Archive of ‘Dairy-Free’ category

Announcing an E-COOKBOOK (!!!) and Instant Ice Cream and Hot Fudge Sauce for Sugar-Free Sundaes!

UPDATE: The giveaway winner for the Bento lunchbox is commenter #55, Suzie. Thanks for participating in the giveaway, everyone!

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Pictured below is my instant strawberry ice cream with rich homemade hot fudge sauce that’s low carb and sugar-free. Both the ice cream and hot fudge can be made paleo, dairy-free, and vegan. You’ll be able to recreate allergen friendly sundaes that are every bit as yummy as those sundaes you’ve enjoyed at ice cream parlors. Scroll down to the bottom of this post for the recipes…

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With the end of summer comes the beginning-of-school-year scramble! New pens and pencils and binders are carefully arranged in book bags, and text books are purchased begrudgingly by students (hint: Amazon and half.com are your friends). Wardrobes and hairdos and parking permits are revitalized and renewed!


As for me, I’m still stuck in summer mode. Sure, I have my schedule for courses set, my books ordered, and the prospects of new faces and intellectual discovery (shout-out to all my nerds out there!) getting my mind a’buzzing with possibilities. It’s an exciting time, every semester, you know? It’s the thrilling feeling of anticipation that comes with new beginnings, with novelty, with plunging headlong into the unknown.

It all sounds a little dramatic, you say? Well, I have to keep myself excited during my extended undergraduate education, hah! To all you people who knew what you wanted to do with your lives when you were 18 – “congratulations and you suck,” in the immortal words of Marina Keegan, God rest her beautiful soul.

That same feeling—that sense of anticipation—is the one I’ve been getting for the past four years blogging, constantly revising recipes in my messy test kitchen, trying this plate, that camera angle for food photoshoots, and opening my email inbox to new questions that pose new challenges to navigate in the kitchen. The wonderful people (that means YOU) who have given me tips and left helpful comments on the site and Facebook page are the other, more important, reason I’ve kept blogging. Thanks to your encouraging words and donations this website lives on!

After receiving numerous questions from you about sugar-free baking and substitutions, I decided to work on tidying up all the information on this blog into one project. The culmination of this summer’s efforts is the Healthy Indulgences e-cookbook! It’s finally ready, and will be posted for sale on the redesigned website on Monday, August 19th is posted for sale here!

Healthier Peanut Butter Cookies (aka Fresh Peanut Butter Cookies!) – A lower sugar, high protein version of classic PB cookies.

These peanut butter cookies are just like grandma’s, but changed up just a little to boost the protein and reduce the sugar. Oh, and they’re gluten-free. Make this one your new classic peanut butter cookie recipe!

Healthier Peanut Butter Cookies (Gluten-Free, Low Carb)

You’re still holding on to that old recipe card, aren’t you? Hmm, well, did I tell you that the dough is made in a food processor, so preparation is a breeze? Yup, it’s true.

Making fresh PB in my Kitchenaid food processor, a Christmas gift I’ve finally gotten around to using. Much more powerful than my smaller food processor, it makes nut butter in minutes. Love!

Freshly Ground Peanut Butter

 
Did I mention you can grab all of the ingredients for these healthier cookies during your next trip to the grocery store? Also true.

Sorry, grandma. I love ya, but that cup of sugar and white flour have gotto go!

 
Made with real butter, freshly ground peanut butter, oat flour, and a mere 1/2 cup of sugar, these cookies have half the carbohydrates of your old favorite recipe…
Healthier Peanut Butter Cookies, pt. 2

…and ALL of the addictive, salty n’ sweet peanut butter cookie taste.

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Healthy Instant Chocolate Cake (aka 1 Minute Microwave Cake) and a GIVEAWAY!

UPDATE: The giveaway winner has been contacted. Thanks for participating, all!

This healthy yet decadent spin on the beloved One Minute Muffin is sure to hit the spot when you’re crunched for time and craving the sweet stuff.

Microwave Chocolate Cake In A Mug

 
Picture this: It’s lunch time, and you’re utterly fatigued after a grueling Monday morning full of meetings with clients/problem sets and paper writing/chasing after the little ones/[choose your own adventure] and your stomach is grumbling. 

Sugar-Free Sugar Cookies for a Healthy Christmas Treat (+ a GIVEAWAY!)

UPDATE: The giveaway is closed, and the winner has been contacted. Thanks for playing, everyone!

At the request of a reader, I wanted to share with you my sugar-free, gluten-free Healthier Sugar Cookies. That sounds like an oxymoron, right? Stay with me here. These cookies smell and taste just as good as the cut out cookies I’ve made every year since I was little using grandma’s recipe. The aroma of sweet cookie dough (i.e. buttery vanilla-y goodness!) filled the kitchen as I gingerly rolled out the dough.

Sugar-Free Sugar Cookies (Gluten-Free, Low Carb) for the holidays

I used my grandmother’s antique cookie cutters to cut the familiar shapes that remind me of so many past Christmases. The dough I worked with was sugar-free, but the steps for making the cookies, and the accompanying feelings of nostalgia were the same.

