Dairy Free Eggnog Latte (Low-Carb, Paleo)

Dairy Free Eggnog Latte (Low-Carb, Paleo)

Eggnog’s warm and festive flavours coupled with its rich and creamy texture makes it the perfect drink on its own–or even better, when combined with coffee to make this Dairy Free Eggnog Latte!

Some notes on making Dairy Free Eggnog Latte

  • The egg yolk is not necessary for taste, but it does create a creamier texture which is important if you’re using watered down carton nut milks. If using canned full fat coconut milk or other high fat nut milk, then the egg yolk is less important.
  • If you want a frothy latte and don’t have an espresso machine with a steam wand, you can use a blender, immersion stick or other frothing tool instead. Blend/froth warmed eggnog then pour into the espresso OR blend/froth eggnog and espresso together.
  • If you don’t have an espresso machine, you can make this latte with 1/2 a cup of strong brewed coffee instead.
  • Even if you don’t like eggnog, you just might enjoy this eggnog latte. The BF is proof of this. He hates eggnog, but he’s a coffee snob and enjoyed the combination of flavours in this recipe. BIG win for our Sunday latte experiment!

Dairy Free Eggnog Latte

What you need for Dairy Free Eggnog Latte

Want more delicious & healthy holiday recipes? You’re going to love these …

Dairy Free Eggnog Latte

Dairy Free Eggnog Latte

Eggnog's warm and festive flavours coupled with its rich and creamy texture makes it the perfect drink on its own--or even better, when combined with coffee to make this Dairy Free Eggnog Latte!
Prep Time: 5 minutes
Course: Hot Drinks
Cuisine: Dairy Free, Low-Carb, Paleo
Servings: 1

Ingredients
 

  • 1 cup coconut milk , or other nut milk
  • 1-2 tsp. maple syrup or coconut sugar
  • 1 tsp vanilla
  • 1/2 tsp ground ceylon cinnamon
  • 1/2 tsp ground nutmeg
  • 1-2 shots espresso
  • 1 pastured egg yolk, optional (see notes above)

Instructions
 

  • In a saucepan, warm nut milk, sweetener, vanilla, cinnamon and nutmeg over medium-low for roughly 5-minutes, stirring occasionally. You can also use a steam wand on an espresso machine to warm and froth ingredients at the same time.
  • If using an egg yolk: In a separate bowl, whip the egg yolk until frothy. Add a few teaspoons of the warm nut milk to the egg yolk (this will ensure you don't end up with scrambled eggs), then pour the egg mixture into the warm nut milk and continue to heat for a couple minutes.
  • Froth the milk mixture/eggnog with a blender, immersion stick or other tool, if desired.
  • Brew espresso then combine the eggnog with the espresso.
  • Feel free to top with whipped coconut cream and a sprinkling of nutmeg and cinnamon.
Keyword almond milk, christmas, coconut milk, coffee, espresso, holidays
Paleo Chocolate Chip Cookies (Gluten, Grain & Dairy Free)

Paleo Chocolate Chip Cookies (Gluten, Grain & Dairy Free)

Want healthy chocolate chip cookies in your life? Look no further than these soft and chewy Paleo Chocolate Chip Cookies! They’re gluten, grain and dairy free + perfect for those living a paleo lifestyle.

This Paleo Baking Flour from Bob’s Red Mill makes kick@$$ chocolate chip cookies! No hype or fluff here, it’s the honest truth. I’ve shared these cookies with adults + kids and the response is always the same… they absolutely love them! Yes, that’s right–kids love these cookies too!

Paleo Baking Flour is a unique blend of nut flours and root starches. The ingredients are clean and simple … almond flour, arrowroot starch, organic coconut flour and tapioca flour.

My cookie tasters always say, if I didn’t tell them these cookies were free of everything that is normally in chocolate chip cookies, they would have no idea. Some may say that these cookies taste even better than traditional chocolate chip cookies, BUT I’ll let you decide for yourself 😉

Give these chewy chocolate chip cookies a try … you won’t regret it!

