Tag: Gluten Free

Chocolate Almond Crunchy Bars (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free Option)

It is time for back to school snacks! I don’t have kids going back to school, as mine are fully grown. I did however enjoy these yummy treats all summer long when we were camping! As many of you already know, I LOVE my chocolate!! I’ll take it however I can get it. I also used to enjoy all those yummy chocolate bars with all the stuff in them. This are a great chocolate bar with yummy crunchie stuff in it! Great for those time that you’d like to indulge a little more!

I have added a nut free version so that they can safely go to any school!

Chocolate Almond Crunchy Bars (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free Option)

2 c. gluten free crisp rice cereal (3 c. if going nut free)

1 c. chopped almonds (omit if nut free)

1 c. almond butter (sunflower seed butter if nut free)

1 1/2 c. vegan dark chocolate (chopped)

1/2 c. palm sugar (or desired sweetener)

1/4 c. coconut oil

Grease or line with parchment paper an 8″x8″ or 9″x9″ glass pan.

In a medium sized pan on medium heat, melt chocolate, almond or seed butter, palm sugar and coconut oil. Remove from heat. Stir in cereal and almonds. Spread onto the glass pan. Store in the fridge to cool. Cut into bars and enjoy!!

Store remaining bars in the fridge in a covered container for up to 5 days or store in the freezer.

Black Bean Salad (Gluten Free/ Vegan/ Dairy Free)

A great crowd pleaser, this salad is full of plant based protein as well as healthy fats! With the summer still in full swing, everyone is getting invited to so many gatherings. I don’t know about you, but I am always looking for a delicious new salad or dish to bring. This one fits everyone’s taste buds!

Black Bean Salad (Gluten Free/ Vegan/ Dairy Free)

1- 19 oz. can black beans (drained and rinsed)

1/2 c. cooked corn

1/2 c. red pepper (diced)

2 green onions (diced)

1 ripe avocado (diced)

Dressing:

1 Tbsp. olive oil (or desired oil)

2 tsp. lemon juice

1 tsp. lime juice

sea salt and pepper to taste

Mix all ingredients in a bowl. Store covered in the fridge for up to 5 days.

 

Slow Cooker Beef Teriyaki- Make Ahead Meal (Gluten Free/ Dairy Free/ Soy Free Option/ Refined Sugar Free)

So I had surgery a few weeks ago. All is well, don’t worry. I knew about this surgery a couple of months ago, so I started meal prepping. As you know, with food allergies/ intolerances there are always challenges. Well when the cook in the family has to recover, it makes it even more challenging. I had to make it easy for my hubby to make some meals without a ton of time of experience. Especially considering our dietary issues. I had my freezer completely stocked. It has made this time much less stressful! I actually really enjoyed having all my meals stocked away. I have always made ahead, but this was a whole new level of organization. I do believe I will keep it up. Definitely saves time come meal time!

Just because it is summer time, don’t forget about your slow cooker. They are not just for the winter months. With it being so warm outside, I really like to use my slow cooker. You can have your meal, without heating up the whole house!

Slow Cooker Beef Teriyaki- Make Ahead Meal (Gluten Free/ Dairy Free/ Soy Free Option/  Refined Sugar Free)

2 lbs stewing beef

1 Tbsp. tapioca starch

2 tsp. sesame oil (or desired oil)

1/2 c. gluten free soy sauce or coconut aminos for soy free

1/2 c. palm sugar (or desired sweetener)

1/2 c. beef broth

1/4 c. bbq sauce (I use mine)

In a large ziploc bag, put stewing beef and tapioca starch and shack until beef is thoroughly coated. Add remaining ingredients and mix. Now if you are going to save this dish to make later, label freezer bag with instructions and freezer for up to two months.

If you are making now, put all the ingredients into the slow cooker. Cook on low for 3-4 hours or high for 2-3 hours. Serve on top of rice or quinoa if desired. Top with green onions.

 

Chocolate Cashew Ice Cream (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Refined Sugar Free)

With the dog days of summer in full swing, what are your kids asking for? I bet they want ice cream! Could you blame them? When I was a kid I used to love to hear the ice cream truck coming. You run to your room to break into your piggy bank, just so you can get some new yummy frozen treat. That is unless you can’t have traditional ice cream. Then you can feel left out.

I don’t like feeling left out. I do love enjoying treats. I love making new flavours and textures of frozen treats. This chocolate cashew ice cream is another delicious addition to my growing list of frozen treats! I hope you enjoy it!

