Swedish Meatballs with Peas

This recipe has a great sauce that allows you to simmer any vegetable while it all thickens. We chose peas but you can select any vegetable of your choice.

What you will need:

  • 1/4 cup GF crackers, crushed in a bag or mortar and pestle.
  • 2 tablespoons water
  • 1 lb of ground meat (we do half turkey and half beef).
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups beef broth
  • 1/2 cup coconut milk
  • 1 tablespoon worcestershire sauce
  • 1 1/2 tablespoons corn starch
  • 1 clove garlic, minced
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon thyme dried
  • salt and pepper to taste
  • punch of nutmeg
  • 1 cup frozen peas


In a large bowl, combine the crushed crackers, water, ground meat, egg, Italian seasoning, salt, pepper and nutmeg with hands until well mixed.

With hands, form the mixture into balls of your liking.

In a deep nonstick pan, heat one tablespoon of cooking oil and then add the meatballs to the pan. The meatballs will start to cook. Allow the meatballs to cook on low-medium for several minutes until you can see the meat cooking through. When comfortable, turn the meatballs. Cook through even more, and then shake the pan to get the meatballs to unstick from the pan.

In the meantime, mix together the broth, coconut milk, worcestershire sauce, corn starch, garlic, and spices in a bowl. Whisk together until well mixed.

Once you have shaken the meatballs in the pan, you can add the sauce to the pan, add the frozen peas, and mix slightly before allowing the pan to simmer on low-medium for 10min or until the peas cooked through.

Serve while hot.

Curried Cabbage and Trout

This is a bit of a cheater meal as it requires a pre-bagged batch of slaw. Feel free to make your own slaw if you need a bit more of a home made touch.

What you will need:

  • a small onion, diced
  • two tablespoons olive oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon salt
  • small bag of cabbage ‘slaw’
  • 1/4 cup water
  • 1 cup cherry tomatoes, halved, or 1 cup tomatoes diced
  • tablespoon olive oil
  • 3-4 trout steaks
  • salt and pepper to taste


In a deep frying pan, pour the oil into the pan and set to medium-high. Add the diced onions, turmeric, chilli powder, and salt. At this point you are cooking the spices so you may need to turn on the hood fan. Cook and stir continuously for about 5 min, removing any bits that stick to the pan.

Turn heat down to medium and add the onions. Allow the tomatoes to break down, so stir frequently and keep cooking for about 10min.

Add the bag of slaw and water to the pan. Reduce to low-medium and cook covered for 10min. Stir frequently to remove any bits sticking to the pan. When the cabbage is cooked through, remove pan from heat and set aside.

In a non-stick pan, add a tablespoon of olive oil and heat at medium. When oil is hot, add the trout skin-side-down and add salt and pepper. Cook on medium until you can see the bottom half of the steak cooking through to almost the halfway mark.

Flip the steak – remove the skin if you don’t like skin – and continue to cook until fully cooked through or to your liking.

Plate the cabbage and add a trout steak on top.

Serve while hot.

Unbelievably good vegan scalloped potatoes

You will not believe how good this recipe is. It makes a lot, so you’ll have tons of leftovers!

What you will need:

  • 5-6 medium potatoes, peeled and sliced with a mandoline
  • 3 cups non-dairy milk
  • 1/4 cup GF flour
  • 1/3 cup nutritional yeast (don’t skip this – its key!)
  • 1 vegetable bouillon cube or about 1/2 cup vegetable broth
  • 11/2 teaspoon garlic powder
  • 11/2 teaspoon onion powder
  • 1 teaspoon dried thyme
  • paprika, pepper, cayenne to taste


Peel and slice your 5-6 potatoes then cover with water in a bowl to prevent from browning. Set aside.

Preheat oven to 425. Prepare a casserole dish with oil spray.

In a medium sauce pan, whisk together the non-dairy milk, nutritional yeast, broth (or cube) and all the spices. Bring to a simmer and whisk continuously on medium heat until sauce thickens. Reduce heat and simmer for 5 min.

Drain your potatoes and start with a layer of potatoes at the bottom of the casserole dish. Continue to layer half of the potatoes and then pour half the non-dairy mixture on top of the potatoes. Jiggle the casserole dish so the sauce gets into all the spaces between the potatoes. Layer the rest of the potatoes, add the remaining sauce, and jiggle to spread.

Cover casserole dish with foil and place in oven for 20min or so, until the potatoes are cooked through.

Let sit uncovered for 5-10 minutes to allow the sauce to settle (and cool). Enjoy.

Veal Acorn Squash

The contrast of the veal – which has a naturally gamier taste – is perfect with the sweetness of the acorn squash. In fact we enhance the contrast through the cooking process, making these flavors really pop. My advice is to cook the onion and set aside. Prepare the squash and put it in the oven, then set the rice to cook, then start the meat filling. This way everything finishes around the same time.

