Ginger Sesame Chicken Stir Fry (Paleo/ Gluten Free/ Grain Free/ Soy Free)

categories: Dinners- Chicken, Grain Free, Paleo

So having a new little grand baby around makes life much busier! I am working as well as helping out my daughter when and where I can.

Some days I really need a quick one pot recipe that will help me use up many left over veggies in my fridge. A stir fry is a great option for this. Add in my ginger sesame dressing for a delicious kick! You can have this dinner cooked and on the table in less than a half hour. This great stir fry will not only fill your belly quickly, but also leave plenty of time for all the other things you need to get done on a busy evening!

Ginger Sesame Chicken Stir Fry (Paleo/ Gluten Free/ Grain Free/ Soy Free)

1 lb. boneless skinless chicken

3 Tbsp. olive oil (or desired oil)

1 large onion- sliced

4 c. assorted veggies- bok choy, broccoli, peppers, celery, carrot

2 green onions

1/2 c. ginger sesame dressing

2 Tbsp. sesame seeds for garnish

In a large skillet add in oil and sliced chicken. Saute for five minutes on medium heat, stirring frequently. Add in onion and 4 cups of desired veggies. Stir thoroughly and let cook for 8-10 minutes. Add in ginger sesame dressing and green onions. Cook for an additional 5 minutes and serve.

Garnish with sesame seeds if desired.

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

12
Mar
2015

Paleo Pizza Crust (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

categories: Buns/Crusts/Bread, Paleo, Vegan

So it was Friday night and I wanted pizza… So I get out all my flours and such and start creating a wonderful pizza crust. Well, not really. The first paleo pizza crust I made was hard and far too chewy… After a some okay pizzas, I can now have a great paleo pizza!!

I still make my hubby his traditional wheat, yeast, and dairy filled pizza… My days for that pizza have been far over for quite a while. I am very happy to say that I get to enjoy my pizza just as much as he enjoys his!

You can use whatever topping that you prefer, as well as a traditional tomato based sauce or a pesto base. Both are absolutely fabulous!

Paleo Pizza Crust (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

Crust:

2/3 c. tapioca or arrowroot starch

1/3 c. coconut flour

1/3 c. ground flax

1 tsp. ground basil (or Italian seasoning)

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. sea salt

1 c. water

2 Tbsp. olive oil (or desired oil)

1 Tbsp. apple cider vinegar (or lemon juice)

Preheat oven to 425 degrees.

In a medium size bowl, whisk together tapioca, coconut flour, flax, basil, baking soda, baking powder and salt. Then add in water, oil and vinegar. Stir thoroughly. Spread batter out onto a parchment paper lined baking sheet. Bake for 15 minutes.

Then remove from oven and top with tomato sauce or Pesto (not if nut free) and add your favorite pizza toppings

I also make a batch of Cashew Cream ( not if nut free) to top off my pizza.

After adding your toppings, bake for an additional 15 minutes.

Shared On: Savory Saturdays, Fat Tuesday, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays, Real Food Recipes, Mix It Up Mondays

07
Mar
2015

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

categories: Breakfast, Paleo, Vegan

Mornings can be so busy! You don’t always have time to make a delicious breakfast because you don’t have the time or the energy. You know as well as I do that stopping at the donut shop for a coffee and donut is not only not nutritious, it’s not an option when you have food allergies.

Smoothies are a great alternative! They are quick and extremely easy to make and consumer! You can drink it on the way to work and will fill you up far better than a donut!

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

1 c. strawberries

1 c. pineapple

1 kiwi-peeled

1/4 c. raw cashews (or cashew butter)

2 Tbsp chia seeds (or 1 Tbsp. ground chia)

1-2 tsp. maple syrup (or to taste)

3/4 c. milk alternative

1/2 c. water (or ice depending on the strength of your blender)

Place all ingredients into blender. Blend until smooth. Enjoy! Makes two servings.

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

categories: Dips, Paleo, Vegan

On Friday February 20th, my new grandson Mason was born! He was 8 lbs. and 21 inches long. Yes, a big boy, for my little daughter. My daughter’s husband is 6 ft 2 in, so that may have something to do with it. It’s been a trying ten days, but all seems to be going well now. Mason and mommy are doing much better! Their new little family is adjusting quite well.

With little Mason’s baby shower coming up, I wanted a new dip to serve. This dip is not only delicious, but also extremely healthy! It also reminds me of a ranch dip.

