Paleo Flank Steak with Chimichurri Sauce

Created by: Tina Turbin of


Spring is here and that means it’s time to grill! This flank steak recipe is absolutely delicious and perfect for barbecue season! Chimichurri sauce is a very tasty, popular marinade among Argentine Gauchos, who grill in an open barbecue in the Pampas.


1 ½ lb beef flank steak
6 cloves garlic, finely chopped
1 cup grape seed oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1/4 cup parsley
1 tsp crushed red pepper


1. Cut diamond pattern 1/8 inch deep into both sides of the beef. Place beef in shallow glass or plastic dish.

2. Shake remaining ingredients in tightly covered jar.

3. Pour 1 cup sauce over beef.

4. Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.

5. Remove beef from sauce.

6. Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired, 6 to 8 minutes on each side for medium.

7. Cut beef diagonally across the grain into thin slices.

8. Serve with reserved sauce.



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

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As-You-Like Kale Salad

Created by Ricki Heller of


Kale is one of my favorite superfoods, chock-full of antioxidants that fight cancer, anti-inflammatory compounds, a slew of vitamins and minerals, and a good amount of fiber. And best of all, it tastes great! This salad is also infinitely adaptable, depending on which combination of veggies you choose from each category. I generally use whatever I’ve got in the refrigerator that day, and the result is always delicious. As long as you include the base, a few crunchy veggies, and some fresh herbs and nuts or seeds, the rest can be omitted if desired and you’ll still end up with a yummy salad. This recipe is in my new cookbook, Living Candida Free.

Makes 6 to 8 side salad servings or 3 to 5 main course servings.


The Base

1 bunch (6 to 9 leaves) curly kale or Swiss chard, or a combination
1 tablespoon (15 ml) olive oil
1 cup (240 ml) mixed baby salad greens, bite-size romaine lettuce, bite-size butter lettuce, arugula (rocket), or a combination
Crunchy Veggies
1 medium-size carrot, grated
1 medium-size beet, grated
1 celery stalk, diced
1/2 red, yellow, or orange bell pepper, cored and diced

Fresh Herbs

1/2 cup (120 ml) of at least 2 types of coarsely chopped fresh herbs (my favorites are dill, basil, mint, flat-leaf parsley, and cilantro)

Nuts and/or Seeds

1/2 cup (120 ml) total of any combination of fresh nut pieces and seeds (my favorite combinations are walnuts or pecans and hemp seeds; walnuts or pecans and sunflower seeds; almonds and pumpkin seeds)

The Crucifers

2 cups (480 ml) total of any of the following (or any combination):
Finely shredded green or red cabbage
Fruit (if allowed; otherwise, omit):
1 apple or pear, cored and diced; or 1 cup (240 ml) fresh blueberries or strawberries; or 1 avocado, peeled, pitted, and diced

Other Add-Ins (all of these are optional)

1/2 fennel bulb, sliced thinly
4 to 6 radishes, sliced into half-moons
1/3 cucumber, sliced into half-moons
Handful of grape or cherry tomatoes, cut in half
Handful of sprouts (my favorites are sunflower, pea, or alfalfa sprouts)


1. Make the base: Soften the kale: Remove the kale leaves from the stems; discard the stems, then wash and dry the leaves. Stack the leaves, roll tightly (jelly-roll style), then cut thinly crosswise to create long, thin shreds. Chop the shreds into smaller pieces and place in a large salad bowl.

2. Sprinkle the kale with salt and drizzle with about 1 tablespoon (15 ml) of olive oil. Using clean hands, “massage” the kale, squeezing it and squishing it between your fingers, until it begins to darken and soften a bit (this breaks down the fibers in the leaves and renders them more easily digestible—but they will still retain a nice crunch). If using chard, wash and chop it using the same method and add to the bowl (it doesn’t need to be massaged).

3. Assemble the salad: Add the remaining salad ingredients to the bowl. Drizzle with the dressing, toss, and serve. Will keep, covered in the refrigerator, for up to 3 days (and will still remain crunchy!).

Note: For Stage 1 of the anti-candida diet, omit the fruit. It will still taste yummy!


Ricki Heller is the author of Living Candida Free, Naturally Sweet and Gluten-Free Cookbook, and Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, recommended by Ellen DeGeneres on her website. She blogs at Ricki Heller, featuring recipes made with whole, natural, sugar-free and gluten-free ingredients. Ricki works near Toronto with her husband and chatty dogs.

