OhYaGood

Whole Food Lover + Recipe Hacker

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

Celery and Grapefruit Salad

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Celery_Grapefruit_Salad_loHappy 2017! Naturally, my first post of the year is a salad. Even though I’m not a big new years resolution kind of gal, I certainly can appreciate the need to eat better after too many cookies. Seriously, I made my peppermint cookies at least a half dozen times over the course of a month. Could. Not. Stop.

This time of year is tricky when it comes to seasonal produce or lack there of but one thing I seem to always have on hand is celery, my soup staple and dip boat. This salad is chalk full of the refreshing and crunchy vegetable and even includes the greens so don’t pitch ’em. You could easily use some fancy oils like hazelnut or walnut for more complex flavors but the salad is good as is and who wants to go buy an $8 bottle of oil that will likely go rancid before using it all. Practicality wins in my book!

Celery and Grapefruit Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
  • 3 celery sticks
  • ½ chopped fennel bulb
  • 1 grapefruit, peeled and sliced to your liking
  • 2 T roughly chopped celery leaves
  • 1 scallion, thinly sliced crosswise
  • 3 T hazelnuts or walnuts, roasted and chopped
  • ½ teaspoon minced garlic
  • ¼ cup olive oil
  • ⅛ cup lemon juice
  • salt and pepper
Instructions
  1. Roast hazelnuts or walnut at 350 F until brown (about 5 minutes) cool completely before roughly chopping
  2. Mix together grapefruit, celery, fennel, celery leaves and green onion into a medium sized bowl
  3. Whisk together minced garlic, oil and lemon juice and drizzle into the salad
  4. Toss and garnish with chopped hazelnuts and salt and pepper

 

Chocolate Chip Peppermint Cookies

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mintchocolatechipcookieThis is where I state my disbelief that Christmas is exactly four days away. I mean, seriously. How did that happen?! I had intended on putting this recipe up WEEKS ago. I guess better now than after Christmas.

These are some spectacular cookies! Based on my Breakfast Cookie recipe but with more chocolate and mint. YUM! I may or may not get to adding other recipes before the holidays so wishing you all a very joyful time! Thank you for following my blog!

Chocolate Chip Peppermint Cookies
 
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Recipe type: Cookie
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • ¾ cup oatmeal (rolled or old fashioned)
  • 2½ Tablespoons cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons mint extract
  • ¾ cup maple syrup
  • ½ cup avocado oil
  • 2 teaspoons ground flax seed
  • ½ cup chocolate chips (dairy-free)
  • optional crushed candy cane for garnish
Instructions
  1. Preheat oven to 350°F
  2. Mix together with a fork the flour, oatmeal, cocoa, baking soda and salt in large bowl
  3. Add the extract, syrup, oil and flax seed and stir till pasty
  4. Add the chips until combined
  5. Drop a spoonful onto a baking sheet with about an ½ inch of space to spread
  6. Press down slightly for a flatter cookie
  7. Bake for 10-11 minutes
  8. When cookies are still warm, lightly press candy cane into each cookie

 

Chicken Soup

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chicken_soup_loI worked at a public relations firm years ago that used to do recipe testing for Kitchen Aid. It was an admin job and I frequently sifted through recipes that made it through loads of testing and were winners for their cookbooks. It’s really where my obsession with cooking and recipes began. The chicken noodle soup was the first recipe I tried that came from working there. I still have the 8 1/2 x 11 white paper printout that is three hole punched and lives in a black binder. Nerd.

This recipe is similar but excludes the noodles and uses a whole chicken so the broth is good and fatty. Perfect for a chilly day or when your entire family is sick, like mine. Why hasn’t anyone came up with a homemade chicken soup delivery service. Seriously. When I’m sick, THIS is what I want.

