Spring Asparagus Crustless Quiche (Gluten Free/ Dairy Free)

Spring has sprung and so has Asparagus!!!

Asparagus tastes like spring to me, because when it is fresh in our markets your know that warm weather has sprung as well 🙂

This dish is lovely as a breakfast, brunch, lunch or dinner. It’s so versatile that it compliments many dishes…

Spring Asparagus Quiche

Spring  Asparagus Crustless Quiche (Gluten Free/ Dairy Free/ Vegetarian)

1 tsp. olive oil

1 pound asparagus-chopped into one inch pieces

1 medium onion- diced

1 clove garlic- minced

5 large eggs

2/3 c. almond milk ( or desired milk)

1/2 tsp each sea salt and pepper

1/4 c. chopped chives

1/2 c. Daiya Shredded Cheddar ( or desired cheese)- optional

Preheat oven to 350 degrees.

In a medium frying pan saute asparagus and onion in olive oil on medium heat for five minutes; add garlic and cook for one more minute.


Pour into 9 inch pie plate. Break eggs into a bowl and beat with a fork; pour on top of vegetable mixture.

Add milk, salt, pepper, chives and cheese if using. Stir lightly to combine all the ingredients.

Bake uncovered for 35-45 or until eggs are set.

Asparagus Quiche

Makes six servings.

** This time I did not use any cheese. Still tastes great!

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

So one morning I was hungry and didn’t have my usual ingredients to make smoothie. There are many things that I could have made, but what I really wanted was a cookie… 🙂

Cranapple Breakfast Cookies 3

I’m a big girl, with no kids in the house anymore so I could have gotten away with eating a cookie and no one knowing.

Then I had a thought… What about making a breakfast cookie that would be quite healthy and completely legitimate to eat first thing in the morning… Filled with healthy fats, oats, flax and fruit.

Alas a new cookie and breakfast was created! If you have a child that just doesn’t like eating breakfast or doesn’t have time, just pop a few of these into them 🙂

Cranapple Breakfast Cookies 2

Cranapple  Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Dry Ingredients:

1 c. gluten free oats (I use Only Oats)

3 Tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt

3/4 c. palm sugar (or desired granular sugar)

1/4 c. ground flax

1 Tbsp. cinnamon

1/2 c. chopped walnuts

1/2 c. chopped dried cranberries

Wet Ingredients:

1/3 c. coconut oil

2 eggs

1 tsp. vanilla

1 c. grated apple **

Preheat oven to 375 degrees.

In a medium size bowl, whisk together all the dry ingredients. Set aside.

In another medium size bowl, cream coconut oil. Add in eggs and vanilla, cream. Stir in grated apple.

Add dry ingredients into wet ingredients and stir thoroughly.

Drop by spoonful onto parchment paper lined cookie sheet. Flatten cookies with fork.

For teaspoon size cookies bake for 10-11 minutes or until golden.

For tablespoon size cookies bake for 12-13 minutes or until golden.

Let cook completely. Store in sealed container on the counter for approximately three days or you can freeze them.

** One cup of apple is approximately one medium sized apple. I grate it with the skin on for added fiber. You can peel the apple before grating if desired.

Cranapple Breakfast Cookies

Makes approximately 48 teaspoon size or 20 tablespoon size cookies.

Store in sealed container on counter for up to five days. They also freeze well.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays , Whole Foods Friday, Allergy Friendly Lunchbox , Make Your Own Monday, Gluten Free Round Up, Mix It Up Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

I have been finding that I miss granola bars. Yes there are some out there that are gluten free. The problem is that with multiple food allergies, even the products that are gluten free just don’t work because many still contain sugar or milk. The other thing is that those products just don’t taste that good. So I started playing with a bunch of ingredients, trying to make a healthy yet tasty granola bar. I think this worked out well, but I’ll continue making different flavours so that there is are variety.

Do you ever miss nice chewy granola bars? I did!

I wanted something that tasted sweet and yet was healthy!  I found it now 🙂

Chewy Almond Granola Bars

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1 c. quinoa flakes
1 c. almond flour
1 c. unsweetened coconut
1/2 c. ground flax seed
1/2 c. chopped almonds
1/4 c. dried cranberries or raisins
2 tsp. cinnamon
1/2 tsp. sea salt

1/2 c. coconut oil(melted)
1 c. honey
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees

Mix all your dry  ingredients together in a good sized bowl. Then mix in your wet ingredients.
Pour all ingredients into a greased 9by13 inch pan.
Bake for about 20 minutes/ until edges start to brown.
Then let your bars sit for at least ten minutes before cutting.
Store in the fridge or freezer.

