Month: July 2013

Chocolate Chip Chickpea Cookies (Grain Free/ Gluten Free/ Refined Sugar Free/ Dairy Free/ Egg Free)

As some of you may know that read my Facebook posts, I have to cut down on my eggs. (It is more of an intolerance than an allergy) I used to make these cookies quite a while ago but had forgotten all about them. With some new tweaks they taste better than ever!

This is also another way to feed your children and yourself healthier snacks! Don’t tell your kids how healthy they are!! They may get angry at you for ruining their cookies 🙂         These would even be great in the morning for a quick healthy snack!

Chocolate Chip Chickpea Cookies

Chocolate Chip Chickpea Cookies (Grain Free/ Gluten Free/ Refined Sugar Free/ Dairy Free/ Vegan)

1 c. chickpeas or white navy beans (cooked, drained and rinsed)

1/2 c. natural nut, seed, or pea butter

1/4 c. honey (maple syrup for vegan)

2 tsp. vanilla- gluten free

1 tsp. baking powder- gluten free

1/4 tsp. sea salt

1/3 c. dark dairy free chocolate chips or chunks

Preheat oven to 350 degrees.

Put all the ingredients into a food processor except the chocolate. Pulse until smooth scraping sides when necessary. Add in chocolate and pulse just a couple of times to mix in.

Drop dough by the teaspoon onto parchment paper lined cookie tray.

Chocolate Chip Chickpea Cookies 2

 

(These one are with natural Peanut butter)

Flatten slightly with fork. Bake for 11-13 minutes depending on how chewy you like your cookies. Makes 2 dozen one inch cookies.

Chocolate Chip Chickpea Cookies 3

 

(These ones are with my homemade Cashew Butter)

Shared On: In and Out of The Kitchen, Slightly Indulgent Tuesday, Tasty Tuesdays, Traditional Tuesdays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Whole Foods Fridays, Wellness Weekend, Lunchbox Love, Gluten Free Round Up, Make Your Own Monday, MMM Link Up, Fat Tuesday

Tomato Basil Rainbow Salad (Paleo)

Summer has an abundance of local vegetables! I really enjoy going to the farmers market and finding fresh tomatoes, peppers, corn, cucumbers and all that it has to offer!

This salad is easy to whip up since I have basil growing in my garden(The bunny rabbits don’t seem to like it. Their lose, my gain.) Don’t tell the bunnies how good it is… 🙂

This is such an easy salad to make if you get unexpected company or just want to make something that looks so elegant. Just don’t tell anyone how easy it is to make!

Tomato Basil Rainbow Salad

Tomato Basil Rainbow Salad

2 c.  tomatoes-diced

2 c. red, yellow, green sweet peppers- diced

1/2 c. red onion- diced (optional)

2 Tbsp. fresh sweet basil-chopped

1 Tbsp. olive oil

1 Tbsp apple cider vinegar (I use Bragg’s)

sea salt and pepper to taste

Mix all the ingredients into a medium sized bowl. Let sit for at least an hour for all of the flavours to connect.  Enjoy!   Makes 5 side servings

Tomato Basil Rainbow Salad 2

Lasts two days covered in the fridge.

If you like this salad, you may want to try Brushetta Quinoa Salad, Broccoli Salad, and Creamy Coleslaw.

Shared On: Tasty Tuesdays, Traditional Tuesdays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Kids In The Kitchen, Tasty Traditions, Whole Food Fridays, Gluten Free Fridays, Wellness Weekend, Foodie Friends Friday, Swap N” Share, Make Your Own Monday, Gluten Free Round Up, Mix It Up Monday

 

Chocolate Chunk Ice Cream (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free)

Summer is in full swing and what better way to enjoy it than with ice cream!!

How about Chocolate Chunk Ice Cream!!! The chunks of chocolate are an extra treat!

I have also added chunks of frozen brownies to make it extra special!

Chocolate Chunk Ice Cream

Chocolate Chunk Ice Cream (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free)

1- 400 ml can coconut milk

1 tsp. vanilla

pinch of salt

2 Tbsp. cocoa or raw cacao

1/3-1/2 c. honey (depending on sweetness) (use maple syrup for vegan)

1/2 c. dark chocolate- chopped (Dairy Free)

Whisk together or mix in food processor. Then blend for 20 minutes in frozen ice cream maker.** Will be the consistency of soft ice cream. Put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the fridge for about 10 minutes before hand.

