Month: October 2013

Cut Out “Sugar” Cookies (Gluten Free/ Dairy Free/Egg Free/ Vegan/Refined Sugar Free)

It is a miserable day outside… It’s wind and rainy… No better day, than to bake cookies 🙂
With Halloween only a few days away, I love having these cookies available for my grandchildren.
Do you have a favourite cookie that you like to make for certain occasions?
Cut Out 'Sugar' Cookies
They are really great for any occasion!
These cookies would be a great addition to any party or school function. Even for a lovely afternoon tea…
Cut Out 'Sugar' Cookies2
Cut Out “Sugar” Cookies (Gluten Free Dairy Free/ Refined Sugar Free/ Vegan)
1/2 c. coconut oil or butter(if dairy is tolerated and are not vegan)
2/3 c. palm sugar , xylitol or desired granular sugar
egg replacer (1 Tbsp ground chia and 3 Tbsp. water) or 1 egg(if not vegan)
2 tsp. vanilla
1 Tbsp. milk alternative
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. apple cider vinegar
Mix water and ground chia together if making egg replacer, set aside. Cream the coconut oil and sugar together. Add in “egg”, vanilla, vinegar and milk and beat. In another bowl whisk together flour mix, xanthan gum, baking powder. Add into wet ingredients and mix well. Store your cookie dough covered in the fridge for 30-60 minutes.
Preheat oven to 350 degrees.
Then dust a piece of parchment paper with a little bit of rice flour, put the dough on top(I usually do half the dough at a time and leave the other half in the fridge until I’m ready to use it). Put a little more flour on top of the dough and another piece of parchment paper. Roll dough out to about a 1/4 of an inch thickness.After dipping the cookie cutter in flour, cut out desired shapes and place the on a cookie sheet.
Bake cookies 11-12 minutes. Let cool on cookie sheet for about 5 minutes before putting onto cooling rack.
Cut Out 'Sugar' Cookies

If wanted you can melt dark dairy free chocolate and decorate cookies or sprinkle with palm sugar just before baking.

For some I put two cookies together and put chocolate between the one set, and put jam between the other set.

Cut Out 'Sugar' Cookies3

For some I melted chocolate and used a  toothpick dipped in chocolate to decorate. I even had enough left over to brush a thin layer on the bottom of the cookies.

Depending on the size of your cookie cutters, this recipe makes approximately 3 dozen cookies. Freeze well.

**These are no longer refined sugar free if you use the dark chocolate.

Some other cookies you may enjoy: 

Shared On: Home and Garden Hop, Make Your Own Monday, Mindful Mommy Mondays, Mix It Up Monday, Gluten Free Round Up, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Fat Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Wellness Weekend, Gluten Free Fridays, Real Food Fridays, Whole Food Fridays, Lunch Box Love, Healing With Food Friday

Catelli Gluten Free Pasta Review and Giveaway!

 Did you know that Catelli Pasta was now making a gluten free version? They are!!

With a blend of four flours- white rice, brown rice, corn, and quinoa, the taste is fantastic!!             You can’t even tell that it’s gluten free pasta!

Catelli Gluten Free Pasta Review

I made my Spaghetti and Meatballs and Pasta with Pesto Alfredo Sauce 🙂

The taste and texture is wonderful! I love it! You can’t tell it’s gluten free at all 🙂

You don’t have to worry because Catelli Gluten Free Pasta is made in a dedicated gluten free facility.


Now here is the best part…

One lucky person is going to win a year’s supply of 

Catelli Gluten Free Pasta!


Here is a $1 off coupon

(Sorry this contest is open for Canadian Residents only)

a Rafflecopter giveaway

Pasta with Pesto Alfredo Sauce (Dairy Free/ Gluten Free/ Vegan)

Pesto Alfredo is a spectacular mixture of two wonderful pasta flavours, Pesto and Alfredo. I remember the first time that my daughter and I decided we would try adding pesto to our Alfredo sauce… Wow, we had wondered why we hadn’t done it sooner 🙂

Since my food allergies, I make this pasta dish mush more simply, by using coconut milk. This dish is ready in just fifteen minutes.

