Category: Dips

Almond Cream “Cheese” (Gluten Free/ Dairy Free/ Vegan/ Paleo)

So as some of you may know, I have been having more challenges with meals. There are newer variations to dishes that I need to do to help my husband. There are some foods that I can have, that he should limit. Since we are both dairy free, I would normally make my cashew cream cheese for lasagna. Cashews are one of the foods that he should limit to once a week. Well cashew milk is now limited as well, so I’ve been making almond milk. When making almond milk, I decided to try my hand at almond cream “cheese”. It’s the same concept as the cashew cream cheese. It works quite well. It’s not quite as creamy as the cashew, only because of the bits of almond skin. If you were to peel your almonds, you’d be fine.

Hope you enjoy this delicious dip as much as we do!

Almond Cream “Cheese”(Gluten Free/ Dairy Free/ Vegan/ Paleo)

2 c. raw almonds (soaked in water overnight)

1/2-3/4 c. water

1 Tbsp. 3 onion spice mix

1/4 c. raw apple cider vinegar

1/4 tsp. sea salt

Drain almonds. Place all the ingredients into a high powered blender and pulse until smooth. Scrape down the sides as needed. Start with 1/2 c. water and add extra as needed.

Store in the fridge in a covered container for up to 5 days. Freezes well.

Three Layer Nacho Dip (Paleo/ Vegan/ Gluten Free/ Dairy Free)

As I have told you before, there are many dishes that I make that I don’t post on here. I don’t know why, I just haven’t. I am trying to post some of those dishes that I didn’t think anyone would care about. Especially when you’ve been making a dish for quite awhile, then take it to a couple of gatherings and people say, “Is that on your site?” So yes, I had to add this nacho dip.

Three Layer Nacho Dip

It is absolutely delicious! No one seems to care that it is made without dairy. As I have told you before, when I go to a gathering I always bring a couple of dishes. This last time I brought my nacho dip as well as a blueberry “cheese” cake. Yes, I will share that next week. It was also a great hit!

Three Layer Nacho Dip

Three Layer Nacho Dip (Paleo/ Vegan/ Gluten Free/ Dairy Free)

1 batch cashew cream cheese

1 batch garden fresh salsa


3 ripe avocados- pit and skin removed

1 Tbsp. lime juice

1 small onion

sea salt to taste

Place onion in food processor and pulse to mince. Add avocados and lime juice. Pulse to mix thoroughly. Add sea salt to taste.

Using a 9″ by 9″ container start with cashew cream cheese layer, then top with guacamole, and end with garden fresh salsa.

Layers can be made up to two days ahead, but wait until day of to assemble.

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

Fresh Garden Salsa (Paleo/ Gluten Free/ Dairy Free/ Vegan)

Summer is wonderful isn’t it? Being able to spend time outside, enjoying time with family and friends and enjoying nature! I also enjoy that we have so many farmer’s markets near us! Sadly, my vegetable garden hasn’t done that well this year. I just haven’t had the time that needs to be spent on it. I have decided that next year, I will just put plants into pots on my deck. Maybe I will have time in the future for a big vegetable garden. Unfortunately, I just don’t have that time right now.

However, I love that we are able to go to our local farmer’s markets and get fresh produce! When the veggies are in season I love making this salsa! I will also be making a cooked version again this year, so that I can enjoy our Ontario vegetables all year long.

Fresh Garden Salsa

Now here’s the question….. Cilantro- love it or hate it? Some people absolutely love it, while other’s can’t stand it. They,(whomever “they” are) say that in some people cilantro reacts and tastes like soap.Personally, I don’t really care for it.  I am very partial to basil. Love fresh basil. So when I make my salsa I put in basil. It’s your choice what you use. Either way, enjoy the bounty of fresh vegetables that we have available now!

Fresh Garden Salsa

Fresh Garden Salsa (Paleo/ Gluten Free/ Dairy Free/ Vegan)

2 medium or 1 large tomato

1 sweet pepper (your choice of colour or 1/2 one colour and 1/2 another)

2 scallions/green onions

1 jalapeno pepper- optional

handful of cilantro or basil-remove stems

handful of parsley-remove stems

1 Tbsp. raw apple cider vinegar

sea salt and pepper to taste

Dice all the vegetables removing seeds from peppers and tomatoes. Add in chopped cilantro or basil, chopped parsley and vinegar. Add sea salt and pepper to taste. Store in the fridge for up to two days.

Shared On: Allergy Free Thursdays


Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

I knew that I wanted to make a raw caramel sauce for a while now. I just didn’t realize for delicious and simple it would be. This caramel sauce can be used as a dip for fruit or as a topper for a dessert Use your imagination!

Raw Salted Caramel Sauce

Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

1 c. dates

1/2 tsp. sea salt (optional)

3/4 c. water

1 tsp vanilla or 1/2 of a vanilla bean (scrape insides)

Soak dates in boiling water for five minutes. Drain them and add sea salt, water and vanilla to blender or food processor. Puree until smooth..

Raw Salted Caramel Sauce

Store covered in the fridge for up to 5 days.

Shared On: Allergy Free Wednesday

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

Cashew Cream Cheese (Paleo/ Vegan/ Dairy Free)

Since I have not been able to have dairy in over five years, raw cashews have become very good friends of mine. Well here it is… Who doesn’t love cream cheese? I mean, let’s be serious here people… Cream Cheese is (was, okay it still is even though I can’t eat it anymore) delicious!!  So since I can not eat the dairy filled kind anymore, I was sooooo happy when I figured out that I can make it! Yay!!

