Warmed Olives in Herbs

Created by: Carol Fenster of CarolFensterCooks.com

Carol_Fenster_Olives_Warmed

Reprinted with permission from 1,000 Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2008).

Serve this easy-peasy, flavorful olive dish as your holiday (or any day) appetizer. Heat your olives in the oven or on the barbecue grill! You can use pitted olives, or the whole olive if you prefer. This is a simple and delicious appetizer your guests will absolutely love, especially when served with soft Italian bread!

Ingredients:

2 cups good quality olives of your choice, drained
1 sprig fresh rosemary
1 sprig fresh thyme
1 (3-inch) strip lemon zest (no white)
1 garlic clove, halved
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil

Directions:

1. Preheat the oven to 350°F. Combine all the ingredients on a heavy-duty sheet of foil (or use two sheets of foil).  Fold up edges of the foil to create a pocket and place on a small baking sheet.

2. Warm the olives 15 to 20 minutes, or until the olives become fragrant. Serve warm.  Makes 4 servings.

Carol Fenster of CarolFensterCooks.com is the author of 10 gluten-free cookbooks for those with celiac disease or non-celiac gluten sensitivity, including 100 Best Gluten-Free Recipes. She offers a weekly gluten-free online cookbook at www.GfreeCuisine.com. Her articles, recipes, quotes, photos, and reviews of her books appear in many publications.

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Focaccia-Style Grain-Free Bread Recipe

ARuss_Bread2

Bread that’s free of grains and common food allergens and tastes great is hard to find. Adrian Russell, a friend of our family who has type-2 diabetes created his own lower glycemic and grain-free bread recipe. Made with wholesome ingredients and high in fibre, this focaccia-style bread  is delicious and is loved by those who need to avoid grains and follow a diet that is low glycemic and/or diabetes-friendly. Plus, it only takes 30 minutes until your fresh bread is ready!

Ingredients:

3/4 cup flax seed meal
3/4 cup chia seed meal
3/4 cup almond meal
1 tablespoon baking powder
1 teaspoon sea salt
1 tablespoon organic coconut sugar or the equivalent of another natural sweetener (e.g. honey or pure Stevia liquid)
5 beaten organic eggs or egg replacers (an electric beater or hand blender, when used, helps make fluffier bread but is not essential)
1/2 cup water
1/4 cup organic coconut oil

Directions:

1. Preheat oven (or convection oven if you have one) to 350°F.

2. Line pan (a cookie sheet or pan with edges works best) with parchment paper or silicone mat.

3. Mix dry ingredients well; a whisk works well.

4. Add wet ingredients to dry ingredients and combine well. Don’t let the batter sit in the bowl as it will become too hard to spread.

5. Pour batter onto pan. Spread evenly, leaving a margin around the edge of the pan; it will be too thin if you spread batter right to the edges.

6. Bake for about 30 minutes. If you touch the top it should be firm and spring back.

7. Allow to cool and cut into slices. Makes eight slices. If desired for sandwiches, cut each slice carefully through the middle to make two slices.

Enjoy!

Lisa_Twitter_green_BK_240x240

Lisa Cantkier is a holistic nutritionist, lifelong celiac and the founder of GlutenFreeFind.com.
You can follow Lisa on Twitter at @LisaCantkier

Posted in Breads, Breakfast, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Grain-Free, Refined Sugar-Free, Snacks, Soy-Free, Vegetarian | Tagged , , , , , | Leave a comment

Paleo Gluten-Free Spiced Butter

Created by: Tina Turbin of PaleOmazing.com

Tina_spicedbutter

This is a nutritious, delicious Paleo spread and a great vegetarian alternative to traditional butter. The flavour of ginger is what makes this spread truly special. Ginger is great for settling an upset stomach, so you’ll benefit from eating more of it. Enjoy this spread on gluten-free or Paleo bread, buns, crackers, muffins and anything else you’d put butter on!

