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    Apple Chips

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    These apple chips will help curve your potato chip craving and keep you wanting more!

    Here's what you need:

    1-2 Apples 1 tbsp Lemon Juice Cinnamon

    1. Slice your apples thin 2. Spread the apple slices onto a baking pan, sprinkle lemon juice and desired amount of cinnamon 3. Place in the oven at 375' and bake until crispy for 20-30 minutes. Check on them at the 15 minute mark 4. Let them cool 5. Eat and Enjoy! Download the PDF to save the printable recipe!
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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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    Chia Seed Pudding

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    This meal prep handy breakfast is great to energize you in the morning and add lots of flavour too!

    Here's what you need:

    Base - 1/4 cup chia seeds 1 1/2 cups none dairy milk Dash of cinnamon 1/4 tsp of vanilla extract Whisk Chocolate Flavour - 1 tsp cocoa 1 tsp maple syrup Stir Coconut Strawberry - 4 fresh strawberries chopped Shredded coconut Repeat Layer Add strawberry garnish to both Refrigerate overnight! Serves - 2

    Download the 2 page PDF to save the printable recipe!
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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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    Homestyle Cheeze Sauce

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    Just like Mom used to make!

    Here's what you need:

    3/4 cup non-dairy milk 4 tbsp nutritional yeast 3 tbsp buckwheat flour 1 tsp garlic powder 1/4 tsp turmeric Dash of salt and pepper

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    Whisk flour and non-dairy milk in a saucepan. Add in nutritional yeast and spices. Mix till thick and cheezy. Pour over hot pasta and mix!

    Download the PDF to save the free printable recipe!
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    Mushroom Melt Slider

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    These mushroom sliders are mouth-watering and extremely allergen friendly!

    Here's what you need:

    3 portobello mushrooms sliced 1 onion chopped 1/2 cup balsamic 1/4 cup nutritional yeast 2 tbsp dijon 3 tbsp olive oil 1 tsp basil GF buns Spread Ingredients: 2 tbsp of vegan soy-free mayo 1 tbsp dijon 1 tbsp nutritional yeast 1 tbsp maple syruph

    Marinate portobellos in balsamic, dijon, 2 tbsp olive oil and basil for a minimum of 20-30 mins. Saute onions in 1 tbsp olive oil and 2 tbsp balsamic. Saute portobellos in the marinade and coat with nutritional yeast. Mix spread ingredients Serve on GF Buns.   Download the PDF to save the printable recipe!
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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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