Month: April 2016

Coconut Chocolate Chip Cookies (Paleo/ Soy Free/ Grainfree/ Vegan/ Gluten Free/ Dairy Free/ Nut Free)

Just so you all know, I have finally made it to Instagram!!! Yes, I am late to the game but I’m trying to figure it out! Definitely going to take a while to fully grasp it!

Please follow me on Instagram so I’m not too lonely there!! 😀

You can also give me some pointers if you see things that I’m doing wrong. LOL

Now back to your regularly scheduled post…..

So a couple of weeks ago I was trying to make a recipe that just would not go as I wanted it to. I always bake my recipes at least three times, before sharing them with you. With that recipe I ended up with three different results. Getting frustrated, I need to just set that potential recipe aside for usually six months to a year. That is what happened with my Lemon Cake recipe. I had been making it a few times and just wasn’t happy with the results, then I tried it a year later tweaking a few things and voila, it turned out great!

Coconut Chocolate Chip Cookies

I was talking to my daughter on the phone while coming up with this recipe. Sometime I just start throwing ingredients into the bowl and see what happens. Everyone loved the first batch, but I thought they were just a bit too much like a macaroon. Don’t get me wrong, macaroons are delicious, but I already have a recipe for them. I wanted these to be more of a cookies texture. So I just tweaked a little bit and these beauties were created!

Coconut Chocolate Chip Cookies


When you bake them you have to be patient and let them completely cool and firm up. Believe me, the first time I made them I they just going to fell apart. That is because I like to try them warm to see if they are still great when they cool. I really thought the batch was going to crumbs, but when they completely cooled they stayed together just fine.

Coconut Chocolate Chip Cookies


Coconut Chocolate Chip Cookies (Paleo/ Grainfree/ Vegan/ Gluten Free/ Dairy Free/ Nut Free)

1/3 c. coconut oil (softened)

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

1 gel egg** (or 1 regular egg for non-vegan)

1 tsp. vanilla (I use my homemade)

1/3 c. coconut flour

1/2 tsp. baking soda

1/8 tsp. sea salt

1 c. unsweetened shredded coconut

1/2 c. dairy free chocolate chips ( I use Enjoy Life brand)

Preheat oven to 325 degrees

Cream together coconut oil, maple syrup, ‘egg’, and vanilla. Mix in coconut flour, baking soda and sea salt. Stir in shredded coconut and chocolate chips.

Roll dough into small one inch balls and place on parchment paper lined baking tray. Flatten or your cookies will be baked little balls.

Bake for 9-10 minutes. Now here’s the tricky part. You have to let these cookies “Totally” cool. I am talking a good half hour. If you don’t then they just fall apart. If you want to speed up the process, then cool them in the fridge.

Store in a sealed container on the counter for up to 5 days. Freezes well. Makes between 20-24 cookies.

**To make a gel egg mix together 1 Tbsp. ground chia with 3 Tbsp. water. Let sit for five minutes. Add in when egg is called for in recipe.

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

One Ingredient Cashew Butter (Paleo/ Gluten Free/ Refined Sugar Free)

So, as I said before, I was going to share recipes of some of my basics that I’ve been making for quite a while. This is one of them, homemade cashew butter. There is only one ingredient… Can you guess what it is? Of course, it’s raw cashews!

Many other commercially made cashew and other nut butter have many ingredients. If you make your own then you decide what goes in. For me, I only use cashews. I always use up my cashew butter within one month, so I know it lasts that long. I’m not sure how much longer.

Homemade Cashew Butter

One Ingredient Cashew Butter (Paleo/ Gluten Free/ Refined Sugar Free)

2 cups raw cashews

Pulse cashews in a food processor. Every 30 seconds to a minute stop and scrap down the sides. It will seem like forever, but within about 10-12 minutes you will have nice creamy cashew butter. If you’d like your cashew butter a little thinner then add 1 teaspoon at a time of a neutral tasting oil, blending thoroughly.

Homemade Cashew Butter

Store in glass jar. Makes one cup.


Shared On: Allergy Free Wednesday, Gluten Free Fridays, Savoring Saturdays, Healthy Vegan Fridays, Sunday Fitness and Food,

3 Onion Spice Mix (Gluten Free/ Sodium Free)

Happy April showers! Well they are better than snow and April showers are supposed to bring May flowers. Right? Well I sure hope so! Even though this winter was no where near as harsh as some other winter, the cold dreary weather has sure been hanging on. My poor crocuses keep dying off before of the layers of snow. Oh well… Hopefully spring is finally in the air!

Alright I’m done complaining! Years ago I would buy many different types of spice mixes. Unfortunately, many of them either have gluten or yeast in the them or are filled with sodium. Now I make pretty much all my own spice mixes. Here is my taco seasoning. Yes I will continue to share more as time goes on.  After your mixes are made it is very easy to go into your cupboard and grab them, just as you would with the commercial varieties.

3 Onion Spice Mix

3 Onion Spice Mix (Gluten Free/ Sodium Free)

1/3 c. dry minced onion

1/3 c. onion powder

1/3 c. dried chives

Mix all your spices together in a bowl. Store in a jar or sealed bag for up to six months.

Shared On: Allergy Free Wednesday

Black Bean & Veggie Bowl (Gluten Free/ Dairy Free/ Vegan)

So we have Meatless Mondays. We have people telling us that we should have a bunch of protein at breakfast time. We are always looking for something different for lunches. We are also looking for a dish that we can feed our vegan friends.

Black Bean & Veggie Bowl

This dish is everything rolled into one. It is packed with tons of protein along with great vegetables and wonderful flavour! Have it for any meal of the day!

Black Bean & Veggie Bowl

Black Bean & Veggie Bowl (Gluten Free/ Dairy Free/ Vegan)

1 Tbsp. olive oil

1 medium sweet potato- peeled and diced

1 medium carrot- peeled and diced

1 medium onion- diced

1 medium pepper- dice (your choice of colour)

2 c. cabbage- chopped

1 handful of spinach or kale ripped into small pieces

1 tsp. ground cumin

1-19 oz. can black beans- drained and rinsed

sea salt and pepper to taste

In a large skillet, add olive oil sweet potato and carrot. Saute on medium heat with lid for five minutes, stirring every couple of minutes. Add in onion, pepper, cumin and cabbage. Mix well. Saute for another ten minutes. Add kale and beans. Cook for five more minutes then serve. Leftovers can be kept in a sealed container in the fridge for up to three days.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Fitness and Food, What’s For Dinner


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