Vanilla Chia Seed Pudding (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free/ Breakfast)

I love the idea of those overnight oats… You know the ones that you put oats, some kind of milk and some kind of sweetener in a mason jar, mix it up and put it in the fridge. Your breakfast is all ready for you the next morning. Unfortunately, I can not eat too much in the way of oats. I can have a little in an apple crisp, but too many don’t agree with me. 🙁

So then I was trying to come up with different ideas for an instant breakfast and I came up with my Vanilla Chia Seed Pudding. You can eat it for breakfast, dessert or a snack. Chia seeds are great for you containing omega 3’s, protein, fiber, antioxidants as well as calcium.

I will not only eat this as a quick breakfast on the go, but also as an afternoon pick me up snack. Eat it as is, or add your favourite fruit, nuts or seeds.

Vanilla Chia Seed Pudding (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free/ Breakfast)

1 1/2 c. milk alternative (I use my cashew milk)(Use different milk alt. if nut free)

3 Tbsp. chia seeds

2 Tsp. vanilla (I use mine)

4 grams (2 small pkg) stevia to sweeten or 1/4 c. desired sweetener

Mix together all ingredients and put into a mason jar or bowl. Stir a couple of times of a 1 hour period. Then serve with fruit or on it’s own. Great as a breakfast, dessert or snack.

Store covered in the fridge for up to five days.

Almond Cream “Cheese” (Gluten Free/ Dairy Free/ Vegan/ Paleo)

So as some of you may know, I have been having more challenges with meals. There are newer variations to dishes that I need to do to help my husband. There are some foods that I can have, that he should limit. Since we are both dairy free, I would normally make my cashew cream cheese for lasagna. Cashews are one of the foods that he should limit to once a week. Well cashew milk is now limited as well, so I’ve been making almond milk. When making almond milk, I decided to try my hand at almond cream “cheese”. It’s the same concept as the cashew cream cheese. It works quite well. It’s not quite as creamy as the cashew, only because of the bits of almond skin. If you were to peel your almonds, you’d be fine.

Hope you enjoy this delicious dip as much as we do!

Almond Cream “Cheese”(Gluten Free/ Dairy Free/ Vegan/ Paleo)

2 c. raw almonds (soaked in water overnight)

1/2-3/4 c. water

1 Tbsp. 3 onion spice mix

1/4 c. raw apple cider vinegar

1/4 tsp. sea salt

Drain almonds. Place all the ingredients into a high powered blender and pulse until smooth. Scrape down the sides as needed. Start with 1/2 c. water and add extra as needed.

Store in the fridge in a covered container for up to 5 days. Freezes well.

Banana Chocolate Chip Chickpea Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Nut Free)

How is everyone doing? Spring is finally here, by the calendar anyway. Unfortunately it may not be by the weather…. I am trying to be very optimistic that spring will be arriving sooner than later. It does keep pretending to be here. I will be ecstatic when it is here for real!!!

So, I have been playing with garbanzo bean flour… Or as some people call it chickpea flour. Whatever name you would like to call it, it is a healthier alternative than rice flour. As you know, I use brown rice flour instead of white because it is a healthier whole grain flour. I LOVE my treats! Anything I can do to make them healthier, I will do. That is why I am now playing with chickpea flour. It is grain free and full or protein as well as fiber. That is a win win in my book. I love the end product with these muffins.

Do yourself a favour, do not try the batter before it is cooked. I know, now you are going to. Save yourself! Before the chickpea flour batter is cooked, it tastes horrible. Haha, I know you’re going to try…After it is cooked, it is delicious!!

Banana Chocolate Chip Chickpea Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Nut Free)

2 c. garbanzo bean flour (chickpea flour)

1/2 c. ground flax

3/4 c. palm sugar (or desired sweetener)

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

4 medium mashed bananas (approx. 1 1/4 c.)

1/2 c. coconut oil

1/2 c. unsweetened apple sauce

1 Tbsp. lemon juice

1 tsp. vanilla (I use mine)

1/2 c. dairy free dark chocolate chips (I use Enjoy Life)

Preheat oven to 400 degrees

In an small bowl, whisk together flour, flax, sugar, baking powder, baking soda and salt. Set aside.

