Looking to upgrade your mashed potatoes!? Rutabaga is the right root for you!

Join my for Fudge Fridays with this HEALTHY FUDGE RECIPE!!! Yep, you heard (/read) me right! This recipe is AIP, GAPS, Paleo, Gluten-Free and Dairy-Free… you can even make it Keto! It’s only 6 ingredients and you can make it in under 15 minutes, so why the heck not!?

These doughnuts are extra fluffy, have a cake-like texture, and are topped with a rich chocolate glaze.  It's like your favorite banana bread in doughnut-form!  Made gluten-free, paleo-friendly, and dairy free!

Foooood. A recipe!!! Pumpkin! Friday!! Hooray.

Try a new take on rice crispy treats with these gluten-free tahini brown rice crispy treats! They're marshmallow free and sweetened naturally! An option to make them vegan is also available. One bite and the childhood memories will be flooding back!

The funny thing about the changing of the seasons is that it’s also a change in my appetite. In winter I can crave for hearty stews with pumpkin and sauerkraut with boiled potatoes and I love the warming spices in Indian food. But when spring has arrived I long for other flavors. I want bitter greens, citrus fruits, I eat a salads now and then, although it’s a little too cold for me yet and I turn to Mediterranean food, I want the sun on my plate. Every season there are some dishes coming back in my kitchen again and again. Socca is one of them. It’s a traditional dish from Nice, made from chickpea flour and really easy to make. You can eat it as a side dish, a snack or a flat bread, you can even turn the socca into a pizza when you top it with some roasted tomatoes, onions and olives. Originally socca is made in a flat copper pan which is put in a boiling hot pizza oven. I don’t have this equipment, so I make it in my oven on the highest heat in a cast iron skillet. It works and it’s delicious. Socca 125 g chickpea flour 350 ml water a pinch of seasalt freshly ground black pepper 2 tbsp olive oil cast iron skillet, 23cmØ sift the flour in a bowl and make a well in the middle. Pour in the water bit by bit and stir together to a thin batter. Stir vigorously to stir out the lumps. Add salt and pepper and stir in the olive oil. Let it rest for half an hour. Pre heat the oven on highest heat and oil the skillet lightly with some olive oil. Put the skillet in the hot oven for some minutes and when it’s hot take it out (take care it will be real hot!). Pour in half of the socca batter and put it back into the oven. Bake the socca till it’s dry and golden brown . It will bubble and brown on the edges. Good! Socca is a rough type not a fine crepe. Take it out of the skillet and repeat the proces. Cut it into pieces and maybe serve with some extra sea salt and pepper. Eat as you like it. With some roasted tomatoes and some goat’s cheese or just as it is. Close your eyes and imagine you’re in the Provence. The taste is great!!  Socca 125 g kikkererwtenmeel 350 ml water Zout en versgemalen peper 2 el olijfolie Gietijzeren skillet/ koekenpan 23 cmØ Zeef het meel in een kom en maak een kuiltje in het midden. Giet het water beetje bij beetje erbij en roer krachtig tot een dun beslag zonder klontjes. Voeg dan peper en zout naar smaak toe en roer de olijfolie erdoor. Laat minimaal een half uur rusten. Verwarm de oven voor op de hoogste stand. Vet de skillet in met olijfolie en zet een paar minuten in de hete oven. Haal de hete pan eruit en giet de helft van het beslag in de pan. Zet terug in de oven en bak tot de socca droog is en goudbruin. Probeer het uit. De socca mag lekker hard gebakken worden aan de randjes maar een beetje zacht van binnen blijven. Haal uit de oven en herhaal het proces met het overgebleven beslag. Snijd de socca in stukken en bestrooi nog met wat peper en zout en evt. wat olijfolie. Eet zo lekker warm of serveer met een geroosterd tomaatje en wat geitenkaas of maak er een pizza naar je eigen smaak van. Doe je ogen even dicht en proef de Provence! 

Try these raw vegan Nanaimo bars in place of the traditional version! Filled with nuts and coconut, and sweetened with maple syrup.

Incredibly quick and easy gluten free wraps, which only take 10 minutes and 3 ingredients to make. They are pliable and soft, so you can easily add fillings, roll them or fold them. Delicious as quesadillas too. Also dairy free and vegan.

From the kitchen of One Perfect Bite... I periodically have a taste for something outside my culinary comfort zone. It doesn't have to be go...

Skip the takeout and make this super tender and healthy version of Beef and Broccoli. This comes together super quick and the New York Strip takes this dish to the next level!

Happy Monday, dear reader. How was the weekend? Mine was filled with a flurry of errand-running, cooking, cleaning, and baking. It was glorious, and far too short. Lucky for me, though, this is a short

Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is s…

Tattie Scones are the pinnacle of the Scottish breakfast that set it apart from the rest!

A delicious and simple potato salad full of French flavors from dill, Dijon, castelvetrano olives, and green beans. Featuring a vinaigrette—not mayo!—this salad is a healthy take on potato salad while still being bold in flavor.

Incredibly quick and easy gluten free wraps, which only take 10 minutes and 3 ingredients to make. They are pliable and soft, so you can easily add fillings, roll them or fold them. Delicious as quesadillas too. Also dairy free and vegan.

Winter is coming, the time of year where perpetual colds and snuffles are imminent, the nights draw in darker, and I start to crave a little bit of heat and spice. Usually I spend my winters making…

This recipe is: Gluten-free, dairy-free, soy-free and vegetarian. Thank you to The Urban Poser for this delicious recipe! Check out their blog for a homemade marshmallow recipe as well! Notes Recipe Yields: Four 8 oz. servings Prep Time: 10...

Basic Cashew Ricotta , my vegan substitute for ricotta cheese. With only three ingredients, we are making use of the magical properties of raw cashews here, and the simple truth that they can be soaked in water, then blended up to become all dairy-like ...but not actually be dairy.

The idea of putting bread in stew is one that dates back hundreds of years, to a medieval broth known as ‘caudle’. It is both a use-up for stale bread, or crusts cut off for fussy children, and add…

***found in Bon Appetit October 2002 Another great way to enjoy a guilt free dessert is to poach or steam a piece of fruit and add fresh vanilla beans or dessert spices. It tastes like it should be a zillion calories but surprisingly it is not. Yay! 6 servings 2 cups dry marsala 2 cups water 3/4 cup sugar 2 cinnamon sticks 2 vanilla beans, split lengthwise 2 long strips orange peel 6 7-ounce Bosc pears, peeled, stems left intact 8 ounces mascarpone cheese* optional (Italian cream cheese, sold at Italian markets and many supermarkets) Combine 2 cups dry Marsala, 2 cups water, sugar, cinnamon sticks, split vanilla beans and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar. Add peeled Bosc pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes. Pour syrup over poached pears. Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day. Divide poached pears among 6 shallow bowls. Strain syrup; discard solids. Drizzle syrup over pears. Top each with dollop of mascarpone, if desired and serve. Enjoy!! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/