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

Pulled Beef Quesadillas

Pulled Beef Quesadillas
Mouth watering pulled beef wrapped in the perfect Gluten-Free tortilla wrap!
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Pulled Beef
  1. 1 lb. outside round beef steaks
  2. 1 tablespoon olive oil
  3. 1 tablespoon steak spice (club house is what we used since it's Gluten-Free!)
  4. 1/2 cup beef bone broth
  1. 4 TOUFAYAN® BAKERIES Gluten Free Wraps (available from our retail/online stores)
  2. ½ cup shredded white cheddar cheese
  3. ½ cup cooked pulled beef, or chicken, or pork.
Pulled Beef
  1. Sprinkle the steak spice on both sides of the steaks
  2. Add olive oil to your skillet or brush on the bbq and bring to very high heat
  3. Sear steaks in a skillet until browned on both sides.
  4. Put the browned beef in a slow cooker/crock pot.
  5. Pour in the bone broth. Cook on low for 8 – 10 hours or on high for 4 – 5 hours.
  6. Remove the meat from the pot and using two forks, pull meat apart.
  7. Set the beef aside for use in quesadillas, sandwiches or on greens!
  8. Don' waste the broth! Freeze the broth for later use in soup or gravy!
  1. In a non stick pan (large enough to hold a flat wrap) over medium heat, lay one gluten free wrap.
  2. Sprinkle the beef and cheddar cheese on one half of the wrap then fold over.
  3. Heat for 1 minute then flip over to get a nice sear on both sides of the wrap (the easiest way to flip is to flip it on the closed side of the folded tortilla. Cook for an additional minute.
  4. Slide onto your plate and cut in quarters.
  1. Serve with salsa, guacamole and plain Greek yogurt (great substitute for sour cream)

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.

Healthy Turkey Meatball and Kale Soup

Healthy Turkey Meatball and Kale Soup
Serves 6
Delicious blend of veggies and spices make this super food soup the perfect meal for those long winter months!
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
For the Meatballs
  1. 227 g extra lean ground turkey
  2. ½ teaspoon turmeric
  3. ½ teaspoon salt
  4. ¼ teaspoon pepper
  5. ½ teaspoon cumin
  6. ½ cup cooked quinoa or rice
  7. 1 egg
  8. 2 teaspoons olive oil
For the Soup
  1. 1 medium onion
  2. 1 tablespoon olive oil
  3. 1 large carrot sliced
  4. 1 rib celery chopped
  5. ¼ teaspoon salt
  6. ¼ teaspoon pepper
  7. ¼ teaspoon dried thyme
  8. 8 cups chicken stock (homemade broth is best)
  9. 1 bunch kale chopped
For Turkey Meatballs
  1. In a mixing bowl combine all ingredients.
  2. Then, on a sheet tray, spoon out one tablespoon of meat and roll into a meatball.
  3. When all meatballs have been rolled, heat a nonstick pan with olive oil on medium heat.
  4. Put half of the meatballs in the pan.
  5. Brown the meatballs for 5 – 7 minutes.
  6. Remove to a plate.
  7. Continue with the other half of the meatballs.
  8. Set aside when done.
For the Soup
  1. In a large pot, on medium heat, add 1 tablespoon olive oil.
  2. Add chopped onions and cook until soft (about 2 – 3 minutes).
  3. Add celery, carrots, salt and pepper.
  4. Continue cooking for an additional 4 minutes.
  5. Add meatballs, chicken stock and kale.
  6. Bring to a boil and then reduce stove to low heat and simmer for 25 minutes
  1. Serve with a Whisked Gluten-Free Cheese Scone for the perfect Winter Blues pick me up!

Gluten-Free Sweet Potato Pancakes

Gluten-Free Sweet Potato Pancakes
Fluffy and delicious just like mom used to make them!
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  1. 1 cup Whisked Gluten-Free All Purpose Flour Blend
  2. 1.5 tsp Baking Powder
  3. 1/8 tsp Cinnamon
  4. 1 tsp Cane Sugar (or other sweetener*)
  5. 1 Pinch of Salt
  6. 1 Egg
  7. 1/4 cup Cooked and Mashed Sweet Potato
  8. 1.5 cups Milk (or non-dairy milk)
  9. 1/4 tsp Vanilla
  10. 1 tbsp melted Coconut Oil
  1. In a medium size bowl, whisk all dry ingredients together
  2. In another bowl mix wet ingredients together, make sure ingredients are at room temperature or the coconut oil will harden. If your wet ingredients are cold simply place the milk in the microwave for 10-15 seconds before adding to the other ingredients to warm everything up a bit
  3. With a spatula, combine the wet ingredients with the dry ingredients and mix until the batter has a few bubbles forming on top, be careful not to over mix
  4. Place a non-stick skillet over medium heat
  5. When skillet is nice and hot, spoon batter in skillet in desired quantity depending on the size of pancake you want (usually 1/4 cup)
  6. Cook for a few minutes and flip pancake when small bubbles start to appear on the surface
  7. Cook for another minute or so, then flip on to a plate and enjoy with the topping of your choice!
  1. If using a liquid sweetener instead of the sugar, mix in with wet ingredients instead of dry ingredients or you can also leave it out completely

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.

Easy Mushroom Frittata

Easy Mushroom Frittata
Delicious mushroom frittata is a naturally gluten-free recipe that is easy to make for gluten-free guests. Use any kind of mushrooms in this recipe.
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  1. 2 teaspoons olive oil
  2. 1 small onion chopped
  3. 1 pkg 8 oz. sliced mushrooms
  4. 1-2 medium sized russet potatoes, enough to yield 1 cup diced
  5. 1/2 teaspoon dried thyme
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon fresh ground pepper
  8. 6 eggs
  9. 3 egg whites
  10. 1/2 cup shredded Swiss cheese
  1. Peel and cut potatoes in medium sized pieces.
  2. Bring pot of water to a boil and add potatoes, cool until can pierce through with a fork
  3. Strain potatoes and set aside
  4. On medium heat and in a nonstick frying pan sauté chopped onion and oil until onions have softened. About 3 - 4 mins.
  5. Add the sliced mushrooms and cook on medium heat until the liquid from the mushrooms has evaporated.
  6. Add the cooked diced potato, thyme, salt and pepper. Stir gently.
  7. In a bowl, lightly beat the eggs and egg whites together. Add to pan of mushrooms and potatoes.
  8. Continue to cook on medium heat for 5 - 6 minutes or until eggs are set.
  9. Top with shredded cheese and broil in the oven until cheese is melted and bubbly.
  10. Remove from oven and allow to cool for 10 minutes before serving.
  11. Enjoy!