Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

I knew that I wanted to make a raw caramel sauce for a while now. I just didn’t realize for delicious and simple it would be. This caramel sauce can be used as a dip for fruit or as a topper for a dessert Use your imagination!

Raw Salted Caramel Sauce

Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

1 c. dates

1/2 tsp. sea salt (optional)

3/4 c. water

1 tsp vanilla or 1/2 of a vanilla bean (scrape insides)

Soak dates in boiling water for five minutes. Drain them and add sea salt, water and vanilla to blender or food processor. Puree until smooth..

Raw Salted Caramel Sauce

Store covered in the fridge for up to 5 days.

Shared On: Allergy Free Wednesday

Roasted Butternut Squash Soup (Paleo/ Vegan/ Gluten Free/ Dairy Free)

We are well into winter and all the cold weather and gloominess that grey skies can bring. You just want to stay in your warm house cuddled up by the fire with a fuzzy blanket, watching a movie. What better way to spend a cold winter’s day than to enjoy some roasted butternut squash soup?

Roasted Butternut Squash Soup


This soup is actually really simple to make. You prepare everything and really even before your movie is over, your soup is just about ready.

For those who would like to roast your squash and veggies all on one baking dish, you can go right ahead and well as well as dice your squash. Personally I like to let my oven do the hard work. It is so much easier to scoop the cooked squash out rather than trying to peel and dice it raw. If you do decide to peel and dice than adjust your cooking time accordingly. You’ll probably shave off about twenty minutes in the oven… Which you will spend on the peeling and diced… Get my point?

Roasted Butternut Squash Soup

Let your oven do the work while you’re cuddled up watching a great movie!

Roasted Butternut Squash Soup (Paleo/ Vegan/ Gluten Free/ Dairy Free)

1- 2-3 lb. butternut squash

2 tsp. olive oil- divided

2 medium apples- diced

1 medium onion- diced

2 inches of ginger- peeled and minced

1 tsp. dried thyme

fresh ground black pepper

3 c. vegetable stock (make sure its gluten free if buying)

Preheat oven to 350 degrees

Cut squash in half lengthwise. Scoop out seeds. (I roast mine). Place squash cut side up onto a baking sheet. Brush with one teaspoon of olive oil and sprinkle with black pepper. Put into oven to bake. Bake until you can pierce squash easily with a fork, approximately one hour.

Put diced onion, apple, ginger, one teaspoon of olive oil, and thyme into a medium size baking dish. Stir thoroughly. Bake for approximately 40 minutes or until apple is fork tender.

Pull squash and onion/ apple mixture out of oven when cooked. Let squash cool enough to scoop squash out of skin. Now, if you have an immersible blender  you can put all of your ingredients into a pot and blend until pureed. If you only have a blender, then divide your ingredients in half. Puree half at a time. Put soup into a pot and heat thoroughly. Add sea salt and pepper to taste. Really, I didn’t add any because the soup was so delicious on its own.

Roasted Butternut Squash Soup


Store in the fridge in a covered container for up to five days. Freezes beautifully.

Shared on: Allergy Free Wednesday, Gluten Free Recipe Fix, Healthy Vegan Fridays, Gluten Free Fridays, Savoring Saturdays

Paleo Banana Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)


Even though it is January, I am still having treats! Yes I still have cookies and muffins! Yes I have cut back from the holidays, but do you remember when I talked about doing resolutions in moderation?  So yes I’m eating them!! In moderation….

Paleo Banana Muffins

Back to my banana muffins… Quite a bit of paleo baking is either full of eggs which my body is just not happy with these days or made with ground nuts which many other people can’t have.  I have really tried to make my more recent paleo baking both egg and nut free. I am so happy with all of the results that I have created! I hope that you enjoy them as much as I do!!

