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      Gluten Free CBD Chai Spiced Balls

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      We’ve done it! We finally created a recipe using cannabidiol (CBD) oil! Gluten Free CBD Chai Spiced Balls. Perfect for a morning snack, afternoon boost, or nighttime treat. Cannabidiol is non-psychoactive medicinal part of cannabis. CBD has been used to help treat many diseases, and has numerous benefits for our bodies!

      Our dear friends, and medical practitioners who have been using CBD for a long time, did their due diligence and found the highest quality medicinal oil. After weeks of trying it for ourselves, we can honestly share our love for it. CBD oil helped Megs PMS symptoms and anxious feelings. If you are skeptical, read one of the numerous articles, like this one from Dr. Axe, about studies that have proven the benefits of CBD oil.

      This recipe can be tailored to your needs. You can easily measure your specific oil’s recommended serving size into these bites. Or you can make your own cannabidiol butter and substitute 2 tablespoons of it in this recipe. We also have listed instructions if you do not wish to use CBD oil. If you are looking for more information about cooking with cannabis, read this.

      Scroll down for full recipe and watch our video here.

      Gluten Free CBD Chai-Spiced Balls

      makes 18 balls

      10 dates, pitted
      1 cup pecans
      1 cup hazelnuts
      ½ cup hazelnut flour
      1 thumb of fresh ginger, peeled
      1 teaspoon Ceylon cinnamon
      ¼ teaspoon black pepper
      ¼ teaspoon pumpkin pie spice or cardamom
      1 whole clove
      2 tablespoons cannabidiol (CBD) oil (make sure to read your label for serving recommendations)
      1 tablespoon nut milk
      ½ cup of coconut shreds with dash of cinnamon for coating

      Method to Make CBD Chai Spiced Balls

      – Blend/pulse dates first and then remove.
      – Add nuts into emptied food processor and blend on high for a few seconds.
      – Once nuts are in granules, add seasonings and nut flour and blend on high again for a few seconds.
      – Lastly, add the blended date paste into food processor with all the remaining ingredients and pulse until doughy consistency. If you wish to make these balls without CBD oil, use 2 tablespoons of melted coconut oil instead.
      – Using a tablespoon, scoop out mixture and form into a ball with your hands. Roll ball in coconut coating after if desired.
      – Places balls in refrigerator for at least 30 minutes to harden or eat as is. These will last for a few weeks in the refrigerator.

      Simple Homemade Guacamole

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      Simple Homemade Guacamole is easy to make and taste delicious! Who else LOVES chips and guac?! We sure do!! Corn is naturally gluten free and with the beneficial fats of avocado, this is a pair made in heaven.

      Guacamole is our love language. Creamy avocados and tangy lime with crunchy salty chips feeds our souls. We love dipping with Late July restaurant style chips, Garden of Eatin blue corn chips, Siete grain free tortilla chips, and even topped on a slice of gluten free bread! Make it with our crispy tacos, red enchiladas, green enchiladas, burrito bowl, and fish fajitas.

      This recipe has been simplified to the minimum ingredients so you are free to make it your own. Add jalapeno, tomatoes, cream, whatever your heart desires. Truly, the sky is the limit. I mean, you can even use apple and tequila! If you don’t have limes you can substitute with lemons or a tablespoon of apple cider vinegar.

      Keep scrolling for the full recipe. Watch our recipe video to learn more substitutions and additions.

      Simple Homemade Guacamole

      3 soft avocados, save one pit
      1 lime, juiced with pulp
      ¼ cup red onion, diced
      ¼ cup fresh cilantro, diced
      ½ teaspoon garlic powder
      ½ teaspoon Curry Girl’s Six Seasonings (or any other Mexican spice blend)
      ½ teaspoon Celtic sea salt
      Additions: small jalapeno seeded and diced, hatch chilies, green onions/scallions, sour cream, majestic garlic spread for a dairy free “cream” alternative, tomatoes, salsa, and hot sauce.

