RECIPE: AIP Banana Bread Pancakes

I have been trying to make a good AIP pancake now for months. I’m talking since way back in September. And when I say ‘good’ I mean so good that Willow doesn’t even miss the chocolate chips. When I presented this trial to her a couple of weeks ago, she hesitated to take a bite, but when she did, her face lit up. After three pancakes worth, she said, “these are my favorite! Can you keep making them??” YAY!! I finally did it! And the best part was that she didn’t even ask where the chocolate chips were, she just kept eating.

AIP Banana Bread Pancakes
In past trials, I’ve thrown in chocolate chips to make up for the gummy or mushy center…or to cover up the strange aftertaste. Thus defeating the purpose of AIP! After adjusting a few key ingredients, there is no need for masking flavors and I actually prefer these without maple syrup to keep the sweetness level lower…but I totally add a TON of extra cinnamon on top!

Every time we make these, our house smells like freshly baked banana bread for the rest of the day. It’s wonderful!

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AIP Banana Bread Pancakes
AIP BANANA BREAD PANCAKES

{grain-free, dairy-free, soy-free, gluten-free, refined sugar-free, vegan}

Makes 7-8 small pancakes

What you need:

  • 1 cup tigernut flour
  • 1/4 cup tapioca flour
  • 1 Tablespoon coconut sugar (optional)
  • 1/4 teaspoon baking soda*
  • 1/2 teaspoon cream of tartar*
  • 1/2 teaspoon Ceylon cinnamon
  • pinch Himalayan salt
  • 1/2 cup mashed banana
  • 1/2 cup gum-free coconut milk
  • 1 teaspoon apple cider

*The combination of baking soda + cream of tartar is to replicate baking powder. Being on an AIP diet means staying away from commercial baking powders as they tend to contain cornstarch. If you’re not following an AIP diet, use 1 teaspoon of baking powder instead of the baking soda + cream of tartar.

How to:

  1. Start heating your pan over low-medium heat. I tend to keep it at notch 4 with my electric stove.
  2. In a medium bowl, whisk together all of the dry ingredients; breaking apart any clumps of tigernut flour.
  3. Next, stir in the mashed banana and coconut milk. Finally, add in the apple cider vinegar and stir until just combined. This batter will be very thick.
  4. Add about a teaspoon of coconut oil to your hot pan and scoop small amounts of pancake batter into the pan and smooth it out into a circle with the back of a spoon. I personally like to use an ice cream scooper to make pancakes. With this specific recipe, I fill the scoop halfway because I find that they’re easier to flip when smaller.
  5. Allow to cook for 3 minutes, flip, and cook for another 3 minutes. Unlike usual pancakes, these do not bubble up or get super dry edges to indicate when it’s time to flip. Depending on what pan you use, you might have to add more oil.
  6. Enjoy with maple syrup, fresh fruit, and extra cinnamon!

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 AIP Banana Bread Pancakes

Let me know if you give this recipe a try! Either come back and leave me some feedback or tag me on Instagram @be.sol.ful

Thanks for stopping by!

❤

Grain-Free Chocolate Cookies

Over the last couple of months, I have become obsessed with this DIY paleo flour blend. Not only is it way cheaper to make your own blend, but it also took all of the guesswork out for me because when it comes to using coconut flour, I literally fail every. single. time. But with this blend I have created a birthday cake/cupcakes as well as some cookie recipes. They may, or may not, all make it on the blog! This recipe is a huge hit with my entire family (parents included). I was inspired to create these cookies after trying Simple Mills Double Chocolate Cookies – if you read my March Favorites blog post, you already know my love for this company. They use minimal ingredients…and ingredients I feel good about letting Willow eat – no gums, additives, “natural” flavors, or refined sugar.

RECIPE: Grain-Free Chocolate Cookies

Now, the texture isn’t as crispy as Simple Mills (I didn’t use or have konjac root) and they aren’t flat, but I’m really excited about how well they turned out! A slightly crispy exterior, soft center (I very much dislike the word moist, but I’ll say it), and they melt in your mouth. They’re like little buttery orbs of deliciousness! I made these with my little chocoholic in mind and she loves them so much…in fact, she’d be content with eating the dough! I plan to make them using carob instead of cacao and when i do, I’ll update this post with the outcome.

