Tag Archives: dairy free

Raspberry Peach Smoothie

Allergen Information: Contains Tree Nuts

Special Equipment: High Powered Blender

Raspberry Peach Smoothie

This smoothie is a great place to start if you aren’t into the whole “green” thing.

It tastes as beautiful as it looks and is still packed full of yummy goodness.

You might have seen the buzz words “chia seeds” all around you.  They have many benefits to your body, but one of the greatest benefits is its Omega 3 fats, which protect against inflammation.  Apparently, there’s more Omega 3s in chia seeds than in salmon!

I just toss the whole chia seeds in my Vitamix with the ingredients, and it blends it so fine that nothing is gritty.  If you don’t have a high powered blender, I would suggest grinding them in a spice grinder first, unless you’re ok with a little grit 🙂

Raspberry Peach Smoothie
Prep time: 
Total time: 
Serves: 1
  • 1 T chia seeds
  • 1½ cups frozen peaches
  • ½ cup frozen raspberries
  • 1 T maple syrup
  • ½ t vanilla
  • 1 cup almond milk, unsweetened (see note)
  • ½-3/4 cup coconut water
  1. Put all ingredients in high powered blender in the order listed and blend until smooth, stopping to scrap down sides when necessary.
If you use vanilla or sweetened almond milk, you may leave out the vanilla or maple syrup if desired.


Strawberry Sherbert Tarts

Allergen Information: Contains nuts (cashews).

Special equipment: High powered blender & Food processor

Strawberry Tarts Final

These sweet little tarts are the perfect size to satisfy that quick need for a treat, AND they are guilt free.  They get their substance from the cashews, the sweetness from the strawberries and maple syrup, and the incredible flavor from it all.

I can picture these at a baby shower, on Valentine’s Day, or in the dog days of summer.

I like to make batches of desserts like this and store them in the freezer so I can have a bite-size treat anytime I need!

*Note:  You can buy raw cashews in the bulk bin at Earthfare/Wholefoods.  They are NOT the same as roasted and/or salted cashews. If you do NOT have a high powered blender, I don’t know how the cashews will break down. They might be a little gritty or chunky, but still worth a try.

Before you make these tarts, be sure to make one batch of our Coconut Whipped Cream (which takes 24 hours to harden in the fridge–so plan ahead).  You can always leave this part out, but this chocolate cream addition just sets these tarts off!

To make the Chocolate Chip Whipped Cream:

~Make one batch of Coconut Whipped Cream

~Put 1/4 cup Enjoy Life Chocolate Chips in a small food processor and blend until desired consistency

~Add to whipped cream and stir until well combined

~Store in fridge and top tarts with desired amount when serving

Strawberry Sherbert Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 12-24
  • 1 10 ounce bag frozen strawberries, thawed (see note)
  • 3 T vanilla almond milk (see notes)
  • 1 cup raw cashews
  • 4 T coconut oil, melted
  • 4 T maple syrup
  • ½ t vanilla
  • pinch of sea salt
  1. Put thawed strawberries and almond milk in the high speed blender and blend until a puree forms.
  2. Add in remaining ingredients and blend until smooth.
  3. Pour batter in small baking cups (about 20-24).
  4. Place on cookie sheet or muffin tin and place in freezer.
  5. Allow to freeze for 2 hours.
  6. Serve with Chocolate Chip Whipped Cream & enjoy!
  7. (Store leftover tarts in the freezer & cream in the fridge)
1.Please get organic frozen strawberries, as regular strawberries are among the top sprayed with pesticides.
2. If using regular almond milk, just adjust the vanilla extract to 1 teaspoon.


Creamed Spinach–Gluten & Dairy Free

Allergen Information: Contains tree nuts.

Special Equipment: High Powered Blender


If you know me, you know I’m a huge fan of spinach.

When it’s raw, it’s sneaky–it doesn’t really have a taste and that makes it easy to mix into smoothies for an extra dose of vitamins in the morning. Try our Classic Strawberry Banana Smoothie to see what I mean!

Plus, we all need more greens. It’s just a fact.  Getting 6-8 servings each day really is hard.  It’s one reason why I have multiple vegetables at each of my meals.

This hot spinach side is perfect for a pot-luck, holiday, or as a substantial side to a dinner!

The creaminess in this dish comes from cashews and nutritional yeast (a standard vegan cheesy flavor).  If you aren’t concerned about dairy, don’t worry, this is still amazing, and a great way to get some wonderful nutrients in your body.

If you are gluten free and/or dairy free, I know you’re jumping for joy!  Well, if you like spinach, too 😉


A couple notes about the food:

~Please buy ORGANIC frozen spinach, as it’s on the dirty dozen list!

~Raw cashews are just cashews that have not been roasted.  You can find them in the bulk bins at Earthfare/Wholefoods.

~We have only found the rice crumbs at our local health food store, New Life Natural Foods, but they are also available on Amazon.  Feel free to leave this step out completely if you can’t find them.  The dish just won’t have a crunchy top. Or if you aren’t gluten-free, you could also use whole-grain bread crumbs as well.

