Category: Dairy Free

Dairy Free Gluten Free Paleo Recipes The Life I Live Vegan

Everything That’s Great About an Afternoon Tea

Is an afternoon tea the stuff of old movies and royalty? Or has it been perfected just for our fast-paced, caffeine-loving generation?

I love the extra pep a cup of tea gives you and all the vari-teas. (Haha, clever huh?) And drinking tea is super healthful, too.

Reasons to Drink More Tea

  • Tea is full of antioxidants, and keeps you young, from the inside out. Antioxidants also help protect against pollutants.
  • Tea is a hydrating drink. Did you know that? The common thought that tea dehydrates you has been debunked.
  • Tea is naturally calorie-free. Not only is it full of great stuff for you, it’s not full of empty calories. Win-win!
  • Herbal tea is naturally caffeine-free. Especially at night time, this tea provides the antioxidants you love, sans caffeine.
  • Other teas contain caffeine. But in comparison to coffees 95mg of caffeine per cup, tea has only 26 mg.

Tea Tips:

  • Teas, coffee, and spices are all of the heaviest fertilized products. The healthiest tea is organic tea.
  • Steep according to directions to avoid a bitter taste.
  • If you drink tea with caffeine, limit your consumption to five (1-cup) servings a day. However, with caffeine-free tea, you can feel free to indulge in six to eight cups a day.
  • And of course, here’s one of my favorite tea recipes, it a reci-tea!

Black Spiced Tea

  • 1 black tea bag
  • 6-8 ounces hot water
  • a large pinch of cinnamon powder
  • a large pinch of cayenne pepper
  • 1 tablespoons honey (or Vegan preference)
  • a squeeze of fresh lemon/lime

To a mug, add water and steep the tea bag according to package directions. Honey is heat sensitive, so let your tea cool a bit before you add it. Then finish with the lemon, cinnamon, and cayenne pepper.

This recipe is from my first book, Everything’s Better with Cayenne Pepper. Check out my other books, too, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Breakfast Dairy Free Dinner Gluten Free Naturals Paleo Recipes The Life I Live Vegan

Everything That’s Great About an Afternoon Tea

Is an afternoon tea the stuff of old movies and royalty? Or has it been perfected just for our fast-paced, caffeine-loving generation?

I love the extra pep a cup of tea gives you and all the vari-teas. (Haha, clever huh?) And drinking tea is super healthful, too.

Reasons to Drink More Tea

  • Tea is full of antioxidants, and keeps you young, from the inside out. Antioxidants also help protect against pollutants.
  • Tea is a hydrating drink. Did you know that? The common thought that tea dehydrates you has been debunked.
  • Tea is naturally calorie-free. Not only is it full of great stuff for you, it’s not full of empty calories. Win-win!
  • Herbal tea is naturally caffeine-free. Especially at night time, this tea provides the antioxidants you love, sans caffeine.
  • Other teas contain caffeine. But in comparison to coffees 95mg of caffeine per cup, tea has only 26 mg.

Tea Tips:

  • Teas, coffee, and spices are all of the heaviest fertilized products. The healthiest tea is organic tea.
  • Steep according to directions to avoid a bitter taste.
  • If you drink tea with caffeine, limit your consumption to five (1-cup) servings a day. However, with caffeine-free tea, you can feel free to indulge in six to eight cups a day.
  • And of course, here’s one of my favorite tea recipes, it a reci-tea!

Black Spiced Tea

  • 1 black tea bag
  • 6-8 ounces hot water
  • a large pinch of cinnamon powder
  • a large pinch of cayenne pepper
  • 1 tablespoons honey (or Vegan preference)
  • a squeeze of fresh lemon/lime

To a mug, add water and steep the tea bag according to package directions. Honey is heat sensitive, so let your tea cool a bit before you add it. Then finish with the lemon, cinnamon, and cayenne pepper.

This recipe is from my first book, Everything’s Better with Cayenne Pepper. Check out my other books, too, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free fruits Gluten Free Recipes The Life I Live

Gluten-Free Cranberry Apple Crisp

Cranberries have got to be the best Fall to Winter flavor ever. Can I get an amen?

Orange and cranberry is one of my favorite combinations. Another one is apple and cranberry.  And this crisp, you will love it.

For a last minute addition to your Thanksgiving table or a warm and delicious, healthy dessert throughout the cooler months, this will be your new go to.

Gluten-Free Cranberry Apple Crisp

  • 1 bag cranberries
  • 1 sweet apple, diced
  • 1/2 cup honey (or Vegan preference)
  • 1 cup orange juice
  • a pinch of salt

Add everything to a medium sauce pan on medium heat. Cook for 20 minutes. Turn the IMG_20171121_120649heat to medium-high or high heat and “boil” for about 5 minutes, or until the sauce thickens.

Topping

  • 1/3 cup of GF oats
  • 1/3 cup diced pecans
  • 1/4 teaspoon cinnamon
  • a pinch of salt
  • 1 tablespoon coconut oil

Combine everything together.

