Chicken Pot Pie with Herbed Crust (Gluten Free/ Dairy Free)

Easter is coming this weekend and with it comes turkey, ham, lamb, beef… Whatever your protein of choice, you will get together with your families and enjoy a wonderful meal.

Now what do you do with all that left over meat. Yes, you can make a Roasted Veggie Soup  and add whatever meat you have left over. Or you could make a Ham and Veggie Frittata. You could even have Beef Fajitas

Say that you are having turkey. then you could easily have a Ginger Sesame Chicken Stir Fry  . Sometimes, you’d like to go back to the days when you were young. When your mom would make a Chicken or Turkey Pot Pie. I know that way back when, those comfort foods weren’t exactly healthy. Yes they tasted great but this one has has a makeover… You won’t have to worry about feeding this one to your family! You can ever mix and match your veggies to suit your family’s likes. That is why this one doesn’t have peas… I’m not a big fan of them.

Whatever you have for dinner, I would like to wish you a very Blessed Easter!!!

Chicken Pot Pie

Chicken Pot Pie with Herbed Crust (Gluten Free/ Dairy Free)

Filling:

2 Tbsp. coconut oil (or desired oil)

1 Lg onion- diced

2 ribs celery- diced

2 large carrots- peeled and diced

1 large potato- peeled and diced

1 medium sweet potato- peeled and diced

2 c. cooked chopped chicken or turkey breast

2 c. kale- chopped

2 tsp. dry thyme

1 tsp. celery seed

1 tsp. dry rosemary

1 c. milk alternative

sea salt and pepper to taste

Crust:

1 1/4 c. gluten free flour mix

1/2 tsp. xanthan gum

1/2 tsp, sea salt

1 tsp. dried thyme

1 tsp. dried rosemary

1/2 c. coconut oil

1 Tbsp. lemon juice

3-4 Tbsp. cold water

2 tsp. milk alternative or 1 beaten egg (optional)

Preheat oven to 400 degrees

Making the filling:

In a large skillet on medium heat, add oil, onions, celery, carrots, potatoes and spices. Mix thoroughly. Let cook for 15-20 minutes, stirring occasionally. When your veggies are tender** add kale, meat, and whatever milk alternative you are using. Mix thoroughly. Add your salt and pepper to taste. Put filling into a 9×9 pan or 2 quart baking dish.

 Making the crust:

In you food processor mix together your flour mixture, xanthan gum, sea salt, thyme and rosemary. Add in coconut oil and pulse until it’s in pea size pieces. Drizzle in lemon juice and 3 tablespoons of water. Pulse again. Add remaining water if dough is too dry. Scrape out dough onto plastic wrap. Place another piece on top. Use a rolling pin to roll out dough. You can even just press the dough out with your hands. Make the crust the shape of your dish.

Remove one of the pieces of plastic wrap and invert the crust onto your pie. Remove excess dough. Make three slits in the dough to let steam escape. Brush crust with 2 tsp. of milk alternative or beaten egg if you’d like to.

 

PotPie

Bake for 40-45 minutes or until crust is golden brown.

Gluten Free Chicken Pot Pie

Make 4-6 servings.

** Make sure you cook you veggies until they are tender. I thought that they would finish cooking in the over but they don’t really… We had kinda crunchie vegetables the second time… Haha, though I could save some time…

Shared On: Tasty Tuesday

Pineapple Grapefruit Smoothie (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Mornings are getting so much easier by adding smoothies to my breakfast recipes. My hubby is even asking for them now… Does he realize that I’m making him healthier…

It is so fast to be able to add some fruit, healthy fat and bulk to my blender and whip it up into a delicious, filling breakfast! There are so many delicious combinations…

Why would anyone go and spend money at a smoothie place when they can make them at home so economically?

Pineapple Grapefruit Smoothie

Pineapple Grapefruit Smoothie (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

1 c. pineapple

1 grapefruit-peeled

1 avocado (peel and pit removed)

1/4 c. ground flax

1 Tbsp. maple syrup (or desired sweetener)

1 1/3 c. water

Place all the ingredients into a blender and blend until smooth. Makes 2 servings.

