Nachos no more? If you have to be dairy-free I bet you said goodbye to nachos. I sure did. I also said goodbye to cheese pizza and many other things, but nothing can replace a good plate of nachos. Thanks to some amazing people who feel for us dairy-free folk they have created some amazing dairy-free alternatives.
But let’s talk nachos. There is nothing like watching a game or coming in from a fun-filled day of summer than popping in a tray of chips and cheese or stacked nachos. Making chips and cheese is one of my fond summer snacks as a kid…when I could eat dairy. The tips of burnt chips with melted cheese and the right amount of taco sauce hit the spot in my taste history.
But where did they come from? According to Wikipedia, nachos were created in 1940 by Ignacio “El Nacho” Anaya. He served up a batch in his restaurant to a few women that wanted a different kind of snack. It was on that day that nachos were born! And yes, the dish is named after its founder.
No more nachos…
After summer fun snacks, I went to college…and the bars. A plate of nachos was to satisfy any bar babe. My friends and I would order up a dish, gobble it down, then…well…it was in college where I learned I was lactose intolerant, whey intolerant too! Needless to say, if I had nachos, you wanted to stay far from me!
Along came parenthood, and I was jonesing for nachos after a day filled with Lego building and football. Because of my intolerances, I completely avoided any dairy-filled product. I ate pizza with no cheese…which isn’t that bad. And nachos was a big no-no. It had been 23 years without this delicious snack. That’s right folks, I was nacho-free for 23 whole years!
Thanks to many food manufacturers we now have many dairy-free options. I have tried a lot of them and they all have their perks, but my absolute favorite is the Violife brand. They don’t use pea protein, which can cause a number on people if you know what number I’m talking about.
With this newfound dairy-free cheese, I immediately had ‘cheese’ back in my life. I seriously didn’t realize how much I missed it until I had it. Joy reentered my being! Granted I can’t order nachos at a restaurant (because they don’t have the fake cheese), but I can make them at home!
Wrap up before the recipe
My fake-cheese nachos are so delicious you can’t even tell they have dairy-free cheese on them…ask my husband who can eat dairy. We make this favorite dish for main meals at least once a week. On camping trips, this glorified chips and cheese snack makes the menu all the time. It’s SO easy and filling! This recipe checks all my boxes: gluten-free, dairy-free, quick, delicious, easy to make, and little cleanup.
Plus you can build this plate up as much as you want! Add whatever suits your fancy. This is sure to please anyone.
Microwave, Air-Fryer, Oven, or Toaster Oven. Any will work!
Ingredients
2handfulsYour favorite plain tortillia chipAny tortilla chip works, I persoanlly like restuarant style.
1/2cupDairy-free cheddar cheeseMy favorite brand is Violife.
3 tbspTaco sauceAgain, use your favorite. I like Ortega Original.
3/4cupPulled porkWe get the premade pulled pork from Costco or Del Real Slow-cooked Pork Carnitas. We have also used left-over pulled pork that we smoked. Do not use the saucy pulled pork.
1/2cupAvocado Make sure the avocado is ripe but not too ripe. It should have a medium firmness when you lightly touch it.
1/2cupTomato choppedAny kind of tomato will do.
Instructions
Warm up the pulled pork in the microwave. If you got store bought follow their instructions on the package. We like Del Real Slow-Cooked Pork Carnitas. At the current time, you can get this at Costco. Any NON-SAUCY pulled pork will work.
Preheat oven or toaster oven to 350 degrees. You can use a microwave or air-fryer too. When I'm in a hurry I just do the microwave.
Depending on your cooking tool, spread your chips either on a paper plate (microwave only) or a cookie sheet with foil. I put parchment paper ontop of the foil…it's a bit healthier than on foil.
On top of the chips, sprinkle as much cheese as you like. For you dairy eaters, my family prefers the thick cut shredded cheese. For non-dairy I prefer Violife cheddar shreds over other brands.
Drizzle the taco sauce over the cheese.
Spread on as much pulled pork as you would like.
Bake or put in the microwave. For Baking, keep an eye on it. It's usually done in 5 minutes. For microwaving, start out with 45 seconds, then check it, and add another 30-40 seconds for cheese to melt.
