Dairy Free Pina Colada (nonalcoholic)

This dairy free Pina Colada is made with only 3 ingredients, and is so refreshing! It's also nonalcoholic, though you could certainly add some rum to it, if you wanted. -- The Nourishing Gourmet
This dairy free smoothie is a creamy blend of pineapple, coconut, and banana. That’s right. Only 3 ingredients! It is so refreshing and delightful we’ve made it several times this last week. The other great thing about it is that it’s completely sweetened with fruit. My eight-year-old wants to make a batch to make some popsicles with it, which I think is a lovely idea.

I used canned pineapple in fruit juice as that was what was available to us, but fresh pineapple would obviously be delicious as well. Canned pineapple tends to be very sweet, so if for some reason your fresh pineapple wasn’t very sweet, you could add a little extra banana for more sweetness. Trader Jo’s also sells frozen pineapple that we have used to make wonderful smoothies.

Another way that I love pineapple is this Ambrosia Salad. Yum! This is the coconut cream #afflink, I use (it’s free of any “gums”).

Pina Colada

serves 2

For an extra creamy milkshake consistency, freeze the banana and use frozen pineapple! If it gets too thick, just add more liquid. Because I use coconut cream, I dilute it a bit with water to make the amount needed for this recipe. For an extra special touch, top with coconut milk whipped cream.

Ingredients:

1 whole banana, peeled
¾ – 1 cup of coconut milk
1 cup of pineapple chunks (and juice, if using canned)
If not using any frozen ingredients, add a handful of ice

Directions:

Blend together in a high powered blender. If it gets too thick, simply add a bit more liquid. Top with coconut whipped cream, if desired. Serves 2

Dairy Free Pina Colada (nonalcoholic)
 
Serves: 2
 
For an extra creamy milkshake consistency, freeze the banana and use frozen pineapple! If it gets too thick, just add more liquid. Because I use coconut cream, I dilute it a bit with water to make the amount needed for this recipe. For an extra special touch, top with coconut milk whipped cream.
Ingredients
  • 1 whole banana, peeled
  • ¾ - 1 cup of coconut milk
  • 1 cup of pineapple chunks (and juice, if using canned)
  • If not using any frozen ingredients, add a handful of ice
Instructions
  1. Blend together in a high powered blender. If it gets too thick, simply add a bit more liquid. Top with coconut whipped cream, if desired.

 

Healthy Shamrock Shake (AKA Mint Chocolate Chip Smoothie!)

 

This very creamy sweet treat is full of healthy fats, dark chocolate, and coconut goodness. Most of all, the mint flavor shines through in this refreshing drink! It’s a lovely light mint-green color, which is fun for Saint Patrick’s day, but I wouldn’t limit yourself to just one day a year to enjoy it! This recipe is also dairy-free, honey-sweetened and paleo friendly.

This very creamy sweet treat is full of healthy fats, dark chocolate, and coconut goodness. Most of all, the mint flavor shines through in this refreshing drink! It’s a lovely light mint-green color, which is fun for Saint Patrick’s day, but I wouldn’t limit yourself to just one day a year to enjoy it! This recipe is also dairy-free, honey-sweetened and paleo friendly.

I have a confession to make. I’ve never had a Shamrock Shake before. I’m not sure how I missed out on this creamy treat growing up, but there you have it. So I can’t say how it compares to, say, McDonald’s version of it. But I can say that this creamy treat is delicious! This version is obviously going with the mint theme, but originally the Shamrock Shake was a lemon-lime flavored drink, which would also be interesting.

The secret to this smoothie/shake is the avocado that adds both the light green color, plus makes is ultra-creamy. There are so many sweet recipes that use avocado (like this chocolate pudding recipe), but I wasn’t sure whether I’d like a recipe without a really strong flavor such as chocolate to help mask it – despite everyone claiming that you couldn’t really taste it.

The verdict?

I’d say you taste the mint first, then the coconut, and then just a tiny hint of something else (the avocado) but not so strong that you really recognize it as such (at least I didn’t). Of course, the dark chocolate is optional but really, I think it makes the drink! We love the combo of mint and chocolate.

Out of us three girls, after a few sips, I loved mine. Aria, my 4-year-old, and our most picky eater, loved it. Elena, my eight-year-old, who used to be not picky at all (oh how the times change) didn’t like it as she said it was too thick and creamy. So Aria finished hers for her. That’s what sisters are for! The funny thing is that Aria hates avocadoes! This recipe won her over apparently. My husband also really liked his, and mentioned that it was almost like a custard as it was so creamy!

