Freshly Dafna

fall

Peanut Butter Cup Cookies (gluten free, grain free, dairy free, paleo-ish)

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It’s December which means it’s cookie season! I mean, I’m pretty sure that, in our house, it’s cookie o’clock pretty much all the time. But December is definitely that time of year when cookies seem to be a ubiquitous aspect of the month. They are everywhere in all shapes, sizes, colors, and flavors. And while I’ll definitely take the holiday season as an excuse to bake up something fun and maybe a little bit intricate, I’m also a huge fan of coming up with simple but still delicious recipes that can be whipped up in a jiffy but still please a crowd. And hence, I bring you these, Peanut Butter Cup Cookies. 

These little cookies are perfectly chewy with crispy edges and filled with a delicious peanut butter & chocolate filling. They are super easy to make, in just one bowl (!), and take at most 15 minutes to whip up from start to finish. You do need to let them cool after coming out of the oven to ensure the cups are set in the cookies. I can’t tell you how many gooey, but delicious, messes I made with my impatience trying to convince myself they were cool enough. But if you are, like me, in a hurry to get these out of the tin and into your mouth, then just shock them in the freezer for a few minutes or until the edges seem firm and chocolate is set. 
The cookie is gluten free, grain free, dairy free and paleo friendly. And for the PB cup filling I used Justin’s brand Dark Chocolate Peanut Butter Cups, which are not paleo-friendly and why I call this recipe “paleo-ish”. But you can feel free to use any mini nut/seed/coconut butter cups you like. Whatever you choose, I am confident that these will turn out completely delicious and sure to please anyone who tastes them! Happy cookie making!

gluten free, grain free, dairy free, paleo-ish

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Cup Cookies

gluten/grain/dairy free, paleo-ish

These PB & chocolate filled cookies are super easy and super delicious. The perfect cookie to whip up in a hurry but still please a crowd. And these make for wonderful gifting cookies!

freshlydafna.com

Servings 18 mini cookies

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup almond or peanut butter, unsweetened
  • 1/4 cup coconut oil, melted and cooled
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp cinnamon

Filling

  • 18-19 mini cups (almond butter, peanut butter, sun butter or keto cups)

Instructions

  1. Heat oven to 360 and prepare mini muffin tin by lining with muffin liners.

  2. In a large bowl beat together all the wet ingredients.

  3. Add the dry ingredients and mix until just well combined, ensuring not to overmix.

  4. Scoop batter into the muffin cups so they are 2/3 way full.

  5. Baking for 8-9 minutes or until they are golden brown on the edges.  

  6. Remove from oven and let cool for about a minute then gently press one mini cup into the center of each cookie. Let cool for at least 30 minutes before removing cookies from the muffin pan or place the whole muffin pan in the freezer for a few minutes to ensure the cups are fully set before removing.

Check out my the video below!

 

 

 

Healthy Homemade Fig Newtons (paleo, naturally sweetened)

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There’s something so gloriously fall about homemade baked goods. When there’s a brisk chill in the air and a toasty oven sends loving signals of warm spices wafting through the house. Especially when the baked treat is one that takes just a little more work than tray bakes or scoop and drop cookies. Like from-scratch apple pie. A rustic pear galette. Or handmade candy. The extra time spent on these home crafted creations is an expression of love which, I think, makes everything taste even better. And these Healthy Homemade Fig Newtons are essentially like biting into your best childhood memories. They are a wonderfully warm and delicious snack, that will have your house smelling gloriously and have you feeling happy all over.

I’ll be honest, these do take a bit of time to make. Mostly just waiting for the dough to chill. And there is some rolling out involved. But don’t let that deter you! If I can do it, I am sure you can. I am the least dexterous person you will ever meet. The dough is super malleable so if you break it, you can just pinch it back together. And as there is no gluten, you don’t have to worry about overmixing and getting a firm crust. And I assure you, these are certainly worth extra bit of effort. The fig newtons are better than their store bought counterpart and have only simple and good for you ingredients. These lasted about 2 days in our house as they are just that good.

