OhYaGood

Whole Food Lover + Recipe Hacker

Spumoni Ice Cream Pie

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Pistachios+cherries+chocolate in pie form=AMAZING! The Italian restaurant I worked at during my college days used to serve spumoni ice cream. It was one of my favorite desserts they offered because of the sweet saltiness. To make this dairy free, you’ll need to run to the store for some specific products like Coconut Bliss Cherry Ice Cream, So Delicious Coconut Whip Cream (or homemade), Santa Cruz Chocolate Syrup and some Enjoy Life Mini Chocolate Chips. It’s definitely worth it!

Spumoni Ice Cream Pie
 
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Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • CRUST
  • 1 cup pistachios
  • ½ cup unsweetened coconut
  • 2 Tablespoons maple syrup
  • ½ teaspoon salt
  • FILLING
  • 2 pints of Coconut Bliss Amaretto Cherry Ice Cream, thawed for 10 minutes at room temperature
  • 3 Tablespoons of chocolate syrup
  • 1 carton of Coconut Whip Cream, thawed in the refridgerator
  • a handful of Enjoy Life mini chocolate chips
  • CHERRY SAUCE
  • 3 Tablespoons cherry juice or preserves
  • 2 Tablespoons coconut cream
  • 1½ teaspoons coconut oil
  • (optional) ½ teaspoon honey
Instructions
  1. Process pistachios with coconut, syrup and salt until roughly ground
  2. Using wet finger tips, press the mixture into a pie pan spreading up the sides
  3. Put in the freezers to form for about an hour
  4. Add the ice cream and spread evenly
  5. Pour the chocolate syrup over the ice cream and freeze again for another hour
  6. Spread the whip cream next and top with chocolate chips
  7. Freeze for another hour
  8. To make the cherry sauce, combine cherry juice, oil, milk and honey into a small saucepan over low heat and mix until well combined
  9. Let it cool before drizzling over the pie

 

Sweet Cinnamon Chex Mix

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It’s December 29th! How did that happen?! Every week just came and went with parties, events and of course some good old fashioned sickness to round out our December. Regardless, we have a holiday filled with lots of joy, rest and good food to boot.

One of my Mom’s go-to for parties and gatherings is a big tub of chex mix. She made it this Christmas in fact! It’s the savory kind with worcestershire sauce. It’s so damn good and better than any bagged mix on the market. She also makes a sweet, sticky, coconut kind that is delicious but not as easy to make. Because both of these varieties have butter, I wanted to try a version without. Naturally, I tackled a sweet version first.

Sweet Cinnamon Chex Mix
 
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Recipe type: Snack
Cuisine: American
Serves: 4
Ingredients
  • 1½ cups rice chex
  • 1½ cups corn chex
  • ½ cup pecans
  • ½ cup walnuts
  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar
  • 1 Tablespoon of cinnamon
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 2 Tablespoons maple syrup
Instructions
  1. Preheat oven to 350°
  2. Mix chex and nuts together place on a parchment lined baking sheet
  3. Mix oil, sugar, syrup, cinnamon, cayenne and salt together and pour over the chex and nuts, coating evenly.
  4. Bake for about 7 minutes and stir. Bake another 5-7 minutes or until golden brown.
  5. Add more sugar, spices or syrup to taste.

 

Chocolate Tea Latte

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SNOW! Yay! My family is so excited. As am I. The grayness and death or everything outside was starting to wear on me. Plus, the sun is now shining which combined with the white snow makes for happier days.

If you need to warm up with a little treat, I have just the thing. London fogs became an obsession of mine after doing a stint without coffee. And by stint I mean like two days cause I can’t do without my coffee. Anyways, london fog or earl grey tea lattes are just a bit sweet and so delicious. Well this version is just that but I specifically use chocolate hemp milk as the creamer. You can froth it with an immersion blender but it certainly isn’t necessary.

Chocolate Tea Latte
 
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Recipe type: Drink
Cuisine: American
Serves: 2
Ingredients
  • 1 cup boiling hot water
  • 2 earl grey tea bags
  • ½ cup chocolate hemp milk
  • 1 teaspoon maple syrup (optional)
  • ½ teaspoon vanilla extract
Instructions
  1. Steep tea bags in hot water for about 5 minutes
  2. Add remaining ingredients
  3. Froth with immersion blender if desired

 

Sweet Potato Rounds

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Enjoying appetizers are kind of a joke for anyone not eating cheese or bread. Typically I make a crudité platter with some hummus when I need something quick. But if I take some time, I can do something delicious like deviled eggs or meatballs which is great, unless vegetarians are present too. So here’s a little something vegan that also takes a little effort but has a tremendous pay off.

This idea came to me after seeing fried sage show up on my instagram feed. I had tried making it last year but I knew I fried those tender little leaves too long so the flavor was more like burnt sage. I had to take another stab. I’ve been wanting to do something with sweet potato rounds too so obviously the two became a perfect pair. If you didn’t have to be dairy-free, you could certainly use Neufchâtel or even mascarpone as a substitute for the cashew cream.