Pasta with Pesto Alfredo Sauce


Pasta with Pesto Alfredo Sauce (Dairy Free/ Gluten Free/ Vegan)

3 c. dry gluten free pasta

1/2 c. basil pesto

1 1/3 c. coconut milk (I use 5% fat, but if you’d like it creamier use a higher fat content)

sea salt and pepper to taste

top with diced tomato and fresh basil

Cook pasta in salted water to al dente texture ( just before done) Drain and set aside.

In same pan, heat coconut milk and pesto. Add pasta back in and let cook for one minute.

Pesto Alfredo Sauce


Top with diced tomatoes and basil if desired. Makes four side servings.

You may also like:

Shared On: Gluten Free Round Up, Home and Garden Hop, Mix It Up Monday, Make Your Own Monday, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Tuesday, Mindful Mommy Mondays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Creative Wednesdays, Tasty Traditions, Gluten Free Fridays, Real Food Fridays, Whole Foods Friday, Lunch Box Love, Wellness Weekend, Healing with Food, 5 Ingredient Mondays, Healthy Vegan Friday, Foodie Friends Friday

Healthy Hot Cocoa Mix (Dairy Free/Refined Sugar Free)

I have said it before and I’ll say it again… Just because you have food allergies does not mean you have to miss out on things that you like to eat. Or in this case, drink 😉

I have always loved having hot cocoa when it cools down outside. When we go fall camping, it’s a warm sweet treat. In the winter time, after enjoying some great family time in the snow, hot cocoa is soothing. It’s the first thing that the kids would ask for when we would come in from outside. Even at work it can be a great treat. I used to keep my cupboards full of packaged hot chocolate.   It was so convenient…

Since my food allergies I have only been able to have hot cocoa at home, warming coconut milk on the stove. It’s still a nice treat, but not as convenient as having a premixed powder.

By the way, this is much healthier!! If you use raw cacao, you get added antioxidants, magnesium, iron, zinc, potassium. Even using cocoa, you are still getting a much healthier drink than the sugar filled prepackaged kind.

Enjoy the convenience of having a healthier choice for pre-made hot cocoa.

Healthy Hot Cocoa Mix

 Healthy Hot Cocoa Mix (Dairy Free/ Refined Sugar Free)

1 c. raw cacao powder or cocoa

3 c. palm sugar

2 1/2 c. coconut milk powder ***

1/2 tsp. sea salt

Healthy Hot Chocolate Mix

Mix all ingredients together and store in a sealed container. Makes approximately 6 1/2 cups.

To make: Add 1-2 tablespoons of mixture (it all depends on how big your cup is) to a mug of boiling water. If your are at home you can add 1/2 teaspoon of vanilla for extra flavour.

*** Note: You can find coconut milk powder :

** If you can not find coconut milk powder in your area and con not order it, you can always make the mixture without and heat up your milk alternative adding a scoop of powder to your heated milk.

** Special Note…I have been making up zip lock bags of this for work and for camping. It’s so great to be able to have instant hot cocoa again 🙂 Can also be made up as a gift.. **

Shared On: Raw Foods Thursday, 12 Days of DIY Christmas

Simply Made Buns (Gluten Free/ Yeast Free/ Dairy Free/ Egg Free)

Since I had other food allergy testing done in June, and found out I need to limit my eggs, I’ve been trying to bake more without eggs. Well I have several egg free recipes on the go, but I have finally perfected my egg free buns!! Yay!! They taste even better (in my opinion), than my other bun recipe that contains eggs.

I am finding that the longer I am away from my old foods and the more foods I have to limit, the broader I look to create new and interesting recipes! I am grateful that I have the ability to create recipes and that I can share them with everyone!

Simply Made Buns

These buns can be whipped up in just ten minutes and can bake while dinner is cooking 🙂

Simply Made Buns- Gluten Free/ Yeast Free/ Egg Free/ Dairy Free

3/4 c. gluten free flour mix

1/2 c. teff flour (or just extra flour mix)

1/2 tsp. xanthan gum

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

2 Tbsp. ground chia

1/3 c. plus 1 c. water

2 Tbsp. apple cider vinegar

1/3 c. olive oil

Preheat oven to 400 degrees.

Mix the ground chia with 1/3 c. water and set aside. (This will be your eggs)

In a medium size bowl stir together flour mix, teff flour, xanthan gum, baking powder, baking soda, and sea salt.