Shared On: Real Food Recipe Round Up, Mix It Up Monday, Tasty Tuesday, Fat Tuesday

Ginger Sesame Chicken Stir Fry (Paleo/ Gluten Free/ Grain Free/ Soy Free)

So having a new little grand baby around makes life much busier! I am working as well as helping out my daughter when and where I can.

Some days I really need a quick one pot recipe that will help me use up many left over veggies in my fridge. A stir fry is a great option for this. Add in my ginger sesame dressing for a delicious kick! You can have this dinner cooked and on the table in less than a half hour. This great stir fry will not only fill your belly quickly, but also leave plenty of time for all the other things you need to get done on a busy evening!

Ginger-Sesame Chicken Stir Fry

Ginger Sesame Chicken Stir Fry (Paleo/ Gluten Free/ Grain Free/ Soy Free)

1 lb. boneless skinless chicken

3 Tbsp. olive oil (or desired oil)

1 large onion- sliced

4 c. assorted veggies- bok choy, broccoli, peppers, celery, carrot

2 green onions

1/2 c. ginger sesame dressing 

2 Tbsp. sesame seeds for garnish

In a large skillet add in oil and sliced chicken. Saute for five minutes on medium heat, stirring frequently. Add in onion and 4 cups of desired veggies. Stir thoroughly and let cook for 8-10 minutes. Add in ginger sesame dressing and green onions. Cook for an additional 5 minutes and serve.

 

Ginger Sesame Chicken Stir Fry

Garnish with sesame seeds if desired.

Shared On: Mix It Up Mondays, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Savoring Saturdays

 

Paleo Pizza Crust (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

So it was Friday night and I wanted pizza… So I get out all my flours and such and start creating a wonderful pizza crust. Well, not really. The first paleo pizza crust I made was hard and far too chewy… After a some okay pizzas, I can now have a great paleo pizza!!

I still make my hubby his traditional wheat, yeast, and dairy filled pizza… My days for that pizza have been far over for quite a while. I am very happy to say that I get to enjoy my pizza just as much as he enjoys his!

You can use whatever topping that you prefer, as well as a traditional tomato based sauce or a pesto base. Both are absolutely fabulous!

Paleo.Pizza

Paleo Pizza Crust (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

Crust:

2/3 c. tapioca or arrowroot starch

1/3 c. coconut flour

1/3 c. ground flax

1 tsp. ground basil (or Italian seasoning)

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. sea salt

1 c. water

2 Tbsp. olive oil (or desired oil)

1 Tbsp. apple cider vinegar (or lemon juice)

Preheat oven to 425 degrees.

In a medium size bowl, whisk together tapioca, coconut flour, flax, basil, baking soda, baking powder and salt. Then add in water, oil and vinegar. Stir thoroughly. Spread batter out onto a parchment paper lined baking sheet. Bake for 15 minutes.

Then remove from oven and top with tomato sauce or Pesto (not if nut free) and add your favorite pizza toppings

I also make a batch of Cashew Cream ( not if nut free) to top off my pizza.

After adding your toppings, bake for an additional 15 minutes.

Paleo Pesto-Pizza

Shared On: Savory Saturdays, Fat Tuesday, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays, Real Food Recipes, Mix It Up Mondays

 

 

Strawberry Pineapple Smoothie (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free)

Mornings can be so busy! You don’t always have time to make a delicious breakfast because you don’t have the time or the energy. You know as well as I do that stopping at the donut shop for a coffee and donut is not only not nutritious, it’s not an option when you have food allergies.

Smoothies are a great alternative! They are quick and extremely easy to make and consumer! You can drink it on the way to work and will fill you up far better than a donut!

