Category: Dairy Free

Dairy Free Recipes Vegan

Banana Oat “Bread”

IMG_20170429_085142If I had a banana tree it would save me so many trips to the store! Plain, dressed up in a protein shake, or as the main event in banana bread, I just can’t get enough of this fruit.

So this recipe isn’t overnight oats, banana bars, or even banana bread but at the same time, it’s all of these things. Held together like bars but with the consistency of overnight oats, and the taste of banana bread, it’s a new take on an old staple.

My banana “bread” has newbie flavors like oats and sunflower seeds. Add banana slices to the top for a pretty look and a truly banana-y banana bread!IMG_20170427_204643

Banana Oat “Bread”

  • 3 bananas (one for the top)
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup maple syrup and honey (or one or the other)
  • 1 cup oats
  • 1 teaspoon baking soda
  • 1/4 cup sunflower seeds
  • 1/2 teaspoon cinnamon

Mash the (2) bananas and add the egg, vanilla, maple syrup, honey, and mix. Add the oats, baking soda, sunflower seeds, and cinnamon.

Place mixture into a buttered bread pan and sprinkle additional cinnamon onto the top. Slice the last banana and place the slices on top. Cook at 350 degrees for 3o minutes or until a toothpick comes out clean. Enjoy!

Dairy Free Gluten Free Paleo Vegan

Cinnamon Applesauce

Growing up, we had an apple tree and a pear tree. We also had a vegetable garden that I could only ever dream of (so far:) My mom made almost everything from scratch and her pear sauce is the best. Sweet and lightly spiced, it’s always one of my favorites.

I love a homemade applesauce too and this recipe couldn’t be more delicious or easy. Just chop the apples, add the ingredients, and it practically makes itself! Warm or cold, try this applesauce for a delicious treat.

Cinnamon ApplesauceIMG_20170406_150128 (1)

  • 6 organic red delicious apples, cored and chopped
  • 3 tablespoons honey (or vegan preference)
  • 1 lemon, juiced
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 1/8 teaspoon allspice

Add the ingredients to a medium sized sauce pan on medium heat. Cook for about 30 minutes, stirring occasionally. For a smoother texture, blend the mixture. Serve warm or cold and enjoy!

Tip: I blend 1/2 the mixture and add it to the rest for a chunkier applesauce=)

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Dairy Free Gluten Free Paleo Recipes vegetables

Cauliflower Chicken Fried “Rice”

The more vegetables I can get into my daily diet, the better! I love them so for me it’s easy to add onions and peppers to a main dish or make a veggie side to get in lots of goodness throughout the day.

I also love Chinese food. The thing is,  if you mix meat and veggies and add some toasted sesame oil, you just made yourself some Chinese food.

Homemade, veggie-filled, and yet so delicious, you have to try this recipe! Use pre-riced cauliflower and a frozen vegetable of choice to help cut your prep time, you’ll love it!

Cauliflower Chicken Fried “Rice”

  • 2 chicken thighs, chopped
  • 2 cups cauliflower, riced
  • 1 cup frozen vegetables (peppers, carrots, peas (omit peas to keep Paleo)
  • 1 onion, chopped
  • 3 garlic cloves, diced
  • 2 eggs (scrambled)
  • 1 tablespoon olive oil
  • 2 tablespoons coconut aminos (soy sauce)
  • 1 tablespoon toasted sesame oil

In a wok or large deep sauce pan, set the heat to medium and add the olive oil and onion. Cook for about 5 minutes.

Push onion to the outside of the pan and cook the chicken until white and cooked through. Push the chicken to the sides of the pan and add the two eggs into the middle and cook.

Add the garlic, cauliflower, vegetables, coconut aminos, and toasted sesame oil to the pan and let cook about 10 minutes until everything is warmed. Sprinkle salt and pepper and serve. Enjoy!

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Dairy Free Gluten Free Meats Paleo Recipes

Creamy Tuna Mushroom Skillet

Even working from home, there are some days it gets to be 4 or 5 pm and I realize I haven’t even thought about making dinner nor is there any meat thawed or things prepped.

This was made on one of those nights. I needed to throw together dinner and canned tuna was what was ready.

With some vegetables and a “creamy” sauce, these flavors were great together and made for a delicious for dinner.

Enjoy!

Creamy Tuna Mushroom Skilletimg_20170202_192916

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 5 mushrooms, sliced
  • 2 cans tuna
  • 1 tablespoon black pepper
  • 2 tablespoons cream (Almond milk for Paleo option)
  • 1 tablespoon water
  • 1 tablespoon parmesan cheese (omit for Paleo)
  • 1 tablespoon parsley

In a medium sized sauce pan on medium heat, add one tablespoon olive oil and the sliced onion. Cook for about a minute. Add sliced mushrooms to the pan and cook about 5 minutes. The tuna gets added next followed by the cream and water (I didn’t have any milk but this mixture is creamier to me anyhow.) Lastly add cheese and parsley.

Use this as a topping for a vegetable or starch of your choice. Good on top of:

  • rice
  • spaghetti squash
  • pasta
  • potatoes

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Dairy Free Gluten Free Recipes

Must Try Pea Soup With Bacon

I LOVE pea soup, always have. I grew up with the stuff in a can and never looked back. That is, until I realized that canned soup is pretty much terrible for you. Too much salt and preservatives, but that taste, I just didn’t wanna give it up.

So I tried my own version and bam. Below is the recipe I created and it is so good. I couldn’t believe I nailed it on my first try but yum. Enjoy!

img_20161221_192511-3

Pea Soup with Bacon

  • 5 pieces bacon
  • 1 cup peas, frozen
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • ¼ teaspoon pepper
  • ¼ teaspoon celery salt
  • ½ teaspoon salt
  • 25 ounces chicken stock

Brown bacon to your preferred crispiness and set aside. Add the chopped carrots, celery and onion and cook for about 5 minutes on medium heat.