Add chia water  mixture to dry ingredients. Then stir in remaining water, apple cider vinegar, and olive oil.

Divide batter into six buns, into greased pan. I use this pan that is 3 1/2 inches.


You could also use bowls.


Bake for 20-22 minutes, depending on how many buns you have and how big they are.

Simply Made Sausage Buns

To make sausage buns, form the shape of a sausage out of foil. Grease and pour your dough into them. I make four of them. These buns need to cook approximately 24-26 minutes, depending on the size of buns.When using, I cut a triangle shape horizontally out of the bun so the sausage has a place to sit.

Sausage Buns

These buns keep well in a covered container on the counter for two days. They also freeze well.

You may also like:

Shared On: Wellness Weekend, Lunch Box Love, Make Your Own Monday, Gluten Free Round Up, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Gluten Free Tuesday, Gluten Free Wednesdays, Allergy Free Recipes, Creative Wednesdays, Healthy 2Day Wednesdays, Tasty Traditions, Real Food Fridays, Gluten Free Fridays, Whole Food Fridays, Food On Friday

Harvest Your Health Bundle Sale- One Week Only Oct. 7-14, 2013

Harvest Your Health Bundle Sale_600x400

** This post contains affiliate links. I earn a commission for each sale and that helps keep this blog running 🙂 Thank you for your support in advance!!**

To all of my foodie friends, I couldn’t be happier that to let you know of a HUGE sale that is on this week only!!  I was very excited when Todd Dosenberry contacted me and invited me to be a part of this exciting One Week Only Sale!

To Purchase this on time offer click on “Harvest Your Health Bundle Sale” on the side of this website!!

The trees wear brilliant shades of yellow, orange, purple, and red. The air is crisp as it brushes our cheeks, and the scent of sweet apple, pumpkin, and cinnamon dance in our homes. Autumn has arrived in full force while the team at Primal Toad was busy harvesting the best collection of health and wellness eBooks to share with you all. Including 65 unique authors, the Harvest Your Health Bundle is sure to bring a bounty of inspirational wellness wisdom to you this fall season.

Your health is important to us, so we wanted this bundle to be affordable for everyone.  For one week only, this incredible collection is available for 95% off retail value! You pay just $37!

The following is the list of all the eBooks, meal plans, online magazine subscriptions and discount codes included in this once in a lifetime offer. Use the links to obtain more detailed information on each specific category or book.

Look At All These Books!!


Cooking/Preparing Paleo Food


Cooking/Preparing Real Food

Meal Plans


Personal/Home Care (Skin, Hair, Teeth, Cleaning)


Fertility, Pregnancy, Babies, Children, Motherhood






Intentional/Simple Living





Online Magazine Subscriptions


PURCHASE THIS BUNDLE ” Harvest Your Health Bundle Sale !!


Harvest Your Health Bundle Logo

Grain Free Cabbage Rolls (Gluten Free/ Grain Free/ Paleo)

When it comes to the fall season, everyone starts going back to comfort foods. I can remember always enjoying cabbage rolls. I usually just preferred making my own, since many were over loaded with rice and not enough meat.

These cabbage rolls are now even better!! With no rice at all, they are packed full of meat and vegetables!

I enjoy making cabbage rolls! Since the vegetables are in season and so inexpensive this time of year, it’s very economical. Pretty much every fall I make up a couple of batches and freeze them.

Grain Free Cabbage Rolls

 Grain Free Cabbage Rolls ( Gluten Free/ Grain Free/ Paleo)

2 medium heads cabbage**

2 lbs lean ground beef

1/2 lb. bacon- diced

1 lg white onion-diced

2 c. “riced” cauliflower

1 medium carrot-grated

2 cloves garlic- minced

2 tsp. ground mustard powder

1 tsp. ground nutmeg

1/2 tsp. sea salt

1/2 tsp. ground pepper


Tomato sauce:

7 cups diced tomatoes or 2- 28 oz. cans diced tomatoes

2- 5 oz. cans tomato paste

1 Tbsp. apple cider vinegar

1 Tbsp. honey

1/2 tsp. ground pepper

1/2 tsp. salt (if using fresh tomatoes)

Preheat oven to 350 degrees

1. Cut into cabbage as shown to loosen leaves. Place whole cabbage into boiling water to allow leaves to separate. Carefully pull out leaves and let cool.