Chop up the tomoto and avocado, then sprinkle on top!
Feel free to add any of your favorite toppings such as peppers, salsa, onions, cilantro. Enjoy!
Notes
The calories are a guesstimate. Based on a medium-size paper plate with 1/2 an avocado. Remember avocado may be high in calories, but it is super good for you! Don’t be afraid of it.
Enjoy your dairy-free nachos! Be sure to look in your specialty grocery for dairy-free cheese. And, yes, I did make nachos after I wrote this post. So good!
Be sure to check out my other great recipes!
All recipes are gluten-free and dairy-free recipes.
The bacon-wrapped chicken leg recipe is a tailgate show stopper. This recipe is also a hit at summer barbecues, picnics, and Super Bowl parties. With only two ingredients this dish is super easy to make and fun for the kids.
Bacon marries well with anything, and chicken is a top 5 bacon-lovers mate. Move over salmon BLT, here’s come the chicken leg! When it comes to making this recipe involve the kids. Wrapping the bacon around the chicken leg is a lot of fun and easy to do.
Even though there are two ingredients, make sure you buy high quality chicken and bacon. The cleaner the chicken the better tasting and texture, same with the bacon. I opt for the organic chicken and nitrate-free bacon.
Added bonuses to the bacon-wrapped chicken leg
My husband has played around with putting chicken seasoning on the chicken before the bacon is wrapped around it, I personally don’t think it needs it. With this recipe, you’re open to experimenting. You might even like to play with a little barbeque sauce. Yum!
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Special chicken leg tool
You will need a tool to make this all happen. Get on Amazon and buy a chicken leg rack. We havethis one, which we bought on Amazon. You can use it in the oven or on the grill. We have used it in both environments. It’s a good buy and a necessity for this recipe.
The perfect sides and finishing touches
My only advice when eating bacon-wrapped chicken legs is to have a toothpick handy when you’re done; not to mention, a napkin or hand wipe. They may get a little messy, but who cares? Your family and friends will enjoy this recipe. If there’s bacon, they will come.
Great side dishes to serve with bacon-wrapped chicken legs depending on the season. If it’s summer, I’d go with an amazing potato salad and watermelon mint salad. For game day, I’d choose some fancy potato chips and veggie sticks with dip. If you’re having this dish for dinner, go for some fun garlic noodles, steamed broccoli, and red grapes. Another great healthy choice is to make my warm kale salad, this dish is nutrient-dense!
This simple chicken recipe is a family favorite! It has bacon… Only two ingredients and not that high in calories!
Course Appetizer, Main Course, Snack
Cuisine American
Keyword bacon, chicken, dairy-free, gluten-free
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6
Calories 215kcal
Cost $8
Equipment
Chicken Leg Rack
Meat thermometer
Ingredients
6LegsA package of chicken legsSkin on is fine. Spend the extra dollars for a higher quality chicken. It makes a big difference.
1/2PackageBaconAny bacon will do. Again, to be healthier, choose a low sodium bacon or preservative free.
Instructions
Preheat oven to 350 degrees and get your chicken rack ready.
Take the skin off the chicken legs
Grab one strip of bacon and wrap one chicken leg. Start at the bottom of the leg and work your up to the top. You might be able to tuck the bacon into a bacon row.
Continue to wrap the rest of the chicken legs and put them in the Chicken Rack.
Bake or Grill the bacon wrapped chicken legs for 40 minutes or until the internal temperature is 165 degrees.
Check the internal temperature of the chicken, remember it's to be 165.
Let the chicken rest for a few minutes then DIG IN!
Notes
Calories are an estimate per bacon-wrapped chicken leg. This is an amazing tailgate snack. My teenage son loves these things, he’ll eat four! Serve with some greens, potato salad, pasta, or broccoli and you’ve got yourself a meal!
We took this recipe to a tailgate for a college football game and let’s just say the chicken was gone in an instant. So if that’s your plan…to take it to a game…you may want to get two chicken leg racks!
FYI- My son is known to put the leftovers in his lunch. Yes, bacon-wrapped chicken legs are good cold too! Another great lunch option for the kiddos. Enjoy!