Coconut Almond Chewy Bars
Makes 16 bars or 32 squares.

Grain Free Waffles (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

Waking up to the smell of freshly cooked waffles…. Oh, I was dreaming! 🙂

So down to the kitchen I go to whip up a batch of these easy to make grain free waffles.

Grain Free Waffles

Grain Free Waffles

1/2 c. almond flour

1/2 c. tapioca flour

1/2 c. coconut flour

2 Tbsp. palm sugar (or desired granular sugar)

1 tsp. baking powder

4 eggs

2 Tbsp. coconut oil or canola oil

1 1/4 c. almond or rice milk

2 tsp. vanilla

Mix dry ingredients into one bowl; mix wet into another bowl; add wet into dry. Mix.

Grease top and bottom of waffle maker each time. Approx. 2 Tbsp. of batter per waffle if
they’re the small square ones. Makes 4 servings. They freeze well.

Pizza Omelette (Dairy Free/ Gluten Free)

I don’t think there is better than a nice breakfast to get your day started off right…
What’s even better this time is that I was able to have a lovely piece of toast with my omelette.
Pizza Omelette
Pizza Omelette (Dairy Free/ Gluten Free)
1/4 c. onion- diced
1/4 c. green or red pepper- diced
1 small pepperoni stick- cut up **
3 eggs
2 Tbsp. Water
1/3 c. pizza sauce
1/4 c. Daiya Mozzarella cheese (or other non-dairy cheese)
Makes two servings.
** I use Piller’s Turkey Pepperoni Sticks

Berry Smoothie (Dairy Free/ Refined Sugar Free)

I have been playing around with smoothies. Trying to find a concoction that is both tasty and will fill me up for quite a while. It also has to be full of healthy ingredients.

This is my latest smoothie! Its so tasty and easy to make on a work day. You can even make it the night before and store it in the refrigerator.


These measurements are all approximate. Sometimes I add a little more or a little less of some ingredients depending on what I have on hand. I’m not a fan of banana in my smoothie. If you like banana, you could substitute one in for the avocado.

Berry Smoothie 
1/4-1/2 ripe avocado (depending on the size) **
1 c. berries (mix and match)
1 c. spinach leaves
1 Tbsp. ground flax (I’m sure chia seeds would work well)
1 Tbsp almond butter (or any nut butter)
2 tsp. lemon juice
1 Tbsp. honey or maple syrup
1/2-3/4 c. water (or whatever milk/milk free product you use)
1 Tbsp coconut oil
Put all the ingredients into a ninja, magic bullet, or blender. Blend until smooth.
Makes one large serving or two smaller ones.

** I sprinkle lemon juice on the remaining avocado and wrap it in plastic wrap.
Store it in the fridge. It will go a little brown, I just cut that part off.


Shared On; Raw Foods Thursdays

Blueberry Scones (Gluten Free/ Dairy Free/ Refined Sugar Free)

Good morning!! I hope that everyone is having a great start to the morning!

I started playing with this recipe a few months ago and kept changing it a little each time. I guess it’s not only other people recipes that I’m not satisfied with, but my own as well. 🙂 I spoon out these scone as individuals so that I can save time and not have to flour, roll, and cut the dough.
It is also the first recipe that I started using sorghum flour in. I have been starting to add some other flours and grain into my diet where I can, without giving the food a strange flavour or texture. As I have read sorghum flour is higher in protein. So I have been trying it.
I think this is the best way my scones have turned out so far!! Moist, nice flavour, light,…yummy.

Blueberry Scones

Blueberry Scones (Gluten Free/ Dairy Free/ Refined Sugar Free)

1 c.gluten free flour mix
1/2 c. sorghum flour
3/4 tsp. xanthan gum
1/3 c. palm sugar (or desired granular sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 c. ground flax
1/2 tsp. sea salt

4 Tbsp. coconut oil
2/3 c. almond, rice or coconut milk (or desired milk)
1 egg
2 tsp. lemon juice
1 c. blueberries (fresh or frozen)

Preheat oven to 400 degrees

Whisk the dry ingredients together.


Then cut in coconut oil. Its easier with a pastry cutter, but I have broken mine, so I am using a fork.


It will look nicely blended in.
Then add the milk alternative, egg and lemon juice. Mix with fork, then mix in blueberries.
I use my muffin portion scoop but you can spoon your batter onto a parchment paper lined baking sheet.
It usually makes 10-11.


Flatten the scones down slightly with a fork. Brush the tops of each scone with a little milk alternative and sprinkle with palm sugar. Bake for 18-20 minutes or until bottoms are brown.
They freeze really well!



Shared On: Waste Not Want Not