Nov
2015

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

categories: Cookies, Egg Free Baking, Grain Free, Nut Free, Paleo, Vegan

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!!

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.

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,


Nov
2015

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

categories: Cakes & Cupcakes, Cookies, Muffins & Quick Beads, Nut Free, Paleo, Sweets, Vegan

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

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

Chocolately Avocado Chickpea Cookies also vegan, grain free

Spiced Zucchini Muffins also vegan

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

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

 

Chocolate Chip Chickpea Cookies, also vegan, grain free

Cinnamon Raisin Avocado Chickpea Cookies also vegan, grain free

 

Chocolate Zucchini Cake

 

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

Double Chocolate Zucchini Muffins also vegan

 

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

 

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

Raspberry Zucchini Loaf also vegan

Double Chocolate Zucchini Cookies also vegan and nut free

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

 

 


Nov
2015

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

categories: Breakfast, Egg Free Baking, Paleo

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 (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.

**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

 


Oct
2015

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

categories: Cakes & Cupcakes, Egg Free Baking, Grain Free, Nut Free, Paleo, Vegan

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.

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).

 

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.

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


Oct
2015

Goat Cheese Sausage Lasagna (Gluten Free)

categories: Dinners- Pork, Pasta

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

 

“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® 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 (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

 

 

 

 

 

 

 

 


Oct
2015

Split Pea Soup with Ham (Gluten Free/ Grain Free/ Dairy Free)

categories: Dinners- Pork, Soups & Stews

Happy Thanksgiving to all of my Canadian friends!! Yes, here in Canada we celebrate Thanksgiving on the second Monday of October, where as the United States celebrates on the last Thursday of November. Whenever you are celebrating I pray that you will have a wonderful day filled with family, friends and of course delicious food!

For those having turkey, you may want to try Chicken Pot Pie (yes you can use turkey) to use up some of your leftovers.

Then there are those who will celebrate with a ham (or a turkey as well). We usually buy those hams that have the bone going right through the middle. I think it is part of the butt. Yes I could Google it so that I know for sure, but guess what, it doesn’t matter to me. All that matters is that ham is delicious! Now onto what you are going to do… You have cut most of the meat off the bone and save the bone for your soup. If you forgot to save your bone them you can just use two cups of diced up ham for this soup.

 

As my hubby says, this is a “stick to your ribs” kinda soup!

Split Pea Soup with Ham (Gluten Free/ Grain Free/ Dairy Free)

2 tsp. olive oil

1 medium onion

2 medium carrots

2 ribs of celery

2 c. dried split peas

2 tsp.thyme

16 c. water

1 ham bone-with meat on it or ham shanks

Dice onions, carrots and celery. Place into large pot with oil. Saute on medium heat for approximately 10 minutes. Add water, split peas, thyme and ham bone. Don’t worry if the water doesn’t cover the bone. Just flip the bone over after about an hour. Bring water to a boil, then turn down heat to medium low. Let simmer for approximately 2 hours or until peas are soft (well they pretty much dissolve) and soup is thickened. When soup is cooked, remove bone (it should be falling apart and the meat falling off of it) and the meat. Discard the bones and cut up meat into bite size pieces.

Store soup in covered container in the fridge for up to three days. Freezes well. Soup thickens as it cools. The first day is fine, but the next days you may need to add water to thin soup out.

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


Oct
2015

Apple Fritter Muffins (Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

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

All of the fall festivals are happening right now and some of the main guests would be apples and apple fritters. As you know, when you have food allergies you just can’t buy those wonderful treats that are features at the festivals. Well, I don’t like to miss out. As many of you know, I really really enjoy treats!!!

This year I finally decided that I had been missing out on apple fritters far too long. Those yummy treats that are over flowing with chunks of apple and covered in that sweet wonderful glaze…

Yes, that was it, I had to make them. After a few tries I have come up with these absolutely delicious treats that rival the real thing! Even though it has been over five years since I had an actual apple fritter, these little beauties took me right back to that time!

By the way, as I was doing the photo shoot for my muffins, my daughter decided that my grandson had to photo bomb! 🙂 Yes they love them too!

