Tag Archives: Snack

Decadent Macadamia Nut Cake (Gluten-Free Vegan Cheesecake & Pound Cake Fusion) + DIY Cake Decorating Stencil Tutorial

April 24, 2016 Leigh

This decadent macadamia nut cake is a unique fusion of rich cheesecake and dense pound cake, yet it’s gluten-free and vegan! I invented it on a random whim of culinary creativity with no idea of how delicious it would turn out. I found out that it tastes even better on the second-day… which makes it a fantastic make-ahead dessert for you next gathering of gal pals. Easily decorate it with a DIY stencil and confectioner’s sugar, and serve it with a variety of fruit preserves. Then all you need to do is wait for the compliments to roll in before shocking everyone with the news that it’s gluten-free and vegan. Who knew guilt-free could taste this indulgent?!

Ingredients:

2 cups raw macadamia nuts (or raw cashews… soaked overnight)

2 tablespoons coconut oil (or butter, shortening, etc.)

2 teaspoons pure vanilla extract (or other extract)

4 teaspoons lemon juice (or other citrus juice)

½ cup fresh water (or juice)

2 cups Arrowhead Mills gluten-free baking mix (or another baking mix… not just flour)

2 egg replacers (3 teaspoons dry replacer + 4 tablespoons warm water… or 2 whole eggs, or 2 chia or flax “eggs”)

1 ¼ cups confectioner’s sugar (or powdered sugar)

1 teaspoons guar gum (or xanthan gum)

1 teaspoon baking soda

1 dash sea salt (= ⅛ teaspoon)

Optional toppings: fruit preserves

Instructions:

Remember to soak the macadamia nuts at room temperature the night before you want to bake the cake.

Drain off the soaking liquid, and blend the nuts at high speed with a fresh ½ cup of water plus the lemon juice, vanilla extract, coconut oil, and prepared egg replacer. (Mix the dry egg replacer well with warm water until it’s a frothy white liquid.) Now add the dry ingredients to the wet concoction, mixing it very well. (For those of you with corn allergies… note that confectioner’s sugar and guar gum are the corn-free alternatives to powdered sugar and xanthan gum.)

Pour the batter into round metal cake tins. (Metal conducts heat better for gluten-free baked goods.) Bake for approximately 1 hour, or until golden brown, in a 350ᵒ oven. (My oven has been running low and slow… so vary the time according to your oven’s temperament.)

While letting the cakes cool completely, find a piece of clean copy paper to make a stencil / template with. Fold it in half, and draw one side of a heart (with the center of it running into the folded edge). Cut this out, and unfold it to reveal a perfect heart.

Lay down the open heart and sprinkle additional confectioner’s sugar over the opening.

Remove the stencil and sprinkle more around the edges of the cake.

Another option is to lay down the solid heart template and sprinkle confectioner’s sugar around it.

This is a great way to easily decorate this kind of cake for a gathering. Then you can top individual servings with everyone’s favorite flavor of fruit preserves.

Make your cake peachy keen by topping it with scrumptious peach preserves straight from Fredericksburg, Texas… the town is known for its perfect peaches! (You can buy these delicious preserves, along with other amazing products from the Hill Country, at the affiliate link in the sidebar for Fredericksburg Farms.)

Faithfully Yours,

Leigh

P.S. A little birdie told me that a smidgen is ¹̷32 teaspoon, a pinch is ¹̷16 teaspoon, and a dash is ⅛ teaspoon… who knew a pinch of salt could be so technical!

Recipes

Healthy Purple Baked Potato Chips & Creamy Vegan Tasty Tuber Topping Dip Recipes

March 26, 2016 Leigh

These healthy recipes for purple baked potato chips and creamy vegan tasty tuber topping dip will transform your snack time into a guilt-free indulgence. They’re a great enticement for those store-bought fried chip lovers to take better care of their health, and for the picky eaters in your life… because who can resist purple food!? The tasty tuber dip is also the perfect topping for baked potatoes and can be prepared well in advance for ease of week night dinner preparation. All in all, this is a winning combination worth trying… if I do say so myself!

