Gluten free Pesto Veggie pizza

This amazing pizza is quick and easy, and adding herbs and cheese to the crust makes it extra delicious. The orange yams, green pesto and purple kale makes it a feast for the eyes.

A drizzle of balsamic reduction adds a little sweetness. Its very easy to make vegan, just make sure your pesto is dairy free (make your own!)

　
Pizza toppings
Pesto
Sun dried tomatoes
Purple kale
red onion
Yams (finely diced, about ¼ cup)
Red pepper
Garlic
Cheese (lactose free or soy if vegan)
Diced fresh herbs
balsamic reduction

1. Sauté yams and onion in a little oil until soft.

　
Crust

1tbs yeast
2 ½ tsp sugar
2/3 cup warm soy milk
1 ¼ cup gluten free flour blend *
2tsp xanthan gum
¾ tsp salt
1tbs olive oil
                                                       2tsp cider vinegar

Or you can use a Premade mix such as Bobs Red Mill to save time.

Pre heat oven to 425

1.disove yeast and sugar in milk, let foam for 5 minutes
2. blend yeast mixture with all the other ingredients with a hand mixer , dough will be very soft.
3. Oil a no stick pan, or line with parchment paper, dust hands and surface and press dough in to pan, shape to desiredthickness and shape, form a ridge for a crust if you like.
4. Bake crust for 10 minutes before topping

5. Add toppings, drizzle with balsamic reduction

Makes one large thick crust pizza or 2 small thin crust.

Gluten Free Pumpkin Muffins

As I have said before I looooooove muffins. And I love pumpkin, so these tasty treats are perfect for breakfast. I have adapted from the Joy Of Cooking, but subsisted a lot of the ingredients and
reduced the sugar. These really are best if made from real
sugar pumpkin, but a good quality canned variety works too. to make Vegan, just sub the eggs for you favortie fake egg.
Pre heat oven to 350 degrees, grease or line a 12 cup muffin pan.

1 ½ cups gluten free flour mix
1tsp backing soda
¼ tsp baking powder
1 ½ tsp guar gum
1tsp salt
1 tsp cinnamon(or just use pumpkin pie spice)
1 tsp ginger
¼ tsp nutmeg and cloves
1/3 soy milk (or nut milk)
1 tsp vannila
1/3 cup coconut oil (or butter or other oil)
¾ cup sugar (demera, cane, coconut or agave syrup)
2 eggs (or egg sub)
1 cup pumpkin (cooked or canned)
½ cup chopped pumkin seeds, nuts and raisins


　
Wisk dry ingredients togegether                                Combine milk and vanilla in a small bowl

 Beat oil and sugar in a large bowl, adding eggs one at a time. Slowly add in pumpkin and beat until blended.

.

Add flour mixture to wet in three parts alternating with milk mixture, stirring to combine with a spatula. Stir in seeds or nuts. Fill muffin cups ¾ cup full

Bake at 350 for about 15 minutes or untill a knife inserted in to muffin comes out clean, cool slightly then remove from pan.

Gluten Free Vegan Almond Butter Cookies

½ cup gluten free flour      

1 tbs ground flax

1/4 tsp baking soda

½ tsp cinnamon

¼ tsp salt

½ cup almond butter

3 tbs water

3 tbs maple syrup

¼ cup chocolate chips                                                                        

¼ cup chopped almonds

Pre heat oven to 350 degrees

• Mix flax with water and Wisk until it gels slightly and then stir in wet ingredients.
• Stir dry ingredients together. Mix wet ingredients with dry ingredients until well combined
• Line a cookie sheet with parchment paper and spoon drop about 2 tbsp worth of cookie dough for each cookie. Bake at 350F for 10-12 minutes. Let cool 5 minutes before removing from pan.

