You Can Make These Gluten Free And Low Carb By Using Almond Flour Or With Rice Flour And Starch. 

Try sprinkles, lemon zest, mini chocolate chips, cocoa powder less some flour etc...the possibilities are endless!

I like them plain and buttery..

So I love pies! Haha I know what you are thinking, "I didn't come here for pie!" Well rest assured this is a cookie recipe.

Inspired by one of my delicious apple pies I make from scratch (recipe coming soon...)These are one of my family's most loved cookie recipes, and I make a lot of cookies! Being as they are gluten free and can be totally low carb, they are a treat worth having.

I really appreciate a plain buttery cookie once in a while. No chocolate, no fancy nuts or filling. Just a sweet, crunchy cookie with a flavor that takes you back to childhood. That is why we enjoy shortbread so much!

The buttery, flaky and snappy crunch make these cookies especially heavenly. Not to mention they are super simple to make and freeze up nicely for a quick treat anytime!

So, to the recipe we go.

Ingredients

• 6 Tbsp butter or coconut oil

• 2 cups almond flour

• 1/3 cup sugar or sweetener
• 1 tsp lemon zest
• 1 tsp fresh lemon juice

Directions

1. Melt butter, add all other ingredients in a large bowl and mix well.

[To make a crunchy pie crust, press dough into pie plate. Bake for 12 minutes]

2. Roll onto parchment paper or saran wrap and firmly roll into a log.

3. Refrigerate for 20 minutes. Let it sit at room temp for 5 minutes.

4. Slice into 1 inch thick cookies

5. Bake on greased cookie sheet for 11 to 14 minutes or until they are golden on the edges.

6. Allow cookies to cool for a couple minutes before removing from cookoe sheet. 

*Store in airtight container in the fridge.

*Dough can be frozen for months until ready to use.

Enjoy!

Salisha

Who doesn't love a sweet and tangy BBQ sauce for their Friday night supper?

Or a nice sauce for vegetables and stir fries? My signature go to Bbq sauce is versatile and can be eaten on so many foods. From ribs, steak and stir fries to veggies and chicken! This is one of my classic sauces I make. It goes back a long way...almost 15 years. Wow! I have literally been making this recipe since I was in college. I truly fell in love with cooking from scratch, when I was quite young. I especially love baking though! I cook everyday, multiple times per day, actually so I rarely use recipes.

I should have a treasure trove of recipes under my belt, and I do. But I just can't seem to write them down! I cook without recipes so often that it just comes naturally now. Well I am trying to start doing just that, document all the recipes I make often so I can share them with you lovely folks! 

Ok, so for this BBQ sauce think of it as a base recipe, a starting point. I eyeball everything usually and you can too, but for your first time you may be more comfortable using measuring cups and spoons. Once you get it, you won't be needing the recipe. YEY!

USE ON:

Baked chicken, meat or veggies

Any stir fry

Grilled meats & veggies

Deep fried anything!

Ingredients

1/2 cup sugar (works with brown or white sugar)

3'4 cup ketchup

1/2 tbs molasses

1 1/2 tbs lemon juice

1 1/2 tbs rice vinegar

1/2 tsp cumin

1/4 tsp oregano

1/2 tsp garlic powder

1/2 tsp onion powder

3 tbs water

pinch salt

pinch pepper

Directions

1. In a small pot, bring a slow simmer to the sugar, molasses, water, ketchup and spices, salt and pepper. Simmer for 4 to 5 minutes on medium heat.

2. Remove from heat, stir in lemon juice and vinegar.

3. Pour or brush over meat or add to stir fry. Use as a dip for French fries or baked potatoes.

Enjoy!

Salisha

PLEAS CHECK OUT MY SHOP WHILE YOU ARE HERE. THERE IS LITERALLY SOMETHING FOR EVERYONE!

This is my unconventional coleslaw recipe I make when I want to gather everyone around for some fresh, raw vegetables. My 10 year old even eats this coleslaw! 

Mmmmm.....Refreshing, crisp and a little sweet. My coleslaw recipe with fresh garden veggies is a must. Makes a nice side to any meal, and especially good at a BBQ or summer potluck 

Ingredients

Half cucumber, cut into quarters

Half a sweet pepper, sliced thinly

2 cups thinly sliced cabbage

Half carrot, grated

3 tbs mayonnaise

1 1/2 tbs brown sugar or honey or agave syrup

3 tbs rice vinegar

1 tsp fresh lemon juice

Sprinkle of salt and pepper

Oregano, dry. Just a sprinkle

Directions

1. Slice cabbage and pepper thinly. Place in large bowl.
2. Chop the cucumber, grate the carrot, add to bowl. Sprinkle salt, pepper, oregano and toss.
3. In a small bowl whisk lemon juice, mayo, vinegar and sugar together until sugar is dissolved.
4. Pour over veggies and toss. Place in fridge until ready to eat.

Can keep in fridge for 2 days.

Enjoy!

Salisha

Have you ever tried an authentic sweet potato pudding? Well here is your chance! This recipe is simple and so delicious its one of my favorites ever since I was a little girl in the Caribbean. Reminds me of being in Grenada and waiting for my grandma to make it for us.

