Calming Lavender Tea Lemon Cookies

Call me old school, but I adore the flavors of Lavender Tea and Lemon. There is something very calming and refreshing about the combination that just takes me away from the stress of the day. Lavender is believed to have multiple health benefits including its natural stress relieving ability, antiseptic properties, anti-inflammatory properties, reducing hair loss, reducing anxiety and depression, aiding digestive problems, and even effects for treating premenstrual symptoms.

This recipe was created with a breezy afternoon in mind. Imagine sitting on a porch swing, sipping some tea, eating some lovely Calming Lavender Tea Lemon Cookies. (eyes closed, picturing swinging in a hammock in the breezebirds chirping in the distance… smells of jasmine permeate the air)

Alright… now that you have the setting… let’s gather some ingredients.

Calming Lavender Tea Lemon Cookies

  • 2 tsp Lavender (Food Grade, dried)
  • 1 Lemon, zested
  • 1 cup Vegan Butter, room temperature
  • 2 1/4 cup Gluten-Free Flour
  • 1/2 cup Powdered Sugar
  • 1/4 tsp Salt

Notes:

  • You can experiment with shapes and do whichever is easier for you.
  • If you want to, you can also add jam and make these cookies styled like a linzer cookie

Are you ready to get our de-stress on? Let’s get started!

1)Preheat the oven to 375F. Gather together the Vegan Butter and Powdered Sugar.

2) Place them into a mixer and blend until light and fluffy. This will take several minutes.

3) Gather together the Lemon Zest, Lavender, and Salt and place into the mixing bowl. Mix together until well combined.

4) Gather up the Gluten-Free Flour. Place into mixing bowl and mix only until combined. Make sure that you scrape the bowl sides down in order to get all the ingredients well incorporated.

5) SLICE & BAKE OPTION: Remove dough from bowl and form into a log. (This can be any shape you would like) Cut into 1/4″-1/2″ thick slices and place onto a cookie sheet.

6) ROLL & CUT OPTION: Remove dough from bowl and roll out into 1/4″ thick. Cut with a cookie cutter into desired shape and place onto cookie sheet.

7) FILLED OPTION: Cut a second cookie the same shape per cookie. Cut an inset out of middle that will make an opening in the cookie for the filling to go into. Place the top cookie carefully on top of the base cookie on the preset cookie sheet.

8) If desired, you can place preserves or filling on top of the log cookies or in the filling portion of the cookies. Make sure to leave a rim around the edge of the cookie so that way it does not spill over the edge of the cookie.

9) Bake in a preheated 375F for 13-15 minutes or until the edges are light and golden brown. Allow to cool completely!

10) Pour yourself a nice cup of tea, sit back on the porch, relax, and Enjoy!

Sensibly Decadent Macaroni & Cheese

Let’s be honest. When it comes to comfort foods, macaroni & cheese is at the top of a lot of people’s list. The cheesy, savory dish is a staple item for kids and adults alike. There is something super comforting about warm cheesy pasta goodness when you are really wanting to just feel at home. For the longest time, macaroni & cheese was one of the only items that my son would eat. As time went on, I tried to make versions of mac & cheese that was more nutritious than just your typical boxed variety. This would help me to know that he was getting some important nutrition and helping not cause a complete sensory overload.

When I had to make the move to gluten and dairy free, I was ultimately not prepared to give up my mac & cheese. Well after almost a year of sulking and wishing I could have macaroni & cheese that would not put me in the hospital, I finally decided to just suck it up and figure it out. So my mission was on to create a macaroni & cheese that not only I could eat, but my family would go gagga for. This recipe is not only designed for those people who must adhere to the Color Me Sensible Diet lifestyle, but will also be a great resource for sensory diets. Well, let’s get some ingredients…

Sensibly Decadent Macaroni & Cheese

  • 2 tbsp Gluten-Free Cornstarch
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Ground Mustard
  • 1/4 tsp Ground Black Pepper
  • 2 1/4 cups Almond Milk
  • 2 cups Shredded Non-Dairy Cheddar Cheese
  • 8 oz Gluten-Free Elbow Pasta (cooked and cooled)
  • 1/2 cup Roasted Butternut Squash

Notes:

  • You may Choose any shape pasta you want, or even a different type of gluten-free pasta like a lentil pasta to change it up
  • Almond Milk can be substituted with another dairy alternative as desired
  • While this recipe I used Cheddar style Cheese, there are so many possibilities!! Use Swiss-Style, Cheddar Jack-Style, or any variety you choose. Imagine the possibilities!
  • If you want to make this an even more amazing side dish you can add some mix-ins that will help create an amazing profile. Some ideas include: diced ham, broccoli, diced kielbasa, cubed chicken, and so much more!

