Cranberry Salsa

This is one of my favorite appetizers to serve during the holiday season!!!  The original recipe includes a cream cheese and goat cheese spread that you pour this over.  It is fantastic with tortilla chips and crackers!  I can no longer tolerate dairy so plain salsa is it for me...delicious on it's own as well!

I might actually use this on my turkey this year instead of gravy for Thanksgiving dinner.  It's almost like a cranberry relish and could be used over any meat or fish!  I made the salsa sugar free by using  Swerve instead of white sugar.  Cranberries are very low in sugar so they are perfect for those trying to stay as low carb as possible during the holidays.

Cranberry Salsa

Ingredients

• 3 cups fresh or frozen cranberries (thawed)
• 1 jalapeno, seeded and chopped
• ½ cup cilantro, chopped
• 1 bunch green onions, chopped (about 4-5)
• 1/3-1/2 cup sugar (I used Swerve for no sugar option)
• Juice of 2 limes

Instructions

1. Place all of the ingredients in a food processor. Blend until desired consistency
2. Refrigerate for an hour or overnight
3. Serve with chips or crackers as salsa or pour over cheese ball (directions in the notes below)

Notes

Cheese Ball:
8oz Cream Cheese, softened (I prefer whipped so it spreads easier on crackers)
4oz butter, softened
2 oz goat cheese
Mix together in a food processor until smooth. Spoon into a bowl that is wrapped with plastic. Wrap and chill until set.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Hazelnut Butter

I have to admit, I don't think I have ever had Nutella!  It is full of ingredients that I wouldn't want in my body.  I have definitely had Justin's Nut Butter Hazelnut Spread, but it's certainly not cheap...especially when you can finish off a jar in a couple days!!!  So, I created my own version of it and used Swerve to keep the amount of sugar down.

Chocolate Hazelnut Butter

Ingredients

• 2 cups hazelnuts
• 1/2 cup dark chocolate chips or chunks
• 1/2 cup granulated sweetener, powdered* (I used confectioner’sSwerve for low sugar option)
• 2 squares 100% cacao bar or unsweetened chocolate
• 1 tbsp coconut oil (I used expellor press from Tropical Traditions so it didn’t have coconut tones)
• 1/2 tsp vanilla
• 1/2 tsp sea salt

Directions

1. Place the hazelnuts on a cookie sheet in a single layer
2. Roast the nuts at 350 for 15 minutes
3. While nuts are roasting, using a double broiler, melt the chocolate chips, squares and oil
4. When nuts are done, place them between paper towels or dish towels and rub to remove skins.  This takes a little bit of work, but they do not need to be perfectly clean!
5. Place the nuts, melted chocolate, sweetener, vanilla and sea salt in a food processor or blender and process until smooth
6. Place the nut butter in an airtight container.  Store in the frig for a harder spread or at room temperature for a runnier spread

Quick notes

*Run sweetener of choice thru a blender or coffee grinder to powder it. If you skip this step it will make the butter gritty. I think a liquid sweetener would work fine here, but add a different flavor profile and I would start with less than 1/2 a cup.

Variations

You can use any nut or combination of nuts, but I would roast the nuts to give it more flavor.

I stored this in the frig and ate it with a spoon...and it didn't last very long!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cashew "Alfredo" Sauce (Guest Post)

Last weekend I had the opportunity to meet Ann from The Paleo Network.  She and her husband are triathletes that have gone grain and dairy free and are reaping the benefits!  They were featured on our local news  a few weeks back to tell their story.  We had a great time chatting about food, of course we did, we both love to be in the kitchen!

Today I am sharing a recipe with you for her Cashew Alfredo Sauce that she happened to mention to me. I decided I had to make this since it sounded so good!!!  It is such a versatile sauce and could be used in so many ways!  I was craving mushrooms today so I sauteed mushrooms and grass-fed ground beef together and drizzled...ok drenched it with the sauce!  Yum!!!  Ann uses it in a number of ways that she shares with you today!

The only thing I did differently was that I sauteed the garlic in coconut oil (or you could use butter) and then added it to the oil to add to the cashew sauce.  I don't like to use olive oil with high heat is the reason for this.