~You can find Nutritional Yeast in the bulk bins at Earthfare/Wholefoods, as well as in a plastic jar at Kroger in the Organic Section.

Creamed Spinach--Gluten & Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 10 ounce packages frozen spinach, thawed
  • 1 cup raw cashews, soaked overnight or at least 4 hours, drained & rinsed
  • ¼-1/2 ripe avocado
  • ¼ cup water
  • ¼ cup vegan mayo
  • 3 T Nutritional Yeast
  • 1 T lemon juice
  • 1 t garlic powder
  • 1 t onion powder
  • ¼ t red pepper flakes
  • ¾ t sea salt
  • ¼ t ground pepper
  • 2 t coconut oil
  • 4 T rice crumbs
  1. Preheat oven to 350 degrees.
  2. Fill a medium saucepan with water, and bring to a boil.
  3. Meanwhile put cashews, avocado, water, Vegenaise, nutritional yeast, lemon juice, garlic powder, onion powder, red pepper flakes, salt, and pepper in a high powered blender and blend until smooth, stopping several times to stir and push the sides down. (Alternatively, you could use a food processor, but the mixture might be a little grainy). Set aside.
  4. Pour the two bags of spinach in boiling water and boil for 1 minute.
  5. Remove from heat and drain.
  6. Using a large spoon, squeeze as much water from the spinach as possible.
  7. Put cashew mixture and spinach in a large bowl and stir until well combined.
  8. Pour into a pan and bake for 20 minutes.
  9. Meanwhile, in a small saucepan, melt coconut oil over medium heat.
  10. Add rice crumbs and stir, cooking for 4-5 minutes.
  11. After the spinach has cooked for 20 minutes, take out and turn your oven to broil.
  12. Sprinkle with rice crumbs and broil for 5 minutes, or until the top is golden brown.


Almond Butter Chocolate Chip Brownies

Allergen Information: Contains tree nuts.  Gluten free, dairy free, egg free, soy free

Adapted from this recipe.

I’ve been teasing you for a while with this recipe, and it’s finally here.  This is one to put on the list THIS week.  Don’t wait!

This recipe is one that you really won’t believe.  Almond Butter is the feature of this recipe, and it contains no flour (of any kind), no eggs, no oil, or no dairy.  It’s simply unbelievable!

Next time you need a sweet treat or need to take a dessert to a function, this is the one.  It’s “traditional” enough for those who aren’t concerned about clean eating, and they’ll never know how you made them 😉


We use these Enjoy Life Mega Chunks in this recipe because we like the texture here, and they are free of the top 8 allergens.  They are amazingly good, but if you prefer, you can use some dark chocolate instead (70% or higher).

I served these at our Super Bowl Party this weekend, and they were a huge hit!

Almond Butter Chocolate Chip Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup almond butter
  • 1 flax egg (mix one T of ground flaxseed with 3 T of water, set aside for five minutes)
  • ⅓ cup honey (preferably local--see note)
  • ½ t baking soda
  • ¼ t sea salt
  • ½ cup Enjoy Life chocolate chips (I used the chunks)
  1. Preheat oven to 350 degrees & grease an 8 x 8 pan (see note)
  2. Combine almond butter, flax egg, and honey and stir to combine.
  3. Add baking soda and sea salt and mix well.
  4. Fold in chocolate chips.
  5. Pour batter in greased pan and use a spatula to spread it out to the corners.
  6. Place in oven and bake for 20-22 minutes, or until the top is golden brown and edges are firm.
  7. Allow to cool for about 10 minutes before cutting.
1. Since coconut oil has a consistency like shortening, I use that to grease the pan. I dab a little on a paper towel and rub the pan until well coated.
2. If you are vegan, agave will substitute just fine in this recipe!


Classic Strawberry-Banana Smoothie

Allergen Information: Free of the top 8 allergens. Nut-free, Dairy-Free, Gluten-Free

Special Equipment: High powered blender

Strawberry Banana Final

Strawberry BananaSometimes you just need a smoothie that’s classic.  A couple easy ingredients and nothing crazy….

If that’s you, then this smoothie is for you!  It’s perfectly sweet and filling.  And I promise you can’t taste the spinach.

Add this easy smoothie to your morning routine this week and see what you think!

*Note:  I always like to put my frozen fruit in the Vitamix first to help with blending!


Classic Strawberry-Banana Smoothie
  • 1 frozen banana
  • 1 cup frozen strawberries (preferably organic)
  • 2 handfuls of fresh spinach
  • ½ cup water
  • ½ cup apple juice (100% juice)
  1. Put ingredients in blender in the order shown. Blend on high until smooth and creamy, adding more liquid if necessary.
1. Use organic ingredients if possible. The strawberries, apples, and spinach are all on the dirty dozen list, so they are important to buy organically!
2. If this isn't sweet enough for you, you can adjust the juice/water ratio. I used to start out with only juice, and now I'm at only water!