Month: June 2014

No-Bake Chocolate Energy Squares (Paleo/ Vegan/ 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.

No Bake Energy-Squares

As most of you know by now, I love chocolate! 😀 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/ Vegan/ 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, Savory Saturdays

 

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 PancakesThese 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, Healthy Vegan Friday

 

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.

 

 

a Rafflecopter giveaway

Healthy Egg Free Banana Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

Since last year when I found out that I had to limit my eggs, I have been testing different recipes that I have to make them egg free. This is one of them. I also wanted to make these even healthier than they were before.

I don’t know about you but some days it get difficult to have all the meals figured out and ready. One day I will actually start making and following a meal plan. Yes I will share with you when I do.

It seems that when you have food allergies, lunch can be a little more challenging. I some times take sandwiches to work with me.  I have a great Basic Bread recipe and Bun recipe. Much of the time I will take leftovers from dinner as well as salads.

I love having muffins and quick breads ready to take. You can make up a batch on a weekend, adding in whatever extras everyone likes. You can then freeze them and take out what you need for the day. They also last very well in a sealed container, on the counter for up to three days.

Healthy Egg Free Banana Muffins

Healthy Egg Free Banana Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

1 c. gluten free flour mix

1/2 c. sorghum flour

1/2 c. ground flax

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

3/4 tsp. xanthan gum

1 1/2 tsp. baking powder

1 tsp. baking soda

1/4 c. coconut oil

3 mashed bananas

1/2 c. unsweetened apple sauce

1 Tbsp. lemon juice

1 tsp. vanilla

1 c. extras- chocolate chips, walnuts, sunflower seeds, etc.

Preheat oven to 400 degrees

In a medium sized bowl, whisk together flours, flax, sugar, xanthan gum, baking powder and baking soda. Set aside.

In a larger bowl, beat together coconut oil, bananas, apple sauce, lemon juice and vanilla.

Add dry ingredients to wet. Stir until mixed through. Add in whatever extras you would like up to one cup. Mix through.

Scoop by the tablespoon into twelve greased muffin tins. Bake for 17 -20 minutes or until toothpick comes out clean.

Healthy-Egg Free Banana Muffins

Makes 12. Keep in sealed container on the counter for up to three days. Freezes well.

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

 

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