Tag Archives: alternative

Almond Milk How-To

Almond Milk | Tiffany Lane Handmade

Almond Milk | Tiffany Lane Handmade

Almonds are a serious favorite for me. Their natural sweetness and bountiful nutrition make them all stars in my book.

Almond milk is all that goodness in drinkable form and it’s so easy to make! Plus, the leftover almond pulp makes great pancakes…yum. My favorite thing to do with almond milk? Homemade chai milk tea. Scrumptious.


4 cups water + more for soaking

1 cup almonds


Place almonds in a bowl or jar, add water until all almonds are covered, and soak for at least 6 hours.

Drain the almonds (feel free to save the soaking water for your plants), place in a blender with the 4 cups of water, and blend on high for 2-3 minutes. Using a fine sieve or cheesecloth, strain the solids out of the milk, either allowing gravity to do its thing or using a spoon/spatula to help it along.

What’s your favorite way to drink almond milk?



Filed under Food + Recipes

Recipe: Lemon Poppyseed Muffins (Gluten/Grain Free)

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Remember these bad boys I made recently? Remember how I told you to experiment with yummy flavors? Well I did. And not that I made anything unique, but I did hit the yummy factor. This classic combo of lemon and poppyseeds comes together perfectly.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

While photographing, I’m pretty sure I ate at least three, and I also ate quite a few AS SOON AS they came out of the oven. I’ve definitely eaten more than I can count since I made them 30 minutes ago. But hey, they’re mini, don’t judge me. I dare you to make them right now and not eat at least 5 hot out of the oven. Switch that. Double dog dare.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane


Makes 12 muffins or 44 mini muffins

3/4 cup coconut flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
6 eggs
1 cup coconut milk (full fat, not light)*
1/2 cup  coconut oil,  melted (plus more for greasing the pan)*
1/2 cup raw honey
5 tbsp fresh lemon juice
zest from 2 medium lemons
2 tbsp poppyseeds

1 tbsp vanilla extract


Preheat oven to 350F and bring all ingredients as close to room temperature as possible.

In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice, lemon zest and vanilla extract. Add dry ingredients to wet and mix until well combined. Fold in poppyseeds.

Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 18-20 for mini muffins.  Allow to cool before stuffing your face.

Store in an airtight container in the fridge. If there are any left to store.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Recipe: Arugula Pesto Pasta (Gluten Free, Dairy Free, Vegan)

Arugula Pesto Pasta | Tiffany Lane

Mmm, mmm, good.

That’s how I feel about this pasta. It’s just that tasty and happens to be both October Unprocessed and detox approved. Score!

While this pasta is also gluten free, dairy free and vegan, if you love gluten, dairy and meat, you can by all means use wheat noodles (whole wheat preferable), Parmesan cheese and add chicken breast. But trust me, you won’t be missing them anyway, I just wanted you to feel better.

And like most, if not all, pasta recipes, adjust ingredient ratios and ingredients to your taste. Make it yours.

Arugula Pesto Pasta | Tiffany Lane

PESTO PASTA (Gluten Free, Dairy Free, Vegan)

1 lb. brown rice noodles (bow tie or rotini preferred)
1 cup pesto (arugula cashew pesto recipe below)
1 cup fresh arugula, chopped
1 cup frozen peas, defrosted
1/2 cup sundried tomatoes, chopped (if packed in oil, use less olive oil below)
1/4 cup olive oil
1/4 cup cashew “cheese”
3 tablespoons fresh lemon juice
3/4 teaspoon salt

3/4 teaspoon freshly cracked pepper


Makes Approx. 1 Cup

2 cups packed fresh arugula
1/4 cup raw cashews
2 cloves garlic
2/3 cup olive oil, divided
fresh lemon juice to taste

salt/pepper to taste


In a large pot, boil  water for the pasta. Once boiling, add noodles and cook 6-8 minutes (for brown rice pasta or per package instructions), or until al dente, then strain and rinse with cool or lukewarm water. Return noodles to pot and set aside.

