

chocolate coconut balls almond butter vegan paleo dairy free gluten cocoa vanilla easy snackI’ve made no sugar added fruit popsicles, healthy chocolate frosty-ish shakes, no-bake coconut drops, just to name a few. All with great success but I like to change it up for some variety. Especially in the summer, I love a great no-bake cookie.

When I found this recipe, I could not wait to try them for myself. I made a couple of tweaks and tada ~ Easy Choco-Coconut No Bake Balls. They whip up really fast too. After combining everything on the stove, I put the mixture in the fridge for about 10 minutes so it firms up and easier to form into balls. These are one of my favorites when I’m craving chocolate.

chocolate coconut balls almond butter vegan paleo dairy free gluten cocoa vanilla easy snackThese are so easy and dee-licious!!! I added a smidge of almond butter and some sliced almond at the end but it’s not necessary. If you are making a true paleo treat, just omit the almond butter and almonds. They are really just add-in’s after the fact and have no effect on the original recipe. So go nuts (or don’t).

Easy Choco-Coconut No Bake Balls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack, Dessert, Vegan, Gluten Free, Dairy Free
Serves: Many
Ingredients
  • ½ cup unsweeteded coconut milk
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut oil
  • 1½ cups coconut sugar
  • 2 cups finely shredded unsweetened coconut
  • 1 cup big flake unsweetened coconut
  • 2 teaspoon vanilla extract
  • Optional:
  • ½ cup chopped walnuts or sliced almonds
  • ¼ - ½ cup almond butter (crunchy or creamy)
Instructions
  1. In a medium saucepan, combine coconut milk, cocoa powder, coconut oil and coconut sugar. Bring to a boil over medium heat. Boil for 1 minute while consistently stirring, you don't want it to burn.
  2. Remove from heat and mix in the coconut flakes and vanilla. Combine well.
  3. If you are adding optional ingredients, you can do that now. I added sliced almonds and a ¼ cup of creamy almond butter.
  4. Place mixture in the fridge for 10 - 20 minutes so it firms up a little bit.
  5. Once firm enough, roll into 1 inch balls.
  6. You can keep your balls in a bowl in the fridge but they won't last long, they are addicting (don't say you weren't warned).