Category: Raw Diet

Real Fruit Popsicles (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free)

WOW… Word Press, which is what Sandi’s Allergy Free Recipes is posted to, let me know that this is my 300th post! That is awesome! I hope that you guys are still enjoying them! Now on to our regularly scheduled post… 🙂

Summer time is here!!! The kids will be out of school very soon! The temperatures will be soaring and kids will be wanting popsicles. You can rest assured that these fruit filled popsicles are nice and healthy for everyone.

 

You don’t need to feel guilty handing out these!

Check out my healthy fudgesicles for chocolate lovers.

Real Fruit Popsicles (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free)

3 c. fruit

1 c. water

1/4 c. maple syrup (or desired sweetener)

Puree all your ingredients. Pour into popsicle molds. Let set until frozen. Enjoy!!

Store extra popsicles in the freezer.

Vanilla Chia Seed Pudding (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free/ Breakfast)

I love the idea of those overnight oats… You know the ones that you put oats, some kind of milk and some kind of sweetener in a mason jar, mix it up and put it in the fridge. Your breakfast is all ready for you the next morning. Unfortunately, I can not eat too much in the way of oats. I can have a little in an apple crisp, but too many don’t agree with me. 🙁

So then I was trying to come up with different ideas for an instant breakfast and I came up with my Vanilla Chia Seed Pudding. You can eat it for breakfast, dessert or a snack. Chia seeds are great for you containing omega 3’s, protein, fiber, antioxidants as well as calcium.

I will not only eat this as a quick breakfast on the go, but also as an afternoon pick me up snack. Eat it as is, or add your favourite fruit, nuts or seeds.

Vanilla Chia Seed Pudding (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free/ Breakfast)

1 1/2 c. milk alternative (I use my cashew milk)(Use different milk alt. if nut free)

3 Tbsp. chia seeds

2 Tsp. vanilla (I use mine)

4 grams (2 small pkg) stevia to sweeten or 1/4 c. desired sweetener

Mix together all ingredients and put into a mason jar or bowl. Stir a couple of times of a 1 hour period. Then serve with fruit or on it’s own. Great as a breakfast, dessert or snack.

Store covered in the fridge for up to five days.

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.

Spinach Honey Dew Melon Smoothie (Vegan/ Paleo/ Dairy Free/ Refined Sugar Free/ Nut Free)

I am sorry that I have written in a very long time. Things are really crazy right now. I am finding it hard to keep up, so something had to give….

A few months ago I mentioned that my hubby was having some dietary issues. We its been challenging to deal with his and mine. We have some of the same food related issues, but others are different. As I try to create recipes that both he and I can eat (which isn’t that easy), I hope you know that I am thinking of you all! I hope that all is well with my online friends!!!

As for now, I hope you enjoy this delicious smoothie that yes, both of us can consume! It is filled with heart healthy fats such as avocado as well as, protein in the hemp hearts and super food chia seeds. Since it’s green, it is also fabulous for St. Patrick’s Day!

Spinach Honey Dew Melon Smoothie (Vegan/ Paleo/ Dairy Free/ Refined Sugar Free/ Nut Free)

2 c. honey dew melon- cut up

2 c. water

1 c. spinach

1/2 avocado

3 Tbsp. hemp hearts

1 Tbsp. chia seeds

1-2 Tbsp. maple syrup (depending on how sweet you like it)

Put all ingredients into a blender and puree until smooth. Makes 2-3 servings.

Shared On: Fitness and Food, Healthy Vegan Fridays

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

Guacamole:

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

 

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

It is just too hot to bake. I’m tired. I have no energy. I want brownies. Well I want a brownie type thing. I also want a treat that is way more healthy than a brownie. I need energy…

Do any of these statements work for you? Every one of them works for me!!

Chocolate Energy Balls

These energy balls are so delicious that your mouth will think that you are having a loaded brownie. You know those ones that you could buy in your old life that were full of nuts and coconut and all that stuff you now can’t have. These chocolate balls are also packed with protein, so you’ll get energy!

They are absolutely decadent, with no baking and best of all, NO Guilt!!  Enjoy!!

Chocolate Energy Balls

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

1 1/2 c. dates

1/4 c. sunflower seed butter (or desired type)

1 tsp. vanilla (I use mine)

3/4 c. pumpkin seeds

1/2 c. hemp hearts

1/2 c. unsweetened shredded coconut

1/4 c. raw cacao (or cocoa)

1/4 tsp. sea salt

Place dates into food processor and pulse until they form a ball. Spread them back out and add sunflower seed butter and vanilla. Pulse until mixed. Add remaining ingredients and pulse until mixed.

