Meal Plan January 13-19

Glad everyone enjoyed the meal plan so much!  It was one of my top posts of all times!

Anyways – here’s what’s on schedule for this coming week! 

Monday – Burger, Homemade Fries & Salad (I’m making myself these Lentil Walnut Burgers)

Tuesday – Chicken Soup with Homemade Bread ( Vegan Irish Soda Bread)

Wednesday – Family Dinner

Thursday -  Chicken & Brown Rice Casserole with asparagus and probably salad  - in the recipe – will sub unsweetened almond milk for milk & use the non condensed milk version.  

Friday – BBQ Pork and Veggies (peppers, onions and zucchini), roasted sweet potatoe (served with sweet chili sauce) – I will likely skip the pork and have BBQ tofu (marinated in hoisin sauce)

Weekend sometime – Turkey with all the Fixins – probably everything here – we went for dinner at people’s houses for Christmas and missed out on Turkey Leftovers!

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Other things I’m making for a successful week – So a bunch of girlfriends and I are doing the 90 day Bikini Body Mommy Challenge – it’s a free online workout challenge and we are officially done week #1!  It’s hard work – but I’ve seen results in the first week – WOOO!

To keep myself eating ok – I need to do prep on the weekend – so I will me making;

Kale Chips (sorry the recipe is a little wacky on here – but hopefully you can read it)

Quinoa Coconut Granola Bars

Some kind of hummus – (likely will be making the curry/raisin one which I love to eat with carrots)

My friend Tasha’s low fat Granola to go in cultured coconut milk yougert!

PS – if you are ever looking for Dairy Free Snack ideas – check out this post – huge list (with links!)

Hope you are enjoying these meal plans!!

Meal Plan January 5-10

Hey guys!

So I posted on facebook last night to see if anyone was interested in seeing our weekly meal plan – even if it didn’t include recipes and there was lots of interest!  So here is the first one!

So a few words about my eating – I have a husband that loves to eat meat – so I always include meat in our dinner meals – I really enjoy chicken and seafood but red meat and pork I could always pass on (and often do!) I typically eat pretty plant based for my breakfast/lunch and snacks.  We don’t often plan for dinner on Saturday or Sunday – we usually either throw something (think soup/stews) together or go out for dinner either at friends houses or restaurants or we plan last minute and make a big dinner like Newfoundland Jiggs Dinner or my husband cooks!! (which I love!)  

Breakfasts – for breakfast I often have toast with avocado, nooch and sea salt; sugar free cereal with fresh fruit and sees/nuts and almond milk; eggs and toast; coconut yogurt with berries and seeds; scrambled eggs with veggies; leftovers from dinner; green smoothies; rice or wasa crackers with nut butters and dates – you get the idea…  Mom’s muffins are one of my favorites!

Lunch – lunch is often the veggie left overs from dinner;  or a snack plate that’s full of veggies, hummus, crackers, fruit; salad rolls are another favorite with peanut butter sauce; stir-fried veggies; quinoa salad etc. 

Snacks – dates stuffed with nut/seed butter; kale chips; tortillas chips with salsa/guac, energy balls; apples or celery with nut butter; fruit & nut trail mix; banana with peanut butter and sunflower seeds; larabars; smoothies.

Are you interested in seeing more posts like this? 

Jessica

Dairy Free Pizza Ideas

 

Hey guys!

So I don’t know about you but I love pizza!  We probably eat pizza a few times a month, sometimes take out but often I make it at home – I like to get creative, and don’t often use the regular “pizza sauce & toppings” So I thought I’d come up with a dairy free pizza guide!  How do you like your pizza pie?

While simple is usually best – let’s have some fun!

my most drool worthy pizza to date – hummus and roasted veggie.

CRUST IDEAS

~ make your own pizza dough – this is what I use – it’s simple and easy and you likely have the ingredients in your cupboards all ready -  Jazz it up with some spices, nutritional yeast  or onion/garlic powder in the dough.  Make a big batch and freeze some too!

