Recipes
Chocolate Brownies with Almond MilkFor reals. This is one of my absolute favorite recipes I’ve created to date! I am SO excited to share these Almond Butter Cup Brownies with you! I was craving some homemade, healthier brownies recently so got in the kitchen to create a simple recipe…and these were born. It sometimes happens on the first try and it DID! I got the recipe down, and I really want to hear what you think if you bake them. I hope you love them! In addition to being totally delicious, they are gluten-free, grain-free, dairy-free (basically all the frees;) and are made with cacao powder, which is basically raw chocolate and a superfood. Yes, please! Cacao powder is full of magnesium, fiber and antioxidants. 

The almond butter provides protein and healthy fats, and also we’ve got some healthy fats from the coconut oil. Another ingredient I wanted to add is flaxseed. I love adding flaxseed to baked goods as an extra easy way to add in more fiber! 

Almond Butter Cup Brownies

Okay, here’s the recipe!! Enjoy, sweet friend! Makes: 16 brownies

Ingredients:

  • 1 cup almond butter (I use the Whole Foods almond butter directly from the grinder; no sugar, salt or oils added)

  • ¾ cup coconut sugar 

  • ½ cup cacao powder

  • ½ cup almond flour

  • 1/3 cup unsweetened almond milk

  • 3 pasture raised eggs 3 tbsp coconut oil (melted)

  • 3 tbsp flaxseed

  • 1 tsp cinnamon

  • 1 tsp vanilla

  • ¼ tsp Himalayan pink sea salt

  • ¼ tsp baking soda ½ – ¾ cup vegan chocolate chips

Baking Equipment:

Parchment paper 9 x 9 or 13 x 9 brownie baking pan

Directions:

  1. Add all the dry ingredients – coconut sugar, cacao powder, almond flour, flaxseed, cinnamon, sea salt and baking soda – to large mixing bowl and mix together.

  2. In a blender, add almond milk, almond butter, two eggs, vanilla, and melted coconut oil. Blend well.

  3. Stir in the blended wet ingredients to the dry mix.

  4. Use a hand mixer to mix all the ingredients into a nice brownie batter.

  5. Add in the 3rd egg and continue mixing using the hand mixer.

  6. Continue to mix until a nice consistency.

  7. Fold in the chocolate chips.

  8. Before pouring batter into your baking pan, add parchment paper on the bottom and overhang on two sides to easily pull out once the brownies have cooled.

  9. Pour brownie batter into your brownie pan. I misplaced my smaller 9 x 9 brownie pan, however, used a 13 x 9 cake/brownie baking pan and just poured it in the middle of the pan, making it roughly into a square. It did just fine! Another option if you have a 13 x 9 pan is doubling this recipe to make more batter to fill the entire pan.

  10. Bake brownies at 350 degrees for 18-20 minutes. Oven times vary so make sure to keep a close eye on your brownies and do the clean toothpick test to make sure they are baked completely. I baked mine for approximately 18.5 minutes.

  11. Let brownies cool. Take the parchment paper sides to pull brownies out of pan.

  12. Cut into brownie squares & enjoy!

Stack of Chocolate Chip BrowniesBrownies with Almond Milk with Pink Background


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4

Holidays, Recipes
Dairy-Free Strawberry Coconut Ice Cream Bites

Happy 4th of July weekend, sweet friend! Hope it’s a fun-filled weekend with lots of sunshine, relaxing, great food, good company and sweet treats. And speaking of sweet treats, I have the perfect one for you to enjoy with no guilt whatsoever! I know holidays can create some anxiety around staying healthy, but make healthy choices when you can and also treat yourself too (if you want)! Restricting ourselves is never fun, can create stress and can actually cause us to think about whatever food we are trying to restrict way too much. Food is absolutely meant to nourish us, but remember it’s also for us to enjoy. So, over the weekend, make sure to have a healthy breakfast (a protein and fiber-filled smoothie or some eggs with veggies and avocado), drink plenty of water, take your vitamins, make other healthy choices when you can, #treatyoself and have F U N


Went off on a tangent – haha, to make sure and encourage you! – now back to these dairy-free coconut ice cream bites! These are the perfect July 4th healthy summer treats to cool you off and be super festive too! They are easy to make with only 4 ingredients (sticking with the holiday theme of course), so fun for entertaining, and naturally sweetened with strawberries and a few drops of liquid stevia. You can enjoy poolside or as a dessert for a holiday BBQ! They are vegan and made with whole, nourishing ingredients. If you make these (which I hope you do!), please let me know what you think in the comment section below or on my Instagram. I hope you love them!

