Homemade Cashew Creamer

The other day, I posted on Instagram how I made homemade cashew creamer. It was a fun little discovery that started with making cashew milk and evolved into creamer. Its dairy free, but I don’t know if it would be considered Paleo because of the coconut sugar. I’m not a Paleo expert, but I think its a “use in moderation” type thing…but do your research please!

I started my food allergy journey a few years ago when I discovered that a lot of my health struggles were specifically listed on gluten intolerance symptom lists. After going gluten free for 6 weeks, I realized that my symptoms were gone! I felt so much better and couldn’t believe it. It was a season of grief as well because it was hard coming to terms that my body had a major food allergy and a lot of foods I loved were now off limits.

But feeling amazing, healed, and full of energy trumped what I was giving up. Feeling sick all the time just wasn’t worth it [although the struggle still simmers beneath the surface]. Since becoming gluten free, I had a baby [whose pregnancy was far healthier and easier than my first, before becoming gluten free], moved several times, and started grad school. Now, three years and four months later, my body is beginning to struggle again. Not because I fudge the gluten diet, but I am suspecting that there is more under the surface that gluten intolerant individuals seem to collectively struggle with. Lactose intolerance.

I shudder even typing that. Give up more food?? I don’t know that I can take it. I love ice cream, cheese, and coffee creamer waaaay too much to give up dairy. But the symptoms this time around are a little bit worse than my gluten symptoms…like pain that doubles me over and leaves me lying on the couch. Luckily, I found relief by using my essential oils, but in my own curiosity and desire to feel good again, I started researching the Paleo diet.

That is why I started experimenting with cashew milk and creamer because I thought, surely I could give up milk-based ice cream if I could enjoy a creamy cup of coffee. The verdict is still out, and I haven’t quite committed to the Paleo diet yet, but this cashew creamer/milk is worth a try. Its thick, creamy, and buttery with a strong cashew flavor. I added vanilla to make it more creamer-like, but this recipe has a lot of flexibility if you want to mess around with the consistency and flavor. Enjoy! xo

homemade cashew creamer

Homemade Cashew Creamer

Ingredients:

2 cups roasted unsalted cashews

Water (amount will depend on the consistency you desire)

3/4 cup organic coconut sugar

1 1/2 tsp pure vanilla extract

Process:

Place cashews in a bowl and cover to about one inch above cashews with water. Cover and place in fridge overnight [or at least 6 hours].

Once soaked, drain cashews. Do not keep the water. Place a cup of cashews in a large food processor or blender [I used a blender because it made a large volume of creamer — you can also do half at a time, just halve the ingredients to make two batches]. Add a cup of fresh cold water. Blend and add more cashews and water until you reach the desired consistency [mine was like a very watered down smoothie – so pretty thick still].

Once you reach your desired consistency, add 3/4 cup of coconut sugar and 1 1/2 tsp of pure vanilla extract and blend. Both of these ingredients are flexible. If you’d like more sweet, add a bit more sugar. If you’d like less, add only a 1/2 cup. If you want more vanilla, add by 1/2 tsp amounts. You could even add cinnamon, pure maple syrup, or honey to add different flavor to the creamer.

Blend well and place cream in an airtight container in the fridge for no more than one week. Done!

homemade cashew creamer

5 Ingredient #GlutenFree Apple Pies

Recently, I shared a super easy and friggen delicious recipe for chocolate-chip mini cheesecakes. These were devoured in our house before you could blink, and I wanted to share another recipe I came up with for the Pillsbury gluten free pastry dough! Seriously, I am in love with this line.

I originally came up with this recipe one evening when trying to figure out what to make for the college girls I have over to my house weekly for Bible study. One of the girls is guten-free and since moving into her college dorm, she has struggled with the lack of delicious options available to her. Boy, do I know how that goes.