~Pitas – perfect for a quick dinner

~ Naan Bread (Char’s idea)

~ Flat bread (Tasha gets a great one at Costco)

~English Muffins

~Portabella Mushrooms

~Polenta

~Tortillas

 

SAUCE IDEAS

Forgo your ideas that pizza has to be topped with tomato just for a second and get creative

~Hummus (awesome sub if you aren’t adding cheese)

~Pesto (watch for dairy ingredients but you can find some out there without dairy)

~BBQ Sauce

~Peanut sauce (think Thai pizza) I mix equal parts peanut butter to sweet chilli sauce

~Thick curry sauce

~Chutney

~Simple olive oil, garlic, salt and spices

~Salsa

 

“CHEESE” IDEAS

~If you use hummus as your base – you don’t even need cheese

~Daiya – the trick is to only use a bit, don’t go overboard!

~If you can tolerate it – goat cheese *thanks Cami

~Nutritional Yeast

~Sparkle Rae from facebook loves “Sheese Mozerella:

~Grated nuts – use a lemon zester (and watch your fingers) try grinding hazelnuts or brasil nuts – they brown up nicely on top.

 

TOPPINGS YOU MAY NOT HAVE THOUGHT OF…

Of course there are the regular toppings – veggies, meats etc… but what about these “outside the box ideas…”

Salad – a long time ago Noelle from Singer in the Kitchen posted that she put salad ON TOP of her pizza after it was baked – check it out…  I’ve been a huge fan every since.  Use whatever greens you have and even a simple balsamic vinegar dressing does wonders to a “dry, cheeseless pizza”

Herbs – think outside the basil box and think cilantro, parsley maybe even mint?  Some are great cooked right into the crust like rosemary and sage.  Some are better sprinkled on after…

Nuts – chop them up and add them in… think apple, fennel and hazelnut.

Fruit – besides pineapple.  Try fresh figs with salted meats.

Eggs – why not do a bacon and egg pizza.  The oozyness (is that a word) of the egg will take the place of cheese – sprinkle with fresh herbs after cooking

Don’t forget you can add ingredients after it’s cooked also – they add a great texture and sometimes can balance.  Avocado, fresh tomatoes, lettuce, salsa

 

PUT IT ALL TOGETHER NOW…

Thai pizza (one of my favs) Choose your crust, add peanut sauce, chicken or prawns, grated or julienned carrots, bean sprouts and small sprinkling of daiya mozza – serve with a lime wedge & crushed peanuts.

Hummus & Roasted Veg -  pre-roast your favorite veggies (think peppers, zuchinni, onion, mushrooms)  top crust with a generous amount of hummus, sprinkle on italian spice and nutritional yeast – top with roasted veggies & cook – make sure to broil for the last few seconds to get the hummus bubbling!   *sundried tomatoes would be awesome too!

BBQ Chicken – BBQ Sauce, chicken, corn, black beans, cilantro

From Jess on facebook – Cranberry Chicken  -  Cranberry sauce (she makes her own), smoked chicken and pinenuts…

My BFF did a blog post  (on her new blog – make sure to check it out) about Pizza – check it out – she has links to great suggestions such as – Chicken Tandoori, Roasted Beet & Cashew “Goat Cheese”, BBQ Black Bean Pita Pizza etc… *DROOOOL*

Or a fun idea is to go to a pizza places website and see what fun ideas they use and try to recreate them using dairy free ingredients. Check out my favourite pizza place’s menu – fun ideas like taco, chicken club, butter chicken, jambalya. fajita…  basically think of your favorite thing – dissect it, and put in on a pizza!

So fun…  now tell me what great ideas you have?

 

______________________SIDE NOTE_____________________________

Thanks for sticking around and for many many wonderful emails – I always want to be here to help and I try to always answer facebook messages and emails within a few days! So send away…  I do spend a lot of time chatting it up on facebook so if you want more day to day banter – join me there!

Hard to believe but my baby boy is 6 months old today and keeping me busy busy!  Being a mom is so wonderful but doesn’t leave me with much time to sit down and write! I hope you forgive me!!  Here’s a little picture of him since it’s been forever since I posted about him!  Having carrots for the first time – hahaha I think he enjoyed them!!

