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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Game Night Nachos
This is a fun family ritual we do while watching a sports game! These loaded nachos are so flavourful and full of protein.
~ Gluten & Dairy Free ~
4 Servings
Ingredients:
1 bag of low sodium tortilla chips
1 jar of organic gluten-free salsa
4 tbsp of canned corn niblets
4 tbsp canned organic black beans
4 tbsp canned lentils
1 cup red pepper, chopped small
1 onion, chopped small
1 avocado, sliced
1/4 head of lettuce sliced fine
Sour Cream (optional)
Dairy-free shredded cheese
1 chicken breast, shredded (optional)
8 cherry tomatoes, quartered
Dash of black pepper
Dash of olive oil
Optional: 1/2 tsp of dried oregano or cumin or chipotle seasoning.
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1) Line four 8x8 square baking pans, with parchment paper.
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2) Divide tortilla chips into the four pans.
3) Then saute red pepper and onion in olive oil, black pepper and 1/2 tsp of oregano (or spice of your choice). Once cooked divide amongst the nacho dishes.
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4) Rinse canned beans, lentils and corn. Sprinkle an equal amount of black beans, lentils and corn on each of the servings of tortilla chips.
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5) Cut the cherry tomatoes into quarters and divide onto 4 dishes.
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6) Smother nachos in salsa and dairy-free cheese.
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7) Broil for 2 minutes. Top each nacho dish with shredded lettuce and sour cream. Slice avocado and put a quarter on each plate.
Serve warm
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These nachos are great with Cauliflower Wings or Coconut Shrimp.
These nachos are served with yummy Cauliflower Wings!
