Posts Tagged ‘Dairy Free’

Lavender Lemon Cupcakes

November 1st, 2009 Kendra Lay

Since yesterday was Halloween and I didn’t want to feel left out, I thought I would bake up a treat.

Lavender Lemon Cupcakes

I love the flavor combination of lavender and lemon and someone brought mini lavender lemon cakes to school on Friday, which made me want to try to make a version that us folks with food allergies could eat. Over the summer I experimented with the flavor combination by making lavender lemonade, which I highly recommend you try when the weather turns warm again.

It’s important to use culinary lavender to insure there are no pesticides on the little dried florets. I was able to get mine in the bulk spice and herb section of my local natural foods store.

For the frosting I used an adaptation of a cashew cream recipe posted by Ali over at the Whole Life Nutrition Kitchen blog. It’s a wonderful website that everyone who is interested in nutrition or has food sensitivities should know about.  The founders of the blog also have a great cookbook that I use all of the time called The Whole Life Nutrition Cookbook.

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Basil Scented Kale and Cauliflower Soup

October 28th, 2009 Kendra Lay

This is a light, yet filling, veggie-packed soup.  It is mostly cauliflower (yes, cauliflower, and it’s delicious!) that gives it the creamy base, but I did add just a few small creamer potatoes to make it just a little more silky.  Miso and fresh basil blend to create the main flavoring, making it lovely and fragrant.

Kale Cauliflower Soup

Basil Scented Kale and Cauliflower Soup

1 head cauliflower, cut into pieces

3 small creamer potatoes, cut into pieces

10-11 leaves of lacinato kale, chopped

4 large garlic cloves, cut into several small pieces (it is not necessary to mince or crush)

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Pasta Primavera with Chicken and “Alfredo” Sauce

October 22nd, 2009 Kendra Lay

I got this idea when I saw a recipe for cashew cheese on a website called Choosing Raw. I am not a raw food-ist, nor do I think I could ever be, but I love some of the ideas from raw food kitchens.

Alfredo Cashew

This recipe uses spaghetti squash as “pasta” but if that’s a little far out for you feel free to substitute your favorite pasta.  The use of spaghetti squash does keep the calorie count down, which is nice since the cashew “cheese” is rather high in calories (but don’t be scared, the overall nutritional value of this dish is awesome…lean protein, healthy fats, good carbs.  It’s all here!).

I want to work on taking better food photos in the future, and went out today to get some new plates and placemats to use as props for my culinary creations.  My boyfriend is going to let me use his better camera and my friend and I went out today and took pictures of the fall colors as a “warm-up” to get my photography juices flowing.  So hopefully in the near future, expect some great food pictures!

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French Lentil Salad

October 10th, 2009 Kendra Lay

As we head into fall, we all start craving soups, stews, casseroles–warm dishes.  But I wanted to post this recipe I made a few days ago, one more taste of summer salads in these waning days of autumn.  However, since it is getting cooler, you can actually eat it as a warm salad and it turns out quite delicious.

This recipe is extremely easy to make, high in fiber, protein and nutrients.  It is French in the sense that it uses French Lentils, which are a smaller, darker lentil that maintain their shape well.  It is also French in that the dressing uses the distinctive taste of Dijon mustard.  You can eat this salad as a side, or turn it into a main dish salad by putting it over lettuce or other greens and perhaps adding some chicken breast.

French Lentil Salad

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Healthy Stir Fry Lunch Recipe

September 30th, 2009 Kendra Lay

I whipped up this quick, easy and healthy lunch in about 15 minutes this morning using items I had on hand.  The following recipe is for one serving, but it could be easily doubled, tripled or quadrupled to feed more people.  I hope to evoke envy in my lunch mates at school today!  ;)

Broccoli Chicken Stir Fry

Healthy Stir Fry Lunch

3 oz (dry) rice noodles (I used Thai Kitchen Brand)

1 medium to large broccoli crown, cut into florets

3 oz cooked chicken breast, cut into bite-sized pieces

1 cup fresh parsley, chopped

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