Healthier Decadent Chocolate Mousse – Sugar-Free and Incredibly Easy!

This healthy chocolate dessert is rich, decadent, and ridiculously simple to prepare. You might just find yourself eating chocolate mousse for the next few weeks. Don’t say I didn’t warn you…

Did I mention this mousse is sugar-free, low carb, and so easy a caveman [with a blender] could do it?
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Many thanks to the Pioneer Woman for developing the method for this fabulous recipe. She even has photos showing how to make this dessert, although there are no chocolate chips in my version since it’s sugar-free. She calls it Pots De Creme. I call it Chocolate Mousse. Whatever you call it, it’s a surefire hit with company, or any time you want to indulge.

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Secret Recipes Club: Sweet Chili Green Beans with Bacon (A Healthy Low Carb Side Dish!)

I have a new favorite healthy side dish. Not surprisingly, it involves bacon.Sweet chili greens beans, topped with sesame seeds, caramelized onion, and bacon crumbles. Mm-mm good!

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Peggy over at My Fiance Likes It So It Must Be Good (isn’t that a fun blog name?) came up with this gluten-free decadent veggie side dish featuring bacon and onion with an Asian flavor twist. Crisp-tender cooked green beans get their mild heat and sweet flavor from a couple of fresh poblano peppers, minced ginger, and a dash of Thai chili sauce. It’s an addictive fusion of flavors that will have you coming back for more!

Bread, made healthy! Tasty Grain-Free and Low Carb Rolls, perfect for sandwiches.

A reader request led to the experiments that produced these paleo bread rolls, made without grains, tree nuts, or dairy.

 

It’s bread, made without grains! I jumped for joy a bit when these turned out so well.

 

The sweet aroma of yeast-y dough filled up my kitchen while I was shaping and baking these promising mounds into the perfectly browned, crusty n’ soft rolls you see below. 

Healthy Low Carb, Gluten-Free Bread

 

To my readers, who’ve wrapped their burgers in lettuce, their sammies in gluten-free wraps, and have grown accustomed to using a knife and fork for formerly handheld entrees – this one is for you guys. You who have dutifully forgone high carb, refined foods to avoid allergens, take charge of your health, and eat like Grok (Mark Sisson’s paleolithic alter ego) can eat bread again without fear. Go ahead… take a bite!

Bread Rolls (Primal + Gluten- and Dairy-free!)

Healthy Peanut Butter Cups – Homemade Treats that are Low Carb, Primal, and Nearly Sugar-Free!

This healthy version of everyone’s favorite peanut buttery candy is quick and easy to make. Check ’em out!


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Yes, we can eat peanut butter cups following a healthy, whole foods eating plan. These delicious candies melt in your mouth, and give you a dose of antioxidant rich chocolate and immune system boosting coconut oil. This recipe is pretty nifty since you can shape and flavor your chocolates any way you’d like! The possibilities are endless…

Healthy Peanut Clusters

This is going to be the first in a series of quick and easy desserts that can be made with primal (or paleolithic diet-friendly) ingredients. I’ll include a low carb (sometimes sugar-free) version for each of these recipes as well, of course.

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Healthy, Homemade Granola Bars (pssst… they’re Sugar-Free!)

Quick announcement: Healthy Indulgences now has a Twitter indulgehealthy (add me, er… follow me?) 

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These are not your typical granola bars. What’s so special about ’em? Look closely…

Healthy, Homemade Granola Bars

You don’t see any oats, do you? Or sugar. I know you can’t see there’s no sugar, but I promise you it’s not there (okay, so there’s 1 tiny teaspoon of honey in the whole recipe!). Low carbers and gluten-free eaters, take heart. These snack bars are sure to satisfy your craving for this formerly forbidden treat.


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A Giveaway! And Sugar-Free Rice Krispie Treats and Marshmallows

Does anyone else love shopping for groceries? There’s something about perusing the shelves, discovering new foods and special sale items, that makes supermarket shopping trips secretly exciting for me. The international and organic food sections are my favorite areas of the store to wander around in aimlessly, scanning the shelves for anything that jumps out at me. Today I was looking at the gluten-free grains in Kroger, and spotted brown rice “krispies.” Immediately the thought of sweet, gooey Rice Krispy treats popped into my head. A reader had asked about the possibility of a low carb, sugar-free version, so I thought I’d give it a shot today.

So let’s start by deconstructing rice krispie treats. Crispy rice cereal is not something I’d consume on a daily basis because of its processed nature, starchiness, and low protein content, but it lends that familiar crunch that’s so essential for these kid-friendly treats. Next, we need to do something about that corn syrup filled marshmallow. It’s 100% sugar! Fortunately, xylitol works well in homemade marshmallows. It’s a one for one swap, with a touch of honey to keep the marshmallows moist and soft, and stevia to boost the sweetness. Finally, we need to cut back on the brown rice if we want to make these treats low carb. I replaced half of the cereal with blanched sliced almonds that I dry toasted in a skillet. They’re a crunchy, high protein addition to rice krispie (krispy?) treats that I hope you’ll enjoy as a healthy twist to old classic!

