Month: May 2014

Raw Key Lime Pie Parfait



Hello Friends!


I have a confession to make and I hope you don’t hate me forever. I have been making this for years! I have been selfishly keeping this yumminess all to myself. This has always been a major hit with anyone that has every had the Raw Key Lime. It is one of those desserts you make when you have people over and you secretly want to tell them how disgusting it is so you can eat all of it later in the closet when nobody is looking. I have only done this twice, okay four times. I’m telling you it’s just that good! Don’t judge me.




From the first bite you get a major pow of lime, citrus, sweet agave, and butter crumbled nuts. Wow-wee it’s amazing! I used to make this all the time in a pie form, but this way is way more fun and plus everyone gets there own personal mini dessert. It just doesn’t get any cuter!




There is no baking involved at all! No baking, plus lots of lime and avocados, means perfect summertime dessert! I have had this dessert year round. Just because it tastes like Summer, doesn’t mean you can’t eat it the rest of the year. It is like Thanksgiving food, just too good to have only once a year. Am I right?


I haven’t even mentioned the best part. It is actually good for you! Yes, as you eat this you will think how is this possible? Am I in heaven? These parfaits are gluten, dairy, and refined sugar free!




For this recipe I used my coconut milk whipped cream instead of the typical heavy whipping cream. The only downside is it does take an overnight of refrigeration to make this happen. So don’t forget to throw this in your fridge the night before you want to make it! I get into the habit of leaving a can in the fridge all the time so I always have my coconut cream ready for a dessert or dressing.


Trifle glasses up!


Raw Key Lime Pie Parfait
Recipe Type: Dessert
Author: Nicole Nilsen
Prep time:
Total time:
Serves: 4-6
  • 1 1/4 cup macadamia nuts
  • 1/2 cup pecans
  • 3/4 cup brazil nuts
  • 1/4 cup packed dates, chopped
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon Himalayan salt
  • 3/4 cup lime juice
  • 7 1/2 ounces avocado (about 1 1/2 avocado)
  • 1/2 cup + 1 tablespoon agave nectar
  • 1/4 cup + 2 tablespoons coconut milk (full fat)
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon Himalayan salt
  • 2 tablespoons liquid lecithin (Can find it at Whole Foods in the Whole Body section)
  • 1/2 cup + 1 tablespoon coconut oil, slightly melted (Don’t melt it to the point of it being clear it needs to just be partially melted and not warm or it will get chunky in the blender)
  • 1 can of Thai Kitchen coconut milk (must be full fat and needs to be refrigerated overnight)
  • 1 tablespoon agave nectar
  2. Place all of the ingredients, except the dates, into a food processor with the “S” blade intact
  3. Pulse until all the nuts are halfway broken down and chunky
  4. Add the dates and pulse until it has small crumbles (not into a paste)
  5. Set aside
  7. In a high powered blender add all of the ingredients except the coconut oil and the liquid lecithin and blend until smooth
  8. Add in the coconut oil and the lecithin (Make sure the oil is not warm, it needs to be at room temperature)
  9. Blend until well mixed
  10. Set aside
  12. After allowing the coconut milk to chill overnight, scoop out the coconut cream into a medium-sized bowl. (Be careful not to get any of the liquid on the bottom)
  13. Reserve the liquid for smoothies
  14. Add 1 tablespoon agave nectar to the bowl
  15. Grab an electric mixer and mix for about 30 seconds until the agave is mixed in and the cream is fluffy
  17. Take one of your parfait glasses and pack the bottom with about 2 tablespoons of the crumbles mixture
  18. Then place a couple of scoops of the filling on top of the “crust” (easily work it in so it doesn’t get crumbles on the filling
  19. Then sprinkle about 1 tablespoon of the crumbles on top of the filling
  20. Repeat once more (filling then crumbles)
  21. Lastly top it with coconut whipped cream and a lime wedge (and/or lime zest, more crumbles)


Hambone Soup

Happy Friday!


I love Fridays. It isn’t like my week ends or anything because blogging and Mama time never really stop. Thank goodness! They are two of my three most favorite things in the world. What’s the third? Chocolate! Ok, my husband of course! Fridays have always been a fun day because even though I am not done “working” most everyone else is! It is a time to get together with friends and family for good food and lots of laughs.


This Friday we have a new cousin in town! His name is Landon Anthony and let me tell you he is the cutest thing. He came out with a full head of hair! Isn’t he the cutest?!


I remember when I had Graeyson one of the most difficult things was having time to eat, let alone actually preparing a meal. I think I lived off of kale chips. I would just tear up pieces of kale, pour a little coconut oil, salt and pepper, throw it in the oven and call it a day. That’s probably one reason new moms lose their baby weight so quickly, because there is no time to eat. It would have made it easier to have someone bring some prepared meals over.


This hambone soup is a great idea! It is well balanced, lean, hearty, and best of all quick and easy. They could even throw this in the freezer if they ended up with too much food being brought over. If you don’t have ham you could easily substitute for turkey or chicken. This was made last week when we still had leftover Easter ham! If you had a lot of Easter ham leftover and didn’t know what to do with it, you should hang onto this recipe for next time you make a big ham! It is absolutely delicious and boy does it hit the spot!


Bring this to all your new Mama friends, they will love you!

Hambone Soup
Recipe Type: Soup
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 hambone
  • 7 cups chicken broth
  • 2 cups ham, diced
  • 2 bay leaves
  • 1 teaspoon fresh thyme, chopped
  • 2 sprigs of thyme
  • 4 garlic cloves (2 in stock and 2 with veggies), minced
  • 2 golden potatoes, peeled and diced
  • 1 cup yellow onions, diced
  • 2 carrots or about 14 baby carrots, diced
  • 1 tablespoon coconut oil (you could also use extra virgin olive oil or grapeseed oil)
  • 1 cup corn (canned, frozen or from a cob)
  • 1 can cannellini beans, drained (not rinsed)
  • ½ tsp Himalayan salt
  • Pinch of pepper
  1. Place your hambone and stock in a large pot and boil
  2. Once the stock is boiling turn the heat down to a low simmer
  3. Add in 2 cloves of minced garlic, 2 bay leaves and 1 teaspoon chopped thyme
  4. Allow it to simmer for 30 minutes
  5. Meanwhile get your onions, carrots, and potatoes diced
  6. In a large skillet heat your oil and add in the onions, potatoes and carrots
  7. Cook for about 3 minutes until the onions become translucent
  8. Remove the hambone from the pot and add in the ingredients from the skillet to the stock pot
  9. Next add in your beans, corn, pepper and salt and cook for 8-10 minutes until your carrots and potatoes are tender
  10. Add in the diced ham, just enough to warm it up (about 2 minutes)
  11. Serve!