Love him!

Thanks again guys – I truly appreciate your support.

 

Jessica 

Fiesta Quinoa Salad

Well hello…

It’s been SO long since I posted an actual – made by me recipe – I actually don’t know where to start!

Ever since having baby boy (3.5 months ago now) I’ve been struggling with finding inspiration to eat healthier – as many moms/busy people know – sometimes, you have to grab and eat whatever you can just to fill the void.  On top of that, I just had 0 inspiration to create or play around with recipes! (or even cook if I’m being honest) 

The other day during nap time, I was flipping through documentaries on Netflix and found “Forks Over Knives” watched it and proceeded to watch the Engine 2 Diet documentary afterwards and felt totally inspired by Rip.  I felt so inspired.  Plant strong… ok I can do this!  Not saying that I’ll follow it 100% but I will try to make “plant base”choices as much as possible. 

So guess what – I’ve been making recipes like crazy (kale, lemon and cilantro sandwhich – YUM).  And I even created one of mine own – check out this beauty.

Fiesta Quinoa Salad

• 1 cup dry quinoa
• 2 cups water or broth
• 1 can corn drained
• 1 can rinsed and drained black beans
• 1/2 purple onion diced
• 5 tomatoes diced (seeded if you want it less runny)
• 1/2 bunch of cilantro (or more if you are a cilantro loving fool) – washed, de-stemmed and chopped
• 1 TBSP chili powder
• 2 tsp ground coriander
• Lime and zest from 2 limes
• Salt to taste

Directions – cook quinoa in water (broth) as per package instructions.

Toss together all ingredients and let sit for a few hours for the flavours to mix!

Done and done!  This makes a large portion perfect for a BBQ or pot luck!

Would be awesome;

• stuffed into a pepper and baked
• Served with lettuce for lettuce wrapped
• with avocado added
• with nacho chips

There you have it – a recipe from yours truly!

Hope you are all well!!  Loving the facebook interaction as always! Thank you for your support and I hope to start creating a bit more!  Summer and sunshine is always a good inspiration too!!

And a baby picture just for fun! Isn’t he the cutest!?

Ohhh I could just kiss those lil cheeks !

Sundried Tomato Dairy Free Pesto?

Hiya!

What’s shaken folks?

How about a little pesto recipe that is easy, flavourful and dairy free?

I know you want it?

 

Sundried Tomato Pesto (Dairy Free)

1/4 cup pumpkin seeds (pepitas)

1/4 cup raw or toasted almonds

1/2 (or more) packed basil

1/2 cup chicken broth (or veggie)

2 TBSP oil – I used grape seed

1/4 cup sundried tomato in oil – rinsed of excess oil

1 TBSP nutritional yeast (optional)

1 clove of garlic (or more if you are a garlic lover)

Process all ingredients in a food processor! – You will probably have to scrape down the sidesa few times to get everything processed!   Yum that’s it!!  Add more liquid as required – this made a fairly thick pesto!

 

Now what to do with it you ask?

• I roasted a bunch of my favourite veggies, and tossed it with them and some pasta and topped with chicken.
• As a base for pizza instead of tomatoes sauce
• Spread for sandwiches
• Dip for crackers/veggies
• Spread on burgers
• Spread on chicken/fish/tofu
• Thinned out and used as a salad dressing
• Coating for kale chips (mmmmmm must try this!)
• Inside a lettuce or rice wrap

Now that summer is here, I’m hoping to do more cooking and start getting recipes out to you guys! I’ve had TONS of emails (thank you) encouraging me to get back into blogging, I’m so sorry for my absence – I lost my blogging mojo a bit – but hopefully I’ll be back soon!

 

Any recipe requests out there?  Also, any great ideas for Arugula?  I was gifted a big bag of garden fresh stuff, but haven’t used it much!?   Thank you!! 

 

Hope you guys  are all doing well!  My posts on facebook haven’t been reaching everyone – so if you’d like to make sure you receive all my posts – please sign up through  email!!   The link is at the very top of my page on the right hand side!! Thank you bunches for your support!