Vegan and gluten free chocolate cranberry power bars

These bars are a great pick me up snack. Add what ever you favorite protein powder is, mine is VEGA. Feel free to change up the seeds and nuts to suit your needs and taste. These wont last long, so if you have a hungry house ( I do) make a double batch.I am very lucky to have an awesome Robot Coupe professional food processor with a very large bowl, so I can do a large batch. If you have a smaller machine, blend the first set of ingredients and set aside, mix the next and process together in small batch and hand mix in the cranberries and chips

Combine in a large food processor.
 1 cup raw almonds (or your favorite nut)
1 cup ground almonds
1 cup oats or rolled quinoa
1 cup nut butter
½ cup protein powder ½ dates soaked in hot water and drained
½ cup raw agave

Blend above ingredients until they hold together, mixture will be wet.
Add
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ flax seeds
¼ sunflower seeds
¼ cup chia seeds
¼ cup coco

Process the mixture until it hold together well, adding more butter or agave if need
Add
½ cup cranberries
½ chocolate chips

Line a baking sheet with parchment paper, use you hand to push the mixture down and in to the corners. Using a rolling pin, roll to flatten, press very hard as this will help the bars keep there shape. Place pan in freezer for about half an hour, remove, cut in to bars and keep refrigerated.

Garlic Roast Beef with Roasted Root Veggies

Roast beef dinner is always welcome and looked forward to in our house. I make the whole meal (minus the greens) in my Dutch oven which saves on dishes and roasting with the lid on help to make the beef tender and juicy, even if I use a cheap cut of beef. I have used a really lean cut of meet, so I wont get the lovely dripping to make gravy this time. I bought some beautiful rainbow organic carrots at The Rootceller, tossed in some sweet onions, red potatoes and golden beets.



1 roast beef (your preferred cut, or in my case. What’s on sale.)
6 cloves of garlic
2tbs horseradish
Olive oil
Salt
Pepper
6 Carrots
Small red potatoes
3 sweet or red onions
2 golden beets
Sprigs of rosemary and thyme

Pre heat oven to 400

 1. In a food processor combine garlic, horseradish, salt and pepper. Spread over beef.
2. Cut vegetables in to good size chucks. Toss with olive oil, salt and pepper.
3. Lay veggies in the bottom of Dutch oven (or roasting pan) place beef on top.
4. Roast covered for about an hour
5. Remove lid and roast until done to your taste (about 20 -30 minutes depending on the size of theroast)
6. Remove from pan, tent with foil and let stand for 10 mins. Carve and serve with roasted veggies and your favorite greens.

* I had a 3.5 lb roast and cooked it for 90 minutes to medium. A basic rule to follow is 20 mins per pound, but adjust it a little if you like your meet rare   

or well done.

Chocolate Banana Pecan Muffins

I love muffins. Especially if they are home made and
warm from the oven (with chocolate chips!)
I have used chia meal (left over from making chia oil)
but you can use chia seeds if you like, or substitute flax
meal. using really ripe bananas adds a natural
sweetness do you can use less sugar if you like.

Preheat oven to 375 and grease or line a 12 cup muffin pan.



Wisk together

1 ¾ cups flour (wheat, or your favorite gluten free flour blend*)
¼ cup ground flax or chia meal
2tsp baking soda
1tsp guar gum (or xanthium gum if using gluten free flour)
½ tsp baking powder
¼ tsp salt

Combine in a large bowl
1 large egg (or egg sub)
¾ cup coconut sugar (or your preferred kind)
1 1/3 cup mashed ripe banana (about 3 med)
1/3 cup coconut oil
1tsp vanilla

Fold the dry ingredients in to wet, stir just to combine.

Add

½ cup chopped pecans
½ cup dark chocolate chips

Mix nut and chips in to combine, divide in to cups and bake for 14-16 minutes.

*Gluten Free Flour Blend1 cup Rice flour
1 cup Tapioca starch
1 cup Sorghum flour
1 cup rice flour
Mix ingredients together and store in an air tight container.
Double or triple and use mix to replace flour in any recipe!