      Method to Make Simple Guacamole:

      – Half avocados. Cut into each avocado half making cubes and then scoop out into bowl.
      – Add remaining ingredients and mix together with a potato masher. Or you can blend with a fork, making however chunky or smooth you prefer!
      – Place one avocado pit into the bowl when finished mixing together. We have found this helps keep the guacamole from turning brown.
      – Enjoy immediately with chips, salads, or with your meals, on toast, the possibilities are endless!

      Just in time for Cinco de Mayo!

      Crispy Gluten Free Tacos

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      Taco Tuesday’s have been a staple dinner at the Curry house for 3 decades!  These Crispy Gluten Free Tacos have evolved since we were first diagnosed almost 12 years ago.  Our only choice back then were corn tortillas. Today there is a new generation of gluten free taco shells and tortilla’s at the super markets! We are grateful for the many new choices: non-gmo corn tortillas, spinach and brown rice, almond, coconut,  cassava chia grain free tortillas all found on the shelves of your local grocer or on-line. What we love is the transformation to better tasting and better for you tortillas!

      This Gluten Free Crispy Taco recipe is a family favorite! There are so many ways to create other meals from this quick to prepare flavorful taco meat. The taco meat also works great in: quesadillas, Mexican burrito bowl, taco salads, taco pie, topped over nachos and more! AND for all our Vegan friends, you can use this meat alternative  that works great with our recipe! If you’re up for making a versatile, great tasting, easy homemade tortilla recipe from scratch, try our chickpea crepes that work well for tacos, or Jovial’s traditional homemade tortilla recipe! Lots of choices~ even for our dairy free and Paleo friends.

      Tortilla’s are not just for tacos. Tortillas are great for lunch wraps with fresh vegetables or meats. Tortillas also make pizza crusts! Lots of creative ways to use your tortillas! If you have a fun way you use them, and we haven’t mentioned it, please share with us in the comments below.

      We hear from many of you that when you cook your gluten free tortillas they break…And we know that IS frustrating. So Megs and I decided to show you how to warm your tortillas in our latest video.  We demonstrate how to make the perfect gluten free tortilla so they won’t break! Check it out below and keep scrolling down for the full Gluten Free Crispy Taco recipe and all the variations just for your tastebuds and dietary preference.

      Crispy Gluten Free Taco Ingredients

      1¼ lb. Ground chicken, turkey, beef or Beyond Meat crumbles (we prefer dark chicken meat, so moist and flavorful!)

      ½ – ¾ C. Organic Ketchup

      2 tsp. Curry Girl’s Six Seasonings (blend of Mexican Oregano, garlic, cilantro, saffron, and salt)

      ½-1 tsp. Garlic powder

      ½-1 tsp.  Ground Chili pepper or pepper flakes (optional)

      2 TBL Coconut Oil or olive oil

      Salt and pepper to taste, but taste first!

      1/4 water if needed to thin. (optional)

      Ready made organic corn tortilla shells or fresh corn or  gluten free flour tortillas Rudi’s, Siete Grain Free Tortillas , Sonoma tortillas, Follow Your Heart.

      Cheese: Mexican blend, Daiya DF or Kite Hill soft almond DF cheese

      Shredded lettuce, diced tomatoes or salsa, guacamole.

      Favorite taco side dish is our Zucchini Corn hash.

      Method for Making Gluten Free Crispy Tacos

      • Heat pan on medium heat. Add oil.
      • Cook ground chicken or warm meat alternative. Use a fork to crumble the meat as it browns. The coconut oil gives the meat a deliciously sweet taste.
      • Add the seasonings. Then add the ketchup.
      • Simmer for 10- 15 min. on low heat. Make sure it stays nice & moist. Add 1/4 C water to thin or more ketchup to taste.
      • Ready made taco shells: Warm your taco meat in the ready made shells for 3-5 minutes in a pre-heated 350 degree oven.
      • Lightly warm soft tortillas in a pan, on a griddle or in the oven.
      • Fill the soft taco with taco meat or vegetables.
      • To make crispy: heat your pan and add 1 Tbsp. of oil. place the filled taco ( meat and cheese) in the heated skillet.
      • Let brown for 1 minute, then carefully flip the taco. Let cook another minute.
      • Add shredded lettuce, onions, salsa and guacamole.
      • Serve with salad topped sprinkled with toasted pepitas/pumpkin seeds.

