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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0

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
Cinco de Mayo is just a couple days away, so I wanted to round up some of my favorite recipes that will help you celebrate! Think spicy breakfast tacos, Mexican pizza {just like Taco Bell but so.much.better!}, and a pineapple-jalapeno marg for some happy hour libations. Mexican food is a favorite of many, so I couldn’t pass up sharing some of my favorite healthy, Mexican-inspired recipes I’ve created over the past year. Time to celebrate! Feliz Cinco de Mayo! 

Peppers photo

3 Festive Recipes for Cinco de Mayo

Spicy Breakfast Tacos

Buenos días! Start your celebrations with some easy, gluten-free breakfast tacos!

Ingredients:

  • 3-4 free-range eggs
  • 5 grape tomatoes
  • 1 jalapeño
  • 1 avocado
  • 2-3 gluten-free tortillas {I use tortillas made with almond flour from Siete Foods! Read more about them in my Mexican Pizza blog post.}

Directions:

  1. Heat up your tortillas in the oven at 350 for about 5 minutes. These heat up pretty quickly, so keep an eye on them. They also get crispy, which I love!!
  2. Grease pan with coconut oil, and make your scrambled eggs.
  3. Slice tomatoes, jalapeno and avocado.
  4. Top tortillas with eggs, tomatoes, jalapeno and avocado.
  5. Enjoy!


Spicy Breakfast Tacos Gluten-free breakfast tacos photo

Homemade Gluten-Free Mexican Pizza

I made this Homemade Gluten-Free Mexican Pizza with my new absolute favorite tortillas from Siete Family Foods. These are made with almond flour so they are grain-free, gluten-free, and vegan. What I love about these is not only the taste {seriously so good!}, but how crunchy they are when baked in the oven. Highly recommend! Then for the ingredients, I used black beans which gives us some fiber and plant-based protein, fresh tomatoes for vitamin C, black olives because I love olives {and because they are a great source of healthy fats and vitamin E}, green onions for vitamin K, and jalapenos for extra spiciness and extra vitamin C and capsaicin. Then right out of the oven, I added fresh arugula and a dollop of avocado + lime cream! Perfect for lunch or dinner! Click HERE for the full blog post + recipe!

Homemade Gluten-Free Mexican Pizza Mexican Pizza photo

Pineapple Jalapeno Margarita

This post wouldn’t be complete without my sweet + spicy marg! If you need a healthier cocktail idea, this is for you! So simple and much healthier than most margaritas. Homemade happy hour made healthy(ier)!

Ingredients:

  • 1 pineapple
  • 1.5 – 2 jalapeños
  • 2 limes
  • Your favorite high-quality tequila Ice

Directions:

  1. Juice the pineapple, jalapeños and limes.
  2. Fill your margarita glass with ice, add 2 oz. of the spicy margarita mix, 1.5 oz. tequila & garnish with a lime.
  3. Cheers to Cinco de Mayo!
Pineapple Jalapeno Margarita
Hope you have a great day celebrating!
xoxo signature-silver

All photography is mine with the exception of the margarita photo taken by Dyan Kethley Photography.
0

Recipes, Seasonal
Dairy-Free Gingerbread Martini Holiday parties call for sparkly dresses {or ugly sweaters!}, winter wonderlands, delicious food and festive cocktails!  This Dairy-Free Gingerbread Martini is perfect to cheers the season and is simple to make with just some spices, almond milk, a natural sweetener and a splash of vodka.  And a bonus…it’s healthier than most sugary holiday cocktails but is just as, if not more, delicious!  keep reading
0

Recipes, Seasonal
Blood Orange & Persimmon Winter Salad Blood oranges have to be one of the most beautiful fruits. The bold red and orange colors combined with the sweet flavor make this unique citrus an all-time favorite. Sometimes they are difficult to find, so when you see them, make sure to snag them! They are delicious to snack on, make fresh squeezed juice or add to a healthy, green salad. Blood oranges are like a superfruit, high in antioxidants, vitamin C, potassium, and fiber. The other superstar in this salad is the pretty persimmon! Persimmons are a great source of vitamin A, fiber, B-complex vitamins, and antioxidants.  keep reading
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Recipes, Seasonal
Bloody Mimosa photoHalloween will be here in just a few short days, are you ready?!  Eeek!  I honestly love this holiday.  I love the pumpkins, the spooky decorations, and I love getting festive with different food and drink concoctions! I created this amazingly delicious, simple {and healthier of course} cocktail to help you celebrate!  If you’re throwing a Halloween party, in need of an idea to bring to a party or just staying in to watch scary movies all night, this spelltacular cocktail is for you!  Another awesome idea would be to throw a girls’ Halloween Brunch and include this Bloody Mimosa along with some other creepy dishes!   keep reading
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Recipes, Seasonal
http://www.stylemepretty.com/living/2014/10/28/arugula-persimmons-fall-salad-with-candied-cashews/This fall salad is a family favorite and is bursting with fresh fall flavors. The seasonal and healthy ingredients provide a delicious source of vitamins, minerals, antioxidants, fiber and protein. And although they don’t taste like it, the sweet candied cashews are completely guilt-free. This recipe is easy and fun to make for your loved ones or would be perfect to bring to a holiday party or dinner. You will fill up on healthy goodness rather than the typical heavy holiday food.  keep reading
0

Recipes, Seasonal
How to Easily Make a Healthy Shamrock ShakeWhoa…St. Patrick’s Day snuck up on me. I haven’t even put my decorations up yet! I wanted to share a quick treat you can make this St. Patty’s Day that’s so yummy {and of course healthy}! This is a video I recorded last St. Patrick’s Day sharing one of my absolute favorite green smoothies. And of course, I named it the Shamrock Shake…NOT to be confused with the McDonald’s version. It’s sooo much better than that one;) keep reading
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