Chicken Souvlaki Wraps

I used to work at OPA, the fast food restaurant, when I was younger, and even though I couldn’t eat their pita wraps, I salivated over them daily. I just never considered making my own.

You could just make the chicken souvlaki from this recipe, as it is pretty delicious, but I recommend trying it in a wrap as well!

Chicken Souvlaki Wraps

  • Servings: 10-12 skewers
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Souvlaki Chicken

2 1/2 lbs boneless skinless chicken breast cut into 1″ cubes
10 garlic cloves, peeled
2 Tbsp dried oregano
1 tsp dried rosemary
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
1/4 C olive oil or coconut oil
1/4 C dry white wine or apple cider vinegar
Juice of 1 lemon
2 bay leaves

Pita Fixings

Pita bread (I used my Grain Free Garlic Rosemary Flatbread)
Tzatziki sauce (I didn’t use any sauce and it still tasted delicious)
Fresh veggies (tomatoes, cucumber, onions, olives, lettuce, spinach, radish, peppers etc.)


  1. In a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, oil, wine/vinegar & lemon juice (do NOT add the dried bay leaves at this point). Pulse until well combined.
  2. Place chicken in a bowl, add the bay leaves. Add the marinade & mix well. Cover and refrigerate for 2 hrs or overnight. I used our marinating food processor adapter.
  3. Soak 10-12 wooden skewers in water for 30-45 minutes.
  4. When ready, thread marinated chicken onto the prepared skewers.
  5. Prepare grill, brush the grates with a little oil and heat over medium-high heat. Place chicken on the grill until well browned & internal temperature register 155 degrees F. Be sure to turn skewers evenly to cook on all sides.
  6. Let rest for 3 minutes & serve. (Take chicken off skewers if making a wrap.

Grain Free Garlic Rosemary Flatbread

I had this recipe kicking around from 5 years ago and recently remembered it. Why I stopped making it, I couldn’t tell you. So delicious, simple and easy.

Grain Free Garlic Rosemary Flatbread

  • Servings: 2-4
  • Difficulty: easy
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Delicious and easy flatbread that you wont be able to stop eating. Great as a side, a pita for a wrap, or dipping in oil and vinegar.


1 C tapioca flour
1/4 C coconut flour, sifted if there are clumps
1/2 tsp sea salt
1/2 C full fat coconut milk
1/4 C coconut oil
1 egg or egg replacer (I use 1 Tbsp golden flax seed meal + 2 Tbsp warm water, sit for 5 minutes)
1/4 tsp finely chopped dried rosemary
1/2 tsp garlic powder


1. Preheat oven to 450 F. Place pizza stone in oven to heat up (optional, I use a cookie sheet without issues)
2. Gently heat up coconut milk and oil in a small sauce pan until very warm but not boiling.
3. Whisk tapioca flour, coconut flour, and salt in a large bowl. Pour the coconut milk/oil mixture on top. Mix thoroughly until combined. Allow to cool for several minutes and allow the coconut flour to absorb.
4. Add beaten egg/egg replacer and mix again until fully combined.
5. Remove pan from oven, cover in parchment paper and pour mixture into the center. Using a spatula spread out the dough until 1/4 inch thick. I have shaped them into rounds to act like a pita in a wrap as well, you just may need a second pan as it fills one standard cookie sheet normally.
6. Season with garlic and rosemary, place in oven for 9-12 minutes, depending on how crisp you want it.
7. Serve!

Gluten Free Vegan Animal Crackers

I have been meaning to share this recipe for a while as my family loves them. I try to make them at least once a month, but I have started making bigger batches and freezing them (not quite as good, but pretty close).

These are relatively simple, but time consuming as you do have to cut out each animal cracker individually. I find that the dough is a tad bit sticky, so it takes a bit of work to get your extra flour for rolling and prevent sticking to your cookie cutters.

I use little cutouts that I got off of amazon that are actually meant for fruit, veggies and cookies. Super little and super cute. You can use whatever shapes you want, I love making them in shapes my daughter recognizes like bunny ears or fish etc, but circles work just as good. I like them small as they are great for little fingers (a little bit bigger than my thumbnail is my go to).

I have used several different flour mixes and I have found the one on the link the best: Gluten Free Baking Mix.