In a large bowl, mix together bananas, coconut oil, apple sauce, lemon juice and vanilla. Stir in dry mixture until just blended. Stir in chocolate chips.

Divide batter between 12 greased muffin tins.  Bake for 15-17 minutes or until toothpick come out clean. Let cool completely. Muffins can be stored in a sealed container for up to 3 days. Can also be frozen.

Shared On: Healthy Vegan Fridays, Sunday Fitness and Food

 

Spinach Honey Dew Melon Smoothie (Vegan/ Paleo/ Dairy Free/ Refined Sugar Free/ Nut Free)

I am sorry that I have written in a very long time. Things are really crazy right now. I am finding it hard to keep up, so something had to give….

A few months ago I mentioned that my hubby was having some dietary issues. We its been challenging to deal with his and mine. We have some of the same food related issues, but others are different. As I try to create recipes that both he and I can eat (which isn’t that easy), I hope you know that I am thinking of you all! I hope that all is well with my online friends!!!

As for now, I hope you enjoy this delicious smoothie that yes, both of us can consume! It is filled with heart healthy fats such as avocado as well as, protein in the hemp hearts and super food chia seeds. Since it’s green, it is also fabulous for St. Patrick’s Day!

Spinach Honey Dew Melon Smoothie (Vegan/ Paleo/ Dairy Free/ Refined Sugar Free/ Nut Free)

2 c. honey dew melon- cut up

2 c. water

1 c. spinach

1/2 avocado

3 Tbsp. hemp hearts

1 Tbsp. chia seeds

1-2 Tbsp. maple syrup (depending on how sweet you like it)

Put all ingredients into a blender and puree until smooth. Makes 2-3 servings.

Shared On: Fitness and Food, Healthy Vegan Fridays

Moroccan Red Lentil Soup (Vegan/ Gluten Free/ Dairy Free/ Nut Free)

It’s a new year and I am always looking for dinner ideas for dinners and lunches. I like to eat vegan several times a week. Many people make resolutions in the new year. I try not to. The reason I try not to…. I don’t stick to a “New Year’s Resolution.” How many people actually stick with one? I just look at the new year as a new start. A way to say, “okay let’s try to eat a bit healthier.” So on that note, I’m making a new protein filled vegan soup. If I don’t really call it “vegan” then my husband will eat it. If he over thinks things and believes that I am trying to take his meat away, then there is resistance. I enjoy eating meat, but I also like to take a break while still feeling the satisfaction of being fulfilled.

Whether you don’t eat meat at all, or are trying to eating some meals meat free, this hearty soup will completely fill you up!

Moroccan Red Lentil Soup (Vegan/ Gluten Free/ Dairy Free/ Nut Free)

1 Tbsp. olive oil

1 medium onion- diced

2 medium carrots- peeled and diced

3/4 c. dry red lentils

1- 28 oz. can diced tomatoes

4 c. vegetable stock

1/2 tsp. ground turmeric

1/2 tsp. ground cinnamon

1 tsp. grated ginger or 1/2 tsp. dry ground

1 grated garlic clove or 1/2 tsp. dry ground

sea salt and pepper to taste

In a large pot on medium heat, saute onion and carrot in olive oil for ten minutes stirring frequently. Add remaining ingredients. Bring to a boil for ten minutes then let simmer for one hour or until lentils are cooked. Takes approximately an hour. If soup is too thick for you, then add some extra water or vegetable stock.

Freezes beautifully.

Shared On: Sunday Food Link Up, Meatless Mondays, Healthy Vegan Fridays

Healthy Date Squares (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free)

As some of you know, my mom moved in with us a few months ago. She is french Canadian and one of her favorite treats are date squares. Well, I couldn’t have her first Christmas in her new home to be without. Here are some good old Canadian date squares with a healthier twist!

Hope you enjoy them as much as my mom!!

