Month: May 2016

Double Chocolate Cookies (Paleo/ Gluten Free/ Dairy Free/ Vegan/ Nut Free)

May is celiac awareness month! As many people know, having multiple food allergies is a struggle that many people are afflicted with. Did you know that food allergies have double in the last decade? I am so happy that our friends at Enjoy Life Foods have created foods that we can all enjoy! Although I make most of my own foods, I am very happy that when I do buy something prepackaged, Enjoy Life Foods makes it safe for me to do so!  Did you know the entire product line is Free-From the Top 12 Food Allergens in Canada?

All Enjoy Life Foods products are free-from the eight most common food allergens in the United States, as declared by the FDA — wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish.

Enjoy Life Foods

 

Thanks to Enjoy Life Foods for sending me this yummy box of treats to try!

So whether you are making your own treats or buying some, know that Enjoy Life Foods is on your side!

Double Chocolate Cookies

 

Double Chocolate Cookies (Paleo/ Gluten Free/ Dairy Free/ Vegan/ Nut Free)

2/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1/3 c. raw cacao or cocoa

3/4 c. palm sugar

1 tsp. baking soda

1/4 tsp. sea salt

3/4 c. milk alternative

3 Tbsp. coconut oil

1 tsp. vanilla (I use my own)

1 tsp. lemon juice

1 c. Enjoy Life Chocolate Chips. Preheat oven to 350 degrees

In a small bowl, whisk together tapioca starch, coconut flour, ground flax, raw cacao, palm sugar, baking soda and salt. Set aside.

In a large bowl, beat together coconut oil, milk alternative, vanilla and lemon juice. Beat in flour mixture. Mix thoroughly. Stir in chocolate chips.

Drop by teaspoon onto parchment paper lined baking tray. Bake for 8-10 minutes. Let cool.

Double Chocolate Cookies

Cookies can be stored in a sealed container on the counter for up to three days. Freezes well.

Shared On: Allergy Free Thursdays, Health Vegan Fridays, Sunday Fitness and Food.

 

Grilled Asparagus Spears (Paleo/ Vegan)

Spring is here! This week many of us are planting our vegetable gardens so that we can reap the benefits of our hard work. We will not only be able to enjoy our veggies when they are ripe and in season, but also all year long. I love it when our veggies are in season, but I do also freeze them. Spring also means that we can buy fresh Ontario asparagus at our local farmer’s markets! Asparagus is delicious! I used to only eat asparagus steamed. Yes I was boring…

Grilled Asparagus

Shown here with Ribs topped with Honey Garlic Sauce.

The past few years I have been grilling many more of my vegetables. Asparagus is one of those vegetables. I love it when it’s in season, but I do also freeze it.

Grilled Asparagus

Grilled Asparagus Spears (Paleo/ Vegan)

1 lb. asparagus

1 Tbsp. olive oil

sea salt and pepper to taste

Preheat bbq to medium high heat.

Wash asparagus and cut off and discard approximately one inch of bottom (the tough woody part). Toss asparagus in olive oil and sea salt and pepper.

Either spear asparagus first or just place right on the grill. Be sure if its not speared, to place asparagus the opposite way of the grill. Turn after approximately five minutes. Let cook for five more minutes or until desired tenderness has been reached.

Grilled Asparagus

Enjoy!!

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays,

 

Tropical Ancient Grains Breakfast Bowl (Gluten Free/ Dairy Free/ Nut Free/ Vegan/ Refined Sugar Free)

Breakfast can be a challenge. I haven’t been able to eat eggs on their own for almost four years. I try to vary my breakfast options. Sometimes I’ll have biscuits, or sausage patties with veggies or sweet potato bacon hash . Other times I’ll make smoothies or have my chia seed cereal.

Tropical Ancient Grains Breakfast Bowl

After making this delicious tropical ancient grains cereal, I realized that it tasted great served warm or cold. You can make a batch and eat it all week! Great for those busy mornings! It’s also fabulous as a snack!! For added protein you can add some pumpkin seeds to the top after cooking.