Gluten Free Vegan Animal Crackers

  • Servings: 200 small crackers, 90 standard animal crackers
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1 1/3 C Gluten Free Baking Mix flour
1/8 tsp baking soda (1)
1/4 tsp salt (2)
Pinch of nutmeg
1/4 C vegan butter, room temp. (I use miyokos butter) (3)
3 Tbsp unsweetened applesauce, room temp.
1/3 C cane sugar
1 Tbsp flaxseed meal + 2 Tbsp warm water (thickened for 5 minutes) (I use golden flaxseed meal so it isn’t visible in my baking)
1/2 tsp vanilla extract (4)
3/8 tsp apple cider vinegar (ACV) or lemon juice (1)

1. In a small bowl whisk together the dry ingredients (flour, baking soda, salt, nutmeg), set aside.
2. In a large bowl vigorously whip the butter with the back of your fork until fluffy (2 minutes). Add the applesauce and sugar. Fluff until well mixed (another minute). Add the flax “egg”, vanilla and apple cider vinegar/lemon juice and whisk until blended in.
3. Add the dry ingredients slowly into the wet ingredients as you stir to make a nice cookie dough
4. Divide into 3 balls and chill in the fridge for at least 1 hour (I wrap each ball individually in saran wrap to prevent drying out).
5. Preheat oven to 350 degrees. Line baking sheet with parchment paper
6. Between 2 pieces of parchment paper, roll out one ball of dough until 1/4″ thick. Using mini animal cookie cutters cut out your cookies.
7. Carefully transfer to the baking sheet and bake for 8-10 minutes, just until the edges begin to lightly brown.
8. Allow to cool on a wire rack, enjoy. Will store in an airtight container for up to 1 week on the counter. Freeze in airtight container for longer lasting crackers, take out prior to enjoying.

(1) Baking soda & apple cider vinegar: This is a substitute for 1/2 tsp baking powder.
Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(2) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(3) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELTEarth BalanceMiyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(4) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own

Gluten Free Baking Mix

A super simple flour mix for a few of my recipes in my binder. Currently it is used primarily for animal crackers and soft pretzels.

Gluten Free Baking Mix

3 C brown rice flour
3 C oat flour (I make my own grinding safe oats)
1 1/2 C arrowroot powder
1 1/2 C potato starch

1. Whisk all ingredients in a large bowl.
2. Store in a sealed container in a dry, cool place in your kitchen

To Die For Blueberry Muffins

If you are anything like me, you have bags of frozen fruit in the freezer, just waiting to be put into something delicious. I love to stock up on fruit in the summer from local farmers. Raspberries, blueberries, sliced apples, peaches (whole and sliced), plums, currants and much more.

So what do I do with all those bags of fruit? Last week I posted about Apple Crumble and I use those sliced apples in it regularly. My Banana chocolate chip muffins are moist and delicious, usually using frozen bananas.

We just started trialing blueberries with our daughter this week and I figured, what better way to trial than to make some muffins. This recipe is super simple, quick and absolutely delicious. They even taste great after frozen! They are so good I forgot to take a picture before I froze them lol.

Blueberry Muffins

  • Servings: 8 large, big topped muffins / 10 standard muffins / 20-22 mini muffins
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1 1/2 C flour or flour substitute (I use my Gluten Free All Purpose Flour)
3/4 C cane sugar plus 1 T for muffin tops
1/4 tsp sea salt (1)
2 tsp baking powder (or 1/2 tsp baking soda and 1 1/2 tsp apple cider vinegar) (2)
1/3 oil (olive, grapeseed, avocado etc.) (3)
1 egg or egg replacer (1 T flax seed meal and 2 T warm water) (4)
1/3 – 1/2 C milk or milk alternative
1 1/2 tsp vanilla extract (5)
6 – 8 oz fresh or frozen blueberries (about 1 C)

1. Preheat oven to 400F. Prepare muffin tins; I grease my pans, but you can also use paper cups. (6)
2. Whisk the flour, sugar, baking powder and salt in a large bowl.
3. Add oil to a measuring cup that holds at least 1 cup. Add the egg, then fill the jug to the 1 C line with milk. Add vanilla. Whisk to combine.
4. Add milk mixture to the bowl with dry ingredients, using a fork to combine. Don’t over mix. The batter is quite thick. Fold in the blueberries
5. Scoop the batter into your pans. I use my large trigger release ice cream scoop. Sprinkle a little sugar on top of each muffin (optional).
6. Bake for 15-20 minutes and tops golden or until toothpick comes out with crumbs, not wet batter. (Mini muffins bake for 9-11 minutes). Transfer to cooling rack. Place in airtight container and store at room temperature for 2-3 days or in the freezer for up to 3 months.

