weight loss

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Prep time

10 mins

Cook time

12 mins

Total time

22 mins

These Keto Beef Taquitos are incredibly easy to make and they taste Amazing. They're loaded with flavor and provide a nutritious hit of healthy fats. They’re Gluten Free and Low Carb. You can have them as a Mid-Afternoon Snack, or a Delicious Keto Appetizer or Side Dish.

Author: Lyndsay Baker

Recipe type: Keto Appetizer

Cuisine: American

Serves: 6 Taquitos

Ingredients

1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
½ Cup Grated Parmesan Cheese
½ lb Ground Beef
¼ Cup Minced Onion
1 Tsp Cumin
½ Tsp Chili Powder
½ Tsp Paprika
½ Tsp Onion Powder
½ Tsp Garlic Power
½ Tsp Salt
½ Tsp Pepper
½ Cup Water

Instructions

Brown the beef with the minced onion. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 - 10 minutes or until all the liquid is evaporated.
In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Divide the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.
Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the beef on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens)
This recipe makes 6 Keto Beef Taquitos.
Note: To reheat, Preheat oven to 350 F. Bake for 6-8 minutes.

Keto Pizza Crust

July 1, 2018 by officially gluten free 2 Comments

Keto Pizza Crust

This is my version of Fathead Keto Pizza Crust. It’s a Low Carb and Nut, Gluten Free Pizza Crust that’s made with Mozzarella Cheese, Cream Cheese, Egg, Crushed Pork Rinds and and a little bit of Coconut Flour. I like to use crushed pork rinds instead of almond flour because it has less calories and is a lot cheaper. I also really like the way it tastes. If you don’t eat pork or just don’t like pork rinds, you can easily substitute it for almond or coconut flour.

You’re going to love how easy this recipe is. All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined. In a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture, then mix until well combined.

Next, line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it’s even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown. Remove Crust from the oven, then cover with pizza sauce, cheese and toppings of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

Keto Pizza Crust

This Gluten Free & Keto Pizza Crust is a Delicious Thin Crust Pizza that’s so Good you’d Never even Know it’s Low Carb. It’s my 10 year olds Absolute Favourite kind of Crust which is Perfect because I’ve been making it at least once a week. I love that it’s so much easier than my Rice Flour Pizza Crust. You can whip up a pizza in minutes without having to wait for anything to rise. The dough is so versatile and easy to make it has me wondering what else I could make with it.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Pizza Crust

Ingredients

2 Cups Mozzarella Cheese

2 Tbsp Cream Cheese

3/4 Cup Pork Rind

2 Tbsp Coconut Flour

1 Egg

Directions

1. Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Then using a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture. Mix until well combined.

2. Line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it’s even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown.

3. Remove Crust from the oven, then cover with sauce, cheese and toppings of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

This recipe makes 1 Keto Pizza Crust.

Nutritional Info – 1 Keto Pizza Crust = 3 Servings | Each Serving (For Crust Only) = 374 Cal, 28.3 g of Fat, 5.1 g of Carbs, 1.7 g of Fibre and 1.5 g of Sugar.

Below is the sauce that I use. It has 5 g of Sugar and 2 g of Fibre in a 1/2 Cup Serving. I found a half cup was enough for the whole pizza, which we split into 3. It’s more expensive but goes a long way. This sauce had the least amount of sugar of all the sauces in my supermarket. If it’s still to much sugar for you, than you could try using an Alfredo Sauce or Garlic Butter as a Base instead.

If you liked this recipe for Keto Pizza Crust, Then you may also like these recipes:

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Baked Jicama Fries with Easy Keto Gravy

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Keto Pizza Crust

Prep time

5 mins

Cook time

16 mins

Total time

21 mins

Author: Lyndsay Baker

Recipe type: Keto Pizza Crust

Cuisine: American

Serves: 1 pizza

Ingredients

2 Cups Mozzarella Cheese
2 Tbsp Cream Cheese
1 Egg
¾ Cup Pork Rinds, Crushed
2 Tbsp Coconut Flour

Instructions

Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Remove from the heat, then stir the melted cheeses until well combined. In a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture. Mix until well combined.
Line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it's even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown.
Remove Crust from the oven, then cover with sauce, cheese and topping of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

Baked Jicama Fries with Easy Keto Gravy

June 1, 2018 by officially gluten free 8 Comments

Baked Jicama Fries with Easy Keto Gravy

These Gluten Free Baked Jicama Fries with Easy Keto Gravy are a Delicious Low Carb Alternative to Traditional Fries. They’re high in Fibre and are half the calories. They’re also a Good Source of Vitamin C. You can’t have Fries without the Gravy so I made this Flavourful Creamy Beef and Mushroom Keto Gravy. It’s so Quick and Easy to Make and requires only a Few Simple Ingredients.

