Category: Gluten-Free

Homemade Pumpkin Spice Granola {Gluten-Free}

By

On October 14, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Recipes, Vegetarian

pumpkin spice granola

Breakfast cereals are an easy go-to for breakfast and were always my first choice as a kid.

Cheerios. Kix. Rice Krispies. And for a treat – Apple Jacks or Cinnamon Toast Crunch.

Granola is a popular choice for cereals for a lot of people because we’ve been led to believe granola = healthy. Most of the time, however, processed cereals are loaded with sugar, processed oils, and harmful preservatives.

Not only that, but they tend to be pretty pricey.

I was inspired by the culinary nutrition program I’m in right now and am always looking for ways to help you make UPGRADES to your diet, so I decided to make my own granola!

It was actually really easy…and cheaper than buying the boxes in the grocery store. If you have kids, I bet they would have fun helping you with this one!

Here are some of the super charged healthy benefits of this granola:

  • Buckwheat (also known as kasha) doesn’t actually contain wheat! (Confusing, right??). It’s technically a seed that is filled with fiber and other nutrients that keep our hearts healthy and our stomachs feeling full.

    This is what buckwheat looks like! Buy it in the bulk section at a health food store near you.

    This is what buckwheat looks like! Buy it in the bulk section at a health food store near you or Nuts.com.

  • Pumpkin seeds and pecans are two of Dr. Fuhrman’s GBOMBS foods (the top anti-cancer, anti-fat storage foods we can eat). Pumpkin seeds are full of antioxidants that help us slow the aging process and minerals that nourish protect our body. Pecans contain nutrients that help our heart, immune system, and even wound healing.
  • Cinnamon is a super spice, as it naturally helps slow the release of our body sugar, so it’s especially helpful to pair with carbohydrates (like oats in this recipe). Regulating the release of our blood sugar is key to feeling energized and being at a healthy weight.

I like this recipe for pumpkin spice granola because it’s versatile. Swap out any nuts/seeds or spices that you like! You can even use other sweeteners like honey instead of maple syrup if you prefer.

pumpkin spice granola

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Ingredients

  • 2.5 cups rolled oats, gluten-free
  • 1/3 cup buckwheat (AKA kasha) (You can find this in the bulk section of a health food store or here)
  • 1/2 cup pumpkin seeds
  • 1/2 cup coarsely chopped pecans
  • 1/4 cup shredded unsweetened coconut
  • 1 tablespoon pumpkin pie spice (Trader Joe’s sells it, or you can make your own by using this recipe!) 
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil, melted
  • 1/3 cup 100% pure maple syrup
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 300F.
  2. In a large mixing bowl, combine rolled oats, buckwheat, 
pumpkin seeds, pecans, shredded coconut, 
pumpkin pie spice, cinnamon and sea salt.
  3. In a small bowl, mix together coconut oil, maple syrup, and vanilla extract. Pour 
liquid mixture over dry mixture and mix thoroughly (I used my hands!).
  4. Spread mixture out on parchment paper-lined baking sheet and bake in the oven for 20 minutes.
  5. Remove, mix granola around on the baking sheet and return to the oven for 20-25 more minutes, until slightly browned.
  6. Remove from oven and allow to cool. Store in mason jars in your pantry or refrigerator.

Enjoy it as a snack by itself or serve it as a cereal with your favorite non-dairy milk. I love using a blend of coconut milk and almond milk and letting the granola soak it up. It still stays crunchy! You can also toss in a few dried cranberries, raisins or fresh fruit if you’d like 🙂

Pumpkin Pie Overnight Oats: Easy & Healthy Breakfast To Go! {GF, DF}

By

On September 9, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Gluten-Free, Gluten-Free, Nourish, Recipes, Savor, Vegan

It’s almost fall…and you know what that means…

PUMPKINS!

pumpkin

I love just about anything made with pumpkin.

From my favorite creamy, “I can’t believe this is good for me” pumpkin pie smoothie shake that literally tastes like pumpkin pie in a glass to pumpkin pie, pumpkin tea, pumpkin muffins and a whole slew of pumpkin recipes I plan to try this fall…pumpkin rocks!

pumpkin-pie-shake

It’s gotten some not so positive press this year due to the FoodBabe’s investigation of the ingredients in Starbucks’ Pumpkin Spice Latte (but if those are your thing, at least there are healthier recipes out there for how to make them yourself!).

