Dairy Free Lemon "Ice Cream"

Dairy Free Lemon “Ice Cream” - Tart + Sweet = Perfection!!!


Lemon Ice Cream - so sweet, tart, delicious! Now the thing about ice cream in our house is that usually it doesn’t existent, I guess that is what happens when you marry a dairy-free guy.

Now, unfortunatly this doesn’t just go for ice cream it basically goes for everything delicious - whip cream, cheese, sour cream, yoghurt - I could go on and on. But I must say that there are actually so many good options when it comes to making things dairy free that it’s not as hard as it once was.

So I'm sure that most people in the world have probably tried banana “nice” cream right! It’s delicious, has a great texture, is healthy, and goes with so many flavours, but, unfortunately, lemon isn’t one of them. So that is where the old classic Cool Whip waltzes right in!!! While Cool Whip isn’t technically dairy free it is lactose-free which works for me.

This lemon “Ice Cream” has a great texture, it’s tart and refreshing, and is the perfect after dinner treat.


prep time 25 minutes

cook time 5 minutes

total time 30 minutes + freezing time

servings 4 - 6


1 cup sugar

1 cup water

1/4 cup lemon zest

3/4 cup lemon juice

1 container cool whip (low fat or sugar free)


In a small sauce pan combine sugar and water and simmer until sugar is fully dissolved. Add in lemon zest and simmer for 5 minutes. Remove from heat and allow to cool completely.

Once cooled transfer to a medium sized bowl and add in lemon juice and cool whip, stirring until comply smooth and no lumps remain. Transfer to a freezer safe container and free for 2-3 hours or until solid.


Roasted Broccolini Soup

This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.


Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.

That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!

Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.

I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.

So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!


prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 4


2 cups broccolini (1 large bunch)

4 celery stalks

1/2 white onion

1 tbsp olive oil

6 cups chicken stock

1/8 tsp red pepper flakes (optional)

1 tbsp dill

1 tbsp dijon mustard

salt + pepper


Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.

In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.


Butternut Squash "Steaks" with Rosemary and Garlic

These butternut squash “steaks” are the perfect side to a classic steak dinner or a great main on your meatless nights.


I don't know about you but I sometimes have a hard time coming up with sides for a traditional style dinner. There is the typical potato or rice option, but sometimes you just want something different.

This past week I picked up a beautiful butternut squash but my usual go-to recipes just weren’t speaking to me. So after a bit of research, I found a bunch of recipes for the classic steakhouse butternut squash “steaks” and I knew it I had to try it.

Let me tell you, they are delicious! With the fresh rosemary and garlic, these are perfect as a side dish, a vegetarian “steak” for your non-meat eating friend, or a wonderful addition to a big hearty salad.

I hope you enjoy switching up your typical side dishes as much as I did!


prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 4


1 large or 2 small butternut squash

4 tbsp butter

5 cloves of garlic

2 springs of rosemary


To prepare your steaks cut the ends off of your butternut squash and cut in half, seed and peel. Slice into 3/4 inch pieces and season with salt + pepper.

In a cast iron or large frying pan melt butter then add in “steaks” in a single layer (you may need to do this in batches). Cook until the first side is browned then add in sliced garlic and rosemary. Flip your squash and begin basting with garlic rosemary butter while the second side browns.

Cook until squash is fork tender then serve immediately.


Kale + Crispy Chickpea Big Buddha Bowl with Peanut Dressing

This is the perfect mix of a Kale salad and a Buddha Bowl. With all the freshest ingredients you can pack in topped with ginger peanut dressing. Your sure to please the whole family with this one!


So it’s Thursday, are you guys as excited for the weekend as I am? It’s supposed to get nice this weekend as well which makes me so very happy. So since I am still on my no meat January I have been trying to cook and eat a variety of meat alternatives which is where the idea for these crispy chickpeas came from. I have always loved a Thai Peanut noodle salad with Chicken, but since chicken is a no-no for me right now this was the perfect substitute.