      Smiley tacos! Tacos with ketchup and without. Great either way!


      Crispy Blue corn tacos


      Swiss Chard Hummus

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      Swiss Chard Hummus ~  REALLY. I was at a family dinner recently when my nephew, who loves to cook, was raving to me about this unbelievable Swiss Chard Stem Hummus recipe he found on Food52 from Tara Duggan. He and my niece couldn’t believe how good it was. I was like, bring it on, because we all love hummus and eat it daily. We are all about eliminating food waste, and found this to be a great way to use all parts of the vegetable.  “The stems are loaded with vitamins, fiber, and nutrients, because the stem is what is rooted in the soil.” Eat the stems and tops of your veggies, they’re loaded with nutrients.

      I was also intrigued that there was more to hummus than beans.  Lately I’ve been feeling a bit gassy from all the garbanzos and hummus I’ve been eating. Even garbanzo bean flour caused bloating! Then after making this beautiful swiss chard stemmed hummus, I was over the moon by it’s delicate taste and smooth texture. IT was a challenge to stop eating it, and my mind raced with ideas for more variations.  I could use beet stems next time!

      Often I think how Mother Nature rocks with the beautiful colors of rainbow chard! I bought 2 big bunches at our farmers market. It truly took no time make. The longest part was cutting up the stems and boiling them for 20 minutes until they were tender. The recipe calls for 1 pound of Swiss chard. And since I’m not such of a measurer with recipes, I went a little rogue and added a little more than 2 cups of stems.  The slight pink hue was beautiful! What I found interesting is that after boiling the stems the red color faded. Once the hummus was made, magically minutes later, it turned pink!  It’s was so cool.

      For those who are not fans of Swiss chard, or have an allergy to tahini, check out Curry Girls avocado cilantro hummus! Hummus is a great plant based protein because of the wonderful benefit from garbanzo beans.  Adding fresh herbs, greens and beneficial fat like avocado is an added bonus making this snack or condiment a winner to eat anytime of the day. Get creative and please share what you think below in the comments. We’d love to hear from you!

      What I loved most about this recipe, besides how tasty, quick and easy it was to prepare, I didn’t get bloated! It was yummy with raw or blanched veggies and chips! I think this is a genuine winner of a recipe! Check out our latest recipe video below to make this Swiss chard stem hummus.  Keep on scrolling down for the full recipe.

      Swiss Chard Hummus

      About 2 Cups swiss chard stems, rough chopped (I used rainbow and red stems; can also use beet stems)
      2  garlic cloves
      1/4 Cup tahini (we love this brand)
      1/4 Cup olive oil
      2 Tbsp. fresh squeezed lemon juice
      1/2 Tsp. Celtic Sea Salt
      1 Tbsp. freshly chopped chives for garnishing

      Method for Making Swiss Chard Hummus

      1. Clean stems and rough chop.
      2. Place in a pot of boiling water and simmer until fork tender. About 20 minutes.
      3. In a mini food prep, add the garlic and pulse.
      4. Add the boiled chard and pulse until smooth
      5. Add all the remaining ingredients and pulse until smooth.
      6. Garnish with chives and enjoy with veggies or chips.
      7. Store hummus in refrigerator for 1 week.

      Variation: Add fresh herbs: 1 Tbsp. chives, parsley, thyme, basil, etc. Add avocado. Add jalapeno pepper to taste.

      Hummus is great as an appetizer dip with vegetables, crackers or chips, as a spread on sandwiches, or topping for salads.

      Swiss chard stems

      After a little the hummus changed from beige to pink!

      Gluten Free Coconut Oatmeal

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      Our gluten free coconut oatmeal is an enhanced version of your average oatmeal. Filled with beneficial fats and fiber, this recipe will keep you feeling full until lunchtime! Oatmeal has always been a morning staple in our house.

      As I’ve gotten older and began cooking on yoga retreats, I’ve added specific ingredients to please my taste buds and body! Cinnamon not only adds flavor, it is helps kick-start your metabolism AND helps keep you feeling fuller longer. Whatever spices, toppings, or nut milk you want to use – this recipe is your template!

