Category: Salads & Sides

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

 

Delicious Salad Dressings (Vegan/ Dairy Free/ Paleo/ Gluten Free/ Refined Sugar Free)

With summer going strong you may be really feeling the heat these days! You know that it is too hot to cook, so salads are definitely the way to go. Unfortunately, you are running out of good salad dressing ideas. Here are some great dressing to add to your collections! For even more salads check out this.

I love having salads for lunch and dinner! To add protein, just add some, nuts, seeds, beans or cooked meat such as grilled chicken. The combinations are endless. Keeps me satisfied for hours!

Delicious Salad Dressings (Vegan/ Dairy Free/ Paleo/ Gluten Free/ Refined Sugar Free)

Vinaigrette Dressing and Marinade

Vinaigrette Dressing and Marinade

Raspberry Vinaigrette

Raspberry Vinaigrette

 

Raw Cashew Ranch Dressing

Raw Cashew Ranch Dressing

Maple Citrus Dressing

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing

Ginger Sesames Dressing and Marinade

Ginger Sesame Dressing and Marinade

Tomato Vinaigrette

Tomato Vinaigrette

Poppy Seed Dressing

Spinach and Strawberry Salad with Poppy Seed Dressing

Avocado Green Goddess Dressing

Avocado Green Goddess Dressing

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

 

Chickpea and Kale Salad (Vegan/ Gluten Free/ Dairy Free)

As I have said, summer is the time for gatherings! It is also the time for very hot temperatures. Who wants to cook when it’s hot out? Not me.  Thankfully this salad gives a double punch for of protein and veggies! Perfect for any gathering, as well as beating the heat!

 

Chickpea and Kale Salad

Chickpea and Kale Salad (Vegan/ Gluten Free/ Dairy Free)

1- 540 ml. can of chickpeas (drained and rinsed)
1/2 bunch kale (ripped into bite size pieces)
1/2 cucumber (chopped)
1 c. grape or cherry tomatoes (sliced)
1/2 c. Vinaigrette Dressing.

Chickpea and Kale Salad

Mix all the ingredients together for a great mixture of veggies and protein! Store in the fridge for up to 3 days.

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

Spinach and Strawberry Salad with Poppy Seed Dressing (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 (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)

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,

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,

 

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

 

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

Avocado Green Goddess Dressing (Paleo/ Vegan/ Dairy Free/ Gluten Free)

Most Green Goddess Dressings are full of dairy and fats that are not good for you. This one has no dairy and healthy fat that comes from avocado. Do not be afraid of healthy fats! They keep you full longer. That to me is a win win situation! In addition, it tastes absolutely delicious!!

Avocado Green Goddess Dressing

No one can say that salads are only for the summer. You can get kale years round, add some steamed beets and a couple of other veggies and you’re set! You can also add some hemp hearts like I did for protein!

Avocado Green Goddess Dressing

 

Avocado Green Goddess Dressing (Paleo/ Vegan/ Dairy Free/ Gluten Free)

2 medium sized ripe avocados

1/4 c. raw apple cider vinegar

1/2 c kale

1/4 c. fresh basil or 1 Tbsp.dried

1/2 tsp. sea salt

black pepper to taste

3/4 c. milk alternative (I used my cashew milk )

Put all the ingredients into a high powered blender and puree until smooth. Add a little more cashew milk if you’d like it thinner.

Store in a sealed container in the fridge for up to 5 days.

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

Maple Glazed Beets (Paleo/ Gluten Free/ Dairy Free/ Vegan)

So do you remember when I said that I didn’t like beets? It was when I had made my  Red Velvet Chocolate Beet Cake. Well that was because the only other way I had eaten beets was boiled. Yes I said boiled… Just in water. Yuck…

Well in the fall when I was making my delicious red velvet cake, I had picked up a second ten pound bag of beets. I really thought about it, and believe it or not, I decided that I shouldn’t use twenty pounds of beets to only make chocolate cakes.

So then I decided to start to try roasting them. I added the sweetness of the maple syrup and the tang from the vinegar and they tasted great!! I can no ;longer say that I am not a fan of beets. I have now become a beet lover!!

Maple Glazed Beets

Maple Glazed Beets (Paleo/ Gluten Free/ Dairy Free/ Vegan)

4 beets peeled and chopped ***

1 Tbsp olive oil

1 tsp. raw apple cider vinegar

1 tsp maple syrup (or honey if not vegan)

Preheat oven to 350 degrees

Mix together beets and olive oil in glass baking dish. Bake for 40 minutes.

Take out and coat beets in vinegar and maple syrup. Bake for 15 more minutes. Serve.

Maple Glazed Beets

*** Don’t worry about the red dye from the beets. A little bit of soap and water and it’s all gone. No your hand will not stay stained. No you don’t not have to scrub them. Just wash them 🙂

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

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