Tropical Ancient Grains Breakfast Bowl

Tropical Ancient Grains Breakfast Bowl with Pineapple and Coconut (Gluten Free/ Dairy Free/ Nut Free/ Vegan/ Refined Sugar Free)

1 1/2 c. ancient grains (I use a combination or organic amaranth, quinoa and millet)

1-400 ml. can of low fat coconut milk

1 c. water

1 tsp. vanilla (I use my own homemade)

1-3 tsp. maple syrup (or raw honey if not vegan)

1 1/2 c. pineapple chunks

2 Tbsp. coconut flakes

In a medium size pot, mix together ancient grains, coconut milk and water. Bring to a boil then lower heat to low and cook covered for 18-20 minutes or until all the liquid is absorbed. Remove from heat and let stand for 5 minutes. Then add vanilla and pineapple chunks. Can be eaten warm or cold. Add coconut flakes and time or serving for optimal crunch. Serves 4-6.

Tropical Ancient Grains Breakfast Bowl

Store covered in the fridge for up to five days.

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

Graham Crackers (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

Summer is coming up fast! May marks the unofficial start of summer with both the Victoria Day and Memorial Day long weekends later this month. Summer also means camping, bon fires and smores. Yes I said smores!

How can you have summer without roasting marshmallows and making smores?

Graham Crackers

For the past few years I have bought the delicious commercially made graham crackers that are out there. I have also said to myself for the past few years that I would come up with my own recipe. Well a few of weeks ago I started playing with ingredients. The first couple of times, albeit delicious they were definitely not the proper consistency. Too runny. Then I finally got it down pat. Yes I would be making my own graham crackers this year!

Graham Crackers

My brilliant daughter came up with another suggestion. Melt chocolate ( I use Enjoy Life) and cover one side of the crackers. That way, when you are making smores you already have your chocolate!! Yes I said she was brilliant. Now it depends on how chocolatey you like your smores, as to whether you cover your whole batch or just half.

Graham Crackers

Now, you too can enjoy your own homemade smores!! Maybe next year I’ll make my own marshmallows. 🙂

Graham Crackers (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

1 1/2 c. gluten free flour mix

3/4 tsp. xanthan gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 c. coconut oil

3 Tbsp. maple syrup (honey if not vegan)

1/2 c. palm sugar

In a small bowl, whisk together flour mix, xanthan gum, baking soda and cinnamon. Set aside. In a medium size bowl, beat together coconut oil, maple syrup and palm sugar. When smooth mix in flour mixture. Your mixture will seem to dry. Don’t let it fool you. It will stick together.

Put mixture on top of a 9″ by 13″ piece of parchment paper. Press mixture together. Cover with another piece of parchment paper. Roll mixture out to between 1/4-1/8 of an inch thick. I push the extra bits back where they are needed. Cut your dough into 2″ by 2″ squares. I made 20. Put your dough into the fridge to set for about 30 minutes.

Preheat oven to 350 degrees.

Remove dough from the fridge. Cut your crackers apart so that they will bake as individual crackers. Bake for 9 minutes for 1/8″ and 10 minutes for 1/4″.  Let cool completely.

If you’d like to, melt dairy free chocolate and cover tops of half or all of your crackers to be smore ready!

These freeze well! They can also stay in a sealed container on the counter for up to 2 weeks.

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

Slow Cooker Pulled Pork (Paleo/ Gluten Free)

Pulled pork can feed a nice big crowd! If you use a pork shoulder or butt roast you can feed your crowd very inexpensively.  I love how pulled pork can be eaten on a bun, on lettuce or just on your plate beside your salad!

I have a habit of cooking the pork roast overnight. The delectable aroma that you smell, wakes you up with such a hunger. I usually go down at about 6 a,m, and start pulling the pork apart just so I can sample some of the oh so tender pork that I’ve been smelling.

If you don’t like the sweetness of Apple Maple BBQ Sauce then, you could also try my Simple BBQ Sauce if you’d prefer.

Pulled Pork with Maple BBQ Sauce

Slow Cooker Apple Maple Pulled Pork (Paleo/ Gluten Free)

1 Tbsp. ground sage

1 Tbsp. 3 Onion Spice Mix

1 tsp. ground cumin

1/2 tsp. black pepper

1/2 tsp. sea salt

5-6 lb. pork shoulder or butt roast

1 batch of Apple Maple BBQ Sauce or BBQ Sauce of your choosing

Mix spice together. Set aside. Remove outer skin from roast. Rub spice mixture all over your roast. Place in 6 quart slow cooker fat side up, cover and set on low for 8-10 hours or overnight.

Place pork in a large bowl and pull meat apart with two forks. Remove visible fat and the bone. Discard liquid from slow cooker. Add meat and Apple Maple BBQ Sauce into the slow cooker and reheat thoroughly. Serve on your choice on buns or can also be served on lettuce.

 

Shared On: Allergy Free Wednesday,

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