Chocolate Cashew Ice Cream (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Refined Sugar Free)

2 c. raw cashews (Soaked in water for at least four hours)

1 2/3 c. water

2/3 c. maple syrup (or desired sweetener)

1/3 c. raw cacao or cocoa

1/4 tsp. sea salt

Drain and rinse cashews. Add soaked cashews, 1 2/3 cups of water, maple syrup, raw cacao and sea salt to high powered blender. Blend until smooth.

Pour into freezer safe container. Stir every 40 minutes until it reaches desired frozen texture. Store in the freezer in a sealed container. Let sit out for approximately 15-30 minutes to soften before eating.

 

Tomato Basil Pasta Salad (Gluten Free/ Vegan/ Dairy Free)

The summer is in full swing!! I love watching all of my vegetable grow. Although my tomatoes aren’t ready yet, I am able to go to our local farmer’s market for them. I am happy to be able to walk out my door and pick my basil as well as other herbs.

With summer comes bbqs with friends. I am always trying to come up with new dishes to share. This one is especially easy as well as refreshing.

It’s a crowd favourite!

Tomato Basil Pasta Salad (Gluten Free/ Vegan/ Dairy Free)

2 c. dry gluten free pasta

1 c. cherry or grape tomatoes

2 green onions- chopped

6 fresh basil leaves- chopped

1 batch vinaigrette dressing

Cook pasta to el dente. Drain and put into medium size bowl. Mix in half the vinaigrette, as well as tomatoes, onions and basil. Let sit in the fridge for an hour. Mix in other half of vinaigrette. Sea salt and pepper to taste. Serve and enjoy. Store remaining salad in the fridge in a covered container for up to three days.

Real Fruit Popsicles (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free)

WOW… Word Press, which is what Sandi’s Allergy Free Recipes is posted to, let me know that this is my 300th post! That is awesome! I hope that you guys are still enjoying them! Now on to our regularly scheduled post… 🙂

Summer time is here!!! The kids will be out of school very soon! The temperatures will be soaring and kids will be wanting popsicles. You can rest assured that these fruit filled popsicles are nice and healthy for everyone.

 

You don’t need to feel guilty handing out these!

Check out my healthy fudgesicles for chocolate lovers.

Real Fruit Popsicles (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free)

3 c. fruit

1 c. water

1/4 c. maple syrup (or desired sweetener)

Puree all your ingredients. Pour into popsicle molds. Let set until frozen. Enjoy!!

Store extra popsicles in the freezer.

Vanilla Chia Seed Pudding (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free/ Breakfast)

I love the idea of those overnight oats… You know the ones that you put oats, some kind of milk and some kind of sweetener in a mason jar, mix it up and put it in the fridge. Your breakfast is all ready for you the next morning. Unfortunately, I can not eat too much in the way of oats. I can have a little in an apple crisp, but too many don’t agree with me. 🙁

So then I was trying to come up with different ideas for an instant breakfast and I came up with my Vanilla Chia Seed Pudding. You can eat it for breakfast, dessert or a snack. Chia seeds are great for you containing omega 3’s, protein, fiber, antioxidants as well as calcium.

I will not only eat this as a quick breakfast on the go, but also as an afternoon pick me up snack. Eat it as is, or add your favourite fruit, nuts or seeds.

Vanilla Chia Seed Pudding (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo/ Nut Free/ Breakfast)

1 1/2 c. milk alternative (I use my cashew milk)(Use different milk alt. if nut free)

3 Tbsp. chia seeds

2 Tsp. vanilla (I use mine)

4 grams (2 small pkg) stevia to sweeten or 1/4 c. desired sweetener

Mix together all ingredients and put into a mason jar or bowl. Stir a couple of times of a 1 hour period. Then serve with fruit or on it’s own. Great as a breakfast, dessert or snack.

Store covered in the fridge for up to five days.

Banana Chocolate Chip Chickpea Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Nut Free)

How is everyone doing? Spring is finally here, by the calendar anyway. Unfortunately it may not be by the weather…. I am trying to be very optimistic that spring will be arriving sooner than later. It does keep pretending to be here. I will be ecstatic when it is here for real!!!

So, I have been playing with garbanzo bean flour… Or as some people call it chickpea flour. Whatever name you would like to call it, it is a healthier alternative than rice flour. As you know, I use brown rice flour instead of white because it is a healthier whole grain flour. I LOVE my treats! Anything I can do to make them healthier, I will do. That is why I am now playing with chickpea flour. It is grain free and full or protein as well as fiber. That is a win win in my book. I love the end product with these muffins.