Chicken Soup
 
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Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 whole chicken 4-5 lb
  • 4 carrots, diced
  • 2 celery sticks, diced
  • 1 leek, light green sliced cross wise
  • 1 onion, diced
  • 2 tsp or 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp lemon juice
  • 1 Tablespoon salt (more or less depending on your preference)
  • fresh cracked pepper
  • 6 cups water
Instructions
  1. Place all ingredients into a slow cooker and cook for 6 hours on low OR into a pressure cooker and set the manual setting to 15 minutes

 

Roasted Roots

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roasted_roots_loYou say potato, I say rutabaga. I like rutabagas. I just tried cooking them for the first time this week and I'm a fan. It's reminds me of a turnip, except better flavor. I added them to my chicken vegetable soup earlier this week (YUM!), then I just roasted them with their sweeter cousin, the carrot. I think this recipe turned out great and it's very versatile. The addition of onions is key because they get this lovely charred flavor. The crudo at Burch Steakhouse here in Minneapolis is served with a charred onion reduction and it's been stuck in my brain ever since. This recipe could be a great side dish to bring to the holiday gatherings.
Roasted Roots
 
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Recipe type: Vegetable
Cuisine: American
Serves: 4-5
Ingredients
  • 1 large rutabaga, diced about 1-inch square
  • 5 medium-sized carrots, diced similar size to the rutabaga
  • ¼ red onion, roughly sliced
  • 2 Tablespoons oil (I used avocado)
  • 1 teaspoon dried thyme
  • salt and pepper
Instructions
  1. Preheat oven to 400°
  2. Toss vegetables in oil and herbs
  3. Roast for 45 minutes or until browned edges, stirring at the halfway point

Kale Beet Salad

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kale_beet_salad_loGeez. The holidays aren’t even upon us and I’m already throwing kale onto the site. I can’t apologize. This recipe was pretty much by accident and turned out delicious so I must share it. I’ve been wanting to post a kale recipe but I’ve ESPECIALLY been wanting to make a recipe with toasted walnuts because they are the BEST complement to any salad.

Now since I can’t add two recipes with my software, below is the hemp dressing I whipped up that paired well:
HEMP VINAIGRETTE
3 Tablespoons apple cider vinegar
4 Tablespoons olive or avocado oil
1 teaspoon maple syrup (omit for Whole30)
1 teaspoon hemp seeds

Kale Beet Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 4-6
Ingredients
  • 3-4 beets, cooked, peeled and quartered (I used the packaged kind all ready to go)
  • ½ bunch (or about 6 leaves) of dino kale, stems removed and roughly chopped
  • 2 slices of red onion, quartered
  • ½ cup of dried apple slices, cut up
  • ½ cup of toasted walnuts, chopped, (to toast place on a baking sheet into the 400° oven for 5 minutes or slightly darkened)
Instructions
  1. Toss all the ingredients together
  2. Drizzle with the dressing and toss again with your hands, paying special attention to coat the kale

 

Tomato Pumpkin Soup

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tomato_pumpkin_soup_lo

October. You are so good to me. Our anniversary and my birthday all in one little cozy month. Naturally, my favorite month. I’m a sucker for the weather, Halloween celebrations and of course, the food. Pumpkin, squash, stews and soups make me so happy this time of year.

Once the temps drastically dropped last week, I took to the kitchen to explore a soup that’s been so hard to recreate since going dairy-free. The all-mighty classic, tomato. I’ve tried, unsuccessfully in the past to get the richness and flavor or creamy tomato soup but adding coconut milk just didn’t cut it for me. I searched my pantry for an alternative. A-ha! Canned pumpkin. An obvious choice after picking up an entire crate at Costco to add some depth and sweetness. Plus, there’s a little booze to give it that extra umph. If you’re wanting a boost of protein, I added andouille sausage to a batch.

Tomato Pumpkin Soup
 
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Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 Tablespoon avocado or olive oil
  • 2 garlic cloves, finely diced
  • 1 large stalk of celery, diced or ½ cup
  • 1 large carrot, diced or ½ cup
  • 1 medium onion, diced
  • 1 can diced fire roasted tomatoes (I used Muir Glen)
  • 1 can pumpkin puree (I used organic)
  • ½ cup light coconut milk
  • 2 teaspoons bourbon (optional)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 pinch of cayenne pepper
  • 1½ Tablespoon maple syrup
  • 2 teaspoons lemon juice
Instructions
  1. Coat a dutch oven or large pot with oil
  2. Cook garlic, celery, carrots and onion over medium heat for about 10 minutes
  3. Add tomatoes, pumpkin, coconut milk, bourbon, spices, syrup and lemon juice and bring to a boil
  4. Bring the temperature to medium-low and let simmer for 10 minutes
  5. Use an immersion blender to puree to your preference or blend in batches carefully