To make the Jicama Fries, you peal, then slice the Jicama into fries. Then in a large pot boil the Jicama fries for approximately 25 – 30 minutes, then strain off the water. Preheat oven, then melt the butter to toss the fries in. Toss until well coated, then sprinkle the garlic powder, the onion powder and the salt. Toss until the fries are evenly coated. Place the jicama fries 1/2 inch apart on a ungreased baking sheet. Bake for 30 – 40 minutes, turning half way.

To make the Easy Keto Gravy, start by frying the sliced mushrooms and onion in the butter for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef stock. Then cook over medium heat for another 20 minutes. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper. If using salted beef broth you may not need to add any more salt.

Baked Jicama Fries with Easy Keto Gravy

These Low Carb Baked Jicama Fries with Easy Keto Gravy make a perfect side for you’re Low carb Burger or can be made a meal by adding a bit of mozzarella cheese to make a delicious Keto Poutine. I had never tried Jicama before but was presently surprised. It’s insides are creamy white with a crisp texture that resembles raw potato or pear. The flavour is sweet and starchy. In Mexico, it’s often eaten raw and is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Baked Jicama Fries with Easy Keto Gravy

Ingredients

For the Jicama Fries

1 Med Jicama

5 Tbsp Butter

1/2 Tsp Onion Powder

1/2 Tsp Garlic Powder

1/2 Tsp Salt

For the Keto Gravy

1/4 of a White Onion

2 Cups Sliced Mushrooms

3 Tbsp Butter

1 Clove Garlic

2 Cups Beef Broth

1 Tbsp Balsamic Vinegar (optional)

1 Tbsp Heavy Cream

Salt and Pepper (to Taste)

Directions

For the Jicama Fries

1. Peal, then slice the jicama into fries. In a large pot boil the jicama fries for 25 – 30 minutes. Then strain off the water.

2. Preheat oven to 425 F. Melt the butter then toss the fries in it until well coated. Sprinkle the garlic powder, the onion powder and the salt, then toss until the fries are evenly coated.

3. Place the jicama fries 1/2 inch apart on a ungreased baking sheet. Bake for 30 – 40 minutes, turning half way.

For the Easy Keto Gravy

1. In a frying pan, fry the sliced mushrooms and onion in the butter over medium heat, for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef broth. Then cook over medium heat for another 20 minutes.

2. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.

Note: If using salted beef broth you may not need to add any more salt.

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Jicama Fries with Easy Keto Gravy

Baked Jicama Fries with Easy Keto Gravy

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Author: Lyndsay Baker

Recipe type: Keto Low Carb Fries

Cuisine: American

Serves: 4 servings

Ingredients

For the Jicama Fries
1 Med Jicama
5 Tbsp Butter
½ Tsp Onion Powder
½ Tsp Garlic Powder
½ Tsp Salt
For the Keto Gravy
¼ of a White Onion
2 Cups Sliced Mushrooms
3 Tbsp Butter
1 Clove Garlic
2 Cups Beef Broth
1 Tbsp Balsamic Vinegar (optional)
1 Tbsp Heavy Cream
Salt and Pepper (to Taste)

Instructions

For the Jicama Fries
Peal, then slice the jicama into fries. In a large pot boil the jicama fries for 25 - 30 minutes. Then strain off the water.
Preheat oven to 425 F. Melt the butter then toss the fries in it until well coated. Sprinkle the garlic powder, the onion powder and the salt, then toss until the fries are evenly coated.
Place the jicama fries ½ inch apart on a ungreased baking sheet. Bake for 30 - 40 minutes, turning half way.
For the Easy Keto Gravy
In a frying pan, fry the sliced mushrooms and onion in the butter for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef stock. Then cook over medium heat for another 20 minutes.
Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.
Note: If using salted beef broth you may not need to add any more salt.

Crock Pot Egg Roll Bowl

May 9, 2018 by officially gluten free Leave a Comment

Crock Pot Egg Roll Bowl

This Delicious Lazy Keto, and Gluten Free Crock Pot Egg Roll Bowl is one of my Families Favorite Dinners. The thinly sliced and Caramelized Pork Tenderloin is Absolutely Irresistible when paired with Buttery Fried Cabbage and Onions. I Love how Crock Pots make Dinner so much easier. It’s wonderful to be able throw it all together then forget about it. Coming home to Dinner already ready is priceless.