Much love,

Jessica

Curried Millet with Greens

Happy first day of summer!  I don’t know where you guys all live, but here – the weather is sub par to normal “Summer” weather!   I had a few hours off yesterday and was feeling cold to the bone – I wanted something creamy, filling, thick and with a spicy kick!

Drool….

Curried Millet w/Greens

1 tsp. oil

1 onion diced

1 clove garlic minced ( more if you love garlic flavour)

3 TBSP curry (I used mild spiced curry)

1 cup millet

1 red pepper sliced into short strips

2 cups chopped cauliflower

2 cups chicken broth

1 can rinsed and drained chickpeas

1 can full fat coconut milk

3 TBSP  (or to taste) fish sauce (sub 1.5 tsp. soy sauce for vegan)

1 TBSP sugar (or to taste)

5 cups packed greens!

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DIRECTIONS

• Sauté onion & garlic in oil
• Add in curry powder and millet (I find toasting the curry powder and millet adds to the flavour).
• Add in the rest of the ingredients (except greens)
• 
• Simmer on medium low for 30 – 40 mins or until millet has softened
• Taste – you may need to add in more fish sauce and or sugar – depending on your taste buds
• Final step – add in greens just before serving!

 

NOTES

• You may need to add extra water/broth  - depending on how thick you would like it.  It thickened up overnight!  
• I say add fish sauce and sugar to taste because everyone likes their flavours different – I am a huge fan of the salty – so it may be too salty for other’s taste buds!!
• All curries taste different and have different spice levels – so be sure to do lots of taste testing!

 

Hope you enjoyed this recipe!  I know I’m looking forward to the left overs!

Dairy Free Hollandaise Sauce

So being dairy free – do you remember the smooth, creamy, buttery taste of hollandaise sauce? Don’t worry, I won’t make your mouth water for nothing!

When I lived in Kelowna, I used to go on Sunday’s with friends to a place called the Jammery for Eggs Benny!   They would do English Muffins w/cream cheese, apricot jam, ham, eggs and hollandaise sauce – it was TO DIE FOR!!!! 

So I was thinking about that – mouth watering and decided to try out a recipe and see what happened?    Now it’s been a long time since I’ve tasted hollandaise – but I felt like it was close!

This recipe is by no means good for you!

Dairy Free Hollandaise Sauce

1/4 cup dairy free margarine

1/4 cup coconut milk

1 tsp onion powder

1 tsp turmeric ( I added more but I love turmeric!)

1 tsp lemon juice

Whisk together all ingredients over medium heat!   Add salt to taste.  Depending on the coconut milk you use, you may need to add some thickener to it – I added about 1 tsp sifted cornstarch.   Continue whisking together until everything is combined and warmed!

I served over a peice of dairy free toast (which I cut the corners off of to make it look pretty), sautéed kale  and of course with a perfectly poached egg!

It was oozy and delicious and perfect for a lazy weekend treat!

Sorry it took me awhile to post – but I hope you enjoy this recipe!!   Next time I will recreate the Jammery’s recipe with dairy free cream cheese and apricot jam!! Mmmm!!

xo Jessica

Oh So West Coast Salmon Chowder

A post from my days of writing at Our Big Earth!!  Don’t mind the holidays reference, but enjoy this recipe!

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The holidays have come and gone and everyone has already been back to school and work for a week. It’s also this time of year that people are in the final stages of the “turkey hangover,” also know as; hot turkey sandwich, turkey soup and stew and any other turkey flavoured meal overload, and they are ready for something completely different.

We are so lucky as Vancouver Islanders, to be surrounded by the beautiful ocean and all the goodies it provides us, so this recipe is quite fitting for all of us, West Coasters!

I created this recipe after trying to find some good dairy-free corn chowder recipes. I found a few OK-sounding recipes, but nothing that really stood out to me. I decided to go to my kitchen and I play around with different flavours until this creamy delight was born!

