This recipe is vegetarian but can be made with ground beef or chicken in place of kidney beans. Peel and cook enough potatoes to make approx. 4-5 cups mashed. To make this recipe quicker and easier, use a bag of frozen mixed vegetables. I use a large cast iron pan when making this so it… Continue reading Shepherd’s Pie
Category: gluten free
Layered Vegetable Loaf
This was one of my Aunt Marion’s favorites. I have changed the original recipe and replaced rice with cauliflower and also use fresh onion and garlic instead of the salt form. Add your favorite seasonings. Any kind of cheese can be used. This can be made ahead and stored in fridge or frozen. Reheat in… Continue reading Layered Vegetable Loaf
Veggie Nuggets
These little nuggets are a great way to get your family to eat more vegetables. Serve them with a favorite dipping sauce (sugar free of course) or just the way they are. This recipe is very versatile. Replace the vegetables with any kind you have on hand. Some I have tried include, sweet potato, zucchini,… Continue reading Veggie Nuggets
Banana Peanut Butter Smoothie
So I received this recipe from my eight year old grandson Easton. Easton loves trying all kinds of foods. He has been a great support in testing and giving his honest opinion on almost every recipe that I have on this site. So hopefully I will be able to share more of his creations. This… Continue reading Banana Peanut Butter Smoothie
Peach Chutney
This chutney is good with curry dishes, quiche, sausage, pakora, falafels etc. This recipe makes 3-4 pints and can easily be doubled. It is important to sterilize your jars and lids prior to filling. Wash jars and lids in hot soapy water, rinse well. Place jars on sheet pan in an oven at 200°f for… Continue reading Peach Chutney
Peanut Butter Cookies
1 cup gluten free oats 1 tsp. baking powder 1/2 tsp. salt 2/3 cup Date Puree 1/3 cup natural peanut butter 1 tsp. vanilla In food processor grind oats into oat flour. Add the remaining ingredients and blend until well mixed. Using a small scoop (approx. 2 Tbsp.), scoop onto parchment lined baking sheet. Press… Continue reading Peanut Butter Cookies
Mint Chocolate Cheesecake
Chocolate Base (makes 12 small mason jars) Preheat oven to 350°F. Place small mason jars on baking sheet. Divide batter evenly. (approx. 2 1/2Tbsp. per. jar). Bake for 15 – 17 min. 1/2 cup butter 1/8 lb. (2 oz.)stevia sweetened chocolate chips 1/8 lb. (2 oz.) Lindt 95% chocolate 1/4 cup almond milk 1/4 cup… Continue reading Mint Chocolate Cheesecake
Black Bean Patties
These are great to use in wraps, pitas, lettuce leaves, very versatile, can add *extras or none at all. These freeze well so make ahead, form and freeze. 2 cans of black beans (drained and rinsed) 1 cup grated carrots or corn or both 1 medium onion sliced (I prefer Spanish or sweet) 2 large… Continue reading Black Bean Patties
Chocolate Chip or Raisin Cookies
Sugar free, Dairy free, Grain free 1 cup almond flour 3 Tbsp. coconut flour 1/2 tsp. baking soda 1/4 tsp. salt 1/4 cup coconut oil 1/4 cup natural peanut butter 1/2 cup date puree 2 tsp. vanilla 1 egg 1/2 cup carob chips or raisins Mix first four ingredients in bowl. Melt coconut oil and… Continue reading Chocolate Chip or Raisin Cookies
Coconut Cream Pie
Sugar Free, Gluten Free, Dairy Free Oat Crust 1 1/2 cups oat flour (can use organic gluten free oats and grind to flour in food processor) 1 tsp. date sugar 1/2 tsp. sea salt 1/4 cup olive oil 4 – 5 Tbsp. cold water Put oats, sugar and salt in food processor. Grind oats into… Continue reading Coconut Cream Pie