This Tasty dish is Incredibly Simple and Easy to make. All you have to do is thinly slice up a pork tenderloin. Then fry it in butter, until browned. Add to a crock pot, then thinly slice and fry the cabbage in butter until browned. Add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms. Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours.

Crock Pot Egg Roll Bowl

This Gluten Free and Keto Crock Pot Egg Roll Bowl is so Flavourful and Satisfying. It’s much Easier to make than Egg Rolls and Tastes just as Good. If you’re on a Keto or Low Carb Diet you can easily have this dish without any rice or you can have it with cauliflower rice instead. Another great thing about this recipe is it’s versatility. It can be made with Beef or Chicken instead of Pork and can be made with a number of different Vegetables, like Bean Sprouts, Green Onion, Carrots or Celery.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 20 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Crock Pot Egg Roll Bowl

Ingredients

2 lbs Pork Tenderloin

1/2 Head of Cabbage

1/4 of an Onion

8 – 10 Mushrooms

6 Tbsp Butter

1/2 Tsp Fresh Ginger (minced)

1/2 Tsp Garlic (minced)

1 Tsp Sesame Oil

1/2 Cup Water

1/2 Tsp Salt

1/2 Tsp Pepper

Directions

1. Thinly slice the pork tenderloin. Then fry in 1 Tbsp of butter, over med heat until browned. Add to the crock pot.

2. Thinly slice and fry the cabbage in 3 tbsp of butter until browned then add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms.

3. Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours. Serve on it’s own or over basmati or cauliflower rice.

This Crock Pot Egg Roll Bowl serves 6 People.

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Crock Pot Egg Roll Bowl

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

Author: Lynday Baker

Recipe type: Keto Crock Pot

Cuisine: American

Serves: serves 6

Ingredients

2 lbs Pork Tenderloin
½ Head of Cabbage
¼ of an Onion
8 - 10 Mushrooms
6 Tbsp Butter
½ Tsp Fresh Ginger (minced)
½ Tsp Garlic (minced)
1 Tsp Sesame Oil
½ Cup Water
½ Tsp Salt
½ Tsp Pepper

Instructions

Thinly slice the pork tenderloin. Then fry in 1 Tbsp of butter, over med heat until browned. Add to the crock pot.
Thinly slice and fry the cabbage in 3 tbsp of butter until browned then add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms.
Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours. Serve on it's own or over basmati or cauliflower rice.
This Crock Pot Egg Roll Bowl serves 6 People.

Low Carb Broccoli Cheddar Muffins

May 3, 2018 by officially gluten free 4 Comments

Low Carb Broccoli Cheddar Muffins

These 90 Calorie Gluten Free, Keto and Low Carb Broccoli Cheddar Muffins only have .8 g of Carbs and are loaded with 7.2 g of Fat and 5.5g of Protein per Muffin. The best part is they taste amazing. They’re so simple and easy to make and are totally guilt free. They taste more like bread than a traditional egg muffin, which is nice considering that there isn’t any flours or starches added. They use a mixture of crumbled up Pork Rind or Bacon Puff and Parmesan cheese instead. This makes a surprisingly delicious bread like texture, who knew!

You’ll love how easy these savory muffins are to make. Just beat the eggs in a large mixing bowl. Then add the Crushed Pork Rinds and the Parmesan Cheese. Mix until well combined, then add in the Steamed Broccoli and 2 of the 3 Tbsp of Butter. Stir until the Broccoli is fully mixed in.

Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.

Low Carb Broccoli Cheddar Muffins

These Gluten Free, Keto & Low Carb Broccoli Cheddar Muffins are loaded with flavor and provide a nutritious hit of healthy fats and protein. They can be made with many variations. You could use mushrooms or cauliflower instead of the broccoli and you could trade the cheddar cheese for something a little more flavorful like Havarti or Monterey Jack. You could also skip the veggies and just make cheesy muffins instead. You can have them for Breakfast, as a Quick On-The-Go Snack, or a Delicious Keto Appetizer or Side Dish.

Low Carb Broccoli Cheddar Muffins

Ingredients

4 Eggs

25 g Pork Rind (1/2 Cup Crushed)

4 Tbsp Parmesan Cheese

3 Tbsp Melted Butter

3/4 Cup Steamed Broccoli

2/3 Cup Cheddar Cheese

Directions

1. Preheat oven to 400 F.

2. In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of melted butter. Stir until the broccoli is fully mixed in.

3. Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.

