Growing up, the lemon Girl Scout cookies were one of my favs. They don’t make the one I had growing up anymore, but they have these new Lemonades which are a lemon sandwich cookie. Since I can’t eat gluten, I’m not exactly sure what they taste like, but here’s my version… healthier of course! 😊
These cookies start out with a lemon shortbread. I utilize white sweet potato as the base for the icing. I love using white or Japanese sweet potato for an icing because it’s mild and holds it’s form, plus we are sneaking in a veggie! Trust me, you’ll love it too! The sweet potato serves as a base for a lemon icing that we’ll sandwich between two shortbread cookies
Important note:
These cookies have a strong lemon flavor. If you love lemon, you’ll love these! If you prefer something more subtle and mild, leave out the lemon zest and juice in cookie and only include it in the filling. They’ll still turn out great.
1cupcooked and mashed white or japanese sweet potato
1/4cuppowdered sugar*
2Tbsplemon juice
1tsplemon zest
1tspvanilla extract
1Tbspcoconut oilmelted
Instructions
Whisk all of your dry ingredients for the cookies together and set aside.
Beat all of your wet ingredients for cookies together in a large bowl.
Add dry to wet and mix to combine.
Form the dough into a ball then wrap in plastic wrap and place in the fridge for 10-20 minutes.
While dough cools, preheat oven to 350F and make your icing.
For the icing, blend everything together until smooth. You can add more sugar if you want it to be sweeter.
Place in the fridge until ready to use.
When ready to bake the cookies, roll out the dough between two pieces of parchment paper until about 1/4 inch thick.
Use a cookie cutter or glass to cut an even amount of round cookies out. Place on a parchment lined baking sheet.
Bake for 12 min.
Let cookies cool for 5 min on the cookie sheet, then transfer to a wire rack to finish cooling.
When ready to assemble, scoop icing into a piping bag (or plastic bag and cut tip off) then pipe some icing onto half the cookies. Sandwich with another cookie on top and enjoy!
Notes
*I make my own powdered sugar by blending 1 tbs of tapioca, arrowroot, or corn starch with 1 cup of white sugar on high until you get a fine powder.
Want an easy, healthier cheesecake? This is it! I love sneaking in healthy fats and protein for dessert. Who doesn’t love cheesecake, but it can be a heavy dish. This gluten free cheesecake is far easier to make than the traditional variety and is lower in sugar, but it’s still super creamy and delicious.
This dairy free cheesecake is made with vegan yogurt, but you can certainly use Greek yogurt for an added protein boost. Instead of flour to help the cheesecake set, this recipe calls for pea protein which acts like flour, but will increase the protein content.
This homemade cheesecake is a smaller recipe so it’s best to bake in a loaf pan. You can double the recipe to fit into a cake pan if desired. You will get about 4-6 slices, so it’s great to meal prep for the week.
This gluten free and dairy free cheesecake is healthier than the traditional. Made with vegan yogurt and protein powder, you can count on this recipe to help you reach your goals! It’s easy to make, lower in sugar, and still full of creamy deliciousness.
I am a chip FIEND! But eating a whole bag of chips as a meal isn’t ideal. So, if you’re like me, try this salad instead! It’s got all the salty crunchiness you could want, but filled with nutrients. We add a little sweet to balance it out and it’s honestly divine
The Best Crunchy, Salty Salad
Serves 3-4
Ingredients:
-1 big bunch of kale, de-stemmed and chopped
-1 lbs of Brussels sprouts, shredded
-1 16 oz can of chickpeas, rinsed and drained
-olive oil
-1 large apple, diced OR 1/2 cup dried cranberries
-6-8 slices of bacon, cooked and crispy (I used turkey bacon, regular works too)
Dressing:
-2 tbs tahini or nut/seed/granola butter of choice
-2 tbs. yogurt of choice (I used Oatly)
-2 tbs. garlic infused olive oil
-1 tsp. mustard
-juice of 1 large lemon
-salt to taste
-water as needed to thin it out
For the salad, preheat oven to 425F.
Add your shredded Brussels sprouts to a baking sheet and toss with 1 tbs. of olive oil and some salt. Pop your chickpeas on a separate baking sheet and repeat the oil and salt process. Put both baking sheets in the oven and bake until each dish is crispy. Check and toss every 10 minutes until done.
You can cook your bacon at this time, as well. Either on the stove or on a other baking sheet!
While everything is cooking, make your dressing by mixing all dressing ingredients together. I like to add a splash of water to thin the dressing out some.
When everything is done, massage your kale with a little salt until darker in color and softer. Then, toss salad together and serve! This is best served fresh. If making ahead, do not toss everything together until ready to eat. If possible, pop Brussels sprouts in the oven to crisp up again before adding to the salad.