What you will need:

  • 1/2 lb ground veal (beef and turkey are good substitutes)
  • 1 small onion
  • handful of cashews
  • 1/2 cup cooked rice
  • 1/2 tablespoon dried coriander powder
  • 1/2 tablespoon dried cumin powder
  • paprika, salt, pepper to taste
  • 2 acorn squash halved
  • olive oil or coconut oil
  • maple syrup

Dice one small onion and saute slowly until translucent. Set aside

Preheat your oven to 350.

Prepare one baking sheet with foil.

Cut the two acorn squash in half, and take out seeds. Coat the inside flesh with olive oil and then put the open side down on the foil.

Bake the squash for 35min. At the 35min mark you’ll flip the squash over onto the skin side, and pour in a dab of maple syrup into the centres, and then cook for another 5min.

In the meantime, add uncooked rice to water (as you would normally cook rice) and add the cashews so they cook with the rice. Set aside when cooked.

Cook the veal in a deep frying pan. Drain the oil and bring back to the heat. Add the onion and spices and mix well.

Add 1/2 cup of the rice mixture to the meat mixture to combine. If you prefer a more or less starchy ratio, feel free to add as much rice mixture as you like.

When the squash are done, spoon the meat-rice mixture into the centres of the squash, and enjoy.

Easy No-Bean Chili

If you are craving chili – with oodles of beef – but cant tolerate the beans, this recipe is for you! This is a lovely crock pot (slow cooker) recipe that simmers for 4-6 hours.

What you will need:

  • 2 lbs ground beef
  • 1 small onion, chopped
  • 2 large bell peppers (any color), seeded and diced
  • 5 cloves garlic, chopped
  • 1 can diced tomatoes
  • 1 can tomato pure or tomato sauce
  • 2 tablespoons chili powder
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • vegan cheese to top, optional


Cook the beef on the stove in a large deep pan or a pot until no longer pink. Pour the beef into a sprayed crockpot.

Add onion to the pot and cook on high for 3 min, then turn down to low and cook for another 5 min. Add the peppers and garlic and cook for another 10 min. Transfer to the crockpot on top of the beef. Add the remaining ingredients (with the exception of the cheese) to the crock pot and mix everything together.

Put the lid on the crockpot and set to cook on high for 4 hours or low for 6 hours.

Garnish with the cheese (optional) and serve with a batch of my gluten free cornbread.

Dijon Balsamic Roast Chicken with Potatoes

At one point we were making this every Sunday. It is a one pot wonder that is super easy to make and very cozy.

What you will need:

  • One roast chicken (bits removed)
  • Three medium potatoes
  • Carrots, onions or any other veggies optional
  • 1 tablespoon balsamic vinegar
  • 1/4 cup dijon mustard
  • 1 tablespoon dried Italian spice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt x 2
  • 1/2 teaspoon pepper x 2
  • 1/4 cup chicken broth (or water)


Preheat oven to 350 degrees.

In a clay pot, add two tablespoons or so of olive oil

Wash and dry your potatoes. Slice the potatoes 1/2 inch thick and lay the potatoes on the bottom of the clay pot.

If you are using any other veggies, slice as desired and lay with the potatoes. Using your hands or a wooden spoon, stir the veggies so that they are all covered in the oil. Sprinkle on the 1/2 teaspoon salt and pepper and then mix again. Lay the veggies flat along the bottom of the clay pot.

Place the clean chicken on top of the veggies.

In a small bowl, combine the vinegar, mustard, Italian spice, salt, pepper, and mix well. Using a bbq brush, paste the mixture all over the surface of the chicken.

Place the clay pot in the oven for one hour. At the one hour mark, pour 1/4 cup of chicken broth or water on the bottom of the pot and rotate the pot coat the bottom of the pot and loosen the veggies. Place back in the oven for another 30 minutes.

Remove the chicken from the oven and let sit for 10 minutes. Carve the chicken and place on a separate dish. Remove the veggies and any natural gravy and add to a bowl. Serve and enjoy 🙂

Gluten Free Pizza Crust

We shopped high and low for a perfect gluten free pizza crust. Now, this recipe has replaced them all. Its so easy to make and will be your go-to for all things pizza. UPDATE!! After acquiring the American Test Kitchen Gluten Free cookbook I started to play around with this recipe to see if I could improve the crumb. If you used this recipe before Oct 31 2021 you’ll notice some changes.

What you will need:

  • 1 1/2 cups gluten free flour
  • 1/4 cup almond flour
  • 1 teaspoon xanthan gum (if your flour doesn’t already include it)
  • 1 tablespoon sugar (necessary for the yeast activation)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 packet gluten free dry yeast
  • 1 cup warm water
  • 2 tablespoons olive oil

Suggested Pizza toppings:

  • half an onion, sautéed
  • half a bell pepper, sautéed
  • one bulb of garlic, chopped and sautéed
  • gluten free turkey pepperoni
  • vegan cheese of your choice, shredded
  • pizza sauce
  • salt and pepper


In a medium bowl, add the packet of yeast, oil, water and sugar. Mix together and notice bubbles forming. Set aside for 10min.

