It’s like a pina colada in your mouth – but in muffin form!

Who loves the combination of pineapple and coconut in the classic drink – the pina colada?  Well, let me introduce you to these pina colada muffins!

I have to give Grant the credit for the idea of this recipe.  And thanks to my time at the Farmer’s Market, where I had to think a little bit on my feet to offer some new ideas throughout the season.  I wanted to provide another option of a healthy (i.e. no refined sugar) muffin.  And something different than just chocolate (although there is nothing wrong with chocolate in the slightest!).  So I was brainstorming with Grant one night about what other recipes I might be able to use at the Farmers Market.  And I remembered my strawberry basil muffin recipe.

But strawberries were kind of hard to come by as it was nearing the end of the season, and I really didn’t want to have to buy fresh strawberries every week I wanted to offer my muffins.  So even though I love the flavor combination of strawberries and basil, I wanted to try something a little more easier to mass-produce.  And I saw all my tins of pineapple in the cupboard.  So my brain got to working …

Now, this recipe can be dry, and it can be incredibly crumbly.  If you find that the batter just isn’t coming together, try adding 1 tbs of pineapple juice (from draining the chunks out of the tin).  If too moist, add a little more almond meal (and remember for next time to drain the pineapple a little more).  I found that when I was making these for the farmers market, just a little more pineapple juice helped the texture, as well as added a bit more flavor to the muffin part.

And who can resist big pineapple chunks in their muffin, as well as the sweetness of the coconut?  I ask you … and let me know in the comments below what you think!

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Pina colada muffins

(Paleo, gluten-free, dairy-free, no refined sugar)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9

Ingredients

• 2 eggs
• 1/4 cup honey 75g
• 1/4 cup coconut oil melted 62g
• 2 tsp vanilla extract
• 2 1/2 cups almond meal 300g
• 1 tsp baking soda
• 1 cup pineapple chunks 165g
• 1/2 cup shredded coconut 30g

Instructions

1. Preheat oven to 350F. Line a muffin tin with paper liners.
2. Mix eggs, honey, coconut oil and vanilla in a medium bowl until smooth.
3. Add almond meal and baking soda and mix until just combined.
4. Fold in pineapple chunks and coconut, being careful not to over-mix.
5. Spoon the batter into the muffin tin, filling to the top.
6. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Leave to cool in the tin for at least 10 mins before trying to remove but don't leave for too long or they will become soggy.

A decadent maple glaze with pulled pork, all in a spaghetti squash – what’s not to love?

Some days I love social media.  I love being inspired by people who are way more creative than me.  And trying out their recipes, and adding a Sarah touch to them.

And then sometimes you get to meet these amazing people in person.  That’s what happened with me and Leanne from Crumb Top Baking.  We had been following each other for a little bit on Instagram when there was the Everything Food Conference held in Salt Lake City.  Now I knew I was volunteering at the event so when I saw Leanne post that she was going to be at the conference, we made a time to meet up.  And we did.  And Leanne is so lovely in person – we were able to discuss a whole range of topics including how social media can be good or not-so-good at times.  But that was one of the good times!

A few months ago, I wanted to feature some of these amazing recipe creators on my Instagram account, give them a ‘shout-out’, and so I approached Leanne with the idea that we share each others recipes on our stories.  And then she came back with the idea that we actually take one of each other’s recipes and make it, photograph it and then use that as a post.  So it sticks around, rather than disappear after 24 hours on the Instagram Stories.  She made my zucchini dip and made it look so wonderful (see here for her write-up and gorgeous photo!).  And then I had the agonizing decision as to what to make from her blog.

I was initially drawn to her pumpkin spice macaroons because I love things that are naturally gluten free (check out my mint chocolate macaroons I adapted from another blogger!), but I was going through a trial of restricting my nut intake to try to heal my gut (another post on that later!).  And then I saw this recipe, for maple glazed pulled pork.  Over spaghetti squash.  Now, could you get any more of my favorite savory foods in one dish?  I think not!

So I did change it a little bit.  I didn’t cook the pork from scratch (shock horror!) – I used some pulled pork we had bought at Costco.  But Leanne has some really simple instructions for making this yourself.  I also removed the onion and garlic powder as I was going through a low FODMAP eating plan at the time (again to heal my gut and again, more details in another post later!).  Leanne also included some shredded cheese to melt over the top, which I know would taste amazing, but with my dairy intolerance, I just skipped it.