*UPDATE – the carob trial was fantastic! Instead of the two tablespoons of cacao powder, I used one tablespoon of carob. And I paired it with 2 TBSP tahini + 1 TBSP coconut oil. I gotta say, I think this is my new favorite way to make them!*

I have made these countless times and with different variations: using almond butter instead of coconut oil, leaving out the chocolate chips, adding flax egg, flattening them before baking, and a few other ways. The recipe, as it’s written below, is my family’s favorite version.

The trials I ran using a flax egg required an additional 2 tablespoons of paleo flour blend and the outcome was more of a brownie-like cookie and not at all crispy. I’ll have instructions below for this variation.

Here’s a photo of a batch using flax egg:

RECIPE: Grain-Free Chocolate Cookies

GRAIN-FREE CHOCOLATE COOKIES: {soy-free, gluten-free dairy-free, vegan, paleo, oil-free option}

Makes 8-10 small cookies

Brownie-like variation will make 12-14 small cookies

What you need:

  • 1/4 cup + 2 TBSP paleo flour blend*
  • 3 Tablespoons coconut sugar
  • 2 Tablespoons tigernut flour
  • 2 Tablespoons organic cacao powder
  • 1/2 teaspoon baking soda
  • pinch Himalayan salt
  • 3 Tablespoons softened (not melted) coconut oil or creamy almond butter*
  • 1/2 teaspoon vanilla (optional)
  • 1-2 Tablespoons organic, fair trade chocolate chips (optional)

* I know Bob’s Red Mill has a paleo flour blend, but I have not tried it – so cannot verify the outcome. Before measuring your flour, please shake it really well to mix up the flours and DO NOT scoop it out with a measuring cup, but rather spoon the flour into a measuring cup so that the flour doesn’t get overly packed in.

*Please DO NOT use melted coconut oil! Keep it in a softened, solid state. Use coconut oil for a crispier cookie and almond butter for a softer cookie. Both are equally delicious! I’ve even used a combo of both in a few batches…including the batch in these photos.

How to:

  1. Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. In a medium bowl, whisk together the flours, sugar, cacao powder, baking soda, and salt. Then, stir in the coconut oil (or almond butter), and vanilla (if using). Mix until creamed together and the dough sticks together. I use my hands to really incorporate the ingredients. You’ll be tempted to add in extra oil or butter – trust me, don’t do it 🙂 Next, stir in the chocolate chips, if using.
  3. Roll the dough into small balls, leave about one inch of space between the cookies, do not overcrowd them and bake for 12-18 minutes. My oven requires longer baking times, which is why there is a wide baking time frame. Once they start cracking on the top, it is time to remove them. If you are looking for a crispier cookie, increase the baking time by 2-3 minutes.
  4. Remove from oven and allow to cool for 10 minutes on the baking sheet before carefully transferring them to a cooling rack. I recommend letting them cool completely before eating. If you try to eat them right as they’re done, you’ll have a crumbly mess!
  5. Enjoy with a glass of nut milk, coffee, or tea.
  6. Store any leftovers in an airtight container.

**VARIATION: for a brownie-like cookie add 2 extra tablespoons of the paleo flour blend (making a total of 1/4 cup + 4 TBSP) and when incorporating the wet ingredients, add in one flax egg (1 TBSP ground flax + 3 TBSP water…allow the flax egg to set for at least five minutes before adding the dough). These will spread out a bit while baking, unlike the original recipe – so spacing is important.

RECIPE: Grain-Free Chocolate Cookies

RECIPE: Grain-Free Chocolate Cookies

RECIPE: Grain-Free Chocolate Cookies

If you make these, please come back and let me know how they turned out! I’d love to hear from you!
Thanks for stopping by!

❤

Grain-Free Peppermint Brownies

This time last year I shared a recipe for Triple Chocolate Peppermint Brownies and since they were a big hit, I wanted to challenge myself to see if I could recreate them to be closer to my current “diet.” I was going to try and make them AIP compliant, but since Willow isn’t the biggest fan of carob, I thought I better stick to good old cacao.

So what adjustments did I make?

Instead of gluten-free all purpose flour, I used cassava flour.

I used coconut butter in place of raw tahini (oh, how I miss tahini!).

Instead of aquafaba, I subbed in pumpkin puree.

My first trial was too heavy on the cassava flour which not only left you with a somewhat overpowering taste in your mouth, but they were also on the dry side. Second trial got a little closer, but not up to my perfectionist standards 😉 Third time’s a charm and I knew that I finally nailed it when Willow took a bite and already asked for a second one…and said, “Mom, can we make these for Christmas?”