Because I like to focus on the positives when it comes to our health and what we eat, here are just a few reasons pumpkin is so good for us and we should eat more of it!

  • Loaded with the antioxidant beta carotene, which the body converts to Vitamin A for healthy, glowing skin, strong vision, and to boost our immune system.
  • Contains anti-inflammatory compounds that reduce the risk of developing diseases like heart disease and arthritis.
  • Great source of potassium, an essential mineral we need to keep our hearts and muscles working at their optimal levels.

A few weeks ago, I made some “berry” quick overnight oats, and due to all of the positive feedback you shared, I wanted to try round 2 and make pumpkin-based overnight oats.

If you like the flavor of pumpkin and all of the wonderful, warming spices of fall, then you have to try this recipe 🙂 The longer I let it sit in the fridge, the more the flavors melded together. Seriously guys, this stuff is deeelish!

This will keep in the fridge for 3-4 days, so you can make up a few ahead of time and enjoy them throughout the week!

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Pumpkin Pie Overnight Oats

Ingredients

  • 1/3 cup canned pureed pumpkin, NOT pumpkin pie filling (I use this kind)
  • 2 teaspoons chia seeds
  • 1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon, 1/8th tsp nutmeg, 1/8th tsp ginger, pinch clove)
  • Pinch fine grain sea salt
  • 1 tablespoon pure maple syrup, divided
  • 1/4 teaspoon vanilla extract
  • 1/3 cup rolled oats, gluten-free
  • 1/2 cup almond milk, unsweetened
  • Optional toppings: chopped walnuts, almond butter, raisins, unsweetened shredded coconut

Directions

  1. In a pint-size (16 oz.) mason jar, combine pumpkin puree, chia seeds, spices, 1/2 tablespoon of maple syrup and vanilla extract and whisk until evenly combined.
  2. Add oats and almond milk and stir with the whisk or spoon for about 30 seconds, so it combines evenly.
  3. Cover with a lid and leave in fridge overnight or for at least 1 hour. Add remaining 1/2 tablespoon maple syrup and any additional toppings or mix-ins. A tablespoon of almond butter makes it even creamier!

Easy 5-Minute Chocolate Avocado Mousse

By

On August 6, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Paleo, Recipes, Savor, Vegan, Vegetarian

Indulgent

Creamy

Rich

Silky

Chocolatey

Smooth

Decadent

Those words pretty much sum up this dessert and it’s awesomeness. Seriously though, this stuff is AMAZING…and family and friend approved! I’ve served it at multiple cooking demonstrations, dinner parties, and events, and it is a hit every time.

Before trying something I’ve made, people who know me will often say, “Don’t tell me what’s in it.”

After seeing recipes for caulifredo sauce, zucchini pasta, no-cheese nacho cheese, and green smoothies, I guess I can see why they’d be hesitant 🙂

More often than not, though, they take the risk…try it…and LOVE it!

The next question follows just about every time:

“Okay…what’s IN this??”

The secret ingredient in today’s recipe for chocolate mousse?

Avocado.

Our friends couldn’t believe avocado was in this dish. They commented how rich and delicious it was, too. When I told them there was no dairy or refined white sugar in it either, the head scratching continued.

This mousse is super easy to make (takes 5-10 minutes), and a little goes a long way. You can print the recipe below, but here is a fun video that shows you how it’s done!

https://youtu.be/BTP84aP2At4

Use it as a dip for sliced fruit or berries, serve it as a pudding with berries or cacao nibs sprinkled on top, or add some almond milk to it (maybe a cup?) and then pour it into Popsicle molds for a frozen chocolate treat!

Or, if you’re like me, just take a few spoonfuls straight out of the blender and indulge right away 🙂 Your secret’s safe with me!

Chocolate Lover’s Chocolate Avocado Mousse (Dairy-Free)

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Chocolate Avocado Mousse

You’ll never know there are avocados hidden in this decadent mousse. Top it off with some fresh berries and raw cacao nibs for additional texture, flavor and color!

  • 6 large Medjool dates (if they're not soft, soak them in water for 10-15 minutes first, then pour off the water)
  • 1 large avocado
  • 2 tablespoons almond butter
  • 1/3 cup raw cacao powder
  • 1/3 cup 100% pure maple syrup
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine grain sea salt

  1. Put all ingredients in the order listed in a food processor and process until it reaches a smooth, mousse-like consistency.  I run mine for about 3-5 minutes, scraping down the sides as needed.