Paleo Chocolate Chip Cookies

What you need for Paleo Chocolate Chip Cookies

Paleo Baking Flour
Coconut palm sugar
Refined coconut oil
Egg
Vanilla extract
Baking soda
Sea salt
Dark chocolate chips

Want more healthy cookie recipes? You’re going to love these …

 

Paleo Chocolate Chip Cookies

Paleo Chocolate Chips Cookies

Want healthy chocolate chip cookies in your life? Look no further than these soft and chewy Paleo Chocolate Chip Cookies! They're gluten, grain and dairy free + perfect for those living a paleo lifestyle. Paleo Baking Flour from Bob's Red Mill makes kick@$$ chocolate chip cookies!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Snack/Treat
Cuisine: Gluten Free, Grain Free, Paleo
Servings: 15 cookies

Ingredients
 

  • 1 1/4 cups Paleo Baking Flour, Bob's Red Mill*
  • 1/2 cup coconut palm sugar
  • 1/3 cup refined coconut oil, solid
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350F and line baking sheet with parchment paper.
  • Using a food processor or hand-mixer, mix together coconut oil and coconut sugar until smooth.
  • Add egg and vanilla extract and mix.
  • Add in flour, baking soda and salt and continue to mix until smooth batter is formed.
  • Fold in chocolate chips with a spatula.
  • Scoop onto baking sheet, about 2 tbsp or 1 ice cream scoop per cookie. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.
  • Bake at 350F for 12-minutes or until edges are golden. Let cool on baking sheet.

Notes

* Paleo Baking Flour (Bob's Red Mill)
Keyword chocolate chip cookies, coconut oil, cookies, eggplant, paleo cookies, paleo flour
Pumpkin Pie Chia Pudding (Plant-Based, Paleo)

Pumpkin Pie Chia Pudding (Plant-Based, Paleo)

You can now enjoy the taste of delicious pumpkin pie without all the work. It takes less than five minutes to prepare this plant-based & paleo Pumpkin Pie Chia Pudding! It makes for a great breakfast, snack or dessert during the autumn.

DID YOU KNOW? Chia seeds are high in several nutrients that are important for bone health, including calcium, phosphorus, magnesium and protein.

One ounce (28 grams) of chia seeds contains 18% of the RDI for calcium. Gram for gram, this is higher than most dairy products, making chia seeds a good source of calcium for people who don’t eat dairy.

However, it’s important to know that chia seeds also contain phytic acid, which reduces calcium absorption to some extent.

“What is phytic acid?” – you might be wondering. According to Stephan Guyenet:

“Phytic acid is a small molecule found in seeds like grains, beans, and nuts that binds (chelates) certain essential minerals—particularly calcium, iron, magnesium, and zinc—and reduces their absorption from food. What this means is that the nutritional value of these foods isn’t as high as you might expect if you looked them up in a nutritional database. Many traditionally-living cultures with grain-heavy diets used techniques such as soaking, grinding, and fermentation that reduce phytic acid levels and increase mineral availability.” (Learn more about phytic acid here).

Now get those chia seeds soaking so you can try this delicious autumn-inspired chia seed pudding. 

Pumpkin Pie Chia Seed Pudding

What you need for Pumpkin Pie Chia Pudding:

  • Coconut milk
  • Chia seeds
  • Pumpkin puree
  • Maple syrup
  • Pumpkin pie spice
  • Vanilla extract

Craving more wholesome pumpkin recipes? You’re going to love these:

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding makes for a great breakfast, snack or dessert during the fall months. You can now enjoy the taste of delicious pumpkin pie without all the work. It takes less than five minutes to prepare this plant-based & paleo pumpkin pie chia pudding!
Prep Time: 5 minutes
Course: Snack/Treat
Cuisine: Paleo, Plant-Based
Servings: 3

Ingredients
 

  • 1 cup coconut milk, or nut milk of choice
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin puree
  • 2 tbsp. maple syrup
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp vanilla extract
  • Pinch sea salt
  • Pecans and pumpkin seeds for garnish, optional

Instructions
 

  • Whisk all ingredients in a bowl until well combined.
  • Store in a glass container or jar in the fridge. Let sit for a minimum of 1-hr before consuming. The longer you let the chia seeds soak the more delicious this pudding becomes (I like to soak them overnight).
  • Garnish with chopped pecans and pumpkins seeds before serving.
Keyword autumn, chia seeds, fall, pudding, pumpkin

Like this pumpkin pie chia pudding recipe and want more like it?

Check out my chocolate chia pudding and chocolate banana chia pudding recipes.

Got smoothie gas? How to tweak your smoothie

Got smoothie gas? How to tweak your smoothie

Are you experiencing smoothie gas or other gut issues like bloating, pain, diarrhea or heartburn after consuming your smoothie?

These symptoms can be a problem for some people. To be honest, there was a time in my smoothie journey where smoothies were causing baby to have a little too much gas for her liking.

It took a bit of time for me to realize that some ingredients in my smoothies were causing me to run into isolated rooms throughout the day.

After some experimenting, I learned that too much kale or broccoli were triggers for my gas problems. So, I now use mainly spinach as my green base and only add small amounts of kale and broccoli.

