Chai Tea Fauxccino (Paleo-friendly)

ChaiTeaFauxccinoNG2

By Katie Mae Stanley, Contributing Writer

Bold and spicy chai with just a hint of sweetness, it’s icy perfection mingling with creamy milk; the perfect chai latte summer style. I love tea –if you couldn’t guess – but there are some days, like today, with temps reaching over triple digits that I just can’t do it. That’s where this awesome chai tea “fauxccino” comes in. It cools you off while still giving you that rich and delicious flavor of the chai tea we know and love. If you are frappe fan you also might like this Salted Carmel Mocha Fauxccinno or this Peppermint Mocha Fauxccino.

Chai actually means “tea” in Hindi but I think at this point we are so used to calling it “Chai Tea” that I doubt that we can go back to just calling it chai. Most frappe drinks call for ice cubes, I have never liked how diluted an iced beverage would get as the ice started to melt. A new trick I have started doing is making ice cubes of strong coffee or in this case chai concentrate. It is as simple as pouring your coffee/chai into an ice tray and freezing until solid. You can also read about how to make them here. In my opinion it really ups the flavor of my fauxccinos and iced coffees.

This chai tea fauxccino is so simple to make and hits the spot on a hot day! I used my own chai concentrate to make my chai ice cubes but Kimi has a recipe using rooibos that I am sure is wonderful as well. My concentrate already has a bit of sweetener in it so if you are like me you may find that you don’t need any additional sweetener. Feel free to make your drink a bit more “fancy” by adding vanilla whipped cream (or coconut whipped cream, bittersweet chocolate syrup or salted caramel sauce). Drinking it plain is fine too and what I normally do. If you want perfect whipped cream using an  (Affiliate link) ISI Whipped Cream Dispenser is very helpful and fun.

Other chai inspired recipes:

Chai Tea Fauxccino
 
Author:
Recipe type: Beverage
Serves: 1-2
 
Bold and spicy chai with just a hint of sweetness, it's icy perfection mingling with creamy milk; the perfect chai latte summer style.This chai tea fauxccino is so simple to make and hits the spot on a hot day! I used my own chai concentrate to my chai ice cubes but Kimi has a recipe using rooibos that I am sure is wonderful as well.
Ingredients
Instructions
  1. Place the chai ice cubes, milk and sweetener into a blender. Blend on high until smooth.
  2. Top with whipped cream, caramel sauce or chocolate syrup if desired.

 

Strawberry-Rhubarb Icebox Pie (grain, dairy and sugar free)

Strawberry Rhubarb Icebox Pie (Grain, Dairy and Sugar Free)

By Natalia Gill, Contributing Writer

Luscious strawberries and snappy rhubarb are lightly sweetened with stevia and poured into a salted pecan crust. A bit of pear (undetectable to the taste) bridges the gap between rhubarb and stevia, creating a well balanced pie that is both satisfying and simple – a treat for everyone, not only those who steer clear of grain, sugar and dairy.

This strawberry-rhubarb filling is very fresh tasting since the raw berries are stirred into a hot rhubarb-pear glaze, then poured into a prepared crust and chilled.

The most exciting part? You can use this method to create just about any fabulous fruit combination you dream up! How about raspberry-lemon, ginger-peach or just good old-fashioned blueberry? Simply adjust the amount of stevia you use.

Here are some grain/gluten-free crusts that would make a perfect base.

 

Strawberry Rhubarb Icebox Pie

This is the first time I have tried making this pie with stevia. I was pretty sure it would work well since this herb shines in tart, fruity recipes. But I was surprised to discover that I actually prefer the stevia version.

While I’m not a proponent of stevia morning, noon and night, I do think this is a great dessert option for those who are sensitive to sugar (like me.) The protein and healthy fats in the crust help to further curb the natural sugars in the fruits.

I used (affiliate link) Wholesome Sweeteners Organic Stevia and was very happy with the result.

This recipe is approved by and dedicated to my dad…musician, luthier, diabetic and strawberry-rhubarb pie aficionado.

