Oatmeal Cookie Energy Bites

February 24, 2020 By Becky Leave a Comment

These cashew butter oatmeal energy bites are quick to make and taste like chocolate chip oatmeal cookies. They’re the perfect gluten-free, dairy-free snack for nursing mamas and anyone else who’s hungry!

I’m popping in on this dreary February day to share a recipe that I’ve been making for over a year now: oatmeal cookie energy bites. These little balls taste like oatmeal cookie dough and are one of the first things I made when I started cooking again after taking time off for Madeline’s birth–although for these, no actual cooking is required!

Sesame-Crusted Alaska Salmon Salad with Winter Citrus and Maple Sriracha Cashews

January 9, 2020 By Becky Leave a Comment

This post is sponsored by Alaska Seafood Marketing Institute. I’m thrilled to be partnering with ASMI to share a series of delicious recipes highlighting sustainable, wild-caught seafood from Alaska.

This sesame-crusted Alaska salmon salad features wild-caught sockeye salmon encased in black and white sesame seeds, along with orange and grapefruit, pickled onion, and maple sriracha cashews, all on a bed of tender kale.

Happy New Year! I’m back with another seasonal fish recipe as part of my series with Alaska Seafood Marketing Institute. This time, I have a fresh salad that you’re going to love featuring winter citrus, pickled onions, the most amazing candied cashews, and sesame-crusted Alaska sockeye salmon.

Cashew Hot Chocolate

December 12, 2019 By Becky 4 Comments

This creamy cashew hot chocolate is packed with superfoods and easy to make with pantry staples. It’s also infinitely adaptable, with dairy free and vegan versions plus flavor variations. Thank you to Rodelle for providing products for use in this post!

I recently gave up coffee again, which has been rough. (If you read my blog frequently, you might remember that I gave up coffee while trying to conceive–I’m doing it again to prepare for possibly trying for a second baby at some point!) Golden milk was my caffeine-free hot beverage of choice then, and I still love it, but this cashew hot chocolate is my current favorite. It’s quick, simple, tasty, and filling–everything I need to start my day off well.

Dairy-Free Slow-Cooker Spinach & Artichoke Dip

January 26, 2018 By Becky 12 Comments

This post is sponsored by Cost Plus World Market.

This dairy-free slow-cooker spinach and artichoke dip is a snap to make and perfect to snack on while watching the big game. It’s also totally acceptable and delicious as a lunch!

Who’s excited to watch some football (read: eat some snacks)? My husband is a big football fan and I love a good snack, so we are both pretty pumped. This slow-cooker spinach and artichoke dip will totally be on the menu on game day, but if you’re not a football fan, I think it’d also be a great recipe to whip up to show your valentine how much you love them.

Vanilla Bean Cheesecakes with Figs and Raspberries

August 25, 2016 By Becky 8 Comments

These vanilla bean cheesecakes with figs and raspberries require no grains, dairy, eggs, or cooking! They’re the ideal cold sweet treat for the end of summer. Thank you to Rodelle for providing products for this recipe!

I’m back, and I brought mini cheesecakes! Vanilla bean mini cheesecakes made with cashews and topped with fresh figs and raspberries, that is. And you don’t even need to cook or bake anything! These little cheesecakes are so satisfying on a summer evening. The no-bake crust is just sweet enough, with a hint of chocolate and an almondy crunch, and the cheesecake layer is super-smooth and studded with vanilla bean seeds. On top are fresh raspberries and figs sitting like frosted jewels. The combination is so addictive that I know these will vanish from your freezer just as fast as they did from mine!

Here’s how these vanilla bean cheesecakes come together. First, you need to soak your cashews in hot water for an hour and soak the pitted dates in hot water for at least fifteen minutes. (Want to soak all your stuff the same amount of time? A little extra won’t hurt the dates!) Then, you’re going to pulse dates, almonds, and a little bit of cocoa in the food processor to make the crust. The chocolate isn’t a dominant flavor, but gives the crust a little extra something. I don’t like it when my desserts taste too much like dates, and the cocoa also helps mask that flavor a bit. You grease a muffin tin, line the cups with a little parchment paper handle like in the photo below, and pat a dollop of crust right into each cup.