These fig cookies are naturally sweetened with just a bit of maple syrup to counterbalance the natural sweetness from the figs. I like to add a bit of powdered ginger to the fig filling for an extra zing, but this is completely optional. Recipe is paleo-friendly, meaning it’s gluten, grain, and dairy free, and free of any refined sugars.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Homemade Fig Newtons

These Healthy Homemade Fig Newtons are better than the store bought kind and made with only good for you ingredients!

paleo (gluten/grain/dairy free), naturally sweetened

Ingredients

Crust

Wet Ingredients

  • ¼ cup maple syrup
  • 3 tbsp coconut oil melted and cooled
  • 1 tsp vanilla
  • 1 egg

Dry Ingredients

  • 1 ½ cups almond flour
  • 1 cup tapioca flour
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp salt

Fig Filling

  • 2 cups figs stems removed and chopped
  • 2 tbsp maple syrup
  • 1 ½ tbsp lemon juice
  • 1/8 tsp powdered ginger optional

Instructions

  1. Prepare the crust by mixing the wet ingredients together until light and frothy.
  2. Add the dry ingredients and mix together until a dough forms.

  3. Gather dough into a ball and remove from bowl, cover with plastic wrap or parchment paper and press into a squat rectangle. Let chill in the fridge for at least an hour, ideally two, and up to overnight.

  4. Once the dough has chilled, heat the oven to 350 degrees and line a baking sheet with parchment paper.
  5. Place chopped figs in a small bowl and cover with hot water, let soak for 10 minutes.
  6. Once the figs are rehydrated, place in a food processor or high-powered blender along with remaining filling ingredients and blend until a thick paste forms, about 30 seconds. Place back in the bowl and set aside while preparing the crust.
  7. Between two large pieces of parchment paper, roll out the dough into a large thin rectangle, about 8 by 14 inches and ¼ inch thick.
  8. Spread half the fig mixture in a 1 inch thick line about 2 inches from one edge of the crust the entire height of the crust. Using the parchment paper roll the crust over the filling and roll until the crust forms a seam at the bottom of the log. Cut this roll from top to bottom with a sharp knife and set aside, seam side down.
  9. Repeat this process with remaining fig paste on remaining piece of crust.

  10. Once both logs are rolled, cut into 1 inch thick pieces and set on baking sheet, seam down. The fig cookies can be close to each, just not touching. If the dough feels too soft to cut easily, place the rolls back in the fridge to chill for 10 minutes.

  11. Baking for about 16 minutes or until cookies are lightly puffed and golden brown.

  12. Remove from oven and let cool for about 20 minutes. The crust will be crisp when it comes out of the oven, but don’t fret, it softens up wonderfully after sitting in an air tight container overnight.

 

 

Ghosty Brownies (paleo, refined sugar free)

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I always love seeing all the spooky and fun Halloween treats that pop up this time of year. And as you can imagine, I’m not the type to ever turn down an opportunity to make a holiday appropriate baked good. And while I love baking, I am no whiz with the piping bag. So, I’m always looking for super simple recipes that look good but don’t require ample artistic abilities.

So for Halloween this year, I came up with a healthier spin on ghost brownies! The base is a super moist and easy brownie that is paleo friendly (gluten/grain/dairy free) and topped with simple meringue ghosts (made from unrefined cane sugar) to make a simple but sinfully delicious Halloween treat. Find the ghost meringue recipe here.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

 

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Ghosty Brownies

These Ghosty Brownies ae the perfect fun and easy treat to celebrate Halloween. The brownie is paleo friendly and super easy to make. Top them off with my Ghost Meringues for a deliciously spooky treat!

paleo friendly (gluten/grain/dairy free), no refined sugar

Ingredients

Dry Ingredients

  • 1/2 cup cacao powder
  • 1/2 cup + 2 tbsp almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chunks

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup non-dairy plain yogurt
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 and prepare 8x8 baking sheet by either greasing or lining with parchment paper.