This recipe is a beautiful fusion of West Coast Canadian flavour and Asian richness! It has the creaminess of regular corn chowder, but with the sweetness of coconut milk and the little kick of curry. It’s great for the crock pot or to make as quick dinner (provided the salmon is pre cooked). With all of our snow fall warnings and below zero temperatures, this chowder will warm up the coldest toes and noses in town!

Oh So West Coast Salmon Corn Chowder

2 slices of bacon – diced
1/2 yellow onion – diced
2 cloves garlic – diced
1 lb. salmon filet (no bones)
1 celery stalk – diced
3 medium sized yellow potatoes – skin left on cubed 1 inch cubes
8 asparagus stems – diced
4 cups chicken, veggie or fish stock
1 can cream corn
1/2 cup whole corn kernels
1 cup coconut milk (full fat)
1/2 tsp. curry powder (or to taste)
1 tsp. dried parsley
Salt and Pepper to taste

Directions:

1. Season salmon with salt and pepper and cook until just flaky, set aside.

2. Sauté bacon, onions, garlic, celery, asparagus and curry powder together in a large pot until bacon is crispy and onions are translucent.

3. Add stock and potatoes – cook until potatoes are soft.
Totally optional, but if you want your chowder a little less chunky – use potato masher and mash together ingredients in pot until desired consistency.

4. Add in creamed corn, corn kernels, coconut milk, and stir until combined.

5.  Just before serving, flake salmon into chowder, checking for bones.

6. Add in parsley, and salt and pepper and cook until salmon is warmed.

Serve steaming hot in a big bowl, with a nice glass of white wine and some great crusty bread and you have yourself a soul warming, “oh so west coast” meal, perfect for a chilly evening.

Alternative Ideas:

• Can use chicken, shrimp/prawns, smoked salmon, BBQ salmon or canned salmon.
  
• Add hot sauce for more of a kick!
  
• Serve in a sour dough bread bowl for a fun alternative!
  
• Substitute coconut milk for heavy cream for a more authentic corn chowder taste.
  
• Substitute curry powder for fresh herbs such as parsley, rosemary, thyme, basil.
  
• For a vegan version, omit bacon and salmon and add more potatoes, asparagus, corn, celery and onions.

Notes:

For the crock-pot version –cook salmon and set aside and sauté bacon, onions, garlic, celery, asparagus and curry powder together in a pan until bacon is crispy and onions are translucent, transfer to crock-pot. Add the rest of the ingredients and set on high for 3-4 hours or low for 6-8 hours.

Since my hubby to be isn’t a fan of chowder, and this makes far more than I can eat, I put cooled chowder into mason jars and gave them to friends for a tasty dinner.

Although I haven’t tried it myself, you could probably freeze this recipe for a quick dinner, just be sure to stir it well as coconut milk has a tendency to separate after being thawed.

Dairy Free Chicken Pot Pie–Guest Post

 

Chicken Pot Pie
-1 of your favourite store bought pie crusts (try generic brands, as they usually omit dairy as a way to cut costs)  

For the filling:
-3 tablespoons of your favourite dairy free butter
-½ medium yellow onion, chopped
-3 cloves garlic, minced
-½ teaspoon crushed red pepper flakes
-Salt and freshly ground pepper
-1-1½ lbs. cooked chicken (rotisserie chicken works well if you want a short cut)
-1½-2 cups frozen peas and carrots

For the sauce:
-8 tablespoons of your favourite dairy free butter
-1 cup all-purpose flour
-2½ cups chicken broth
-½ cup soy milk
-Dash of hot sauce
-Salt and freshly ground pepper
-Sprinkle of thyme or marjoram (optional)

Add the onion to the pan, and sauté for about 5 minutes.  Mix in the garlic, turn off the heat and mix in the chicken and the frozen peas and carrots. Stir in the thyme or marjoram (if using), red pepper flakes, and season with salt and pepper to taste.

To make the sauce, melt the butter over medium heat in a large saucepan.  Add the flour and whisk until smooth.  Gradually whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup.  Mix in the soy milk, the hot sauce and season with salt and pepper to taste.  Pour the cream sauce over the chicken and veggie mixture and stir to combine well.  Spoon the mixture into individual oven-safe dishes, such as bowls or large ramekin’s. 