Do yourself a favour, do not try the batter before it is cooked. I know, now you are going to. Save yourself! Before the chickpea flour batter is cooked, it tastes horrible. Haha, I know you’re going to try…After it is cooked, it is delicious!!

Banana Chocolate Chip Chickpea Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Nut Free)

2 c. garbanzo bean flour (chickpea flour)

1/2 c. ground flax

3/4 c. palm sugar (or desired sweetener)

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

4 medium mashed bananas (approx. 1 1/4 c.)

1/2 c. coconut oil

1/2 c. unsweetened apple sauce

1 Tbsp. lemon juice

1 tsp. vanilla (I use mine)

1/2 c. dairy free dark chocolate chips (I use Enjoy Life)

Preheat oven to 400 degrees

In an small bowl, whisk together flour, flax, sugar, baking powder, baking soda and salt. Set aside.

In a large bowl, mix together bananas, coconut oil, apple sauce, lemon juice and vanilla. Stir in dry mixture until just blended. Stir in chocolate chips.

Divide batter between 12 greased muffin tins.  Bake for 15-17 minutes or until toothpick come out clean. Let cool completely. Muffins can be stored in a sealed container for up to 3 days. Can also be frozen.

Shared On: Healthy Vegan Fridays, Sunday Fitness and Food

 

Moroccan Red Lentil Soup (Vegan/ Gluten Free/ Dairy Free/ Nut Free)

It’s a new year and I am always looking for dinner ideas for dinners and lunches. I like to eat vegan several times a week. Many people make resolutions in the new year. I try not to. The reason I try not to…. I don’t stick to a “New Year’s Resolution.” How many people actually stick with one? I just look at the new year as a new start. A way to say, “okay let’s try to eat a bit healthier.” So on that note, I’m making a new protein filled vegan soup. If I don’t really call it “vegan” then my husband will eat it. If he over thinks things and believes that I am trying to take his meat away, then there is resistance. I enjoy eating meat, but I also like to take a break while still feeling the satisfaction of being fulfilled.

Whether you don’t eat meat at all, or are trying to eating some meals meat free, this hearty soup will completely fill you up!

Moroccan Red Lentil Soup (Vegan/ Gluten Free/ Dairy Free/ Nut Free)

1 Tbsp. olive oil

1 medium onion- diced

2 medium carrots- peeled and diced

3/4 c. dry red lentils

1- 28 oz. can diced tomatoes

4 c. vegetable stock

1/2 tsp. ground turmeric

1/2 tsp. ground cinnamon

1 tsp. grated ginger or 1/2 tsp. dry ground

1 grated garlic clove or 1/2 tsp. dry ground

sea salt and pepper to taste

In a large pot on medium heat, saute onion and carrot in olive oil for ten minutes stirring frequently. Add remaining ingredients. Bring to a boil for ten minutes then let simmer for one hour or until lentils are cooked. Takes approximately an hour. If soup is too thick for you, then add some extra water or vegetable stock.

Freezes beautifully.

Shared On: Sunday Food Link Up, Meatless Mondays, Healthy Vegan Fridays

Healthy Date Squares (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free)

As some of you know, my mom moved in with us a few months ago. She is french Canadian and one of her favorite treats are date squares. Well, I couldn’t have her first Christmas in her new home to be without. Here are some good old Canadian date squares with a healthier twist!

Hope you enjoy them as much as my mom!!

Healthy Date Squares (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free)

Filling: 

4 c. dates pitted and chopped

1 3/4 c. water

1/4 c. lemon juice

1/4 c. palm sugar

1 tsp. baking soda

1 tsp. vanilla (I use mine)

Base and topping:

2 c. gluten free flour mix

1 c. gluten free oats

3/4 tsp. xanthan gum

3/4 c. palm sugar

1 c. coconut oil (soften if hard)

Filling:

Add chopped dates, water, lemon juice and palm sugar to sauce pan. Bring to a boil on medium heat. Stir in baking soda and lower heat to simmer for five minutes, stirring frequently. Remove from heat and add vanilla. Let cool.

Base:

In a medium size bowl, stir together flour mix, oats, xanthan gum and palm sugar. Mix in coconut oil thoroughly.

Preheat oven to 350 degrees.

Line a 9″ by 13″ baking pan with parchment paper. Press half the base mixture onto the bottom of the pan. Spread cooled filling over evenly, Spread remaining base mixture over top pressing down slightly. Bake for 50-55 minutes or until golden brown.

Let cool completely. Cut into squares. Can be stored in a covered container on the counter for up to three days. Freezes beautifully.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays

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