Grandma’s Crescent Cookies

Growing up my grandmother used to make these deliciously buttery and crumbly crescent cookies around the winter holidays, when the days reached their darkest. They were a favorite Christmastime treat of mine, but since I had to change my diet, I wasn’t able to enjoy them anymore. This year, I created a grain-free version that rivals the originals, crumbles and all!

While this recipe does use butter (I’m working on developing a vegan version), I replaced the white sugar and powdered sugar with monk fruit, a sugar-free fruit sweetener, to keep it paleo (you can also use coconut sugar). Hope you enjoy these delectable cookies this holiday!

Cinnamon Nut “Oats” Bowl

This breakfast bowl is modeled after a Buddha Bowl, in which all elements to a meal are incorporated in a single bowl. It comes together quickly and is a great option for busy mornings because it can be made the day before and stored for up to three days. Take note that you will only need a small bowl for yourself since it is laden with healthy fats and protein.

Scoop-n-Bake Cookies

These cookies hit every diet category and the easiest cookie recipe I’ve ever created. Playing off the break-n-bake cookies you can buy at the store, these are scoop-n-bake: they only take 10 minutes to whip up and another 10 to bake! I often make these cookies when I’m dying for a sweet fix after dinner but don’t have a lot of time to make something time-intensive. This recipe includes chocolate chips, but you could replace the chocolate chips with chopped nuts or raisins. Try them out and let me know what you think! 

Bread Rolls & Buns

Today you can buy gluten-free or vegan dinner rolls or buns, but many of those found in the grocery store are made with a lot of unpronounceable filler ingredients that lack any nutritional quality. This recipe, however, has only 5 ingredients and can be whipped up within 15 minutes! It’s made from potatoes and cashews, so would not be suitable for those strictly following the Paleo diet or who have a nut allergy. But, for those of you who are simply grain-free, low-FODMAP, or vegan, this is the recipe for you! Enjoy the dinner rolls on their own or with a bit of vegan butter or cheese. The buns can be used for tofu or veggie burgers or fritters. 

Chocolate Pecan Cookies

When I started baking using alternative ingredients to wheat flour several years ago, cookies (and pancakes) were the hardest for me to figure out. They seemed so finicky. I had difficulty getting the correct consistency and texture. Thankfully, I’ve figured them both out! This is one of my favorite cookie recipes. You probably noticed from many of my recipes that I’m a huge chocolate fan (and who isn’t?!), so not surprisingly, these cookies are about as chocolatey as it gets! Enjoy!

Potato & Cashew Kofta Curry

When I go to Indian restaurants, I always look to see if there is a kofta dish on the menu.  It is rich, creamy, savory, and oh-so-delicious. Kofta can be made from a variety of ingredients and all different types of vegetables depending on the flavor you want. This is a relatively simply kofta recipe (made of potatoes and cashews) and I’ve paired it with a hearty tomato curry sauce. Enjoy!

Chocolate Avocado Pudding

Most puddings are laden with artificial flavors and refined sugars. Not to mention many contain gelatin, milk, or egg yolks, which is not appropriate for vegans. Well, this version is vegan and doesn’t contain any of the processed ingredients normally found in store-bought versions or mixes. The rich, creamy texture and mouthfeel comes from the avocado and banana, while the sweetness is derived solely from the banana and dates! Since this rich, filling pudding has a high healthy fat content, it’s best served in 6 to 8 oz glasses and shared. 

Grain-free Porridge

This breakfast porridge is similar to my Quinoa “Oatmeal” recipe, except this recipe does not have quinoa in it. It makes a delicious porridge base for winter and summer alike! Add peaches when they are in season in the summer and try bananas and peanut butter in the wintertime. Get creative!

Nutty Quinoa “Oatmeal”

I used to love having a hot bowl of oatmeal topped with berries in the morning. But several years ago when I began to have GI issues, oats were taken off the menu. Desiring to enjoy that meal again, I recreated it using nuts and quinoa, a seed I’m able to tolerate.