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

Vegan Sweet Potato Lasagna (Vegan/ Gluten Free/ Grain Free/ Dairy Free)

I have been eating so many more whole foods over the last five years. I did eat pretty well before being diagnosed with all the food allergies and intolerances, but am doing much more now. I have found that I feel so much better these days!

Vegan Sweet Potato Lasagna

Although I do still eat meat, I have been eating a more plant based diet lately. I find that I can make and enjoy many meals this way. Even Dr Oz promotes plant based and a whole food diet. Not only do I feel better but even my doctor recently said that my blood pressure as well as my liver and kidneys function like that of a teenager. I attribute that to healthy living and eating whole foods! There are even foods  that keep you looking and feeling younger. There are mushrooms (which I’m allergic to so I avoid them), legumes, nuts, spinach and bananas. I consumer these constantly!

So whether you are going completely vegan or just trying to add more vegan meals into your diet, it will help your health to eat more whole foods. You will do your body good to feel healthier and younger!

Vegan Sweet Potato Lasagna

Vegan Sweet Potato Lasagna (Vegan/ Gluten Free/ Grain Free/ Dairy Free)

Sauce:

1 medium onion-diced

1 clove garlic-minced

1 Tbsp. olive oil

2-28 oz. cans of diced tomatoes or crushed (whichever is your preference)

1/2 c. dried lentils or 1- 19 oz. can (drained and rinsed)

2 tsp. dried basil

1-10 oz. box of frozen spinach

sea salt and pepper to taste

Sweet potato layer:

2 medium sweet potatoes

2 tsp. olive oil

1 tsp. dried basil

 

1 batch of cashew cream

Preheat oven to 350 degrees

To make sauce:

In a large pot, saute diced onion in olive oil over medium heat for five minutes. Add garlic,tomatoes, lentils and basil to pot and stir thoroughly. If lentils are dried cook sauce for approximately 45 minutes, until lentils are thoroughly cooked. Add 1/4 cup of water as needed for boiling. Stir frequently. If lentils are canned, cook for approximately 20 minutes.

Add spinach and salt and pepper to taste. Set sauce aside.

To make sweet potatoes:

Peel sweet potatoes and slice very thin. My slicer cuts to 2 mm. Toss sliced sweet potatoes in olive oil and sprinkle with basil. Bake for 20-30 minutes or until sweet potato slices are cooked through. It will depend on how thinly sliced your potatoes are.

Divide sweet potatoes, sauce and cashew cream into thirds and layer in a 9″ by 9″ pan sweet potatoes, then sauce, then cashew cream. Repeat two more times.

Bake for 30 minutes.** Remove from oven and let sit 10 minutes before serving. This meal makes 4-6 servings.

Vegan Sweet Potato Lasagna

If you are making this ahead and putting it in the fridge before baking, then bake until completely heated through.

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

Salted Chocolate Bark (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free)

The holidays are coming and with it comes sweet treats! People drop by unexpectedly all throughout December. Some people even bring some type of gift that you were definitely not expecting. As the season winds up, I like to have a variety of sweets that I can not only feed my guests, but also have little gifts on hand. This wonderful bark is not only super easy to make, but it is also absolutely delicious!

You can also wrap some into small cellophane packages and top with a pretty bow to hand out as gifts.

Salted Dark Chocolate Bark

 

Salted Dark Chocolate Bark (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free)

2 c. dairy free dark chocolate

2/3 c. seeds, dried fruit or chopped nuts(if nuts are allowed)

coarse sea salt

Salted Dark Chocolate Bark

 

Melt chocolate in a double boiler (a metal bowl that fits over a pot works fine). Pour melted chocolate onto a parchment paper lined baking tray. Top with seeds or nuts, then sea salt. Put into the fridge to harden. Break into pieces. Store in the fridge or freezer in a covered container.

 

Shared On: Waste Not Want Not, Allergy Free Wednesday, Allergy Friendly Taste Buds, Gluten Free Fridays, Healthy Vegan Fridays, Gluten Free Christmas Treats, Savoring Saturdays

Pumpkin Cookies (Paleo/ Vegan/ Nut-Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)

I think if every season had a flavour then autumn would be pumpkin spice! Seriously, can you go anywhere without hearing about pumpkin spice everything? I can’t blame anyone though. Pumpkin spice is spectacular! Well I can’t be any different can I?

I would like to introduce you to my pumpkin cookies that are filled with lovely pumpkin spice! They are not only free from gluten, dairy, sugar, grains but they are also vegan, paleo and nut free! So what is left in my cookies? Just plain old deliciousness!!

