
Pesto Pasta
This is one of our absolute favourite meals! Its a great recipe for teens to make for the family!
This recipe is so delicious and has so much flavour!
~ Gluten & Dairy Free ~
4 servings
Pesto Ingredients:
​2 cups of fresh basil
1/2 cup of pine nuts, sunflower seeds, or walnuts (omit if you are on a nut-free diet)
1/2 cups olive oil
2 TBSP of fresh lemon juice
2 TBSP nutritional yeast
1 ripe avocado (optional)
Dash of salt and pepper
Gluten-free fusilli noodles
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1) Put pesto ingredients into a blender (Basil, nuts or seeds, oil, lemon juice, nutritional yeast, avocado, salt and pepper) and blend until pesto is smooth.
2) Boil gluten-free pasta for 7 minutes, rinse under cool water.
3) Stir pesto into noodles. Serve warm.
Makes 4 servings

Peanut Butter Chocolate Chip Cookies
These soft and delicious cookies just melt in your mouth.
~ Gluten & Dairy Free ~
Makes 24 cookies
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Ingredients:
1 cup peanut butter
1/2 cup vegan butter sticks at room temperature
3/4 cup coconut palm sugar
1 egg
3 tbsp unsweetened coconut milk
1 tsp gluten-free vanilla
1 1/2 cups gluten-free flour (Bob Mill's 1:1 flour, brown or white rice flour)
1/4 tsp of xanthan gum
3/4 tsp baking powder
3/4 cup dairy-free chocolate chips
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1) Preheat oven to 350 degrees.
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2) In a medium-sized bowl, add peanut butter, vegan butter, coconut palm sugar, mix with a hand mixer.
Then add in egg, milk and vanilla.
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3) Add in flour, xanthan gum and baking powder, mix then stir in chocolate chips.
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4) Form into 1 tbsp balls, flatten with a fork. Line a cookie sheet with parchment paper. Bake for about 9 minutes.
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Enjoy!! So yummy!!
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This easy summer dinner idea is great on a patio with company!
~ Gluten & Dairy Free ~
Grilled Pork Chop
with Kale and House Salad
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4 portions, 4 pork chops
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BBQ Sauce:
1/4 cup ketchup
2 tsp brown sugar
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Grill pork chops on the first side for 6 minutes, flip and grill for another 6 minutes. Using a meat thermometer, grill pork chops until the pork chops reaches 160 degrees.
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Kale Salad:
1 bunch of kale washed and chopped
1 1/2 cups red cabbage grated or thinly sliced
3 medium carrots grated
3 tbsp veganaise or vegan mayo
Mix and serve!
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Lemon Tahini Salad:
1 head romaine lettuce, chopped
Top with cucumber, avocado or any nuts and seeds. I made Lemon Tahini Dressing for this salad.
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Enjoy!
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So Yummy!

Blueberry Muffins
Your kids will love these muffins!
~ Gluten & Dairy Free~
12 muffins
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Ingredients:
1/2 cup unsweetened applesauce
2 eggs or 2 flax egg* (or 1 egg and 1 flax egg)
2 1/2 tbsp coconut oil
1 tsp vanilla
1 cup Kinnikinnick pancake mix
1/2 cup of gluten-free rice flour
1/2 cup coconut palm sugar or brown sugar
1/2 tsp baking soda
1/2 tsp baking powder (omit if it's in flour/pancake mix)
1 cup frozen wild blueberries (defrost for 15 min)
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1) Preheat oven to 350 degrees.
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2) Measure 1 cup of frozen wild blueberries and let defrost for 15 minutes, in a bowl on the counter.
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3) While blueberries are defrosting use a large bowl or stand mixer add all wet ingredients and then slowly add in dry ingredients, mix until moist. Add blueberries last, just stir until everything is mixed.
4) Line muffin pan with muffin cups.
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5) Bake for 16-18 minutes, or until muffins are cooked in the centre when pierced with a fork.
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6) Store in a covered container at room temperature.
