Wednesday, August 19, 2015

The Best Dairy-Free Ice Creams

Ice Cream has always been a summer staple for my family... we used to go sailing in the evenings in the harbor and then climb back on the mainland and head straight for the ice cream parlor, located too conveniently just steps from the dock.

Dairy, however, is not my friend and never has been. In fact, as a child I was afflicted with chronic ear infections—something my mother and I have only recently discovered is a very big indicator of dairy intolerance.

So what's a dairy-free ice cream lovin' girl to do?

Fortunately, there's a slew of dairy-free ice cream options out there, depending on your intolerances. There's soy, coconut, cashew, almond, hemp, rice bases, you name it, you can pretty much turn it into ice cream!

But...ever wonder which are the best? Below are my favorite dairy-free ice cream treats. I tend to prefer a coconut milk base because I think it most naturally best mimics the creaminess of real ice cream but I have a cashew and soy milk option included as well. My two favorite brands are by far Luna and Larry's and So Delicious and below are my favorite flavors:

Coconut Bliss "Vanilla Island"
Why I prefer it: It's hands-down the creamiest and has the most amped up vanilla flavor. It also has the most simple ingredients. It taste fabulous with fresh berries or alongside a warm pie. Yum....It's also fair trade, organic, non-GMO, vegan, and certified GF.

Coconut Bliss "Dark Chocolate"
Why I prefer it: Again, simple ingredients and really rich, chocolately flavor. It's also fair trade, organic, non-GMO, vegan, and certified GF.

So Delicious "Creamy Cashew
Why I prefer it: There aren't many cashew ice creams on the market but this one has simple ingredients, is non-GMO, vegan, and certified GF. Plus, it's delicious!

So Delicious "Turtle Trails" 
Why I prefer it: I've tried this flavor with both a soy and coconut base and the soy is definitely better. It's more subtle and doesn't overpower the awesomeness of the caramel swirls and chocolate salty clusters.

So Delicious Mini Coconut Chocolate Almond Bars
Why I prefer it: First of all, I love the size of these bars. They're just the right amount of dessert to satisfy a craving without leaving you feeling too guilty for having indulged. The ice cream is super creamy and the outside is an awesome chocolatey almondy shell of goodness that you'll wish there was more of. 

Tuesday, June 23, 2015

Watermelon Arugula Salad with Dijon Shallot Dressing

Maybe it's because I'm 8 months pregnant—or maybe it's because I've always been obsessed with watermelon. Either way, I'm eating a LOT of it these days. It totally hits the spot. And this recipe is one of my favorite ways to enjoy it.

I plan on making it tonight with fresh, peppery arugula from my garden to go alongside some grilled roasted root veggie burgers by Hilary's Eat Well—one of my favorite quick and easy summertime meals.


Watermelon Arugula Salad with Dijon Shallot Dressing
Serves 2–4 people

4 cups of organic arugula greens
3 cups fresh watermelon cubes
1 cup of GF olives (I use Mediterranean Organic Kalamata pitted olives)

4 sautéed shallots
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinaigrette
1 tablespoon lemon juice
2 teaspoons Dijon mustard (I recommend Annie's)
1 teaspoon maple syrup or honey
Optional: 1 small bunch of minced fresh mint

Sauté the shallots and set aside to cool. In a small bowl, combine all other liquid ingredients.  Add shallots and whisk just before adding to the salad. Toss the salad with the dressing until all the greens and watermelon are well-coated.  Serve and enjoy!

Monday, March 23, 2015

Gluten-Free Healthy Pregnancy Tips

I took a break from blogging for a few months. 5 to be exact. Why? Because I have a gluten-free bun in the oven!

I'm 5 months pregnant and my first trimester definitely came with all the usual symptoms... all-day morning sickness, fatigue, cravings, mood swings, you name it.

But the most frustrating symptom of all? I was so. not. interested. in. food.

The funny thing is, I always thought I'd be a kale-eating, exercise-doing, totally glowing pregnant person—that I'd eat nothing but good, wholesome foods and ignore the cravings for things like pizza and ice cream and pickles. Boy, was I naive... and unprepared for how much hormones would take over. absolutely. everything.

And being gluten-free was a factor that I had not anticipated would complicate things further. Everyone's go-to food for morning sickness? Saltines and oyster crackers, both of which are nothin' but processed gluten. So I had to figure out alternatives that worked for me and were something I could stomach.

So below are my Gluten-Free Healthy Pregnancy Tips - Part One, containing all the resources I've stumbled across in my own desperate moments that I hope you will find before then! I'll post again soon with additional information.

Also, now that I'm in my second trimester, I'm happy to say that I'm back in the kitchen and cooking some delicious new recipes, including Coconut Thai Soup, an easy, delicious Hummus, a new Lemon Salad Dressing, and more.

Stay tuned and be well!

- The Gluten-Free Yogi


Pregnancy Books/Sites:
Prenatal Yoga:
I recommend looking into local yoga studios to find out where they offer prenatal yoga classes. In addition, YogaGlo is a great online resource with lots of prenatal classes. 


Prenatal Vitamin:
Morning Sickness (or All-Day Sickness) Foods:
  • Deli Meat - Applegate Farms (make sure you heat it up before you consume it)
  • Red Meat - Stick with grass-fed, organic meats, preferably from farms you know and trust. 
  • Fish - Obviously no raw oysters and no sushi for 9 months. But eating cooked, low-mercury fish in moderation is perfectly safe. This infographic is helpful for finding out which fish is most safe. Sardines are a great high protein snack to have with crackers. 
Belly/Breast Lotion:
Per the article under "Herbs" above, it's probably best to avoid most herbs during your first trimester. Just stick to pure ginger tea, warm lemon water, or the following:
In the second and third trimester, I recommend adding these options to your tea regimen:

Tuesday, December 16, 2014

Gluten-Free Kale Salad with Honey Ginger Miso Dressing

I've been digging chickpeas lately. Chickpeas and miso—a heavenly combo! Ever since I discovered a gluten-free organic miso paste at my grocery store, I've been coming up with cool ways to cook with it.

Here's one recipe that's great for staying healthy this winter: Kale Salad with Ginger Honey Miso Dressing. Kale is an obvious nutritional power house but red cabbage is a rockstar, too. And, if you want to "amp" this salad up a notch, you can add 1 clove of RAW garlic to the dressing. Raw garlic is a natural antimicrobial, so it'll help stave off those winter colds and flus.


- The Gluten-Free Yogi

Kale Salad with Ginger Honey Miso Dressing
Serves 2

1 bunch of fresh organic kale (rinsed and chopped)
1 15 oz. can of organic chick peas, drained (I like the "Eden Organic" brand)
1/2 of a red cabbage, chopped
1/2 cup dried cranberries
Optional: 1/2 cup of slivered almonds

Combine ingredients in a medium sized salad bowl.

Note: if raw kale is too intense for you, you can lightly sauté it first.

3 tablespoons Extra Virgin Olive Oil
3 tablespoons Braggs Apple Cider Vinegar
1 tablespoon honey
1 tablespoon GingerPeople minced ginger (or freshly grated ginger)
1 tablespoon organic/nonGMO miso paste
Optional: 1 glove raw garlic

In a small bowl, whisk together dressing ingredients until all the miso "lumps" have been removed. If adding garlic, blend thoroughly. Drizzle on top of the salad ingredients and toss well.