Strawberry Grapefruit Smoothie (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

categories: Breakfast, Paleo, Raw Diet, Smoothies, Soft Diet, Vegan

Are you trying to get back into the swing of things after the summer break?

During the summer it was far easier to lounge around with the kids. Now that school is back in session, everything is far more regimented. There are so many things to get organized. Homework, clothes, lunches, dinner…

Finding it hard to get everyone ready for school and out the door?

You not only have to get the kids up (which let’s face it is hard enough for us to get up, let alone getting the kids going), but you also have to make sure they’re dressed, eat something and get out the door on time.

No time to make breakfast?

Now you have time! This delicious smoothie is not only very fast to put together, it will also keep you filled up for a few hours until you have time to think about yourself! This is also so delicious that your kids will love it too!

Strawberry Grapefruit Smoothie (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

1 c. strawberries

1 grapefruit (peeled)

1/4 c. ground flax

1/4 c. hemp hearts

2 Tbsp. coconut oil

1 Tbsp. maple syrup

1 1/4 milk alternative (I use coconut milk)

Place all the ingredients into a blender. Blend until smooth. Makes 2 servings.

Other delicious smoothie ideas are:

Pineapple Mango Smoothie

Pineapple Grapefruit Smoothie

Strawberry Pineapple Smoothie

Berry Smoothie

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Sunday Sweets

07
Sep
2015

Cashew Cream Cheese (Paleo/ Vegan/ Dairy Free)

categories: Dips, Dressings & Sauces, Paleo, Vegan

Since I have not been able to have dairy in over five years, raw cashews have become very good friends of mine. Well here it is… Who doesn’t love cream cheese? I mean, let’s be serious here people… Cream Cheese is (was, okay it still is even though I can’t eat it anymore) delicious!! So since I can not eat the dairy filled kind anymore, I was sooooo happy when I figured out that I can make it! Yay!!

Yes, okay, alright, it may not be identical to the real thing… Nope, it’s better!! Well since I haven’t had the real thing in more than five years, yes this is better! Many people have tried it that have more recently gone off of dairy and they love it too! I hope you will…

Cashew Cream Cheese (Paleo/ Vegan/ Dairy Free)

2 c. raw cashews

1/3 c. lemon juice

1/4 c. water (more if needed)

1 Tbsp. onion or 1 tsp. dried onion

1/2 tsp. sea salt (or to taste)

Soak cashews in water for at least four hours or overnight.

Drain and rinse cashews, then add all ingredients into high powered blender. Blend until smooth, scraping down the sides when necessary.

Store covered in the fridge for up to five days. Freezes well.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

31
Aug
2015

Chocolate Chip Pancakes (Gluten Free/ Dairy Free/ Vegan)

categories: Breakfast, Egg Free Baking, Vegan

So I had three of my grandchildren over the other day. I was babysitting while my daughter in law went for an ultrasound to find out what their forth will be. (Sorry, nope, not allowed to tell yet…)

Anyway, we were talking about what the kids did when they went camping and what kinds of foods they ate. They had had pancakes the one morning for breakfast. They were plain pancakes but they had really wanted chocolate chip pancakes. Well who says that pancakes have to be for breakfast.

I decided that chocolate chip pancakes would be a great lunch for myself and three small children. So we measured and stirred and cooked. They enjoy cooking and baking with their Oma (me). Each of them had seconds, so I’d say they were a hit! As I said, pancakes aren’t just for breakfast! They can also be a delicious lunch.

Chocolate Chip Pancakes (Gluten Free/ Dairy Free/ Vegan)

1 1/4 c. gluten free flour mix

1/2 tsp. xanthan gum

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. sea salt

2 gel chia eggs (2 Tbsp. ground chia mixed with 6 Tbsp. water) ***

4 Tbsp. coconut oil- melted-more for cooking (or desired neutral flavoured oil)

1 tsp. vanilla

1 1/2 c. milk alternative (I use coconut milk)

1 c. dairy free chocolate chips

*** You can use two regular eggs if not vegan***

In a medium size bowl whisk together flour, xanthan gum, baking powder, baking soda and salt.