But let me tell you, even though I had to leave out a number of ingredients, this was just amazing in taste.  And if you buy the pre-made pulled pork, and use your Instant Pot for cooking the spaghetti squash (google the instructions and you’ll have a cooked squash in 10 minutes tops!), you can have yourself dinner in maybe 30 minutes.  If you want to go the slow and traditional ways of cooking, it will take a little longer, but it’s well worth it!

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Maple glazed pulled pork over spaghetti squash

(Paleo, gluten-free, dairy-free, no added sugar)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Ingredients

• 1 - 1.5 lbs pulled pork 1 – 1.5 lbs
• 1 medium-sized onion chopped
• 1/2 cup red pepper chopped
• 1/2 cup green pepper chopped

For the glaze

• 1/3 cup maple syrup
• 2 tbsp stone ground mustard
• 2 tbsp apple cider vinegar
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/8 tsp pepper
• 1 medium spaghetti squash

Instructions

1. Pre-heat the oven to 400F and line a baking sheet with parchment paper.  

2. Cut the ends off the spaghetti squash and cut in half lengthwise. Scoop out the seeds and brush the flesh with oil.  Place the squash face down on the baking sheet and roast for 30-40 minutes or until a fork can easily pierce the skin and flesh.

3. While the squash is cooking, in a small dish, combine all ingredients for the glaze and set aside.

4. Heat up a large frying pan, add cooking oil of choice and saute onions until soft.  Add the pulled pork and heat through.

5. Add the glaze to the pork and combine well.  Once well combined, turn the heat to low and set aside, stirring occasionally until the squash is ready for assembly.

6. Once the squash is cooked, remove from oven and set aside to cool enough to handle.  Scrape through the flesh with a fork to create strands, keeping them within the skin.

7. Add the pork and peppers to the spaghetti squash 'noodles' and return to the oven for an additional 15 minutes or until all ingredients are heated through.  Add cheese if you desire (and do not have any dairy issues).

8. Store any leftovers in an airtight container in the fridge.  Leftovers keep for 2-3 days.

Recipe Notes

Adapted from https://www.crumbtopbaking.com/maple-pulled-pork-stuffed-spaghetti-squash/

 

Cookie dough balls that are healthy and yummy?  Sign me up!

Yes, my love of cookie dough runs deep.  Very deep.  So deep you may say I should be called the Cookie Dough monster, not just the Cookie Monster!  My favorite cookie dough treats come in the form of chocolate covered truffles, or as a topping for brownies … or just straight out of the bowl via a spoon (see the photo to the left!).  But you may notice that both of these cookie dough treats are pretty high in sugar.  

So I took it upon myself to find a version of cookie dough, that was much less in sugar, and so simple to make that I could whip them up whenever the craving hit.  Which is often, I have to admit!  I follow a wonderful Instagrammer in vivacitybuzz and when she posted a raw cookie dough slice one day, I knew I had to try it.  I made a few tweaks, changed them to cookie dough balls, and now it’s my go-to snack, when I just want that hit of nut butter and chocolate together.

I’ve made these with many different types of nut butter (almond, cashew, sunbutter, etc), but found that cashew butter just seems to give the nicest taste.  The original recipe uses a combination of cashew butter (1 cup) and tahini (1/3 cup), which you’re more than welcome to try.  But the chocolate chips are non-negotiable.  I mean, sure you can add other ingredients like cranberries, or raisins, but the chocolate chips just give that crunchy, sweet texture that I love.

You can also melt a pile of chocolate (dairy-free if needed) and dip these cookie dough balls in the chocolate, allow to chill and harden before biting into them all.  Who wants to join me in being a cookie dough monster?  I’m happy to be joined by any or all of you!

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Healthy cookie dough balls

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Chilling time 2 hours

Servings 12

Ingredients

• 1 1/3 cups cashew butter
• 2 tbs maple syrup
• 3/4 cup almond flour
• 1/2 cup dairy-free chocolate chips

Instructions

1. Combine all ingredients except the chocolate chips together until well mixed.

2. Take 1 tbs of dough and form into a ball.  Place into a freezer-safe container and repeat until all dough is used up.

3. Chill in the freezer for at least 2 hours.

Don’t knock these peanut butter cauliflower cookies until you try them – grain-free and no refined sugar … but with cauliflower for the added crunch!

