Tag Archives: #paleo

Coconut Key Lime Pie Filling (Gluten-free, Vegan, & Paleo)

Key limes are in season, and that means pie! I became a key lime pie connoisseur while I was pregnant with my daughter. My friend and I were traveling to every Central American country in the summer of 2009, and I found out I was pregnant in Guatemala. While we were in Nicaragua, we found this restaurant in Granada that served key lime pie; I wish I knew the name of the place. It’s probably somewhere in my travel journal. Anyway, we went there four days in a row just to have their pie. I remember it being the most delicious pie ever. That might have been because I was having crazy food cravings, or because I had been eating beans, rice, and fried plantains every meal for 3 weeks! Regardless, my love of key lime pie developed oddly there in Nicaragua.

I haven’t had a key lime pie in a long time, because I didn’t think it was possible to make one vegan and gluten-free. I was silly because this pie is awesome! Absence definitely makes the heart grow fonder.

Since the grocery store only sold key limes in a 2 pound bag, I now have two key lime recipes to share with you. The recipe is not hard, but juicing the entire bag key limes was time-consuming. Since this recipe requires only 1/2 a cup, it won’t take too long. However, this pie does take planning since you have to refrigerate coconut milk or cream overnight and soak cashews for at least 4 hours as well.

Heat oven to 350 and prepare your pie crust per directions. Make sure to thaw the gluten-free vegan pie crust. I prefer this Wholly Gluten Free Pie Shell. It has to be set out 15 minutes before baking.

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Juice the key limes.

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Zest the limes. It takes ~4 limes to make 1 tablespoon. Make 2 tablespoons.

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Add all ingredients into the Vitamix or blender.

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Blend until smooth.

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Pour filling into the gluten-free pie shell, and refrigerate for at least an hour. It will be a firm cheesecake texture.

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Prepare this vegan meringue when the pie is firm. You can find the recipe on my website here.

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Spread the vegan meringue on top of the pie, sprinkle a little coconut and extra lime zest, and serve.

DON’T FORGET TO PIN!

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Coconut Key Lime Pie Filling (Gluten-free & Vegan)

  • Servings: one 9' inch pie
  • Difficulty: easy
  • Print

This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.


Credit: My Real Dish

Ingredients

  • 1 ½ cup cashews (soaked overnight or for at least 4 hours)
  • Cream of 1 can of coconut milk or cream refrigerated overnight (the hard part only + 2 tablespoons remaining milk from the can)
  • ½ cup coconut sugar
  • ½ cup key lime juice
  • ½ cup coconut oil softened or melted
  • 1 teaspoon vanilla
  • 2 tablespoons zest (1 tablespoon for the pie and 1 tablespoon extra for decorating the top of the pie – requires ~8 limes)
  • 4 tablespoons maple syrup
  • 1 cup shredded coconut (+ extra for decorating the top of the pie)
  • Look here for vegan meringue topping recipe & ingredients


Directions

  1. Thaw gluten-free vegan pie crust. Most pie shells need to be at room-temperature for 10 – 15 minutes before baking.
  2. Heat oven to 350 and prepare the pie shell per directions when ready.
  3. Juice the key limes.
  4. Zest the limes. It takes ~4 limes to make 1 tablespoon. You will need 2 tablespoons.
  5. Strain and rinse your cashews until the water runs clear.
  6. Add all ingredients into the Vitamix or blender. Only use the firm top part of the coconut cream in the can. Leave the remaining liquid at the bottom, with the exception of 2 tablespoons that you add to the Vitamix.
  7. Blend until smooth.
  8. Pour filling into the gluten-free pie shell and refrigerate for at least an hour. It will be a firm cheesecake-like texture.
  9. Once the pie is firm, prepare the vegan meringue .
  10. Spread the vegan meringue on top of the pie, sprinkle a little coconut and extra lime zest, and serve.


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Easy Chocolate Crumb Crust (Gluten-Free & Vegan)

Pies. Pies. Pies. I made a chocolate pudding pie with this crust using this Chocolate Avocado Mousse, and a cashew dulce de leche pie (I’ll post the recipe soon). I had been wanting to make an Oreo cookie crust for a while, but there are no gluten-free vegan Oreos that I know of. Although, I’m tempted to try a graham cracker crust using these amazing chocolate wafer cookies.  Regardless, this crust goes well with WHATEVER you’d like to put in it!

Ingredients

Options: If you use almond flour and cacao powder for a healthy twist, it will be very gooey. You will use ¾ of the batter to make a 9-inch crust, and it will be more of a traditional pie crust texture consistency – not a crumb crust. You will also need to check it after 10 minutes to see if it is firm enough; it may need to be cooked for as much as 15 minutes but check it often to make sure it doesn’t crack. While it tastes delicious and cooks well, it doesn’t serve as well on a plate.

