The BEST Gluten-Free Spinach Dip

The BEST Gluten-Free Spinach Dip
Full flavoured creamy gluten-free spinach dip that can be served hot or cold!
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  1. 4 cups fresh spinach or 4 oz. frozen
  2. 4 oz cream cheese softened
  3. 2 cloves of garlic minced
  4. ¼ cup finely chopped onions
  5. 4 oz. sour cream
  6. 4 oz. cheddar cheese shredded
  7. ½ teaspoon salt
  8. Whisked Gluten-Free Sourdough Boule and Baguette (optional)
  9. Fresh cut vegetables for dipping!
  1. Pre-heat oven to 375 F
  2. Wash fresh spinach.
  3. Add the spinach to a large fry pan.
  4. Cover and cook until spinach is wilted.
  5. Drain and set aside.
  6. In the bowl of a food processor add the cream cheese, garlic, onion and sour cream.
  7. Process until smooth.
  8. Reserve two tablespoons of the cheddar for the top.
  9. Add the remaining cheddar and spinach to food processor and pulse until combined.
  10. Add salt to taste.
  11. Hollow out the gluten-free sourdough bread boule.
  12. Slice the hollowed-out bread into cubes. *
  13. Spoon in the spinach mixture.
  14. Top with two tablespoons of cheddar cheese.
  15. Put everything flat on a baking tray.
  16. Bake for 20 minutes at 375.
  17. Serve with the cubed sourdough bread and fresh veggies.
  18. *Can also slice a sour dough baguette and toast up with the bread cubes
  1. This recipe can be enjoyed hot or cold! What is your preference?

Gluten-Free Leek and Potato Soup!

Gluten-Free Leek and Potato Soup
Smooth, creamy and healthy soup that comforts those winter blues!
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  1. 3 tablespoons olive oil
  2. 4 leeks, white and light green parts only, rinsed well and sliced
  3. 3 cloves garlic, chopped
  4. 1 ½ lbs PEI Russet Potatoes, peeled and chopped into ½-inch pieces (approximately 5 cups)
  5. 8 cups chicken or vegetable broth.
  6. ½ teaspoon dried thyme
  7. 1 teaspoon salt
  8. ¼ teaspoon black pepper
  1. Heat olive oil over medium heat in a large pot.
  2. Add the leeks and garlic and cook, stirring regularly. (About 10 minutes until softened)
  3. Add the potatoes, stock, thyme, salt and pepper to pot and bring to a boil.
  4. Cover and turn the heat down to low.
  5. Simmer for 20 minutes, or until the potatoes are soft.
  6. Purée the soup with a hand-held immersion blender until smooth or use a blender to puree the soup in small batches.
  7. Return to pot.
  8. Add more water or stock to thin out the soup if too thick or simmer a little longer to thicken.
  9. Add additional salt and pepper to taste.
  10. Serve with a dollop of sour cream and fresh chives.

Macro Friendly Stuffed Potato Skins

Macro Friendly Stuffed Potato Skins
Serves 6
Missing out on those delectable potato skins..we have just made these bad boys into a complete meal!
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  1. 3 Large Russet Baking Potatoes (Look for the ones with a thick brown skin)
  2. 4 slices cooked turkey bacon - best crispy (or regular bacon)
  3. 1 cup cooked shredded chicken breast (200 g)
  4. 1/2 cup low fat shredded mozarella cheese (120 g)
  5. 1/4 cup low fat plain greek yogurt (25 g)
  6. 4 green onion washed and chopped
  7. Dash of hot sauce (optional)
  8. Salt and Pepper to taste
  1. Pre-Heat Oven to 400 C
  2. Wash and Scrub the Potatoes
  3. Poke a few holes in them, place them on a baking sheet and bake for 30-40 minutes or until you can easily poke a knife through the potato but the skin is crisp
  4. Remove from the oven, with gloves slice the potatoes lengthwise into 6 portions
  5. Scrape the potato flesh from the skins being careful to not tear the skin, this will be our holding container
  6. Set the potatoe flesh aside in a bowl and return the skins to the oven for 5 minutes to crisp up the skin a little more
  7. Meanwhile, mash the potatoes and add the greek yogurt, hot sauce, salt and pepper, chicken, half the green onions and half the cooked crisped bacon. This will be our filling
  8. Remove the potato skins from the oven and divide the filling amongst the 4 skins
  9. Top the stuffed potato skins with shredded mozarella
  10. Set your oven to broil and let the oven melt the cheese, remove from the oven when cheese has turned a little golden and is bubbly
  11. Garnish with the other half of bacon and green onion!
  12. Devour!
  1. 1 Serving = 234 cal, 21C, 7F, 20P

Roasted Garlic Baba Ganoush!