5 Ingredient Gluten Free Mini Apple Pies // erinlauray.com

Remember to purchase the Pillsbury gluten free pastry dough for this recipe. At only $4.99, its the best option for DELICIOUS baked yummy goodness. I loved it long before having this opportunity :) When I first heard about Pillsbury coming out with these options, I was seriously thrilled. Kind of teary, I’ll be honest. Because when you haven’t had a GOOD pie or cookie in a long time…it makes you cry a little. I mean, y’all, I haven’t had a hot buttery slice of french bread in almost three years. :/

Its rough for sure, but when things like this come out, it makes the gluten free world a bit brighter. And with my #simplify word of the year, I am out to find what works and get rid of the rest. And to further simplify, this recipe is only five ingredients!

Ingredients:

  • 5-6 small green apples, cored, peeled, and chopped
  • 3/4 c. brown sugar
  • 2 T gluten free all purpose flour
  • 5 T unsalted butter, melted
  • 1 Tub Pillsbury Gluten Free Pastry Dough

Preheat your oven to 425 degrees. And then right quick, take a small mixing bowl and combine the brown sugar, flour, and butter. Set aside [yes, its going to get crumblier as it sits but it will still be pretty creamy]. Then take the green apples and peel & core them. After that, chop them up into little pieces. Place those in another mixing bowl and set aside.

5 Ingredient Gluten Free Mini Apple Pies // erinlauray.com 5 Ingredient Gluten Free Mini Apple Pies // erinlauray.com

Take the dough and using your fingers, press the dough into each cup. Just the same as pressing pie dough into a pie pan, make sure it isn’t too thick and not too thin :)

5 Ingredient Gluten Free Mini Apple Pies // erinlauray.com

Now, you’re going to add the apples in. Just level to the top of the cup is fine. You don’t want it overflowing because the sugar topping will melt everywhere if it has no where to go!

5 Ingredient Gluten Free Mini Apple Pies // erinlauray.com 5 Ingredient Gluten Free Mini Apple Pies // erinlauray.com

Then add a scoop of the sugar mix to the top of each pie. This is going to melt into the pie and be just divine. Just make sure to not do too much. I’d say using a large spoon, a good scoop is okay. You can see in the picture.

5 Ingredient Gluten Free Mini Apple Pies // erinlauray.com

Then bake. Because these are minis, you aren’t going to follow the time on the Pillsbury container. Only bake for 15 minutes or until edges of the crusts begin to golden. Once they’re ready, let them sit for a couple minutes to stop bubbling. Then, they should pop right our of your tin.

5 Ingredient Gluten Free Mini Apple Pies // erinlauray.com

When you cut into them, the inside will melt everywhere and holy goodness its amazing. :) Good with some vanilla ice cream, maybe? :)

5 Ingredient Gluten Free Mini Apple Pies // erinlauray.com

Thank you to Pillsbury for sponsoring this post! I really am excited that I got to work with a brand and product that is something I believe in and truly love. All opinions and statements are mine. Go to Pillsbury’s website for more info on their new gluten free products and visit their Pinterest board for more fun recipes!

Easy Choco-Chip Cheesecakes

Since discovering my intolerance to gluten, the dessert part of my life has become almost non existent. I mean, if I am being honest, I cried to my husband a couple days ago that I hate being gluten free. Having to always be the one to decide where to go out for dinner, what to eat, starve while everyone around me is eating delicious chewy bagels [happened the morning of the day that I cried…so makes sense, yeah?], and never getting to enjoy a birthday party because I am left out of pretty much all of the food choices. That’s kind of the way it is everywhere. It sucks.

Whenever I have craved something, I always have to find out how to make it in a way that is safe for me to eat. There are so many moments that I just want to toss all caution aside and devour an entire doughy pizza all by myself or eat an entire loaf of warm french bread alone in the closet. But it just can’t happen. The reaction that my body has when consuming gluten of any kind is horrendous. And it just has been getting worse as I get older. Headache hits first, then a bloated stomach…not long after is the bone-deep fatigue that makes me feel like nothing is worth expending energy for, brain fog that makes it literally impossible to concentrate on anything, body aches, heart palpitations, nose sores [ewww, I’m sorry], MAJOR irritability…its just simply not worth it. And in those weakest moments where I sneak a bite of mac-n-cheese from my kids, its regret beyond comprehension.