YAY! On that note, when we asked Willow what she wanted us to make for dinner on Christmas Eve, she replied: “Cookies.” I swear she does eat more than baked goods!

These brownies are NOT for the faint of heart as they’re super….

RICH

CHOCOLATEY

SWEET

CHEWY

FUDGY

Grain-Free Peppermint Brownies

GRAIN-FREE PEPPERMINT BROWNIES

{gluten-free, soy-free, nut-free, seed-free, oil-free, vegan}

Makes 8 large brownies or 16 smaller ones

WHAT YOU NEED:

  • 1/3 cup Otto’s Naturals Cassava Flour
  • 1/4 cup cacao powder
  • 1/4 cup coconut sugar*
  • 1/4 teaspoon Himalayan salt
  • 1/2 cup coconut butter
  • 1/2 cup pumpkin puree*
  • 1 Tablespoon NuStevia Cocoa Mint Syrup*
  • 1 cup Enjoy Life mini chocolate chips, divided
  • 4 Tablespoons gum-free, unsweetened coconut milk*

*If you’d prefer to skip the stevia syrup, add an additional 1/4 cup coconut sugar and use 1/4-1/2 teaspoon of peppermint extract. You can use sweet potato puree instead of pumpkin (I recommend using white sweet potato) or you can do a combo of both. For the coconut milk I recommend either Trader Joe’s canned or Native Forest’s Organic Simple Coconut Milk.

HOW TO:

  1. Preheat oven to 350°F and lightly grease a 8×8 baking dish.
  2. Whisk together the flour, cacao, coconut sugar, and salt. Set aside.
  3. Using a double boiler, gently melt together the chocolate chips and coconut butter; stirring frequently. Once smooth, remove from the stove and add it to your dry ingredients…along with the pumpkin puree, coconut milk, and stevia syrup.
  4. Once everything is combined, fold in the remaining 1/2 cup mini chocolate chips.
  5. Transfer the mix to your baking dish and either using your fingers or a spatula, flatten it out into an even layer. This batter will be very thick due to the cassava flour and you’ll be tempted to add in more liquid, but please don’t!
  6. Bake for 20-25 minutes. Allow to cool for 20 minutes before cutting.
  7. Enjoy!

If you have leftovers, I recommend warming them slightly before eating to allow the chocolate + coconut butter to soften a bit!

Grain-Free Peppermint Brownies

Grain-Free Peppermint Brownies

Merry (almost) Christmas, my friends! Wishing all of you a wonderful holiday!

Thanks for stopping by!

❤

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Ah, the glorious world of grain-free, nut-free, vegan baking. Have you tried it? It’s definitely NOT easy and I bow to those who are seasoned pros because after just a few trials I was ready to pull my hair out and throw in the towel. But I’m glad I didn’t because otherwise I wouldn’t be sharing our new favorite cookie recipe with you!

What’s your cookie type?

Are you a crunchy or soft cookie kind of person?? For me, it depends on the cookie. I love a pillow-y, melt-in-your-mouth, soft snickerdoodle or peanut butter cookie, but when it comes to sugar cookies or chocolate chip cookies, I’m a sucker for the crispy ones. It brings me back to my childhood and my Mom’s fabulous chocolate chip cookies.

I tried experimenting with coconut flour, cassava flour, arrowroot, tapioca flour, but hit fail after fail. It wasn’t until my friend, Rebecca shared her recipe for snickerdoodles that I was hit with the realization that I hadn’t tried using tigernut flour! I’ve used it to make pancakes (which Willow didn’t like, but Josh & I did), so I decided to give it a try in cookies.

Obviously the tigernut flour worked, otherwise we wouldn’t be here today with this recipe (it only took three trials)! And the best part is….only SIX ingredients and ONE bowl! Super simple. Thank you for the inspiration, Rebecca!!! xo

Josh thought I should title these: So Good You’ll Want to Go AIP Sugar Cookies…kind of a long title, don’t you think? 😉

One-Bowl AIP Sugar Cookies

These have a wonderful crispy exterior with a soft center and they absolutely melt in your mouth with a buttery deliciousness! I gave myself a tummy ache testing these out since I still can’t tolerate sweet too well, but with the holidays fast approaching, cookies are a must! I’m happy to report that they got a thumbs up from all who tried them!

