Reviving Motherhood

Learning on the Journey

Category Archives: Recipes


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Delicious Dairy Free “Ice Cream” or Milkshakes (vegan, paleo, primal, GAPS legal)

With people in the house who can’t have dairy, we REALLY miss ice cream especially on hot summer days!

This “ice cream” has the consistency of soft serve and really helps fill the gap.  The kids ask for it almost every day!

Peel, chunk up, and freeze a bunch of very ripe bananas. I freeze them on a cookie sheet so they don’t stick together and then tranfer them to a ziploc bag.

When you’re ready to make the “ice cream,” chunk a couple frozen bananas up and blend in the blender with a little water or coconut milk or whatever liquid you have on hand. Just pulse it slowly till it’s nice and creamy, and I promise you, it will have the exact consistency of soft serve ice cream. You can eat it plain…Add a little vanilla…a glob of nut butter…a few frozen berries…a spoonful of carob or cocoa powder…Lots of possibilities. Soooo yummy.

You don’t even have to be a health food nut to enjoy this!

What’s your favorite healthy summer treat?

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Blueberry Baked Oatmeal for a Crowd

Blueberry Baked Oatmeal

6 eggs

1/2 c. honey

1 can coconut milk plus 1 1/2 c. water OR 3 c. whole milk

6 c. old fashioned oatmeal

1 t. baking soda

1/2 t. salt

1/2 t. vanilla

1-2 c. blueberries, fresh or frozen

Mix wet ingredients well, then add and stir dry ingredients.  Gently fold in blueberries.  Pour into oiled 9X13″ glass baking dish and bake at 350 degrees for around 35 minutes.  Enjoy with extra honey and cream!


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Easy Dairy Free, Sugar Free Hot Chocolate

Dairy Free Sugar Free Hot Chocolate

1.  Heat one can coconut milk plus 3 cans water till steaming.

2.  Place 1 T. cocoa powder and 12 drops stevia into 6 mugs.

3.  Add hot coconut milk to each mug and stir well.

We have really enjoyed this recipe this winter!  I know spring is just around the corner, but maybe we can squeeze in a few more days of hot chocolate drinking!

~linking~

Delightfully Inspiring Thursdays

Simple Lives Thursday




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Dairy Free Sugar Free Fluffy Chocolate Mousse

I’m such a sucker for creamy, fluffy desserts.  It’s the thing I miss most since we don’t keep dairy products in the house any more.  So this one thrilled me!

I found this recipe on Pinterest and now it seems to no longer be linked to the original blog.  I wish I could give credit to the recipe inventor, who called these “frosting shots.”  (Edit: In the comments, Leah pointed  me to Chocolate Covered Katie as the inventor.  Thanks, Leah!) It would make good icing, but it makes a really great mousse!

Basically, it’s this.

Put  cans of coconut milk in the refrigerator so the coconut cream will rise to the top and get thick.  (I use Golden Star, which is the cheapest and doesn’t contain emulsifiers that prevent the milk from separating.)

Open the cans and scoop out the cream, leaving the liquid in the can.

Place cream in mixer bowl and whip until fluffy, just like whipped cream.  Along the way, add cocoa powder and liquid stevia to taste.  (I use GNC liquid stevia.  I have heard that it has the least offensive aftertaste.  I think it tastes nice.)

My proportions were 4 cans of coconut milk, approximately 2 t. of cocoa powder and around 60 drops of stevia, give or take.

Spoon into dessert cups and refrigerate awhile longer.  It will get very thick.

So decadent and delicious!  Just in time for Valentine’s Day!


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Turkey White Bean Chili

Turkey White Bean Chili

1 turkey

2 lb. dry white beans

1 onion

1 can green chilies

1 can rotel tomatoes with green chilies

1 t. or more cumin

Garlic

Salt and pepper to taste

Boil and debone turkey.  Set meat aside.

Cook white beans and onion with water and turkey broth till tender.

Add green chilies, rotel, cumin, garlic, salt and pepper.  Stir in turkey and keep on flame till heated through.

 


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Ham and Egg Cups: Easy Protein Breakfast

I’m sure I’m not the only mom who is always looking for some breakfast variety, and something that packs a protein punch and gets the kids off to a good start!  I cook a hot breakfast every day, not by choice but by necessity.  I tried this recipe yesterday and it was the biggest hit we’ve had in awhile.  Fairly quick and easy, seemed to refrigerate and reheat well, and relatively healthy!