Healthy Date Squares (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free)

Filling: 

4 c. dates pitted and chopped

1 3/4 c. water

1/4 c. lemon juice

1/4 c. palm sugar

1 tsp. baking soda

1 tsp. vanilla (I use mine)

Base and topping:

2 c. gluten free flour mix

1 c. gluten free oats

3/4 tsp. xanthan gum

3/4 c. palm sugar

1 c. coconut oil (soften if hard)

Filling:

Add chopped dates, water, lemon juice and palm sugar to sauce pan. Bring to a boil on medium heat. Stir in baking soda and lower heat to simmer for five minutes, stirring frequently. Remove from heat and add vanilla. Let cool.

Base:

In a medium size bowl, stir together flour mix, oats, xanthan gum and palm sugar. Mix in coconut oil thoroughly.

Preheat oven to 350 degrees.

Line a 9″ by 13″ baking pan with parchment paper. Press half the base mixture onto the bottom of the pan. Spread cooled filling over evenly, Spread remaining base mixture over top pressing down slightly. Bake for 50-55 minutes or until golden brown.

Let cool completely. Cut into squares. Can be stored in a covered container on the counter for up to three days. Freezes beautifully.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays

Shortbread Mexican Wedding Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Soy Free/ Nut Free)

Before we know it, we will all start our Christmas baking! Yes I said the “C” word. You know it’s coming. You know that it will be here sooner than you think. So why not figure out what you are going to be baking. You know that you always say that you’re going to get ahead of the game, but it will be December 24th and you’ll be freaking out because you haven’t baked anything . Or you say that you don’t have room in your freezer…

Then these cookies are perfect for you. They don’t need to be frozen. You can also make a few batches with different add ins, to make many different flavours. You can make them today be have all your baking done, way ahead of schedule!!

Shortbread Mexican Wedding Cookies

Either way, enjoy them and all that the holidays have to go with it!

Shortbread Mexican Wedding Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Soy Free/ Nut Free)

1 3/4 c. gluten free flour mix

1 1/2 tsp. xanthan gum

1/2 c. xylitol (or desired granular sweetener)

1/4 tsp. sea salt

1 c. coconut oil ( or dairy free butter)

1 vanilla

1 c. add ins of your choice- chocolate chips, nuts(if not allergic to nuts), dried cranberries, coconut, etc.

Preheat oven to 350 degrees.

In a small bowl whisk together, gluten free flour, xanthan gum and sea salt. Set aside. In a large bowl beat together coconut oil, desired sweetener and vanilla. Beat until creamy. Stir in flour mixture. Then stir in add ins.

Drop or roll dough in one inch balls. Bake for 11-12 minutes or until slightly golden. Makes approximately 40 one inch cookies.

Shortbread Mexican Wedding Cookies

Store in a sealed container for up to eight weeks.

Shared On: Allergy Free Thursdays. Sunday Food Link Up, Holiday Gluten Free Fix.

Very Berry Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Soy Free/ Nut Free)

Who says that you can only eat muffins filled with berries in the summer. My freezer is filled with delicious berries that I froze in the summer! Some people want to wait until the dead of winter. I say enjoy them all year long!! You can have your own creations. Choose one kind of berry or add three. What ever flavour you would like is your choice.

Very Berry Muffins

 

Very Berry Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Soy Free/ Nut Free)

3/4 c. gluten free muffin mix

3/4 c. sorghum flour (or 3/4 c. more gluten free flour mix)

1/3. c. ground flax

1/2 c. palm sugar (or desired sweetener)

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. xanthan gum

1/4 tsp. sea salt

2 Tbsp. coconut oil

1/2 c. unsweetened apple sauce

1 c. milk alternative (I use my cashew milk. Do not use that if you are nut free)

1 Tbsp. lemon juice

1 c. mixed berries (if frozen do not defrost)

Preheat oven to 400 degrees

In a medium size bowl whisk together flours, ground flax, sugar, baking powder, baking soda, xanthan gum and sea salt. Cut in coconut oil. Set aside.

In a large bowl pour in milk alternative, apple sauce and lemon juice. Stir to mix. Add flour mixture into milk mixture and mix well with fork. Stir in berries just until combined.