It looks like I’m becoming known for some of my strange food combinations.  Like these peanut butter mystery cookies.  Or putting cauliflower into a chocolate dip.  Just as some examples.  But you know what?  They work for me.  And honestly, I’m only putting recipes on this website that I personally like.

And so I introduce you to these peanut butter cauliflower cookies.  To be completely transparent, this recipe came about because I was wanting to use up some cauliflower rice but me being one of the biggest Cookie Monsters out there, I thought I could combine the two objectives!  And as I was sifting through my recipe folder, I came across my peanut butter quinoa cookie recipe … here’s how my thought process panned out:

“Hmm – I haven’t made these cookies in a while.  But I don’t have any quinoa.  Cauliflower rice kind of looks like quinoa, doesn’t it?  I wonder how putting cauliflower rice in a cookie would taste.”

And so the recipe was born.  I took these cookies to work and challenged my colleague to choose the secret ingredients (similar to my mystery cookie challenge).  I had to tell them it was a vegetable … but even then they didn’t guess.  But what came as a shock to me was revealing cauliflower as the veggie in these cookies led one of my co-workers to be grateful he didn’t have any … he had recently had a stroke and the doctors told him not to have cauliflower for a few months as his blood thinners worked their magic.  So be warned – don’t use cauliflower with people who have recently had strokes!

But for everyone else, give these cookies a go and let me know what you think!

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Peanut butter cauliflower cookies

(Gluten-free, dairy-free, vegan, grain-free, no refined sugar)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 16

Ingredients

• 1 cup peanut butter
• 1 cup almond flour
• 1/2 cup maple syrup
• 1/2 cup cauliflower rice uncooked
• 1 tsp baking soda

Instructions

1. Preheat oven to 180C/350F and prepare two baking pans with parchment paper.

2. Combine the peanut butter and maple syrup until creamy.  If peanut butter is difficult to stir, put in the microwave for approximately 30 seconds.

3. Add the rest of the ingredients and mix well.

4. Place tablespoonfuls of batter onto the parchment paper and bake for 10-12 minutes.  Allow to cool on pan before moving to wire rack to cool completely.

This iced matcha latte is a refreshing drink for those hot summer days – full of good nutrients to keep you going!

By now you’ve probably realized that I’ve hopped on the matcha bandwagon in a big way.  I mean, look at my matcha latte, my chocolate matcha slice and my matcha chocolate turmeric cups that I’ve published in recent months.  But let me bring this iced matcha latte to you, because it’s just a little bit different.

This came about when I was looking for something to eat or drink mid-afternoon.  You know, when those munchies attack you?  But I wanted to stay away from anything sugary, knowing that it would lead to wanting to eat copious amounts of cookie dough, or ice cream, or something else.  And I’ve realized that any drinks I have should contain both protein and fat to make me feel satiated.  And this iced matcha latte has all of the above.

Simply almond milk and matcha (obviously), but with the addition of some collagen peptides (for protein) and almond butter (for good fats).  I’ve tried this with coconut butter, with tahini and even with an avocado and they all taste good.  But my favorite is with the almond butter.  Add some ice.  Blend away and you’re good to go.

So give this iced matcha latte a go and let me know what you think!

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Iced matcha latte

(Paleo, gluten-free, dairy-free, keto, no added sugar)

Prep Time 5 minutes

Servings 1

Ingredients

• 1 cup unsweetened almond milk
• 1 tsp matcha powder
• 1 scoop collagen peptides
• 2 tbs almond butter
• 1/2 cup crushed ice

Instructions

1. Blend all ingredients except the ice to combine well.

2. Add the ice and blend until desired consistency is achieved.

3. Drink immediately and enjoy!

Who doesn’t love strawberries and cream?  Check out this strawberries and cream granola and feel like you’re having dessert for breakfast!

It’s been ages since I’ve created a new granola recipe, hasn’t it?  But do not fear, Grant and I have been enjoying many different types and varieties of granola, mainly because I just use up whatever ingredients I happen to have in the pantry at the time that we run out!

But this strawberries and cream granola recipe is something that I’m actually quite proud of.  Something that tastes like the classic dessert combination but healthy enough to have for breakfast. And how do I keep it ok for my special snowflake stomach?  Well, the cream is actually coconut butter.  I was originally against coconut butter – because when I ate it straight out of the jar, it stuck to the roof of my mouth and really didn’t have a good flavor.  But since then, I’ve used it in many recipes – like frosting on these pumpkin brownie bites, or as part of my matcha turmeric chocolate cups.  And then my brain thought – why don’t I try using it in granola.

