My friend Jess gave me a link to the So Delicious and Go Dairy Free Spring Fling Dairy-Free Recipe Contest and I knew I had to enter. I drove to Healthyway (our amazing local health store) and looked at the many organic so delicious products and decided to work with thier organic unsweetened coconut milk first. 

First I made a Chocolate Banana shake that was sooo delicious and didn't even need any sweetener. Bananas are one of the sweetest fruit so it was perfect. I added a bit of raw cacao powder and 2 tsp. pure vanilla extract and my sister and I sipped on them in the sunshine. Feel free to make the shake without the dairy-free whip cream on top.


Serves 2

Gluten-Free, Dairy-Free, and Refined Sugar-Free


  • 1 1/2 cups So Delicious unsweetened coconut milk
  • 3 tsp. cacao powder
  • 1 tsp. pure vanilla extract
  • 1 banana

What to do

1. Add to a blender and serve.

For chocolate whip cream....

Prepare ahead - place the can of coconut milk in the fridge the night before


  • 1 can coconut milk - full fat, cream only
  • 1 tsp. pure vanilla extract
  • 4 tsp. cacao powder
  • 1 tsp. unpasteurized honey or agave nectar

What to do

1. Place can of coconut milk in the fridge over night. This will make the coconut milk seperate. The cream will be at the top of the can and the water will go to the bottom.

2. ​Open the can. Don't shake the can or turn over. Open the can carefully and scoop out the coconut cream into a freezer safe bowl. Save coconut water for a smoothie.

3. Add vanilla, honey and cocoa powder and mix with a hand held mixer. Place in the freezer for an hour.

4. After an hour mix again. If it is thick it is ready to use for your drink or cake. If it is still a bit runny freeze for another hour. Garnish with cacao powder

Next I made my famous gluten-free vegan pancakes. I know what your thinking... "Gluten-free AND vegan. They might be healthy but they probably don't taste good." Honestly though, I grew up hating pancakes and these, I COULD EAT EVERYDAY! They are sooo darn good!


Makes 5 pancakes (feeds one hungry person)

Gluten-Free, Dairy-Free, and Refined Sugar-Free



  • 1/2 cup brown rice flour
  • 1/2 cup gluten-free oat flour
  • 1/2 tsp. baking powder
  • 1 tsp. potato starch


  • 3 tsp. coconut oil for frying (may use more or less)

What to do

1. Put 1/2 tsp. of coconut oil in a non stick frying pan and turn on to low/medium heat. I had mine on 2 (my dial is out of 9). Use 2 frying pans if you want to speed things up.

2. Add dry ingredients to a bowl and whisk, making sure to break flour clumps.

3. Add banana plus other wet ingredients to a blender and blend on high until smooth. Pour into the bowl with the dry ingredients and wisk well, removing any flour clumps.

4. Add 4 Tbsp. of the batter into the frying pan to form a small pancake. Using the back of a spoon press down gently in the middle of the pancake in a circular motion, flattening the pancake. Fry on one side for 6 minutes, until golden brown. Flip and fry for another 6 minutes. Add cooked pancakes to a plate covered in paper towel. Do this step with all of the batter.

5. Serve with maple syrup on top and enjoy!

I still had about a cup of coconut milk let so I thought I'd whip up a batch of these berry muffins so the kids could take them to school for a snack. These are one of my favourite comfort snack recipes. Even baby Kiwi, my 1 year old, loves them.

Makes 12


Dry Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1/2 cup oats - quick
  • 1/2 tsp baking sodan
  • 1/2 tsp cinnamon

Wet Ingredients
  • 1/2 cup honey or maple syrup
  • 1 cup So Delicious unsweetened Coconut Milk
  • 1/2 tsp. apple cider vinegar
  • 2 tsp. coconut oil
  • 1 tsp. vanilla extract
  • zest of 1 lemon (outside skin grated off)
  • 1/2 cup blueberries, fresh or frozen (thawed)
  • 1/2 cup raspberries, fresh or frozen (thawed)

What to do

1. Pre-heat oven to 375 degrees F.

2. Mix dry ingredients in a large bowl.

3. Add honey, coconut milk, apple cider vinegar, coconut oil and vanilla to a pot and heat on low until the honey melts. Stir well and then add the lemon zest. Add to the dry ingredients and mix well. 

4. Gently fold in the blueberries and raspberries. Batter will be runny.

5. Line a muffin tray with muffin cups or grease it with coconut oil. Pour batter into every muffin cup/hole evenly. 

6. Bake on 375F for 20 minutes.

7. After 10 minutes take the muffins out of the pan and let cool on a cooling rack.

8. Once completely cooled, store in an air tight container. Will stay fresh up to four days.

Now that I was out of coconut milk I wanted to get the So Delicious ice cream and make an ice cream cake for my next entry (you're allowed 5 entries). So I started with my base, which I wanted to keep raw so I processed walnuts, 1/2 tsp vanilla, dates and coconut oil. Pressed it in pan and then added my melted ice cream. I leave the container on the counter for a couple hours to let it soften up a bit. The ice cream is easier to work with that way. Then I froze it for 4 hours and then cut it into pieces, drizzled a chocolate sauce and chopped walnuts over the cake. That was a great dessert! I usually make this cake for my families birthday parties.