(1) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(2) Baking Powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(3) Oil: Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful.
(4) Egg Replacer: Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
(5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(6) Grease: Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well.

photo creds:

Banana Chocolate Chip Muffins

Anyone else have a hankering for banana chocolate chip muffins lately? This is my go to breakfast/snack. I always have premade muffins in the freezer and several in a container on the counter at all times.

I love banana muffins as you can use up those older bananas that you don’t really feel like eating anymore. I usually throw them into the freezer until I have enough to make a double recipe.

What is your favorite muffin?

Banana Chocolate Chip Muffins

  • Servings: 12
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4 ripe bananas, medium or 1 1/3 C mashed banana
1/3 C melted butter/vegan butter, cooled (I use miyokos) (1)
2/3 C cane sugar
1 egg/egg replacer
1 tsp vanilla (2)
1 tsp baking soda
Pinch of sea salt (3)
1 1/2 C all purpose flour/GF flour (I use Gluten Free All Purpose Flour)
1 C chocolate chips (I use Cuisine Camino Semi-Sweet Chocolate Chips) (4)

1. Preheat oven to 350 F
2. Grease your muffin tins (5)
3. Peel bananas and throw them in a big bowl with melted butter and smash it all together with a fork or potato masher
4. Blend until it is creamy and smooth with no chunks
5. Add sugar, egg, and vanilla and mix until just combined
6. Stir in sea salt and baking soda
7. Add flour and chocolate chips and mix until just combined. Do not overmix!
8. Divide into muffin tins & bake until toothpick pulls out cleanly, about 18-20 minutes.

(1) Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELTEarth BalanceMiyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(2) Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(3) Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(4) Corn Allergy – During the dutching process to create cocoa, it is treated with ph balancing agents, derived from corn. It is difficult to find safe cocoa or chocolate chips. A couple of corn lite options: Cuisine Camino, Equal Exchange.
(5) Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well.
I don’t line my muffin pans as it isn’t needed. They hold well on their own, and often they are too greasy to stick anyways.

Ginger Molasses Cookies

Has anyone else noticed that some of the trees are already starting to change colors? I love fall, but it is always sad to see summer end. Here is a little recipe to help make the transition into fall a little easier. I love the smell of ginger molasses cookies. They remind me of sitting by a fire with a warm cup of tea and reading a book under a blanket.

My husband is a cookie lover, claims he grew tall due to his diet of cookies growing up. When we first met we tried making gluten free cookies and found that they always had this strange after taste due to the premade flour mix that I was buying. After using my Gluten Free All Purpose Flour mix he became a huge fan of my cookies. Then we had to overcome the hurdle of baking without eggs as our house is egg free due to allergies. I have found that I like the Bob’s Red Mill Gluten Free Egg Replacer the most, but I have used flax eggs a couple times as well.

Of course, you could just make this recipe without any special ingredients for those that don’t have any restrictions. Hope you enjoy these as much as our family does.

Ginger Molasses Cookies

Delicious, soft chewy cookie that is perfect for Christmas, and any other time you are craving cookies!

1/2 C butter/vegan butter (I use miyokos)/coconut oil
1 C brown sugar, packed
1 large egg/egg replacer (1)
1/4 C fancy molasses
2 C flour (I use my Gluten Free All Purpose Flour mix)
2 tsp baking soda
1/2 tsp sea salt
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 C white sugar

1. Preheat the oven to 350°F
2. Cream the butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.
3. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl and blend well. Add the butter mixture to the flour mixture and mix to form a smooth dough.
4. Roll the dough into 1 1/2 inch balls. Place the white sugar in a shallow bowl and roll each ball to coat. Place two inches apart on a baking sheet. (With all the substitutions, I find I have to flatten slightly on the cookie sheet as it doesn’t spread out the same)
5. Bake in the center of the oven rack for 8 – 10 min. If you want a crisper cookie allow them to bake an additional 2 – 4 min. Let them cool for one minute to set before removing them to cool completely on a cooling rack. They should be puffy and slightly browned on the bottom when you remove them from the pan.
6. Store for one week in a sealed container in the refrigerator or four weeks in the freezer.

