Banana Chocolate Chip Muffins (Grain & Dairy Free)

banana, chocolate chip, muffins, grain free, dairy free, gluten free

These moist, delicious muffins don’t last long at our house! I made a dozen of these muffins last night and by this morning there were only a few left. It doesn’t help that my husband took 6 to work-3 for him and 3 for his co-workers!

Packed with protein-rich almond flour and fiber-rich flaxseed meal, this treat is good for you.

Please join me over at Megan’s wonderful site, Allergy Free Alaska, where I am guest posting today. The recipe for these muffins is one click away ūüôā

Megan has been an inspiration to me since I began my blogging journey well over a year ago. Megan’s recipes are always fabulous, allergy-free and healthy. Megan, a mother, knows how to feed her family nutrious and tasty meals. It is an honor to be sharing a recipe on Megan’s fabulous site!

 This was shared on Allergy-Free Wednesdays and Monday Mania.

Raspberry Chocolate Ice Cream (Dairy Free & Vegan)

raspberry, chocolate, ice cream, dairy free, vegan

I don’t know about you, but I am ready for Autumn. I am dreaming of crock pot dinners, boot wearing 50 degree days and gorgeous leaves falling to the ground.

Yet, Summer’s heat hasn’t let up where I live. It’s been in the 90’s all month. Homemade ice cream is what keeps the kids and hubby happy in this heat. And this ice cream made Mom happy as well. Chocolate and raspberries together do not disappoint!

 Add to Vitamix or Blender:

1 can coconut milk

2 cups frozen raspberries

1/2 bar 72% dark chocolate ((I used Endangered Species Chocolate)

3/4 dropperful (21 drops) NuNaturals liquid stevia

raspberry, chocolate, ice cream, dairy free, vegan

Blend on high. Place container in freezer for 15 minutes. Pour into ice cream maker and process for 30 minutes.

Optional-Break up a few extra chocolate squares and place on top of ice cream.

Serves 4.

This recipe was shared on Gluten Free Fridays, Feature Friday,  Delicious Dish Tuesday,Tasteful Tuesday, Waste Not Want Not Wednesday, Whole Food Fridays, Recipe of the Week, Fit and Fabulous Fridays, Freaky Friday, Friday Food, Wellness Weekend, Full Plate Thursday, Pennywise Platter, Frugal Days, Sustainable Ways, Healthy 2 Day Wednesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Fat Tuesday, Slightly Indulgent Tuesday, Monday Mania and Inspire Me Monday.

Lemon Pudding (Dairy Free & Refined Sugar Free)

lemon pudding, dairy free, sugar free, gluten free

¬†You know me, I can’t make a lime recipe without trying a lemon version of it too! And dare I say this pudding is better than the lime pudding. Or perhaps, I just love lemons a little more deep down.

The whole pudding idea came into my head as I have been trying to think of creative snacks to feed my kids in between school and activities. My daughter starts Kindergarten in just a few short weeks. And although she will only go to school half-days in the afternoon, I know she will come home “starving” as she puts it. Having a snack ready ahead of time (or one I can whip up in a few minutes), will make life a lot easier on all of us.

This pudding is jam packed with healthy fats, good for growing brains and balancing glucose levels. It also contains a large amount of Vitamin C from antioxidants in the lemons. I have to admit I had leftovers of this pudding from last night and I ate it for breakfast. Yep, it was THAT good.


lemon pudding, dairy free, sugar free, gluten free

Add to Vitamix or Blender:

1 medium size avocado

1/2 can of coconut milk (see notes below)

1/2 cup unsweetened, coconut flakes

Pulp of 2 organic lemons and the juice squeezed out (discard rinds and seeds)

4 Tbsp. lemon juice (in addition to the 2 lemons and their juice)

4 Tbsp. raw honey

1/4 tsp. NuNaturals lemon stevia

*I used Thai Kitchen Coconut Milk for this recipe and only the top 1/2 of the can which is mostly coconut cream)*

Blend on high for 2 minutes. Place container in the refrigerator for 1 hour to chill. Serve and enjoy!

