Breakfast, Dairy-Free, Dessert, Dinner, Drink, Gluten-Free, Keto, Lunch, Opinion, Paleo

Dining Out With Dietary Restrictions

Hey bacon lovers. If you’re gluten and dairy-free like me, dining out can be a challenge. Luckily, we live in an age where most restaurants recognize the severity of allergies and intolerances, but there are still some places that refuse to modify their food in any way, shape or form to meet certain dietary criteria.

I recently wrote an article for Foodbeast entitled “Is it Right for Chefs to Refuse Making Modifications to Their Food,” based on a recent experience I had. I went to a super popular restaurant in LA and couldn’t eat a single thing because they had a no modification policy! Well, what do you think? I’d love to know! Comment below 🙂

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Dairy-Free, Dessert, Gluten-Free, Product Review, Snack, Sweet

Cookie Dough Truffles

America’s cookie dough obsession is at an all-time high. If you don’t believe me, Google “DŌ NYC.” Your screen will become inundated by pictures of this new cookie dough shop that functions just like an ice cream store, but with different flavors of cookie dough rather than ice cream. Of course, people were obsessed with cookie dough far before this shop opened in January 2017 but you could say this treat is experiencing a renaissance of sorts.

But if you’re like me and can’t eat gluten, the novelty of cookie dough isn’t as attainable. Here’s where P.S. Snacks comes in. This company out of Washington, D.C. is creating edible cookie dough made with chickpeas, making the treat not only gluten-free but also fairly healthy to eat. When I say this, I swear I’m telling the truth – you would never know this stuff was made from chickpeas. I swear!

Because I’m obsessed with this stuff and I like using it to make even more awesome things, I present to you these Cookie Dough truffles. You won’t be able to stop eating them – that’s a promise.

Level: Easy

Prep Time: 5 minutes
Cook Time: 5 minutes
Rest Time: 15 minutes
Total Time: 25 minutes

Servings: 12-15

Ingredients:
1 container P.S. Snacks Chocolate Chip and/or Peanut Butter Cookie Dough
1 cup chocolate chips
2 tablespoons shredded coconut or whatever toppings you desire!

Directions:

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  1. Line a baking sheet with parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Take about 1 tablespoon of cookie dough and roll into a ball. Place on baking sheet.
  3. Put baking sheet in freezer for about 10-15 minutes.
  4. While your cookie dough balls are chilling, place chocolate chips in a microwave-safe bowl.
  5. Microwave chocolate chips for 30 seconds. Remove from microwave and stir.
  6. Repeat this process until all chocolate chips are melted.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. After your cookie dough balls have chilled, roll them in the melted chocolate and place back on baking sheet.
  8. Sprinkle with shredded coconut or any toppings you would like.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Enjoy!

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Breakfast, Dairy-Free, Dessert, Gluten-Free, Sweet

Maple Bacon Cupcakes

I’m one of those people who firmly believes bacon has a place in every meal. Yes, this includes dessert. My absolute favorite way to accomplish this is my maple bacon cupcakes. If you’ve ever been to a party at my house, or even a party where I was in attendance, chances are you’ve tried one of these babies. They are literally my pride and joy.

This recipe is completely gluten-free and dairy-free, but if you can eat both of those things, feel free to use them in the recipe. Also, the best part about these is because there’s bacon in the batter, and as a garnish. The more bacon, the merrier.

Level: Medium

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes

Servings: 12 regular-sized cupcakes or 40 mini cupcakes

Ingredients:
For the candied bacon
4 strips bacon
3 tablespoons maple syrup
2 tablespoons brown sugar
For the cupcakes
4 strips bacon
1 1/2 cups gluten-free flour (or regular flour if you can eat gluten)
1 stick Earth Balance, softened (or regular butter if you can eat it)
2 teaspoons baking powder
1 pinch salt
2 teaspoons vanilla extract
3/4 cup sugar
2 eggs
1/2 cup coconut milk creamer (or regular cream, if you can eat it)
For the frosting
2 sticks Earth Balance, softened (or regular butter)
1 1/2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon coconut milk creamer (or regular cream)

Directions:

  1. Preheat oven to 375°F and line your mini cupcake or regular-sized muffin tin with cupcake liners.
  2. Line a baking sheet with aluminum foil. Place a cooling rack on top of the baking sheet.
  3. Place 4 strips of bacon on cooling rack, put pan in the oven, and cook for 15 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Dice the remaining 4 strips of bacon.
  5. Placed diced bacon in a medium-sized pan over medium heat.
  6. Cook for about 5 minutes, or until bacon is cooked thoroughly.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Remove cooked bacon to a plate lined with paper towels to absorb the grease.
  8. In a small bowl, combine 3 tablespoons maple syrup and 2 tablespoons brown sugar.
  9. Once bacon in the oven has cooked for about 15 minutes, brush each slice with the maple syrup and brown sugar mixture.
  10. Place back in the oven for 5-10 minutes, or until bacon is cooked through.
  11. When bacon is done, remove to a plate and change the temperature of the oven to 350 degrees Fahrenheit.
  12. In a medium bowl, combine flour, baking powder, and salt.
  13. In a separate, medium bowl (or bowl of a standing mixer if you have one), add 1 stick softened butter and 3/4 cup sugar.
  14. Beat the butter and sugar for about three minutes, or until fluffy.
  15. Add the eggs one at a time, and vanilla, and mix until combined.
  16. Turn the speed of your mixer down to low, and add half of the dry ingredients.
  17. Add the coconut milk creamer (or cream).
  18. Mix until combined, and then add remaining dry ingredients.
  19. Add diced bacon from the frying pan to the batter mixture and mix to incorporate.
  20. Fill each cupcake tin 3/4 of the way with batter.
  21. Bake the cupcakes until golden brown, or until you insert a toothpick and it comes out clean. If you’re making mini cupcakes, this will be about 10 minutes, or 20 minutes if full-size cupcakes.
  22. Remove cupcakes to a cooling rack.
  23. In the bowl of your standing mixer, add 2 sticks softened Earth Balance.
  24. Mix on high for about 2 minutes, or until butter is whipped.
  25. Turn mixer to low and add powdered sugar.
  26. Once sugar is fully incorporated, add maple syrup, vanilla, and coconut milk creamer, and mix thoroughly.
  27. Place frosting in a piping bag (or Ziploc with one of the corners cut), and ice your cooled cupcakes.
  28. Slice candied bacon into pieces and garnish each cupcake with a piece.

    img_6467

    Photo by Analiese Trimber

  29. Serve!
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Dairy-Free, Dessert, Gluten-Free, Paleo, Product Review, Snack, Sweet

Sweet Potato Curry SWAPPLES™ Ice Cream Sandwich

I love shopping locally. This could have to do with the fact that DC has tons of interesting local products, thanks to Union Kitchen, a food incubator located in Northeast DC who now has two locations brimming with startups. I hate picking favorites, but there are two Union Kitchen products I just can’t live without: SWAPPLES™ and Jawea Ice Cream.

SWAPPLES™ are these incredible savory freezer waffles that are entirely made of vegetables. They’re gluten-free, dairy-free, Paleo, vegan…the list goes on. The primary ingredient in these puppies is yucca, a root vegetable that is utilized far more in South America than it is in the US. SWAPPLES™ is changing that. I know your first instinct is to think “blech” when I say it’s a waffle made of vegetables, but I cannot emphasize how amazing these things actually taste.

Jawea produces a line of dairy-free ice creams that use coconut milk as its base, and let me tell you, they know what they’re doing. I would consider myself somewhat of a non-dairy ice cream connoisseur, and I can tell you these treats are the real deal.

Since I love these products so much, it only made sense to combine my two favorite flavors of each – Sweet Potato Curry and Salty Dulce – together in the happiest food marriage known to man: the ice cream sandwich. I know this flavor combo sounds a little quirky, but don’t knock it ’til ya try it.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 2 minutes
Cook Time: 5-6 minutes
Rest Time: 10-12 minutes
Total Time: 17-20 minutes

Servings: 2 ice cream sandwiches

Ingredients:
1 bag Sweet Potato Curry SWAPPLES™
1/2 pint Jawea Salty Dulce Ice Cream
1 cup chocolate chips
1 1/2 tablespoons coconut oil

Directions:

  1. Defrost SWAPPLES™ in the microwave for 10 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Throw in the toaster, and toast until golden brown.
  3. Grab your cooling rack, and place a sheet of parchment paper underneath.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Remove SWAPPLES™ from toaster, and let cool completely on cooling rack.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. While SWAPPLES™ are cooling, place chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 15 seconds.
  6. When chocolate chips are melted, add coconut oil. You do not have to melt the coconut oil beforehand, since the chocolate will melt it anyways.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Once SWAPPLES™ have cooled, dip them in the chocolate mixture. You can dip half like me, coat them completely, or even just drizzle the chocolate on top – whatever you want.
  8. Let chocolate cool completely, forming your “magic shell.”