Now that you have your creative juices going… Let’s get started!

1)Gather together the Ground Mustard, Ground Black Pepper, Garlic Salt, and Cornstarch.

2) In a medium saucepan, combine the Ground Mustard, Ground Black Pepper, Garlic Salt, and Cornstarch. Mix together well.

3) Slowly stir in the Almond Milk and whisk until smooth.

4) Turn the heat onto medium and heat mixture until boiling. Make sure you whisk the mixture to prevent scorching on the bottom. Keep on heat and mix until thickened.

5) Gather up the Butternut Squash and whisk into the milk mixture. Make sure to stir completely.

6) Remove the mixture from the heat. Gather up the shredded cheese and mix into the milk mixture. Whisk together until the cheese is melted completely.

7) Prepare the Gluten-Free Pasta per package directions.

8) In a large saucepan, place the cooked Gluten-Free Pasta into it. Pour the cheese mixture into the pot with the pasta in it. Stir completely in order to make sure the mixture is evenly mixed.

9) Enjoy!

Friendly Meat Hand Pies

Alright, so I admit it. Not everyone has heard of a meat hand pie. However, maybe they have heard of an empanada, beef pattie, meat pastelito, or something similar to that. Meat hand pies are in a sense a small pie that is handheld and full of meat goodness. Seems easy, right?

If there is one thing that I love about a good hand pie, it is the amazing versatility. You can put almost anything as a flavor profile for a hand pie that you would like. Truly the possibilities are endless. I have put together a simple recipe that is allergen-friendly for you to try. I encourage you to take your favorite flavor profiles and really mix it up. Let’s gather up some ingredients.

Friendly Meat Hand Pies

  • 3 cups Gluten-Free Flour (you may not need all 3 cups)
  • 3/4 cup Gluten-Free Rolled Oats
  • 1/2 cup Honey
  • 2 tbsp Vegan Butter, melted
  • 2 tsp Instant Yeast
  • 1/4 cup Warm Water
  • 1/2 almond milk, warmed
  • 1 1/2 tsp Salt
  • 1 egg
  • 1 pound Ground Turkey
  • 1 pound Ground Lean Beef
  • 1 small Green Bell Pepper
  • 1 small Onion
  • 1 Celery Stalk
  • 5 small Portabello Mushrooms
  • 1 medium Carrot
  • 1 tbsp Minced Garlic

Notes:

  • These ingredients are just a suggestion for flavor. Here are some alternative flavor profile suggestions to try: BBQ Pork, Spicy Sausage, Italian Hero, Reuben, Shepherd’s Pie, Supreme Taco
  • Depending on what your filling is, you can use a variety of sauces or gravies to add an even more intense flavor profile.
  • Made ahead, these hand pies can freeze well so you can have an easy snack or reheat meal
  • The filling makes more than needed for the dough recipe, take the extra filling and freeze for next time you make some hand pies. 🙂

So, now that you have your creative juices flowing, Let’s get started!

  1. Gather up the Warm Water and Rolled Oats. Place into a bowl and mix together to coat the oats. Let soak for 5 minutes.

2) Gather up the Honey, Almond Milk, Salt, Instant Yeast, and Vegan Butter. Melt the Vegan Butter.

3) Add the liquid ingredients into the bowl with the rolled oats. Mix well.

4) Add the Egg into the bowl mixture. Make sure to mix completely.

5) Add the Gluten-Free Flour 1 cup at a time. Be sure to only add enough Flour until the mixture forms a soft dough. (It may not take all 3 cups. I use King Arthur Measure for Measure and normally only need 2 to 2 1/2 cups)

6) Turn the dough out onto a floured surface. Knead together and roll into a ball.