Ingredients:

2 cups unsalted butter, softened
organic honey *to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Directions:

1. In a medium bowl, beat butter at medium speed with an electric mixer until creamy.

2. Gradually beat in remaining ingredients.

3. Cover and refrigerate.

4. Bring to room temperature before serving.

Enjoy!

Tina

Tina Turbin is a Celiac and Paleo advocate who researches and writes about the Paleo diet, and focuses on Paleo recipe development at PaleOmazing.com. She is an award winning recipe developer and author of the multi-award winning children’s titles, Danny the Dragon. Tina founded GlutenFreeHelp.info, voted #2 in the world; turning it over to her celiac daughter, Miranda Jade Turbin in 2012.

Posted in Breakfast, Dips & Spreads, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Grain-Free, Nut-Free, Paleo, Refined Sugar-Free, Snacks, Soy-Free, Vegetarian | Tagged , , | Leave a comment

Fresh Mango Strawberry Salsa

Created by Kathy Smart of LiveTheSmartWay.com

Kathy_Salsa

This recipe is the epitome of what summer tastes like. Anne Milne (our Live the Smart Way Expo Director) makes this salsa and it is delicious either on it’s own of served with tortilla chips, chicken or fish. It is easy to make, gluten-free, grain-free, Paleo, dairy-free, vegan, raw and high in fiber!

Ingredients:

1 pint fresh strawberries, chopped
1 large, fresh mango, chopped
1/2 cup fresh cilantro, chopped
1/4 cup red onion, chopped
1/2 teaspoon each of salt and pepper

Directions:

Combine all of the above ingredients and allow to sit in fridge for one hour.

Serves 6

Enjoy!

Kathy Smart is a TV chef, a holistic nutritionist and the bestselling author of
Live the Smart Way Gluten-Free Cookbook
.

Posted in Appetizers, Dips & Spreads, Egg-Free, Gluten-Free Dairy-Free, Grain-Free, Nut-Free, Paleo, Raw, Refined Sugar-Free, Salads, Sides, Snacks, Soy-Free, Vegan, Vegetarian | Tagged , , , , , , , | Leave a comment

Zucchini Pasta with Hemp Spinach Pesto

Created by: Joy McCarthy of JoyousHealth.com

Joy_McCarthy

Raw recipes are loaded with nutrients and antioxidants! This is one of my faves, especially in the summer when zucchinis are abundant! Zucchini is high in the mineral manganese, which helps the body metabolize carbohydrates and protein, and catalyzes the synthesis of cholesterol and fatty acids. Enjoy this gluten-free, dairy-free, grain-free, Paleo, vegan, raw pasta recipe for lunch, dinner or as a side!

Ingredients:

For Noodles:
2 zucchinis, ends trimmed

Hemp Spinach Pesto:
3 cups (750 mL) spinach
1 or 2 cloves garlic
1/2 cup (125 mL) pumpkin seeds
1/4 cup (60 mL) hemp oil or extra-virgin olive oil
1/2 tsp (2 mL) sea salt
Optional: 1/2 cup (125 mL) hemp seeds

Directions:

1. Use a spiralizer* to turn zucchinis into noodles, or use a vegetable peeler to slice zucchinis into ribbons. Place zucchini noodles in a large bowl.

2. For the pesto, in a food processor, combine all ingredients. Process to desired consistency. I personally like my pesto with a bit of texture, a little crunchy, but you can blend until creamy if you like. Add more oil if needed.

3. Add pesto to zucchini noodles and stir well. Serve and enJOY!

*A spiralizer is a handy little gadget that turns zucchini into perfectly sized noodles. Make sure to include the skin, as it’s full of fiber and nutrients.

Enjoy!

Joy_3

Joy McCarthy is a holistic nutritionist and the best-selling Author of JOYOUS HEALTH: Eat & Live Well Without Dieting. She is also a natural health expert for the Morning Show on CBC, Steven and Chris.