Spoon out mixture and form into one inch balls.I wet my hands to roll balls to make it easier. Store in the fridge in a covered container for up to a week. Freezes well. Makes approximately 24 balls.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays,

Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

I was going to play with my avocado chocolate ice cream recipe and add dates to it. As I was starting to play, I decided that I would try making a non-chocolate version instead. I know… me decide to go without chocolate voluntarily? The shock of it. I really surprised myself as well. Lol

Looking for a chocolate avocado pudding??? I have one here!

Date Avocado Pudding

I really love this pudding. It is also so healthy that I have eaten it for breakfast, Just add some fruit and seeds for some variety!

Date and Avocado Breakfast Bowl

Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

1 c. pitted dates

2 avocados

1 1/2 c. milk alternative (I use my cashew milk-use different milk if nut free)

1/2 tsp. sea salt

1 tsp. vanilla (I use mine)

Soak dates in boiling water for 5 minutes, then drain. Add dates and remaining ingredients to high powered blender. Blend until pureed.

Date Avocado Pudding

Store in the fridge for up to three days. Can also be frozen in individual containers. Defrost in the fridge.

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

Spinach and Strawberry Salad with Poppy Seed Dressing (Nut Free Option/ Paleo/ Gluten Free/ Vegan)

Awe…. summer is wonderful isn’t it? Yes I know that it isn’t technically summer yet but it’s close enough. It is time for back yard barbecues, get togethers and just being able to enjoy some time outside!

With all the warm weather and gatherings that come with summer, I am always looking for easy yet special dishes to make. This salad is so simple yet elegant and delicious all at the same time.

Spinach and Strawberry Salad with Poppy Seed Dressing

 

 

Spinach and Strawberry Salad with Poppy Seed Dressing (Nut Free Option/ Dairy Free/ Paleo/ Gluten Free/ Vegan)

Poppy Seed Dressing:

1/4 c. olive oil

1/4 c. raw apple cider vinegar

2 Tbsp. maple syrup (or honey for non-vegan)

2 tsp. poppy seeds

Mix all dressing ingredients together. Set aside. Can be made and stored in the fridge for up to two weeks. Stir just before use.

Spinach Salad:

2 c. spinach (ripped up if leaves are larger)

1 c. strawberries (sliced)

1/3 c. walnuts (chopped)(for nut-free use sunflower seeds or pumpkin seeds)

1/3 c. red onion (diced and optional)

Mix salad makings together in a bowl. Top with dressing. Enjoy!

Spinach and Strawberry Salad with Poppy Seed Dressing

This salad is so delicious that my husband even loves it! He is really not much of a salad person. I can make this and he’d eat it every night!

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays,

Ginger Sesame Oriental Cabbage Salad (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

Yes spring has started which means that bikini season will be here before we know it. Hmm, that means less bulky sweaters more salads… So you’re quite tired of the regular salads. So am I. I’m tired of just having mixed greens with veggies. So I figured that I could make some oriental salad, but it’s not very healthy with those ramen noodles, besides the fact that they aren’t gluten free. No worries, we’ll just leave them out. Don’t you worry, this salad has so much flavour and crunch that you won’t miss them.

Ginger Sesame Oriental Cabbage Salad

This salad has also been made into a super healthy salad by using half kale with the cabbage. The ginger sesame dressing tastes fantastic! Now you can easily take this salad to a gathering and listen to everyone rave about how delicious it is! You can also chop up all the vegetables on Sunday so that you can enjoy this salad all week long. Just don’t add the almonds or dressing until that morning.

Ginger Sesame Oriental Cabbage Salad

Ginger Sesame Oriental Cabbage Salad (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

4 c. chopped cabbage

4 c. chopped kale

4 green onions- sliced

1 medium carrot-peeled and grated

2 ribs of celery- chopped

1/3 c. sliced almonds

1/2 c. ginger sesame dressing

Mix all the vegetables together in a large bowl. If making the whole salad to consume in the next couple of hours mix in almonds and dressing. Store salad in sealed container in the fridge for up to five days.

Ginger Sesame Oriental Cabbage Salad

If you’d like to enjoy this salad at work over the next five days then do not add dressing or almonds until that morning. In the morning, put a little dressing into the bottom of your lunch size container, top with almonds. Do not mix until you’re ready to eat.

 

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

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