7) Place the dough ball into a greased bowl. Cover with a towel and place in a warm area to rise. The dough needs to rise to almost double its size. (Tip:If your house is cold, you can turn on the oven to the lowest temp possible and place inside for a little bit) This process can take up to 1 hour.

8) Gather up the Green Bell Pepper, Carrot, Mushrooms, Celery, and Onion. Grate the carrot up and finely dice the rest of the veggies.

9) Heat up some olive oil in a saute pan.

10) Place the Ground Turkey and Ground Beef into the sauce pan. Cook completely.

11) Once the meat mixture is completely cooked, add the Diced Veggies and Minced Garlic. Saute until the veggies begin to soften.

12) Add the Coconut Curry Seasoning to the pan and mix completely. Cook until the veggies are to the desired tenderness. Remove from heat and allow to cool.

13) Lightly dust a surface with Gluten-Free Flour.

14) Roll out the dough to about a 1/4″ thickness. Cut the dough up into squares that are the desired portion size.

15) Place the portion pieces on a greased cookie sheet.

16) To one corner of the piece, add a small amount of filling on top.

17) Gently fold over the dough to form a pocket.

18) Using a fork, gently press down the edges to crimp and seal the edges shut. Make sure to poke holes in the top as well to allow for proper venting. Place the pockets on a sheet pan about an 1″ apart. Bake at 350F for 20 minutes or until they are golden brown and fully cooked.

19) Once they are finished cooking, remove from oven and allow to cool completely.

20) Serve up a side dish and Enjoy!


Easy Sensible Carrot Cake

If you were to ask me what my favorite cake memories involved growing up, I would have to say without a doubt carrot cake. My mom absolutely loved carrot cake and everything that came with it. I remember her treating herself every once in awhile to a carrot cake bar or getting a small carrot cake for dessert. Thinking about it, what is not to love about carrot cake? It has fruits, vegetables, nuts, grains, dairy, and amazing flavor. But, is there a way to make a version of carrot cake easily accessible for people with allergens? You better believe it!

First, we got to gather up some supplies.

Easy Sensible Carrot Cake

  • 1 box King Arthur Gluten Free Yellow Cake Mix
  • 4 Large Eggs
  • 2/3 cup Almond Milk
  • 1/2 cup Vegan Butter, softened
  • 2 tbsp Vegetable Oil
  • 2 cups Shredded Carrot
  • 1 1/2 tsp Ground Cinnamon
  • Pinch Ground Nutmeg
  • Pinch Ground Cloves
  • Frosting: Pamela’s Gluten-Free Vanilla Frosting
  • 4 oz Kite Hill Almond Milk Cream Cheese
  • 1 tsp Lemon Juice
  • 1/2 cup Powdered Sugar

Notes:

  • You can also add these optional ingredients to enhance the flavor of your cake: 1/2 cup crushed pineapple, 1/4 cup raisins, 1/2 cup chopped pecans or chopped walnuts
  • Feel free to finish off this cake with a Cream Cheese Icing. I have included the Dairy-Free, Soy-Free, and Gluten-Free Version that I used.
  • This mix can be made into a sheet cake, round cake, or even muffins. The options are limited only to your imagination.
  • Although I used King Arthur Gluten-Free Cake Mix, you can use whatever brand you prefer. Just understand the results may be different.

Alright, now that we have everything together. Let’s get started!

1)Prepare the Yellow Cake Mix per the manufacturers directions on the box.

2) Finely grate the carrots. (I like to use a microplane to zest and grate vegetables, it is my favorite kitchen tool)

3) Gather together the Grated Carrots, Ground Cinnamon, Ground Nutmeg, and Ground Cloves. Add these ingredients to the prepared cake mix.

4) Mix together until well combined.

5) Pour the cake mix into prepared cake pans.

6) Bake at 350F until lightly browned and completely baked in the middle. The cake will bounce back or a toothpick will come out clean when done. Bake times will vary due to the difference in sizing of pans.

