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DIY Nutella 2 Ways! #vegan #glutenfree

Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Simple, 4 ingredient Nutella that’s vegan and gluten free! Perfect for baked goods, pancakes, waffles, fruit and more! Plus, options for both cacao and chocolate.
Author: Minimalist Baker
Recipe type: Dessert, Snack
Cuisine: Vegan, Gluten Free
Serves: ~ 2 cups
  • 3 cups (415 g) raw or roasted unsalted hazelnuts
  • 2/3 cup (96 g / 3.4 ounces) dairy free dark chocolate, chopped (see notes for cacao version)
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  1. Preheat oven to 350 degrees and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
  2. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
  3. Leaving excess skin behind, add hazelnuts to a food processor or high speed blender. Blend on low until a butter is formed – about 8-10 minutes total – scraping down sides as needed.
  4. In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside.
  5. Once the hazelnut butter is creamy and smooth, add the melted chocolate, sea salt and vanilla. Blend/puree again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
  6. If your Nutella isn’t sweet enough, add 1-2 Tbsp maple syrup or agave. NOTE: Just know the more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.
  7. Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
*If you don’t want to use melted chocolate, sub cocoa powder. Once the nut butter has formed, add 3 Tbsp cacao or unsweetened cocoa powder, vanilla, sea salt and puree. Once incorporated, add 2-3 Tbsp (or to taste) maple syrup, agave or honey if not vegan. NOTE: The more sweetener you add, the firmer/stiffer the Nutella seems to get.
Recipe credit:
 Minimalist Baker

Chicken Salad with Olives and Walnut

Chicken Salad with Olives and Walnut


  • chickensalad2Tbsp of minced shallots
  • 2Tbsp of fresh lemon juice
  • ¼ cup of olive oil
  • sea salt and ground pepper
  • 2 cups of cooked diced chicken
  • 1 cup of halved olives (the original recipe used grapes…but they are really high in sugar, so I exchanged them for olives so you get an added amount of good fat. You can either omit the olives or use a lower glycemic fruit instead like blueberries or mandarin oranges)
  • ½ cup of chopped walnuts
  • ½ cup of diced celery
  • 2 Tbsp of fresh chopped parsley


  1. Add shallots and lemon juice to medium bowl. Whish in olive oil slowly until dressing is emulsified. Season with salt and pepper to taste.
  2. Add chicken, olives, walnuts, celery and parsley to bowl with dressing. Toss and combine.
  3. Put inside a lettuce leaf and enjoy for lunch!

Adapted from


St. Patrick’s Day “Green” Smoothies



  • 2 medium bananas ($.60)
  • 1 kiwi ($.50)
  • About 1 cup kale, stem removed ($.50)
  • 1 apple, peeled, cored and cut into slices ($.25)
  • 2 cups milk (I used almond) ($.20-$.50)
  • 2 Tbsp sweetener – honey, agave, sugar ($.10)
  • Optional: 2 Tbsp ground flaxseed


  • Place all the ingredients into a blender.  Add water up to the 4  cup marker on the blender. Blend until smooth.
  • Makes 4 8-oz. servings.

Cost $2.15

Egg Muffin Recipe

Make these ahead of time for a quick thing to grab in the morning, or use them for a snack between meals


  1. th8 egg
  2. 1 cup diced broccoli
  3. 1 cup diced onion
  4. 1 cup diced mushroom
  5. salt and pepper, to taste

This recipe makes 8 muffins.

InstructionsPreheat oven to 350 degrees F.

  1. Dice all vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.
  2. In a large mixing bowl, whisk together eggs, vegetables, salt, and pepper.
  3. Pour mixture into a greased muffin pan, the mixture should evenly fill 8 muffin cups.
  4. Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
  5. Serve and enjoy! Leftovers can be saved in the refrigerator throughout the week.

Adapted from

Butternut Squash Soup With Sage and Sausage

Butternut Squash Soup With Sage and Sausage


  1. Prep  20 minutes

  2. Cook 40 minutes

  3. Ready In 1 hour

  4. Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
  5. Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
  6. Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

Grain Free Valentine Chocolate Chip Cookies

If you are on a reduced grain or gluten diet…this recipe is for you. Everyone needs a little Valentine’s Day Sweet in their life.
Happy Valentine’s Day!


  • ¾ cup of unsalted almond butter
  • ½ cup of xylitol
  • 2 tbsp of coconut oil
  • 2 eggs
  • ¼ cup of coconut flour
  • ½ tsp of baking soda
  • ¼ tsp of salt
  • 1/3 cup enjoy life chocolate chips


1. Preheat oven to 350

2. Blend almond butter, xylitol, coconut oil. Once mixed add the eggs and stir

3. Add coconut flour, baking soda and salt

4. Fold In chocolate chips

5. Scoop on to cookie sheet, bake 9-10 min


Meatless Quinoa Burgers

2 cups cooked Quinoa
1 onion chopped
1 carrot grated
1 clove garlic minced
1 Tablespoon onion soup mix or preferred seasonings
1/2 cup bread crumbs
1 finely chopped celery stick
1 egg (beaten) – This makes a firmer burger

Meatless Quinoa Burgers

  1. Mix above ingredients, add salt and pepper to taste.
  2. Form burger with wet hands (patties are about 4 inches in diameter and ½ inch thick).
  3. Lightly oil frying pan.
  4. Cook about 5 minutes each side until golden brown.


  • 1/2 cup cooked and finely chopped broccoli
  • 1/2 cup mushrooms, finely chopped

Energy Bites

energy bites

Recipe By: Judoktty             (click on image)

“No bake cookies! I used a combination of dried prunes and dried apricots. Even a pinch of coconut is good too!


1 cup crunchy peanut butter
1 cup honey
1 cup oats

1 cup chopped dried mixed fruit

3/4 cup sliced almonds
3 scoops chocolate-flavored whey protein powder

1/2 teaspoon ground cinnamon, or as desired (optional)

Place peanut butter and honey in a microwave-safe bowl; heat in microwave on high until melted enough to stir, about 30 seconds. Add oats, dried fruit, almonds, whey protein powder, and cinnamon; stir to combine. Form into balls and place on a plate. Chill in refrigerator, about 1 hour.

Berry Fro-Yo

frozen fruit for the winter, when fresh are not available

frozen fruit for the winter, when fresh are not available

 (4 servings)

2 ½ cups strawberries, sliced and frozen
2 cups blueberries, frozen
½ cup plus 2 tbsp frozen plain low-fat yogurt
1 teaspoon fresh lemon juice

Place frozen berries in the food processor.

Process until smooth. Gradually add the yogurt and lemon juice and process until completely incorporated. Serve immediately or cover and freeze in individual portions for up to 2 weeks.

If you freeze the portions, let them sit at room temperature for 10 minutes before eating.

recipe found on Robin Walsh, ND