Easy Roasted Sweet Potatoes

This is a simple post and one that I didn’t really plan on posting. I don’t really think about posting easy vegetable side dishes. I did however have some emails, so I will be obliging.

I use sweet potatoes in many different ways… Apple sweet potatoes (which I will post at a later time), Cinnamon Sweet Potato Frosting, Chocolate Sweet Potato Frosting and other recipes I am playing with and by roasting them.

Easy Roasted Sweet Potatoes

Roasting is super easy way to be able to enjoy them whether you are cooking them in the oven or on the barbecue.

2 medium sweet potatoes

1 Tbsp. olive oil

1 tsp. spice mix or herbs of your choice

Preheat oven to 400 degrees.

Wash sweet potatoes. I leave the peel on, but you can remove if you would like. Chop into one inch pieces. (You can cut them into bigger pieces but the smaller ones seem to caramelize better)

Toss potatoes and olive oil into a bowl and stir so that the potatoes are evenly coated in oil.

Sweet Potatoes

Put into parchment paper lined baking dish. (Believe me, you want the parchment paper. If not the caramelizing causes the potatoes to stick to the bottom of the pan)

Sprinkle on spices. Cook uncovered for 35-40 minutes, stirring twice through the cooking process.

Makes four servings.

Roasted Sweet Potatoes

**If barbecuing, cook on low heat, stirring more frequently, approximately same time. Test doneness with a fork.

Makes four servings.

Shared On: Gluten Free Fridays, Whole Foods Friday, Allergy Friendly Friday, Swap N’ Share Sunday, Mix It Up Monday, 5-Ingredient Mondays, Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays

Mexican Quinoa Salad (Gluten Free)

With the warmer weather coming we tend to steer more towards salads. Here’s a great one with protein and vegetables.

Mexican Quinoa Salad

Mexican Quinoa Salad (Gluten Free)

1/2 c. quinoa
1/2 vegetable bouillon cube
1- 19 oz. can of black beans
1-10 oz can of niblets corn
1 red onion- diced
1 stalk celery- diced
1/2 cucumber- diced
1/2 red or green pepper- diced
1/4 c. olive oil
1/4 c. Bragg’s apple cider vinegar
1 tsp. cumin
1/2 tsp. chili powder
sea salt and pepper to taste

Cook quinoa with bouillon cube in one cup of water as directed. Set aside to cool.
After cooked quinoa is cool, add diced vegetables. Drain and rinse beans and drain corn; add to salad.
Mix thoroughly.
In a cup mix oil, vinegar, cumin, and chili powder together. Pour over salad and mix.
Add salt and pepper to taste. Makes 6-8 side servings. Will keep covered in the refrigerator for up to 4 days.

Easy Cauliflower Crust Pizza (Gluten Free/ Dairy Free/ Grain Free)

There are many of these recipes out there. It’s the same idea as my Spaghetti Squash Pizza Crust.

I figured that with summer coming and the layers of clothing starting to come off, that everyone would love another low carb pizza crust. If you are not worried about carbs then you can always try my regular Pizza Crust.

Oh my goodness!! 🙂

This is the ultimate in guilt free pizza enjoyment!

After playing with this, I am quite pleased!! I hope that you are as well.

Cauliflower Crust Pizza

Cauliflower Crust Pizza (Gluten free/ Dairy Free)

1/2 head of cauliflower (approximately 4 c. after it is riced)

2 eggs

1/2 c. Daiya mozzarella cheese (or whatever shredded cheese)-Additional for on top

2 tsp. dry basil

3 cloves garlic- minced (or less if you prefer)

Put florets of cauliflower into your food processor, pulse until it resembles rice.

I usually end up removing the riced stuff and adding in the bigger pieces if they didn’t break down the first time.

Put the riced cauliflower into a glass bowl and microwave uncovered and no water for 6 minutes.**

Let it cool slightly. (This is so you eggs won’t cook mixing them into the hot cauliflower)

Cauliflower Crust Pizza

Mix in eggs, cheese, basil, and garlic.

Preheat oven to 450 degrees

Spread onto parchment paper lined cookie sheet. You can make it as thin or thicker if you would like.

Bake for 15-20 minutes or until edges start to brown.

Remove from oven and top with sauce(i even add pesto to my pizza) and whatever toppings you enjoy.

Pop your pizza back in under broil to melt the additional cheese.


You can make a 9″ by 13″ pizza with a half of a cauliflower. If that is all you are eating, then it’s two servings.

A half batch makes a 9 inch crust- one serving.

** If you do not own a microwave or do not like using one, then you can put your cauliflower into boiling water for 3 minutes, but you have to drain it well, then use a tea towel to squeeze the all liquid out.

Shared On: Gluten Free Fridays, Foodie Friends Friday, Swap N Share Sunday, Mix It Up Monday, Gluten Free Round Up,    Make Your Own Monday, Allergy Friendly Friday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Healthy 2Day Wednesday, Tasty Tuesdays

Bean Dip (Gluten Free/ Dairy Free)

You still want to have a yummy dip for gatherings…

So try this one. Its so healthy and it tastes great!!

