Beth over at BON AIPPETIT comes up with some really unique, fun and fresh dishes and this one caught my eye. Anything to try and get my carnivores to eat more salad or squash, amiright #momsquad? Anyways, check out here site, follow her around and try her take on this fresh arugula goodness.

Click photo or here for full recipe.

Make your own favourite taco's and substitute iceberg lettuce for a shell. Cook up a batch of yummy beans and add all the fixin's as you please. I love to cook a big baked bean batch, freeze portions and use it many different meals. A great left over lunch meal!

They'll think they're skipping out on a meal with a lunch this sweet! Serve alongside a chilled soup and you've got the summer heat, beat!

you'll need: lots of fresh fruit, cooked quinoa, lime, mint...

for complete recipe, click here

I love a good appy. And fish cakes are a reeeeeealllly hard thing for me to turn down. I fins them easy to whip up from last night's left overs, and carry really well in packed lunches. Make sure you serve alongside a bed of greens and some sort of sauce. Kids love to dip!

for recipe, click here.

Vegetable Ramen is a simple and easy-to-make meatless meal all instant ramen lovers must try! Kids love any kind of noodle and get them involved by selecting what veg to add!

for recipe, click here.

Can't even argue with that name, this is the ultimate sandwich and I dare you to make it this week!

For the full recipe and amazing pic demoing the process, click here!

Do you see a theme? Kids LOVE fun shaped food they can eat with their fingers! Mexican is always a big hit in our house and I like to have fresh guac and salsa around along with my fav, tofutti sour cream for the tops of these bad boys. 

for recipe, click here

You’re sure to fall in love with these crisp and flavorful clean eating lettuce wraps with chicken and avocado! Easy & Delish!

you will need: lettuce, cooked chicken, avocados.

For complete recipe, click here.

This is my go-to salad when kale is over-running my garden. It come together in under 10 minutes and has a lot of taste.

All you need is a little kale, dried cranberries, pecans and a lemon and you are in business.

For the full recipe click here.

Craving some red meat? Let this simple steak take centre stage tonight with a simple herbed butter and side salad or ear of corn.

Recipe found here

This easy one-pot dish leaves for less time scrubbing dishes and more with your family. It's lean and nutritious, and if your kids only eat the pasta, it's better than nothing right?

NOTE: To make gluten free, use gfree noodles and always ensure your meat says gluten free. If it doesn't, assume there is gluten or contaminants of gluten. Depending on the severity of your allergy/tolerance this could still cause damage to the intestinal walls. 

for full recipe click here.

Taco pizza is like combining the best of two culinary worlds! If you haven't been brave enough to order it off a menu, try it at home..and feel no shame when you binge eat the entire pie. I like to make this the day after we've had traditional tacos and have leftover toppings. Sometimes I'll even pop one in the oven after taco dinner to have to the following day's lunch. So. good.

For the full recipe, click here. To substitute for gluten free crust, use a tapioca flour blend or premade crusts.

Tilapia Lettuce Wraps with Mango Papaya Salsa are a fresh and healthy dinner that requires very little cooking. This recipe is great for gluten free, dairy free and autoimmune protocol (AIP) diet.

Pop over to Food Fashion & Fun for the complete recipe

Have you caught any fish lately? This trout recipe is simple and brings out the beauty of your fresh catch! Simple potatoes and greens on the side for an easy weeknight meal. Trout is a protein source I can totally get behind, and a great source of omega 3.

Click here for recipe.

I had a really great recipe for this, and can't source it...so until then this recipe is second-best! I love to crush green chilies, raw ginger and garlic together in a pestle and mortar to really get the flavours going first. Serve with naan and your kids won't even know it's vegan!

For full recipe, click here

Here is a great way to use up the season's tomatoes and herbs. This roasted veg and fish is an easy weeknight meal you can't mess up! 

Check out the recipe over here.

When your garden is exploding with zucchini what do you do? Get creative! I love this recipe from Amy at The Idea Room, sub in vegan cheese if desired. A great weeknight meal that is usually better the next day as leftovers!

My kids love this one! Simple and makes for great leftovers! Find the recipe here

Sweet shrimp and pineapple are marinated to create these amazing Shrimp and Pineapple Kabobs! Kids love food on a stick!

For recipe, click here.

I featured these alongside skillet hash browns for breakfast, but these baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it’s also hearty and satisfying enough to double as dinner. 

for recipe, click here.

Kick your mornings into gear with these power packed muffins! With just four main ingredients, these Sweet Potato Banana Bites are gluten-free, easy to make and they make a great snack for both kids and adults!

you will need: ripe bananas, sweet potato mash, eggs & nut butter. 

