Mexican Quinoa Casserole (Dairy/Gluten/Soy Free)

This turned out delicious! I changed it up from the original recipe so it fits in our family’s dietary choices.

INGREDIENTS

• 1 cup quinoa
• 10 ouces salsa (original recipe called for enchilada sauce but I could not find it. I may try that next time.
• 1 (4.5-ounce can chopped green chiles, drained
• 3/4 cup frozen corn
• 3/4 cup prepared black benas (either canned or prepared dry)
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup shredded Daiya Dairy Free cheddar cheese, divided
• 3/4 cup shredded Daiya Dairy Free mozzarella cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, diced

INSTRUCTIONS

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
• Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
• In a large bowl, combine quinoa, Salsa or enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
• Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
• Serve immediately, garnished with avocado and tomato, if desired.

Fried Rice–Gluten/Soy/Dairy Free!

INGREDIENTS:

• 3 Tbsp. Earth Balance, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled brown rice
• 3 green onions, thinly sliced (I use kitchen sheers to cut them)
• 3-4 Tbsp. Coconut Aminos sauce, or more to taste
• 1 tsp. toasted sesame oil

DIRECTIONS:

Heat 1/2 tablespoon of Earth Balance in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon Earth Balance to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of Earth Balance , and stir until melted. Immediately add the rice, green onions, soy sauce  and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Diary Free “Creamy” Blueberry Bars

Ingredients

• 2 cups creamed coconut or coconut butter (I could not find CREAMED Coconut at the store so I ordered it from Amazon.  
• 2 cups fresh blueberries
• 1/4 cup honey ( I use local)
• 2 tsp vanilla

Instructions

• Combine all ingredients in a food processor until the mixture is smooth.
• Line an 8x8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
• Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.
• Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
• Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.
• Once the mixture is firm, lift the whole thing out by the edges of parchment paper.
• Cut into squares

Read more at http://mywholefoodlife.com/2014/08/13/blueberry-bliss-bars/#OZw76Mfoh6jjKcDH.99

Mushroom Quinoa

INGREDIENTS

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 pound cremini or bella mushrooms, sliced
• 5 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

 

INSTRUCTIONS

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
• Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.

Vegan/ Gluten Free Mac and Cheese

Macaroni and Four Cheeses

• 1 Tbsp refined coconut oil, melted
• 2 Tbsp salt
• 1 lb GF Pasta
• 2 (10 oz) packages frozen pureed winter squash
• 2 cups almond
• 4 oz vegan shredded cheddar cheese
• 2 oz vegan shredded jack or some other white cheese
• 4 oz vegan cream cheese
• 1 1/2 tsp powdered mustard
• 1/4 cup pulverized pretzels (ground into crumbs in a food processor)
• 2 Tbsp vegan Parmesan cheese

Preheat oven to 375 degrees.  Oil a 2-quart casserole dish and set aside.

In a 4-6-quart pot, combine 3 quarts of water with 1 1/2 tablespoons of the salt.  Bring water to a boil and cook the pasta according to the package directions.

Meanwhile, in a 3-4-quart pot over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted.  Increase the heat to a medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the cheddar, Jack, cream cheese, mustard, and the remaining 1/2 Tbsp of salt.

When the pasta is done, drain it, the return the pasta to the pot.  Stir the cheese sauce into the macaroni.  Transfer the entire mixture to the prepared baking pan.

In a medium bowl, combine the crumbs, Parmesan, and coconut oil (if using).  Sprinkle the mixture over the top of the macaroni and “cheese.”  Place the casserole dish and bake for 20 minutes, then broil for 2-3 minutes until the top is nicely browned.

Mama Parish’s Meatloaf–Grain/Dairy Free

Chip has always loved my meatloaf. Since I have eliminated wheat from mine and Elijah’s diet for the most part, I have been trying to find a decent meatloaf recipe that falls in our dietary guidelines. I recently came across one that came close….but not quite. They always tasted like they were missing something. Then it occurred to me…….a secret ingredient. Gluten Free Pretzels instead of bread crumbs! So I gave it a try and you know what? DELICIOUS! So here is my new meatloaf recipe!

