Tag: dairy-free

AIP Lemon Coconut Power Balls autoimmune protocol snack idea

AIP Lemon Coconut Balls: Snacking on a Restricted Diet

July 10, 2021 1 Comment

Lemon Coconut Balls are the AIP-approved snack you’ve been looking for. Not to mention keto-friendly and loaded with healthy fat and protein. It’s summertime and my fridge is filled with all things bright and citrusy. I like having quick snacks that I can grab when I’m living an active life: out hiking, biking, paddle boarding, and exploring. Instead of reaching for a packaged snack, I take time to prep some clean-ingredient treats that I can store in the freezer. These AIP lemon coconut balls are just that! The best part? They are gluten-free, dairy-free, soy-free, nut-free, seed-free, and hater-free. Unless you don’t like coconut. I like this recipe because it fits within the restriction of the Autoimmune Protocol (AIP Diet). It can be tough to find bars and snacks that are nut-free! My AIP lemon coconut balls come together with the help of melt-in-your-mouth coconut manna. If you don’t know what coconut manna is yet, it is to coconut what peanut butter is to peanuts. A concentrated spread made ONLY with coconut. Delicious, clean, and filled with medium-chain fatty acids! Related: Gluten-Free Dairy-Free Perfect Bars If you’re looking for a quick, nutritious, AND flavor-packed snack- here it is. These lemon coconut power balls come together quickly: with super-clean ingredients that keep you feeling your best.  “Lemon Coconut Balls” are a perfect quick snack that will help you reach your protein goals while maintaining a restricted diet. Try these mid-morning or mid-afternoon for a boost to get you through the day. There’s room for substitutions here, but this is my go-to ingredient list: -Unsweetened Shredded Coconut -Coconut Butter -Grass-Fed Collagen Peptides -Lemon Juice -Lemon Zest -Maple Syrup -Vanilla Extract -Sea salt Liven things up with these bright, citrusy AIP Lemon Coconut Power Balls! My coconut obsession is Nutiva Coconut Manna. I always order mine through Thrive Market! I order my ingredients from Thrive Market. I find shelf-stable products at cheaper than grocery stores. The AIP-filter is awesome for navigating a tricky diet! View this post on Instagram A post shared by THE FACILITY 📍Denver (@thefacilitydenver) You May Also Like: Oat Milk Blueberry Chia Pudding Gluten-Free Oat and Almond Bread Shop This Article: DISCLAIMERS: The statements made on this website are not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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Fresh Summer Pasta with Lemon and Green Peas made with Willa's Oat Milk

One Pot Spinach & Green Pea Pasta: With Willa’s Oat Milk

May 3, 2021 No Comments

Spring has sprung, summer’s on the way, and I’m looking for ways to lighten up my meals. I enjoy leaning into seasonal eating and there is a natural transition into brighter flavors as the weather warms. This lightened up Spinach & Green Pea pasta dish brings that brightness with lemon and fresh greens. It’s still made all-in-one-pot for quick prep and cleanup! This pasta dish is great warm, but it shines as a leftover cool pasta salad the next-day! This meal gets bonus points with a gluten-free pasta, dairy-free milk, and protein from broth. It’s clean as can be and I feel good about eating it. Oat milk offers a great creaminess without heaviness. Plus, it’s dairy-free and vegan! For the ultimate sugar-free, clean, dish I use Willa’s Unsweetened Original Oat Milk. Related: Gluten-Free Oat + Almond Bread If you’re looking for a quick, nutritious, AND flavor-packed meal- here it is. This dish comes together quickly: with super-clean ingredients that keep you feeling your best.  “One Pot Spinach & Green Pea Pasta” is a perfect quick dinner or lunch that will help you reach your micronutrient goals. If you need a protein boost, add shrimp, chicken, or fish. You can also go completely plant-based by replacing the bone broth with a vegetable broth. There’s room for substitutions here, but this is my go-to ingredient list: -Gluten-Free Chickpea Pasta –Homemade Bone Broth -Garlic, Onions, Herbs -Frozen Peas and Carrots -Fresh Baby Spinach -Lemon –Willa’s Unsweetened Original Oatmilk Lighten things up with this Fresh, Light Pasta cooked with Oat Milk! My newest pasta find is Chickpea Penne. I always order mine through Thrive Market! I order my oat milk directly from Willa’s! You may find this in your local market, but the direct-to-consumer sale means you get a trusted product from a small woman-owned company. Click here to get $10 off your first order! View this post on Instagram A post shared by THE FACILITY 📍Denver (@thefacilitydenver) You May Also Like: Oat Milk Blueberry Chia Pudding Gluten-Free Oat and Almond Bread Shop This Article: DISCLAIMERS: The statements made on this website are not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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Blueberry Chia Oat Milk Pudding – with Willa’s Oat Milk