Sweet and sticky pork ribs

These ribs are not the healthiest thing I’ve made, but they are so delicious and such a treat! Just don’t eat them every day (although you will want to!) and you will be just fine.
This recipe is super versatile, as you can make ribs in the crock pot, oven or BBQ, How ever you like!When they go on sale I buy a bunch, as they are great to keep in the freezer.
I cant take to much credit for this recipe as Tyver made the very very delicious sauce that they get cooked in and bushed with. Boiling prior to cooking helps to cook off some of the fat, and is a very quick way to thaw they if they are frozen. I prefer the third method listed below, the ribs are sticky and fall off the bone tender.

In a large pot of water boil for one hour.
1 or 2 racks of pork ribs (the leanest ones you can find) cut in to 3 and 4 rib chunks.

　
Tyvers Rib Sauce
1 cup BBQ sauce(your favorite)
1 can Pepsi (or coke)
3tbs apple cider vinegar
2tsp Sirachi hot sauce
2tsp Worcestershire
2tbs molasses
1tbs honey
3 cloves garlic passed through press
Cumin
Coriander
Paprika
Salt
Pepper

　


There are a few different methods to cook ribs.Pick the one that works best for you
1. Boil ribs for 1 hour, cover with sauce and bake in oven for 1 ½ -2 hours brushing with sauce as they cook.
2. Boil ribs for 1 hour, marinate with sauce overnight and BBQ, brushing with leftover sauce.
3. Boil ribs for 1 hour, cook in crock pot with sauce for 7-8 hours on low, removed ribs and place in a lined baking dish, then place in oven for 20 minutes to slightly crisp up brushing with leftover sauce.

　

　

Baked Yam Fries with Thyme
3 yams peeled
Olive oil
Salt
Pepper
paprika
Thyme sprigs

Pre heat oven to 400

Peel yams and slice in to wedges, toss with oil and seasonings, bake at 400 degrees for 20-30 minutes until tender and crispy

Spicy Citrus Salmon and salad

One of our favorite dinners is salmon and
 salad, its so simple and healthy.

2 chucks fresh wild salmon
1tbs honey
1tbs lemon or lime juice
 Chili spice
Salt
Pepper

Pre heat oven to broil
1. Mix honey, juice and spices together and brush and salmon
2. Broil salmon on high until the meat flakes, about 10-12 minutes.
3. Serve over lettuce with fresh veggies and salad crunchies.

　

Chipotle and Corn Turkey Chili

As I have said before, I love coming home to dinner already made, and this chili is amazing in a slow cooker, or on the stove top. Adjust ingredients and spices to suit your taste. Pairs wonderfully with corn bread. I always freeze a couple of tubs for a rainy day.

2 lbs ground turkey                               1tsp salt
2onions                                                  2tsp pepper
3cloves garlic                                        2tsp paprika
2 cans red kidney beans                        2tsp cumin
1 can black beans                                  2tsp coriander
1 can of corn                                         Juice of one lime
2 large cans of diced tomatoes             1tbs brown sugar
3 chipotle peppers diced fine (or more if you like)
(you can always “cheat” and use a Mexican spice mix or chili spice)

1. Brown turkey over med heat, drain fat, add onions and sauté until soft
2. Place all ingredient in to slow cooker and stir to combine, add turkey and onions
3. Cook on low for 6-8 hours or high for 4-6 hours

Flourless Double Chocolate    Walnut cookies

These soft and chewy decedent cookies are gluten and dairy free! Using parchment paper to bake them
on is a must for these cookies, as they are very
very delicate and sticky after baking. Using a
very good quality dark Dutch coco really makes
a difference. These cookies do not last long,
I brought 2 dozen to work today, and they are gone!



Makes about 2 dozen 2 inch cookies

3 cups powdered sugar
¾ cup coco (good quality dark Dutch process)
4 egg whites
2tsp vanilla
¼ tsp salt
¼ cup ground walnuts or pecans
¼ cup chocolate chips.

