Ham And Veggie Frittata (Gluten Free/ Dairy Free/ Paleo)

This Frittata dish is great for a brunch pot luck or you can have it for dinner. I always bring it to our church brunch. If I’m making it for breakfast, I’ll get the meat and vegetables ready the night before and put them into the pan. It saves time for the morning.

Ham $ Veggie Frittata
Ham And Veggie Frittata (Gluten Free/ Dairy Free)
1 tsp. olive oil
1 large onion- chopped
1 red or green pepper- chopped
2 cloves garlic- minced
1 c. chopped ham
1 small tomato- chopped
1 tsp. basil
1 c. ripped spinach
6 eggs
1 c. almond or rice milk (or desired milk)
1/2 tsp black pepper

Preheat oven to 350 degrees.
In a medium frying pan, saute onion and pepper in olive oil on low heat for about five minutes. Add garlic and ham and cook for two more minutes. Add in tomato, basil, and spinach. Mix thoroughly and evenly distribute into the bottom of a lightly greased 9″ by 9″ pan.
Mix the eggs and milk in a bowl. Pour over ham/veggie mixture. Sprinkle with pepper.
Bake for 45-60 minutes uncovered, until egg has set.

Pizza Crust (Gluten Free/ Yeast Free)

Do you miss pizza? I did…  I still can’t order it when I am out. Even if they have a gluten free crust, it would still have yeast and dairy that would make me so ill.

Believe me. Last year I decided that I would try one bite of my husbands regular pizza. I chewed that one bite ever so slowly,I thinking that everything would be fine… Was I wrong. I had such a bad asthma attack that I was sick for three days.

Now I just make many different versions of my own crusts. This is the most basic one:

Pizza Crust

Pizza Crust (Gluten Free/ Refined Sugar Free/ Yeast Free)

1 1/2 c.gluten free flour mix                              2 eggs
3 tsp. baking powder                                                 1/3 c. olive oil
1/2 tsp. xanthan gum                                                 1/2 c. water
1/2 tsp. herbed sea salt
1 Tbsp. palm sugar

Preheat oven to 350 degrees. Mix dry ingredients in one bowl; wet in another; then add wet into dry. Mix.
Line a cookie sheet with parchment paper. Put a couple of tablespoons worth of dough onto paper, and spread around to make a flat six inch(or so) pizza crust. Makes about six of them.

Plain Pizza Crust


Bake for 17-20 minutes.You can either pop them in the freezer for future use or top with pizza sauce, toppings and dairy free cheese.I enjoy using Daiya Vegan Cheese.
Put back into the oven until cheese melts. I usually freeze the extra ones.

Almond Cookies (Gluten Free/ Refined Sugar Free/ Grain Free/Dairy Free)

I was offered these cookies not long after I had found out about my food allergies.  The recipe is from an Italian friend of mine. The only thing I changed was the sugar. Her original recipe had white sugar.

Best of all there are only four ingredients!

Almond Cookies

Almond Cookies (Gluten Free/ Refined Sugar Free/ Grain Free)
4 c. almond flour
1 c. palm sugar (or desired granular sugar)
3 egg whites
1/4-1/2 c. slivered almonds

Preheat oven to 350 degrees
Beat eggs whites and sugar for five minutes; add almond flour, mix. Measure one teaspoon of paste and roll into balls with wet hands.( so it doesn’t stick to hands)
Roll balls in slivered almonds, place onto parchment paper lined cookie sheet, flatten somewhat.
Bake 15 minutes. Don’t remove off paper until cool.

Avocado Veggie Quinoa (Gluten Free/ Dairy Free/ Vegan)

I bought four avocados. I knew that I wanted to make my avocado pudding. I really enjoy bringing it to work, and my husband does as well. I knew that the pudding only took two avocados.

Enjoying creamy dishes, I figured that I could come up with one involving avocados. It did so well in my pudding and many people put them into smoothies, so it should work.

Oh my… Work it did! My husband said quite a few times how delicious it was. Yes, a hit!!
I really enjoy putting a bunch of food items into a pot and coming out with a delicious healthy dish!

