This Dairy-free Eggnog is creamy, rich, frothy and can be made with or without alcohol for a delicious holiday treat!
Holiday traditions of the edible and drinkable persuasion, those are as powerful and important as any others. But the traditional, seasonal foods of today, they pale in comparison to those our grandparents enjoyed. Store bought eggnog is generally loaded with tons of sugar and corn syrup, artificial flavors, pasteurized and denatured dairy, theres gums and other stabilizers and who knows what else. Even the vegan nogs at the store, the amount of sugar in there is just insanity and there’s so much non-food products hidden within. For me, it’s just not worth it, even if just once a year, especially when you can make your own and kill it!
While I prefer to avoid most dairy and have developed a pretty solid vegan eggnog recipe in the past, I realized recently that I was shorting myself on a pretty rad eggnog experience by skipping out on the eggs. Like, why was I doing that? I mean, after all, it wasn’t called “cashewnog” for the last however many decades. Why had it never dawned on me to meet in the middle with my nog, drop the dairy, keep the eggs, sweeten accordingly.
This homemade dairy-free eggnog has the same creamy, richness of a traditional eggnog, with a really, nice, light frothiness that I prefer to a super duper, heavy cream-loaded nog. Thanks to the separated yolks and whites (inspired by this recipe), it’s simple to make but the texture is perfect every time. It’s the perfect balance of creamy and frothy. This is a really solid base recipe and from here you can play with spices and flavorings. Try a Bourbon Maple version, or maybe a Pumpkin Spiced rendition, add in some pumpkin puree and pie spice, maybe cinnamon liquor in the mix. Or Gingersnap inspired with a little molasses and ginger or gingersnap liquor.
I am so excited to share the recipe for these Grain-free Spinach Tortillas with you guys. It took a little testing to get these tortillas to where I wanted them, both in texture and pliability, but also color and taste. I have tested them many times now and I am still amazed at how simple they are to make and just how perfect the end result is.
I know that homemade tortillas can be a tad intimidating at first, especially if you’ve never made them, but I can assure you after one or two times, it feels like second nature. There is something so meditative and soothing about the process of rolling the dough into balls, pressing, rolling, a quick cook. You get into this beautiful flow and within minutes, a stack of these gorgeous, vibrant wraps.
This authentic, blended Creamy Paleo Tortilla Soup inspired by a recent trip to the Islands of Loreto in Mexico, gets an update thanks to grain-free cassava tortillas. If you are cool with corn, go for it babe, it’s one simple swap out, either way. The creaminess of the soup comes not from any dairy, but from the crispy tortillas strips being pureed right into the broth with everything else! Skip out on any cheese to make fully paleo or for a more authentic (and primal) version, add cubed or crumbled cotija cheese or queso fresco. Besides additional crispy tortilla strips, we like to serve ours topped with a drizzle of homemade Salsa Macha, avocado, fresh cilantro and a squeeze of lime, Mexican cheese if we’re feeling nasty!
It’s been a busy couple of months of travel for me, but as usual, I have returned home feeling inspired, refreshed and excited to create. As I have always shared with you guys, getting away and traveling, at times, can be a disruptor to my daily routines, my healthy habits and can sometimes keep me from feeling like my best self. So, as you can imagine I especially love the trips that allow me to maintain my eating preferences, my activity level and fill me up full of magical experiences and ideas to come back and share with all of you.
These Mini Frittata Egg Bites are a wonderful, easy-to-make, one-bite breakfast treat that is perfect for entertaining, great for the holidays, light, simple and super, duper customizable. Read on for lots of flavor options.
One of the perks of this strange career path I have embarked on, is the incredible experiences and opportunities to understand and investigate our food further. I consider it a great blessing that I am able to get behind the scenes and truly see where our food is coming from – as this is of high importance to me, to learn, to educate myself and to share with all of you, to hopefully empower you with the knowledge to make the best choices for your family.
To boil it down quite simply, first, personally I want my food to be nutrient-dense and second, I want it to be bullsh*t free! As a long supporter of Vital Farms I was beyond honored when they asked if I would come to Missouri to tour some of their farms, to meet the growers and most importantly to see how their Girls on Grass live, the pastures they graze on and a peek behind the scenes at how they run things.
I am beyond excited to share that everything this company boasts if truly a reality. No BS! Right down to Stuart, the farmer featured in their incredible new campaign, he’s a real farmer, with Vital Farms. I spent the afternoon on his farm. Across the board on all of Vital Farms’ farms, the beautiful hens are raised under humane conditions and they have time on pasture, daily, each bird getting a minimum of 108sqft of pasture to roam (compared to less than 1 foot that a cage-free hen gets or the 2sqft that a free-range hen receives).