What you will need:

Blender Star-shaped ice cube tray

Ingredients:

  • ¾ can organic coconut milk

  • 1 large handful organic strawberries

Directions:

  1. Make sure to place coconut milk in fridge overnight so the cream solidifies at the top.

  2. When ready to make your ice cream bites, take coconut milk out of fridge and scoop out all the coconut cream at the top and a little of the liquid milk at the bottom which will help everything blend together nicely. Pour into high-powered blender.

  3. Add stevia and vanilla and blend well.

  4. Pour coconut mixture into bowl. Rinse blender.

  5. Next, take a large handful of strawberries and blend in blender. (You want to blend the strawberries separate from the coconut mix to create a beautiful variety of color for the stars.)

  6. Pour blended strawberries into a separate bowl.

  7. Then take a third bowl and add some of the coconut mix and some of the blended strawberries and mix together. Spoon that mixture into a couple of the star molds.

  8. Repeat steps with varying amounts of the coconut mix and the strawberries, again to give different looks to all of the stars. Play and have fun with this!

  9. Once all of the stars are filled in the tray, place in the freezer overnight.

  10. When you’re ready to eat, take out and enjoy!

Have a wonderful July 4th weekend and holiday!
xoxo signature-silver

2

Recipes, Seasonal
Happy Christmas!  I’ve been baking up a storm these last couple of weeks, from making 
Gluten-Free Gingerbread Waffles, Mini Cranberry & Rosemary Quiches, Peppermint Chocolate Bark Donuts, and now this Cranberry Apple Christmas Pie.

I’m so excited to share this recipe with you! I wanted to make a pie full of Christmas-y flavors that was simple to make, healthier, and a beautiful option for your holiday dessert.  Made with sweet, crispy apples, fresh cranberries, a zest of orange, and lots of perfectly added holiday spices, this pie just sings, “Have a holly jolly Christmas, it’s the best time of the year”! 


Christmas cutouts with rolling pin

My husband and I actually worked on this pie together. He always makes the cranberry sauce for the holidays, and it’s always so delicious!  So, when I told him I wanted the pie filling to be more of a cranberry sauce, he was happy to help in perfecting the recipe.

Cranberry apple pie filling
He also helped me with the lattice pie crust.  Whoa, that’s not easy.  Especially for your first time!  It was both of our first times making a lattice pie top, and together we made it work.  We plan to continue to improve our pie decorating efforts. Not too unhappy at the thought of continued pie-making practice either! After we made the lattice top, I then used the cutest holiday pie cutters I bought from Williams-Sonoma.  (Shop more fun holiday baking items at the end of the post!)  You could also skip the lattice top and just make a bunch of pie cut outs too.  I think that would be so pretty as well!

lattice top of pie with Williams-Sonoma holiday pie cutouts  
And then to top it off, I added the most beautiful flowers.  You can never go wrong with adding flowers to food.  Food + flowers is one of my absolute favorite combos.  You’ve probably noticed that by now!  I definitely encourage you to add flowers to your pie; your guests will love it and think you’re the next Martha Stewart;)

Flowers on a Cranberry apple pie

As I mentioned, this pie is healthier, made with fresh fruit, minimal ingredients, a gluten-free pie crust, and is refined sugar free.  I used coconut sugar, which is a natural sweetener.  I also added in some flaxseed for an extra dose of fiber, omega-3s and a little protein.

Cranberry Apple Christmas Pie

lattice top Christmas pie with holiday pie cutouts and flowersMakes 1 9” pie.