Avocado Veggie Quinoa


Avocado Veggie Quinoa (Gluten Free/ Dairy Free/ Vegan/ Vegetarian)

2/3 c. quinoa
1 1/3 c. water
1 vegetable bouillon cube (optional)
1 large onion- diced
2 tsp. olive oil
2 cloves garlic-minced
1 tsp. dry basil
1 zucchini- diced
2 ripe avocados-peeled, pitted, mashed
2 tsp lemon juice

Combine the quinoa, water, and bouillon cube in a pot. Cook according to directions.

In a large pan or skillet, saute the onion in olive oil for approximately five minutes.
Add garlic, basil, and zucchini, saute for five minutes. Add mashed avocados and lemon juice.
Mix together and let heat up for five minutes.
Stir in cooked quinoa.


Serves 6-8 as a side dish or 4 as an entree.

Chicken And Roasted Vegetables (Paleo/ Gluten Free)

With spring upon us, I like to get back to healthy, delicious comfort foods that don’t pack on the pounds. Healthy cooking and eating.  Try this chicken with roasted vegetables.

1 medium sized sweet potato- peeled and chopped
1 red onion- chopped
4 pieces chicken- skin removed
2 Tbsp. olive oil
2 Tbsp.  apple cider vinegar
2 tsp. basil

Chicken & Roasted Veggies

Preheat oven to 400 degrees.

Mix oil, vinegar, and basil together.
Place chicken into the baking dish and arrange vegetables around chicken.
Drizzle oil/vinegar mixture over chicken and vegetables.

Cook uncovered for 35-40 minutes or until chicken is cooked through and vegetables are
fork tender. Stir vegetables after approximately 20 minutes.

Chicken and Roasted Veggies

Makes four servings. Serve with a salad.

Vinaigrette Dressing/ Marinade (Paleo/ Vegan/ Gluten Free)

 Let’s face it, a simple vinaigrette dressing is a must for salads, marinating meat or even just pouring a little into a stir fry or on top of roasted veggies! It just adds so much flavour!! 

Vinaigrette Dressing

Vinaigrette Dressing/ Marinade (Paleo/ Vegan/ Gluten Free)

1/3 c. Raw Apple Cider
1/3 c. lemon juice
1/2 c. olive oil
2 cloves garlic-minced
1 tsp. dry basil (or 1 Tbsp freshly chopped)
1 tsp.maple syrup (optional)
1/4 tsp. xanthan gum (optional, but it helps keep the dressing together)
sea salt and pepper to taste
Mix together in glass jar, shake well and store in the refrigerator for up to two weeks. Makes just over one cup. Shake before using.

Morning Glory Muffins (Gluten Free/ Dairy Free/ Refined Sugar free)

I can not seem to keep these muffins in my house very long. I guess that is a compliment to the chef.
One of my friends tried them and said that each mouthful was tantalizing. She told me that she savored every bite, tasting all the different flavours. I said that when I finish my cook book she can write my recipe reviews.

Morning Glory Muffins

One thing I can say is that I have never tasted a better morning glory muffin.
I hope that you agree… Let me know.
Morning Glory Muffins (Gluten Free/ Dairy Free/ Refined Sugar free)
1 c. gluten free flour mix
1/2 c. sorghum flour
3/4 tsp. xanthan gum
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 c. palm sugar (or other granulated sugar)
3 tsp. ground cinnamon
1/4 c. ground flax
1/2 c. chopped walnuts
1/2 c. raisins
1/2 c. unsweetened shredded coconut

3 eggs
1/3 c. coconut oil (melted)-(or other mild oil)
1/2 c. unsweetened apple sauce
2 c. shredded carrots
1 c. grated apple

Preheat the oven to 400 degrees.
In a medium size bowl, whisk together flours, gum, baking powder, baking soda, sugar and cinnamon. Then add walnuts, raisins, and coconut.*   Set aside.

In another bowl beat together eggs, coconut oil, apple sauce, carrot and apple. Add wet ingredients to dry. Stir until just mixed. Spoon batter into greased muffins tins.


