Avocado Alfredo (Gluten free, grain free, vegan)
This is may be the quickest and delicious, and kind of gourmet meal, ever. It’s super simple, because most of the ingredients you have in your house right now. If you are missing the parsley, use dried, or simply ditch it. We are not trying to make this any more difficult than it needs to be.
The kids will love this specifically for St. Patrick’s day because of this beautiful, bright green color made naturally from the avocados.
For the pasta, I used zoodles (zucchini noodles) but feel free to use traditional linguine or my favorite gluten free pasta – Tolerant!
I would expect the recipe makes enough for about 2 large or 4 small servings of traditional pasta, although this will vary depending on the type of pasta.
_______________
Makes enough for 2 large zucchinis
You’ll need …
- 1 1/2 large avocado
- 3 Tbsp EVOO (extra virgin olive oil)
- 4 Tbsp milk – I used organic Edensoy unsweetened soy milk*
- 1/2 juice of a lemon
- 1 Tbsp finely chopped fresh parsley
- 1/8 tsp pepper
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1 Tbsp nutritional yeast (or use parmesan cheese if not dairy free)
What to do …
1. Add all ingredients to blender and blend on low. Continue to add liquid to desired creaminess.
2. Toss in a bowl of zoodles or your favorite pasta.
Notes
* If you want it creamier, continue to slowly add more liquid until you reach the consistency you like. I would recommend adding a bit more salt and lemon if you add more milk.
Marbled Matcha Cookies (Gluten and grain free, refined sugar free)
Double this St. Patrick’s Day recipe as a family activity. Anything more perfect than getting your hands messy in the kitchen with your little one? If your child is a bit older, you can easily turn this into a fun math lesson working with fractions and measuring cups.
You both will love the beautiful marble of this green and healthy cookie.
And! Since there’s no egg in this recipe you can eat the raw dough!
Makes about 16-20 small cookies
You’ll need …
- 2 c almond flour
- 1 stick of unsalted butter
- 3 Tbsp honey
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp culinary grade matcha powder*
What to do …
- Preheat oven to 325* and line a baking sheet with parchment paper.
- In a medium size mixing bowl, with a hand mixer combine almond flour and butter. The dough will be crumbly and in large and tiny pieces.
- Add the honey, vanilla and almond extract. Mix with hand mixer.
- Divid the dough into 2 pieces, one large than the other (think 2/3 and 1/3).
- Add matcha to the 1/3 dough piece. Roll both into dough balls and freeze for 20 minutes.
- Remove both balls from the freezer and take pieces from the matcha ball and squish onto the outside of the almond flour dough ball. Gently squeeze the dough together, making sure not to over squeeze, or else you’ll get all green. Cut the dough ball into 4 pieces. Freeze for an hour.*
- Take one piece of dough out at a time. This ensures the others stay cold and easier to manipulate.
- Roll the dough so it’s about a quarter inch thick. Thicker the better for these. I used a small cookie cutter and could cut 4 cookies. Roll the extra pieces back together and make 1-2 more.*
- Place on cookie sheet and bake for 7-9 minutes or until cookies are lightly golden on the bottom. Do not overcook. Allow to cool on sheet.
- Repeat with remaining balls.
Notes
*If you don’t have matcha, use food coloring. You won’t need much.
*Almond flour dough is much softer than traditional flour dough. Use the freezer to your advantage and keep the dough cold.
* If you don’t have a cookie cutter, simply make dough balls and smoosh down so they’re about a 1/4 inch thick.
Follow Bree on Instagram to see more of her beautiful & healthy food. And get her full family friendly recipes on The Little Big Spoon.