Paleo Banana Muffins

Paleo Banana Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

1/2 c. tapioca starch

1/2 c. coconut flour

1/2 c. ground flax

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

3 medium size ripe bananas

1/4 c. coconut oil

1/2 c. coconut palm sugar

2 Tbsp. lemon juice

2 tsp. vanilla

1/2 c. add ins… dark chocolate, raw cacao nibs, dried fruit, chopped nuts(if you can have nuts)

Preheat oven to 400 degrees

In a small bowl whisk together tapioca, coconut flour, flax, baking powder, baking soda and salt. Set aside.

In a medium size bowl, beat together bananas, coconut oil, sugar, lemon juice and vanilla. Add in dry mixture and mix thoroughly. Add your add in or leave plain.

Divide batter evenly into greased muffin tins. Bake for 14-16 minutes for smaller and 16-18 minutes for regular or until toothpick comes out clean and muffins start to brown. Let cool five minutes.

Paleo Banana Muffins

Muffins will keep on the counter for up to 2 days in sealer container. Makes 8 regular size or 12 smaller size muffins. Freezes well.

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

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

Hearty Vegetable Soup (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free)

In the winter we always crave comfort food. I love having soups in the winter. Just being about to eat the nice warm veggies and broth will take any chill out of your body.

It has been a very long time since I had a canned soup. It was long before I figured out about all my allergies. Have you looked at the ingredient list? Let alone things that I can not pronounce that just scares me to death, but the amount of sodium is crazy! With a homemade soup you can control the salt.

Hearty Vegetable Soup

If you enjoy dipping something into your soup, never fear… Paleo Biscuits are here!

Hearty Vegetable Soup

Hearty Vegetable Soup (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free)

1 medium onion

1 clove garlic-minced

1 lg. carrot

2 ribs of celery

1 medium sweet potato

2 c. cabbage-chopped

1- 28 oz. can of diced tomatoes

2 tsp. onion powder

1 inch raw ginger-minced

1/8 tsp. cayenne pepper

sea salt to taste

4 c. water

2 c. kale or spinach

Peel and chop up all your vegetables. Add everything in your soup pot except your kale/spinach. Bring to a boil, then reduce to a simmer until vegetables are tender. Cooking time will take between thirty minutes and an hour depending on the size of your chunks.  Add your kale/spinach and cook for ten more minutes. Salt to taste.

Hearty Vegetable Soup

If there is any leftovers or if you make a double batch, this soup freezes well.

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

Apple Pie Green Smoothie (Paleo/ Dairy Free/ Vegan/ Refined Sugar Free)

Happy New Year to everyone!!!

With the start of a new year comes resolutions. There are the usual suspects…    Get into shape, get out of debt, get organized and of coarse lose weight and eat better…

People always make the resolutions with the best of intentions. Unfortunately most of us start out great, but the enthusiasm fizzles away after a few weeks.

Why don’t we do ourselves a favour? Why not just remember that we are human and we’re not perfect. Instead of going completely gung ho then failing, make small steps towards the goals that we want to achieve. If we have a bad day or week, just start over and try again. By the end of 2016 we might just be a little closer to our goals and a whole lot happier!

So on that note, I am trying smoothies again. If you have been a reader of mine, then you may remember that early last year, I had far too many fruits with all of my smoothies and they didn’t agree with me. This time, per serving you only get a half an apple, half a tablespoon of raw honey, cinnamon that actually helps to stabilize your blood sugar, hemp hearts and sunflower seed butter for 16 grams of protein, raw ginger and green tea that have antioxidants.


Apple Pie Green Smoothie

It taste very similar to apple pie which is a fabulous way to start the year!!

Apple Pie Green Smoothie (Paleo/ Dairy Free/ Vegan/ Refined Sugar Free)

2 c. chilled green tea (I make mine the night before and let it steep in the fridge overnight)

1 lg. apple (or two small ones, any flavour)

a small handful of kale (I use three stocks)

1/2 c. hemp hearts

2 Tbsp. sunflower seed butter (or seed/nut butter desired)

1 inch chunk of raw ginger

1 tsp. ground cinnamon

1 Tbsp. raw honey-optional (if vegan use maple syrup)

Put all your ingredients into a blender and puree until smooth.