For recipe Click Here

These are my absolute favourite gluten free waffle. We make a huge batch on the weekends so we can pop them in the toaster throughout the week for easy weekday mornings. Another great way for you to save time too!

you will need: rice flour, tapioca flour, or blend featuring those flours.

for recipe click here.

These are awesome to house any kind of topping, when we have some leftover from burgers, I'll use these for breakfast sandwiches, filling them with eggs, ham and cheese (or tomato and avo for mine). Kids love them and a great way to make sure your gfree baked goods get used before going stale.  

for bun recipe, click here

This is a great recipe to make on an afternoon off and pound out a bunch for the week ahead, pop them in the freezer and grab them for a quick, easy and nutritious breakfast. Way more sensible than going through the breakfast drive thru and more cost effective too! Use rice flour wraps to keep it gfree, and warm in a pan before wrapping to avoid the wrap from cracking and breaking.

Here is the full recipe with step by step instructions with photos.

This easy breakfast casserole is a complete meal with eggs, potatoes and sausage. The overnight option makes it a perfect recipe to make your morning EASY!

for recipe, click here.

THESE! Are the first pancake of my life that I have ever liked! I always thought of pancakes as just a sugar sponge and nothing else. These are light, fluffy, yummy and soooo easy to make a big batch and freeze again for another time.

you will need: rice flour and potato starch or a flour blend that contains these.

for complete recipe, click here

Here's a recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do. Serve along-side baked eggs and you're golden.

for Skillet Hash Recipe, click here

for Baked Eggs, click here

What human of any age doesn't love this simple and yummy dessert? Make it vegan by using coconut oil in the batter and a coconut milk whipped cream. It's soooooooo good!

you will need: bean flour mix, strawberries, & chilled coconut milk to make vegan

For recipe, click here

½ banana

½ cup chopped kale

½ cup blueberries - fresh or frozen

1 scoop protein powder

1 tablespoon flax seed meal

½ teaspoon cinnamon

two handfuls ice or more to taste

1 scoop vanilla protein powder

1 cup fresh or frozen strawberries

½ frozen banana

8 oz unsweetened coconut milk

¼ cup flaked coconut

ice if desired (or using fresh strawberries)

Opt for a super filling start to the week with this mocha shake!

combine:

1 scoop chocolate protein powder

1 scoop vanilla protein powder

3/4c cup brewed coffee (cold)

3/4 almond milk

ice 

1 cup kale (de-stemmed)

1 banana

1/2 avocado

1/2 kiwi

1-2 tablespoons unsweetened flaked coconut

2 scoops vanilla protein powder

1/2 cup unsweetened vanilla almond milk

ice

1 banana

2 scoops Chocolate Protein Powder

1 tablespoon peanut butter

½ to ¾ cup almond milk

ice

This right here is the breakfast of champions. Chaulked full of protein and healthy fats, this is one of my favourite ways to start my day and I beg you to give this one a go! Corn tortilla wraps are as easy to find and wheat and are an easy way to avoid the wheat. Be sure to click through and give this one a whirl! Kid Approved!

Click here for the full recipe from Jessie on Life as a Straweberry

This is a super easy breakfast that everyone in your family can get behind. While these little gems are baking in the oven throw together a budda bowl for your lunch and have the energy to take anything on! 

Click here to check out the recipe

Oh am I a sucker for anything labelled Huevos Rancheros on a menu! when researching yummy breakfast for this week's plan, I came across a few HR casserole's and I'm dying to try them out. To stick to our 'taco cleanse' theme this week, I'll be featuring the casserole in next week's menu plan - be sure to come back and check it out!

Recipe for the easiest most satisfying breakfast ever, found here.

A great salad in it's own right or awesome alongside any of the dinner entree's featured, this bright salad is sure to bring joy to any meal. Sarah's website features some incredible recipes that are gluten free, vegan, paleo, dairy free etc and she has a great way of showcasing them all.

Check out her site and this awesome recipe, here!

ingredients
=========

1 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
2 1/2 tsp xanthan gum
1 tsp salt
1 cup sugar
1 cup shortening
1 egg or 1/4 liquid egg
2 tsp vanilla/almond flavour
1/4 cup potatch starch for kneading coloured sugars, 
sprinkles or frosting for decoration

method
=========

1. Preheat Oven to 350

2. In small bowl, whisk the flours, xanthan and salt, set aside.

3. In mixing bowl, cream sugar and shortening. Beat in egg and flavouring. Add dry ingredients, mixing enough to combine. Dough forms a soft ball. knead with hands in enough of the potato starch to make the dough easy to handle and roll out.

4. Working with half at a time, place plastic wrap over the dough and roll out to 1/8 inch thick. Cut into desired shapes and place on ungreased cookie sheet. Decorate with colour sugars before backing or frosting after. 