Paleo Sausage & Veggie Pizza

Lasagna Baked

Hello to all of you! A big thank you to Kate for giving me the opportunity to write this post. A little background on the recipe I’m sharing with you today. I grew up in the Midwest eating creamy casseroles and decadent comfort foods. My favorite Italian dish (and maybe my favorite dish all together) while growing up was Fettuccine Alfredo. Since going Paleo, I no longer eat dairy or grains. What does this Midwest girl do? I learned you could make creamy sauces out of cashews. I knew nutritional yeast added a "cheesy" flavor.  Traditional alfredo sauce typically has garlic in it.  So I threw ingredientstogether into my Vitamix blender and tested it out on some spaghetti squash and zucchini “noodles”. Perfection! Since then, I’ve used it as part of my Paleo Lasagna and on Paleo Pizza (drizzled on top of the meat and veggies). I’ve also mixed it into cauliflower rice, roasted Brussels sprouts and shredded chicken. It also tastes great in omelettes (serves as a glue to hold it together) or atop egg muffins.

Cashew “Alfredo” Sauce

Ingredients

• 2 cups raw cashews, soaked in water for at least 6 hours
• 8 garlic cloves, minced
• ¼ cup olive oil
• ½ cup nutritional yeast
• 2 t. sea salt

Instructions

1. Drain and rinse your raw cashews.
2. Add the cashews to your blender (I use my Vitamix ) and enough cold water to cover the cashews. Blend until creamy and smooth.
3. Saute minced garlic in the olive oil in a small frying pan over medium heat for 1-2 minutes, or until slightly golden.
4. Add oil and garlic to the cashew sauce along with the sea salt and nutritional yeast. Blend again until incorporated and smooth.
5. Add additional water, if necessary.

Variations

You could probably add a little fresh basil (either to the blender or as a garnish). Roasted red peppers (pureed into the sauce) could also be a nice touch.

Let us know what you drizzle or pour this Alfredo sauce over!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Roasted Strawberry Vinaigrette

It seems that the entire country is experiencing record heat.  It's been so hot here in Colorado that I have been craving salads and smoothies for my meals.  Oh and of course I've been treating myself to plenty of homemade ice cream.  My favorite is to make Dairy Free Mint Chip Ice Cream since it's so easy and fast.

I love just a traditional Balsamic Vinaigrette dressing, but I wanted to experiment a little.  Roasted strawberries sounded delicious, so I decided to try them in a dressing.  The good news is, it turned out great, the bad news is you have to turn on your oven.  It's worth it!  The roasting makes the strawberries ooze their delicious sweet syrup.  I almost wanted to whip up some pancakes and serve the berries over that and just forget the dressing!  I'm thinking roasted fruit and ice cream are the next thing on my list to make!!

Recipe: Roasted Strawberry Vinaigrette

Ingredients

• 1 cup fresh organic strawberries, sliced
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup water
• 1 garlic clove
• 1 heaping tbsp fresh basil
• 1/4-1/2 tsp sea salt

Instructions

1. Place the strawberries on a parchment lined cookie sheet that has sides
2. Roast at 400 for 20 minutes
3. Pour the berries and the syrup that has oozed out of the berries into a blender along with the remaining ingredients and blend until smooth

This is the perfect dressing to serve at your July 4th celebration!  I enjoyed this on a spinach salad with some fresh strawberry slices, avocado and walnuts.

Kate's Healthy Cupboard - Gluten Free Recipes

Raw Beet Sunflower Seed Pesto

If you like beets...yum is all I can say!!!  I think beets are very polarizing, you either love them or hate them.  I personally love them!  I got the inspiration to make this recipe from a restaurant in Denver, Root Down.  For those of you that live here, it's a must for dinner and brunch!  It is a laid back atmosphere with very unique dishes designed to appeal to just about anyone.  From the meat eater to the vegan, you can find something fantastic on their menu.  They cater to food allergies and offer many different variations to most items.  They try to use almost all local food companies for their menu items and create their menu to reflect the season.  I Highly recommend it!

They have a beet arugula salad that I love to get for brunch.  Along with the beets, arugula, toasted hazelnuts, it includes a beet-sunflower seed pesto dolloped next to the salad.  I mix it right in to the salad as a dressing along side the basil vinaigrette and the balsamic reduction that is drizzled around the plate.  I don't think I had ever really read the description of the salad until this past weekend when I ordered it.  Beet-sunflower seed pesto...that's all I needed to read to realize I could recreate something similar.  I decided to take the entire salad, excluding the nuts and arugula, and make a pesto from the remaining items.  Here is what I came up with and I hope you enjoy it as much as I did!!