Purple Baked Potato Chip Ingredients:

5 purple fingerling potatoes, per plate full (or any fingerling potato)
olive oil (enough to lightly coat potatoes)
sea salt (or salt free seasoning)
dried garlic powder (optional)
dried onion powder (optional)

Tasty Tuber Topping Dip Ingredients:

2 cups unsweetened vegan coconut yogurt (or any variety of plain yogurt)
6 teaspoons extra virgin olive oil (or another healthy oil)
1 heaping tablespoon veganaise (or mayo)
2 teaspoons lemon juice (or lime)
½ cup shredded cheese (I used Follow Your Heart brand soy-free vegan.)
5 tablespoons fresh chopped chives (or 5 teaspoons dried)
½ teaspoon dried garlic powder
½ teaspoon dried onion powder
½ teaspoon ground black peppercorns
2 teaspoons sea salt (or 2 tablespoons salt free seasoning)

Purple Baked Potato Chip Instructions:

First, wash and scrub the potatoes well with a brush.

Slice them easily with a mandolin (or slice thinly by hand… the harder way).

Next toss the potato chips with enough olive oil to coat them lightly in a bowl with the seasoning.

Place the chips in an even layer over a baking sheet lined with parchment paper, and then sprinkle them with a light coat of seasoning.

Bake at 375ᵒ for about 25 minutes or so depending on your oven’s nature. (They will shrink a little and change color when they’re done… so keep an eye on them.)

Tasty Tuber Topping Dip Instructions:

Simply combine all of the ingredients.

Then blend everything with an immersion blender, or a standard one.

Scoop into a serving bowl, and garnish with extra chopped chives.

This tasty topping also makes the perfect baked potato filling. It’s great to make ahead, along with baked potatoes, when you know you be in late the next day. Just reheat the spuds and serve with bagged salad.

Who needs fried potato chips when these can be enjoyed guilt-free!? These are less expensive than the store-bought kind too! And… they are purple! Enough said.

“It was a one-eyed, one-horned, flyin’ purple” potato “eater, sure looks strange to me.”

Faithfully Yours,

Leigh

Recipes

Tex-Mex Filling Recipe for Taco Salad Baked Tortilla Bowls or Salad Tacos (with Gluten-Free & Vegan Options) with Creamy Cilantro Citrus Avocado Dressing (Dairy-Free)

March 26, 2016 Leigh

This double recipe for Tex-Mex taco salad in gluten-free baked tortilla bowls and salad tacos uses the same healthy fillings spiced up with creamy (yet dairy-free vegan) cilantro citrus avocado dressing. This is so that the salad eaters and the taco lovers can enjoy the same meal without creating extra work for the family chef. This is also why everything is gluten-free and dairy-free, and salad ingredients don’t require measuring. It’s also easy to please the vegans and the carnivores because the optional beef crumbles can be selectively applied… but know that meat isn’t necessary because beans with rice tortilla form a complete protein. So let the dinner fiesta begin!

Cilantro Citrus Avocado Dressing Ingredients:

2 cups vegan coconut yogurt unsweetened (or unsweetened almond milk yogurt, or plain dairy yogurt)
1 ripe avocado mashed
3 tablespoons lemon or lime juice
2 tablespoons cilantro (add more if using fresh herbs)
½ teaspoon ground black peppercorns
1 teaspoon sea salt (or 1 tablespoon of salt substitute if sodium restricted)
½ teaspoon dried onion powder
½ teaspoon dried garlic powder
½ teaspoon ground ginger
1 teaspoon Latin seasoning blend (optional… wholefoods brand has sea salt, garlic, annatto, bitter orange, citric acid, citrus peels & oils)

Tex-Mex Taco & Salad Ingredients:

torn romaine leaves (or any lettuce)
prepared black beans (rinsed canned or cooked dried)
chopped green onions (or leeks)
diced Roma tomatoes (or any variety)
diced black olives (or green)
fresh cilantro leaves (or a sprinkling of dried)
shredded cheese (I used Follow Your Heart brand soy-free vegan shredded cheddar.)
sprouted pepitas (roasted pumpkin seeds)
diced ripe avocado (optional)
beef crumbles (optional)
brown rice tortillas (or any variety of wrap)
homemade creamy cilantro citrus avocado dressing (or sour cream, plain yogurt, store bought dressing, salsa, or guacamole)
for the crunchy bowls: grapeseed oil in spray pump (or any oil or cooking spray)

Cilantro Citrus Avocado Dressing Instructions:

Mix all the ingredients together and then blend. (I used an immersion blender.)

This is great to make ahead of time and refrigerate until using.

Taco Salad & Tortilla Bowl Instructions:

Gather, wash, and chop enough ingredients to fill up the crowd you’ll be serving. I haven’t included amounts because everyone has their own preferences regarding salad composition… I like ¾ toppings with a little lettuce! (Brown the beef crumbles in a pan now… if you aren’t vegan.)