Divide batter between 12 greased muffin tins. Bake for 17-20 minutes or until toothpick comes out clean. Let cool for ten minutes then remove onto cooling rack.

Very Berry Muffins

 

Store muffins in a sealed container for up to three days. Freezes well.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday’s Marathon of Food.

Paleo Apple Spice Cake (Vegan/ Nut Free/ Dairy Free/ Grain Free/ Gluten Free/ Soy Free)

Fall has arrived and so has October! All of the lovely colours from the leaves changing colour are a great site to see! Is there any better smell in the fall than cinnamon and apples baking? I absolutely love it! As I was told by a friend of mine who smelled it baking, “It smells like fall in here”.

With the Canadian Thanksgiving being next Monday, I know I’ll be serving this scrumptious dessert!

Paleo Apple Spice Cake

Paleo Apple Spice Cake (Vegan/ Nut Free/ Dairy Free/ Grain Free/ Gluten Free/ Soy Free)

Cake:

2/3 c. tapioca starch

1/2 c. coconut flour

1/2 c. ground flax

2/3 c. palm sugar

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

2 Tbsp. coconut oil

2 Tbsp lemon juice

3/4 c. milk alternative

2 c. diced apples (I have used Macs and Paula reds but whatever kind will work)

Topping:

2 Tbsp. coconut oil

1/3 c. palm sugar

1/3 c. tapioca starch

2 tsp. ground cinnamon

Preheat oven to 350 degrees

In a medium size bowl whisk together tapioca starch, coconut flour, ground flax, palm sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Then stir in coconut oil. Add lemon juice and milk alternative and stir completely. Mixture will seem dry, don’t worry. Fold in diced apples. Pour batter into 9 inch baking pan that is lined with parchment paper.

Mix together ingredients for topping, then spread over batter.

Bake for 30-35 minutes

Serve with coconut whipped cream if desired. Serve warm or cold. Store in a sealed container on the counter for up to two days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays

Carrot Ginger Soup-Only 4 Ingredients (Paleo/ Vegan/ Gluten Free/ Dairy Free)

I have been stressed out about blogging lately. There is far too much going on in my life right now. I started doing this blog to help people suffering with food allergies, as well as myself. I enjoy creating delicious, allergy friendly recipes for everyone. Unfortunately, I have been getting stressed out about getting recipes created as well as getting them onto my site. As other bloggers know, you don’t just make a recipe once and post it. I sometimes make recipes four or five times, before I think they are good enough to post. I have been posting weekly for many years. I’m sorry, but I just can’t keep up anymore. I will still continue to do recipe development, but on a slower scale. For now, I will only be posting, say once or twice a month.  I was just going to walk away from it completely, but I don’t want to do that. I am sorry for scaling back. At some point I will jump back into things more completely. For now, I hope you understand….

So my hubby has been having some gut issues and has been more restricted in his foods than I am. Nothing raw for the last half of the summer. Cooking stew in August was fun. Gluten free and dairy free has been easy. He has also had to stay away from anything that causes gas in any way. So I haven’t been able to cook with onions. Lets just say that I’ve been experimenting even more than normal trying to find good flavours that his gut can handle. This soup is delicious and thankfully, he can enjoy it! Hopefully soon we can figure out what is the cause or this may have to be his be lifestyle.

Carrot Ginger Soup

Carrot Ginger Soup-Only 4 Ingredients (Paleo/ Vegan/ Gluten Free/ Dairy Free)

6 c. carrots- peeled and chopped

1 inch ginger- minced

1 tsp. ground cumin (optional)

4 c. vegetable broth

sea salt and pepper to taste

Put carrots, ginger, cumin and vegetable broth into a large pot and cover. Bring to a boil, then turn down to medium until carrots are cooked through. Could be 15 minutes to 30 depending on the size of your carrots. Then place mixture into your blender and puree. Put back into pot to reheat. Add sea salt and pepper to taste.

Carrot Ginger Soup

Can be stored in the fridge for up to 5 days. Freezes well.

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

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