Apple Pie Green Smoothie


Makes two servings.

Shared on: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays

45 Holiday Treats (Gluten Free/ Dairy Free)

Raw Cashew Pepper Dip (Paleo/ Vegan/ Dairy Free/ Gluten Free)

There are so many holiday gatherings this time of year! You should always bring something to add to the party, but especially if you have issues with food. I get tired of bringing the same thing everywhere.

Raw Cashew Pepper Dip

So I am always looking for a new and delicious dip to go with my veggies and crackers. I really enjoy mixing veggies with cashews to come up with great new flavours. Let’s face it, when you don’t have food issues you get to try all these amazing new flavour combinations whenever you’d like. Why shouldn’t we be able to have amazing new flavours as well!

This dip is a fantastic addition to your holiday spread!

Raw Cashew Pepper Dip

Raw Cashew Pepper Dip  (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free Option)

1 c. raw cashews (if you can not have cashews then sub in goat cheese)

1 c. sweet red pepper-chopped (or colour of choice)

1/2 c. red onion- chopped (or desired onion)

2 Tbsp. raw apple cider vinegar or lemon juice

1 Tbsp. maple syrup-optional (honey can be used if not vegan)**

1/4-1/3 c. water

Sea salt and pepper to taste

Soak cashews in 2 cups of water for at least 3-4 hours.

Rinse cashews thoroughly. Place all the ingredients into a strong blender.

Raw Cashew Pepper Dip

Pulse until everything is smooth, scraping down the sides. Keep covered for up to one week in the fridge. Thickens a bit as it sits.Goes great as a dip for veggies or crackers.

**If you’d like a slight bit to this dip then just leave out the maple syrup.

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

Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

At Christmas time I am always looking for new favourites to make, to go onto my holiday goodie platters. I have always made a wide variety of treats for Christmas time, even after the food problems arose. I think that I make a wider variety now than I did pre-food problems. As many of you know that have issues with food, quite often the only treats that you can eat are made by yourself. I have cheated in the past with treats that have either been bought or made by someone else. I usually end up with not so nice results after consuming them. It can get very frustrating but if you just embrace the fact that you can pretty much only trust and eat what you make yourself, it gets easier.

I have always enjoyed coconut macaroons! Unfortunately I can no longer have the ones that I used to make with eggs (that apparently I never posted, haha oops). Don’t worry, these ones are way better than they were anyway! I started playing with my sweetened condensed coconut milk recipe and these delicious treats were created!!

Triple Coconut Macaroons

Have them plain or top them with chocolate. Either way they will be a great addition to your holiday platter!!

I have been baking for a couple of weeks now and think that I am nearing the end… Well, we’ll see. I bake, then eat, then need to repeat because they’re all gone. But really, when they are so yummy what else do you do? Does anyone else have this problem?

I hope you enjoy these delicious treats! Hopefully they can make it to your holiday platter!

Triple Coconut Macaroons

Triple Coconut Macaroons (Paleo/ Grain Free/ Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

1 batch of sweetened condensed coconut milk

4 c. unsweetened shredded coconut

1/3 c. coconut flour

2 tsp. vanilla

1/2 tsp. sea salt

1/2 c. dairy free dark chocolate (optional)

Preheat oven to 350 degrees

In a medium size bowl (or in the pan the you made your sweetened condensed coconut milk in), add coconut, coconut flour, vanilla and salt. Stir until completely mixed.

Spoon onto parchment paper lined baking sheet. I use my one inch scoop. You can also just roll into small balls, but be sure to wet your hands as the dough is sticky.

Bake for 11-12 minutes or until macaroons start to brown. Let cool.

Triple Coconut Macaroons

Melt chocolate and drizzle onto macaroons. Let chocolate harden. Store in a cover container on counter for up to five days or in the freezer.

Shared On: Allergy Free Wednesday, Holiday Recipe Fix, Gluten Free Fridays, Health Vegan Fridays, Savoring Saturdays

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