Be sure to check out my other simple and delicious recipes!
This is by far the BEST homemade gluten-free granola bar recipe EVER! These granola bars are actually healthy for you. There is no added sugar other than natural honey. They are also gluten-free, dairy-free, egg-free, and nut-free! My gluten-free granola bar recipe delivers chewy with a little crisp, and the chocolate chunks that are amazing!
My digestive system is pretty sensitive, so I need to be careful of what I eat and how much I eat. These granola bars are oat-based. I used verified gluten-free rolled oats. If you need to be gluten-free, make sure the oats say “gluten-free”. Many oats when processed can have cross-contamination with wheat and other grains; therefore, they are not considered gluten-free. Many oat-based cereals claim they are gluten-free, but when you check out the ingredients, the oats are not certified gluten-free. Please be careful out there if you have celiacs or are super sensitive to gluten, oats might be a trigger for you.
For my granola bars I like to give the oats a little pulse in the food processor, it just helps me digest them more easily. But, it’s totally okay to go the full oat route. Use whatever you like.
More about oats
Oats have tremendous health benefits. They are full of manganese, which is great for bones, muscles, and tendons. It also helps reduce inflammation and regulate blood sugar. For more benefits of manganese, you can check out Healthline.
Rolled oats also have phosphorus, magnesium, and copper to name a few big ones. Oats are high in antioxidants and fiber, which help in weight loss, blood sugar levels, lower cholesterol, and they’re good for your heart. This grain is a good one. If you need to be gluten-free, make sure the oats say they are gluten-free.
These no-bake gluten-free granola bars are not only great snacks for the family, but if you’re running low on time, slab some peanut butter on them and you’ve got lunch! I did this today…so good. My husband prefers to put goat cheese on his. Anything that spreads would be delicious on these yum yums.
There are a few other ingredients I want to bring to your attention. Of course, you can add a lot of different things to these, like dried cranberries, ground flaxseed, peanuts, almonds, walnuts, or diced dried apricots. If your budget allows you, definitely try dried cherries!
Recipe secrets. Shhh!
The ‘No-bake” is super important for this recipe. I tried this recipe by baking it in the oven and it did not work! I actually made granola, so if you’re looking for granola, just bake the recipe on a cookie sheet at 350 for 20 minutes. However, if you want true bars, melt the wet ingredients in a saucepan then mix them all together!
For my recipe, to get that extra crisp, you must add the gluten-free crisp rice cereal. Yes, this is one of my secret ingredients. Please don’t tell anyone. 😊 The crisp rice really makes these granola bars come together. I use Malt-O-Meal Crispy Rice Cereal. It comes in a large bag, so if you’re a fan of rice crispy treats, you’ll be all set. The only place I’ve been able to find it is at Walmart. It’s a lot cheaper than the gluten-free crisp rice from health food stores.
Another secret ingredient is ground cloves. Don’t you just love the smell of cloves? When I was little my friend, Jill, would stick an apple full of cloves and hang it in their kitchen. It smelled SO good! Cloves give this recipe a warm comfort feeling the cloves might be the culprit of why these are so dang delicious!
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One more ingredient that will make a big difference: chocolate chunks. Because of all my food sensitivities, I spend the extra money and get the Enjoy Life chocolate chunks. These chocolate chunks or chips are free from major allergens including dairy, gluten, soy, and nuts. The chucks in my gluten-free granola bars give them amazing texture. You, of course, can use the chocolate chips or mini chocolate chips, but if you get a chance, try it with chunks!
More you should know about the recipe
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The trick to this gluten-free granola bar recipe is to add enough coconut oil. Coconut is not a tree nut, it is a fruit. My son has a nut allergy, and he can eat coconut. Think of it this way, if the coconut was a nut, wouldn’t the ‘nut’ be formed like walnut or pecan? Instead, coconut is meat that surrounds water. This, of course, is my opinion. I know some of you disagree with me. But in this recipe, coconut is not a nut. For the coconut oil, I use Kirkland’s from Costco. I always have it on hand.
Coconut has a slew of health benefits. I have another recipe that lists how good coconut is for you, if you want to check it out you can find that here.
