Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

I was going to play with my avocado chocolate ice cream recipe and add dates to it. As I was starting to play, I decided that I would try making a non-chocolate version instead. I know… me decide to go without chocolate voluntarily? The shock of it. I really surprised myself as well. Lol

Date Avocado Pudding

I really love this pudding. It is also so healthy that I have eaten it for breakfast, Just add some fruit and seeds for some variety!

Date and Avocado Breakfast Bowl

Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

1 c. pitted dates

2 avocados

1 1/2 c. milk alternative (I use my cashew milk-use different milk if nut free)

1/2 tsp. sea salt

1 tsp. vanilla (I use mine)

Soak dates in boiling water for 5 minutes, then drain. Add dates and remaining ingredients to high powered blender. Blend until pureed.

Date Avocado Pudding

Store in the fridge for up to three days. Can also be frozen in individual containers. Defrost in the fridge.

Shared On: Allergy Free Wednesdays, Healthy Vegan Fridays,

Chickpea and Kale Salad (Vegan/ Gluten Free/ Dairy Free)

As I have said, summer is the time for gatherings! It is also the time for very hot temperatures. Who wants to cook when it’s hot out? Not me.  Thankfully this salad gives a double punch for of protein and veggies! Perfect for any gathering, as well as beating the heat!

 

Chickpea and Kale Salad

Chickpea and Kale Salad (Vegan/ Gluten Free/ Dairy Free)

1- 540 ml. can of chickpeas (drained and rinsed)
1/2 bunch kale (ripped into bite size pieces)
1/2 cucumber (chopped)
1 c. grape or cherry tomatoes (sliced)
1/2 c. Vinaigrette Dressing.

Chickpea and Kale Salad

Mix all the ingredients together for a great mixture of veggies and protein! Store in the fridge for up to 3 days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday Fitness and Food.

Stewed Rhubarb (Paleo/ Vegan/ Dairy Free/ Gluten Free)

Spring and summer in Canada means fresh rhubarb!! I am beginning to understand that many people in the U.S. have never tried rhubarb. Here in Canada it is a staple! As I have said before, if you have tried it you either love it or hate it! As you know, I love it! As a child,  I would eat rhubarb raw dipped in sugar. I am no longer that adventurous. Stewed Rhubarb

As I grew up I remember my mom always making stewed rhubarb. She would eat it as a topping on toast. Personally, I love it warm or cold right from a bowl! For breakfast or a snack, stewed rhubarb is a Canadian favourite!

Stewed Rhubarb (Paleo/ Vegan/ Dairy Free/ Gluten Free)

5 cups rhubarb-chopped

2 Tbsp. water (if rhubarb is frozen then water is not necessary)

1/2 c. xylitol (or desired sweetener)

1 tsp. vanilla (I use mine)

In a medium size pot, put rhubarb and water on medium heat. Bring to a boil, then lower to medium low. Stir often. Cook for approximately 15 minutes or until rhubarb is cooked through. Remove from heat and add sweetener and vanilla.

Stewed Rhubarb

Enjoy warm or cold. Store in a sealed container in the fridge for up to 5 days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sundays Fitness and Food.

Chocolate Chip Chocolate Avocado Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ No Ice Cream Machine Necessary)

It is summer!! Woo Hoo! The temperatures are hot! The days are long and filled with summer fun! I love being able to watch the children having fun running all over the place. Let’s face it, when you’re running all over in the summer you get hot. What is better than having some nice chocolate ice cream to cool down?

Chocolate Chip Chocolate Avocado Ice Cream

I’ll tell you what’s better… Having great Chocolate Chip Ice Cream that is good for you!! Yes I said it, ice cream can be good for you! If you can have a smoothie for breakfast than you can enjoy this delicious treat without the fear of the guilt that normally accompanies the consumption of ice cream!

Chip Chocolate Chocolate Avocado Ice Cream

Yes!! This ice cream is delicious and guilt free! So enjoy this treat and enjoy your summer!!

Chocolate Chip Chocolate Avocado Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ No Ice Cream Machine Necessary)

3 ripe avocados

1/2 c. maple syrup (honey if not vegan)

1/2 c. raw cacao or cocoa

1 c. milk alternative (I use my cashew milk)

1 tsp. vanilla (I use my vanilla)

1/4 tsp. sea salt

1/2 c. chocolate chips (I use Enjoy Life brand)

Put all ingredients into the blender except chocolate chips. Blend until smooth. Put into freezer safe container, add chocolate chips and stir every 30 minutes until desired texture. For the leftovers, let sit out 10-15 minutes before serving so it softens slightly.

Shared On: Allergy Free Thursdays,Healthy Vegan Fridays,

Ginger Sesame Chicken Skewers ( Gluten Free/ Dairy Free/ Paleo)

Today is officially the first day of summer!!! What has also definitely started is BBQ season! I do bbq all year, yes even when I have to shovel off the bbq. It is much easier and more enjoyable when the weather is warmer!

