Healthy Cookie Dough Baked Oatmeal (Gluten-Free & Vegan)

2014-01-28 15.09.15I have been dying to try this simple recipe for baked cookie dough oatmeal that I adapted from one of my favourite healthy baking websites. The original recipe made them look like cakes but because I am inpatient and insist on eating my food hot mine worked out better kept in the ramekin. This recipe tastes like a decadent cookie but is super easy to make, pretty healthy and makes a great breakfast, snack or dessert. It is also really easy to play around with the ingredients and try different combos, baked oatmeal is hard to screw up. In my books anything that is this yummy, easy, comforting and falls into the healthy column is a definitely a winner.

How have I gone my whole life without trying baked oatmeal!?!?


These proportions make 3 to 4 small ramekins full of oatmeal. You could also bake it in one large dish.

  • 1 cup certified gluten-free rolled oats (I like Cream Hill Estates)
  • 1/4 tsp salt
  • 1/2 cup unsweetened apple sauce
  • 3 or 4 TBSPs maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup milk (any kind) or water
  • a few handfuls of semi-sweet chocolate chips or chopped semi-sweet chocolate
  • Optional: chopped nuts, coconut flakes and cinnamon (pecans and almonds worked well)

Preheat your oven to 400F.

Mix all the ingredients in a bowl and distribute into 3 or 4 ramekins (depending on their size). It is not necessary but you can coat the ramekins with a little coconut oil or vegetable oil. Bake in the oven for about 20 minutes until set and then increase the heat to broil for several minutes for a crispy top or just continue cooking them for a few more minutes (the cookie time really depends on your oven and how crispy you would like your top to be).

Enjoy this filling and delicious treat right out of the oven. Perfect for this cold weather we have been having. It can also be made ahead. I kept mine in the fridge for 24 hours before baking and they tasted exactly the same.

Note: If you would like it to come out as a little cake make sure to coat the ramekin with a little oil (I prefer coconut) so it will release once cooled.

Inspired by this great blog Chocolate Covered Katie that features amazing healthy version of almost every dessert imaginable, many being gluten-free.

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Simple Roasted Savoy Cabbage

2014-01-05 17.24.58-1What to do with that 1/2 cabbage you have left from that other recipe? Roast it! Roasting is always a great way to cook left over veggies and savoy cabbage is surprisingly good this way. I know this is a super easy recipe but it’s just a little reminder to eat your veggies, particularly the ones that are being ignored in the back of your fridge.


  • Savoy cabbage, cored and thinly chopped
  • A few drizzles of olive oil
  • Salt and pepper to taste
  • Optional: lemon, nuts, gf tamari…

Heat oven to 400 F.

Spread cabbage on a baking sheet (not over crowded) and with your hands coat leaves with olive oil, salt and pepper. If you are using tamari you can add it now. Cook for about 15 minutes, checking and mixing it half way. You can season it with a squeeze of lemon or garnish it with chopped nuts.

I served mine with tofu and quinoa.

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Post Holiday Detox: Cannellini Bean and Swiss Chard Soup (Gluten-Free & Vegan)

2013-12-28 13.51.58One of the effects of having so many great GF BFFs is that I get spoiled with gluten-free treats over the holidays. After many gluten-free Birthday and Holiday dinners, sweets and macarons I needed some healthy soup with lots of greens.

This is a basic soup that can be adapted many ways once you find the flavors you like. I would try kale, spinach and gigante beans. It’s super easy to make, has lots of flavor and makes for a great lunch or detox meal.


  • 2 garlic cloves, thinly diced
  • 1 yellow onion, thinly diced
  • 2 leeks, well cleaned and thinly chopped
  • 1 can cannellini beans, drained and rinsed
  • 4 cups GF vegetable stock or chicken stock (I used organic GF cubes)
  • 2 TBSPs olive oil
  • 1 bunch swiss chard, stems discarded and chopped
  • salt and pepper to taste

In a heavy bottomed large pot heat the olive oil over medium heat and cook the leeks, onion and garlic for about 10 minutes until softened and starting to brown. Season with salt and pepper. Add the broth and beans and bring to a boil. Reduce to a simmer and cook for about 20 minutes. Remove 2-3 cups of the soup to a blender and puree until smooth. Add the pureed soup to the remainder of the soup in the pot. Increase the heat and add the swiss chard, cooking the soup for about 3 minutes until the swiss chard wilts.