Recipe used with permission from Living Candida-Freeby Ricki Heller, © 2015 Da Capo Lifelong books. Photo credit: Ricki Heller

Posted in Anti-Candida, Appetizers, Egg-Free, Gluten-Free Dairy-Free, Grain-Free, Raw, Refined Sugar-Free, Salads, Sides, Soy-Free, Vegan, Vegetarian | Tagged , , , | Leave a comment

Gluten-Free Berry-full Muffins

Created by Lisa Cantkier of


Photo: James Park

These muffins are free of gluten and full of berries! They are gluten-free, dairy-free, can be made vegan, and are made without any refined sugar. Buy berries that are in season (or use frozen berries if not in season) and enjoy trying different types of berries. Berries are considered one of the top 3 superfoods by most health experts. they offer a low GI index, an abundance of antioxidants, promote a healthy cardiovascular system, as well as healthy eyesight and memory.


For Muffins:

2 cups of gluten- free flour blend (bean-based gluten-free flour blends work well)
3⁄4 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
2 eggs or egg replacers
1 tablespoon vanilla
1⁄2 cup pure maple syrup
1 cup of milk of your choice with 1 tablespoon of lemon juice mixed in well
1/3 cup grapeseed oil
1⁄2 cup water

For berry-full filling:

1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries
1⁄4 cup pure maple syrup


1. Make your own berry filling by blending your berries. With a blender, pulsate just a few times (to keep the filling chunky). Add maple syrup to the filling and stir through. Set aside.

2. Blend muffin mixture together: Line your muffin trays with liners and preheat oven to 350° F. Whisk dry ingredients together in a bowl (flour, baking soda, baking powder, salt). Add liquid ingredients to bowl (milk, oil, vanilla, eggs/egg replacers, water, maple syrup) and blend until smooth.

3. Add your muffin mixture to baking
trays. Pour muffin mixture into cups (fill 1/3 of each cup). Then add about 1 or 2 tablespoons of your filling to each cup (on top). After that, cover the filling with more of your muffin mixture until cup is 3⁄4 full.

4. Bake in oven for 25-30 minutes. Test the muffins with a toothpick at 25 minutes and if it comes out clean, then they are ready. Otherwise, bake for another 3-5 minutes.

5. Allow muffins to cool.


This recipe was originally published in Media Planet Canada’s insert in the Toronto Star and June 29, 2014.


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

Posted in Desserts, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Nut-Free, Refined Sugar-Free, Soy-Free, Valentine's Day, Vegetarian | Tagged , , , , | Leave a comment

Two-Toned Potato Pancakes (Latkes)

Created by Ricki Heller of


A “naturally sweet” potato latke is my kind of latke! This one has notes of fresh dill adding flavour and fragrance. Enjoy these delicious, wholesome gluten-free, dairy-free, vegan babies for Hanukkah or any time of year as an appetizer, side or snack! They make a pretty and tasty addition to any table.


3 small white or Yukon Gold potatoes, scrubbed and grated
1 medium sweet potato, peeled and grated
1 large onion, grated
2 tablespoons (10 ml) extra virgin olive oil
3/4 cup (110 g) all-purpose gluten-free flour blend
2 teaspoons (10 ml) baking powder
3/4 tablespoons (7.5 ml) fine sea salt
1 tablespoon. (15 ml.) finely ground flax seeds
2 tablespoons (30 ml) water
1 teaspoon (5 ml) garlic powder
1 tablespoon (15 ml) dried dill weed
1/2 teaspoon (2. 5 ml) smoked paprika


1. Using a food processor or box grater, grate the potatoes and sweet potatoes and place in a large colander.  Squeeze the mixture with your hands as if squeezing a sponge to get out as much of the starchy liquid as you can.  Place in a large bowl.

2. Grate the onion and add it to the potato mixture along with the remaining ingredients.  Mix together very well, using your hands if necessary.

3. Heat a cast iron or other nonstick skillet over medium heat.  Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture into the pan, flattening the pancakes with a spatula (they should be fairly flat).  Cook about 3-4 minutes, until bottoms are golden; flip and cook on the other side another 3 minutes or so, until golden.  Keep pancakes warm as you continue to cook them.  Serve immediately with apple sauce, sour cream, ketchup, cranberry sauce, chutney, or other topping of choice.