I realize that there are chocolate chips here when they’re supposed to be sugar cookies, but that’s what happens when you have a four-year-old chocoholic helping you. So you have the option to make just sugar cookies OR chocolate chip cookies…both are equally delicious.

One-Bowl AIP Sugar Cookies

Makes 10-14 depending on size of cookie scoop

What You Need:

  • 1 cup TigerNut flour
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon baking soda
  • 1/4 cup pure maple syrup
  • 3 Tablespoons coconut oil (solid)
  • 2 Tablespoons Enjoy Life mini chocolate chips (optional or for AIP use carob chips)

How To:

  1. Preheat your oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. Using a stand up mixer with the paddle attachment, combine all of the ingredients (except the chocolate chips). Once everything is well incorporated and there aren’t any signs of coconut oil,  you can fold in the chocolate chips. If you don’t have a stand up mixer, you can use a fork and spatula to mix the dough.
  3. Roll into balls or use a small cookie scoop and place onto the baking sheet. These cookies will spread out some, so be sure to space them out.
  4. Bake for 12-15 minutes, or until golden brown. Allow to cool completely on the baking sheet. ENJOY!
  5. Best stored in cookie tins or a cookie jar to maintain the crispiness.

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Thanks for stopping by!

❤

A Cruelty-Free Day of Thanks

Let me start by saying that this post contains ZERO judgment or graphic animal cruelty videos. We are all at different states of awareness and rather than taking an extremist route by showing you heartbreaking clips or breaking down the cruelty (how it’s done), I’m going to share heartwarming stories, videos, and celebrate the brave souls (both human and animal)….AND there will be LOTS of recipe links, so be sure to read to the end.

Thanksgiving is a difficult time for me, as it is for most plant eaters. While the day itself is special, as it reminds me of the wonderful memories growing up with my family and sitting around the table at my grandparents house, the main attraction and kitchen time was based around the turkey. It’s estimated that 46 million turkeys are killed for Thanksgiving alone. FORTY-SIX MILLION. While it’s been 25 years since I’ve eaten meat, I know it still remains a huge part of the holiday. Why a turkey symbolizes a day of thanks is beyond me. I get super emotional this time of year because I DO know the evil process about how they’re raised, treated, and slaughtered to eventually be sold in stores. Have you ever been around a turkey? A living, breathing one? You might be surprised to learn that they’re very affectionate, intelligent beings. I’m including some happy videos of them.

And for those interested, you can also help by donating money to the Farm Sanctuary’s Adopt a Turkey project.

VIDEOS:

 

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I’m not sure if any of you follow Violet’s Veg*n e-comics, if you don’t here is a heartwarming comic she did that I loved reading with Willow:

vegan Christmas story

Big Blue Sky (A Christmas Story)

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R E C I P E S >>>>

I PROMISE you, a holiday without meat is 100% possible and whether you’re hosting, going to a potluck, or if you’re bringing your own food (just for you) to a gathering of mostly omnivores, I’ve got you covered (appetizers, sides, mains, desserts, kid-approved). So let’s dive in! The animals and your body will thank you…

All of the recipes linked here are gluten-free, vegan, and soy-free; a lot of them are oil-free as well. I could have included A LOT more recipes and narrowing them down was really hard!

APPETIZERS:

Creamy Artichoke Spinach Dip (without the junk) >> Plant Powered Kitchen >> This dish has made it’s way to family gatherings a few times and it has ALWAYS been a huge hit. Lick-the-bowl-clean kinda good. And it’s kid-approved! Great with chips, crackers, veggies, or even on pizza or a quesadilla!

Below is an old pic from when we made it and spread it on top of gluten-free flatbread.

 

Dairy Free Spinach Artichoke Dip >> Primally Inspired >> Replace the chicken broth with veggie broth and you’ve got yourself a vegan and AIP dip! We’ve got a lot of ideas running through our heads for appetizers, but I’m thinking this one will make an appearance at Thanksgiving!

 

Vegan Queso Blanco Dip (Mexican White Cheese Dip) >> Veggies Don’t Bite >> One of my very favorite dips/sauces before I had to eliminate nuts. I promise you, dairy loving folks will go crazy over this! We paired it with just about anything and everything – heck, you can even give your mashed potatoes a makeover with this HEAVENLY recipe! Ooooh! Or serve it with some crusty bread!