Note: This recipe makes 12 small Low Carb Broccoli Cheddar Muffins. If you’d like a larger muffins divide them into 6 instead but don’t forget to double the serving size.

Tip: If you’re not a big fan of pork rinds. I suggest trying a few different brands before writing them off. I found that some brands where much stronger tasting and smelling than other brands.

If you liked this recipe for Low Carb Broccoli Cheddar Muffins, then you may also like these recipes:

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Low Carb Broccoli Cheddar Muffins

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Prep time

5 mins

Cook time

8 mins

Total time

13 mins

Author: Lyndsay Baker

Recipe type: keto muffins

Serves: 12 muffins

Ingredients

4 Eggs
25 g Pork Rind (1/2 Cup Crushed)
4 Tbsp Parmesan Cheese
3 Tbsp Butter
¾ Cup Steamed Broccoli
⅔ Cup Cheddar Cheese

Instructions

Preheat oven to 400 F.
In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of butter. Stir until the broccoli is fully mixed in.
Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 - 10 minutes.
Note: This recipe makes 12 small muffins. If you'd like larger muffins divide them into 6 instead but don't forget to double the serving size.

Crab Rangoon Fat Bombs

March 28, 2018 by officially gluten free 40 Comments

Crab Rangoon Fat Bombs

These Low Carb Bacon Crab Rangoon Fat Bombs are a small snack that’s High in Fat and Low in Carbs. You can have them as a Quick Breakfast, or Mid-Afternoon Snack, as a Pre- or After- Workout Snack or a Delicious Keto Appetizer or Side Dish.

I love how easy these Delicious Low Carb Bacon Crab Rangoon Fat Bombs are to Make. Just Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese and the seasoning.

Mix it Well and place it in the fridge until firm. Then roll them in the Deliciously Crispy Bacon.

Crab Rangoon Fat Bombs

These bite-sized Bacon Crab Rangoon Fat Bombs are loaded with flavor and provide a nutritious hit of healthy fats. They’re Gluten Free and Keto. If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

A lot of people are having huge success with this diet. They’re loosing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Bacon Crab Rangoon Fat Bombs

Ingredients

1 Pkg. 8oz Cream Cheese

1 Can Crab 170 g

3/4 Cup Shredded Mozzarella Cheese

1/2 Tsp Finely Minced Garlic

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

Dash of Salt and Pepper

10 Slices Bacon

Directions

1. Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place in the fridge for 1/2 hour.

2. Cook the bacon until crispy. Set aside to cool, then chop into small pieces.

4. Scoop 1 Tbsp size balls of the cream cheese and crab mixture and use you fingers to make them ball shaped. Roll the balls in the chopped up bacon. (I washed my hands between each ball.) Store in the fridge until ready to serve.

Makes 24 Bacon Crab Rangoon Fat Bombs.

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Crab Rangoon Fat Bombs

5.0 from 2 reviews

Crab Rangoon Fat Bombs

6 Tips for going Gluten Free

Prep time

15 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Keto

Cuisine: Fat Bomb \ Appetizer

Serves: 24 bombs

Ingredients

1 Pkg. 8oz Cream Cheese
1 Can Crab 170 g
¾ Cup Shredded Mozzarella Cheese
½ Tsp Finely Minced Garlic
½ Tsp Garlic Powder
½ Tsp Onion Powder
Dash of Salt and Pepper
10 Slices Bacon

Instructions

Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place the bowl in the fridge for ½ hour.
Cook the Bacon until Crispy, then set aside to cool. Then chop into small pieces.
Scoop 1 Tbsp size balls of the cream cheese and crab mixture, then use you fingers to make them ball shaped. Roll the balls in the chopped up bacon. (I washed my hands between each ball.) Store in the fridge until ready to serve.
Makes 24 Bacon Crab Rangoon Fat Bombs.

Healthy Gluten and Allergen Free Lunch Ideas

September 27, 2016 by officially gluten free Leave a Comment

Healthy Gluten and Allergen Free Lunch Ideas

Don’t Let dietary restrictions keep you from packing a Delicious Nutritious Lunch. We recently found out that my oldest Son is also Gluten Intolerant and My husband is Lactose Intolerant. This has forced us to get more creative with our lunches. I’ve decided to share some of my Healthy Gluten and Allergy Free Lunch Ideas with you in hopes that you’ll be Healthy Lunch Inspired. I’d love to hear some of your Healthy Gluten and Allergy Free Lunch Ideas. Please feel free to Comment Below.