Chocolate Chunk Ice Cream (V,SF)

**If you don’t have an ice cream maker, put bowl with mixed ingredients into the freezer. Stir every ten minutes for about an hour. Continue as above.

Shared On: Swap N” Share, Gluten Free Round Up, 5 Ingredient Mondays, Make Your Own Monday, In And Out Of The Kitchen, Slightly Indulgent Tuesday, Tasty Tuesdays, Traditional Tuesdays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Kids In The Kitchen, Tasty Traditions, Whole Foods Fridays, Gluten Free Fridays, Wellness Weekend, Foodie Friends Friday, Healthy Vegan Fridays

 

Brushetta Quinoa Salad (Gluten Free)

Summer is so full of fresh fruits and vegetables!! My raspberry bushes are over flowing and my basil is still going strong. I will be making another batch of Pesto, but have also been in the mood for brushetta (which I just saw that I haven’t put my recipe for that in yet, so it will come soon). Even though I don’t use brushetta the typical way, I do love it as a dip with either nacho chips or Mary’s Organic Crackers. A few weeks ago I had my brushetta made and I had cooked quinoa so I tried putting them together. Oh my, so good. A new salad was born.

Brushetta Quinoa Salald

I have made it several times since. Its great to take to a bbq or anywhere that you would bring a salad.

Brushetta Quinoa Salad (Gluten Free)

1 c. quinoa
1 c. green onions (approx. 5 onions)
2 c. diced tomatoes (approx. 2 medium tomatoes)
3-4 garlic cloves (depending on how garlicky you like it)
2 Tbsp. fresh basil ( 2 tsp. dried)
1/4 c. Bragg’s apples cider vinegar
1/4 c. olive oil

Cook quinoa as per package directions, then set aside.

Cut up onions and tomatoes, put into a medium sized bowl. Add minced garlic, chopped basil, vinegar, and oil. Mix all ingredients together. Add cooked quinoa.
Let sit at least 30 minutes, but over night is even better.

Spiced Apple Grain Free Scones (Gluten Free/ Grain Free/Dairy Free/ Egg Free/ Paleo/ Refined Sugar Free/ Vegan

I had some more blood work done to determine what other foods were bothering me… Among other things, eggs came up. I will not be giving up on eggs completely. I will no longer be eating them on their own and will be doing less baking with them.

I wanted to make some grain free scones anyway, so I figured that they may as well be egg free as well 🙂 I’ve sweetened them with homemade apple butter. Delicious!!

Spiced Apple Grainfree Scones

Spiced Apple Grain Free Scones (Gluten Free/ Grain Free/ Paleo/ Dairy Free/ Refined Sugar Free/ Egg Free/ Vegan)  

2 c. almond flour/meal

1/2 c. tapioca starch

2 tsp. baking powder

1 Tbsp. ground cinnamon

2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. sea salt

2 Tbsp. ground flax

6 Tbsp. water

3 Tbsp. apple butter

4 Tbsp. coconut oil

1 medium apple- diced

2 tsp. palm sugar (optional for sprinkling on top of scones)

Preheat oven to 400 degrees.

In a medium bowl whisk together almond flour, tapioca starch, baking powder, spices and sea salt; set aside.

In a small stir together flax, water, apple butter, and coconut oil. Pour wet into dry and stir until mixed thoroughly.  Add in diced apple.

Drop by tablespoon onto parchment paper lined cookie sheet. Flatten slightly with a fork. Sprinkle palm sugar on top if using. Bake for 18-20 minutes.

Let cool and store in an airtight container for up to three days. These also freeze well.

Grain Free Spice Apple Scones

You may also like my Blueberry Scones, Banana Muffins, or Shortbread Cookies,

Shared On: Lunch Box Love Make It Up Monday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Waste Not Want Not, Tasty Tuesdays, Traditional Tuesdays, Gluten Free Wednesdays. Allergy Free Wednesday, Whole Foods Friday, Gluten Free Fridays, Wellness Weekend

Strawberry Ice Cream Cake (Dairy Free/ Refined Sugar Free/ Gluten Free)

Summer time is definitely a time for all kinds of ice cream desserts! I have always loved eating ice cream cakes! Mind you, I didn’t buy them. Even before I found out about my food allergies, I was making these wonderful cakes for my kid’s birthday parties and other events. Now they are made healthier and allergy free 🙂  Ice cream cakes always take a few days to make properly, but is so well worth it!!!

