Quick and Easy Pork Loin Roast (Gluten Free/ Paleo)

Some days, especially during the week, you think “No I can’t make a roast because I don’t have the time.” This recipe will change that for you. In an hour you can have a great roast dinner on the table for your family to enjoy! You can even cut up veggies and roast them right next to your meat for a completely fabulous dinner!!

I show how it’s done on the bbq, but I have also made it several times in the oven.

Quick & Easy Pork Loin Roast

Quick and Easy Pork Loin Roast (Gluten Free/ Paleo)

1-2 2 lb. half pork loin roasts

3 Tbsp. spice mix or spice mixture of your choice

Rub spice mixture all over roasts. Place meat onto preheated bbq on medium high or skillet on medium high. Cook on each side for approximately 3 minutes.

Pork Loin Roast

Then wrap meat into heavy foil or into covered pan. Cook for twenty minutes or until internal meat temperature reaches 160 degrees.

Let covered meat sit off heat for ten minutes then cut. This keeps the meat’s juices in.

Quick&Easy Pork Loin Roast

Less than an hour to eat a fantastic roast dinner.

Brushetta Topped Pork Loin Roin with Roasted Veggies

Kick it up a notch by adding Brushetta to top your Pork Loin Roast with Roasted Veggies

 

Old Fashion Oatmeal Cookies (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Nut Free/ Vegan)

Oatmeal cookies take us back to our childhood! I believe moms feel good about giving a child an oatmeal cookie because oats are not only good for us but also filling.

Old Fashion Oatmeal Cookies

Hmm… Oats are good for us and filling? Moms feed their children oatmeal for breakfast, right? So I think I should also call these breakfast cookies just because they are filled with oats, flax, coconut oil, dates,and don’t forget cinnamon. Cinnamon can help with stabilizing blood sugar, IBS, candida, as well as many more health benefits.

So enjoy your cookies and allow your children to enjoy them as well!! Think about what a cool mom you would be if you let your children eat cookies for breakfast!!

OldFashion Oatmeal Cookies

Old Fashion Oatmeal Cookies (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Nut Free/ Vegan)

4 c. gluten free oats- divided

1/4 c. ground flax

1/2 tsp. baking soda

1/4 tsp. sea salt

3 tsp. ground cinnamon

2 tsp. ground cloves

1/2 tsp,. ground nutmeg

1/2 c. dates- pits removed

1/2 tsp. maple syrup or desired sweetener

1/2 c. milk alternative

1 tsp. vanilla

1 c. add ins- raisins, nuts, chocolate chips, etc.

Preheat oven to 350 degrees.

Cover with boiling water, soak dates  and set aside.

Take 2 cups of oats and pulse in food processor until made into flour. Place into medium size bowl. Add in remaining oats, flax, baking soda, sea salt, and spices. Stir to mix.

Drain water from dates and place into food processor. Add coconut oil and pulse to make into paste. Put date paste into large bowl. Add sweetener, milk alternative, and vanilla. Stir until mixed. Add dry ingredients and stir until mixed thoroughly. Stir in what ever add ins you’d like.

Drop by tablespoon onto parchment paper lined baking sheet. Flatten with a fork. Bake for 11-12 minutes for nice chewy texture. Makes approximately three dozen cookies. Freezes well.

Oatmeal Cookies

You may also like:

Cranapple Breakfast Cookies

Coconut Almond Chewy Bars

No-Bake Nut Free Energy Bars

Shared On: Motivational Monday , Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen Party, Fat Tuesday, The Southern Special, The Yuck Stops Here, Gluten Free Wednesday, Allergy Free Wednesday

 

 

Upside Down Apple Caramel Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

It is fall! The leaves are changing colour, painting a beautiful picture all around us! There are many wonderful flavours that bring us back, thinking about all of the “falls” from our past.

One of the wonderful flavours in the fall would be apples. Among many recipes and flavours would be Apple Chips, Spiced Apple SconesApple Maple Sweet PotatoesGinger Apple Pork Roast, Apple Crisp, Caramel Apple Flan and Apple Pie with Shortbread Crust.

The tastes of apple together with cinnamon and caramel is wonderful! I think it just smells like fall when you can smell apples and cinnamon baking in the oven.

What are some of your favourite flavours of fall?

