Nov 14

Apple Pie Ice Cream


If you’re like me, you know that ice cream is not just a summer treat!  I eat ice cream all year round.  I come from a whole family of ice cream lovers!  So it only seemed right to take a classic fall flavor like Apple Pie and transform it into a cold and icy treat!

icecream6 icecream5

Bright pops of apple, hints of maple and cinnamon, creamy coconut goodness and crunchy cookies bring all of the flavors of apple pie into one bowl!  I really like Enjoy Life’s sugar cookies and Trader Joe’s snickerdoodles—both are allergen free—no gluten, soy, nuts, dairy, etc.  The Trader Joe’s cookies are softer so they will melt right in to the ice cream, and the Enjoy Life cookies will stay a bit crunchier.  You can’t go wrong!


Satisfy your summer ice cream cravings and whip up a batch of this yummy ice cream this week!  Enjoy!


Apple Pie Ice Cream
1 large apple/2 small apples, diced small
1 T coconut oil
¼ t cinnamon
sprinkle of clove
sprinkle of nutmeg

1 can coconut cream (I like Trader Joe’s brand in the brown can)
1 t vanilla
½ t almond extract (optional)
¼ c maple syrup (more to taste)
¼ t cinnamon
4-6 cookies (sugar cookies, snickerdoodles or gingersnaps would all work well), divided

Melt coconut oil in a skillet.  Toss apples in cinnamon, clove, and nutmeg.  Add them to the skillet and cook over medium heat until apples are soft, but not mushy.  Set aside.

Pour coconut cream, vanilla and almond extracts, maple syrup, remaining cinnamon, and 3 sugar cookies in blender.  Blend until smooth, with no cookie bits remaining.  Crumble remaining cookies into ¼ inch pieces.  Mix in apples and cookies with the cream mixture and pour into ice cream maker.  Follow machine instructions to freeze ice cream.  Store in freezer to firm up and serve!


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Nov 14

Pumpkin Seed Bars


Earlier this week I asked on Instagram which recipe you’d like to see first—Apple Pie Ice Cream, Pumpkin Muffins, or Pumpkin Seed Bars.  The bars won by a landslide!  Ice cream and muffin fans don’t despair—the other recipes are coming up right behind!  Also in the works at a Pappa al Pomodoro soup and a Pumpkin Quinoa chili.  We have been cooking up a storm here!  I’m hoping to experiment with a no bake pumpkin pie this weekend, and some Christmas Cookies for Keepin’ It Kind’s cookie swap later this month.  And finally, I did my test run on my Virtual Vegan Potluck dish last night.  The VVP is happening on December 13.  Wow—that’s a lot of recipes to work on—and I’m excited to share each one!  But for now, let’s enjoy the Pumpkin Seed Bars!

It’s been a long time since I made any of my homemade Lara-ish bars, so I decided to make a quick batch last week.  I was headed to my monthly Moms’ Night In with my church friends, and we always bring dishes to share.  In my group we have gluten free, paleo, and vegan mom(s), so I like to bring something that works for all of the “alternative eaters.”  These totally hit the spot.


The leftovers were gobbled up by hungry 2 and 3 year olds at a playdate just the other day—there are crumbs throughout my entire house to prove it!  These are sure to be a hit with everyone!  They’d also make a great treat to bring along if you’re traveling over the holidays too!  Or keep a batch on hand to snack on Thanksgiving Day while you’re waiting for the main event—for some reason my family doesn’t eat all day, even though our meal is at 5 or 6, so we are always starving!  Best of all, they’re nut free, so they are allergy friendly.  You can whip these up in your food processor in about 5 minutes—enjoy!


Pumpkin Seed Bars
a few pieces of candied ginger (maybe 1-2 T once chopped, sub 1/4 t ground ginger if you don’t have candied ginger)
½ c dried cranberries, divided
15 dates (200 g)
¼ c sunflower seeds (I used the toasted ones from Trader Joes for more flavor!)
¾ c pumpkin seeds (I used the toasted ones of these too from Trader Joes for more flavor!)
1 c shredded coconut
2 T coconut oil
1 t vanilla
½ t of cinnamon
pinch of salt (omit if you use salted seeds)

Break up the ginger in your food processor until it is in small chunks—you don’t want to bite into a huge piece of ginger.  Add dates, sunflower seeds, pumpkin seeds, half of the cranberries, and coconut.  Pulse together until it is a crumbly mixture, starting to stick together.  Add coconut oil, vanilla, cinnamon, and salt and pulse again.  Add the remaining cranberries and pulse to incorporate, leaving large enough pieces to add color to the bars.

Press mixture into an 8×8 inch pan, lined in each direction with parchment paper (like a cross).  You might need to wet your hands to keep your hands from sticking!  Place in the freezer to firm up for 10-30 minutes (or longer, it’s fine).  Remove from freezer once set and cut into squares, triangles, or bars.  Store in fridge.  Enjoy!