Strawberry Rhubarb Icebox Pie
 
Author:
Recipe type: Dessert
Serves: 8
 
This pie is a sweet and tangy summer treat - free of sugar, grain & dairy.
Ingredients
  • ¾ cup rhubarb, diced
  • ½ pear, peeled and diced
  • 1 pound strawberries, washed and stems/leaves removed (about 3.5 cups)
  • 4 teaspoons arrowroot
  • 2 - 2½ teaspoons powdered stevia sweetener (the equivalent of 4-5 teaspoons sugar)
  • your favorite crust (I use this grain-free nut crust)
Instructions
  1. Dice two medium-sized strawberries and place in a saucepan with the rhubarb, pear and ½ cup water. Simmer, stirring occasionally, until the pear is soft (about 10-12 minutes).
  2. Meanwhile, quarter the remaining strawberries. Also, combine the arrowroot, 2 teaspoons stevia and 2 tablespoons water in a small bowl.
  3. When the pear is soft, add the arrowroot mixture to the fruit in the saucepan, keeping the heat on very low. Gently stir for 1-2 minutes, allowing the mixture to thicken and become more translucent (it won't be a fully translucent glaze because the rhubarb has disintegrated into the mixture.)
  4. Take the pan off of the heat. Taste and add a little more stevia if you'd like. Immediately stir in the fresh strawberries. Pour into your baked pie crust. Refrigerate for at least 2 hours, then slice and serve. Or eat it sooner and let it be a little messy.
Notes
For a special touch, top it with a dollop of this paleo-friendly coconut whipped cream. Or the chocolate version - even better!

 

15 Freezer Burrito Hacks for Nourishing Cooks + Goat Cheese-Green Chile Breakfast Burrito Recipe

15 Freezer Burrito Hacks for Nourishing Cooks: Wrap & Roll Tutorial (No Plastic!) + Hacks for Allergies, Budget, Speed, and MoreBy Alison Diven, Contributing Writer

Burritos just the way you like them whenever you like them, in minutes. No additives,no plastic, , no iffy oils—just nourishing goodness for no-brainer breakfasts or dinners. Can you tell I love homemade freezer burritos?!

Since I started experimenting with them, my husband has devoured a hot and hearty breakfast every morning with zero fuss, leaving him extra space for his 5 a.m. coffee ritual before work.  He just pops one into the toaster oven to heat while he dresses.

And I, queasy pregnant mama, have an easy lunch or snack for those days when nothing sound good, and I’ve already spent all my energy scrounging for food my toddler deigns to eat.

You know what I mean. Whether you’re tending to babies, stocking the freezer for postpartum life, carting teens around, or just plain busy, we all need convenience food sometimes. These knock the nutritional socks off Evol and Amy’s burritos, can meet your special dietary needs, and are far cheaper to boot.

Wanna know how I’m making it work? Here are 15 freezer burrito hacks to get you started—including ideas for allergy and budget needs—plus my favorite breakfast burrito recipe to inspire you: eggs, goat cheese, and green chiles. You’ve gotta try this killer combo!

Essential Success Hacks

1. Cool all fillings to room temperature or colder before filling burritos. Steam=soggy tortillas. (Thanks to TheKtchn for this tip!)

2. Warm tortillas to room temperature or until they’re pliable for less cracking and breaking, then roll like this:

Classic Burrito Rolling

3. Go easy on wet ingredients like salsa and sauces. Drain extra fluids off sautéed vegetables.

4. Wrap your burritos first in parchment paper, then in foil, then in gallon size freezer bags. They’ll last for months this way and are oven-safe, but you’ll never have questionable materials touching your food. Like so:

Wrapping Burritos for Freezer without Plastic Wrap.jpg

Time-Saving Hacks

5. Mix all filling ingredients together in a single bowl. Any sacrifice in presentation is worth the faster assembly. Plus, you won’t prematurely run out of an ingredient. (Hats off to Tammy’s Recipes for this awesome tip.)

6. Use store-bought tortillas, but check ingredient lists. In my current season of fatigue, this is my biggest shortcut. I’m fortunate to have locally-made organic wheat tortillas at my fingertips, and I’ve chosen Rudi’s Gluten Free Tortillas for my gluten, dairy, egg, and soy-free son.(Kimi notes: We are also a gluten-free family. Rudi’s probably has one of the nicest textures, but it does contain corn products in it for those sensitive. You could also use (affiliate links) these brown rice tortillas , or these these multi-grain gluten-free tortillas).

7. Bake your scrambled eggs in the oven if you’re making a giant batch of breakfast burritos. They can cook and then cool while you attend to other tasks. See this method.

