Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

Summer is filled with get togethers. Gathering at the beach, at a friend’s place, camping. Whatever the summer gathering, salads are always a great pick! This salad is full of farm fresh local produce as well as chickpeas for protein.

Lemon Dill Chickpea Salad

I have put the amounts for the veggies in the instructions. I could have easily said half of a cucumber instead of 1/2 cup, but all veggies are different sizes. You can mix and match amounts and various veggies to make this salad your own! Adding the lemon zest is optional, depending on how lemony you’d like it.

Lemon Dill Chickpea Veggie Salad

Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

1- 15 oz. can chickpeas (drained and rinsed)

1/2 c. red onion- diced

1/2 c. carrot- peeled and diced

1/2 c. cucumber- diced

1/2 c. celery- diced

1/2 c. pepper (your choice of colour)-diced

1/4 c. olive oil

1/3 c.  lemon juice

2 Tbsp. lemon zest (optional)

2 Tbsp. fresh dill (or 2 tsp.dry)

sea salt and pepper to taste

Lemon Dill Chickpea Veggie Salad

Mix all the ingredients together in a medium size bowl. Serve immediately or store covered in the fridge for up to three days.

Shared On: Allergy Free Wednesday, Waste not Want Not

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

So what is a better treat in the summer time than ice cream on a beautiful warm day? I have always enjoyed ice cream, although my body was never too happy with it… I kept eating it anyway, although I probably shouldn’t have…  I would enjoy many of the different flavours that the stores would have to offer.

Since I have been dairy free for five years now, I continually create flavours of ice cream from my younger years. Thankfully these ones, my body is completely happy with!

I used to love cookies and cream ice cream. Happily, this creation completely satisfies my cravings for a different delicious flavour!

Paleo Chocolate Chip Dough Ice-Cream

 

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Cookie Dough:

1/3 c. coconut oil

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

2 tsp. vanilla

2 c. almond meal

1/3 c. coconut flour

1/2 c. dairy free chocolate chips

Cream together coconut oil, maple syrup and vanilla. Add in almond meal and coconut flour. Mix well. Stir in chocolate chips. Roll or scoop one inch balls of cookie dough and place onto cookie sheet. Store in the freezer.

Ice Cream:

2-400 ml. cans full fat coconut milk (Place your milk in the fridge overnight)

3/4 c. maple syrup (raw honey if non vegan)

2 tsp. vanilla

1/4 tsp. sea salt

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream. Add in cookie dough balls at this time. Enjoy!

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes. Add cookie dough after approximately 1 1/2 hours.

Paleo Cookie Dough Ice Cream

To store put into covered individual containers or a larger one and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften.

Paleo Cookie Dough Ice Cream

Shared On:Waste Not Want Not, Allergy Free Wednesday, Savoring Saturdays, Sunday Sweets, Fat Tuesday

Raspberry Vinaigrette (Paleo/ Vegan)

It’s raspberry season! I remember taking my kids to pick our own fruits and veggies at the farmer’s markets. If you don’t have space to grow your own, then supporting your local farmers is the next best thing. Your can make a morning of it, taking the kids and showing them how fruits and veggies are grown in your own communities! You can then pick your own raspberries or other fruits and veggies that are in season at the time. You take them home, wash and enjoy them!

I still visit my local farmer’s markets but,  am so glad that I can now grow many of my favourites in my own back yard! Yes, one of my favourites are raspberries! The cross between tangy and sweet is absolutely delicious. I have been making this wonderful dressing for a few years now and thought that it was about time that I shared it with you. I hope you enjoy it as much as I do!

Paleo Raspberry-Vinaigrette

 

Raspberry Vinaigrette (Paleo/ Vegan)

1 c. raspberries- fresh or frozen

1/3 c. apple cider vinegar

2 Tbsp. maple syrup (or honey if not vegan)

2 tsp. dry mustard powder

1/2 c. avocado oil (or desired mild oil)

sea salt to taste (I use ¼ tsp.)

Put raspberries, vinegar, maple syrup and mustard powder into blender and puree.

Vegan-Raspberry Vinaigrette

Slowly add oil, blending thoroughly. Add sea salt to taste. Makes approximately  2 cups.  Store covered in the fridge for up to a week. If you don’t like the raspberry seeds then strain dressing through cheese cloth, to remove seeds.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Friday, Savoring Saturdays

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

So it’s really heating up outside and if you’re like me, the last last thing you want to do is to turn on your oven… BUT I NEED TREATS!!!!

Yes, I want treats! I don’t care if I’m sweating, but I don’t care to turn on my oven and bake. Next best thing, Raw “Cheese” Cake Bites. Yes I said “cheese” cake, but notice the parenthesis. They aren’t made from cheese. Similar to my Raw Cashew Coconut Bites. They are made from soaked raw cashews. Yes I could have called them, raw cashew bites, but they are just like little cheese cakes.

