Healthified Dairy, Gluten, and Refined Sugar Free Date Nut Pinwheels

OKAY date nut pinwheels have forever been my fave Christmas cookie and this year I’ve made my best decision yet in healthifying these bitches. Huge shout out to The Toasted Pine Nut for her delish egg, refined sugar, gluten, and dairy free cookie dough (borrowed from her Gluten Free Cinnamon Swirl Cookie Recipe) that I used for this recipe and just switched up the filling.

K that’s really all I need to say here cuz these tasty lil treats speak for themselves. So I’m gonna get back to spending time with my family now, but ENJOY and have a very happy holidays!!!!


Healthified Dairy, Gluten, and Refined Sugar Free Date-Nut Pinwheels

  • Servings: 36 cookies
  • Difficulty: easy
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Ingredients

  • The Toasted Pine Nut’s Gluten-Free Dough
  • ¾ cup ghee
  • ½ cup raw honey
  • 1 tsp vanilla extract
  • 4 cups almond flour
  • ¼ cup tapioca flour
  • Date-Nut Filling

  • ¾ pound soft medjool dates, pitted and chopped
  • 1/3 cup coconut sugar
  • 1/3 cup water
  • ½ cup chopped pecans

Directions

  1. Add your ghee, honey, and vanilla together in a bowl and whisk until well combined.
  2. Add in the almond flour and tapioca flour and thoroughly combine until a dough forms.
  3. Dump the dough out onto a piece of wax or parchment paper and place another piece on top. Roll out the dough until it’s an even sheet about ¼ inch thick.
  4. Place in the freezer to set for at least 10 minutes.
  5. Meanwhile, combine all ingredients for the date-nut filling in a saucepan and heat over low heat, stirring continuously until a thick paste forms. Remove from heat.
  6. Using a spatula, spread the date filling in an even layer over the dough.
  7. Using the parchment or wax paper to help you, carefully roll the dough until you have a round log.
  8. Roll the log in wax or parchment paper and refrigerate for an hour.
  9. Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
  10. Remove your log from the fridge and slice it into cookies about ½ inch thick. Place them on your lined baking sheet and cook until they start to get a golden color, about 12-15 minutes.
  11. Allow to cool for 5 minutes then enjoy!

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Cinnamon Raisin Cookie Dough Balls

I may or may not be the only person in the world like this, but growing up (and to this day) I’ve actually always prefered cinnamon raisin cookies to chocolate chip…. Anyone out there crazy too or just me?

Anyways, not only is the actually cookie better in my opinion, but oh my… the cookie dough? MMMMMM. Impeccable. I can’t get enough of the stuff! So when I decided to make a healthy version of it, I was a little hesitant because I knew how dangerous it would be. I may lose all self control and start eating the stuff by the batch. Yikes.

When I was little I was the same way with cookie dough, I was always eating it by the spoonful at Christmas-time while Mom was doing her best to fend me off and make Christmas cookies. But one fateful day I actually got salmonella poisoning from eating raw cookie dough and had to be hospitalized for a week. Yeah, so now you know it’s not just some made up story parents tell you to scare you off. That stuff actually happens. And it is NOT a good time.

But nowwwwww, since this recipe is dairy, gluten, and refined sugar free (and egg free), I can eat all I want without having to worry about another trip to the hospital! TBH I’ve made this, not even bothered to roll it into balls, and brought it with me in a jar to a movie and I ate the whole darn thing. The only repercussion was I was very full. But that I can definitely handle.

Okay that’s enough rambling from me for one day, I’ll letcha get on with your lives. And I promise I’m working on a chocolate chip cookie dough recipe too for everyone out there who isn’t like me BUT do yourselves a favor and give this one a try too because it’s da bombbbbbb.

Cinnamon Raisin Cookie Dough Balls

  • Servings: 8 Balls
  • Difficulty: easy
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Ingredients

  • ½ cup gluten-free oat flour
  • ¼ cup gluten-free rolled oats
  • 1 tsp cinnamon
  • 1 Tbsp raw honey
  • 1 Tbsp MCT oil (or virgin coconut oil)
  • 1 Tbsp no sugar added applesauce
  • ½ tsp vanilla extract
  • 2 Tbsp raisins

Directions

  1. Add all your ingredients to a bowl and mix together until everything is thoroughly combined.
  2. Scoop out about 1 tablespoon worth of dough and roll into a ball. Repeat until all the dough has been used.
  3. Store in the fridge and enjoy!


Cashew-Based Vegan Ranch Dressing

Have you ever know anyone growing up who literally put ranch dressing on everything?

Yep. That was me.

I kid you not if it was dippable I was dipping it in ranch. Carrots, pizza, chicken, you name it. I ranched it.

Anyways, flash forward to now. It has been years since I ranched anything 1. due to my wonderful dairy intolerance and 2. because ranch dressing on everything isn’t exactly the best thing for you.

BUT. I recently decided to embark on a Bailey-friendly version of ranch dressing to dip my veggies in because I’ve been eating way too much hummus and frankly I’m just ready to have ranch dressing back in my life. Soooooooo, I introduce to you, the MOST delicious and easy cashew-based ranch dressing EVAAAA!!!!!

Not even being dramatic guys, this is so good. I made a whole batch and we finished the entire thing that night. There wasn’t even time for a picture. Oh well, that just meant I had to make another batch to photograph (and then eat soon afterwards). So, my fellow ranchies out there, please enjoy this delicious healthified dip and have a fantastic day.