Photo credit: Sophia @ Veggies Don’t Bite

Vegan queso blanco dip (white Mexican cheese)

 

Lemon Cranberry & Pistachio Cashew Cheese Ball >> The Plant Philosophy >>  Another appetizer that was a huge hit at two of our family gatherings last year! Willow picked off the cranberries and pistachios (our silly, selective eater) but devoured the actual “cheese” and paired it with some gluten-free crackers. SO. GOOD.

Here’s a pic we took of it from our Christmas Day gathering last year…

A Cruelty-Free Day of Thanks

 

 

Smoky Roasted Red Pepper Cashew Dip >> Veggie Inspired >> Yet another FANTASTIC and super simple dip that will have your guests going back for seconds or asking for the recipe! Excellent with fresh veggies, crackers (or chips), or bread!

 

Below you’ll see that we paired it with roasted potato wedges…

A Cruelty-Free Day of Thanks

 

Life-Affirming Warm Nacho Dip (an Oh She Glows recipe featured on Plant-Powered Kitchen) >> If you own the Oh She Glows cookbook, you can also refer to this recipe there. We’ve made this for a few family gatherings and it was always the first dish to be devoured. SO good!!!

 

SALADS & SIDES:

Delicata Squash & Persimmon Salad >> Cadry’s Kitchen >> This recipe would be a perfect addition to your Thanksgiving menu! I love how unique this salad is and while I haven’t made it yet, I DO LOVE all of the ingredients. Besides, you’ll learn more about persimmons if you read Cadry’s post…I know I did!

Look at how beautifully Cadry presented it! So festive!

Photo Credit: Cadry @ Cadry’s Kitchen

Fluffy Vegan Buttermilk Mashed Potatoes >> The Vegan 8 >> We made these for Thanksgiving last year and oh, my! Fluffy, creamy, and gone in a flash. And you guys…they’re oil-free! I searched my computer for the photos of these amazing potatoes, but could not find them! So, below you’ll see a photo from Brandi’s blog.

Photo credit: Brandi @ The Vegan 8

Vegan Baked Oil-Free Hushpuppies >> The Vegan 8 >> I honestly couldn’t tell you how many times we’ve made these…four? Maybe five? I guess that just goes to show how incredible they are! All of my family members (even extended family) went crazy over these dangerously delicious, almost melt in your mouth biscuit-y goodies!

A Cruelty-Free Day of Thanks

 

Vegan, Gluten-Free Garlic Chive Dinner Muffins >> The Vegan 8 >> Another amazing recipe by Brandi! They would go perfectly with pretty much any main dish or salad!

Photo credit: Brandi @ The Vegan 8

 

Green Bean Quinoa Celery Salad >> Canned Time >> This beautiful salad, created by Angela, looks so festive – you could serve it at Thanksgiving or Christmas. I can just imagine the lovely balance of textures here, too – between the crunch of the celery and tender quinoa, I bet this is incredibly satisfying!

Photo credit: Angela @ Canned Time

Oil Free Holiday Options - Green Bean Quinoa Celery Salad

 

Marriage-worthy Roasted Brussels Sprouts >> Cake Maker >> These are just like the title states…marriage-worthy. You WILL LOVE them!! We’ve made these SO many times and as crazy as this sounds, I think we’re making these for Thanksgiving AND Jenn’s recipe for brussels (you’ll see the recipe below). What can I say, we LOVE Brussels sprouts!

A Cruelty-Free Day of Thanks

 

Sweet Potato & Herb Savory Muffins >> Feasting on Fruit >> I have not made these yet, but they’ve been on my list to try. I REALLY wish I wasn’t following an AIP diet right now!!!

Photo credit: Natalie @ Feasting on Fruit

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

 

Rosemary White Beans (Zoes Kitchen Copycat) >> The Vegan 8 >> We actually made a meal out of these earlier this year and Willow even enjoyed them! Insanely creamy, full of flavor, and guilt-free. This savory dish would be a great addition to your Thanksgiving menu!

Below is a photo of these beans paired with sauteed kale + avocado slices.

A Cruelty-Free Day of Thanks

Peas with Scallions and Dill >> Veggies Don’t Bite >> You guys. I don’t like peas, but we made these for Thanksgiving two years ago and I actually ate (and enjoyed) some! They pair perfectly with mashed potatoes or any of the loaf recipes I’m linking below under “Mains” – this is a simple, yet flavorful dish!

