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.

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

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

Spiced Zucchini Muffins (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

Zucchini everywhere!!! With my garden in full swing, I have so much zucchini! I am not complaining at all! I put zucchini in so may dishes such as soups, stir frys, roasted veggies, sauces, muffins, loaves and may others.

Spiced Zucchini Muffins

These Spiced Zucchini Muffins are a delicious breakfast or snack!

Spiced Zucchini Muffins (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

1 c. gluten free flour mix (use mine or a commercial mix)

1/2 c. teff flour (or 1/2 c. more gluten free flour mix)

3/4 tsp. xanthan gum

1 1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. sea salt (optional)

1/2 c. ground flax

1 c. palm sugar (or desired granulated sugar)

1/4 c. coconut oil

1/4 c. unsweetened apple sauce

2-2 1/2 c. shredded zucchini ***

3/4 c. milk alternative (I use coconut Milk)

1 Tbsp. lemon juice

3/4 c. chopped walnuts (optional/ omit for nut free)

Preheat oven to 400 degrees.

In a medium sized bowl, whisk together flours, xanthan gum, baking powder and soda, flax, spices, salt, and sugar. Set aside.

I another medium sized bowl, stir together coconut oil and apple sauce. Add in zucchini, milk alt., and lemon juice, stir well. Add in powdered ingredients. Stir until just mixed. Stir in walnuts.

Divide batter between twelve greased muffin tins. Bake for 20 -22 minutes or until toothpick comes out clean.

Vegan Spiced Zucchini Muffins

Makes 12 muffins. 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. ***

Shared On: Real Food Friday, Gluten Free Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, The Southern Special, Gluten Free Tuesday, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesdays, Wellness Wednesday, Healthy Vegan Friday

 

 

Healthy Avocado Fudgesicles (Dairy Free/ Refined Sugar Free/ Paleo/ Vegan)

 

Healthy Avocado Fudgesicles

What says summer more than a Fudgesicle? I remember hearing the bells of the Dicki Dee (ice cream) bikes going down the street. You would beg for some money to run after them and get a wonderful ice cream treat to enjoy! A fudgesicle was the ultimate in chocolatey, creamy goodness! Having moved into the healthier, allergy friendly aspect of eating, some think that all the great things from our childhood are gone. Absolutely not! You can make the most delicious, Healthy Avocado Fudgesicles that have all the creamy, chocolate flavour of yesteryear, while also benefiting from the healthy fats. You can enjoy the deliciousness, without sacrificing your diet.

Healthy-Avocado Fudgesicles

Healthy Avocado Fudgesicles (Paleo/ Dairy Free/ Refined Sugar Free/ Vegan)

3 ripe avocados
1/2 c. raw cacao or cocoa
1/2 c. maple syrup (honey for non-vegan)
3/4 c. coconut milk (or desired milk)
1 tsp. vanilla
1/2 tsp. Himalayan sea salt (optional)

Cut your avocados in half, remove the pit and put the flesh into the food processor; discard the pit and skin.
Put the rest of the ingredients into the food processor and run until smooth. Divide mixture between your popsicle molds. Freeze until firm and enjoy!

You may also enjoy:

Chocolate Chunk Ice Cream

Strawberry Ice Cream

Vanilla Ice Cream

Peaches and “Cream” Ice Cream

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

Brushetta Dip/Topping

Sorry that I have been a little absent lately. With it being summer, it seems that whenever I am not working, we are away or busy. We were at a country music festival last week. It was great! The energy of the crowd when an artist is playing is wonderful.

Brushetta Topped Chicken

Summer time is filled with family and friends gathering together to enjoy each other’s company. With this comes the desire to share many yummy snacks. I make this so much during the summer because it is simple and tasty.  This is also fantastic as a chicken topper!

 

Brushetta-Paleo

 

 

Brushetta Dip/ Topping (Paleo)

1 medium tomato- diced

1/4 c. onions- chopped

10 fresh basil leaves-ripped (or 1 Tbsp. dry basil)

1 Tbsp. raw apple cider vinegar

1 Tbsp. olive oil

sea salt and pepper to taste-optional

Brushetta

Mix all ingredients together. Serve. Cover remaining brushetta mix and refrigerate for up to 3 days.

Shared On: Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, The Yuck Stops Here, Gluten Free Wednesday, Wellness Wednesday

 

Berrylicious Pancakes (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)

Since it is the summer here in Ontario, berries are quite abundant! Why not enjoy them in your morning breakfast!

These pancakes are filled with tons of fiber from flax and berries, as well as, teff flour. Teff is an ancient grain from Ethiopia, pack with amino acids, and it is also high in protein, calcium, and iron. 

If you don’t want to try teff, then you can just use more gluten free flour. Either way, these wonderful pancakes will be a great hit on your breakfast table!

Berrylicious-Pancakes

Berrylicious Pancakes (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)

1/2 c. gluten free flour mix

1/2 c. teff flour (or just use more gluten free flour)

1/2 c. ground flax

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. xanthan gum

2 Tbsp. coconut oil plus a little extra for cooking (or other mild oil)

2 c. coconut milk (or desired milk alternative)

1 Tbsp. lemon juice

2 tsp. vanilla

2 c. assorted berries (do not thaw if frozen)

Mix flours, flax, baking powder, baking soda and xanthan gum. Cut in coconut oil. Mix in milk alt., lemon juice and vanilla. Stir in berries.

Put 1/2 tsp. coconut oil in skillet that is on medium heat. Laddle in approximately 3 Tablespoons of pancake batter onto hot skillet, flattening batter slightly.

Cook approximately 3 minutes on first side or until top is covered with bubbles, then carefully flip over pancake cooking another two minutes. Add more oil as needed.

Berrylicious Pancakes

Makes approximately 8 pancakes. Pancakes freeze well.

Shared On: Gluten Free Fridays , Real Food Fridays, Motivational Monday, Mix It Up Monday, Real Food Recipe Round Up, In and Out of the Kitchen, Tasty Tuesday, Gluten Free Tuesday, Fat Tuesday, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesday, Wellness Wednesday

1 2 3 19