
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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Hot skillet sizzling with flavour!
Breakfast Skillet
Breakfast potatoes, onions, peppers, mushrooms and sausage, topped with an egg!
~ Gluten and Dairy Free ~
4 Portions
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Ingredients:
8 maple gluten-free breakfast sausages*
3 medium potatoes
1 tbsp vegan butter and 1 tbsp olive oil
Dash Himalayan salt and pepper
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1 tbsp vegan butter and 1 tbsp olive oil
1 onion, chopped
1 clove of garlic, minced
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1/2 red pepper, chopped
1 1/2 cups mushrooms, chopped
1/2 tsp dried ground thyme
4 eggs
1/2 cup grated vegan cheese (optional)
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1. Pre-heat oven to 400 degrees and cook the breakfast sausage until fully cooked then cut into pieces.
2. Wash and cube potatoes. Put 1 tbsp vegan butter and 1 tbsp olive oil in a frying pan add potatoes and sprinkle with salt and pepper. The potatoes will take about 20 minutes to soften. Stir often while frying.
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3. In a large cast-iron pan add a tbsp of vegan butter and 1 tbsp of olive oil. Add onions and garlic. Sauté on low for 5 minutes. Then add in peppers, mushroom and thyme. Let cook another 5 minutes. Then stir in cooked potatoes and sausage. Expose the skillet in four sections and carefully crack the eggs in those spots. Cover and let cook on low heat.
Or you can fry the eggs separately and place them on the top of the skillet after they are cooked. Then sprinkle with vegan cheese.
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Serve warm!
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