Notes on recipe:

  • You can make it even greener by one of these two options: Either substitute a handful of fresh mint for the peppermint extract (it would be delicious anyways!) or add a handful of spinach. I haven’t tried either, but a lot of other recipes are telling me that it works just fine.
  • We used a medium size avocado for this recipe.
  • This is the organic peppermint extract we used.
  • I am also thinking that this recipe would make a really delicious popsicle! I’m buying these cool silicone popsicle molds for this summer while they are such a great price.
  • It would also be delicious topped with coconut whipped cream. Plus, it would be so pretty.
  • Serves 1

Healthy Shamrock Shake (AKA Chocolate Peppermint Smoothie)

  • ½ cup full fat coconut milk or cream
  • ½ cup ounces of water
  • half of one avocado (Make sure that you use a really ripe avocado! )
  • 2 tablespoons of  honey (I used raw)
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • Handful of ice
  • Dark Chocolate Bar for shavings

In a blender, blend everything together, except the dark chocolate. For a thicker, and very cold smoothie, add a handful of ice as long as your blender can handle it well. If not, make sure you use cold ingredients. Taste test, and add more peppermint extract if needed (or more sweetener).

Once everything is very smooth. Take a bar of dark chocolate, and grate using a fine grater into the shake. How much you put in is your decision, but we put in quite a bit! Give it a quick stir, and then pour into a large cup, and then decorate with a little more chocolate shavings and  enjoy!

Healthy Shamrock Shake (AKA Mint Chocolate Chip Smoothie!)
 
Serves: 1
 
Ingredients
  • ½ cup full fat coconut milk or cream
  • ½ cup ounces of water
  • half of one avocado (Make sure that you use a really ripe avocado! )
  • 2 tablespoons of honey (I used raw)
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • Handful of ice
  • Dark Chocolate Bar for shavings
Instructions
  1. In a blender, blend everything together, except the dark chocolate. For a thicker, and very cold smoothie, add a handful of ice as long as your blender can handle it well. If not, make sure you use cold ingredients. Taste test, and add more peppermint extract if needed (or more sweetener).
  2. Once everything is very smooth. Take a bar of dark chocolate, and grate using a fine grater into the shake. How much you put in is your decision, but we put in quite a bit! Give it a quick stir, and then pour into a large cup, and then decorate with a little more chocolate shavings and enjoy!

 

Paleo Energy Bites (Nut Free)

Nutrient rich seeds, coconut flakes, and dates make up the base of this delicious paleo energy bite, and the dried cranberries and chocolate just bring it to the next level!Nutrient rich seeds, coconut flakes, and dates make up the base of this delicious paleo energy bite, and the dried cranberries and chocolate just bring it to the next level! Libby is sharing a nut-free energy bite recipe for us that is perfect for the paleo, vegan, and just-loving-yummy-food eater out there. It also would be a great energy snack for a nursing mother! I am enjoying recipes like this one, and the Grain Free Dark Chocolate Cookie recipe myself these days. –Kimi 

By Libby, from Eat Play Love…More

Snacking: a strange little mind game that can sometimes get a girl into a whole lot of trouble, especially when this girl is out and about and the healthy pickings are slim. I’m proud to say however, that I have learned to outsmart myself by always tucking a little snack into my purse whenever I leave the house. I may say it’s for the kids, but this girl gets the munchies too sometimes! :D

Because carrot and celery sticks can become tiresome, I need something with a little more punch that is both portable and super nutritious…enter: Paleo Energy Bites. These bites of heaven are not only nut free (so they are safe for the kids to take to school) but also rich in protein, fiber, iron, zinc, iron, magnesium, potassium, healthy fats, and A, B, E vitamins. I mean these babies pack a serious nutritional punch! So wait no more, gather your ingredients and your food processor and get rolling!
**It’s important to note that to take these recipe to the next level, follow these simple guidelines to soak your nuts and lose the gas and render the seeds even more digestible! Kimi also shares about that process here and Marillyn shares her personal health testimony about soaking seeds and nuts here.

Note: These (affiliate link) mini chocolate chips are perfect for those with allergies or those avoiding certain common ingredients.