Upsidedown Apple Caramel Cake

Picture shows cake served with Whipped Coconut Cream

Upside Down Apple Caramel Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

Apple base:

3 apples-peeled and diced (I used gala)

1/4 c. coconut oil (or butter if dairy is tolerated)

1/2 c. palm sugar (or desired sugar)

1/3 c. water

1 Tbsp. ground cinnamon

1 tsp. vanilla

Cake batter:

1 c. gluten free flour mix

1/4 c. sorghum flour (or 1/4 c. more flour mix)

1/2 tsp. xanthan gum

3/4 tsp. baking powder

3/4 tsp. baking soda

2/3 c. palm sugar (or desired sugar)

2 tsp. ground cinnamon

2 eggs

1/4 c. coconut oil ( or desired mild oil)

1 c.  milk alternative (I use coconut milk)

1 tsp. vanilla

1 grated apple- I used gala

Preheat oven to 350 degrees.

In a medium size pan over medium heat mix together, apples, coconut oil, sugar, water and cinnamon and cook for five minutes stirring occasionally. Then remove from heat and add vanilla. Set aside.

In a medium size bowl whisk together flours, xanthum gum, baking powder, baking soda, sugar and cinnamon. Set aside.

In another bowl beat together, eggs, coconut oil and milk alternative. Add in dry mixture. Beat on medium for two minutes. Stir in grated apple.

Put apple caramel mixture into a greased 9″ by 9″ pan**, covering bottom. Pour batter evenly over the top on apple caramel mixture. Do not stir!

Bake for 40-45 minutes or until toothpick comes out clean.

Upsidedown Apple-Caramel Cake

Let cool slightly before removing from pan (10 mins). When removing, use a knife around the edge of the cake to loosen. Put a plate slightly larger then pan over the cake and invert. Can be served warm or cool. Freezes nicely.

** Use a pan that is at least 2 inches high. Cake rises quite a bite then settles back down after it comes out of the oven.

Shared On: Mostly Homemade Mondays, Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday

Santa Fe Quinoa Stuffed Peppers (Gluten Free/ Vegan Option/ Dairy Free)

A few weeks ago I was able to get two half bushels of peppers. With the green ones, I made stuffed peppers. You may have seen my Beef and Veggie Stuffed Peppers. They are great! I also wanted to make more of my Santa Fe Quinoa Stuffed Peppers. I have made these with and without chicken. Both ways are great!

Santa Fe Quinoa Stuffed Peppers

Santa Fe Quinoa Stuffed Peppers (Gluten Free/ Vegan Option/ Dairy Free)

1/2-3/4 c. uncooked quinoa ***

1 c. cooked chicken-optional (do not add if vegan)

1 c. cooked black beans

2/3 c. corn (I used frozen)

1 medium onion- diced

1 tomato-diced

2 cloves garlic- minced

2 tsp. ground cumin

2 tsp. ground mustard

1/2 tsp. black pepper

1/2 tsp. chili pepper flakes (optional)

sea salt to taste

4-5 peppers depending on the size

Add quinoa to pot with double the water and 1/2 tsp. sea salt. Put on medium heat and bring covered pot to a boil. Cook for 15-17 minutes or until water has been absorbed. Mix in remaining ingredients except for peppers. Set aside.

Wash peppers, cut off tops, scoop out seeds and discard. Divide filling between your peppers and place in baking dish. Put the tops back on and cover. Bake for 1-1/2 hours or until peppers are tender. These freeze beautifully.

*** If adding chicken to recipe then use 1/2 c. quinoa. If not adding chicken then cook 3/4 c. quinoa***

Shared On: Motivational Monday, Real Food Recipes, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, The Southern Special  , Tasty Tuesday, Waste Not Want Not, Tickle My Tastebuds, Allergy Free Wednesdays, The Yuck Stops Here, Gluten Free Wednesday, Gluten Free Fridays, Real Food Fridays, Healthy Vegan Fridays, Foodie Friends Friday

Cinnamon Raisin Avocado Chickpea Cookies (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Egg Free/ Refined Sugar Free)

So I have made Chocolate Chip Chickpea Cookies and Chocolatey Avocado Chickpea Cookies. Now I am playing with one of my other favourite flavours, cinnamon. Even though chocolate is my favourite flavour, I would have to say that cinnamon is probably a close second.

Now I could have called this an “oatmeal” raisin cookie, but it’s not. No oatmeal. It does remind me of one though, which is fabulous! Nice and chewy goodness!

 

Cinnamon Raisin Avocado Chickpea Cookies

Cinnamon Raisin Avocado Chickpea Cookies (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Egg Free/ Refined Sugar Free)

1 c. chickpeas- cooked and rinsed

1 ripe avocado- peel and pit removed

1/2 c. nut or seed butter

1/3 c. maple syrup (or honey if not vegan)

2 tsp. black strap molasses

1 tsp. baking powder

3 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/2 c. raisins

Preheat oven to 350 degrees.