This wholesome, crunchy, nutty Chocolate Coffee Keto Granola is low carb, made from nutrient-rich nuts and seeds, it’s loaded with flavor. Great for topping your favorite yogurt, as a topping to your smoothie, in a bowl with a little coconut milk – or a small handful on-the-go for a quick bite.
Cravings are a strange phenomenon. Many times cravings are driven by a nutritional deficiency of some sort, for example, often when people are craving super dark chocolate it can indicate a magnesium deficiency. For some, craving a soda can indicate a calcium deficiency, craving sweets (beyond blood sugar disregulation) can be a sign of deficiencies in chromium, carbon, phosphorus, sulphur and beyond. And the cravings to deficiency list goes on and on. But, if you can really listen to your body and the many cues it send, often times these cravings also come from a highly emotional place. Food memories can certainly impart their own cultivation of cravings, foods that remind us of our childhood, things that bring back a flood of times gone by.
Weirdly one of those cravings for me, that happens a few times a year – I get a highly emotional craving for a bowl of cereal. The comfort of a crunchy bowl of cereal, drowned in milk, eaten on the couch. It reminds me of being a kid. Of mornings before school. That time before the day got busy and hectic, to look forward to what lied ahead, to go over the flashcards for that day’s tests.
I didn’t grow up eating sugary cereals. My mom had it all pretty dialed in. The extent of our cereal selection was generally things like Kix, Corn Flakes, Honey Nut Cheerios, there weren’t marshmallows and colorful characters. In fact my mom was so mindful that we never drank milk and while milk was allowed on cereal, since I spent a great deal of my childhood not well, my mom went through a period of not allowing us any milk on our cereal an rather apple juice was the liquid of choice (surprisingly quite delicious on Honey Nut Cheerios I might add).
As if I could find a better pairing, two of my favorite foods come together in the perfect marriage, for this rich, silky, decadent treat that’s low carb, low in sugar, grain-free and vegan. The smooth fruity taste of Terra Delyssa’s organic extra virgin olive oil is the perfect compliment to super dark chocolate and in all it’s impressiveness this dessert comes together in no time.
Truth be told, I am not much of a baker. Mostly it comes from a lack of caring about most baked goods and sweets. I know you’ve heard this story before, in the nearly 8 years of Tasty Yummies. What I do love, admittedly daily, is a couple of squares of high quality super duper dark chocolate. It’s really just about all I need.
I am super excited to share this post with Ideas for Camping Meals and Hiking Snacks from my recent camping trip. Being in Yosemite for 7 days and being responsible for prepping and cooking dinner each night, for 8 – what an absolute honor and a task. Calling upon my knowledge as a Nutritional Therapy Practitioner and bringing my food blogger vibes, all while keeping it easy, accessible and making everyone happy – that may have been one of my favorite food challenges, to date.
Obviously (and selfishly) all the food I cooked for the week had to be gluten-free with options for being paleo-friendly, as there were three of us that ate this way. The rest of the group could eat everything, which made it quite easy. Given that the days were filled with epic, day-long hikes, some as long as 14 hours and 22 miles or boot camp style workouts and yoga, I also wanted to be sure I was nourishing everyone adequately and providing high-quality, nutrient-dense food while keeping it affordable and doable given the restricted nature of camp cooking. Also full disclosure, I still wanted to keep it all fun and campy, because after all, camping is a time to relax, let loose and have a good time.
Below you will find all of the meals I cooked for the week, along with links to recipes where appropriate and info on how I made it happen. At the bottom you will also find some suggestions for hiking and trail snacks, supplements, etc.
These may not be the best photos, I left my DSLR camera at home and chose to just enjoy the trip and relish in the moments rather than focusing on food styling and perfection. So, instead we have lots of iPhone shots from myself and my girl Natasha of The Feisty Kitchen, who also coincidentally makes a really rad prep and sous chef / partner in crime.
With summer upon us frozen treats are a must, but no need to wreck your body in the process. These Grain-free Chocolate Chip Cookie Banana Ice Cream Sandwiches feature my popular almond butter chocolate chip cookies and a banana soft serve filling. Made without dairy or grains and they are low in sugar.
[This is an updated post from 2013.]
