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
​
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
​
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
​
1) Preheat oven to 350 degrees.
​
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.
​
3) Add in flour, xanthan gum and baking powder, mix then stir in chocolate chips.
​
4) Form into 1 tbsp balls, flatten with a fork. Line a cookie sheet with parchment paper. Bake for about 9 minutes.
​
Enjoy!! So yummy!!
​
​
​
​
This easy summer dinner idea is great on a patio with company!
~ Gluten & Dairy Free ~
Grilled Pork Chop
with Kale and House Salad
​
​
4 portions, 4 pork chops
​
BBQ Sauce:
1/4 cup ketchup
2 tsp brown sugar
​
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.
​
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!
​
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.
​
Enjoy!
​
Campfire Fun!
​
​
​
​
​
​
​
​
Sweet Smores Fun!
​
​
Chocolate Peanut Butter Smores
This is a sleepover Favourite!
~ Gluten & Dairy Free ~
4 Portions
​
Sugar Cone Smores:
4 gluten-free sugar cones
4 tbsp peanut butter
1/2 cup dairy-free chocolate chips
1 cup mini marshmallows
Foil
​
Graham Cracker Smores:
8 gluten-free graham cracker
4 large marshmallows, cut in half
4 tbsp peanut butter
1/2 cup dairy-free chocolate chips or Enjoy Life chocolate bar
Foil
​
​
Preheat oven to 375F or warm these smores up on a fire pit cooking grill.
​
To make Graham Cracker Smores: Place 4 graham crackers on a cookie sheet. Cover graham crackers with peanut butter then chocolate chips. Place cut marshmallow in half and place on chocolate chips. Top with another graham cracker. Wrap in foil if cooking on the firepit.
​
To make Sugar Cone Smores:
Put peanut butter on the inside of the cone.
Sprinkle dairy-free chocolate chips and mini marshmallows in the inside of the cone. Wrap in foil.
​
Bake for 5 minutes in the oven or 10-15 minutes on a fire pit grill. Warm until the marshmallows have softened.
​
Serve warm. Enjoy!
​
Ready in 10 minutes.
The gluten-free sugar cones I used were Let's Do Gluten-Free Sugar Cones.
​
Schar Gluten-Free Honeygrams are excellent graham crackers. They taste so similar to if not better then gluten graham crackers.
