This week's Wellness Warrior Approved Recipe comes from a wonderful new website with the comical and telling name “I Can’t Eat What?” As author Katrina Nixon explains, she decided to share her family’s food journey (and recipes) after discovering that she was dealing with multiple food allergies.
Katrina recalls this somewhat traumatic diagnosis, describing in her own words just how restrictive and daunting her new diet seemed to be at first.
I went home and stared at the food in my cupboards and cried, not knowing what to eat or where to start. I needed to be Gluten Free, Dairy Free, Soy Free and Egg Free!"
Since then, Katrina has taken matters into her own hands—or her own kitchen rather—determined to create delicious, nutritious foods that keep her and her family allergy free.She writes,
Fast forward 12 years and I’ve had time to get well acquainted with my health needs. I have found that not only am I sensitive to gluten, dairy, soy and eggs, but also all grains, sugar and legumes. I never stopped having stomach aches and itching until I eliminated those foods. Now I’m eating a lot of vegetables, fruit, nuts and a little fish, with great success.” Katrina goes on to explain, “Since our girls are also sensitive to gluten and dairy, I’ve spent a lot of time learning how to cook great tasting allergy free food.”
“I Can’t Eat What” has become a platform for the Nixon family to share their recipes, health and resource blogs and meal plans in order to help others stay happy, healthy and allergy-free while navigating their way through similarly restrictive diets.
As we find ourselves waiting out the dog days of summer, we thought it might be nice to add a cool summer dessert to the Wellness Warrior recipe repertoire. And what, pray tell, could be better than the Nixon family’s vegan paleo twist on chocolate ice cream!? Yes please! We all scream for ice cream!
Katrina describes this delicious (yet surprisingly nutritious) treat on the “I Can’t Eat What” website:
I’m so excited to share this recipe for all of you who love chocolate ice cream! This is a hit at my house and I love the fact that it fits my plan of nourishing without sacrificing flavor. You’ll love how creamy this is and you don’t have to use an ice cream maker! This recipe is very versatile. You can make it into ice cream, ice pops or chocolate mousse. Easy peasy and so good!”
So without further ado we give you chocolate deliciousness! Oh! And don’t forget to post your photos of this lovely treat using the hashtag #wellnesswarriorapprovedrecipe
- 1 cup raw cashews
- 1/3 cup cocoa powder
- 2 cups unsweetened dairy-free milk of choice (we use almond milk)
- 1/4 teaspoon stevia powder
- 6 pitted dates
- 3 T. maple syrup
- 1/2 teaspoon xanthan gum
- In a small bowl soak the cashews in enough water to cover them for one hour.
- In a separate bowl soak the dates in the milk for one hour.
- After the dates and cashews are soaked at them to a blender with the remaining ingredients and blend until smooth.
- In an airtight container freeze the mixture for 3 hours or until it reaches the ice cream texture.
- If you'd rather use your ice cream maker, freeze the mixture for one hour and then follow your ice cream maker instructions. This method yields a softer ice cream like soft serve.
Image via icanteatwhat.com
- Vegan/Paleo Classic Chocolate Ice Cream via I Can’t Eat What?