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.

Graham Crackers (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

Summer is coming up fast! May marks the unofficial start of summer with both the Victoria Day and Memorial Day long weekends later this month. Summer also means camping, bon fires and smores. Yes I said smores!

How can you have summer without roasting marshmallows and making smores?

Graham Crackers

For the past few years I have bought the delicious commercially made graham crackers that are out there. I have also said to myself for the past few years that I would come up with my own recipe. Well a few of weeks ago I started playing with ingredients. The first couple of times, albeit delicious they were definitely not the proper consistency. Too runny. Then I finally got it down pat. Yes I would be making my own graham crackers this year!

Graham Crackers

My brilliant daughter came up with another suggestion. Melt chocolate ( I use Enjoy Life) and cover one side of the crackers. That way, when you are making smores you already have your chocolate!! Yes I said she was brilliant. Now it depends on how chocolatey you like your smores, as to whether you cover your whole batch or just half.

Graham Crackers

Now, you too can enjoy your own homemade smores!! Maybe next year I’ll make my own marshmallows. 🙂

Graham Crackers (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

1 1/2 c. gluten free flour mix

3/4 tsp. xanthan gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 c. coconut oil

3 Tbsp. maple syrup (honey if not vegan)

1/2 c. palm sugar

In a small bowl, whisk together flour mix, xanthan gum, baking soda and cinnamon. Set aside. In a medium size bowl, beat together coconut oil, maple syrup and palm sugar. When smooth mix in flour mixture. Your mixture will seem to dry. Don’t let it fool you. It will stick together.

Put mixture on top of a 9″ by 13″ piece of parchment paper. Press mixture together. Cover with another piece of parchment paper. Roll mixture out to between 1/4-1/8 of an inch thick. I push the extra bits back where they are needed. Cut your dough into 2″ by 2″ squares. I made 20. Put your dough into the fridge to set for about 30 minutes.

Preheat oven to 350 degrees.

Remove dough from the fridge. Cut your crackers apart so that they will bake as individual crackers. Bake for 9 minutes for 1/8″ and 10 minutes for 1/4″.  Let cool completely.

If you’d like to, melt dairy free chocolate and cover tops of half or all of your crackers to be smore ready!

These freeze well! They can also stay in a sealed container on the counter for up to 2 weeks.

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

Slow Cooker Pulled Pork (Paleo/ Gluten Free)

Pulled pork can feed a nice big crowd! If you use a pork shoulder or butt roast you can feed your crowd very inexpensively.  I love how pulled pork can be eaten on a bun, on lettuce or just on your plate beside your salad!

I have a habit of cooking the pork roast overnight. The delectable aroma that you smell, wakes you up with such a hunger. I usually go down at about 6 a,m, and start pulling the pork apart just so I can sample some of the oh so tender pork that I’ve been smelling.

If you don’t like the sweetness of Apple Maple BBQ Sauce then, you could also try my Simple BBQ Sauce if you’d prefer.

Pulled Pork with Maple BBQ Sauce

Slow Cooker Apple Maple Pulled Pork (Paleo/ Gluten Free)

1 Tbsp. ground sage

1 Tbsp. 3 Onion Spice Mix

1 tsp. ground cumin

1/2 tsp. black pepper

1/2 tsp. sea salt

5-6 lb. pork shoulder or butt roast

1 batch of Apple Maple BBQ Sauce or BBQ Sauce of your choosing

Mix spice together. Set aside. Remove outer skin from roast. Rub spice mixture all over your roast. Place in 6 quart slow cooker fat side up, cover and set on low for 8-10 hours or overnight.

Place pork in a large bowl and pull meat apart with two forks. Remove visible fat and the bone. Discard liquid from slow cooker. Add meat and Apple Maple BBQ Sauce into the slow cooker and reheat thoroughly. Serve on your choice on buns or can also be served on lettuce.