  2. In a medium bowl mix all dry ingredients together, set aside.

  3. In the bowl of a stand mixer, mix all wet ingredients together until well mixed and fluffy.

  4. Add in all dry ingredients (except chocolate chunks) to wet and mix until just fully incorporated.

  5. Stir in chocolate chunks.

  6. Transfer batter into baking dish and spread out into an even layer.

  7. Bake for about 24-26 minutes, testing for doneness with a toothpick.

  8. Once done remove from oven and let cool about 15 minutes before slicing. Top with ghost meringues once cooled completely!

 

Ghost Meringues (refined sugar free, dairy free)

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These little meringue ghosts are the perfect fun and easy treat for Halloween! The meringue is made with unrefined cane sugar and piped out into sweet ghost shapes. The ghosts can be shaped using a piping bag or by cutting the tip off a large ziplock bag. Then decorated with a bit of black icing gel, but melted and cooled dark chocolate would be a great healthy replacement. To make these refined sugar free I used natural cane sugar by Wholesome Sweeteners Natural Cane Sugar.

 

no refined sugar, dairy free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Ghost Meringues

These ghost meringues are a super fun and easy treat to make for Halloween. Top these with my Easy Paleo Brownies for a cute and chocolately Halloween treat.

Recipe Adapted From https://www.smartschoolhouse.com/easy-recipe/ghost-meringues

refined sugar free, dairy free

Ingredients

  • 4 egg white
  • 1/2 tsp cream of tartar
  • 1 cup natural cane sugar
  • black decorating icing gel (or melted chocolate)

Instructions

  1. Preheat oven to 225 degrees.

  2. Cover a baking sheet with a piece of aluminum foil and spray well with oil.

  3. In the bowl of a stand mixer, whip the egg whites on high for about 2 minutes until eggs become frothy and very bubbly.

  4. Reduce speed to medium and slowly add in the sugar.

  5. Once the sugar is all added, add the cream of tartar.

  6. Increase to high speed and whip for another 2 minutes until mixture forms stiff peaks.

  7. Place the meringue mixture into an icing bag or a large ziplock with one tip cut off.

  8. Pipe out the ghosts by pressing out the meringue and holding in one place for a few seconds and lifting up slightly to create the puffed layers.

  9. Bake them for about 45 minutes or until the tops become a little brown.

  10. Remove from oven and let cool. They will harden a bit as they cool.

  11. Decorate the ghosts with the icing gel or melted/cooled chocolate!

  12. Store in an air tight container.

Complete the spooky look and make my Ghosty Brownies!

Pumpkin Chocolate Chip Blondies (paleo)

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I am fairly certain that every self-respecting food blogger (hm, still not my favorite word) must have at least one pumpkin pie spiced recipe in his/her arsenal in order to be taken seriously these days. But, to be honest, I’m not ride-or-die for pumpkin spice like (what feels like) the rest of North America. During the fall, I’m an equal opportunity appreciator of both pumpkin pie and apple pie influenced sweet treats. And to totally honest, by mid-October I usually feel a chronic case of pumpkin spice fatigue set in, where seemingly everything becomes pumpkin pie spiced just for the sake of it.

But all that changed when I finally put the finishing touches on this PS inspired recipe. These Pumpkin Chocolate Chip Blondies are thick, soft and chewy, perfectly spiced with those warming spices in pumpkin pie blends, and studded with chocolate. What’s not to love about that. And while I can’t say that I’m now a diehard fan of PS, I am, without any shred of doubt, an epic fan of these Pumpkin Blondies. Don’t be surprised if you see these gracing my oven come June. These will be wonderful any time of year.

These blondies are super easy to make and in just one bowl (take that dishes!) and have only good for you ingredients. I used chocolate chips and enjoy the ones made without common allergens and sweetened with cane sugar. But if you want to make this purely paleo feel free to use your favorite paleo-friendly chocolate bar chopped into chunks. I used all the same spices typically found in premixed pumpkin spice blends, but feel free to sub the spices for your favorite store-bought blend (see recipe notes for amount). Either way you go, these are sure to be epic crowd pleasers that will have you coming back for more. One final warning before you delve into pumpkin spice heaven, I suggest letting these rest for at least an hour before being sliced. This really helps the blondie set so it maintains its form. But if you can’t resist breaking into it before, I completely understand. No judgement here.