One thing that has been especially hard is missing the enjoyment of those comfort foods that I could once eat. Things like chicken and dumplings, cheesecake, spaghetti, french bread, donuts, biscuits, cookies, cake…I mean, torture I tell you!!! I have been lucky to make some friends [blog friends, hello!! *waves*] that have shared good recipes that allow me to enjoy those comfort foods occasionally. But dessert. Y’all…I am a salt lover, but some days, I just want a cookie. And when gluten free Oreos or another yummy variety are $6 for a small package, I just would rather go without.

So when I heard about Pillsbury’s new gluten free line, including not just chocolate chip cookie dough, but also pizza dough and pastry dough, I almost ran to the store in my bare feet! I immediately went to the store and bought some and made desserts that I never thought I would taste again. [Apple pie, anyone??] And at a reasonable price of under $5, it easily became my go-to quick and delicious dessert option. Even my husband and kids couldn’t tell the ingredients were gluten free! [High five, dough boy!]

And then when I had the opportunity to work with Pillsbury and promote their gluten free line, I was like, “OH YEAH!” I am super excited to share with y’all today about a recipe I came up with using Pillsbury gluten free chocolate chip cookie dough. Now tell me, do you like chocolate chip cookies? And do you like cheesecake? How about butterscotch? Well, prepare to be amazed, friends…I give you an easy gluten free dessert with only 5 ingredients!

5 Ingredient Choco-Chip Cheesecakes // erinlauray.com

5 Ingredient Choco-Chip Cheesecakes

Ingredients:

5 Ingredient Choco-Chip Cheesecakes

First, preheat oven to 350 degrees and fill a cupcake tin with wrappers. This is highly recommended because it will be 150 billion times easier to remove from the tin if you use liners! Then fill each cup about 1/3 full with Pillsbury gluten free chocolate chip cookie dough. Bake according to package directions.

5 Ingredient Choco-Chip Cheesecakes

While baking, combine two room temperature packages of cream cheese and two eggs in a batter bowl [I LOVE mine! :)] and beat until incorporated. Add vanilla and sweetened condensed milk and mix until creamy. It will be runny.

5 Ingredient Choco-Chip Cheesecakes 5 Ingredient Choco-Chip Cheesecakes

Once cookies are done baking, using a small scoop or batter dispenser, pour cheesecake mixture onto baked cookie crusts till about 3/4 full. The crusts do not have to be cooled to do this. Bake the cheesecakes for 17 minutes and remove from oven. Allow to cool on a cooling rack or cookie sheet and then place the cookie sheet of cheesecakes in the refrigerator for a few hours. I recommend overnight, but 3-4 hours should do the trick if you’re in a hurry. And voila!

5 Ingredient Choco-Chip Cheesecakes // erinlauray.com

Now, to make these 100 times more sinfully delicious, I bought a jar of butterscotch topping. [So I guess that makes this recipe 6 ingredients, but hey, whatevs. Six ingredients is a win in my book.] Drizzle butterscotch on top and enjoy. Makes 40 cheesecakes.

5 Ingredient Choco-Chip Cheesecakes // erinlauray.com

These are so amazing that the entire batch was gone in less than a week. I’m not kidding you…when I ate the last two, my husband came home and said, “Did you eat the last two cheesecakes????” with the sound of jealously and irritation in his voice. Seriously, they are good enough to spark a marital conflict. ;) I’m only partially kidding…he really did want me to save him one though. ;)

Thank you to Pillsbury for sponsoring this post! I really am excited that I got to work with a brand and product that is something I believe in and truly love. All opinions and statements are mine. Go to Pillsbury’s website for more info on their new gluten free products and visit their Pinterest board for more fun recipes!