Ricki Heller is the author of Naturally Sweet and Gluten-Free Cookbook, and Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, recommended by Ellen DeGeneres on her website. She blogs at Ricki Heller, featuring recipes made with whole, natural, sugar-free and gluten-free ingredients. Ricki works near Toronto with her husband and chatty dogs.

Posted in Anti-Candida, Appetizers, Egg-Free, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Nut-Free, Refined Sugar-Free, Sides, Snacks, Soy-Free, Vegan, Vegetarian | Tagged , , , , | Leave a comment


Created by: Norene Gilletz of


Source: Norene’s Healthy Kitchen
A no-grate alternative to potato latkes, these are a wonderful way to get rid of your frustration— just smash away. Baby red-skinned new potatoes have a lower glycemic index than baking potatoes. Small potatoes—big potassium count! 


8 baby red-skinned potatoes (2 to 21/2 inches in diameter)
Salted water
1 tablespoon extra virgin olive or canola oil
1/2 teaspoon salt
1/4 teaspoon lemon pepper (or to taste)
Dried basil, garlic powder, onion powder, and/or paprika


1. Boil the potatoes in salted water to cover for 15 to 20 minutes or until fork tender. Drain well. (If desired, the potatoes can be prepared in advance up to this point and refrigerated for a day or two.)

2. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

3. Place the potatoes in a single layer about 3 inches apart on the prepared
baking sheet. Cover one potato with a piece of parchment paper. Smash it once or twice with the flat part of the palm of your hand, making a flat disc about 4 inches in diameter. Round off any ragged edges by pushing them together with your fingers. Repeat with the remaining potatoes.

4. Brush the tops of the smashed potatoes lightly with olive oil and sprinkle with seasonings. Bake, uncovered, for 20 to 25 minutes or until golden and crispy. If desired, turn over the potatoes halfway through the cooking process.

Yield: 8 potatoes. Recipe doubles or triples easily. Reheats well. Don’t freeze.

139 calories per potato, 27.0 g carbohydrate, 2.5 g fiber, 3 g protein, 2.0 g fat (0.3 g saturated), 0 mg cholesterol, 156 mg sodium, 752 mg potassium, 1 mg iron, 13 mg calcium

* All Season Smashers: Sprinkle potatoes lightly with your favorite seasonings such as seasoning salt or coarse salt, rosemary, dillweed, or thyme. Bake as directed.

* Loxy “Latkes”: Buy the smallest baby potatoes you can find; prepare and bake as directed. To serve, arrange on a serving platter and top each “latke” with a dollop of light sour cream, a slice of smoked salmon, and a sprig of dillweed. Dill-icious!


Norene GilletzNFPB

Norene Gilletz is an amazingly talented, leading Canadian cookbook author, cookbook editor, food writer, culinary consultant and cooking instructor.This recipe can be found in Norene’s latest award nominated cookbook: The NEW Food Processor Bible: 30th Anniversary Edition (Whitecap Books).

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Almond Chocolate Chip Paleo Cookies

Created by Jeremy Page of


Here is one of my favorite paleo cookie recipes. It is my own recipe, which I adapted from my mother’s cookbook. I just replaced the “un-paleo” items with paleo ones. You can do this for many recipes.


1 cup of almond flour
1/8 teaspoon baking soda
3 tablespoon almond milk
3 tsp vanilla extract
3 tablespoons melted coconut oil
1/2 cup chocolate chips or carob chips


1. Mix ingredients together and keep in a bowl in the fridge overnight (this helps the wonderful flavors to come together, making for a better tasting cookie).

2. Preheat oven to 350. Measure out tablespoon sized balls of dough and flatten. Bake for about 10 minutes, keeping an eye on the cookies so that they don’t burn. Remove from oven and allow to cool.



Jeremy Page is a nutrition blogger at OSU Garden and Multiple Streams. You can read his latest post here: Forskolin Myths and Warnings.

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

Ginger Molasses Cookies

Created by Maggie Savage of


This recipe for gluten-free, dairy-free, and egg-free Ginger Molasses Cookies is a healthier version of others you may have tried. So go ahead, bake up a batch and then enjoy with a homemade latte. Write up your holiday to-do list, sip on your latte, and nibble on some cookies!


