Cashew Milk

IMG_2921 (2) Did you know you can milk a cashew?!  😉

Cashew milk is a great alternative to almond milk.  Personally, I feel like almond milk has a consistency closer to 2% milk where cashew milk is closer to whole milk.  I enjoy how easy it is to make and how you only need to soak your cashews for 4 hours where almonds need to soak overnight.  When making cashew milk, most people choose not to strain it but I like to.  And the left over cashew meat looks like a paste and can be turned into “cheese” or a filling for various recipes.  Here is how you make it!


1 cup raw cashews (soak ahead for 4 hours)

2 cups water


Using a high powered blender, blend your cashews and 2 cups water until the cashews are pulverized (about 30 seconds to 1 minute).

Pour the cashew mixture through an almond milk bag into a bowl.  The cashew leftovers/pulp is very thick so you will have to be patient when you strain it–almond milk strains much quicker and easier.  Squeezing little by little you will get all the liquid out and end up with some great tasting milk! IMG_2913 (2)

This makes about 2 cups cashew milk (you can make a thinner cashew milk, closer to 2 % milk, by using 4 cups of water to 1 cup of cashews).  Store in the refrigerator for 3-5 days. IMG_2923 (2)

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Almond Flour Crackers

IMG_2160These crackers are paleo friendly and gluten free. One batch makes about 50-60 crackers so you will be able to enjoy these for a while (unless you live with my kid, who is a little cracker thief). Another bonus–they are easy to store! Add the crackers and a paper towel into a ziplock bag or bowl with a lid, and leave on the counter. You definitely don’t want to store these in the fridge or they will become chewy. I love to spread butter and jelly on top, but I’ve also been known to use them with dips and lunch meat. I hope you love them!


2 cups almond flour
1 cup tapioca flour
1 tsp sea salt
1 tsp honey
1/4 tsp baking soda
1/3 cup oil (I prefer avocado, olive, and sunflower seed oils the best for this recipe)
2 eggs

Preheat the oven to 350 degrees. Using your food processor, add the almond flour, tapioca flour, sea salt, and baking soda. Pulse together for 15 seconds. Add in the remaining ingredients and blend together for another 20-30 seconds.


Next, lay down a piece of parchment paper onto the counter that is the same size as your cookie sheet. Form the dough into 2 balls and place one of these on the parchment paper. Put another piece of the same sized parchment paper on top of the dough. Using your hands gently flatten the dough down. With your rolling pin, roll the dough out to 1/8 inch thickness (rolling over the top piece of parchment paper so that the dough won’t stick to the rolling pin).

When I do this step I try to keep a rectangular shape by trimming the sides of the dough and filling in the gaps with the trimmings. Keep rolling until the consistency is even throughout the rectangle.IMG_2133Remove the top piece of parchment paper and cut the cracker shapes using a pizza cutter. A knife works too but it will take more time and your crackers won’t come out as even.IMG_2141

I like to cut squares that are about 2” X 2”. Slide the crackers with the parchment paper onto your cookie sheet and bake for 8 minutes. Repeat this process with the second ball of cracker dough.IMG_2144Let cool for 10 minutes and enjoy! Make sure they are 100 percent cool before storing them.


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Asian Broccoli Salad

This salad is so light and tasty- it is an “any crowd” pleaser.  It works great for potlucks or Sunday BBQ’s.  The dressing has a sweet tangy taste with a hint of sesame.  It is vegetarian, paleo, and full of super foods that make your body happy!  Enjoy!

3 heads broccoli
4-5 stalks green onion
1/2 head purple cabbage
1 cucumber
1/4 cup parsley
1 apple
6 stalks kale
1 cup slivered almonds
1/2 cup dried and fruit sweetened cranberries (find Vincent Family Dried Cranberries here)

1/2 cup avocado oil
1/4 cup toasted sesame seed oil (find Spectrum toasted sesame seed oil here)
1/4 cup balsamic vinegar
2 tbsp raw honey
1 tsp salt
1/8 tsp black pepper

Start by preparing the salad first. Wash all the veggies and find a large serving bowl. Rip apart the kale, discard the stems, and massage for about 30 seconds. Chop up the remaining vegetables and apple into bite sized pieces (discard the broccoli and parsley stems) and add to the bowl. Mix the salad together adding in the slivered almonds and dried cranberries.


Next prepare the dressing. In a large measuring cup add the balsamic, the honey, and the avocado oil. Whisk together to blend and breakdown the honey. Once it has mixed together whisk in the sesame seed oil, salt, and black pepper.

Pour the dressing over the salad and mix together to incorporate. Since these are hearty vegetables the ingredients won’t wilt if the dressing sits on too long. In fact I would suggest letting the dressing sit on the salad for at least an hour before the event/meal as it seems to soften up the broccoli and kale making it easier to chew this raw salad.

You could easily turn this into a complete meal by adding in some grilled chicken or more nuts and seeds.

Makes 12-15 side servings or 6 large servings.

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Sweet Potato Fries

IMG_1781Have you ever flipped over a package of frozen sweet potato fries and looked at the ingredients?  Usually there is soy or canola oil, sugar, corn and various other ingredients that turn a healthy food choice into another junk food option.  These paleo and gluten-free sweet potato fries are easy to make and taste delicious.  I like to use white sweet potatoes as they have a nice mild, slightly sweet flavor that blends well with the oregano.  Yum!