5. Bake for 13 minutes. Cool slightly before removing from cookie sheet.

Adapted from Bette Hagman's The Gluten Free Gourmet, revised edition.

This green smoothie is packed with digestion-enhancing and immune-boosting foods like pineapple, parsley, ginger, and avocado. Don't worry though; its sweet flavour makes it friendly for green smoothie newbies! If you are adverse to the spiciness of ginger, I recommend starting with half the amount and adding to taste from there. This smoothie also keeps well overnight. I will often make a double batch, save leftovers in a small mason jar in the fridge overnight, and enjoy it the next morning. I use this probiotic but any powdered form will do!

Click here or photo for full recipe

This recipe easily doubles to make you look super smart. Freeze half for another meal later and enjoy these with a light salad or made a little bigger for Greek Turkey Burgers. An easy weeknight meal.

Click photo or here for full recipe

makes 3 dozen

INGREDIENTS

===Cookies===

½ cup unsalted butter, at room temperature

⅓ cup sugar

1 egg white

½ teaspoon gluten-free pure vanilla extract

½ teaspoon pure almond extract

1 ¼ cups gluten-free flour blend*

⅛ teaspoon salt

===ICING===

1 cup powdered sugar

3 Tablespoons milk

½ teaspoon pure almond extract

food colouring

Sprinkles

INSTRUCTIONS

In a large mixing bowl, cream together butter and sugar. Beat in egg white, vanilla extract, and almond extract. Add in the flour and salt, mixing thoroughly.

Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 2 hours.

Preheat your oven to 350 degrees F.

Place your chilled cookie dough on a silicone baking mat or a large sheet of parchment paper, cover with a sheet of plastic wrap, and roll the dough to about ¼” thickness using a rolling pin. Place the rolled out dough back in the refrigerator for 15 minutes to chill.

Once the dough is rolled out and chilled, cut into desired shapes and place the cut outs on a baking sheet, working quickly.

Repeat steps 4 & 5, until all the dough is cut out.

Bake cookies for 8-10 minutes, or until just barely starting to brown on the bottom. Remove from oven and allow to cool completely.

Once the cookies are cool, mix all of the icing ingredients together, except for the food colouring. Separate into 3 small, deep bowls. Add two drops of blue food colouring to one bowl, and two drops of food colouring to another bowl, stirring both until colour is fully incorporated.

Dip each cookie into the desired frosting and then add sprinkles on top. Allow the cookies to set completely before eating.

makes 8 dozen cookies

Ingredients:

3 tbsp ground flax meal
9 tbsp water
1/4 cup coconut oil, melted
1/2 cup maple syrup
2 tsp vanilla
1/2 cup baking cocoa
2 1/2 cups gfree flour blend*
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
Icing sugar for rolling, approx. 1 cup

Method:

Preheat oven to 350℉

Place flax in a large bowl, add water and mix with a whisk. Let stand for 5 minutes

Add melted coconut oil, maple syrup, and vanilla and mix well.

Sift in dry ingredients, mix until the dough comes together.

Roll into 1 inch balls. Roll each ball in icing sugar in small bowl until coated.

Arrange 2 inches apart on greased or wax lined baking sheets.

Bake for ten minutes. Cookies will be soft. Let stand on sheets for 5 minutes then transfer to a wire rack to cool.

Super moist and fudgy double chocolate glazed donuts. Heck yea!

For the Doughnuts

3/4 cup GFree flour mix

1/3 cup cocoa

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt , to taste

2 and 1/2 tablespoons melted coconut oil, cooled to room temperature

1 egg (use flaxseed egg for vegan)

1/4 cup packed brown sugar*

3 tablespoons granulated sugar*

1 and 1/2 teaspoons vanilla

2/3 cup buttermilk , or 1 teaspoon vinegar mixed with 2/3 cup milk (prefer almond)

For the Glaze

3/4 cup icing sugar*

3 tablespoons cocoa

3-4 tablespoons coconut cream

2 teaspoons corn syrup light or dark

sprinkles optional

Instructions

Preheat the oven to 350F degrees. Spray a doughnut pan with non-stick cooking spray.

In a medium bowl whisk together the flour, cocoa, baking soda and salt.

In a separate medium bowl whisk together the melted oil, egg, sugars, vanilla & buttermilk.

Add the dry ingredients into the wet & whisk until combined. The batter will be thick.

Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.

Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.

Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack

While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.

Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.

*Healthy Alternatives:

To cut down on some of the sugar in this treat, you can use sweeteners like stevia and stevia mixed with black strap molasses (for added iron, calcium and magnesium & to re-create brown sugar) and natural syrups for the icing. Mix as directed about with similar amounts, taste-testing as your go.

I love these topped with white icing and sprinkles like here or chocolate glaze from these double chocolate donuts.

