
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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Philly Cheesesteak Sandwich
Tender grilled steak with sauteed vegetables and melted cheese!
~ Gluten & Dairy Free ~
4 Philly Cheesesteak Sandwiches
Ingredients:
1 tsp olive oil
1 tsp vegan butter
1 cup red pepper, sliced
1 onion, sliced
1 cup mushrooms, chopped
1 strip loin steak, finely sliced
1/4 pepper
Grind sea salt over steak
4 gluten-free hotdog buns
3/4 cup dairy-free shredded cheese
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Dressing:
1/4 cup vegan mayo
1/8 cup of bbq sauce (I used Kraft Original BBQ Sauce)
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1. Preheat BBQ on high heat, preparing to BBQ the steak. Remove steak from the fridge and let sit covered at room temperature, for 15 minutes. Put the steak on the grill and cook for 5 minutes, flip and cook for another 5 minutes, depending on how you like your steak cooked. Remove the steak from the BBQ and let it sit for 5 minutes before finely slicing.
2. In a large frying pan add olive oil and butter. Saute sliced red pepper, sliced onion and mushrooms, on medium heat. Once they start to brown, reduce the heat to low.
3. To make the dressing use a small bowl and mix vegan mayo and BBQ sauce.
4. Butter and warm 4 gluten-free hotdog buns in the oven. Remove from the oven, add dressing, sliced steak, grilled vegetables, then sprinkle with vegan cheese.
5. Broil this open-faced sandwich for about 2 minutes.
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Serve warm! These sandwiches are so delicious and flavourful. An absolute family favourite meal!
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Tip: We really enjoyed Schar hot dog buns for this recipe.
