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 Much Flavor!
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Gluten-Free
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Dairy-Free
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Egg-Free
Chicken Tacos
This is a fun spin on traditional tacos!
Gluten & Dairy Free
10 Portions
Ingredients:
10 gluten-free corn tortillas
2 chicken breast cooked and shredded
1/2 cup lentils (vegetarian option)
1/2 cup shredded red cabbage
1/4 cup cilantro garnish
2 fresh limes
1 avocado
Salsa on the side (optional)
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You can either season the chicken or smother in your favourite BBQ sauce.
Chicken Seasoning Ingredients:
1 tbsp olive oil
3/4 tsp dried oregano
1 tsp ground cumin
1/4 tsp ground pepper
Juice of 1/2 lime
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1. Lightly spray frying pan with coconut oil or olive oil. Cook chicken on medium heat for 15 minutes. Then cut the chicken in slices. Add chicken seasoning or BBQ sauce. Cover and keep warm. If you are using lentils, once they are cooked, drain water, and add a tbsp of BBQ sauce to them or follow my seasoned lentil recipe.
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2. Finely slice the red cabbage, place in a bowl.
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3. Finely chop cilantro.
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4. Cut 2 limes into quarters.
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5. Slice an avocado.
6. If you have a steamer you can bring water to a boil and put the corn tortillas in for one minute to soften.
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7. Its time to put your wraps together! Take a warm tortillas and put chicken or lentils along the middle. Then put some red cabbage, avocado and cilantro on the chicken. Top with juice from a fresh lime.
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Serve warm!
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