Sweet Potato Rounds
 
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Recipe type: Appetizer
Cuisine: American
Serves: 24
Ingredients
  • 1-2 sweet potatoes or enough to make roughly 24, ¼" slices
  • ½ cup cashews
  • 1 cup water, ¼ reserved
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • 24-30 sage leaves
  • ¼ cup oil for frying (I used avocado) and more for brushing rounds
  • sea salt
  • cracked peppercorn
Instructions
  1. To make the cashew cream from scratch, mix the cashews with ¾ cup room temperature or cool water and let soak for at least 2 hours or overnight
  2. After the cashews are softened, drain the water and rinse in a colander
  3. Add the cashews and ¼ cup water to a high speed blender or food processor and pulse until they start to cream
  4. Scrap sides as needed, this can take 3-5 minutes to get just right
  5. Preheat oven to 350° F
  6. Place slices of sweet potatoes on a oiled sheet pan
  7. Brush each round withe oil and bake for 15 minutes
  8. While they bake, heat oil at medium-high heat in a saucepan
  9. Fry about 4-5 sage leaves at a time for only 3 seconds
  10. Fish them out with a fork and cool them on a paper towel, top them with a few cracks of sea salt
  11. Assemble the rounds with a dollop of cashew cream and top with the sage
  12. Garnish with some fresh cracked peppercorn

 

 

Cranberry Apple Smoothie

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This house is SOOOO excited for Thanksgiving! We’ve been talking about what we are thankful for, donating goods and volunteering our time, and of course I’ve been cooking up a storm trying new recipes. I try really hard not to get overwhelmed with all the to-do’s this time of year by writing and planning a ton. It sounds counter-intuitive I know but just getting it out of my head and onto some paper or in my phone calms my nerves. I never considered myself a planner until I had kids and I think this is because everything else involving kids is totally unpredictable and out of your control. I mean, how many times a year can a child come down with some sickness and an entire week can be gone? I know mine excel at that in the winter.

One thing I know is having a smoothie five days a week for breakfast has really streamlined our morning routine. Gosh I sound like such a dork but it’s so true! I always have some sort of frozen fruit, juice or milk alternative on hand, some protein additions and wa-la! Breakfast is served. I thought up this recipe after realizing I only consume cranberries this time of year which needs to change. Did you know they are considered healthier than spinach?! According to WebMD they have more antioxidants which make them disease fighters. (See reference to kid sickness above.)

 

Cranberry Apple Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2 cups
Ingredients
  • ¾ cup cranberries (fresh or frozen)
  • 1 small apple, preferably a sweet red variety
  • ½ cup carrot juice
  • ¼ cup orange juice
  • ¼ cup coconut milk (I used Thai Kitchen, canned)
  • 1 scoop or tablespoon collagen or protein powder of your preference
  • ½ teaspoon fresh ginger
  • 1 teaspoon hemp or chia seeds
  • 2 walnuts
  • 5 ice cubes
Instructions
  1. Place all ingredients into a high speed blender and blend for a minute. Serve immediately or freeze into cube.

Pumpkin Spice Snickerdoodles

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Now that I feel like I completely mastered the chocolate chip cookie, I’ve been itching to try other kinds. Rough goal, I know. My family is happy to taste test.

This idea came to me after a few unsuccessful attempts at a ginger molasses cookie. Hopefully that will show up on here soon. I like pumpkin spice but not in a nutty way. I mostly enjoy it in a baked good which is why I made these lovely mounds of sugar. If you want to amp up those flavors you could mix in pumpkin pie spice into the cinnamon sugar mixture as well. Enjoy!

Pumpkin Spice Snickerdoodles
 
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Recipe type: Cookie
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • 2 teaspoons ground flax
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½-1 teaspoon pumpkin spice
  • ½ cup maple syrup
  • ½ cup oil, I use avocado
  • 2 Tablespoons molasses
  • Cinnamon sugar for rolling, I used brown but coconut works too.
Instructions
  1. Preheat oven to 350°
  2. Mix all the dry ingredients together with a fork.
  3. Add syrup, oil and molasses to combine.
  4. Roll 1½ inch balls in cinnamon sugar and flatten gently with a fork, crosswise.

 

 

Dairy Free Ice Cream Cake

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I have fond summertime memories eating my Mom’s Oreo Dirt Dessert as a kid. It was the answer to any summer special occasion and super simple to make. It’s been on my list of many desserts to try to make dairy and gluten free and all I can think is why on earth did I wait so long! The girls were even able to “help” me make it for their Daddy’s birthday so very kid-friendly. The biggest challenge is finding the special ingredients which did require two trips to two different grocery stores. You could also try making it with different cookies besides oreos or in this case fake oreos.