January 11, 2021 1 Comment

Looking for ways to change up your breakfast routine? Chia Pudding is a great alternative because it can be made days in advance and it contains excellent fiber and Omegas from seeds. Willa’s oat milk works great for extra carbohydrates and flavor. I used Willa’s Organic Unsweetened Oat Milk in this recipe. Here’s why Willa’s is the only oat milk I will use. Chia pudding is versatile because there are plenty of topping options! For a more filling treat, try adding more fruit, or some granola for crunch. Change up the flavor profile with different herbs. I love pairing blueberries and basil with coconut cream. Other Willa’s Recipes: Pumpkin Spice Oat Milk Creamer Chocolate Chip Pumpkin Bread Shop this Recipe:

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Gluten-Free, Oat + Almond Maple Pumpkin Bread

October 6, 2020 2 Comments

Pumpkin is such a perfect pairing for gluten-free baking. Often, GF flours tend to be very dry and tasteless. However, pumpkin add moisture and gives breads, muffins, and cakes a “normal” texture. I used a combination of Oat Flour (which is JUST ground whole oats) and Almond Flour (JUST almond meal). Many gluten-free flours use gums and starches. These are helpful for mimicking the binding quality of gluten, but I found unnecessary for this type of sweet bread. The less-processed and closer-to-whole-food my diet can be, the better I feel. This bread isn’t overly sweet, but I put chocolate on EVERYTHING…. so there was no exception here. I didn’t add them into the batter, but simply sprinkled sugar-free chocolate chips on top! Scrumptious! Shop this recipe: I also get a lot of my baking staples from THRIVE MARKET. New to Thrive Market? It is an online marketplace for healthy foods, home products, clean beauty, pet supplies, and more. Low Prices and great discounts on top brands like EPIC, Primal Kitchen, Siete, and Wild Planet. I shop my pantry essentials regularly from Thrive Market to save money. Some of my favorites include: Coconut Oil, Collagen Peptides, Maple Syrup, Cashew Butter, and Sardines. Join today and save 25% on your first order!!

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Upgraded Cowboy Cookies: My Ultimate High Country Companion

