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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 ~

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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!!

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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

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!