This dairy free Peppermint Mocha is the perfect way to enjoy your coffee during the winter! The rich flavours of coffee and chocolate come together with creamy nut milk and refreshing peppermint to create a comforting and delicious beverage.
Have you ever wondered what the difference is between cacao and cocoa powder?
Cocoa powder is actually made similarly to cacao, except cocoa is heated at a higher temperature during processing.
Less processed cacao (to which less heat has been applied) — such as raw cacao — tends to contain more antioxidants.
In addition, cacao powder generally contains more fiber and nutrients including selenium, magnesium, chromium and manganese than cocoa powder.
Though raw cacao is well-known for being healthier than cocoa, cocoa powder is still healthy for you. When purchasing cocoa at the grocery store, it’s important to buy plain cocoa powder, without artificial flavors and added ingredients. Be on the lookout for regular cocoa powder or dutch-processed, which is dark cocoa powder.
If you buy raw cacao powder, remember that some of its antioxidants will be destroyed by heat. Consider using cacao powder in smoothies and no-bake desserts/snacks. Cocoa powder is ideal where heat is involved.
This dairy free Peppermint Mocha is the perfect way to enjoy your coffee during the holidays! The rich flavours of coffee and chocolate come together with creamy nut milk to create a warm, comforting and delicious beverage.
This Orange Chicken is made with crispy fried chicken covered in a flavourful orange sauce! It’s free of gluten, soy & sugar making it a healthy alternative to traditional Chinese take-out, yet still comforting and delicious! This recipe is paleo friendly and can also be modified for an AIP diet. Serve over cauliflower “rice” or with steamed veggies.
DID YOU KNOW? Arrowroot powder is a starchy substance that’s extracted from the root of a tropical plant known as Maranta arundinacea – and is frequently used in gluten-free, paleo cooking.
Sometimes arrowroot powder is referred to as arrowroot flour or arrowroot starch, but they’re all the same thing – a white, powdery starch that’s naturally gluten & grain-free, plant-based and paleo-friendly.
Because arrowroot is not a grain, many people (especially those with IBS or digestive issues) find that arrowroot powder is easier to digest and therefore does not cause symptoms like gas, bloating, etc. It also contains more fiber than potatoes and other starches, which helps promote healthy bowel function.
Arrowroot powder works great as a thickener and can easily replace cornstarch. It’s also great for frying, roasting and baking since it can add crisp and crunch to your food.
Unlike cornstarch, arrowroot powder is extracted in simpler, more traditional methods, without the use of high heat or harsh chemicals.
When making Asian dishes (like my Orange Chicken), I coat my chicken in arrowroot powder and then fry in heat stable avocado oil. This creates a crispy coating on the chicken that absorbs sauce and tastes delicious!
This Orange Chicken is made with crispy fried chicken covered in a flavourful orange sauce! It's free of gluten, soy & sugar making it a healthy alternative to traditional Chinese take-out, yet still comforting and delicious! This recipe is paleo friendly and can also be modified for an AIP diet. Serve over cauliflower "rice" or with steamed veggies.
2lbs.boneless skinless chicken thighs, cut into bite-size chunks
1/4cuparrowroot starch/flour
Avocado oil
Sea salt & pepper, to taste
Orange Sauce:
2/3cuphot water
4medjool dates, pitted
⅓cuporange juice, shop for best quality or use fresh squeezed
3tbspcoconut aminos
2tbspapple cider vinegar or rice vinegar
1/2tspground ginger
1/2tspgarlic powder
1/2tspred pepper flakes, omit for AIP version
1tsparrowroot starch/flour + 1 tbsp water
Zest of 1 orange
Garnish:
1/2orange, chunked
1green onion, finely chopped
Instructions
Chicken:
Cover the bottom of a large frying pan with avocado oil and heat until it begins to sizzle.
While oil is heating, combine arrowroot flour, sea salt and pepper in a shallow bowl and mix. Add chicken chunks and coat. Remove the chicken, shaking off extra flour and add to hot oil. You may need to do this in batches if your frying pan is not big enough.
Cook each batch for about 10 minutes, turning mid-way through, until all sides are golden. Set chicken aside.
Orange Sauce:
Place dates and hot water in a food processor or high speed blender and let soak for 10-15-minutes, then process/blend until a smooth date paste forms.
In a medium saucepan over medium heat, add the orange juice, date paste, vinegar, coconut aminos, ginger, garlic, and red pepper flakes. Whisk and let come to a boil, then lower the heat to simmer.
In a small bowl, whisk 1 tsp of arrowroot with 1 tbsp of water to form a paste. Add this to the orange sauce and whisk well. Raise the heat back to medium until sauce thickens/reduces. Remove from heat and stir in the orange zest.
Toss the chicken with the orange sauce (reheat if necessary), garnish with green onion & orange chunks & serve with your choice of side.
Eggnog Dough Balls are soft, creamy and the perfect healthy treat for the holiday season! These delicious bites are free of dairy, gluten, grains + raw, plant-based & paleo!