Paleo Pumpkin Cookies

Pumpkin Cookies (Paleo/ Vegan/ Nut-Free/ Gluten Free/ Dairy Free/ Refined Sugar Free)

1/3 c. tapioca starch

1/3 c. coconut flour

2/3 c. ground flax

2/3 c. palm sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 Tbsp. pumpkin spice

1/2 tsp. sea salt

1/3 c. coconut oil- softened

1 Tbsp. lemon juice

1 c. pumpkin puree

Preheat oven to 350 degrees

In a small bowl whisk together tapioca starch, coconut flour, ground flax, palm sugar, baking powder, baking soda, pumpkin spice and sea salt. Set aside.

In a medium size bowl beat coconut oil, lemon juice and pumpkin puree. Stir in dry mixture. Spoon batter into one inch balls onto parchment paper lined baking sheet. Flatten cookie balls with fork or they will remain cookie balls.

Paleo Pumpkin Cookies

Bake 10-11 minutes for soft cookies. These freeze beautifully.

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

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Grain Free/ Paleo)

I have said it before and I’ll say it again… I love hiding healthy unexpected ingredients into your favourite treats! Be it beets into cake, sweet potatoes into frosting or chickpeas into cookies, getting people to eat the foods that they don’t “think” they like is fun!

All of these yummy treats are gluten free, dairy free, refined sugar free and many are also vegan, nut free, grain free and paleo. Check out this great array of  tricky treats!

15 Treats with Healthy Hidden Ingredients

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Paleo/ Grain Free)

Cinnamon Sweet Potato Frosting Vanilla Cupcakes

Cinnamon Sweet Potato Frosting also paleo, vegan, nut free, grain free

Chocolate Avocado Chickpea Cookies

Chocolately Avocado Chickpea Cookies also vegan, grain free

Spiced Zucchini Muffins

Spiced Zucchini Muffins also vegan

Chocolate Sweet Potato Frosting 2

Chocolate Sweet Potato Frosting also paleo, vegan, nut free, grain free

Healthy-Avocado Fudgesicles

Healthy Avocado Fudgesicles also paleo, grain free, nut free, vegan

Chocolate Chip Chickpea Cookies 3

 

Chocolate Chip Chickpea Cookies, also vegan, grain free

Cinnamon-Raisin Avocado Chickpea Cookies

Cinnamon Raisin Avocado Chickpea Cookies also vegan, grain free

Chocolate Zucchini Cake w Sweet Potato Frosting

 

Chocolate Zucchini Cake

Chocolate Avocado Pudding

 

Avocado Chocolate Pudding also vegan, paleo, nut free, grain free

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins also vegan

Sunflower Seed Butter Cookies

 

Sunflower Seed Butter Cookies also vegan, paleo, nut free, grain free

Mini "Cheese" Cake Bites

 

Raw “Cheese” Cake Bites also vegan, paleo, grain free

Raspberry Zucchini Loaf

Raspberry Zucchini Loaf also vegan

Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies also vegan and nut free

Chocolate Beet Cake

Red Velvet Chocolate Beet Cake also paleo, vegan, nut free, grain free

 

Shared On Allergy Free Wednesday, Waste not Want Not, Gluten Free Fridays, Savoring Saturdays, Allergy Friendly Taste Buds

 

 

Breakfast Sausage Patties (Paleo/ Gluten Free/ Grain Free/ Egg Free/ Dairy Free)

Breakfast is a wonderful thing! It is also the most important meal of the day! Since I can’t have eggs anymore, I have a hard time coming up with new ideas. Sometimes I will have smoothie, or sweet potato bacon hash, pancakes, or waffles…. Over the summer these were one of my favorites. These wonderful little sausage patties taste great on their own or on a biscuit, cooked on the bbq or in a pan. Anyway you enjoy them, works great!

Breakfast Sausage Patties

 

 

Breakfast Sausage Patties (Paleo/ Gluten Free/ Grain Free/ Egg Free/ Dairy Free)

3 lbs. lean ground pork, turkey or chicken

2 tsp. dries basil

1 tsp. dried rosemary

2 tsp. dried sage

1 tsp. chili peppers

2 tsp. black pepper

2 tsp. mustard powder

1/3 c. diced onion or 2 Tbsp. dry minced

In a large bowl mix your spices together with your meat. Divide the meat mixture into tennis balls and flatten into patties.**

Cook in skillet on medium low heat for approximately 4 minutes per side or until fully cooked.

Breakfast Sausage Patties

**To freeze, place uncooked patties onto parchment paper lined tray. Place into the freezer for two hours. Remove and cut around each pattie. Place into freeze containers having parchment paper between each pattie for easier removal.