Ginger Sesame Chicken Skewers

 

If there is a great sale on chicken you can slice it up and add your chicken and marinade to the bag and freeze it. Then when your bbq night comes, defrost and you’re ready! Here are some more great tips to make your summer cooking easier!

Ginger Sesame Chicken Skewers

Remember, that if you are using wooden skewers make sure that you have soaked them in water for at least a half hour before threading on meat.

Ginger Sesame Chicken Skewers ( Gluten Free/ Dairy Free/ Paleo)

2 boneless/skinless chicken breasts or thighs

1/2 c. ginger sesame dressing/marinade.

Slice chicken into strips. Put into glass dish. Mix in ginger sesame marinade. Let sit in the fridge for at least 2 hours.

Preheat bbq to medium heat.

When ready to bbq, thread meat onto metal skewers. If using wooden skewers, make sure that you have soaked them in water for at least a half hour before threading on meat.

Put skewers directly onto heated grill. Grill for approximately 6 minutes, then flip skewers. Grill for 6 more minutes or until meat is thoroughly cooked. Be careful, the metal skewers will be very hot. Yes I have burnt myself…

Ginger Chicken

Leftovers, if you have any, can be stored covered in the fridge for up to 3 days.

Shared On: Allergy Free Thursdays,

Spinach and Strawberry Salad with Poppy Seed Dressing (Paleo/ Gluten Free/ Vegan)

Awe…. summer is wonderful isn’t it? Yes I know that it isn’t technically summer yet but it’s close enough. It is time for back yard barbecues, get togethers and just being able to enjoy some time outside!

With all the warm weather and gatherings that come with summer, I am always looking for easy yet special dishes to make. This salad is so simple yet elegant and delicious all at the same time.

Spinach and Strawberry Salad with Poppy Seed Dressing

 

 

Spinach and Strawberry Salad with Poppy Seed Dressing (Paleo/ Gluten Free/ Vegan)

Poppy Seed Dressing:

1/4 c. olive oil

1/4 c. raw apple cider vinegar

2 Tbsp. maple syrup (or honey for non-vegan)

2 tsp. poppy seeds

Mix all dressing ingredients together. Set aside. Can be made and stored in the fridge for up to two weeks. Stir just before use.

Spinach Salad:

2 c. spinach (ripped up if leaves are larger)

1 c. strawberries (sliced)

1/3 c. walnuts (chopped)

1/3 c. red onion (diced and optional)

Mix salad makings together in a bowl. Top with dressing. Enjoy!

Spinach and Strawberry Salad with Poppy Seed Dressing

This salad is so delicious that my husband even loves it! He is really not much of a salad person. I can make this and he’d eat it every night!

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays,

Rhubarb Walnut Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

Spring means fresh rhubarb in my garden!!! Yay!! It is the first thing that i am able to pick from my garden every spring! I love that I can just go out to my back yard and pick fruits and vegetables! Can’t wait for more to be ready!!

I have always loved rhubarb! I think it’s a love it or hate it item. Some people absolutely hate rhubarb. I also love the mixture of strawberries and rhubarb. Especially in pie, strawberry rhubarb pancakes and in strawberry rhubarb crisp. This time, I went for a different approach and I love the results. I hope you do as well!

Rhubarb Walnut Loaf

Rhubarb Walnut Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

1 1/2 c. gluten free flour mix

3/4 tsp. xanthan gum

1 tsp. baking soda

1 /4 tsp. sea salt

2 tsp. ground cinnamon

1/2 c. coconut oil

3/4 c. xylitol (or desired sweetener)

1/2 c. milk alternative

1 Tbsp. lemon juice

2 eggs (or 2 gel eggs for vegan**)

2 c. diced rhubarb

1 c. chopped walnuts (or omit for nut free)

Preheat oven to 350 degrees

In a medium size bowl, whisk together flour mix, xanthan gum, baking soda, salt, and cinnamon. Set aside.

In a large bowl cream together, coconut oil and xylitol. Cream in milk alternative, lemon juice and eggs. Add in flour mixture and mix well. Stir in rhubarb and walnuts.

Pour batter into greased 4″ by 7″ loaf pan. Bake for 50-60 minutes or until toothpick comes out dry. Let cool in the pan for 20 minutes before removing. Can be stored in a sealed container on the counter for two days. Freezes well.

Rhubarb Walnut Loaf

**To make two gel eggs mix together 2 Tbsp. ground chia with 6 Tbsp. water. Let sit for five minutes. Add in when eggs are called for in recipe.

Shared On: Allergy Free Thursdays,, Healthy Vegan Fridays, Sunday Fitness and Food.

