A local favorite of ours is Nada Moo!, a gluten-free, vegan ice cream option made of coconut milk. They focus on all natural ingredients and since they’re sweetened with agave nectar, NadaMoo! has roughly half the fat and calories of ice cream and other dairy-free alternatives.

If you’re lucky enough to live in the area, you can grab a pint at any of the local markets listed here.  And are they for real with their newest flavors, Vanilla Cha-Cha-Chai and Bananas for PB & Chocolate.  Yes please!


Austin, TX (March 24, 2014) – As the weather heats up, NadaMoo! is cooling down by adding two new flavors to their ever-expanding product line. With the addition of Vanilla Cha-Cha-Chai and Bananas for PB & Chocolate to their gluten and dairy-free coconut milk ice cream family, NadaMoo! now has ten flavors on the shelves at Whole Foods Markets across the southwest.

Vanilla Cha-Cha-Chai and Bananas for PB & Chocolate showcase two of our fan-favorites, vanilla and chocolate, with flavor combinations that make them uniquely NadaMoo!,” says Daniel Nicholson, CEO. “We look forward to what the public thinks and can’t wait to continue expanding with more flavors and locations.”

Erin Echternach, pastry chef and flavor developer for NadaMoo!, has been working with Nicholson over the past year to create these two distinctive new flavors that remain gluten- and dairy-free, vegan and kosher. Reminiscent of the favorite coffee shop indulgence, Vanilla Cha-Cha-Chai introduces a slightly spicy chai flavor that is balanced with the creamy vanilla coconut milk base. The Fair Trade Certified Bananas for PB & Chocolate is a perfect blend of their signature rich chocolate sprinkled with banana and peanut bites.

“The secret is to find flavors that complement the coconut base,” says Echternach. “From there we can create any number of combinations, and we aren’t afraid to experiment, so expect more exciting new combinations from NadaMoo! in the future!”

NadaMoo!’s other signature flavors include Java Crunch, Lotta Mint Chip, Creamy Coconut, Gotta Do Chocolate, mmm…Maple Pecan, Vanilla…ahh, Sweet Cherry Lime and Chocolate Almond Chip.


About NadaMoo!:

NadaMoo! is a dairy-free, zero cholesterol, gluten-free, lower calorie and lower carb coconut milk ice cream. Established in Austin, Texas in 2004, NadaMoo! was founded with a mission to make the world happier and healthier, one scoop at a time. Since NadaMoo! is made with the cream of the coconut, each pint retains the same saturated-fat mouth-feel of ice cream while remaining dairy- and gluten-free. Sweetened with agave nectar, NadaMoo! has roughly half the fat and calories of not only ice cream, but also similar dairy-free alternatives. The company makes its products in Texas and is dedicated to using organic, kosher, Fair Trade Certified and gluten-free ingredients whenever possible in support of a fair, sustainable and contaminant-free food chain. Since taking the reins in 2011, CEO Daniel Nicholson has led the family-owned company’s expansion into new territories and points of distribution across the nation without forgetting his Texas roots. NadaMoo! is available in natural, conventional, specialty and co-op grocery stores nationwide.

This week I’ve been craving something sweet. Some days I’m stronger than the cravings, some days they’re gone, and some days my mouth waters thinking about a hunk of dark, semi sweet chocolate.

Most of my cravings are gone thanks to a grain and sugar-free diet, but occasionally my mind wins and I find myself staring at the inside of the fridge, willing it to have something that will melt in my mouth with rich, chocolate goodness.  Without eggs, grains, oats and nut flours, cookies are tough and I’ve been looking for healthy alternatives to satisfy my need for sweet goodness. I’m still working on some raw options, but tonight I wanted something tasty, easy and that wouldn’t leave my belly in a sad funky state.

Then it hit me 🙂

Coconut milk is something I always have in stock; I use it in my coffee in place of milk or cream, and it makes an amazing whipped topping. So tonight, instead of making a vanilla whipped cream, I decided to throw in some raw Cocoa and sweeten it with a touch of stevia. The result was a delicious, light whipped desert that my 8 year old ended up fighting me for. I love it when he fights me over a healthy treat!

