Tag Archives: Dairy Free

Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free

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This allergy-friendly creamy salad dressing recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. It’s the perfect touch for any combination of salad fixings, and a half-portion serves as the base for each of my broccoli salad and macaroni salad recipes. They are the perfect make-ahead and take dishes for everyone to enjoy at picnics or pot-lucks because they’re vegan, celiac and allergy-friendly, and have no egg or dairy to trigger food poisoning… because who would want to be responsible for that!


Ingredients:

1½ cups soy-free vegan mayonnaise (try the Follow Your Heart brand, or any mayo)

½ cup unsweetened vegan coconut yogurt (or any plain or unsweetened yogurt)

¼ cup lemon juice (or lime juice)

2 tablespoons Dijon mustard (or stoneground mustard)

2½ teaspoons granulated sugar (cane, coconut, white, etc…)

2½ teaspoons sea salt (adjust for taste & sodium needs)

1 teaspoon celery seed (a great salad staple for a spice cabinet)


Instructions:

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Gather the ingredients, and feel free to make any substitutions you need to. (I used a healthier mayo and combined it with yogurt to add good probiotics. It also cut out some calories without cutting any flavor at all… trust me, my grandmother would definitely let me know if it had.)

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Mix the measured ingredients well, and feel free to add some of your favorite herbs to complement the salad fixings you’re pairing them with.

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I like using an elegant gravy boat to serve dressing on the side… it’s less likely to end up on your tablecloth!

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This particular salad contains organic romaine lettuce, heirloom cherry tomatoes, prepared beets, artichoke hearts, sprouted pumpkin seeds, dried parsley… and of course my creamy salad dressing.

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My Creamy Macaroni Salad Recipe (Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free) uses a half portion of my prepared creamy dressing.

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Also using a half portion of this creamy dressing is my Creamy Broccoli Salad Recipe with Vegan & Turkey Bacon Options (Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free). Chop the broccoli into smaller pieces to get your picky eaters to devour their veggies… but you might just want to call it “creamy salad”!

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Make both my macaroni and broccoli salads using just one recipe of this creamy dressing. Pair them with a baked chicken breast for a complete meal.

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Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.

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Take any of my allergy-friendly salads to picnics and pot-lucks, and be assured that no one will go home sick by your hand. (Egg-based mayo + outdoors = food poisoning threat… so not fun for anyone.)

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Just keep calm and picnic on!

Faithfully Yours,

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Healthy Herb Garden Fresh Parsley Pesto Pine Nut Pasta Recipe (Gluten-Free, Dairy-Free, Soy-Free, Vegan)

Partake of a sinless garden of earthly delights with this recipe for parsley pesto pine nut pasta. These herb garden fresh noodles are guilt-free because they are gluten-free, dairy-free, soy-free, and vegan. This dish is so deliciously delectable that Eve herself wouldn’t know it was healthy!

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Ingredients:

  • 4 cups fresh Italian flat leaf parsley (or try basil, or even cilantro)
  • ¾ cup pine nuts (+ more for garnish)
  • ¾ cup extra virgin olive oil (adjust for taste)
  • 1 teaspoon minced garlic (adjust for taste)
  • ⅓ cup vegan parmesan (or regular variety) + extra to serve with
  • ½ teaspoon sea salt (adjust for taste)
  • ¼ teaspoon ground black peppercorns (adjust for taste)
  • 16 ounce package gluten-free brown rice spaghetti style pasta (or any variety)

Instructions:

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Gather all of the ingredients, and wash the fresh herbs. Boil the pasta according to its package instructions.

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Mince the parsley in a food processor adding olive oil, pine nuts, parmesan. Add the seasonings then taste it. (Adjust the mixture as desired, but keep in mind that the flavor should be really strong at this point because it will be diluted by two cups of pasta.)

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Drain the pasta and add the pesto to it. (I do this in the same warm pot I cooked the pasta in.) Cover the pot to keep the pasta warm until serving, and then transfer it to a pretty serving dish. Garnish with additional pine nuts and flower-cut radishes if you like.

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I’ve even made this recipe without adding any parmesan at all, and everyone still thought it was wonderful. (This is a great way to indulge in a weeknight meal while cutting a few extra calories.)

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Serve the pasta along with a side salad of mesclun greens topped with sliced radishes and pine nuts. Offer parmesan, sea salt, pepper, olive oil and vinegar for each guest to season their own greens with.

