Dairy-Free Rice Pudding

Around the holidays, our family has a favorite traditional dessert. My dad started making it several years ago when he learned about the Danish tradition of eating rice pudding for Christmas. Apparently the tradition is to hide an almond inside the pudding, and then whoever finds the almond in their serving gets a special surprise gift. We haven't adopted the tradition to include the almond surprise, but we have all gotten hooked on this creamy, rich dessert. Every year, we continually ask our dad in the weeks leading up to our holiday visits when he's going to make his famous rice pudding so that we are sure not to miss out.

The original recipe is made by boiling the rice in whole milk, and then folding in with whipped cream. Unfortunately, in recent years my sister, mom, and I have developed an intolerance for dairy (insert sad face). But, instead of missing out on this favorite dessert, I decided this year that we needed to come up with a dairy-free alternative that we could enjoy along with everybody else. I figured that substituting any non-dairy milk to cook the rice in was an easy fix, but the challenge was what to do about the whipped cream. Then I discovered this awesome trick of making whipped cream using coconut milk, and knew that we were in business! The coconut cream is very similar to real whipped cream, and in this recipe it adds in a perfect kiss of coconut flavor. I'm looking forward to adding to our holiday tradition, and making this alongside my dad's version from now on!

Dairy-Free Rice Pudding
6 SERVINGS 
PREP: 20 minutes           COOK: 1 1/2 - 2 hours            READY IN: 2 1/2 - 3 hours

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 3/4 cup short or medium-grain white rice (such as Jasmine or Calrose)
• 3 cups non-dairy milk (I used vanilla soy milk)
• 1/4 cup + 2 tablespoons white sugar
• 1/8 teaspoon almond extract
• 1 can full-fat coconut milk (to make whipped cream, see directions below)
•  2 cups frozen berries (thawed)

DIRECTIONS

---

1. Combine the rice, milk, and white sugar in the top of a double boiler, with water in a saucepan underneath. Heat over medium-low heat on the stove top for 1 1/2 - 2 hours, keeping the rice and milk covered. Stir occasionally, and remove from heat once the rice is soft and the milk is mostly absorbed.
2. When the rice is cooked, stir in the almond extract and set aside to cool. In the meantime, prepare the whipped coconut cream (directions below). When the rice has cooled, fold in the whipped cream. Serve in individual bowls topped with berries.

To make whipped cream with coconut milk:

• Refrigerate a can of full-fat coconut milk overnight. (The coconut milk should be very cold in order to whip it.)
• Open the chilled can, and drain off the liquid (you can save this to make smoothies, etc.). Put the more solid part of the coconut milk can in a small mixing bowl. Using a hand blender, whip the coconut cream for 3-5 minutes, until it starts to become fluffy (like whipped cream) and peaks form when you lift the beaters out.

NUTRITION FACTS

---

    1 cup serving    297 calories   11.6 g fat   43.4 g carbs    6.4 g protein    20.7 g sugar   

Enjoy!

Gluten Free Almond Sugar Cookies

In my effort to cut down on processed sugar in our baking at home, it's a little hard to make the traditional sugar cookies that the kid's crave this time of year. I found this great alternative to sugar cookies on Detoxinista and modified it to use what I have in my pantry. The result was fabulous-- though I'm not sure my children were impressed by the lack of color in the frosting. We may have to work on that! The coconut flavor combined with the almonds is perfect. These almost reminded me of the Samoa Girl Scout cookies. Sounds strange, because there's no chocolate or caramel, but that's immediately what my mind went to when I first tried them. If you'd like, you can use raw honey instead... it would help the frosting "set up" a little more.

Gluten Free Almond Sugar Cookies
18 SERVINGS 
PREP: 20 minutes           COOK: 8-10 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

FOR THE COOKIES:

• 2 cups almond meal (I used Trader Joe's)
• 1/4 cup coconut oil, softened (or use butter instead, but the coconut gives these a wonderful flavor!)
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
 

FOR THE FROSTING:

• 2 tablespoons coconut oil, softened
• 2 tablespoons honey
• ½ teaspoon vanilla extract
• pinch of fine sea salt

DIRECTIONS

---

1. Preheat oven to 350ºF.
2. In a mixing bowl, mix together cookie ingredients until well combined. 
3. Line cookies sheets with parchment paper and form cookie dough into 15 equal round balls. Place on the parchment paper and press down with your hand. 
4. Place in the oven and cook for 8-10 minutes, or until golden brown. They will not look done, but they probably are. If you cook them for much longer, the bottoms will burn.
5. Let the cookies cool for 30 minutes.
6. While they're cooling, make the frosting. This doesn't seem like much frosting, but it's the perfect amount for these cookies. :)

NUTRITION FACTS

---

    1 serving    122 calories   9.8g fat   8.1g carbs    2.3g protein    6.2g sugar   

Enjoy!
Recipe adapted from Detoxinista.

