Tuesday, February 16, 2021

Gluten Free Kodiak Cake Funfetti Donuts

 Gluten Free Kodiak Cake Funfetti Donuts 

     My friend Jess introduced me to the gluten free Kodiak Cakes mix this fall. I was hooked. I had been making my pancake mixes from scratch and sometimes it's just nice to have an easier option. I started baking with the mix and discovered all sorts of fun recipes you can make with just a few ingredients. I saw an idea on Hannah Harvesting Health's instagram for making donuts out of the mix, and decided to make them into funfetti donuts. My son absolutely loves these, in his mind they are a donut since they are shaped like one but they only have a few grams of sugar. If your kids are used to a sweeter breakfast I would serve these with maple syrup for dipping, Judah loves them that way! 

Gluten Free Kodiak Cake Funfetti Donuts 
Makes 6 

( Links to the Gluten Free Kodiak Cakes Mix and Sprinkles are at the bottom of the post)


1 cup Kodiak Cakes gluten free pancake and waffle mix

1/2 cup milk of choice ( we use coconut)

1 egg

1 TBSP gluten free rainbow sprinkles 


1) Pre-heat oven to 350 and grease the donut pan with coconut oil liberally. 

2) In a medium sized bowl crack the egg and use a whisk or fork to beat it until the white and yellow is mixed.

3) Add the milk, and kodiak cake mix to the bowl and stir until combined, gently stir in the rainbow sprinkles. Do not overmix. 

4) Evenly divide the batter to make 6 donuts.

5) Bake for 10 minutes or until a toothpick comes out clean.

Serve will maple syrup for dipping! 


recipe based on a recipe by Hannahharvestinghealth on Instagram

Saturday, February 13, 2021

Dairy Free Strawberry Milk Matcha

 Dairy Free Strawberry Milk Matcha

      During the month of February I want to make everything pink. I have always loved Valentine's Day, I think it's not only the pretty colors involved in the holiday, but because it's a day to tell others how much I love them! I had seen different types of "pink drinks" on social media for years but had never tried one until recently. I think that matcha is the perfect pairing with a pink drink because it already has such a vibrant and pretty green color! This drink is easy to make and naturally sweetened! Perfect for an afternoon pick me up, or even to start to your day!


1 cup dairy free milk of choice ( I use So Delicious unsweetened coconut milk)

1/4 cup frozen or fresh strawberries 

1 tsp maple syrup ( if you like a sweeter drink add 2-3 tsp)

1/2 cup ice

1 tsp matcha

2 ounces water


1) First, make the matcha. Combine the 2 ounces of water and 1 tsp matcha in a small dish or cup and whisk until the matcha is combined with the water to make a matcha "shot", set aside.

2) In a blender combine the non-dairy milk, strawberries, and maple syrup. Blend until the berries are incorporated, about 1 minute.

3) Fill a large cup or mason jar with the 1/2 cup of ice. Pour the strawberry milk mixture over the ice. 

4) Slowly pour the matcha "shot" over the strawberry milk to create a layer. 


Thursday, February 11, 2021

Dairy Free Spinach, Artichoke, and Sun-dried Tomato Dip

Dairy Free Spinach, Artichoke, and Sun-dried Tomato Dip


      I LOVE any type of spinach dip. My first memory of spinach dip was a cold dip my mom's friend Phyllis used to bring to our annual New Years Eve party. I would always take a huge spoonful and then go back for seconds or thirds. I remember one year she let me keep the leftovers and I was so excited. My love for this type of dip grew as I first tasted the warm spinach artichoke dip at a local restaurant the Upstream. My sister and I would split the dip as an entree. I wondered if I could make a dip that tasted similar but I was able to eat on a more regular basis. A dip that wasn't mayo or cream cheese based. Most dairy free dips use cashews as a base but that doesn't work for me. I searched the internet and blogs and discovered that hemp hearts could be used to make a sauce. I first made this dip and took some to my sister Elizabeth, the one who used to frequent spinach artichoke dip joints with me. I didn't tell her what it was made out of, I just told her to eat it and let me know what she thought. She loved it! She text me right away and demanded to know what it was made out of. I also dropped some dip off at my friend Diane's house. Elizabeth and Diane are my taste testers. They will always tell me their honest opinion, a quality I love about both of them. Diane also really liked the dip. I knew I had to fine tune the ingredients and get the recipe on my blog! This dip is great with tortilla chips, or even as a sauce over gluten free pasta! 


1/2 bag of frozen spinach (about 5-6 oz total spinach)

1/4 cup sun-dried tomatoes chopped

1 15 ounce can of artichoke hearts drained and roughly chopped

3/4 cup hemp hearts

3/4 cup water

2 TBSP garlic infused olive oil (or 2 TBSP olive oil and 1 tsp garlic powder)

2 1/2 tsp sea salt (use less if using table salt)


1) Place the frozen spinach in a fine mesh strainer and rinse with warm water to defrost. Use the back of a spatula or spoon to push the spinach against the strainer to drain any excess water. You want to make sure you get as much water out as possible so it doesn't water down the dip.

2) Drain the artichoke hearts and roughly chop them. Chop the sun-dried tomatoes into bite sized pieces and set aside.

3) In a blender combine the hemp hearts, water, and garlic infused olive oil. Blend for 1-2 minutes until very smooth. You want all of the hemp hearts to be pulverized. The amount of time this takes will depend on the strength of your blender. 

4) Heat a large pan over medium high heat. Add the hemp mixture, spinach, artichoke hearts, and sun-dried tomatoes. Cook while stirring for 5 minutes or until heated through. Serve immediately. If you want to serve this at a later time you can pre-heat the oven to 300 and place the dip in an oven safe 8x8 dish to keep warm. The dip is also good served cold!


Leftovers will keep for up to 4 days in a sealed container in the refrigerator. I also have frozen the dip and it re-heats well from frozen. 

Note on garlic infused oil, I buy mine from a local grocery store. If you don't have garlic infused oil you can use olive oil and add 1 tsp garlic powder but the garlic infused oil will have a stronger more intense flavor. 

Monday, February 1, 2021

Cold Brew With Pink Cardamom Cold Foam (naturally colored)

Cold Brew With Pink Cardamom Cold Foam

     I am a big fan of any type of cold brew. I also like pretty coffee drinks. When I thought about making a special drink for the month of February a pink tinged cardamom cold foam came to mind. The first problem I had to tackle was how to make the cold foam pink without food coloring or changing the taste. I ordered some beet root powder and it worked perfectly! The taste of the cardamom is still dominant but the beet root powder gives a pretty color, with the bonus of added nutrients! You can make this drink without the beet root powder, it just won't be as pretty. If you have never had cardamom you will be in a for a treat. It has a warm flavor like cinnamon, but with hints of citrus. 

Cold Brew With Pink Cardamom Cold Foam


1 cup cold brew

1/2 cup of ice (crushed is best)

1/2 cup of coconut milk or your choice of milk ( I use silk unsweetened coconut milk) 

1/2 tsp beet root powder

1/4 tsp ground cardamom

1 tsp maple syrup


1) Pour the ice and cold brew into a large glass

2) Combine the coconut milk, beet root powder, cardamom, and maple syrup in an electric frother on the cold foam setting. If you do not have an electric frother you can use a hand held one or blend in a blender but I find the electric frother makes the best foam from non-dairy milk.

3) Gently pour the cold foam over the coffee mixture, use a spoon to scoop any extra foam on top.