First things first, sorry I’ve been absent this week with the posts! I hope you enjoyed my skin story and Spring Training Getaway posts last week, but I realize I haven’t posted since then! If you follow me on instagram (@TheLokahiLifestyle) I gave you a little insight as to why. My travel season for work has picked up and I have been back and forth between LA, Orange County, and San Diego. On top of that, this week in the evenings I have been a part of the extra cast in a new TV show pilot episode filming in San Diego (follow along on snapchat @kay_bush).
Even though I don’t like excuses, my week has been cray cray to say the least!
I want to share this bomb.com recipe I’ve created. I’m not going to lie, I totally created this recipe by random chance last weekend. It was my first time ever making this, and it was deeeeelish. It may be gluten-free and dairy-free but you would never know!
My absolute favorite part of getting creative in the kitchen is to take something oh so yummy, but unhealthy, and come up with new ways of making it healthy and food allergy friendly! So quick story behind this dish. Matt & I were having our friend Curt over for dinner (aka babysitting and feeding him because his wife Allie was away for the weekend-just kidding Curt!). When we have friends over, our go to is to grill out. So after work I ran to the grocery store to pick up some chicken, veggies, and….I saw bacon wrapped jalapeno poppers. I swear my mouth started watering. Immediately I wanted them, but do to my dairy allergy, the jalapenos stuffed with cream cheese was not going to fly. Also, I knew I could do better than the bacon the store used. I quickly remembered I still had left over almond cheese from when I made the Gluten-Free and Dairy-Free BLT Pizza, so all I needed to pick up was fresh jalapenos and bacon. But how could I get healthier than bacon…turkey bacon of course! Boom.Done. The Gluten-Free and Dairy-Free Bacon Wrapped Jalapeno Poppers were born.
The almond cheese is so quick and easy to make its stupid. Literally 6 ingredients, but you probably have most of them already at home. Here’s the quick recipe for the almond cheese.
Dairy-Free Almond Cheese
1 cup of raw almonds
3/4 cup of water
2 Tbs of olive oil
2 cloves of garlic
a few pinches of Himalayan Pink Salt
Directions: Place all ingredients in a food processor or blender, blend on high until all ingredients are well combined. If it’s a little watery then pour into a cheese cloth or mesh strainer to squeeze out the liquid. Place in a jar and store in the refrigerator.
So easy right? And it keeps for so long! I’ve had mine in the fridge for over a month now. Also…the guys totally thought this was cream cheese when I had used it to stuff the peppers…such a win!
Okay so now that you made the almond cheese you are ready for the jalapeno poppers.
Gluten-Free and Dairy-Free Jalapeno Poppers
Ingredients (makes 10):
5 Tbs of almond cheese (about a 1/2 Tbs for every jalapeno)
10 slices of turkey bacon (12oz package has 22 slices)
Directions: Cut off the tops of each jalapeno, wash, and remove the seeds. Stuff each jalapeno to the top with the almond cheese and then wrap in 1 slice of turkey bacon. If you use the grill then cook on medium-high for about 3-5 minutes, turn and cook 3-5 minutes on the other side. If you bake them in the oven, cook on 425 degrees Fahrenheit about 10-15 minutes or until bacon is crispy to your liking.
NOTE: If you are a vegetarian, these are just as great without the turkey bacon!
I paired these with some freshly seasoned grilled chicken and grilled veggies. This honestly made the perfect, filling, man-approved healthy dinner!