Add in chia eggs, oil, vanilla and milk alternative. Stir until completely mixed. Stir in chocolate chips.

Put 1/2 tsp. coconut oil in skillet that is on medium heat. Laddle in approximately 2 tablespoons of pancake batter onto hot skillet.

Cook approximately 3 minutes on first side or until top is covered with bubbles, then carefully flip over pancake cooking another two minutes. Add more oil as needed.

Makes 16 mini pancakes. These freeze well.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

23
Aug
2015

Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

categories: Egg Free Baking, Muffins & Quick Beads, Vegan

It’s zucchini season! As I put in my Double Chocolate Zucchini Cookies post, everyone’s zucchinis are growing except for mine. I am so very grateful to friends and family that give me there abundance of zucchini. That way I can come up with delicious treats for everyone to enjoy!

So many people have tried this raspberry zucchini loaf. They have tried it vegan and with eggs. With chickpea flour and with just regular gluten free flour. Everyone has enjoyed it, no matter how I have made it.

Since it is almost the end of August, I have been really busy canning, baking and planning what other delicious things I am going to make while the harvest is plentiful. I know in the next few weeks that I will be freezing packages of tomatoes, peppers and onions to be able to enjoy my Red Pepper Soup throughout the winter. I’ll also be making a few batches of Grain Free Cabbage Rolls. I have already made three double batches of Basil Pesto and will probably be making more. Mmm, I’m going to have to make some Zucchini Pesto Lasagna as well.

Enjoy all your local fruits and vegetables! See what kinds of wonderful treats you can put into your freezer to be able to enjoy all winter long.

Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

1 1/4 c. gluten free flour mix

3/4 c. chickpea flour (or equivalent amount of gluten free flour mix)

1 tsp. xanthan gum

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

1/3 c. coconut oil

1 c. xylitol (or desired granular sweetener)

1/3 c. lemon juice

2 chia gel eggs (2 Tbsp. ground chia mixed with 6 Tbsp. water) ***

1 c. shredded zucchini

1 1/2 c. raspberries (if frozen do not thaw)

*** You can use two regular eggs if not vegan***

Preheat oven to 375 degrees

In a medium size bowl, whisk together flours, xanthan gum, baking powder, baking soda and salt. Set aside.

In a larger bowl beat together, coconut oil,xylitol and lemon juice. Then beat in gel eggs. Add dry mixture and stir until just mixed. Stir in zucchini and raspberries. You batter will be dry. The zucchini brings lots of moisture to this loaf after it’s cooked.

Put batter into greased loaf pan or line with parchment paper. Bake for 55-60 minutes

Let cool 10 minutes, then remove from pan and let cool completely on cooling rack.

Store on the counter in a sealed container for up to 3 days. Freezes well.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Mix It Up Mondays, Gluten Free Recipe Fix

17
Aug
2015

BBQ Grilled Vegetables:101 (Paleo/ Vegan/ Gluten Free)

categories: Paleo, Salads & Sides, Vegan, Vegetarian

I LOVE grilled vegetables! The taste bring them from good to great! It bring a lovely smokey flavour that is not the same if your veggies are cooked in a pan. Not to say that I don’t roast veggies, because I do in the cooler months when I am not using my bbq as much. You could try my Ginger Sesame Roasted Veggies. I even roast my veggies for a great Roasted Veggie Soup.

Some people seem to be afraid of grilling their veggies. Don’t be afraid… It isn’t difficult and they taste delicious!

I have grilled so many of my vegetables. Sweet Potatoes on the bbq are delicious as well! Usually whatever I have on hand goes onto the bbq. You can even grill your veggies, let them cool and add them into a delicious salad.

Any combination of:

1 onion (red, sweet, white)
1 pepper (whatever colour)

1 zucchini (green or yellow)

asparagus, broccoli, cauliflower
1/4c. avocado oil or melted coconut oil

sea salt and pepper to taste

Preheat bbq to medium heat.