2 lbs white sweet potatoes
2 tbsp oil (this recipe needs a high heat/smoke point oil. I use sunflower oil)
1/2 tsp sea salt
1/8 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried oregano

Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper. Slice your sweet potatoes lengthwise into fry shaped sticks (you can peel them first if you like but I don’t- it’s easier and the skin tastes good baked).IMG_1678

Mix together the oil and seasonings in a small bowl. Using either a large bowl or a gallon sized ziplock bag add in the sweet potatoes and the small bowl of ingredients. Stir together until well coated (if you use the ziplock bag zip it up and shake the ingredients around until well combined). Spread out your sweet potato goodness onto the cookie sheet. Bake for 20 minutes, then flip and bake for an additional 10-15 minutes. Let cool and enjoy! I like to serve this with chicken nuggets.  To find my healthy chicken nugget recipe click here.

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Banana Chocolate Chip Cupcakes


If you have children, go to parties, celebrate Wednesdays, or breathe air having a delicious cupcake recipe is a must.  Cupcakes equal happiness…unless you have a dairy or gluten allergy.  Then they just equal upset stomachs and headaches.

Well not with this recipe!  I modified these cupcakes from Elana’s Pantry Chocolate Chip Banana Cake recipe.  These cupcakes are gluten-free, paleo, dairy-free and simply homemade yumminess!  And the frosting is a perfect addition to a scrumptious dessert!  To get the dairy-free chocolate frosting recipe click here.

3 cups almond flour
1 tsp baking soda
1/2 tsp salt
3 eggs
1 tbsp vanilla
2 mashed ripe bananas
1/4 cup oil (I use sunflower oil for this recipe)
1/4 cup maple syrup
1/2 cup chocolate chips (I use Enjoy Life or Equal Exchange semi sweet chocolate chips)
1/2 cup walnut pieces

Preheat  oven to 350 degrees.  Using a handheld mixer or stand mixer whisk together 3 eggs in a large bowl.  Add mashed bananas, maple syrup, vanilla, and oil.  Mix all of these wet ingredients together.

In a separate bowl mix together almond flour, baking soda, and sea salt.  Add your dry ingredients into your wet.  Once combined, mix in the chocolate chips and walnuts. Line a cupcake tray with either silicone or paper baking cups.  If you use silicone make sure to lightly grease them with coconut or palm oil so that the cupcakes fall out easily.  Fill the baking cups 3/4 of the way.  Bake fore 25 minutes.  Let cool an hour before frosting.  Find my dairy-free chocolate frosting recipe by clicking here.

Yields 18 cupcakes

Here they are on display at my daughter’s 2nd birthday party (she’s a Halloween baby which explains the witches and pumpkins).  They were a huge hit- especially with the kiddos.


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Paleo Chocolate Chip Cookies

Much like every woman needs a little black dress, everyone needs a  classic chocolate chip cookie recipe.   This cookie recipe will satisfy that basic need.  It also comes with a twist- it is not only gluten free but paleo, dairy free, and vegan.  It is a guilt-free, homemade cookie that is actually healthy for you and tastes exactly like it should- a delicious chewy chocolate chip cookie.  Enjoy!

2 cups almond flour
1/2 cup arrow root flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sunflower seed oil (coconut oil would also work just heat it up enough to liquify it before adding it with the other ingredients)
1/3 cup maple syrup
1 tbsp pure vanilla extract
1/2 cup paleo friendly chocolate chips (I like to you Enjoy Life)
1/2 cup walnuts (crushed into small pieces)

Preheat your oven to 350 degrees. Mix together your dry ingredients in a medium sized bowl,  without chocolate chips and walnuts. In a separate bowl, whisk together the liquid ingredients. Pour wet into the dry, and using a hand blender or a stand mixer incorporate it all together.  Add chocolate chips and walnuts at the end.

Line a cookie sheet with parchment paper and scoop dough onto it (about 2 tbsp of dough per cookie).  Gently flatten the cookies with your hand to help them spread. Bake for about 12 minutes.

This will make 18 cookies OR 12 cookies and 1 giant heart shaped cookie–my daughter and I like to make that for her daddy–she puts her handprint right in the center for him. It is a little hard to see but it is there and full of love!


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Paleo Tortillas/Pita Bread


I make these regularly, not just for tacos. I make scrambled egg burritos and sandwich wraps regularly. My daughter likes to eat these rolled up with almond butter and jelly. Just remember to take into account that they are a little higher in carbs from the tapioca flour so if your goal is to loose weight- eat these sparingly.

1 cup almond flour
1/2 cup tapioca
1/2 tsp salt
1/4 cup oil (I use walnut or avocado)
3/4 cup water
1-2 tbsp high heat oil (reserved for cooking)

Heat the 1-2 tbsp oil in a medium sized pan on medium-high. Using your blender, mix the rest of the ingredients together for about 30 seconds (the batter should be thin).

Once the pan and oil are hot pour 1/4 cup of batter into the pan. Spread the batter out by picking up the pan (remember your pot holder!) and slowly swirl the batter around by rotating your wrist clockwise.

Let cook for about 2 minutes and flip. Cook for another minute. The tortillas should be lightly golden in color and somewhat crispy.  You can eat these hot or store them in the fridge for 2-3 days.

Makes 6 tortillas

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