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.

 

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)

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 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

Cherry Cheese Cake Ice Cream (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free/ No Ice Cream MachineNeeded)

So it is July and apparently that means it’s National Ice Cream Month. Hmm, so didn’t know there was such a thing but July would be great for it. It’s the middle of summer and who doesn’t like ice cream to help you cool down? As I’ve said before, just because you have food allergies does not mean that you have to miss out! For more yummy ice cream try Chocolate Chunk Ice Cream, Vanilla Ice Cream, Strawberry Ice Cream,

If you can’t have nuts then try my Dark Chocolate Cherry Ice Cream.

Cheese cake is one of those lovely desserts that I have missed. I started making this ice cream last summer and it definitely satisfies the craving for cherry cheese cake :)

Cherry Cheese Cake Ice Cream-Paleo

I have been playing with dates in my recipes more and decided to try them in ice cream. They work out great! If by chance you can’t have dates, no problem. You can just use honey or maple syrup instead.

Just remember that you need to start preparing for this recipe the day before you are actually going to make it!

Cherry Cheese Cake Ice Cream

Cherry Cheese Cake Ice Cream (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free/ No Ice-Cream Machine Needed)

1-400 ml. can of full fat coconut milk

1 c. raw cashews

3/4 c. dates

2 c. cherries- pitted and chopped

2 tsp. vanilla

The night before making your ice cream, place coconut milk into the fridge. Soak cashews and dates in double the water. (I’ve never soaked them together. I use separate dishes)

When making your ice cream, drain cashews and dates. Place cashews, dates, coconut milk, one cup of cherries and vanilla in food processor or blender. Pulse until smooth. Place into ice cream maker, add the other cup of chopped cherries and follow manufacturers instructions. If you don’t have an ice cream maker, just place mixture into freezer safe container. Add the other cup of chopped cherries. Put into freezer and stir every 30 minutes. Keep frozen in a sealed container until ready to eat.

Cherry Cheese-Cake Ice Cream

When serving your ice cream,  let sit out of the fridge for 15 minutes before serving.

Shared On: Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homegrown Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Real Food Fridays, City Of Links

 

Veggie Fried “Rice” (Paleo/ Grain Free/ Gluten Free/ Vegan/ Soy Free)

I was trying to figure out a good side dish for my dinner one day. Hmm, I did have a lot of anything to choose one veggie, but I did have many different things to put together. Then I decided that I just needed to make one of my dished that my hubby wouldn’t really like if he knew what is was, so I just didn’t tell him. ;) I just called it stir fry and he was none that wiser.You see, he likes fried rice being made with rice and I just didn’t have the time to cook the brown rice.

So I made him Veggie Fries “Rice” made with my Riced Cauliflower. Shh, don’t tell him. I now do it all the time and he hasn’t figured it out. :) This is such a delicious side dish. If you need to fool your family too, I won’t tell!

Veggie Fried 'Rice'

Veggie Fried “Rice” (Paleo/ Grain Free/ Gluten Free/ Vegan/ Soy Free)

4 cups riced cauliflower (if frozen, defrost and drain the water)

1 medium onion- diced (red or white)

1 medium carrot- peeled and diced

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

2 scallions- sliced

1 clove of garlic- minced

2 Tbsp. olive oil- or desired oil

2 Tbsp. coconut aminos

1 Tbsp. sesame seeds- optional

sea salt and pepper to taste.

Put a medium size skillet or wok on medium high heat, add oil. Add all of you vegetables except scallions into your pan. Let cook, stirring frequently for approx 10 minutes. Add in aminos and scallions. Let cook 2 minutes and serve. Top with sesame seeds if desired. Makes four side servings.

Paleo Veggie Fried 'Rice'

Shared On: Real Food Round Up, Motivational Monday, Mostly Homemade Mondays, In and Out of the Kitchen Party, Tasty Tuesday, Gluten Free Tuesday, Fat Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesdays, Wellness Weekend, Gluten Free Fridays, Real food Fridays, Foodie Friends Friday

Strawberry Sorbet (Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ No Ice Cream Machine Necessary)

It is strawberry season here in Ontario!!! Yay!! I’ll tell you that I have been eating so many strawberry dishes lately. Paleo Strawberry Pancakes, Strawberry Rhubarb PancakesStrawberry Ice Cream, Strawberry Rhubarb Crisp… Mmm, they are all fantastic!