Recipe: Raw Beet Pesto

Ingredients

• 2 large beets, peeled and chopped (about 5 cups)
• 4 garlic cloves
• 3/4 - 1 cup fresh basil leaves
• 3/4 cup raw sunflower seeds
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil (or more if you prefer)
• 1 tsp sea salt

Instructions

1. Place the chopped beets into a food processor and blend until pureed
2. Add in the remaining ingredients and blend until well combined

Variations

If you can tolerate cheese, you could certainly add some cheese chunks to this as well.

This could be enjoyed in so many different ways.  You could use it as a sauce over pasta, meats or spaghetti squash like traditional pesto.  It can also be served as a dip or spread for vegetables, crackers or chips.  I would even use it as a salad dressing!!!  I have two more recipes in the making that will incorporate this raw nut-free pesto deliciousness!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Spinach and Avocado Dip

This is a nutrient-dense dip filled with the many benefits of spinach and the heart healthy fats of avocado.  If you are an avocado fan, this is a must to make.  It's almost like a guacamole but the spinach adds a bit of a different element and not to mention so many more nutrients.  I made this with some mexican spices, but feel free to add whatever sounds good to you!!

This dip can be enjoyed with fresh vegetables, spread on Grain Free "Wheat" Crackers, used in place of mayo in an egg or chicken salad or spread on salmon sashimi!  I can easily just eat this straight out of the bowl with a spoon!  If you are trying to get more greens into yours or your families bodies, this is an easy way to sneak spinach in!

Recipe: Spinach and Avocado Dip

Ingredients

• 1 ripe avocado
• 4 large handfuls of spinach
• 1 tsp lemon or lime juice
• 1 garlic clove
• 1/4 tsp cumin
• 1/4 tsp sea salt
• dash of cayenne pepper

Instructions

1. Add all of the ingredients into a blender and blend until smooth

Kale is another powerhouse green that you could use in place of or in addition to the spinach. I have not tried this so I am not sure if kale is more obvious in taste.

Kate's Healthy Cupboard - Gluten Free Recipes

Plantain Tortilla Chips

I am so excited about this recipe!  This would have been the perfect Cinco de Mayo recipe, but I am a few days late.  I was attempting crackers and loved the result, but realized they tasted like corn chips so I had to make another batch that looked like chips (bummer, I have to eat another batch).

I was once a tortilla chipaholic, it was bad!  I think when going gluten free, that was the only thing I could have that was cracker like so I turned to that bag quite often.  I have chosen to no longer eat corn as of a year ago, so to create a replacement that is grain free...gets me excited!

There are many reasons why I have chosen to give up corn, most importantly because it's a grain.  Sorry folks, it is not a vegetable, it is a grain.  A grain that is one of the number one GMO foods out there.  It can cause intestinal distress much like gluten and cause silent inflammation just like gluten.  That's all I need to hear to quite eating something.  Now if only someone would tell me dark chocolate does the same thing!!!  I need an intervention...but it's so darn good!

I have been into plantains for a while now and am waiting on the arrival of plantain flour!!!   What the heck is a plantain, a big banana?  Plantains tends to be firmer and lower in sugar than bananas. Bananas are almost always eaten raw, while plantains tend to be cooked either when green or unripe (starchy) or overripe (sweet).  They are a good source of potassium, fiber and starchy carbohydrates (perfect for endurance athletes).

Plantains are a staple in tropical regions of the world, much the same way as potatoes are here.  They have a pretty neutral flavor, the unripe fruit is typically cooked by steaming, boiling or frying.  I buy or make plantain chips myself that are just sliced plantains that have been roasted or baked.  They satisfy the crunch, but this recipe is even better and partners up well with guacamole or fresh salsa!

