Month: July 2014

Berrylicious Pancakes (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)

Since it is the summer here in Ontario, berries are quite abundant! Why not enjoy them in your morning breakfast!

These pancakes are filled with tons of fiber from flax and berries, as well as, teff flour. Teff is an ancient grain from Ethiopia, pack with amino acids, and it is also high in protein, calcium, and iron. 

If you don’t want to try teff, then you can just use more gluten free flour. Either way, these wonderful pancakes will be a great hit on your breakfast table!

Berrylicious-Pancakes

Berrylicious Pancakes (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan)

1/2 c. gluten free flour mix

1/2 c. teff flour (or just use more gluten free flour)

1/2 c. ground flax

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. xanthan gum

2 Tbsp. coconut oil plus a little extra for cooking (or other mild oil)

2 c. coconut milk (or desired milk alternative)

1 Tbsp. lemon juice

2 tsp. vanilla

2 c. assorted berries (do not thaw if frozen)

Mix flours, flax, baking powder, baking soda and xanthan gum. Cut in coconut oil. Mix in milk alt., lemon juice and vanilla. Stir in berries.

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.

Cook approximately 3 minutes on first side or until top is covered with bubbles, then carefully flip over pancake cooking another two minutes. Add more oil as needed.

Berrylicious Pancakes

Makes approximately 8 pancakes. Pancakes freeze well.

Shared On: Gluten Free Fridays , Real Food Fridays, Motivational Monday, Mix It Up Monday, Real Food Recipe Round Up, In and Out of the Kitchen, Tasty Tuesday, Gluten Free Tuesday, Fat Tuesday, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesday, Wellness Wednesday

Cherry Cheese Cake Ice Cream (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free/ No Ice Cream MachineNeeded)

So it is July and apparently that means it’s National Ice Cream Month. Hmm, so didn’t know there was such a thing but July would be great for it. It’s the middle of summer and who doesn’t like ice cream to help you cool down? As I’ve said before, just because you have food allergies does not mean that you have to miss out! For more yummy ice cream try Chocolate Chunk Ice Cream, Vanilla Ice Cream, Strawberry Ice Cream,

If you can’t have nuts then try my Dark Chocolate Cherry Ice Cream.

Cheese cake is one of those lovely desserts that I have missed. I started making this ice cream last summer and it definitely satisfies the craving for cherry cheese cake 🙂

Cherry Cheese Cake Ice Cream-Paleo

I have been playing with dates in my recipes more and decided to try them in ice cream. They work out great! If by chance you can’t have dates, no problem. You can just use honey or maple syrup instead.

Just remember that you need to start preparing for this recipe the day before you are actually going to make it!

Cherry Cheese Cake Ice Cream

Cherry Cheese Cake Ice Cream (Dairy Free/ Vegan/ Paleo/ Refined Sugar Free/ No Ice-Cream Machine Needed)

1-400 ml. can of full fat coconut milk

1 c. raw cashews

3/4 c. dates

2 c. cherries- pitted and chopped

2 tsp. vanilla

The night before making your ice cream, place coconut milk into the fridge. Soak cashews and dates in double the water. (I’ve never soaked them together. I use separate dishes)

When making your ice cream, drain cashews and dates. Place cashews, dates, coconut milk, one cup of cherries and vanilla in food processor or blender. Pulse until smooth. Place into ice cream maker, add the other cup of chopped cherries and follow manufacturers instructions. If you don’t have an ice cream maker, just place mixture into freezer safe container. Add the other cup of chopped cherries. Put into freezer and stir every 30 minutes. Keep frozen in a sealed container until ready to eat.

Cherry Cheese-Cake Ice Cream

When serving your ice cream,  let sit out of the fridge for 15 minutes before serving.

Shared On: Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homegrown Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Real Food Fridays, City Of Links

 

Veggie Fried “Rice” (Paleo/ Grain Free/ Gluten Free/ Vegan/ Soy Free)

I was trying to figure out a good side dish for my dinner one day. Hmm, I did have a lot of anything to choose one veggie, but I did have many different things to put together. Then I decided that I just needed to make one of my dished that my hubby wouldn’t really like if he knew what is was, so I just didn’t tell him. 😉 I just called it stir fry and he was none the wiser. You see, he likes fried rice being made with rice and I just didn’t have the time to cook the brown rice.