According to some of my taste testers, these yummy bites taste like eggnog flavoured Timbits! So, you’re in luck because Timbits have never been this healthy — and packed with quality ingredients that will leave your body feeling good and satisfied.
These no-bake balls are real easy to whip up in one bowl or you can use a food processor to make things even easier. After preparing the batter, freeze it for roughly 15-minutes (this helps to make the batter less sticky) and then roll into bite-sized balls. Refrigerate or freeze these these soft, creamy & raw dough balls–and enjoy when you’re craving an eggnog flavoured treat!
Pair these Eggnog Dough Balls with my Dairy Free Eggnog Latte. It’s a match made in eggnog heaven!
If you end up making this healthy treat over the holidays, leave me a comment below and let me know how they turned out for you. Enjoy!
These Eggnog Dough Balls are soft, creamy and the perfect healthy treat for the holiday season! These delicious bites are free of dairy, gluten, grains + raw, plant-based & paleo!
1/4cupdairy free eggnog, I used So Delicious Coconut Holiday Nog
1tbspcoconut palm sugar, for coating
Instructions
Combine the dry ingredients in a large bowl and mix well.
Pour coconut oil and maple syrup into the dry mixture and mix well.
Add the eggnog until a thick batter is formed. If the batter is too runny, add a teaspoon more coconut flour at a time until batter thickens.
Place batter in freezer for roughly 15-minutes to firm up. This will make the batter less sticky so you can form balls easily.
Scoop a teaspoon of dough and form into a small ball. You can roll the balls in the extra coconut palm sugar to coat then place in large shallow tupperware, dish or tray.
Store balls in the fridge for up to 2-weeks.
Notes
Steps 1-3 can be done using a food processor, if you have one.
This Eggnog Smoothie is bursting with holiday flavour! It’s creamy & delicious just like eggnog, but without the refined sugar, dairy and other problematic ingredients. Not only is it void of unhealthy ingredients, but it’s packed with healthy ones, like greens, dates, avocado, high-quality protein & more!
How would you like to indulge in holiday flavours like eggnog, candy cane, gingerbread, roasted chestnut and peppermint mocha without worrying about your waistline expanding over the holidays?
Cravings for holiday goodies tend to hit hard given that temptation is all around.
You might be asking – “Jen, how the heck do you stay on track during the holiday season?!”
My approach is simple – I satisfy my cravings instead of attempting to beat them.
The trick here is finding ways to replace unhealthy, sugar-loaded options with healthy alternatives that leave you not only satisfied but healthier (mentally, emotionally and physically).
I’m always experimenting with different recipes that allow me to enjoy delicious and familiar flavours while still staying on track with my health and weight.
My dessert-inspired smoothies have allowed me (and so many others) to enjoy mouthwatering meals that not only leave you feeling satisfied and healthy, but help kick cravings too.
So, if you’re looking for healthy &delicious holiday smoothies like Eggnog, Candy Cane, Gingerbread, Roasted Chestnut, Peppermint Mocha, Ferrero Rocher and more, grab my smoothie e-book HERE!
AND just in case you need some convincing, give my eggnog smoothie a try.
Looking for more delicious & healthy holiday recipes? You’re going to love these …
This Eggnog Smoothie is bursting with holiday flavour! It's creamy & delicious just like eggnog, but without the refined sugar, dairy and other problematic ingredients. Not only is it void of unhealthy ingredients, but it's packed with healthy ones, like greens, dates, avocado, high-quality protein & more!
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!
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!
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.
Beet Mash is the perfect side to your next meal! It’s high in fibre, low in carbs and bursting rich and creamy flavours. This mash recipe is great if you’re following an AIP, low-carb, plant-based or paleo diet.
DID YOU KNOW? Beets are an excellent source of disease-fighting phytonutrients called betalains which have powerful antioxidant and anti-inflammatory properties.
Betalains are also responsible for providing beets with their vibrant color. Studies show that these potent pigments may help protect against the development of certain types of cancer and disease.
Try my Beet Mash recipe below. It’s versatile and can be enjoyed warm or cold …
Use as a side to your meat or fish dishes.
Enjoy topped with fried eggs.
Use as a dip or spread for crackers, sliced veggies or wraps.
Mix with canned wild fish for a quick and healthy meal.
Beet Mash is the perfect side to your next meal! It's high in fibre, low in carbs and bursting rich and creamy flavours. This mash recipe is great if you're following an AIP, low-carb, plant-based or paleo diet.
2cupspeeled & sliced red beets, or 10 oz bag frozen beets
1headcauliflower, chopped
2clovesgarlic, skin on
1/2cupfull fat coconut milk, more if needed
1tspdried rosemary
2tbspavocado oil
Sea salt to taste
Instructions
Coat vegetables and skin-on garlic in oil, rosemary and salt. Place on a pan and bake at 350F for 40 minutes.
Remove skin from garlic and put in a food processor or blender along with cooked veggies and coconut milk. Process/blend until a smooth mash is formed. Add more coconut milk if needed.
Use right away or store in fridge for use during the week.
Keyword beets, cauliflower, coconut milk, mash, side dish, vegetables
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
