SRC: Fruit Nachos

It’s time once again for the Secret Recipe Club.

Secret Recipe Club

This month, I switched to Group D, and now I get to explore a whole new group of blogs. And, as luck would have it, I was actually assigned the Group D hostess’ blog, Fantastical Sharing of Recipes. Lucky me!

Fantastical Sharing of Recipes is written by Sarah, a young mom that is chronicling the recipes she tries and loves.  She has a wide variety of recipes, and there’s probably something in there to suit just about everyone’s tastes.

This month I let the kiddo choose the recipe. And, I’m sure you’re all shocked, but he chose a sweet recipe. He is currently sitting in the dining room making nom nom nom sounds while noshing on Fruit Nachos. For breakfast. It’s a sleepover morning. That’s how we roll.

I, of course, had to modify the recipe just a bit, to suit our food restrictions. But, the spirit of the recipe is the same.

Vegan, Gluten-Free Fruit Nachos for Breakfast

Vegan, Gluten-Free Fruit Nachos for Breakfast

Fruit Nachos

5 gluten-free “flour” tortillas. (I used brown rice tortillas.)
1/2 cup sugar
2 t. cinnamon
spray oil (I use the hand-pump sprayer – just oil pumped with air.)
1 container non-dairy yogurt (I used So Delicious Vanilla Coconut yogurt.)
Sauteed Apples (recipe below)

Preheat oven to 375°. Mix together the sugar and cinnamon. Spray each tortilla with oil (or brush with oil). Sprinkle cinnamon sugar on tortillas. Cut into 8 pieces. Bake until crispy. (Gluten-free tortillas take a bit longer – mine took about 11 minutes.)

Top tortilla chips with sautéed apples (or other fruit of choice) and dollops of yogurt. Nosh.

Sautéed Apples

1 T. coconut oil
2 apples, cored and diced
2 T. maple syrup

In a skillet, melt the coconut oil. Add apples and maple syrup. Sauté until edges are brown – about 10 minutes.

View all of Group D’s Secret Recipe Club submissions.

Posted in apples, Blogger Community, breakfast, desserts | Tagged , , , , | 12 Comments

Banana Chocolate Chip Muffins (vegan & grain-free)

The kiddo said to me this weekend, “Mom, we need more treats in the house.” I guess he meant besides the Coco-Nutty Truffles he’s been scarfing down whilst making Homer Simpson-esque drool noises.

He’s in another growth spurt. That means he’s eating non-stop. Non. Stop.

So, treat-baking shall commence.

I first saw a non-vegan version of this recipe posted on Facebook by Shirley of Gluten-Free Easily. It’s from Allergy Free Alaska, but it’s a guest post by Laura of Laura’s Gluten-Free Pantry. Did you follow all that? This gluten-free blogger community – it’s intertwined.

Anyway, I had ripe bananas screaming to baked, and I’ve been trying forever and a day to come up with a decent grain-free & vegan muffin recipe. With only 1 egg and some honey to swap out of Laura’s recipe, I thought – this is it!

And yep, it IS it. A grain-free, vegan muffin that didn’t collapse in the middle? Oh yes, please. The kiddo (with mouth full) proclaimed them blog-worthy, so blog them I shall.

Grain-Free, Vegan Banana Chocolate Chip Muffins

Grain-Free, Vegan Banana Chocolate Chip Muffins

Grain-Free, Vegan Banana Chocolate Chip Muffins

Adapted from Laura’s Gluten-Free Pantry.

Wet Ingredients
2 bananas, mashed
1/2 cup maple syrup
1/4 cup (56 g) melted coconut oil
1 t. apple cider vinegar
1 t. vanilla
1 T. psyllium husks (not powder) mixed with 3 T. hot water

Dry Ingredients
1/2 cup (60 g) flaxseed meal
1/2 cup (70 g) arrowroot starch
1 1/2 cups (160 g) blanched almond flour
1 1/2 t. baking soda
1/2 t. salt

1/2 cup dairy-free chocolate chips

Preheat the oven to 350°. Grease 12 muffin cups.

In a large bowl, beat the wet ingredients together until completely blended. In a small bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and beat with electric beaters for about 1 minute. Stir in the chocolate chips. Portion batter into 12 muffin cups evenly. (Cups will be about 3/4 full.)

Bake for 25 minutes, rotating once during baking. Cool for 10 minutes in tins. Remove and allow to cool on wire racks.

Laura also happens to be one of the hostesses for Allergy Free Wednesdays – a great link up to find all sorts of allergy-friendly recipes.