It’s truly been years since I have had an old school ice cream sandwich, ya know the ones, soft chocolate cookies, vanilla ice cream filling. While working an event a few years back, I came across a food truck that specialized in just ice cream sandwiches and they actually had a gluten-free and dairy-free option for someone like me. YAY! It was delicious and messy but probably loaded with sugar and lots of other stuff I prefer not to eat. It immediately got the gears turning in my head. I wanted to make a more healthful ice cream sandwich myself and I of course just needed to find the time to actually play with some recipe ideas.
I know we have all seen the one or two ingredient banana ice cream that has been making it’s rounds all over the internet for the last few years. If you haven’t tried it yet, you must. Stop what you are doing right now, put those bananas in the freezer and make some yummy dairy-free ice cream alternative. It is simple to make and sooo surprisingly creamy and delicious. I realized it would make the perfect ice cream sandwich filling since it is creamy, simple to make and literally has nothing more than bananas in it. A great compliment to some grain-free, dairy-free cookies!
Tasty Yummies Real Food Meal Plans
What’s for dinner? Ahhhh the age old question that oftentimes doesn’t have the greatest of answers – if you aren’t prepared and planning ahead.
No matter what your home and family dynamic looks like; single, power couple, party of five – I think we can all agree that half the battle when it comes to eating better and prioritizing our health and self care, is being prepared. It’s all about having a plan and sticking to it, truly it’s the best and only way to succeed. But, let’s also be really real here, this is always far easier said than done.
The time and energy it takes to plan out your week’s meals, make the grocery lists, have a system for shopping, the prep and what to do with the leftovers, at times this can feel like a second career. And this is coming from someone who lives, breathes and thinks about food most of her waking hours.
Whether you are new to a real food diet, experimenting with gluten-free, paleo or Whole30, perhaps you just want more exciting, nutrient-dense meal options, maybe you just want to think less and cook more – I’m here to offer you the most magical, game-changer of a service that is about to change your life! Real Plans Meal Planning. I have partnered with Real Plans to bring you your favorite Tasty Yummies Recipes built right into simple, customized weekly meal plans.
Real Plans is the solution to all your meal planning needs with everything you could need to be organized. With options for the ultimate in customization including dietary needs and allergy restrictions along with personal likes and dislikes and adjustable serving sizes, these Tasty Yummies Meal Plans offer the flexibility to suit your own unique lifestyle and family dynamic.
Each week Real Plans creates a custom plan for you, featuring Tasty Yummies recipes, built exclusively for your family’s size, busy schedule, and ever-changing needs.
Real Plans provides creative, unique meals to serve your real life. Meal plans that feature recipes focused around whole foods with a side of stress removal. No more constantly needing to reinvent your meals or think on the fly – it’s like we’re literally giving you extra time in your life!
With Cinco de Mayo later this week, it felt more than appropriate to share a Mexican-inspired dish to kick this week off right. As someone who loves Mexican food, with a preferred avoidance of corn, beans and most dairy, it can make hitting up a local authentic So Cal taqueria challenging, at best. Burritos are nearly out of the question.
At best I can always hack any Mexican menu and throw together a killer salad with fajita meat or carne asada, a bed of lettuce with the meat and just load up on guacamole or avocado and skip the cheese, sour cream, rice and beans. I generally avoid the tortillas and skip the chips (or pack my own) – but more and more I am finding this isn’t enough. Many restaurants use spice blends and marinades that contain gluten. Going out for Mexican is just not as fun as it should be.
This Easy Chia Seed Jam is a wonderful way to preserve the fresh fruit of the season and enjoy delicious homemade jam without artificial colors and flavors or an ungodly amount of sugar. It’s a breeze to make, ready in about 15 minutes, plus there is no canning equipment necessary and you can control the level of sweetness leaving out refined sugar and instead using natural sweeteners like honey, maple or any other alternative you choose (or leave it out altogether and go al naturale).
Best part, this simple chia seed jam formula works with nearly any fruit you’d like, so go with the best the current season has to offer and get creative. Try strawberries, blackberries, blueberries, raspberries, cherries, cranberries, apples, pears, peaches, plums, etc. Experiment with blending various fruits and if you really want to have some fun, add in vanilla bean, fresh herbs or spices, rosemary, basil, fresh mint, cinnamon, nutmeg or ginger – the flavor combos are endless, really.
These Grain-free Spicy Cauliflower Fritters are an amazing way to embrace the cauliflower love, taking the cauli-rice trend to a whole new level. These versatile patties can be adapted to whatever flavor and spice blend you’d like and served with your favorite sauce, we like Chipotle Lime Aioli.
