Vegan Cookie Dough Ice Cream

Yes, this is a vegan dessert and it’s not Paleo but I promise that I am posting a Paleo one in just a bit. I wanted to post this because holy shizz, I love cookie dough ice cream and this recipe from Minimalist Baker looks amazing and not too difficult.

Ingredients:
Ice Cream

  • 1.25 cups raw cashews, soaked overnight (or at least 6 hours), then drained
  • 1/4 cup brown sugar (or granulated)
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1 14-ounce can full fat coconut milk (reserve 2 Tbsp for the cookie dough)
  • 2.5 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract

Cookie Dough

  • 3 Tbsp vegan butter or coconut oil
  • 1/2 cup crunchy or creamy salted natural peanut butter (Minimalist Baker likes Trader Joe’s)
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)
  • 1/4 cup dairy free mini chocolate chips (such as Enjoy Life)
  • 1-2 Tbsp coconut milk or other non-dairy milk

Directions:

  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it. You want it to be completely creamy and blended.
  3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill.
  6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.
  7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.
  8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
  9. Serve and enjoy!

Sloppy Joes (Paleo, Whole30, GF)

Jay’s Baking Me Crazy has a recipe for healthy sloppy joes that can be made in about 30 minutes. If you aren’t avoiding breads, you can always serve these on sandwich buns. These are sure to be a hit with the whole family!

Ingredients (4-6 servings):

  • 2 Tablespoons coconut oil
  • 1 red pepper, or orange/green/yellow
  • 1 large onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 pound grass­fed beef
  • ¾ cup Paleo Whole30 Ketchup (or ketchup of choice if not following Whole30)
  • ¼ cup coconut aminos (or soy sauce if not following Whole30)
  • 2 Tablespoons tomato paste

Directions:

  1. Place the coconut oil in a large skillet.
  2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes,
  3. until they start to soften and onions start to become translucent.
  4. Sprinkle with salt and garlic powder and stir in.
  5. Add the beef and break it up with a spatula. Cook until browned.
  6. Add ketchup, coconut aminos, and tomato paste and stir to combine.
  7. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop.
  8. Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!

Spiralized Zucchini Pesto Pasta with Peas and Pancetta

This recipe from Against All Grain is dairy free, but you may opt to use dairy products if dairy is not a concern for you.

Spiralized Zucchini Pesto Pasta with Peas an Pancetta

Ingredients (serves 4):

  • 1/4 pound pancetta, diced
  • 4 large zucchini, spiralized using blade C
  • 1/4 cup Dairy-Free Pesto Sauce
  • 1/4 teaspoon sea salt
  • pinch of fresh cracked pepper
  • 1/2 cup frozen peas, thawed
  • 1/4 cup dairy-free Ricotta Cheese

Directions:

  1. Heat a large skillet over medium-high heat. Add the pancetta and cook for 5 to 7 minutes, until crisp.
  2. Add the zucchini noodles and sauté for 5 minutes, until crisp-tender. Stir in the pesto sauce and season with salt and pepper. Remove from heat and stir in the thawed peas.
  3. Divide between serving dishes and top with crumbled cheese and a sprig of fresh basil.
  4. Serve and Enjoy!

Savory Chicken Casserole

Chicken casserole is one thing that I really miss since eating more healthy. I remember nights of eating that creamy casserole, with crushed Ritz crackers on the top. I am hoping that this casserole from He and She Eat Clean will be the perfect casserole to take it’s place.

Ingredients (4 servings):

  • 2 cup cooked shredded chicken
  • 1  1/2 cup butternut squash, peeled and cubed
  • 1/2 cup coconut cream (skimmed off of the top of a can of coconut milk)
  • 2 Tbsp coconut oil, melted
  • 1  1/4cup green peas (if using frozen, thaw prior to adding to recipe)
  • 1 Tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp onion powder

Directions:

  1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer.
  2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
  3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
  4. Add coconut creme and oil, stirring to combine.
  5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
  6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.
  7. Serve and enjoy!

