Spicy Rainbow Slaw (paleo, gluten free, vegan, candida diet)

was never a big fan of traditional coleslaw. The mid-west church pot luck version of my youth was always so goopy and overly sweet. For that reason I also disliked macaroni salad and all other mayonnaise based salads. When I moved to the south I discovered that there were a lot of different types of slaw and they could be crunchy and taste like an actual salad. I started making my own and now it's one of my go-to side dishes. I either make a vinaigrette or a very light creamy dressing with vegan mayo (soy free) and coconut milk. Both versions are fresh and delicious! I prefer a light coating of dressing but if you like a heavier slaw just make a double batch of the dressing.  This slaw would be perfect for your memorial day cookout along with the Crockpot BBQ Pulled Pork! 

Quinoa Roasted Veggie Bowl (gluten free, vegan, candida diet)

Quinoa is my favorite gluten free grain to serve with sauces, curries and to use a base for dishes like this one. Quinoa is technically not a grain but a grain-like seed that was cultivated by the Inca's over 5000 years ago. It is a complete protein which means it contains all 9 essential amino acids. It's also high in magnesium, full of fiber and easy to digest. Quinoa is one of the "grains" that are allowed on a candida cleanse which makes me very happy! You can read more about this super food here

Dark Chocolate Cake with Cream Cheese Frosting (gluten free, egg free, dairy free optional)

This Dark Chocolate Cake was another Sugar Bunny recipe that we made on several occasions for parties and the farmer's market. The cake is really moist and has just a hint of coffee and cinnamon. If you're not a fan of cinnamon you can easily leave it out and it's still a delicious chocolate cake. The coffee just makes the cake more chocolatey, you won't really taste it if you don't like coffee. I've made this recipe before with vanilla buttercream and chocolate ganache but I wanted cream cheese frosting this time. My daughter's contribution were the sprinkles on the cake. Birthdays are more fun with a 3 year old around! 

Root Vegetable Shepherd's Pie (AIP, vegan optional, paleo, gluten free)

We've been having a cold snap in Denver this week (snow in May????) so I've gone back to making some warming food for dinner. I've been making a version of shepherds pie with sweet potato for a few years but I normally use orange sweet potatoes (labeled yams in the grocery store even though they aren't real yams) with cinnamon, cumin and nutmeg. It's a little bit middle eastern in flavor and delicious. This time I wanted to make a more traditional shepherds pie with white sweet potato instead. White sweet potato has a much milder taste than yams and can almost pass for a regular white potato. This shepherd pie can easily be made vegan by omitting the ground beef and it will be just as filling and hearty! 

Creamy Sausage Zucchini Pasta (paleo, dairy free, gluten free, AIP, SCD)

There is a really nice Italian restaurant near our house that Matt took me to when we first started dating. It's very cozy and romantic and they offer all of their pastas with the option of zucchini noodles or spaghetti squash which is amazing! They have a creamy sausage rigate that is to die for. It's really rich and heavy (lots of cream and butter I'm sure) but so yummy. I wanted to create something like it, minus all of the dairy products. I think my Creamy Sausage Zucchini Pasta is equally as delicious and didn't leave a heavy brick in my stomach. This is also a really fast recipe and is a one pot dish. Win-win!

Pumpkin Apple Pancakes (paleo, AIP, vegan, gluten free)

I love pancakes! They are my weekend go-to brunch item. I have a delicious recipe for gluten free oatmeal pancakes but unfortunately, oats are not allowed on the AIP diet which I am trying out for awhile. I've been working on these grain free pumpkin pancakes for about a week to get the texture right. There are a million recipes for paleo pancakes out there but most use almond flour and eggs which I can't eat. These are held together with applesauce and collagen peptides. They have tons of pumpkin flavor and the center reminds me of pumpkin butter. They are really yummy with a dab of coconut oil or ghee and a drizzle of maple syrup. 

Butter Tart Energy Balls (paleo, vegan, AIP, SCD)

Butter tarts are one of my favorite treats that my grandmother makes when we go to British Columbia to visit. They are also my dad's favorite so there are always a lot of them! They are a traditional Canadian dessert with a flaky crust, luscious buttery filling and raisins. I wanted to recreate that gooey, rich treat without the gluten, eggs and dairy. Obviously, these little balls aren't the same as sinking your teeth into a piece of pie, but they fulfill the same craving for something sweet and rich and they have lots of health benefits!