Recipe: Plantain Tortilla Chips

Ingredients

• 3 unripe (green) plantains, peeled*
• 2 tbsp refined coconut oil
• 1/2 tsp sea salt
• coarse sea salt to sprinkle

Instructions

1. Peel and slice the plantains into about 1/4 inch slices and lay flat on a cookie sheet for about an hour (this can be skipped if plantains don't seem very moist, wet on the fresh slice side)
2. Add the plantains and oil to a food processor and combine until smooth
3. Once all the lumps are gone, add the sea salt and quickly combine
4. Place the mixture on a sheet of greased parchment paper the size of your cookie sheet
5. If the dough is dry enough, place another piece of parchment over the top and with a rolling pin, roll out to about 1/8 inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula (I have had dry and I have had wet plantains, not sure what contributes to that)
6. Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer
7. Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet
8. Bake at 400 for 25-30 minutes until golden brown. You may need to remove some chips as you go that brown faster than the others.  Make sure to cook them long enough or they will be chewy instead of crunchy
9. Remove cookie sheet and let chips cool
10. You may need to re-cut the chips or you can break them along the cut lines
11. Store in an airtight container, glass is my favorite

Quick notes

*The easiest way to peel a plantain is to first cut off the ends. Then with a knife, slice along the pronounced ridges (about 3 of them). Don't worry if you cut into the plantain, it won't matter. Peel one section at a time, it should come off pretty easily.

Unripe (green) plantains can be hard to find.  I prefer the green for their no sugar content and they have less moisture in them.  I have had the best luck going to Sprouts or Sunflower Market and asking if they have any unripe green plantains in the back, they usually do.  Asian markets carry them as well and they are always green there since they go through so many of them.  Whole Foods sells them but they tend to be very yellow and brown, it can be hit or miss there.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Maple Vanilla Cashew Butter

As I have mentioned before, I have a slight, ok major addiction to Justin's Nut Butters.  I have realized that I can not buy a jar of it until I am sure I can eat it in moderation.  It seriously tastes like frosting, have you tried the Vanilla Almond Butter flavor yet?  I keep hoping he will come out with a cashew butter, but he hasn't.  Cashews tend to be a sweeter nut and I think they would be a great addition to his line, especially a chocolate cashew butter...yum!!!

Instead of waiting on him, I created my own!!  I tried to make it a bit less addictive but it's still pretty darn good.  It's a perfect addition to sliced apples or spread on top of the Grain Free "Wheat" Crackers, Grain Free Honey "Wheat" Crackers or just by the spoonful!

Recipe: Maple Vanilla Cashew Butter

Ingredients

• 2 cups roasted unsalted cashews*
• 3 tbsp refined coconut oil, melted
• 3 tbsp maple syrup
• 1/4 tsp vanilla bean powder or 1-2 vanilla bean pods (substitute vanilla extract to taste)
• 1/2 tsp celtic sea salt
• 1 tbsp coconut palm sugar, powdered*

Instructions

1. Place the nuts in a food processor or Vitamix blender and blend until smooth and creamy
2. Add in all the remaining ingredients and blend until combined
3. Store in a glass jar in the refrigerator. It will harden a bit so remove a few minutes before serving if you want it softened

Quick notes

*I buy raw cashews and roast them on a dry cookie sheet in the oven at 450 for about 5 minutes. You can certainly buy them roasted.

*Run the coconut sugar through the Vitamix or coffee grinder before hand to powder it. I may work to skip this step but the cashew butter may be a bit gritty. I actually like that!

Variations

For a lower sugar option, you can use Nature's Hollow Xylitol Maple Syrup and Lakanto in place of the coconut palm sugar.

Feel free to try this with any nut or a combination of nuts!

Kate's Healthy Cupboard - Gluten Free Recipes

Spicy Tuna Sashimi Salad

This is for all you sushi lovers...or for those that want t give it a try!!  I am a huge fan of sashimi, salmon being my favorite.  Sashimi is thinly sliced, raw seafood.  Many different kinds of fresh fish and seafood are served raw in Japanese Cuisine. It can be served plain or wrapped up in a sushi roll.  I prefer it plain topped with a slice of avocado and wasabi or drizzles with Avocado Vinaigrette.

I had the hardest time years ago trying to force myself to try sushi, let alone sashimi!  It is now a favorite and staple in my diet every week.  I would only eat this at a quality sushi/Japanese restaurant or from Whole Foods.  You can find sushi grade salmon and tuna sashimi in the seafood section of most Whole Foods.  If it is fresh, it does not taste fishy at all!!!  I actually think cooked salmon tastes more fishy than raw.  Be sure to buy it the day you plan to eat it or close to the day.

If you like to use wasabi with your sushi, you can buy it powdered.  It is typically found in the asian section and all you have to do is add a bit of water to the powder.  This recipe doesn't call for it, but it is something I enjoy along side my avocado and sashimi.