In a large soup pan, add the cooked vegetables. Mix in the peas and salt, pepper and celery salt. Stir and add the chicken stock and cook for about 20 minutes on medium low heat.

Using an immersion blender or regular blender, blend soup for a couple of minutes until it is a (small) chunky liquid.

Crumble bacon and sprinkle on top.

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Dairy Free Gluten Free Meats Paleo Recipes vegetables

Beefy Vegetable Soup

Last nights dinner! This soup is full of vegetables and flavor- there’s nothing better. Different textures and seasonings come together making this soup light and delicious while still hearty and fulfilling!

Beefy Vegetable Soup

  • 1 tablespoon olive oil
  • 1 onion,  chopped
  • 2 carrots, peeled and chopped
  • 1 cup green beans, ends chopped off and cut into bite-sized pieces
  • 1/2 teaspoon thyme
  • 1 pound ground beef
  • 1 teaspoon celery salt
  • 1 head garlic, deskinned and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can tomato paste
  • 1/2 teaspoon black pepper
  • 32 ounces beef stock
  • 1 bay leaf

With a large soup pan on medium heat, add the olive oil, carrots and green beans and cook about 10 minutes. Next, push the vegetables to the outside of the pan and add the ground beef to the middle of the pan. Brown until almost cooked through. Add celery salt to the vegetable and meat mixture and stir. Now add in the broth, tomato paste, bay leaf, peas and corn and simmer until vegetables are cooked through or about 20 minutes. Enjoy=)

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Dairy Free Gluten Free Recipes vegetables

Chopped French Onion Soup So Good You’ll Want To Make It All The Time

Soup and salad season is here and I couldn’t be more excited. Warm, inviting and fragrant, a good soup and a crisp salad are more than appetizers in my house, they’re a meal.

This is my take on French Onion Soup where I use chopped onions instead of the typical sliced for an easier and more satisfying experience. This recipe is a bit time consuming but more than worth the effort. So good!

Chopped French Onion Soupimg_20161202_184156

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 small onions, chopped
  • 8 cloves roasted garlic
  • 30-40 oz beef stock
  • 2 teaspoons thyme
  • 2 tablespoons Dry Sherry (omit for Paleo)

In a medium to large stock pot, add butter, olive oil and chopped onions to the pan on medium high heat. You want to caramelize them, so stir often and heat until they began to turn brown or about 20 minutes. Add the roasted garlic, 30-40 ounces of beef stock, the thyme and sherry. Cook an additional 20 minutes on medium.

For restaurant style soup (not Paleo,) break up pieces of bread onto the top of the soup along with 2 tablespoons of Italian cheeses (Parmesan, Asiago, Fontina, Romano) and broil on high until the cheese begins to brown and is bubbling. Enjoy!

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Dairy Free fruits Gluten Free Paleo Recipes Vegan

4 Ingredient Homemade Orange Cranberry Sauce

Thanksgiving dinner is this time next week, can you even believe it? Turkey, delicious sides and sweets are the stuff of this feast and I love it.

These cranberries have only 4 ingredients, really letting the cranberry flavor shine through with just a hint of orange. Cook them up quickly and easily for a holiday side or a sidedish for a weeknight meal.

Cranberry Orange Sauce

  • 1 bag fresh cranberries
  • 1 cup orange juice
  • 1/2 cup honey (or Vegan preference)
  • pinch of salt

In a medium sauce pan on medium heat, add the ingredients and cook for about 20 minutes or until at least half of the cranberries have popped. Garnish with some mandarin oranges and enjoy!

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Dairy Free Gluten Free Paleo Recipes Vegan vegetables

Delicious Dairy-Free Paleo Mashed Potatoes

This recipe has two ingredients I bet you never thought to add to your mashed potatoes, chopped onion and vegetable broth! My mashed potatoes are too good and are a must add to your Thanksgiving table.

Emmy’s Mashed Potatoes

  • 3 medium sized bakers potatoes, rinsed off and chopped
  • 1 red onion, chopped
  • 1/3 cup vegetable stock
  • 3 tablespoons refined coconut oil
  • 1 tablespoon salt
  • 1 teaspoon pepper

Boil the chopped potatoes for about 15 minutes or until you can start to stick a fork through them but they are still firm. Add in the chopped onion for the last 5 minutes or until everything is tender. Drain off the water and add the potatoes back into the pan with the remaining ingredients. Mash everything together and serve hot. Yum!

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Dairy Free Gluten Free Meats Recipes

Emmy’s Beef Goulash

Goulash is a very traditional dish and well I love its simplicity, I always longed for a hint of heat and some extra spices. This take on goulash is just that and quick enough to throw together on a work night too.
Emmy’s Beef Goulash

  • 2 onions, chopped
  • 5 garlic cloves, diced
  • 1 teaspoon olive oil
  • 2 pounds ground chuck
  • 30 oz. (2 cans) diced tomatoes
  • 15 oz. (1 can) tomato sauce
  • 3 cups water
  • 1 heaping tablespoon of dried oregano
  • 1 heaping tablespoon of dried basil
  • 1/4 teaspoon cayenne pepper
  • 2 cups noodles (zoodles, rice/corn/lentil noodles are all healthy additions as well)
  • pinch of salt and pepper

Directions: Add the onions and garlic to olive oil in a pan over medium heat and cook for 5 minutes. From there, add the meat and cook until browned. Mix in the tomatoes, water and noodles and cook until the noodles are al dente or to preference. Enjoy=)

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