Top with berries, chopped nuts or seeds, shredded coconut or cacao nibs for a bigger health boost!

Creamy Cauli-fredo Sauce! {Paleo, Vegan}

By

On June 20, 2014

In Clean Eating, Dairy-Free, Dairy-Free, GBOMBS, Gluten-Free, Gluten-Free, Paleo, Paleo, Recipes, Vegan, Vegetarian

Fettuccine Alfredo.

If I had to guess, I would bet this dish is one of the most popular and beloved comfort foods of all time.

But with a cup of butter, almost as much heavy cream, and over a cup of cheese in a typical Alfredo sauce recipe, it’s not something many people can enjoy very often, especially if you’re trying to stay away from dairy or just notice that you feel better without it.

If you absolutely love fettuccine Alfredo, my goal isn’t to get you to give it up for good. Instead, I want to introduce you to a new way of preparing a similar dish…one that is a lot healthier but still creamy and comforting!

The main ingredient?

Cauliflower.

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Cauliflower in Alfredo sauce?? Wait a minute…how can this possibly taste good?

I have to admit, when I first saw this recipe, I was a bit skeptical…and so was Bill.

I know it sounds kind of absurd…but, trust me, it works!

One of my passions is showing how some of our favorite recipes that might not be so healthy can be flipped to a more nourishing version that is still delicious and kid/family-friendly

My ultimate test for knowing whether I’ve made a successful recipe is to have my husband, Bill, try it.

If something we make doesn’t taste good, he has no qualms saying so.

But if it’s delicious, I usually get an emphatic “oh yeah” or “this is great” (which is a lot coming from him!).

Bill and I were pleasantly surprised by the outcome of this recipe and licked our bowls clean!

Not only does this recipe taste delicious, but it doesn’t use any fancy ingredients and can be whipped up in about 20 minutes.

caulifredo

Ingredients

  • 4 zucchini, spiralized using this awesome gadget! (You could also sub in your favorite gluten-free pasta of choice – we like the Tinkyada brown rice pasta)
  • 2 teaspoons extra virgin olive oil

Caulifredo Sauce

  • 3 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil or grass-fed ghee
  • 1 head cauliflower, chopped into florets (here’s how to break apart a head of cauliflower in seconds!)
  • 1 cup water
  • 1 teaspoon sea salt
  • ½ teaspoon onion powder
  • 1 generous pinch of pepper, to taste
  • juice from 1/2 lemon (about 1.5 tablespoons)

Directions

  1. Sauté the minced garlic in coconut oil or butter in a medium saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant but not browned.
  2. Add the 1 cup of water to the saucepan, along with the cauliflower florets, and bring the water to a boil. (The water will not cover the cauliflower, but that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 12-15 minutes or until the cauliflower is fork-tender and very soft.
  3. Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Add in lemon juice and onion powder. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!).
  4. Season with additional salt and pepper, if desired, and serve hot. If it seems thick, add more water. If it seems dry, add a liberal drizzle of olive oil.
  5. Place spiralized zucchini in a medium-sized frying pan greased with coconut oil, and stir for 3-4 minutes or until zucchini takes on a cooked pasta texture, sort of wilted and soft. Be careful not to overcook.
  6. Transfer zucchini noodles (AKA “zoodles”) to a plate or bowl and pour sauce on top. Sprinkle this 3-ingredient paleo parmesan cheeze on top and start eating!

MYO Chipotle-Style Bean Burrito Bowl {Vegetarian, Gluten-Free}

By

On May 29, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Products I Use, Recipes, Vegetarian

One of the questions I’m often asked is:

How can I eat healthy without going broke or spending hours in the kitchen?

My kitchen is my happy place, and I love spending lots of time there, but I know that time and patience to cook tend to be on the short side for most people.

That’s why I’m sharing a SUPER simple recipe with you today. It’s cheap, easy, quick AND delicious! You can have dinner on the table in less than 20 minutes. 🙂

When I finished making this dish for the first time, my husband Bill said, “You’re done already?”

Yup! It was that quick!

