Cashews are amazing, and they do a great job in making things creamy. My kids are dippers. No dip in our house is not a option.

Today, I want to share my dairy free ranch recipe that is great as a dip, salad dressing, or spread on a sandwich. My kids love when I mix it with chicken to make chicken salad and serve it on a wrap.

Cashew Ranch

Ingredients Needed

1 1/2 cups of raw cashews
3/4 cup of water
2 tbsp + 2 tsp lemon juice
1 1/2 tsp sea salt
1 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dill

Tools Needed

high speed blender

Instructions

Pour boiling water over 1 1/2 cups of raw cashews. Allow it to set for at least 10 minutes or overnight if desired (if I allow them to sit overnight I refrigerate them).

Drain cashews and add the remaining ingredients to a high speed blender. I use the Vitamix which blends beautifully. Blend until smooth. Transfer to a small container and refrigerate.

Serve and enjoy!

If you tried my recipe, please share your thoughts or if you have a recipe you would like to share please comment below. I love hearing from you!

Blessings!
Bridget

Every year on March 2, we celebrate Dr. Seuss' Birthday. Dr. Seuss was my favorite authors as a child, and I don't pass up the chance to read Green Eggs and Ham to my boys. Our day starts out with green eggs and ham (aka organic turkey bacon). The best thing is, you don't have to use food coloring to achieve this green color. Simply add a little spinach and eggs to your blender, and you have a delicious, nutritional breakfast. Then ask your kids, "Would you Eat Green Eggs and Ham?"

Happy Valentine's Day!

I took an old favorite recipe converted it to dairy free, and the result blew me and my family away.  My son confessed, he would be happy to eat these scones and hard boiled eggs forever for breakfast. LOL! 🤣

It is amazing that such few ingredients could taste so delicious. Go ahead and test this one out. I'm sure you won't be disappointed.


Here is what you will need:

2 cups all purpose organic flour
2 teaspoons of cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup organic raisins
1 teaspoon organic cinnamon
5 1/2 tablespoons organic coconut oil
1/4 cup organic maple syrup + 1 tablespoon
3/4 cup organic coconut cream

Instructions:

Heat oven to 350 degrees. Prepare a baking sheet with parchment paper.

Place 5 1/2 tablespoons coconut oil in a small bowl place it in the freezer until it is no longer a liquid. If your coconut oil is not in it's liquid state you can skip this step. We don't want the coconut oil hard, we want it more like a soft butter consistency.

Place the flour, cream of tartar, baking soda, salt, and cinnamon in a large bowl. Combine to ensure that it is well mixed.  Then add in the coconut oil. You want to make sure that it is broken up into little pieces; cut in with a fork till well combined. Next, add the raisins, 1/4 cup maple syrup, and coconut cream stirring until you get a dough ball.

Separate into 7 oval shaped dough balls and place them on the parchment paper. Brush the tops with the remaining tablespoon of maple syrup and bake for 15 minutes or until the tops are golden brown.

Enjoy with fresh fruit and your favorite cup of tea! I hope you enjoy your day!

Valentine hugs,
Bridget

We love muffins in our house, because they are so versatile. They can be served for breakfast, packed for lunch, served as a after school snack, or even a dessert. I try to always have muffins on hand and they freeze wonderfully. I remember a few months back during hurricane season. I filled my freezer with different flavored muffins just in case we lost power. We could live on muffins! 😊 When you cook your meals from scratch, no power is a big problem.

Today I am so excited to share my Cranberry Orange Muffin recipe with you. I love cranberries they are one of my favorite things. My youngest has developed a love for them too. My oldest thinks they are a little too tart but, these muffins were a hit! They both gobbled them up. They have a perfect blend of sweetness and tartness. I can't wait for you to try them.

Here is what you will need:

1/2 cup warm water
2 tbsp ground flax seed
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1 orange, juiced & zested
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 salt
1/4 tsp cinnamon
1 tsp coconut sugar
1 cup cranberries (fresh or frozen)

Instructions:

Preheat oven to 375. Prepare standard muffin pan with paper or silicone muffin liners.

In a small bowl or cup combine warm water and ground flax seed to make flax egg. Let it sit for 5 minutes.

In a mixing bowl combine coconut oil, maple syrup, juice from 1 orange, zest from 1 orange, whole wheat flour, all purpose flour, cream of tartar, baking soda, salt, cinnamon, and flax egg mixture. Mix until combined. Add cranberries and divide mixture between 10-12 standard muffin cavities depending how large you like your muffins.  Sprinkle the tops with 1 tsp of coconut sugar and bake for 22 minutes. Remove from oven and allow them to cool slightly before serving.

Enjoy! I hope you are enjoying the egg free, dairy free, and corn free recipes. Food sensitivities can be difficult and I hope that I am providing you with recipes that are easy to prepare and delicious while facing food sensitivities.

Have a great day!
Bridget

One of my favorite snacks are Coconut Date Balls. They are sweet, delicious, and super easy to make. They make a quick pick me up between breakfast and lunch, and are a prefect snack to add to packed lunches.

Did you know dates are good for you too? According to Dr. Axe's website they decrease cholesterol, help constipation, boost energy naturally, reduce triglyceride levels, boost bone health, and are a natural alternative for sweetner. They are also loaded with vitamins. Check out his article here.

These date balls are so easy; they will be your new favorite too.


Here is what you will need:

Food Processor
1 cup organic medjool dates (with the seed removed)
1 cup organic unsweetened shredded coconut

Instruction:

Remove seeds from dates. This is real simple just slice in half and remove seed. Add 1 cup of dates with the seeds removed to the food processor.  Process on low till it looks crumbly. Add 3/4 cup of shredded coconut to food processor.  Continue to process until it looks like a dough ball. Add remaining shredded coconut to a plate. Remove enough dough to make a one inch size ball. Roll into a ball and roll into remaining coconut. Continue until you run out of dough.

Eat and enjoy! This is a snack that I can give my kids that they love, and it is good for them. I love packing them in their lunch with these bright silicone mini muffin liners. They are great for separating snacks and make their lunch look fun!

Store leftovers in the refrigerator. They do get harder in the refrigerator, but if you let them set out for 5 or 10 minutes they will return soft.

Let me know if you love them too!

Blessings,
Bridget