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See how to easily craft your own herb garden napkins rings from printed fabric, get your own free basil seed card printables (invitations, place-cards, food tents, menus, herb markers) and learn how to effortlessly customize a table setting with Washi tape here!

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Be sure to check out more of the Fresh Herb Garden Luncheon Tablescape here.

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Race you to the herb garden!

Faithfully Yours,

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“Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

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My “nacho average fiesta dip” is the main ingredient for my spicy nachos compuesto, and it proves that you don’t need to add red pepper to get a spicy kick out of Tex-Mex. And they make perfecto Cinco de Mayo appetizers because they’re not only quick and easy to make, but are also free of other allergens (like dairy, corn, and gluten) that are so typical of Mexican cuisine. So feel free to indulge without feeling indulgent… & ¡Fiesta forever!


“Nacho Average Fiesta Dip” Ingredients:

  • 7 ounces canned vegan refried black beans (the vegan varieties have no lard added… or try pintos, or make fresh)
  • 7 ounces canned fire roasted crushed tomatoes (or use freshly chopped and roasted)
  • 8 ounce package gourmet soy-free vegan cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but use any variety of cheese you prefer)
  • 1 tablespoon lemon juice (or lime)
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder (or 1 tablespoon fresh)
  • 1 teaspoon garlic powder (or minced fresh)
  • 1 teaspoon ground peppercorns
  • 1 teaspoon sea salt (or salt substitute)
  • 2 teaspoons dried cilantro (or 1 tablespoon fresh)
  • chips, crackers, or veggies for dipping (try a corn & gluten-free alternative like bean and rice chips)

Spicy Nachos Compuesto Ingredients:

  • diced green onion
  • diced tomatoes
  • fresh cilantro
  • sliced black olives
  • shredded lettuce
  • chips (try corn-free bean and rice chips like these Beanitos)
  • prepared “Nacho Average Fiesta Dip”
  • optional: vegan yogurt or sour cream
  • optional: guacamole (try my spicy recipe that’s red pepper free here)

“Nacho Average Fiesta Dip” Instructions:

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Gather all your ingredients and mix them together.

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Heat the mixture until the cheese melts. (I used a microwave on 80% power stirring every 2 minutes, for a total of 8 minutes… but a saucepan on a stovetop works well too.)

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Blend the hot mix until the cheese is indistinguishable from the beans and rice. (I, of course, used my handy-dandy immersion blender.)

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Transfer to a serving dish and garnish with sliced olives, cilantro, and fresh ground peppercorns.248Leigh

Serve with freshly cut veggies, crackers, or your favorite chips. (I used beautifully dark “Beanitos” made in Austin because the bean and rice combo make a complete protein, at 4 grams per serving… plus they’re yummy.)

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Spicy Nachos Compuesto Instructions:

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Arrange an overlapping layer of chips onto a dish, and spoon hot “Nacho Average Fiesta Dip” over the top. Add the remaining ingredients in amounts that suit your taste-buds.

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I had yogurt on hand and guacamole already made, but the nachos didn’t even need them. The Fiesta Dip had all the flavor I craved. Try tasting the chip-dip combo before loading yours up.

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All of that salad-like part (lettuce, tomato, olives, green onion, and cilantro) that makes up the compuesto part of the nachos transforms this recipe from a snack into a meal… and therefore a guilt-free indulgence.

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¡Yo quiero spicy nachos!

Faithfully Yours,

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P.S. Try my Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta as well!

Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

This cilantro chicken quesadilla is the latest in my healthy undercover veggie series because it gets spinach haters to eat like Pop-eye. And you don’t have to strong-hold the recipe to make it gluten-free and dairy-free… just switch out a few simple ingredients so that everyone may enjoy it. This makes it the perfecto appetizer for a fabuloso Cinco de Mayo Fiesta. It’s one of my favorite delicioso lunches because it’s so quick and easy to make. So let this recipe send you to Tex-Mex heaven too… guilt free!

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Ingredients (for each quesadilla)

  • 2 brown rice tortillas (or any variety of wrap you like)
  • a few ounces gourmet vegan soy-free cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but try any variety of cheese you like)
  • ½ sliced baked chicken breast (see my sautéed greens with chicken recipe for instructions, or use any ground meat)
  • 1 ounce thawed frozen spinach (or use less fresh spinach)
  • ⅛ of a diced onion (or use green onion, leeks, dried onion…)
  • a few sprigs of fresh cilantro (or dried, to sprinkle with the onion or top as garnish)
  • optional spices: sea salt, ground peppercorns, garlic powder (to sprinkle inside the quesadilla)
  • ½ diced tomato (or salsa to top the finished quesadilla with)
  • optional: vegan unsweetened yogurt or sour cream topping
  • optional: guacamole topping (try my spicy recipe that’s free of red pepper here)

Instructions:

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First gather all the ingredients then wash and chop the veggies. (I’ve used frozen spinach here because it’s easy to keep on hand for impromptu meals, being frozen means it’s retained all of its nutrients, more quantity may be added than if using fresh, and it doesn’t need to be washed and dried before cooking. Microwave it if you like, but definitely chop it into smaller bits.)