Super simple to make, and uses ingredients we always have on hand,  you can whip this up anytime the urge hits. Follow these tips to keep your belly happy and healthy!

Items to keep on hand at all times:

  • Full-fat Coconut Milk in the fridge (store cans upside down to make it easier to separate the thick coconut from the liquid, making your whipped treat frothier)
  • Raw (unsweetened) Cocoa
  • Raw stevia, honey or maple syrup (sweeteners of choice)
  • Gluten-free, pure vanilla extract


Gluten-free, Vegan Coco-Coconut Cream


  • 1 Can Full Fat Coconut Milk
  • 1/4 Cup Raw Cocoa
  • 1/2 Tsp Pure GF Vanilla Extract
  • Sweetener of choice, to taste


  1. Open a can of Full-fat Coconut Milk and leave in fridge overnight (best for full, whipped creamy dessert).
  2. Pour Coconut Milk into mixing bowl.
  3. Add Cocoa and Vanilla Extract.
  4. Whip on low speed for 1-2 minutes until fully blended.
  5. Add sweetener of choice in 1/4 tsp doses until desired sweetness is reached.














My son’s holiday party is today, and the kids were asked to bring in a special treat that symbolizes their family heritage. Since my family tended to center around the kitchen, that wasn’t a problem for me. The real challenge was in making an updated gluten-free, dairy-free version that my son could enjoy too.  Since he can eat eggs I made this version with eggs, but if you’re following an egg-free diet, you can use your preferred egg substitution (ours is typically 1 TSP ground flax seed and 3 TSP water per egg).  If you’re not into flax, here are some other options that have been shared with us.  Some I’ve tried, many I haven’t, so I can’t speak for all of them.

1 egg =

  • 1/2 mashed banana
  • ¼ cup applesauce or pureed fruit
  • ½ cup soy yogurt
  • 1-1/2 teaspoons of Ener-G  Foods Egg Replacer  +  2 tablespoons  lukewarm water (Ener-G is a powder commercial egg substitute)
  • 1 tablespoon ground flaxseed meal + 3 tablespoons water
  • 1 tablespoon ground flaxseed meal + 3 tablespoons water + 1 tablespoon mild flavored cooking oil + 1 teaspoon low sodium baking powder + 1 teaspoon tapioca or potato starch or corn starch
  • ¼ cup mashed white potatoes or  sweet potatoes
  • 2 tablespoon potato starch, cornstarch, or arrowroot
  • 2-3 tablespoons of tomato paste
  • ¼ cup cooked oats
  • 2-3 tablespoons of bread crumbs
  • 2-3 tablespoons of flour
  • 1/4 cup of tofu blended (any kind) with the liquid ingredients in the recipe


As for our spiced cake, this is a play off of a favorite of mine from childhood; a Swedish spice cake called Pepparkakor. My updated version is gluten and dairy-free, and since I can’t try it I had to rely on my son’s review… “it’s AWESOME mom” 🙂


Gluten-free, Dairy-free Swedish Spiced Cake spicedcake2

What you’ll need: 

  1. 2 1/2 cups blanched almond flour (or preferred GF flour substitute)
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon baking soda
  4. 1 tablespoon ground cinnamon
  5. 1 teaspoon ground allspice
  6. 1/2 teaspoon ground nutmeg
  7. 1/4 teaspoon ground cloves
  8. 1/4 cup brown sugar
  9. 1/4 cup coconut oil, melted over low heat and cooled slightly (can substitute for butter)
  10. 3 large eggs
  11. 1/2 cup honey
  12. 1/4 cup pure maple syrup
  13. 1 tablespoon vanilla extract


How you’ll make it: 

1. Preheat the oven to 350F. Grease an 8-inch square baking dish (you can also use a 9×9) with oil and dust with almond flour.

2. In a large bowl combine the almond flour, salt, baking soda, spices, and brown sugar.

3. In another medium bowl combine the melted coconut oil (make sure it isn’t hot or you will scramble the eggs), eggs, honey, maple syrup, and vanilla.