Preheat oven to 350 degrees
1. Sift coco and sugar to remove any lumps
2. With a hand mixer, mix coco/sugar mix with eggs, vanilla and salt
3. Stir in nuts and chips. The batter will be running and sticky, like glue.
4. Line a baking sheet with parchment paper. Using a tablespoon, scoop batter in to little puddles on
paper. Space cookies well as then can spread.
5. Bake at 350 for 8-12 minutes until the tops are shiny and cracked and just set in centre. Remove pan from oven, and gently remove parchment paper( with cookies on it) from pan and lay on counter
to cool (do not remove cookies yet!)
6. Once cookies are cool, peel gently from paper using a damp spatula to prevent sticking. Layer parchment paper between layers of cookies when storing.

Pulled Pork On Gluten free Corn Bread

Slow Cooker Pulled pork

This is very simple and tasty recipe, you can tweak it to how you like it, if you are missing some of the ingredients go ahead and substitute something else. It is an an amazing leftover, makes great sandwiches and tacos! This is a really awesome meal to make for a large crowd! Just double or triple the sauce and buy the biggest pork roast you that you can fit in your crock pot!

Ingredients
1 large pork roast ( I buy what ever is on sale and cheap!)
1 cup BBQ sauce (your pick)
¼ or more white wine (or beer)
3tbs tomato paste
1tbs molasses
1 tbs brown sugar
2 tbs apple cider vinegar (or balsamic)
Coriander
Salt
Pepper
3 cloves garlic diced
1 large onion diced

1. Combine all ingredients in a slow cooker. Cook on high for 4-5 hours or med/low for 8-10 hours
2. Once you are home, or 45 mins before you plan on eating, remove prok form slow cooker place on a cutting board.
3. Stain liquid from cooker and place onions back in cooker. Place liquid in a pot over high heat, and reduce, adding a little corn starch to thicken.
4. While sauce is reducing, shred pork with two forks and place back in cooker.
5. Add as much sauce back in to pork mixture to really moisten it. Put lid back on and let cook onhigh for 15 more minutes.
6. Serve on buns, corn bread, tacos or with beans and coleslaw.



　Gluten free Corn Bread

Wet
2 eggs
¾ cup milk (cows or soy)
¼ oil (coconut, olive, or canola)
1tbs apple cider
Dry
1 cup corn meal
¾ cup gluten free flour mix
¼ cup sugar
2 tsp baking soda
1 ½ tsp xanthan gum
1tsp salt
(salt, pepper and seasonings)

Pre heat oven to 350

1. In separate bowls, wisk wet and dry ingredients
2. With a hand mixer, mix wet and dry ingredients together blend until combined, mixture will bethick.
3. Spread in to a greased 8 by 8 pan and bake for 25-30 mins until it is golden brown


*Recipe Adapted 1000 gluten free recipes

　

　

　

　
　

　

　

　

　

　

　

No Bake Gluten Free Double Chocolate Cookies

These amazing raw, gluten and 
dairy free cookies taste delicious and
have the texture of a homemade soft baked cookie.
A great last minute treat because they are so quick to make.
These cookies will not last long at all!!
Prep time; 10 mins

¼ cup toasted coconut (or un toasted if you prefer)
1/3 cup coconut flour
3tbs Dutch cocoa powder
2tbs agave syrup or maple syrup
2tbs almond butter
½ tsp vanilla
6 large dates pitted and chopped
¼ cup dark chocolate, shredded or chopped

In a food processor, process all ingredients until the mixture is uniform and sticks together well. If the mixture is too wet, add more flour, too dry add more agave or water. Roll in to balls and press flat. store in fridge.

*To boost the nutritional content even more,
add 2tbs of the following and water to balance texture.

