Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!
What You’ll Need To Make No-Churn Vegan Ice Cream
Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.
Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!
Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.
Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!
Adjust The Flavors
Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.
Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.
Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!
4.12 from 9 votes
No-Churn Vegan Vanilla Ice Cream
Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!
Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.
What You’ll Need To Make Asian Cucumber Salad
Mini Cucumbers – Six mini seedless cucumbers are the star of this recipe. I cut mine into fun little spirals for my salad, but you can simply slice them instead. If slicing, I recommend a mandolin to help slice the cucumbers as thin as possible.
Fresh Ginger – Fresh ginger goes a long way in this Asian cucumber salad! Start by cutting about a 1-inch piece from a knob of whole ginger. Then, peel your ginger with either a spoon or a vegetable peeler. Once peeled, run the ginger along a microplane or the fine side of a box grater.
Rice Vinegar – For a hint of acidity, rice vinegar tastes best. However, if you don’t have any, feel free to use white wine vinegar or apple cider vinegar in its place.
Sriracha – While optional, I recommend a tiny drop of sriracha to round out the flavors in this recipe. For a mild version, start with just 1/2 teaspoon. Or, for a spicy Asian cucumber salad, add upwards of 1-2 teaspoons.
How to Cut Cucumbers
Cut 1/4-inch of each end of a mini cucumber.
Place two chopsticks on either side of the cucumber.
Then, make thin (about 1/8-inch) diagonal cuts along the cucumber, stopping when your knife hits the chopsticks.
Flip cucumber over and make the same exact cuts, in the same direction, on the other side.
Lastly, cut each the cucumber in half, then add them to a bowl for this recipe!
Adjust This Recipe To Your Dietary Needs
Make it Gluten-Free: For a 100% gluten-free Asian cucumber salad, use tamari in place of the soy sauce. Tamari tastes just like soy sauce, but unlike soy sauce, is certified gluten-free!
Make it Vegan: Use maple syrup in place of the honey for a completely vegan side dish.
3.74 from 41 votes
Asian Cucumber Salad
Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.
6mini cucumbers, spiralized (see Notes) or thinly sliced
1teaspoonsalt
1-inchpiecefresh ginger, peeled and grated
1garlic clove, peeled and grated
2tablespoonsrice vinegar
1tablespoonhoney or maple syrup
1tablespoonsoy sauce
1teaspoonsesame oil
1teaspoonsriracha, optional
3scallions, thinly sliced
pinch of sesame seeds
Instructions
Place cucumber in a large bowl and sprinkle with salt, then let sit for 10-15 minutes while you make the dressing.
Whisk together the ginger, garlic, rice vinegar, honey, soy sauce, maple syrup, and sriracha in a small bowl.
Check on the cucumbers, and drain the water that’s gathered at the bottom of the bowl.
Add dressing, scallions, and sesame seeds to the cucumbers and toss to coat. Either serve immediately or let marinate in the fridge for a few hours.
Notes
How to Cut “Spiralized” Cucumber: Cut off each end of a cucumber, then place two chopsticks on either long side of the cucumber. Then, make thin diagonal cuts along the cucumber, stopping when your knife hits the chopsticks. Flip cucumber over and make the same cuts on the other side. Last, slice each cucumber in half, now they’re ready for this recipe!
A delicious peach crisp loaded with fresh fruit, and an easy crump topping. Loaded with simple, good-for-you ingredients, a dessert so healthy you could even eat it for breakfast! Perfectly sweet, best served warm with a scoop of cold vanilla ice cream – YUM.
What You’ll Need To Make Peach Crisp
Peaches – Use fresh, not frozen peaches for this easy crisp recipe! Slice each peach in half, remove the pit, then slice them into 1/4-inch pieces. Either leave the skin on or peel them before slicing, it’s up to you!
Corn Starch – Corn starch, arrowroot starch, or tapioca starch will all work in the filling of this recipe. A tablespoon of either thickening agent will help the filling stick together.
Rolled Oats – Any type of rolled oats will work! The only oats you should avoid are steel-cut and/or Irish oats. Or, for a paleo version of this recipe, replace the oats with extra almond flour and chopped nuts!