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

1 c. raw cashews

1 ripe avocado (pit and skin removed)

1/4 c. water

2 Tbsp. onion

2 tsp. dill

1 Tbsp. maple syrup (optional)

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

Soak cashews for at least 8 hours. Drain and rinse. Place all ingredients into the food processor and pulse until pureed. Will keep in the fridge for up to one week.

Serve with your favorite crackers or raw veggies.

Shared On: Tasty Tuesdays, Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Healthy Vegan Fridays, Savory Saturdays, Real Food Recipes

21
Feb
2015

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Refined Sugar Free/ Grain Free/ Egg Free/ Vegan/ No-Bake)

categories: Cakes & Cupcakes, Egg Free Baking, Extra Desserts, Paleo, Raw Diet, Vegan

Lately I’ve been working a lot, well full time to be more accurate. Some times I find it difficult to get my goodies baked, let alone get new recipes done to put on here.

The weather here has been very cold and snowy. My oven and slow cooker have been working over time keeping us fed. Sometimes you need a recipe that not only does not require any cooking, but is also simple to make.

Note: Before you start this make sure that your coconut milk has been in the fridge overnight and your cashews have been soaking in water for at least 8 hours.

These are not only a no-bake little treat, but also take no time at all to get made.

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Grain Free/ Egg Free/ No-Bake)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

1-400 ml. can of full fat coconut milk (I used 14%) Placed in the fridge overnight.

1 c. raw cashews (soaked for at least 8 hours)

1/2 c. pitted dates

2 Tbsp. maple syrup (honey if not vegan)

1/4 c. coconut oil

1 c. shredded unsweetened coconut

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly. Once your mixture is done put 1 Tbsp into the bottom of a regular size muffin cups or 1 tsp. into mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Open coconut milk and drain off the water. Save the water for a different recipe. Drain and rinse cashews. Place coconut cream, cashews and pitted dates into food processor. Pulse until pretty smooth.Add in maple syrup, coconut oil and coconut and pulse until mixed thoroughly.

Scoop coconut mixture into muffin cups. Let Cashew Coconut Bites set up in the fridge until firm for approximately four hours.

You will make approximately 18 regular size or 36 mini size. Store in the fridge for up to 5 days or in the freezer.

Shared On: Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Health Vegan Fridays, Real Food Recipes, Mix It Up Monday, Free From Friday

15
Feb
2015

Corn Bread (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)

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

I work in the kitchen in a long term care facility. I see many different dishes that I would like to recreate, so that I can eat them. Every few weeks we serve beef chili and corn bread. Although I have been making beef chili and vegetarian chili for years, I had never made corn bread. Finally a few weeks ago, I decided to make my own corn bread and with a few tweaks here and there i am very happy with it.

Who doesn’t love to be able to dip some sort of bread into their chili. I know I do.

Corn Bread (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)

1 c. corn meal

3/4 c. gluten free flour mix

1/4 c. ground flax

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. xanthan gum

1/4 tsp. sea salt

1/3 c. coconut oil

1/3 c. maple syrup

1/4 c. unsweetened apple sauce

1 c. milk alternative

1 Tbsp. lemon juice

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together corn meal, gluten free flour, flax, baking powder, baking soda, xanthan gum, and sea salt. Set aside.

In another bowl, beat together coconut oil, maple syrup, apple sauce, milk alternative and lemon juice. After completely mixed, add dry ingredients. Mix thoroughly.

Pour batter into greased 5 inch by 7 inch loaf pan. Bake for 40-45 minutes or until toothpick comes out clean.

Let sit for five minutes then remove from pan onto a cooling rack.

Shared On: Mix It Up Monday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Real Food Recipes, Healthy Vegan Fridays

09
Feb
2015

Valentine’s Day Chocolate Sweets (Gluten Free/ Dairy Free)

categories: Holidays

Valentine’s Day is on Saturday and I know that I’ll be making some of the things on this list. I love eating chocolate any time of the year, but especially on holidays!!!

Valentine’s Day Sweets (Gluten Free/ Dairy Free)

Dark Chocolate Covered Strawberries

Chocolate Caramel Cups

Chocolate Cupcakes

Shortbread Cookies

Salted Cashew Chewy Bars

Caramel Kissed Flourless Chocolate Cake

No-Bake Chocolate Energy Squares

Easy Truffles

Chocolate Lava Cake with Chocolate Sauce

Chocolate Cream Pie

Almond Toffee Bites

Shared On: Fat Tuesday, Tasty Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not, Gluten Free Fridays, Real Food Recipes

08
Feb
2015

Slow Cooker Beef Chili (Gluten Free/ Dairy Free)

categories: Dinners- Ground Beef, Slow cooker, Soups & Stews

It’s February and the snow is blowing. I don’t know about you but I always enjoy crock pot meals in the especially in the winter time! Really using a slow cooker is great anytime!