Mocha Cream Paleo Truffles

May 10, 2016 By Becky 20 Comments

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Mocha cream paleo truffles are an ideal no-bake dessert for the warmer months. And since they’re vegan, too, more of your friends can enjoy them!

I’ve been sick for the past few days and haven’t been able to stomach much other than these paleo truffles. I think it’s because I’ve been eating them frozen and they’re made with such wholesome ingredients–no dairy or anything like that to throw a wrench into things. My appetite has been really low and I haven’t even craved my morning coffee like I usually do, but a couple of these chilled truffles gives me a little bit of the caffeine boost I’d otherwise be missing out on.

These are also fabulous when you’re feeling great. In fact, the mocha cream filling is so good on its own that I didn’t even dip the first batch into chocolate. I dreamed up this filling a couple of weeks ago and it tasted even better than I’d hoped. Basically it’s cashews whirred to creamy perfection with some coffee (both brewed coffee and finely ground espresso powder), cocoa (I absolutely love this fair-trade, Dutch-processed cocoa and use it in all my recipes), maple syrup for sweetness, and a little bit of salt and vanilla because all desserts need those two flavor-boosters. Sometimes cashew-based desserts taste too much like cashews to me but these don’t at all–the flavor is pure mocha.

Maple syrup pairs especially well with mocha. The dark undertones of its sweetness blend in with the coffee and chocolate so you don’t detect the maple flavor; you just wonder what other mysterious taste is in there that deepens and complements the mocha taste so well (see also this no-churn mocha ice cream made with homemade maple-sweetened condensed milk).

Anyway, after I made the first batch of this filling and scooped it into balls, I stuck it into the freezer to firm up so I could dip the truffles into melted chocolate later. That was on a Sunday afternoon and things got so busy with preparing for the work week that I didn’t get to it, so I thought I’d do it some evening that week after work. I told Ben he could try one or two of the naked truffles to see how he liked the filling, but not to eat them all because I was going to coat them in chocolate later.

Vanilla Chai Nut Butter (Guest Post on Cook It Up Paleo)

January 21, 2016 By Becky 2 Comments

Roasted almonds and cashews with vanilla and chai spices make for an irresistible nut butter that’s vegan, paleo, and Whole30 compliant. You won’t miss the sugar that most flavored nut butters have!

This vanilla chai nut butter is my new favorite snack. It’s creamy, naturally sweet without any added sweeteners, and perfumed with the irresistible combination of vanilla and cardamom. It’s basically the vegan, Whole30-compliant, no sugar added, not-a-cookie version of my grain-free spiced shortbread. (Okay, maybe they’re not that similar after all! They do have the same enticing aroma and toasty vanilla and spice flavors, though.)

It’s amazing on dates, apple slices, carrot sticks, and spoons. Life is good and possibilities are endless when you have a jar of this stuff in the fridge!

I’m sharing the recipe for this vanilla chai nut butter over on Cook It Up Paleo this week. Heather of Cook It Up Paleo is an eighteen-year-old who develops all kinds of scrumptious and inventive recipes that make my teenage self look like such a slacker in retrospect. If you haven’t already visited her site, go right now! There is a chicken broccoli alfredo pizza on there that will be haunting my dreams until I make it the second my Whole30 is over…

Get the vanilla chai nut butter recipe right here!

Cashew Chia Cacao Nib Pudding

July 3, 2015 By Becky 30 Comments

This cashew chia cacao nib pudding is paleo, gluten-free, and easily made vegan. It’s also a snap to make and surprisingly satisfying!

Happy fourth of July weekend! I made you a healthy dessert packed with superfoods: chia seeds, cacao nibs, honey, and cashews. Well, I am not totally sure that honey and cashews are superfoods, but they’re not bad, right? I think this pudding would be a welcome change on a weekend when desserts are often pumped full of artificial colors and flavors. (Although, if you do need something naturally red, white, and blue, may I suggest my pico de gallo de frutas? Just use blueberries instead of kiwis.)

Since this pudding is a make-ahead dessert, it’s perfect for having guests over. While you’re out grilling lamb burgers and mixing drinks (agua fresca, perhaps?) these perfectly-sized treats will just be gelling in the fridge.