Optional-Top with coconut flakes and lemon slices on top.

Makes 4 servings

This is linked to Gluten Free Tuesday, Unprocessed Fridays, Wildcrafting Wednesday, Cast Party Wednesday, Melt in Your Mouth Monday, Monday Mania and Friday Food, Freaky Friday, Fit and Fabulous Fridays, Fresh Bites Friday, Whole Food Fridays, Keep It Real Thursdays, Full Plate Thursday, Pennywise Platter, Tastetastic Thursday, Gluten-Free Wednesdays, Frugal Days, Sustainable Ways, Real Food Wednesday,  Allergy-Free Wednesdays, Tasteful Tuesday, Fat Tuesday and Slightly Indulgent Tuesday.

Coconut Lime Pudding (Dairy Free, Refined Sugar Free & Vegan)

Coconut Lime Pudding (Dairy Free, Refined Sugar Free & Vegan)

Coconut paired with Lime? Bliss. At least in my book. And it is oh so refreshing on a hot Summer day like today.

This treat satisfies a sweet tooth or any comfort snack one might be looking for. And guilt? Nah, antioxidants, healthy fats and Vitamin C to boot. Don’t deprive yourself! ūüôā

 Add to Vitamix or Blender:

Juice of 1 organic lime

5 drops Lime essential oil

1 1/3 cup unsweetened, shredded coconut

1 can coconut milk (this brand is BPA free)

1 cup coconut sugar (or raw honey)

1/4 tsp. liquid stevia


Coconut Lime Pudding (Dairy Free, Refined Sugar Free & Vegan)


Blend on high for 1 minute. Enjoy immediately or chill in the fridge for one hour.

Optional-top with shredded coconut and a few lime wedges.

Serves 6.

Chocolate Roasted Almonds (Refined Sugar-Free, Vegan)

chocolate, roasted, almonds

This tasty treat is perfect for a mid-afternoon snack or indulgence. This snack is a favorite with everyone in my family. I plan on making a batch of these almonds weekly as my kids can’t seem to get enough of them.

Pure cacao powder and almonds are loaded with antioxidants, fiber and a plethora of vitamins and minerals. I love making this recipe because it only contains 3 ingredients.


4 1/2 cups almonds

1 cup cacao powder

2/3 cup coconut nectar (raw honey will also work)

Place almonds in a large bowl filled with enough water to cover the almonds. Soak the nuts for 8 hours or overnight. Discard water from bowl after 8 hours.

Preheat oven to 300 degrees. Grease a 9 x 13 glass baking dish with coconut oil.

Place almonds, cacao powder and coconut nectar in a medium size bowl and mix all ingredients together with a wooden spoon or clean hands. Transfer mixture to baking dish and bake for 1 hour. Remove pan from stove and let cool for several hours.

Variations-Sprinkle cinnamon on top or a pinch of cayenne for a little kick.  This can be made a truly raw treat by dehydrating the nuts at 110 degrees for 12 hours.

This was shared on Healthy Vegan Friday,¬†Frugal Days, Sustainable Ways,¬†Fresh Bites Friday,¬†Fight Back Friday,¬†Pennywise Platter,¬†Full Plate Thursday,¬†It’s a Keeper Thursday,¬†Keep It Real Thursdays,¬†Tastetastic Thursday,¬†Allergy-Free Wednesdays,¬†Tasteful Tuesday Party,¬†Slightly Indulgent Tuesday,¬†Fat Tuesday,¬†Recipe of the Week,¬†Inspire Me Monday,¬†Made From Scratch Monday, My Meatless Mondays,¬†Melt in Your Mouth Monday,¬†Monday Mania,¬†Wellness Weekend and¬†Whole Food Fridays.