After his first bite, he gave me an “Oh yeah” and said this is one of his new favorite dishes. Success!

If you like Chipotle or Qdoba but don’t want to spend $8/person on a meal, this could be a new “go to” recipe for you. I bet it will become one of your favorites!

Chipotle Bowl 2

Here are a few keys to keep in mind when making your own quick and healthy meals, which served as the motivation to test out this recipe!

  • Cook more, dine out less. You will almost always pay more to dine out than to make a meal yourself. On average, a McDonald’s dinner for a family of four costs almost $7/person compared to a dinner based on rice and beans, like this one, which costs less than $2.50/person.
  • Make some of your meals meatless. Meat and dairy products and processed foods tend to be some of the most costly items on a grocery bill. Swapping out meat with beans – even one day a week – can help you save money…and time!
  • Eat vegan before 6:00 p.m. Mark Bittman was given the choice to either go on medication or adopt a vegan diet. He didn’t want to do either, so he started eating vegan before 6:00 and then having smaller portions of high quality animal products at dinnertime. He lost 35 pounds and didn’t have to go on medication. Click here to learn more about his story and book. In the meantime, check out this awesome recipe!

RNK Chipotle Burrito Bowl

Chipotle-Style Bean Burrito Bowl

This is one of the most popular recipes on my blog and is always a crowd pleaser, even for people who claim to dislike beans and avocado! It’s also one of the cheapest meals you can make for a group!

Base Ingredients

  • 1 29-ounce can (about 3 cups) black beans or pinto beans (drained and rinsed (I use Eden brand))
  • 2 cups cooked brown rice (heat up a precooked frozen bag!)
  • 4 cups romaine lettuce (chopped)
  • 1 jar salsa
  • 2 avocados (diced)

Cilantro Lime Vinaigrette

  • 1/3 cup fresh lime juice
  • 1/3 cup cilantro (chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon honey
  • 1/2 teaspoon coarse sea salt
  • 1/4 cup extra virgin olive oil
  • Black pepper (to taste)
  • Pinch cayenne pepper ((if you like some heat!))

  1. Whisk vinaigrette ingredients together.

  2. In a large bowl, combine rice, beans, salsa, avocado, and lettuce. Pour the vinaigrette on top, and toss all ingredients together to combine. Serve immediately.

If you want to save this for 2-3 days, add the lettuce and avocado when ready to serve to prevent browning and preserve freshness.

Optional add-ons: grilled or sautéed meat or seafood and/or sautéed veggies (onions, peppers…whatever you like!)

Optional topping: dairy-free sour cream

 

Healthy & Homemade Donut Holes! {Gluten-Free, Paleo, Vegan}

By

On March 19, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Paleo, Recipes, Vegan

 “These satisfy my sweet tooth without eating Little Debbie Donut Bites!”

“These won’t make it home!”

And finally, “So, there’s no sugar in these?”

These were just a few of the comments made by a donut-loving friend last night as he was enjoying a new treat I prepared for our church small group that we host each Tuesday.

I had never made them before, so I didn’t know what to expect. They were a huge hit, so you can bet I will be making them again, given the response! I never thought they would be compared to donut holes in terms of taste and texture, but I’ll take it!

They are SO easy to make, too. They’ll become a new staple in your house, I’m sure!

Healthy & Homemade “Donut” Holes

Mmm delicious!

Mmm delicious!

The recipe is adapted from this one on the Nourishing Meals blog. Tom and Ali have some awesome gluten-free, dairy-free, soy-free recipes, so I will be featuring more of them in the future.

Ingredients (see notes below regarding substitutions & where to find ingredients*)

  • 1/2 cup raw almonds
  • 1/2 cup raw walnuts
  • 1 cup Medjool dates, pitted
  • 1/4 cup raisins
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup raw almond butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine grain sea salt
  • unsweetened, shredded organic coconut

Directions

  1. In the food processor fitted with the “s” blade, grind the almonds and walnuts until finely ground.
  2. Add the dates, raisins, spices, and salt and grind to a fine meal.
  3. Add the almond butter and vanilla extract and process again until completely mixed.
  4. Form into balls and roll in shredded coconut.

I put mine in the fridge for about an hour, so they would firm up a little bit, but you can enjoy them right away, if you’d like!

