Tag Archives: Allergies

JoJo’s Healthy, Quick and Easy Cookies

Standard

INGREDIENTS

1 cup raw cashews

3 tbs coconut palm sugar

2 tbs ground flax

2 tbs melted coconut oil

2 tbs raw honey

½ tsp cinnamon (optional)

¼ cup GF chocolate morsels or raisins

DIRECTIONS

Place all of the ingredients, except chocolate or raisins, into a food chopper.

Process until it looks like cookie dough.

Add chocolate or raisins and pulse until mixed through.

Roll into balls and flatten with your palms.

Place into an air-tight container and refrigerate until you want to serve them.

Starting over

Standard

As many of your who follow me know, I have changed my diet in the last several months.

This blog will be reflecting those changes.

I no longer do product reviews and have removed those I have done in the past.  (If you find one I have missed, please let me know)

Also, I am changing over my recipes.  They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.

Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the fore-mentioned ingredients.

You might also be interested in checking out my new site:

A.J.’s Good Health

Eat well my friends :D

Food Colouring Substitutions

Standard

Those of you who know me at all, know that I HATE additives, preservatives and artificial colours and flavours.

Anyone who has food allergies or intolerance (Which includes most people with Celiac) should be very careful about things like food colourings. (Store bought Red is made from crushed beetles for example)

I just found a site that gives you the how-to on making your own food colourings.  This site has many other wonderful articles.

I hope you will check them out here:  http://www.buzzle.com/articles/natural-food-coloring.html

 

Gluten Free Nutty Fruit Bars

Standard

INGREDIENTS

1 ½ cups certified GF oats

1 ½ cups shredded coconut

½ cup ground almond

½ cup ground flax

½ cup hulled hemp seeds

½ cup unsalted sunflower seeds

½ cup unsalted pumpkin seeds

½ cup walnut crumbs

½ cup chopped almonds

¼ cup dried cranberries

¼ cup raisins

¼ cup coconut palm sugar

1 cup honey

2 eggs

½ cup tahini or sunflower butter or pea butter

DIRECTIONS

Preheat oven to 325ºF

Generously grease a 9” X 13” glass cake pan.

In a very large bowl, mix together all of the dry ingredients.

Make a well in the center.

In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.

Using a spatula or your hands, mix well until all the ingredients are wet.

Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)

Bake for about 30 minutes or until the edges just start to brown.

Allow to cool for 5 minutes and cut into squares.

Cool completely and remove from the pan.

These are peanut free, delicious and full of fibre.  A great take along snack

Gluten Free Almond “Bran” Muffins

Standard

Don’t worry!  There really isn’t any bran in these J

INGREDIENTS

1 cup almond milk

½ cup molasses

¾ cup unsweetened applesauce

2 tbs. olive oil

2 eggs

1 cup certified gluten free ground oats

1¼ cups GF all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp cinnamon

1 cup raisins

½ cup walnut crumbs

DIRECTIONS

Preheat oven to 350°F.

Line muffin tins or lightly grease them. (Makes 12 muffins)

In a medium bowl, whisk together all of the wet ingredients.

In a separate bowl, whisk together the dry ingredients.

Add the dry ingredients to the wet and mix only until moistened.

Gently stir in the raisins and nuts.

Bake 18 to 20 minutes.

Tim’s Gluten Free Cookies

Standard

INGREDIENTS

1 lb butter (or non soy substitute like coconut butter)

3 cups coconut palm sugar

3 eggs

1 cup certified gluten free ground oats

4  (or more)  cups GF all purpose flour

2 tsp baking soda

3 cups unsweetened desiccated coconut

3 cups GF milk chocolate morsels

½ cup slivered almonds.

DIRECTIONS

Preheat oven to 350°F.

In a large mixer bowl, beat the butter, eggs and sugar.

Add the oats and coconut.  Mix well.

Add the all-purpose flour and baking soda a little at a time until you can touch the dough with your finger and your finger comes away clean.

Mix in the Chocolate morsels and the slivered almonds.

Roll into tablespoon sized balls and flatten slightly with the heel of your hand.

Bake 5 to 7 minutes. (Do not over-cook)

October Salad

Standard

INGREDIENTS

2 cups chopped baby spinach and romaine (mixed)

¼ cup shredded carrots

¼ cup chopped celery

¼  cup chopped broccoli

¼ cup chopped cauliflower

¼ cup diced peppers (I mixed red, green and yellow)

½ cup cubed mango

½ cup cubed cooked chicken

1 tbs slivered almonds

1 tbs olive oil

1 thick lemon wedge (about ¾ inch thick)

 

DIRECTIONS

Toss together the first 6 ingredients.

Top with blueberries and almonds.

Drizzle the olive oil over top.

Squeeze the lemon wedge all over the surface of the salad.

Enjoy!

September Salad

Standard

INGREDIENTS

2 cups chopped baby spinach and arugula (mixed)

¼ cup shredded carrots

¼ cup chopped celery

¼  cup chopped broccoli

¼ cup chopped cauliflower

¼ cup diced peppers (I mixed red, green and yellow)

5 or 6 large blueberries

1 tbs slivered almonds

1 tbs olive oil

1 thick lemon wedge (about ¾ inch thick)

 

DIRECTIONS

Toss together the first 6 ingredients.

Top with blueberries and almonds.

Drizzle the olive oil over top.

Squeeze the lemon wedge all over the surface of the salad.

Enjoy!

Healthy Gluten Free Veggie Wrap

Standard

The Wrap (makes one)

INGREDIENTS

1 egg

1 tbs olive oil

1 tbs unsweetened applesauce

2 tbs buckwheat flour

½ tsp GF baking powder

1/8 tsp sugar (Stevia/Splenda)

DIRECTIONS

Lightly oil a microwave-safe dinner plate.

In a measuring cup, beat the egg, with a fork, until all one colour.

Mix in the olive oil and applesauce.

Add the remaining ingredients and mix well.

Spread batter on prepared dinner plate so that it is about and 8 inch circle.

Microwave on high for 2 minutes.

Immediately flip it upside down onto a wire rack.

 

The Filling

INGREDIENTS

2 tbs diced green pepper

2 tbs diced red pepper

2 tbs cup chopped broccoli/cauliflower mix

1 tbs Aunt Jayne’s Garlic Lover’s Mayo

1 hand full of mixed greens

DIRECTIONS

Spread the garlic mayo over the entire surface of the wrap.

Arrange veggies in the center.

Roll it up and enjoy!

Gluten Free Buckwheat Pancakes

Standard

INGREDIENTS

1 cupbuckwheat flour

2 ½ tbs MoreFiber™Baking Blend

1 tsp baking powder

1 egg (or egg substitute)

1 cup Almond milk (or rice milk)

2 tbs butter (or equivalent)

 

DIRECTIONS

Preheat a lightly greased griddle to 375ºF

In a medium bowl, combine the dry ingredients.

In a 2-cup measuring cup, whisk together the wet ingredients.

Pour the wet ingredients into the dry and mix well.

Spoon onto the prepared griddle and cook until golden brown.

Flip and cook the second side until golden.