As for the sweetness of the homemade gluten-free granola bar recipe, I chose honey to do the job. There is no other sugar added to this recipe. No brown sugar, no white sugar, and definitely no high fructose corn syrup! Just all-natural honey. Now. If you want to experiment with maple syrup, go for it! There are some recipes where I put half honey and half maple syrup. I just like to try to avoid white sugar if possible.
1/2cupdairy-free, nut-free chocolate chunks or chips
Instructions
Line your 8 x 8 pan with parchment paper
Pulse the oats a few times if you would like them in smaller bits…I prefer this. Otherwise, it's okay to keep the oats whole.
Grab a large bowl and put in the oats, cinnamon, cloves, and salt. Stir with spoon or clean hands. I prefer to use my hands.
Add the dried fruit, crisp rice, sunflower seeds, and chocolate chunks to the bowl. Stir.
Combine coconut oil, vanilla, and honey into a saucepan over medium heat. Stir occasionally until the mixture is bubbling. Remove from heat.
Take the honey/oil mixture and pour over the dry ingredients. Stir using a wooden spoon or spatula.
Once everything is coated with the honey/oil mixture, dump it all into the lined 8 x 8 pan. PRESS FIRMLY INTO THE PAN. This is how they stay together. Super important!
Cover the pan with foil and place it in the refrigerator for at least an hour. Two hours+ is ideal. Once formed, remove the block of mixture from the pan and cut it into bars to the size of your liking.
Store the granola bars in a Zip-Lock bag or air-tight container in the frig. for up to 7 days.
Notes
Please note the calories and cost are estimated. These would be more expensive if you went the organic route. And the calories will differ depending on the size you cut them…not to mention other ingredients you may add.These bars are excellent on their own, but feel free to add peanuts, almonds, walnuts, or other nuts for a meater bar. You can experiment by adding peanut butter, if you do, put it in the saucepan with the honey/oil mixture. Dried cranberries, chopped dried apricots, or dried cherries would be amazing in this granola bar recipe as well. Enjoy!
In Conclusion
Having a teenage son and trying to get him to make wise menu options can be challenging. However, having this gluten-free granola bar recipe on hand has helped. I hope you enjoy these no-bake gluten-free granola bars as much as my family has. Enjoy!
Be sure to check out my other sweet treats!
All are gluten-free and dairy-free. Simple and delicious.
The combination of brats and bacon is amazing! Add them into a stew and you got yourself a hearty winter meal. This simple and tasty bacon stew is loaded with flavor. It might not be the leanest, but if you want to splurge on a cozy winter evening, this is a stew you should try!
As for nutrition for this stew, we’re getting protein from the brats and the bacon, we’re getting carbohydrates with the noodles or mashed potatoes we serve with it, and we’re getting a slew of vitamins with the add-ins.
Yams or sweet potatoes. There is a difference and you can use whichever one you want for this stew. As for yams, their nutrition label looks great. Yams are a great source of manganese, copper, and potassium. They have a little bit of folate and magnesium too. Yams are an excellent source of fiber and vitamin c. These orange tubers may help our brain function, ease symptoms of menopause, help manage blood sugar, and are a great alternative to white potatoes.
If you go the Butternut Squash route, it’s easy on digestion and has great flavor. This squash is a good source of calcium, potassium, vitamin A, E, folate, B-6. It helps lower blood pressure, cancer risk, and asthma. Butternut squash is also great for your hair, skin, and immune system.
Tools I love for this dish
Get a small one on Amazon!
The number one tool for this dish is the trusty cast-iron pan. It gives the food an extra layer of flavor. Believe me, I’ve done a lot of research on what pan is the healthiest to cook with. One that won’t leach chemicals, aluminum, or Teflon into my food and the cast iron wins every time! It may be heavy, but it’s extremely low maintenance. In fact, if you’re anemic (iron deficient) it helps put a little iron in your system.
One more thing about the cast iron pan, it’s SUPER easy to clean, no soap required. Seriously, no soap, you’ll wreck the ‘seasoning’ of the pan. I highly recommend getting a cast iron pan, even if it’s the small one. You can find them on Amazon.
Other ingredients and variations
As for other ingredients, I recommend a leaf to two of basil, chopped fresh tomato, or chopped kale to give it some color and an extra nutrition boost.
