
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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Flavourful Seasoned Lentils!

Seasoned Lentils
Simple veggie meat with so much yummy flavour!!
Vegetarian, Nut-Free, Soy-Free, Egg-Free
~ Gluten & Dairy Free ~
4-6 Servings
Ingredients:
2 tbsp olive oil
1 medium onion, chopped
1 clove of garlic, minced (optional)
19 oz canned lentils, drained and rinsed
1 tsp oregano
1/2 tsp seasoning salt (I used Flavor God Garlic Seasoning)
Optional: 1/4 cup of quinoa (uncooked)
1 box of gluten-free taco shells
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Choose your favourite toppings:
- Head lettuce sliced thin
- 1 avocado sliced
- Handful of cherry tomatoes quartered
- 1/2 cup vegan cheese
- 1/3 cup red and green pepper, chopped
- Squirt of fresh lime (cut lime lengthwise, then cut each side into three)
- Salsa
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1) Using a small pot, add 1/2 cup of water and a pinch of salt and bring it to a boil. Then add 1/4 cup of quinoa, reduce heat to low and cover quinoa. Let cook for 15 minutes. Remove from heat and let sit for 10 more minutes covered.
2) In a large frying pan, sauté chopped onions and garlic in 1 tbsp of olive oil. Cook for about 5 minutes, until onions have softened. Stir in quinoa.
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3) Add another tbsp olive oil, seasoning salt, oregano, and canned lentils, fry for a few more minutes until lentils are warm.
Stirring often.
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4) Prepare toppings of your choice.
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5) Warm taco shells in the oven for 5 minutes at 350 degrees.
6) The fun thing about this dinner is everyone can do their own tacos. To prepare tacos add lentil and quinoa mixture, salsa and toppings, finally sprinkle with shredded dairy-free cheese and lettuce.
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Additional ways to serve seasoned lentils:
- corn taco shell topped with avocado
- soft wrap with melted cheese
- on a bed of rice
- on salad
- scooped nacho chip, melt a sprinkle of cheese on top
- or in tomato spaghetti sauce
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Tip: Make ahead for the work week! This mixture will last 3 days in a covered container in the fridge. This is great for lunches.
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Tip: Green lentils work better for this recipe because they hold their shape and don't get mushy the way that red lentils do.