These nut free and gluten free Tagalongs are a Girl Scout Cookie remake to be healthier and allergy friendly! They have a gluten free shortbread base topped with granola butter and dipped in dairy free chocolate. This healthier cookie version is perfect for everyone.
It’s officially Girl Scout Cookie season, but unfortunately Girl Scout Cookies aren’t gluten free and are packed with sugar and weird ingredients. So, I’m starting a series and re-making a few gluten free versions of Girl Scout Cookies.
The first cookie in my series is the classic Tagalong. I loved anything with peanut butter growing up. Since I can’t eat peanuts anymore and don’t tolerate most nuts and seeds, I decided to try these with my granola butter, but you can certainly use whatever nut or seed butter you love best. These cookies are completely gluten/grain free, nut and seed free, and dairy free!
This allergy friendly version of the classic Girl Scout Cookie Tagalongs is completely gluten free, dairy free, paleo, and nut free. They’ve got a fraction of the sugar, yet still taste amazing!
1/2cupgranola butterMy recipe is linked. You can also use any nut or seed butter of choice
2-4tsppowdered sugar
Chocolate Coating
1cupsemi-sweet chocolate chipsI use Enjoy Life
2tspcoconut oil
Instructions
Preheat oven to 350F.
Whisk all dry ingredients for cookies together then add the wet and mix until you get a dough.
Divide dough into 15-20 balls. They will seem small, but the cookies spread in the oven! Place dough balls on a parchment lined baking sheet and press down to about 1/2 inch thick.
Bake for 12-15 minutes until just beginning to golden. Let cool completely on cookie sheet before next step.
Mix your granola butter and 2 tsp powdered sugar together until butter is like a soft dough (it holds together and doesn’t spread all over). Add more powdered sugar as needed.
Spread a layer of butter over the top of your cookies and pop in the fridge for 10 minutes.
While cookies are in the fridge, melt your chocolate and coconut oil together until smooth. When ready, dip your cookies in the chocolate to coat (or just drizzle on top) then place back in the fridge until chocolate hardens.
Enjoy this healthier, allergy friendly version of Tagalong cookies!
These oil free, protein-packed banana muffins are gluten free and dairy free. The perfect snack or dessert!
gluten free protein banana muffins
These are the easiest, simplest banana muffins that are also packed with protein. With no oil, each muffin is only 100 calories, basically no fat, and ~6 grams of protein. They are pretty much the perfect carb to protein ratio which makes chowing down on a few of these an excellent as a post-workout snack!
gluten free and dairy free protein banana muffins
How to Make Gluten Free Protein Banana Muffins
Ingredients:
Bananas
Maple syrup
Egg
Vanilla extract
Pea protein (My favorite is the Sprout Living brand which is linked. Use code LEMONSNLYME20 for 20% off your order)
Mash bananas then whisk or blend together with remaining wet ingredients.
Add dry ingredients and mix until combined. Mix in chocolate chips if desired or sprinkle on top of muffins.
Divide batter into 9 muffin cups and bake for 20 minutes, until a toothpick comes out clean.
Let cool and eat up 🍌
gluten free and dairy free protein banana muffins
Can these gluten free banana muffins be made vegan?
The only non-vegan ingredient in these protein muffins is the egg. Although I have not tested using a vegan egg substitute, I think it would work just fine! The best protein for these muffins is a vegan pea protein.
What add-ins should I use?
Although these protein banana muffins taste great on their own, I love adding chocolate chips. You can’t go wrong with the chocolate and banana combo! Other add-in options that would be great include walnuts or even other fruit like blueberries. Adding an extra chopped banana for some texture would be wonderful, as well. Lots of options to experiment with!
These high protein banana muffins are oil free, gluten free, and dairy free. They are the perfect post-workout snack. High nutritional value and low in added sugar.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, Easy, gluten free, high protein
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 9muffins
Author Victoria Faling
Ingredients
2ripe bananas
2-4Tbspmaple syrupdepending on how sweet you like things
1egg
1tspvanilla extract
2scoopspea proteinuse code LEMONSNLYME20 for 20% off
Hummingbird bread is like a banana bread with pineapples, pecans, and coconut. It’s a sweet bread that is often made as a cake as well. My gluten free hummingbird bread is lower in sugar and allergy friendly, making it the perfect snack, dessert, for addition to breakfast.
I hesitate to call this hummingbird bread as I changed quite a bit around. To keep this recipe nut free, I left out the pecans (and toasted coconut), opting for a lighter and healthier gluten free bread that is sweetened slightly with banana and moistened with dairy free yogurt.
This gluten free bread is a healthier, paired down version of the traditional hummingbird bread. Sweetened slightly with banana and coconut sugar, it’s kept moist with dairy free yogurt, and there are no nuts to keep it more allergy friendly. This healthy loaf is the perfect snack or dessert!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
