Peach cobbler is a classic American dessert! But the usual recipes contain lots of refined sugar, flour and dairy. I enjoy it, so I came up with a vegan and gluten free version that is even better than the original! It doesn’t need much sweetener if the peaches are ripe, delicious and in season. For the biscuits I use gluten free flour plus hazelnut flour to make a rich dough with coconut oil and milk to bind it together. They end up tasting like the most delicious scones. This smells wonderful while baking, and it is best served warm topped off with coconut milk ice cream. You can still eat plant based and gluten free and enjoy delicious desserts!
If you are hosting a Summer party or picnic, it can be nice to have a large pitcher drink on hand. Although you could make the standard punch, it often comes packed with a lot of added refined sugars. So, I like to make something a bit healthier and naturally sweet. The recipe I am sharing with you today is a punch that combines carrot juice, lime juice, and orange juice for a naturally sweet and delicious combination that is super refreshing for Summer and packed with vitamins. Also, I have to say in addition to being delicious as is, it makes a great mixer for a carrot margarita. If you would like to make one with this, simply add 2-3 oz tequila to 1 cup of this punch.
Instead of making my kids popular processed hamburger dinners out of a box, I like to experiment with fresh ingredients that appeal to kids taste buds. This weeks recipe is a favorite for my boys. They call it cheeseburger pasta and I must admit it tastes a lot like a cheeseburger without the bun of course. I sneak in fresh vegetables like sliced onions and lots of fresh broccoli and because everything gets a generous amount of cheddar cheese the kids don’t seem to mind one bit, in fact they often ask for seconds!
Quinoa tabouli is one of my favorite Summer dishes to make. It is refreshing, hearty and delicious all at the same time, and the quinoa mimics the grain in traditional tabouli but it is gluten free and contains more protein. I like to add plenty of fresh herbs to my tabouli since I have them growing on my patio, the traditional basil and mint of course, but I also like to add in basil because it is my favorite Summer herb. I like to use tomatoes and cucumbers straight from my family member’s gardens because nothing beats fresh picked but luckily while I am waiting for them to be ready I can buy them at Fresh and Natural Foods. If you would like this dish to be a little more substantial and feed a few more people, you can add a can of chickpeas (drained and rinsed) to it as well.
Looking for a flavor packed pasta dish that is refreshing and not heavy? Try making my lemon basil shrimp orzo pasta. I toss my shrimp in garlic salt and sugar before roasting them in the oven to get them cooked perfectly, and toss the pasta in lots of fresh lemon juice and basil to create a nice light meal perfect for those hot summer nights!
Summer is the season for peppers! Bell peppers are always sweet and delicious raw in recipes but if you roast them they become even more flavorful! In the recipe I am sharing with you today, I roast them along with tomatoes and garlic then blend it all together with almond butter to create a luscious creamy dairy free sauce. I combine it with a gluten free lentil pasta and chickpeas for a hearty and delicious protein rich plant based dinner. This is even better if you can get your hands on local veggies!
If you are looking for something elegant, refreshing and delicious to serve at your next Summer gathering, I have the perfect recipe for you! It is a lovely blueberry lavender lemonade that is simple to make, yet so good and it always looks pretty thanks to the color from the blueberries. The lavender used in it gives it an aromatic relaxing scent, and the sweet blueberries are perfect with the tart lemon. Not only that the blueberries add antioxidants, and the lemon juice helps cleanse your body so it is a win all around! Give this a try the next time you are in the mood for a classy non-alcoholic drink.
This fourth of July why not try grilling something a little different? I like to make Mediterranean grilled steak and vegetable foil pack dinners. They are quick to prepare and clean up is a breeze because you can throw away your plate when you are done!
I marinate my steak cubes in some olive oil and fresh herbs while I cut up my veggies and heat up my grill. My kids love that they can take their dinner from the grill to anywhere in the backyard and have a little picnic packet dinner!
Potato salad is a Summer staple at picnics and 4th of July celebrations! Although I would always take some when I was younger when I went to these functions, I preferred the type without mayonnaise as opposed to the classic Minnesotan creamy potato salad. One with a nice vinaigrette as the dressing always made me happy. Maybe you are the same way, or trying to eat less animal products, if so, I have just the recipe for you. It is a red potato salad with a tangy vinaigrette, crunchy celery and green onions, and smoky bacon. Not regular bacon though, coconut bacon so this is vegan! It may sound odd, but trust me, coconut bacon is one of those things you will make again and again once you have made it once. It is the closest plant based thing to real bacon that I have tried. It is smoky, salty and crunchy, so perfect for adding to salads such as this one. Be sure to add it just before serving though, so it stays crisp for your guests.
If you are looking for a refreshing, protein rich salad to serve at a Summer or 4th of July picnic look no further. This Berry Almond Quinoa Salad is not only delicious and festive looking but healthy as well. The quinoa contains fiber and protein, and the berries antioxidants. I add in some fresh mint as well to make this more cooling and it is delicious with the berries. If you have people in your family or guests that don’t eat gluten, dairy or animal products, this salad would be perfect. If you have nut allergies, you can leave out the almonds and add a few extra berries.