Honeydew melon popsicles

- 4 cups diced ripe honeydew-watermelon-cantaloup melon
- juice of 3 limes


- Mix watermelon, some water, 1 teaspoon of lime juice
- Pour into a blender and puree to desired consistency
- Fill each popsicle mold 1/3 of the way full
- Freeze for 30 minutes

- Mix honeydew melon, some water, 1 teaspoon of lime juice
- Remove the molds from the freezer after 30 minutes and top the watermelon layer with the honeydew mixture 2/3 of the way
- Return the pops to the freezer for 15-30 minutes 

- Combine the cantaloup, water and lime juice
- Pour into a blender puree to desired consistency
- Remove the molds from the freezer and top the honeydew layer with the cantaloup mixture
- Return to the freezer

Gingersnaps ( Gluten-Free )

Gluten Free Ginger Snaps

Ingredients

- 2 cups blanched almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- 4 tablespoons melted butter
- 3 tablespoons organic maple syrup

- Preheat oven to 350

- Mix almond flour, salt, baking soda and the spices

-  Add the melted butter and maple syrup

- Roll tablespoons of dough into balls and place on the prepared baking sheets

- Bake for 10 – 15 minutes or until the cookies are firm and starting to brown around the edges. 

Enjoy!

Gluten-Free Strawberry Muffins

Gluten-Free ~ Grain-Free ~ Dairy-Free ~ Soy-Free 

Makes 12 small muffins

- 6 large eggs

- 1/4 cup maple syrup

- 1/4 cup coconut oil, melted

- 3/4 cup coconut flour

- 3/4 cup almond flour

- 1 teaspoon baking soda

- 1 1/2 cup fresh chopped strawberries 

- Preheat the oven 350F

- Beat together eggs, maple syrup, coconut oil

- Mix together coconut flour, almond flour, baking soda

- Slowly add the dry ingredients to the wet, stirring gently

- Pour the mix into the muffin tins

Bake for 30 minutes or until brown around the edges.

Enjoy!

Double Chocolate Banana Pops!

Double Chocolate Banana Superfood Pops ( Gluten-Free )

Leia's favorite summer treat : Double Chocolate Banana Superfood Pops ( gluten-free) 4 ingredients ONLY

Makes 4 pops

For the pops:
2 medium ripe bananas, sliced and frozen
3/4 cup canned coconut milk
2 tablespoons raw cacao powder
1 tablespoon maple syrup ( or less )

For topping:
Melted chocolate
Chopped raw walnuts
Raw Cacao nibs

or whatever you like! 

Making the pops:
Combine all the ingredients for the pops in a blender and blend until smooth. Divide among popsicle molds and freeze for at least 5 hours.

Prepare the topping:
Melt chocolate in a pan. Whisk until melted and smooth. Lay the pops on a parchment-lined baking sheet. Drizzle the chocolate sauce over the pops. Immediately sprinkle the walnuts, cacao nibs on top. Put the pan in the freezer and chill until the chocolate sauce sets and holds the toppings in place, about 10 minutes

GLUTEN-FREE CAULIFLOWER PIZZA CRUST - Yummy!

INGREDIENTS

- 2-3 cups riced cauliflower (about half a head, or 1 small head)

- ½ – 1 cup grated mozzarella cheese

- Spices (basil, oregano, garlic powder, parsley, etc.)

- 1 egg

- Pizza toppings

( I added some nutritional yeast to the pizza crust's mix for a delicious taste )

DIRECTIONS

Grate the cauliflower
Steam for 10 minutes, allow to cool completely
Squeeze out any excess water
In a bowl mix the cauliflower, egg, spices and cheese
Spread onto a greased pan, and bake until lightly browned, 10-15 minutes at 425 F
Put on your sauce and toppings, bake for another 10 minutes

ENJOY!

Red,White & Blue Popsicles

( Gluten-free )

Makes 12 popsicles

1 pound strawberries
2 teaspoons fresh lime juice
16 ounces vanilla yogurt
3 tablespoons coconut cream
8 ounces blueberries

- Combine the strawberries, some water, 1 teaspoon of lime juice
- Pour into a blender and puree to desired consistency
- Fill each popsicle mold 1/3 of the way full
- Freeze for 30 minutes

- In a small bowl, combine the vanilla yogurt and coconut cream
- Remove the molds from the freezer after 30 minutes and top the strawberry layer with the yogurt mixture 2/3 of the way
- Return the pops to the freezer for 15-30 minutes

- Combine the blueberries and lime juice
- Pour into a blender and puree to desired consistency
- Remove the molds from the freezer and top the yogurt layer with the blueberry mixture
- Return to the freezer

You will never buy toxic commercial pop sicles ever again! :)

Gluten Free Lunchbox for Kids!

Pumpkin Muffin, Green beans, lentil & sweet potato pâté, grapes, dry fruits bar

Celery, lemon cookie, dried strawberries, pomegranate, Millet bread with vege pâté

radishes & carrots, apples with cinnamon, kale chips, lemon cookie, pasta with veggies

Pumpkin muffin, carrots, pomegranate, quinoa cold salad