 

Shared On: Allergy Free Wednesday,

Coconut Chocolate Chip Cookies (Paleo/ Soy Free/ Grainfree/ Vegan/ Gluten Free/ Dairy Free/ Nut Free)

Just so you all know, I have finally made it to Instagram!!! Yes, I am late to the game but I’m trying to figure it out! Definitely going to take a while to fully grasp it!

Please follow me on Instagram so I’m not too lonely there!! 😀

 https://www.instagram.com/sandisallergyfree/

You can also give me some pointers if you see things that I’m doing wrong. LOL

Now back to your regularly scheduled post…..

So a couple of weeks ago I was trying to make a recipe that just would not go as I wanted it to. I always bake my recipes at least three times, before sharing them with you. With that recipe I ended up with three different results. Getting frustrated, I need to just set that potential recipe aside for usually six months to a year. That is what happened with my Lemon Cake recipe. I had been making it a few times and just wasn’t happy with the results, then I tried it a year later tweaking a few things and voila, it turned out great!

Coconut Chocolate Chip Cookies

I was talking to my daughter on the phone while coming up with this recipe. Sometime I just start throwing ingredients into the bowl and see what happens. Everyone loved the first batch, but I thought they were just a bit too much like a macaroon. Don’t get me wrong, macaroons are delicious, but I already have a recipe for them. I wanted these to be more of a cookies texture. So I just tweaked a little bit and these beauties were created!

Coconut Chocolate Chip Cookies

 

When you bake them you have to be patient and let them completely cool and firm up. Believe me, the first time I made them I they just going to fell apart. That is because I like to try them warm to see if they are still great when they cool. I really thought the batch was going to crumbs, but when they completely cooled they stayed together just fine.

Coconut Chocolate Chip Cookies

 

Coconut Chocolate Chip Cookies (Paleo/ Grainfree/ Vegan/ Gluten Free/ Dairy Free/ Nut Free)

1/3 c. coconut oil (softened)

1/4 c. maple syrup (or honey for non-vegan)

1 gel egg** (or 1 regular egg for non-vegan)

1 tsp. vanilla (I use my homemade)

1/3 c. coconut flour

1/2 tsp. baking soda

1/8 tsp. sea salt

1 c. unsweetened shredded coconut

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

Preheat oven to 325 degrees

Cream together coconut oil, maple syrup, ‘egg’, and vanilla. Mix in coconut flour, baking soda and sea salt. Stir in shredded coconut and chocolate chips.

Roll dough into small one inch balls and place on parchment paper lined baking tray. Flatten or your cookies will be baked little balls.

Bake for 9-10 minutes. Now here’s the tricky part. You have to let these cookies “Totally” cool. I am talking a good half hour. If you don’t then they just fall apart. If you want to speed up the process, then cool them in the fridge.

Store in a sealed container on the counter for up to 5 days. Freezes well. Makes between 20-24 cookies.

**To make a gel egg mix together 1 Tbsp. ground chia with 3 Tbsp. water. Let sit for five minutes. Add in when egg is called for in recipe.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Gluten Free Fridays, Savoring Saturdays

One Ingredient Cashew Butter (Paleo/ Gluten Free/ Refined Sugar Free)

So, as I said before, I was going to share recipes of some of my basics that I’ve been making for quite a while. This is one of them, homemade cashew butter. There is only one ingredient… Can you guess what it is? Of course, it’s raw cashews!

Many other commercially made cashew and other nut butter have many ingredients. If you make your own then you decide what goes in. For me, I only use cashews. I always use up my cashew butter within one month, so I know it lasts that long. I’m not sure how much longer.

Homemade Cashew Butter

One Ingredient Cashew Butter (Paleo/ Gluten Free/ Refined Sugar Free)

2 cups raw cashews

Pulse cashews in a food processor. Every 30 seconds to a minute stop and scrap down the sides. It will seem like forever, but within about 10-12 minutes you will have nice creamy cashew butter. If you’d like your cashew butter a little thinner then add 1 teaspoon at a time of a neutral tasting oil, blending thoroughly.

Homemade Cashew Butter

Store in glass jar. Makes one cup.

 

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