Grill, Baby, Grill

You know those times that the Lord just reaches down and shows you point blank that he sees and hears you?? Well, we recently had that happen to us, and it was a smile and laugh kind of moment. When summer began (here in Arizona that’s like February…just kidding…but really…hotter temps start in mid-May), my husband and I would occasionally borrow my grandmother-in-law’s grill to beat the indoor heat that the oven would bring. [She lives 5 houses down from us.] After a few borrows, we started considering what it would look like to save up for one of our own. We could get a cheaper model one, or I even thought about waiting until Black Friday to snag a deal.

Well, as our little grill research was going on, we got a phone call from Joseph’s grandmother saying she had a friend who was moving and couldn’t bring her grill with her. She wanted to know if we wanted it. FREE.

Seriously?? We both looked at one another, smiled, and accepted. After he hung up the phone, we both laughed in disbelief. How good is God?

It got even better when we received the grill and to our surprise, it was a grill that retailed over $200. Whaaa??? I mean, for reals… Then, to add to the sweetness, Joseph’s grandmother bought us a grill cover and grill utensils [just because!] and his parents gave us an extra propane tank they had [and since I hadn’t ever owned a grill, I had no idea that purchasing a new tank would have been around $60!!].

So this past weekend, we went and filled the tank at a propane station and excitedly cleaned and used the grill for the first time. Total cost to us for this amazing gift?? $14 to fill the propane tank.

And I tell all this to you for two reasons….one, GOD HEARS. Even the small things. Even the things you want and don’t even think to pray for. And the second reason is, I wanted to share our dinner menu for the week. Because, y’all, we’re grilling every day. :)

So on our grill menu is:

Steak and Grilled Romaine Salad

Grilled-Romaine-with-Balsamic-Dressing-and-Blue-Cheese-Crumbles

Spicy Honey Porkchops (from our Fresh20 meal plan) with salad

Chicken and Grilled Corn

Grilled-Corn-with-Herb-Butter

Chicken and Grilled Twice “Baked” Potatoes

IMG_1841

I just want to encourage you that God sees you. I know (oh, how I know) that sometimes it doesn’t feel like He does. Sometimes, it seems like he sees everyone else and has somehow missed you in the crowd. But you haven’t been forgotten. Draw near to Him and pull close. Sometimes we just need to push through those dry seasons and will soon break into the sunshine.

Homemade Blueberry Apple Crisp

So yesterday, I posted some Instagram pictures of a blueberry apple crisp I was baking and a bunch of folks asked for the recipe. Now, I am going to be honest with you here and let you know that I made it by eye, so this recipe is an estimate! You may think that my method and ingredients are too fattening or don’t make sense, but if you want to taste the crunchy, sugary goodness, you’re gonna have to bear with my recipe. Do we have an accord? ;)

Blueberry Apple Crisp

When I was little, I solely ate granny smith apples. I hated any apple that had red on it in any way [which included golden apples too]. I could scarf down a green apple in a quick second and wanted more every time. Now I lovee many different kinds of apples, but this recipe brings my taste buds back to my childhood. My mom [who taught me her baking ways — which greatly contributed to this recipe] makes the best desserts. For my 10th birthday, I actually requested coffee cake because it was my favorite :) And her apple crisp is to DIE for. :) So there you go…she passed it down to me [hopefully!].

Blueberry Apple Crisp

Now, my husband is a big fan of any type of dessert that pairs well with coffee. His favorite is blueberry dump cake [if you’ve never heard of it, you MUST search for how to make it…and I can certainly post the recipe if you’d like :) ]. So he often asks for me to make some warm deliciousness that he can sip with his hot coffee in the morning — a big plate of gooey blueberries and crunchy streusel-like topping. :) This recipe is sort of a mix of both of these mentioned desserts. My mom’s apple crisp and my husband’s favorite blueberry dump cake.