I also learned a while back that I had a slight intolerance to avocados (an intolerance that developed during a stressful time in my life) and if I ate them in excess I would get heartburn. So, instead of using avocados as a healthy fat source in my smoothies, I opt for other healthy fats that my body responds well to.

Now, this doesn’t mean that kale, broccoli and avocados are unhealthy foods – it just means that they don’t work well for my body at this time in my life. How I react to these foods months or years down the road might be very different (or may be the same).

Our bodies are constantly changing – what works for you today might not work for you tomorrow. It’s important to be in-tune with your body and experiment with foods in your diet, so you can consume more of the foods that serve you well and avoid the ones that don’t.

If you’re experiencing smoothie gas or gut issues after consuming your smoothie, I strongly recommend that you don’t give up on this healthy habit, but instead make some tweaks so your body is better able to digest, process and absorb this nutrient-rich drink.

I’ve put together some practical tips you can experiment with if you’re experiencing any gut distress with your daily smoothie.

How to tweak your smoothie if you’re experiencing smoothie gas or gut issues

1. Reduce the amount of greens you put in your smoothie.

Some guts do a better job of digesting greens than others. If your gut is struggling, try reducing veggies to 1/2 a cup. You can increase this amount over time and see how your gut responds (I don’t recommend going over 1.5 cups of greens).

2. Avoid or reduce high sulfur vegetables like kale, broccoli and spinach.

Although high sulfur veggies are extremely good for your health they can sometimes cause and/or aggravate symptoms like gas and bloating. If you’re experiencing these symptoms, try using vegetables like lettuce, celery, watercress, mustard greens or zucchini instead. I also recommend avoiding any other ingredients you suspect are causing symptoms.

3. Re-evaluate the protein powder you’re using.

Protein powders are a big culprit when it comes to gut issues. Low-quality and high-allergen protein sources (and a long list of ‘other’ ingredients) can cause digestive problems and/or other health issues. If you’re uncertain whether your protein powder is causing symptoms, I suggest trying it on its own (with water only) and see how your body responds. Also, check out my protein powder checklist to help guide you with finding a high-quality protein powder.

4. Drink your smoothie slowly and in a calm state.

I know it may be tempting to pound back your delicious tasting smoothie, but this approach can be overwhelming for your gut. Drinking a smoothie should be no different than eating a meal – it’s important do to both slowly and in a stress free state. The slower you consume your food, the easier it is for your gut to process, digest and absorb nutrients. This is particularly important for those dealing with IBS.

In addition to experimenting with the above, I also recommend that you support digestion with these simple and practical tips.

Ferrero Rocher Date Balls (Paleo, Naturally Sweetened)

Ferrero Rocher Date Balls (Paleo, Naturally Sweetened)

Ferrero Rocher Date Balls are super easy to make with only 3 simple ingredients required! They are soft, chewy & chocolatey + naturally sweetened with dates. They are the perfect healthy snack or treat for those following a paleo or plant-based lifestyle. It’ll be love at first bite!

DID YOU KNOW? Dates have high levels of soluble fiber, which keep bowel movements regular by adding bulk to stool and helping it move faster through the intestines.

If you suffer from constipation, try adding dates into your diet as a natural constipation relief remedy. Consume in moderation.

In addition, dates are packed with vitamins and minerals and are a perfect natural sweetener and sugar alternative. I incorporate them into gut healing smoothies (like my Egg Nog Smoothie & Pumpkin Pie Smoothie) and sweet treats (check out my recipes below).

Want more delicious date ball recipes? You’re going to love these:

Ferrero Rocher Date Balls

 

What you need for Ferrero Rocher Date Balls …

3 simple steps …

  1. Process hazelnuts.
  2. Then add remaining ingredients and continue to process until everything sticks together.
  3. Lastly, scoop mixture with a spoon and roll into bite-sized balls. Coat the outside with crushed hazelnuts.
Ferrero Rocher Date Balls

Ferrero Rocher Date Balls

Ferrero Rocher Date Balls are super easy to make with only 3 simple ingredients required! They are soft, chewy & chocolatey + naturally sweetened with dates. They are the perfect healthy snack or treat for those following a paleo or plant-based lifestyle. It'll be love at first bite!
Prep Time: 20 minutes
Soak Time: 30 minutes
Total Time: 50 minutes
Course: Snack/Treat
Cuisine: Paleo, Plant-Based
Servings: 30 balls

Equipment

  • Food processor

Ingredients
 

  • 1.5 cups dates, pitted and soaked
  • 1 cup hazelnuts, dry-roasted (instructions in notes)
  • 4 heaping tbsp. cacao or cocoa powder
  • 1/8 tsp. sea salt

Instructions
 

  • Soak dates in water for 30-minutes and drain.
  • Add hazelnuts into food processor and process until nuts are chopped into small pieces.
  • Add dates, cacao/cocoa powder and sea salt into the food processor with hazelnuts and continue to process until ingredients start to stick together.
  • Scoop out mixture with a tablespoon and roll into balls.
  • Optional step: Add a handful of hazelnuts into the food processor and process into small pieces. Roll balls in mixture to coat the outside.
  • Enjoy these delicious date balls right away or store in an air-tight container in the fridge for later.