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Lightly spray a skillet with oil and place it over medium heat. (Here I’ve used a ceramic variety, but the non-stick types work well.) Line it with your first layer of tortilla, and then sprinkle half of the cheese evenly over it.

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Layer the chopped spinach over the cheese. Then dust it with spices according to your preferences.

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Scatter the diced onion across the spinach layer. Add cilantro if not using it as garnish… or do both!

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Then distribute the chicken over the onion. (Think about cooking extra chicken to slice and freeze for easy last minute lunches like this one.)

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Add the remainder of the cheese. (An even layer acts like a glue for the tortilla.)

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Top with the last tortilla and press it down with a large spatula as it cooks through. (Using a cast iron press is another option.) When the quesadilla has heated thoroughly enough to stick together, flip it over quickly with a large spatula. This side won’t take as long to cook… it will be done when it has browned nicely.

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Transfer the finished quesadilla to a cutting plate and slice into equal triangles like a pizza. Serve it in the round or stacked in a pretty arrangement like this.

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Offer bowls of toppings like guacamole, yogurt, sour cream, salsa, diced tomatoes, and fresh cilantro… or add dollops and sprinkles to each slice.

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I like to smother flavor toppings onto each triangle then grind fresh peppercorns over the top… and the cilantro is not only a pretty garnish but adds a distinct burst of flavor.

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Keep a bunch of these warm in a low temp oven to serve all at once for your Cinco de Mayo Fiesta… or just make them for yourself as mouthwatering meal that only seems indulgent!

Faithfully Yours,

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P.S. Holy guacamole! I’ve been seeing a new commercial that erringly pronounces the G in that green goodness over and over and over. If any of you out there are now wondering which way is right way to say it… think Fozzie Bear and begin the word with “wocca”. “Muchas gracias amigos!” on behalf of my Texan ears. 🙂

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P.P.S. And if you crave more Tex-Mex… try my “Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta.

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Meatloaf “Cupcakes” & Mashed Potato “Frosting” April Fool’s Recipe (Allergy-Friendly, Gluten-Free, Egg-Free, Dairy-Free) + Traditional Loaf Option & Hearty Meatloaf Sandwich

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Lay asunder mean-spirited pranks this April Fool’s Day, by celebrating with a merrymaking menu. Meatloaf “cupcakes” with mashed potato “frosting” are sure to bring smiles to the sourest of faces, but it can also be shaped into a traditional loaf… the way your grandma used to make it. This is the style that slices best into hearty meatloaf sandwiches, perfect for the next day’s lunch. And this allergy friendly recipe sticks together perfectly, without the need for egg, dairy, or gluten. Best of all, it’s sure to replace, “Are we really having meatloaf again?” with “When can we have meatloaf again?”

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Meatloaf Ingredients:

  • 3 pounds ground beef (or ground turkey or chicken)
  • ½ almond milk (or any variety of milk)
  • 1½ cups brown rice breadcrumbs (or any variety crumbs)
  • 2 six ounce cans tomato paste (preferably organic)
  • 2 tablespoons golden flax meal (or ground seeds)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground oregano
  • 1 teaspoon ground black peppercorns
  • 1 teaspoon sea salt (or salt replacer)

◊ if making a traditional loaf… top with organic ketchup (which has sugar instead of corn syrup) before baking

◊ for meatloaf sandwiches… add gluten-free bread, lettuce, & veganaise to the ingredient list


Meatloaf Instructions:

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Mix everything (except for the ground beef) together in a bowl well.

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Add the ground beef, and mix it well with clean hands.

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Fill a muffin tin with your meat mixture. I lined mine with naturally non-stick parchment baking cups, but use baking spray if placing directly in the tin. The easiest way to fill these is to make giant meat snowballs, and press them into each cup. This ensures no air pockets are included. Note that the meat will rise up and shrink in as it bakes.

