Archive for the ‘Gluten Free Recipes’ Category

baby-bullet-440Baby Bullet and Marinera Recipe

One of the first things I wanted to get when I found out I was expecting was a baby bullet. I had a Magic Bullet but I liked the idea of the baby bullet, small sizes, freeze portions. I thought it was great and something I would use all the time. I wasn’t wrong!

I cook all my little girls food ahead of time and freeze small portions. I will probably wear the baby bullet out before long(shocked I haven’t yet). I make large batches of food and freeze it. It makes things super easy when I am in a hurry and can’t cook something… which is pretty much all the time :)

Anyways one of the sauces in the baby bullet cook book was a marinera sauce. My daughter loves it on her meat, so I thought I’d share it. It’s so easy!

Baby Bullet Marinera Recipe

1 steamed/boiled carrot (or 6 oz of carrot puree)

1 steamed/boiled zucchini (or 6 oz of zucchini puree)

2-3 boiled/steamed roma tomatoes

1 tbsp olive oil

1 clove of garlic

Blend all ingredients together in your baby bullet, then pour into a saucepan and heat until cooked.

Pour over pasta( I don’t eat pasta but you can use gluten free pasta) or you can pour it over meat. I use this on chicken, hamburg all the time and my daughter loves it, she gobbles it right up. She’s getting veggies she normally doesn’t eat on a regular basis and mommy is happy!

Got any great recipes you’d like to share? What do you feed your little one, share in the comments! AND if you like my post click share!

Enjoy and have a great weekend!

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Tiana MacLeod
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I made some burger buns yesterday and I have to say they were great! I actually liked my burger even more! I admit I get sick of wrapping my burger or hotdogs in lettuce so having a gluten free burger bun is nice. I have yet to find any low carb, gluten free burger buns. I made oopsies up until now, which were ok but annoying to make..(mostly cause I hate having to seperate egg whites and whisk)

I have made these buns three times now and the first time I used coconut oil, 2nd time I used butter. I really really like the taste of butter in these more than the coconut oil.

The recipe is for one single bun but I usually make 3 or 4 depending on how many eggs I have left at the time. Either way it’s VERY easy and VERY quick to make.

Ingredients for one single bun:
•    1 egg
•    1 tablespoon coconut flour
•    1 tablespoon blanched almond flour
•    1 tablespoon coconut oil (olive oil or melted butter)
•    Pinch salt
•    1/4 teaspoon baking powder

•    1 teaspoon nutritional yeast
•    1/4 teaspoon poppy seeds, chia seeds, sesame seeds

Preheat oven to 350 degrees F.
Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken.
Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.
Bake in preheated oven for 10 minutes.
Use each piece as top and bottom of a burger bun.
While it is baking you can throw your burger on the grill. If you’re lucky the burger will be done by the time the bun is cooked!
Recipe submitted by Mandy, Denver, CO

I have found a great blog with TONS of recipes for coconut, not only do they have great recipes, they also have lots that are gluten free. I made these twice now and I take them as a treat when I go to someone elses home for dinner. This way I still have some dessert, since usually what is offered isn’t gluten free. These are a great treat!

•    2 tablespoons butter
•    1/2 cup coconut oil
•    1/4 cup raw honey
•    1/2 cup organic sugar
•    1/4 cup organic cocoa powder
•    1/8 teaspoon salt
•    2 teaspoons vanilla extract
•    2 cups shredded coconut
In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat and as the fats melt, stir in cocoa powder until mixed. Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)
Remove pan from heat and add salt, vanilla and mix. Then add the shredded coconut and mix until all coconut is covered (the mix will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture).
Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper. Let them sit to cool and set up. Can be placed in refrigerator to firm up more quickly.

Make sure you check out the Coconut Recipe blog, for lots of ways to use coconut!

Here is part 2 of my visit with Chef Dana Speers of President’s Choice Test Kitchen and Loblaws Company Ltd. Dietitian Tina Stewart. There’s 1 more part to this visit, a look at the new PC yogurts. I’ll try and work on that video this weekend… If you’ve been reading my blog you know that I’m not a huge fan of beans but I tried this Quasadilla and it was pretty good. I have already bought the ingredients and am going to make it at home this weekend! Another recipe, I highly recommend.. You can check out the President’s Choice Website for this recipe and other great recipes as well! Use gluten free tortillas and you got a great gluten-free meal! Healthy and filling!

