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Iced Pineapple Allergen Free Recipe

Iced Pineapple Allergen Free Recipe

icedpineappleA Refreshing, healthy and Allergy friendly recipe (Dairy free, Egg free & Gluten free).Pineapple is loaded with vitamin C (1 cup gives you 105% of your recommended daily intake!), an ideal food to support your immune system.


  • 2 cups pineapple (cored, chopped)
  • Juice from ½ squeezed Lime
  • Maple Syrup to taste ~ 1 tsp


  1. Blend: Pineapple pieces, Lime Juice & Maple syrup
  2. Freeze in an airtight glass container.
  3. Allow the mixture to freeze for a few hours then scrape the mixture with a fork and freeze again.
  4. Scrape the mixture again before serving.


Summer Salad with Fresh Basil and Grilled Veggies

summer veggies and basilWhen you follow a plant based diet, it is common that you can get sick of eating salad.  That is why you continually need to find ways to spice it up!There is no better, and easier way to do that then to add fresh basil and grilled veggies!Salad Ingredients:2 medium zucchini cut into chunks

3 large red peppers cut into chunks

2 cups of asparagus chopped (and ends removed)

10-12 mushrooms sliced

2 Tbsp of extra virgin olive oil

1 pint of cherry tomatoes halved

2 cups of green lettuce, shredded

¼ cup of chopped fresh basil leaves

1 avocado chopped



¼ cup of chopped fresh basil leaves

2 Tbsp of fresh lemon juice

1 Tbsp of olive oil mayonnaise or veginnaise

¼ tsp of salt

¼ cup of extra virgin olive oil or avocado oil



  1. Toss the tomatoes, zucchini, peppers, mushrooms and asparagus in 2 Tbsp of oil and place in a grill basket on the BBQ.  If you don’t have a basket, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from falling through. Cook for about 15-20 min, try to avoid over cooking and charring the vegetables.
  2. Mix the dressing ingredients together
  3. Once veggies are cooked, add the avocado chunks and basil and toss with the dressing
  4. Serve over a bed of greens
  5. Add feta cheese (goat feta is less inflammatory) or grilled chicken for protein




Magnesium Boosting Salad

Magnesium Boosting Saladmagnesium-salad-1


  • 2 cups of arugula or other mixed greens (I found organic greens on sale at Goodness Me this weekend)
  • ¼ cup of almonds and pumpkin seeds
  • ¼ avocado
  • ¼ cup of figs, finely sliced
  • 2 Tbsp of goat cheese (if can tolerate, or omit if you cant)
  • 4 oz of protein (like chicken, grass fed beef, turkey or fish)
  • Drizzled with the citrus vinaigrette below

Citrus Vinaigrette

  • ¾ cup of apple cider vinegar
  • ¼ cup of olive oil
  • 3 Tbsp of lemon juice
  • 3 Tbsp of orange juice
  • 1 Tbsp of honey
  • 1 clove of garlic
  • ¼ tsp of salt and pepper


Spring Veggies and Chicken in the Crock Pot

Spring Veggies and Chicken in the Crock Pot

crock pot chicken & vegWhen we think of crock pots, we think of winter stews but Crock pot cooking can be used all year round as is a great way of making fast and healthy meals!



1 Tbsp of coconut oil

1 chopped spring onion

1lb of sliced chicken breast

1 ¼ cups of chopped asparagus

2 cups of homemade chicken stock, or organic chicken stock

1.5 cups of chopped broccoli

1.5 cups of chopped cabbage

½ cup of green peas

1 chopped red onion

2Tbsp of pesto



  1. Heat the coconut oil, and soften the onion for around 5min
  2. Add the chicken, chicken stock, and onion to the crock pot and heat until thoroughly cooked. I often leave mine on low heat to cook while I am at work and then come home and add the veggies
  3. Add all of the other ingredients and heat on high for 30min or until tender
  4. Stir in pesto
  5. Add salt and pepper to taste




Watermelon Lemonade with Kiwi Splash

Want to wow friends with a non-alcoholic beverage?

Here’s one that will do just that!