Blueberry Apple Crisp

There is something soothing about baking. If it goes right, the measuring, mixing, and creating of a delicious dessert or snack is so wonderful. There is also much pride when you pull the dish out of the oven, the aroma dancing to the nostrils of your family…I picture those cartoons that are carried off by their noses towards the delicious smell. And when they taste it and you either hear a loud, satisfied silence or a bustle of compliments, that moment is heart warming and proud. This mama did her family good. :)

BlueberryAppleCrisp

Blueberry Apple Crisp

  • 6 medium sized granny smith apples [or however many will fill the bottom of your 13×9 inch baking dish in a single layer]
  • 1/2 cup blueberries
  • 1/2 cup of oats [I used gluten free rolled oats]
  • 1/2 cup flour [I used Bob’s Red Mill All Purpose Gluten Free Baking Flour]
  • 3/4 cup of packed brown sugar
  • 1 1/2 sticks of butter
  • White sugar

Preheat oven to 350 degrees. Peel and core your apples. Slice the apple into wedges and cut the wedges in half. Place in the bottom of your baking dish. I said 1/2 cup of blueberries, but just sprinkle in as much as you want. I used about a handful and a half ;) because I wanted to make sure that the blueberries didn’t overpower the apple flavor. So place your blueberries over your apples in your baking dish and then sprinkle with some white sugar. Not a ton, maybe 2 tablespoons at the most.

In a separate mixing bowl, place your brown sugar, flour, and oats together. Mix well. Then cube up ONE stick of butter and add to the oat mixture. Mix well to incorporate so that the mixture looks crumbly. Do not allow the butter to melt. Sprinkle this over your apples and blueberries.

Next, this is just because I have a severe crush on streusel topping, take a couple handfuls of brown sugar and sprinkle over the top. Cover any apples that are exposed. Really, you can add as much or as little as you want, but just add some to give it a crunch. Then take a couple table spoons of flour and sprinkle over the top. The flour shouldn’t create a layer, more just a light dusting. ;) Then take your last half stick of butter and cube this. Place evenly on TOP of the entire dessert. Make sure to space the pieces apart nicely so when they melt, your entire surface is touched.

Bake at 350 degrees for 35 minutes. Serve over vanilla ice cream or with your favorite cup of coffee. :) Don’t forget to pin and share this yummy treat! :)

Recipe ••• Gluten Free Eggplant Parmesan

Breading. I have a love/hate relationship with breading of course. Being gluten-free doesn’t really allow me to eat the crunchy goodness of, say, a chicken-fried chicken or the yummyness of Buffalo Wild Wings. Well, not easily at least! I miss things. Chicken Parmesan being one of them. But since I am trying to eat healthier [on top of already being gluten-free], I thought I’d give Eggplant Parmesan a whirl. And since Sprouts had eggplants on sale for 88¢ each this week, I was ready to go!

I got the recipe from Adventures of a Gluten-Free Mom and adapted it a little. It is also baked which greatly adds to the health factor! ;) Here is her recipe with my adaptations colored.

Baked Eggplant Parmesan

3 Eggplants, peeled and thinly sliced (I only used one eggplant since I’m not feeding an army.)

2 Eggs, beaten

4 cups Italian Seasoned Bread Crumbs (I used Cracker Crumbs that I crushed from Glutino’s Gluten Free Crackers in Vegetable flavor in my food processor)

6 cups Spaghetti Sauce, divided (I used one large 16 oz. can — again, not feeding an army!)

1 16-ounce package Shredded Mozzarella, divided

1/2 cup Grated Parmesan Cheese (I forgot the Parmesan, so I guess its technically not Eggplant “Parmesan,” lol)

1/2 tsp. Dried Basil

  • Preheat oven to 350 degrees F (175 degrees C).
  • Dip eggplant slices in egg, then in bread crumbs (or cracker crumb mixture). Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. (I baked for 6 mins 30 seconds on each side because the crackers weren’t browning)
  • In a 9 x 13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  • Bake in preheated oven for 35 minutes, or until golden brown.

