Cherry Cheesecake Dip

Cherry cheesecake dip

Love cheesecake but no time to bake?? Oh and you’re not into all that heavy dairy, me neither! Whip up this no bake dip and top with crumbled cookies for a fancy looking and delicious dessert. Serve in a pie plate or make individual portions! Either way, get ready for raves reviews.

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Ingredients for Cheesecake dip:
8oz vegan cream cheese
1 can full can coconut milk (place in fridge to chill then scoop out solid milk for recipe, about 1 cup)
¼ cup maple syrup
1 tsp vanilla

Ingredients for Cherry topping:
2 cups organic frozen cherries, pitted
½ cup water
2 tsp vanilla
2T. Organic cane sugar
1 T. Tapioca flour

1 box vanilla honey graham Cookies

Method:

1. Whisk together until smooth vegan cream cheese, coconut milk cream, maple syrup and vanilla.
2. Cover and chill for an hour.

For topping:

1. Add cherries, water, vanilla, and sugar to a small sauce pan.
2. Bring to a boil then simmer 5 minutes.
3. Stir in tapioca then remove from heat.
4. Set aside to cool then place in fridge to chill.
Note: Do not put warm cherry topping on cheesecake dip. Duh! 😉

Assemble:
1. Layer cheesecake dip on pie plate then top with cherries and crumbled cookies.
2. Or portion into individual cups layering with dip first then cherries and cookie crumbles.

Yield: 6 servings

No-Bake Chocolate Protein Snacks: Toddler Approved/Lactation Cookies

So these protein balls I started making as my go-to no-bake lactation cookie! Add a little brewers yeast and boom-lactation support!! My daughter is now expanding her palette so I cut these into tiny bites and she devours them! I make them for her without the brewers yeast now.

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Ingredients:

1 cup pumpkin seeds

1/2 cup unsweet shredded coconut

2 .T cacao (cocoa) powder

2. chocolate chips (I use dairy free Pashca 85% or enjoy life brand)

2 T. dried fruit (we love cherries or cranberries)

1/4 cup maple syrup (agave or honey work well too)

1 T. brewers yeast (for lactation support if needed)

1 T. water (if needed)

Method:

1. Pulse pumpkin seeds and coconut flakes then add in remaining ingredients.

2. Process until there are no detectable big pieces – especially if you will be sharing with your kiddos!

3. Scoop out by the Tablespoon, the mini ice cream scoopers work great.

4. Roll into balls or pop into mini paper muffin cups.

5. Store in fridge 4 days or freeze.

 

Yield: 12 balls

Note: If serving to your toddler, cut into small dime size pieces and flatten (to make sure no big chunks. Brush their teeth after snack since this has sticky sweetness!

 

Check out our video making this tasty treat :)!

4-Ingredient Mango Salsa

I love the idea of salsa, but all the tomatoes and spices are too much for my sensitive tummy. Enter, mango salsa! Game changer, this is so delicious with sweet mango, crunchy red peppers, classic lime and cilantro to tie it all together. I can just sit here and eat this with a spoon but it’s also fabulous over grilled fish and chicken. Fish tacos anyone?

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Ingredients:

1 mango, peeled and cut into chunks
3 mini red bell peppers, seeds removed and diced
1/4 cup fresh cilantro, minced
Juice of 1 small lime
salt and pepper, to taste

 

Method:

1. Peel and chop mango, add to serving bowl.

2. chop red bell peppers, and cilantro then add to bowl.

3. Squeeze fresh lime over salsa then add freshly grinded salt and black pepper, to taste.

4. Stir salsa, taste for seasoning and adjust as needed.

5. Chill then serve.

 

Check out my YouTube video for a demo on making this delicious dish!

This recipe was originally created for Vitacost, recipe posted here:

https://www.vitacost.com/blog/cooking-recipe/easy-mango-salsa-recipe.html

Crockpot Chicken and Veggie Soup

When I have a sore throat all I want is chicken soup and muffins, blueberry muffins! I didn’t have any muffins stashed in my freezer or have the desire to make them but I DID have all the ingredients to make this very soup! What is your go-to food when you are under the weather?

All you have to do here is chop a few veggies and throw them in the crockpot, it doesn’t take long at all. Ready in 2 hours on High or 4 hours on Low.

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Ingredients:

1# organic chicken breasts (or thigh if you prefer)

2 medium carrots, sliced

3 celery stalks and leaves, sliced

1 shallot, chopped

2 small zucchini, sliced

1/2 tsp pink salt

1/2 tsp dried thyme

1 bay leaf (remove before serving)

1/4 tsp ground turmeric

6 cups filtered water

Method:

1. Cut veggies and add to crockpot then add whole chicken breasts to crockpot (you will shred these once cooked!).

2. Pour in water and stir in spices.

3. Cover and set to cook on High for 2 hours or Low for 4 hours.

4. remove chicken from crockpot and shred, then add back to soup and stir.

5. Ladle soup into bowls.

Yield: 8 cups

I think she liked the soup?! Honor preferred to put it in the pocket of her bib and pick it from there and eat it Smile

Plenty made it to the floor for our dog to happily lick it all up, hah!

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Please enjoy my short, sweet and embarrassing video talking about our dinner :)

DIY Drinking Vinegar: 2 ways

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Drinking Vinegar: Two recipes {cherry and cranberry}

Fruity drink with a tang from the vinegar, tastes like a healthy soda when combined with sparkling water! Soak fruit overnight in fridge then strain and it keeps 1-2 weeks only in your fridge. Trust me, you will know when it’s gone bad!

Cherry drinking vinegar

Ingredients:

1 cup raw apple cider vinegar

1 cup frozen cherries, pitted

¼ cup organic maple syrup

Fresh lemon juice

Sparking water

Method:

1. Pour into a glass jar, vinegar and cherries only, cover and let sit overnight on the counter.

2. Next day, pour in maple syrup and stir to combine.

3. Strain cherries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lemon wedge over drink and enjoy.

Yield: 14 oz

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Cranberry drinking vinegar

Ingredients:

1 cup raw apple cider vinegar

1 cup cranberries (fresh or frozen)

¾ cup organic sugar

Fresh lime juice

Sparkling water

Method:

1. Pour into a glass jar, vinegar and cranberries only, cover and let sit overnight on the counter.

2. Next day, add organic sugar and stir to dissolve sugar.

3. Strain cranberries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lime wedge over drink and enjoy.

Yield: 12 oz