
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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Savory Egg Dish

Quiche
Quiche is a light and fluffy egg dish that is often served at baby showers and potlucks. This is a favourite with little ones!
~ Gluten & Dairy Free ~
12 tarts or 1 large quiche (cut in 6 slices)
Ingredients:
​5 eggs
1/4 cup of coconut milk (or your choice)
1 tbsp vegan mayo
1/2 cup dairy-free cheese*, grated
1 tbsp nutritional yeast (optional)
Pepper as desired
1/4 tsp dried basil
Gluten-Free pie crust (Or crust-less option)
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Optional Toppings:
Broccoli and Cheese Quiche:
1 cup broccoli, lightly boiled
Or
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Vegetable Quiche:
1/3 cup mushrooms, chopped
1/3 cup red peppers, finely chopped
1/3 cup onions, chopped small
Sauté vegetables in vegan butter or coconut oil for 5 minutes before adding to the egg mixture.
Or
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Western Quiche:
1/2 cup cooked ham, cubed or 5 slices of deli ham cut into pieces
1/2 cup yellow onion, sautéed
1/4 cup green pepper, finely chopped
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1. Pre-heat oven to 400-degrees.
2. In a large bowl, whisk the eggs for a couple of minutes.
3. Add in milk, vegan mayo, grated cheese and nutritional yeast. Add in your toppings. If it is for a shower or party you could do a couple of different types of quiche.
4. Use a homemade or store-bought gluten-free pie crust or tart shells. For crustless quiche, line muffin pan with muffin cups.
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5. Fill crust 2/3 full with egg mixture. Sprinkle a little bit of cheese on top. Put pie or tarts on a baking sheet before putting in the oven, to avoid spills.
6. Bake tarts for about 20 minutes and pie for about 40 minutes or until the egg is firm when you stick a fork in it.
Serve warm or cold.
Pairs nicely with a salad.
This meal is great for breakfast, lunch or dinner!
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*I used Violife brand vegan cheese for this recipe.
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