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The piece that brings it all together for me is the olive oil. I use a little bit in the pan, and if I serve gluten-free Ramen noodles I add olive oil to the noodles with a dash of salt. I love the flavor it brings to each ingredient. My favorite, hands-down olive oil is California Ranch Olive Oil. It’s 100% olive oil. With that said, be sure you get an olive oil you trust is 100%. We don’t need no stinkin’ canola or vegetable oil fillers. I have more information on what oils are best here.
Chop the onion, celery, yams (or squash) and make sure they're ready to go.
Slice the brats into 1/4 inch slices (chuncks) with skins removed.
Slice the bacon into small 1/4 inch to 1/2 inch slices.
Put the 2 TBSP of olive oil in the saucepan or cast iron pan, turn on the burner to medium heat. Braise the brat slices.
When brats are halfway braised, add the bacon and cook lightly. Do not over cook the bacon so that it is crispy, we want the bacon flimsy. If you used a cast iron pan, transfer cooked brat slices and bacon sliced into a saucepan.
Add celery and onion and cook slightly. Stir while cooking.
Add the water and garlic powder and bring to a boil. You can add the yams at this time if you want, but I recommend adding them a little later since they are pre-cooked.
Once boiling, turn down to a simmer with a top on the pan but slightly cracked.
After 10 minutes, add the pre-cooked yam cubes or squash, along with a dash of black pepper, and add the wine (wine is optional).
Simmer for the remaning time, checking on it frequently. If it looks like it needs more water, add just a 1/2 cup at a time.
Allow to cool to your liking, serve over mashed potatoes, pasta, or Ramen noodles.
Notes
The calories are per serving, which is about 1 1/2 cups; this is an estimate and depends on the type of brats and bacon you choose to use. This dish is amazing with Ramen noodles and a side of spinach. Add some fresh tomatoes to give it some color, or a nice piece of garlic toast!
Check out my other simple and delicious recipes that your family will love. All are gluten-free and dairy-free!
Try this amazingly simple grain-free pasta salad recipe. Only seven ingredients and easy to make. Plus it has bacon! I love this recipe because it is versatile. Going gluten-free is hard enough, but grain-free is even more challenging. The beauty of this grain-free pasta salad recipe is that you can have for the main meal, use it as a Meatless Monday recipe, or you can serve it as a side dish to your favorite protein.
Let’s face it, grains can give your body inflammation. Yep. There is something about the grain that can wreak havoc on your digestive system, allergy response, skin, and even mood! If you have IBD, colitis, IBS, or Crohn’s disease, going grain-free might help your situation.
Chickpea pasta is simply chickpeas. There are no grains involved. My family uses Banza Rotini. The last time I looked, it was still available at Costco. Otherwise, you can look in your local grocer or get it online.
Some chickpea nutritional facts include being an excellent source of manganese and a great source of folate to name the top two. Manganese is important for your bone health, nerves, and is good for your thyroid to name a few. Folate is super important for red blood cell formation and healthy cell growth and function. It also helps reduce the risk of Alzheimer’s disease and lowers blood pressure. Chickpeas in general are a good source of plant protein.
Some great chickpea benefits include helping to control blood sugar levels. They also help with weight loss by helping you feel full and to curb your cravings. Chickpeas are full of fiber which helps with digestion and to keep things moving! There are more benefits that you can find at Dr. Axe.
Grain-free Pasta Salad Recipe Go-to’s
This pasta salad recipe is awesome for lunches, camping meal ideas, main dishes, and side-dish. My family enjoys it with roasted chicken. Serve it warm or chilled, you could even add a dollop of hummus on top! This is a kid-friendly dish, meaning, there are not super bold flavors. Yet, you can make this dish you own by adding your favorite ingredients like diced cucumbers, cherry tomatoes, olives, or avocados.
Simple, delicious, and nutritious Grain-Free pasta salad recipe. Easy to make, only 7 simple ingredients, and a great side dish to compliment any protein. Serve alone as a "Meatless Monday" dish. This recipe gives you the flexiblity to be creative!