Now, if you’ve been following along for a while, you’ll remember that I’m eating more of a grain-free diet these days, but I felt like having granola with oats this time around.  And I made it so that the granola was nice and crunchy, so Grant was happy!  You can either make your own strawberry jam, or buy some from the grocery store – my only recommendation is that you go for one that does not have high fructose corn syrup in it.

So what do you think?  Would you enjoy eating this for breakfast?  Let me know in the comments below!

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Strawberries and cream granola

(Gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Ingredients

• 1/2 cup coconut butter melted, 125 g
• 1/2 cup strawberry jam 125 g
• 1/2 cup cashews chopped, 60 g
• 1/2 cup cranberries 60 g
• 1 cup gluten-free oats 100 g

Instructions

1. Preheat oven to 375F and line a baking tray with parchment paper.

2. Combine all ingredients in a medium mixing bowl.

3. Spread in an even thin layer on the parchment paper and bake for 15 minutes, stirring occasionally.

4. Allow to cool before storing in a sealed container for up to 5 days at room temperature.

These sunbutter chocolate chip cookies are nut-free, and vegan, but you’d never know it from the awesome texture and flavor!

Who else loves procrasti-baking?  Or is it just me?  You know, when you have some time on your hands, and you don’t quite know what to do with yourself?  Now personally, I head into the kitchen and wonder what I can make with whatever ingredients I have lying around in the pantry and fridge.  Usually with some sort of nut butter and chocolate combination.  Who’s with me?

We recently changed churches and are in the process of getting to know a whole new group of people.  Fortunately for me, there are a significant number of ladies that have expressed their preference for gluten and dairy-free foods, so I’m in my element of serving them with my love language – baking treats for them!  And I started thinking about what I could make for them.

Combining my wanting to make cookies for my new group of friends, and having a few hours to myself in the kitchen, helped these sunbutter chocolate chip cookies to be born.  I’d like to provide a link for you to see what this recipe was adapted from, but to be honest, it was just using my experience to see what needed to be added in terms of taste (because you know I’m the Cookie Dough Monster!), and texture.

But, everyone who had a taste of these cookies fell in love with them.  It’s just a unique texture and flavor, but so suitable for so many people with special dietary issues.  I hope you love these sunbutter chocolate chip cookies as much as we did!

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Sunbutter chocolate chip cookies

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 14

Ingredients

• 1 cup sunflower seed butter
• 1/2 cup coconut sugar
• 1/2 cup unsweetened applesauce
• 1 tsp baking soda
• 2 tbs coconut flour
• 1/4 cup tapioca flour
• 3 oz dairy-free chocolate chunks

Instructions

1. Preheat oven to 350F and prepare two baking pans with parchment paper.

2. Combine the sunflower seed butter with the coconut sugar and applesauce until well mixed.

3. Add in the baking soda and two types of flours and mix well.

4. Fold in the chocolate chunks until well dispersed.

5. Drop tablespoonfuls of dough onto the prepared baking pans, allowing 1" gap between balls.

6. Bake for 12 minutes or until slightly brown.  Allow to cool on the tray before moving to a wire rack.

7. Store for up to 5 days in a sealed container.

Ever wanted to dip fruit into chocolate – and be healthy?  Then this healthy chocolate dip (with a sneaky vegetable)  is for you!

Here’s another recipe that you may wonder what I was one when I dreamed it up.  But trust me, it works.  Totally.  With so many different options.

Think about it – Healthy.  Chocolate.  Dip.  With a vegetable in there too.  Oh, did I say that out loud?  Don’t let your kids know, that this rich, chocolate-y dip is actually healthy.  With no added sugar AT ALL.

It’s gluten free.  It’s dairy free.  It’s Paleo.  It’s vegan.  It could be nut free (if you use coconut milk instead of the almond milk).  It ticks all the boxes (for me, anyway!).

I’ve eaten this with apples.  I’ve eaten this with strawberries.  I’ve eaten this with kiwi fruit.  (I’m starting to sound like a Dr Seuss book here, aren’t I?).  And I’ve also used it as a spread on waffles, bread and English muffins.  It’s so versatile – but it is sweet, so I probably wouldn’t look at using it with any savory dishes.  But if you like the sweet and savory combo, give it a go and let me know what you think!