Preheat the oven to 375° F.  Cut the dough to fit the dishes and place on top of the individual dishes.  Trim and crimp the edges and slice vents in the top.

Place the pot pie dishes on a baking sheet for easy transfer in and out of the oven.  Bake for 25-30 minutes, or until crust is golden brown.  Serve immediately.

These come out of the oven piping hot and oozing...completely irresistible.  Enjoy!
-Amanda

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Thanks Amanda – these sound fantastic!!  I haven’t had Chicken Pot Pie since I became dairy free, so this is on my list for sure!!

Please check out Amanda’s blog for more yummy recipes!

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Hope you are all doing good!  Thanks for sticking around – even if I’m not posting often!

Savoury Vegan Waffles

Well hello!

So since I burst your bubble about Starbucks Pumpkin Spice Lattes (even soy) containing dairy (sorry again, it’s in the syrup) – I decided I needed to make it up to you with a recipe!

I am a fan of savoury breakfasts – most mornings I have eggs and toast – mainly because I cannot think of anything else to eat that is savoury.  Until the other day.

I was laying in bed on Sunday thinking what I could make that was eggless for breakfast.  I had a craving for waffles, but wasn’t digging the whole “maple syrup” thing.

Then it came to me – savoury breakfast waffles – oh yes. 

I searched the internet, and apparently I’m not the only person that has thought this up.  BUT from what I could see – most contain CHEESE!   Being dairy free and not particularly enjoying dairy free cheese I had to come up with a plan…

Savoury Vegan Waffles

makes 5-6 waffles

1 3/4 cup all purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 tbsp. chia in 4 tbsp. water (or 2 eggs)

1 1/2 cup almond milk (or milk of choice)

1/2 cup vegetable oil

1/8 cup nutritional yeast

1/2 tsp. garlic powder

1 pinch savoury (or spice of choice)

Pre-heat waffle maker.

Mix together dry ingredients

Add in wet ingredients and mix together until just combined.

Add 1/2 cup mixture to waffle maker per waffle..

Let waffles cook until desired texture – I prefer mine crunchy, so I cook them and then pop them in the toaster!

Toppings

I just did what I knew would work – for me savoury and mushrooms are a perfect marriage – so I sautéed up some mushrooms and kale in water with a pinch of salt.

Other options could include;

avocado

eggs

earth balance butter

grilled onions/veggies

Or you could even make it into a sandwich – with whatever fillings you want?  veggies and hummus?

 

My bottom line – I LOVED them – like really really loved them.  I am going to try to supplement something for the oil, as it’s a lot for a recipe.

My plans for the extras are to freeze them individually so I can pop them into the toaster for a quick snack!

Hope you enjoy this recipe! 

I start a photography course tomorrow – so expect to see my blog full of photos soon!!

Dairy Free Survival Guide

So I apologize for my lack of posting lately.  As mentioned before – life get’s SO busy sometimes!

I did think it would be a great idea to make up a Dairy Free Survival Guide of sorts. 

These are all my suggestions – with the help of some of my facebook crew.  I didn’t get anything for these suggestions – it’s just what I have enjoyed over the past few years of being dairy free.

(I apologize if I missed your name the the suggestions, there were an overwhelming amount of them – please see facebook for the feed back!)

 

Milk Substitute

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Almond Milk (Almond Breeze, unsweetened vanilla is my favourite)  or homemade (super easy)!

 

Butter/Margarine

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 Earth Balance (Michelle and Brooke are with me on this one!)  I’ve used this in baking, mashed potatoes, on corn etc. and it’s awesome! There is a soy free version too!

 

Caramel (one of the things I miss the most) The closes to caramel I can do?   tahini and maple syrup

Sour Cream – cashew cream (was never a huge fan before) Sheena suggests Tofutti Better than Sour Cream

Cream Cheese

<source> Tofutti Better than Cream Cheese is awesome – dare I say better than real cream cheese?  (Sheena agrees) Sonia also suggested a tofu ricotta – here’s how she makes it. “Just crush up firm tofu with my hands (after draining it), and add some lemon juice, nooch, and italian spices + salt!”

