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Dairy-Free

Paleo S’mores Cookies

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Anyone else feel like it can’t truly be summer until you’ve eaten a s’more? They are such an iconic food. I’ve not found an American who has never eaten a s’more! Even my 4-year-old, who doesn’t know what M&M’s are, knows what a s’more is!

Finding a healthy alternative to this timeless classic can be tricky. Especially when you cut out dairy, grains, and processed sugar. Is it even possible?!

I’m here to say, YES! It’s not your traditional s’more, and honestly, I do miss the crunch of a graham cracker a bit, but these are chewy and gooey, just like the inside of a good s’more should be. These are dairy and grain-free, however, I wasn’t able to find a way to make them nut-free. Almond flour is just so versatile.

I supposed the honey could be subbed for another type of sweetener, but I really like the honey flavor as it reminds me of graham crackers.

 

What’s your favorite iconic summer food? Let me know in the comments below!

Print Recipe

Paleo S'mores Cookies

The perfect summer cook out cookie
Prep Time5 mins
Cook Time12 mins
Course: Appetizer, Dessert, Snack
Cuisine: Dairy-free, Gluten Free, Paleo
Keyword: Cookies, Dairyfree, Gluten Free, grainfree, Paleo
Servings: 18

Ingredients

  • 1 3/4 Cup Almond Flour
  • 3/4 Cup Tapioca Starch can sub arrowroot
  • 3 Tbsp Coconut Flour
  • 1 Tsp Baking Powder
  • 2 Tbsp Coconut Sugar
  • 1 Tbsp Grass Fed Gelatin
  • 2 Large Eggs
  • 1/2 Cup Coconut Milk
  • 1/4 Cup Raw Honey
  • Chocolate Chips
  • Mini Marshmallows I use Dandies Brand

Instructions

  • Heat oven to 350 and line baking sheet with parchment paper or silicone baking sheet
  • Add your dry ingredients into a large mixing bowl and mix
  • Next, add your wet ingredients and stir until a smooth batter forms
  • Fold in Marshmallows and Chocolate Chips
  • Use a spoon to drop heaping tablespoon fulls of cookie dough about an inch apart on the cookie sheet. The cookies will rise and spread out some, but not significantly
  • Bake for approx. 12 minutes, or until the tops become golden brown and the marshmallows begin to swell and roast on the cookies
  • Remove from oven and allow to sit on a baking sheet for another 2-3 minutes before placing on a cooling rack
  • Enjoy warm!
Strawberry Beet Paleo Waffles with Chia Strawberry sauce – Grain-Free, Dairy-Free, Refined sugar-free

Strawberry Beet Paleo Waffles with Chia Strawberry sauce – Grain-Free, Dairy-Free, Refined sugar-free

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I love coloring food in natural ways. It is one of my favorite things to do. I mean who doesn’t love green grinch muffins, or blue under the sea pudding, or pink waffles at Valentine’s day?!

 

 

Sadly, these waffles are harder to keep pink than I realized. I tried this recipe about 4 times. The waffles came out amazing, but the color is dulled in the cooking process.

That said, they are still pink-ish inside, and SUPER TASTY! Especially paired with the sweetest tart chia strawberry sauce I’ve ever had.

These waffles are LOADED with flavor and nutrients. Containing beet powder, and strawberries for loads of antioxidants, as well as collagen peptides, chia seeds, eggs and almond flour making them protein-rich. You won’t be hungry after these, that is for sure.

They are also super easy to whip up in a hurry and makes enough for 8 waffles. I like to make a batch every week or two and freeze them for Addie’s breakfasts! I pop them in our convection oven for a few minutes and they are as good as fresh.

 

Print Recipe

Paleo Beet and Strawberry Waffles with Chia Strawberry Sauce

These pink waffles are just the right treat for your valentines day breakfast in bed. And bonus points because they're healthy!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Snack
Keyword: Beets, Breakfast, Dairyfree, Gluten Free, Paleo, Valentines, Vegan, Waffles

Equipment

  • Waffle Maker

Ingredients

  • 1 Cup Almond Flour
  • 1 Cup Arrowroot Starch
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 2 Scoops Vanilla Collagen Peptides
  • 2 Tbsp Beet Powder Love Beets brand
  • 3 Tbsp Chia Seeds
  • 1/2 Tsp Cinnamon optional
  • 3 Large Eggs
  • 1/4 Cup Full Fat Coconut milk
  • 1/2 Cup Strawberry Puree See directions
  • 1 Tbsp Raw Honey

Strawberry Sauce

  • 12 oz Frozen Strawberries
  • Juice of half a Lemon
  • 1 Tsp Raw Honey
  • 1 Tbsp Chia Seeds

Instructions

  • Start by heating your waffle iron to medium heat
  • Next, mix all of your dry ingredients together
  • Now, rinse your frozen strawberries with warm water to soften them. I use a 12 oz bag from Aldi, and just fill it with warm water to thaw them
  • Add all your strawberries to a high-speed blender or food processor and blend until smooth
  • Add 1/2 cup of your pureed strawberry to your dry ingredients, along with your eggs, milk and raw honey
  • Mix well, and spoon your batter onto the heated iron to allow the waffles bake
  • While your waffles are baking, add the lemon juice, honey, and chia seeds to the remaining strawberry puree and pulse to mix
  • Top your warm waffles with the strawberry sauce and enjoy!

Notes

My iron has a self-timer and beeps when they are done, if yours does not, it shouldn't take longer than 6-10 minute
Paleo Pesto Beet Noodles – Vegan, and Nut-Free

Paleo Pesto Beet Noodles – Vegan, and Nut-Free

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There is something about eating raw veggies in the winter. It’s like a little ray of summer sunshine.

I don’t know about you, but I tend to crave warm, comfort foods as the weather turns bitter. But did you know there is a lot of value in eating raw veggies too? While some vegetables become more nutrient available through the cooking process, others lose up to 50% of their water-soluble vitamins, like C and B. That said, if you’re only eating cooked veggies during the winter months, you may be missing out on a load of helpful vitamin C. An essential vitamin that could boost your immune system while it is struggling in the winter due to lack of activity and sunlight.

 

This pesto beet salad is super easy to make and happens to be dairy-free making it vegan-friendly. It is also nut-free! It’s light and bright and the perfect side dish or lunch. You could also easily add grilled chicken and make it a meal!

 

If you make this, please let me know what you think in the comments!

Print Recipe

Paleo Pesto Beet Salad - Vegan, Nut-Free, Low-Carb

This bright side dish is sure to bring some sunshine to the cold winter months
Course: Appetizer, Dinner, Salad, Side Dish
Cuisine: Dairy-free, Gluten Free, LowCarb, Nut-FRee, Paleo, Vegan
Keyword: Beets, Dairyfree, Gluten Free, Low-Carb, Paleo, Quick

Ingredients

  • 16 Oz Beet Noodles I buy premade spiralized noodles from Whole Foods
  • 1/2 Cup Avocado Oil
  • 1/4 Cup Sunflower Seeds
  • 1/2 Cup Fresh Basil
  • 1/2 Cup Fresh Parsley
  • 1/3 Cup Nutritional Yeast
  • 1/2 Tsp Minced Garlic
  • 1/2 Tsp Sea Salt
  • Juice of half a lemon
  • 1/4 Tsp Ground Black Pepper *Optional

Instructions

  • Add all your ingredients except your beet noodles in a high-speed food processor or blender
  • Blend until smooth
  • Add the pesto to your beet noodles and incorporate carefully using tongs, making sure to cover all the noodles
  • If your pesto is too thick, add more oil or a half teaspoon of water to thin it out