paleo (gluten/grain/dairy free), naturally sweetened

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Pumpkin Chocolate Chip Blondies

This Pumpkin Chocolate Chip Blondie is everything you want in a pumpkin blondie recipe. It’s thick and perfectly chewy, packed with 1 full cup of pumpkin, and studded with chocolate chips. This recipe is easy as can be, made in just one bowl (!) and out of the oven in under 25 minutes.

paleo (gluten/grain/dairy free), refined sugar free

freshlydafna.com

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 egg
  • ½ cup tahini
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ½ cup almond flour
  • 1/3 cup tapioca flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • 1/8 tsp cardamom
  • ¾ cup chocolate chips or chunks

Instructions

  1. Preheat oven to 350 degrees and line 8x8 baking dish with parchment paper or lightly grease with an oil or oil spray

  2. In the bowl of a stand mixer (or in a medium bowl if mixing by hand), mix together the wet ingredients until everything is light and fluffy.
  3. Add in the remaining dry ingredients (except the chocolate chips) and stir again until everything is just well incorporated.
  4. Stir in the chocolate chips.

  5. Pour the batter into the prepared baking dish and using a rubber spatula spread out into a smooth even layer. Top with additional chocolate chips/chunk if desired.

  6. Bake for 24-25 minutes or until edges start to brown.

  7. Remove from oven and let cool for at least an hour (I know, this will be hard) to let the blondie set completely. After it has cooled, remove from baking dish and slice.

  8. Blondies will keep well in an airtight container for a few days.

Recipe Notes

If you prefer to use your pre-made pumpkin spice mix instead of adding the spices individually, use ½ tsp cinnamon and 1 tsp pumpkin pie spice.

To make this completely paleo, chop up your favorite coconut or maple syrup sweetened chocolate bar and use those chunks instead of chips.

These will keep a few days at room temperature in a sealed container, after that, move to freezer.

 

Soft Baked Chai Spice Cookies (paleo)

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When I think of fall flavors, I, of course, think of the obvious first, pumpkin pie and apple spice. And yes, those are great. But fall to me is more about the turn of season from refreshing iced beverages to warm frothy mugs full of comfort. And perhaps no food feels more like warm woolen blanket to me than a steamy mug of chai latte. All the warm spices, like cinnamon, ginger, cardamom, coupled with some soothing nut milk is exactly what I want on a cool brisk day.

And thus, the inspiration of these Soft Baked Chai Spice Cookies. These cookies are like spiced little pillowy clouds of delicious coziness. Do I even need to say more??? Well, just in case, here are some further selling points. I use a blend of my favorite chai spices that is really well complemented by the natural rich flavor of the coconut sugar, of which, there is not much. These are sweet, but just perfectly sweet to be satisfying as a dessert, but not too sweet for a snack or breakfast. In my original recipe, I use tahini, which I think is just mild enough to not overpower any of the spices. I highly recommend you give it a try this way. All the warming spices, coconut sugar, and tahini just make these cookies feel oh, so comforting and just, yummy. And isn’t that really what fall baking is all about.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Soft Baked Chai Spice Cookies

These cookies are warm and spicy in all the right ways. Super easy to mix up, in just one bowl, and have only good-for-you ingredients. These cookies have a delicious crisp exterior and super soft interior. And, these will make your kitchen smell amazing!

paleo (gluten/grain/dairy free), no refined sugar

Course Dessert, Snack

Ingredients

Wet Ingredients

  • ½ cup coconut sugar
  • ¼ cup coconut oil melted and cooled
  • 2 tbsp nut or seed butter see notes
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp cloves
  • ½ tsp cardamom
  • ¼ tsp nutmeg
  • 1/8 tsp salt

Instructions

  1. In a stand mixer, or a medium bowl if mixing by hand, mix together the wet ingredients until everything is light and fluffy.