Posted in Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Grain-Free, Mains, Nut-Free, Paleo, Pastas, Raw, Refined Sugar-Free, Salads, Sides, Soy-Free, Vegan, Vegetarian | Tagged , , | Leave a comment

Paleo Chicken Salad Sandwich with Paprika

paleo-chicken-salad

Created by: Tina Turbin of PaleOmazing.com

Originally from South America, paprika contains many nutritional benefits, including vitamin C, antibacterial properties and antioxidants. This Paleo chicken salad is high in protein, delicious and nutritious on its own as an appetizer, side or main inside Paleo wraps or bread.

Ingredients:

1 chicken breast, cut in halves
1 cup vegan mayonnaise
1 tablespoon paprika
1/4 tablespoon cayenne
2 teaspoons olive oil

Directions:

1. Char-grill your chicken breast halves quickly and then bake in a 350 F oven for about 30-40 minutes.

2. Chop chicken up into fine or large pieces, according to preference.

3. In a bowl, mix the mayonnaise, paprika and cayenne and olive oil.

4. Mix up and save extra for another meal.
Add more mayonnaise to create your desired consistency.

Serve on Paleo bread, inside a Paleo wrap or as a salad.

Enjoy!

Tina

Tina Turbin is a Celiac and Paleo advocate who researches and writes about the Paleo diet, and focuses on Paleo recipe development at PaleOmazing.com. She is an award winning recipe developer and author of the multi-award winning children’s titles, Danny the Dragon. Tina founded GlutenFreeHelp.info, voted #2 in the world; turning it over to her celiac daughter, Miranda Jade Turbin in 2012.

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Grain-Free Chocolate Coconut Chia Pudding

Created by Lisa Cantkier of GlutenFreeFind.com

Mint Chocolate Chia Seed Pudding

I love finding ways to make healthy chocolate treats. This chia pudding is free of grains, sugar, dairy and eggs. It’s full of nutrients like protein, fiber and magnesium! It’s a great, simple treat for adults and children alike.

Ingredients:

2 tablespoons chia seed
pinch sea salt
1/2 cup non-dairy milk of your choice
1/2 teaspoon vanilla extract (optional)
1 1/2 tablespoons organic coconut oil
3 teaspoons raw honey (I prefer honey that comes from local farms)
4 tablespoons raw cacao

Directions:

1. Combine chia seed, sea salt and milk in a small bowl and set aside.

2. In a small pan, melt coconut oil and honey on low heat. Add vanilla extract. Stir until combined.

3. Add the cacao to the pan and stir all ingredients until you have a liquid chocolate mixture.

4. Add liquid chocolate mixture to chia seed mixture and stir all ingredients until well combined. Top with your favorite berries, cut fresh fruit or chopped nuts. Or add some vegan whipped cream!

Enjoy!

Lisa_Twitter_green_BK_240x240

Lisa Cantkier is a holistic nutritionist, lifelong celiac and the founder of GlutenFreeFind.com.
You can follow Lisa on Twitter at @LisaCantkier

Posted in Breakfast, Desserts, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Grain-Free, Nut-Free, Paleo, Refined Sugar-Free, Snacks, Soy-Free, Vegan, Vegetarian | Tagged , , , , , | Leave a comment

Gluten-Free Energy Cookies

Created by Kathy Smart of LiveTheSmartWay.com

Kathy_Cookie_Recipe

You will love these gluten-free, dairy-free, egg-free vegan energy cookies. Every bite has wholesome goodness baked in! Filled with nutrients that are good for your bones (they’re high in calcium), heart and immune system, you won’t be able to stop at just one cookie!

Ingredients:

2 cups whole grain brown rice flour
1 cup ground almonds
1/2 cup ground pecans
1 cup sesame seeds
1 teaspoon sea salt
2 teaspoons cinnamon
1 tablespoon vanilla
1/2 cup tahini (ground sesame paste)
1/2 cup pure maple syrup
Apple Butter

Directions:

1. Add dry ingredients in large bowl and mix well. 

2. Add tahini and maple syrup and mix well.

3. Massage cookie mixture with hands to release oils of ground nuts until mixture sticks together to form a ball. Add a splash of water if too dry.