8. Slow-cook chicken, beef roast, or pork roast the day before for hands-off shredded meat. I do it like this.

9. Make just one flavor variety per burrito prep day and keep it simple, only 2-4 components. You’ll dirty fewer dishes and streamline the whole process.

Allergy Hacks

10. Gluten-free or grain free? Don’t despair! GF people can choose non-GMO corn tortillas (blue corn or organic are sure bets), store-bought GF tortillas, or even better, homemade options like these nutrient-dense soaked buckwheat wraps or these egg-arrowroot paleo wraps. The last recipe is grain-free too, high protein, quick, and wraps beautifully with zero cracking.

11. Egg-free? Wheat tortillas, like Katie’s soaked ones, corn tortillas, or Rudi’s Gluten Free are good choices.

12. Dairy-free is a piece of cake. Almost any tortilla will meet this criterion, and then it’s up to you to leave dairy out of your fillings.

*NOTE: Many of these alternative tortillas are more prone to cracking (except the egg-arrowroot paleo wrap), so fold like this instead:

Folding Fragile Freezer Burritos.jpg

Frugal Hacks

13. Use thrifty ingredients like yard eggs, rice, home-cooked beans, or diced potatoes to stretch indulgent items like grass-fed beef, pastured pork sausage or bacon, and cheese.

14. Go pungent with your cheese—think sharp cheddar or goat cheese—so you can use less. Also, check out Costco.. We often get fabulous imported, grass-fed cheeses for much less there.

15. Make your own tortillas. Here’s a soaked whole wheat recipe, Natalia offers a gluten-free buckwheat wrap here, and I can heartily recommend this grain-free paleo wrap.

And now, on to my very favorite breakfast burrito, inspired by Albuquerque’s fabulous Grove Cafe & Market.

Goat Cheese-Green Chile Breakfast Burritos.jpg

Goat Cheese-Green Chile Breakfast Burritos
 
Author:
Recipe type: Breakfast
Cuisine: New Mexican
Serves: 6
 
These creamy dreamy Southwest burritos will spice up your mornings! Prepare them for a quick fresh treat or freeze a double batch for later (see blog post for details). Select tortillas according to your allergy or dietary needs (again, many ideas in the blog post). You can find New Mexico, or "Hatch," green chiles frozen in many grocery stores or fresh in late summer. Or, substitute sauteed poblano peppers. It'll still be spectacular! A little sausage wouldn't go amiss either.
Ingredients
  • 12 pasture-raised eggs
  • ¼ cup grass-fed butter (we love Kerrygold)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly-ground black pepper
  • 8 ounces soft goat cheese (chevre), separated into chunks
  • ¾ cup chopped roasted New Mexico green chiles, without seeds
  • 6-10 tortillas, depending on size
Instructions
  1. Heat butter in a large skillet on medium-low heat. Gently scramble eggs until soft set, sprinkling with salt and pepper.
  2. Gently warm tortillas.
  3. For a pretty presentation, layer scrambled eggs, goat cheese, and green chiles in tortillas and wrap.
  4. For speed, gently mix goat cheese and chiles in scrambled eggs and divide among tortillas.
  5. Enjoy!

 

Chocolate Dipped Chocolate Mini Donuts (Gluten & Egg-free)

Chocolate Dipped Chocolate Donuts that are #glutenfree, #eggfree, and wonderful!

The title of this post alone makes me happy, as does biting into one of these tender, double chocolate donuts. They are so fun to serve, and my little girls love them. And since half of our family is gluten, dairy, and egg-free, we are all happy that we can enjoy these together.

If you haven’t noticed from my dessert category, chocolate is a favorite, so chocolate donuts are a given. It’s National Donut Day, and this is a great way to celebrate. I’ve also made them for birthday parties, and special holiday breakfasts. My daughters have their ballet recital tonight, so we are bringing them to share. They were pleased to help make these, and to have a fun thing to bring. They were the ones who insisted on using sprinkles on the donuts! I love my girlies, who love adding a fun dash to everything in life, including donuts! If you also want to use sprinkles, just lightly sprinkle after you have dipped the donuts, before the chocolate sets.

These remind me of the boxed chocolate covered mini donuts that my dad would sometimes buy for us on trips at gas stations. Thankfully these ones aren’t full of preservatives and made a year earlier. ;-)

Disclaimer: Amazon links are affiliate. Thanks for supporting this blog!

