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    Butternut Squash Roast

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    This is a delicious allergen-friendly alternative, that everyone will enjoy!

    Here's what you need:

    1 butternut squash 2 carrots diced 2 stocks celery chopped 1 red onion diced 2 cups vegetable broth 3/4 wild rice 1/2 cup basmati rice 1/2 cup craisins 1/4 cup sunflower seeds (pepitas) 2 tbsp minced garlic 2 tbsp of coconut sugar 2 tbsp of melted vegan butter 2 tbsp of sage 2 tbsp of olive oil 3 tbsp of coconut oil 1/4 tsp salt & pepper

    Chop butternut squash in halves lengthwise, carve out the seeds and gut 1 inch of the neck. Roast squash at 375F for 60 minutes, until tender. Let squash cool after roasting in the oven. Stuffing - In a large pot add in olive oil to saute vegetables & garlic, until onions are translucent. Add rice & vegetable broth to the pot and cook till broth has been completely absorbed and rice is cooked. When rice is cooked, let the mixture steam with the temperature turned off with the lid on the pot. Mix melted butter and coconut sugar in small dish. Brush the insides of the butternut squash with mixture. Add pepitas, craisins and spices to pot mixture and stir thoroughly. Stuff butternut squash with the mixture, tie with kitchen twine to hold together or wrap in tin foil. Bake for another 25-45 minutes.

    This recipe is inspired by It Doesn't Taste Like Chicken, we put our own allergen friendly spin on it!

    Download the PDF to save the free printable recipe!
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    Carrot Oatmeal Cookies

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    A healthy Easter treat!

    Here's what you need:

    2 cup gluten free oats 1 cup buckwheat flour 1/2 cup unsweetened apple sauce 1-2 mashed bananas 2-4 carrots shredded 1 tbsp lemon zest 1/2 cup raisins 1/2 tsp all spice 1/2 tsp cinnamon 1 tsp baking soda 1 tsp vanilla extract 1 tbsp apple cider vinegar

    Directions: Whisk together dry ingredients in a large bowl Stir in remaining wet ingredients Scoop portions onto a large greased baking tray Bake at 375F for 15 minutes and set out to cool Keep refrigerated for your cookies to remain moist

    Trying to eat healthy this Easter weekend? This is the perfect recipe to bring to your family dinner!

     
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    Creamy Pasta Salad

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    This recipe is a delicious option for those who are looking to avoid soy and dairy but want something creamy!

    Here's what you need:

    1 box of Catelli gluten free pasta 1 cup water 1 lemon 2 stocks of celery chopped 1 shallot diced 1/2 cup shredded carrot 3/4 cup vegetable oil 6 tbsp chickpea flour 2 tbsp dijon 1/4 tsp paprika Salt + Pepper

    Whisk water, salt and flour in a saucepan on medium-low heat - till thick. Put flour mixture to cool in the fridge for 30 minutes. Squeeze lemon juice, oil, spices, flour mixture and dijon into a blender. Blend until smooth. Boil gluten free pasta. Let pasta cool and then add in mayo mixture and raw vegetables. Mix all together. Download the PDF to save the free printable recipe!
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    Easy Oatmeal Cookies

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    This is an easy and quick cookie recipe that has simple ingredients.

    Here's what you need:

    1/2 cup gluten-free quick oats 1/2 cup sunflower butter 2 bananas mashed 2 tbsp dried cranberries 2 tbsp shredded coconut 2 tbsp dairy free chocolate chips Dash of cinnamon

    In a large bowl mix all your ingredients together. Pre-heat oven 350F. Portion cookies into tbsp balls on baking sheet and press cookies flat with a fork. Bake for 10-15 minutes till golden. INDULGE & ENJOY! Download the PDF to save the free printable recipe!
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    Free-From French Martini

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    This simple cocktail will be a fan favourite at your party! Seriously...prep a lot!!