      Since being diagnosed with gluten intolerance, it is important to make sure the oats we use are certified gluten free. There are lots of companies that make certified gluten free oats, like Bobs Red Mills and Rachel’s Oats. If you don’t feel like using oats, you can substitute quinoa or buckwheat instead!

      Switching up your meals is so important for your body. Different foods provide different nutritional value. We love morning smoothies, like our Matcha Green Tea Latte or Blueberry Greens Smoothie, but during the colder months we love adding this warm breakfast. When the weather heats up, you can even use this recipe to make Overnight Oats.

      Watch this recipe video here! Keep scrolling for full recipe.

      Gluten Free Coconut Oatmeal

      1 Cup gluten free rolled oats (we love this brand)
      ¼ Cup chia seeds
      ½ tsp + cinnamon
      1 tsp vanilla extract
      2 Cups canned coconut milk (13.5 oz. full fat) + remaining water
      1-2 Tbsp pure maple syrup
      Toppings: walnuts, pecans, almonds, macadamia nuts, raisins, mixed berries, other seasonal fruit, cacao nibs, truly anything your heart desires!

      Method to Make Gluten Free Oatmeal

      – In a medium sized pot, heat 2 cups of coconut milk and water.
      – Once it comes to a boil, add oats, chia seeds, cinnamon, vanilla extract, and maple syrup. Mix together and continue to for about 5 minutes until cooked.
      – Once oats are a thick consistency and cooked, they are ready to eat!
      – Top with whatever toppings you desire, even add some additional nut-milk to cool down. We topped with a little more cinnamon, maple syrup, walnuts, pecans, and mixed berries. Pegs would even add a tablespoon or so of butter.

      Gluten Free Beer Braised Brisket with Fennel & Fig

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      Sweet and oh so savory is our Gluten Free Beer Braised Brisket with Fennel & Fig Jam! After receiving a hefty jar of our neighbors delicious homemade fig jam, score, I started wondering what else could I make with this amazing gift besides slather it all over…my bread of course. Thinking about what to make for Passover and the traditional dishes I usually make, I began to reminisce how my mom had an incredible knack for braising and pairing ingredients you wouldn’t normally think of~ hmmm fennel and fig! I adore braised fennel! Its a great swap for onions too. So I asked one of our dear friends Chef David what he thought about this combo and his comment was “Yes! Just don’t use an IPA = bitter”. So with mom in my heart, and Chef’s encouragement, I set out to create a completely new Passover dish.  I’m totally a fan of the low and slow method of cooking, and this brisket turned out incredibly flavorful and tender. It got 2 thumbs up and rave reviews.

      We hope you try our Gluten Free Beer Braised Brisket with Fennel and Figs! Not fennel fan? Try our traditional brisket recipe for another family favorite main course dish that keeps on giving for days to come. Oh delight in the BBQ brisket sandwich fest, OY! For more Passover dishes try our Gluten Free Matzo Balls, Noodle Kugel, Fruit Kugel, and Matzo Brei.

      Watch our beer braised fennel and fig recipe video here. Scroll down for the full recipe.

      Gluten Free Beer Braised Brisket Ingredients:

      3 ½ to 4 lbs. brisket (with the fat left on, this adds great flavor)

      1 C yellow onion, diced

      1 lb. spring onion bulbs (optional)

      1 C leek, diced

      2-3 shallots quartered (more if not using the small spring onion bulbs)

      1 C fennel sliced

      1-2 C shiitake mushrooms diced or sliced

      3-4 carrots, sliced

      3-5 garlic cloves smashed

      2 Tbl. olive oil

      1 Red Bridge Beer, gluten free

      2 C Imagines’ No-Chicken Stock

      ¼ C fig jam

      1 C dried Calimyrna figs (these are the green ones)

      1   3” piece lemon rind slivered

      3-4 sprigs fresh thyme

      Celtic Sea Salt and fresh ground pepper

      FF brisket ingredients

      Gluten Free Beer Braised Brisket Method:

      -Pre-heat oven to 400 degrees.

      -Salt and pepper both sides of the brisket.