Cashew Chia Cacao Nib Pudding (Gluten free, Paleo) | acalculatedwhisk.com

This was my first time using chia seeds and cacao nibs, and I loved them both. I wasn’t sure how I’d feel about the cacao nibs since they’re unsweetened chocolate, but while I wouldn’t necessarily eat a handful plain, they were perfect in this pudding. Some of the cacao nibs are blended with the cashew and chia base to deepen the chocolate flavors of the entire pudding, and some are sprinkled whole on top. This gives each bite of cashew chia pudding this craveworthy chocolatey crunch. It’s so good! Read More…

Roasted Romanesco with Za’atar Yogurt Sauce

February 26, 2015 By Becky 6 Comments

Strange coincidence: last year, on January 25th, 2014, I wrote about romanesco in a post entitled 7 Uncommon Vegetables for your Produce Bucket List. I had never seen romanesco in a store. I kept my eyes peeled for it all year, but could never find any. That is, until last Wednesday, when I finally spotted some at my local Whole Foods . . . on January 25th, 2015. Weird, right?

Coming across this gorgeous vegetable exactly one year after posting about it has me wondering if it might be magic. I mean, look at those spirals! According to Wikipedia, the number of spirals on a head of Romanesco is a Fibonacci number, and its form approximates a fractal. How is it possible that something like this exists?

In addition to its special properties, romanesco is delicious. I roasted it whole because I couldn’t bear to slice it up any sooner than I had to. Its flavor is similar to cauliflower and broccoli, but a little milder and nuttier. And, just like with cauliflower or broccoli, the browned bits are extra delicious. If you can’t find romanesco, you could definitely use one of its brassica cousins for this recipe instead.

Vietnamese Caramelized Pork Meatball “Vermicelli” Bowls

February 23, 2015 By Becky 42 Comments

These caramelized pork meatball “vermicelli” bowls are made with paleo-friendly caramel and spaghetti squash instead of noodles.

My favorite thing to order at our local Vietnamese restaurant is bún chả, a bowl of vermicelli topped with pickled vegetables, peanuts, and grilled sliced pork or pork meatballs, served with a generous bowl of nước chấm (sweet fish sauce) on the side. This caramelized pork meatball “vermicelli” bowl is a paleo version that hits all the right notes without refined sugar, legumes, or actual vermicelli–the noodles are spaghetti squash instead!

I’m not always a fan of swapping spaghetti squash for regular noodles, but it really works in this dish. There are so many flavors and textures intermingling that the squash flies almost completely under the radar.

The star of this bowl is the caramelized pork meatballs, which are by far the best meatballs I’ve ever made. Last time I attempted Vietnamese pork it was delicious, but nowhere near as good as what I’ve had in restaurants. I wasn’t sure how to get that unique flavor–the one that’s at once almost too sweet and almost too savory, but actually just perfect. Then, while doing a little online research, I came across this recipe from Saveur, which involved a very surprising step.

I never would have tried the technique advised in the recipe if it hadn’t come from such a trusted source, because it sounds totally ridiculous. Luckily enough for me and you, though, I did try it, and it was just the ticket. Buckle your seat belts, folks, because we are going to MAKE CARAMEL and put it in the meatballs.

Yup.

THAT is what I mean by “caramelized”.

Lemon Olive Oil Cake

April 14, 2014 By Becky 52 Comments

This grain-free lemon olive oil cake is easy to whip up and is perfect for feeding a crowd. It’s my go-to paleo cake recipe!

Passover starts tonight, and if you have your big seder this evening, I realize I may be getting this dessert idea out too late. However, it never hurts to have a delicious kosher for Passover snack cake on hand for days 2-8, right?

This grain-free lemon olive oil cake would also be perfect for Easter–since I celebrate both holidays, I’m planning on making this again next weekend and dressing it up with some eggs and/or bunnies.

This cake is delicious: moist, tender, and perfectly lemony. I couldn’t taste the olive oil, but I think it adds some hard-to-pinpoint depth to the overall flavor of the cake, and it’s nice to know you’re baking with a healthy, dairy-free cooking fat.

