
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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Chicken Parmesan
Simple breaded parmesan chicken smothered in tomato and dairy-free cheese!
~ Gluten & Dairy Free ~
4 Servings
So easy!!!
Ingredients:
4 chicken cutlets
3/4 cup gluten-free flour*
2 eggs, beaten
1 cup gluten-free panko breadcrumbs
1/4 cup of dairy-free parmesan cheese*
1 tbsp olive oil
2 tbsp fresh basil, thinly sliced (optional)
Crushed organic tomatoes (I use Muir Glen Organic Fire Roasted Crushed Tomatoes)
Grated dairy-free mozzarella cheese*
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1) Preheat oven to 350 degrees.
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2) Line a cookie sheet with parchment paper.
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3) You will need three bowls.
4) Put gluten-free flour in the first bowl.
In the second bowl, beat two eggs.
In the third bowl add one cup of gluten-free panko breadcrumbs and parmesan cheese.
Set the bowls in this order.
5) Dredge each piece of chicken in flour, then eggs then breadcrumb/parmesan mixture. Making sure each piece of chicken is well covered.
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6) Heat 1 tbsp of olive oil in a large frying pan and add breaded chicken. Cook each side for about 3 minutes, browning each side.
7) On a lined baking sheet add the chicken. Scoop 2 tbsp of crushed tomato over each piece of chicken. Sprinkle 1/2 tbsp of freshly sliced basil over each piece. Then top with dairy-free mozzarella cheese.
8) Bake for about 20 minutes at 350 degrees until fully cooked.
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Serve warm!
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Tips*:
- You can use white rice flour or gluten-free flour blend, I have also used Cassava flour, when avoiding rice.
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- I use Earth Island Grated Parmesan Cheese
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- I use Violife Mozzarella Style Shreds for this recipe.

