3 Onion Spice Mix (Gluten Free/ Sodium Free)

Happy April showers! Well they are better than snow and April showers are supposed to bring May flowers. Right? Well I sure hope so! Even though this winter was no where near as harsh as some other winter, the cold dreary weather has sure been hanging on. My poor crocuses keep dying off before of the layers of snow. Oh well… Hopefully spring is finally in the air!

Alright I’m done complaining! Years ago I would buy many different types of spice mixes. Unfortunately, many of them either have gluten or yeast in the them or are filled with sodium. Now I make pretty much all my own spice mixes. Here is my taco seasoning. Yes I will continue to share more as time goes on.  After your mixes are made it is very easy to go into your cupboard and grab them, just as you would with the commercial varieties.

3 Onion Spice Mix

3 Onion Spice Mix (Gluten Free/ Sodium Free)

1/3 c. dry minced onion

1/3 c. onion powder

1/3 c. dried chives

Mix all your spices together in a bowl. Store in a jar or sealed bag for up to six months.

Shared On: Allergy Free Wednesday

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

Lemon Cake With Lemon Cashew Icing (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

Spring is in the air and Easter in this Sunday! For some reason spring and lemon seem to just go together. I think that it’s the freshness of the lemon that makes me think of spring. We went for a wonderful walk along the creek behind our house yesterday. You can just start seeing little bits of green popping up.

Lemon Cake with Lemon Cashew Icing

Everything starts to grow in the spring. Everything becomes new and fresh! Spring flowers are poking up out of the ground to show that all of nature is coming alive again! I see the dove and robins that will be mommas soon with their big bellys.

As I said, I really do associate lemon with the freshness of spring. Whether you are sharing this cake with your family at your Easter meal, or just having a piece with a friend, enjoy. Enjoy all that it and spring have to offer!

Lemon Cake with Lemon Cashew Icing

 

Lemon Cake With Lemon Cashew Icing (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

To make Lemon Cake:

1 1/2 gluten free flour mix

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. xanthan gum

1/4 tsp. sea salt

1/2 c. coconut oil

1/2 c. unsweetened apple sauce

2 eggs (or two gel eggs if vegan**)

juice from lemon (1/4c.)

zest from one lemon

1 1/2 c. xylitol (or desired granular sugar of choice)

Preheat oven to 350 degrees

In a small bowl, whisk together gluten free flour, xanthan gum, baking powder, baking soda and salt. Set aside.

In a larger bowl beat together coconut oil, apple sauce, eggs, and sugar. Then add dry mixture. Beat until smooth.

Pour batter into greased baking pan. Bake for 40-43 minutes for 9″x13″ pan or 26-30 minutes for 8″ pan or until tooth pick comes out clean.

Let cool and top with Lemon Cashew Icing. Recipe below.

To make Lemon Cashew Icing:

1 c. raw cashews soaked in water for at least four hours

juice from lemon (1/4c.)

zest from one lemon

1/8-1/4 c. water

Drain water from cashews. Place all other ingredients into high powered blender. Blend until very smooth adding extra water if necessary.

Lemon Cake with Lemon Cashew Icing

Frost your cake as desired. Keep remaining cake in a sealed container on the counter for up to two days. Freezes well.

Lemon Cake with Lemon Cashew Icing

**To make two gel eggs mix together 2 Tbsp. ground chia with 6 Tbsp. water. Let sit for five minutes. Add in when eggs are called for in recipe.

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

How To Make Your Own Vanilla- Two Ways

Many years ago I bought artificial vanilla. It really didn’t matter to me. I started really reading packaging labels about fifteen years ago. That’s when I started using only real pure vanilla. I really didn’t want all those chemicals in my foods. I thought I had been doing the right thing by baking my own treats, but yet I was adding in other chemicals by using artificial vanilla.

The cost of pure vanilla seems to keep climbing. So about a year ago I started making my own. I now have four bottles so that I can always have batches brewing while I using the other bottles. I like using the vegetable glycerin vanilla for dishes that I would not like to add the darker colour to. Believe me if you scrap the vanilla bean instead of just slicing into it and add it to the vegetable glycerin, it will be the normal brown colour.