Toss everything but the tortillas in a large mixing bowl with a portion of the prepared creamy cilantro citrus avocado dressing … or your dressing of choice. (Or serve it own the side.)

To make the baked tortilla bowl shells, spray each tortilla on both sides with oil… from a refillable mist pump or cooking spray. Press each into either an oven safe bowl or a metal tortilla baker. (Sorry about the lack of pictures for this step… oops!) Bake at 350ᵒ for about 15 minutes or so… really just watch them with the oven light on so that they can be removed when just beginning to brown, because everyone’s oven behaves a bit differently. (Note that overcooked broken shells make great tortilla chips.)

Fill these lovely creations with the tossed salad mixture, and garnish with extra cilantro and pepitas.

I serve these in rimmed salad bowls rather than on plates so that guests can break the shells to eat with the salad without making a mess.

Salad Taco Instructions:

For the non-salad eaters in the group who don’t care for salads, try making a salad taco instead.

Make this soft taco by filling a folded brown rice tortilla with the tossed salad mixture.

Now that’s something you can sink your teeth into!

♥ “Yo quiero taco salad!” said the imaginary Chihuahua spokesdog.

Faithfully Yours,

Leigh

Recipes

Gluten-Free & Egg-Free Potato Pancake (aka- Kartoffelpuffer, Latke, Hash Brown Cakes, etc.) Vegan Recipe with Baked & Fried Versions for Oktoberfest

September 12, 2015 Leigh 1 Comment

Willkommen to a wunderbar meal of potato pancakes made without gluten or eggs! This allergy-friendly recipe is based on the fried kartoffelpuffers I grew up eating at Wurstfest in a small German town in the Texas Hill Country. Known the world over by many different names, these hash brown cakes can also be baked as a healthy and easy make-ahead dish. Serve up these tasty latkes with a variety of sweet and salty toppings for a hearty brunch buffet. Be warned… always make way more than you’ll think you need, and never expect any leftovers!

Ingredients:

6 medium or 5 large potatoes
1 onion
1 cup gluten-free flour blend (I used Namaste brand this time)
3 teaspoons sea salt (adjust according to sodium needs)
4 servings Ener-G brand egg substitute (= 8 tablespoons warm water + 6 teaspoons powder… or just use 3 chicken eggs)
grapeseed oil for fried version… or olive oil for baked version
Optional: sweet or salty toppings like apple sauce, sour cream, sauerkraut, cottage cheese, mixed berries, cheese, fruit syrup, goulash, sugar & cinnamon, etc…

Instructions:

Wash and peel the potatoes and onion.

Grate the potatoes and onion. (I’ve previously made these the hard way with an old-school grater and the easy way with an electric food processor. On this occasion, I went the eco-conscious direction with a vintage hand-crank shredder contraption that has actually been passed down 3 generations… and it still works beautifully!)

Soak the grated goodies in a bowl of cold water. (This reduces the starch content and adds crispness to the finished product.)

Mix 6 teaspoons egg substitute powder well with 8 tablespoons of warm water, until it becomes opaque white (or just crack and whip 3 eggs).

Mix this with the salt and flour. (I add salt to the batter, but if you have a family with vastly differing sodium requirements, just omit it in this step and salt them individually after cooking.)

Drain the potatoes (squeezing / pressing all the water out of it), and then add in the “egg” and flour blend. Mix this up really well.

Tastier Fried Version: Heat the oil and drop spoonfuls of batter into it. (Grapeseed oil is best for frying because of its high smoke point and neutral flavor.) Spread them flat with the back of a spoon. Flip them over when the edges have browned well. Drain them on clean cloth or paper towels before serving.

Healthier Baked Version: Fill oiled muffin cups ¾ full, and then brush or spray olive oil onto the top. (Olive oil is great for baking and will some impart flavor which isn’t infused the same way as with frying.) Convection bake them in a 350ᵒ oven for 35 minutes, and then broil them for 10 more minutes to brown and crisp the tops.

As a make-ahead breakfast test… I filled a 6 muffin cup pan with batter, covered it with clear wrap, and refrigerated it. (The rest of the batter was fried up on the stove.) The next day, I baked the batter filled tin in a toaster oven. It made perfect little hash brown cakes for breakfast without any morning effort.

Though the fried version is admittedly tastier, I’m thinking that baking a whole oven full would a be much easier way to prepare them for a brunch crowd.

