These are a perfect treat for warm summer nights. Best of all, they only have THREE ingredients and are free of refined sugars! I imagine that you could also swap out the strawberries for other berries, for peaches, or pineapple as well.
Strawberry Banana Popsicles
These Strawberry Banana pops are quick, tasty, have only three ingredients, and use no refined sugar!
This recipe is inspired by a pumpkin cookie recipe that I fell in love with years ago. I remember thinking, who needs pumpkin pie if you have these cookies. I know -very controversial, but I still stand by that statement today – 100%. In this recipe, I swap out white flour for “Paleo” flours, regular sugars for low-glycemic sugars/less processed sugars, and I use grass-fed butter.
Grain-Free Pumpkin Cookies
This recipe is inspired by a delectable gluten-full pumpkin cookie recipe. It took a lot of tweaks to make a delish grain-free version. I also include two "frosting" options – dairy and dairy-free.
1cupgrass-fed buttercoconut oil can be subbed for dairy free option
Ginger Cream Cheese Frosting
cinnamon-sugar marshmallows regular marshmallows work well too
Preheat oven to 350° F. Line a baking sheet with parchment (I use baking stones for cookie baking.)
Combine the first six ingredients in a medium bowl. Set aside.
Add the butter and coconut sugar to a stand mixer with the paddle attachment. Mix on low-medium until well combined. Add the maple syrup and mix again. Scrape down the sides and add the eggs, pumpkin, and vanilla. Mix on low-medium until well combined.
With the mixer on low, add the dry ingredient mixture a little at a time. Scrape down the sides one more time and mix well.
Using a cookie scooper (I use the medium size from Pampered Chef ~ 2 Tbsp.), drop cookies onto a baking stone or parchment lined cookie sheet, about 2" apart.
Bake for 20-24 minutes or until cookies test done when touched in the center.
Cool cookies and frost with one of the following:
Ginger Cream Cheese Frosting
Add the cream cheese, butter, and ginger to mixing bowl and mix on high until light a fluffy.
Half a cup at a time, add the confectioners sugar and mix into the cream cheese and butter mixture. Add water to the mixture and mix until a proper spreading consistency.
Spread a generous layer of frosting on each cookie.
Cinnamon Sugar Marshmallow "Frosting"
Turn on oven to low broil.
Just before serving your pumpkin cookies, place cookies on a parchment lined cookie sheet (don't skip this – it gets messy). Top with one marshmallow per cookie.
Broil until marshmallow turn golden brown and begin to ooze marshmallow goodness.
Serve immediately. This is such an easy way to "frost" cookies and is my ABSOLUTE NEW FAVORITE frosting. Must try!
Keyword cookies, fall dessert, grain-free cookies, pumpkin, pumpkin cookies
During our travels this summer, we had an amazing dinner in Florence, Italy. The food was so good that we ate lunch AND dinner at Trattoria Il Francescano during the course of one weekend. The salad that I ordered came with pesto sauce on it. This may seem simple, but for me it was revolutionary. I’ve used pesto in soups, on pizza, and on salmon, but never on salad. Since then I’ve been pretty obsessed with making my own basil pesto. Last week at the farmers market, Tomatero had huge bunches of fresh dill. I only needed a little for my salmon dinner that night, so rather than let the herb go to waste, I decided to make Dill Pesto. Result = AMAZING. I have these cool little herb freezer storage containers that allow me to save the extra. Highly recommended!
In late spring/ early summer the bunches of dill at the farmers market are enormous and I always end up with more than I can use. Pesto is great for using up herbs (and greens) that are on their way out. Pesto freezes well too!
Rinse the dill and pat dry. Trim the woodier part of the ends off.
Add all ingredients to food processor and pulse until combined. If the mixture is too thin, add more nuts. If it is too thick, add more lemon or olive oil based on a taste test. (A blender could be used instead.)
Serve on salads, veggies, or on salmon. Enjoy!
Keyword dairy free, pesto, salad dressing, sauce
Olive Oil is a great source of omega-9 fatty acids, copper, iron, and vitamin E. Olive oil has been shown to help manage and prevent cardiovascular disease, asthma, arthritis, cancer, and blood sugar disregulation. It also helps to lower inflammation.
Dill is a member of the Umbelliferae family which includes, carrots, celery, parsley, and fennel. Dill has been shown to reduce flatulence and digestive ailments. It also has antimicrobial and anticancer effects. It helps the liver in detoxification. Dill is also a known sleep aid. In addition to its phytonutrients, it is rich in vitamins A and C and manganese and potassium.
Pine Nuts are a good source of protein – more than any other nut or seed! They are a good source of vitamins B1, B2, B3, and E and manganese, copper, magnesium, molybdenum, zinc, and potassium.