Posts Tagged kid friendly

Herb Roasted Potatoes

Herb Roasted Potatoes

Herb Roasted Potatoes

3 lbs. potatoes – cut into small wedges
1 medium onion, diced into small pieces
1/4 cup coconut oil
4 tsp. thyme
4 tsp. rosemary
Salt and pepper to taste

 

Bake potatoes in oven at 350 for an hour.

Once the potatoes have cooled, cut potatoes into small wedges.  Saute onions in coconut oil.  Once your onions have turned soft and translucent, add potatoes and spices.  Cook until potato wedges are crisps.

Dairy-Free Chocolate Ice Cream

Dairy-Free Chocolate Ice Cream

Dairy-Free Ice Cream?

Yes.

Please.

Combining the forces of my vita-mix and ice cream maker, this ice cream came to life.  This ice cream was super easy to prepare and the ice cream was ready to eat within thirty minutes.  I love my counter-top-ice-cream-loving machine.  If I was stuck on a desert island with three kitchen appliances, my ice cream maker would be the first on my list.

Chocolate Ice Cream with Coconut Milk

 

Chocolate Ice Cream

1 can coconut milk (full fat)
2 cups rice milk
1 tablespoon vanilla
1 cup sucanat or organic sugar
1/2 cup all natural cocoa powder
Berries and chopped nuts for toppings

 

Pour coconut milk, rice milk, vanilla, sucanat, and cocoa powder in a vita-mix or high powered blender.  Blend on high until smooth.  Pour ice cream mixture into a Cuisinart Frozen Ice Cream Maker previously frozen freezer bowl.  Secure freezer bowl onto ice cream maker and spin until frozen.

Scoop your ice cream into bowls and top with berries and nuts… or enjoy the ice cream plain.

Either way, you are going to love it.

Sweet Potato Coconut Cashew Rice Bowl

Sweet Potato Coconut Cashew Rice Bowl

This dish is amazing.  Instead of using Basmati rice, I used 2 cups of a wild rice blend and 5 cups of vegetable broth.  I love the sweet/spicy flavor of this dish.

 

Sweet Potato Coconut Cashew Rice Bowl
from babble

Ingredients:

1 sweet potato, large (baked, peeled, cubed)
1 cup brown Basmati rice (uncooked)
2 cups white Basmati rice (uncooked)
3 cups vegetable broth
3 cups water
1/2 tsp salt
2 Tbsp extra virgin olive oil
1 tsp garlic powder
1 1/2 tsp ginger powder
1/8 tsp cayenne
1/4 tsp pepper
1 bay leaf
1 large sweet onion, chopped
1/2 cup maple syrup
1/2 cup coconut milk (full fat)
1/2 cup raisins (black or golden)
1 cup cashews
1 cup shredded coconut (unsweetened)
chopped cilantro to garnish

Directions:

1. In a large soup pot, add the onion and oil. Saute over high heat for a few minutes.

2. Next, add in the rice, water, veggie broth, salt, spices and bay leaf. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.

3. When rice is cooked, fluff. Fold in the raisins, coconut, coconut milk, maple syrup. Fluff. Adjust salt and seasoning as needed. Remove bay leaf.

4. Serve warm with chopped cilantro on top.

Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

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This recipe is obviously designed for cookies, but I rarely take the time to scoop individual cookies.  Cookies are often prepared as a pie or brownie at my house… blame it on the wild three boys I am in the process of raising.  The other day I was brushing my teeth when I heard a lower pantry door clank followed by a running toddler.  I quickly dropped my toothbrush in the sink and ran to find the toddler chasing his older brothers with my kitchen mixer.

I imagine that individual cookies would be amazing with this recipe if your lifestyle permits.
As for me?  I am sticking with the cookie pie version.

 

Gluten-Free Chocolate Chip Cookies

Ingredients:

2 1/2 cups blanched almond flour
1/2  teaspoon sea salt
1/2  teaspoon baking soda
1/2  cup organic butter
1 tablespoon vanilla extract
1/2 cup pure maple syrup
1 cup dark chocolate chips

 

Directions:

Combine almond flour, sea salt, and baking soda in a large bowl.  In a second bowl, mix together melted butter, vanilla, and maplup/agave nectar.  Combine wet and dry ingredients.  Add chocolate chips.

Pour cookie dough into a well-greased pie pan… or form 1/2 to 1-inch balls and press onto a parchment paper lined baking sheet.

Bake at  350° for 12-18 minutes for a cookie pie and 7-10 minutes for cookies.
Cool and serve.

Berry Salad with Balsamic Vinaigrette

Berry Salad with Balsamic Vinaigrette

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Berry Salad with Balsamic Vinaigrette

Ingredients:

A mixture of blueberries and strawberries
Spinach (3-4 cups)
Handful of sliced almonds
Feta cheese (vegans – omit cheese)
4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper

 

Directions:

Stir together balsamic vinegar, olive oil, mustard, maple syrup, salt and pepper in a dressing container.  Shake/mix until smooth.  Pour over a bed of greens with berries, feta cheese, and sliced almonds.

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