Or, if you’re more like me, just eat this by the spoonful!

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Healthy chocolate dip

(Paleo, gluten-free, dairy-free, no added sugar)

Prep Time 10 minutes

Servings 8

Ingredients

• 12 Medjool dates pitted
• 1/2 cup tahini
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup almond milk
• 100 g cauliflower cooked

Instructions

1. Process all ingredients together in a high speed food processor until smooth.  You may need to add some more almond milk, depending on the texture you desire.

2. Store in the refrigerator in a sealed container for up to 7 days (if it lasts that long!)

This kiwi pistachio smoothie is a unique combination of flavors, but so refreshing for those hot summer afternoons!

By now you may have realized that I don’t really have that many smoothie recipes on this website.  Except for this blueberry sweet potato smoothie and this apple cinnamon peanut butter smoothie, that’s about it!  For the sheer fact that I really don’t drink them.  But I do recognize that many of you love smoothies, so I am trying to give you another option to test out.

This month’s Recipe Swap I was paired with Sasmita at First Timer Cook blog.  She’s got a whole range of recipes there so I highly recommend that you go and check her out!  A lot of them look like they are Indian inspired, which I was really excited about, but wanted to give you all something that I could eat too (with my special snowflake stomach!).  I thought about remaking her gingerbread biscotti … and actually tried to make it.  But I think all of my Paleo substitutes made it into a serious baking fail.  It tasted good, but it would have required a number of tries to get it to where I could recommend it for you all to try.

And then I found this kiwi pistachio lassi, or a kiwi pistachio yogurt smoothie.  It’s so simple, and I’m guessing you can almost guess the ingredients in it.  Yep – kiwi fruit, pistachios, yogurt and a little bit of honey.  And a few ice cubes.  And that’s it.  I loved the unique flavor of this drink – and actually put some chia seeds in the second portion of it to have for breakfast the next morning (see, I’m really not a smoothie person, but I do love the concept of the ingredients!) and I think you will too!

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Kiwi pistachio smoothie

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Servings 2

Ingredients

• 3 medium kiwi fruit peeled and roughly chopped
• 2 cups dairy-free plain unsweetened yogurt
• 2 tbs raw honey
• 8-10 pistachios shelled
• 2-3 ice cubes

Instructions

1. Combine all ingredients except the ice cubes in a blender until a puree forms.

2. Add the ice cubes and blend for about 30 seconds, or until desired consistency is achieved.

3. Serve immediately with optional additional pistachios sprinkled on top

Recipe Notes

Adapted from First Timer Cook

Enjoy all the benefits of matcha in this warm and cozy matcha latte – made dairy-free and with no refined sugar!

Matcha is basically powdered green tea.  We’ve all heard the benefits of green tea (loaded with antioxidants and nutrients) that include improved brain function, fat loss, lower risk of cancer and many other good things.  So, being powdered, means you get all of these benefits in a really concentrated form.

Matcha lattes have become all the rage on social media recently.  I love having green tea, but didn’t really get into the whole latte thing because I really don’t like coffee.  But I did find some matcha powder on special at the local grocery store and started experimenting with it.  Namely by adding chocolate to it, because that’s what I do!  

And then I thought I’d give this matcha latte a go.  So I looked up a few recipes for dairy-free, refined sugar free options and found that they were all pretty similar to my dairy-free hot chocolate recipe.  Just using matcha powder instead of cocoa.  And I experimented a little, but found that it was pretty much exactly the same as the hot chocolate proportions.  And yummy.

A note to the unwary – make sure you dissolve ALL the matcha powder in the hot water/maple syrup mixture before adding to the milk.  Having clumps of matcha powder come down your throat is not a pleasant experience.  Take this from someone who’s done it.  Several times.

But this is a great drink for me in the mornings – a way to get some caffeine in, with all the health benefits listed above – and warming me from the inside out.  Let me know if you give it a go!

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Matcha latte

(Paleo, gluten-free, dairy-free)

Servings 1

Ingredients

• 1 tsp matcha powder
• 1 tbs maple syrup
• 1 tbs hot water
• 1 cup almond milk, unsweetened

Instructions

1. Combine the matcha powder, maple syrup and hot water in a small bowl until all matcha powder is dissolved.

2. Heat the almond milk until close to boiling, either on the stove or in the microwave in your cup of choice.

3. Add the matcha mixture to the warm milk and stir completely.  And enjoy!