Ingredients6 Bean Breakfast Quasadilla

1 can (19 oz/540 mL) PC Blue Menu 6 Bean Medley, drained and rinsed
3 tbsp (45 mL) chili powder
8 PC Ancient Grains Tortillas (or gluten free tortillas)
1 cup (250 mL) finely diced plum tomatoes
½ cup (125 mL) sliced green onions
1 cup (250 mL) PC Blue Menu Shredded Cheddar Blend
½ cup (125 mL) PC Greek Style Yogurt


1. In bowl, stir together beans, chili powder and 3 tbsp (45 mL) water. With potato masher or back of wooden spoon, mash. Set aside.
2. Place four tortillas flat on work surface. Divide bean mixture evenly among tortillas; spread to cover entire surface. Divide tomatoes among tortillas, sprinkling evenly. Sprinkle with green onions, then cheese. Cover with remaining tortillas, pressing down to stick.
3. Preheat large nonstick frying pan sprayed with cooking spray pan over medium-high heat. Cook quesadillas one at a time for 2 to 3 minutes per side or until golden brown.
4. Cut into wedges and serve with yogurt to dip.

Nutritional Information: Makes 4 servings
Per serving: 440 calories, fat 11 g, sodium 680 mg, carbohydrate 60 g, fibre 11 g, protein 25 g

Excellent source of calcium
Very high in fibre

Gluten-free and yummy! This is the 2nd recipe I  made with my container of Greek Yogurt, at this point I think I actually bought another container! Lol but this recipe is great and nice cool refreshing dessert! Only 70 calories per serving and it’s FAT FREE! My kind of dessert!

Make sure to check out President’s Choice’s Website for lots of great food ideas and recipes!

IngredientsRaspberry SemiFredo
1 cup (250 mL) PC Red Raspberries Whole
¼ cup (50 mL) pasteurized egg whites
¼ cup (50 mL) granulated sugar( Substitute with sugar free sweetener for LCHF diets)
1-1/3 cups (325 mL) PC Greek Yogurt- Plain
1.    Place raspberries in bowl; let stand 10 minutes to soften. Line 8 x 4-inch (1.5 L) loaf pan with plastic wrap.
2.    Using electric mixer, beat egg whites until frothy. While beating, gradually add sugar. Continue beating until peaks form.
3.    Using fork, mash raspberries. Stir in yogurt. Gently fold in egg white mixture. Spread into prepared pan. Cover with plastic wrap. Freeze for 4 hours or until set.
4.    Remove from freezer 5 minutes before serving. Remove plastic wrap and unmold semifreddo onto cutting board. Remove additional plastic wrap. Cut with a knife dipped in warm water. Serve garnished with fresh raspberries, if desired.

Nutritional Information
Makes 8 servings Per serving:
70 calories, fat 0 g, sodium 70 mg, carbohydrate 11 g, fibre 2 g, protein 5 g Fat free

Chicken Cacciatore8 ounces of chicken (Cut up)
1-2 tbsp olive oil
1 garlic clove minced
2 tbsp diced green onion
1/8 tsp thyme
1/2 tsp dried basil
1/4 to 1/2 cup tomato paste
1/2 to 1 cup mushrooms
Salt & Pepper to taste
1 1/4 cup chicken broth


In a large skillet brown chicken in olive oil with garlic & green onion. Add rest of ingredients & simmer until chicken is tender, about 45 minutes. Add more chicken broth if the sauce is drying up while cooking.

Chicken Rice SoupHow can you not love your slow-cooker? Cold winter months making a huge batch of soup, how can you beat that? It’s healthy, tasty, a great way to get some veggies into you! This recipe I usually cook while I’m doing things on the weekend because it only takes about 4-5 hours. You can’t leave it for an entire work day but it makes about 14 servings and takes about 30 minutes to cut everything up. A bit of prep work but you get 14 meals out of it! Freeze them and put them in your lunches! Yum! As you might have read, I freeze everything and bring the foods to work for lunch/dinners, it’s a quick meal when you don’t have the time to cook! Read my past post about freezing foods here.

Chicken Rice Soup
3 quarts hot water (12 cups)
1 medium onion, finely chopped( I use a little less, a little too much onion for me)
2-3 celery ribs, finely chopped
2 sprigs finely chopped fresh parsley
1 clove garlic, crushed ( I use 2, I love garlic)
2 tsp. salt( I use sea salt)
1/2 cup thinly sliced carrots
4 large skinless chicken legs and thighs
1/2 cup chopped fresh parsley
3 cups hot cooked white or brown rice

1. Combine water, onion, celery, 2 sprigs parsley, garlic, salt, carrots and chicken in slow cooker.
2. Cover. Cook on high for 4-5 hours.
3. Remove chicken when tender and de-bone.
4. Stir cut-up chicken back into soup. Add 1/2 cup fresh chopped parsley.
5. To serve, ladle soup into bowls. Add a rounded tablespoonful of hot cooked rice to each bowl.

*VARIATION: After 2-3 hours of cooking, add 1 cup raw long-grain rice to the slow cooker mixture, rather then adding the tbsp of rice to the soup after it’s done cooking. Cook on High another hour.