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)

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.

Simple 3 Ingredient Strawberry Jam (Paleo/ Vegan/ No-Cook/ Gluten Free/ Raw/ Refined Sugar Free)

Strawberry season is coming very soon! Yay!! I love strawberries. I used to spend so much time at the pick-your-own farms. Between my daughter and myself, I’m sure that we ate far more strawberries right there in the fields than we brought home.

I used to also spend hours cooking my strawberry jam. June/July when strawberries are in season, is not the best time to be standing over a hot stove cooking jam.

This recipe is just way too easy! It can be done with fresh or frozen strawberries. It can also be done in larger batches and frozen. Either way, there is no more standing over the stove on a hot summer day!! It leaves far more time for enjoying the beautiful weather!

3-Ingredient Strawberry Jam


Simple 3 Ingredient Strawberry Jam (Paleo/ Vegan/ Gluten Free/ Raw/ Refined Sugar Free)

1 c. strawberries- washed and hulled (fresh or frozen**)

1 Tbsp. chia seeds

1-2 Tbsp. maple syrup or raw honey if not vegan

Place all ingredients in a food processor or blender. Pulse until you get your desired texture. Pour into a jar and keep in the refrigerator for up to two weeks.

** If using frozen strawberries you will want to let them sit out of the freezer for about ten minutes.

Shared On: Fat Tuesday, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Fridays Mix It Up Monday

“Cream” of Broccoli Soup (Paleo/ Vegan/ Dairy Free/ Raw/ Gluten Free)

Many of you may have read that I had a problem with too many fruits and sugars in my diet. If not, then you can read it Here. As I was really loving having a smoothie in the morning, my body was not loving it as much. So I’ve been playing with new combinations to blend. This is one of them. I really enjoy putting many items into a blender and having a great soup in seconds instead of hours!

Broccoli Soup

 “Cream” of Broccoli Soup (Paleo/ Vegan/ Dairy Free/ Raw/ Gluten Free)

2 c. broccoli-chopped

1/2 c. onion- chopped (one small onion)

1 Tbsp. apple cider vinegar or lemon juice

1 Tbsp. avocado or olive oil (or desired oil)

1/3 c. cashews (or ground flax**)

1 -1 1/2 c. boiling water

sea salt and pepper to taste

Vegan Broccoli Soup

Put all ingredients into a Vitamix or high powered blender, starting with 1 cup of water. Blend on high until smooth. Add more water if too thick. Makes two servings.

** If using ground flax instead of cashews your consistency won’t be quite as creamy.

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



The Forks Over Knives Recipe App


The Forks Over Knives Recipe App

Having a fast-paced lifestyle is not an excuse for eating unhealthy snacks. Preparing real food today is as easy as walking down the street and buying a bag of chips, thanks to smartphone apps that teach people how to quickly turn simple ingredients into nutritious meals.

People bring their smartphones wherever they go so it’s not surprising to see a lot of recipe apps today. According to the company that manages the entertainment site Pocket Fruity, people take their phones everywhere including to gyms and sporting events. People go to the kitchen three times a day in order to make meals so apps like Forks Over Knives make a convenient companion to anyone who knows how to handle a pan.

Forks Over Knives has over 180 whole-food and plant based recipes that are recognized by some health professionals as beneficial for the reversal of chronic ailments such as type 2 diabetes and heart diseases. It has pages for soups, pasta, stews, baked food, and a lot more. The app’s recipes were all created by 20 of the world’s most renowned chefs so users can be assured of the food’s quality and taste.

The Forks Over Knives app was designed with substitutions in mind. Users who don’t have garlic for their pasta or lemon juice for dessert can always find an ingredient that they can replace it with. The app’s recipe base is updated regularly so users will always have something new to look forward to.

Following the app’s recipes is very easy since they’ve been broken down into simple steps. For each step, users can see the ingredients they need with just a simple tap. Apart from being a recipe app, it works like a social media where users can share their favorite recipes with friends, and rank dishes according to taste.

Forks Over Knives is priced at $4.99, and is currently available only for Apple users.

Author Bio: Dean Fisher

Dean Fisher is a keen tech fanatic, who loves nothing more than downloading the last app and reviewing it for one of the several online publications he currently writes for. In his spare time, he enjoys playing basketball as well as walking his three bulldogs LeBron, Kevin and Kyrie.