    Here's what you need:

    1oz Cassis 1oz Vodka 1oz Bar Lime 2oz Pineapple Juice

    Pineapple slice for garnish

    1. Add all ingredients to shaker 2. Shake for 30-40 seconds! 3. Pour in a coupe glass 4. Garnish with pineapple wedge 5. Enjoy!
    *This is a 2018 Live Free Holiday Party Recipe! Read more here* Add to cart to get a FREE downloadable PDF.
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    Mushroom Fusilli

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    This hearty pasta dish is easy to make and makes a happy tummy very full!

    Here's what you need:

    2 cups Catelli's GF Fusilli 1 cup sliced cremini mushrooms 1 cup fresh spinach 4 tbsp earth island vegan parmesan 2 tsp minced garlic 2 tbsp dried parsley 1 tbsp basi 1 tbsp garlic powder Olive oil

    salt and pepper to taste pinch oregano 1 tbsp crushed red peppers (optional)
    1. Boil pasta for 6 minutes to al dente 2. In separate pan heat up olive oil and minced garlic 3. Sauté spinach & mushrooms in pan 4. Once cooked add fusilli to pan and add all spices stirring thoroughly 5. Stir in parmesan slowly 6. Remove from heat and serve! 7. Garnish with parsley (optional)
    *This is a 2018 Live Free Holiday Party Recipe! Read more here* Add to cart to get a FREE downloadable PDF.
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    Overnight Oats

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    Overnight oats are convenient for people like me that commute to work every day and don’t have time to prepare something when they wake up!

    Here's what you need:

    1/2 cup gluten-free quick oats 1 cup of dairy-free milk 1/2 banana mashed 1/4 cup frozen berries Dash of cinnamon 1 Jar

    Fill the jar with dry ingredients. Add fruit on top of dry. Mix in your milk. Refrigerate overnight.   Download the PDF to save the free printable recipe!
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    Peppermint Bark Martini

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    This easy to sip cocktail tastes just like how the holidays feel...

    Here's what you need:

    1oz Creme de Cacao 1oz Peppermint Schnapps

    1 vegan/gf smashed candy cane 3 oz melted dairy free chocolate chips

    1. Melt chocolate chips and rim coupe glass 2. Dip rimmed glass into candy cane pieces 2. Let glass cool in fridge 3. Shake creme de cacao and peppermint schnapps for 10 seconds in shaker 4. Pour into coupe glass 5. Enjoy!
    *This is a 2018 Live Free Holiday Party Recipe! Read more here* Add to cart to get a FREE downloadable PDF.
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    Simple + Delicious Taco Dip

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    Here is what you need: 1 container Vegan Sour cream 1 pack your favourite vegan cheese 1 jar Salsa 1 can refried beans 1 Roma Tomato, diced 1 Green onion, diced 1/2 cup olives (green or black) 1 container Guacamole * optional   Directions: 1. Preheat oven to 350F 2. Layer your ingredients in casserole dish: Bottom layer: 1 Container Refried beans 2nd layer: 1 Container Sour Cream 3rd layer:  Salsa Top with diced tomato, green onion and olives. Sprinkle entire casserole with your favourite vegan cheese 3. Put dip in oven for 5-6 minutes until cheese is melted! 4. Dip with chopped veggies or your favourite chip! Enjoy!   Add to cart to get a FREE downloadable PDF.
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    Spicy Beet Soup

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    This soup is a way to warm yourself up in the winter with a special cayenne kick!

    Here's what you need:

    2 tsp olive oil 2 leeks, chopped 1 small onion, chopped 4 garlic cloves, diced 3 medium potatoes, peeled + chopped

    3 small beets, chopped 4 cups vegetable broth

    1/2 cup coconut milk for creaminess 1/4 tsp cayenne powder 1/2 tsp cumin Salt + Pepper

    1. Heat oil and sauté leeks, onion, and garlic 2. Add potatoes, beets, coconut milk and the broth 3. Add spices 4. Let simmer 20-25 minutes on medium heat. 5. Blend mixture 6. Heat again 7. Serve!
    *This is a 2018 Live Free Holiday Party Recipe! Read more here* Add to cart to get a FREE downloadable PDF.
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