Cashew Butter Bars (grain free, paleo, vegan)

These cashew butter bars are a cross between a bondie and a breakfast bar. They are really hearty and just sweet enough to taste like dessert. Of course, you can totally eat it for breakfast too! These were a favorite at the farmer's market last summer. We always sold out of them! They are really rich so a little goes a long way. You can substitute any nut butter you like. We also made a variation with butterscotch chips instead of dark chocolate and those were divine as well. 

Avocado Green Goddess Dressing (AIP, Paleo, Vegan)

Nothing makes a salad more appetizing than a creamy, dreamy salad dressing. Most creamy salad dressings are packed with dairy and hydrogenated oils which I try to avoid. This Avocado Green Goddess dressing is made with avocado, coconut milk, tons of fresh herbs, lemon juice and white wine vinegar. Clean and delicious! 

Cinnamon and Thyme Butternut Squash Fries (Vegan, AIP, Paleo)

These little babies turned out absolutely delicious! They were slightly crispy and not overly sweet like sweet potatoes fries can be. The sweet and savory combination of cinnamon and thyme was perfect. It definitely didn't hurt that I served them with slow roasted pork shoulder in homemade bbq sauce (a recipe I will be posting later this week!). Stay tuned! In the meantime, make some butternut squash fries. You won't be disappointed! 

Salted Butterscotch Cookies (gluten free, egg free)

I've always been a big fan of butterscotch. As a little girl one of my all time favorite treats was butterscotch pudding. My mom used to make it from scratch and served it with a dollop of whipped cream and it was luscious! So of course when I was developing recipes for the Sugar Bunny Bakery stand at the farmer's market I wanted to make a butterscotch cookie. I didn't realize that many butterscotch chips contain gluten so make sure you read the label. The Sugar Bunny Salted Butterscotch Cookies are a little bit crisp, very buttery and sprinkled with just a touch of sea salt. They were a favorite at the market and I think you will love them too! 

Crockpot Chipotle Chicken Chili (gluten free, vegan and paleo options)

This Chipotle Chili is packed with colorful vegetables, smokiness from the chipotle chili powder and smoked paprika and just a little bit of heat. Of course, you can make it as spicy as you want but I make mine pretty mild for the little girls. If you prefer a paleo chili, add more chicken and omit the beans and high cooking time. If you want a vegan chili, omit the chicken and add more veggies. Top with a sprinkling of cilantro, dollop of sour cream and grated cheddar cheese if you eat dairy. 

Carrot Cake with Candied Ginger (gluten free and vegan)

One of Sugar Bunny's best sellers at the farmer's market were our carrot cake muffins with candied ginger. We made them several times for parties and company events with cream cheese frosting and sprinkled with candied ginger and they were a big hit! I've always loved carrot cake with tidbits of walnuts, pineapple and coconut in every bite. The candied ginger adds an unexpected sweet, spicy kick! I recently made this carrot cake for Easter with a vegan date caramel frosting and it was delicious! (The same date filling I used in the Oatmeal Caramel Layer Bars!) The muffins are perfect for brunch and the cake version with either frosting is great for any occasion. 

Sausage and Spring Vegetable "Pasta"

Spring is here and we have basil and parsley popping up in our garden which makes me so happy. Our pear trees are budding and our perennials are starting to fill out. I love the transition from winter into spring! In the spirit of spring, I've been making light, fresh dinners like this zucchini "pasta." I used my trusty julienne peeler to make zucchini noodles and grabbed some fresh herbs from the garden. This dinner only takes about 15 minutes which is faster than takeout...and a lot healthier! 

Oatmeal "Caramel" Layer Bars (gluten free, refined sugar free)

For holidays my mom would often make 7 layer bars. They were my favorite treat out of all the holiday baked goods. I've made a few versions over the years but they usually included an almond flour crust which I can't have anymore due to my almond allergy. Although this version isn't grain free, it's gluten free and low in refined sugars (unless you really load up on toppings!). The date caramel sends it over the top. I could seriously eat the stuff with a spoon. I'm fantasizing about all the things I'm going to make with it...pecan pie, butter tarts (it's a Canadian thing), salted "caramel" frosting...yum!