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If using traditional loaf pans, spray them with baking spray (like coconut oil spray) before filling with the meat mixture. Note that multiple small loaf pans cook more evenly than a single large loaf. Top the mounded mixture with a generous amount of ketchup. Bake in a 350ᵒ oven for about 30 minutes (depending on your oven’s temperament).

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Remember to check the center of a large loaf, or the center of the innermost cupcake, for doneness. (I mention this because I’ve actually been served raw meatloaf at a dinner party… Yikes!)

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Mashed Potato Ingredients:

  • 2½ pound Yukon Gold Potatoes (preferable because of viscosity & natural butter flavor)
  • 1 teaspoon sea salt (or salt replacer)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

◊ if not making this as a “frosting”… add ¼ cup extra virgin olive oil & ½ cup almond milk for creaminess

◊ for garnish “sprinkles”… fresh ground pink peppercorns (which look red to me)


Mashed Potato Instructions:

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Wash the potatoes with a veggie brush and quarter cut them for speedy cooking. Peel them if you’d like the “frosting” to look more like real frosting, but I chose to leave mine on in order to preserve vitamin and fiber content. Bring them to a boil in salted water, and then simmer. (My mother insists on boiling them the entire time, and it works, so anything you do to cook them is fine so long as they’re well cooked… because raw white potatoes are actually toxic.)

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The potatoes are done when they’re fork tender. Drain out the cooking water.

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Add in your spices… and mash away, mash away, mash away all. (Or use the easiest and quickest method invented… the immersion blender!) Add oil and milk only if you are eating this by itself as a side dish, because it will prevent it from being as sticky… which is a good thing when you’re using it as faux frosting on a meaty cupcake. (Eaten together, you really don’t miss the oil and milk, because you’re tasting it with the flavor of the meatloaf.)


Optional Serving Instructions:

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Meatloaf will leach liquid with cooking, so drain your cupcakes before serving. I actually replaced the parchment cups on mine before topping them with mashed potatoes, but they look great without the paper for a non-April Fool’s meal. Top your cupcakes with potato frosting using a silicone spoonula if you have one. (It’s a spoon-like spatula… I nicknamed mine the “Count”.)

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Cut a traditional loaf into servable slices for dinner and tomorrow’s tasty lunch.

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Ketchup, veganaise, and lettuce on gluten-free bread make a hearty meatloaf sandwich that will clean you out of leftovers in a hurry!

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Serve these meals with a healthy dose of super-greens. This salad has romaine lettuce, fresh parsley, cherry tomatoes, sprouted pumpkin seeds, and sprouted hemp seeds. It has a creamy ranch-style dressing made of unsweetened vegan coconut yogurt seasoned with chives, marjoram, coriander, pink peppercorns and sea salt.

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Unfaithfully Yours (April Fool’s Y’all!),

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P.S. For other healthy mashed tater recipes, check these out:

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Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan)

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Quick & Easy “Shortcut” Cauliflower Mashed Potatoes Recipe (Heart-Healthy & Dairy-Free)

Spicy Guacamole Shooters / Avocado Appetizers Recipe (Allergy-Friendly & Nightshade Free = No Red Pepper or Tomatoes)

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This allergy-friendly guacamole recipe has no nightshades like red pepper or tomatoes, but it still has a spicy kick which makes is the perfect party appetizer that everyone can enjoy. It contains my secret Tex-Mex trick for adding creaminess, which also serves to keep the avocado from browning during the festivities. Serve it rustically in chunky form or blend it into creamy perfection. I can be served with any variety of veggies, chips, or even as a sauce for a meal. Think beyond taco pairings, and embrace it as dressing for your veggies. The heart-healthy avocados make this a guilt-free food, even though it tastes like a special treat, so enjoy!

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Ingredients:

  • 3 large avocados (add more if using small ones)
  • 3 tablespoons lemon juice (or lime juice)
  • 2 heaping tablespoons unsweetened coconut yogurt (or use plain yogurt, or mayonnaise, or veganaise)
  • 1 diced leek (or use onion or spring onions)
  • 2 teaspoons dried cilantro (add more if using fresh)
  • 1 teaspoon ground ginger
  • 2 teaspoons ground black peppercorns
  • 1½ teaspoons sea salt (or no salt seasoning)
  • Dipping Foods: veggies for crudité or chips (pictured are pomegranate potato chips)

Instructions:

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First, gather all your ingredients. Using bottled citrus juice is perfectly acceptable, just make sure that it is pure juice and not the fake variety… or else your guacamole will brown. I’ve used Haas avocados for this recipe. Ensure that they’re ripe by gently squeezing the outside. If they give in a bit, then they’re ready to eat. If not, then store them on the counter until they are.