      -Heat a large Dutch Oven or this Dutch Oven, cast iron pot, or large deep roaster on medium high heat.

      -Add 2 Tbsp. olive oil and seasoned brisket. Cover pot with lid.

      -Sear both sides of the brisket until nicely browned, about 3-4 minutes a side, then remove to a plate and set aside.

      -In the same pot add your vegetables: all the onions, mushrooms, leeks, shallots, fennel and garlic.

      -Cover and cook until nicely browned, about 10 minutes. Stirring occasionally.

      -While vegetables are cooking, spread jam over the top of the brisket. Return it to the pot on top of the cooked vegetables.

      -Top the brisket and sprinkle the vegetables with the sliced lemon rind and thyme sprigs.

      -Sprinkle the dried figs around the pot.

      -Pour the beer and the broth around the brisket.

      -Cover and bring to a boil. Once it boils, carefully place the pot in the pre-heated oven.

      -Turn the oven down to 350 degrees and cook for 3 hours

      -OR to cook even slower, turn heat down to 275 degrees. Braise for 4-5 hours.

      -Using a long handled fork, check for tenderness of the brisket. When tender, the fork slides in to the brisket with ease. You will know.

      -Once the meat is tender, remove from oven and let cool.

      -Once cool, now you begin to cut across the grain. Cutting brisket can be tricky. Across the grain means if you begin to cut and the meat shreds cut in the opposite direction. With the grain it will shred. Shredded brisket is great for BBQ.

      -Serve over roasted chunked zucchini or petite red or golden fingerling potatoes. Also great over cauliflower mashers or noodles.  The sauce is also worthy of a crusty baguette!

      Check out our recipe video above. 

      Cook your Gluten Free Beer Braised Brisket with Fennel and Fig a day ahead.

      -Once brisket is cooled, separate the meat from the vegetables and the broth.

      -Place all 3 ingredients in separate containers and store in refrigerator overnight.

      -The next day, remove the fat off from the broth. Slice the meat against the grain, and then return everything back to the pot: the meat, vegetables and the broth.

      -Re-heat covered in a pre-heated 350 degree oven for about 30-40 minutes or until hot and bubbly.

      fennel fig brisket seared - 1

      FF brisket veggies in pot - 1

      FF brisket veggies cooking down - 1

      FF brisket with jam in pot - 1

      FF brisket with jam in pot with figs - 1

      FF brisket with jam in pot beer stock - 1

      FF brisket cooked - 1

      fennel fig brisket in pot - 1 (1)

      FF brisket separated

      Gluten Free Creamy Quinoa and Yam Breakfast Bowl

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      Creamy quinoa has been a family favorite breakfast for years! This gluten free creamy quinoa and yam breakfast bowl is a delicious twist on our original recipe. Using leftover quinoa and roasted yam, it only takes 3 minutes to make! It is a nutritious breakfast, great for on-the-go, and as a mid-day snack.

      When I was in college, I nannied for a family that was completely vegetarian. For breakfast I would make the two little girls roasted yams with blueberries and almond butter. It surprised me when the mom first told me. I had never tried yams for breakfast or with these toppings, but quickly found out how delicious it was!

      This particular recipe was created on a rainy morning as I was leaving to go camping. I wanted to make breakfast before hitting the road, but didn’t have much time. I saw we had leftover quinoa and yams and immediately thought of this. Leftovers make cooking SO easy! I love re-purposing them create different and delicious meals the next day, just like this.

      Start adding this breakfast bowl into your daily mix! Use it as a template to create your own favorite breakfast bowl. Leave out the yam, use different nut milk, add others toppings… your bowl is your canvas for creating! We would love to hear what you think. And let us know what toppings you like to add on yours!!