Ground

Ground “meal” prior to rolling them into balls

*Ingredient & Substitution Notes

  • Can’t have walnuts or almonds? Use any other nuts or seeds in this recipe instead!
  • You find Medjool dates in the produce section of the grocery store OR online. We buy ours at BJs Wholesale club in a big container. Trader Joe’s also sells them.
  • If you don’t have cardamom, you can sub in ground ginger, more cinnamon or a combo of nutmeg and cinnamon instead.
  • The cheapest place I have found almond butter is at Trader Joe’s. If you can’t have almonds, sub in Sunbutter.
  • You can find unsweetened, shredded coconut in the baking aisle of most grocery stores or online here. We buy ours at MOMs in bulk.

I LOVE Caramel…and This Rich & Creamy Caramel Apple Dip! {Paleo, Vegan}

By

On March 13, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Paleo, Recipes, Vegan, Vegetarian

Whether they’re from Wockenfuss, Rheb’s or Krause’s, homemade dark chocolate caramels have always been my favorite indulgence since I was a kid.

I just love the rich, creamy, buttery taste of caramel!

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One of the unfortunate side effects of the typical deprivation and dieting mentality is that we feel like we have to “give up” anything that tastes sweet or satisfying.

At some point, we decided that “healthy” food just doesn’t taste good and that we have to settle for less flavor if something is deemed healthy.

Well, I refuse to give up flavor or sweets! When I cook and bake, I make sure that any recipes I prepare are delicious AND nourishing, even the sweet ones!

I came across this recipe for a raw caramel apple dip while I was on one of my favorite blogs, Nourishing Meals, and I just HAD to make it (and share it with all of you!).

Make it for yourself, your friends and family or bring it to a party or potluck. It has become one of my go to recipes for parties, and people often ask me to bring it back again. It’s super easy to make, too.

Dip your favorite fruit in it (we used some crispy, sweet organic Fuji apples), and enjoy!

caramelIMG_7961

Ingredients
1 cup medjool dates, pits removed (about 8 to 10 dates)
1/4 cup 100% maple syrup
2 teaspoons vanilla extract
pinch of sea salt

soaking water from dates, as needed

Here’s the full recipe from Nourishing Meals!

Just a few simple ingredients go into this tasty dip!

Just a few simple ingredients go into this tasty dip.

Soaked cashews serve as the creamy base. You would never guess it's dairy-free!

Soaked cashews serve as the creamy base. You would never guess it’s dairy-free!

Medjool dates. These are used to naturally sweeten foods and act like caramel in most of my sweet recipes!

Medjool dates. These are used to naturally sweeten foods and act like caramel in most of my sweet recipes!

How to Make Quinoa Taste Delicious: My Favorite Recipes!

By

On March 7, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Recipes

In my post the other day, I shared the secret to cooking perfect quinoa every time. No more overcooked mush!

Knowing how to cook quinoa by itself is great, but for many of us, eating it plain has been our only experience with this little super seed. When we think of quinoa we think “bland, boring, and tasteless.”

It doesn’t have to be this way! Today I’m going to share how we make quinoa dishes taste delicious.

Quinoa with roasted red onions, carrots, white sweet potatoes and garlic with Swiss chard

Quinoa with roasted red onions, carrots, white sweet potatoes and garlic with Swiss chard

Here is my favorite way to prepare quinoa. It’s not super technical (i.e., no measurements – AHH!), but that’s okay. Part of the FUN of cooking is experimenting and giving yourself permission to not follow so many stinkin’ rules 🙂

  1. Cook one cup of it. It expands to 3-4 times its size so 1 cup dry = 3-4 cups cooked.
  2. Chop & roast some veggies (I love using red and vidalia onions, garlic, carrots and sweet potatoes or butternut squash, broccoli and cauliflower are great, too!). A few pinches of thyme, rosemary, and/or sage give roasted veggies great flavor. Use whatever veggies, herbs and spices YOU like!
  3. Chop up some greens (kale, Swiss chard, spinach, etc.).
  4. Put the quinoa and roasted veggies in a large skillet or saute pan on the stove and turn heat to medium-low.
  5. Add the greens. Toss everything together for a few minutes with tongs until the greens cook down but are still bright. Add a few splashes of water or veggie broth to prevent sticking/drying out.
  6. Remove from heat and squeeze the juice of 1/2 – 1 whole lemon or splash raw apple cider vinegar over the mixture and stir (acid = bite/flavor!).
  7. Top with toasted nuts/seeds (I like pecans, pumpkin seeds, walnuts and pine nuts), and for something sweet, dried cranberries or raisins.
  8. Add 1-2 tablespoons of olive oil (you may need more) as well as sea salt and pepper to your liking.
Quinoa with roasted butternut squash, yellow onion, and garlic with toasted pecans and kale