(1) corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. We do ok with Bob’s Red Mill, but we are corn lite in our household. Trial as needed. You could also use a flax egg as an alternative.

Gluten Free Perogies

I have a Mennonite heritage and with that comes a childhood growing up with delicious homemade food. One of those was wareneki (vah-ren-eh-chea), which is essentially homemade cottage cheese perogies. We use to request it for our birthdays and any other time my mom asked what we would like to have for supper. It was time consuming, but oh so delicious, especially with that delicious white sauce on top, which is essentially a creamy milk sauce that was to die for.

Since my house has so many allergies, I had to adapt. I started making potato filled perogies a few years ago as I don’t know a dairy alternative to cottage cheese or cottage cheese made from goat’s milk. I have made this recipe so many times and I usually make it triple the size and freeze the extras. It tastes great and is a huge staple in our house, especially with farmer sausage!

Gluten Free Perogies

  • Servings: 18 perogies
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For the dough:
1/2 C sour cream or yogurt (I use coconut yogurt)
1 1/2 C Gluten Free flour (I use my Gluten Free Pastry Flour mix)
1/2 tsp salt

For the filling:
2 large potatoes
1/2 of an onion, diced
1 garlic clove
1 Tbsp butter/coconut oil
1/4 C milk/milk alternative
1 C shredded cheese/dairy free cheese alternative (I have been omitting this and it still tastes great) (optional)
Bacon bits (as desired, optional)
Salt & Pepper to taste

1. In a large bowl combine sour cream/yogurt, flour and salt until a smooth dough forms. If needed add 1 Tbsp sour cream/yogurt or flour to make it the right consistency.
2. Cover the dough and place in the fridge for 30 min.
3. Peel, cut and boil the potatoes. Strain, mash and add milk and butter.
4. Fry onion and garlic and add onions, cheese and bacon bits to the potatoes. Stir well, add salt & pepper to taste.
5. Roll out 1/2 of the dough at a time on a floured surface. Using a round cookie cutter cut out circles. This dough is malleable enough to press back together with your fingers if cracks develop.
6. Place 1 tsp of the potato mixture onto each of the dough circles (change this amount depending on size of your pieces of dough). Fold the circle in half and press the edges closed, ensuring the sides are sealed. You can also use a pierogi press.
7. Place the perogies onto a cookie sheet lined with parchment paper. Cover and place in the fridge for 30 min.
8. Place a few perogies one at a time in a pot half full with boiling water. Cook until they start to float off the bottom, around 5 min. Sometimes I find they need to cook a few minutes after they are floating.
9. If desired, place in a frying pan and fry in butter or oil until browned.

NOTE: These can be made ahead of time and frozen, just lay them flat and uncooked on a cookie sheet with parchment paper before freezing. Once frozen, transfer to a Ziploc bag or container. Drop into boiling water just as with fresh perogies when you want to eat them.

Gluten Free Pizza Crust

A staple in our house is pizza. I LOVE IT, and it used to be such a simple meal, pick up the phone and order it from Panago. We still ordered from them when I just had a gluten and dairy allergy, however, since V’s allergies, we have switched to making it at home. We have Thursday night pizza night every week, and although it is a bunch of work upfront, it isn’t too bad as I make the crust every other week, freezing the extra crusts for the next night!

I hope you enjoy this pizza crust as we have hosted many people who are pleasantly surprised at this gluten free thin crust pizza.

Gluten Free Pizza Crust

  • Servings: 12
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2 Tbsp active dry yeast (1)
1 1/3 C warm water (110º -115º)
1 C tapioca flour
2 to 2 2/3 C brown rice flour, separated
4 Tbsp nonfat dry milk powder (I use coconut milk powder or goat milk powder)
4 tsp xanthan gum / 5 tsp psyllium husk fibre (2)
2 tsp unflavoured gelatin (3)
2 tsp italian seasoning
2 tsp apple cider vinegar
2 tsp olive oil
1 tsp salt
1 tsp sugar
Pizza toppings of your choice (pizza sauce, meat, cheese, veggies etc.)