So back to not turning on my oven to bake. These lovely little treat require no cooking what so ever. That is very wonderful for these hot summer days! Since these are mini, you can make five dozen of these little beauties and store them in the freezer to enjoy whenever you’d like! You can also top them with whatever topping you’d like, just like real cheese cake.

Mini Vegan Cheese Cake Bites

 

I hope that you enjoy these as much as I do!

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

3 c. raw cashews (soaked overnight, then drained and rinsed)

1/3 c. coconut oil

1/4 c. maple syrup (honey if not vegan)

1/4 c. lemon juice

2 tsp. vanilla

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly.  Once your mixture is done put 1 tsp. mixture  into the bottom of a  mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Place all the filling ingredients into a high powered blender or food processor. Pulse until smooth, scraping down sides when necessary. Scoop 1 tsp. filling mixture into muffin cups. Place into the fridge for at least two hours.

Mini "Cheese" Cake Bites

Before serving top with your desired toppings such as fruit, strawberry jam, cherry toppingcoconut cream, caramel sauce, etc.  Store covered in the fridge for up to two days. These freeze great!

Shared On: Fat Tuesday Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets

 

 

Rhubarb Coffee Cake (Vegan Option/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free)

Sorry, but I was away camping… Sometimes you just need a little a bit of time to recharge! Being out in the beautiful outdoors really helps with that!

We are now in the middle of Rhubarb season!!!

Love it or hate it! People have some very strong opinions about rhubarb! I have never met anyone who was in the middle. Personally, I love rhubarb!!

The rhubarb in my garden is growing so well!I love putting strawberries and rhubarb together in dishes such as Strawberry Rhubarb Pancakes and Strawberry Rhubarb Crisp. This time I was looking to make a recipe just with the rhubarb. Not that you couldn’t cut the rhubarb in half and use half strawberries. I am sure that would be delicious!

Gluten Free Rhubarb CoffeeCake

This cake is a combination of tangy on the bottom from the rhubarb and sweet from the topping. Delicious for any gathering!

Rhubarb Coffee Cake (Vegan Option/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free)

For cake:

1 1/2 c. gluten free flour mix

1/2 c. sorghum flour (or 1/2 c. more gf flour mix)

3/4 palm sugar (or desired granular sugar)

1 tsp. xantham gum

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/3 coconut oil

1 Tbsp. lemon juice

1 c. milk alternative ( I used coconut milk)

1/3 c. coconut oil

2 eggs (or 2 gel eggs 2 Tbsp. ground chia and 6 Tbsp. water mixed)

4 c. chopped rhubarb (if using frozen do not thaw)

For Topping:

1 c. brown rice flour (or gluten free flour mix)

1 c. palm sugar

1 tsp. ground cinnamon

1/2 c. coconut oil

Preheat oven to 350 degrees.

To make cake, whisk together flours, xanthan gum, baking powder, baking soda, cinnamon and palm sugar in a medium size bowl . Set aside.

In a large bowl beat together milk alternative, coconut oil, eggs and lemon juice. Mix in dry ingredients. Beat on medium for one minute. Fold in rhubarb.

Put batter into greased 9″X13″ pan and smooth out. For topping mix together rice flour, palm sugar and coconut oil. Cover the cake batter with topping. Press it down slightly.

Vegan Gluten Free Rhubarb Cake

Bake cake for 40-45 minutes or until toothpick comes out clean. Serve warm or cold. Top with whipped coconut cream if desired. Freezes great!

 

Shared On: Savoring Saturdays, Free From Fridays, Fat Tuesday, Allergy Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays

Paleo Biscuits (Gluten Free/ Vegan/ Dairy Free/ Nut Free)

I’ve been playing with Paleo baking much more these days. I have also been trying to make more nut free recipes as there are so many people that can’t have nuts.  These biscuits are so easy to make and delicious! Great to add strawberry jam onto.

Paleo-Biscuits

Paleo Biscuits (Gluten Free/ Vegan/ Dairy Free/ Nut Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. sea salt

3 Tbsp. coconut oil (or butter if not vegan and dairy is tolerated)

1 Tbsp. lemon juice

2/3 c. milk alternative

Preheat oven to 450 degrees

Whisk together tapioca starch, coconut flour, flax, baking powder, baking soda and salt. Mix in coconut oil. Stir in lemon juice and milk. Scoop onto parchment paper lined cookie sheet.

Paleo_Biscuits

Bake for 17-18 minutes. Makes 6.

Shared On: Fat Tuesday, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays

 

Magic Bars (Paleo/ Vegan/ Gluten Free/ Dairy Free)

 

 

 

 

 

 

Do you remember in your old life when you ate everything? Well I do. I cooked and baked all the time, not unlike now. Although then, I didn’t need to worry about substitutions. Everyone could eat everything… I used to make Magic Bars all the time! My daughter and her friends would love to come over and eat them. I had been thinking about them recently. First I had to make the sweetened condensed milk. After a couple of tries, I was able to get that to work. The rest was actually very easy!