2 lbs ground beef

2 cups of mini pretzels
2 eggs
1 medium onion
5 cloves of garlic
1 tblsp onion powder
2 tblsp garlic powder
2 tblsp papri
1 tsp sea salt
1/4 tsp nutmeg
optional–1/2 tsp ground mustard

Steps:

1.  Preheat oven to 375 degrees.
2. Spray an 8x8 pan with olive oil. ( I press the meat mixture into the 8x8 pan. If you don’t have that size, you can form a “loaf” and put in another size pan.
3.  Dice onions and mince garlic. Saute the onions in olive oil  until they are translucent and then add the garlic for a couple of minutes.  Do not burn the garlic!

4. Pulverize the pretzels in a food processor then mix with the eggs and seasonings in a large bowl.

5. Add the meat and the onion mixture. Be careful as onions will be hot. Mix everything together with your hands and then press into pan.

6. Bake in the oven for about 50 minutes. A meat thermometer should show a temp of 165 degrees when temp is taken from the center of the meatloaf.

No Bake Chocolate Oatmeal Bars–Gluten/Dairy Free

These are amazing! They taste like candy bars! A batch never lasts more than two days in our house!

• 1 cup natural nut butter….I like to use almond.
• 1/2 cup honey ….I use local….raw when I can find it
• 1/2 cup coconut oil
• 2 cups old fashioned oats
• 1 cup shredded coconut, unsweetened
• 1/2 cup chopped nuts, raisins, or dried cranberries. Cherries are also really yummy.
• 1 1/2 cups dark chocolate chips (or regular semi-sweet chocolate chips, if you prefer) I use dairy free.
• 2 teaspoon vanilla extract

Melt the peanut butter, honey, and coconut oil over medium-low heat in the microwave for about a minute in a large microwave safe bowl.

Add chocolate chips and microwave for thirty second. Stir well.

Add in the oats, shredded coconut, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.

Pour into a greased 9×13 pan and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.

When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.

Granola Bars

These turned out terrific. The original recipe says it makes 28 but I am thinking it makes more like 16……They are really yummy though and I suppose you could cut them whatever size you prefer. I like them as a nice hardy breakfast on the go!

INGREDIENTS
1/2 cup honey
1/3 cup packed brown sugar
1/4 cup peanut butter (original recipe says crunchy but I like creamy)
1/4 cup Earth Balance
4 cups Quick Oats (not rolled oats) (I actually used a combination of rolled oats and quick steal cut oats and it gave it a nice texture.
2 cups crispy rice cereal
3 teaspoons vanilla
DIRECTIONS
In a large bowl, stir crispy rice cereal, oats together.
In a medium saucepan, combine honey, Earth Balance, peanut butter, vanilla, and brown sugar. Bring to a boil over medium-high heat then bring the temperature down to low, and simmer till sugar dissolves. Remove from heat.
Pour the hot mixture over dry ingredients. Stir until all ingredients are moistened. Press into  a 13 x9. Let cool then slice up!

Vegan Chocolate Pudding

This turned out AMAZING! It makes 4 tiny servings or 2 decent servings. High in calories but high in nutrition as well. Super yummy!

Ingredients

• ½ cup raw cashews, soaked 2 hours
• ½ cup almond milk
• ¼ cup melted coconut oil
• ¼ cup cocoa powder
• ¼ cup honey
• ½ teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Drain and rinse the cashews well, discarding the soak water. Combine the soaked cashews, almond milk, cocoa powder, honey, vanilla extract and salt in a high-speed blender(I use a vitamix), and blend until completely smooth and creamy.
2. Pour the mixture into 4 ramekins (or two bowls), and place in the fridge to chill until set, about 4 to 6 hours.
3. Serve chilled, with shaved chocolate on the top, if desired.

Dairy/Grain Free Black Bean Brownies

These are so yummy! Next time I am going to use honey instead of sugar because I think that will make them a bit more moist. I also will shave a few minutes off baking time. This time they were slightly dry but I think those two things will make it an easy fix.