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Wash the outside of the leeks, cut off the excess green tops, and then slice them in half. Wash the insides of the two halves, and then dice them. (I really like the flavor leeks add to the mixture, and they won’t make you cry!)

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Mix all of the herbs into the lemon juice to allow them time to soften while preparing the avocados. Adding yogurt or mayo is the secret Tex-Mex trick to making smooth and creamy guacamole. Both this and the lemon juice will keep the guacamole a lovely shade of green during your party.

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Wash the outsides of the avocados before cutting into them to avoid transferring bacteria. Whack the avocado seed with a knife, then twist it a half turn to remove it. Slice a grid pattern into the green flesh. Use a spoon to scoop out it out, or just squeeze the rind to squish it into the bowl.

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Mash and mix everything together. I use the back of a serving spoon to smash the avocado against the side of the bowl. You can serve it in a bowl rustically like this…

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…or you can use a blender to smooth the guacamole into a perfect concoction. (Find a powerful one at Le fidèLe Design’s affiliate Blendtec at the link in the side bar.) Made in this way, there are no chunks of leeks or clumps of herbs, but all of the flavors are equally distributed. (I grew up making traditional guacamole with a molcajete, but I used an immersion blender here… which I admit is much faster and easier.)

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Spoon the spicy guac into shot glasses or individual serving cups.

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Add any variety of veggies or chips, from matchstick cut carrots (for Easter) to Fritos (for Cinco de Mayo).

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On this day, I used pink pomegranate potato chips from Simply 7 to coordinate with my Candyland party theme. They are so yummy by themselves, but are really amazing when combined with the spiciness of the guacamole.

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The little avocado shooters fit perfectly into the treat towers I crafted to match my theme. (I’ll be posting the tutorial on this very soon.)

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You can also serve my Heartbeats Veggie Chips made from beet root with the guacamole, or try the Lettuce Turnip the Beet Dip I made to accompany it. It is a pink savory herbed avocado dip that I made for Valentine’s.

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Faithfully Yours,

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Quick & Easy Candyland Confection Ideas: Pink Almond Milk Juice “Recipe”, Cotton Candy “Cream” Sodas, & Gingerbread Peep Pops

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These Candyland party confections are so simple that I thought I’d just combine them into one article… if only to pass along a few easy ideas that can be prepped at the last minute. The versatile juice milk is a great way to colorize and disguise calcium while adding a flavorful kick, which is great for anyone with a picky eater. While sugary cotton candy isn’t known for its health benefits, it is a yummy once in while party-treat that looks adorable when served as ice cream sodas. And Peep pops are the fastest pop you can prop into a candy buffet! Just look for the sugar-free varieties if diabetic or avoiding corn syrup. They’re still just as yummy and cute!

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Pink Almond Milk Juice Ingredients:

  • ½ gallon Silk almond milk (or any variety of milk like cashew, hemp, rice, oat, soy, or even cow’s)
  • 17 ounce bottle lingonberry juice concentrate (or any pink juice like pomegranate, black cherry, raspberry, cranberry, etc… or try blueberry, grape, or even orange for a liquid creamscicle!)
  • Optional: agave to taste… if needed to sweeten the more acidic juices, because it mixes well into cold liquids & is low glycemic

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Pink Almond Milk Juice Instructions:

Gather any variety of pink juices and your choice of milk to test which combination you like best in a small glass. I quickly realized that I preferred the lingonberry and pomegranate juices with the original 60 calorie per cup Silk almond milk. Though I typically love the black cherry concentrate, I did not care for it when combined with milk. I also didn’t care for the combo with the 30 calorie Silk, but it’s a fantastic option if you’re looking to cut the numbers. Use your own taste buds to discern your favorite, and let me know what you came up with!

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Mix a crowd sized amount in a jug, and test the flavor before pouring into individual servings. The easiest one to one ratio was the Silk’s half gallon and Ikea’s 17 ounce lingonberry concentrate, but I realize this taste profile isn’t for everyone. The most liked version does seem to be the orange creamscicle.

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For the Candyland theme, I served the juiced milk in these super cute jugs with washable reusable straws. Another adorable option would be to use trendy jars as drinking vessels. (Find some at Le fidèLe Design’s affiliate Ball Fresh Preserving Store at the link in the side bar.)