If you haven't tried sashimi, now is the time!!!  So easy to digest and full of good fats!  This salad has so much flavor you probably won't even know it's raw fish!!!

Recipe: Spicy Tuna Sashimi Salad

Servings: 2

Ingredients

• 8 ounces sushi grade tuna, chopped
• 1 large avocado, chopped
• 3 tbsp macadamia nuts, chopped
• 4 green onions, chopped whites and greens
• 1 1/2-2 tsp hot pepper oil
• 1 tsp avocado oil (could use lite olive oil or coconut oil or omit)
• 2-3 tsp Coconut Aminos
• Sesame seeds

Instructions

1. Roast the nuts in a dry skillet over high heat until slightly brown, let cool
2. Combine the tuna, avocado and onions in a bowl
3. Combine the oils and Coconut Aminos in a bowl, pour over the tuna mixture and stir
4. Top with a sprinkle of sesame seeds and the nuts

Enjoy this with homemade Taro Chips, on cucumber slices, on Grain Free Wheat Crackers or simply plain!

Visit Allergy Free Wednesday for additional allergy free recipes!

Kate's Healthy Cupboard - Gluten Free Recipes

Avocado Deviled Eggs

Deviled eggs may be something you traditionally serve at your Easter brunch.  How about switching it up a bit with Avocado Deviled Eggs.  Who doesn't like avocado! Eggs are a great source of protein and many other nutrients.  These are really an any time of the year great snack!  They are super easy and fulfilling with the heart healthy fat the avocado provides.  You can doctor up the egg yolk and avocado mixture any way you'd like.

Recipe: Avocado Deviled Eggs

Ingredients

• 8 eggs, hard boiled and peeled
• 1 large ripe avocado
• 2-4 tbsp hot sauce
• dash of sea salt
• splash of lime juice

Instructions

1. Slice the eggs lengthwise and remove the yolks
2. Rinse the whites to get any leftover yolk out, pat dry
3. Combine the yolks, avocado, hot sauce, salt and lime juice in a food processor
4. Pulse until almost smooth
5. Spoon the mixture into each egg white half

Quick notes

The amount of hot sauce will vary depending on how hot the sauce is. I used 4 tbsp of The Green from Horsetooth Hot Sauce. (local company sold at Whole Foods and Vitamin Cottage or from their website) It is pretty spicy but I love it. It's a mix of green habaneros, serranos, tomatillos, garlic and onion.

I am determined to get hard boiled eggs to come out perfect!  If you could see the eggs in the back of my picture, you'd say my egg skills need work!!!  Every cookbook seems to think they have the answer.  Our altitude makes a bit of a difference but I am going to figure it out!  If anyone knows the trick, please let me know!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Avocado Vinaigrette

A few summers ago at the Vail Farmer's Market, I came across a booth for Alpine Avocado Vinaigrette.  It is a local company and a fantastic dressing, dip and marinade.  It has finally made its way into Whole Foods here in Colorado.  You can find it in the salad dressing section or you can order it online.  As much as I love to support local businesses, I have created my own avocado vinaigrette.

I have to admit, I have never used Alpine Avocado Vinaigrette or my own as a salad dressing.  I am sure it would be awesome on a salad, especially one topped with salmon sashimi or seared ahi.  I use it all the time to drizzle over my sashimi, it's the best with wasabi!  It would be great in chicken salad, egg salad or any wrap.  I already have a recipe planned to incorporate it into and will be trying it as a marinade soon!

Recipe: Avocado Vinaigrette

Ingredients

• 1/3 cup avocado
• 1/2 cup olive or avocado oil
• 2/3 cup water
• 2-3 tbsp rice vinegar
• 1 bunch green onions, whites
• 1/2 tsp fresh garlic
• 1/4 - 1/2 tsp sea salt

Instructions

1. Place all of the ingredients in a Vitamix or in a blender and blend until smooth.

Let us know what you drizzle, dip or marinate with this dressing!!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Cashew Dip

Initially I was trying to create another frosting option for my sugar cookie recipe.  I went for the soaked cashew method that so many raw desserts are made from.  Cashews are a sweeter nut and work really well as the base for dips, spreads, fillings and more.  Their mild sweetness and smooth texture add body and flavor to dishes.   The Raw Food world uses them a lot and I have been experimenting with them as well.