Apple Fritter Muffins (Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

3/4 c. gluten free flour mix

1/2 c. millet flour (or 1/2 c. additional GF flour mix)

1/3 c. ground flax

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. xanthan gum

2 tsp. ground cinnamon (divided)

3/4 c. palm sugar plus 1 Tbsp. (or desired granular sugar)

1/4 c. coconut oil

1/2 c. unsweetened apple sauce

1 Tbsp. lemon juice

1 tsp. vanilla

2 medium size apples (I have used gala and jersey macs)

 

Preheat oven to 400 degrees

In a medium size bowl, whisk together flours, flax, baking powder, baking soda, 1 tsp. cinnamon and xanthan gum. Set aside

In a large bowl beat together coconut oil, apple sauce, 3/4 c. palm sugar, lemon juice and vanilla. Add in dry mixture. Stir together until mixed.

In a medium sized bowl, add peeled and diced apples, 1 Tbsp. palm sugar and 1 tsp. cinnamon. Toss together. Put apple mixture into batter and stir until mixed.

Divide batter into 12 greased muffin tins. Bake for 15-17 minutes or until toothpick comes out clean. Let cool ten minutes. Remove from tins and let cool completely

Topping;

2 tsp. coconut oil-melted

1 Tbsp maple syrup (or honey if not vegan)

1/2 tsp. vanilla

Stir together topping ingredients and drizzle over muffins. Keep on the counter in a sealed container for up to three days. Freezes well.

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

 


Sep
2015

Creamy Apple Coleslaw (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

categories: Dinners- Vegan, Paleo, Salads & Sides

This is the first full week of fall and with it we have all of the flavours of fall! Lets face it, we still have so many different fall fruits and vegetables that are available to us! Among those are nice fresh fall apples as well as cabbage. I have made this coleslaw for quite a while without the apples, but I have to say that adding the apples in gives your mouth a happy surprise. Coleslaw dressing is usually on the sweeter side. The apple pieces give each bite a tangy sweetness.

Traditional coleslaw dressing is usually filled with mayonnaise. Since this dressing is made from raw cashews, it’s perfect for eating clean! The creamy texture and maple undertones of this dressing have delicious flavours that completely compliment each other!

Creamy Apple Coleslaw (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Slaw:

8 c. shredded cabbage

2 medium carrots -peeled and shredded

2 apples-diced (I used Macintosh, but you can used whatever type you’d like)

1 green onion- sliced (or other mild onion)

Dressing:

1/2 c. raw cashews (soaked in water for at least four hours- then rinse and drain)

1/4 c. water

1/4 c. olive oil (or desired oil)

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

2 Tbsp. apple cider vinegar

1/2 tsp. ground mustard powder

sea salt and pepper to taste

Put all ingredients for dressing into blender. Blend on high until all ingredients are pureed and smooth. Put all ingredients for your slaw into in large bowl.

Mix dressing into slaw. Salt and pepper to taste. I like to let all the flavours combine for a few hours before serving.

Leftovers can be store covered in the fridge for up to three days.

 

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

 


Sep
2015

Raspberry Sorbet (Paleo/ Vegan/ Nut Free/ Dairy Free/ Refined Sugar Free/ No Machine Necessary)

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

Today is still technically summer. In a couple of more days it will be fall. The days are still warm enough for nice cold treats and the weather has changed enough for my fall raspberries to ripen. That is a win win in my books!

Have you tasted a raspberry fresh off the plant? It has a lovely sweet flavour. Now on the other hand, have you tasted raspberries after they have been frozen? Their flavour transforms into this brilliant combination of sweet yet tangy.

Way back when, when I could eat candy, I absolutely loved the tangy sour candies. You know the ones that make your mouth pucker. If I eat a frozen raspberry, it takes me back to those tangy candy days. There is one major difference…. This raspberry sorbet is not only absolutely delicious but, it is actually good for you as well!

There is also one other fantastic fact about this recipe. There are only two ingredients. Yes, I said it, only two ingredients.

2 Ingredient Raspberry Sorbet (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free/ No Machine Necessary)

3 c. raspberries***

2/3 c. water

1/4 c. maple syrup (or honey for non vegan)

Put all the ingredients into your blender and mix until pureed.

Pour mixture into a 8 inch glass or stainless steal container and put into freezer. Take out and stir up or fork every 30-60 minutes depending on the raspberries**.

When the sorbet has frozen to the point of forming, I like to scoop it and freeze the scoops of sorbet. That way I can just pull out a scoop or two at a time. You can also freeze in individual containers. Let sorbet sit out to soften for 10-15 minutes before serving.

**If you use frozen raspberries to make your sorbet, then you can stir it up every 30 minutes. Stir every 60 minutes for fresh raspberries.

 

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


Sep
2015

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