A couple of notes:

  • I used coconut sugar to make these, though you could use whatever dry sweetener you like (rapadura, sucanat, evaporated cane sugar, etc).
  • I used these chocolate chips as they are free of the 8 most common allergens. I love their dark chocolate chips as well.
  • Instead of dipping in chocolate, you can also simply dust with organic powdered sugar. This is a lot simpler, but not quite as sweet. I think they are really pretty too.
  • This recipe works with, or without the soaking period (I’ve tried it both ways). If you don’t want to soak, simply stir together the dry ingredients in a large bowl. Then mix the wet ingredients in a small bowl, and then stir the two together (do this quickly before the coconut oil solidifies)
  • You do need a mini donut pan for this recipe. I own this one . This silicone one looks promising as well.
  • I’ve also made them with the large donut pan – just cook for 20-25 minutes. Will make nine large donuts.
  • This is basically a muffin recipe, so you can also use this recipe to make about nine or ten chocolate muffins!

Enjoy!
Chocolate-Mini-Donuts - #glutenfree #eggfree #donuts

Chocolate Dipped Chocolate Mini Donuts (Guten & Egg-free)
 
Author:
Recipe type: Dessert, Breakfast
Cook time:
Total time:
 
A super fun breakfast treat, that is celebration worthy. This recipe works with, or without the soaking period (I’ve tried it both ways). If you don’t want to soak, simply stir together the dry ingredients in a large bowl. Then mix the wet ingredients in a small bowl, and then stir the two together (do this quickly before the coconut oil solidifies)
Ingredients
  • 1 cup of sorgum flour
  • ½ cup teff flour
  • ¾ cup warm water
  • 1 tablespoon raw apple cider vinegar (or kombucha, kefir, etc)
  • 1 teaspoon chia seeds
  • 1 cup of natural dry sweetener of choice (I used coconut sugar)
  • ¼ cup, plus 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon unrefined salt
  • 1 teaspoon vanilla
  • ½ cup applesauce
  • ¼ cup gently melted coconut oil
  • 10 ounces of chocolate chips, allergy-friendly (This is enough to completely cover ¾ of the donuts, use 5 ounces more if you want to cover all of them)
  • 1-2 tablespoons coconut oil
Instructions
  1. If soaking, the night before, combine the flour with the water and apple cider vinegar. Cover and leave in a warm place for 12-24 hours.
  2. Preheat the oven to 375 degrees and grease the donut tins well. Combine the chia seeds with 3 tablespoons of hot water in a mug and set aside for about 15 minutes. .
  3. Add to the flour and water mixture the cocoa powder, sweetener, chia seed mixture, baking powder, salt, vanilla, apple sauce and coconut oil. As soon as you start adding the coconut oil, start mixing. You want the coconut oil to mix in before it has time to solidify again.
  4. Put a scant tablespoon in each donut form, pressing down on the batter gently to make sure there aren’t any gaps. You want to fill each form about ¾ full.
  5. Put in the middle of the oven for about 7 minutes, or until a toothpick comes out clean.
  6. Let sit on the counter for 5 minutes, and then use a toothpick to gently remove the donuts to a cooling rack. They are fragile when hot, but are pretty sturdy when cool.
  7. Since I have only one small donut pan, I then brush the donut pan with more melted coconut oil, and cook another batch. I got 4 dozen mini donuts out of this recipe.
  8. When all of the donuts are done cooking, and are cooled, put the chocolate chips in the top of a double boiler along with 1 to 2 tablespoons of coconut oil (I stir the coconut oil a bit to the chocolate chips). Gently melt together over low heat until smooth, stirring. If you use the two tablespoons of coconut oil, it will spread your chocolate chips further and make for easy dipping, but the chocolate will be a lot more sensitive to heat, including hand heat. When the chocolate is melted, drop in a donut, cover with chocolate, and then use a fork to gently pick it up, shake of the excess chocolate, and then place on a parchment covered baking sheet. Repeat. I got 36 of my 48 mini donuts covered with chocolate this way. You can also just dip the top half of each donut with chocolate, or simply drizzle a little melted chocolate over all of the donuts.
  9. Put in the refrigerator or freezer to solidify the chocolate again, and enjoy. These donuts are best served the day they are made.