These kartoffelpuffers were served with all beef knackwurst sausages made in Texas, Bavarian style sauerkraut, and homemade applesauce… and pretty parsley garnish.

Wunderbar!

Faithfully Yours,

Leigh

Recipes

Lemon Glazed Pumpkin Pear Teacakes (Gluten-Free Vegan, Dairy-Free, Egg- Free) for Mother’s Day Tea

May 6, 2015 Leigh

My dairy, egg, and gluten-free recipe for Lemon Glazed Pumpkin Pear Teacakes began as an experiment to concoct an original healthy and allergy-friendly cake. It can be fashioned into your choice of layered cake, cupcakes, and teacakes. The level of sweetness can be controlled by the amount of glaze you choose to top it with, and almost four cups of pumpkin and pear make this a yummy but guilt-free treat for all to enjoy. So for this Mother’s Day, let them eat teacakes!

Pumpkin Pear Cake Ingredients:

4 cups gluten-free baking mix (brands vary greatly… I used Arrowhead Mills)
2 egg replacers (3 teaspoons + 4 Tablespoons water = 2 eggs… or just use eggs)
1 cup of canned pumpkin (or use homemade purée)
2 ¾ cups pear puree (blended ripe pears, or other fruit purée)
½ cup melted coconut oil (or butter)
1½ cups sugar (or alternative granular sweetener)
2 tablespoons lemon juice (or other citrus juice)
2 teaspoons pure vanilla extract (not imitation)
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice

Lemon Glaze Icing Ingredients:

4 tablespoons lemon juice (or any citrus juice)
1 cup confectioner’s sugar (or use powdered)
optional: dust with more confectioner’s sugar (or use powdered)

Instructions:

Mix all the dry ingredients together.

Add in the wet ingredients to make a super sticky batter.

Spray a 2 tea cake pans, 1 muffin tin, or 2 cake rounds with coconut oil… or use a jarred stuff to grease them the old fashioned way. Do not dust with flour afterward.

Pack the dough into your pans. If you’re making muffins, shape rounded tops with the back of a spoon. If making cakes or tea cakes, smooth the mixture flat with a spoon. (This is a sticky dough that will retain more of its shape than the more fluid batters.)

Slide your filled pans into a non-preheated 350ᵒ oven. (This is because gluten-free vegan goods bake a bit differently than the wheat and egg types.) Bake according to your oven’s temperament, for about 40 minutes.

Let them cool off a little before popping them out.

To make the glaze while you’re waiting for them to cool completely, simply mix the ingredients well in a bowl.

Spoon the glaze onto cooled teacakes.

Confectioner’s sugar may also be dusted over the top if you like. (Confectioner’s is a dusting sugar without corn additives.) Top these teacakes with raspberries for a delightful sight.

They were a delicious allergy-free addition to my Spring Garden Mother’s Day Tea.

I hope they bring a smile to your face too!

Faithfully Yours,

Leigh

Recipes

Cherry Pecan Chicken Salad (Soy-Free / Egg-Free with Stuffed Tomato & Gluten-Free Shaped Finger Sandwich Options) for Mother’s Day Tea

May 6, 2015 Leigh

Skip the watercress and cucumber, and opt for heartier fare for your Mother’s Day Tea with this easy allergy-friendly recipe for Cherry Pecan Chicken Salad. Serve this delicious soy-free and egg-free delight with gluten-free bread or crackers for all your guests to enjoy worry-free. Or just make a nutritious lunch of adorably shaped finger sandwiches for the kiddos and a stuffed tomato for yourself. Either way, try some today!

Ingredients:

1 oven baked chicken breast (see my recipe for this here… or use a can, leftovers, or even turkey)
½ cup pecan pieces (or walnuts, almonds, etc.)
½ cup diced green onion (or leeks, onion, etc.)
½ cup dried cherries (or dried cranberries, raisins, etc.)
¾ cup soy-free veganaise (or mayo, vegan unsweetened yogurt, etc… or mix these ½ and ½)
sea salt to taste (or salt free substitute)
ground peppercorns to taste
optional: heirloom tomato to stuff, gluten-free crackers to top, artisan lettuce to fill, gluten-free bread for tea sandwiches, etc.

Instructions:

Bake and cut a chicken breast into cubes. (See my roasted cocorico chicken with root veggies recipe here, and my chicken with sautéed mixed greens recipe here.) Wash and dice the green onion.

Measure and mix all of the ingredients. Add sea salt and pepper according to your taste and sodium requirements.