Course dinner, lunch, Main Course, Salad, Side Dish
Cuisine Mediterranean
Keyword gluten-free pasta salad, pasta salad, pasta salad no mayo, simple pasta salad
Prep Time 35 minutesminutes
Cook Time 12 minutesminutes
Total Time 47 minutesminutes
Servings 6people
Calories 410kcal
Cost $5
Ingredients
2cupsBanza Rotini Made from Chickpeas Grain-free Pasta
1/2package bacon, cooked and chopped
1 1/2cupschopped broccoli
3tbspolive oil
1/2cupGreek salad dressing, your choice, but prefer "Ken's Simply Vinaigrette Greek"
3/4cup feta cheese or non-dairy feta cheese
1tspsalt to taste
Instructions
Boil pasta in a large saucepan and cook until noodles are soft. Drain pasta and wash cold water over it. Dump cooked pasta into a bowl.
Lay bacon strips on a lined cookie sheet and bake at 350 for 20 minutes. Remove cooked bacon and blot with paper towels, then chop into smaller pieces.
Chop washed broccoli. You may either leave broccoli raw or you can steam it, your choice.
Add broccoli and bacon to the pasta bowl and toss.
Add olive oil and salad dressing then toss.
Sprinkle salt on top, and add feta cheese. Tossing is optional.
Notes
This gluten-free pasta, grain-free pasta, is an excellent source of protein. It’s a fantastic main meal or side dish. Add tomatoes, olives, or diced avocados to make it your own. Use any kind of pasta to make for your family. Simple, delicious, and good for your body. Serve it with roasted chicken and you’ve got yourself a meal.
Hope you enjoy this amazing recipe. I know your body will love you for it. Be sure to check out my other great gluten-free recipes to go along with this dish!
Hold on to your apron for this amazing gluten-free no-bake cookie recipe with coconut! It’s actually one of the healthiest cookies for school lunches and after-school snacks! They taste so good, you wouldn’t even know it. These are easy to make and are gluten-free, dairy-free, egg-free, and soy-free. Learn the benefits of coconut, peanut butter, and more!
Cookies are one of my absolute favorite food. So when I had to change my diet to gluten-free, you better believe I got a little depressed! Let’s face it gluten-free cookies are not the same as chewy gluten-filled cookies. But we gluten-free consumers need to work with what we got.
What does gluten even do in cookies?
What gluten does for cookies, is that it helps hold things together. There have been countless attempts to make the perfect gluten-free cookie. Problems arise when it crumbles in your hand and clumps up your mouth along with an occasional crumb going down the wrong pipe. It boils down to the flour. Gluten-free flour can be tricky. In my kitchen, we have done a lot of experimenting! However, in this gluten-free no-back cookie recipe with coconut, there is zero flour.
Easy Peasy Making
This is probably my favorite gluten-free savory cookie. On a hot summer day, the oven stays off. What I love about no-bake cookies is that you can easily make these cookies camping or in a hotel room These decadent cookies melt in your mouth and feel sinful to eat, but they aren’t!
Peanut butter has been around since only 1904. It was introduced at the St. Louis World’s Fair. It was used as a protein source for World War I and World War II.
Not only is peanut butter a good source of protein, but it also contains omega-3 fats. It is a good source of vitamin E, vitamin B6, manganese, and magnesium. Believe it or not, it also has copper in it!
Peanut butter is good for your heart; it can help reduce the risk of diabetes, and it even has some anticancer properties.
Where to buy peanut butter
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The best kind of peanut butter to buy is organic. Organic peanut butter doesn’t have any added trans fats, sugars, or other hydrogenated oils. When those extra things are added to peanut butter, there are NO health benefits; in fact, it’s the opposite. Hydrogenated oils increase omega-6s, and when you get too much of a good thing (omega-6) it makes it bad for your body and may cause weight gain along with inflammation. Yikes!
Spend the extra money and buy organic! Organic peanut butter is simply organic peanuts and salt. Please read the labels on your peanut butter, it makes a huge difference. I personally like the Costco brand, Kirkland Organic Peanut Butter. Plus, I store my peanut butter in the refrigerator.
What’s up with Coconut?