Put all ingredients except raisins into food processor. Pulse until mixed and smooth scraping down sides as needed. Add in raisins, only pulse two times just to mix through.

Line cookie sheets with parchment paper. Using two teaspoons or a one inch scoop line dough onto cookie sheets leaving approximately one inch between each. Flatten cookies slightly with  a fork if desired. Bake for 18-20 minutes. 

Cinnamon-Raisin Avocado Chickpea Cookies

Store in a sealed container on counter for up to five days or in the freezer.

Shared On: Motivational Monday, Mix It Up Monday, Real Food Recipe Round Up, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesday, Wellness Wednesday, Real Food Friday, Gluten Free Friday, Healthy Vegan Friday

5 Minute Roasted Red Pepper Sauce (Gluten Free/ Grain Free/ Paleo/ Vegan/ Dairy Free)

I love this time of year because I can go into my garden and bring things in to cook.  We have planted tomatoes, zucchini, rhubarb, raspberries, chives, parsley(that just kept growing all winter because it was so mild), and we also have basil. Next to garlic, basil has to be my next favourite flavour to put into a meal. I really enjoy making and freezing Pesto so I can use it in many different sauces throughout the winter to add a wonderful fragrant flavour. So when I noticed that my basil was doing so well, I decided that I could make my roasted red pepper pasta for lunch today. As a lunch this would feed two, but as a side dish probably four servings. Sometimes I have used bottled roast red peppers, but when they are plentiful, I roast my own peppers.

Roasted Red-Pepper Sauce

 

Roasted Red Pepper Sauce (Gluten Free/ Grain Free/ Paleo/ Vegan/ Dairy Free)

2 c. roasted red peppers
1 c. fresh basil
2 cloves garlic
1 small red onion
1 tsp. olive oil
sea salt and pepper to taste

Put all the ingredients into your food processor or magic bullet, and pulse until pureed.
Put into pan on medium and heat. Serve on top of desired pasta.

Roasted Red Pepper Sauce

Delicious, quick and easy!! Great for the fall!!

 

Other great sauces to try:

Pasta with Pesto Alfredo Sauce

Spaghetti and Meatballs

Shared On: Motivational Monday, Mix It Up Monday, Real Food Recipes, Homemade Mondays, In and Out of the Kitchen, Gluten Free Tuesdays, Tasty Tuesday, Fat Tuesday, Tasty Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Wellness Wednesday, Gluten free Fridays, Real Food Fridays, Foodie Friends Friday, Healthy Vegan Friday

Beef and Veggie Stuffed Peppers (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

All the summer’s produce is coming into season and is available at our local farmer’s markets! I love being able to go to the farmer’s market and pick up locally grown produce.

Last week was no exception! I was able to pick up a half bushel of green peppers. I did freeze more than half but then decided that making Beef and Veggie Stuffed Peppers again would be great! My peppers were rather large so I filled eight. You may need more peppers if they are smaller.

Beef & Veggie Stuffed Peppers-Paleo

Beef and Veggie Stuffed Peppers (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

2 lbs. ground beef, turkey or chicken

2 medium size onions- diced

2 medium size carrots- peeled and diced

2 ribs of celery- diced

3 cloves of garlic- minced

3 tsp. ground thyme

2 tsp. black pepper

2 tsp. ground mustard

sea salt to taste -optional

3 c. diced tomatoes or 28 oz. can

1/2 c. goat cheese- omit if completely dairy free

8-10 bell peppers- desired colour

Preheat oven to 350 degrees

In a large fry pan over medium heat, brown your ground meat. When your meat is approximately half way done add the onions, carrots, celery, garlic and spices. Let cook for another 6-8 minutes or until veggies are soft and meat is fully cooked.

Add in tomatoes and goat cheese if using and cook for five minutes. Cut tops off of your washed peppers. Scoop out seed and discard.

Divide filling between your peppers and place in baking dish. Put the tops back on and cover. Bake for 1-1/2 hours or until peppers are tender.

Grain Free Beef&Veggie Stuffed Peppers

These freeze well.

Shared On: Real Food Recipes, Motivational Mondays, Mix It Up Monday, In and Out of the Kitchen, Gluten Free Tuesday, Tasty Tuesdays, The Southern Special, Tasty Tuesday, Waste Not Want Not, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Wellness Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday

 

 

 

No-Bake Nut Free Energy Bars (Gluten Free/ Dairy Free/ Refined Sugar Free/ Paleo)

When Sunny asked if anyone wanted to participate in her Healthy Lunchbox 2014 series, I jumped at it.Check out Sunny’s series at And Love It Too-Gluten Free and Dairy Free Living.