Chop up all vegetables. If you are using a grill pan then you can cut you veggies smaller. If you are putting them directly onto the bbq grill, then cut veggies larger so that they don’t fall through the grates.

In a medium size bowl, toss your vegetables with oil. Salt and pepper to taste.
Put everything into grill basket or directly onto the grill and bbq.
Grill for about 15-20 minutes, tossing/turning vegetables occasionally.

Let cook until veggies and to desired texture.

Shared On: Fat Tuesday, Allergy Free Wednesday, Waste Not Want Not, Gluten Free Fridays, Savoring Saturdays

10
Aug
2015

Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)

categories: Cookies, Egg Free Baking, Vegan

It’s August now and everyone’s zucchinis are growing beautifully! Everyone’s except for mine. The birds or bunnies or dear keep eating all of my zucchini flowers before they can grow nice zucchini.

Fortunately, I have many friends who have too many zucchini. Yay for me!! And yay for you because I have been playing with several different zucchini recipes… Some of which aren’t ready for here yet…

Thankfully, this one continues to be a hit!

Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)

1 c. gluten free flour mix

1/2 c. raw cacao or cocoa

1/2 c. ground flax

1/2 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 c. coconut oil

1 c. palm sugar (or desired granular sugar)

2 tsp. vanilla

1 c. shredded zucchini

1 c. dairy free vegan chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees

In a medium size bowl, whisk together flour mix, cacao, flax, xanthan gum, baking powder and baking soda. Set aside.

In a large bowl, beat coconut oil, palm sugar and vanilla together until smooth. Add in dry mixture. Beat until mixed through. Stir in zucchini and chocolate chips. Add walnuts now, if using.

Drop by teaspoon full onto parchment paper lined cookie sheet. Bake 10-12 minutes for soft cookies, 15-17 for harder cookies.

Let cool completely. Store in covered container on the counter for up to 5 days. Freezes well.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Mix It Up Mondays

03
Aug
2015

10 Of The Best Ice Cream Treats- No Machine Necessary (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

categories: Ice Cream & Sorbet, Paleo, Vegan

I scream, you scream, we all scream for ice cream!!!

It’s summer time!!! And what better treat to have than ice cream! Just because you can’t have the traditional dairy filled ice cream, doesn’t mean there aren’t delicious treats for you to enjoy.

Here are 10 of my favourite dairy free ice cream treats!

10 Of The Best Ice Cream Treats- No Machine Necessary (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Yes , in some of the recipes it calls for an ice cream maker, but there is an alternate way to make your ice cream… ** If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours, until it is the desired consistency 🙂

Chocolate Chip Cookie Dough Ice Cream

Healthy Avocado Fudgesicles

Cherry Cheese Cake Ice Cream

Strawberry Sorbet

Dark Chocolate Cherry Ice Cream

Peaches and “Cream” Ice Cream

Chocolate Chunk Ice Cream

Strawberry Ice Cream Cake (Not Paleo or Vegan)

Vanilla Ice Cream

Strawberry Ice Cream

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Savoring Saturdays

27
Jul
2015

Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

categories: Grain Free, Salads & Sides, Vegan

Summer is filled with get togethers. Gathering at the beach, at a friend’s place, camping. Whatever the summer gathering, salads are always a great pick! This salad is full of farm fresh local produce as well as chickpeas for protein.

I have put the amounts for the veggies in the instructions. I could have easily said half of a cucumber instead of 1/2 cup, but all veggies are different sizes. You can mix and match amounts and various veggies to make this salad your own! Adding the lemon zest is optional, depending on how lemony you’d like it.

Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

1- 15 oz. can chickpeas (drained and rinsed)

1/2 c. red onion- diced

1/2 c. carrot- peeled and diced

1/2 c. cucumber- diced

1/2 c. celery- diced

1/2 c. pepper (your choice of colour)-diced

1/4 c. olive oil

1/3 c. lemon juice

2 Tbsp. lemon zest (optional)

2 Tbsp. fresh dill (or 2 tsp.dry)

sea salt and pepper to taste

Mix all the ingredients together in a medium size bowl. Serve immediately or store covered in the fridge for up to three days.