Coconut is so incredibly healthy for you. These cookies have coconut oil, coconut milk, and organic shredded coconut. Coconut oil may be 90% saturated fat, but the highest in content of lauric acid, which in a twisted way can help improve the level of lipids traveling through the blood. That means it is likely it will reduce the risk of heart disease! That sounds pretty technical, but I wanted to share this with you because I eat this every day. Why not add it this gluten-free no-back cookie recipe? Here are some more coconut benefits:
15 Benefits of Coconut
1. It helps prevent heart disease and high blood pressure.
2. It can help treat Alzheimer’s.
3. It BE good for the old liver.
4. Reduces Inflammation and Arthritis
5. It’s antibacterial, antifungal, and antiviral! Works well on cuts and skin issues.
6. Improves energy
7. It helps the gut heal by destroying bad bacteria and that nasty Candida (yeast overgrowth).
8. Prevents Osteoporosis by helping to increase the absorption of calcium and magnesium.
9. It’s Anti-aging. Now we’re talkin’!
10. It helps balance hormones naturally. Now we’re talkin’!
11. Thickens hair and helps with dandruff. It’s a natural
hair conditioner.
12. It helps improve sleep when consumed every day.
13. It can help with environmental allergies if you rub the inside of your nose with it.
14. Speeds up the healing of sunburn.
15. It’s an amazing oil to make homemade popcorn with. Just sub coconut oil in place of your other oil. Yum!
When buying coconut oil get the Virgin, Unrefined. We get our coconut oil from Costco because we go through quite a bit. If you don’t have a Costco Membership, no problem! You can get it on Amazon. I highly recommend this product, especially if you use a lot of it.
Let’s get to the gluten free no-bake cookie recipe with coconut!
Get all your ingredients out and ready to go. This goes kind of quickly!
Size a sheet of parchment paper or wax paper over a cookie sheet.
With a food processor or handheld pulser, process the oats with a few good pluses. This makes the oats easier to chew and digest. If you like the oats whole, skip this step.
In a saucepan, turn heat to medium and add the coconut oil.
Slowly add the maple syrup, honey, coconut milk, and peanut butter. Using a whisk, stir the mixture.
Add the peanut butter and continue to whisk. Then add the cocoa. Keep whisking!
Bring to a slow boil for 3 minutes, then remove from heat.
Stir in the oats.
Add the shredded coconut.
Using a spoon, scoop mixture onto the cookie sheet to desired size, cover with plastic wrap and put in the refrigerator.
After at least 60 minutes, remove and put cookies in a baggie for storage in the frig. Or, simply enjoy your amazing no-bake cookies!
Notes
Calories are an educational guess, this depends on how large you make your cookies. I based the calories on a cookie the size of the palm of a hand or 3-inch diameter. If you want to cool the cookies faster, put them in the freezer for about 30 – 40 minutes.Store cookies in the frig. for up to 10 days. NOTE: I experimented with organic sugar cane instead of syrup and honey, and it didn’t work for me. While in the saucepan it became frothy and gave the cookies a grainy texture and burnt-like taste.
All in all
This gluten free no-bake cookie recipe with coconut is a perfect 3:00 pm snack at work, after school, or even for breakfast. I’ve been known to eat one after a workout; it’s healthy, full of protein, and has just the right amount of carbs and benefits from coconut. Note, I have not tried these with almond butter or cashew butter, but I’m sure it would work beautifully. Enjoy!
Be sure to check out my other sweet treats!
All are gluten-free and dairy-free. Simple and delicious.
Oh my goodness, I am hooked on this kale salad recipe! Seriously, this is my new favorite lunch. I actually call this recipe Autumn Awesomeness, but I’ve been eating it all year round. There is something about all the flavors blending so well, crispy curly kale, roasted butternut squash cubes, dried cranberries, grilled chicken, olive oil…and salt. And my mouth is watering once again. This is a super easy recipe with quick clean-up and is packed with nutrition.
More about kale
Curly kale is nutrient-dense. I don’t even know where to start, so I’ll just mention the big kale benefits. Per Healthline, curly kale is a huge source of antioxidants, antioxidants fight off free radicals in the body. It is an excellent source of vitamin C and vitamin K. Vitamin K is important for blood clotting. Kale is a source of calcium, potassium, and magnesium! And get this, it even helps us lose weight.