Photo credit: Sophia @ Veggies Don’t Bite

Peas with scallions and dill

 

Smoky Maple Roasted Carrots >> Veggies Don’t Bite >> I love how pretty this dish looks! Very autumnal and comforting. While I’m not making this for next week, I plan to try it very soon!

Photo credit: Sophia @ Veggies Don’t Bite

Smoky Maple Roasted Carrots with Lemon Thyme Drizzle

 

Scalloped Potatoes >> Cruelty Free Family >> I debated putting this recipe under “Mains” because I’m pretty sure I’d be content with just a giant plate of this. Haha!! OK, confession…I haven’t tried this recipe (yet), but who can go wrong with cheesy potatoes AND without the guilt!

Photo Credit: @ Cruelty Free Family

potatoes1

Grain-Free Sage and Pecan Stuffing >> In Sonnet’s Kitchen >> I pinned this recipe quite some time ago, but haven’t tried it yet. Since I know a few of you are watching your grains intake, I wanted to include it here! I’d totally make it this year if I could eat nuts!!

MAINS:

Vegan Oat-Free Spicy BBQ Lentil Loaf >> The Vegan 8 >> My Mom made this last year for Thanksgiving and it was amazing!!! No one missed the turkey and if they did, they certainly didn’t let on. I happily enjoyed the leftovers, too!!

Photo credit: Brandi @ The Vegan 8

Butternut White Bean Puree w/ Roasted Brussels Sprouts >> Veggie Inspired >> Here’s the other Brussels sprouts recipe I mentioned earlier! SO good!! While I haven’t tried them with the Butternut purée, I can attest to that delicious glaze that goes along with this recipe and of course the brussels – the red onions are the perfect addition!

Photo Credit: Jenn @ Veggie Inspired

Butternut White Bean Purée w/ Roasted Brussels Sprouts

Shepard’s Pie Stuffed Acorn Squash >> The Plant Philosophy >> I have not tried this recipe yet, but we are making it for this Thanksgiving! I love squash so much AND potatoes, so I’m pretty excited. We’ll be making a couple of minor adjustments for my portion to keep it AIP friendly…I’m pretty sure you’ll be hearing more about this recipe in my November Favorites post coming soon!

Photo Credit: Margaret @ The Plant Philosophy

Shepard's Pie Stuffed Acorn Squash | Vegan, Oil-Free | The Plant Philosophy

 

Vegan Thanksgiving Power Bowl >> Feasting on Fruit >>  While I personally haven’t tried this recipe yet, there is A WHOLE LOTTA YUM in one bowl! Literally all of your Thanksgiving favorites in one bowl! Potatoes, cranberry sauce, “stuffing”, lentils, and greens. I’m a sucker for food thrown together in a bowl. Perfect for those attending a gathering where you’ll be the only vegan.

Photo credit: Natalie @ Feasting on Fruit

Vegan Thanksgiving Power Bowl - FeastingonFruit.com

Creamy Autumn Pumpkin Pasta >> Strength & Sunshine >> I have been SO anxious to try this recipe created by my sweet friend, Rebecca! Look at how comforting and dreamy this looks! Who needs turkey when you can have a bowl of this deliciousness??

Photo Credit: Rebecca @ Strength & Sunshine

Creamy Autumn Pumpkin Pasta | Strength and Sunshine @RebeccaGF666 A Creamy Autumn Pumpkin Pasta recipe that brings you all the healthy comfort of the season. Gluten-free, nut-free, and vegan, this easy & quick, savory seasonal dinner will warm your soul from the inside out!

Vegan Cauliflower Lentil Loaf >> Strength & Sunshine >> Yet another Thanksgiving-esque recipe! If my gut could be friends with cauliflower, I would absolutely make this for next week’s gathering. Definitely check out her recipe!!

Photo credit: Rebecca @ Strength & Sunshine

Vegan Cauliflower Lentil Loaf | Strength and Sunshine @RebeccaGF666 A hearty plant-based dinner idea that will satisfy even meat-eaters! A Vegan Cauliflower Lentil Loaf that mimics the classic meatloaf with no meat, gluten-free, nut-free, and soy-free! Get all your protein and veggies in this healthy recipe!

 

DESSERTS:

Autoimmune Paleo Apple Crisp >> The Curious Coconut >> I LOVE this recipe and I know that I already talked about it in my October Favorites blog post, but I’m mentioning it again because this is what I’m bringing for dessert next week for our family gathering.