You can either make 12 larger muffins or 16 smaller ones. Bake muffins for 15-18 minutes or until toothpick comes out clean.

Enjoy a nice muffin and a warm cup of tea!


They freeze well!!
*If you don’t like raisins or coconut or want to change the nuts, go ahead. Mix and match.

*If you don’t like or can’t have flax you change it to sunflower seeds or chopped nuts.

Shared On: Food On Friday, Mix It Up Monday

Simple BBQ Sauce (Paleo/ Refined Sugar Free/ Vegan)

You have changed the way you eat. You are eating far healthier than you used to. Then there are condiments. Most can not be consumed by people with food allergies/intolerances. This bbq sauce not only tastes great, but it’s also sugar free.  Everyone needs a great BBQ Sauce! This one is quite, easy and delicious!!

Simple BBQ Sauce

Simple BBQ Sauce (Paleo/ Refined Sugar Free/ Vegan)

13 oz. can of tomato paste
13 oz. water
3 Tbsp. raw apple cider vinegar (I use Bragg’s)
2 Tbsp. maple syrup or raw honey if not vegan (or desired sweetener)
3 cloves garlic- minced
1/4 c. fresh minced onion or 1 tsp. dried
1 tsp.  sea salt

Put all ingredients into sauce pan; cook over medium heat for 15 minutes.
Store in glass jar in the refrigerator for up to 2 weeks. Can also be stored in the freezer.

Also try my Honey Garlic Sauce

Shared On: Allergy Free Wednesday, Waste Not Want Not, Gluten Free Wednesdays

Basil Pesto ( Dairy Free/ Vegan/ Paleo)

Two flavours that I absolutely love together are basil and garlic! They seem to enhance the flavour of so many recipes. After I had to be dairy free, I realized that Pesto was definitely something that I would figure out how to make. Now I enjoy it all year round!

Basil Pesto

Basil Pesto ( Dairy Free/ Vegan/ Paleo)

2 c. basil leaves (I have gone half parsley)
3 cloves garlic
1/4 c. pine nuts or walnuts
1/4-1/2 c. olive oil

Put basil, garlic cloves and pine nuts into the food processor; pulse, adding olive oil a little at a time.
Add enough oil for paste consistency.

I freeze in ice cube trays; then keep in a ziploc bag. ( Have a separate tray because it will take on the garlic flavour)
Then I just use a cube or two in recipes.
* I have used half basil and half parsley and it works great.
*I have usually use walnuts in place of pine nuts; much less expensive and tastes fine.



Shared On: 5-Ingredient Mondays, Raw Foods Thursday, Healthy Vegan Fridays

Simple Shortbread (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

Shortbread is an easy to make treat, that can look like you spent hours making many different kinds, when you didn’t. If you are having a nice cup of tea with a friend, you would still like to be able to put out a simple, yet satisfying treat.

Shortbread can be made up several ways. I have made it simple and healthy. You can put you own unique twist on it.

Simple Shortbread

Simple Shortbread (Gluten Free/ Dairy Free/ Egg Free/ Vegan/ Refined Sugar Free)

1 3/4 c. gluten free flour mix
1 tsp. xanthan gum
1/2 c. palm sugar (xylitol or other granular sugar)
1 c. coconut oil (or butter if tolerated and not vegan)
1 tsp. vanilla
Preheat oven to 350 degrees.

Cream coconut oil, sugar and vanilla. Whisk together flour xanthan gum. Add flour mixture to creamy mixture. Blend thoroughly.
Press into a 9″ by 13″ pan.

**Here’s the fun part. You can leave in plain, press an almond or other nut into each 2″ by 2″ square, top with chopped nuts, dark chocolate, or chopped dry fruit. Press nuts or fruit in a little.

Bake for 20 minutes for softer, 25 minutes for crispier squares. Let cool them cut into 2″ by 2″ squares.


**If desired you can melt one ounce of dairy free chocolate and drizzle over squares.

Makes approximately 30- 2″ squares. Freeze well 🙂

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