Double Chocolate Fudge Brownies (Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

May is Celiac Awareness Month. Catelli® Gluten Free Pasta has been, as voted by consumers, a 2015 Best New Product Award winner. 

In celebration Catelli put out a challenge to Canadian food bloggers to come up with an “Out of the Box” type of recipe to be made with their pasta. I think that this recipe is completely out of the box and different. No one would ever think that there is puree pasta in this delicious fudge brownie recipe. Believe me, of all my various taste testers, no one thought there was pasta in them.

Double Fudge Brownies-Gluten Free

I love using Catelli Gluten Free Pasta because it tastes the closest to regular pasta, out of all the pastas that  I have tried.

In addition to the bloggers challenge, you as consumers, can create and post your own original gluten free pasta recipe on Catelli’s Facebook page, and provide you with a link so you can access a discount product coupon here. A separate Gluten Free Pastabilities Challenge will be held for the public from May 4-31, 2015, and the three people whose recipes get selected and have the highest number of likes on Catelli’s Facebook page will receive a year’s supply of gluten free pasta, courtesy of Catelli.

Double Chocolate Fudge Brownies (Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

1 c. uncooked Gluten Free Catelli Penne Pasta

1- 540 g. (19 oz.) can black beans (rinsed and drained)

3/4 c. coconut palm sugar (or desired granular sugar)

1/2 c. cocoa or raw cacao

1/2 c. unsweetened apple sauce

1/4 c. coconut oil (or butter if not vegan or dairy free)

2 tsp. gluten free vanilla extract

1 tsp. gluten free baking powder

1/4 ts. sea salt

1 c. dairy free semi sweet chocolate chips

Preheat oven to 350 degrees

Cook pasta according to Catelli’s manufactures instructions.

Drain and put cooked pasta into food processor. Add in remaining ingredients, except chocolate chips. Pulse the ingredients in food processor until smooth.

Add in 1/2 cup of chocolate chips and pulse until just blended in.

Pour batter in a 9′ X 9″ baking pan that is lined with parchment paper.

Top with remaining chocolate chips.

For fudge like texture bake for 30-32 minutes or until sides of brownie just start to crack. If you like more firm brownies, bake an additional 5 minutes.

Catelli-Double Chocolate Fudge Browmies

Let cool completely, until chocolate chips are no longer melted. Cut into 16 squares. Freezes well.

About Catelli® Gluten Free pasta

 ·                     Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.

 ·                     Available in Spaghetti, Fusilli, Penne and Macaroni (photo attached).

 ·                     Delicious taste, smooth texture.

 ·                     Voted the Best New Gluten Free Pasta by Consumers.*

 ·                     Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.

 ·                     Produced in a dedicated gluten free facility.

 ·                     Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

 ·                     Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).

 ·                     310 calories, 2 grams of fat per serving (85 g) of pasta.

 ·                     Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.

 ·                     Cholesterol and preservative free.

 ·                     Easy to digest, with the great taste and texture of regular pasta.

 ·                     Available at all major retailers across Canada, in the pasta aisle.

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

Ginger Sesame Roasted Veggies (Paleo/ Gluten Free/ Vegan)

I was looking for a way to vamp up one of my side dishes. I love making roasted veggies, because everything is cooked together on one baking tray. I also really enjoy the flavour that roasting veggies has. Most of the time I will just add oil and my spice mix to veggies.

I wanted to try something different and mix in some ginger sesame dressing. Oh my, what a great flavour! Mix and match your veggie combinations to match your family’s likes.

Ginger Sesame Roasted Veggies

Veggies pictured with Honey Garlic Chicken

Ginger Sesame Roasted Veggies (Paleo/ Gluten Free/ Vegan)

4 c. various veggies chopped into approximately 1 inch pieces **

1/3 c. ginger sesame dressing

**If adding zucchini, then don’t add it in until requested. I have used onions, carrots, sweet potato, peppers. Use your imagination and see what kind of wonderful combinations you can come up with.

Preheat oven to 350 degrees.

Ginger-Sesame Roasted Veggies

Mix chopped veggies and dressing together. Place onto parchment paper lined baking tray. Bake for 30 minutes, then stir. Bake for another 15 minutes, then stir and if adding zucchini add now. Bake for 15 additional minutes or until veggies are tender.