Dark Chocolate Pomegranate Coconut Bark

That's a lot of goodness in one title.

Any dark chocolate lovers out there? If so, this is the treat for you! Even if you're a milk chocolate person, like myself, its still a great treat to get your sugar fix in but in a healthier way. Have you ever tried the Brookside dark chocolate covered pomegranates or blueberries? Take my word, they are to die for. I could eat the entire bag. I love the combination of pomegranate and chocolate so when I found this recipe it just spoke to me. The 'pop' of pomegranate when you eat it just makes it that much better. This is a great snack to take to your fellow dark chocolate friends for the holidays, or eat the entire cookie sheet and not feel TOO guilty about it (well, when compared to a bowl of cookie dough... :)

Dark Chocolate Pomegranate Coconut Bark

12 SERVINGS 

PREP: 10 minutes (mostly de-seeding pomegranate)  COOK: 2 minutes   READY IN: 4-8 hours

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 10 oz. bag dark chocolate 
• 1/4 cup coconut flakes, sweetened
• 1 cup pomegranate seeds

DIRECTIONS

---

1. Melt chocolate as directed on packet, either by microwave or double boiler. 
2. Mix coconut flakes into melted chocolate. 
3. On a parchment paper lined cookie sheet pour your chocolate out and evenly spread it over the parchment paper until thin.
4. Sprinkle pomegranates on the chocolate. Press down lightly so that they stick in the chocolate better when its dried. 
5. Let it harden at least for a few hours or overnight so it's easier to break into pieces. 
6. Break up into chunks and serve.

NUTRITION FACTS

---

   1 serving   150 calories  10g fat  17g carbs   2g protein   12g sugar   

Enjoy!
Recipe adapted from paleomg.com

Simple Cider Wassail

* We are guest posting over at High Heels and Grills today - Go check out our mouthwatering pumpkin recipe! *

My list of comfort foods is pretty long. Consisting of pasta, baked potatoes, ice cream, Twizzlers... and loads of others guilty pleasures. But I have to say - wassail has to be one in my top five. Not only does the taste remind me of loads of Christmas memories, but the smell consumes our house - bringing everyone to the kitchen. This recipe in particular is simple, healthy, and yummy (incorporating all of the Pass the Fresh goals!). Most wassail recipes call for cinnamon sticks, but upon going to the store and finding them in the spice aisle - I realized how expensive they can be. So if you have them - great! If not, I think ground cinnamon does the trick just fine. Also, I'm sure you know from recipes past that "sweet tooth" is my middle name. I like to sprinkle a little white or brown sugar in the pot - but this recipe is very forgiving. Add anything your taste buds desire! Hope you and your family enjoy this holiday treat as much as we did.

Simple Cider Wassail
12-14 SERVINGS 
PREP: 5 minutes           COOK: 20-30 minutes            READY IN: 25-35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 128 ounces apple cider (entire jug of Western Family apple cider)
• 1 can frozen orange juice concentrate + 1 can water
• 1 can frozen lemonade concentrate + 1 can water
• 10-12 whole cloves
• 2 cinnamon sticks (or substitute 2 teaspoons ground cinnamon)

DIRECTIONS

---

1. Pour all ingredients into large saucepan. 
2. Bring to a boil. Reduce heat and let simmer for 20-30 minutes. 
3. Serve warm.

NUTRITION FACTS

---

    1 1/2 cup serving    208 calories   0.5 g fat   52.1 g carbs    0.7 g protein    39.6 g sugar   

Enjoy!
Recipe adapted from Taste of Home

Holiday Fruit Cocktail

I love family traditions. Growing up, I was lucky enough to live by both sets of grandparents and it was always a big party for Thanksgiving and Christmas dinners. Every year we'd have our fruit cocktail before any of the main course was served. It just wouldn't be the same without it. I can't describe it other than yummy. This is one of the only times I'll give in and drink soda, and I have yet to regret it. I hope you all enjoy my coveted drink.

Holiday Fruit Cocktail
12 SERVINGS 

PREP: 5 minutes           FREEZE: at least 4 hours           READY IN: roughly 4 hours 

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 12 oz. frozen or fresh raspberries
• 12 oz. frozen of fresh blackberries
• 3 kiwis, peeled and diced
• water
• 20 oz. bottle of 7-up, Sprite or Ginger Ale. (I used sprite)

DIRECTIONS

1.  In a 9x13-inch pan pour in raspberries, blackberries, and kiwis. Combine. 
2. Add in water, about 1/2 cup, just enough to cover the berries so that they will freeze together. 
3. Cover and freeze for at least 4 hours. 
4. When ready to serve, cut into squares and place in a cocktail glass. 
5. Pour Sprite over the fruit squares. 
6. Serve with spoon and enjoy!

NUTRITION FACTS

---

   1 serving   83 calories  1g fat  20g carbs   1g protein   12g sugar   

Enjoy!