Yes, okay, alright, it may not be identical to the real thing… Nope, it’s better!! Well since I haven’t had the real thing in more than five years, yes this is better! Many people have tried it that have more recently gone off of dairy and they love it too!  I hope you will…



Raw Cashew Cream Cheese

Cashew Cream Cheese (Paleo/ Vegan/ Dairy Free)

2 c. raw cashews

1/3 c. lemon juice

1/4 c. water (more if needed)

1 Tbsp. onion or 1 tsp. dried onion

1/2 tsp. sea salt (or to taste)

Soak cashews in water for at least four hours or overnight.

Drain and rinse cashews, then add all ingredients into high powered blender. Blend until smooth, scraping down the sides when necessary.

Store covered in the fridge for up to five days. Freezes well.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

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

On Friday February 20th, my new grandson Mason was born! He was 8 lbs. and 21 inches long. Yes, a big boy, for my little daughter. My daughter’s husband is 6 ft 2 in, so that may have something to do with it. It’s been a trying ten days, but all seems to be going well now. Mason and mommy are doing much better! Their new little family is adjusting quite well.

With little Mason’s baby shower coming up, I wanted a new dip to serve. This dip is not only delicious, but also extremely healthy! It also reminds me of a ranch dip.

Avocado Raw Cashew Dip

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

1 c. raw cashews

1 ripe avocado (pit and skin removed)

1/4 c. water

2 Tbsp. onion

2 tsp. dill

1 Tbsp. maple syrup (optional)

1/2-1 tsp. sea salt (to taste)

Soak cashews for at least 8 hours. Drain and rinse. Place all ingredients into the food processor and pulse until pureed. Will keep in the fridge for up to one week.

Serve with your favorite crackers or raw veggies.

Shared On: Tasty Tuesdays, Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Healthy Vegan Fridays, Savory Saturdays, Real Food Recipes


Great Super Bowl/ Game Day Goodies(Gluten Free/ Dairy Free/ Paleo/ Grain Free/ Refined Sugar Free)

The Super Bowl is on Sunday and many people will be gathering to watch it! Maybe you are having guests to your house or going to a friend’s place. You can have great tasting snacks without sacrificing your allergies or eating clean. Here are some fantastic recipes to help you out!!

Dips and Sauces

Honey Garlic Sauce

Honey Garlic Sauce

Simple BBQ Sauce

Simple BBQ Sauce

Brushetta Dip



Warm Spinach Dip with Goat Cheese– Contains goat cheese so not dairy free

Spinach Dip

Bean Dip– not paleo

Bean Dip

Raw Cashew Ranch Dip

Cashew Ranch Dressing

Super Guacamole



 Snack Foods

Baked Sweet Potato Chips

Baked Sweet Potato Chips

Slow Cooker Fall Off The Bone Ribs

Slow Cooker Fall Off The Bone Ribs

Paleo Beef Nachos

Paleo Beef Nacho- Corn Free

Vegetarian Chili– not paleo

Vegetarian Chili


Cauliflower Crust Pizza– not paleo

Cauliflower Crust Pizza

Spaghetti Squash Crust Pizza– not paleo

Spaghetti Squah Pizza Crust


Shared On: Gluten Free Fridays, Real Food Recipes, Mix It Up Monday


Brushetta Dip/Topping

Sorry that I have been a little absent lately. With it being summer, it seems that whenever I am not working, we are away or busy. We were at a country music festival last week. It was great! The energy of the crowd when an artist is playing is wonderful.

Brushetta Topped Chicken

Summer time is filled with family and friends gathering together to enjoy each other’s company. With this comes the desire to share many yummy snacks. I make this so much during the summer because it is simple and tasty.  This is also fantastic as a chicken topper!





Brushetta Dip/ Topping (Paleo)

1 medium tomato- diced

1/4 c. onions- chopped

10 fresh basil leaves-ripped (or 1 Tbsp. dry basil)

1 Tbsp. raw apple cider vinegar

1 Tbsp. olive oil

sea salt and pepper to taste-optional


Mix all ingredients together. Serve. Cover remaining brushetta mix and refrigerate for up to 3 days.

Shared On: Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, The Yuck Stops Here, Gluten Free Wednesday, Wellness Wednesday


Warm Spinach Dip With Goat Cheese

Are you looking for that great dip to take to your New Years Party? This warm goat cheese spinach dip is a hit at any function.


Goat Cheese Spinach Dip

Does anyone else love spinach dip?  It tastes delicious at any gathering or at any time. I sometime even divide up a batch into small individual containers and freeze them. That way, when I am looking for a yummy snack I have some on hand. Also tastes good cold 🙂

Spinach Dip with Goat Cheese

1/2 medium red onion diced

2 cloves garlic minced

300 gram package goat cheese

300 gram box spinach-defrosted and excess liquid squeezed out

1 tsp. chili powder

5 drops hot sauce(or more if you’d like)

2 Tbsp. vinaigrette dressing

1/2 c. shredded raw or goat cheddar (if desired)

2 c. white sauce: 1 Tbsp butter, 2 Tbsp.arrowroot flour/starch,  2 c. coconut milk(or desired milk)

For white sauce whisk together the arrowroot flour and milk. Melt butter in pan on medium/low heat and add milk mixture whisking constantly. Whisk and cook until mixture thickens. Let cool.

After white sauce is cool mix everything together. Put into oven proof dish and heat at 300 degrees for approximately 20. Serve with your choice of dippers.

** I usually divide this dip into at least two dishes and freeze the second dip to use at a later time.

You may also like:

Garlicky Cauliflower Dip

Raw Cashew Dip

Shared On: Gluten Free Fridays , Real Food Fridays, Mix It Up Monday, Gluten Free Round Up, Meal Plan Monday, Slightly Indulgent Tuesday, In and Out of the Kitchen , Teach Me Tuesday, Gluten Free Wednesdays, Allergy Free Wednesday, Food on Friday

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