It was seriously a HIT! ;) It still made far more than we would eat, but it was great. I mean, EVEN MY TWO YEAR OLD ATE SOME. If that doesn’t sell you… ;)

{{From the Archives}} Zuppa Toscana Recipe

Since I am taking a break due to our little nugget arriving, I thought I’d dig into my archives and pull out some of my favorite posts and re-share them. This is one of my favorite recipes!! Enjoy!

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Every Monday morning, I plan meals for the week. Depending on my husband’s schedule, I usually cook 5 nights a week with one night of eating out. Anywho – I need to come up with 5 dinners a week, and sometimes this is NOT easy! I don’t have lots of mouths to feed yet and pretty much cook for 2 right now {have I mentioned my daughter is the most confusing eater??}, but finding good variety of meals each week without repeating the easy fall-back meal of chicken and rice is difficult.
I fall back on the creative mind of my mother sometimes, the many cookbooks I own, and Google. But I thought it would be fun to do a recipe share because I could always use new recipes, and it will be fun to hear the “I’ve tried it and it was AWESOME” recipes of you readers! If I Google a recipe, I never really know if it tastes good for real, since I didn’t hear it from someone!
To kick it off, I will share an AMAZING recipe that I made this week that seriously…it is one of those recipes that you don’t want to stop eating because it is sooooo good. It is a recipe from my mom – she remade this soup from Olive Garden. Its SO tasty and SOOOO easy!
Zuppa Toscana
1 lb ground sausage – I used Kroger brand mild Italian Sausage
4-5 potatoes, scrubbed and cut in chunks with skin
1 bunch of kale, washed and “de-ribbed” and chopped
6 c. chicken broth
2 c. water
parmesan cheese – I used Kraft powdered, but you can use shredded if you like :)
Half and Half
salt & pepper
Place chunks of potatoes in a large bowl of water so potatoes are completely covered. Let soak until directed to use – this will soak out some of the starch ;) While potatoes are soaking, brown the sausage in a large soup pot with some salt and pepper. When sausage is browned, add broth, water, and potatoes {before adding potatoes, drain water and rinse first!}. Add chopped kale – it will seem like Oh no! This is too much! But believe me – just push the kale down occasionally and it will cook down. Make sure your potatoes are submerged because they need to cook! Let simmer vigorously for 10-15 minutes or until potatoes are tender. Add salt and pepper again – to taste. Then sprinkle approx. 1/4 cup of powdered parm cheese. Really this is to taste as well.
When you’re ready to serve – pour in half and half until you get a similar color as the broth in the pic below. I would guess this is about 1/4 – 1/2 cup. You don’t want it to be too white, in my opinion, but it adds a creaminess to the soup.
Enjoy!
{via}
Have a recipe to share? Comment below!

The Best Dessert EVER

As Easter is fast approaching and summer quickly on it’s heels, the bright and delicious desserts start popping up. I don’t know about you, but this is one of my favorite parts of warmer weather! :) I love looking on different online sites for ideas on easy warmer weather recipes for all the meals of the day but especially dessert! People can be so creative! ;) One of my favorite everyday desserts is Yogurt Pie. I don’t know where my mom got it, but I learned from her this super easy and VERY tasty dessert that only has three ingredients! That is a GOOD recipe in my book! :)

What you’ll need:
Three 8 oz containers of custard style yogurt (with no fruit chunks)
One tub of COOL WHIP Whipped Topping (thawed of course)
One graham cracker pie crust

All you do is put all three containers of yogurt into a large bowl, stir it up so its nice and smooth and gently fold in the COOL WHIP Whipped Topping.

Spoon the mixture into the pie crust….

…and refrigerate for 30 minutes to let it set.