1 ½ cups of Earth Balance Dairy-Free Butter
2 cups sucanat or organic coconut sugar
2 teaspoons egg replacer mixed in 4 tablespoons hot water
1/2 cup unsulphured blackstrap molasses
2 cups Bob’s Red Mill All-Purpose Gluten-Free Mix
2 ½ cups brown rice flour
4 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
organic coconut sugar for topping


1. Preheat the oven to 350 degrees.  Line a cookie sheet with parchment.

2. Cream the vegan butter and sugar in a large bowl.

3. Mix the egg replacer and hot water in a small bowl first and then add it to the wet ingredients.

4. Stir in molasses.

5. In a separate bowl, mix all-purpose flour with brown rice flour.

6. Add ginger, baking soda, cinnamon, and salt.  Mix well.

7. Add dry ingredients to wet ingredients and combine.

8. Roll dough into 1/2 inch balls (or bigger if you want a monster cookie) and dab the tops with cane sugar. You might want to press each ball gently with your hand or a spoon so the cookies flatten out a little.

9. Bake at 350 degrees for 10-12 minutes.

Yield: Approximately 2 dozen



Maggie is the publisher of She Let Them Eat Cake where she shares healthy, gluten-free, egg-free, and dairy-free recipes. She Let Them Eat Cake was born out of Maggie’s intense passion for feeding her friends and family nutritious and delicious food. Maggie is a Registered Holistic Nutritionist and author of the eBook Berrylicious

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

Chicken Parmesan

Created by: Beth Hillson of


Whether you’ve been diagnosed with a gluten-related condition or you’re just striving for a healthier diet, you know that adopting a gluten-free lifestyle is easier said than done. Here’s a healthy, easy Italian main dish that satisfies! This gluten-free Chicken Parmesan is kid-friendly and can be made dairy-free too—simply replace the cheese with dairy-free substitutes or just omit. This recipe is in Beth Hillson’s new book, The Complete Guide to Living Well Gluten Free (Da Capo Fall 2014).


4 boneless, skinless chicken breast cutlets (about 11/4 pounds)
1 (24- to 26-ounce jar) good-quality chunky-style marinara sauce, more for pasta
2 cloves garlic, minced
3 teaspoons chopped fresh basil
3 large eggs
1/2 cup rice flour
1 teaspoon dried Italian seasoning
Salt and freshly ground black pepper
2 cups gluten-free bread crumbs
2 to 4 tablespoons extra-virgin olive oil, or more as needed
8 slices provolone cheese
1/2 cup shredded Parmesan cheese, or more if desired
1 (12-ounce) package gluten-free spaghetti noodles


1. Preheat the oven to 375°F. Lightly oil a 9 x 13-inch Pyrex baking dish. Set aside. Start heating a large pot of salted water so it will be boiling when you are ready to make the spaghetti.

2. Cut the chicken cutlets into serving-size portions. In a medium-size saucepan, heat the marinara sauce with the garlic. When it begins to steam, add the basil and remove from the heat. Set aside.

3. Beat the eggs in a shallow bowl. In another shallow bowl, place the rice flour, Italian seasoning, and salt and pepper. Whisk with a fork to combine. Place the bread crumbs in another bowl.

4. Line a cookie sheet with aluminum foil or parchment paper. Dip a chicken cutlet in the beaten egg. Then dip it in the flour mixture until evenly coated. Dip the cutlet back in the egg and then into the bread crumbs, pressing the crumbs into both sides. Set on the lined cookie sheet. Repeat with each cutlet.

5. Heat a large skillet over medium-high heat. Pour in 2 tablespoons of olive oil and heat until it begins to shimmer. Add two or three cutlets at a time and cook for about 3 minutes on each side. Transfer to the prepared baking dish and repeat until all the cutlets are browned. Add more oil as needed.

6. Pour the warm sauce over the chicken. Top with provolone cheese and sprinkle Parmesan cheese over the top.

7. Bake for 15 minutes, or until the cheese is bubbly and the chicken is no longer pink in the center.

8. While the chicken is baking, cook the spaghetti according to the package directions. Serve with the chicken. Pass additional sauce and cheese, if desired.

This dish (without the spaghetti) can be made ahead and stored in the refrigerator for 24 hours. Reheat covered in a 325°F oven for 15 minutes. Serves 4.


Beth Hillson is the president of the American Celiac Disease Alliance, a volunteer advocacy group that works on celiac causes such as the FDA gluten-free labeling regulations, food editor of Living Without’s Gluten Free & More Magazine, creator of a weekly e-newsletter for a weekly blog for, author of Gluten-Free Makeovers cookbook, and the author of

Reprinted with permission from The Complete Guide to Living Well Gluten Free by Beth Hillson, DaCapo Lifelong Books, September 2014.