 

Meltable “cheese”

I don’t enjoy any of the cheeses I have found so far, but  Brooke, Michelle, Char, Jesse and Sheena vote Daiya

 

Creamy Alfredo like pasta sauce

Donna and I both agree Raw Rose’s is awesome.

 

Cheesey product – Nooch also known as Nutritional Yeast – I use the Red Star Brand.

 

Yougert – homemade or soyourgut  - Michelle suggests So Delicious Coconut Milk Yogurt – which I have yet to see!! (I hope it comes this way soon!)

 

Ice Cream

So Good Butter Scotch Ripple 

AND

So Delicious Coconut Milk Cookie Dough-both are to DIE for… Steph totally agrees with this one!

 

Mac and Cheese Recipe – There are a few versions out there – I’ve personally tried this one and this one…

 

Buttermilk – dairy free milk of choice – 1 tbsp apple cider vinegar or lemon juice per 1 cup mik.

 

Creamer – coconut milk (I don’t really drink coffee, so I’m not sure on this one) and Emma suggests SOY NICE she said it’s the closest to half and half.

 

Chocolate Bar – Jokerz, Endangered Species  72% (I know Kris is with me),  Char also suggested the rice milk chocolate bars – which I loved until I found Endangered species!

Brooke and Michelle also voted for the Enjoy Life brand chocolate chips! I’ve never tried them!!

Pizza

Since I haven’t found a cheese that I enjoy – I find the best way to make a satisfying pizza is to use HUMMUS as the base!! – then no cheese is needed!! My favourite hummus is Sabre!

Something I didn’t realize was dairy free but am happy it is – for a random treat (really good crumbled in so good vanilla ice cream)

 

Oreo Cookies – they are not only dairy free – but VEGAN! (Yay Alyssa think they are great too!)

 

Now of course this list isn’t exhaustive and I may have missed a few things – if so please leave a comment here or on facebook! 

I know being dairy free can be a real challenge – so if you ever need any suggestions or tips, feel free to post on my facebook wall or leave a message with your email!  

I have also done a list of dairy free bloggers that I know of – you can find that here!

 

Good luck – and I’d love to hear if I have missed anything, or if you have favourites that I missed!!

Fruit and Brownie Kebabs

Helloooooooo – long time no talk!!  I’ve been a busy bee!

I have an awesome easy take to a BBQ dessert for you today! 

Fruit + Brownies = perfect BBQ/shower treat!!

Fruit and Brownie Kebabs

10 kebab sticks

4 bananas

20 strawberries

1/2 fresh pineapple

10 mint leaves

Lemon juice

Brownies

For chocolate drizzle

1/2 cup dairy free chocolate chips

1 tsp coconut oil/

First off you need to make some brownies (because I’ve been so busy, I used a bought brownie mix (many of them are dairy free if you look at the ingredients), if you want to make your own here are two different recipes!   Make sure brownies are completely cooled (I popped mine into the freezer).

Slice up strawberries, pineapple and bananas.  Toss in lemon juice

Cut brownies into 1 inch x 1 inch cubes (you need 20 in total)

Start assembling kebabs – each one should fit 2 pieces of each fruit, 2 brownies and one mint leaf! Arrange however you want!

For the drizzle – melt chocolate chips in a double boiler – add in coconut oil to make it easier to drizzle.

My brownies didn’t work out so well, so they weren’t perfect little squares.

Everyone really enjoyed them – especially the kids!  It’s a nice light dessert for a hot night!

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So I’ve noticed that the walking challenge has kind of died down… Today is the half way point!

If you have been walking – make sure to update your totals!  I know it’s hard in the summer time, but keep it coming!!  

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Hope you are having a great week!!   Hard to believe it’s already Wednesday!!

Curried Kebabs

What’s shaken bacon? 

I have a SMOKIN good recipe for you – and it’s easy and customizable. It came from a gouda (yes like the cheese) friend who brought kebabs to a beach fire the other night.