Meanwhile, make the pesto and cashew cheese.  For the pesto: combine arugula, cashews, garlic and half the olive oil in a blender or food processor. Once chopped, slowly add in remaining olive oil until combined then add the lemon juice, salt and pepper to taste.

Simply add all pasta ingredients to the noodles and toss.  Can be served immediately or cooled.

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Filed under Food + Recipes, October Unprocessed

Health: What’s All The Hype About Coconut Palm Sugar?

cps - spencers market [Photo Courtesy of Spencer’s Market]

If you’ve done any research of your own on coconut palm sugar, you may have come across this article, The Truth About Coconut Palm Sugar: The Other Side of the Story or this one, Coconut Palm Sugar: Friend or Foe, both of which raise concern over the “health” benefits of CPS, with the latter having a somewhat more positive take on the matter.  To round it out, here is an article by Gnosis Chocolates advocating it as a sustainable, healthy sweetener of choice.  As with anything, there are multiple sides to this story.

Basically, there are four main reasons coconut palm sugar is being touted as a healthier alternative to granulated sugar: (1) low glycemic index (simply meaning it won’t cause as much of a blood sugar spike); (2) more nutrient rich (minerals and B vitamins); (3) minimally processed (only heated to evaporate the water); and (4) sustainable (coconut palm trees grow almost anywhere in the tropics and do not require much tending).

So what do I think about all of this?  Let me begin by stating that sugar is always still sugar, so I do my best to reduce my overall consumption, satiating my sweet tooth with fruits and other naturally sweet whole foods instead of constantly chowing down on things with added sugar.  Yes, I know, those still have sugars, but they occur naturally in those whole foods and I am also getting the other whole food nutrients at the same time.  And when I do use sweetener, for instance in all my homemade sweet treats, I use just a touch so you know you’re eating dessert, but not enough that you have a sugar high afterwards.

I appreciate that coconut palm sugar may (and hopefully is) a healthier alternative and I will most likely be using it along with honey and dates to sweeten my treats.  Most importantly, though, is that the way I think about sugar is the same stance I take for “dieting” (as read in “Health: The Diet Conundrum”): moderation is key.

Since I purchased coconut palm sugar, I’ve only used it a couple of times, but love it already! The lovely caramel notes make it perfect for baked goods like these Peanut Butter Cornmeal Cookies I made on Tuesday.  I’m looking forward to having a healthier alternative to granulated sugar that I can use in my baked goods since honey doesn’t always bake quite as well.  It also worked nicely in our cabbage salad last weekend.

For a list of other natural sweeteners and their benefits, check out Eat Naked Now’s post, “Know Your Sweets: Natural Sweeteners 101.”

Do you use natural sweeteners?


Filed under Health, Beauty, Skin Care

Recipe: Whole Wheat Tortillas

For Christmas hubby got me a tortilla press.  Major score!  I’ve been playing around with corn and whole wheat tortilla recipes and found a great whole wheat tortilla recipe from who else but Lisa from 100 Days of Real Food.

whole wheat tortillas - tiffany lane

The recipe is perfect, so I didn’t change a thing (gasp)!  Jump over to 100 Days of Real Food for the Whole Wheat Tortilla recipe.

Need some ideas for your new favorite tortillas?  Over the weekend, hubby and I made a butternut squash and black bean enchilada casserole from How Sweet It Is.  Note, her recipe calls for actual enchiladas, but I found that there was much more filling than would fit into my rolled tortillas.  Instead, I put a single layer of tortillas on the bottom of the baking dish, poured in the butternut squash and black bean filling, added another layer of tortillas and topped it off with the sauce, cheese and extra sage.  It was delicious and completely worth the time, especially with the homemade tortillas.  Mmm…leftovers.

And I know I mentioned playing around with corn tortilla recipes too.  I haven’t found a recipe I like, so I’m planning on making some alterations to make my perfect corn tortilla with my organic blue corn Masa Harina (thanks, hubby).  I’ll keep you posted!


Filed under Food + Recipes