Serves 12


Prepare ahead - Soak 8 dates in warm water for half an hour


  • 8 dates, pitted and soaked
  • 1 1/2 cup walnuts, ground in food processor (use any nuts you prefer)
  • 1/4 cup coconut oil, melted


Chocolate Drizzle
  • 4 tsp. coconut oil
  • 4 tsp. cacao powder or cocoa powder
  • 1/2 tsp. unpasteurized local honey or agave nectar

  • Chopped walnuts

What to do

1. Crust - Line 8 or 9 " cheesecake pan with parchment paper. Blend walnuts, melted coconut oil and dates in a food processor and add to the cheesecake pan. Use the back of a spoon and press down firmly. Freeze until ice cream melts.

2. Let ice cream melt on the counter. I will be easier to spread out in the cake pan. Freeze 4 hours.

3. Before you are ready to serve the cake, take it out of the freezer and let thaw for 10 minute. Meanwhile melt the coconut oil and mix in cacao/cocoa powder and honey. Stir. Cut the cake. Add chopped walnut to each piece and drizzle with chocolate sauce. 

Now that's 4 down and 1 to go....what will the last item be? 

I decided to get more coconut milk (since it was sooo delicious, see what I did there! haha) and make dehydrated granola. You could also bake this recipe if you don't have a dehydrator. I added 1/2 cup coconut milk to the granola coating. This is such an easy recipe! I would even eat it soft, before it was dehydrated, on yogurt, ice cream, pouridge, and even just eat it with a spoon! So yummy!

Makes ..alot! A whole freezer ziploc bag full


Prepare ahead 

- Soak almonds, covered in filtered water, for 3 hours. Rinse and let dry
- Soak pumpkin seeds and sunflower seeds, covered in filtered water, for 2 hours, rinse well

  • 1 1/2 cups raw almonds, soaked
  • 1/2 cup pumpkin seeds, soaked
  • 1/2 cup sunflower seeds, soaked
  • 3 cups gluten-free oats, quick
  • 1/4 cup hemp hearts/seeds
  • 1 tsp. sesame or poppy seeds
  • 1/4 cup sprouted buckwheat (optional)
  • 1/2 cup So Delicious unsweetened coconut milk
  • 4 tsp. maple syrup
  • 4 tsp. unpasteurized honey
  • 2 heaping tsp. raw almond butter
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. celtic or pink himalayan sea salt

What to do

1. Soak almonds in filtered water for 3 hours. Rinse well and let dry. Soak pumpkin seeds and sunflower seeds in filtered water for 2 hours. Rinse well. Add almonds and seeds to a large bowl. Add oats, hemp hearts, sesame or poppy seeds and sprouted buckwheat and stir.

2. In a large pan, on the lowest heat, add coconut milk, maple syrup, honey, almond butter, vanilla and sea salt. Heat for 1 minute only, stir, combine, turn off burner.  Add to dry ingredients and mix well. 

3. Let sit for an hour so oats can absorb maple syrup and vanilla flavour (optional).

4. Grab two dehydrator trays with paraflexx sheets. Divide mixture up between the two trays. Place into the dehydrator at 110° and dry for 10-15 hours. Should be crunchy when done. Add more time if needed. 

- or-

If you don't have a dehydrator place granola mixture on a baking sheet lined with parchment paper. Bake on 300° F (148° C) for 20 minutes. Let sit on the counter for 20 minutes to harden.

That's all for my recipes. Me and Kiwi had a great time creating all these yummy treats for our family. Treats that are dairy-free, gluten-free and refined sugar free. A book that I want to give a LOUD shout out to is The Disease-Free Revolution by Ron Garner. This author is the reason why I am so healthy today. He inspired me to change my diet 3 years ago. His 2nd book the Conscious Health helped me start my life. He helped me gain knowledge on true health. Not about medicine. About what our bodies need in order to be GREAT! To have mass amounts of energy, love and to get that spark in your eye back. To be so happy, to have such a large smile that your eyes water because you realise, my life has begun. My life before... I was going no where fast, and now I'm living it to the fullest. I can only say these words to you now because my life has been changed. I took control and slowly transformed my diet and my life grew in a positive way. It's been a bumpy ride but I can finally say I have arrived and I'm stoked.

"Ask yourself, Is this the life you've been waiting for? You're hoping that you'll be where you want with a little more."-  from Foster the Peoples song Ask Yourself

Ron Garner's books have changed my life and I need to share this book with you! If you know anyone who wants to take there health to the next level or just improve their immune system or gain knowledge on how disease starts and how you can prevent it, take a look at this Ebook.

Thanks for reading!


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