No-Bake Pecan Bars

No-Bake Pecan Bars

No Bake Pecan Bars 2016-11-22 19:37:48 Skip the pie for these simple (vegan, paleo) bars Write a review Save Recipe Print Ingredients For the crust 1 cup Medjool dates, pitted 1 cup raw pecans 1/2 cup raw cashews* 1 tablespoon coconut oil 1/2 teaspoon fine sea salt For the filling 1 cup Medjool dates, pitted 2 tablespoons pure maple syrup 2 tablespoons coconut oil 1 cup raw pecans 1/4 cup water, or more as needed for blending 1/4 teaspoon fine sea salt Additional pecans, for topping Optional: 1 1/2 cups dark chocolate chips (I used Enjoy Life brand), divided for filling/topping Instructions Line an 8″ x 8″ baking dish with plastic wrap, for easy removal of the bars. In a large food processor, combine the crust ingredients and blend until a sticky dough is formed. Press the crust into the lined baking sheet, using your hands or a spatula to smooth it out. For dark chocolate pecan pie bars, melt 1 cup of dark chocolate chips and pour the melted chocolate over the crust, using a spatula to spread evenly. Place the crust in the freezer to set, while you prepare the filling. For the filling, combine all of the ingredients in a high-speed blender, or food processor, and blend until thoroughly combined. You may need to stop and scrape down the sides, or use a tamper, to keep everything blending smoothly. Adjust sweetness to taste, if necessary. Remove the crust from the freezer, and pour in the filling, using a spatula to smooth the top. Sprinkle the additional cup of raw pecans over the top, and gently press...
Gluten Free Celery Herb Stuffing

Gluten Free Celery Herb Stuffing

    Gluten Free Celery Herb Stuffing 2016-11-22 18:07:36 A gluten free recipe even your mother-in-law will love Write a review Save Recipe Print Ingredients 2 tablespoons unsalted butter (or Ghee) plus more for dish and baking 1 15 oz. bag gluten-free stuffing (seasoned) bread crumbs ( I make my own*) Coarse salt and freshly ground pepper 2 tablespoons olive oil 4 celery stalks, thinly sliced on the diagonal and then chopped 2 small or medium red onions, halved lengthwise and then chopped 2 gloves of garlic, finely chopped ½ cup extra dry vermouth or sherry ½ to 1 ¾ cups homemade or store-bought low sodium chicken stock 3 tablespoons coarsely chopped fresh flat leaf parsley 3 ½ teaspoons finely chopped fresh sage 2 tablespoons finely chopped fresh rosemary 3 to 4 large organic free-range eggs, lightly beaten Instructions Pre-heat oven to 350 degrees. Heat oil and 2 tablespoons of butter in a large skillet over a medium heat until butter has melted. Add celery, onions, garlic and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes. Put vegetable mixture and bread crumbs into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in ½ cup of stock and fresh herbs; season with salt and pepper. Stir in eggs. To cook stuffing in turkey, place stuffing mixture in mesh bag and place in turkey; cook turkey as directed. For remaining stuffing, stir in ¾ cup stock, spoon into a buttered 8-inch square baking dish, dot generously...
Chocolate Power Pudding

Chocolate Power Pudding

Chocolate Power Pudding 2016-06-07 10:05:33 Chocolate Pudding with some nutritional punch Write a review Save Recipe Print Ingredients 2 large avocados, ripe, pitted and peeled 1 banana, ripe and peeled 1/4 cup unsweetened cocao powder 2 Tbsp. raw honey* ¼ cup unsweetened coconut milk or almond milk 1 tsp. vanilla extract 1 tsp ground cinnamon * Use more or less honey depending on your desired sweetness. You can also use pure maple syrup if you prefer. Instructions Using a food processor (or high speed blender) blend all the ingredients until completely smooth. Chill, covered, in the refrigerator for at least 30 minutes or overnight. Transfer to bowls. By Kathleen DiChiara Kathleen...
Dairy-free Chocolate Chip Ice Cream

Dairy-free Chocolate Chip Ice Cream

Dairy-free Chocolate Chip Ice Cream 2016-05-20 08:09:01 A delicious treat! Write a review Save Recipe Print Ingredients 3/4 cup chopped dates, packed 2 cans full fat coconut milk (about 3 1/2 cups), divided 1/2 cup unsweetened almond milk or coconut milk 1 tsp. vanilla extract Small pinch of sea salt 3/4 cup mini chocolate chips (Enjoy Life brand) Instructions Place the chopped dates in a small mixing bowl and cover with 1 1/2 cups of hot water. Set aside for at least 10 minutes Drain the dates and discard the water Place the dates in a high speed blender with 1 can of full fat coconut milk (about 1 3/4 cups) Puree on high until smooth Add the remaining can of full fat coconut milk, unsweetened almond or coconut milk, vanilla extract, and sea salt Blend until smooth Stir in chocolate chips Pour into a glass bowl and refrigerate for 6 to 8 hours or until very cold Give the chilled ice cream a quick stir (it may separate in the refrigerator as it chills, this is completely normal) and then pour into an ice cream maker and churn according to manufacturer's instructions Serve immediately for soft serve, or freeze for at least 4-6 hours for a firmer texture Notes Chopped almonds for topping Make sure to use full fat coconut milk (not light) By Kathleen DiChiara Kathleen...
Savory Butternut Squash Soup

Savory Butternut Squash Soup

Savory Butternut Squash Soup 2016-05-02 06:21:44 A delicious light and creamy soup! Write a review Save Recipe Print Ingredients 2 tbsp olive oil 1 large onion, chopped (red or white) 1 large butternut squash, peeled and cut into large chunks* 4 green apples, peeled and cut into chunks 2 -3 cups chicken or vegetable broth ¾ cup of apple cider (optional, for sweetness) 1 tsp. chili powder Salt and pepper to taste Instructions Heat the olive oil in a large pot; add onion and chili powder. Cook until onion is slightly tender, about 4 minutes. Add the squash, apples, broth and apple cider. If you don’t have apple cider add a little extra broth. You want the liquid at or just below the level of the chopped squash. Bring to a boil, cover and cook over low heat until the squash is very soft, about 30 minutes. Puree the soup with an immersion blender, adding liquid (water, broth or cider) until it reaches your desired consistency. It should be thick, not watery. You can also transfer soup in batches to a food processor or blender. Notes Optional: Garnish with feta cheese and basil (as pictured) or with diced apples, parsley or roasted pumpkin seeds Recommendation: Buy a squash pre-peeled to save time By Kathleen DiChiara Kathleen...
Sweet Potato Chips

Sweet Potato Chips

Sweet Potato Chips 2016-04-26 08:20:24 A sweet and salty snack! Write a review Save Recipe Print Ingredients 2 large sweet potatoes, sliced as thin as possible 3 tbsp. extra-virgin olive oil 1 tsp. sea salt Instructions Preheat your oven to 400 degrees. Use a mandolin or a knife, cut your sweet potatoes to approximately 1/8 inch thickness. Line a cookie sheet with parchment paper and place sweet potato rounds down in a single layer. Drizzle oil and use a pastry/cooking brush to paint some oil on both sides of each sweet potato round. Sprinkle with sea salt. Bake for 8-10 minutes. Flip sweet potatoes over and bake for another 5 minutes or until the edges of the rounds are brown and have curled up a bit. By Kathleen DiChiara Kathleen...