I have also been really into the idea of buddha bowls, I just think they are so colourful and pretty and make eating healthy fun! With that, I know that you don’t always want to make everyone an individual bowl, so I figured I would just make it as a salad/buddha bowl combo.

So if buddha bowls are new to you here are the key components that you need to have to every bowl:

Base - kale, cabbage, lettuce, spinach,

Veggies - cucumbers, peppers, carrots, broccoli, tomatoes

Protein - eggs, chicken, beef, tofu, chickpeas

Complex Carbs - sweet potatoes, chickpeas, corn, brown rice

Sweet - apples, blueberries, mangos, strawberries

Crunch - nuts, chia seeds, sesame seeds

Dress - hummus, peanut sauce, tahini, avocado

So go ahead and have some fun building your bowls!!!


prep time 40 minutes

cook time 10 minutes

total time 50 minutes

servings 4 - 6


1 can chickpeas

1 tsp olive oil

1 tsp minced garlic

1 bunch kale

2 cups purple cabbage

1/2 cup carrots

1/2 red pepper

2 cups cooked brown rice

1 mango

1/4 cup chopped peanuts


In a small pot bring water and brown rice to a boil and cook as directed on package. Set aside and allow to cool.

In a frying pan add olive oil, garlic and chickpeas and cook over medium heat for 10-12 minutes or until chickpeas are crispy.

In a large salad bowl add chopped kale, shredded cabbage, chopped carrots and thinly sliced red pepper. Add cooled rice, chopped mango, peanuts and chickpeas. Toss everything together with peanut dressing.

Peanut Dressing Ingredients

1 inch piece of fresh ginger

3 cloves of garlic

1/2 cup peanut butter

1/4 cup coconut milk (or any milk)

3 tbsp sesame oil

3 tbsp lime juice

3 tbsp soya sauce

3 tbsp honey

1 tbsp Sriracha


In a food processor blend all ingredients until smooth and the ginger and garlic and fully pureed.


Cauliflower Lettuce Wraps

Crispy and sweet cauliflower lettuce wraps. My take on Cactus Club’s Chicken Lettuce Wraps!


Have you guys ever had Cactus Club’s lettuce wraps? They are seriously THE BEST! I have been making a chicken version of these wraps for a while but since it’s January and I have decided to eat less meat this year I figured I should try a vegetarian version.

I love the fact that you can make so many things vegetarian so easily and cauliflower is one of the best options when you're subbing out chicken. I’m still trying to perfect my cauliflower wings, so maybe this month will be when I finally get them just right!

Now cactus club serves their lettuce wraps with a spicy mayo which is super easy to make if you want to, but I think that they are just as tasty without and you save the extra calories. If you do want to make your own sauce just mix some sriracha into mayo, squeeze a little lime juice and your good to go - seriously it’s that easy!

So now if you're like me and you want to cut back on your meat intake this is a great way to start, I guarantee you won’t even miss the meat!


prep time 30 minutes

cook time 25 minutes

total time 55 minutes

servings 4


1 1/4 cup panko bread crumbs

1 tsp sesame oil

3 cups cauliflower

1 egg

3 tsp mayo

salt + pepper

2 tbsp sesame seeds

1/4 cup peanuts

3 green onions

1 cup chow mein noodles

1/2 cup sweet chilli sauce

2 tbsp soya sauce

1 head of iceberg or butter lettuce


Preheat oven to 425. Cut cauliflower into bite-sized pieces and set aside. In a frying pan add panko and sesame oil and stir until well combined. Toss continuously over medium heat until panko is browned - approximately 3-4 minutes.

In a small bowl combine egg, mayo and salt + pepper, stir until well combined. Pour toasted panko in a second small bowl. Take each piece of cauliflower and dip in egg and mayo mixture then coat with panko. Place on a parchment lined baking pan and continue until all cauliflower is coated. Bake 15 minutes, flip, then bake another 10 minutes or until crispy.

While cauliflower is baking combine sesame seeds, peanuts, chopped green onions + chow mien noodles. Once cauliflower is crispy add to the bowl along with soya sauce and sweet chilli sauce and gently toss until everything is well coated. Serve immediately with lettuce cups.