  2. Add in the dry ingredients and mix again until just well combined.
  3. Let the dough chill in the fridge for at least 15 minutes to allow for easy scoping.
  4. Heat oven the 360 (yes, 360) and line baking sheet with parchment paper.
  5. Scoop the dough onto the baking sheet, and lightly press the balls down with the palm of your hand to form a cookie shaped disc.
  6. Bake for 9-11 minutes. For soft baked cookies bake for 9 minutes, for crispy and chewy cookies, bake for 10-11 minutes. Edges should be starting to brown.
  7. Remove from oven and let cool on baking sheet for 5 minutes before moving to a cooling rack to cool completely.

Recipe Notes

I used and love tahini in this recipe. Just make sure your tahini (or any nut/seed butter for that matter) is well mixed and not too thick.

I like these cookies best baked for exactly 10 minutes, they have the crisp edges and soft chewy centers. Baked for 9 minutes these are super soft and little delicious spiced pillows that are also wonderful in their own right.

Keep in an airtight container for a few days, then move to freezer to store for longer.

 

Spiced Up Sweet Potato Casserole (vegan option, dairy free, gluten free)

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #4: Spiced-Up Sweet Potato Casserole

When I was younger our Thanksgiving dinners looked very similar to our regular dinners except with the inclusion of a big ole turkey. Which we never ate at any other time of year. My mother is not much a cook and just prepared her standard dishes that she was comfortable making. My dad, more so the cook, immigrated here in his late 20’s and was not familiar with the “traditional” Thanksgiving dishes. As I started to help more with the cooking of the meal I would (out of envy of my friends and new exposure to Food Network) start to incorporate more of the “classic American Thanksgiving” dishes into the menu.

I clearly remember discovering that one of these traditional side dishes was yams with marshmallows on top and being completely dumbfounded. Marshmallows during a meal. The idea of a sweet component before dessert was so foreign to me. I couldn’t wrap my mind around the concept but knew that we needed it on our table. So that year I opened a can of cooked yams placed it in a casserole dish, spread out those marshmallows right on top, watched as they got all toasty and basically my life was changed forever. It’s one of those dishes that I only have once a year and no matter what my regular diet, I’m going to have some of that casserole! So be warned this recipe is a bit outside the regular type of recipes I post here. But I do make add a couple options for those who want to stay within a certain dietary restriction.

Over the years, I’ve improved upon the dish and this has been my steady recipe for the past four to five years. Instead of yams I use sweet potatoes but feel free to use whichever you prefer, I have used both and it always turns out great. I love this recipe so much because I spice it up with some chipotles in adobo sauce and a healthy dose of spices like ginger, nutmeg, and cinnamon to balance out the natural sweetness of the sweet potato/yam and the extra sweetness of the marshmallows. Also, this is slightly lighter because there is no butter or milk as in the more traditional recipes, I find the sweet potatoes/yams to be creamy enough and just use a bit of coconut butter to give it that little extra oomph.

vegan option, dairy free, gluten free, grain free

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Spiced Up Sweet Potato Casserole

This is a healthified and spiced up version of the classic Thanksgiving dish. I add in a healthy dose of spices and chipotle peppers to give a little balance between the natural sweetness of the sweet potatoes and extra added sweetness of the marshmallows to give a more well balanced version of this delicious side dish. 

freshlydafna.com

Ingredients

  • 3 lbs sweet potatoes (or yams) (about 7-8 )
  • 3 tbsp coconut butter or oil melted
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1-2 tbsp chopped chipotles (from canned chipotle in adobo sauce)
  • 1-3 tbsp adobo sauce from can of chipotles
  • salt and pepper
  • 2 cups regular or vegan marshmallows (see notes for options)

Instructions

  1. Cook the sweet potatoes or yams. I usually use a pressure cooker to get it done quickly OR just place them in a 375 degree oven until they are cooked through. About 40 minutes. 

  2. Once the sweet potatoes are cooked, skinned, and slightly cooled, place them in a large bowl and mash with a large fork or masher. Add in the coconut butter and spices and mix thoroughly. Add 1 tablespoon of the chopped chipotles and 1 tablespoon of the adobo sauce and mix again. Taste and adjust to your preferred spiciness level by adding more sauce and/or chopped chipotles. The chipotles will bring more heat.  Add salt and pepper to your liking. 