Strawberry-Pineapple Smoothie

Strawberry Pineapple Smoothie (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free)

1 c. strawberries

1 c. pineapple

1 kiwi-peeled

1/4 c. raw cashews (or cashew butter)

2 Tbsp chia seeds (or 1 Tbsp. ground chia)

1-2 tsp. maple syrup (or to taste)

3/4 c. milk alternative

1/2 c. water (or ice depending on the strength of your blender)

Place all ingredients into blender. Blend until smooth. Enjoy! Makes two servings.

You may also like my Berry Smoothie

Shared On: Fat Tuesday, Tasty Tuesday, Tasty Tuesdays no.93, Sunday Sweets, Waste Not Want Not, Allergy Free Wednesday, Gluten Free fridays, Healthy Vegan Fridays, Real Food Recipes, Mix It Up Mondays, Everyday Link Up, Savory Saturdays

 

Avocado Raw Cashew Dip (Paleo/ Dairy Free/ Vegan/ Gluten Free)

On Friday February 20th, my new grandson Mason was born! He was 8 lbs. and 21 inches long. Yes, a big boy, for my little daughter. My daughter’s husband is 6 ft 2 in, so that may have something to do with it. It’s been a trying ten days, but all seems to be going well now. Mason and mommy are doing much better! Their new little family is adjusting quite well.

With little Mason’s baby shower coming up, I wanted a new dip to serve. This dip is not only delicious, but also extremely healthy! It also reminds me of a ranch dip.

Avocado Raw Cashew Dip

Avocado Raw Cashew Dip (Paleo/ Dairy Free/ Vegan/ Gluten Free)

1 c. raw cashews

1 ripe avocado (pit and skin removed)

1/4 c. water

2 Tbsp. onion

2 tsp. dill

1 Tbsp. maple syrup (optional)

1/2-1 tsp. sea salt (to taste)

Soak cashews for at least 8 hours. Drain and rinse. Place all ingredients into the food processor and pulse until pureed. Will keep in the fridge for up to one week.

Serve with your favorite crackers or raw veggies.

Shared On: Tasty Tuesdays, Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Healthy Vegan Fridays, Savory Saturdays, Real Food Recipes

 

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Refined Sugar Free/ Grain Free/ Egg Free/ Vegan/ No-Bake)

Lately I’ve been working a lot, well full time to be more accurate. Some times I find it difficult to get my goodies baked, let alone get new recipes done to put on here.

The weather here has been very cold and snowy. My oven and slow cooker have been working over time keeping us fed. Sometimes you need a recipe that not only does not require any cooking, but is also simple to make.

Note: Before you start this make sure that your coconut milk has been in the fridge overnight and your cashews have been soaking in water for at least 8 hours.

Raw Cashew Coconut Bites

These are not only a no-bake little treat, but also take no time at all to get made.

CashewCoconut Bites

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Grain Free/ Egg Free/ No-Bake)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

1-400 ml. can of full fat coconut milk (I used 14%) Placed in the fridge overnight.

1 c. raw cashews (soaked for at least 8 hours)

1/2 c. pitted dates

2 Tbsp. maple syrup (honey if not vegan)

1/4 c. coconut oil

1 c. shredded unsweetened coconut

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 Tbsp into the bottom of a regular size muffin cups or 1 tsp. into mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Open coconut milk and drain off the water. Save the water for a different recipe. Drain and rinse cashews.  Place coconut cream, cashews and pitted dates into food processor. Pulse until pretty smooth.Add in maple syrup, coconut oil and coconut and pulse until mixed thoroughly.

Scoop coconut mixture into muffin cups. Let Cashew Coconut Bites set up in the fridge until firm for approximately four hours.

Raw CashewCoconut Bites

You will make approximately 18 regular size or 36 mini size. Store in the fridge for up to 5 days or in the freezer.

Shared On: Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Health Vegan Fridays, Real Food Recipes, Mix It Up Monday

Corn Bread (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)

I work in the kitchen in a long term care facility. I see many different dishes that I would like to recreate, so that I can eat them. Every few weeks we serve beef chili and corn bread. Although I have been making beef chili and vegetarian chili for years, I had never made corn bread. Finally a few weeks ago, I decided to make my own corn bread and with a few tweaks here and there i am very happy with it.

