Three Layer Nacho Dip (Paleo/ Vegan/ Gluten Free/ Dairy Free)

As I have told you before, there are many dishes that I make that I don’t post on here. I don’t know why, I just haven’t. I am trying to post some of those dishes that I didn’t think anyone would care about. Especially when you’ve been making a dish for quite awhile, then take it to a couple of gatherings and people say, “Is that on your site?” So yes, I had to add this nacho dip.

Three Layer Nacho Dip

It is absolutely delicious! No one seems to care that it is made without dairy. As I have told you before, when I go to a gathering I always bring a couple of dishes. This last time I brought my nacho dip as well as a blueberry “cheese” cake. Yes, I will share that next week. It was also a great hit!

Three Layer Nacho Dip

Three Layer Nacho Dip (Paleo/ Vegan/ Gluten Free/ Dairy Free)

1 batch cashew cream cheese

1 batch garden fresh salsa

Guacamole:

3 ripe avocados- pit and skin removed

1 Tbsp. lime juice

1 small onion

sea salt to taste

Place onion in food processor and pulse to mince. Add avocados and lime juice. Pulse to mix thoroughly. Add sea salt to taste.

Using a 9″ by 9″ container start with cashew cream cheese layer, then top with guacamole, and end with garden fresh salsa.

Layers can be made up to two days ahead, but wait until day of to assemble.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays,

Fresh Garden Salsa (Paleo/ Gluten Free/ Dairy Free/ Vegan)

Summer is wonderful isn’t it? Being able to spend time outside, enjoying time with family and friends and enjoying nature! I also enjoy that we have so many farmer’s markets near us! Sadly, my vegetable garden hasn’t done that well this year. I just haven’t had the time that needs to be spent on it. I have decided that next year, I will just put plants into pots on my deck. Maybe I will have time in the future for a big vegetable garden. Unfortunately, I just don’t have that time right now.

However, I love that we are able to go to our local farmer’s markets and get fresh produce! When the veggies are in season I love making this salsa! I will also be making a cooked version again this year, so that I can enjoy our Ontario vegetables all year long.

Fresh Garden Salsa

Now here’s the question….. Cilantro- love it or hate it? Some people absolutely love it, while other’s can’t stand it. They,(whomever “they” are) say that in some people cilantro reacts and tastes like soap.Personally, I don’t really care for it.  I am very partial to basil. Love fresh basil. So when I make my salsa I put in basil. It’s your choice what you use. Either way, enjoy the bounty of fresh vegetables that we have available now!

Fresh Garden Salsa

Fresh Garden Salsa (Paleo/ Gluten Free/ Dairy Free/ Vegan)

2 medium or 1 large tomato

1 sweet pepper (your choice of colour or 1/2 one colour and 1/2 another)

2 scallions/green onions

1 jalapeno pepper- optional

handful of cilantro or basil-remove stems

handful of parsley-remove stems

1 Tbsp. raw apple cider vinegar

sea salt and pepper to taste

Dice all the vegetables removing seeds from peppers and tomatoes. Add in chopped cilantro or basil, chopped parsley and vinegar. Add sea salt and pepper to taste. Store in the fridge for up to two days.

Shared On: Allergy Free Thursdays

 

Delicious Salad Dressings (Vegan/ Dairy Free/ Paleo/ Gluten Free/ Refined Sugar Free)

With summer going strong you may be really feeling the heat these days! You know that it is too hot to cook, so salads are definitely the way to go. Unfortunately, you are running out of good salad dressing ideas. Here are some great dressing to add to your collections! For even more salads check out this.

I love having salads for lunch and dinner! To add protein, just add some, nuts, seeds, beans or cooked meat such as grilled chicken. The combinations are endless. Keeps me satisfied for hours!

Delicious Salad Dressings (Vegan/ Dairy Free/ Paleo/ Gluten Free/ Refined Sugar Free)

Vinaigrette Dressing and Marinade

Vinaigrette Dressing and Marinade

Raspberry Vinaigrette

Raspberry Vinaigrette

 

Raw Cashew Ranch Dressing

Raw Cashew Ranch Dressing

Maple Citrus Dressing

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing

Ginger Sesames Dressing and Marinade

Ginger Sesame Dressing and Marinade

Tomato Vinaigrette

Tomato Vinaigrette

Poppy Seed Dressing

Spinach and Strawberry Salad with Poppy Seed Dressing

Avocado Green Goddess Dressing

Avocado Green Goddess Dressing

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

 

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

It is just too hot to bake. I’m tired. I have no energy. I want brownies. Well I want a brownie type thing. I also want a treat that is way more healthy than a brownie. I need energy…

Do any of these statements work for you? Every one of them works for me!!

Chocolate Energy Balls

These energy balls are so delicious that your mouth will think that you are having a loaded brownie. You know those ones that you could buy in your old life that were full of nuts and coconut and all that stuff you now can’t have. These chocolate balls are also packed with protein, so you’ll get energy!

They are absolutely decadent, with no baking and best of all, NO Guilt!!  Enjoy!!

Chocolate Energy Balls

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

1 1/2 c. dates

1/4 c. sunflower seed butter (or desired type)

1 tsp. vanilla (I use mine)

3/4 c. pumpkin seeds

1/2 c. hemp hearts

1/2 c. unsweetened shredded coconut

1/4 c. raw cacao (or cocoa)

1/4 tsp. sea salt

Place dates into food processor and pulse until they form a ball. Spread them back out and add sunflower seed butter and vanilla. Pulse until mixed. Add remaining ingredients and pulse until mixed.

Spoon out mixture and form into one inch balls.I wet my hands to roll balls to make it easier. Store in the fridge in a covered container for up to a week. Freezes well. Makes approximately 24 balls.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays,

Vanilla Cashew Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

July is almost gone… Can you believe it? The summer seems to be flying by! In southern Ontario it has been a hot, dry summer! Third time this month we are in a heat warning! We are actually in a drought for the first time in an extremely long time, as well.

What does everyone need when it is hot outside? You guessed it…. Ice Cream!!! I’ve made most of my ice creams with coconut milk, such as strawberry, chocolate, vanilla.

Vanilla Cashew

I love coconut, but some people don’t. My daughter is included in those people. Recently I was making an ice cream cake for my granddaughter’s birthday. Since my daughter would be there, I decided to try my hand at making cashew ice cream. I use cashews for many other things, such as cashew milk, cashew cream, and cashew cream cheese. Why not ice cream? Oh my, So delicious!

Vanilla Cashew Ice Cream

Vanilla Cashew Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

3 c. raw cashews

1/2 c. dates-pitted

2 tsp. vanilla (I use mine)

1 1/2 c. water

1/4 c. maple syrup (optional- if you want it sweeter)

Soak cashews in 3 cups of water four at least four hours, up to overnight.  Then drain cashews. Add cashews, dates, vanilla and 1 1/2 cups of water to high powered blender.

Vanilla Cashew Ice Cream

Blend until smooth. Add a little more water if needed to blend to a smooth consistency. Check the taste to see if your ice cream is sweet enough for you. I like it as is, but some people may want to add the maple syrup for added sweetness. Add now and mix thoroughly, if adding.

Put mixture into freezer safe container, and stir every 30 minutes until desired texture. Store in the freezer. For the leftovers, let sit out 10-15 minutes before serving so it softens slightly.

 

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

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

Looking for a chocolate avocado pudding??? I have one here!

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,Sunday Food and Fitness.

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,