If you are on a low-carb diet or want to reduce / eliminate cane sugar, you can see my recipe on powered xylitol here.

Directions

  1. Heat oven to 350 degrees.
  2. Combine cocoa or cacao powder, flour, salt and xylitol powdered sugar or confectioners sugar together.
  3. Stir in the vegan melted butter until the dry ingredients are wet and slightly sticky.
  4. Press the ingredients in a 9-inch pie pan.
  5. Cook at 350 for 10 minutes.
  6. Use the Chocolate Avocado Mousse to make a pie! This is an easy quick tasty dessert.

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Source: I found a recipe at http://allrecipes.com/recipe/228792/mock-chocolate-cookie-crust/ without cookies, changed it slightly, and adapted it to make it gluten-free and dairy-free!

Perfect Paleo Brownies (Vegan & Gluten-Free)

If you enjoy cake-like brownies – then these are for you! I’ve been experimenting with trying to find a Paleo, gluten-free, vegan brownie that actually rises. Here is the final result!

Ingredients

  • 3/4 cup vegan butter softened (I used olive oil, soy-free Earth Balance)
  • Egg Replacer for 2 eggs (I used 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water) or 2 eggs (if not vegan or allergic)
  • 4 oz chocolate chips (Use Lily’s Baking Chips to make a sugar-free & vegan – they are sweetened with stevia for Paleo Brownies, or Enjoy Life chips to make them vegan, but they won’t be Paleo)
  • ¼ cup coconut sugar
  • ¼ cup maple syrup sugar or just extra coconut sugar (I use Coombs Family Farms Maple Sugar from Fresh Thyme)
  • 1 ½ teaspoons vanilla
  • ½ cup applesauce
  • ⅔ cup cacao powder
  • 1 ½ cup almond flour (I used Blue Diamond that I bought at Costco)
  • ¼ teaspoon real salt
  • ¼ baking soda

Directions

  1. Preheat oven to 350, and lightly grease an 8-inch baking pan
  2. Melt butter and chocolate chips in the microwave for 30 seconds. Remove, stir and microwave for 15 seconds. Or, melt them on low heat in a medium saucepan.
  3. Prepare egg replacer in a glass mixing bowl (3 teaspoons egg replacer and 4 tablespoons warm water). Stir to combine to a nice paste.
  4. In a mixing bowl combine the applesauce, sugars, vanilla, butter/chocolate mixture, cacao, and egg replacer. Beat well to incorporate.IMG_1271.JPG
  5. In a separate bowl, combine almond flour, salt, and baking soda.
  6. Add to dry ingredients to wet and mix until well combined.
  7. Spread evenly into greased pan.
  8. Bake for 30 – 35 minutes.
  9. Let cool completelyPaleo Brownie Cover

 

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Shepard’s Pie (Gluten & Dairy-Free)

Shepard’s Pie (Gluten & Dairy-Free)

I was craving Shepard’s Pie (also known as cottage pie), but I only had three potatoes. So instead of Mashed Potatoes, I used Mashed Garlic Roasted Cauliflower on top. It added almost a cheesy taste, and it was great with the gluten-free vegan biscuits that I made using Pamela’s Biscuit & Scone Mix .IMG_1114.JPG

Here’s my twist.  In addition to the ingredients for the Mashed Garlic Roasted Cauliflower, you will need:

  • 1 lb ground lamb (or bison or ground beef)
  • 2 tablespoons Worchestire sauce
  • ½ teaspoon Redmond’s Real Salt
  • 10 twists on a  pepper grinder
  • 4 drops Young Living Thyme Essential Oil (or 1 tablespoon fresh)
  • 4 drops Young Living Rosemary Essential Oil (or 1 tablespoon fresh)
  • ¾ cup chopped carrot
  • ½ cup organic frozen peas
  • ½ organic frozen corn
  • ½ cup organic frozen beans
  • 1 large chopped onion
  • 3 cloves garlic finely chopped
  • 2 tablespoons vegan butter (I used Earth Balance)
  • 2 tablespoons gluten-free flour (coconut or almond flour make it Paleo)
  • 2 cups beef broth (I used Home Goodness Organic Beef Broth from Costco)

 

I’m personally a huge fan of cooking with essential oils, because at the time I didn’t have any fresh thyme or rosemary at my house –  I didn’t even have potatoes! The essential oils are so convenient, never expire, and still add great flavor. You can read about my dish with cooking with oils here. If you are interested in purchasing Young Living Essential Oils, you can click here. I’d love to help you learn to use oils not only in your kitchen, but in your daily life!

