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
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, 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
1

Recipes
Homemade Gluten-Free Mexican Pizza So, when I was in middle school, I loved Taco Bell’s Mexican pizzas. And then to be honest, I forgot about them in my adult years, especially since I don’t eat fast food. But, then randomly, I had a craving. A craving for a Mexican pizza! I figured it would be super easy to make, and I was right! Super simple and healthy with the same deliciousness I loved back in the day.  keep reading
0

Recipes, Seasonal
Watermelon Pizza Summer is not over yet, so let’s savor these last summer days and fresh, seasonal fruit! Watermelon is the epitome of summer, and we just can’t get enough of this sweet hydrating fruit.  We can enjoy this summertime favorite by making fresh watermelon juice, adding it to salads and smoothies, making watermelon ice cream, and now watermelon pizza! This is the perfect summer treat to share with friends, bring to a BBQ {perfect for Labor Day!}, enjoy on warm summer nights, eat poolside, and is a fun unique way to eat a variety of your nutrients.  It’s loaded with antioxidants, vitamin C, potassium, vitamin A, and magnesium.  It’s delicious, healthy, and so simple to make!  keep reading
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Mini Sweet + Spicy Turkey BurgersSo, my husband and I have been adding jalapeños to everything lately…our morning green juice, our veggie tacos, our homemade margaritas, the list goes on!  We also have a deep love for pineapples, so needless to say, this is one of our favorite dinners.  Sweet from the pineapple and spicy from the jalapeños!  These goat cheese and jalapeño stuffed turkey burgers are a perfect spring or summer healthy dinner option for you! keep reading
0

Recipes, Seasonal
Nothing says Happy Independence Day  like red, white and blue delicious recipes!  This holiday is about celebrating our country’s freedom, history and traditions with family and friends.  We have BBQs, fireworks, parades, picnics; it’s all so fun! With all this celebrating, there’s all this tasty food to be enjoyed.  I wanted to share some of my favorite patriotic drinks + one simple treat. Just think juicy watermelon,  stars + stripes sangria, watermelon infused coconut water & 4th of July fruit pops!

1. The Watermelon Cooler

Watermelon Cooler keep reading
1

Beauty, Recipes
Lovely Lavender SmoothieThis nutrient-dense smoothie is packed with beautifying goodness for you. Mixed berries are a great source of vitamin C which is essential for beauty. Vitamin C protects the skin from free radicals and hydrates the skin producing that springtime glow. Spinach is loaded with vitamins, minerals, and fiber and is essential for clear, beautiful skin and anti-aging. Flax seed is an excellent source of omega-3 fatty acids, beautifying you from the inside out. It’s great for hair, skin and nails. Bee pollen is also great for clear, beautiful skin. Lavender is amazing for beauty and skincare. It boosts the circulatory system which can help in decreasing wrinkles and fine lines. Lavender also promotes healthy hair and hair growth. Additionally, lavender is known for relieving tension and stress, which is essential in order to slow down the aging process. keep reading
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