Ski Day Chili (gluten free, dairy free)

This chili is a clean recipe from our friends at Zenplanner. They have many other ones, and I will be sharing them in the next few week 🙂

Ingredients (serves 6):

  • 1⁄4 cup olive oil
  • 1 green pepper, cored, seeded and diced
  • 2 cups diced onion
  • 2 celery stalks, diced
  • 2-3 jalapeño peppers, minced
  • 2 Tablespoons minced garlic 3-4 lbs. beef chuck roast, cut into 3⁄4 inch cubes
  • 1 1⁄2 cups beef stock, gluten-free 11⁄2 cups gluten-free beer
  • 1⁄4 cups chili powder
  • 1 1⁄2 Tablespoons of oregano
  • 1 1⁄2 teaspoons ground coriander
  • 1 1⁄2 teaspoons ground cumin
  • 1 1⁄2 teaspoons cayenne pepper salt & pepper to taste
  • 1 can of kidney beans (optional)

Directions:

  1. In a large skillet, heat half of the olive oil and sauté the diced onion, pepper, celery, jalapeños, and garlic; remove when tender.
  2. In the same skillet, heat remaining oil and brown meat, 1⁄4 at a time as to cook evenly; remove when brown.
  3. Turn crockpot on low, and add meat, sautéed vegetables, spices, salsa, beans, and all liquid.
  4. Cook on low all day, or at least 7 hours.
  5. Serve and enjoy!

Vegan Green Bean Casserole

Eat the Love has a recipe for a healthy, no fake stuff, green bean casserole. Don’t let the long list of ingredients scare you; most of them are easily found in your local grocery store, and the recipe isn’t difficult.

Note: The cashews have to soak 8 hours, or overnight.

Ingredients (6 servings):

  • 1 cup raw cashews
  • 3 large shallots, sliced into 1/8 inch thickness
  • 1/4 cup almond meal or flour
  • 1 Tbsp arrowroot flour (or cornstarch, see the original link for other substitutions)
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp sea salt
  • 7 Tbsp olive oil, divided
  • 10 oz brown or white button mushrooms, sliced
  • 1 medium onion, chopped
  • 6 medium cloves of garlic, minced or pressed
  • 1 1/2 lbs fresh green beans, tips snipped off
  • 3 sprigs of fresh thyme
  • 1 fresh bay leaf or 2 dry bay leaves
  • 1 cup vegetable stock
  • salt and freshly ground pepper to taste

Directions

  1. Take the cashews, place them in a medium sized bowl, and cover them with water until they are completely submerged. Cover with plastic wrap and refrigerate for 8 hours or overnight. Once the cashews have soaked, drain them and rinse thoroughly. Place the cashews in a blender or food processor and add 1/2 cup of water. Process on high speed until pureed into a thick cream consistency.
  2. Line a baking sheet with a double layer of paper towels. Place the shallot slices in a medium bowl and sprinkle the almond meal, arrowroot flour, ground pepper, and salt over the shallots. Toss to evenly coat the shallots. Heat 3 tablespoons of oil in a large sauté pan or skillet on high. Once the oil starts to shimmer (but before it starts to smoke) reduce the heat slightly to medium high and add the coated shallots and fry them, stirring constantly, until they are golden brown, about five minutes or so. Once they are golden brown, move them to the baking sheet.
  3. Add 2 more tablespoons of oil to the sauté pan or skillet and turn to medium heat. Add the sliced mushrooms and cook, stirring frequently, until they are brown, about 5-7 minutes depending on how thick the mushrooms are. Pour the mushrooms and any accumulated liquid, into a heatproof bowl.
  4. Add the final 2 tablespoons of oil to the sauté pan or skillet and turn the heat to medium. Add the onions and cook until they soften about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans, thyme, bay leaves, pureed cashews and vegetable stock. Cook, stirring frequently, until the beans are slightly tender but crisp in the center, about 5 minutes. Add the mushrooms and liquid and continue to cook for another 5 minutes, or until the green beans are tender and the sauce has thickened.
  5. Once done, season with salt and pepper to taste. Remove the thyme and bay leaves before plating and sprinkle the fried shallots over the green beans before serving.
  6. Enjoy!