I enjoy using both my vanillas! You can decide which one you like best!

How To Make Your Own Vanilla- Two Ways

How To Make Your Own Vanilla

vanilla beans

gluten free vodka or vegetable glycerin

Slice three vanilla beans lengthwise. Place into tall glass jar. Add in 1 cup of vodka or vegetable glycerin. Let sit in the cupboard for 2 months. Then its ready to use.

 

 

Shared On: Allergy Free wednesday, 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

Slow Cooker Cabbage Casserole (Paleo/ Gluten Free/ Dairy Free)

Everyone has busy schedules! You’re working, driving kids to school, activities, going to appointments. For some reason, everyone needs to be fed every day…. Three meals every day. Many times it’s hard to fit everything else into the day let alone cooking as well.

That’s why I love using a slow cooker. It only takes a few short minutes to get everything prepped, then you throw it into your slow cooker, set it and forget about it! It does the work while you are busy with everything else going on in your life.

Slow Cooker Cabbage Casserole

Slow Cooker Cabbage Casserole (Paleo/ Gluten Free/ Dairy Free)

1 lb. ground beef

1 lg onion- diced

1/2 large cabbage-cut up

1 medium carrot- shredded

28 oz. can diced tomatoes

1- 5 oz. can tomato paste

1 Tbsp. apple cider vinegar

1 tsp. ground mustard

1/2 tsp. ground nutmeg

1/2 tsp. sea salt

1/2 black pepper

Saute ground beef until all the pink is gone. Mix all ingredients together in a big oval crock pot. Put on low for 10 hours.

There will be lots to feed a hungry crowd or you can divide into freezer/ oven safe baking dishes; cover and freeze.

Slow Cooker Cabbage Casserole

When cooking defrosted put oven to 350 degrees for 30 minutes.

Shared On: Allergy Free Wednesday, Savoring Saturdays

Apple Maple BBQ Sauce (Paleo/ Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

I’ve had enough of winter! Is anyone else with me on this one? I collect snowmen that I leave out long after Christmas. I find that I really enjoy looking at their cute little smiles. Well, I’m over it. Those little guys are all going away for another year.

I know that this winter hasn’t been too bad but I’m still tired of it. I really shouldn’t complain because we have had much less snow and milder temperatures than other years. I am really looking forward to the even warmer temperatures and new life that spring brings! Okay, I have ranted enough. I’m done now…

Apple Maple BBQ Sauce

I really enjoy making different sauces to go into my dishes! At Christmas time, I was looking for a different flavour for my meatballs. I wanted sweet and tangy. This sauce is both of those! It also goes great with pulled pork or on any meat that you’re serving.

Apple Maple BBQ Sauce

Pictured on Pulled Pork

Apple Maple BBQ Sauce (Paleo/ Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

1 1/2 c. red onion- diced

1 1/2 c. apple- diced

1 Tbsp. olive oil

2-5 oz. cans tomato paste

2 c. water

1/3 c. maple syrup

2/3 c. apple cider vinegar or lemon juice

1/2 tsp. nutmeg

2 tsp. mustard powder

sea salt to taste

In a medium size pan saute onion, apple in olive oil on medium heat. Saute for about 10 minutes until tender. Let cool slightly, then pour into a blender. Blend until smooth. Add remaining ingredients and blend.

Keep in a covered container in the fridge for up to two weeks. Can also be frozen.

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

Homemade Cashew Milk (Paleo/ Vegan/ Dairy Free)

So there are many things that I make at home that I’ve not posted on here. I make canned salsa, sauerkraut, coconut milk, fermented vegetables, pickles and many other things…

When I talk about things that I’ve made, my friends and co-workers always ask me if it is or when it will be on my site. They don’t like me saying that I wasn’t planning on posting ‘that’. So I am going to be adding some of these recipes that I’ve been making for years. That way everyone can enjoy them!