What you get is a delicious, fruity, springtime (or summertime) dessert that is SURE to be a hit! Add an extra dollop of COOL WHIP Whipped Topping to the top of your slice…well just because you want to and CAN. ;) 

This is one of my favorite desserts that we would have as a family. Often times, we didn’t even know that my mom was going to make it until she announced after dinner, “Yogurt pie!” simply because there weren’t many ingredients. My mom would also change up the different flavors of yogurt or even use pudding instead of yogurt for a chocolate pie. But the COOL WHIP Whipped Topping was always what made it a dessert. And it is SO good. :)

Another fun and delicious dessert is angel food cake, a pound of sliced strawberries cut up and drizzled with honey, and COOL WHIP Whipped Topping. We just had this the other night and it was also a big hit…especially with my toddler ;) Something about strawberries (or simply fruit!) and COOL WHIP Whipped Topping that is just so delicious. And for us, dessert isn’t something we have all the time… so when we do, its gotta be good, and its gotta be special!!

What are some of your favorite spring or summertime desserts? Anything that uses COOL WHIP Whipped Topping?
erin

Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

Gluten-Free Strawberry Cheesecake Pie

I must say, if I were not a mother, I would still make this for myself on Sunday. :) Sounds so delicious, is SUPER easy, and gluten-free! Woohoo! :) Recipe is courtesy of Carol at Simply Gluten Free.

Strawberry Cheesecake Pie
Serves 8

Pie Crust:
2 c. pecans
1 T granulated sugar
1 small pinch of kosher or sea salt
6 T unsalted butter, melted

Filling:
8 oz. cream cheese @ room temperature
1/4 c. granulated sugar
1 T lemon juice
1 t finely grated lemon zest
2 c. heavy cream


Topping:
2 lbs. strawberries, stems removed
2 T seedless strawberry (or other berry) preserves

To make pie crust:
1. Preheat oven to 350° F. Lightly coat a 9-inch pie plate with oil.
2. Pulse nuts, sugar, and salt in a food processor until ground. Add the melted butter and pulse until combined.
3. Press the mixture evenly into the prepared pan. Bake 12 to 15 minutes, until golden brown and fairly set (it will firm as it cools). Let cool.

To make the filling:
1. In the bowl of and electric mixer fitted with a paddle attachment, beat the cream cheese and sugar until smooth. Add the lemon juice and zest and mix well.
2. In another bowl, whip the cream using the whisk attachment until stiff peaks form.
3. Sir in a big scoop of the whipped cream into the cheese mixture. Then gently fold in the rest of the cheese mixture.
4. Spoon into the cooled pie crust. Cover and refrigerate for at least 8 hours.
This can be made up to one day in advance.

To make the topping:
1. Arrange the berries on the pie.
2. Warm the preserves and drizzle over the berries. Serve immediately or refrigerate for up to a few hours.

I am so happy to share this with y’all because I’m finding it to be SO hard to find a recipe worth trying that is good for us gluten-intolerants. Many times, the recipe calls for expensive or rare ingredients, so I am hesitant to try it because I don’t want to waste my money on something I may not end up liking. *Enter Strawberry Cheesecake Pie* :) This will put a smile on your face, make your tummy (and intestines) love you, and is a cool summer/spring dessert everyone, Celiac and non, will love.

Enjoy!


**Update**
I made this wonderful dessert and here are the pics of the final product :)

The yummy gooeyness :)
Tada! :) So proud! :)

Kale Chips – Prepare to Be Addicted!!

Okay, so this recipe is SOOOO ridiculously easy, ANYONE could do it. And they taste like heaven…if heaven tasted like toasty, roasty kale with kosher salt and olive oil. Be still my heart…..er…stomach…anyway…
Ingredients:
One bunch of kale
Olive Oil
Kosher Salt
Preheat your oven to 350°. Rinse with cool water and thoroughly pat dry the kale.
Pull the “leaves” off the kale and place in large bowl and toss the rib. Make sure to really check the folds of your leaves, as they can be really dirty!
Gently massage kale with 2 tbsp. olive oil and a sprinkle of kosher salt. Be careful to not use too much salt because the kale is salty itself. Just a sprinkle is enough. :)

Place kale on cookie sheet. Bake ten minutes.
The kale will look brown/purple, but it is AMAZING.


Best part is…they’re naturally gluten free!! Enjoy!