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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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    Boozy Chai Tea Latte

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    This warm boozy latte is perfect for dessert!

    Here's what you need:

    1:1 ratio chai tea + rice milk 1.5oz Tito’s Corn Vodka 1 tsp Caramel Syrup

    Garnish: Coconut whip cream Cinnamon

    Brew tea Add tea into glass Add milk into glass Add all ingredients into glass Stir Top with coconut whip cream and cinnamon 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 buy a research paper cheap how to start a leadership essay which works faster cialis or viagra essay about life without internet notizie sulla scadenza del brevetto del viagra dissertation research statement preo do viagra de 100mg viagra blood pressure pills follow link https://medpsychmd.com/nurse/buy-metformin-online-canada/63/ https://www.sojournercenter.org/finals/cooking-process-essay/85/ essay opening statement go to site online essays mail order viagra usa need help with accounting homework https://thembl.org/masters/introduction-for-an-essay-about-racism/60/ viagra versus kamagra australia essay writing service eyaculacin precoz solucion viagra https://pharmacy.chsu.edu/pages/term-papers-warehouse/45/ essay on advantages of games and sports follow site essay of criticism click here https://ramapoforchildren.org/youth/best-college-essay-services/47/ go to site http://www.safeembrace.org/mdrx/finasteride-no-prescription-reviews/68/ source can viagra help with low testosterone thesis statement meaning writing nature throid equivalent synthroid 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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    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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    Gluten Free Stuffing

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    Nobody will ever know that this stuffing is gluten-free and VEGAN

    Here's what you need:

    8 cups cubed GF bread 2 cups white onion chopped 1 cup of frozen peas 1 cup celery chopped 1 cup vegetable stock 1/2 cup green onion 1/2 cup melted vegan butter 2 flax eggs or vegan egg replacer 1 tbsp minced sage 1 tsp thyme

    Saute onion, peas and celery in vegan butter. Add mixture to large bowl of cubed GF bread. Add broth, vegan eggs, green onion and spices to the mixture. Mix thoroughly. Transfer stuffing to baking pan and bake in oven at 350F for 50 minutes until golden brown.

    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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    Hot Artichoke Dip

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    You won't be missing out with this dairy free style hot artichoke dip!

    Here's what you need:

    1 cup veganaise 1 can water packed artichokes drained 1/4 cup of grated non dairy cheese Dash of hot pepper sauce 1 tsp of lemon juice 1 garlic clove minced

    Preheat oven to 350’ Put all ingredients into except for grated cheese into a food processor or blender. Pulse till smooth. Pour mixture into heat safe dish and bake for 30 minutes coat dish with non-stick cooking spray before pouring. Top with your favourite vegan cheese! Serve with gluten free crackers and watch Netflix! Netflix’s and Dip!   Download the PDF to save the printable recipe!
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    Mom’s Cottage Pie

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    A staple recipe to have in your household or on a special occasion!

    Here's what you need:

    1 pound of potatoes 1 cup of vegetable broth 1 cup cooked peas 1 cup cooked corn 1 can of lentils 1 red onion diced 1 carrot diced 1/2 cup of vegan butter 2 stocks of celery chopped 2 garlic cloves minced 2 tsp of thyme

    Boil and mash potatoes with vegan butter. Saute vegetables in vegetable broth - strain if needed. Transfer vegetables into baking pan and fill with the mixture - till halfway point. Add mashed potatoes to the top layer and bake at 350F for 30-40 mins until potatoes are brown! SERVE AND ENJOY!   Download the PDF to save the free printable recipe!
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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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