September 26, 2020 1 Comment

Cowboy cookies are very nostalgic for me. The chewy, soft texture and marriage of oatmeal, chocolate, and salty crunch make up the perfect cookie. They take me back to the days of wrangling and ranching as a crew girl at Deer Valley Ranch. I mean, I had the coolest summer job during college. I wish I could go back to those days! I got to spend the summer months in beautiful Buena Vista, Colorado on a DUDE RANCH. People have crazy ideas about what a dude ranch is (Thanks, movies). In reality, I describe it best as a weeklong summer camp for families. We had a program that ran Saturday to Saturday; families would show up for scheduled activities like hiking, horseback riding, and fly fishing. All meals were on a set schedule and nightly entertainment included Monday Square Dance, Wednesday Night Hayrides, and Thursday Western Show. Being on staff was a whole new perspective. Summer staff was around 30 college-aged boys and girls–many of whom are still my close friends today. Us crew girls would cook, clean, babysit, and wait tables. Wranglers would manage the stables, horses, and lead guest rides. It was hard work, and a lot of play. One of the most anticipated activities of the week was Wednesday’s Lunch Cookout. We’d pack up and head out to an aspen-lined meadow where we’d grill out and play a *competitive* family softball game. On the menu: Burgers, Beans, Watermelon, and COWBOY COOKIES! Did I mention these cookies were the size of your face? It always amazed me that they stayed so soft and chewy; and even though they were the size of frisbees, they didn’t break! These are cookies of legend. We so looked forward to Wednesdays for the promise of a cowboy cookie. I later learned a ranch secret. If you take a hike on Thursday, the kitchen girls pack a leftover cowboy cookie in your lunch! I can’t describe how good these cookies taste at the mid-point of a high elevation trek. WOW. Here’s what happened: now I crave a cowboy cookie EVERY TIME I go on a high country hike with my packed lunch. Hiking and cowboy cookies just go together. My family is coming to visit for a fall getaway! We’ve got a spectacular hike planned to Grizzly Lake (hint: my favorite spot in all of Colorado). You know what that means… I needed a batch of cowboy cookies! Here’s the original DVR Recipe for Cowboy Cookies. In the years since Deer Valley, I’ve become more conscious of ingredients and inflammatory foods. The traditional recipe doesn’t make me feel my best (and that’s something I do want while hiking). I made a few tweaks to decrease the sugar, swapped out the flour, and upgraded the mix-ins. Aha! I still get my cookie fix in the high country and know that I’m fueling myself with a better-for-me treat. Here are my changes (Shhhhh! Don’t tell Sue!): In place of white sugar, I used unrefined coconut sugar. In place of brown sugar, I used golden monk fruit. I decreased the amount of both sugars and added a bit of unsweetened coconut flakes (which give natural sweetness). Instead of white flour, I used Cup4Cup Gluten Free flour. It’s my favorite mix for baking because you truly can replace white flour 1-1 in recipes (and no one will notice!) I kept the oatmeal, but instead of Quick Oats, I used Whole Grain Toasted Oats. Lastly, I toasted the pecans before adding to the mix (worth the extra step) and I used my favorite stevia-sweetened dark chocolate chips. I’m eager to have my family test out this recipe and see if they notice my sneaky upgrades. Heh-heh. SHOP THIS RECIPE:

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Gluten-Free Morning Glory Muffins

March 24, 2018 2 Comments

We’ve made it to spring! I am so looking forward to the coming week as my Mom, little brother and sister will be visiting Colorado during Spring Break. Hooray!! I am spending the weekend prepping for their visit- cleaning the house, getting the guest room ready, etc. And of course, one most important task: bake muffins. Anyone who is lucky to know Momma D knows how seriously she takes her routines. Rising early, bible study, coffee, baking bread..and on with the day. EVERY DAY when 5pm rolls around…it is time for her “Five-o-clock Muffin and Coffee”. Somedays, it is tea. Sometimes, it is a cupcake. Nonetheless- she takes a break to sit down and enjoy a moment for herself. When I visit home it is a treat to go to the freezer and see what varieties of muffins she has cooked up. Pull one out, heat it up, and mmmmm! I am stocking my freezer for the week with one of her all-time favorite kind: The Morning Glory Muffin. Now, I had to do some research into what exactly a morning glory muffin is… Let me tell you. Morning Glory Muffins first appeared in the 1970s in Nantucket, New England. A baker at Morning Glory Cafe created the recipe, which has since been adapted and reimagined. Her original recipe included crushed pineapple, carrots, apples, raisins, coconut, and pecans. My version of the classic uses coconut flour and carrots- a great pair for balancing the moisture. I sweetened them up using only bananas, and then mixed in dried golden raisins and cranberries and chopped pecans and walnuts. They are gluten-free, dairy-free, and paleo- and scrumptious!  

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