Now these are not exactly the same as my old ones, but if I do say so myself, they are a fantastic substitution!

Paleo Magic Bars

Magic Bars (Paleo/ Vegan/ Gluten Free/ Dairy Free)

2 c. almond flour

1/2 c. dates (pitted)

1/4 c. coconut oil

1 batch sweetened condensed coconut milk

1 c. unsweetened shredded coconut

1 c. chopped nuts (I used walnuts)

1 c. dairy free dark chocolate -chopped (I used Enjoy Life)

Preheat oven to 350 degrees

Soak dates in boiling water for 5 minutes to soften them. Drain dates and add them as well as the almond flour and coconut oil to the food processor. Pulse until mixed thoroughly.  Press mixture into a parchment paper lined 9″ by 13″ pan. Top with sweetened condensed milk, then coconut, nuts, and chocolate.

Paleo Magic Bars

Bake for 30-35 minutes. Let cool completely, then cut into squares. Store in the fridge for up to 1 week. Freezes well.

 

Shared On: Tasty Tuesday, Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friends Friday, Healthy Vegan Fridays, Savoring Saturdays

Sweetened Condensed Coconut Milk (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Hmm, I needed sweetened condensed milk to make my Paleo Magic Bars. I know that I will now use this recipe for many other recipes, but they are the first… Enjoy!

Dairy Free Sweetened Condensed Milk

Sweetened Condensed Coconut Milk (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

1-400 ml. can of coconut milk (I’ve used various strengths of fat content with the same results)

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

2 tsp. vanilla

In a small  sauce pan, stir together coconut milk and maple syrup. Put on medium heat and bring to a rolling boil, stirring frequently. Turn down to medium low and stir frequently. Keep on a low boil for 30-40 minutes. Milk will start to thicken, then remove from heat and stir in vanilla.  Let cool and use for whatever recipe calls for sweetened condensed milk. After cooling can be stored in the refrigerator in a covered container for up to five days.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

3 Ingredient Sunflower Seed Butter and Date Cookies (Paleo/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

So am I the last one around to know about sunflower seed butter? I found it a couple of weeks ago. Although cashew and almonds butters are delicious, the sunflower seed butter was half the price. Let’s face it, cooking allergy free gets very expensive, so when I can save a little I do.

3 Ingredient Sunflower Seed Butter & Date Cookies

So when I got done just eating this newly found treasure by the spoonful, I decided that I should fine a new way of eating it. I had already been tossing around the idea of a different kind of nut or seed butter cookie. I decided to try just sunflower seed butter and dates. Hmm needed just a little something… Yes you guessed it, vanilla.

3 Ingredient Cookies

There you have it… A three ingredient cookie that is also nut free. They are also one of the closest things you will have to a peanut butter cookie.  So delicious!!

 

3 Ingredient Sunflower Seed Butter and Date Cookies (Paleo/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

1 c. pitted dates

1 c. sunflower seed butter (or desired seed or nut (if not allergic to nuts) butter)

2 tsp. vanilla

Preheat oven to 325 degrees

Soak dates in boiling water for five minutes, then drain water and place dates into food processor. Add in sunflower seed butter and vanilla. Pulse until mixed and pureed.

Roll dough into one inch balls and place onto parchment paper lined baking try. Press cookies down with fork in a criss cross pattern. Bake for 15 minutes. Let cool five minutes.

Sunflower Seed Butter Cookies

Makes approximately 24 cookies. Store in a sealed container on the counter for up to five days. Freezes well.

 

Shared On: Mix It Up Monday, Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

 

Tomato Vinaigrette Salad Dressing (Paleo/ Vegan/ Dairy Free/ Nut Free/ Refined Sugar Free)

I am always looking for different things to create. Last summer my daughter was hooked on french dressing. Hmm, I remember that. It had a tangy, slightly sweet tomato flavour. It was delicious.

Now I’m not trying to say that my tomato vinaigrette taste just like it because I haven’t had french dressing in over five years. It does remind me of it. I think that it might be ever better, with a more sophisticated flavour.

Tomato Vinaigrette

Either way, this is a delicious fresh dressing to top any salad!

Tomato Vinaigrette Salad Dressing (Paleo/ Vegan/ Dairy Free/ Nut Free/ Refined Sugar Free)

2 medium size tomatoes-washed, and chopped (approx. 2 cups)

2 Tbsp. red onion (or mild onion of choice) (or 2 tsp. onion powder)

1/3 apple cider vinegar

1/2 c. olive oil ( or desired oil)

1 Tbsp. mustard powder

1/4 tsp. salt

2 Tbsp. maple syrup or desired sweetener or 8-10 drops of liquid stevia-optional

Put all ingredients into a blender. Blend until smooth. Makes 2 cups of dressing. If too thick add 1/4 cup of water. Store in covered container in the fridge for up to two weeks.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friends Friday, Healthy Vegan Fridays

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