Cotton Candy “Cream” Sodas Ingredients:

  • 1 package of readymade cotton candy (with sugar & not corn syrup that color coordinates with your theme)
  • small vessels that resemble soda glasses or ice cream dishes
  • 1 package of theme coordinating paper straws (or thick half straws as pictured)

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Cotton Candy “Cream” Sodas Instructions:

This is the cutest and easiest way to serve cotton candy to a crowd… which is the perfect last minute fill-in for a Candyland theme. Find the yummy stuff packaged anywhere from convenience stores to grocery marts. (You can even find some at Le fidèLe Design’s affiliate Cost Plus World Market at the link in the side bar, they even have solid colors like a green in watermelon flavor.)

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Starting with clean and well dried hands, pinch sections of cotton candy large enough to fit into the base of each dish. Keep layering until you reach the top, and stick a straw (or one cut in half) into the side of it. Take a section of cotton candy and gently ball it into a rounded mound to set on top. Gently tap it into place. (Your hands will be coated in spun sugar… but I’m thinking that’s where the phrase “finger lickin’ good” came from!)

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These are especially adorable when perched atop a treat tower, like this one I crafted for the Candyland theme.


Gingerbread Peep Pops Ingredients:

  • 1 package of gingerbread peeps (or any theme coordinating variety, note that the sugar-free varieties don’t have corn syrup)
  • 1 package of color coordinated paper straws

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Gingerbread Peep Pops Instructions:

It literally takes 2 seconds to make a Peep Pop, so it’s a last minute treat that looks absolutely precious. You can find so many varieties of the darling confections just about anywhere (and online year round), so it’s easy to add them to any candy buffet.

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Simply poke a hole in each peep base with a skewer or toothpick, and wiggle it side to side to widen that hole. Slowly push in a straw until it feels securely held, yet doesn’t disfigure the peep.

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Prop it into a cake pop holder or vessel filled with non-sticky candy like gumballs or jellybeans.

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See more Peep Pops in action from another themes by clicking the following link: Chalkboard & Glitter Hearts Themed Valentine’s Day Party Buffet Décor Ideas (+ DIY & Printable Links)

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For a tasty yet healthy snack to add to your Candyland theme, try my Spicy Guacamole Shooters / Avocado Appetizers Recipe (Allergy-Friendly & Nightshade Free = No Red Pepper or Tomatoes).

Faithfully Yours,

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Sautéed Kale, Spinach, Chard & Pine Nuts with Herb Roasted Chicken Option (Allergy-Friendly Recipe)

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This sautéed greens with chicken recipe makes an easy but elegant weeknight meal, yet is worthy to set before a table full of guests. The kale, spinach, chard and protein packed pine nuts make a lovely side dish or even a delicious meal by themselves. Succulent herb roasted chicken may left off vegan plates and extra pine nuts added instead. This makes it easier for families of mixed preferences to adapt peaceably… and peace is the perfect ingredient for a family gathering!


Ingredients:

  • ~1 pound of greens (I used baby kale, baby spinach, & baby chard)
  • ½ cup pine nuts (or any nut you prefer)
  • ¼ cup olive oil (or another healthy flavorful oil, adjust amount as desired)
  • ½ orange (or use another citrus juice)
  • 1 teaspoon dried marjoram (add more if using fresh)
  • 1 teaspoon dried thyme (add more if using fresh)
  • sea salt & ground peppercorns (to taste, or use a salt substitute)
  • Optional: chicken breasts (1 for each person, + extra herbs & olive oil)

Instructions:

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If opting for the roasted chicken, prepare that first so it may be cooking while you fix the greens. Drizzle olive oil over the chicken breasts and sprinkle marjoram, thyme, salt and pepper over them. Roast them in a 375ᵒ oven for about 45 minutes. (Adjust the cooking time to the size of your portions and your oven’s temperament… the pieces I cooked were huge!)

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Wash your greens well in a colander. (I chose baby varieties not merely for their tenderness, but also to save time in preparation. They don’t need to be chopped or have hard core stems removed.)

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Heat the pine nuts and olive oil in a pan on the stove. (I actually used my big wok because the sloped sides prevent the greens from overcooking.) When they are bit browned, add the greens.

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Also add in the herbs and seasoning, and toss to cook down. (The volume of the greens will shrink as it’s cooked, so you can add smaller portions a little at a time until all of it fits in.)

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Off of the heat, squeeze in the citrus juice and mix well. (Heat negates the vitamin C benefit.)

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Serve them whole, or slice the roasted chicken breasts for presentation.