Shared On: Allergy Free Wednesdays, Waste Not Want Not, Gluten Free Fridays, Savoring Saturdays

 

Red Velvet Chocolate Beet Cake (Paleo/ Nut-Free/ Vegan/ Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

I am not a fan of beets. I don’t really like that earthy flavour that they have. So now you’re saying, Sandi if you don’t like beets then why are you making a cake with beets in it? Well you see, beets are very good for you and they were on sale. Haha, yes I said it. I bought the beets because they were on sale. I know that they’re good for me so I was trying to make them work. I tried to put them into one of my raw soups… Nope I didn’t like that. So then I tried adding them to a smoothie, nope that’s not happening again. So then I decided that I would just have to hide them in chocolate. Yes, that works! After some adjusting of how much grating beet was entering my chocolate cake I have found an agreeable amount.Not only do I not taste the beets but I get to freak other people out when I tell them that beets are in my cake! It’s a win win I believe.

Chocolate Beet Cake

So when I was deciding that I would be able to hide my beets in a chocolate cake, I also decided that I wanted this cake to have a few other qualities. I wanted it to be paleo, but nut free as well as vegan. So after playing I have made a delicious chocolate cake that I now top with my chocolate sweet potato frosting (haha another veggie hidden).

Chocolate Beet Cake

 

Red Velvet Chocolate Beet Cake (Paleo/ Nut-Free/ Vegan/ Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

2/3 c. raw cacao or cocoa

2/3 c. palm sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

1/4 c. coconut oil- softened

2 Tbsp. lemon juice

1/2 c. milk alternative

2 tsp. vanilla

1 1/2 c. peeled, grated beets

Preheat oven to 350 degrees

In a medium size bowl, whisk together tapioca starch, coconut flour, ground flax, raw cacao, palm sugar, baking powder, baking soda and salt. Add in softened coconut oil and stir thoroughly. Stir in lemon juice, milk alternative and vanilla. Then stir in grated beets.

Spread batter into pan lined with parchment paper.  Bake 9″ by 9′ square for 35-40 minutes,  9 1/2″ round for 30-35 minutes.

Chocolate Beet Cake

Let cool thoroughly. Store cake in a sealed container on the counter for up to three days. Freezes well.

Optional: You can top your cake with Chocolate Sweet Potato Frosting 

Shared On: Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Allergy Friendly Taste Buds

Goat Cheese Sausage Lasagna (Gluten Free)

Catelli has done it again! They have expanded their gluten free product line to now include Lasagne and Linguine!

 

Goat Cheese Sausage Lasagna

“Canadians asked for a gluten free lasagne that doesn’t taste gluten free, and we delivered,” said Sandra Kim, Catelli Director of Marketing, explaining that Catelli developed this product to fill a gap in the marketplace. “Our research indicates there is consumer demand for gluten free lasagne with better flavour and texture, and with Catelli’s unique formula that combines four different grains, we have succeeded in creating just that.”

Catelli LasagneCatelli Linguine

 

Catelli® Gluten Free Lasagne – an oven-ready lasagne that does not need to be boiled or cooked beforehand – is the sixth cut of pasta to be featured in the Catelli® Gluten Free Pasta line, voted by consumers as a 2015 Best New Product Award winner. The line also includes Penne, Fusilli, Macaroni, Spaghetti, and recently-introduced Linguine.

 

Being a Canadian blogger I have developed a lasagna recipe that not only features the new Catelli Gluten Free Lasagne but give a different spin to a traditional lasagna with the addition of sausage and goat cheese.

Goat Cheese Sausage Lasagna

Goat Cheese Sausage Lasagna (Gluten Free)

2 c. diced sweet pepper (red, green or orange)- 1 lg pepper

2 c. diced onion – 1 lg onion

2 c. diced sweet potato- 1 medium potato

3 gluten free sausages- diced

2 tsp. ground cumin

1 tsp. smoked paprika

4 c. pasta sauce

1-300 gram. pkg. goat cheese

1- 250 gram pkg. Catelli Gluten Free Lasagne 

Preheat oven to 350 degrees

In a large skillet cook sausage, vegetables, cumin and paprika on medium heat until pork is thoroughly cooked and vegetables are soft. Divide meat/vegetable mixture into four sections.

In a 9″ by 13″ greased baking dish spread 2 Tbsp. of pasta sauce over the bottom of dish. Arrange four lasagna noodles. Top with approximately one cup of sauce, then with one section of meat/vegetable mixture and one quarter of crumbled goat cheese log.

Repeat three more times with noodles, sauce, meat/vegetable mixture and goat cheese.

Bake covered with foil for 30-35 minutes or until noodles are cooked through. Let site for 10 minutes before cutting. Serve and enjoy!

 

About Catelli® Gluten Free pasta

·           Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.

·           Available in Spaghetti, Fusilli, Penne and Macaroni, and new Lasagne and Linguine.

·           Delicious taste, smooth texture.

·           Voted the Best New Gluten Free Pasta by Consumers.*

·           Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.

·           Produced in a dedicated gluten free facility.

·           Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

·           Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).

Shared on: Waste Not Want Not, Allergy Free Wednesday,Gluten Free Fridays            Savoring Saturdays

 

 

 

 

 

 

 

 

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