Tips and Tricks
Let the peach crisp cool for 5-10 minutes before serving! This’ll give the filling enough time to set, and prevent those peach juice from running out when served. Also, don’t forget to serve it with a big ole’ scoop of cold vanilla ice cream – it’s simply the BEST!
Adjust This Recipe To Your Dietary Needs
Make it Paleo: For a paleo fruit crisp, use arrowroot starch instead of corn starch in the filling, and replace the rolled oats with an extra 1/4 cup almond flour plus 1/4 cup chopped walnuts or pecans.
Make it Gluten-Free: This recipe is already gluten-free! However, to ensure no traces of gluten in your peach crisp, be sure to use a gluten-free certified corn starch as well as gluten-free certified rolled oats.
5 from 1 vote
Easy Peach Crisp (One-Bowl!)
A delicious fruit crisp loaded with fresh peaches, and an easy crump topping. Loaded with simple, good-for-you ingredients, a dessert so healthy you could even eat it for breakfast! Perfectly sweet, best served warm with a scoop of cold vanilla ice cream – YUM.
These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while gluten-free!
What You Need To Make S’mores Bars
Oat Flour – You can either purchase oat flour from the store or easily make it yourself at home. To make oat flour, start by adding 1 and 1/2 cups of rolled oats to a blender or food processor. Then, blend the oats for a few seconds or until ground into a powder. Once ground, you now have oat flour to use in this gluten-free recipe!
Chocolate Chips – Any chocolate chips or even a chopped chocolate bar will work in these s’mores bars. I used the Enjoy Life Mini Chips since they are vegan and nut-free, though you can use any vegan chocolate you’d like. And if you’re not vegan, feel free to use whatever chocolate you have on-hand! (P.S. you should always have chocolate on-hand.)
Marshmallows – I prefer mini marshmallows for simply how cute and satisfying they look all lined up on top of these s’mores bars. However, the standard size marshmallows will work just fine. The key to perfectly toasty and golden brown marshmallows is sticking them under the broiler for about 1 minute. It’s super important you keep an eye on the bars during this final trip in the oven, as the broiler has a tendency to burn things in literal seconds. Therefore, watch your vegan marshmallow-y treats and pull them out once they’ve achieved your desired level of toasty-ness!
Adjust This Recipe To Your Diet
Don’t Have Oat Flour? If you don’t have oats and/or oat flour, you can replace it with an equal amount of either brown rice flour or all purpose flour in this recipe.
Add Dairy: Use regular melted butter in place of the vegan butter in this recipe.
Tips For Making S’mores Bars
Be sure to leave the bars to cool on the baking sheet for at least 15 minutes after you take them out of the oven! These s’mores bars are surprisingly delicate, so leaving them to cool will ensure they stick together when handled.
Use a greased knife to quickly and easily slice the bars. To do this, take a sharp knife and either spray it with spray cooking oil or drizzle it with some coconut oil. Once greased, cut into the bars and wipe down the knife between each slice!
I highly recommend storing this vegan and gluten-free dessert in the fridge or freezer during the summer months. Due to the butter and chocolate, they are at risk of melting if left to sit out in too high of a temperate. Therefore, to avoid that risk, it’s best to just keep these babies in the fridge to enjoy them at your leisure!
5 from 3 votes
S’mores Bars (Vegan, Gluten-Free)
These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while being vegan and gluten-free!
2 1/2tablespoonsbutter, melted (I used vegan butter)
1/2teaspoonvanilla extract
1cupchocolate chips
2cupsmarshmallows
Instructions
Preheat oven to 350° Fahrenheit.
Mix together the oat flour, tapioca flour, and baking powder in a bowl.
Add in the maple syrup, melted vegan butter, and vanilla extract, mix everything to combine.
Transfer to a lined 9×9 baking sheet, press into an even layer, then bake for 12-15 minutes or until golden brown.
Remove from the oven and sprinkle evenly with chocolate chips, then place back into the oven for 1 minute or until chocolate has melted.