Ingredients:

Crust:

2 Wholly Wholesome gluten-free 9” frozen pie shells or your favorite homemade crust recipe

Filling:

  • 1 cup coconut sugar 1 cup pure, filtered water
  • ¼ tsp all spice
  • ¼ tsp ground cloves
  • ½ tsp cinnamon
  • 2 tbsp flaxseed
  • 1 tsp vanilla
  • ¼ tsp sea salt
  • 1.5 – 2 large organic Honey Crisp apples
  • 1 12oz. bag fresh cranberries
  • Juice of ½ orange Dash of orange zest

Directions:

  1. Add 1 cup water and 1 cup coconut sugar to saucepan over medium heat.  Stir until sugar dissolves.
  2. Add in fresh cranberries, stirring occasionally until berries start to pop and starts thickening.  This should take about 10 minutes.Cranberry Apple Christmas Pie with pie slice
  3. Add the fresh orange juice and stir into cranberry sauce.  Add a little orange zest and stir well.
  4. Add cranberry sauce to medium size mixing bowl.
  5. Place in fridge to cool sauce for 10-20 minutes.
  6. While cranberry sauce is cooling, peel and slice apples.
  7. Thaw pie shell for 10 minutes.  Preheat oven to 375 degrees.
  8. Poke pie shell sides and bottom with a fork.
  9. Bake unfilled pie shell for 10 minutes on 375.
  10. Take out cranberry sauce from fridge and add ground cloves, all spice, cinnamon, flaxseed, vanilla and salt and mix well.
  11. Fold in apple slices and mix really well.  Make sure apple slices are thoroughly coated with sauce.
  12. Fill pie shell with cranberry apple pie filling.
  13. Make lattice pie top or decorate pie however you’d like with the 2nd thawed pie shell.  You could skip the lattice and simply use the pie cutters.  Make it however you’d like!
  14. Cover crust edge with tin foil strips to prevent burning.
  15. Bake for 40-50 minutes at 350 degrees.  After about 30 minutes of baking, you’ll want to remove foil strips.  Baking times may vary, so make sure to keep checking on your pie.
  16. Let pie cool 10-15 minutes.
  17. Decorate with pretty flowers, small Christmas tree clippings, and/or fresh cranberries.
  18. Slice and enjoy!

Happy Holiday Baking!

xoxo signature-silver

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Recipes, Seasonal
Pumpkin flavored everything all day, every day.  It’s one of the best things about fall!  Pumpkin spiced lattes, pumpkin pies, and now Gluten-Free Mini Pumpkin Donuts! Who doesn’t love pumpkin, donuts and anything mini?  

These donuts are not only cute, delicious and full of fall flavor, they are also gluten-free and dairy-free making them allergy-friendly.  Not to mention they are made with healthier ingredients and are refined sugar free.  No post-donut guilt here!  Plus, we can’t forget about the dark chocolate drizzle on top!  So yum! 

Detail photo of Gluten-Free Mini Pumpkin Donuts

They are super easy to make, we promise you can make them in a snap! (must see video for reference;) These are perfect to make on a fall Sunday morning to enjoy with a cup of coffee, bring to a holiday dinner or party, or to make as a sweet surprise for a sweet friend. Also, Thanksgiving is right around the corner, making them a fun Thanksgiving breakfast option or a tasty treat to enjoy over the long holiday weekend! I collaborated with an oh-so-talented friend of mine, Peyton Frank, to create a video for this recipe.  Here’s our fun video on how to make these Gluten-Free Mini Pumpkin Donuts!  (Make sure to watch until the end!  It’s the best part!)

Gluten-free Mini Pumpkin Donuts with Kara Stout from Peyton Anne Frank.

Makes 42 mini donuts.

Ingredients:

  • 1 cup coconut flour or almond flour
  • ¾ cup coconut sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1/8 tsp sea salt
  • 1 15oz can organic pumpkin
  • 2 eggs (whisked)
  • ¼ cup unsweetened almond milk
  • 2½ tbsp coconut oil (melted)
  • ½ cup dark chocolate chips

Ingredients for Gluten-Free Mini Pumpkin Donuts Cinnamon and pumpkin for Mini Pumpkin Donuts Almond flour with gold measuring spoon

Directions:

  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, add flour, sugar, pumpkin pie spice, baking powder, baking soda and sea salt, and mix well.
  3. In a small bowl, whisk eggs.
  4. Add almond milk, whisked eggs, melted coconut oil, and pumpkin to dry ingredients, and mix well until completely combined.
  5. Grease each mold in mini donut pan with coconut oil.
  6. Add dough to each donut mold.
  7. Bake for 12-15 minutes.  Oven times may vary.  Do the clean toothpick test to make sure they are done.
  8. While donuts are cooling, melt chocolate chips using a double boiler or a makeshift double boiler (just a small saucepan filled about halfway with water and a heat-safe glass bowl on top.) First, bring water to a boil, turn down to a simmer, place glass bowl on top, add chocolate chips to bowl and stir while chips are melting so it becomes a smooth consistency.
  9. Drizzle melted chocolate on donuts.
  10. Enjoy right away or place in the fridge to harden chocolate.
  11. Store in airtight container in the fridge for 2-3 days. They taste awesome right out of the fridge too with the hardened chocolate!
Baked Gluten-Free Mini Pumpkin Donuts in baking pan
Gluten-Free Mini Pumpkin Donuts in baking pan with orange and white pumpins Closeup of Gluten-Free Mini Pumpkin Donuts with chocolate Detail of Gluten-Free Mini Pumpkin Donuts with chocolate drizzle
Video by: Peyton Frank
2

Recipes
Detail photo of Gluten-Free Zucchini Pizza BoatsI’ve seen this concept of zucchini pizza boats floating around, so thought I would try my hand at making them myself. I wanted to create a recipe that was super easy with fresh ingredients. I didn’t know how many tries it would take to make these just right – meaning not too soft (i.e. mushy) and also not undercooked (i.e. too crunchy). It had to be just perfect! Luckily, I got it right on the first try! Hopefully, you will agree. And if it’s not exactly to your liking, just know you can bake for less or more time, depending on what you’re going for. These Gluten-Free Zucchini Pizza Boats are the epitome of a healthy, clean, plant-based meal. They have only 5 ingredients and are an excellent source of folate, vitamin A, potassium, fiber, protein, Vitamin C, omega-3 fatty acids and zinc. 

Let’s be real. You may at first think, no way that’s not pizza, I want the real deal. And I hear ya! I love pizza and make homemade pizza often with my hubs. We like to make our own crust or we also sometimes buy the organic crusts at Whole Foods to save some time. This recipe is not a permanent substitute for pizza! Rest assured all you pizza lovers. But, this is a great option to add in if you’re trying to cut down on carbs, gluten and want to add in more plant-based meals. It’s great to add into the pizza rotation. And the crazy thing is…it does satisfy that delicious pizza craving. With the melted cheese, tomatoes and sauce, you get that flavor you’re looking for. No guilt, no heavy feeling, and it’s a great option if you’re trying to lose weight because it helps you feel full and satisfied. Plus, zucchini are great in general for weight loss.

Zucchini Pizza BoatsOverhead Photo of Gluten-Free Zucchini Pizza Boats


Gluten-Free Zucchini Pizza Boats Recipe

Ingredients:

  • 3 zucchini
  • 1 large handful mixed cherry & grape tomatoes
  • organic shredded cheese
  • olive oil
  • fresh basil

Directions:

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper.
  3. Slice zucchini vertically in half and place on parchment paper.
  4. Drizzle olive oil over top of zucchini boats. With a paper towel or spoon, spread oil evenly.
  5. Blend tomatoes in blender to make a fresh + simple tomato sauce.
  6. Scoop tomato sauce and spread onto each zucchini boat.
  7. Sprinkle on desired amount of cheese.
  8. Add sliced tomatoes.
  9. Bake at 400 degrees for approximately 12 minutes. Cooking times may vary due to oven and due to your preference. I found 12 minutes to be perfect to my liking!
  10. Add fresh chopped basil.
  11. You can eat it with a knife and fork or you can pick it up and eat it like a pizza slice! Enjoy!
xoxosignature-silver
0

Recipes
NutritionbyKara holding Lavender Chia Seed Pudding With the unofficial end to summer upon us, I feel like life gets serious again with seriously packed schedules and busy days.  Which means not a whole lot of time in the mornings which means not a whole lot of time to make a healthy breakfast.  Well, that’s where chia seed pudding comes in! You probably know by now just how much I love chia seed pudding.  I’ve already shared two different recipes on my blog: Pumpkin Spice Chia Seed Pudding and Blackberry Vanilla ChiaSeed Pudding.  And now I’m back with another one!  