I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Oct 14

Halloween Boo Bags


Have I missed the Halloween window?  Ok, then I’ll be quick!  Growing up, I always remember Halloween seeming like a HUGE deal!  My mom made us elaborate costumes long before the days of Pinterest.  One year I threw a fit (at age 9 or something—past fit throwing years) about not liking my costume, so as punishment I was responsible for creating my own costume the following year (with her guidance).  We always went all out!


^^^ Even at 11 years old I had a sweet tooth!  Dressed up as a Hershey Kiss in a costume that my mom made from an ironing board cover I think!  With my siblings (missing one sister who had not yet been born), circa 1990.

So far we haven’t really made a big deal about Halloween in our little family (I never know how to refer to my childhood family, and the new one I have created with my little guys…hmmmm).  David has dressed up a few times, but we haven’t trick or treated.


^^^ 2011, 8 months old, Tiger.  2012, 1 1/2, Train conductor.  2 1/2, not a banana—this was just for fun at Target, but I don’t have a single picture of him when he dressed up as a Seahawk last year.  I’ll blame it on being pregnant.  Can’t believe I missed a year!

In some ways, trick or treating is just a strange concept.  If you know your neighbors I think it could be fun, but we don’t know our neighbors (I know, trick or treating could change that!), and it is mostly rainy, cold and dark in Seattle this time of year.  So I’m not overly anxious to start taking the boys out.


^^^ Jonathan—the cutest little pumpkin!

Right now David is very confused about Halloween, thinking that it is somehow related to Thanksgiving.  He has this idea that all of his aunts and uncles will fly in and have a big dinner of pumpkin macaroni at my parents’ house.  Which I suppose would be fun, but it’s not what Halloween is about.


^^^ 2014—semi matching Dinosaur outfits!  My mom made the one David is wearing for my brother back in the 80′s—so awesome that she still has it!  And Jonathan’s is the fleece we got when we took baby David camping 3 years ago!

We’ve decided that for the time being, before the peer pressure of elementary school teaches the boys about trick or treating and all of that sugary goodness, we are going to make our own tradition.  This year we are going to let the boys dress up, take them out to dinner, and give each of them a treat bag.  I know—Jonathan really has no idea what’s going on, and certainly doesn’t care about a treat bag, so that is for David’s benefit—he looooves his baby brother!  I have no idea if we will do this for years to come, or if this will be a one time deal—stay tuned to hear our plans next year!


I’m on a seemingly constant mission to stop getting junk for the kids, and also don’t want to give a ton of junk food to David (part of the reason to forgo trick or treating in the first place).  The bags are simple.  Some candy treats, stickers, and a pair of dollar bin spider glasses for David, a fun chew toy for Jonathan, and squeezie pouches for each of them.  Less than $10 for both bags combined!


^^^ Surf Sweets Fruity Bears, Earth’s Best Organic squeeze up pouch, and Annie’s Halloween Bunny Cookies (that do contain honey, so not for very strict vegans).


I think I will also throw in a glow stick and a couple of YumEarth Organic Lollipops in David’s bag, but I forgot to include them in my pictures!


^^^ Jonathan’s favorite on the go treat—Plum Organics Pumpkin and Banana squeeze pouch.

What are your plans for your kiddos?


^^^ David’s pumpkin from the farm, complete with raccoon mask!

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Oct 14

Pumpkin Spice Latte—No Added Sugar!


Thank you all for your support of the Bandit Bib giveaway, and congratulations to Danielle!  Your adorable bib is on it’s way!  I hope those of you with little ones were able to find some helpful ideas in my posts on introducing solids.  I plan to update in another month with the new things Jonathan and I try out.


It seems like fall is cruising along—it’s already the last week of October!  We rolled all of our fall harvest Halloween activities into one event this year, a bit by accident.  The nearby farm has a fall festival and we decided to brave the drizzly weather and go check it out.  I knew they had a hayride and had really psyched David up for it.  When we arrived the drizzle had turned into a downpour, and Irving and I were ready to turn back.  We offered to take David out for pizza instead, but he held strong that he was going to go on the hayride.  We bundled up in our layers of North Face and headed down to the farm.  What I would have given for a hot Pumpkin Spice Latte right then!


^^^ This was rainy, even by Seattle standards.  Seattle is more of a constant drizzle, although lately we’ve been getting some crazy dumpings!

As we rode on the hayride the skies parted and the sun appeared out of nowhere.  As we walked around we saw the “pumpkin patch”—pre-picked, small pumpkins in a field.  For $4 you could pick out a pumpkin and decorate it right there!  David was thrilled, and we were happy to not need to schedule a second farm day to find our pumpkin for the year.  Bonus points for leaving copious amounts of glitter at the farm and not in our house!



^^^ Best pumpkin patch for 3 year olds—they’re all  cut off the vine, and little.  Just pick up and go!




^^^ Finished product—no messy carving necessary…this year!  (Raccoon mask from Target, assembled with Grandma!)