Other Snack Recipes:

Paleo Energy Bites (Nut Free)
 
 
Ingredients
  • 20 Medjool dates softened (I usually steam them in a colander over a pot of water)
  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup shredded coconut
  • ½ tsp cinnamon powder
  • ¼ tsp sea salt
  • Optional:
  • ½ cup raisins or dried cranberries
  • ¼ cup mini chocolate chips
Instructions
  1. In a food processor add softened dates and process until macerated.
  2. Add sunflower seeds and pumpkin seeds and pulse until well chopped.
  3. Add coconut, cinnamon and sea salt and pulse to combine, scraping down sides as needed. If too sticky add additional coconut one tbsp at a time.
  4. If adding dried fruit add them now and pulse just enough to mix them in.
  5. Remove from food processor and manually stir in mini chocolate chips if adding.
  6. Line a dish or baking sheet with parchment paper and scoop out mixture and roll into balls. I like to use a small ice cream scoop to keep them consistent. Refrigerate for 30 minutes to set.
  7. **store in refrigerator to maintain firmness. yields ~30 (tbsp sized)

About Libby @eatplaylovemore:  Libby is an educator turned stay at home mom turned foodie and advocate. Over at Eat Play Love …more she blogs about how to nourish the body via traditional eating, Paleo, Gluten Free, Auto Immune Protocol etc… while also nourishing the mind through play, awareness and more! This mom of 4 boys does all the research for you! Join her on this life long learning adventure.

 

Dark Chocolate Cookie Dough (Grain Free, Egg Free, Dairy Free)

Dark Chocolate Cookie Dough - This grain free, dairy free, egg free cookie dough is so delicious! It only uses five ingredients, and takes 5 minutes to make!  --- The Nourishing Gourmet
This grain free “cookie dough” is chocolatey goodness made with five ingredients and takes five minutes to make! My girls swooned over it. As a nursing mother, I had to try very hard to share. I love that it is protein-rich, only lightly sweetened, and has healthy coconut oil in it as well! If you like eating cookie dough, this recipe is for you.

Larkin, my newborn, is three weeks tomorrow. I am starting to do just small five minute jobs in the kitchen, such as making a pot of rice to go with a freezer meal, throwing sweet potatoes into a crock-pot, making Japanese Cucumber Salad to go with another freezer meal, or making this lovely snack.

I’ve always found that my appetite is huge after having a baby and nursing, and I have been going through snacks like crazy. My husband has been scouting out pre-made things to get for me at the store, but I didn’t want to depend on them too long (they are expensive). So this fit the bill nicely. Let’s just say we have made it more than once already. ;-)

Dark Chocolate Cookie Dough

I used cashew flour from Trader Jo’s that was rather coarsely ground. If you used a finely ground nut flour, such as many of the almond flours out there, I suspect you would need to add more coconut oil to the recipe to adequately moisten it. This recipe is easily adaptable however, so no fear. Simply add melted coconut oil until you get a moist cookie dough like texture. If for some reason the dough was too wet, add a small amount of nut flour.  This is one of the (affiliate link)  Fair Trade cocoa powders I enjoy. 2 servings

  • ½ cup nut or seed flour (I used cashew flour from Trader Jo’s )
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup (or honey)
  • Dash of unrefined salt
  • 2 tablespoons coconut oil (see note above), gently melted on low in a saucepan if solid

Add all of ingredients into a bowl and stir until combined. If not moistened adequately, add more coconut oil. Eat with a spoon, or form into balls. Keep extra in the refrigerator, well covered. The girls informed me they love this best when refrigerated in the form of balls as the coconut oil hardens up and they are like no bake cookies!

Dark Chocolate Cookie Dough (Grain Free, Egg Free, Dairy Free)
 
Author:
 
I used cashew flour from Trader Jo’s that was rather coarsely ground. If you used a finely ground nut flour, such as many of the almond flours out there, I suspect you would need to add more coconut oil to the recipe to adequately moisten it. This recipe is easily adaptable however, so no fear. Simply add melted coconut oil until you get a moist cookie dough like texture. 2 servings
Ingredients
  • ½ cup nut or seed flour (I used cashew flour from Trader Jo’s )
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup (or honey)
  • Dash of unrefined salt
  • 2 tablespoons coconut oil (see note above), gently melted on low in a saucepan if solid
Instructions
  1. Add all of ingredients into a bowl and stir until combined. If not moistened adequately, add more coconut oil. Eat with a spoon, or form into balls. Keep extra in the refrigerator, well covered. The girls informed me they love this best when refrigerated in the form of balls as the coconut oil hardens up and they are like no bake cookies!