7) Once the cake is completely baked, allow to cool completely. Once cooled completely, you can overturn one layer onto a large plate to make a layered cake.

8) Now it is time to make the frosting. I used Pamela’s Gluten-Free Vanilla Frosting and adapted the recipe.

9) Prepare the frosting per the manufacturers directions.

10) Add the Cream Cheese and Powdered Sugar and Blend Well.

11) Spread some of the icing on the one layer evenly. Turn out the second layer on top of the first layer. Now spread more icing over the cake and completely cover the cake as desired. (You can decorate the cake however you would like at this point)

12) Now just sit back and Enjoy!

Sensible Fudge & Sauce

What is an ice cream sundae without incredible fudge sauce? Well, I just am not sure. One of my most favorite desserts of all time, is make-your-own ice cream sundaes. The best sundaes include something crunchy, hot fudge sauce, and whipped cream. How can someone on a Color Me Sensible diet enjoy such a delicacy you ask? Well with just a few ingredients, I will tell you how. This is not just any old Fudge sauce recipe. This recipe can be used for regular fudge and sauce! It’s a double agent! Let’s gather up our stuff!

Sensible Fudge & Sauce

  • 11.25 oz Sweetened Condensed Coconut Milk
  • 2 cups Dark Chocolate Chips
  • 2 pinches of Himalayan Sea Salt
  • 2 tbsp Coconut Oil

Notes:

  • You can switch up the type of chocolate chip if you want a different flavor
  • I use Enjoy Life mini semi-sweet chocolate chips as they are free from the top 13 allergens.
  • If using this recipe just for fudge, feel free to top off the mixture with sprinkles or other goodies like cookie pieces.

Alright… so I don’t know about you guys, but I am ready to get my sundae on! So let’s get started!

1)On the stove top, set up a double boiler. this involves a pot with some water in it and a bowl that will fit on top of the pot. Turn the heat on medium and allow the water to simmer.

2) Bring together the Sweetened Condensed Coconut Milk, Dark Chocolate Chips, Coconut Oil, and Himalayan Salt.

3) Place the ingredients into the bowl on the double boiler.

4) Stir the mixture continuously until all the chocolate is melted and the mixture is smooth.

5) Pour into a prepared baking pan and allow to cool at room temp.

6) Cut up into bite size pieces and store in the refrigerator.

7) Alternatively: You can take a couple pieces and heat them in a microwave safe container until melted. Pour onto your favorite ice cream.

8) Enjoy!




Oh My! Gingerbread Puffs

Nothing says the holiday season to me more than the smell of gingerbread cooking! Some people could say that I am just a little obsessed with gingerbread men. I wouldn’t go that far, but I do truly enjoy decorating with the little guys during the holidays. Gingerbread men provide such an air of whimsy and childhood innocence. Well, and then there is that fun element of creativity to create each and every one.

I knew that my mission was to create a recipe that my family and I could thoroughly enjoy my gingerbread this holiday season. After much researching and finagling, I was finally able to find a recipe that just was too good for words. So, let’s get this party started and gather up some ingredients.

Oh My! Gingerbread Puffs

  • 3/4 cup vegan butter
  • 1/2 cup sugar
  • 1/2 cup packaged brown sugar
  • 1 lg egg (room temp)
  • 1/4 cup molasses
  • 1 tbsp vanilla extract
  • 2 1/4 cups Gluten-Free Flour
  • 1/2 tsp Xanthum Gum (ONLY USE IF NOT IN YOUR GF FLOUR BLEND)
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Allspice
  • 6 tbsp sugar (FOR ROLLING)
  • Sprinkles
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla Extract
  • 2-4 tsp Almond Milk

Notes:

  • If you are using a Gluten-Free Flour blend that has Xanthum Gum in it, do not add the 1/2 tsp Xanthum Gum in the recipe
  • The almond milk can be replaced with another alternative milk if necessary.

Alright, now that we have our ingredients together. Let’s gather up the Gingerbread Man before he can run off and let’s get started!

1)Gather up the Vegan Butter, Sugar, and Brown Sugar. Place into mixing bowl and cream until light and fluffy.

2) Add the Egg, Molasses, and Vanilla Extract into the mixing bowl. Mix until well blended.