      Scroll down for this full recipe and watch our recipe video here:


      Gluten Free Creamy Quinoa and Yam Breakfast Bowl

      Serves 2

      1 Cup cooked quinoa
      ½ of a yam or sweet potato, cooked (optional)
      ½ Cup nut milk, we used cashew or use our homemade nut milk recipe
      1 Tablespoon coconut oil
      1 Teaspoon cinnamon
      1-2 Teaspoon maple syrup

      1 Tablespoon almond butter
      2 Tablespoons cacao nibs
      2-3 Tablespoons walnuts
      2 Tablespoons hemp hearts
      1-2 Tablespoons pecans, sunflower seeds, and pumpkin seeds
      Honey (optional)

      Method How to Make Gluten Free Creamy Quinoa and Yam Breakfast Bowl:

      – Add coconut oil to a small/medium pot to melt on medium low heat. Add quinoa, yam, milk, maple syrup, and cinnamon. Mix together until creamy and warmed.

      – Separate quinoa yam mixture into two bowls.

      – Top with desired ingredients. We suggest using blueberries, almond butter, cacao nibs, walnuts, pecans, sunflower seeds, pumpkin seeds, hemp hearts, drizzle of honey, and more cinnamon.

      – Enjoy immediately! XO

      Homemade Almond Milk Yogurt

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      (Easy) Homemade Almond Milk Yogurt Recipe [15 min prep!]

      Are you looking to make delicious completely dairy-free yogurt at home? Are you wondering ,can you actually make yogurt from almond milk?

      If so, you are in the right place. 🙂

      This homemade almond milk yogurt is thick, creamy, rich, and slightly tart with just the right amount of sweetness… it’s everything you want from the perfect traditional yogurt, only 100% dairy free! And beyond being absolutely tasty, our homemade almond milk yogurt is protein-rich, packed with probiotics (the wonderful live bacteria that help boost the immune system and improve digestion), is naturally soy-free, refined sugar-free, dairy-free and gluten-free. Talk about a recipe you can really feel good about making!

      Scroll down for the full recipe or watch our recipe video here!

      (And if you’re looking for another great dairy-free treat, our Coconut Dream Smoothie is a delicious must try!)

      FAQ About Almond Milk Yogurt:

      Before we dive into our seriously easy recipe, let’s answer a few questions…

      Is Almond Milk Yogurt Good for You?

      Yes, we believe so! Depending on if you are using the right yogurt starter or not, almond milk yogurt will be packed with probiotics. Probiotics help grow healthy bacteria in your gut. Critically important to maintaining a robust immune system and healthy digestive system.

      Buying almond milk from the store will be a different story however! That’s why we prefer our recipe. 🙂 If you do choose to buy your yogurt from the store, check the ingredients! Are they adding extra sugars? Are there any words or additives that you can’t pronounce? That’s a good rule of thumb for us. With anything store bought keep the ingredients to a minimum. Stay as close to whole, simple foods as possible.

      Can you make almond milk yogurt in a crockpot?

      Yes! We offer that as one of the alternatives in our recipe. 🙂 It may be the best way in fact!

      On top of being an absolute delight to the taste buds, this yogurt is also incredibly versatile!

      We love it by itself, in smoothies, on top of pancakes or waffles, we even used it as a base in our crowd-pleasing nectarine popsicles! With all the options, incorporating this almond milk yogurt into your routine is a guaranteed no-brainer.

      How to Make Our Homemade Almond Milk Yogurt Recipe


      Our recipe is super simple to follow, but we do have some helpful notes before you start:

      The almond milk. We absolutely prefer to use homemade almond milk, and we have a fabulous recipe right here, but if you’d like to use store-bought, go with a brand that is 100% almond milk with no added ingredients. We like Califa or New Barn unsweetened organic almond milk.

      The yogurt starter. There are a few options when deciding which kind of starter to use, some better than others. For this recipe, we suggest using a homemade version (if you’re local, we found a nice selection of homemade almond milk yogurt at Kreation Juicery), but a store bought brand like Kite Hill makes a wonderful almond milk yogurt that you could use as well. You could also give a powdered dairy-free yogurt starter a try, but we find that using a homemade or store-bought yogurt yields a firmer, creamier end result.


      Can you use probiotics as your starter for the yogurt? Yes, you can use probiotics as your starter, however, just like with the powdered yogurt starter, we found it doesn’t come out as thick or creamy.

      What exactly is a “mother?” The “mother” is the starter culture for a yogurt. For example, when you use a bit of yogurt from a yogurt that’s already cultured, that bit is the “new starter” or the “mother” that starts your new yogurt. To properly start your yogurt, you need to use healthy bacteria for the culturing process.

