
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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Vanilla Cupcakes
Make these delicious vanilla cupcakes for your next family birthday!
Add yummy chocolate chips or sprinkles to make confetti cake!
~ Gluten & Dairy Free ~
Makes 12-15 large cupcakes and 24 mini cupcakes
Ingredients:
1/2 cup Becel vegan butter
1 cup granulated sugar
2 large eggs
2 tsp gluten-free vanilla
1/2 cup canned coconut milk
1 1/2 cups Bob's Red Mill 1:1 Flour (contains xanthan gum)
1 tsp baking powder
1 cup of Enjoy Life Chocolate Chips or Chunks
or
3-4 tbsp gluten-free rainbow sprinkles (for confetti cake)
The best sprinkles to use in this cake are the soft long sprinkles or the round flat disk-like sprinkles.
1. Pre-heat oven to 350 degrees F. ​​
2. Using a hand mixer or stand blender, blend together vegan butter and sugar.
3. In a small bowl, whisk eggs. Then add whisked eggs to the butter and sugar mixture, and beat for one minute at medium speed.
4. Next stir in the vanilla and canned coconut milk. Add the gluten-free flour and baking powder, blend for 1 minute.
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5. Add in dairy-free chocolate chips or chunks for a vanilla chocolate chunk cake or sprinkles to make a confetti cake!
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6. Grease or line a muffin tin and fill each cup 2/3 full with cake batter. You could use a cookie scoop or ice cream scoop to scoop equal portions.
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7. Bake large cupcakes for 18 minutes and mini cupcakes for about 12-14 minutes, at 350 degrees F.
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Try my Homemade Vanilla Icing recipe!
To make an ice cream swirl on top of your cupcake use Wilton 1M tip.
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To make the swirl using the Wilton 1M:
Hold your fitted piping bag straight up. Then about an inch away from the center squeeze the icing in the middle creating the center swirl. Then bring the swirl around to the outside of the cupcake and back around to the middle. Building the icing up like ice cream!
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