Quickview Anna's Favourites, Dairy Free, Food, Gluten Free, Plant Based, RecipesHealthy muffins, who knew!? Here is what you need: 3/4 cup gluten-free oats 1/2 cup frozen blueberries 3 scoops vanilla protein powder 1 cup soy milk 2 flax eggs 1 tbsp coconut sugar 1 tbsp coconut oil 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp sea salt Directions: 1. Pulse oats into flour in the blender 2. Mix two flax eggs 3. Combine all ingredients in large bowl and mix 4. Grease muffin pan with olive oil 4. Bake at 350* for 20-30 minutes Add to cart to get a FREE downloadable PDF.$0.00$0.00
Quickview Allergy Friendly, Dairy Free, Food, Gluten Free, Pam's Favourites, Plant Based, RecipesThis Cheezy Cauliflower Pasta is so satisfying! Here is what you need: 1 cauliflower 1 can white kidney beans 1 cup of water 1 lemon squeezed 2 heads garlic 1 tbsp garlic powder 1 tbsp onion powder 1 tsp pepper 1 tsp salt Directions: 1. Rinse beans till no bubbles appear in strainer 2. Cook cauliflower until soft 3. Combine all ingredients into a blender and pulse till smooth 4. Choose your favourite gluten-free pasta 5. Add chilli flakes to taste! Add to cart to get a FREE downloadable PDF.$0.00$0.00
Quickview All, Allergy Friendly, Dairy Free, Drinks, Food, Gluten Free, Holidays, Plant Based, RecipesSelf Love Recipe + Empowerment Guide! Download these delicious self-love recipes FREE! This E-book includes: Self Love Journal Prompts Empowerment Challenges 4 Exclusive Recipes - Gluten Free + Plant-based$0.00
- Gluten Free Ciabatta Bread
- Zucchini Alfredo
- Pink Oreo Cheesecake Cookies
- Cupid's Love Potion Cocktail
Quickview Anna's Favourites, Food, Gluten Free, Plant Based, RecipesHere 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.$0.00$0.00
Quickview Anna's Favourites, Food, Gluten Free, Plant Based, RecipesHere is what you need: 1 Cup Vegan Mayonaise (I used Hellmans) 1 Cup Vegan Sour Cream (I preach about Tofutti's) 1 Cup Spinach Cooked (Frozen works easiest! Thaw in microwave or on stove top according to package instructions, be sure to drain!) 1 tbsp Garlic Powder 2 tsp Parsley 2 tsp Onion Powder 1 Tsp Crushed Red Pepper 1 Tsp Oregano 1/2 tsp Roasted Garlic & Pepper Salt + Pepper to taste! 3 tbsp Vegan Cheese (Optional, I used go veggie mozza) Now if you're like me and you love to play around with spices or LOVE garlic, you can adjust the seasoning to your taste and what you enjoy! Have fun with it, but if you want a sure thing - test this one out! 🙂 Garlic Butter for Loaf Ingredients: 1 tsp Minced Garlic 2 tbsp Vegan Butter (melted) 1 teaspoon garlic powder Pinch of Salt Instructions: Dip:$0.00
- Mix together your mayo and sour cream adding in spinach slowly
- Once mixed stir in all the seasonings, tasting as you go!
- Coat Loaf with Garlic Butter
- Carve a circle inside the middle of loaf big enough for your dip (I used a tiny portion bowl to guide me)
- Throw all your butter ingredients together in a bowl with the melted butter
- Coat the entire loaf with kitchen brush
- Scoop dip into your loaf
- Sprinkle with vegan cheese (optional)
- Toast in oven at 350F for 4-5 minutes (until cheese is melted or loaf is toasted)
Quickview Food, Gluten Free, Pam's Favourites, Plant Based, Recipes
A healthy option that tastes like a cookie = Perfect!Here's what you need:
4 scoops of protein powder 2 banana's 1/2 cup of sun butter 1 tbsp sunflower seeds Unsweetened coconut flakes
Mash banana's Combine all ingredients excluding coconut flakes and mix Roll into medium sized balls Roll balls in coconut flakes Freeze or refrigerate
Add some dairy free chocolate chips, if that is what your craving!Download the PDF to save the free printable recipe!$0.00
Quickview Food, Gluten Free, Pam's Favourites, Plant Based, Recipes
Who doesn't love a cobb salad!?Here's what you need:
Large bunch of spinach 1/4 cup chickpeas rinsed 1/4 cup cooked quinoa 1 stock celery 1/2 avocado 3 tbsp sundried tomatoes 3 tbsp chopped red onion 2 tbsp sunflower seeds
Rinse your chickpeas Cook quinoa Add your prefered ranch or caesar dressing!
Have you ever had a cobb salad with hearts of palm!? Try it out with this recipe.Download the PDF to save the free printable recipe!$0.00
Quickview Food, Recipes
This salad is protein powered! Looking for a healthy lunch option? This is a great salad to fuel your day!Here's what you need:
1 can red kidney beans 1 can mix beans 2 stocks of celery chopped 1/4 cup red onion diced 2 tbsp olive oil 2 tbsp apple cider vinegar 1 tsp oregano Salt + Pepper
Rinse beans and strain. Mix all ingredients into a large bowl. Serve!
You can add as many spices as you like to kick up the flavor!Download the PDF to save the free printable recipe!$0.00
Quickview Food, Holidays, Pam's Favourites, Recipes
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 & pepperChop 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!$0.00
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