Cashew-Based Vegan Ranch Dressing

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • ¾ cup raw cashews
  • ¾ cup cashew milk
  • 1 Tbsp lemon juice
  • 1 tsp apple cider vinegar
  • ¼ cup water
  • ½ tsp salt
  • 1 clove garlic
  • ¾ tsp onion powder
  • 3 Tbsp fresh dill

Directions

  1. Soak your cashews in hot water for 30 minutes.
  2. While your cashews are soaking, add the lemon juice and apple cider vinegar to the cashew milk and let it sit for at least 10 minutes.
  3. Drain and rinse the cashews three times, then add to a blender with the milk mixture, water, salt, garlic, and onion powder. Blend until smooth.
  4. Add the dill and pulse to gently blend it in, but be careful not to overdo the blending or your sauce will turn green!
  5. Store in the fridge and enjoy!


Grain Free Chorizo Breakfast Tacos

Grain Free Chorizo breakfast tacos

Hey guys! Comin’ atcha from the Vancouver airport while I wait out a three and a half hour layover here.  TBH really wish airports had gyms for times like these. Seriously, who can I contact to make that happen because it would be such a game changer!!!

But before I go off on a tangent about the lack of airport gyms, let me get to the point. I’m sitting here eating some soggy oatmeal trying not to be too unhealthy during this day of travel, but all I can think about are these bomb grain-free chorizo breakfast tacos I made the other day for breakfast.

K DROOL.

I’ve been loving getting back to eating all my fave stuff that I used to indulge in all the time before I started avoiding processed grains since I discovered cassava flour, soooo since I’ve been making tons of cassava flour tortillas I knew I had to get the taco train rolling!

Also, I found this amazing little authentic Mexican grocery store (FINALLY) that sells little packages of the BEST ground chorizo with nothing but organic pork and spices in it. AMAZING.

Grain-free tortillas + delicious spicy chorizo = heaven.

No joke people. I love breakfast but sometimes I get stuck in the usual oatmeal, scrambled eggs, pancakes routine because they’re what first comes to mind. But THIS. Oh wow. This has been coming to mind first ever since I made it.

It’s so easy too! Just make sure you’re getting good quality chorizo that doesn’t have a bunch of crazy additives in it because that’s where this could turn from healthy to gut turmoil in a hurry. Anyways, I gotta run and go catch my flight! Enjoy!

 


Grain-Free Spicy Chorizo Breakfast Tacos

  • Servings: 2 tacos
  • Difficulty: easy
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Ingredients

  • 1 cup good quality organic ground chorizo
  • ½ tsp organic virgin coconut oil
  • 4 free-range organic eggs
  • 1 tomato, diced
  • ½ cup black beans
  • 2 Tbsp fresh guacamole
  • salt, pepper, and chopped green onions to garnish
  • 2 cassava flour tortillas

Directions

  1. Heat a pan or skillet over medium heat and add your ground chorizo. Stir while cooking until it’s fully cooked.
  2. Meanwhile, heat another pan over medium heat and add your coconut oil. Once the pan is hot, crack your eggs into the pan and scramble them, stirring until fully cooked.
  3. Add half the chorizo, beans, eggs, tomato, and guacamole to one of your cassava flour tortillas and then repeat for the second tortilla. Garnish with salt, pepper, and green onions and enjoy!


Lazy Healthified Cabbage Roll Bowl

Lazy Healthified Cabbage Rolls

This recipe goes out to all of you cabbage roll lovers out there who are a bit intimidated by (or are just plain too lazy to make) actual cabbage rolls but love the taste.

I still remember the first cabbage roll I ever had. My boyfriend’s Grandma made it (every time I have a cabbage roll, I think of her because they were one of her staples) and I was blown away by it. SO FREAKIN’ GOOD how had I never had one of these before!? All that meaty flavorful goodness wrapped up in a delicious cooked cabbage wrap?! What. A. Concept.

Now I had always been intimidated by cabbage rolls (TBH I’ve never actually made the real version myself) but I’m always craving them.

Enter: this recipe.

I knew what should be in the cabbage roll and I knew what it should taste like but I was just way too lazy to try to make it on my own. SO I created a cabbage roll stir fry, if you will. And oh man is it good.

NO RAGRETZ.

And besides bein’ tasty, this scrumptious meal is a nice hearty way of getting in your protein, veggies, and carbs, all in one simple dish! Sound good to you? Plus you can make loads of it on Sunday and then eat those leftovers all week long because it’s just as good the second, third, fourth AND fifth times you eat it. So basically what I’m trying to say here is you’re welcome and ENJOY!!!!!

Lazy Healthified Cabbage Roll Bowl

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. lean organic ground turkey
  • 1 Tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 2 Tbsp diced jalapeno pepper
  • 1 ½ cups bone broth
  • ½ cup water
  • 1 cup tomato sauce
  • 1 cup diced tomato
  • ¼ cup raisins
  • salt and pepper to taste
  • 1 head cabbage, chopped and core removed
  • 1 cup brown rice
  • Chopped green onions to garnish

Directions

  1. Heat a dutch oven or large pot over medium heat. Add avocado oil.
  2. Meanwhile, add 1 ½ cups water and your rice to a pot and bring to a boil. Reduce heat to a simmer, cover, and cook until the rice absorbs all the water. Remove from heat and let sit covered for another 5 minutes.
  3. Once avocado oil is hot, add the ground turkey and stir while cooking until it’s cooked throughout.
  4. Add the garlic, onion, green pepper, and jalapeno pepper and saute while stirring for about a minute.
  5. Add the bone broth, water, tomato sauce, diced tomatoes, raisins, salt, and pepper. Cover, reduce heat to low, and simmer for about 25 minutes.
  6. Add the cabbage and cook until tender (about 5 minutes).
  7. Once the cabbage is tender, remove from the heat and serve over rice with green onions for garnish. Enjoy!