 

Gluten-Free Vegan Caramel Crusted Pumpkin Loaf >> The Vegan 8 >> My Mom made this amazing recipe for last year’s Thanksgiving and it was a huge hit!

Again, another failed search in finding last year’s photos!

Photo credit: Brandi @ The Vegan 8

 

Gluten-Free Pumpkin Cream Pie >> The Plant Philosophy >> This was my contribution for last year’s Thanksgiving gathering – it was soooooooo good!

A Cruelty-Free Day of Thanks

 

Pumpkin Fudge Brownies (Vegan & Gluten-Free) >> Veggie Inspired >> Pumpkin + chocolate! Need I say more? These look AMAZING!! I’ve been meaning to make them for my family, but I’m sure I would cry because I can’t eat them right now. *Sigh* My list is growing longer by the minute and when I can eat “normally” again, I’ll be wishing we had more meals in a day!

Photo Credit: Jenn @ Veggie Inspired

Pumpkin Fudge Brownies

 

Vegan Pumpkin Creme Brulee >> Feasting on Fruit >> This was one of our favorite treats from last year…I think I made it three or four times ❤ Huge thumbs up from all of my family.

A Cruelty-Free Day of Thanks

 

Pumpkin Cheesecake >> Unconventional Baker >> How incredible does this look?!??? Audrey is the queen of gorgeous treats. While I haven’t had this specific one, I can tell you that ALL of the recipes I have tried were nothing short of amazing. She offers up two variations (one with a baked crust or a nutty, no bake one) – both look divine!

Photo credit: Audrey @ Unconventional Baker

Pumpkin Cheesecake {Free From: gluten & grains, dairy, eggs, and refined sugars}

 

Vegan Cinnamon Roll Pumpkin Pie >> The Vegan 8 >> Cinnamon. She had me at cinnamon. And the beautiful photos. Good lord! I feel like there needs to be a day for just Thanksgiving desserts because there are A TON of drool-worthy recipes here.

Photo credit: Brandi @ The Vegan 8

 

Vegan and Grain-Free Pumpkin Pie Cups >> Feasting on Fruit >> Pumpkin pies in mini form? Yes, please! These look so perfect and wait until you see the ingredient list! So simple!

Photo credit: Natalie @ Feasting on Fruit

Vegan & Grain-Free Pumpkin Pie Cups

 

Gooey Pumpkin Spice Latte Chocolate Pudding Cake >> Oh She Glows >> You can’t go wrong with an Oh She Glows recipe. I have yet to try one I didn’t fall in love with – so while I haven’t made this one yet, I’m pretty sure I’d enjoy it.

 

Mini Sweet Potato Pies with Maple Cashew Cream >> The Organic Dietitian >> How adorable and delicious do these look???! Mmmm!!! I’m a fan of any mini treats! And with sweet potato!

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So there you have it!! LOTS of delicious, cruelty-free recipes that could “wow” your guests, friends, family. Something for everyone.

 

 Happy (almost) Thanksgiving! I hope all of you have a wonderful holiday with family and friends.

Peace.

Love.

Happiness.

Gratitude.

❤

 

Simple Breakfast Potatoes

Breakfast.  My favorite meal of the day and honestly, I could eat breakfast-y foods all day long – there’s a sense of comfort that comes along with them. For the last few weeks, I’ve been obsessed with these breakfast potatoes – they’re savory, full of flavor, and satisfying. They’re also super versatile! I’m sharing a basic version below, but if you’re not following an AIP diet, the options are literally endless! I’ll provide some ways to change them up in the notes below.

These are delicious on their own or stuffed into a tortilla (or Paleo Wrap)!

Simple Breakfast Potatoes

SIMPLE BREAKFAST POTATOES {Vegan, AIP, Oil-free option}

Serves 2-3

What you need:

  • 1 large sweet potato*
  • 1 small onion
  • 1-2 teaspoons coconut oil*
  • 1 Tablespoon Sari Foods Nutritional Yeast
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon sweet smoked paprika (omit if AIP)
  • salt to taste
  • 4-5 cups fresh baby spinach*
  • Optional add-ins or toppings: avocado, chives, guacamole, salsa, hot sauce, mushrooms, jalapeños , vegan sour cream, cheeze sauce, ketchup.

*NOTES* I used white sweet potato for this recipe, but really any variety of potato will do. If you are following a strict AIP diet, you will have to stick with sweet potatoes or yams. Instead of coconut oil you can use vegetable or mushroom broth – it will add a different flavor and the onions + potatoes may not crisp or brown as nicely. You can use kale or arugula instead of spinach or do a combo of all three.