4. Stir the wet ingredients into the dry until thoroughly combined.  Scoop batter into the prepared baking dish.

5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

6. Let the cake cool for 1 hour then serve.




I used to look forward to the holidays almost as much as an adult as I did a child; the biggest difference was that my excitement shifted from wrapped gifts to edible goodies. Now that I’m adjusting to a life with food allergies, I find the holidays don’t have as much nostalgia for me as they once did. Gone are the days of enjoying my Great-Grandmother’s recipe for a freshly baked Swedish spice cake. And I can no longer count on getting those tins in the mail, decorated with cheesy holiday scenes, but packed with my mom’s freshly baked goods.  I would be happy to adapt some of these recipes of my past, but sadly, I’m following a more restrictive diet than I need to if I want to explore baked goods with almond or coconut flour. The Doc says I should be able to eat them again soon, but until then, I’m pulling together a heck of a Pinterest page to keep tabs on all the goodies I plan to bake.

So while I work through how to bake a cake without eggs, flour or dairy I’ll be sharing some recipes from other creative folks who are prepping allergy-free foods, and are happy to share them with us.

The first of which is an incredible looking glazed donut by Jeni of Urban Poser (don’t you just love that name?!). Anyway, Jeni has created a decadent Vanilla Poppy Seed Cake Doughnut with Vanilla Bean, Lemon Glaze that’s both gluten and dairy free, which is hard to believe from the looks of it. I’m counting on y’all to make these and share your comments with us so we know if these should make the e-scrapbook.

Image courtesy of UrbanPoser

Click here for the full Vanilla Poppy Seed Donut recipe, including  the Iced Rooibos Masala Chai (Grain & Dairy Free) Jeni pairs with it.


chai donut straw-002

Image courtesy of UrbanPoser




Gluten-free Chocolate that will satisfy the most elite of taste buds!

Miles of Chocolate is a baked chocolate dessert made with simple and fresh ingredients, that my husband swore was the best gluten-free brownie he’s tasted yet! It’s a baked dessert bar that’s often been described as a cross between a brownie and a truffle, and is available in regular and gluten-free options. The decadent “truffle-like” middle is surrounded by a crispy brownie casing, so each bite is smooth with bit of a crisp kick to it!

According to the founders of Miles of Chocolate, Miles was created out of love for food, and an appreciation for the role it plays in their lives. I agree with their claim that food is something that carries with it a sense of celebration- sometimes with others, and sometimes, simply, just for ourselves. They offer Miles of Chocolate in honor of this simple experience, and we’re sure glad they do!

We discovered these amazing treats thanks to our friends at Greenling; if you’re in the Austin, DFW or SA areas, please visit their site and pick up some Miles of Chocolate for yourself. If you’re not in Greenling’s delivery zone, you can buy them in bulk here.

Miles of Chocolate: Simplicity. Care. Quality. Made by hand in Austin, Texas. Miles of Chocolate is the ultimate chocolate experience.

 Click here to check out their site and learn more about these tasty little treats!

Bring on the hot summers, not so cool nights (gotta love our Texas weather!) and we start craving somethin’ sweet!  In an effort to avoid the abundance of uber-sweet, sugary ice cone places all around Austin, we prefer to make our own goodies around here.  And this is one of our new faves. 

This is a delicious, refreshing dessert packed with flavor and natural sweetness from the ripe peaches, and with the use of coconut milk and grape juice rather than cow’s milk, it remains gluten free, dairy free, vegan and 100% delish! 


Peach Coconut Freeze Dessert (GF, DF)

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 1 cup

Calories per serving: 180 calories

Fat per serving: 10g total fat (8g sat fat)

Peach Coconut Freeze Dessert (GF, DF)


  • 4 large ripe peaches, peeled and finely diced
  • 1/2 cup canned or fresh, coconut milk
  • 1/2 cup unsweetened peach or white grape juice
  • 1/2 cup unsweetened dried or frozen coconut flakes


  1. Place diced peached in an airtight container and freeze until solid, at least 4 hours.
  2. Break up any big chunks and transfer peaches to a food processor.
  3. Add coconut milk and juice and process until fairly smooth (a few chunks of peach for textruse is nice).
  4. Spoon into bowls and sprinkle with coconut flakes.
  5. Enjoy!