Kebabs + beach fire – beauty!

So I just loved this idea – and then we had to bring food to a birthday party the other night.. que kebabs (I like that word kebab!).

What oh what to marinate the kebabs in?  

                  What is one of my very favourite flavours in the whole wide world?

                                                     CURRY of course!  Red Thai curry to be exact!

Chop up which ever veggies you desire; 

                 Ours included; mushrooms, cherry tomatoes, peppers, onions, zucchini, and fresh pineapple.

Throw into a bowl (or I mean place gently <veggies have feelings you know>)

Mix together in a bowl  (two different options for marinade)

Orange Curry

1/4 cup orange juice

2 TBSP oil (I used grape seed)

2 TBSP red curry paste

OR

Coconut Curry

1/4 cup coconut milk

2 TBSP red curry paste

Dash or so of fish sauce !!

A pinch of sugar!

Pour over veggies and let sit for as long as possible!  A couple of hours at very least!

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While marinating you need to soak your skewers so they don’t burn on the BBQ~

Up next it’s time to stack.

I have no rhyme or reason for how I do it, BUT i always start and end with a zucchini piece!

Keep going until everyone is full.

Poor lonely mushroom skewer – somebody in this house hold (no names) doesn’t like mushrooms.

BUT I DOOOOO!!

 

Stack em and get ready to BBQ!

Grill on medium heat until the veggies get to desired level of readiness.

We like our to have char marks on them, and we judge when they are done by the caramelization of the onions!

These ones weren’t grilled enough!  But we were SO hungry!

Awesome idea to bring to a potluck – and make sure you do the fresh pineapple it was amazing!!

You could also make some fruit ones to grill  - think pineapple, peaches, nectarines – maybe even grapes?

I think these might be my favourite summer dinner meal so far!!

 

What’s your favourite go to summer meal?

PS.  If you are wanting to the raw thing – just marinate these babies over night and the marinade should soften the veggies!

 

PSS… if you haven’t noticed – I’m in a a giddy/over tired mood haha.. hopefully I didn’t scare you away!  This post was written WAY past my bedtime!

Super Easy Tabbouleh

So, a little back story – when I was a nanny in Calgary – I cooked A LOT – and it was so much fun!  I went through recipes, wrote a shopping list and then the food magically appeared over night while I was sleeping or I was given a HUGE delicious food budget to feed everyone!

I cooked a lot for the family.  Lambs, roasts, pasta etc.  It was an amazing experience for me, especially since they enjoyed eating healthy, as did I.

I remember one morning when I showed up, the mom mentioned that she wanted tabbouleh for dinner.  I had NO idea what it was. I found a recipe in a cookbook and it became a dish I made regularly!  I’ve always played around with it a bit for different flavours.  Last night I created a super easy – user friendly tabbouleh recipe! 

Quick and Easy Tabbouleh

1 cup bulgur (I only use Bob’s Red Mills)

Boil about 1.5 cups of hot water and pour over bulgur – let it sit until liquid is absorbed.

1 bunch of parsley

2x tomatoes (or 1.5 cup cherry tomatoes)

2 TBSP Apple Cider Vinegar (traditional is using lemon juice)

1 TBSP Oil

Salt and Pepper

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After liquid in the bulgur is absorbed, add in parsley, tomatoes, ACV, oil and salt and pepper..

Stir and let sit!!  Best if you let it sit for a bit to absorb the flavours.

Great add in’s:

Feta (for the non dairy free crew)

Balsamic Vinegar

Fresh mint

Lemon juice

Cucumber

There ya have it folks – super easy and super healthy tabbouleh – remember if you are gluten free you can always sub in a different grain for the bulgur – think Quinoa!

This is so easy, and can be done in under 20 minutes if needed!  Also is AWESOME the next day.

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I served it over salad, with some Goddess Dressing Drizzled over!!

With grilled corn and trout!

Have you tried tabbouleh before?  Thoughts?

PS. Tomorrow is grad day, so I’m not sure if I’ll post or not, but we’ll see!!