Quinoa with roasted butternut squash, yellow onion, and garlic with toasted pecans and kale

For anyone who likes to follow recipes with numbers in them, check out the yummy ideas below for some seasonal quinoa dishes! We made the first one this week for dinner 🙂

Roasted Sweet Potato, Kale & Quinoa Skillet – This is a perfect, warming winter dish. We cooked it in our cast iron skillet and made a few changes to the recipe. Roasting whole sweet potatoes in the oven took a long time, so next time, we’ll chop them up, toss them in some coconut oil, salt and pepper and roast them in the oven for 30-40 minutes at 400F. Also, we added a few squeezes of lemon juice and some toasted pumpkin seeds to the dish just before serving, and it was delicious!

Quinoa with Caramelized Butternut Squash & Roasted Brussels Sprouts – These are a few of my absolute favorite things 🙂

Quinoa Fried Rice – Bill and I prepare variations of this all the time. We throw in whatever veggies we have on hand, so don’t feel like you’re stuck with this recipe as is – modify it to include your favorites!

Super Simple Quinoa & Sweet Potato Chili – Is it time to change up your chili recipe? Give this one a try!

I have lots of other quinoa recipes on my Pinterest boards, so check them out!

Roasted sweet potato, quinoa and kale skillet

Roasted sweet potato, quinoa and kale skillet. Yum!

Walnut Tacos with Dairy-Free Sour Cream

By

On February 25, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Products I Use, Recipes, Vegan, Vegetarian

I originally wrote this post in February 2014, but since then I have made some tweaks to the recipes to make them my own and improve them. I served these at a workshop I did today, and my coworkers LOVED them. One person even said she likes them better than regular tacos 🙂

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My husband Bill and I saw The Lego Movie last week, which inspired me to bring a raw taco recipe to work this week for our Real Food Challenge and to celebrate Taco Tuesday!LEGO Taco Tuesday Guy Set 71004-12

When I think of tacos, I think of the crunchy, salty Old El Paso shells filled with seasoned ground beef and variety of other toppings, like cheese, salsa, and sour cream. Some of those toppings are healthy, but others aren’t. Instead of giving up tacos, why not put a new, healthier spin on them?!

One of the things I enjoy most about what I do is reinventing our favorite comfort foods, so they are healthier but just as (if not more!) delicious and flavorful.

I prepared the “meat” and “cream” for today’s Taco Tuesday lunch for my coworkers, and it was a HUGE hit! Skeptics and believers alike raved about these tacos and dairy-free sour cream, so I’m going to share with you the recipes for how to make them!

The secret ingredient in the “meat”? Walnuts!

raw walnut tacos taco meat closeup

Ingredients

  • 2 cups raw walnuts
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon coriander
  • 1/2 teaspoon garlic powder
  • Pinch cayenne powder
  • 2 tablespoons tamari (wheat-free soy sauce) – You can find this in the Asian section of most grocery stores or online. Use coconut aminos to make this dish paleo.
  • 1 head of baby Romaine lettuce (use one leaf as the taco “shell”)

Add your own toppings, including but not limited to the following:

  • Dairy-free sour cream (below!)
  • Black or pinto beans
  • Brown rice
  • Diced onions
  • Salsa
  • Guacamole
  • Diced avocados
  • Diced tomatoes

Directions

Put all of the ingredients in a food processor and pulse until it resembles the size and texture of ground meat!

Now, on to the sour cream! 🙂

whole taco

Since I stopped consuming milk products a few years ago for health reasons, I’ve had to find alternatives to the creamy goodness of dairy, and I’ve been happy with the recipes and options I’ve tried. I will be devoting several blog posts in the future to some of my favorite deliciously dairy-free recipes, but for today, we’re going to spotlight a recipe for sour cream…without the cream.

The secret ingredient? Cashews!