      Can you add the chia before you put it in the oven/yogurt maker? Yes, you can add the chia to the yogurt beforehand, but we found adding it at the end yields the best consistency.

      Now, on to the yogurt!


      Homemade Almond Milk Yogurt

      Prep Time 15 minutes


      • 2 cups almond milk homemade or store bought
      • 1/3 cup yogurt starter of your choice
      • 1 tbsp raw honey
      • 2-3 tbsp whole chia seeds

      Before beginning, you will also need: one 4 cup glass baking dish with lid or small crock-pot, one 1 Qt pot, and glass jars for storing


        *If using a yogurt maker, simply follow their instructions*

        1. Heat fresh almond milk and bring to a gentle boil. (If you are using homemade almond milk, make ahead of time. Our almond milk recipe is super easy to make.) 

        2. Let boil for 15 SECONDS. (*NOTE* Once you place the milk on the stove and bring it to a boil, small bubbles form, this is not a huge rolling boil, that is when you start timing the 15 seconds. )

        3. Remove ½ C of warm milk into a small bowl, and set aside to cool to room temperature. Pour the remaining almond milk into a glass baking dish, and let cool for 10 minutes or until it’s warm to the touch.

        4. Add your yogurt starter to the small bowl of room temperature almond milk. (If too hot it will kill off the good bacteria.) Whisk this mixture into the larger milk container.

        5. Next, whisk in 1 Tbl honey.

        6. Cover container and place into a warm oven that is set at it’s lowest temperature: 150-170 works great, or place yogurt in a crock-pot on medium/low. Let incubate for 12 hours. The longer the incubation time, the greater the culture. *Yogurt firms up after it’s been in the refrigerator. 

        7. Once the 12 hours are done, stir in the 2-3 tablespoons of whole chia seeds.

        8. Pour into glass jars or your storage containers of choice and refrigerate for at least 2 hours before eating so that yogurt can thicken.

        Recipe Notes

        Chia seeds are great for thickening and add even more nutritional benefit (rich in omega-3 fatty acids, antioxidants, and fiber), but feel free to leave them out if you're not a fan!

        We use honey in this recipe to sweeten, but you can use any sweetener you prefer. (pure maple syrup as another great option)

        Many recipes you'll find use thickening agents like agar-agar, xantham gum, pectin, etc to get the yogurt to the desired consistency. We find our yogurt thickens up just fine without them, but feel free to experiment and see what works best for you! (we've heard of people having great luck with arrowroot powder as a thickener as well)


        Once your yogurt is done, you can enjoy by itself, add a nice fruit puree or jam, try it with our homemade granola and fresh fruit for the perfect light snack or breakfast… you can even use yogurt to make homemade salad dressings and marinades!

        With all the delicious possibilities, we’d love to know how you decided to enjoy it! Let us know with a message in the comments!

        And while you’re here, we’re sure you’d love to add a few more dairy free recipes to your rotation, right? Check out our ever-growing list of dairy free gluten free options for more fantastic ideas!  (some even incorporate this recipe)

        Creamsicle Smoothie (Vegan & Gluten Free)

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        creamcicle smoothie

        Our refreshing vegan and gluten free Creamsicle Smoothie just might bring back a childhood memory. It did for Megs and me!  When I was young my dad and I had a ritual of going to get the car washed. While waiting for the car we would go next door and get a massive Orange Julius to share. Continuing the tradition, when the girls were little, we would go up to the mall near our house and I would buy them an Orange Julius. Another childhood memory was after golfing with my dad, he loved creamsicle ice cream bars. And after a hot round of golf, I would look forward to eating that ice cream with my dad! Making childhood memories with my kids over the years has brought me such joy~ and it still does today. Food is such a big part of our lives and our memories. What memory do you have around a specific food that you can share with us below?

