Tag: soy free

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

Almond Flour Almond Butter Pancakes and Blueberry Syrup/ “PB”& J Pancakes

I’ve wanted to find the perfect combination for gluten-free pancakes for years, and I finally did! These almond flour pancakes have almond butter in them, too, reminding your taste buds of the nostalgic peanut butter and jelly sandwich.

It’s hard to create similar consistency and familiarity when you aren’t using conventional ingredients but I nailed it. Try these soon and enjoy!

Almond Flour Almond Butter Pancakes and Blueberry Syrup

  • 1 medium banana, peeledIMG_20171005_182333
  • 1 cup almond flour
  • 3 whole eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tablespoons almond butter
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 2 tablespoons coconut oil

Add banana to a medium-sized bowl and smash it. Mix in the remaining ingredients excluding the coconut oil.

Into a skillet on medium heat add 1 tablespoon coconut oil. Pour small pancakes, about 4 per pan, and cook until the begin to bubble and flip, about 4 minutes per side. Use the second tablespoon of oil for the rest of the pancake batches.

Almond Butter and Blueberry Syrup Topping

  • 1 cup blueberries (berries of choice)
  • 1/2 lemon, juiced
  • 1 tablespoon coconut sugar
  • 2 tablespoons almond butter

Cook together the berries, lemon juice, and coconut sugar in a small sauce pan at medium heat for about 2o minutes.

Top each pancake with a spread of almond butter and a drizzle of blueberry syrup.

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!

Breakfast Dairy Free Naturals Paleo Recipes The Life I Live

Almond Flour Almond Butter Pancakes and Blueberry Syrup/ “PB”&J Pancakes

I’ve wanted to find the perfect combination for gluten-free pancakes for years, and I finally did! These almond flour pancakes have almond butter in them, too, reminding your taste buds of the nostalgic peanut butter and jelly sandwich.

It’s hard to create similar consistency and familiarity when you aren’t using conventional ingredients but I nailed it. Try these soon and enjoy!

Almond Flour Almond Butter Pancakes and Blueberry Syrup

  • 1 medium banana, peeledIMG_20171005_182333
  • 1 cup almond flour
  • 3 whole eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tablespoons almond butter
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 2 tablespoons coconut oil

Add banana to a medium-sized bowl and smash it. Mix in the remaining ingredients excluding the coconut oil.

Into a skillet on medium heat add 1 tablespoon coconut oil. Pour small pancakes, about 4 per pan, and cook until the begin to bubble and flip, about 4 minutes per side. Use the second tablespoon of oil for the rest of the pancake batches.

Almond Butter and Blueberry Syrup Topping

  • 1 cup blueberries (berries of choice)
  • 1/2 lemon, juiced
  • 1 tablespoon coconut sugar
  • 2 tablespoons almond butter

Cook together the berries, lemon juice, and coconut sugar in a small sauce pan at medium heat for about 2o minutes.

Top each pancake with a spread of almond butter and a drizzle of blueberry syrup.

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 vegetables

My Next Book is a Paleo/Vegan Mashup, and You’re Going to Love it

Paleo and Vegan are very different diets. But the truth of it is that there is a common space that very much so applies to vegans, and to people who eat paleo.

IMG_20170921_181653

In fact, if you take the Paleo diet, subtract the animal products, including honey, then you have a Vegan diet. Paleo includes lean meats, red meats, bacon, seafood, and eggs. It otherwise includes fruits, vegetables, seeds, nuts, and oils, and foods made from them.

A vegan diet includes anything and everything that isn’t derived from an animal. This includes soy. I don’t do soy.

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So, this book is the perfect combination of animal, and plant and without “processed” ingredients and, of course, no soy.

My favorite part about Vegan is it includes all produce, because Paleo excludes some. And my favorite part about Paleo is that it also includes (some) animal products and honey, which are no-nos for the Vegan diet. fruit-and-veg_1050x600

This book is full of fruit and vegetable sides, all of which are paleo AND vegan. Well, with one exception. I use honey. And I prefer honey to vegan alternatives.

If you are strict vegan, you can use coconut sugar in place of the honey, to make it a truly vegan AND paleo choice. (Otherwise vegans eat cane sugar, other sugars, sweeteners, and things like agave.)

Enjoy these recipe links below for a sneak peak into the book:

https://emmyrokke.com/2017/07/05/roasted-pepper-brussels-sprouts/

https://emmyrokke.com/2017/07/28/almond-butter-ants-on-a-log/

https://emmyrokke.com/2017/06/05/honey-sweetened-skillet-pineapple/

Watch for this books release and thanks for your continued support! XOXO

Like these recipes? 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!

Recipes The Life I Live

I Miss you Gram, but my Newest Book, it’s for you

At the end of last year when my Gram passed, I had just released my very first book.  I was never able to share it with her but she knew it was in the works. And she loved it, the idea of it, and knowing how happy I’d be writing it.

I was one of the lucky ones. When she died, it goes without saying, that I was sad. But I was also grateful. For her struggle to be over, and because I really felt close with her, and I knew that wouldn’t change.Screenshot_20170718-093934

I was glad to have taken the time I did with her. I was glad to have kept in touch with her. And even though I knew I wouldn’t get a (paper) response, nothing felt better than writing to her, snail mail style, and sharing my life.

My Gram survived my other grandparents by two decades and I knew that was something to cherish.

This book, my third, is a summer sweets book. I wish she could see it. It’s hard not sharing my cookbooks with her, she would love them. Especially this one.

Gram loved her sweets, she would choose it in place of dinner or at least want it first. I dedicated this book to her, and she will forever remain a part of my cooking inspiration.

Enjoy these recipes from the book: Honey Sweetened Skillet Pineapple and Lime Angel Food Poke Cake

The book is free to view July 19th, 20th, and 21st! Just click on the image and it will take you to the link!

And if you like these recipes, check out my other books too!

 

 

Dairy Free Gluten Free Paleo The Life I Live Vegan vegetables

Roasted Cauliflower

Cauliflower is one of my favorite vegetables, it’s so versatile and can take on different flavors and textures. In this recipe, cauliflower is mixed with garlic and olive oil and roasts up nutty and delicious.

Roasted Cauliflower

  • 1 head cauliflower, chopped or sliced and broken up into pieces20160504_195431
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 2-3 tablespoons olive oil (to coat)

Preheat oven to 400 degrees. Combine ingredients together in a bowl. Cover a baking sheet with parchment paper (for the fastest and easiest clean up!) and spread cauliflower evenly on the baking sheet. Bake until it begins to brown on the outside or to your preferred texture for about 25 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!