    4     kiwifruit, peeled and cut into fourths

    1    tablespoon sugar
    8     cups cubed seedless watermelon
    2     cans (12 ounces each) frozen lemonade concentrate
    4      cups water


  • Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
  • Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
  • Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.


DIY Nutella 2 Ways! #vegan #glutenfree

Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Simple, 4 ingredient Nutella that’s vegan and gluten free! Perfect for baked goods, pancakes, waffles, fruit and more! Plus, options for both cacao and chocolate.
Author: Minimalist Baker
Recipe type: Dessert, Snack
Cuisine: Vegan, Gluten Free
Serves: ~ 2 cups
  • 3 cups (415 g) raw or roasted unsalted hazelnuts
  • 2/3 cup (96 g / 3.4 ounces) dairy free dark chocolate, chopped (see notes for cacao version)
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  1. Preheat oven to 350 degrees and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
  2. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
  3. Leaving excess skin behind, add hazelnuts to a food processor or high speed blender. Blend on low until a butter is formed – about 8-10 minutes total – scraping down sides as needed.
  4. In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside.
  5. Once the hazelnut butter is creamy and smooth, add the melted chocolate, sea salt and vanilla. Blend/puree again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
  6. If your Nutella isn’t sweet enough, add 1-2 Tbsp maple syrup or agave. NOTE: Just know the more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.
  7. Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
*If you don’t want to use melted chocolate, sub cocoa powder. Once the nut butter has formed, add 3 Tbsp cacao or unsweetened cocoa powder, vanilla, sea salt and puree. Once incorporated, add 2-3 Tbsp (or to taste) maple syrup, agave or honey if not vegan. NOTE: The more sweetener you add, the firmer/stiffer the Nutella seems to get.
Recipe credit:
 Minimalist Baker

Chicken Salad with Olives and Walnut

Chicken Salad with Olives and Walnut


  • chickensalad2Tbsp of minced shallots
  • 2Tbsp of fresh lemon juice
  • ¼ cup of olive oil
  • sea salt and ground pepper
  • 2 cups of cooked diced chicken
  • 1 cup of halved olives (the original recipe used grapes…but they are really high in sugar, so I exchanged them for olives so you get an added amount of good fat. You can either omit the olives or use a lower glycemic fruit instead like blueberries or mandarin oranges)
  • ½ cup of chopped walnuts
  • ½ cup of diced celery
  • 2 Tbsp of fresh chopped parsley


  1. Add shallots and lemon juice to medium bowl. Whish in olive oil slowly until dressing is emulsified. Season with salt and pepper to taste.
  2. Add chicken, olives, walnuts, celery and parsley to bowl with dressing. Toss and combine.
  3. Put inside a lettuce leaf and enjoy for lunch!

Adapted from


St. Patrick’s Day “Green” Smoothies



  • 2 medium bananas ($.60)
  • 1 kiwi ($.50)
  • About 1 cup kale, stem removed ($.50)
  • 1 apple, peeled, cored and cut into slices ($.25)
  • 2 cups milk (I used almond) ($.20-$.50)
  • 2 Tbsp sweetener – honey, agave, sugar ($.10)
  • Optional: 2 Tbsp ground flaxseed


  • Place all the ingredients into a blender.  Add water up to the 4  cup marker on the blender. Blend until smooth.
  • Makes 4 8-oz. servings.

Cost $2.15

Egg Muffin Recipe

Make these ahead of time for a quick thing to grab in the morning, or use them for a snack between meals


  1. th8 egg
  2. 1 cup diced broccoli
  3. 1 cup diced onion
  4. 1 cup diced mushroom
  5. salt and pepper, to taste

This recipe makes 8 muffins.

InstructionsPreheat oven to 350 degrees F.

  1. Dice all vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.
  2. In a large mixing bowl, whisk together eggs, vegetables, salt, and pepper.
  3. Pour mixture into a greased muffin pan, the mixture should evenly fill 8 muffin cups.
  4. Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
  5. Serve and enjoy! Leftovers can be saved in the refrigerator throughout the week.

Adapted from