2. Saute bacon on medium heat, then drain off all but 1 teaspoon of fat. Add onions and saute until softened (approx 5 mins), then add carrot, cauliflower, garlic and spices. Let cook for 2 minutes. Let cool, then add into bowl with ground beef. Mix together.

3. Cut the rib off the cabbage leaf.

Making Cabbage Rolls

4. Place a heaping tablespoon of stuffing into cabbage leaf.

5. Fold up the bottom and fold over the side.

6. Fold over other side and roll up.

Place all the cabbage rolls side by side into roasting pan. If you have too many for the pan use an extra baking dish.

Cabbage Rolls-2

Mix together all the ingredients for the tomato sauce and pour evenly over cabbage rolls. Cover and bake for 90-120 minutes or until tender. Makes about 18-20 cabbage rolls.

Cabbage Rolls

These freeze very well.

Make sure you have enough filling for your last cabbage roll or it will feel ripped off like this one did 😛



** I always use two head of cabbage because I cut up and freeze the left over cabbage to be used in soup over the winter. Feel free to use one large head of cabbage if you prefer.

Cabbage for Soup

Shared On: Gluten Free Round Up, Make Your Own Monday, Home and Garden Hop, In and Out Of The Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasty Tuesdays, Gluten Free Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Creative Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Food Fridays, Real Food Fridays, Healing with Food Friday, Mindful Mommy Mondays, Fat Tuesday, Food On Fridays


Club House Gluten Free Gravy Review


McCormick Club House has come out with two gluten free gravies! Brown Gravy as well as Turkey Gravy. McCormick has been around for 130 years! That’s right, since 1883!!

The Canadian Thanksgiving is a little over a week away. Don’t you want Club House to help you celebrate!

Club House Gravy Review

I asked friends over that use Club House Gravy on a regular basis, to try it out. (I haven’t had any in 3 1/2 years). They both enjoyed the rich flavour, saying that you could never tell the difference from its gluten counterpart.

The Brown Gravy served on roasted potatoes were a great addition!

Club House Brown Gravy

The Turkey Gravy went along quite well with our turkey dinner! Same rich wonderful flavour!

ClubHouse Review

The Turkey Gravy would also go well in my turkey soup!


With the Canadian Thanksgiving next week, now you know that you can buy a gravy mix from Club House to suit your needs!

*This sponsorship is brought to you by The Gluten Free Agency who we have partnered with for this promotion.

How To Make “Riced Cauliflower”

After I started making my Cauliflower Pizza Crust, I realized that there are many more things that I could do with riced cauliflower. Basically it can be used in place of rice for pretty much any recipe.

Take a head of cauliflower and cut it up, throwing away the stem and core.Cut the rest into small pieces. Divide into four batches.

Riced Cauliflower

Put one batch at a time into food processor and hit pulse until cauliflower resembles rice. I usually end up removing the riced stuff and adding in the bigger pieces if they didn’t break down the first time.

Riced Cauliflower 2

Measure out two cups worth and put into freezer container.

Riced Cauliflower 3

I do not completely defrost the rice when I need it. I take it out of the freezer approximately ten minutes before I need it. Then throw it right into a preheated frying pan with a small amount of coconut oil and saute slightly(two minutes). If you already have other veggies cooking, just add cauliflower in with them 🙂

Riced cauliflower also works great in any salad asking for riced. Its a great grain free option!

Shared On: 5-Ingredient Monday

Way Better Snacks Review

When I was contacted by Way Better Snacks to try and review their sprouted chips, I said yes. One of the wonderful perks of writing this is being able to try out new products(for free) and let everyone know how they taste.

So I get this big box at my door with five different kinds of tortilla chips in it.

Way Better Snacks


Let me tell you that I dug right in… Silly me decided to try Sweet Chili Heat first. Well, I don’t do well with spicy foods. Let’s just say that my hubby thought they were fantastic! And according to him, they are not spicy…. Hmm, I beg to differ. 🙂

I loved all of the other tortilla chip flavours!! Check out the benefits of having sprouted chips HERE!

I must say that all the other kinds are definitely Fantastic!! I love the fact that they are made from and sprouted non- GMO grains!

Way Better Snacks have my vote!!

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