  3. Transfer the sweet potato mixture to a 2 quart baking dish (8x8 or 9x9). And smooth the surface so it's evenly distribute. (MAKE AHEAD: You can prepare this portion of the dish, cover, and place in the fridge, 1 day before serving.)

  4. When ready to serve, top sweet potato mixture with marshmallows. Place in center of the oven and bake until the bottom layer is warm and the marshmallows nicely toasted. The cook time will depend on the type of marshmallows used, so keep a good watch. Probably around 10-15 minutes. (If you have made the sweet potato mixture the day before, place the dish in the oven for about 10-15 minutes without marshmallows to bring the temperature back up. Remove from the oven, arrange marshmallows, and place back in the oven to toast the marshmallows and allow the inside to heat up completely.)

Recipe Notes

Options, options, option. 

Vegan/Vegetarian: Use vegan marshmallows

Low Sugar/Sugar Free: Leave out the marshmallows entirely and serve this as a mash. 

No Limits, I'm All In: Make the marshmallows from scratch! I usually prepare homemade marshmallows to top this dish and it seriously a game changer. I use this recipe every year and it's perfect. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna 

 

Roasted Za’atar Delicata Squash and Shaved Brussel Sprouts Salad

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #3: Roasted Za’atar Delicata Squash and Shaved Brussel Sprout Salad

 

We always have a HUGE Thanksgiving dinner with tons of different dishes. I always end up making a lot of various sides to best fulfill everyone in my family’s Thanksgiving dish wishes. For me,  it’s all about the sweet potato casserole (ummm marshmallows during dinner? YES. Please.) and my low carb mash (cuz you know… balance is important), my guy is all about the mashed potatoes, my sister-in-law needs the regular recipe-off-the-can pumpkin pie, my oldest brother gets most excited for the turkey. But the one thing that everyone in my family will all eat is the salad.

Because of this I always make two different kinds, usually a regular chopped Israeli salad and a fall inspired salad a top a fresh bed of leaves with a homemade dressing. And I must say, this one may be my best one yet.

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

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Crispy Brussel Sprouts and Roasted Za'atar Delicata Squash Salad

This is, so far, my favorite autumnal salad. It has a lovely blend of fall and middle eastern inspired flavors. Za'atar roasted delicata squash, crispy shaved brussel sprouts, and crunchy fresh radish all a top a slightly spicy bed of watercress. This is a wonderful salad to have anytime during the fall but would make an especially great addition to your Thanksgiving table. 

freshlydafna.com

Ingredients

  • 1 medium delicata squash
  • 1 cup brussel sprouts sliced thinly
  • 1/3 cup radish (about 4 medium) sliced thinly
  • 2-3 tbsp avocado oil
  • 1.5 tsp salt
  • 1 tsp pepper
  • 2 tbsp za'atar
  • 2 cups watercressed washed & dried

Instructions

  1. Arrange a rack in the center of the oven and another near the top. Heat oven to 350 degrees.

  2. Prepare the brussel sprouts: Wash and trim the brussel sprouts. Either by hand or with a food processor with the thin slicing blade, cut the brussel sprouts into thin rounds. 

  3. Place the brussels in a bowl with 1-2 tablespoons of avocado oil, salt, and pepper. Stir well to coat the sprouts. Place the brussel sprouts on a baking sheet. 

  4. Prepare the squash: Thoroughly wash the exterior of the squash. Cut the squash lengthwise, then scoop out all the seed and strings from the inside. Cut the squash into 1/2 inch thick half circles and then again into quarters. 

  5. Place the squash in the large bowl with 1 tbsp avocado oil and the za'atar. Mix together until the squash is well covered. Lay the squash on a baking sheet.

  6. Place the squash in the center of the oven and the brussel sprouts on the top rack. Watch the veggies after about 15 minutes of cooking. Remove from oven when each is cooked. The squash should be soft and tender (about 18-20 minutes of cooking). Brussel sprouts should be slightly brown and crispy but cooked (about 20-22 minutes). 