Directions

    1. Preheat oven to 400ºF & prepare Baked Cauliflower Recipe
    2. Heat a large skillet over medium high heat, then add lamb. Brown lamb until fully cooked, about 5 minutes (I find there’s enough fat released in the beef that I don’t need to add oil to the pan). While it’s cooking, prepare your vegetables.
    3. Chop onion, and garlic (smash with knife and then chop).img_1063
    4. Chop carrots. I only had baby carrots, so I chopped them in fourths and then cut them.IMG_1068.JPG
    5. Soak up excess grease with a paper towel.img_1067
    6. Add onion, garlic, and carrot, worcestershire sauce,Real Salt, pepper,Young Living Rosemary Essential Oil, Young Living Thyme Essential Oil, then cook for approximately 10 minutes, until carrots are soft.
    7. Add the frozen peas, corn, and green beans (I snapped the green beans in half), and cook for 2 minutes.IMG_1076.jpgIMG_1077.JPG
    8. Add gluten-free flour and vegan butter to the pan, and toss around until butter is fully melted and the flour disappears (~1 minute). IMG_1078.jpg
    9. Add beef stock. Then, bring liquid to a boil over high heat.IMG_1079.jpg
    10. Cook for a minute or two until broth thickens into a light sauce.
    11. Remove pan from heat, and transfer meat and veggie mixture to an 8×8 baking dish.IMG_1085.JPG
    12. Preheat oven to 425ºF.
    13. Pull Baked Cauliflower from the oven, and finish preparing Mashed Garlic Roasted Caulflower 
    14. Top lamb mixture with  Mashed Garlic Roasted Caulflower img_1093img_1091
    15. Bake 20 – 25 minutesShepard's Pie.jpg

What are your favorite comfort foods?

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Mashed Garlic Roasted Cauliflower (Vegan & Paleo)

I’m on a cauliflower kick. Last night, I made Baked Cauliflower and Cauliflower Pizza. Well, I had this idea for a cabbage dish tonight, but my husband picked up an extra cauliflower instead of cabbage at the store; I had to change my plans. I wanted to  make a Shepard’s pie, but I only had three potatoes. I did have cauliflower. Here’s how creations are born – lack of ingredients!

I’ve never tried mashed cauliflower before, but I hear everyone talking about it. The simple baked cauliflower is so delicious, so I figured that it would be as equally delicious mashed. And, I was right. It does have a hummus-ish taste. I’m obsessed! Now, whether or not it’s good on my Shepard’s Pie is another question. I shall report back.

Ingredients

  • Baked Cauliflower 
  • 1 cup vegetable stock (I used Culinary Treasures Organic Vegetable Broth from Costco. It has awesome flavor!)

Directions:

  • Follow directions for the Baked Cauliflower img_8984
  • Once completed, put baked cauliflower in the Vitamix or high-powered blender along with the remaining olive oil, garlic, and onion / shallots from the cookie sheet. IMG_1083 updated.jpg
  • Add 1 cup vegetable stock.IMG_1081.JPG
  • If cooking in the Vitamix, set on high power. Start on low speed and turn up to high.
  • Once blended, pour in a bowl and devour! Or, be like me and attempt a Shepard’s Pie!IMG_1084 mashed caulilfower.jpg

 

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Sweet & Spicy Peppers In a Taco Bowl (Paleo)

We were leaving out of town, and I was trying to avoid going to the grocery store. We didn’t have much in the fridge, but whatever we had – I wanted to use up! Then, I got an idea after looking at these 2 gorgeous green peppers – taco bowls! I was out of fresh lime, but I had Young Living Lime Essential Oil, so at least it didn’t stop me from making dinner! 

First, start your rice. I selected an organic short grain that I cooked with veggie stock instead of water to add extra flavor. Next, pick your protein; I put a can of organic black beans in a small pan, and turned it on low. A pack of organic bison is great, to include an easy tasty lean protein; feel free to sub any protein to make it vegan. Personally, I like Beyond Meat in this recipe. It sounds like a cliché, but you will NOT know that it’s not from an animal. It’s only available here in St. Louis at Whole Foods, and it’s made of pea protein.

The Best Taco Meat EVER

  • 1 lb bison or lean beef (organic grass-fed preferred) or Beyond Meat for a great vegan option
  • ½ packet of Taco Seasoning (I used Trader Joe’s)
  • 1 can organic tomato sauce (I used Kirkland’s from Costco)
  • 1 tablespoon organic blue agave syrup (substitute honey to make it Paleo)
  • ½ onion
  • 1 clove garlic

Directions:

  1. Brown your meat in a large pan. Drain the fat, if you’re using beef or bison. You may want to use an non-stick spray or add a little avocado or olive oil to the pan if you are using the Beyond Meat, because it can have a tendency to stick.
  2. Add in the taco seasoning, tomato sauce, and blue agave syrup.
  3. Keep the heat on low and let it simmer.