Bean Dip

If you are using canned beans then you can have this dip made in five minutes. If you are starting with dry beans, then you will want to soak them the day before.


Bean Dip (Gluten Free/ Dairy Free)

1 c. cooked black beans (either rinsed from a can or soak then cook from dry)
1/4 c. red onion diced
1/4 c. green or red pepper- diced
1 Tbsp. Bragg’s apple cider vinegar
2 tsp. cumin
2 tsp. chili powder
1/2 tsp. chili pepper flakes(optional)
1/4 c. water
sea salt to taste



Mix together and let sit covered in the fridge for up to three days. Serve with crackers or corn chips.

If you’d like your dip to look a little more festive you can mix up your peppers and onions to have a red and green mix.

Vegetarian Chili

When my husband was away on his fishing weekend, I decided that it would be a good time to make a vegetarian chili. I’ve been trying to add more beans and lentils into my diet. Not to become vegetarian, because I enjoy meat far too much for that. I am just trying different options. Always need more options when you have food allergies.

I was so happy with how this chili turned out. It is mild in flavour, so if you want to add a punch, add a diced jalapeno pepper.
Since my husband was away, I had it for lunch and dinner four days in a row. It was delicious and very satisfying!!

Vegetarian Chili


Vegetarian Chili
2 tsp. olive oil
1 medium onion-chopped
1 stalk celery- chopped
1 medium green or red pepper- chopped
1 medium carrot- diced
1 jalapeno pepper- diced (optional)
2 cloves garlic- minced
1-28 oz. can diced tomatoes
1- 19 oz. can black beans
1- 19 oz. can 7 bean mix
1- 10 oz. can niblets corn
2 tsp. cumin
2 tsp. chili powder
1 tsp. dry mustard
1-5 oz. can tomato paste (optional)

In a large pot saute onion, celery, pepper, and carrot in the olive oil until soft. Add garlic, beans, corn, and spices. Mix and let simmer for about 60 minutes. If you like thicker chili add tomato paste now and let simmer another ten minutes.

Vegetarian Chili

This freezes very well!        Makes 6-8 servings.

Roasted Vegetable Soup (Gluten Free)

This soup is so simple and tastes great!
You can use whatever vegetables that you have left over in your refrigerator.
You can use whatever lentils or beans that you have hanging around to add protein.
If you have leftover roasted vegetables you can use them.

You don’t have to roast the vegetables but the flavour is so much nicer if you do.

Roasted Vegetable Soup

Roasted Vegetable Soup with Lentils

1 lg onion- chopped
1/2 green cabbage- chopped
3 carrots- pealed and chopped
3 ribs celery- chopped
1/4 c. coconut oil melted (or olive oil)
3 tsp. my spice mix (or whatever spices you’d like)
10 cups vegetable stock
***1-19 oz can of lentils or whatever beans you prefer(drained and rinsed)
3 cloves garlic- minced
Sea salt and pepper to taste

Preheat oven to 400 degrees
Mix vegetables with oil and spices.


Spread over baking sheet and bake. After 30 minutes stir vegetables. Bake for 30 minutes more.


Pour roasted vegetables into big pot and add stock, lentils, and garlic. Let simmer for 30-60 minutes.
Salt and pepper to taste.


**Plus whatever vegetables you have left over. Fill a baking sheet with vegetables.

*** Personally I prefer using soaked dry lentils and beans in my recipes. Much less sodium and far more economical.

This soup freezes beautifully…If you have any leftover to freeze.

There are a good 10 servings…

Shared On: Simple Lives Thursday

Avocado Veggie Quinoa (Gluten Free/ Dairy Free/ Vegetarian)

I bought four avocados. I knew that I wanted to make my avocado pudding. I really enjoy bringing it to work, and my husband does as well. I knew that the pudding only took two avocados.

Enjoying creamy dishes, I figured that I could come up with one involving avocados. It did so well in my pudding and many people put them into smoothies, so it should work.

Oh my… Work it did! My husband said quite a few times how delicious it was. Yes, a hit!!
I really enjoy putting a bunch of food items into a pot and coming out with a delicious healthy dish!

Avocado Veggie Quinoa


Avocado Veggie Quinoa (Gluten Free/ Dairy Free/ Vegetarian)

2/3 c. quinoa
1 1/3 c. water
1 vegetable bouillon cube (optional)
1 large onion- diced
2 tsp. olive oil
2 cloves garlic-minced
1 tsp. dry basil
1 zucchini- diced
2 ripe avocados-peeled, pitted, mashed
2 tsp lemon juice

Combine the quinoa, water, and bouillon cube in a pot. Cook according to directions.

In a large pan or skillet, saute the onion in olive oil for approximately five minutes.
Add garlic, basil, and zucchini, saute for five minutes. Add mashed avocados and lemon juice.
Mix together and let heat up for five minutes.
Stir in cooked quinoa.


Serves 6-8 as a side dish or 4 as an entree.