Tag Archives: dairy free

Morning Glory Smoothie

This is a recipe that I’ve been drinking for a while, and for some reason it makes me happy.  It’s light, fresh, and just the right amount of sweetness for me.  I usually drink it for breakfast or for a mid-afternoon pick me up, sometimes changing out the mango for green apple–depending on what’s available.

Morning Glory

Truth is, I haven’t been feeling well lately.  I’ve been exhausted from “normal” life and just trying to keep all the wheels moving.  Being a mom is hard work. 24/7.  While I almost always eat clean and make wise choices–I don’t all the time.  Once I make one bad choice, it’s so much easier to justify making another one.

I know that eating a bunch of bread and sweets makes  my body not function like I need it to to make it through a day…But it’s quick and satisfying and easy to keep making that choice.

Well, this morning, I’d had enough.  I drank warm lemon water (which used to be a routine of mine that I’d gotten away from) and made this smoothie.  I challenged myself to share it with y’all so I would make it and drink it.  I’d forgotten how much I LOVE it, how much instant energy it gives me, and how it makes my insides feel happy. It sets me up to make better decisions all day long.

I hope you enjoy this smoothie, and I hope it encourages you to get a little cleaner!

Morning Glory Smoothie
  • 1 cup cold water
  • 1 large handful spinach
  • 2 stalks celery, roughly chopped
  • 1 mango, diced
  • 1 frozen banana
  • juice of one lime
  1. Combine water, spinach, and celery in high powered blender and blend until smooth.
  2. Add the remaining ingredients and blend until combined.
  3. Add ice and blend if you want a colder blend. I like mine without ice!
  4. Enjoy!

Love to you all 🙂


No-Cook Overnight Oats

Let’s get real with each other.  The less we have to cook, the better, right?

It’s no secret that as an EoE mom, or food blogger, or just a person trying eat REAL foods, I have too many dishes.

With my switch to a full-time working mom (outside of the home), I know it’s about to get crazy, so I’m trying to develop some on-the-go type recipes.  While I’ll be working at Whole Foods, I’ll still probably be bringing a lot of my own food.  I know salads will be my go-to, and for breakfast, I’ll be grabbing a smoothie or a green drink and these overnight oats.


For this recipe, you really do just throw all the ingredients in a mason jar, stir it up, put the top on, and leave it in the fridge overnight.  You never cook it.  And yes, it tastes amazing!

Another thing I love about this recipe is that it is very inexpensive…a bag of rolled oats are only around $6 and will last a long time..plus they are versatile!!!

This would be a great recipe to start building routines around…after you make them, you’ll see how easy it is (LESS THAN 5 MINUTES TO MAKE), and since it’s a cheap meal, there really is no excuse as to why we can’t have hearty, protein filled, whole food, plant strong meals!

Optional toppings:

-fresh fruit

coconut cream


-almond butter/peanut butter


You can make several at one time and they keep well in the fridge for the week!

No-Cook Overnight Oats
  • ½ cup rolled oats, gluten free if necessary
  • ½ cup plus 1 T unsweetened almond milk
  • ½ tablespoon chia seeds
  • ½ teaspoon vanilla
  • 1 generous shake of cinnamon
  • a drizzle of maple syrup or raw honey
  • a pinch of salt
  1. Put all ingredients in a mason jar and stir.
  2. Put lid on and store in the refrigerator overnight.
  3. Top with desired toppings and eat on the go!


Neapolitan Nice Cream

With summer approaching, I find myself feeling nostalgic and longing for the days of old–like ice cream trucks, long hot days, lightning bugs, and fresh watermelon.

But since going dairy free [and since embracing a clean eating lifestyle], ice cream hasn’t been on my list.  Even “good organic” ones can be filled with lots of sugar….and sugar is bad for a former sugar addict like me.  While there are many dairy free alternatives out there, I haven’t found one that I like as much a simple frozen banana.  Plus, speciality items like that can be very expensive.  And ain’t nobody got time for that!

Many days, simple “Nice Cream” is enough, but sometimes I like to spruce it up, and this Neapolitan Nice Cream always does it for me!

Neapolitan Nice Cream

I have to warn you though—it won’t taste like fake sweeteners, and if you’re new to the clean eating lifestyle, it may not be sweet enough for you.  In that case, you can always add a tiny bit of maple syrup in each layer, maybe 1/2 teaspoon to 1 teaspoon.  I would make it as is, and taste as you go.  [the fun part!!]

It’s plenty sweet for me—and it doesn’t leave me feeling bloated like the old milk filled kinds did.  Even if you enjoy dairy products, it never hurts to try something different just for a change.

This makes a large portion, so you can share, or if you’re like me, enjoy it all to yourself without any guilt.  No, I’m not worried about all the bananas and fruit in the recipe, for many reasons.  I don’t count calories, servings, etc. It’s just my personal philosophy that works for me–but not for everyone. I eat a diet full of many raw and cooked vegetables, fruits, grains, nuts, and seeds and love to “carb up” on healthy carbs like bananas. I don’t eat processed foods, eat as freshly and organically as possible, and eat food as close to nature as possible.  So, no, I don’t fee bad about eating 5 bananas 🙂

If you’re following our Real Food Challenges on Facebook, you know we’ve started some routines:

-drinking warm lemon water in the morning, and citrus infused water throughout the day

-eating greens through a salad a day, or other ways

-snacking on in season fruit, or fruit in general

As you’re building your routines, hopefully you’ll start seeing changes. And next time you have a craving for ice cream [morning, noon, or night!!] give this recipe a shot.