INGREDIENTS

• 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
• 2 Large Eggs
• 3 T coconut oil, melted (or sub other oil of choice)
• 3/4 cup cocoa powder (the higher quality the better)
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture  or 1/2 cup of honey (I like local raw)
• 1 1/2 tsp baking powder
• Optional toppings: crush walnuts, pecans or semisweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Lightly grease a 12-slot standard size muffin pan (not mini).
3. Combine all ingredients except the “optional toppings” in a food processor. It is important that you use a processor instead of beaters because you want to break up the black beans. Process for a minimum of three minutes or until smooth.
4. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
5. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
6. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
7. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
8. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
9. Store in an airtight container for up to a few days. Refrigerate to keep longer.

Coconut Bars

These turned out really yummy. The original recipe called them “Toffee Bars” but there really isn’t anything “toffee” about them. It also called for a chocolate layer which I omit. I think these adjustments work better.

Ingredients

• 2 cups unsweetened shredded coconut
• ½ cup coconut sugar or raw sugar
• ⅓ cup coconut oil, melted
• 2 eggs
• 1 teaspoon vanilla extract
• ½ teasppon salt

 

Instructions

1. Preheat oven to 350 degrees F.
2. Line a 8x8 inch baking dish with parchment paper.
3. Mix together coconut, coconut sugar, coconut oil, eggs, vanilla and salt.
4. Press into baking dish evenly.
5. Bake for 25-30 minutes, until set and lightly browned.
6. Cut into squares.

Can be stored in fridge

Carrot Ginger Dressing

 

I like the double the recipe and store in the fridge so I can eat it for a couple of days.  

 

INGREDIENTS

• 2 small carrots, peeled and chooped
• 1/2 medium shallot, chopped
• 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon sugar or honey or brown rice syrup
• 1 tablespoon extra light olive oil

 

Combine all ingredients except olive oil with 2 tbsp water in a food processor. With motor running, drizzle in olive oil until smooth. Refrigerate; stir once before serving.

Fettuccine “Alfredo”–Diary/Gluten Free

All I can say is yum! This turned out PERFECT! So good and so good for you! I am thinking of trying to use this sauce to make turkey a la king! Maybe adding some mushrooms before I blend so it is sort of a “cream” of mushroom soup/sauce. The possibilities are endless!

INGREDIENTS

• 8 large cloves garlic, minced
• 2 tablespoons Earth Blance
• 1 head of cauliflower (chopped florets only)
• 4 cups vegetable broth or water
• 1 teaspoon salt (more to taste)
• ½ teaspoon pepper (more to taste)
• 1/4 cup coconut/almond milk and 1/4 cup earth balance warmed together so the earth balance is melted
• 1 package of gluten free pasta cooked and hot

1. Saute the minced garlic with the earnth balance in a nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
2. Bring the  vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 10-12 minutes or until cauliflower is fork tender. Do not drain.
3. Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1/2  cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk/earth blance blend. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
4. Add the sauce to the pasta a little at a time and toss. I have some sauce left over that I put in a separate container.

Clean Beef Stew

3lbs  shoulder beef chuck
1 can diced tomatoes
16 ounces frozen corn
16 ounces regular cut green beans
4-5 smallish to medium potatoes, diced (I don’t peal them)
1tbsp garlic
4-5  cups beef stock

Salt and Pepper to taste
Combine beef, beef stock garlic and salt and pepper.  Cook on med low for seven hours.  Shred beef with two forks. I remove and put it in a big bowl to shred. It should shred easily. Add remaining ingredients and cook for another 30-60 minutes. Enjoy! This is seriously one of the yummiest things I make!