Who doesn’t love to be able to dip some sort of bread into their chili. I know I do.

Vegan Corn Bread

 

Corn Bread (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)

1 c. corn meal

3/4 c. gluten free flour mix

1/4 c. ground flax

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. xanthan gum

1/4 tsp. sea salt

1/3 c. coconut oil

1/3 c. maple syrup

1/4 c. unsweetened apple sauce

1 c. milk alternative

1 Tbsp. lemon juice

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together corn meal, gluten free flour, flax, baking powder, baking soda, xanthan gum, and sea salt. Set aside.

In another bowl, beat together coconut oil, maple syrup, apple sauce, milk alternative and lemon juice. After completely mixed, add dry ingredients. Mix thoroughly.

Pour batter into greased 5 inch by 7 inch loaf pan. Bake for 40-45 minutes or until toothpick comes out clean.

Beef Chili & Corn Bread

 

Let sit for five minutes then remove from pan onto a cooling rack.

Shared On: Mix It Up Monday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Real Food Recipes, Healthy Vegan Fridays

 

Valentine’s Day Chocolate Sweets (Gluten Free/ Dairy Free)

Valentine’s Day is on Saturday and I know that I’ll be making some of the things on this list. I love eating chocolate any time of the year, but especially on holidays!!!

Valentine's Treats

Valentine’s Day Sweets (Gluten Free/ Dairy Free)

Dark Chocolate Covered Strawberries

Dark Chocolate Covered Strawberries

Chocolate Caramel Cups

 

Chocolate Caramel Cups

Valentine's Cupcakes

Chocolate Cupcakes

Simple Shortbread

Shortbread Cookies

Salted Cashew Chewy Bars 3

Salted Cashew Chewy Bars

Caramel Kissed Flourless Chocolate Cake

Caramel Kissed Flourless Chocolate Cake

No-Bake Chocolate Energy Squares

No-Bake Chocolate Energy Squares

Coconut Milk Truffles

 

Easy Truffles

Lava Cake with Chocolate Sauce

Chocolate Lava Cake with Chocolate Sauce

Chocolate Cream Pie

Chocolate Cream Pie

Almond Toffee Bites

Almond Toffee Bites

 

Shared On: Fat Tuesday, Tasty Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not, Gluten Free Fridays, Real Food Recipes

 

Slow Cooker Beef Chili (Gluten Free/ Dairy Free)

It’s February and the snow is blowing. I don’t know about you but I always enjoy crock pot meals in the especially in the winter time! Really using a slow cooker is great anytime!

You get everything prepared, throw it in and forget about it. Voila, your dinner is ready and waiting for you. There are so many meal s that can be made ahead in the slow cooker… What are some of your favourites?

Here is Vegetarian Chili if you prefer.

Slow Cooker Beef Chili

Chili shown with Vegan Corn Bread

Slow Cooker Beef Chili (Gluten Free/ Dairy Free)

1 lb. ground beef, chicken or turkey
1 tbsp. olive oil
1 medium onion-chopped
1 c. chopped celery
1 medium green pepper-chopped
2 cloves garlic- minced
2 c. soaked, cooked, drained and rinsed kidney beans (or 14 oz. can)
2 c. soaked, cooked, drained and rinsed white navy beans (or 14 oz can)

2 c. soaked, cooked, drained and rinsed black beans (or 14 oz. can)

1 28 oz can of diced tomatoes
3 tsp. chili powder

2 tsp. ground cumin
5 oz can tomato paste

sea salt and pepper to taste
hot sauce(optional)
chili peppers(optional)

Brown ground meat, drain, set aside. Saute over medium heat; onion, celery, green pepper in olive oil until soft, add in garlic and cook for five more minutes. Put all ingredients into a large pot or crock pot. If cooking on stove in pot, put on low, stirring occasionally for 3-4 hours. If in crock pot, put on low for 8-10 hours.

If you can, cook chili the day before you’re going to eat it. Chili  always seems to taste better the next day.

 

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