Category: Vegetarian

BBQ Grilled Vegetables:101 (Paleo/ Vegan/ Gluten Free)

I LOVE grilled vegetables! The taste bring them from good to great! It bring a lovely smokey flavour that is not the same if your veggies are cooked in a pan. Not to say that I don’t roast veggies, because I do in the cooler months when I am not using my bbq as much.  You could try my Ginger Sesame Roasted Veggies. I even roast my veggies for a great Roasted Veggie Soup.
Some people seem to be afraid of grilling their veggies. Don’t be afraid… It isn’t difficult and they taste delicious!
I have grilled so many of my vegetables. Sweet Potatoes on the bbq are delicious as well! Usually whatever I have on hand goes onto the bbq. You can even grill your veggies, let them cool and add them into a delicious salad.
Paleo Grilled Veggies
Any combination of:
1 onion (red, sweet, white)
1 pepper (whatever colour)
1 zucchini (green or yellow)
asparagus, broccoli, cauliflower
1/4c. avocado oil or melted coconut oil
sea salt and pepper to taste
Paleo Grilled Veggies
Preheat bbq to medium heat.
Chop up all vegetables.  If you are using a grill pan then you can cut you veggies smaller. If you are putting them directly onto the bbq grill, then cut veggies larger so that they don’t fall through the grates.
In a medium size bowl, toss your vegetables with oil. Salt and pepper to taste.
Put everything into grill basket or directly onto the grill and bbq.
Grill for about 15-20 minutes, tossing/turning vegetables occasionally.

Let cook until veggies and to desired texture.

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

Cashew Cranberry Quinoa Salad with Maple Citrus Dressing (Gluten Free/ Dairy Free/ Vegan Option)

April can be a wondrous time of year with flowers blooming, grass turning green and everything coming alive. Hmm, this year everything is taking its dear sweet time. That is probably because Mother Nature has been in a grumpy mood and has blanketed us with winter up until the last week.

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing

This time of year vegetables are not in season and can get quite expensive. It can be a bit difficult, as well as costly to be able to have a great salad for lunch. The combination of crunchy nuts and vegetables along with the sweet tangy flavour of the dressing brings this salad alive.

There are flavours for everyone!  I have brought this salad to gathering and everyone loved it!!


Cashew Cranberry Quinoa Salad With Maple Citrus Dressing

This is a deliciously, hearty salad that is great as a side or a meal.

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing


Cashew Cranberry Quinoa Salad with Maple Citrus Dressing (Gluten Free/ Dairy Free/ Vegan Option)


1/2 c. red quinoa**- uncooked

1 medium carrot- peeled and shredded

2 c. mixed chopped vegetables (I have used broccoli, cucumber, peppers)

2 green onions/scallions- chopped (or diced red onion)

2/3 c. raw cashews (desired nuts or omit if nut allergy)

1/2 c. raw sunflower seeds (or other seeds)

1/3 c. dried cranberries

Optional if not vegan- 1 1/2 c. chicken- cooked and shredded

Maple Citrus Dressing:

1 lemon squeezed (approx. 2 Tbsp.)

1 lime squeezed (approx. 1 Tbsp)

2 Tbsp. maple syrup (or raw honey if not vegan)

2 Tbsp. olive oil (or desired mild oil)

1 tsp. sea salt (or to taste)

Rinse and cook quinoa as per directions and set aside to cool.

Mix all your vegetables except for your cashews into your cooled quinoa and mix.

Whisk together dressing and pour over salad. Mix well. Makes 6 cups of salad without the chicken. If adding chicken add now. Add cashews just before serving for optimum crunchiness.

Store sealed container in the fridge for up to 3-4 days.

Quinoa Salad With Chicken

** You can absolutely use regular quinoa. I just thought that the red looked pretty.

Other Salads You May Enjoy:

Quinoa and Vegetable Salad

Tomato Basil Rainbow Salad

Brushetta Quinoa Salad

Mexican Quinoa Salad

Broccoli Salad

Shared On: Real Food Recipe Round Up , Motivational Monday, Mix It Up Monday, Fat Tuesday, In and Out of the Kitchen, Waste Not Want NotGluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Real Food Friday, Healthy Vegan Fridays, Foodie Friends Friday

Simply Honey Glazed Carrots (Refined Sugar Free/ Vegan Option)

Summer seems to be coming to an end 🙁 As sad as this is, the cooler weather has its own to fun offer. Alas, this bring soups, stews, casseroles, and more indoor cooking.