The glaze is cashew-based, but I worked hard to make honey and lemon the prominent flavors, so I think people who don’t know cashews are the main ingredient won’t be able to figure it out.

I’ve made this lemon olive oil cake countless times for dinner parties, birthdays, and all manner of holidays, and it never fails to please. No one can tell that it’s gluten free, grain free, dairy free, and paleo friendly, and everyone is surprised to hear it’s made from extra virgin olive oil. I hope you’ll give it a try!

Chag sameach and happy Easter, if you’re celebrating one of those holidays, and happy (finally) spring if you’re not.

Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 3 tablespoons lemon juice*; 1/4 cup honey; 1/2 cup cashews, soaked in water for 1-2 hours and drained; 1/2 teaspoon vanilla; Pinch of salt; 1 tablespoon lemon zest*; 2-3 tablespoons water (or more as needed); 2 1/2 cups lightly packed almond flour; 3/4 cup tapioca starch; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup honey; 1/3 cup extra virgin olive oil; 1/4 cup lemon juice*; 1 teaspoon vanilla; 3 eggs; 1 tablespoon lemon zest*

Yield: 10-12 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This grain-free lemon olive oil cake is easy to whip up and is perfect for feeding a crowd. It's my go-to paleo cake recipe!

Ingredients

For the cake:

2 1/2 cups lightly packed almond flour
3/4 cup tapioca starch
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
1/3 cup extra virgin olive oil
1/4 cup lemon juice*
1 teaspoon vanilla
3 eggs
1 tablespoon lemon zest*

For the glaze:

3 tablespoons lemon juice*
1/4 cup honey
1/2 cup cashews, soaked in water for 1-2 hours and drained
1/2 teaspoon vanilla
Pinch of salt
1 tablespoon lemon zest*
2-3 tablespoons water (or more as needed)

Instructions

Preheat the oven to 350°F, and thoroughly grease a large (12-cup capacity) bundt pan with olive oil. Place the pan on a baking sheet.
To make the cake, whisk together the almond flour, tapioca starch, baking soda, and salt in a large bowl. Whisk together all the wet ingredients and the lemon zest in a medium bowl or two-cup measuring cup. Add the wet ingredients to the dry, and stir until well-combined. Transfer the batter to the prepared pan, and put the pan (along with the baking sheet that's underneath it--this is just for ease of transport) in the oven. Bake for 20-30 minutes, until the middle is set and a toothpick comes out almost clean (a few small crumbs are okay, but no goo). Cool for about 30 minutes in the pan, then carefully run a thin knife around the inner and outer edges of the cake to loosen it. You can try to invert it onto a plate at this point if it seems loose, but it might need a little bit more cajoling. If it does, place it in the freezer for 30-40 minutes, then dip the bottom of the pan into a bowl of very hot water for about 30 seconds. Invert the cake onto a plate, and it should slide right out.
To make the glaze, combine all ingredients in your blender, or in a large bowl if you plan to use an immersion blender. Process until smooth, adding water as necessary to achieve a pourable consistency. Drizzle the glaze over the cooled cake (I transferred my glaze to a ziptop bag, snipped off a corner, and drizzled it on from the bag). Slice and serve!

Notes

*I got enough juice and zest for both the cake and the glaze from two lemons, but I'd recommend having a third lemon on hand just in case.

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Nutrition Information:

Yield: 12 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 355Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 47mgSodium: 167mgCarbohydrates: 38gFiber: 3gSugar: 25gProtein: 8g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

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Cashew Chicken with Asparagus & Shiitake Mushrooms

April 12, 2014 By Becky 12 Comments

It’s finally spring, which means it’s asparagus time. I love asparagus, and usually just roast it or dip it raw into some hummus. This time I decided to change things up and add it to a paleo version of one of my favorite Chinese stir-fries, cashew chicken. I love the taste of roasted cashews coated in a savory sauce, and crisp asparagus spears add another level of freshness and flavor. The shiitake mushrooms and a tiny bit of fish sauce give this recipe plenty of umami, which really takes things over the top. (Are you as obsessed with shiitake mushrooms as I am? You could use any mushroom in a recipe like this, but I find the meaty flavor and tender texture of shiitakes totally irresistible.)