If there's one thing I LOVE to eat it's Fettuccine Alfredo (if you couldn't tell already from my "About Us" page.) The only problem- the dairy. Gluten is easy to get rid of because I can easily sub out the gluten-infested noodles for Tinkyada's Gluten Free Fettuccine Noodles and I don't even notice a difference! But the Alfredo-now that's a tricky one. 

I have tried all sorts of dairy free Alfredos. Some made from cashews, some prepackaged from the store, some made from gluten free flours and I have not been satisfied! Luckily for me, longing is a great inventor of amazing dishes and this next dish is amazing! I'm so pleased that it turned out so well! I always ask my husband is a recipe is "website worthy" and he said, "Honey, this is restaurant worthy." ;) What a sweetie! Enjoy!

(Gluten Free, Dairy Free, Vegan)
Created by jalene

Start to finish less than 10 min
Makes about 2 & 1/2 cups
Ingredients: 

• 1/2 cup Vegan Earth Balance Butter 
• 1/2 cup Vegan Chive & Garlic Cream Cheese Alternative (I used Galaxy Nutritional Foods' Brand- You can find it at health food stores in refrigerated section)
• 4 cloves garlic, minced 
  
• 1/4 tsp onion powder 
  
• 1 can (13.5oz) Coconut Milk
• 2 Tbsp Nutritional Flakes
• 1/2 tsp sea salt
• fresh ground pepper (to taste)

Directions: 

1. In a saucepan over medium heat, melt the butter and cream cheese. Add the garlic and onion powder then stir in the coconut milk. 
2. Bring to a boil then add the nutritional flakes, salt and pepper. Serve warm. 

Keep unused portion in an airtight container in the fridge.

The great thing about this dish is that you can't tell it's made from coconut milk (unless it's reheated). But even when it is reheated, its only a slight taste. For this reason I recommend making this fresh when you need it. 

Also, I always carefully read the list of ingredients on anything prepackaged that I buy. When shopping for "dairy free" items, I have found a HELPFUL trick! IF THE LABEL SAYS "VEGAN" IT'S ALSO DAIRY FREE! And thanks to all the Vegan consumers out there, there are a lot more Dairy Free options in the grocery stores today! 

This next treat is a healthy-sweet-tooth-satisfying-snack!! It's low in fat (and what little fat it does contain is the healthy kind from coconuts.) It has natural sugar from maple syrup and natural cinnamon spice. It's a great go-to recipe for a FAST snack as well. It took me only about 5 minutes to make! Not only that, it contains NO dairy, gluten, and it's VEGAN! 

Audrey LOVES this popcorn as well and I feel wonderfully guilt-free giving her a bowl knowing there's only a teaspoon of maple syrup! Try it at your next movie night! You'll love it!
    

Healthy Snickerdoodle
Popcorn Snack
(Gluten Free, Dairy Free, Vegan)
Created by jalene

Makes 1 serving (small bowl full)
Ingredients:

• 2 Tbsp Organic Popcorn 
  
• 1 tsp Coconut Oil, melted (see tip)
  
• 1 tsp 100% Pure Maple Syrup
  
• 1/4 tsp ground cinnamon
  
• pinch sea salt (optional)

Directions: 

1. Using a hot air popper, cook the popcorn. 
2. Combine the oil, maple syrup, and salt together.  While stirring the popcorn, pour the mixture over the top. 
3. While stirring again, sprinkle on the cinnamon and mix well. 

To make 4 servings: 

• 1/2 cup Organic Popcorn
• 1 Tbsp + 1 tsp Coconut Oil
• 1 Tbsp + 1 tsp 100% Pure Maple Syrup
• 1 tsp ground cinnamon
• 1/8 tsp sea salt (optional)

Also, after my popcorn has popped and the lid to the hot air popper is still hot, I scoop my coconut oil in the top. This allows it to melt without heating in a separate pan. 

I HIGHLY recommend using organic, non-GMO popcorn. Please read HERE for more info. 

If you haven't ever tried my Lentil Tacos you should! They're amazing! We actually got to the point where we PREFERRED them over Meat Tacos! Lentil Tacos are not only better for you but it saves money too!. 