Remove from the oven once more, spread the chocolate into an even layer, then top with marshmallows. Place in the oven on broil for 1 minute (watch closely to make sure it doesn’t burn!) or until marshmallows are lightly toasted.
Let cool in the pan for 15-20 minutes before slicing.
Video
Notes
Oat Flour: You can easily make your own oat flour by blending rolled oats in a blender until a powder forms and no large oat chunks remain!
Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.
What You’ll Need To Make Chicken Scarpariello with Crispy Rosemary Potatoes
Baby Potatoes – I love baby potatoes for how creamy they are! These crispy rosemary potatoes bake up ultra crispy on the outside, while smooth and buttery on the inside. Either yellow or red baby potatoes will taste great in this recipe. And if you can’t find baby potatoes, you can sub standard yellow or red potatoes in their place.
Chicken Thighs – Feel free to use either bone-in or boneless, skin-on or skinless chicken thighs in this recipe! Bone-in and skin-on chicken thighs will yield a bit more flavor, while boneless and skinless will be easier to eat. Both options have their pros and cons, so go ahead and use whichever your prefer / can get your hands on.
Italian Sausage – You’ll need uncooked Italian sausage links for this chicken scarpariello. Most come pre-cooked, so be sure the ones you buy are raw. And when it comes to either hot or sweet Italian sausage, use whichever’s your favorite! I used sweet sausages for a perfectly mild, but still flavorful dinner recipe.
Dry White Wine – When picking out a dry white cooking wine, look for a bottle with “dry” or “crisp” in the description. Sauvignon Blanc and Pinot Grigio are my cooking wine go-tos. And don’t worry, all of the alcohol will get cooked off in this meal, leaving you with it’s bright and fresh flavor.
Tips and Tricks
Do NOT touch the handle of your hot skillet once you’ve removed it from the oven! I’ve made this mistake more than once, and still have the scars to show for it. I highly recommend buying and placing one of these covers on your skillet handle as soon as you take it out of the oven.
Serve this chicken scarpariello with whatever you’d like! The crispy rosemary potatoes are the perfect side, but feel free to replace them with mashed potatoes, cooked rice, or even pasta. Or, for a low-carb option, roast up some broccoli and/or cauliflower in place of the potatoes.
Use a large skillet with high sides to make this meal. The key is using something large enough to fit eight chicken breasts, three sausages, and the white wine sauce. If you don’t have a skillet large enough for this recipe, use a dutch oven instead!
Adjust This Recipe To Your Dietary Needs
Make it Non-Alcoholic – For a recipe without any alcohol, replace the white wine with an extra cup of chicken stock, and an extra tablespoon of fresh lemon juice.
Make it Paleo – Make yourself a paleo chicken scarpariello by taking the non-alocoholic option above, and replacing the baby potatoes with white sweet potatoes. Totally grain-free, gluten-free, sugar-free, low-carb, and paleo-friendly!
No ratings yet
Chicken Scarpariello with Crispy Rosemary Potatoes
Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.
Preheat oven to 400° Fahrenheit. Place all potato ingredients on a large baking sheet and toss to combine. Bake for 25-20 minutes or until super crispy, flipping potatoes halfway through.
Make the chicken scarpariello by patting each chicken thigh dry with a paper towel, then season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat, cook sausages in skillet for 2-3 minutes per side of until golden brown (but not yet fully cooked). Remove sausage form skillet and set aside.
Place chicken thighs in hot skillet with the skin-side facing down. Sear chicken thighs for 5-8 minutes, or until golden brown, but also not yet fully cooked through. Remove chicken thighs from skillet and set aside.
Add onions, bell pepper, and garlic to the skillet – cook until soft and very fragrant, about 8 minutes.
Add rosemary, pickled peppers, white wine, and chicken stock to the skillet and bring to a boil. Whisk and continue to cook until liquid has slightly reduced.
Place sausages and chicken back into the skillet with the sauce, then transfer to the oven and cook for about 10-15 minutes or until chicken is cooked through. Remove from oven along with the potatoes, pour lemon juice over chicken, then serve over roasted potatoes with fresh chopped parsley.