This time I’ve included a layer of cherry banana smoothie along with crunchy, almond buttery toppings.  Chia seed pudding and an antioxidant-filled smoothie all rolled into one?!  Yes, please! This Lavender Chia Seed Pudding with a Cherry-Banana Smoothie on Top is so simple to make with minimal effort plus is super healthy and seriously delicious.  It’s dairy-free, vegan, gluten-free and an awesome source of clean, plant-based protein. It’s also full of flavor, fiber and healthy fats and is naturally sweetened. 

Lavender Chia Seed Pudding Recipe

Ingredients:

  • 1 cup unsweetened almond milk
  • 5 tbsp chia seeds
  • 1 1/2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 3-4 pinches dried culinary lavender

Super-Simple Cherry Banana Smoothie Recipe

Ingredients:

  • 1/2 cup unsweetened almond milk
  • 3/4 cup frozen cherries
  • 1/2 frozen banana

Toppings:


Top View of Cherry-Banana Smoothie on Top of Lavender Chia Seed Pudding

Directions:

  1. Combine almond milk, chia seeds, maple syrup, vanilla, cinnamon and lavender into a mixing bowl and stir well.
  2. Cover the bowl with Saran Wrap.
  3. Place in the refrigerator overnight.
  4. In the morning, make your cherry banana smoothie by simply blending almond milk, cherries and banana in a high-powered blender and blend well.
  5. Take out your chia pudding from the fridge and top with cherry banana smoothie, fresh figs, almond butter, granola, coconut flakes and blackberries.
  6. Enjoy!
Lavender Chia Seed Pudding upclose photo with blackberries and figs

Do you love chia seed pudding as much as I do?!  If you make this, please let me know what you think in the comments below! xoxo
signature-silver
0

Recipes
Don’t tell summer, but I have a major love for fall (it’s my favorite season!). However, that’s not to say I don’t also love summer and want to make sure I enjoy every last drop of it.  So, to savor these final days of summer, I created a super fun and chill summer breakfast idea for you.  It’s basically a superfood smoothie pop! These Acai Cherry Chia Breakfast Popsicles have only 5 ingredients (super simple!), are dairy-free, vegan, and pack a big health punch!  And how fun is it to eat a popsicle for breakfast. Unheard of right?! Until now! 😉 

Vegan Acai Cherry Chia Breakfast Popsicle

These are quick and easy to make the night before and then are ready for you in the morning to just pull out and enjoy. All of the ingredients offer major health and beauty benefits, but I’m going to do a quick spotlight on acai.  Acai powder is loaded with powerful antioxidants, fiber, iron, calcium, and vitamins, and is great for heart health, blood circulation, weight loss, glowing skin, improved digestion, detoxification, boosting the immune system, and anti-aging.

Vegan Acai Breakfast Popsicle with cherries Cherry popsiclesBreakfast cherry Popsicles

Acai Cherry Chia Popsicle Recipe


Makes 8 popsicles

Ingredients:

  • 1 cup unsweetened almond milk
  • 2 cups frozen cherries
  • 1 frozen banana (Freeze when ripe and beginning to turn brown. The banana is sweeter when it starts to have brown spots)
  • 1 tbsp acai powder
  • 3 tbsp chia seeds

Utensils:


Directions: 

  1. Blend all ingredients together in a high-powered blender and blend well.
  2. Because of the frozen cherries and banana, you may need a tamper tool to help you blend a little easier.
  3. Pour into popsicle molds, add sticks and place in freezer overnight.
  4. Enjoy the next morning!
Melting Breakfast cherry Popsicles
Here’s to savoring these final sweet summer days!

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xoxo signature-silver
0

Recipes
I’m a big fan of tacos and salads, so why not bring that love together to create a simple and delicious taco salad! I chose to make this taco salad vegan to give you the perfect Meatless Monday meal, and to provide a dinner or lunch option for those of you who either are vegan or who eat meat but would like to add in more plant-based meals. This Vegan Taco Salad with Creamy Cilantro Lime Dressing is not only vegan, but also gluten-free, dairy-free and has no added sugar. It’s full of clean plant-based protein, fiber, healthy fats, antioxidants and vitamins A, C & K. 

I’m really happy with how this salad turned out, and I hope you love it too!