My concoction didn't really turn out like frosting.  I just wasn't digging the idea of spreading it on a cookie, it didn't wow me!  I did like the taste...a lot!  I decided to grab some strawberries and apple slices and dip away.  Yum!  I imagine you could get really creative and find many uses for this dip.  I have another recipe coming soon that uses this as a drizzle.

I would have to say that cashews may be my favorite nut.  It's a toss up between macadamia nuts and cashews, but I love the sweetness cashews have.  Did you know cashew nuts are actually the seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil.  While cashew apples are not some we enjoy in the United States, they are regarded as delicacies in Brazil.  Who knew?

Cashews are full of healthy fats, powerful antioxidants and many important minerals.  Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil.  Their high copper content gives the seeds the power to eliminate free radicals and they are also a good source of phytochemicals.  Cashews are particularly rich in magnesium.  We all know that calcium is necessary for strong bones, but magnesium is as well!

Recipe: Coconut Cashew Dip

Ingredients

• 1/2 cup raw cashews, soaked (at least an hour)
• 1/3 cup coconut milk*
• 1 tbsp full fat coconut milk
• 1 tbsp virgin coconut oil
• 2 vanilla beans scraped or 1/4 tsp vanilla bean powder or 1/2 tsp vanilla extract
• 1 1/2 tbsp Swerve, Erythritol or sweetener of choice

Instructions

1. Add all of the ingredients into a Vita-Mix, blender or a food processor should work. If using a food processor, I would run your sugar through a blender or coffee grinder so it's not grainy.
2. Blend until well combined and smooth
3. Store in the refrigerator

Quick notes

*I used So Delicious Sugar Free Vanilla Coconut Milk.  Any non-dairy milk will work but you may want to add additional vanilla if using a plain milk.

I want to hear what you dip in this or spread it on!

Kate's Healthy Cupboard - Gluten Free Recipes

Sugar Cookies With Strawberry Frosting

The great thing about sugar cookies is that they can work for every holiday and occasion.  There seems to be a cookie cutter for just about everything.

This frosting is also versatile for any occasion and could be made plain white with additional flavor extracts to fit your needs.  I couldn't decide if I call it icing or frosting, so I googled the difference.   "Frosting is thicker, creamier, and fluffier than icing. It contains butter and fats, which generally make it richer than icing, and it is more moist and softer than icing."  This is definitely frosting!  It kind of reminds me of a cool whip frosting in terms of the texture.  I do not like cool whip, but love this!

I used a few ingredients in the frosting that may not be something you have stocked in your kitchen.  The good news is Whole Foods and Vitamin Cottage carry them both.  Organic Vegetable Shortening made from palm oil is what gives this it's consistency and whipped texture.  Palm oil, not to be confused with palm kernel oil, is a saturated fat like coconut oil.  It has numerous health benefits that include antioxidants and the possibility to increase HDL cholesterol.  This shortening is trans-fat free and is what gives cookies their chewiness and crusts their flakiness.  So if you miss the way your baked goods use to taste with Crisco, this is a healthy replacement!

Another ingredient you will see is arrowroot powder.  Arrowroot is a starch from the taro root.  This is used to thicken up the frosting.  It is a great replacement for cornstarch when trying to thicken sauces, soups, etc.  Typically 1 tablespoon thickens a cup of liquid.  It can also be used as asubstitute for rice flour in a recipe for those of you that are completely grain free.  Typically 1 part arrowroot to 2 parts rice flour is the general rule.  I also add it to recipes to keep them from getting to crumbly.  You will see it in my Sweet Potato Biscuit Bites recipe and the Banana Nut Muffin Bites recipe.  I use Bob's Red Mill found in the baking aisle of the grocery stores or you can order it online.