Veg based fritters have always been a favorite of mine, either as a quick bite appetizer or snack, or atop a large bed of greens as a main dish, I find them to be quick, simple, cheap and versatile. Since I have removed both grains and beans from my diet, due to my autoimmune conditions and my digestive issues, I haven’t really messed with too many veggie-based fritters, cakes and patties in recent years. But, after a recent exploration with cauliflower, which is one of my favorite, versatile, low carb, starch-like veggies – these fritters were born and they have quickly become a new fav.
These Cast Iron Crispy Chicken Thighs are insanely simple, plus ready in under 30 minutes this super crispy, crackly and epically tasty chicken is a great weeknight dinner option.
In my continued efforts to bring you more of the simple, easy dishes that I cook on the weekly here in our house, along with solid fuss-free options for those of you transitioning to a more whole food focused, real food lifestyle – today, I give you a personal favorite of ours: Cast Iron Crispy Chicken Thighs.
These crispy, crackly-skinned chicken thighs are a staple around here and with varying spices and flavors, along with your desired sides, these are a simple weeknight option that you will never tire of. Plus it’s ready in under 30 minutes.
Subtly spiced dairy-free coconut milk panna cotta topped with chunks of grain-free spiced carrot cake and a little whipped coconut cream, makes for the perfect Spring-inspired treat without the sugar, grains or nuts.
I kinda love that carrot cake has become synonymous with Easter, simply because of the Easter Bunny. Rabbits eat carrots, Easter invites a sweet bunny that leaves baskets and eggs and chocolate for us. Hmmm. It’s a stretch, but I’ll take it – cuz carrot cake rules.
While I have been experimenting with the ketgenic diet since the start of this year and have slowly transitioned toward a fat fueled lifestyle over the last year and a half, my interest and taste for sweets has admittedly all but disappeared. Beyond a solid, super duper dark chocolate, I honestly can’t really be bothered. Not so great as a food blogger, but I make it work.
If I had it my way, as a nutritional therapist but also as a true, hardcore lover of substantial, energy-building, savory breakfasts I would LOVE to get all of clients eating a breakfast comprised of quality, well-sourced fats and proteins, with an appropriate amount of carbs coming from some tasty nutrient-dense veggies! But, I get it, I really do. I know most people would rather eat a doughnut, toast, cereal, oatmeal or anything else, sweet, simple and convenient in the mornings. So for me, it’s all about the baby steps and also meeting people halfway with better options than the standard fare.
I know that mornings are generally a busy time, if you have kids you are getting them ready for school, you are probably packing lunches, getting the kiddos on the bus all while trying to get yourself ready and get out the door to work. Even if you don’t have children, the mornings are generally a very chaotic time and if you don’t plan extra time for cooking, most folks either grab something packaged and convenient or worse yet skip breakfast all together. NOOOOOO! I know that unless you are fortunate enough to work from home, cooking up some pasture-raised eggs and sautéing some greens – that’s probably not in the cards.
I realized earlier this summer that it had been years since I have had an ice cream sandwich. While working an event, I came across a food truck that specialized in just ice cream sandwiches and they actually had a gluten-free and dairy-free option for someone like me. YAY! It was delicious, messy and probably loaded with sugar and lots of other stuff I prefer not to eat. It immediately got the gears turning in my head. I wanted to make a healthy ice cream sandwich myself and I of course just needed to find the time to actually play with some recipe ideas.
I know we have all seen the one or two ingredient banana ice cream that has been making it’s rounds all over the internet for the last two years. If you haven’t tried it yet, you must. Stop what you are doing right now, put those bananas in the freezer and make some yummy healthy ice cream. It is simple to make and sooo surprisingly creamy and delicious. I realized it would make the perfect ice cream sandwich filling since it is creamy, simple to make and literally has nothing more than bananas in it. A great compliment to some grain-free dairy-free cookies!
I am sharing the cookie recipe over on Free People today as part of my ongoing Restricted Diets series with them and so I expanded on the recipe to make this a two-for-one deal; a cookie recipe and a bonus ice cream sandwich recipe! Plus, we had our friends Dan and Debbie over earlier this week to celebrate Dan’s birthday, so I wanted to make something special for him that we could all enjoy. Debbie is experimenting with a gluten-free and dairy-free diet, so I am pretty sure her mind was blown that these were OK for her to eat! They were a hit, I don’t think anyone believed me that the filling was just bananas and the cookies were totally grain-free!! I love recipes like that. Read the rest of this entry »