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Add more herbs, pine nuts, or even a new element as garnish. (I used leeks in the pictured dish… because I adore them.)

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Bon appétit y’all!

Faithfully Yours,

Leigh

P.S. If you like kale, check out my Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan).

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Irish Colcannon / Herbed Kale Mashed Potatoes St. Patrick’s Day Recipe (Allergy-Friendly, Gluten-Free, Dairy-Free, Vegan)

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Most traditional preparations and modern recipes for Irish Colcannon call for ingredients like cream and butter. Tasty as they may be, these ingredients aren’t as healthy as their dairy-free counterparts. Making them vegan also ensures that every St. Patrick’s Day guest may be served without worry. I’ve also switched out cabbage for the superfood kale, and added some amazing herbs. This healthy recipe transformation allows it to be enjoyed as an everyday food, while still tasting like a comfort food. So use it to feed your holiday guests, or just divide the recipe to indulge in it yourself!


Ingredients:

  • 5 pound bag Yukon Gold Potatoes (these have a natural buttery flavor, but use what you like)
  • 1 cup unsweetened almond milk (or any other variety of milk)
  • ½ cup extra virgin olive oil (you can reduce the amount, or try another healthy flavorful oil)
  • 1 big bunch of kale chopped (use any variety, just remove the core stems)
  • 1⅓ cup diced leeks (or onions, scallions, green onions…)
  • ⅔ cup minced fresh parsley (I used curly but flat leaf is great too, cut back if using dried)
  • ½ cup diced fresh chives (= ⅔ ounce organic package, or ¼ cup dried)
  • 1 teaspoon ground black peppercorns
  • 2 teaspoons sea salt (you can always use less, or try a no salt seasoning)
  • Optional: turkey bacon pieces to mix in and gluten-free breadcrumbs to top it with… Yummy!

Instructions:

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Wash and scrub the potatoes with a brush, and then cut them into quadrants for faster cooking. (I intentionally don’t peel mine because the skins contain most of the vitamins and fiber… plus they add a lovely rustic texture!) Bring them to a boil in salted water over high heat, and then reduce to a simmer.

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While the potatoes are cooking… wash the kale, chives, parsley, and leeks.

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Leeks tend to get dirt stuck inside them, so it’s best to wash the outside first then cut them in half before washing the insides.

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Dice those leeks and chives. (I love that leeks won’t make you cry like onions!)

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Mince the parsley. (The right side is the before, and the left is the after.)

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Trim off the hard core stems of the kale and chop up the leaves.

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When the potatoes are tender enough to pierce with a fork, drain the cooking water out. (Check out my quick and easy recipe for cauli-potatoes here.)

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Mash them in the same cooking vessel with a masher, use a potato ricer, or do what I did and use an immersion blender. (Yes, I use that baby on everything!) Keeping the vessel heated, stir in the almond milk, olive oil, salt and pepper.

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Mix in the veggies and herbs then heat them through. These can all be safely eaten raw, so the amount of time you cook them is a matter of taste. (I prefer to just wilt mine a good bit to preserve the vitamins and texture.)

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You can plate these directly from the stove…

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…Or you can serve them in a casserole dish. The traditional look is to make a well of butter in the middle, but I elected to top ours with browned gluten-free breadcrumbs. (= yummier & healthier!)

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Colcannon is traditionally served with ham or bacon, but we went with slow-cooked stew beef and carrots here. (I will so be mixing in turkey bacon pieces next time!)

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This recipe earned “Wows” from my non-vegan picky eaters and did not last long at all… and I’m hoping it won’t with your family either!

Faithfully Yours,

Leigh

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P.S. I love buying like a locavore! If you can’t take advantage of area farmer’s markets, look for your states labeling like the one on my leeks that said “Go Texan.”

Chinese Steamed Dumplings Recipe (Allergy Friendly, Gluten-Free, & Soy-Free)

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Steamed Dumplings are an absolute must serve “lucky” dish for the Chinese New Year, but unfortunately they were also a dish I must not have… and I know I wasn’t the only unlucky one. Different restaurants have varied recipes for them, but nearly all make them with allergens. So I decided to make my own recipe that played on the basics but omitted the soy sauce, pig lard, pork, shellfish, mushrooms, etc. Plus, by using my optional substitutions, just about everyone can enjoy these delightfully delicious dumplings!