Recipe: Sugar Cookies With Strawberry FrostingIngredients

• 2 3/4 cup almond flour (I used Honeyville)
• 1/4 tsp soda
• 1/4 tsp salt
• 1 egg
• 1/8 cup full fat coconut milk, chilled*
• 1 tbsp vanilla extract
• 1/4 cup honey or more to taste*

Frosting:

• 1/4 cup palm shortening
• 1/8 cup coconut oil (I used virgin for coconut flavor)
• 1/8 cup arrowroot powder
• 1/8 cup honey
• 1 1/2 tsp vanilla extract
• 2 fresh or frozen strawberries

Instructions

Cookies:

1. Beat egg, vanilla, honey and coconut milk until well combined
2. In a large mixing bowl, mix the almond flour, soda and salt
3. Add the wet ingredients to the dry ingredients and mix well
4. Refrigerate dough for an hour
5. Take 2 pieces of parchment paper and place half the dough in between it and roll out to between 1/4 and 1/8 inch thickness
6. Use a cookie cutter to cut cookies and place on a parchment lined baking sheet
7. Bake at 350 for 8-10 minutes

Frosting:

1. In a food processor or Vitamix, combine all ingredients and blend until fluffy
2. Frosting should be used right away or stored in the frig. This can be made a couple days ahead of time. You will need to use a hand mixer to re-fluff it once it reaches room temperature.

Quick notes

*I like to use Thai Kitchen Full Fat Coconut Milk. It tends to be the thickest. It is important to chill it to get the thick cream off the top for this recipe.

*If you use Nature's Hollow Xylitol Honey, you may want to add some additional Lakanto or Wholesome Sweeteners. I added 2 tablespoons to sweeten it a bit more.

To store the cookies, place them on a cookie sheet and put in the freezer for an hour.  This causes the frosting to harden so you can stack them in a storage container.  Store the cookies in the refrigerator.

Variations

Any berry could be used in this frosting. You can also leave it out completely and add more vanilla extract along with some almond extract or any other flavor you'd like.

Let us know what you choose for your frosting!!

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Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Covered Frozen Strawberries

It's February 1st and Valentine's Day is only a few weeks away!  I have lots of chocolate recipes for you in the next couple of weeks.  I have eaten more chocolate in the past month than I probably ever have!  I love baking and cooking, but testing recipes numerous times is bound to start showing up on me soon!!!  I think it's time to start focusing on main dishes and vegetables for awhile!

So I have another confession besides telling you about all my chocolate consumption, I'm addicted to Pinterest!  Just one more thing to waste time on, but it is pretty cool.  There are tons of grain free recipes on Pinterest that I want to try or healthify to share with you.  I have seen a recipe for yogurt covered frozen strawberries a couple of times now and decided I needed to create something similar.  I thought now was the perfect time with Valentine's Day just around the corner.  Chocolate covered strawberries are always a hit, but I wanted to try something different.  Yogurt is not an option for me so I came up with my own treat.  If you can make chocolate covered strawberries, this should be no problem!  I did however have a problem with the chocolate drizzle.  I need to practice making that prettier!

Recipe: Coconut Covered Frozen Strawberries

Ingredients

• 12-15 fresh strawberries
• 1/4 cup virgin coconut oil
• 1/3 cup full fat coconut milk
• 1/4 cup coconut butter/creme
• 1-2 tbsp honey or to taste
• 1/2 tsp vanilla extract

Chocolate Drizzle

• 2 1/2 tbsp cocoa or cacao powder
• 2 Tbsp virgin coconut oil
• 1 1/2 tbsp maple syrup

Instructions

1. Wash and dry strawberries and set aside
2. In a double broiler (or in a mixing bowl over simmering water) melt the oil, milk and butter
3. Remove from heat and add in the vanilla and honey, mix well
4. Depending on how hot your mixture got, stick the bowl in the frig until it thickens up
5. Dip the strawberries in mixture once it is thick enough to coat strawberries without completely running off of them
6. Place them on a plate or cookie sheet and put in the freezer for about an hour
7. To make the Chocolate drizzle, use a double boiler or bowl method to melt the oil, cocoa and syrup until well combined
8. Once it has cooled, place mixture in a ziploc bag and poke a very small hole in the corner.
9. Drizzle the chocolate over the frozen berries and place back in the freezer
10. Remove about 10 minutes prior to serving to allow the strawberries to soften up just a bit

Quick notes

If these are left out for a long time, the coconut coating may start to melt a little.

I think the frozen aspect makes these different and unique to just chocolate covered strawberries. These are great without the chocolate, I just wanted to make them even prettier!

I highly suggest organic strawberries.  Strawberries are one of the dirtiest foods in terms of pesticides.

