Gluten Free Waffles

I’ve been working on perfecting a dairy-free and gluten free waffle/pancake recipe forever and I’ve finally done it.

It can be tricky using GF flour to get the same consistency and fluffiness of conventional pancakes and waffles but these come really close - you can’t even tell!

Plus they can be paired with savoury or sweet toppings and totally freezable for a few weeks!


Ingredients - Makes about 8 small waffles or pancakes

1 1/2 cups all purpose gluten free flour

3 teaspoons baking powder

1 tablespoon coconut sugar

1/2 teaspoon Himalayan sea salt

Dash of Ceylon cinnamon

1 large free range egg

1 1/2 cups non-dairy milk - I used Califia Farms unsweetened coconut milk

1-2 tablespoons coconut oil - or spray oil if using waffle iron


Combine all dry ingredients in a large mixing bowl.

Make a well in the dry ingredients and drop in egg and milk of choice. Whisk thoroughly until a batter forms. Batter should be thick but also a bit runny although not as runny as conventional pancake batter *add a bit more milk if consistency is too thick.

Heat a large skillet on medium and add half the coconut oil.

Place dollops of batter in the skillet and cook for about 2 minutes on each side - until golden brown.

Top with whatever you like! Some suggestions:

- Nut butter - love mine with almond butter or sunflower seed butter

- Fresh or frozen berries and yogurt - I used Yoso Vanilla Cultured Coconut here

- Maple syrup, egg and bacon - savoury and unreal!

Butternut Squash Soup

I admittedly have a love/hate relationship with fall. Love the warming foods, crisp air and fall fashion - hate that summer is officially over and winter is right around the corner. And here in Ottawa, that means quite a few months of cold, colder and beyond cold weather.

Soups are perfect warming foods and rank pretty highly on my favourite thing to cook. They’re relatively easy to make, only require one pot, freezable and are nutrient dense since we consume the all the liquid the soup contents are cooked in! Butternut squash is perfectly in season right now and loaded with vitamin A, vitamin C, potassium and fibre.

So! Here’s my super simple, delicious, butternut squash soup recipe. Enjoy!



  • 1 medium/large butternut squash

  • 2 stalks celery, chopped

  • 2-3 carrots, peeled and chopped

  • 1 sweet potato, peeled and chopped

  • 1 white potato, peeled and chopped

  • 1 medium onion, diced

  • 2 garlic cloves, grated

  • 4 cups low sodium vegetable broth - I like Pacific Foods Low Sodium Organic Vegetable Broth

  • 3 tbsp extra virgin olive oil

  • 1 tsp ground cumin

  • 1 tsp dried thyme

  • Himalayan sea salt

  • Fresh ground pepper



  1. Pre-heat oven to 400 degrees. Cut squash in half lengthwise and remove seeds. drizzle with olive oil, sea salt and pepper. Place face up on a baking tray and let roast in oven for 45 - 55 minutes (until fork tender)

  2. In the meantime, heat two tablespoons olive oil in a large soup pot on medium heat. Add in garlic and onion and cook until translucent. Add in celery, carrots, sweet potato and white potato. Continue cooking on medium heat until squash is ready.

  3. Once the squash is cooled, skin and cut the squash into 2 inch cubes.

  4. Add the squash to the vegetables in the pot.

  5. Add in vegetable broth, thyme, cumin, salt and pepper and bring to a boil.

  6. Once at a boil, reduce to a simmer for 15 minutes.

  7. Using an immersion blender - or transferring to a blender - puree the soup contents.

  8. Return to soup pot and serve.

I love how creamy this soup turns out, there’s no dairy required! This recipe is dairy free and vegan - however, adding freshly grated parmesan on top of this soup is amazing too!


Avocado Pesto, Zucchini Noodles and BBQ Shrimp

This avocado pesto is to die for! It's creamy and satisfying and full of healthy fats - a perfect summer meal. 

A traditional pesto calls for parmesan and pine nuts but this simple recipe cuts out the dairy and nuts. I added nutritional yeast for a bit of cheesy flavour and paired it with some spirallized zucchini to make the meal low carb and Keto friendly and topped it with a few bbq shrimp.

Find the recipe below!

IMG_0629 2.JPG


  • 2 ripe avocados
  • Handful of fresh basil
  • 1 garlic clove
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon chilli flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons olive oil 
  • 1 lemon, halved
  • 3 zucchini
  • Shrimp


  1. Peel and place avocados in a food processor with the basil, garlic clove, nutritional yeast, chilli flakes, salt and pepper.
  2. Add 1 tablespoon olive oil and juice of half the lemon.
  3. Blend until a smooth consistency. 
  4. Spiralize the zucchini. 
  5. Pour 2 tablespoons olive oil in a large skillet on medium-low heat.
  6. Add zucchini and let it cook down for about 10 minutes until slightly softened. 
  7. In the meantime, season shrimp with salt, pepper, chilli flakes, or any other favourite spices. 
  8. Place shrimp on a heated grill until cooked through on each side- about 10 minutes. 
  9. Pour the pesto sauce onto the zucchini noodles in the skillet and toss.
  10. Plate in a shallow bowl, place a few cooked shrimp on top and drizzle with lemon juice. 

This recipe serves two, but you can easily double up on the ingredients to make more.