Ham and Egg Cups

12 Very thin ham slices (I use Hormel Naturals, which is nitrite free)

12 Eggs

Maple syrup (optional)

Salt and pepper

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Oil muffin tins (unnecessary if they are nonstick, I suppose).

Line each one with a slice of ham.

Pour a little maple syrup in the bottom of each ham “cup,” if you wish.  About ½ teaspoon.

Break an egg into each ham cup.

Salt and pepper the tops.

Bake at 400 for 20 minutes.

Enjoy!


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Creamy Turmeric Tea: A Yummy Anti-Inflammatory Drink!

I learned some time back about the reported amazing health benefits of turmeric (the bright yellow spice used to flavor curry).  In fact, I’ve personally used it for its apparent anti-inflammatory benefits, instead of NSAID drugs (which come with a boatload of true and scary warnings on the label).  But to tell you the truth, turmeric was just plain nasty mixed with water–although it worked!

Then I ran across this recipe for creamy turmeric tea.  The name is something of a misnomer, because it really is a warm, spicy-sweet, comforting, delicious drink.  It’s become a new favorite at our house.  It tastes nice AND it’s good for you!  Click on over and try it, you’ll like it!

 


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31 Days to a Kitchen You Love Day 3, Plus Chicken Spinach Salad Recipe With Honey Lime Dressing

{image source: google}

Before I get to my 31 Days post, here’s another kitchen tidbit.  I made the yummiest salad for lunch and it was so good I thought I’d pass on the recipe!

Chicken Spinach Salad w/ Honey Lime Dressing

Spinach

Cubed cooked chicken

Chopped avocado

Pumpkin seeds (or whatever nuts/seeds you like)

Throw it all in a bowl and top with this dressing:

Juice of 1 lime

1 T. olive oil

1 t. honey

Whisk together and toss salad with dressing, salt and pepper if desired.  So delicious, and great for these autumn days that are still warm!   (Although today actually feels like fall and I’m so thrilled!)

Later this week I hope to plant a winter garden–lettuce, turnip greens, spinach, and onions.  Salad greens are so easy to grow.  Isn’t the idea above a cute one?  I never would have thought of planting a container garden in an old wagon!

On to more about the kitchen window:

So I’m enjoying my lovely white valance.  Today my goal is to clean up the rest of the window.  The shades are dusty and the sill seems to catch clutter.  I also need to wash the window.  A secret:  I never wash windows.  **Blushing with shame**  I am just so excited if I can get the floor mopped.  But I don’t want smudges and smears blocking all that natural light, do I?

I’m using vinegar and water, just as I do for my mirrors.  The vinegar smell is a little offensive (although it fades quickly) so I made orange peel  vinegar according to Rhonda’s instructions.  Would you believe I can’t find the post now?  Do click over and visit her lovely simple living blog!

The gist of it is that you put orange peels in a glass jar, cover with white vinegar, put the lid on and let it sit for a few weeks.  Much better!

So tell me, am I the only window-washing slacker?

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For the rest of these 31 Days posts, go here.


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Dark Chocolate Clusters-Dairy Free, No Refined Sugar

1 box Baker’s unsweetened baking chocolate

1/4 c. coconut oil

1/2 c. honey

4 cups any combination of dried fruits, nuts, and seeds.  (Our current fave is coconut and craisins–I know, craisins have some sugar…boo!)

Place chocolate in microwaveable bowl.  Microwave for 1 1/2 minutes.  Add coconut oil and honey.  Microwave for another minute.  Stir until chocolate is smooth.  Stir in dried fruit/nuts/seeds.  Drop onto wax paper and freeze.  When they are hard, you can put them in a container.  They hold their shape at room temperature but get a little soft.  I like to keep mine in the fridge or freezer.  Makes about 16.


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Dairy Free Chocolate Ice Cream Recipe

6 cans coconut milk

2 c. sugar

1 c. cocoa powder

Whisk together.  Chill thoroughly.  (I put mine in the freezer–it’s good if it even gets kind of freezy around the edges.  I scrape the icy parts off, stir them in, and let it continue to chill for a few hours.)  Freeze according to directions on ice cream freezer.  How easy is that???!!!  Delicious too!  Makes 1 gallon.

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