A note:  When I make this recipe, I drink the whole thing as a meal.  It always gives me lots of energy.  If I were eating it as a dessert, I’d most likely split it 🙂


Neapolitan Nice Cream
Strawberry layer:
  • 1 frozen banana
  • ½ cup frozen strawberries
  • ¼ cup frozen cherries
  • ¾ cup unsweetened almond milk, or plant based milk of choice
Vanilla layer:
  • 2 frozen bananas
  • ½ teaspoon vanilla
  • ½ cup unsweetened almond milk, or plant based milk of choice
Chocolate layer:
  • 2 frozen bananas
  • 1 tablespoon raw cacao powder
  • 1 tablespoon cacao nibs
  • ½ cup unsweetened almond milk, or plant based milk of choice.
  1. In a blender, put the strawberry layer ingredients in, and blend. You will need to stop and push the sides down. It may take some time, but be patient. You want it more like a thick ice cream consistency--not soupy at all. You can add more almond milk if necessary, BUT be careful not to add too much, since you want the layers thick so they don't bleed into each other.
  2. Once you've got the desired consistency, pour the strawberry layer into a large jar--or pour evenly into several smaller ones.
  3. Rinse the blender, and repeat the same steps with the other two layers, remembering to keep the layers thick.
  4. Top with extra cacao nibs or coconut and enjoy!


Single Serve Chocolate Banana Ice Cream

Sometimes you need a little single serve soft serve.

In my book, “sometimes” has a definition more like “almost daily.”

You may be like me or you may be the salty type, but I pretty much have to have something sweet after lunch and dinner.  It’s not a bag of Laffy Taffy like year’s past.  It might be a square of dark chocolate or something like this Chocolate Banana Ice Cream.

I don’t live in guilt and shame–I live in freedom when it comes to food.  And I can tell you, there’s nothing to feel guilty about with this dessert.

Chocolate Ice Cream Final

It helps with portion control, but it’s also lightly sweet and satisfying.  You could easily double or triple the recipe if you’re making for friends, but it’s great just like it is so you can have a tiny treat every now and again.

First you’ll need to do two things:

-Have frozen bananas always ready.  Read this to see how!

-Make a batch of my coconut cream.  I love having this handy anyways because It’s great on oatmeal, smoothies, and desserts (or just with strawberries!)

Once you’ve got these two things, you are ready to go!

Single Serve Chocolate Banana Ice Cream
  • 2 frozen bananas, roughly chopped
  • 2 T coconut cream (recipe link in blog post)
  • 1 T raw cacao powder (or cocoa powder)
  • Maple syrup (optional for added sweetness)
optional toppings:
  • cacao nibs
  • dark chocolate
  • more coconut cream
  • fruit
  1. Let the frozen bananas sit on the counter for 5-10 minutes so they aren't rock solid. You don't want them mushy, just not hard like ice
  2. Place bananas, cream, cacao powder in a food processor and blend until creamy. You may have to stop and push the sides down a few times.
  3. TASTE TEST! Taste your mixture and see how you like it. If you need it sweeter, add a drizzle of maple syrup. Make it to your liking!
  4. Place in a small bowl and put in the freezer for 10-20 minutes or until desired consistency.
  5. Top with more coconut cream and fruit and enjoy!


Guilt-Free Caramel Dip

Set Image

What I love most about switching to a whole foods, real foods lifestyle is that I don’t have to deprive myself of things that I love.  Yeah, they might end up looking a little different, but I don’t live a life of “without.”

In fact, that’s the thing that drives me crazy about people on diets. And it’s why I hate diets.  If I want to eat a cookie, I’m going to eat a cookie. BUT, I take pride in choosing the best cookie I can for my body–by making them with the best ingredients I can and for only eating until satisfied without binging.

That’s why I love this Guilt-Free Caramel Dip.  It’s one of those things that you’ll eat and wonder how it tastes like Caramel.  But it DOES!


Sure, it won’t taste like sugar and oil and corn syrup.  It has a fresh, light, fruity caramel flavor.  The amazing thing is that you can enjoy things that “diets” might consider forbidden.

Ingredients of the popular Marzetti Caramel dip:

Ingredients in this recipe: dates, water/almond milk, vanilla, coconut oil.

Now, I wouldn’t sit down and eat this whole bowl in one sitting.  In fact, it kind of rich, so I don’t need to.  Nonetheless, it’s a wonderful treat that you can feel good about serving your kids or any dinner party.  Plus, it’s naturally dairy free for those that are concerned about that.

I hope you enjoy this like I do!


-Serve with fruit, or on oatmeal, or your favorite ice cream.  If you want it more like a drizzle, you’ll need to add more liquid.

-If you are nut-free, choose the water option for the liquid in the recipe.

-If this isn’t sweet enough for you, try adding a little pure maple syrup.

-You can buy Medjool dates at a health food store.  I buy mine in the bulk section at Whole Foods!

-This dip tastes amazing the second day, so feel free to make this the night before you need an appetizer or dinner party dessert. It will keep in the refrigerator for about 5 days.

Guilt-Free Caramel Dip
  • 1 [packed] cup Medjool dates, pitted and cut in half
  • ⅓ cup unsweetened almond milk or water (if you use water, save the water you soak the dates in and use that)
  • 2 Tablespoons coconut oil, melted
  • 1 teaspoon vanilla
  • ¼ t sea salt
  1. Soak the dates for about two hours to get them very soft.
  2. Drain and reserve liquid if you are using water.
  3. Add all ingredients in a food processor or high powered blender and blend until smooth and creamy, adding more liquid if necessary.
  4. You will need to stop and press the sides down with a spatula often.
  5. Adjust taste to your liking.
  6. Chill and serve!