3) Gather up the Gluten-Free Flour, Baking Soda, Salt, Ground Ginger, Ground Cinnamon, Ground Nutmeg, and Ground Allspice. Place all the ingredients into a mixing bowl and mix together.

4) Little by little, add the dry ingredients into the wet ingredients until well combined.

5) Chill the dough in the refrigerator for 1 hour.

6) Preheat the oven to 350F.

7) Add 6 tbsp sugar into a small bowl.

8) Using a cookie scoop, scoop the dough and roll into balls.

9) Roll the dough balls into sugar and place them on a parchment lined cookie sheet. Place the dough balls 2″ apart.

10) Dip the bottom of a glass into the sugar and use it flatten the dough balls.

11) Bake the cookies at 350F for 8-10 minutes or until set and browned.

12) Cool on a wire rack.

13) Gather together the Powdered Sugar, Vanilla extract, and Almond Milk for the icing. Add the Vanilla Extract to the Powdered Sugar. Add the Almond Milk in small amounts only adding enough to get to the consistency that you prefer for decorating.

14) Once cookies are completely cooled, drizzle icing on half of the cookie and add sprinkles.

15) Let icing set and dry.

16) Enjoy!


Mrs. Claus’s Sensible Rolled Sugar Cookies

Every Christmas Eve, my kids and I set out to make cookies for Santa. We have always waited for that day, so Santa could get extra fresh cookies and special hot chocolate to keep him warm on his journey. My children have always wanted to make sure that Santa kept warm so he would not get sick riding through the snow. Of course we can’t leave out the reindeer who are working so hard to help. So, we leave them a bowl of water and carrots to enjoy and boost their energy back up. Coming up to the holidays, I knew I just had to find a recipe and adapt it so we could keep our tradition alive and enjoy making cookies for us and Santa.

After several attempts with my willing family elves, I finally found got the recipe just how it needed to be. Never fear! These sugar cookies are just what Mrs. Claus asked for. So let’s start by gathering the ingredients.

Mrs. Claus’s Sensible Rolled Sugar Cookies

  • 3 cups Gluten-Free Flour
  • 1/2 tsp almond extract
  • 2 tsp Baking Powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1 egg
  • 1 cup Vegan Butter, unsalted

Notes:

  • You can substitute for the egg in order to make this recipe Vegan as well (I would lean towards using Banana as the substitute as it will add creaminess)
  • If you do want to eliminate the almond extract, you can just substitute with vanilla extract or another flavored extract that can add some extra flavor, for instance lemon extract
  • You can ice these cookies any way you desire, or just add sprinkles for a festive holiday look

Alright, so now that we have all our ingredients together, let’s get the hot chocolate warmed up and get started

1)Preheat the oven to 350F

2) Bring together the butter and sugar. Place into a mixing bowl and cream together until light and fluffy.

3) Add in the extracts and egg into the mixing bowl. Mix until combined.

4) Bring together the baking powder, salt, and gluten-free flour. Place into a bowl and mix together.

5) Add the flour mixture to the mixing bowl a little at a time

6) Mix until thoroughly combined.

7) Place dough onto slightly floured surface and kneed until smooth and together.

8)Roll out the dough to about 1/4″ thickness onto a lightly floured surface.

9) Using a cookie cutter, cut out your favorite shapes.

10) Place onto cookies sheets, separated by about 2″.

11) Bake at 350F for 6-8 minutes or until lightly golden brown. (This time depends upon your individual oven settings)

12) Cool completely on a wire rack.

13) Once cooled completely, decorate your cookies with icing.

14) Let icing dry completely.

15) Enjoy!


Dad’s Sensible Apple Pie

Every family has traditions that they follow during the holidays. These traditions are what keep the family a strong unit and make memories. As far back as I can remember, my dad would spend hours making these Dutch Apple Pies. He always had to make at least 2, because they would be devoured. Just a bite of this pie every holiday brings back such fond memories of my childhood and family.