For more slightly indulgent recipes, check out Slightly Indulgent Tuesdays.

For more healthy vegan recipes, check out Wellness Weekends.


Coco-Nutty Truffles

Easy, quick, just a handful of whole-food ingredients. That sums up my cooking these days. But that’s okay, because when the kiddo comes home from school ravenous and needs a snack NOW, these coco-nutty truffles are just the thing. You can use any nut butter. His favorite is, of course, peanut butter.

I have not tried these with the finely shredded coconut – only with the flaked variety. If you use finely shredded, you may have to adjust proportions.

The raw cacao is optional, and a more grown-up taste. If you’re not using it, be sure to chill the “dough” before rolling it. It will be a little less sticky that way.

Vegan Coco-Nutty Truffles

Vegan Coco-Nutty Truffles

Coco-Nutty Truffles

1/4 cup nut butter
1/4 cup maple syrup
2/3 cup (64 g) blanched almond flour
1 cup (65 g) flaked unsweetened coconut
3-4 T. raw cacao powder (optional)
Pinch salt (if your nut butter is unsalted – optional)


Mix nut butter and maple syrup until well combined. Stir in the almond flour, coconut and salt (if using). Chill dough. Scoop out tablespoon-size chunks and roll into balls. Optionally roll the balls in raw cacao. Keep in fridge.

Want to find more good for you treats? Check out Wellness Weekends. For quick and easy gluten-free recipes, check out 5 Ingredient Mondays.

Posted in coconut, desserts, grain-free, nightshade-free, nuts, snacks | Tagged , , , , | 10 Comments

Vanilla Coconut Ice

It’s been hot. I haven’t been baking. Except those darn coco-meal cookies that I can’t get quite right even after 5 batches.

My food has been boring. Some might even say vanilla.

Except sometimes vanilla is good.

Like this.

Vanilla Coconut Ice - A Quick, Vegan Frosty Treat

Vanilla Coconut Ice – A Quick, Vegan Frosty Treat

Vanilla Coconut Ice

1 can (14 ounces) full fat coconut milk
2 T. date paste
1 t. vanilla extract
10 drops (or to taste) NuNaturals vanilla liquid stevia
3 ice cubes
1/2 cup cold water

Blend all ingredients in a blender until well-mixed and frothy. Freeze in ice cream maker according to manufacturer’s instructions. Top with your favorite toppings (that’s nut butter and chocolate chips in my house.)

Want more slightly indulgent treats? Try Slightly Indulgent Tuesdays.

Posted in coconut, dates, desserts, grain-free, nightshade-free, nut-free, vegan | 4 Comments

SRC: Smoky Caramel Brussels Sprouts

Wait just a gol’ darn minute. How is it possibly Secret Recipe Club time again? Where the heck did my summer go? Didn’t I just post my last SRC post yesterday?



Well, anyway, this month’s installment of the Secret Recipe Club features none other than Rhonda, the Kitchen Witch. Her about page is fascinating, and I’m totally jealous of all her travels. And, I love that she is unapologetic about being exactly who she is.

The world needs more people like that.

Since I happen to be on a bit of a veggie kick, I headed straight to her vegetable recipes. She has loads of other categories for all you meats and sweets people. But, she gives a nice nod to us veggie lovers, too.

So, what caught my eye? This did.

Smoky Caramelized Brussels Sprouts

Smoky Caramelized Brussels Sprouts

That’s her brown sugar and smoked sea salt brussels sprouts, modified Mommy Bowl style – which means that I made them dairy-free and refined sugar-free.

Brussels sprouts are a favorite veggie of mine, but the kiddo is less enthused. I’ve convinced him that they’re very good tolerable when shredded and flavored with lots of sesame oil, ginger, and garlic. But, I was hoping that the sweet + salty combo would have him begging for more of these.

Apparently, though, I’ve taught him too well.

You know what he said?

“Why would anyone put sugar on a vegetable?!?”

He choked down two bites. The boy has no taste. (Unless he’s tasting anything mixed with peanut butter. Hm…. brussels sprouts and peanut butter…. There are possibilities….)

I ate the rest. Myself. All at once. Yum.

Smoky Caramelized Brussels Sprouts

1/2 pound brussels sprouts, stems trimmed and cut in half (or quarters if they’re big)
1 T. coconut oil
1 T. palm sugar
pinch of smoked sea salt (I used Maldon flakes, which are big, so a pinch is really all I needed.)