You get everything prepared, throw it in and forget about it. Voila, your dinner is ready and waiting for you. There are so many meal s that can be made ahead in the slow cooker… What are some of your favourites?

Here is Vegetarian Chili if you prefer.

Chili shown with Vegan Corn Bread

Slow Cooker Beef Chili (Gluten Free/ Dairy Free)

1 lb. ground beef, chicken or turkey
1 tbsp. olive oil
1 medium onion-chopped
1 c. chopped celery
1 medium green pepper-chopped
2 cloves garlic- minced
2 c. soaked, cooked, drained and rinsed kidney beans (or 14 oz. can)
2 c. soaked, cooked, drained and rinsed white navy beans (or 14 oz can)

2 c. soaked, cooked, drained and rinsed black beans (or 14 oz. can)

1 28 oz can of diced tomatoes
3 tsp. chili powder

2 tsp. ground cumin
5 oz can tomato paste

sea salt and pepper to taste
hot sauce(optional)
chili peppers(optional)

Brown ground meat, drain, set aside. Saute over medium heat; onion, celery, green pepper in olive oil until soft, add in garlic and cook for five more minutes. Put all ingredients into a large pot or crock pot. If cooking on stove in pot, put on low, stirring occasionally for 3-4 hours. If in crock pot, put on low for 8-10 hours.

If you can, cook chili the day before you’re going to eat it. Chili always seems to taste better the next day.

Shared On: Mix It Up Monday, Fat Tuesday, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not, Gluten Free Fridays, Real Food Recipes

02
Feb
2015

Paleo Morning Glory Muffins (Grain Free/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

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

We were away enjoying the warmth and sunshine! It was really nice to just get away for a week. Although I did bring some snacks with me such as cookies, nuts and crackers, I obviously wasn’t able to eat any of the morning biscuits, scones or other treats that they had on the resort.

I was lucky that I only had one reaction, which was completely my own fault. Normally we go to the buffet. I love going to the buffet because I can pick out all the plain meats, vegetables and fruits that they have. Unfortunately, we decided to go to one of the a la carts. Not only did I not ask what was in the beef dish but I also didn’t bring my glasses. I didn’t see the mushroom until it was too late. I thought that maybe I wouldn’t react any more. It had been five years since I’d had a mushroom. I was wrong. I was down and out for almost twenty hours. After that day it was back to the buffet for me and the rest of the trip was great!

Since this was my first day off since being back, I wanted to make myself some muffins. I do have a regular Morning Glory Muffin recipe, but I’ve been making these ones lately and they are great! They’re even egg free! I hope you enjoy them as much as I do!

Paleo Morning Glory Muffins (Grain Free/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

2 c. almond flour/meal

1/2 c. tapioca starch

1/4 c. ground flax

2 tsp. baking powder

1/2 tsp. baking soda

3 tsp. ground cinnamon

1/2 tsp. sea salt

1/2 c. each of chopped walnuts, raisins, and unsweetened coconut

2 c. grated carrots

1 c. grated apple

1/2 c. maple syrup (honey if desired if not vegan)

1/3 c. coconut oil

1/3 c. unsweetened apple sauce

Preheat oven to 400 degrees

In a medium sized bowl, whisk together almond flour, tapioca starch, flax, baking powder, baking soda, cinnamon, salt, walnuts, raisins, and coconut. Set aside

In a large bowl, stir together grated carrot, apple, apple sauce, coconut oil and maple syrup. Add in dry ingredients and stir until mixed thoroughly.

Scoop into greased muffin tins. Bake for 20-22 minutes or until toothpick comes out clean. Makes 12 muffins. Freezes well.

Great Super Bowl/ Game Day Goodies(Gluten Free/ Dairy Free/ Paleo/ Grain Free/ Refined Sugar Free)

categories: Dips, Dressings & Sauces, Holidays

The Super Bowl is on Sunday and many people will be gathering to watch it! Maybe you are having guests to your house or going to a friend’s place. You can have great tasting snacks without sacrificing your allergies or eating clean. Here are some fantastic recipes to help you out!!