I knew that this holiday season, I could not live without his amazing pie, but I was going to have to make it Color Me Sensible friendly. After searching and looking for ways to make this pie so that I can enjoy it for years to come, I finally found a recipe and ingredients to work. Serving it up at Thanksgiving, not a single family member could tell that it wasn’t Dad’s Dutch Apple Pie. The pie came out so good, that noone knew it was Gluten-Free, Dairy-Free, and even Vegan. I am so excited to share this recipe with you all. So let’s get the ingredients together.

Dad’s Sensible Apple Pie

  • 6 large Apples (MacIntosh is what we use)
  • 1/2 cup Sugar
  • 1/4 cup Light Brown Sugar
  • 2 tbsp Gluten-Free Flour
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Lemon Juice
  • 3/4 cup Almond Milk Plain Yogurt
  • Gluten-Free Pie Crust

Streusal Topping

  • 1/2 cup Gluten-Free Flour (sifted)
  • 1/4 cup Light Brown Sugar
  • 1/4 cup Vegan Butter

Notes:

  • I prefer to use MacIntosh apples, but you can substitute out for any other type apple you like. Just remember the softer and sweeter the apple, the sweeter the pie will turn out and it will also become softer.
  • If you would like a slightly deeper flavor profile, you can use Dark Brown Sugar instead of Light Brown Sugar
  • You can also add Vegan Caramel or even Dairy-Free Cheddar Cheese to this recipe, if those are flavor profiles you enjoy

Now that we have everything together. Let’s Get Started!

  1. Preheat the oven to 400F.

2. Gather up the Sugar, Light Brown Sugar, Gluten-Free Flour, Ground Cinnamon, Ground Nutmeg, Lemon Juice, and Yogurt for the Filling.

3. Place ingredients into a metal mixing bowl.

4. Mix ingredients until completely incorporated.

5. Gather up your apples. Wash them, peel them, slice into small slices, and place into mixing bowl with filling ingredients.

6. Place mixture into Gluten-Free Pie Crust. I found this brand of Gluten-Free Pie Crust that is also free of Soy, Dairy, and several of the other top allergens. Great find.

7. Get together the Gluten-Free Flour, Light Brown Sugar, and Vegan Butter for the Streusal Topping.

8. Place the ingredients in a mixing bowl. Using your fingers, crumple up the butter into the dry ingredients. The streusal topping is ready when it is in small pea sized and smaller granules.

9. Gently place the streusal topping onto the prepared pie.

10. Bake in the oven at 400F for about 50 minutes or until the streusal is golden and the apples are tender.

11. Allow the pie to cool completely before slicing or topping. I found this non-dairy cool whip topping from SoDelicious to use as a topping.

12. Enjoy!


Savory Corn Pudding

So, I have to admit, I absolutely love corn dishes. Corn is such a versatile and sweet vegetable to me. Over the years, I have been to many gatherings that had corn pudding as a regular side. This is where my affinity for corn pudding began. There is something very savory and delicious about this casserole dish. So, with my son’s help and determination, I set out to develop a recipe that I could actually eat as well. After a little finagling, we came up with a corn pudding recipe that will leave everyone in disbelief that there is no dairy or gluten to be found inside. So, let’s start by gathering up the ingredients.

Savory Corn Pudding

  • 1/2 cup Vegan Butter
  • 1/3 cup Gluten-Free Flour
  • 2 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 tbsp Sugar
  • 6 eggs
  • 2 cups Almond Milk
  • 2-(15 oz) cans of corn
  • 1 tbsp Thyme
  • 1 cup Dairy-Free shredded cheddar cheese

Notes:

  • You can use any milk substitute for the Almond Milk if you choose. Just remember that alternative milks like Coconut Milk will alter the taste of the casserole.
  • I used fresh Thyme for this recipe, but dry Thyme can also be used as well
  • If you want to amp up the spice a little, you can use canned mexican corn instead of regular corn, it will add a little bit of a kick to the dish.

Alright, so now that we have all the ingredients together, Let’s Get Started!

1.Preheat oven to 350F.

2. Prepare a 9X13 Casserole Pan  with cooking spray.

3. Place butter into a microwave safe dish and melt the butter completely.

4. Gather together the Gluten-Free Flour, Baking Powder, Salt, Garlic Powder, and Sugar.

5. Place the dry ingredients together in a sifter and sift them into another bowl.

6. Gather up the eggs. Crack the eggs one at a time into a small bowl, check for egg shell fragments, then dump into bigger bowl.

