This Monday morning I'm sharing a super easy recipe for delicious smoothies that can be made up in 5-10 minutes (cut this down to 2 minutes if you have frozen fruit already chopped up!). My kids loved this. I used Silk Brand Almond Coconut Blend, because I like that it’s unsweetened. I used fresh pineapple, but frozen would be fine too. Mango would be a good replacement, or peaches. Either way it’s a nice treat with no added sugar. I hope you make it and enjoy it!
Pineapple Creamsicle Smoothie
pineapple smoothie that tastes like a creamsicle
Prep Time:
Cook Time:
Yield:about 2 cups
Ingredients:
½ cup Almond Coconut Blend milk (I like Silk Brand)
1 cup Fresh Pineapple Chunks
2 heaping tablespoons plain Greek yogurt
10-12 ice cubes
Instructions:
Add everything to your blend (liquid first). Blend until smooth and then serve.
Today’s recipe is a fun naturally gluten free recipe. I make hummus pretty regularly because my
daughter really loves it. So do I, but whatever gets her to eat more vegetables
(for dipping) then I’m all for it.
This particular recipe came about after I made the salt and
pepper crackers in the photos (recipe coming next week) and I wanted a hummus
with a bit of a tart kick instead of a classic hummus which I normally make.
Adding greek yogurt gave it a new tanginess that I thought
went really well with the crackers, but this recipe tastes just as good with
veggies dipped in. Or spread on a corn or rice cake. I hope you try it too.
For dairy free, just leave out the yogurt and add water a
tablespoon at a time, until it reaches the texture you like.
What’s your favorite hummus? Or favorite dip if you don’t
eat beans?
Tangy Chickpea Hummus
chick pea hummus with greek yogurt
Yield: about 2 cups
Preparation time:
5min
Cook time:
0min
Ingredients:
1 (19 oz) can chickpeas, drained and rinsed
1 clove garlic
1/3 cup tahini
2 tablespoons lemon juice
1/4 cup plain greek yogurt
2 tablespoons neutral oil (I used grapeseed)
about 3 tablespoons water, plus more for creamier hummus
salt & pepper, to taste
Instructions:
1. Add everything, except the water, to a food processor and blend until combined.
2. Add the water, one tablespoon at a time until it reaches the consistency you prefer.
Mmm chips and sauce. Being gluten free doesn’t mean we should miss out on anything. Like yummy snacks.
Great for parties, get-togethers, movie nights, football or hockey games on tv, weekend lunch sides with a salad, or for an appetizer just because the weather is nice - finally. Chips and sauce go with almost anything to me.
I used gluten free corn chips with this. (For a paleo diet, I bet this would be good with sweet potato chips, or plantain chips) Whatever chip you use, don’t forget to taste the sauce with the chip to check the seasonings are as you prefer.
Add more of whatever parts you like the best, little by little, mixing until it’s exactly as you want it. Change the cumin and chili powders if you don’t care for them, cut them back, add more - make it perfect for you.
It’s worth noting that this has a bit of heat because I love spice – if you don’t love spicy food then use plain diced tomatoes instead of with chilies, cut back on the jalapeno, or even leave it out (or just leave out the seeds if you like a little heat)
Serve up on a pretty dish and dig in!
Salsa
Homemade Salsa
Prep Time:
Cook Time:
Yield:4 ½ cups
Ingredients:
28 oz can whole tomatoes
10 oz can tomatoes with green chilies
1/2 small onion, roughly chopped
2 cloves garlic, roughly chopped
1 jalapeno, roughly chopped (optional)
1/4 cup roughly chopped cilantro
1 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon organic coconut palm sugar
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon chipotle chili powder
Instructions:
Prep your vegetables. (Don’t worry too much about the chopping – everything is going into the food processor anyway.)
Add all ingredients to food processor and pulse until combined.
Taste and adjust seasoning to your liking (taste with chip you’ll serve it with!)
These are perfect for the warm weather we've been having
lately. Definitely kid approved, even
with the slight tartness from the Greek yogurt. These were gone in no
time.
These are easy to make too – just combine everything and
pour into your Popsicle mold, then freeze for a couple of hours. I have a mold that holds 8 pops of the size
above and this mix filled it up.
I've been experimenting with other flavors too, and peach ones yesterday
were a hit.
What’s your favorite flavor?
Coconut Popsicles
Prep Time:
Freeze Time:
Yield:For my popsicle container, 8
Ingredients:
1 cup coconut milk
1 cup vanilla greek yogurt
¼ cup unsweetened fine coconut flakes
Instructions:
Stir together all ingredients, preferably in a bowl or measuring cup with a spout, which will make them easier to pour.
These are the perfect little snack. Or dessert. Made with all natural ingredients and no added sugar, you won’t feel guilty about serving these up. (Or eating them up) Kid approved and hubby approved = win for me.
As I made this recipe up, I just used what I like. If you don’t like almonds, try another nut. Don’t have coconut butter? Try a nut butter or leave it out. (I made my coconut butter, just by processing unsweetened organic coconut) I think my next try might involve cashews. Dried cranberries or blueberries would be great too, I bet.
These take about 5 minutes – everything just goes into the food processor – a great treat for days like today, when Manitoba decides to skip spring and go right to summer. No turning on the oven today, but that’s ok because I’ve got these.
Dark Cocoa Almond Date Snacks
Prep Time:
Cook Time:
Yield:about 20
Ingredients:
150g dates (about a cup)
150g almonds (about a cup)
¼ cup unsweetened coconut
2 tablespoons dark cocoa
2 tablespoons coconut butter
1/4 teaspoon vanilla bean paste
pinch of salt
Instructions:
Add all ingredients to food processor and blend up until evenly combined.
Add water, a tablespoon at a time until mixture sticks together (I used 2 tablespoons).
Scoop out and form into balls, pressing together, then arrange on a plate or pan.