Its also nutritious as its mostly just sweet potato but remember it tastes so much better and is more authentic with purple sweet potatoes and not those orange yams we all call sweet potatoes! Haha!

Well enjoy and let me know if you love it as much as I do.

INGREDIENTS:

• 3 cups chopped, peeled purple sweet potatos
• 4 tbs rice or gluten free flour
• 3 tbs shredded coconut
• 2 teaspoons vanilla
• 1/4 teaspoon grated nutmeg
• 1/2 tsp cinnamon 
• 1/4 tsp ginger powder
• 1 cup brown sugar 
• 1 teaspoon salt
• 5 tbs coconut oil
• 1 cup milk (nut milk) 
• 3 large eggs

Directions

1. Peel off the skin of the potatoes
2. Wash then grate or put in blender with water and blend until smooth. (Add eggs if it's too stiff and blend again)
3. Add coconut and blend again.
4. Pour into a large bowl.
5. Add flour, mixed spice (raisins etc),salt, nutmeg, ginger and cinnamon.
6. Add sugar and oil, mix well.
7. Grease a deep baking pan, sprinkle a little sugar and flour on bottom of pan.
8. Pour in batter, bake at 350 degrees F for 50 minutes OR until done. Should be golden brown around the edges and slightly firm. Refrigerate for better taste and to make it easy to slice.
9. Enjoy!

Ok so you're in a hurry and can't spend hours in the kitchen. It's a busy time of year right now. It's almost Christmas and I bet making pizza from scratch is the last thing on your mind!

No need to fret, you can still enjoy a mouth watering pizza in less than 10 minutes. It makes a fantastic lunch and a quick yet satisfying supper in a snap. 

Plus the best part is this recipe is vegan safe, gfcf, gluten free, dairy free and still gets your taste buds singing! So let's eat.

Ingredients

2 gluten free bagels, gluten free bread or flat bread also works. (Adjust cooking time for flat breads by few minuets)

1/2 teaspoon coconut oil

1/8th teaspoon sea salt

4 tablespoon Daiya Cheddar Cheese, or your homemade cheese. Or my awesome Red Pepper Cheddar Dip

2 tablespoon broccoli, chopped small

3-4 tablespoon pizza sauce or pasta sauce smoothed in blender works well.

Sprinkle of dried oregano.

Directions

Pre heat oven to 350. Toaster oven works wonderfully here. 

1. Cut bagels in half as usual. Spread a little coconut oil and sprinkle sea salt over each side. Sprinkle on the oregano. 

2. Spread pizza sauce and half the cheese over each side.

3. Top with broccoli and the rest of the cheese to slightly cover broccoli.

3. Bake in oven at 350 for about 6 to 8 minutes or until cheese is totally melted and bagels are slightly golden on the edges. 

You can make and freeze the pizzas for up to 4 weeks in freezer in a tight container. 

BUY PIZZA HERE

This simple yet insanely delicious recipe is so easy to make you won't want takeout. Why settle for greasy, unhealthy Chinese takeout when all you need are some vegetables, a couple of eggs and cooked rice and you can enjoy this awesome fried rice recipe, ready in no time. It's a wonderful mid week meal that makes using up left over rice a healthy, delicious meal.

Ingredients

• 3 scallions, or 1 small onion sliced 
• 2 large eggs, beaten (leave out of vegan)
• 3 tablespoons coconut oil, divided
• 1 teaspoons grated ginger
• 1 large cloves garlic, grated
• 1 cups sliced snow peas
• 1 cup chopped mushrooms or broccoli
• 1 cup diced red bell pepper 
• 2 cups cooked brown rice, cooled
• 1 8-ounce package baked tofu, diced (meat)
• 5 tablespoons gluten free soy sauce

Prep
25 min
Ready In
25 min

Directions

1. Heat a large skillet, wok or pan over high heat. Coat the bottom with a little oil. Add eggs; cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds, break up with a fork. Set aside.
2. Add 1 tablespoon oil to the wok (or pan) along with the scallions, ginger and garlic. Cook, stirring, until the scallions have softened.
3. Add snow peas and bell pepper, cook stirring until just tender, about 3 minutes. Transfer to a large bowl.
4. Add the remaining 1 tablespoon oil, and soy sauce to pan. Heat, add rice and tofu rice to the pan, cook stirring until hot, about 3 minutes.
5. Return the vegetables and eggs to the pan and cook for another 3 minutes stirring frequently.

Serve hot. Keep in fridge for up to 2 days.

Enjoy!

Serving size: 1½ cups
Per serving: 371 calories; 16 g fat(3 g sat); 4 g fiber; 39 g carbohydrates; 18 g protein; 69 mcg folate; 93 mg cholesterol; 6 g sugars; 0 g added sugars; 1,972 IU vitamin A; 81 mg vitamin C; 176 mg calcium; 4 mg iron; 653 mg sodium; 349 mg potassium.

Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (39% dv), Iron (22% dv)
Carbohydrate Servings: 2½

Exchanges: 2 medium-fat protein, 1½ fat, 1½ starch