I got this idea of including agave syrup from my favorite chef Erin Thero! It’s the key to creating a spicy and sweet mix.

While I was waiting for my meat to brown, I prepared my peppers…

Sweet & Spicy Peppers & Onions

*options: I love garlic. If I add 1 clove of garlic in this recipe, then I use 1 full lime or 6 drops of Young Living Lime Essential Oil

Directions:

  1. Slice your peppers and onions long and thin
  2. Coat the 3 tablespoons avocado oil in a medium skillet on medium high
  3. Sauté the onions and the peppers
  4. Add the taco seasoning, salt, and Young Living Lime Essential Oil (or a couple slices of fresh lime)
  5. Continue to sauté the peppers until they are tender, but slightly crisp.
  6. Stir in the blue agave syrup and remove into a bowl so that they don’t overcook.img_9192

Pretty much this dish works with any pepper!img_9470-update
I plated the bowls with scoops of beans, rice, meat, peppers & onions, and avocado.Tofutti Better Than Sour Cream, Non-Hydrogenated Plain is my personal favorite addition. I also served it with organic blue corn tortilla chips to add a little crunch. This bowl is the perfect mix of spicy and sweet!img_9197

If you haven’t cooked with Young Living Essential Oils, you should. Message me about them, because you will love the flavor that they add to veggies!

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Chili Peppered Cabbage (Paleo)

One day, my son and I were rushing to Costco while my daughter was at gymnastics. They were giving samples of the Columbus Turkey Bacon (it’s nitrate, MSG and gluten free). In attempt to keep my kid quiet in the store, I gave him a sample. He LOVED it. So I tried it, and it was really good! I normally do not like turkey bacon, but this has a nice texture. My kids will eat it plain for breakfast. So, if you think you dislike turkey bacon, try this brand and let me know your thoughts!

Did I mention that I never used to eat bacon because it is bad for you? And, it is…Ugh, guilty pleasures. I felt like I had given up everything with my diet, so I caved after I went dairy, wheat and egg free. I felt like I needed some pizazz in my diet. But, guess what?!  You can make this recipe vegan in a snap with coconut bacon! Cookie and Kate has a recipe! Check it out at: http://cookieandkate.com/2014/how-to-make-coconut-bacon/.

Chili Peppered Cabbage with Bacon, Peppers, Onions and Garlic

  • bacon (whatever kind floats your boat: 1 pack turkey, pork, or coconut; if you are making coconut bacon you will need coconut flakes, GF soy sauce, GF liquid smoke, and maple syrup)
  • 1 head of cabbage
  • 1 red bell pepper
  • 4 drops Black Pepper Essential Oil (I use Young Living Vitality Black Pepper) or 1 tsp ground pepper
  • 1 onion chopped
  • 3 garlic cloves
  • ¼ teaspoon paprika
  • 1 teaspoon gluten free chili powder 
  • 1 teaspoon onion salt (I used Redmond Real Onion Salt)
  • 1 teaspoon salt (or to taste – I used Redmond Real Salt)
  • 2 – 4 tablespoons olive oil

Tips: 

  • If you are making the coconut bacon it takes 2 minutes to prep and 13 minutes to cook. Set your oven for 350 degrees, and mix it together.
  • For the turkey bacon, I set the oven to 375 degrees, put the bacon on a cookie sheet, and bake it for 15 – 20 minutes. I like to bake my bacon on a cookie sheet in the oven because it’s easy; I set the timer, and start chopping my veggies. Then I won’t burn it on the stove, splash grease everywhere, and set off the smoke alarm.
  • You can read about my dish on cooking with essential oils here and real salt here.

Directions:

  1. Prep the bacon, and while it’s baking – chop the cabbage, onion, and garlic.
  2. Heat a large pan to medium heat with 2 tablespoons olive oil for turkey bacon or 4 tablespoons for the vegan / vegetarian option using coconut bacon.
  3. Pull the bacon from the oven, and pour a little of the grease, and put the bacon back in the oven. Obviously, skip this part if you are using coconut bacon.
  4. Add the cabbage, onion, and garlic to the pan.
  5. Chop the red bell pepper next, and then add it to the pan (I like it a little crisper so I don’t cook it right away).
  6. Continuously sauté vegetables and add the Young Living Black Pepper Essential oil, paprika, chili powder, onion salt, and salt. The secret to this dish is the chili powder, and I like the subtle flavor of the Black Pepper essential oil. 
  7. Vegetables will be tender and done at approximately the same time as the bacon. Pull your bacon off the pan, and chop it into small chunks with a knife.
  8. Mix the bacon and the veggies together, and serve.

My son and I ate it as a complete dish. My 4-year-old gobbled it up!! He said that it needed the bacon because he didn’t like the cabbage and peppers alone; that’s cool with me – when he eats cabbage and peppers, I do a happy dance!

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