Shared On: Healthy Vegan Fridays, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays

Supreme Goat Cheese Spaghetti Bake (Gluten Free)

We are invited to gatherings quite often. I know that I am always going to bring extra foods along, that I can eat. Some times it’s as simple as a dip. For a pot luck, I like to bring something that everyone can enjoy! So far, everywhere that I have brought this dish, everyone has loved it! Some people say that it reminds them of a lasagna with a twist. One person said that maybe I should leave out the bacon, because it would take away from the taste of the entire dish. Haha, his idea was very quickly shot down by everyone else in the room.

I usually cook everything from scratch, with the sauce included. With this recipe I use a jar sauce. It cuts down the prep time significantly and adds great slow cooked flavour! In less than 30 minutes you can have this delicious meal into the oven.

Gluten Free Goat Cheese Spaghetti Bake


Supreme Goat Cheese Spaghetti Bake (Gluten Free)

1 -340 gram box gluten free spaghetti (12 oz)

300 g. package of goat cheese (or desired cheese)

1/3 c. pesto (or desired kind)

2 c. pasta sauce

1 lb. ground beef, turkey or chicken

sea salt and pepper to taste

1/3 lb. bacon- cooked and chopped

1 tsp. olive oil (or bacon grease)

1 lg. onion -sliced

Preheat oven to 350 degrees.

Cook pasta according to directions to al dente( slightly chewy). Drain and add into a 10×12 or 9×13 inch baking dish. Mix together spaghetti, 1/3 package of goat cheese and pesto. Top with pasta sauce. Set aside.

In a medium size pan over medium high heat, saute ground meat until no longer pink. Add salt and pepper to taste. Drain if necessary. Put cooked ground meat onto spaghetti mixture. Top with cooked bacon.

Saute onion in oil over medium heat. Stir frequently and cook until translucent.

Place cooked onions over spaghetti mixture. Top with remaining crumbled goat cheese.

Goat Cheese Spaghetti Bake


Bake for 20 minutes if cooking immediately. Can be made ahead and stored in the fridge up to three days ahead. Then cook for 30 minutes or until heated through. Makes 8 servings.

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

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

Loving the smoothies lately!!!! Being able to put fruit, veggies (don’t tell hubby, lol), protein, a healthy fat, and flax or chia into the blender and have a super easy breakfast is great! It keeps me full for hours and I can even make it the night before if I know I’ll be too busy in the morning.

I love adding in veggies now, that my hubby doesn’t know about. As long as I make it sweet enough for him, he’ll drink it happily! Remember that the veggies are our little secret!

Note: So since I actually wrote this post about a month ago, I have realized something. I bought a Vitamix a few of months ago and have been having an awesome time enjoying raw soups, smoothies etc. Unfortunately, I thought that my too much fruit/sugars problem had gone away. You see, for the past five years, I’ve had to really watch my intake of fruit and goodies. I had been limiting myself to maximum two servings of fruit and some goodies. Since getting the Vitamix, I have been having a smoothie every morning, my two fruits and goodies (Yes I have a major sweet tooth). I have been having yeast infections and headaches over the past month. Over the Easter weekend I also consumed far too much chocolate (albeit dark chocolate). I finally clued in on Sunday night, (yes sometimes it takes a baseball bat to the back of the head-my headache to realize) that the source of of problems were probably too many sugary snacks. So now I am on a sugar clean. No smoothies, fruits, treats of any kind for two weeks. My headache finally left late Monday, but my cravings were crazy yesterday. Wish me luck. Today is day three… After the two weeks I will go back to having my smoothies, but then have no other fruit and far less goodies. 

Pineapple Mango Smoothie

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

1 c. pineapple chunks

1 c. mango chunks

1 c.spinach (shh, don’t tell my hubby)

1 Tbsp. coconut oil

1/4 c. hemp hearts

1 c. unsweetened coconut milk (or desired milk alternative)

1/4 c. ground flax or chia

1/2 c ice cubes ( or 1/3 c. water if any fruit is frozen)

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

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

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)


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


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.



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, Free From Fridays, Fat Tuesday, Allergy Free Wednesday, Waste Not Want Not, Gluten Free Wednesdays, Gluten Free Fridays, Real Food Recipes, Savoring Saturdays

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, Allergy Free Wednesday, Waste Not Want Not, Gluten Free Wednesdays

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