Cashews can be used as a base for creamy, dairy-free sauces, dips, spreads, and even cheesecakes (Zia’s makes the best!). When you soak cashews overnight in water, they get really soft and can be blended together with savory ingredients to create a delicious, dairy-free alternative to sour cream.

words sourcream

Ingredients

  • 1 cup raw cashews, soaked overnight and then rinsed and drained
  • 3 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon raw apple cider vinegar
  • 1/4 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/3 cup water

Directions

Put all ingredients in the blender and blend until smooth. I had to use the tamper for my Vitamix to push it down.

**If you don’t have a high speed blender, you will likely need to stop a few times to scrape down the sides and might need to add a bit more water to thin it out.

The taco “meat” should be able to last a few days in the fridge, since there are no cooked ingredients in it, and the sour cream will likely be good for up to a week.

Enjoy!

It’s Taco Tuesday! Walnut Tacos & Dairy-Free Sour Cream {Vegan, Raw, Gluten-Free}

By

On February 25, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Products I Use, Recipes, Vegan, Vegetarian

I originally wrote this post in February 2014, but since then I have made some tweaks to the recipes to make them my own and improve them. I served these at a workshop I did today, and my coworkers LOVED them. One person even said she likes them better than regular tacos 🙂

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My husband Bill and I saw The Lego Movie last week, which inspired me to bring a raw taco recipe to work this week for our Real Food Challenge and to celebrate Taco Tuesday!LEGO Taco Tuesday Guy Set 71004-12

When I think of tacos, I think of the crunchy, salty Old El Paso shells filled with seasoned ground beef and variety of other toppings, like cheese, salsa, and sour cream. Some of those toppings are healthy, but others aren’t. Instead of giving up tacos, why not put a new, healthier spin on them?!

One of the things I enjoy most about what I do is reinventing our favorite comfort foods, so they are healthier but just as (if not more!) delicious and flavorful.

I prepared the “meat” and “cream” for today’s Taco Tuesday lunch for my coworkers, and it was a HUGE hit! Skeptics and believers alike raved about these tacos and dairy-free sour cream, so I’m going to share with you the recipes for how to make them!

The secret ingredient in the “meat”? Walnuts!

raw walnut tacos taco meat closeup

Ingredients

  • 2 cups raw walnuts
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon coriander
  • 1/2 teaspoon garlic powder
  • Pinch cayenne powder
  • 2 tablespoons tamari (wheat-free soy sauce) – You can find this in the Asian section of most grocery stores or online. Use coconut aminos to make this dish paleo.
  • 1 head of baby Romaine lettuce (use one leaf as the taco “shell”)

Add your own toppings, including but not limited to the following:

  • Dairy-free sour cream (below!)
  • Black or pinto beans
  • Brown rice
  • Diced onions
  • Salsa
  • Guacamole
  • Diced avocados
  • Diced tomatoes

Directions

Put all of the ingredients in a food processor and pulse until it resembles the size and texture of ground meat!

Now, on to the sour cream! 🙂

whole taco

Since I stopped consuming milk products a few years ago for health reasons, I’ve had to find alternatives to the creamy goodness of dairy, and I’ve been happy with the recipes and options I’ve tried. I will be devoting several blog posts in the future to some of my favorite deliciously dairy-free recipes, but for today, we’re going to spotlight a recipe for sour cream…without the cream.

The secret ingredient? Cashews!

Cashews can be used as a base for creamy, dairy-free sauces, dips, spreads, and even cheesecakes (Zia’s makes the best!). When you soak cashews overnight in water, they get really soft and can be blended together with savory ingredients to create a delicious, dairy-free alternative to sour cream.

words sourcream

Ingredients

  • 1 cup raw cashews, soaked overnight and then rinsed and drained
  • 2-3 tablespoons fresh-squeezed lemon juice (start with 2 T then taste and add a third if needed. I prefer just under 3 tablespoons)
  • 3 teaspoons raw apple cider vinegar
  • 1/4 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/4 cup water (or more for desired consistency)

Directions

Put all ingredients in the blender and blend until smooth. I had to use the tamper for my Vitamix to push it down.

**If you don’t have a high speed blender, you will likely need to stop a few times to scrape down the sides and might need to add a bit more water to thin it out.

The taco “meat” should be able to last a few days in the fridge, since there are no cooked ingredients in it, and the sour cream will likely be good for up to a week.

Enjoy!

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