Notes

How to dry-roast hazelnuts:
  • Preheat Your Oven: Set your oven to 350°F (175°C).
  • Prepare the Hazelnuts: Spread the hazelnuts in a single layer on a baking sheet. You don't need to add any oil or seasoning.
  • Roast the Hazelnuts: Place the baking sheet in the preheated oven and roast the hazelnuts for about 10-15 minutes. Keep an eye on them and stir occasionally to ensure they roast evenly.
  • Check for Doneness: The hazelnuts are done when their skins start to crack and they turn a golden brown color. You should also be able to smell their nutty aroma.
  • Cool and Remove Skins: Remove the hazelnuts from the oven and let them cool for a few minutes. To remove the skins, place the hazelnuts in a clean kitchen towel and rub them together. The skins should come off easily.
Keyword cacao, cocoa, dates, gluten free, grain free, hazelnuts, healthy snacks
Lemon Amaretti (Plant-Based, Paleo)

Lemon Amaretti (Plant-Based, Paleo)

Lemon Amaretti are a delicious variation on a classic Italian almond cookie. These chewy cookies are absolutely delicious and bursting with refreshing lemon flavour! Made with simple & natural ingredients and free from refined sugar, gluten, grains & eggs.

DID YOU KNOW? Food-grade lemon essential oil can be used in a variety of recipes (from sweet treats to savory dishes) to replace lemon zest or lemon extract.

Lemon essential oil is a highly concentrated derivative of lemons that comes from cold-pressing the lemon peel and not the inner fruit. The peel is the most nutrient-dense portion of the lemon in terms of fat soluble phytonutrients.

Lately I’ve been experimenting with lemon essential oil in my smoothies and baked goods – and OMG, I’m hooked!

Lemon essential oil not only packs a flavourful punch, but it makes my food taste like I’m some kind of pro chef . The best part is – no more chipping my shellac nails on the evil zester!

Tips for incorporating lemon essential oil into recipes:

  1. Zest of 1 lemon = 8-14 drops lemon essential oil
  2. 1 tsp of lemon zest = 1-3 drops lemon essential oil
  3. 1 tsp of lemon extract = 3-4 drops lemon essential oil
  4. Add lemon essential oil into recipes as you would lemon zest or lemon extract.
  5. The flavour of lemon essential oil will dissipate during cooking/baking, so add a couple extra drops of oil to recipes that require cooking.

Lemon Amaretti Paleo Gluten & Egg Free

What you need for Lemon Amaretti:

Want more healthy cookie recipes? You’re going to love these …

Lemon Amaretti Paleo Gluten & Egg Free

Lemon Amaretti

Lemon Amaretti are a delicious variation on a classic Italian almond cookie. These chewy cookies are absolutely delicious and bursting with refreshing lemon flavour! Made with simple & natural ingredients and free from refined sugar, gluten, grains & eggs.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Snack/Treat
Cuisine: Keto, Low-Carb, Paleo, Plant-Based
Servings: 25

Ingredients
 

  • 1.5 cups almond flour
  • 4 tbsp coconut flour
  • 1/4 cup coconut oil, melted & cooled
  • 3 tbsp honey
  • 10 drops lemon essential oil (food-grade), OR zest of 1 lemon
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 25-30 raw almonds, to top cookies

Instructions
 

  • Preheat oven to 350F and line baking sheet with parchment paper.
  • Combine all ingredients in a food processor (or mix by hand in a bowl) until a batter forms and holds together. If batter is too moist, add more coconut flour. If batter is too crumbly, add more coconut oil.
  • Scoop batter with a small spoon, place on baking sheet and form into preferred shape. Leave 1-2 inches of space between cookies. Top each cookie with an almond.
  • Bake at 350F for 10-12 minutes or until edges start to brown. Let cool on baking sheet. Once cooled, store cookies in airtight container.
Keyword almond flour, coconut flour, dairy free, Egg free, gluten free, grain free, healthy cookies, healthy italian recipes, honey, Italian recipes, lemon, lemon essential oil

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