Roasted Garlic Baba Ganoush!
Silky smooth and delicious recipe featuring Ontario roasted garlic and eggplant, great alternative to hummus, vegan, healthy and oh so tasty!
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  1. 3 medium eggplants
  2. 1 whole garlic bulb
  3. drizzle of extra virgin olive Oil
  4. 2 tablespoons tahini paste
  5. ½ teaspoon cumin
  6. Juice of one lemon
  7. ¼ cup extra virgin olive oil
  8. salt and pepper to taste
  1. Put the flesh in a food processor.
  2. Take the garlic out of the foil and squeeze it into the food processor along with the eggplant.
  3. Add tahini paste, cumin, lemon juice and process until smooth.
  4. Add enough oilive oil to thin out the mixture until creamy (or to your liking).
  5. Add salt and pepper to taste.

Roasted Potato and Asparagus Summer Salad

Roasted Potato and Asparagus Summer Salad
Serves 12
A delicious twist on a summer favourite! This healthy potato salad alternative will be the star of your next potluck!
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  1. 1 pound of fingerling potatoes (or a mix of small red and white potatoes)
  2. 2 medium sized sweet potatoes
  3. 1 lb fresh Ontario asparagus
  4. 1 cup sliced fresh Ontario radishes
  5. 1/2 cup chopped fresh cilantro
  6. 1/4 cup chopped fresh chives
  7. 1/4 cup olive oil
  8. salt and pepper to taste
  1. 2 medium avocados
  2. 1 large lemon
  3. 1 garlic clove
  4. 3 tbsp Extra Virgin Olive Oil
  5. Salt and Pepper to taste
  1. Pre-Heat the BBQ or Oven to medium high heat
  2. Wash and scrub all potatoes but keep the peel on
  3. Wash asparagus and place in separate bowl, toss with 1 tbsp of the olive oil and a pinch of salt and pepper to coat
  4. Use the remaining olive oil to coat the potatoes then add a few pinches of salt and pepper to season
  5. If you have a grilling pan for the BBQ place the potatoes and asparagus in it to cook over medium heat. If you don't have a BBQ grilling pan, just place directly on the grill. (just make sure to wach the veggies so they don't char too much)
  6. Let the asparagus and potatoes cook turning and stirring every so often
  7. Remove the asparagus from the grill after approximately 5 minutes (or until soft)
  8. Let the potatoes cook for a little while longer (approximately 5-10 more minutes until the potatoes are soft when poked with a fork)
  9. Chop the radishes and herbs and add to the potatoes in a large serving bowl
  10. Zest the lemon over the salad to add flavour, then juice the lemon and set aside for the dressing
  11. Place all the dressing ingredients in a small food processor and pulse until nice and smooth, it should be nice and creamy before adding to the potatoes
  12. Add to the potatoes, asparagus and radishes and toss until evenly coated
  13. Garnish with a some lemon wedges and fresh herbs!
  14. Serve either warm or chilled

Best Homemade Hummus

Best Homemade Hummus
Creamy, fresh, healthy and versatile! Hummus is a great replacement for mayonnaise based dips or spreads and it is cheap!
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  1. 4 cloves garlic
  2. 2 cups cooked chickpeas or one 19 oz. can drained and rinsed well
  3. 1 tablespoon tahini paste
  4. 1 teaspoon lemon zest (half a lemon)
  5. 2 tablespoons lemon juice or ½ a fresh squeezed lemon
  6. 1 dash of hot sauce (Tabasco)
  7. ¼ cup extra virgin olive oil
  8. Salt and pepper
  1. In the bowl of a food processor add the garlic and chickpeas and process for one minute. Scrap down the bowl with a spatula. Add the tahini, lemon juice and olive oil. Process until smooth. Add salt and pepper to taste. Hummus can be thinned out with water or more olive oil to the consistency you like.
  2. Serve with Whisked Multigrain Baguette and fresh veggies.
  1. Sundried Tomato– Add ¼ cup chopped sundried tomatoes with the garlic and chickpeas.
  2. Roasted Red Pepper – Add a ½ cup chopped roasted red peppers to the garlic and chickpeas.
  3. Fresh Herb – Add a ¼ cup chopped fresh parsley, ¼ cup chopped fresh oregano and ¼ cup chopped green onions with the salt and pepper.

