Homemade dairy-free yogurt

Here is my newest creation – strawberry yogurt! A dairy-free one. I call it yogurt because it really does taste like yogurt and has a very similar texture. I really do miss eating dairy yogurt, as I don’t eat any dairy because it can aggravate my thyroid/Hashimoto’s issues. It’s so very simple to make, as it requires only six ingredients, and it takes 5 minutes from start to finish. It’s so very filling and delicious! PrintDairy-free strawberry yogurt recipe 5 minutes5 minutes See Detailed Nutrition Info on 3 oz can full fat coconut milk (about 1/4 of 13.5 oz can) 1/4 avocado 1/4 cup almond milk 1 tbsp coconut syrup 1/4 cup strawberries 1 tsp hemp seeds InstructionsBlend all of the ingredients in a blender or Bullet. Enjoy!
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Healthy Cobbler with Mousse “smash cake”

Last weekend we celebrated my sweet little son’s First Birthday. It was a beautiful occasion,  and as you can imagine, very special to my heart. I like traditions, but I also like to break the rules. So I created a healthy version of a smash-cake. The cake wasn’t really a cake as we know it, but instead it was a apple-sweet-potato cobbler topped covered with a mousse. It was a sugar-free, grain-free, gluten-free, dairy-free dessert, and made from real food.  But then, after blowing out his First Birthday candle, we put our little Pumpkin in his Birthday chair to do the smashing, my little one wasn’t too interested in digging in. (Although later on, my mom was able to spoon feed him some of that cake, and he seemed to enjoy it a ton!) My mother-in-law baked the cobbler, and I prepared the mousse. Both turned out to be so good, they
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Salmon with black garlic glaze recipe

During my recent shopping trip to Eataly I bought black garlic. “Black garlic? What is THAT?”, you ask. I will tell you in just a moment, but want to preface it with why I even bought it in the first place. I tasked a few ladies in my moms group to try new food. It can be any food, as long as it’s REAL food. So I decided to join them and I was on the prowl for something I never tried. And then I saw the black garlic. I had no clue what I would do with it, but I bought it anyway, figuring that I would find a way to cook it by searching the web. What is black garlic… It is same old garlic we know, but a fermented version of it. I brought it home, stripped a clove from it’s shell,  gave it a whiff, and
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Gluten Free Granola Recipe

Yesterday I decided to make a delicious snack for when I’m on the go. It was seriously simple, took me about 15 minutes. Coconut granola mix. I’m munching on it as we speak, its so addictive. PrintCoconut Cinnamon Granola 5 minutes5 minutes See Detailed Nutrition Info on 1 cup certified gluten-free oats 2/3 cup walnut pieces, 2/3 cup sunflower seeds 1 tbsp coconut oil 1/2 tsp cinnamon 1/4 tsp of ginger powder real maple syrup to taste 2 tbsp coconut shreds InstructionsHeat a pan, add coconut oil, let the oil melt Add the rest of the ingredients and sautee at medium heat Keep moving them around while cooking for 5 minutes Let it cool and enjoy!  
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Chickpea Miso Soup

PrintMiso Soup 10 minutes25 minutes See Detailed Nutrition Info on I love this cold weather miso soup, its very nourishing and warming. It is great for those that are trying to keep soy out of their diet, like we are in my family.This soup makes 6 servings. 6 cups of water 1 cup sliced carrots 1 cup sliced kale 2 green onions, sliced finely 1/4 medium cabbage, chopped 2 to 4-inch strip wakame seaweed 3 tablespoons chickpea miso salt to taste InstructionsCut wakame into small pieces. Bring water to a boil, add carrots and wakame, and simmer for 15 minutes. Add kale and cabbage to cook 5 minutes, Then add green onion and simmer briefly. Turn off the heat, and dissolve miso into soup, by stirring it through a strainer. Enjoy!
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Easy Fish and Sea Vegetable Soup

PrintEasy Fish and Sea Vegetable Soup 15 minutes30 minutes45 minutes See Detailed Nutrition Info on 6 dried shiitake mushrooms 2 tbsps dried wakame 1 tbsp coconut oil or ghee 1 tbsp grated ginger ½ lb sole fish, cut in 1-inch pieces 1 quart vegetable stock 2 green onions InstructionsSoak dried shiitake mushrooms and wakame in two separate bowls, covered with warm water, for 10-15 minutes, then drain. Slice the mushrooms into thin strips. Chop green onions into thin pieces. Grate ginger Melt the coconut oil or ghee in a skillet, fry mushrooms and ginger until fragrant – about 4 minutes. Add pieces of sole to the pan and sauté for another 2 minutes. Pour in vegetable stock and simmer, covered, for 20 minutes. Stir in wakame and green onions and continue cooking for another 5 minutes, then serve. Enjoy!NotesThis recipe makes a total of 1.5 qts of soup. Adapted from
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