I’m not a big fan of it raw, but I LOVE it crisped up in a pan, especially with a little…do I even say it?…bacon. Be sure to buy organic. The non-organic is has pesticides on it and is one of the Dirty Dozen foods. You can read more about it here. Spend the extra bucks on organic. I know it’s hard but here’s a post on how to save money at the grocery store, so everything balances out!
What’s up with Butternut Squash?
Butternut Squash is my favorite squash. It’s easy to digest and has great flavor. This squash is a good source of calcium, potassium, vitamins A, E, folate, and B-6. It helps lower blood pressure, cancer risk, and asthma. Butternut squash is also great for your hair, skin, and immune system.
Roasting it in the oven with a little olive oil and salt is my favorite way to cook it. I’ve also had it mashed, which is delightful, especially with a little butter or non-dairy butter. Yum!
This is a great recipe for us folks who have Inflammatory Bowel Disease (IBD) like Crohn’s or colitis. With all the ingredients cooked, it makes it a lot easier for our systems to digest and absorb the nutrients.
The number one tool for this dish is the trusty cast-iron pan. It gives the food an extra layer of flavor. Believe me, I’ve done a lot of research on what pan is the healthiest to cook with. One that won’t leach chemicals, aluminum, or Teflon into my food and the cast iron wins every time! It may be heavy, but it’s extremely low maintenance. If you’re anemic (iron deficient) it helps put a little iron in your system.
One more thing about the cast iron pan, it’s SUPER easy to clean, and no soap is required. Seriously, with no soap, you’ll wreck the ‘seasoning’ of the pan. I highly recommend getting a cast iron pan, even if it’s a small one. You can find them on Amazon.
Other ingredients and variations
As for other ingredients, I recommend grilled chicken breast. You can opt for already cooked or make it yourself. When I’m in a hurry I’ll buy the already-grilled chicken strips or a rotisserie chicken. Or if I’m in a BIG hurry I’ll just microwave gluten-free chicken nuggets.
Get it on Amazon!
The piece that brings it all together for me is the olive oil. I use a little bit in the pan for the kale, and then at the end to finish the dish. I absolutely love the flavor it brings to each ingredient. My favorite, hands-down olive oil is California Ranch Olive Oil. It’s 100% olive oil. With that said, be sure you get an olive oil you trust is 100%. We don’t need no stinkin’ canola or vegetable oil fillers. For more on oils read my post about omegas.
Variations to the recipe. This is such a versatile recipe that any protein would work: brats, strips of steak, shrimp, or bacon. Adding a thinly sliced red onion also adds more depth. Enjoy!
This is an amazingly healthy yet tasty dish for lunch or dinner. The chard kale and roasted butternut squash complement each other, while the dried cranberries make it pop. This is gluten-free, dairy-free, egg-free, soy-free, and nut-free!
4Strips of grilled chicken or 4 GF Chicken nuggets
2TBSPDried Cranberries or Cherries
3 TBSPOlive Oil1TBSP for frying kale, 2 TBSP for topping at the end
1pinchSalt
Instructions
Heat cast iron pan on low.
Wash thoroughly, pat dry, remove stalks, and chop. Put chopped kale into the pan. Then add 1 TBSP olive oil. It might get messy and splatter if kale is not dried off. Be careful.
I pre-roast an entire cubed squash. 350 for 40 minutes. Just toss a little olive oil and salt in before baking. Tip: Costco usually has raw cubed squash. Do not use frozen squash! You can also peel and cube your own squash.
After kale is charred and well cooked, wrap a dish towel around the cast iron panhandle and put kale on a plate.
Take leftover chicken, pre-cooked grilled chicken (Costco), or Gluten-free chicken nuggets. Microwave for the allotted time, or cook in your cast iron pan to warm. When done, put on top of kale.
Add squash to kale and chicken. Sprinkle dried cranberries on top. Drizzle olive oil and add a pinch of salt. Delish!
For added flavor, add thinly sliced red onion, roasted pecans, or crispy bacon!
Notes
Calories may vary on chicken type and the amount you use.
Be sure to check out my other simple and delicious recipes!