With strawberries in full swing, the best one to make right now is a

Strawberry Ice Cream Cake! (Gluten Free/ Dairy Free/ Refined Sugar Free)

Strawberry Ice Cream Cake

Ingredients that you will need come from these three recipes:

Vanilla Cupcakes, Strawberry Ice Cream, Vanilla Ice Cream, and an extra 2 cups of strawberries. The night before you start place four cans of coconut milk into the fridge.

I always start by making a batch of Vanilla Cupcakes. I use 2- 9 inch greased round pans and put 1 1/2 c. of prepared batter into each one. Bake at 350 degrees for 17-20 minutes or until toothpick comes out clean when testing. After cakes have cooled, put into the freezer. I put one into a bag or container for another time, The other cake is put at the bottom of a 9 inch spring form pan and placed into the freezer. It is the base of the ice cream cake. The rest of the batter I use to make mini cupcakes that I bake for 11-12 minutes, cool, then store in the freezer for a different occasion. (The remainder of the batter makes approximately 4 dozen mini cupcakes)

 

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Then make a batch of Strawberry Ice Cream, If making in the ice cream maker follow directions then, pour into spring form pan, onto frozen cake bottom after the twenty minutes. Spread ice cream evenly and store in the freezer until the next day. ** If making without an ice cream maker, pour ice cream into a bowl, placing it into the freezer stirring every thirty minutes until mixture resembles soft ice cream. Then pour over frozen cake bottom as above.

The next day, make a batch of Vanilla Ice Cream, repeating instructions as above. The only addition is mixing 2 cups of chopped strawberries into the ice cream before putting on top of cake. Top with some additional strawberries to decorate. Place back into freezer for at least four hours to set.

When serving, remove cake from freezer for ten minutes. Remove sides for spring form pan. If you are having trouble getting the cake to release, run a knife under hot water then along the edges of the pan. I always have my knife sitting in hot water before cutting cake to make cutting easier. Cover unused cake and store in the freezer.

Strawberry Ice Cream Cake 2

I cut the whole cake at one time, to make retrieving your next piece easier 🙂 I cut the 9″ round cake into 12 servings.  You can also make this cake in a glass 9″ by 13″ pan.

Shared On: Swap N’ Share, Mix It Up Monday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesday, Tasty Tuesdays, Waste Not Want Not, Out of The Kitchen, Allergy Free Wednesday, Gluten Free Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Whole Foods Friday, Motivational Monday

 

A Little Prep Work In The Kitchen Makes For A More Enjoyable Summer!!

So summer is here and people get really busy!!!

Getting Ready For Summer

Everyone is getting things ready. You’re doing yard work, opening up the pool, going up to the cottage.
There are trips to the zoo, beach, etc. You also get last minute guests showing up to spend the afternoon and possibly stay for dinner.
Why not spend some extra time on your shopping day to make your summer more convenient and enjoyable?

Getting Ready For Summer

(Pictured are Chicken Souvlaki, BBQ Sauce and Honey Garlic Sauce)

Yes the grocery store have convenience  items, but usually people with allergies can’t take advantage of them. If you can, then the stores make them much more expensive and full of sodium or other chemicals.

Instead, make your own.

After coming home from the grocery store with all of your meat, spend some time preparing it before freezing it.
Say there were boneless chicken breasts or pork loin on sale; why not make a simple Souvlaki Marinade;

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Cut up your meat into cubes; put your meat into meal size zippered bags along with your marinade, mark it and freeze it. Make up a few packages and you’re set to make chicken or pork souvlaki meat sticks easily.

You can even put your meat and veggies in the same grill pan and skip the threading onto skewers.

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If steak happens to be on sale; make up a Beef Marinade; put your meat into meal size zippered bags along with your marinade, mark it and freeze it.

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Simple Beef Marinade

Another thing that I have been playing with is my Ranch Dressing. I really enjoy eating it as a dip and dressing on salads.  One downfall can be that it only lasts for about three days in the fridge. So I have made some, put them in small containers, and frozen them. I was so happy when I defrosted and tried them. Still great for a dip with veggies or on a salad. Just give a little stir and your may need to add a tiny amount of water. I would only freeze it for up to one month.

As well, you can make Honey Garlic Sauce and BBQ Sauce and freeze them in small zippered bags or small containers. That way you always have some stocked up. How about a good size batch of Vinaigrette Dressing on hand, to round out your meal?

So there are some other ways to be ready for summer.
If you do some prep work, then you can enjoy your busier days without worrying about whats for dinner!

Enjoy!!! 

Shared On: Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Swap N’ Share, Mix It Up Monday, Make You Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasty Tuesdays, Mostly Homemade Mondays

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