        Back when my dad and I drank this ridiculously refreshing orange flavored drink, little did I know a raw egg was added.  Who Knew? It wasn’t until I got older that I learned about that egg.  When I started taking the girls to get their Orange Julius, the egg became an added option. Wow!  Orange Julius was really progressive! So WHY THE RAW EGG?  Raw egg or not, this delicious orange Creamsicle Smoothie is a blast from the past and one that brings back wonderful memories of special times we share with food. Here is our version of an old favorite, a creamsicle smoothie similar to the original Orange Julius.

        Not a fan or oranges? We have lots of wonderful seasonal fresh or frozen fruit smoothies! Cherry season is coming up, however you can find frozen cherries too Cherry Garcia. Another delicious fresh or frozen smoothie is our Carrot Mango Smoothie.

        Watch our refreshing Creamsicle Smoothie recipe video and scroll below for the full recipe.

        Creamsicle Smoothie

        Suuuper simple – citrus is the star!

        2 oranges, peeled (seedless preferable) or any other varieties of oranges.
        1 cup coconut milk (from can with cream)
        1/4 cup coconut cream (from can)
        2 dates, pitted
        1/4 tsp vanilla
        1/8 tsp orange extract

        Added protein options:
        -1 raw egg
        -1 scoop vanilla protein powder


        Add everything to your blender and blend until smooth.

        NOTE: Peg’s favorite pairing or peeling knife.

        creamcicle smoothie ingredients

        creamcicle smoothie FP

        Gluten Free Dutch Baby Recipe

        150 150 Curry Girls Kitchen

        Gluten Free Dutch Baby (Or German Pancakes) Recipe

        Are you a pancake lover? Do you love dutch baby’s? You may just want to give our wonderful new recipe a try… 🙂


        This Gluten Free Dutch Baby Recipe has quickly become a household favorite. Also known as German pancakes or puffed pancakes… Dutch babies are basically baked pancakes, but a description like that doesn’t do this baby justice!

        Dutch babies have the consistency of a crepe and doughy like donuts. If that doesn’t make you want stop what you’re doing to make this immediately, we don’t know what would!

        Our dear friend Pamela Salzman’s Dutch baby pancake recipes, as well as Allison’s from A Girl Defloured, were our inspirations. It took quite a few tries to get this recipe as delicious as it is!


        We hope you enjoy our recipe as much as we do! Scroll down for the full recipe and watch our recipe video below.

        We used quite a few gluten-free flours and dairy-free milks to get this exact recipe. The first few gluten-free Dutch babies didn’t rise like we wanted or the consistency was too dense. In the end, we found that less flour with almost equal parts liquid gave us this baked gold! We find that Pamela’s dairy-free bread and pancake mix works much better with most pastries than almond or coconut flour.

        If you’ve found a good ratio with almond or coconut flour and still had these dutch babies fluff, let us know! 

        Making Our Gluten Free Dutch Baby Recipe:

        Ingredients List for a Dairy Free Dutch Baby!:

        2 Tbsp Butter, unsalted (or coconut oil for dairy-free)
        3 large eggs, room temperature
        ½ Cup and 2 Tbsp almond milk
        ½ Cup of cup for cup gluten free flour blend (we used Pamela’s dairy-free bread and pancake mix)
        ¼ tsp Celtic sea salt
        1 Tbsp Coconut sugar
        2 tsp Vanilla extract
        Optional toppings: maple syrup, fresh fruit, jam, fresh coconut whipped cream, melted coconut mana/butter, melted cacao spread, or melted chocolate (we love Eating Evolved)


        The Method to Make These Gluten Free German Pancakes!

        – Preheat the oven to 425 degrees. Place the butter in a cast iron skillet or pie plate and heat on stove top until butter has melted. Swirl melted butter around the sides of the skillet.
        – Add eggs, almond milk, gluten free flour, salt, coconut sugar, and vanilla to a blender and process for 1 minute.
        – Pour batter into the skillet with the melted butter and bake until puffed and set, about 20 minutes.
        – Serve immediately with desired accompaniments. The Dutch baby will deflate as it cools, but not to worry! It is still delicious!!

        NOTE: Room temperature ingredients truly make the pancake rise the best.

        We Hope You Enjoy! Comment Below If You Made These Delicious Babies 🙂

        Our dutch baby is surely sweet, not savory!