I thought about letting the coating freeze just slightly and rolling them in finely shredded coconut.  Or you could roll them in ground up nuts too.  Another idea is to use this as a fruit dip or drizzle over a bowl of strawberries or other berries.  Let me know what you think!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Homemade Ranch Dressing and Dip

Ranch dressing can be used for so many different things, dips, spreads, salads and more!  Now that I have a healthy mayo option, I want to enjoy ranch again.  Now vegetables don't have to be so boring and plain!  This is such an easy recipe once you have the mayo made.  I used this as a way to dress up chicken into a yummy chicken salad, recipe to follow.

Recipe: Dairy Free Ranch Dressing & Dip

Ingredients

• 1/2 cup Homemade Mayo*
• 1/4 cup plain non-dairy milk* (I used Homemade Almond Milk)
• Heaping 1/4 tsp chives
• Heaping 1/4 tsp dill weed
• 1/4 tsp parsley
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• Sea salt and pepper to taste

Instructions

1. Combine all of the ingredients in a bowl and mix until well combined.

Variations

*Greek Yogurt may work if you can tolerate dairy

*Use less milk if you want a thicker dip

Let us know how you enjoy your ranch!

Kate's Healthy Cupboard - Gluten Free Recipes

Avocado Egg Salad

I love eggs!  Fried, poached, scrambled or hard boiled, I'll eat them!  They are not only full of protein and healthy fats (yolks), but they are such an easy, fast and convenient snack or meal.  I can't imagine having an allergy or sensitivity to them.  I love using them in shakes, baking, dairy-free homemade ice cream, custards and so much more!

I wanted to make some avocado deviled eggs but took a different turn and went for egg salad.  Avocado can be a great option to use as a spread instead of traditional store bought mayo.  The recipe does include a bit of my homemade mayo, but could easily be omitted.

I enjoy it on these Grain Free "Wheat" Crackers or on an endive leaf or rolled as a lettuce wrap.  This is a great protein packed snack that will fill you up!

Recipe: Avocado Egg Salad

Ingredients

• 10 hard boiled eggs, peeled and cut in half
• 1 avocado
• 1 jalapeno, diced
• 1 Tbsp Homemade Mayo
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 tsp cumin
• Salt and pepper to taste

Instructions

1. Add the eggs, avocado, jalapeno and mayo to a food processor and pulse
2. Once desired chunkiness is reached, spoon mixture into a bowl
3. Add all the spices and stir well

Quick notes

Depending on the consistency you want, you can add spices to the food processor once the egg mixture has been pulsed. This will result in a smoother, hummus like salad.

I will be using mayo to create so many different dips, spreads and salads. Let us know what variations you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes

Almond Coconut Spread

I am a HUGE fan of Justin's Nut Butters, especially his new Vanilla Almond Butter.  It's like frosting and we all know how much I love frosting!  I was fortunate enough to meet Justin in Boulder where the company is based.  He is such a nice guy so supporting him is easy!

This Almond Coconut Spread reminds me of Justin's products, but is different in terms of ingredients.  I had an idea based off a peanut butter dip recipe my mom makes when she entertains.  I knew it was a success when it became as addicting as Justin's!  When you don't need an apple slice or cracker to spread it on, just a spoon, you have a winner!!

Recipe: Almond Coconut Spread

Ingredients

• 3/4 cup almond butter (I use the fresh grind from Whole Foods or you could make your own)
• 1/2 cup full fat coconut milk
• 1/3- 1/2 cup powdered (run through blender or coffee grinder) Lakanto* or powdered coconut sugar.  You could also use honey, maple syrup or coconut nectar to taste)
• 2 TBSP Coconut Cream/Butter (could probably use virgin coconut oil)
• 2 tsp vanilla
• Dash of sea salt (omit if using jarred almond with added salt)

Instructions

1. Combine all ingredients in a food processor and blend for a couple minutes
2. Store in the refrigerator in an airtight container
3. The spread with thicken up in the frig

Quick notes

*You don't have to powder the Lakanto or Wholesome Sweeteners Zero, but it will result in a bit of grittiness.

Variations

*You could use Wholesome Sweeteners Zero and a little Lo Han (1/4 tsp) in place of Lakanto

This treat could be used in so many different ways!  It is awesome on apples, could do bananas or any other fruit, spread on grain free crepes with strawberries and roll it up.  Spread it on these Grain Free "Wheat" Crackers, use as a frosting or simply eat it out of the jar!  Let us all know what other tasty treats you come up with!!!

Kate's Healthy Cupboard - Gluten Free Recipes