In a coconut oil greased pie pan, add in the cranberry apple mixture. Sprinkle the topping and drizzle with honey. Bake at 350 degrees for 15 minutes. Enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Gluten Free Paleo Recipes The Life I Live Vegan

Homemade “Everything” Seasoning

I have something to tell you and you’re not gonna like it. We’re not allowed to have a grill at our place. I mean, there are grills we can use on the property, but we don’t get there very often and it’s really just not the same.

But, don’t think that keeps me from making burgers, no way! Skillet burgers (almost always with bacon for us) are quick and easy to make. This everything seasoning is perfect for these burgers.

Not only is it good for burgers, it’s also great as an all-purpose seasoning and I especially love it in hamburger dishes.

Homemade “Everything” SeasoningIMG_20171016_103150

  • 1 tablespoon coarse salt
  • 1 tablespoon course black pepper
  • 1 tablespoon coarse red pepper
  • 1 tablespoon coarse garlic
  • 1 tablespoon sesame seeds

Combine everything and store in a sealed container.

Tip: For meats, use 1 tablespoon per pound of meat.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

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New Layout and More Categories, Come Check it Out!

I’m so excited for you to see and visit the new emmyrokke.com! The layout is sleeker and sharper and the navigation is smoother. It’s pretty great.

There are new sections for easy to find recipes and more natural content, too. You can still find the best of the old stuff, but the new stuff? You’re going to love it.

cropped-blue-twitter-header03.jpg

New Layout

The original look of emmyrokke.com was my first stab at a blog and website. I will remember it fondly but I’ve really wanted to redo and update it. And it’s here!

The white and blue really sharpens its look and brings a new energy to the page. It feels great to me! What do you think? Do you love the new layout?

New Navigation

With so many different recipes, I wanted an easy way to have every recipe you wanted right away. In addition to the simplistic breakfast, lunch, and dinner, I’ve added dairy-free, gluten-free, Paleo, and Vegan sections.IMG_20171007_110349 (1)

There are also vegetables, fruits, and meat selections to choose from. As always, everything on emmyrokke.com is soy-free and healthy yet indulgent. Anything I left out you want to see? Let me know in the comments!

New Categories

So many of my recipes are “diet specific” and, as such, I added more categories for easy ea8da8da97a6a4026e42fa4716b6dc5baccess! I also added in some non-food new categories.

For the food, you can find sections for dairy-free, Vegan, Paleo, Gluten-Free, and more generally, fruits, vegetables and meats. Along the right side bar you’ll see every category.

Beyond food, there is now a section for everything essential oils and “What I’m Reading.”

Last but certainly not least, I added a section for “Scripture of the Week.” My faith is the strongest it’s ever been and I want to share things I love and why I love them.

So, that’s that! I know you will love the new sections that I’ve added and that everything is easier to find! Is there anything else you want to see on emmyrokke.com? I can’t wait to hear how you feel about the new site!

Happy Tuesday!

 

 

Dairy Free Paleo Recipes The Life I Live Vegan vegetables

Chinese Lime Broccoli

Lime and broccoli create a fresh, light combination. This broccoli recipe is quick and easy, with a Chinese twist. A little pinch of red pepper flakes finishes off the dish with a little spice.

 Chinese Lime Broccoli

  • 2 cups fresh broccoli, choppedIMG_20171003_145102
  • 1 lime, juiced
  • 1/4 teaspoon coconut aminos (soy sauce)
  • 1/4 teaspoon toasted sesame oil
  • 1/2 teaspoon honey (or vegan preference)
  • pinch of red pepper flakes
  • sesame seeds (optional)

Steam the broccoli. (If you don’t have a steamer, I “steam” by adding about one inch of water to the bottom of a sauce pan with the broccoli, and turning the heat on high. Once the water is boiling, I stir the broccoli a couple times and cook until you can pretty easily insert a fork.)

To a medium -sized bowl, add the ingredients and stir. Finish by tossing the broccoli with the sauce. Shake some sesame seeds on top and enjoy=)

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Gluten Free Meats Paleo Recipes The Life I Live

Chinese Food: Homemade Teriyaki Shrimps

I love Chinese food. My favorite restaurant is one from back home in WI. When I’m home, I want to eat there.

Moy’s Restaurant of Elkhorn, WI, serves crispy egg rolls with surprise ingredient, peanut butter. And their house rice is exactly what you want in a fried rice and filled with shrimps, chicken, and pork. **My mouth is watering.**

My homemade Chinese makes it into our weekly menu all the time. This recipe is delicious and easy. Enjoy with fresh vegetables or a salad and dinner is ready!

Homemade Teriyaki Shrimps

  • 10 ounces prepared and thawed shrimpsIMG_20171007_193518 (1)
  • 1/4 cup coconut aminos
  • 1/4 cup honey
  • 1/4 cup OJ
  • 1 tablespoon garlic powder
  • 1 teaspoon ginger powder
  • 1 tablespoon coconut oil
  • pinch of red pepper flakes
  • salt and pepper (for shrimps)
  • sesame seeds (optional)

In a skillet, add the oil and heat for two minutes. Add the shrimps and sprinkle salt and pepper over top. Cook the shrimps until cooked through, about 3 minutes per side. Remove from the pan and set aside.

