Month: December 2015

45 Holiday Treats (Gluten Free/ Dairy Free)

Raw Cashew Pepper Dip (Paleo/ Vegan/ Dairy Free/ Gluten Free)

There are so many holiday gatherings this time of year! You should always bring something to add to the party, but especially if you have issues with food. I get tired of bringing the same thing everywhere.

Raw Cashew Pepper Dip

So I am always looking for a new and delicious dip to go with my veggies and crackers. I really enjoy mixing veggies with cashews to come up with great new flavours. Let’s face it, when you don’t have food issues you get to try all these amazing new flavour combinations whenever you’d like. Why shouldn’t we be able to have amazing new flavours as well!

This dip is a fantastic addition to your holiday spread!

Raw Cashew Pepper Dip

Raw Cashew Pepper Dip  (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free Option)

1 c. raw cashews (if you can not have cashews then sub in goat cheese)

1 c. sweet red pepper-chopped (or colour of choice)

1/2 c. red onion- chopped (or desired onion)

2 Tbsp. raw apple cider vinegar or lemon juice

1 Tbsp. maple syrup-optional (honey can be used if not vegan)**

1/4-1/3 c. water

Sea salt and pepper to taste

Soak cashews in 2 cups of water for at least 3-4 hours.

Rinse cashews thoroughly. Place all the ingredients into a strong blender.

Raw Cashew Pepper Dip

Pulse until everything is smooth, scraping down the sides. Keep covered for up to one week in the fridge. Thickens a bit as it sits.Goes great as a dip for veggies or crackers.

**If you’d like a slight bit to this dip then just leave out the maple syrup.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays

Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

At Christmas time I am always looking for new favourites to make, to go onto my holiday goodie platters. I have always made a wide variety of treats for Christmas time, even after the food problems arose. I think that I make a wider variety now than I did pre-food problems. As many of you know that have issues with food, quite often the only treats that you can eat are made by yourself. I have cheated in the past with treats that have either been bought or made by someone else. I usually end up with not so nice results after consuming them. It can get very frustrating but if you just embrace the fact that you can pretty much only trust and eat what you make yourself, it gets easier.

I have always enjoyed coconut macaroons! Unfortunately I can no longer have the ones that I used to make with eggs (that apparently I never posted, haha oops). Don’t worry, these ones are way better than they were anyway! I started playing with my sweetened condensed coconut milk recipe and these delicious treats were created!!

Triple Coconut Macaroons

Have them plain or top them with chocolate. Either way they will be a great addition to your holiday platter!!

I have been baking for a couple of weeks now and think that I am nearing the end… Well, we’ll see. I bake, then eat, then need to repeat because they’re all gone. But really, when they are so yummy what else do you do? Does anyone else have this problem?

I hope you enjoy these delicious treats! Hopefully they can make it to your holiday platter!

Triple Coconut Macaroons

Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

1 batch of sweetened condensed coconut milk

4 c. unsweetened shredded coconut

1/3 c. coconut flour

2 tsp. vanilla

1/2 tsp. sea salt

1/2 c. dairy free dark chocolate (optional)

Preheat oven to 350 degrees

In a medium size bowl (or in the pan the you made your sweetened condensed coconut milk in), add coconut, coconut flour, vanilla and salt. Stir until completely mixed.

Spoon onto parchment paper lined baking sheet. I use my one inch scoop. You can also just roll into small balls, but be sure to wet your hands as the dough is sticky.

Bake for 11-12 minutes or until macaroons start to brown. Let cool.

Triple Coconut Macaroons

Melt chocolate and drizzle onto macaroons. Let chocolate harden. Store in a cover container on counter for up to five days or in the freezer.

Shared On: Allergy Free Wednesday, Holiday Recipe Fix, Gluten Free Fridays, Health Vegan Fridays, Savoring Saturdays

Vegan Sweet Potato Lasagna (Vegan/ Gluten Free/ Grain Free/ Dairy Free)

I have been eating so many more whole foods over the last five years. I did eat pretty well before being diagnosed with all the food allergies and intolerances, but am doing much more now. I have found that I feel so much better these days!

Vegan Sweet Potato Lasagna

Although I do still eat meat, I have been eating a more plant based diet lately. I find that I can make and enjoy many meals this way. Even Dr Oz promotes plant based and a whole food diet. Not only do I feel better but even my doctor recently said that my blood pressure as well as my liver and kidneys function like that of a teenager. I attribute that to healthy living and eating whole foods! There are even foods  that keep you looking and feeling younger. There are mushrooms (which I’m allergic to so I avoid them), legumes, nuts, spinach and bananas. I consumer these constantly!

So whether you are going completely vegan or just trying to add more vegan meals into your diet, it will help your health to eat more whole foods. You will do your body good to feel healthier and younger!

Vegan Sweet Potato Lasagna

Vegan Sweet Potato Lasagna (Vegan/ Gluten Free/ Grain Free/ Dairy Free)


1 medium onion-diced

1 clove garlic-minced

1 Tbsp. olive oil

2-28 oz. cans of diced tomatoes or crushed (whichever is your preference)

1/2 c. dried lentils or 1- 19 oz. can (drained and rinsed)

2 tsp. dried basil

1-10 oz. box of frozen spinach

sea salt and pepper to taste

Sweet potato layer:

2 medium sweet potatoes

2 tsp. olive oil

1 tsp. dried basil


1 batch of cashew cream

Preheat oven to 350 degrees

To make sauce:

In a large pot, saute diced onion in olive oil over medium heat for five minutes. Add garlic,tomatoes, lentils and basil to pot and stir thoroughly. If lentils are dried cook sauce for approximately 45 minutes, until lentils are thoroughly cooked. Add 1/4 cup of water as needed for boiling. Stir frequently. If lentils are canned, cook for approximately 20 minutes.

Add spinach and salt and pepper to taste. Set sauce aside.

To make sweet potatoes:

Peel sweet potatoes and slice very thin. My slicer cuts to 2 mm. Toss sliced sweet potatoes in olive oil and sprinkle with basil. Bake for 20-30 minutes or until sweet potato slices are cooked through. It will depend on how thinly sliced your potatoes are.

Divide sweet potatoes, sauce and cashew cream into thirds and layer in a 9″ by 9″ pan sweet potatoes, then sauce, then cashew cream. Repeat two more times.

Bake for 30 minutes.** Remove from oven and let sit 10 minutes before serving. This meal makes 4-6 servings.

Vegan Sweet Potato Lasagna

If you are making this ahead and putting it in the fridge before baking, then bake until completely heated through.

Shared On: Allergy Free Taste Buds, Healthy Vegan Fridays, Savoring Saturdays, Gluten Free Fridays, Allergy Free Wednesday

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