Shrimp Creole Gluten/Diary Free

 

This has been by far one of the yummiest things I have ever made! I found the original recipe on one of my favorite blogs www.mommypotamus.com and you can find the original recipe here if interested. I made some changes to the recipe that make it a little easier and work for our family a little more. In fact, the next time I make it, I will have to double the recipe the cause the leftovers are even better than the first taste and let me tell you, there were not many leftovers!
Ingredients:
1/3 cup of olive oil
2 cups of diced onion
3/4 cup of chopped green pepper
1 cup chopped celery
4 bay leaves
2-3 peeled, seeded, chopped tomatoes
1 can diced tomatoes
4 crushed garlic cloves
2 tblsp of garbanzo flour (other gluten free flours can be used but this worked great!
1/2 cup water
1 1/2 pounds of frozen, deveined, detailed, shrimp. I used smaller, bite size shrimp. Thawed overnight. 
6 chopped green onions
Several squirts of Worcestershire sauce
Dash of hot sauce
Salt to taste
Shrimp Seasoning:
1 tablespoon paprika
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/8 tablespoon cayenne pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
Directions:

1. Peel and quarter tomatoes, then squeeze them in your fist to remove excess juice. Crush them into small pieces with your hands or a food processor.
2. In a large saucepan heat olive oil over medium heat.
3. Add the onions, peppers, and celery and saute until they are soft (about 6 to 8 minutes).
4. Stir in the bay leaves, tomatoes, canned tomatoes,  and garlic. Add half the water
5. Bring the mixture up to a boil and reduce to a simmer. Add a dash of Worchestershire and hot sauce and simmer for about 15 minutes. If the mixture becomes too dry add some more  water.
6. Add 1/4 cup of the liquid to the remaining 1/4 cup of water. Whisk the flour and water mixture together and add to the saucepan. Continue to cook for 4 to 6 minutes.
7. Rinse the shrimp and strain really well
8. Toss the shrimp in seasoning and add to the pan. Continue to cook for about 4 to 6 minutes or until the shrimp warm. Stir in the green onions and parsley.
9. Add salt to taste and more cayenne if desired.
10. Serve with rice or plain. I like to eat it as a soup with no starch!

BBQ Potatoes

This potato recipe turned out really yummy! The downside to it is I prefer to cook potatoes with skins (cause of all the awesome vitamins!) and this recipe called for peeled potatoes. I'm not sure it would work as well without pealing. But these are awesome as an occasional yummy treat and perhaps I can figure out a way to incorporate the skins next time!

Ingredients:

1 1/2 pound potatoes (equal sized)
1 grated garlic clove or 1/4 to 1/2 tsp garlic powder (I used fresh garlic and it was AWESOME!)
chicken or vegetable broth
tiny cubes butter ( I use Earth Balance natural buttery spread)
minced parsley (I did't use that this time but will next time)
pepper and salt

Directions:

Preheat oven to 350 degrees

Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together.

Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes.

Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over, it’s delicious.

Place the dish in your BBQ or oven and give them 35 to 40 minutes. Check them for readiness. I ended up having to cook them for an additional 15 minutes, probably because I used large potatoes. Adjust cooking time to the potato size. Longer is better because then they get the yummy brown on the top!

Banana Oatmeal "Cookies" Vegan and Gluten/Sugar Free!

This was an AWESOME recipe! Only two ingredients! Two VERY ripe bananas and a cup of oats. I used an electric hand mixer to mix them up then added some craisins and raisins and Elijah has eaten almost all of them already! I have to admit, I ate quite a few myself! Once you mix the ingredients, drop them on a cookie sheet like you would any other cookie and bake at 350 degrees for 15-20 minutes (depending on your oven and the size).

Buffalo Chicken Soup - Gluten Free, Soy Free, Dairy Free!

Ingredients

• 1 head of cauliflower, chopped
• 4 Organic chicken breast
• 8 cups chicken broth
• 2 Tbsp Organic honey (local)
• 3-4 stalks of celery
• 1 cup hot sauce ( Original recipe called for Frank's which I found too spicy. I prefer Hooters but this does add a little dairy. Use your favorite!)
• 1 onion, diced
• 1 tsp black pepper
• 1 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1/2 cup coconut milk ( a little more to cut the heat if needed)
• 1/2 Tbsp fresh parsley
• 1/2 Tbsp chives
• 1/2 Tbsp dried dill
• 1/2 cup chopped cilantro (I have a love affair with cilantro so I tend to use more of this)

Instructions

1. Using a large stock pot, add 8 cups of broth, cauliflower and chicken breast.
2. Bring to a boil and reduce heat.
3. Once chicken is cooked remove and set aside.
4. Add coconut milk, spices, honey, and hot sauce.
5. Use a stick blender and puree.
6. Shred the chicken with a fork and add to the pot.
7. Chop the celery and onion and add to the pot
8. Stir in the parsley, chives and cilantro and simmer for 20 min.
9. Serve and Enjoy!