I decided that I wanted a new lighter sweet strawberry treat! That brings us to my Strawberry Sorbet. So delicious! So easy to make! You don’t even need an ice cream machine.

Strawberry Sorbet- Paleo

 

Strawberry Sorbet (Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ No Ice Cream Machine Necessary)

3 c. strawberries**

2/3 c. water

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

1 Tbsp lemon juice (juice from 1/2 of a lemon)

Put all ingredients into a food processor or mixer and blend thoroughly. Pour mixture into a 8 inch glass or stainless steal container and put into freezer. Take out and stir up or fork every 30-60 minutes depending on the strawberries**.

When the sorbet has frozen to the point of forming, I like to make scoops of it and freeze. That way I can just pull out a scoop or two at a time. Let sorbet sit out to soften for 10-15 minutes before serving.

**If you use frozen strawberries to make your sorbet, then you can stir it up every 30 minutes. Stir every 60 minutes for fresh strawberries.

 

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

Rosemary Marinated Beef Kabobs (Paleo/ Gluten Free/ Dairy Free)

I always make sure that I have cubes of beef in my freezer. Much of the time, my meat is already marinating while frozen. This is one of those marinades. That way, when you take it out and defrost your meat is already marinating away! This also works out great if you haven’t already had your frozen meat marinating. Give your meat 12-24 hours to get the flavours through it and it’s great!

Summer is about having a great time enjoying the company of friends! Don’t spend too much time fussing with your meals. Looking for more great summer dinner ideas and tips? Check out THIS.

Enjoy your time!!

 

Rosemary Marinated BeefKabobs

Check out my Rosemary Marinated Beef Kabobs at Paleo Demystified.

 

Shared On: Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Link Up, Naturally Sweet Tuesday, Tasty Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays , Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday

No-Bake Chocolate Energy Squares (Paleo/ Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

The temperatures are getting warmer and I don’t like using my oven as much. I like to keep the house as cool as possible without needing to use the A.C. With the price of hydro these days, it gets really expensive. So to help keep the house cool, I like to make no-bake treats when possible.

As most of you know by now, I love chocolate! :D These are not only chocolatey, but are great for you! Naturally sweetened with dates and add in the seeds, nuts, flax and raw cacao, you are getting filled with antioxidants as well as healthy fats.

You can have them plain or top with chocolate chips, melted chocolate, unsweetened coconut or anything else you can think of. Mix up the nuts and seeds to make these bars your own great flavour!

No-Bake Chocolate Energy Squares

 

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

1 1/2 c. dates- soaked in boiling water for ten minutes

1/2 c. almonds

1/2 c. sunflower seeds

1/3 c. pistachios-shelled

1/3 c. ground flax

1/3 c. raw cacao or cocoa

1/2 c. almond butter (or desired nut butter)

1 tsp. vanilla

1/4 tsp. sea salt- optional

1/2 optional toppings- unsweetened coconut, chocolate chips, melted dark chocolate

Soak dates and set them aside. Put nuts, seeds, and flax into food processor and pulse until chopped or ground(the texture is up to you).

Drain dates and add to the food processor. Also add in cocoa, almond butter, vanilla and sea salt. Pulse processor scraping sides frequently, until completely mixed.

Press mixture into an 8″ x 8″ dish. If using optional toppings, add now. For everything except the melted chocolate, press into bar mixture.

No Bake Energy Squares

Let harden in the fridge. Cut into 2″ x 2″ squares. Keep refrigerated or frozen.

Shared On: Real Food Recipe Round Up, Motivational Monday, Mix it up Monday, Fat Tuesday, Waste Not Want Not, Gluten Free Tuesday, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesdays, Wellness Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Get Him Fed

 

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