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Place your pint of Jawea Salty Dulce ice cream on its side. Using a bread knife, slice two sections of ice cream that are about 1/2 inch to 1 inch thick. Basically, slice as much ice cream as you want for your sandwich!
  10. Put slice of ice cream onto one SWAPPLES™, and add the other swapple right on top.
  11. Voilá! You have a SWAPPLES™ ice cream sandwich!
    Photo by Analiese Trimber

    Photo by Analiese Trimber

     

Hungry for some SWAPPLES™ now? See where you can buy them here.

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Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Coffee Bacon Ice Cream

There’s no denying coffee and and bacon are meant to be consumed together. Sometimes I feel like their partnership is a bit more important than the one between bacon and eggs, because out of the group, coffee and bacon are the ones I can’t live without. Don’t get me wrong, I absolutely love my fried eggs, but I simply can’t function without my morning coffee.

If you’re a devout follower of my blog, you know I use espresso powder in pretty much any sweet thing I make, especially baked goods, so this ice cream is not the first time bacon and coffee have met in my life. However, it is the first recipe for ice cream I have ever posted, so let’s celebrate by all doubling this recipe and having one big party in the ice cream’s honor. Down?

Level: Easy

Prep Time: 5 minutes
Rest Time: 2 hours-overnight
Process Time: 15 minutes
Total Time: 2 hours, 20 minutes up-overnight + 20 minutes

Servings: about 1 1/2 pints

Ingredients:
5 slices bacon, diced
1 1/4 cups raw cashews
1/4 cup coconut sugar
1/3 cup maple syrup
1 14-ounce can full fat coconut milk
2 1/2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 cup espresso powder, or more, depending on how much coffee flavor you like

Directions:

  1. Make sure the churning for your ice cream maker has been in the freezer for 24-48 hours.
  2. Add cashews to a small bowl and fill with water. Let soak overnight or for at least six hours.
  3. Once cashews have soaked, strain out water.
  4. Add cashews and all remaining ingredients to your food processor. Blend until fully incorporated, making sure to scrape down the sides if necessary.
  5. Remove ice cream base to a loaf pan or other non-stick pan.
  6. Place in the refrigerator overnight, or for at least two hours.
  7. In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. Remove cooked bacon to plate lined with paper towels to absorb the grease.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Chop bacon to desired size and set aside.
  10. Assemble your ice cream maker and add ice cream base to your churning bowl.
  11. Turn ice cream maker on and churn for approximately 20 minutes or until ice cream resembles a soft-serve texture.
  12. Add bacon and any other desired toppings at the end and let churn until fully incorporated.
  13. Remove ice cream to a freezer safe container and let set for a few minutes to a few hours, depending on the texture you like your ice cream, then serve.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    IMG_3101

    Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Paleo, Snack, Sweet

Spiced Sweet Potato Truffles

Truffles are an ideal dessert. They’re easy to make, you can make them from just about anything, and they look gorgeous despite minimal effort. I hadn’t made anything similar to a truffle since my cake ball debacle of 2014 (it was a disaster), so I figured it was time to give bite-sized balls another shot.

I searched my pantry for the ingredients I would use for my retribution balls and came across way too many sweet potatoes and a bag of Cinnamon Sweets TERRA Chips. To make truffles you really just need an element of crunch that serves as a binding agent and an element of creamy that mixed together can be rolled into balls and dipped in chocolate, so I said YOLO – let’s make truffles out of nearly 100% vegetables and make them so delicious no one would ever know they’re healthy.

This time I succeeded.