Shell Ingredients: (note that ~ means approximately)

  • ~ 3½ cups sweet rice flour + a good bit more for rolling (a.k.a. glutinous rice flour… that is 100% gluten free!)
  • ~ ⅔ cup boiling water
  • ~ ⅓ cold water

Filling Ingredients:

  • ~ ¾ pound ground chicken (or turkey… or minced water chestnuts/mushrooms/tofu for vegan)
  • 3 tablespoons sesame oil (or another flavored oil of your choice)
  • 2 tablespoons Coconut Aminos (a.k.a. soy sauce that is 100% soy free… or soyu if you like)
  • 2 teaspoons minced ginger root (or garlic)
  • ¼ cup minced leeks (or spring onions, bamboo shoots, shredded cabbage, etc.)

Filling Seasoning: (I used these, but add whatever you like adapting it to your tastes.)

  • 2 teaspoons sea salt
  • 1 teaspoon ground coriander (try adding 1 tsp. ground ginger if not using minced)
  • 3 teaspoons of Eden Shake + more for garnish (a.k.a. black & white sesame seeds plus pickled redshiso leaf… Anyone with sesame allergies can use hemp seeds which are the perfect high protein substitute.)

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↑ This is a picture from my grandmother’s old recipe book that called for pig lard, soy, and the other things I spoke of earlier. I’m sure it was a tasty recipe, but I changed every ingredient but the rice flour… which I increased the portion of because the dough was too sticky to roll as it was. Note that even more flour than this will be needed as you roll.


Instructions:

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First mince the ginger and leeks. Then mix all of the filling ingredients well.

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The ground meat will absorb all of the liquids, but you can tell when it is well mixed when the minced ingredients seem well dispersed. Let this marinate in the refrigerator until you’re ready to fill the dough.

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Place your measured rice flour into a larger mixing bowl.

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Boil about a cup of water then use just a ⅔ cup of it. This is the easiest way to ensure the right amount. Mix it into the flour well, making a gooey paste. Then add the other portion of water, and mix it well. Let this sit about 15 minutes while you get everything else ready for your dumpling preparation… rolling pin, pastry mat, steamer, dumpling mold if you have one, etc.

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Mix the dough again by hand and see if it’s the right consistency for rolling. Note that it will be much stickier than any wheat based dough, but you should be able to dust your hands with sticky rice flour and roll little 1 inch balls of dough in your palms. Mix in more flour if you need to. Take each ball and smash it flat with a floured palm into a floured surface. You will be making little pancakes. Then roll them out with a floured rolling pin into about 3 inch diameter circles, like tiny tortillas. In fact, this is exactly how I would make wheat based tortillas growing up. Working gluten-free is admittedly a bit trickier though.

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Use the smallest size dumpling mold, if you have one. Molds are a speedy way to make perfect portions, but don’t fret if you don’t own one. Either way, you just spoon about a teaspoons worth of filling into the center of the circle. Close the mold tightly and remove the excess dough… or close the circle by hand into a half moon shape over the filling, and pinch pleat the rounded edges together. You could even use a fork to press the edges like you would a pie crust.

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Inexpensive bamboo steamers are widely available, but here I’ve used a stainless one that sets onto my wok base. I love this thing! I actually made enough dumplings to fill it twice with this recipe. If using metal, use cooking spray on the top portion that the dough will rest on. If using bamboo, the Chinese recipe advises lining the bottom with a cloth.

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Place the dumpling portion over already boiling water set on high. The Chinese recipe advises 15 minutes steaming, but I intentionally overcooked mine because I left the chicken filling out a good while during rolling… and no one wants salmonella. I actually left the second group on almost 30 minutes and they were fine, so just use your judgment.

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Any leftover dough and filling can be combined into meatballs (like these that are uncooked), and baked at 325° for about 30 minutes.

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Use two forks to plate your dumplings, or just bring a bamboo steamer to the table. Next time, I think I’ll roll mine out thicker and use a bit less filling. They seemed to expand as they cooked. I garnished these with more Eden shake because I love the flavor, but you can serve them with any sauce.

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Here are the leftovers reheated in the microwave with marinara to morph them into an Italian ravioli fusion! They were fantastic this way! I just garnished them with parsley. You can even try adding rice based parmesan if you avoid dairy.

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See more pictures of dumplings from my Chinese New Year of the Sheep / Ram Party here. Those I garnished with diced spring onion and small tomatoes and set over a bed of Bibb lettuce. The Quick Pickled Cucumber Recipe can be seen here.

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Though more work than an everyday food, these little dumplings are worth the effort… especially when other family members help by making a chatty assembly line. It’s a great way to gather for a holiday!

Faithfully Yours,

Leigh