I invented this next version out of necessity. We wanted to have lentil tacos but we needed them quick! I didn't have time to chop the onion, etc. This recipe is SO easy. All you do is saute the lentils for a minute with taco seasoning, add the liquids, and cover and simmer for 20 minutes. EASY! It also serves as a great dip! (see below)
  

Quick Lentil Tacos
(Gluten-Free, Dairy-Free Sugar-Free, Nut-Free, Egg-Free, Can be Vegan)

Created by jalene

Ingredients:

• 1 Tbsp oil
• 1 cups red lentils, rinsed and picked through to remove bad ones
• 1 & 1/2 Tbsp Taco Seasoning (use my seasoning to be GF, DF, SF)
• 1 & 1/2 cups low-sodium beef broth (or Vegan beef broth to make it vegetarian)

Directions: 

1. In a large pan, saute the oil, red lentils, and taco seasoning for 1 minute. 
2. Add broth and bring to a boil. Reduce heat to medium-low and cover and simmer for 15-20 minutes or until lentils are tender.
3. Uncover and cook off any extra liquid if any.  If the lentils are too dry simple add more water. 

Serve with your normal taco fixings. Goes great with salsa, avocados, and chips!

To make this VEGAN simply use vegetable broth instead of beef broth. 

We don't use canned soup anymore in our home because most have the ingredient MSG.  My husband is very allergic (it causes him extreme headaches!) MSG in general is good to avoid at all costs. Click on the word to learn more about it. It's crazy how harmful it is yet they add it in  A LOT of things. Pay attention to your chip and soup labels because it is in a lot of them. In fact, click HERE for an entire list of foods to avoid. 

This next recipe is a simple homemade Beef flavored Vegetable Soup. Its a great hearty soup that can be frozen for easy use later too. Enjoy!

(Gluten-Free, Dairy-Free, Soy-Free, 
Egg-Free, Nut-Free, Can be Vegan)
Adapted by jalene from a Better Homes & Gardens Recipe

Makes about 8 cups
Ingredients:

• 1 onion
• 1/2 cup chopped red or green sweet pepper OR you can use zucchini instead
• 1 & 1/2 cups sliced carrots (about 3 medium)
• 1 clove garlic, minced
• 2 Tbsp olive oil
• 28 ounces of beef stock (or sub beef flavored Vegan stock)
• 1 & 1/2 cups water
• 1/3 cup dry lentils, rinsed and drained
• 1/3 cup brown rice OR millet
• 1/2 tsp dried basil, crushed
• 1/2 tsp dried oregano, crushed
• 1/4 tsp dried rosemary, crushed
• sea salt and pepper to taste
• 1- 14 & 1/2 oz can of diced tomatoes or 2 cups of fresh diced tomatoes with their juices

Directions:

1. In a large saucepan cook the onions, sweet pepper, and garlic in oil until tender. (If using zucchini instead, you'll add that later.)
2. Stir in broth, water, lentils, brown rice (or millet), basil, oregano, rosemary, sea salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. 
3. Stir in carrots and zucchini (if using). Cover and simmer about 20 minutes more or just until the carrots are tender. Add the un-drained tomatoes and heat through. 

I like to double this recipe and freeze this soup in ice cube trays for a quick meal later for my toddler Audrey or in ziploc bags for a quick meal for ourselves.

What can I say...I've been loving the chips and dips lately. Here's another one of our favorites. I got this recipe from my brother in law and then tweaked it a little. Don't be fooled by the green color! It has an amazing flavor and some really good health benefits. The pine nuts alone provide essential minerals, vitamins, and "heart friendly" mono-unsaturated fatty acids that help benefit in reducing cholesterol levels in the blood! (They also give the dip a darn good flavor.) Enjoy!
 

Pine Nut & Spinach Hummus Dip
(Gluten-Free, Dairy-Free)
Adapted by jalene from a recipe by my bro-in-law Dr. Jared Nielsen

Ingredients: 

• 2 tbsp olive oil
• 15 oz can of garbanzo beans, drained and washed or 1 & 1/2 cup cooked garbanzo beans
• 1/3 cup pine nuts
• 2 Tbsp lemon juice
• 1 cup fresh packed spinach, washed and dried
• 2 cloves of garlic, minced
• 1/8 tsp sea salt

Directions: 

1. Heat a skillet over medium heat. Add the pine nuts and stir-fry until just barely browning. Add the olive oil and garlic and simmer for 1 minute more. 
2. Put all of the ingredients into a blender and blend until smooth. You may need to scrape down the sides. 

Serve with chips, rice crackers, or veggies. Keep stored in an airtight container in the fridge. Lasts up to 3 days. 