I wanted to make a nut free version of my No-Bake Chocolate Energy Squares. This way, kids can take them to school and have no worries at all.

No-Bake Nut Free Energy Bars

Check out the recipe at No-Bake Nut Free Energy Bars (Gluten Free/ Dairy Free/ Refined Sugar Free/ Paleo)

Double Chocolate Zucchini Muffins/ Loaves (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

How To Hide Veggies- 101… Grate the vegetable into foods and add chocolate so your kids don’t know they are eating veggies… I really have a habit of hiding good-for-you foods into treats. That way, I don’t feel guilty about eating them. I also don’t feel guilty about giving them to my grandchildren.

Double Chocolate Zucchini Loaf & Muffins

Haha, you can even top them with my Chocolate Sweet Potato Frosting  just to get in more veggies!

Chocolate Zucchini Cake w Sweet Potato Frosting

 

Seriously though, these Double Chocolate Zucchini Muffins are fantastic!! I have even made it into loaves. Tastes like chocolate cake and we all know how much I LOVE chocolate! Mmmm I even took a loaf camping with me last weekend. Everyone loved it.

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins/ Loaves (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

1 c. gluten free flour mix

1/2 c. raw cacao or cocoa

1/2 tsp. xanthan gum

1 1/2 tsp. baking powder

1 tsp. baking soda

3/4 c. palm sugar

1/2 c. ground flax

1/4 c. coconut oil

1/4 c. unsweetened apple sauce

2 – 2 1/2 c. shredded green or yellow zucchini ***

1 Tbsp. lemon juice

3/4 c. milk alternative

2 tsp. vanilla extract

1 c. chopped dairy free dark chocolate

Preheat oven to 400 degrees for muffins/ 350 degrees for loaf

In a medium size bowl whisk together, flour, cocoa, xanthan gum, baking powder, baking soda, palm sugar and flax. Set aside.

In another medium size bowl stir together coconut oil, apple sauce, zucchini, milk alt., and vanilla. Add in powder mixture and stir until just mixed. Add in chocolate.

Divide batter into twelve greased muffin tins or one loaf pan.  Bake for 20 -22 minutes for muffins, 50-60 minutes for loaf, 40-50 minutes for 9X9″ cake or until toothpick comes out clean. Makes 12 muffins or one loaf. Will last three days in a sealed container on counter. Freezes well.

 

*** When I freeze my zucchini, I put 2 1/2 cups per package. Defrost and squeeze out excess liquid. ***

You may also enjoy:

Spiced Zucchini Muffins

Pumpkin Cake with Cashew Icing

Chocolate Zucchini Cake

Shared On: Real Food Recipes, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Gluten Free Tuesday, Fat Tuesday, The Southern Special, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesday, The Yuck Stops Here, Wellness Wednesday, Real Food Fridays, Gluten Free Fridays, Foodie Friends Friday, Fabulous Friday, Healthy Vegan Friday

Raw Red Pepper Soup (Dairy Free/ Paleo)

Months ago a friend of mine and I went to a new cafe for a visit. I noticed that they had raw soup on the menu. I was intrigued. I asked and found out that it was a warm soup(I didn’t know for sure) and I could eat all the ingredients in it. I was so pleasantly surprised. It was a delicious, tasty smooth soup.

This summer I have been playing with mine own version. I have gotten to the point that I actually like mine better than the original cafe version. Just for one, this recipe can easily be doubled to share.

Raw Red-Pepper Soup For One

 

Raw Red Pepper Soup (Dairy Free/ Paleo)

1/2 c. tomato

1/2 c. red pepper

1 Tbsp. red or white onion

1 clove garlic

1 tsp. coconut oil

1 tsp. raw apple cider vinegar

1/2 c. boiling water

sea salt and pepper to taste

Put tomato. red pepper, onion, garlic, oil, and apple cider vinegar into blender or ninja. Pulse until mostly smooth. Add boiling water and pulse until smooth. You can strain if desired. I leave in the seeds for extra fiber. Drink immediately. Serves one.

When veggies are fresh and in season, I like to make up packages to freeze and make when I’d like a quick soup. Just make individual packages with tomato, red pepper, onion and garlic and freeze. Just defrost when you’d like soup and add the extra ingredients and follow directions as above.

Shared On: Fat Tuesday, Gluten Free Tuesday, The Southern Special, Tasty Tuesday, Allergy Free Wednesday, The Yuck Stops Here, Gluten Free Wednesday, Wellness Wednesday Gluten Free Fridays, Foodie Friends Friday, Healthy Vegan Friday

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