Use an Empty Apple Sauce Cup on Top of a Mason Jar to Hold Dip or Dressing.

Mason Jar Salads have been on trend for a while now but did you know that single Serve Apple Sauce Cups fit in the top of the jar, under the lid? I’ve had these beautiful mason jars sitting around just dying to be used again. It’s absolutely perfect for Hummus and Veggies or Salad in a Jar with the Dressing stored safely separated on the top. You could even used it for chips and salsa or fruit and a sweet fruit dip. I’m getting hungry just thinking about it.

Popcorn

My family absolutely loves popcorn so naturally packing some in their lunches makes perfect sense. These pre portioned bags from SkinnyPop Popcorn are our favorite. It tastes amazing and it’s way easier than popping it yourself. They’re only 100 calories per bag and are the perfect thing to keep in your car or bag in case of food emergencies.

Hard Boiled Eggs

I realize that some people are allergic to eggs but a lot of people do eat them, so they’ve made my list. I like to keep a carton of hard boiled eggs in the fridge. They’re perfect for packed lunches or a quick grab and go snack. They’re loaded with protein. Just sprinkle with a little Himalayan salt or use them to make Curried Deviled Eggs. I also like to use them for egg salad which we eat in a lettuce wrap or in a bowl with a little bit of lettuce.

Small Cans Of Tuna

Again there may be some people that can’t eat fish but lot’s of people do eat it. These small cans of Tuna are loaded with Protein. They taste great and are perfect for bagged lunches or a quick afternoon snacks.

Protein Shakes

We love protein shakes in our house. We buy booth Vegan and Regular Whey Powder because my husband is Lactose Intolerant. We bought a special protein powder shaker cup that comes with a little ball that helps dissolve the powder for when you’re on the go. One of my favorite protein shakes is this Vanilla Chai Protein Shake that I posted a while back. If you can’t drink regular milk just use Almond or Soy milk or water.

Hummus

Who doesn’t love a good Hummus? It makes a tasty treat with Veggie Sticks or Gluten Free Crackers. It’s really easy to make and is Gluten and Dairy Free. I’ve attached my Hummus Recipe Below.

Ingredients

1 Can Chick Peas

2 Cloves Garlic

1/4 Cup Tahini

!/4 Cup Lemon Juice

1/4 Cup Olive Oil

2 Tsp Cumin

1 Tsp Salt

Pinch of Paprika (for garnish)

Directions

Put all the ingredients into a food processor, blend until smooth. Place into a bowl, then drizzle with a tiny bit of olive oil and sprinkle with a pinch of paprika.

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No Bake Apple Pie Bars

August 17, 2016 by officially gluten free Leave a Comment

No Bake Apple Pie Bars

These 5 Ingredient Gluten Free and Vegan No Bake Apple Pie Bars are a Copycat recipe of Larabar’s Apple Pie Bars. There’s no added sugar and they’re Keto. They taste so good, you’d never guess they’re made of just fruit and nuts. The best part is that they’re so quick and easy to make. l let them set in fridge then cut and individually wrap them with tin foil. There’s something about unwrapping them that makes it feel more special.

You need a food processor to make this recipe. If you don’t already have a food processor, you can pick up a small one up for $10 -$15 and most Chain Stores. These bars are so good that I had to make a second batch because the first ones got eaten up before I could get pictures.

Have you tried this other Healthy Gluten free and Vegan Oven Baked Apple Pie Paper Roll Recipe yet? They’re so simple and satisfying.

Ingredients

1 1/2 Cups Crushed Almonds

2 Cups Dates

1 1/2 Cups Dried Apples

1 Cup Walnuts

3 Tsp Cinnamon

Directions

1. In a food processor, very finely grind the almonds. Add them to a large mixing bowl. Then grind down the dates into a paste like texture. Add to the mixing bowl and mix with the almonds until its completely combined. I used my hands, squishing it between my fingers.

2. Grind up the dried apple very finely, then add it to the bowl. Next grind up the walnuts and add them to the bowl too. Add the cinnamon and mix until it’s fully combined.

3. Pour the mixture evenly into a 9×9 pan. Cover with parchment paper or plastic wrap. Press down on the bars with your fingers until the entire pan is compressed.

4. Place into the No Bake Apple Pie Bars in the refrigerator for 1 hour. Cut into bars.

This recipe makes 12 No Bake Apple Pie Bars.

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No Bake Apple Pie Bars