In the meantime, in a large bowl combine the flour, xanthan gum, baking powder, and salt.

After the ten minutes, add the yeast mixture to the flour mixture and mix. The dough will be wet. make sure the ingredients are properly mixed and then cover with a lid or saran wrap and set in the fridge for 60min.

During this time you can precook your toppings. Chop onion, pepper, garlic and saute slowly in a non-stick pan with olive oil. Set aside until its time to top the pizza.

Remove the dough from the fridge and spread with greased hands on a pizza pan. If you are going to be baking on a pizza stone, instead spread the dough on a floured pizza peel. Don’t thin the dough out too much, you wanna give it a chance to rise.

Place the pizza crust in a cold oven and set to 325-degrees. Once the oven has hit the right temperature, cook the crust for 40 minutes but keep an eye on it (you want it to start getting brown but not overcooked as you will need to cook it more with the toppings).

Remove the pizza and top with your favourite ingredients. Bake again for another 8-10 minutes. Finally, broil on high for a few minutes until the cheese starts to bubble. This might take a bit longer with your vegan cheese.

Vegan cheese and gluten free turkey pepperoni

Remove from oven and enjoy 🙂

Unforgettable Vegan Mac n ‘cheese’

This mac and cheese is so mouthwatering you’ll be shocked there is no real cheese in this recipe.

What you will need:

  • 1 package gluten free noodles of your choice
  • 1 1/2 cups raw cashew (soaked in warm water for an hour)
  • 1 1/2 cups water
  • 1/4 cup nutritional yeast
  • 2 tablespoons vinegar
  • 1 clove garlic
  • 2 teaspoons dijon mustard
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric
  • dash of cayenne (optional)


Bring your pasta to a boil and cook until al dente. Drain and set aside.

Preheat oven to 350 degrees and grease a large baking dish.

Drain the cashews and pour them into a food processor. Add all the remaining ingredients and process until well mixed into a sauce. If needed, add more water one tablespoon at a time.

Add the sauce to the pasta and mix well. Pour everything into the prepared baking dish and bake in the oven 20-25min.

Remove from oven, let cool 10min and enjoy.

Best ever Potato Salad

This is hands down the best potato salad ever. Its chunky, and creamy and addictive.

What you will need:

  • 8 medium potatoes
  • 1 1/2 cups mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 hard boiled eggs
  • 1/2 teaspoon paprika


In a medium sauce pan, add your potatoes and cover with water. Add a dash of salt and bring to a boil (potatoes should always be brought to a boil with the water). Boil for 15-20min until tender.

Once the potatoes are soft remove from the heat, drain, and let cool to room temperature. When cooled, peel the potatoes using a knife to grab a loose piece of skin and pull (you wont need a peeler). Cube the potatoes into your preferred size and add to a large bowl.

Peel the eggs and slice into the bowl with the potatoes.

In another bowl combine the remaining ingredients (but not the paprika). Add to the potato-egg bowl and mix. Garnish with paprika.

Enjoy right away or chill first.

Filipino Chicken Adobo with Spinach and Potatoes

This recipe is one of our favorites. It’s a variation of the recipe published in the American Test Kitchen, but with onions and fewer steps.

What you will need:

  • 8 chicken thighs (recipe works for bone in/less and skin/less)
  • 1/3 cup Tamari sauce
  • 1 medium onion, sliced
  • 3 medium potatoes, diced
  • 3 cups spinach
  • 2 tablespoons olive oil
  • 1 can coconut milk
  • 1/3 cup cider vinegar
  • 8 cloves garlic, peeled and chopped
  • 4 bay leaves
  • 2 tablespoons pepper


In a large freezer bag add the chicken thighs and the tamari sauce. Remove air from bag and seal well. make sure the chicken thighs are coated in the tamari sauce and then lay the bag flat in the refrigerator for 30 min.

In the meantime, a large skillet, add 1 tablespoon olive oil and heat to medium. One hot, add your onions and cook at medium for 5min. reduce to low and simmer the onions until transparent and soft. Total cooking time should take 20min. Transfer the onion to a small bowl and set aside.

Once the chicken is ready, heat another tablespoon of olive oil. Transfer the chicken by removing each thigh from the bag and dripping off any excess tamari. You’re going to be keeping the tamari sauce so after each thigh has been transfered to the cast iron, set the tamari sauce aside.

Place the skillet on medium heat and cook the chicken on one side (skin side if working with skin) until browned. In the meantime, in a bowl, combine the tamari sauce, coconut milk, vinegar, garlic, bay leaves and pepper. Whisk to mix.

Flip the chicken thighs over and cook until second side is brown. Once done, add the onion, potatoes, spinach and the sauce mixture to the cast iron and reduce heat to a low simmer. Cook covered for 15min.

Flip the chicken once more, and make sure the spinach and potatoes are covered by the sauce. Cook on low, uncovered, for another 20min or until the potatoes are cooked. The sauce will thicken and the thighs will cook nicely right through.