Other flavor ideas: Garlic + sage, curry, chipotle, salt + black pepper, Italian seasoning.

How to:

  1. Wash and cube the sweet potato – I leave the peel on. Place into a pot of water and boil for 5-7 minutes to soften/pre-cook them a bit. Make sure to not overcook them as they will become mushy. Drain and set aside.
  2. While your potatoes are cooking, thinly slice your onion. Over medium heat, warm up a large pan with 1-2 teaspoons of coconut oil (or broth). Depending on the type of pan you use, you might need more or less oil. Add the onions to the pan and sauté until golden and slightly crispy.
  3. Once the onions are done and potatoes are boiled, add the potatoes to the pan of onions and sauté until they begin to brown. I’ve learned to not be an over-stirrer! It’s OK to walk away from the pan for a few minutes. If the potatoes are sticking to the pan, add more oil or broth. I used a ceramic pan for this recipe and used a very small amount of oil.
  4. Once the potatoes are evenly browned, stir in the seasonings and cook for another 2-3 minutes.
  5. Next add in the spinach and sauté for another 2-3 minutes, stirring frequently.
  6. Remove from heat and serve!

Salsa goes really well with these potatoes and one of our favorite store-bought salsas is Green Mountain Gringo! It tastes super fresh and doesn’t contain citric acid or any weird ingredients. We love the Roasted Garlic option.

Simple Breakfast Potatoes

I’d love to hear if you give these breakfast potatoes a try!

Thanks for stopping by!

❤

Pumpkin Tapioca Pudding

Are you tired of pumpkin recipes? Not yet? Good! Because I have an insanely easy recipe for you today. I almost didn’t share it because it is so easy and tapioca pudding isn’t anything new, but my family enjoys this so much that I decided to type up a little post for it.

I meant to share this earlier in the week, but I got wrapped up in the WORLD SERIES!!!! What an amazing Game 7! We are over the moon that the Cubs did it!!! 

But back to this recipe…

When I created this, I thought it looked a little naked. Like it needed something to go with it. I brainstormed AIP friendly sauces and toppings, but none of them seemed exciting. Then my friend, Natalie, over at Feasting on Fruit, posted her recipe for a Date Caramel Sauce and I knew instantly that I found what I was looking for! PERFECT match! If you’re not following an AIP diet, you could top it with whipped cream, chocolate sauce, and/or chocolate chips. You’ll see a photo below with some chocolate chips sprinkled on top…that would be Willow’s handy work 😉

My family and I prefer eating this pudding warm, right off the stove with a little caramel sauce swirled in. 

Pumpkin Tapioca Pudding
PUMPKIN TAPIOCA PUDDING 

{AIP, oil-free, vegan}

Serves 4

What you need:

  • 1/3 cup small tapioca pearls
  • 1 cup filtered water*
  • 1 can coconut milk (13.5 oz)*
  • 1/4 cup pumpkin purée 
  • 3 tablespoons pure maple syrup 
  • 1/2 teaspoon Ceylon cinnamon
  • 1/4 teaspoon turmeric
  • Dash of ginger powder
  • Pinch of Himalayan salt
  • Optional: vanilla bean powder (or extract) or ground cardamom.

* For an even creamier option, use coconut milk instead of water. I use Trader Joe’s organic canned coconut as it doesn’t contain any gums/thickeners. I don’t recommend using lite coconut milk.

How to:

  1. In a small pot, combine the tapioca pearls and water. Allow to soak for at least an hour.
  2. Do not drain the water – add the remaining ingredients (except if you’re using vanilla extract) to the pot and heat over medium, stirring frequently.
  3. Once the mixture begins to lightly boil, reduce the heat to low-med and continue to cook until the pearls are translucent, stirring often. This should take about 10-15 minutes.
  4. Once the pearls are translucent and the mixture has thickened, remove from heat. At this time, you can add in vanilla extract.
  5. You can eat this warm or cold. It will thicken even more once chilled in the fridge.
  6. Top it with extra cinnamon, a sprinkle of coconut sugar, chocolate chips, cardamom, coconut whipped cream, or our favorite…Natalie’s Caramel Sauce!! 

Pumpkin Tapioca Pudding
Pumpkin Tapioca Pudding
Thanks for stopping by!

❤️