In a separate bowl, mix the ingredients and add to the hot pan. Cook about 5 minutes or until the sauce begins to thicken a bit, and add the shrimps back to the pan in the last minute of cooking. Serve with sesame seeds sprinkled over top. Yum.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Paleo Recipes The Life I Live Vegan

Pumpkin Pie-Spiced Pumpkin Seeds

Nick loves pumpkin everything. So, pumpkin everything it is!

Have you ever baked pumpkin pie pumpkins at home before? The effort is well worth it and my blog How to Make Pumpkin at Home for All Your Fall Favorites (Starting with Pumpkin Seeds) will get your pumpkin roasted and your pumpkin seeds toasted.

Now for the grand finally..  Pumpkin Pie-Spiced Pumpkin Seeds! Why don’t we see these more? Try this recipe at home and enjoy these today.

Pumpkin Pie-Spiced Pumpkin SeedsIMG_20171008_102749

  • 1 cup dried pumpkin seeds
  • 1/2 tablespoon coconut sugar (or preference)
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon coconut oil

Line a piece of parchment paper to the bottom of a baking sheet. In a bowl, combine the pumpkin seeds, oil, and seasonings. Add the pumpkin seeds to the lined pan and cook at 300 degrees for about 30 minutes.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Paleo Recipes The Life I Live Vegan vegetables

BBQ Rub Sweet Potatoes

Sweet potatoes are filling and delicious, we eat them several times a week in our house. Raw and roasted are my favorite (seriously, try a bite raw sometime.)

For something new, I added BBQ rub to the oil and sweet potatoes before the oven and yum. I cannot wait to make them again. Here’s the recipe!

BBQ Rub Sweet PotatoesIMG_20171003_145521

  • 1 sweet potato, skinned and sliced
  • 1 tablespoon coconut oil
  • 1-2 tablespoons dry BBQ rub

In a small bowl, combine everything and lay on a parchment-lined baking sheet. Roast at 400 degrees for 20 minutes. So easy, so good. Enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Paleo Recipes The Life I Live Vegan

How To Make Pumpkin at Home for All Your Fall Favorites (Starting with Pumpkin Seeds)

Pumpkin Spice or Apple Cinnamon, forever the Fall debate. Our house is both, I’m #teamapple and Nick, #teampumpkin.

But just because I don’t love (or really even like pumpkin) doesn’t mean I don’t enjoy the season. In fact, I love Fall. But here in South Florida, we’re lucky if it “feels” like fall by January. So anyhow, we do fall things while overheated and sweating instead of in flannel. Such is life.

Back to it. Let’s make pumpkin! It’s easy to do and eating fresh pumpkin is beyond healthful. Here’s how and a recipe for those seeds:

How to Make (Bake) Pumpkin at Home

  1. First, cut out the stem and discard. IMG_20171007_082515 (1)
  2. Next cut it in half. (If you have a problem cutting all the way through it, you can pull the pieces apart at the end.)
  3. Next, take out the guts. Yes, this is the gross part. But you can roast the seeds and yum, you should.
  4. In a glass pan, place the pumpkin halves and 1/4″ water, flesh
    IMG_20171007_085239
    Ready for the oven

    side down, and bake for 1 1/2 hours at 375 degrees. You know when it’s done because the skin is a little burnt and the you can easily pierce the inside with a fork. (It should be a mashable texture.) Let cool.

  5. From here, you scoop out the insides, separating flesh from skin and mash it. (Use a food processor or a masher for this.) Prepared pumpkin lasts 6-8 months in the fridge and can be frozen too, for the off season.

Homemade Baked Pumpkin Seeds

You know those nasty guts you just pulled out of the pumpkin? Well those seeds, those seeds are yummy. Here’s how to clean them up and prep them for the oven:
IMG_20171007_083223

  1. First, rinse them in a strainer. Try to get most of the orange pumpkin slime off, but honestly, a little is good IMG_20171007_090855for flavor.
  2. Next, lay them out on a baking sheet that’s covered in parchment paper. (Pumpkin seeds are very sticky.)
  3. Let dry for several hours, overnight if you can.

 

Sweet Pumpkin SeedsIMG_20171008_094646

  • 1 cup pumpkin seeds
  • 1 tablespoon coconut oil
  • 1/2 tablespoon coconut sugar (or vegan preference)
  • 1/2 teaspoon cinnamon

For baking, again line a piece of parchment paper to the bottom of the pan. In a bowl, combine the pumpkin seeds, oil, and seasonings. Add the pumpkin seeds to the lined pan and cook at 300 for about 30 minutes.

For Pumpkin Pie-Spiced Pumpkin Seeds, click the link. Yay, Fall!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!