So I made him Veggie Fries “Rice” made with my Riced Cauliflower. Shh, don’t tell him. I now do it all the time and he hasn’t figured it out. 🙂 This is such a delicious side dish. If you need to fool your family too, I won’t tell!

Veggie Fried 'Rice'

Veggie Fried “Rice” (Paleo/ Grain Free/ Gluten Free/ Vegan/ Soy Free)

4 cups riced cauliflower (if frozen, defrost and drain the water)

1 medium onion- diced (red or white)

1 medium carrot- peeled and diced

1/2 pepper- diced (your choice of colour)

2 scallions- sliced

1 clove of garlic- minced

2 Tbsp. olive oil- or desired oil

2 Tbsp. coconut aminos

1 Tbsp. sesame seeds- optional

sea salt and pepper to taste.

Put a medium size skillet or wok on medium high heat, add oil. Add all of you vegetables except scallions into your pan. Let cook, stirring frequently for approx 10 minutes. Add in aminos and scallions. Let cook 2 minutes and serve. Top with sesame seeds if desired. Makes four side servings.

Paleo Veggie Fried 'Rice'

Shared On: Real Food Round Up, Motivational Monday, Mostly Homemade Mondays, In and Out of the Kitchen Party, Tasty Tuesday, Gluten Free Tuesday, Fat Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Allergy Free Wednesdays, Wellness Weekend, Gluten Free Fridays, Real food Fridays, Foodie Friends Friday, Healthy Vegan Friday

Strawberry Sorbet (Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ No Ice Cream Machine Necessary)

It is strawberry season here in Ontario!!! Yay!! I’ll tell you that I have been eating so many strawberry dishes lately. Paleo Strawberry Pancakes, Strawberry Rhubarb PancakesStrawberry Ice Cream, Strawberry Rhubarb Crisp… Mmm, they are all fantastic!

I decided that I wanted a new lighter sweet strawberry treat! That brings us to my Strawberry Sorbet. So delicious! So easy to make! You don’t even need an ice cream machine.

Strawberry Sorbet- Paleo

 

Strawberry Sorbet (Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ No Ice Cream Machine Necessary)

3 c. strawberries**

2/3 c. water

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

1 Tbsp lemon juice (juice from 1/2 of a lemon)

Put all ingredients into a food processor or mixer and blend thoroughly. Pour mixture into a 8 inch glass or stainless steal container and put into freezer. Take out and stir up or fork every 30-60 minutes depending on the strawberries**.

When the sorbet has frozen to the point of forming, I like to make scoops of it and freeze. That way I can just pull out a scoop or two at a time. Let sorbet sit out to soften for 10-15 minutes before serving.

**If you use frozen strawberries to make your sorbet, then you can stir it up every 30 minutes. Stir every 60 minutes for fresh strawberries.

You may also like:

Healthy Avocado Fudgesicles 

 Cherry “Cheese” Cake Ice Cream

Peaches and “Cream” Ice Cream

Chocolate Chunk Ice Cream

Strawberry Ice Cream

 

Shared On: Real Food Recipe Round Up, Motivational Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Link Up, Naturally Sweet Tuesday, Tasty Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays, Wellness Wednesday, Allergy Free Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Cultivate Nourishing, Healthy Vegan Friday, Mix It Up Mondays

Rosemary Marinated Beef Kabobs (Paleo/ Gluten Free/ Dairy Free)

I always make sure that I have cubes of beef in my freezer. Much of the time, my meat is already marinating while frozen. This is one of those marinades. That way, when you take it out and defrost your meat is already marinating away! This also works out great if you haven’t already had your frozen meat marinating. Give your meat 12-24 hours to get the flavours through it and it’s great!

Summer is about having a great time enjoying the company of friends! Don’t spend too much time fussing with your meals. Looking for more great summer dinner ideas and tips? Check out THIS.

Enjoy your time!!

 

Rosemary Marinated BeefKabobs

Check out my Rosemary Marinated Beef Kabobs at Paleo Demystified.

 

Shared On: Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Link Up, Naturally Sweet Tuesday, Tasty Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Gluten Free Wednesdays , Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday

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