If you are looking for a simple yet classy looking side, this is it!!  Everyone loves to have a side dish that is enjoyed by all! I have never found anyone who doesn’t enjoy my Simply Honey Glazed Carrots 🙂 So, if you’d like to jazz things up, give these a try!

Simpy Honey Glazed Carrots

4 large carrots

1 Tbsp raw honey (use maple syrup for vegan)

2 tsp. coconut oil or butter (use coconut oil for vegan)

1 tsp. thyme

sea salt and pepper to taste

Cut carrots into slices and put into a medium sized pot. Cover with water and bring to a boil on medium heat. Let boil for approximately 10 minutes or desired tenderness. Drain water.

Add honey, coconut oil, thyme, and sea salt and pepper.

Glazed Carrots

Shared On: 5-Ingredient Mondays

Vanilla Ice Cream (Dairy Free/ Refined Sugar Free/ Paleo/ Vegan Option/ Gluten Free)

With summer slowly coming, so does the desire for cool summer treats such as ice cream! As with myStrawberry Ice Cream, this is a creamy snack that I figured out how to make soon after my food allergies were realized. I have always enjoyed making ice cream cakes, especially my Black Forest Ice Cream Cake. Making dairy free ice cream was inevitable!

Coconut Milk Vanilla Ice Cream


2-400 ml. cans coconut milk (Place your milk in the fridge overnight)

3/4 c. honey ( maple syrup for vegan)

2 tsp. vanilla

4 egg yolks (omit for vegan- I frequently make this recipe without eggs)

pinch of sea salt

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream.  For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften. Why not top your ice cream with Whipped Coconut Cream ! If you love ice cream, why not try my Strawberry Ice Cream Cake!

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours.

Shared On: Gluten Free Round Up, Slightly Indulgent Tuesday, Allergy Friendly Summer, Tasty Tuesday, Make Your Own Monday, Happy Monday Show and Share, Gluten Free Wednesdays, Allergy Free Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Whole Foods Fridays, 5-Ingredient Monday, Foodie Friends Friday

Easy Cauliflower Crust Pizza (Gluten Free/ Dairy Free/ Grain Free)

There are many of these recipes out there. It’s the same idea as my Spaghetti Squash Crust Pizza

I figured that with summer coming and the layers of clothing starting to come off, that everyone would love another low carb pizza crust. If you are not worried about carbs then you can always try my regular Pizza Crust.

Oh my goodness!! 🙂

This is the ultimate in guilt free pizza enjoyment!

After playing with this, I am quite pleased!! I hope that you are as well.

Cauliflower Crust Pizza

Cauliflower Crust Pizza (Gluten free/ Dairy Free)

1/2 head of cauliflower (approximately 4 c. after it is riced-How to Make Riced Cauliflower)

2 eggs

1/2 c. Daiya mozzarella cheese-for dairy free (or whatever shredded cheese)-Additional cheese for on top

2 tsp. dry basil

3 cloves garlic- minced (or less if you prefer)

Put the riced cauliflower into a glass bowl and microwave uncovered and no water for 6 minutes.**

Let it cool slightly. (This is so you eggs won’t cook mixing them into the hot cauliflower)

Cauliflower Crust Pizza

Mix in eggs, cheese, basil, and garlic.

Preheat oven to 450 degrees

Spread onto parchment paper lined cookie sheet. You can make it as thin or thicker if you would like.

Bake for 15-20 minutes or until edges start to brown.

Remove from oven and top with sauce(i even add Pesto to my pizza) and whatever toppings you enjoy.

Pop your pizza back in under broil to melt the additional cheese.


You can make a 9″ by 13″ pizza with a half of a cauliflower. If that is all you are eating, then it’s two servings.

A half batch makes a 9 inch crust- one serving.

** If you do not own a microwave or do not like using one, then you can put your cauliflower into a frying pan with one teaspoon of coconut oil and saute on medium heat for approximately 6 minutes- stirring constantly. Another method is to put the cauliflower into boiling water for 3 minutes, but you have to drain it well, then use a tea towel to squeeze the all liquid out.

Shared On: Gluten Free Fridays, Swap N Share Sunday, Mix It Up Monday, Gluten Free Round Up,    Make Your Own Monday, Allergy Friendly Friday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Healthy 2Day Wednesday, Foodie Friends Friday

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