Before pumpkin fever is completely gone, I want to share a quick and easy Pumpkin Spice Latte with you.  One with real pumpkin, no artificial coloring or spooky ingredients, and no sugar added!  I make this at least a couple of times a week—you’re going to love it!


Pumpkin Spice Latte
8-12 oz unsweetened milk (I use almond milk)
2 dates, pitted
1/8 t cinnamon
dash of clove and nutmeg (tiny!)
2 T pumpkin puree
1 t instant espresso

maple syrup, if desired

Blend all ingredients in the blender until smooth.  Serve over ice, or heat by microwaving or transferring to a small pot on the stove and heat til barely boiling.  Whisk and serve (if you serve hot you may want to skim the foam off the top)!  Add maple syrup to taste if you prefer a sweeter latte.  Yum!

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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Oct 14

Baby’s First Solids—Halloween Edition, and a Giveaway!


Jonathan has recently delved in to the world of solids!  I am so excited to start sharing with you some of the foods I am feeding him!  In fact, my whole idea to blog began when David was about this age.  My mom kept telling me that I should get these ideas out there for other moms.  It took me about a year to finally get it off the ground, and by then David was well past baby mushes, so I’m glad to finally have a reason to get these baby recipes out to you!

boys^^^ My foodie babies!


I’m really excited today to have paired up with Nell at Whole Parenting!  She writes a great blog on all things kids and natural parenting, and also has an Etsy shop full of hand made goodies for moms and kids!  I am so happy that she is generously giving away one of her adorable Bandit Bibs to one of you!  These bibs are handmade, organic, and fashionable too!  Check out the Rafflecopter for entry information below!  Today on her site you can get my tips for introducing your baby to solid foods.

bib^^^ How cute is this?  Perfect for the little drooler in your life!  If not for your own baby, enter to win one for a Christmas gift!

Oh, and for those of you that are not parents, and are not in need of the latest and greatest baby mush combos, fear not!  I like to keep my blog focused on what I know best, and my day-to-day experiences.  So I will be sharing baby posts from time to time, and sharing things that have really worked for us, but all of the grown up recipes that you know and love will continue to come your way!  Moms and Dads need to eat too you know!  Next up—homemade Pumpkin Spice Lattes!

PSL^^^ For all the grown ups in the house! 

So, without further ado, here are two Halloween inspired baby food combos for you to try with your littlest vegans!  They have been HUGE hits with my chunky monkey, er, dinosaur, and I hope that your little ones will love them too!

dinos^^^ Aren’t they the cutest little dinosaurs?  I know I’m biased, but c’mon! 

Pumpkin Pie 
Everyone loves pumpkin pie, so why not share with the baby in your life?  Pumpkins are high in fiber and Vitamins A, C and beta carotene.  Bananas are high in potassium, and Vitamins B6 and C.  Coconut oil is a “good” fat, important for brain development and healthy growth, and is also helpful for moisturizing the skin from the inside out!


2 T pumpkin puree
2 inch piece of ripe banana
1 T baby cereal (rice or oatmeal)*
breast milk or water to thin as needed (don’t go too thin!)

pinch of cinnamon (1/8 teaspoon)**
1 teaspoon coconut oil

Mash all ingredients to a lumpy consistency and serve!

^^^ Thoroughly enjoyed.

Monster Mash
Something about the green and black combo makes me think of Frankenstein—every time I make this mash for Jonathan or David (a loooong time ago) I think Monster Mash!  Avocados are another healthy fat, and are high in fiber.  Black beans are high in fiber and iron.  And if black beans aren’t your thing, avocados and bananas pair well too—just skip the garlic and cumin!

monstermash^^^ Baby guacamole!

¼ – ½ ripe avocado
1 – 2 T black beans
1 T baby cereal (rice or oatmeal)*
breast milk or water to thin as needed (don’t go too thin!)

1/8 t cumin**
1/8 t garlic powder**

Mash all ingredients to a lumpy consistency and serve (note, black beans in pictures are slightly bigger than how I served them to Jonathan).  Mash them to your baby’s/your comfort level.)


* My pediatrician recommends that we use fortified baby cereal to increase Jonathan’s intake of vitamins rather than serving him home prepared rice or oatmeal.  As a vegan, iron levels tend to be lower than someone who might be getting large amounts of iron from animal meat.  With a daily vitamin, and healthy consumption of dark leafy greens, your iron levels should be fairly high (mine were great during my last blood draw during pregnancy—go prenatal vitamins, go!).  I always feel like it’s best to err on the side of caution though, so we feed Jonathan the fortified Earth’s Best Organic baby cereals.  You can find these everywhere, even Target!


** I like to add spices to baby food to expand their palate.  Start small, and work up to higher amounts.  I think there is a huge misconception that babies need to start with very bland foods.  Check out my post over on Whole Parenting for more ideas about introducing solids to your baby.

And now for the giveaway….get your clicking fingers ready and….GO win Nell’s fabulous Green Grocer Bandit Bib!

bib-nell^^^ Isn’t this adorable?  Love the foodie baby print!

a Rafflecopter giveaway

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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