NOTES: If you are not dairy free, this is great with sour cream or even some coconut milk greek plain yogurt (which I will do post baby when I am back to low/no diary). The first time I made this I used Franks Red Hot sauce and it was too spicy HOWEVER, I do plan to make a batch with Frank's and freeze to eat during labor in case things stall. Spicy food is supposed to be great for stalled labor. 

Quick Italian Vegetable Pie

This yummy concoction was given to me by my mother in law who got it from an old friend of hers years ago. It is basically a quiche without the crust (so gluten free!). It turned out really yummy and you can get quite creative with it. I made the original recipe since I am eating diary through my pregnancy. (Poor Elijah had to have plain old scrambled eggs for dinner that night.) But there are ways to make this dairy free pretty easily and I will definitely do that after the babies are born and I am nursing!

Ingredients:
10 1/2 oz spinach - if frozen thaw and squeeze dry
OR 8 oz of broccoli or zucchini
Sliced fresh mushrooms (I love mushrooms so I used a lot!)
14 oz lowfat cottage cheese OR 8 oz plain yogurt. ( Coconut milk yogurt to make dairy free)
8 oz of shredded mozzarella (or non dairy cheese of your choice!)
1/4 cup of Parmesan. ( I omitted this altogether cause it just seemed like an awful lot of cheese)
2/3 cup of chunky salsa (drain juice) - I forgot to drain. Whoops.  Still turned out great.
4 eggs
1 tsp (or so) Italian seasoning or salt,pepper,onion powder,garlic powder,oregano ( I used the combo of spices and herbs so I could control portions and I always use a bit more than it says

Ready for the oven!

Directions:
Spray pie plate with olive oil or cooking spray. (I used a 9x9 pan and it worked beautifully. ) Mix together all ingredients. Put in pie pan. Bake at 350 degrees for 45 min to 1 hour or until set.  (I def recommend at least an hour. I left it in for a few minutes longer.

*Can be prepared ahead and refrigerate until time to cook. Can cook and reheat later!

I served with honey dew and breakfast potatoes. A yummy twist on dinner!

Vanilla Cake with Coconut Cream

When I make my calcium supplement with the eggs and lemon juice,  am always left with raw eggs that have a lemon flavor so I have been on the lookout for something to make with them. I decided to try a vanilla cake thinking a hint of lemon would be yummy. So I found a cake recipe and subbed flour for a gluten free mix and sugar for xylitol to make it a "free" food. I have always really wanted to try out this recipe for coconut cream whipped "cream". The results......DELICIOUS coconut whipped cream! The cake was a little heaven so I may play with the recipe a little bit but all in all, the experiment was a success!!!!

Vanilla "Lemon" Cake

1 cup white sugar

1/2 Cup of Coconut Butter

2 Eggs (I used my lemon eggs)

2 Teaspoons of Vanilla Extract        

1 1/2 Cups of Trader Joes Gluten Free Flour

1 3/4 Teaspoon Baking Powder

3/4 Cup of Coconut or Almond Milk                                                      

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

All ready to be baked!
 

Coconut Cream

 

One can of full fat coconut creams (I used Trader Joe's brand)

1 Tablespoon of vanilla extract

1/2 Cup of Xylitol (or more to taste)

 

Directions:

 

1. Put the can of coconut cream in the fridge the day before

 

2. Scoop the thick cream off the top and put in a bowl with vanilla and xylitol.

 

3. Beat and whip together with a hand mixer until fluffy. You can store in the fridge for several days!

 

YUM!

 

The cream skimmed off the top of the can

Whipped up so yummy...and very much like whipped cream!

Perfect dessert!