Ingredients

1 cup GF flour

1 teaspoon baking powder

1 teaspoon xanthan gum

1/4 teaspoon salt

1/4 cup granulated sugar*

1 egg (or flax egg for vegan)

1/4 cup buttermilk, or 1 teaspoon vinegar mixed with 2/3 cup milk (prefer almond)

3 tablespoon milk

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract

For the Glaze

3/4 cup icing sugar*

3-4 tablespoons coconut cream

2 teaspoons corn syrup light or dark

sprinkles optional

Instructions

Preheat the oven to 350F degrees. Spray a doughnut pan with non-stick cooking spray.

In a medium bowl whisk together the flour, cocoa, baking soda and salt.

In a separate medium bowl whisk together the melted oil, egg, sugars, vanilla & buttermilk.

Add the dry ingredients into the wet & whisk until combined. The batter will be thick.

Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.

Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.

Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack

While the doughnuts are cooling, make the glaze. Whisk together the icing sugar and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.

Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.

*Healthy Alternatives:

To cut down on some of the sugar in this treat, you can use sweeteners like stevia and stevia mixed with black strap molasses (for added iron, calcium and magnesium & to re-create brown sugar) and natural syrups for the icing. Mix as directed about with similar amounts, taste-testing as your go.

Vinegar Pastry:
1 cup white rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 rounded tsp xanthan gum
3/4 tsp salt
1 tbsp sugar
3/4 cup shortening
1 egg, lightly beaten
1 tbsp vinegar
2-3 tbsp ice water

directions:

In a medium bowl, whisk together the first 6 ingredients. Cut in shortening. Blend together the beaten egg, vinegar and water. Stir into the flour mixture, holding some back, until the pastry holds together and forms a ball. (Kneading will not toughen this pastry.)

Form 2 balls and place in a bowl; cover and refrigerate for 30 minutes. Remove and roll out, one at a time between 2 sheets of plastic wrap dusted with sweet rice flour. To place in pie tin: Remove top sheet and, using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap. For crust to be used later, bake in a preheated 450 over for 10-12 minutes. For a filled pie, follow directions for that out.

-The Gluten-free Gourmet, Bette Hagman.

Inspired by Delish’s version (with video tutorial) found here

INGREDIENTS
2 c. ricotta
1 c. freshly grated Parmesan, plus more for sprinkling
2 large eggs
Kosher salt
Freshly ground black pepper
2 1/2 c. marinara sauce
1 bunch kale
1 clove garlic
2 cups sliced mushrooms
3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels
3 c. shredded mozzarella

DIRECTIONS
Preheat oven to 350°.

In a small skillet, place kale and garlic and steam for five minutes with minimal water. Meanwhile, In a small bowl, stir together ricotta, Parmesan, and eggs and season the ricotta mixture with salt and pepper. Add kale and combine.

Spread a thin layer of marinara in a baking dish and layer with 1 layer of zucchini noodles, and half the ricotta mixture and mozzarella. Next layer sauce and mushrooms then zucchini and finish with cheese layer.

For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.

Sprinkle with more Parmesan and season with salt and pepper.

Bake uncovered until totally melty and zucchini is cooked through, 45-60 minutes.

Let rest 10 minutes before slicing.

Ingredients

Dough

3-1/2 cups gluten-free flour* plus more for dusting
3 large eggs
2 tablespoons sour cream
3/4 cup water

Filling

2 cups mashed potatoes
1 tsp oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup grated cheddar cheese

*Make your own gfree flour mix with 6 cups rice flour, 2 cups potato starch & 1 cup tapioca starch. Be sure to add guar gum or xanthan gum for hold.

Instructions

In a large mixing bowl make the dough. Combine flour, eggs, sour cream and water. Slowly beat in eggs until dough is well mixed. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes (or use mixer for this). Wrap in plastic wrap and rest 30 minutes.

In another bowl, stir together mashed potatoes, oregano, garlic powder, onion powder, salt, pepper, and cheese.

Pinch tablespoon sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle. (insert Karina’s lazy method from above) Cover with a damp towel or paper towel to prevent them from drying out.

Place a heaping tablespoon of potato filling into the centre of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal.

I freeze my pierogis at this step to firm everything back up again to make sure they don’t explode in the water bath. You can cook from this point too, but be warned they may not hold as well.

Cooking Instructions

Bring a pot of salted water to boil. Working in small batches, boil pierogis for 2 to 3 minutes, or until they float. Remove and transfer to a paper towel lined plate to drain.

Melt 1/2 cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives. Or fry up some bacon and once cooked, remove to towel-lined plate and fry pierogi in bacon fat for added flavour. Serve on a bed of salted shredded cabbage with dollop of sour cream.