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

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

 

Paleo Strawberry Maple Pancakes (Grain Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)

Homemade Grain Free Hamburgers (Gluten Free/ Paleo/ Egg Free)

Does anything say summer like a burger cooked on the bbq? I don’t think so!! I use my bbq all year, but in the nice warm weather I use it almost every day! I know that some woman are scared of the bbq. Personally I really don’t understand why. The old propane grills, you had to be more leery of. Yes, I took of some bangs back in the day. Just make sure that your head is not over the grill when you are lighting it.

If you still don’t like the idea, then get your hubby to cook these babies up! You can even cook them on a grill pan or in the oven if he is not home. Either way, enjoy them!!

Oh yes, and just because you are gluten free does not mean that you have  to have them bun free. Enjoy them on one of my bun recipes. Yes I even have an egg free version.

Homemade Grain free Burgers

1 lb. grass fed ground beef

2 Tbsp. spice mix (or desired spices)

1/4 c. BBQ sauce

Mix ingredients together. Divide into 4 or 6 depending on the size of burgers that you would like. When you form the burgers, make the center thinner than the edges. This helps the burgers cook more evenly.

Grain Free Hamburgers

Cook as desired. Personally I cook these on my bbq or grill pan. Either way, preheated to medium heat. Cook for approximately ten minutes. Flip over and cook for ten more minutes until cooked through.

Great Additions To Your Burgers:

Creamy Coleslaw with Almond Dressing

Brushetta Quinoa Salad

Tomato Basil Rainbow Salad

Pasta Salad

Cashew Quinoa Salad with Maple Citrus Dressing

Quinoa and Vegetable Salad

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

Strawberry Rhubarb Pancakes (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

I can remember my grandmother’s strawberry rhubarb pie. The combination of strawberries and rhubarb together is fantastic!!! That was my first memory and obsession of these two great flavours being combined. Try my Strawberry Rhubarb Crisp.

There is a nice window in the local growing season when these two wonderful fruits are available at the same time. Over the next couple of weeks I will have more recipes with these two lovelies together! For the moment, enjoy your breakfast!!

Vegan Strawberry Rhubarb Pancakes

Strawberry Rhubarb Pancakes (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

3/4 c. gluten free flour mix

1/4 c. sorghum flour (or just 1/4 c. more flour mix)

1/3 c. ground flax

1/2 tsp. xanthan gum

2 tsp. baking powder

1 1/2 c. coconut milk (or desired milk)

1 Tbsp. lemon juice

2 1/2  Tbsp. coconut oil (or desired mild oil)

1/2 c. finely diced fresh rhubarb**

1/2 c. finely diced fresh strawberries **

In a medium size bowl, mix lemon juice and desired milk together and set aside.

In a small bowl whisk together flours, flax, xanthan gum and baking powder. Set aside.

Mix 2 Tbsp. coconut oil to your milk mixture. Add in dry ingredients and mix well. Stir in fruit.

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. (Yes the batter is thick.)

Cook approximately 3 minutes on first side then carefully flip over pancake cooking another two minutes.

Strawberry Rhubarb Pancakes

Makes approximately 6 pancakes. Add coconut oil to pan as needed.

Veagn Strawberry- Rhubarb Pancakes

These freeze well.

 

** I have not tried this recipe with frozen fruit. I would guess that you need to defrost and drain fruit before adding to mixture.

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

 

Pasta Salad Two Ways (Gluten Free)

With summer upon us, also comes backyard BBQs and gatherings. Having food allergies, I used to feel awkward, not knowing what to bring. People used to say,”Oh it’s gluten free?” or “Umm, no thanks”. I used to feel uncomfortable when I would bring some of my dishes.

Not anymore! You can bring a great pasta salad and people will beg you for the recipe! You can make it simpler by using a bottled dressing. Personally, I think these recipes taste far better!    Also, using Catelli gluten free pasta, no one will even realize that the pasta is gluten free! Catelli’s gluten free macaroni tastes just like regular pasta.

Ginger Sesame Pasta Salad

Ginger Sesame Pasta Salad

Vinaigrette Pasta Salad

Vinaigrette Pasta Salad

Here is the bonus!!! Thanks to Catelli Pasta, one lucky person will receive a year’s worth of Catelli’s Gluten Free Macaroni! (Giveaway is now over)

You can also get a $1 Off Coupon Here

What’s Your Favourite Way To Eat Pasta!!!

 Pasta Salad Two Ways and Catelli Giveaway (Gluten Free)

2 c. dry Catelli gluten free macaroni

1/2-2/3 c. Vinaigrette Dressing or Ginger Sesame Dressing

1/2 c. chopped red onion

3 c. various chopped vegetables

sea salt and pepper to taste

Add dry macaroni to 6 cups of boiling water. Add 1/2 tsp. sea salt to water.

Cook macaroni for 3 1/2 -4 minutes. Drain (never rinse), then mix 1/3 of the dressing into warm macaroni. Mixing some of the dressing into the warm pasta helps the pasta absorb the flavour.

Let cool and mix vegetables and dressing into salad. Add a little more dressing if desired. Salt and pepper to taste. If using Ginger Sesame Dressing, top with 1 Tbsp. sesame seeds for an added touch.

Catelli Gluten Free Macaroni low res

Contest open to Canadian Resident Addresses Only. Get your $1 Off Coupon !

                  Leave A Comment… What’s Your Favourite Way To Eat Pasta???

And the winner is Amanda T.

 

 

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