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Author: Abbey Verigin

Healthy Greek Yogurt French Onion Dip

Healthy Greek Yogurt French Onion Dip

I’m on a roll here with dips, and after perfecting my healthy ranch, naturally I had to move on to a french onion dip. I am a dip person through and through. I know, not everyone shares this sentiment. Give me all the sauce, dips,…

The Best EVER Healthy Greek Yogurt Ranch

The Best EVER Healthy Greek Yogurt Ranch

I feel like in terms of food, ranch can be kind of controversial… you either love it or are repulsed. There is no in between. I LOVE a good creamy, homemade ranch… not so much the bottled stuff. The texture and ingredient lists generally throw…

Crockpot White Chicken Chili [Gluten Free + Dairy Free]

Crockpot White Chicken Chili [Gluten Free + Dairy Free]

I LOVE a good chili. Up until about a year ago I had never tried White Chicken Chili which honestly is a bit of a disgrace. Most recipes out there are filled with dairy, and my husband can’t tolerate it, so we avoid it for the meals we have together. If you’re dairy free, you likely know of the magic that is coconut cream. It’s the perfect substitute for dairy in recipes where you still want that creamy richness that most nondairy substitutes don’t really provide. My one hang up with it is that I don’t love having any coconut after taste. To my surprise, it actually blends in well to savoury recipes. Now, if you want the real deal you could definitely substitute that coconut cream out for sour cream, cream cheese, or heavy whipping cream. As always, my recommendation is to go for organic dairy if possible, the price difference is negligible in terms of organic foods, and it truly makes a difference.

Crockpot White Chicken Chili

June 10, 2020
: 4
: Easy

This White Chicken Chili is slightly spicy, creamy, and a different twist on traditional chili. Keep it dairy free, or swap in sour cream, cream cheese, or heavy whipping cream for the coconut cream. To freeze this recipe, omit the coconut cream and stir in after thawing and reheating, before serving.

By:

Ingredients
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1/4 tsp cayenne or to taste
  • salt + pepper
  • 4 cups chicken broth or bone broth
  • 1 400ml/14 oz can white beans, drained and rinsed
  • 2 200ml/4 oz cans green chiles
  • 1 cup frozen organic corn
  • 3/4 cup coconut cream (solid cream scooped off the top of a can of full fat coconut milk)
  • 1 lb chicken breast
  • 1 head cilantro, chopped
  • 1 small red onion, diced
  • 1 lime, quartered
  • 1 jalapeno, sliced (optional)
Directions
  • Step 1 Place onion on the bottom of a crockpot, and top with chicken breasts.
  • Step 2 Season with cumin, oregano, chili powder, cayenne, garlic, salt, and pepper.
  • Step 3 Pour in broth to cover chicken breasts followed by beans, green chiles and corn.
  • Step 4 Turn crockpot on low for 4 hours.
  • Step 5 After 4 hours, using 2 forks shred the chicken breasts.
  • Step 6 Stir in coconut cream and serve.
  • Step 7 Top with cilantro, red onion, jalapeño if using, and a squeeze of lime.

Classic Sugar Cookies Healthified [Gluten Free + Dairy Free + Refined Sugar Free]

Classic Sugar Cookies Healthified [Gluten Free + Dairy Free + Refined Sugar Free]

I’m not quite sure what Christmas would be without lots and lots of baking. Sugar cookies, shortbread, and ginger snaps all come out from hibernation, and nothing quite beats it. Around this time of year, everywhere we go there are tons of homemade sugar filled…

Crockpot Creamy Chicken + Veggie Soup [Gluten Free + Dairy Free Option]

Crockpot Creamy Chicken + Veggie Soup [Gluten Free + Dairy Free Option]

Guess what season it is? If you’re thinking crockpot season, you’re right. The crockpot has barely left my kitchen counter, which I am totally okay with because crockpot recipes tend to be low maintenance and produce less dishes. Hallelujah. I really can’t ask for more…

Zucchini Oat Flour Muffins [Gluten Free + Dairy Free]

Zucchini Oat Flour Muffins [Gluten Free + Dairy Free]

Chances are if you have a garden of your own or know of anyone that does, you have more zucchini then you know what to do with. Every year comes the time when there is more zucchini than anyone can imagine using up. Our freezer is well stocked with chopped and shredded zucchini to use throughout the winter, we are eating our weight in zucchini noodles, and I am adding it to pretty much everything I make in the kitchen. These muffins are gluten and dairy free, with the perfect fluffy muffin texture — my favourite trait of baking with oat flour. They are low in natural added sugar and pack in plenty of veggies. If you’d like to give these muffins a protein boost, collagen peptides will increase the protein content without effecting the flavour.

Zucchini Oat Flour Muffins

September 18, 2019
: 12
: Easy

To guarantee this recipe is gluten free, use certified gluten free oats and blend to a fine flour to make oat flour. Alternatively, you can purchase certified gluten free oat flour as it often can be contaminated with wheat.

By:

Ingredients
  • 3 eggs
  • 2 bananas
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup or raw honey
  • 1 tsp vanilla extract
  • 2 1/2 cups shredded zucchini
  • 2 1/2 cups oat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup chocolate chips or walnuts, optional
Directions
  • Step 1 In a blender or a large bowl, mix together eggs, banana, oil, maple syrup, and vanilla.
  • Step 2 Stir together oat flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
  • Step 3 Add the blended ingredients to the dry ingredients, and stir in shredded zucchini and chocolate chips.
  • Step 4 Bake at 350 for 30 minutes.

Zucchini Oat Flour Muffins [Gluten Free + Dairy Free]

To guarantee this recipe is gluten free, use certified gluten free oats and blend to a fine flour to make oat flour. Alternatively, you can purchase certified gluten free oat flour as it often can be contaminated with wheat.

  • 3 eggs

  • 2 bananas

  • 1/4 cup coconut oil, melted

  • 1/4 cup maple syrup or raw honey

  • 1 tsp vanilla extract

  • 2 1/2 cups shredded zucchini

  • 2 1/2 cups oat flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/3 cup chocolate chips or walnuts, optional

  1. In a blender, blend together eggs, banana, oil, maple syrup, and vanilla.

  2. Stir together oat flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

  3. Add the blended ingredients to the dry ingredients, and stir in shredded zucchini and chocolate chips.

  4. Bake at 350 for 30 minutes.



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