As for cashew milk… I used to buy different alternative milks- almond, coconut, cashew. Once I looked at the ingredient label. It was full of many things that I couldn’t pronounce. Then I started experimenting with my own nut milks. I didn’t really enjoy the almond milk, although I didn’t enjoy the store bought that much either. I loved the coconut milk. Yes I will post it soon… I do still but the canned high fat coconut milk for ice creams.

How to make Cashew Milk

When I started making cashew milk, I was in love! It After playing with the consistency and finding what I enjoyed the best, I was hooked. I no longer buy my milks, I simply make it.

Homemade Cashew Milk (Paleo/ Vegan/ Dairy Free)

1 c. raw cashews (preferably organic) (soaked for at least four hours)

3 c. filtered water

1 Tbsp. maple syrup (optional)

Drain cashews. Put into high powered blender. Add 3 cups of water. Blend on high for 2-3 minutes. If you have a Vitamix your won’t need to strain it. If your blender is not as powerful, then just strain out the little bits.

Store in the fridge for up to 5 days.

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

Chocolate Turtle “Cheese” Cake (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Grain Free/ Refined Sugar Free)

Valentine’s Day is Sunday…. What does everyone see at Valentines but chocolate. Yes every woman LOVES chocolate. Okay there may be some that don’t but I certainly don’t know any…

We all love to receive chocolates on Valentine’s, but if you have many different food allergies it can be difficult for your man  to buy you any. It is also pretty much impossible for us to go out and enjoy a dessert in a restaurant. Yes we can go out for a meal will some adjustments, but unfortunately not dessert.

Raw Turtle :Cheese" Cake

That is perfectly alright! Although I do miss having a dessert that someone else has made (yes I even make my own birthday dessert other than my daughter making me apple crumble), I love coming up with new recipes. The first time I made this one was for my hubby’s birthday back in December. It is so delicious every time that I make it!!

Chocolate Turtle "Cheese" Cake

Do you have any idea how much of these cakes I have eaten? It is sooo good!

Chocolate Turtle "Cheese" Cake

Pictured with Raw Caramel Sauce

This absolutely delicious dessert will be the highlight of your meal!!

Chocolate Turtle "Cheese" Cake

Chocolate Turtle “Cheese” Cake (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Grain Free/ Refined Sugar Free)

Crust: 

1 c. pitted dates- soaked in boiling water for five minutes

1 1/2 c. pecans (reserve 2 Tbsp. chopped pecans)

Filling:

3 c. raw cashews-soaked in water for at least four hours

1/3 -1/2 c. water

1/2 c. maple syrup (or desired sweetener)

1/2 c. raw cacao or cocoa

1 Tbsp. coconut oil

2 tsp. vanilla

1/4 tsp. sea salt

Cooked Caramel Sauce:

1-400 ml. can coconut milk

3/4 c. maple syrup or desired sweetener

1/4 tsp. sea salt

2 tsp. vanilla

To make crust add drained dates and pecans all except for 2 tablespoons into food processor or blender. Pulse until combined. Press mixture into parchment paper lined 9 ” pan. Set aside.

To make filling, add soaked/drained cashews, 1/3 cup water, maple syrup, raw cacao, coconut oil, vanilla, and sea salt into blender. Blend until smooth adding extra water if necessary. Pour into prepared pecan/date crust. Refrigerate for at least two hours.

To make caramel sauce, stir together coconut milk and maple syrup in a small sauce pan. Put on medium heat and bring to a rolling boil, stirring frequently. Turn down to medium low and stir frequently. Keep on a low boil for 3-40 minutes. Milk will start to thicken, then remove from heat and stir in vanilla and sea salt.If you want to make Raw Caramel Sauce

Chocolate Turtle "Cheese" Cake

You can easily pour all of your caramel sauce onto your “cheese” cake or pour it on piece by piece. Store remaining cake in the fridge for up to five days. If you are going to freeze this, do not add the caramel sauce until serving.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturday, Mix It Up Monday, Gluten Free recipe Fix, Sunday Fitness and Food

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