Level: Easy

Prep Time: 10 minutes
Cook Time: 25 minutes
Cool Time: 30 minutes
Total Time: 65 minutes

Servings: approximately 28 truffles

Ingredients:
2 cups mashed sweet potato (yielded from approximately 4 small or 2 large sweet potatoes)
3 tablespoons coconut oil, melted
1/2 teaspoon cinnamon
1 bag Cinnamon Sweets TERRA Chips
2 tablespoons maple syrup
1 tablespoon almond milk
1 bag dark chocolate chips

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Place a paper towel over a cutting board for easy disposal and peel sweet potatoes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Cut ends off sweet potatoes and then dice.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Place diced sweet potatoes on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Drizzle with melted coconut oil, add cinnamon, and mix to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Place in oven for about 20 minutes, or until sweet potatoes can be easily pierced with a fork.
  7. Remove sweet potatoes from oven and transfer to a cutting board.
  8. Mash sweet potatoes with a fork.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Once all sweet potatoes pieces are mashed, remove to a large bowl.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Add bag of Cinnamon Sweets TERRA Chips to food processor. If you don’t have a food processor, add chips to a gallon size Ziploc bag and crush with a rolling pin or bottom of a cup.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. Pulse until finely ground.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Add all crumbs except a couple tablespoons to the mashed sweet potatoes. You will be using the remaining crumbs as garnish.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  13. Add almond milk and maple syrup and mix until fully combined.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Place a new piece of parchment paper on your baking sheet.
  15. Form mixture into small balls and place on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Place in the freezer for about 15 minutes, or until firm.
  17. In a medium-sized microwave safe bowl, add chocolate chips.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  18. Microwave chocolate chips until fully melted, making sure to stir the mixture every 30 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  19. Once fully melted, remove sweet potato balls from the freezer.
  20. Dip a sweet potato ball into the chocolate mixture, using a fork or spoon to make sure it’s completely covered in chocolate.
  21. Place truffle back on the baking sheet, and garnish with your extra Cinnamon Sweets crumbs.
  22. Repeat until all truffles have been dipped in chocolate.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  23. Place back in the freezer for about 15 minutes, and then move to the refrigerator until ready to eat.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dessert, Gluten-Free, Snack, Sweet

Bacon Chocolate Chip Cookie Bars

As someone who doesn’t eat gluten, dessert can be tricky. I can’t tell you how many times I’ve stared down a bowl of cookie dough or cake batter before placing it in the oven and imparting a look that says “you better work” only to be met with crumbly cookies or a sunken cake after the timer goes off.

As someone who is constantly developing new recipes, failures do happen but each failure is a learning experience. These cookie bars are a recipe I’ve been tweaking over the past few weeks and I have to say – there are few ways to articulate through words the simple joy one feels when their recipe actually works and tastes amazing. Huge props to Bob’s Red Mill All-Purpose Baking Flour for being awesome. And pro tip: always add ice cream.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes

Servings: 9-12 cookie bars

Ingredients:
4 slices bacon, diced
2 1/4 cups GF flour (or regular if you do gluten)
1/2 teaspoon baking soda
2 tablespoons espresso powder
1/2 teaspoon salt
1 3/4 cups coconut sugar (or regular sugar)
2 eggs
2 teaspoons vanilla
1 stick Earth Balance, melted (or 1/2 cup butter or coconut oil)
Walnuts, chopped (optional)
Chocolate chips

Directions:

  1. Preheat oven to 350 degrees and line an 8×11 baking pan with parchment paper or spray with cooking spray.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Remove cooked bacon to a plate lined with paper towels to absorb the grease.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. In a large bowl, combine flour, baking soda, espresso powder, salt, and coconut sugar.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Stir to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. In a separate, small bowl, combine eggs and vanilla.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Add melted Earth Balance to eggs and vanilla and whisk together quickly.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. Add wet ingredients to dry ingredients, and stir to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Add chopped walnuts, chocolate chips, and cooked bacon, and mix together.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  10. Pour dough into lined 8×11 baking pan.
  11. Using a rubber spatula, spread dough evenly across pan.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Place in oven for approximately 20-25 minutes, or until a toothpick comes out clean when inserted.
  13. Remove pan from oven and let cool for two minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Transfer cookie bars to a cooling rack and let cool completely.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  15. Serve.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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