Vegan Taco Salad Detail Photo Vegan Taco Salad Photo with cilantro

Vegan Taco Salad Recipe

Ingredients:

  • 3/4 bag organic arugula
  • ½ 15.25oz can organic corn (no sugar added)
  • ½ 15oz can organic black beans (here’s my favorite brand)
  • ½ 3.8oz can sliced black olives
  • 1 large handful sliced organic mixed tomatoes
  • 1 cubed avocado
  • 1 almond flour tortilla (these are what I use and they’re amaze! You can pick them up at Whole Foods)

Creamy Cilantro Lime Dressing

ICreamy Cilantro Lime Dressingngredients:

  • 1 cup soaked cashews
  • 3½ tbsp olive oil
  • 1 lime
  • 3 tbsp pure water
  • ½ tbsp cilantro leaves
  • 1/8 tsp sea salt pinch of black pepper

Directions:

  1. Soak cashews for 24 hours or at least overnight.
  2. To make dressing, blend cashews, olive oil, juice of lime, water, cilantro, sea salt, and pepper together in high-powered blender.
  3. Using a pizza cutter, slice tortilla into small strips and bake in oven at 350 degrees for approx. 3-5 minutes. Keep an eye on it because it does get crispy fast.
  4. Add arugula to large mixing bowl.
  5. Add corn, beans, olives, tomatoes, and avocado.
  6. Top with crunchy tortilla strips and approx. 2 tbsp dressing. Mix together well.
  7. Note: You will have plenty of dressing left over, so make sure to save in a small jar with a lid, refrigerate and use for future tasty salads!
  8. Enjoy!
Vegan Taco Salad with Cilantro and Lime Vegan Taco Salad with tortilla strips  IMG_2798
xoxo signature-silver
0

Recipes, Seasonal
I’ve been obsessed with making homemade, healthier ice cream the past several summers, and now with the addition of my new ice cream maker (it’s only $59 too!), it has been even more fun creating unique ice cream flavors. Plus, these hot summer Texas days have me craving ice cream on the regular! What inspired this Cherry Rose Dairy-Free Ice Cream was a beautiful photo on the cover of Food & Wine Magazine, the June edition. It looked absolutely delicious. I adapted the recipe to be dairy-free, refined sugar free, less ingredients, plus added in the unique flavor of rose water with dried rose petals sprinkled on top. 

Cherries and Roses

If you’re not familiar with rose water, it’s a popular ingredient in Middle Eastern cooking, but we really should include it more in our recipes as it adds such a beautiful, floral flavor. Now, I must warn you to not use a lot. A little goes a long way! You really just want a delicate hint. You can find rose water at your local Mediterranean/Middle Eastern markets (I love the one in Plano for those of you who live in the Texas area. It’s called Shandiz Mediterranean Grill & Market, located at Coit & Parker.) You can also try health food stores or natural grocers, and if you don’t find it right away, ask someone to help you locate it if they carry it. Rose water is usually stocked in the “ethnic food” section. You can order online as well.

Cortas Rose Water

I also want to encourage you to still make this recipe regardless if you have an ice cream maker or not. You definitely don’t need one! I explain what to do in the directions if you don’t have one. It does make it a lot faster (and more fun!) with an ice cream maker, but it is not a necessity.

Cherry rose ice cream in glass bowls

Cherry Rose Dairy-Free Ice Cream Recipe

Makes 5 scoops

Ingredients:

  • 1 heaping cup unsweetened organic coconut cream (1 to 2 cans)
  • 2 tbsp pure maple syrup
  • 1 – 1½ tsp rose water
  • ½ tsp vanilla
  • ¼ tsp cinnamon
  • ½ – ¾ cup fresh organic pitted & halved cherries
  • 3 tbsp shelled raw pistachios
  • Optional: sprinkle dried edible rose petals on top

Detail photo of Cherry Rose Dairy-Free Ice Cream

Directions:

  1. For the coconut cream, you want to choose an organic, full-fat unsweetened coconut milk in the can. Place the can in the fridge and leave for at least 24 hours. One can of coconut milk may provide enough cream for 1 cup. If not, use a second can.
  2. The cream and water will separate in the can, so be sure not to shake the can because you just want the cream that is on top.
  3. Open can gently and scoop out the cream into a measuring cup. Stop when you begin to see the watery liquid.
  4. Blend coconut cream, maple syrup, rose water, vanilla and cinnamon in blender. Blend well.
  5. Transfer to mixing bowl and whisk.
  6. Fold in cherry halves and pistachios.
  7. Scoop mix into ice cream maker and churn for approximately 20 minutes.
  8. If you don’t have an ice cream maker, that’s fine. You can simply place in the freezer for at least 2 to 4 hours or overnight, and it should still give you a good ice cream consistency. You may have to let it thaw a bit if you leave it in overnight.
  9. Scoop ice cream into bowl or ice cream cone, and enjoy!
  10. Fun option alert: Sprinkle dried edible rose petals on top!
Cherry Rose Ice Cream Dairy-Free Ice Cream

Cherry Rose Dairy-Free Ice Cream with flowers and cherries in bowl


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Here’s to delicious homemade cherry rose ice cream and to savoring every last moment of summer! xoxo signature-silver
0

Recipes
I just love avocados! Because of their delicious taste and many health benefits. They’re a great source of fiber, heart-healthy fats, vitamins K & C, and are packed with potassium {more than a banana!}. They really are one of the healthiest foods you can eat! I’m all about light lunches and simple dinners {and avocados!}.  That’s why I’m super excited to share these Stuffed Avocados 6 Different Ways with you. These stuffed avocados are what clean eating dreams are made of, full of whole foods and primarily plant-based. Many are great for vegan options, and then we have one for cheese lovers, one for shrimp lovers and one for those who like their eggs and {turkey} bacon! I wanted to include something for everyone and a good variety. 

They are super easy and quick to make with simple directions. My fav! They are perfect to make for a healthy lunch or dinner, a summer BBQ, or any summer soiree! And the egg and turkey bacon avocado is perfect for breakfast too. Fun random fact: avocados are also called alligator pears!

Stuffed Avocados 6 Different Ways

Baked Avocado Egg + Turkey Bacon

Crack egg and put yolk and some of the white into the hole of the avocado. Place on baking sheet and bake in oven for 10-15 minutes on 400 degrees. Keep a close eye on it so it doesn’t over cook as ovens may vary. Add sprinkles of chili flakes and a slice of organic turkey bacon. Perfect for breakfast or brunch!

Baked Avocado Egg + Turkey Bacon

Mango + Shrimp Avocado with Mint

Just add cooked wild-caught shrimp, mango cubes and some fresh mint to your avocado!

Mango + Shrimp Avocado with Mint

Beet Hummus Avocado with Kale Microgreens

First, make your beet hummus. Blend 1 BPA-free can of organic chickpeas, the juice of ½ lemon, 2 tbsp olive oil, 3-4 steamed and peeled baby beets (I get them from Trader Joe’s), and 1/8 tsp sea salt in blender and blend well. If you need a little more liquid to help blend everything together, use a little of the chickpea water in the can. Scoop hummus into avocado hole and top with kale microgreens. I just love microgreens – for being so cute and little, and for being a nutritional powerhouse full of vitamins, minerals and antioxidants.

Beet Hummus Avocado with Kale Microgreens

Spicy Quinoa Stuffed Avocado

First, cook your quinoa. You need 1 cup quinoa and 2 cups water. Make sure to rinse your quinoa with cool water before cooking. Combine quinoa and water in a saucepan. Cover and bring to a boil. Then, reduce heat to a simmer and continue to cook covered for approx. 15 minutes or until all water has been absorbed. Remove from stove and let stand for 5 minutes covered. Scoop quinoa into a bowl and let it cool a bit. Then mix in your favorite salsa. Opt for salsa that is organic and has no sugar added. Then scoop this spicy quinoa mix into avocado hole and top with chives and blue corn tortilla chips. Here is my favorite brand that is non-gmo.

Spicy Quinoa Stuffed Avocado

Arugula + Berry Salad Avocado

Fill avocado hole with arugula, fresh blueberries and strawberries, and top with crushed raw pistachios.

Arugula + Berry Salad Avocado

Fresh Caprese Avocado

Fill avocado hole with sliced cherry tomatoes, fresh mozzarella ciliegine slices, a little balsamic drizzle and fresh basil.

Fresh Caprese Avocado
Enjoy!! xoxo signature-silver
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