7. Add the almond milk into the mixing bowl. Whisk together until completely mixed.

8. Add the Gluten-Free Flour and Melted Butter to the egg mixture. Whisk together thoroughly making sure that all the Gluten-Free Flour is completely incorporated.

9. Add the thyme to the egg mixture. Whisk until the ingredients are thoroughly incorporated.

10. Add the Shredded Dairy-Free Cheese to the egg mixture. Whisk together until thoroughly incorporated.

11. Once thoroughly mixed, pour the mixture into the prepared baking dish.

12. Bake at 350F for 50 minutes, or until the casserole is browned and no longer jiggly.

13. Enjoy!

Color Me Sensible Cheesecake

If someone would have asked me the one dessert that I missed the most since having to switch to my new Color Me Sensible diets, I would have to say hands down it is cheesecake. I have such fond memories of my mom making my dad cheesecake for every one of his birthdays. Unfortunately, the recipe for her cheesecake has remained a secret since she passed away 4 years ago. We are still looking for it to this day, hoping we will find it to rekindle the perfect cheesecake. That being said, since my change of diets, I have eagerly looked for a cheesecake that I could enjoy. I have tried several store dairy-free and gluten-free items, but I did not enjoy their texture. Upon doing research, most of the recipes online included cashews, which I cannot have either. So the mission was set forth to create a cheesecake that I could eat, that would satisfy my love and fond memories of this epic dessert.

After much finagling, I finally came upon a recipe that satisfied both my flavor needs and my Color Me Sensible restrictions. This recipe is dairy-free, gluten-free, and nut-free, but full of great flavor.  So, fasten your seatbelts, let’s gather up these ingredients.

Color Me Sensible Cheesecake

  • 2 cups Gluten-Free Graham Crackers
  • 1 cup + 2 tbsp sugar, divided
  • 1/2 cup Vegan Butter (melted)
  • 3- (8 oz) Kite Hill Almond Milk Cream Cheese (softened)
  • 3 eggs (room temperature)
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • 2/3 cup Coconut Milk
  • 1/3 cup Vegan Butter (melted)

Notes:

  • You can also use any other milk substitute in replace for the Coconut Milk
  • Feel free to play with the flavor profiles and change it up to showcase your cravings.
  • The almond milk cream cheese can also be replaced with another dairy free cream cheese substitute

So now that we are ready, let’s get started!

1.Preheat your oven to 350F.

2. Take a 9″ Springform pan or 9″ Cake Pan and grease the insides. (If using a springform pan, wrap the bottom of the pan with aluminum foil to prevent seepage of water into it pan)

3. Get another pan that is larger than the pan you are using, this will be used to create a water bath.

4. Take your graham crackers and place them in food processor to chop them up into crumbs.

5. In a microwave safe container, melt the butter for the crust.

6. In a bowl, combine the Graham Cracker crumbs, 2 tbsp Sugar, lemon zest, and the Melted Butter.

7. Place the mixture into the bottom of the pan you are using and press down to cover the bottom completely.

8. In a mixing bowl, beat the Cream Cheese until light and fluffy.

9. Add the remaining Sugar and continue to mix until it is light and fluffy.

10.  While the mixer is mixing, add eggs one at a time, making sure to encorporate fully after each addition.

11. Make the dairy-free heavy cream as follows. Melt the 1/3 cup Vegan Butter and whisk into the 2/3 cup Coconut Milk. Once it is smooth, the Heavy Cream is done.

12. Add the Heavy Cream to the mixing bowl and continue to beat until incorporated.

13. Increase the mixing bowl speed to high and then add the Lemon Juice and Vanilla Extract.

14. Pour the mixture into the prepared pan.

15. Place the prepared pan inside the bigger pan and add water to the bigger pan to about half-way up the prepared pan.

16. Bake at 350F for 40 to 45 minutes or until golden brown.

17. Remove from oven and allow to cool completely before refrigerating to set completely.

18. Top as you desire and Enjoy!