Here I cut the top off of a large red and purple heirloom variety tomato, and then scooped out some of the center. Then I spooned a good portion of chicken salad into it and garnished the top with ground red peppercorns and green onion.

The green and purple artisan lettuce it’s resting on, also makes a wonderful carb-free wrap for the chicken salad. Those are gluten-free vegan Mary’s Gone Crackers in the Super Seed variety… yum!

The chicken salad was the perfect filling for the gluten-free tea sandwiches I served at the Spring Garden Mother’s Day Tea.

To go beyond tea sandwich triangles, simply press a cookie cutter into the bread, and fill with chicken salad. (Tulip, daisy, and butterfly shapes were my choice for the tea, but you can see bunny bread here with my carrot crouton recipe.)

Thanks Mom, for all the chicken salad you’ve made me over the years!

Faithfully Yours,

Leigh

P.S. If you’re looking for another easy version of this, try my turkey salad recipe here.

Recipes

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

March 28, 2015 Leigh 1 Comment

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?”

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:

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

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

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.

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).

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!)

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:

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.)

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

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:

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”.)

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

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

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.

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

Leigh

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

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

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

Recipes

Healthy Gluten-Free Carrot Croutons / Vegan “Bacon” Bits Recipe for Spring Garden Salads (Perfect for Easter, Showers, Luncheons, & Brunches)

March 25, 2015 Leigh

This easy recipe for colorful carrot croutons transforms any spring garden salad into a healthy gluten-free creation. Roasting carrot slices enhances their inherent sweetness while herbs and olive oil impart crouton flavor. Use baby carrot slices for healthy vegan “bacon” bit crunch with no cholesterol. This modern twist on old favorites is a continuation of the undercover veggie series, which makes it simple to get your little bunny to eat her carrots!

Ingredients:

sliced carrots (large carrots make crouton chips, while baby carrots make bits)
extra virgin olive oil (to drizzle over carrot slices before roasting)
your favorite dried herbs & seasoning (to sprinkle before roasting, I used sea salt and dill, but try grilling spices for bits)
fresh garden salad (I used baby kale, baby chard, baby spinach, diced English cucumber, orange heirloom cherry tomatoes, sprouted pumpkin seeds, & chopped fresh parsley)
dressing of choice (try a lemon vinaigrette with a 3 to 1 ratio of extra virgin olive oil to lemon juice plus herbs like dill & parsley)

Instructions:

Wash the carrots, and peel the large varieties. These baby carrots are a peel-free shortcut to orange vegan “bacon” bits. Slice as many as you like, keeping in mind that they will shrink with roasting. (A cookie sheet full is enough to top 6 side salads.)

Disperse the sliced carrots over a parchment lined cookie sheet. Drizzle them with olive oil, or generously spray them with a Misto. Sprinkle dried herbs and seasoning over them. (I chose sea salt with dill for a light garden fresh taste, but grilling spices with black pepper would be more bacon bit like.)

Roast in a 350ᵒ oven for about half an hour… this will vary greatly depending on carrot size and oven temperament! Just keep an eye on them once the edges brown, with the oven light on. (If utilizing a dehydrator, cook them at 145ᵒ for 30 minutes, and then reduce heat to 115ᵒ for 24 hours until crunchy.)

Spoon the crunchy carrot bits over any variety of fresh garden salad.

Roasting makes them more flavorful than regular old carrot slices. (Find the bunny ears napkin ring craft tutorial here.)

Bunny sandwiches are the perfect accompaniment for a carrot topped garden salad. (Cut the bread shapes with a cookie cutter before filling them.)

The colorful carrots are a beautiful way to coordinate with any existing orange elements in your menu or décor. (See more from the leaping bunny garden party here.)

These are not only gluten-free, but also guilt-free… because no pigs or waist lines are harmed by consumption!

For more undercover veggies and a creamy dressing, see my Heartbeats Recipe here.

Faithfully Yours,

Leigh

P.S. The Easter Bunny approves this message.

(This is one of the wild backyard bunnies visiting my porch!)

Recipes

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

March 17, 2015 Leigh

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!

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:

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.

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!)

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.

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.

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…

…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.)

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

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

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.

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.)

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.

Faithfully Yours,

Leigh

Recipes

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

March 17, 2015 Leigh

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!

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

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!

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.

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)

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.)

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!)

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

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.

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.

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

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)

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,

Leigh

Living Faithfully ~ Embracing Creativity