Posted in Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Mains, Nut-Free, Pastas, Refined Sugar-Free, Soy-Free | Tagged , , , , | Leave a comment

French Canadian Cranberry Pecan Gluten-Free Stuffing

Created by Kathy Smart of 


This gluten-free stuffing is the bomb! It’s so easy and so full of flavour—it will make your gluten-free Thanksgiving meal complete. Need we say more?

5-6 cups (1000 -1500 mL) of chopped into bite size pieces gluten-free bread
1/2 cup (125 mL) each of diced celery, onions and carrots
1/4 cup of dried cranberries and pecan pieces
4 slices of gluten-free turkey bacon, chopped
1 cup (250 mL) vegetable or chicken broth
2 tablespoons (30 mL) olive oil
1/2 teaspoon (2.5 mL) each dried sage and thyme
Sea salt and black pepper to taste


1. Add turkey bacon to a medium heated pan and cook until crispy. Set bacon aside and allow to cool. Chop bacon into small pieces when cooled.

2. Sauté the celery, onions and carrots in oil on medium to low heat until the vegetables soften.

3. Add the dried cranberries, chopped pecans, chopped bacon, bread, dried herbs, broth, salt and pepper and mix thoroughly for 1-2 minutes in the pan. Remove from heat.

4. Place all of the ingredients either in a greased casserole dish or stuff in turkey. If in a dish, bake covered with foil for 15 minutes at 425 degrees F and then remove foil and bake for an additional 10 minutes. If using to stuff your turkey, stuff inside empty turkey cavity for the duration that the turkey is finished.


Kathy Smart is a multi-award winning TV chef, holistic nutritionist, co-founder of and best-selling author of Live the Smart Way Gluten-Free Cookbook.

Posted in Egg-Free, Gluten Free Smart Store, Gluten-Free Casein-Free, Gluten-Free Dairy-Free, Refined Sugar-Free, Sides, Soy-Free, Thanksgiving | Tagged , , , , | Leave a comment

Sneaky Crepes

Created by Erin Budd of  


These crepes are packed with wholesome ingredients and nutritional punch. Arrowroot flour is easily digestible and contains good amounts of fiber, potassium and manganese. The veggies, berries and shredded coconut offer antioxidants, vitamins and additional health benefits. Of course, the eggs provide a pop of protein for added energy. Enjoy these with the kids (and adults) in your home but shhh…don’t tell them you got the recipe from us!


2 eggs
1/2 teaspoon cinnamon (or more if you like cinnamon)
1/2 tsp vanilla
1 small carrot, or 1/4 cup baked sweet potato (left over from the night before), or
1/4 cup cooked squash
2 tablespoons shredded coconut
2 tablespoons arrowroot flour
1 tablespoon butter for the frying pan
2 small handfuls of blueberries (1 for each crepe) 


1. Blend the first 6 ingredients until you have a smooth batter. (I use a Vitamix which pulverizes raw carrot. If your blender is not so strong you may want to use cooked carrot). It should be liquidy and easy to pour. If it seems thicker, you may want to add 1 tablespoon at a time of liquid – coconut milk, nut milk, milk, whey, etc.

2. Melt about 1 tablespoon of butter in a small skillet on medium-low heat.

3. Pour about 1/3 cup of the mixture into the pan and swirl the pan so that it is coated. (If you decide to make pancakes, silver dollar size works well).

4. Sprinkle a small handful of blueberries over the batter. After about 2 minutes (when the edges lift easily), flip the crepe. Turn the heat to low and cook the other side for about another minute. Enjoy as-is or with some real maple syrup, or with more berries sprinkled on top.

Makes 2 crepes (serves one).

(Adapted from the book Super Nutrition for Babies)

May 2006Erin Toolephoto: Josh Meles 416.831.5674

An advocate of natural health and wellness, Erin is committed to teaching the importance of using genuine, authentic essential oils for health and healing, and to stop using toxic chemicals (especially on kids!). Among the things she has studied include: the use of essential oils, muscle testing, nutrition, EFT tapping, therapeutic touch, Qigong and other forms of energy medicine. Visit her websiteVisit her blog. 

Posted in Breakfast, Desserts, Grain-Free, Mains, Nut-Free, Refined Sugar-Free, Snacks, Soy-Free | Tagged , , , | Leave a comment