4. Spoon cookie mixture into 1 inch balls on non-stick cookie pan.

5. Flatten balls with fork and form “thumbprint” in middle of cookie and fill with apple butter.

6. Bake at 350 degrees F for 10-12 minutes or until golden.

Enjoy!

Kathy_Smart_NEWEST

A well known health and wellness expert, Kathy Smart is a TV chef, nutritionist, and best-selling author.
For more information, visit LiveTheSmartWay.com
 

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Paleo Curry Chicken

Created by: Tina Turbin of PaleOmazing.com

Tina_chicken

This Paleo chicken curry is full of amazing flavour and nutrients! It’s a simple recipe that will impress your family and guests (and leave them thinking you slaved all day to make it)!

Ingredients:

6 oz. stewed tomatoes
2 oz. hot water
4 teaspoons curry powder
1 teaspoon cumin
1 teaspoon coriander
2 minced garlic cloves
1 large onion diced
1 chicken breast, diced (or whole chicken leg or thigh)
Gluten-free tamari sauce (1-2 dashes or to taste)
1 red pepper (capsicum) de-seeded and diced
You may serve this dish over “rice” cauliflower (recipes for this are all over the internet)

Directions:

1. Brown your chicken and onions in a pan.

2. Add all of the spices, stewed tomatoes and water and cook on medium heat for approximately 10 minutes – add water if necessary so that it won’t dry out. Meanwhile, prepare your “rice” cauliflower (optional).

3. Add red pepper to mix and let cook for about a minute or so.

Serve in bowls, on plates with a nice side salad or over “rice” cauliflower.

Enjoy!

Tina

Tina Turbin is a Celiac and Paleo advocate who researches and writes about the Paleo diet, and focuses on Paleo recipe development at PaleOmazing.com. She is an award winning recipe developer and author of the multi-award winning children’s titles, Danny the Dragon. Tina founded GlutenFreeHelp.info, voted #2 in the world; turning it over to her celiac daughter, Miranda Jade Turbin in 2012.

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Gluten-Free No-Bake Nut Butter Cookies

Created by Lisa Cantkier of GlutenFreeFind.com

Making Oatmeal Cookies

Calling all gluten-free cookie monsters! I love easy-peasy, fast no-bake recipes and I love cookies, so I created this “quick fix” gluten-free oatmeal chocolate chip cookie with benefits! It’s great for breakfast, dessert or an on-the-go snack.

These cookies offer nearly 10 grams of protein per serving (who needs protein bars when you’ve got protein cookies?!), as well as other nutritional benefits. They can be made nut-free, dairy-free and vegan by using soy butter and vegan protein powder—choose organic varieties.

Ingredients:

1 cup (250 ml) old fashioned, pure and uncontaminated, uncooked rolled oats
1/2 cup (125 ml) of your favorite unsweetened nut butter (almond butter, peanut butter)
or organic soy butter
6 tablespoons (90 g) pure, natural whey protein powder or organic vegan protein powder
1/4 cup water (60 ml) water
1/4 cup (45 g) semi-sweet chocolate chips

Directions:

1. Mix all ingredients together in a large bowl until well combined.

2. If your mixture is too thick or dry, add a little more water and combine.

3. Freeze cookie dough for 10-15 minutes.

4. Form balls with cookie dough about the size of the palm of your hand,
flatten and place on a plate.

5. Refrigerate cookies for 2 hours (if you don’t eat them all first!).

Makes 1 dozen cookies.

Enjoy!

Lisa_Twitter_green_BK_240x240

Lisa Cantkier is a lifelong celiac, a holistic nutritionist and the founder of GlutenFreeFind.com.
You can follow Lisa on Twitter at @LisaCantkier

Posted in Cookies, Desserts, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Nut-Free, Snacks, Soy-Free, Vegan, Vegetarian | Tagged , , , , , , , | Leave a comment