Maca powder
Chia Seeds
Hemp seeds
Ground Flax
Protein powder
Spirulina

Recipe adaped from Whole Foods to Thrive by Brendan Brazier

Gluten and Dairy Free BBQ Chicken Pizza

YOU CAN HAVE PIZZA AGAIN!!!!!! Yum yum yum



Pizza

Cooked chicken (tossed in BBQ sauce)
Shredded spinach
Caramelized onions
1 clove garlic sliced thin
sliced sun dried tomatoes
chopped pepper
Soy cheese
Tomato paste
1tbs BBQ sauce
Salt
Pepper

Spread tomato paste and BBQ sauce on pizza, spread spinach and chicken over crust.
Sprinkle on remaining ingredients and top with cheese.
Bake at 425 for about 20 minutes


Crust
1tbs yeast
2 ½ tsp sugar
2/3 cup warm soy milk
1 ¼ cup gluten free flour blend *
2tsp xanthan gum
¾ tsp salt
1tbs olive oil
2tsp cider vinegar

Or you can use a Premed mix such as Bobs Red Mill to save time.

Pre heat oven to 425
1.disove yeast and sugar in milk, let foam for 5 minutes
2. blend yeast mixture with all the other ingredients with a hand mixer , dough will be very soft.
3. Oil a non stick pan, or line with parchment paper, dust hands and surface and press dough in to pan, shape to desired thickness and shape, form a ridge for a crust if you like.
4. Bake crust for 10 minutes before topping

Makes one large thick crust pizza or 2 small thin crust.


Gluten Free Flour Blend
1 cup Rice flour
1 cup Tapioca starch
1 cup Sorghum flour

Mix ingredients together and store in an air tight container.
Double or triple and use mix to replace flour in any recipe!

Gluten, Dairy and Sugar free protein bars

Gluten, Dairy and Sugar free protein bars

These basic bars are great any time as a filling snack or pick me up, or if you are on a restricted diet while doing a cleanse. This is a variation to another bar recipe that is a little sweeter with more ingredients, that I will post soon.

2 cups gluten free oats
2 cups puffed millet (or puffed rice)
2 cups almonds and walnuts or your favorite nut mix
½ cup ground flax
1 ½ cups almond butter (or other nut butters)
1tbs coconut oil
½ cup -1 cup apple sauce

1 cup chocolate protein powder *

1.Pulse almonds and oats in a food processor until they are a medium fine texture add nut butter and coconut oil, place in large bowl.(If you have a large enough food processor, you can make the whole recipe in it) mix in flax, millet and protein powder and half a cup of apple sauce.

2.Mix with your hands until all ingredients are combined, adding more apple sauce as needed. The mixture should stick together.

3.Place mixture on a rimmed baking sheet and press flat with hands, if it sticks to your hands sprinkle top with ground oats or ground almonds, then using a rolling pin, keep pressing the bars firmly until the mixture is uniformly flat.

4.Pplace pan in freezer for half an hour, cut in to bars and store in fridge or freezer. A pizza cutter works great to cut them

　

*( I used Vega sport performance protein powder, which is sweetened with Stevia, but you can use your favorite brand.)

Delicious Veggie Frittata.

(serves 2 generously, or 4 as a side dish)

This tasty frittata works great for breakfast, brunch or even a quick dinner







1tsp coconut oil (or olive or butter)
½ cup cubed sweet potato (or yam)
¼ diced onion (sweet)
1 clove garlic diced
¼ diced zucchini
½ cup cherry tomatoes
¼ cup shredded basil
4 eggs beaten
Salt to taste
Pepper to taste
¼ tsp cumin (optional)
¼ tsp coriander (optional)

Optional tasty add ins : cheese, spinach, bacon, sausage or smoked salmon

Preheat oven to 400

Heat oil in a medium non stick pan (that can go in the oven)
sauté onions, sweet potato, and garlic until soft, add zucchini and seasonings.
Cook until zucchini is tender.
Remove from heat and stir in eggs, basil and tomato.
Add cheese to top if using.
Place in oven and bake until firm around edged and set in centre about 10 minutes.

Garnish with avocado, basil, tomato and smoked salmon if you like!