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

21
Jul
2015

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

categories: Egg Free Baking, Ice Cream & Sorbet, Paleo, Vegan

So what is a better treat in the summer time than ice cream on a beautiful warm day? I have always enjoyed ice cream, although my body was never too happy with it… I kept eating it anyway, although I probably shouldn’t have… I would enjoy many of the different flavours that the stores would have to offer.

Since I have been dairy free for five years now, I continually create flavours of ice cream from my younger years. Thankfully these ones, my body is completely happy with!

I used to love cookies and cream ice cream. Happily, this creation completely satisfies my cravings for a different delicious flavour!

Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Cookie Dough:

1/3 c. coconut oil

1/3 c. maple syrup (raw honey if not vegan)

2 tsp. vanilla

2 c. almond meal

1/3 c. coconut flour

1/2 c. dairy free chocolate chips

Cream together coconut oil, maple syrup and vanilla. Add in almond meal and coconut flour. Mix well. Stir in chocolate chips. Roll or scoop one inch balls of cookie dough and place onto cookie sheet. Store in the freezer.

Ice Cream:

2-400 ml. cans full fat coconut milk (Place your milk in the fridge overnight)

3/4 c. maple syrup (raw honey if non vegan)

2 tsp. vanilla

1/4 tsp. sea salt

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream. Add in cookie dough balls at this time. Enjoy!

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes. Add cookie dough after approximately 1 1/2 hours.

To store put into covered individual containers or a larger one and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften.

Shared On:Waste Not Want Not, Allergy Free Wednesday, Savoring Saturdays, Sunday Sweets, Fat Tuesday, Gluten Free Fridays, Healthy Vegan Fridays

13
Jul
2015

Raspberry Vinaigrette (Paleo/ Vegan)

categories: Dressings & Sauces, Grain Free, Paleo, Salads & Sides, Vegan

It’s raspberry season! I remember taking my kids to pick our own fruits and veggies at the farmer’s markets. If you don’t have space to grow your own, then supporting your local farmers is the next best thing. Your can make a morning of it, taking the kids and showing them how fruits and veggies are grown in your own communities! You can then pick your own raspberries or other fruits and veggies that are in season at the time. You take them home, wash and enjoy them!

I still visit my local farmer’s markets but, am so glad that I can now grow many of my favourites in my own back yard! Yes, one of my favourites are raspberries! The cross between tangy and sweet is absolutely delicious. I have been making this wonderful dressing for a few years now and thought that it was about time that I shared it with you. I hope you enjoy it as much as I do!

Raspberry Vinaigrette (Paleo/ Vegan)

1 c. raspberries- fresh or frozen

1/3 c. apple cider vinegar

2 Tbsp. maple syrup (or honey if not vegan)

2 tsp. dry mustard powder

1/2 c. avocado oil (or desired mild oil)

sea salt to taste (I use ¼ tsp.)

Put raspberries, vinegar, maple syrup and mustard powder into blender and puree.

Slowly add oil, blending thoroughly. Add sea salt to taste. Makes approximately 2 cups. Store covered in the fridge for up to a week. If you don’t like the raspberry seeds then strain dressing through cheese cloth, to remove seeds.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Friday, Savoring Saturdays

Strawberry Grapefruit Smoothie (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

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Cashew Cream Cheese (Paleo/ Vegan/ Dairy Free)

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Chocolate Chip Pancakes (Gluten Free/ Dairy Free/ Vegan)

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Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

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Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)

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10 Of The Best Ice Cream Treats- No Machine Necessary (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

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Lemon Dill Chickpea Veggie Salad (Gluten Free/ Grain Free/ Vegan/ Dairy Free)

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Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

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Raspberry Vinaigrette (Paleo/ Vegan)

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