1. In a small bowl, dissolve yeast in warm water. Add the tapioca flour, 1 1/3 C brown rice flour, xanthan gum, gelatin, apple cider vinegar, olive oil, salt and sugar. Beat until smooth (I use the spiral dough hook on my kitchen aid). Stir in enough remaining brown rice flour to form a soft dough (dough will still be sticky).
2. Separate dough into 2 balls. On a floured surface, roll each dough ball into 13″ circles. Transfer to a 12″ prepared pizza pan, build up edges slightly. Cover and let rest for 10 min. (I always forget to do this part and it still turns out great).
3. Bake at 425º for 10-12 minutes or until golden brown. Add the toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.
4. If you want to freeze your crust, I completely prep my pizza with toppings, wrap in saran and freeze as is in the freezer. I wouldn’t leave it more than a couple weeks to prevent freezer burn. I normally make 4 crusts and freeze 2.

(1) Corn allergy – avoid all yeast that contains any additives, most contain ascorbic acid, which is derived from corn. Red Star Active Dry Yeast is the only one I believe that is free of any additives, it has to be the individual single dose packages.
(2) Corn allergy – xanthan gum is iffy with corn allergies due to how they make it. We are making the switch to psyllium husk fibres, I’ll let you know how it goes
(3) Corn allergy – gelatin needs to be unflavoured and not made from vegetables to truly be corn free. I use a beef gelatin.

You may be wondering what I use as my standard toppings. I will break it down for you:

For those with dairy issues, I use Black Sheep Vegan Cheese which is a local product to the Okanagan, British Columbia, where we live. There are a few products out there but for those with corn allergies it isn’t easy finding safe cheese. This one has worked for us so far and tastes delicious.

For the sauce I use my Italian pasta sauce. It is delicious and super easy to make. I will post about it soon. I use as our pizza sauce as normal pasta sauce uses citric acid when canning it. I have three options to make it, the 10 minute method, the 2 hr method and the canning method, all relatively easy.

For meat I use either shredded, grass fed free range chicken or chicken deli meat from Sterling Springs Chickens, a local farmer.

For vegetable toppings I usually use chopped peppers, onion, minced garlic, shredded spinach etc. all sourced from our local farmers market.

Let me know if you made this crust and what you think! I hope you enjoy it as much as my family does.

Coconut Fruit Ice Cream

There is one thing I miss more than anything some days is a blizzard from DQ. Since V got her corn allergy we haven’t been able to even eat any store bought dairy free ice creams as they all have “gum” ingredients of some sort, all are usually derived from corn.

I bought an ice cream maker with the bowl that goes in the freezer, definitely a must for making your own ice cream. We use the Kitchenaid mixer attachment style but really, any will work.

Hope you enjoy! I have been enjoying my fresh fruit ice creams and sorbets this summer that’s for sure!

Coconut Fruit Ice Cream

  • Servings: 4 Cups
  • Difficulty: easy
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4 Ingredient Coconut Fruit Ice Cream that is paleo, dairy free, vegan, gluten free, refined sugar free, corn free

3 cups fresh or frozen fruit (strawberries, mangoes, peaches etc.)
1 can Full Fat Coconut Milk, room temperature (I use Natural Value Coconut Milk) (1)
1 – 3 Tbsp maple syrup (optional)
1 tsp vanilla extract (optional) (2)

1. Add fruit to a blender or a food processor. Blend smooth.
2. Add coconut milk and remaining ingredients (if using), blend until smooth.
3. Transfer mixture to ice cream maker and churn according to manufacturer’s directions for your machine.
4. Place in freezer-friendly, airtight container. This will freeze very firm, so allow to thaw for 20-60 min before scooping. If in microwave-safe container you can microwave in 15 second increments until slightly soft and scoop-able.

(1) Corn allergy – ensure coconut milk is gum free
(2) Corn allergy – Vanilla is made with alcohol, often corn, if necessary, you may need to make your own