Dairy Free Ice Cream Cake
 
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Recipe type: dessert
Cuisine: American
Serves: 10-12
Ingredients
  • 2 packages of Mi-Del Dairy and Gluten free "Oreos"
  • 2 pints of vanilla ice cream, I used So Delicious Cashew Very Vanilla Ice Cream, softened
  • ¼ cup (or more) chocolate fudge
  • 1 container of So Delicious Coconut Whip Cream, thawed, or your own
  • Magic Shell drizzle (I made my own with ¾ cup Enjoy Life Chocolate chips and 1 Tbsp coconut oil, melted together)
Instructions
  1. Place all the cookies in a plastic zip lock and crush with a rolling pin. Use all but 1 cup and loosely press to the bottom of an 8x8 pan.
  2. Spread the softened ice cream carefully over the cookie crumble.
  3. Squirt the fudge as evenly as you'd like over the ice cream. I was pretty liberal with mine. Place in the freezer for about 10 minutes to harden a bit.
  4. Spread the thawed whip cream over the fudge
  5. Top with the remaining cup of cookie crumble and drizzle with magic shell

 

Mexican Corn

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Well it’s about time. Thank you to everyone who encouraged me to keep posting. I was feeling a bit defeated and focused more attention on community driven projects. I’m still doing those things but with summer, I’ve got a teeny bit more time to do my stuff. Think tv shows, sprinklers and some mandatory quiet time so I can do what I need to do.

This recipe comes from my favorite cookbook, Food Lab with some alterations to make it not only dairy-free but with short cuts. I first had Mexican Street Corn aka Elote in Sedona, Arizone this spring at a wonderful restaurant of the same name. I think I ate an entire pound of it. It’s a fairly simple dish and according to my family, the cheese wasn’t necessary. Hope you like it as much as I do.

Mexican Corn
 
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Recipe type: Side Dish
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 bag of trader joes, frozen roasted sweet corn (about 3 cups)
  • 2 tablespoons of oil, i used avocado
  • 2 tablespoons of mayonnaise
  • ½ cup of green onions, thinly sliced
  • ½ cup of cilantro, finely chopped
  • 1 tablespoon of fresh lime juice
  • 2 garlic cloves, minced or grated
  • 2 tablespoons of trader joes diced jarred sweet and spicy jalapenos
  • salt
  • chili powder
Instructions
  1. Heat oil in a large skillet over medium heat. Add the frozen corn and spread evenly. Let simmer for a few minutes before stirring. Cook for another two minutes or until evenly heated through.
  2. Mix the mayo, green onions, cilantro, lime juice, garlic and jalapeno together with the cooked corn. Add salt and chili powder to taste. Serve room temperature or hot.

 

Vegan Shamrock Shake

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I have a vivid memory trying the McDonald’s Shamrock Shake for the first time. My mind was blown. My stomach, well, it wasn’t as happy. If it isn’t already clear by my blog, I have a love for all things mint so naturally I’ve tried to recreate the infamous shake more than once following recipes online. Nothing really satisfied me so I started experimenting on my own. The result is below and I am very pleased. Two thumbs up from the entire family.

Vegan Shamrock Shake
 
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Recipe type: sweets
Cuisine: American
Serves: 2
Ingredients
  • 2 cups almond milk (whole30 approved)
  • ½ cup coconut cream (canned)
  • 1 frozen banana
  • ½ medium avocado
  • 2 T cashew butter
  • 3 (or more for added sweetness) dates, soaked for 5 minutes in boiling water
  • 1 cup packed spinach
  • ⅛ teaspoon peppermint extract
  • 4 ice cubes
Instructions
  1. Add all ingredients to a high speed blender and blend

 

Sesame Carrot Noodles

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If you shop at Costco, you are no stranger to the ginormous 10lb bag of carrots that are available in their produce section. So often I would reach for them then think “there’s NO way we could get thru all of these” and put them back. Well, on Monday, I gave into the challenge and to my surprise, we’ve actually eaten a good portion of them. However, it was time for a new variation besides raw sticks. So I came up with this delicious “noodle” dish using my spiralizer. It tastes so much like a Japanese seaweed salad with out the jelly like texture. I’ll be honest, my kids weren’t sold but my husband and I slurped them up.

 

Sesame Carrot Noodles
 
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Recipe type: Side
Cuisine: Asian
Serves: 4-5
Ingredients
  • 7-8 large carrots or 4 cups of spiraled carrot noodles
  • 1 tsp ginger
  • 1 T sesame oil
  • 1 tsp garlic, minced
  • ½ tsp salt
  • ⅛ tsp pepper
  • ¼ cup rice vinegar
  • ⅛ cup + 1 T light oil like avocado, olive or vegetable, divided
  • ⅛ cup coconut aminos
  • ½ T red onion, finely diced
  • black or white sesame seeds
Instructions
  1. Spiralize the large part (about 1½ in in circumference) of the carrots to make into noodles
  2. Toss the noodles into a large skillet over medium heat with the Tablespoon of oil for about 5 minutes or until carrots are slightly softened
  3. Whisk together remaining ingredients except for onions and seeds for the dressing and pour over noodles
  4. Garnish with red onion and sesame seeds