Place brussels sprouts in a microwave-safe dish and add 1 T. water. Microwave on high for 3 minutes. Melt coconut oil in a frying pan. Add microwaved sprouts and cook for 4 minutes on medium high heat. They will begin to brown. Be careful not to burn them. Sprinkle on sugar and salt and toss to melt sugar and caramelize it. (This happens quickly with palm sugar – maybe 30 seconds.) Serve. Top with some pecans for a protein kick if eating as a main dish.

Check out the rest of the Secret Recipe Club offerings.

Looking for more gluten-free recipes? Check out Gluten-Free Fridays.


SRC: Italian Roasted Broccoli

It’s time for the Secret Recipe Club again! I’m still in the midst of my elimination diet, and while I have added a couple of things back in, I worried this month that I wouldn’t be able to find a recipe from my assigned blog, Wendy Weekend Gourmet. But, Wendy has an amazing array of recipes. Just check out her recipe index!

I immediately starting searching for veggie-riffic recipes, and I came across her Dynamic Side Dish Duo post. While I can’t eat potatoes yet, and I had to make a few minor adjustments to the roasted broccoli recipe, I knew reading it that it was the recipe for me.

And, was it ever! Super yummy, easy, and so good for you – this dish is light and lemony and, with my modifications, both vegan and nut-free.

Thanks Wendy!

Oh, and while Wendy might call this a side dish, I just call it lunch.

Vegan, Nut-Free Italian Roasted Broccoli

Vegan, Nut-Free Italian Roasted Broccoli

Italian Roasted Broccoli

5 cups (1 bunch) broccoli florets
2 cloves garlic
4 T. olive oil (divided)
zest and juice of 1 lemon
1 T. chopped basil
2 T. sunflower seeds
salt & pepper

Preheat oven to 400°.  Toss broccoli with 3 T. olive oil and the garlic. Roast for 15-25 minutes. Remove from oven and toss with remaining ingredients. Serve!

Check out all the recipes from Group C’s Secret Recipe Club Reveal:

Posted in basil, broccoli, grain-free, Italian, nut-free, side dish, sunflower seeds | Tagged , , , | 28 Comments

Kelp Noodles in a Nut-Free “Peanut” Sauce

I made a grocery shopping error. I accidentally grabbed the salted roasted sunflower kernels. And then, still blissfully unaware of my error, I threw the entire bag into the food processor and made sunflower butter.

Just in case you’re wondering, I don’t recommend doing that.

But, now I have a jar of sunbutter that is really only suitable for savory applications.

No problem. I’m creative. And, I’ve been wanting to make an Asian No-Peanut Sauce. And, you know what? It’s downright tasty, as well as being nut-free, grain-free, vegan, and can be made entirely raw by skipping the sesame oil & using raw sunbutter. And, while I’m not entirely sure, I think it fits the whole paleo/primal diet, too. (Well, they’d probably top it with a giant chunk of free-range chicken.)

This should work with regular sunbutter as well. You may need to add a touch of salt, or increase the coconut aminos.

Peanut Sauce without the Peanuts? Yes, please!

Peanut Sauce without the peanuts? Yes, please!

Kelp Noodles with Asian No-Peanut Sauce

1 bag Sea Tangle Kelp Noodles
1 carrot, grated
1/2 bag (4.5 ounces) bean sprouts
1 cup broccoli florets (steamed and chilled if desired, otherwise raw)

Open bag and soak kelp noodles in warm water for 20 minutes. Make sauce.

No-Peanut Sauce

1 inch piece of ginger, grated or minced finely
1 clove garlic, sliced
1 green onion, sliced
1/2 small bunch cilantro
Juice of 1 lime
1 T coconut aminos
3 T. sunbutter (Use raw sunflower seeds to make this raw.)
1 T. toasted sesame oil (Skip or use raw sesame oil to make this raw.)
1 t. sweetener of choice (I used yacon powder)
1/4 cup sunflower oil

Put all ingredients except sunflower oil in the food processor and process until smooth. With food processor running, drizzle in the sunflower oil. Process until emulsified.

To Assemble

Drain kelp noodles and toss with sauce and veggies. Chill for at least an hour to allow flavor to develop. Garnish with additional cilantro and whole sunflower seeds, if desired.

Looking for more allergy-friendly recipes? Check out Allergy Free Wednesdays. Want a variety of healthy recipes? Check out Wellness Weekends.

Posted in Asian, broccoli, carrots, grain-free, main dish, nightshade-free, nut-free, raw, sunflower seeds, vegan | Tagged , , , | 14 Comments