Now for the fun part! I’d like to share my other food find from the organic foods section at Kroger. It’s organic erythritol, on sale for a Manager’s Special promotion! I’m passing the savings on to you guys by giving it away to one lucky reader. Leave a comment, telling me why you eat sugar-free, to be entered into a drawing for a box of this natural, calorie free sweetener.

Erythritol (a natural sweetener)
Erythritol (a natural sweetener)

You have a whole week to enter! I’ll ship the box to the winner as long as you’re located in the U.S.
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And now, back to marshmallows! Don’t be intimidated by the number of the steps for this recipe. The process is pretty straightforward. You don’t even have to use a thermometer. Just set up your bowls in advance, and have your ingredients already measured out if you’re trying to do this with a hand mixer, like I did. You’ll be adding everything with one hand, and mixing with the other. Isn’t a little bit of labor worth it for (almost) sugar-free marshmallows, though?

They look a little rustic, but taste every bit as good as regular marshmallows…

Sugar-Free Marshmallows

Sugar-Free Marshmallows
Adapted from this recipe at AllRecipes.com

Makes about 7 cups mini marshmallows

Ingredients:
1 cup xylitol
2 teaspoons honey
1/2 cup plus 2 tablespoons water, divided
2 tablespoons unflavored gelatin
1 large egg white
1/2 teaspoon vanilla extract (clear imitation is recommended)
Big pinch sea salt
1/8 teaspoon good tasting pure stevia extract (NuNaturals)
Organic cornstarch or toasted coconut, for dusting (optional)

Preparation:
You can find step by step photos of this process here. I use a different method, but the pictures of the beaten marshmallow are accurate.

Grease an 8 by 8 inch pan with butter or nonhydrogenated shortening. Set out a saucepan and a large stainless steel bowl, or a large pot. In a small saucepan over medium-high heat, stir together xylitol, honey and 1/4 cup plus 1 tablespoon water. Heat xylitol mixture, without stirring, until it bubbles vigorously. Place remaining water in a large bowl or saucepan. Sprinkle gelatin evenly over the surface of this water. Heat bowl containing gelatin and water over a saucepan of simmering water to melt and liquefy the gelatin. Remove gelatin from heat. Turn down xylitol mixture to medium heat and boil solution until it turns a deep amber color, as seen in this photo. Remove immediately from heat and pour into bowl of dissolved gelatin. It will foam up considerably, thus the need for the large bowl in which to heat the gelatin. Whisk together once the foam dies down, and transfer the amber colored liquid to a glass measuring cup. In a clean bowl (preferably metal), start whipping egg white with a pinch of cream of tartar, or one drop of vinegar. Whip until the egg white is at the stage of soft peaks. Slowly stream in xylitol solution over the course of a minute or so, beating all the time. Try not to hit the sides of the bowl as you stream in the hot xylitol mixture. Turn up mixer speed to high and beat egg white xylitol mixture for 5-10 minutes, until fluffy and thick. Beat in vanilla, stevia, and salt. When marshmallow is beginning to set, it will pull on the beaters a lot and leave tracks. Pour immediately into greased dish and spread around with a spatula. Let set out on the counter for about 8 eight hours. If you are eating the marshmallows out of hand, invert the pan onto a clean surface, like a cutting board. Marshmallows should flop out onto surface after a bit of shaking. Pry them out gently with a buttered silicone spatula if necessary. If you are eating these out of hand, place sifted cornstarch into a large bowl. Chop marshmallow block into 1 inch cubes, or 1/2 inch for mini marshmallows, with a large buttered knife. Toss handfuls of marshmallows into cornstarch and shake around the bowl. Store in a ziptop bag on the counter.

~17g net carbs for the whole recipe, depending on how you count xylitol (add 7g net carbs for each tablespoon of cornstarch you toss the marshmallows in)

Sugar-Free Rice Krispie Treats

Low Carb Rice Krispy Treats

Makes 12 servings

Ingredients:
4 cups sugar-free mini marshmallows
3 tablespoons regular organic butter or nonhydrogenated shortening
2.5 cups sliced blanched almonds
2 cups GF organic crisped brown rice cereal
1/4 teaspoon of sea salt (if you use shortening; just a pinch if you use butter)

Preparation:
Toast almonds in a skillet over medium heat until fragrant and crunchy. Do NOT let them brown, or they will taste burned. Set aside to cool.

Melt butter in large saucepan over low heat. Add salt and mini marshmallows, and stir until melted and thoroughly blended into a smooth mixture. Cook 2 minutes longer, stirring constantly. Remove from heat. Add cereal and almonds. Stir until well coated. Using buttered spatula, press mixture evenly and firmly into a buttered 8 by 8 inch pan. Cut into squares when cool.

~7g net carbs per 1/12th of a recipe

Sugar-Free Rice Krispie Treats

Don’t forget to enter the contest with a comment! It closes Friday of next week, July 12th.

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