  7. While the vegetables are cooking cut the radish into thin rounds or thin half circles.

  8. Remove vegetables from oven once they are done cooking. Let vegetables cool slightly out of the oven. 

  9. Assemble the salad by placing the watercress (or other salad leaves of choice - arugula would be great here too) in a bowl, add in the sliced radish, za'atar roasted delicata squash, and crispy brussel sprouts on top. 

  10. Dress with a simple mix olive oil, lemon juice, salt and pepper OR use my Herby Turmeric Salad Dressing

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

 

 

Alternative Mash (AKA Mashed Faux-tatoes) paleo, vegan, dairy free

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #2: Alternative Low-Carb Mash or “Mashed Faux-tatoes”

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This might be one of my favorite dishes that’s always on our Thanksgiving table. It’s simple, creamy, smooth, and oh so comforting. I’ve been tinkering with this recipe for a couple of years now and finally found the perfect combination of low-carb root vegetables to replace the humble potato in an oh so perfect mash. And honestly I haven’t looked back since. We do always have a regular mashed potato on the to accommodate everyone’s Thanksgiving dish wishes, but this one has been stealing the show!

This recipe is super easy to make (good bye potato ricer!), is only 4 ingredients (6 with salt and pepper), and one of my favorite things about this recipe is that it will stay smooth and creamy regardless of the temperature it is at (yep even cold right out of the fridge).  And unlike the regular potato mash which tends to get starchy and stiff after it’s been sitting out for a little while or hasn’t been reheated properly this will stay smooth no matter how you re-heat it, so it’s the perfect make-ahead dish.

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Low Carb Mash or "Mashed Faux-tatoes"

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This is the ultimate low carb mash to replace those regular mashed potatoes. These are super creamy and smooth and in my opinion way better than the "real" traditional stuff. It will keep it's texture no matter what and is an awesome make ahead dish! This recipe is easy to double/triple for larger crowds. 

freshlydafna.com

Ingredients

  • 1 head cauliflower
  • 1 parsley root, medium
  • 1 kohlrabi, medium
  • 2 tbsp coconut butter
  • sea salt
  • pepper
  • parsley, chopped (optional)

Instructions

  1. Bring a large pot of well salted water to a boil

  2. Wash and cut the cauliflower into 1 in pieces/florets

  3. Peel the kohlrabi and parsley root and cut into 1 in cubes

  4. Add all three veggies into the pot of boiling water and cook until everything is just tender (a fork should pierce through the pieces easily) about 8-10 minutes. 

  5. Once cooked remove from heat and dump into a large strainer

  6. With either a food processor or inversion blender (a regular blender may also work here too) blend the veggies with two tablespoons of coconut butter.  Add salt and pepper and more coconut butter if you like. Garnish if chopped fresh parsley if you see fit. Viola! Low-carb mashed fauxtatoes ready for the table!

Recipe Notes

These are an excellent make ahead dish. You can reheat this in a pot over the stove or even in the oven. This will stay super creamy and smooth no matter what!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

 

 

 

Roasted Leek and Cauliflower Salad (paleo, keto, vegan)

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My diet revolves around lots of fresh veggies and some fruit with an emphasis on what’s in season. Eating seasonally has too many benefits for me to attempt to list here, but these are the top reasons I believe revolving your diet based on what’s available in each season is so impactful.

WHY EATING SEASONALLY IS GOOD FOR YOU:

  1. SAVES MONEY – When you eat based on the season it typically means that you are eating locally as well. Eating produce that is harvested close to your market means that the conditions are suitable for growing that crop, making it easier to grow, which means there is more supply which means better prices.
  2. MORE NUTRIENT – Buying produce based on what’s available in that season also means your produce will not be imported and perhaps even better, be grown locally. Because the goods have to travel less of a distance they are harvested closer to their peak ripeness which means higher levels of nutrients.
  3. TASTE BETTER – Because seasonally available fruits and veggies are harvested close to peak ripeness they have more time to grow on the vine/tree/ground or original source making them more flavorful as opposed to those who have to ripen less on the vine and more on the counter or en route. Produce that has been imported is often harvested much before peak ripeness so it does not spoil during transport which leaves it lacking in flavor. 
  4. MORE NATURAL – There seems to be a rhythm in which the produce grows to supplement what our bodies need. Lighter produce like watermelon, sweet stone fruit, berries grows in the summer when it’s warm and something juicy is what we crave. And winter months bring the citrus, packed with vitamin C, and pomegranate rich with antioxidants to protect us from winter illness. The food that grows naturally in those months brings additional support for what our bodies may need more or or lack.
  5. ENVIRONMENTALLY FRIENDLY – As I mentioned eating what’s in season means that produce is brought is from local sources. This means less environmental impact because there is less pollution caused from transportation methods. And you support local business!