Serve immediately. I served mine with a drizzle of olive oil.

Adapted from It’s All Good. I love this cookbook featuring healthy and gluten-free recipes.

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Super Easy Creamy Tomato Soup with Coconut Milk (Gluten-Free with Vegan Option)

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This Martha Stewart recipe has been my staple soup recipe for quite a few years. It’s super simple and easy to make. It has quite  bit of butter (the original recipe has 6 TBSPs) but you can halve the amount or use olive oil or margarine to make it vegan. I have made it my own by adding chili flakes, coconut milk and fresh herbs. This is a pretty fool proof basic soup recipe that is a great go to on cold days and you want to make something delish with what you have on in your cupboards.


  • 2 medium sized yellow onions, chopped
  • 2 cloves garlic, chopped
  • One 26 ounce can whole tomatoes
  • 3 cups gf vegetable or chicken broth (I use Campbells gf vegetable broth)
  • 4 TBSPs butter (margarine or olive oil also work)
  • 1/4 tsp chili flakes (to taste, or omit)
  • 1 cup coconut milk (optional)
  • salt and pepper to taste (I found I do not need any salt)
  • optional: fresh herbs, avocado, gf crackers, brown rice, roasted pepitas or gf croutons to serve

In a large pot melt butter over medium heat and cook onions and garlic for about 15 minutes, until soft. Add tomatoes and broth to pot and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes. Puree the soup with an immersion blender or in batches in a standard blender. Return soup to the pot over low heat and season to taste. If you want a slightly creamy soup add the coconut milk or drizzle it into individual bowls. Serve as is or with toppings.

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Vanilla Maple Gluten-Free Granola

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Granola is one of my favorite foods in the whole world. Before I was diagnosed with celiac disease one of my main food groups in University was Nature Valley bars. There is some disagreement about oats being gluten-free as some people are sensitive to even certified gf oats. I have no problem eating certified gluten-free oats such as Cream Hill Estates but you will have to test it out to see if you have a sensitivity. Granola is super easy to make and this has been my go to recipe for years. I have made adjustments from this recipe on Bon Appetit, which uses honey instead of maple syrup. Honey is a key ingredient if you are looking for a granola that clumps together.

This stuff is addictive, is the perfect snack and makes a great gift for all the granola lovers in your life so I often make a double batch of the recipe below.


  • 3 cups certified gf oats
  • 1 cup nuts, chopped up (almond or pecans are my preferences)
  • 1/2 cup shredded coconut (I like to use coconut flakes)
  • 3/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 3 TBSPs brown sugar
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup
  • 2 TBSPs vegetable oil
  • 1/4 tsp vanilla

Preheat oven to 300 F.

Mix the first 7 ingredients in a large bowl. Lightly heat the oil, maple syrup and vanilla in a small pot until liquid (do not overheat).  Add the oil and maple syrup mixture to the bowl and mix well until evenly coated.

Place granola on a baking sheet lined with parchment (will work without) and bake for approximately 40 minutes (until golden), mixing/turning the granola every 10 minutes.

Can be stored for up to 10 days in an airtight container.

You can add dried fruit or dark chocolate once cooled, but I prefer mine as is with a little almond milk.

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4 Ingredient Cauliflower Soup

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Soups are one of the easiest things to make once you get the hang of it. This cauliflower soup is super simple, delicious and healthy.


  • 1 large head cauliflower, cut into florets
  • 1 yellow or white onion chopped (a rough chop is fine, the soup is blended)
  • a little olive oil
  • 4 cups GF vegetable broth or water (I used Campbell’s Vegetable Broth, which is certified GF)
  • salt and pepper to taste

There are lots of ways to make this soup. My preferred method is  below:

  1. Sautee the onions in a pot with a little olive oil for about 5 minutes until soft.
  2. Add cauliflower and broth to the pot and bring to a boil.
  3. Lower the heat and simmer the soup covered on low. After about 20 minutes the cauliflower should be soft.
  4. Blend the soup with an immersion blender or transfer it in batches to a blender and puree until smooth.
  5. If the soup appears to be too thick you can add more broth or water.
  6. Season with salt and pepper.

I like to serve mine with extra pepper and a drizzle of olive oil.

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