Caught chip-handed! 
I really need to get a toddler proof photo shoot area! ha ha

A while back I told you about the Cancer Project Class that I attended with teacher Charity Lighten. This next recipe comes from that class. This Black Bean Dip is SO EASY to make and also incredibly good for you. It's virtually fat free which is extremely helpful in keeping hormone levels within healthy limits and lower ricks of breast and prostate cancer. The cumin helps adds flavor and antioxidants. Plus, it's yummy! We use it as a dip for chips, veggies, or spread it on our Lentil Tacos or with regular tacos. 
 

Check out my little black bean dip thief! 
She hates waiting for me to finish my photo shoots. 
She'd rather dig in!

Hey, hey. I know what you're thinking...It's May 1st yet here is another great recipe! That's right, we just finished up our whole month of April with a recipe-a-day! Hope you've enjoyed them. I decided I will still be posting recipes (just not on the weekends mainly). There's just so many good recipes, I can't help but to share them...
 

When I was younger, I had a little sister who would BEG for split pea soup. I remember her eating it all the time! I, on the other hand, would look at the green goo and turn my nose up. It wasn't until I created this recipe for my daughter that I fell in love with Split Pea Soup! Even my husband who also HATED Split Pea Soup since his childhood will eat this one! There is a catch though... you need a pressure cooker to make it. My mother tried making it in a crock-pot and simmered it all day and even after doing that, it still was not as soft or green in color as the pressure cooker version. So, I apologize in the exclusivity of this recipe but once you taste it you'll understand why it has to be cooked in such a way.  

My pressure cooker plug: Before I begin, I just want to say that I DO NOT get paid to say any of this but it is out of simple sure-love that I decided to tell you about my Cuisinart Electric Pressure Cooker. I bought it from Costco and have absolutely adored it! (It also has a low-pressure setting, browning, simmering, and saute' option.) 

It was not a cheap appliance but it's one that will definitely pay for itself over time. Dried beans are super cheap to buy and making them in the pressure cooker is so much healthier! Not only are you leaving out the added preserving chemicals but you also don't get all the added sodium (salt) and BPA from the lining of the can. It's a total win-win situation. (If you're not sure what BPA is click on the highlighted word above to read a SUPER-GOOD article on the dangers of it. 

I freeze my beans in BPA-free ziplock bags or in BPA-free ice cube trays (see picture below) for quick use later. In the pressure cooker I can cook beans in 30 minutes (and they are soft just liked the canned ones). I also can cook beets in 25 minutes, Quinoa in 2 minutes, long-simmering soups in 25 minutes, and much much more. PS the Pressure Cooker also comes with a recipe book! Alright, enough plugging, here is the recipe. Maybe you'll fall in love with Split Pea Soup again. ;)

Directions: 

1. Throw everything into a pressure cooker. Cook on High Pressure for 25 minutes, use Natural Pressure Release. 

Serve warm or place into ice cube trays and cover with Glad Press n Seal. 
(You can purchase it on Amazon with the link below if your local grocery store does not have it.) 

This next dish is an easy but extremely healthy salad. It has a full spectrum of color which means it provides a wide variety of nutrients. It's SUPER good for you but also extremely yummy! Enjoy! 

Rainbow Salad
(Gluten Free, Naturally Dairy Free, Can be Vegan) Adapted by jalene


Ingredients:

• ½ head of green cabbage (chopped)
  
• 1 cup cilantro (chopped)
  
• 1 red bell pepper ( chopped)
  
• 1 large carrot (grated)
  
• ¼ cup almonds (chopped & toasted, see below)
  
• 1/3 cup dried cranberries
  
• (optional) 1/3 cup blueberries
  

Dressing:

• 2 Tbsp coconut oil
  
• 2 Tbsp honey or agave (to make it Vegan)
  
• 2 Tbsp red onion, minced
  
• juice from 1 lime

Directions:

1. Combine dressing and set aside.
   
2. Heat oven to 350 degrees. Place almonds on cooking sheet. Cook until golden. Watch carefully! These can burn quickly.
   
3. Add all ingredients together and top with dressing. Enjoy! This salad is best consumed shortly after making,although it will last a couple of days tightly covered in the fridge. 

Note:

• Chopped pieces of green peppers, cucumbers, or other veggies would be also great in this salad. 
  
• If you have a food processor, you can throw all the ingredients in for quick chopping and combining.