I created this recipe while in Israel. During my 2 week trip, I visited 5 different food markets. And when I wasn’t exploring new markets I would make my daily trip to the open market near our apartment. It’s always so fun for me to walk down the aisles looking at all the daily fresh finds and talking to the people behind the stalls about cooking tips and favorite veggies. Going to a market is perhaps the easiest way to see what’s fresh and in season.

This recipe was an inspiration of fall flavors. The flavorful and hearty leeks, the tender and comforting cauliflower, laid on top of fresh and bright arugula, topped with touches of juicy, crisp sweetness from a ripe pomegranate and of course the light and creamy tahini sauce. I love a good warm salad because it provides such a lovely balance of tastes and textures that all complement each other. This is also super quick and would be a great main dish next to a protein or as a light appetizer that would go with almost anything.

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

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Roasted Leek and Cauliflower Salad

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

This salad is the epitome of fall flavors. It's super quick to assemble and perfect as part of an entree or as a light appetizer. This warm salad is a lovely mix of autumnal flavors and textures, simply seasoned and dressed with tahini sauce. It's free of most allergens and suitable for almost all diets!

freshlydafna.com

Ingredients

Salad Components

  • 1 head cauliflower, cut into florets
  • 3-4 leeks preferably thin stalks, if possible
  • 2 cups fresh arugula
  • 1/4 cup fresh pomegranate seeds
  • 3 tbsp fresh cilantro leaves
  • 3 tbsp fresh mint leaves
  • 4-5 tbsp avocado oil
  • sea salt
  • black pepper

Tahini Dressing

  • 1/4 cup tahini (sesame paste)
  • water
  • 1 fresh lemon

Instructions

  1. Preheat oven to 350 degrees

  2. Prepare the leeks by cutting off the bottom bulb and the dark greens on the top. Also remove any thick outer layers of the stalk. Cut the leeks in half (lengthwise) and again into 3 inch pieces. Rinse very well while keeping the shapes in tact. 

  3. Lay the cauliflower on the baking sheets and drizzle avocado oil (about 2-3 tablespoons) over the florets. Add about 1 tablespoon each of fine sea salt and black pepper. Use your hands or spoon/spatula to coat and season the cauliflower.

  4. Place in the oven and let cook for about 18 minutes or until just tender (a fork should easily go through it's thickest parts)

  5. Cook the leeks by placing them on a baking sheet, adding about 2 tablespoons of avocado oil and 1 tablespoon each of salt and pepper. Again using hands/tool to coat the leeks. Bake in the oven for about 8-10 minutes. They will be soft and slightly opaque when done. 

  6. Make the tahini by adding 1/4 cup of sesame paste to a small bowl, add 1/4 cup water and mix well. The tahini will get thicker before it starts to get smooth. Add juice from 1/2 of the lemon and mix again. Adjust to your taste by adding more water, lemon, or sesame paste. (SEE NOTE BELOW)

  7. Assemble the salad: Spread the tahini on the bottom of a large plate, add the arugula, then the leeks and the cauliflower, sprinkle the pomegranate seeds on top and finish off with fresh herbs. Add any more salt and/or pepper per your preference and enjoy!

    I like the tahini on the bottom but pouring it over the top would be great too!

Recipe Notes

Tahini: I tend to like my tahini slightly thick with a lot of lemon, which is usually 1/4 cup tahini to 1/4 cup water to 1/2 lemon.  At my house this is usually doubled to keep up with the rate of tahini consumption. You can thin by either adding more water or lemon or thicken by adding a bit more tahini. I suggest starting with these measurements and playing from there. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.