Category Archives: Dairy/Wheat Free

Watermelon Gazpacho. A great source of Lycopene and Carotenoids.

Watermelon Gazpacho

This is a GREAT summer soup! Watermelon gazpacho will provide a rich source of carotenoids, vitamin C, vitamin A, and your B vitamins. Most people have heard that tomatoes are a great source of the antioxidant Lycopene, but you may not have known that watermelon is an even better source! And you get them both in this recipe!

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Pasta with Summer Squash

This is a great tasting pasta with summer squash dish that is easy to make and has a lot of unique flavors. Summer squash is in the peak of its season right now so the dish will taste even better. Squash is considered a starchy vegetable, but is also very high in pectin which can be helpful for diabetes and insulin regulation. Squash is also very high in vitamin C. It tastes great paired with the anchovies, chile and Parmigianno. Enjoy!

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Chilled Heirloom Tomato Soup with Cucumber, Watermelon and Basil

This chilled heirloom tomato soup recipe was actually in People Magazine from Richard Rosendale of the Greenbrier Resort. I made this last week with rave reviews and I’m making it again today for lunch. It’s a perfect healthy summer recipe. Get creative with it. Try adding fresh sliced avocado and Turkish finishing salt on top!

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Vegan Vanilla Cake

Vegan Vanilla Cake

This vegan vanilla cake was an unexpected huge hit among a group of friends that appreciate my vegan lifestyle, but are far from being vegan themselves. There is a surprising moist and dense consistency to this cake, along with tons of vanilla flavor without being too sweet. You can probably guess from the pictures below it was enjoyed morning, noon, and night, by my non-vegan friends.

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Vegan Paleo Fruit Tarts

Paleo Fruit Tarts

This is a fun dessert if you are having company over. These paleo fruit tarts are very easy to make and great for kids or adults. If you do not have individual tart pans, just make one large tart. Make sure to make this ahead as it needs to sit in the refrigerator for 4-5 hours before serving.

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Kohlrabi and Cabbage Coleslaw

kohlrabi and cabbage

My family and I recently subscribed to a community supported agriculture share from one of our local farms and have been blessed with so many fresh, organic greens! We have also gotten some vegetables that I normally do not eat/buy such as white turnips, eggplant and kohlrabi. It has been fun trying out different recipes. This is a very easy kohlrabi and cabbage cole slaw recipe that is light, fresh and flavorful!

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Jalapeño Hummus Recipe

Jalapeño Hummus

My husband has perfected this jalapeño hummus recipe at our house. It is so easy to make, and even though the garbanzo beans are from a can, this hummus tastes so fresh. We use it all week long. On crackers, veggies, sandwiches and wraps, it adds just the right kick to any meal or snack.

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Skip nut butter, eat seed butter!

seed butter

Michelle’s daughter attends a nut-free elementary school. This seed butter recipe was tweaked and embellished from one that she found online while researching nut butter alternatives. It is very easy to make and tastes just as good, if not better, than nut butters.

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Recipe: Spiced Pumpkin Bread Gluten-free and Vegan if desired

Spiced Pumpkin Bread

This spiced pumpkin bread is perfect as a breakfast treat or mid-day snack. The inspiration was adapted from the pumpkin spice bread recipe in “The Joy of Vegan Baking” by Colleen Patrick-Goudreau. The recipe uses an egg replacement since it is vegan, but can be adapted by using 3 eggs in place of the flaxseed.

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Roasted Chickpeas. Easy appetizer, side dish, salad topper, or perfect healthy snack.

Roasted chickpeas are super easy to make, and make a great appetizer, side dish, or perfect healthy snack. Chickpeas are also known as garbanzo beans and are grown all around the world. High in protein, fiber, vitamins and minerals, you can’t go wrong including them in your diet on a regular basis.

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Recipes: Whipped Coconut Cream Frosting and Whipped Cream. Both Vegan and Fabulous!

You don’t have to be a vegan to to appreciate delicious foods that don’t contain animal products. Reducing the dependance on animal ingredients is good for you and the planet. Below are two different ways to make excellent vegan dessert toppings, frosting and whipped cream, for all of your holiday dishes. The whipped cream is less sweet than the frosting.

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Recipe: Vegan (if you choose), Gluten Free, Easy, Pumpkin Muffins

Vegan GF Pumkin Muffins

We have 2 versions of our pumpkin muffins recipe for you. Michelle gave us the base, and Melanie decided to make these on a whim for company one weekend without shopping for the exact ingredients beforehand. So we have indicated the substitutions she used in parenthesis. This is a super easy recipe and the muffins are delicious either way.

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Chocolate Chip Cookies with Coconut Oil and Spelt Flour

Chocolate Chip Cookies

These chocolate chip cookies come out so good. The combination of coconut oil and spelt flour is amazing! You can use an egg substitute in these with no problem. A gluten free flour blend would work as well. Spelt is an ancient form of wheat that dates back to 5,000 BC. It is a whole grain and great source of fiber and other minerals.

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Recipe: Mushroom Soup with Carrots and Butternut Squash

wild mushrooms

Mushrooms are one of the most economical, readily available, and over looked super foods! We should all make an effort to include them in our daily diet! But here is the catch, for optimal nutritional benefit, they should be consumed cooked! Historically they are rarely consumed raw, so mushroom soup is the perfect solution.

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Pasta and Summer Squash

Pasta and Summer Squash

We have done a summer squash pasta recipe in the past, but this one has different flavors and is a unique combination between squash pasta and pasta puttanesca. It’s a great dinner with the flavors of summer! It can easily be made dairy free and gluten free. Enjoy this easy and delicious pasta and summer squash dish.

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