Dairy-Free Eggnog {No-Cook, Paleo, Sugar Free, Low Carb}

Originally posted at Tess and Tigerlily

Get ready for the quickly-approaching holidays with this super easy, no-cook, dairy free eggnog!

Last year I posted this tasty eggnog recipe that I made many times throughout the holiday season. My daughter and I both loved it! However, with my unpredictable episodes of lactose intolerance this year, I thought I'd have to skip this decadent favorite of mine.

But, luckily, there is coconut milk and coconut cream to save the day, making it possible to replicate the rich creaminess and flavor of the original recipe!

This recipe is very similar to the original. It still uses pasteurized liquid eggs to keep it quick, easy, and no-cook. Instead of whole milk, it uses full-fat canned coconut milk, And instead of heavy whipping cream, this recipe uses whipped coconut cream.

To maintain a totally sugar free version, use stevia as a sweetener. I've made this a few different ways: 10 drops liquid stevia; 2 tbsp powdered stevia; and a combination of stevia and maple syrup. I've found that powdered stevia isn't very consistent from brand to brand, so start with less, and add more to taste.

If you aren't concerned with sugar, use 1/4 cup of your sweetener of choice, adding more to taste. My favorite has been to use a combination 8 drops stevia with 1 tbsp maple syrup.

I've found that adding the prepared whipped coconut cream in after blending all the other ingredients provides a smoother texture than just adding coconut cream straight from the can right away.

Now, let's get started! You'll need:

1 can full-fat coconut milk
1 cup pasteurized liquid egg (like Redi-Egg)
1 tsp vanilla extract
1 tsp nutmeg
10 drops liquid stevia, or sweetener of choice (see note above)
Pinch of cinnamon
1 cup whipped coconut cream

According to these instructions, whip up your coconut cream until smooth and set aside (the quick version is to whip canned coconut cream until smooth and creamy.)

Blend remaining ingredients together in a blender until smooth.

Add whipped coconut cream, and blend again.

Pour into cups, chill if desired, and sprinkle with nutmeg before serving.

This eggnog has a much 'cleaner' and 'fresher' flavor than traditional, store-bought eggnog, but is still quite filling and delicious!

I hope you all had a delicious and grateful Thanksgiving!

Apple "Nachos"

Originally Posted at Tess and Tigerlily

This hardly counts as a recipe; it's more of a tasty basic idea that you can adjust to make into your own delicious creation. I made this on the fly the other day during our weekly homeschool preschool days, and it was so good, we've been eating it regularly ever since!

This makes a tasty, light lunch, sweet snack, or a healthy dessert!

I've seen this idea floating around Pinterest here and there, so I admit this isn't some amazing, miraculous, unique idea of mine, but here's how I made my version:

You'll need:
-Apples (I used Honeycrisp, one small apple per child, two small or one large per adult)
-Almond Butter (sweeten with maple syrup, if desired)
-Caramel Sauce
-Full Fat Coconut Milk (sweeten with maple syrup or stevia and vanilla extract)
-Dark Chocolate Chips
-Raisins
-Pecans
-Cinnamon

Slice the apples in thin slices and arrange them evenly on a plate. Sprinkle with a dash of cinnamon. Mix the almond butter with maple syrup (if using) and plot a heaping spoonful in the middle. If your caramel sauce is refrigerated and thick (like the Trader Joe's one I use), warm a small bowl of it in the microwave for 30 seconds or so, unitl it melts to a more liquid consistency. Drizzle the caramel sauce over the apples. Whip a small bowl of full-fat coconut milk with vanilla and your sweetener of choice (I used a few drops of liquid stevia.) Drizzle the coconut milk over the apples. Top the apples with a small handful of the chocolate chips, peans, and raisins. Enjoy!

This is like a raw pie on a plate! But better. Raw pie on a plate probably wouldn't be very appetizing, come to think of it.

You can make this healthier by omitting the caramel sauce and chocolate chips. It would still be absolutely delicious! This is a great way to get some fruit in your diet, if you get easily bored of raw apples and bananas on a daily basis.

These fall days are flying by. Thanksgiving is just around the corner, which means this is sure to be a busy week. Wishing you all a tasty, warm, thankful Thanksgiving this coming Thu

Warm Kale Salad {with bacon, pomegranate seeds, and spiced pumpkin seeds}

Originally posted at Tess and Tigerlily

This is a nice comfort-food salad for these cold, rainy fall days. On days like today, it's hard to crave something healthy like a green smoothie or a raw salad. This salad may not be the healthiest (depending on your diet/personal philosophy), but it sure gets a good dose of hearty greens in your body. You can make a heaping portion and eat it as a main dish, or serve it with something else, like spaghetti squash tossed in brown butter and sage.

Warm Kale Salad 
{Paleo, low carb, dairy free, gluten free}
serves 2 as a main, 4 as a side

This cozy salad includes bacon, kale, pomegranate seeds, and Pumpkin Pie Spiced Pumpkin Seeds (or plain pumpkin seeds.) I love keeping my home cooking quick and simple, but if you want to get fancy, add some garlic and shallots. Feel free to use any other hearty, leafy green you prefer! It doesn't need any seasoning, besides a dash of pepper, and perhaps a tiny pinch of salt (the bacon provides plenty of salty flavor), but I do love it tossed in a couple tablespoons of plain yogurt. It adds a yummy tang and a nice creamy texture. I don't actually do much measuring when I make this; I just add as much of each ingredient that I think my daughter and I will eat in one meal.

You will need:
4-6 strips of bacon, chopped in large chunks
3-4 large handfuls of kale
2 tbsp pomegranate seeds
1 tbsp Pumpkin Pie Spiced Pumpkin Seeds (or plain pumpkin seeds)

In a frying pan over medium heat, cook the bacon until crispy. Turn off heat and remove cooked bacon with a slotted spoon and lay out over a paper towel to drain. Drain any excess bacon fat, reserving about 2 tbsp in the pan. Toss the kale in the pan, massaging the bacon grease into the leaves until it wilts a bit. Add a pinch of pepper and any other seasonings you desire. Toss with the bacon, pomegranate seeds, and pumpkin seeds. Enjoy!