Double Chocolate Cookies (Paleo/ Gluten Free/ Dairy Free/ Vegan/ Nut Free)

May is celiac awareness month! As many people know, having multiple food allergies is a struggle that many people are afflicted with. Did you know that food allergies have double in the last decade? I am so happy that our friends at Enjoy Life Foods have created foods that we can all enjoy! Although I make most of my own foods, I am very happy that when I do buy something prepackaged, Enjoy Life Foods makes it safe for me to do so!  Did you know the entire product line is Free-From the Top 12 Food Allergens in Canada?

All Enjoy Life Foods products are free-from the eight most common food allergens in the United States, as declared by the FDA — wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish.

Enjoy Life Foods

 

Thanks to Enjoy Life Foods for sending me this yummy box of treats to try!

So whether you are making your own treats or buying some, know that Enjoy Life Foods is on your side!

Double Chocolate Cookies

 

Double Chocolate Cookies (Paleo/ Gluten Free/ Dairy Free/ Vegan/ Nut Free)

2/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1/3 c. raw cacao or cocoa

3/4 c. palm sugar

1 tsp. baking soda

1/4 tsp. sea salt

3/4 c. milk alternative

3 Tbsp. coconut oil

1 tsp. vanilla (I use my own)

1 tsp. lemon juice

1 c. Enjoy Life Chocolate Chips. Preheat oven to 350 degrees

In a small bowl, whisk together tapioca starch, coconut flour, ground flax, raw cacao, palm sugar, baking soda and salt. Set aside.

In a large bowl, beat together coconut oil, milk alternative, vanilla and lemon juice. Beat in flour mixture. Mix thoroughly. Stir in chocolate chips.

Drop by teaspoon onto parchment paper lined baking tray. Bake for 8-10 minutes. Let cool.

Double Chocolate Cookies

Cookies can be stored in a sealed container on the counter for up to three days. Freezes well.

Shared On: Allergy Free Thursdays, Health Vegan Fridays, Sunday Fitness and Food.

 

Grilled Asparagus Spears (Paleo/ Vegan)

Spring is here! This week many of us are planting our vegetable gardens so that we can reap the benefits of our hard work. We will not only be able to enjoy our veggies when they are ripe and in season, but also all year long. I love it when our veggies are in season, but I do also freeze them. Spring also means that we can buy fresh Ontario asparagus at our local farmer’s markets! Asparagus is delicious! I used to only eat asparagus steamed. Yes I was boring…

Grilled Asparagus

Shown here with Ribs topped with Honey Garlic Sauce.

The past few years I have been grilling many more of my vegetables. Asparagus is one of those vegetables. I love it when it’s in season, but I do also freeze it.

Grilled Asparagus

Grilled Asparagus Spears (Paleo/ Vegan)

1 lb. asparagus

1 Tbsp. olive oil

sea salt and pepper to taste

Preheat bbq to medium high heat.

Wash asparagus and cut off and discard approximately one inch of bottom (the tough woody part). Toss asparagus in olive oil and sea salt and pepper.

Either spear asparagus first or just place right on the grill. Be sure if its not speared, to place asparagus the opposite way of the grill. Turn after approximately five minutes. Let cook for five more minutes or until desired tenderness has been reached.

Grilled Asparagus

Enjoy!!

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays,

 

Tropical Ancient Grains Breakfast Bowl (Gluten Free/ Dairy Free/ Nut Free/ Vegan/ Refined Sugar Free)

Breakfast can be a challenge. I haven’t been able to eat eggs on their own for almost four years. I try to vary my breakfast options. Sometimes I’ll have biscuits, or sausage patties with veggies or sweet potato bacon hash . Other times I’ll make smoothies or have my chia seed cereal.

Tropical Ancient Grains Breakfast Bowl

After making this delicious tropical ancient grains cereal, I realized that it tasted great served warm or cold. You can make a batch and eat it all week! Great for those busy mornings! It’s also fabulous as a snack!! For added protein you can add some pumpkin seeds to the top after cooking.

Tropical Ancient Grains Breakfast Bowl

Tropical Ancient Grains Breakfast Bowl with Pineapple and Coconut (Gluten Free/ Dairy Free/ Nut Free/ Vegan/ Refined Sugar Free)

1 1/2 c. ancient grains (I use a combination or organic amaranth, quinoa and millet)

1-400 ml. can of low fat coconut milk

1 c. water

1 tsp. vanilla (I use my own homemade)

1-3 tsp. maple syrup (or raw honey if not vegan)

1 1/2 c. pineapple chunks

2 Tbsp. coconut flakes

In a medium size pot, mix together ancient grains, coconut milk and water. Bring to a boil then lower heat to low and cook covered for 18-20 minutes or until all the liquid is absorbed. Remove from heat and let stand for 5 minutes. Then add vanilla and pineapple chunks. Can be eaten warm or cold. Add coconut flakes and time or serving for optimal crunch. Serves 4-6.

Tropical Ancient Grains Breakfast Bowl

Store covered in the fridge for up to five days.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays,Sunday Fitness and Food.