Pork Tenderloin and Mustard Sauce

Pork Tenderloin with Mustard sauce
Serves 4
Seared pork tenderloin cutlets with creamy, mustard seed sauce. Easy recipe for even the most novice chef!
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  1. 1 pork tenderloin (about 1 - 2 lbs)
  2. Salt
  3. Pepper
  4. 1 tablespoon olive oil
  5. 1/2 cup White wine
  6. 2 teaspoons grainy Dijon mustard
  7. 2 tablespoons heavy cream (or coconut cream for dairy-free)
  1. Remove silver skin and any visible fat from the pork tenderloin
  2. Slice the raw meat into 1 inch thick rounds
  3. Place the tenderloin pieces between two pieces of plastic wrap and gently pound with a kitchen hammer or rolling pin to flatten slightly (about 1/2 inch thick)
  4. Lightly season tenderloin rounds with salt and pepper on both sides
  5. Heat oil in a large frying pan
  6. When oil has heated, place the tenderloins in the frying pan
  7. Cook on medium high heat for 4 to 5 minutes per side or to your desired doneness (i.e. medium, medium well done)
  8. Remove the pork tenderloin from the pan, cover with aluminum foil and set aside
  9. Turn the heat down on the frying pan (low-medium)
  10. Add the white wine to deglaze the pan (Warning: If the pan is too hot the wine will splatter)
  11. Make sure to scrape up any browned bits
  12. Add the mustard and the heavy cream and cook on medium to low heat for 2 to 3 minutes or until the sauce has thickened
  13. Pour the sauce
  1. Wine Options: You can use whatever white wine you have on hand. But when cooking with wine, it is best to use a stronger, dryer flavour wine so that it accents the dish.
  2. Vegetable Suggestions: We served this dish with steamed green beans. Also works well with grilled asparagus, steamed broccoli or any other vegetables.

Stuffed Acorn Squash

Stuffed Acorn Squash
Serves 2
Yummy fall squash recipe, roasted acorn squash stuffed with spinach, feta, walnuts, and cranberries.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
  1. 1 Acorn Squash
  2. 4 cups baby spinach (organic if possible)
  3. 4 tbsp crumbled feta cheese
  4. 1 tsp garlic, minced
  5. 3 tbsp red onion, minced
  6. 2 tbsp chopped walnuts
  7. 1 tbsp olive oil
  8. 1 tbsp fresh cranberries, chopped (dried will also work)
  9. 1/2 cup fresh basil (can sub. cilantro or parsley for different flavor)
  10. Pinch of Salt and Pepper
  1. Pre-Heat Oven to 350 F
  2. Clean the squash off and split in two, remove the seeds and discard
  3. Brush with Olive oil, poke holes in squash flesh with a fork all over
  4. Put on Aluminum lined tray flesh side up and cook in oven for 15 minutes
  5. While the squash is roasting, throw remaining ingredients in a food processor and blend until thick paste is formed
  6. Remove squash from the oven and spoon spinach mixture into the squash where the seeds used to be (be careful handling the squash, it will be hot)
  7. Return the squash to the oven for 25 minutes or until a fork can pierce easily through the flesh
  8. Remove from the oven and serve immediately!

Roasted Butternut Squash and Green Apple Soup

Spiced Roasted Butternut Squash and Green Apple Soup
Serves 20
Gluten-Free, Vegan, Rich and Creamy Spiced Squash Soup. For the best comfort on a cold day. Made from Nature's best ingredients!
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Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
  1. 1 Large Butternut Squash
  2. 1 Large Red Onion
  3. 3 Green Apples
  4. 2 Garlic Cloves
  5. 3 TBSP Extra Virgin Olive Oil
  6. 3 Fresh Sprigs of Thyme
  7. 1 TBSP Chili Powder
  8. 1 TBSP Cumin
  9. 1TSP Chili Flakes
  10. 1 TBSP Coriander
  11. 1 TBSP Smoked Paprika
  12. 6 Cups Home made or store bought MSG-Free vegetable broth
  13. Large baking sheet lined with aluminum foil for easy cleanup
  14. 1 Bay Leaf
  15. Hand Blender
  16. Large Soup Pot
  1. Pre-Heat Oven to 325 F
  2. Peel the butternut squash and cut the ends off. Split in half and remove the seeds and discard.
  3. Cut the squash in large cubes and lay on a large aluminum foil lined baking sheet
  4. Peel and slice the onion and garlic and 2 of the 3 green apples and add to the tray
  5. Drizzle olive oil over the squash, onion, garlic and apple
  6. In a small bowl combine all the spices then sprinkle onto the tray of vegetables and fruit
  7. Hand toss to coat the squash mixture
  8. Roast in oven until a fork can be easily inserted into the squash (approx. 90 minutes)
  9. Remove from oven and carefully put the squash into the large soup pot
  10. Remove the thyme sprigs and set aside
  11. Add the remaining peeled and diced green apple and the vegetable broth
  12. Blend with hand mixer until nice and smooth
  13. Add the thyme back to the soup mixture and add the bay leaf
  14. Simmer over low heat for an additional 30 minutes
  15. Remove the thyme and bay leaf and blend soup again so that the soup is nice and smooth
  16. Serve with Whisked Gluten-Free Whole Grain Flax Bread Crostini
  17. Split remaining soup into individual containers and freeze to enjoy throughout the winter!
  1. Green apples are a great thickening agent for soups, they give soups a nice creamy texture without having to add any cream. They also pair great with rooted vegetable soups like carrot, pumpkin and squash because they add a layer of acidity to the sweetness of the vegetable.
  2. For the presentation, we cut a green apple slice near the core, it gives it a nice natural star shape and is a much better garnish than a dollop of sour cream! Sprinkle with a bit of smoked paprika and enjoy!