Crockpot Pork Roast with Sweet Potatoes and Carrots

So we have a really busy week and in order to have healthy meals on the table… that I can actually eat, while on this gluten and dairy free eating plan …and no potatoes, corn or peas… we are researching all the time. Mike has been awesome and enjoys the hunt to so he organized this crock pot meal for tonight’s supper. It was blog worthy! 

Ingredients 

1 large pork roast ( 3 pounds with the bone in )

3 large sweet potatoes- peeled and diced 

3 large carrots – peeled and chopped 

1 large onion – chopped

1 cup of chicken stock 

Rub the following spices on the pork 

– 1 tsp dried oregano

– 1 tsp paprika 

– 1 1/2 tsp garlic powder 

– 1/2 tsp. salt

– 1/4 tsp ground black pepper

Place a bed of veggies on the crock pot the place the pork on the veggies and put the rest of them around the pork – pour the chicken stock over and cover. 

Cook on low for 8-9 hours 

We puréed the veggies with some of the juice and placed the pork on top. Delish! 

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Breakfast Sausage Rounds

You’ll never buy them in a store again! And the spice possibilities are endless but here is 1 version. This recipe made 50 sausage rounds ( each about 2 inches in diameter ) so we’ll be freezing them for upcoming weekend breakfasts 🙂 the kids love them and I have to hide them from Mike lol.


2 pounds of ground pork 

Mix together the following spices and then hand mix them well into the pork 


2 tsp. dried ground sage

2 tsp salt

1 tsp ground black pepper

1/4 tsp dried marjoram 

1/8 tsp red pepper flakes

1 TBsp brown sugar 

Pinch of cloves

After mixed well, form into balls and flatten thin in a frying pan. Fry at medium heat until cooked through. Don’t forget to flip them 

The possibilities for spice mixs are endless, just remember – sage and marjoram are key and ya gotta have a little sugar and salt but try different peppercorns, sugars, spices with heat… so fun 🙂 

Bits and Bytes, Christmas candy and strawberry ice 

Treats treats and more treats! 

It’s that time of year and although I have been going hard core gluten and dairy free… I do have 4 and sometimes 5 (Jaclyn qualifies as a family member ) who need treats for Christmas…. and with two snow days in a row…. we have had lots of time to get er done! So here are 3 great treats for the holidays 🙂 (I’ll probably have to make more lol )

Bits and Bytes 


1 bag of pretzel sticks 

2 boxes of cheese sticks or nibs ( I used one of both )

1 box of shreddies

1 box of honey nut cheerios 

Mix that all up in a bigggggg roasting pan 

Melt 1 pound of butter ( I know right? It’s a lot – but it’s a big pan!! )

Add

1 TBsp  garlic powder

2 TBsp worchestire sauce 

2 heaping tsp onion salt

2 heaping tsp. celery salt 

Mixer up and pour over the bites 🙂 toss around and then bake at 250F for an hour and a half – mix up every 1/2 hour 🙂 

Strawberry Ice ( this is the kids absolute favourite dessert! ) 


Base 

2 cups of graham crumbs

2 TBsp brown sugar 

1/2 cup of melted Butter 

Mix it up and press it into the bottom of a 9×13 pan – bake at 350 for 7-8 minutes

Topping

1 big brick of cream cheese 

2 cups of white sugar 

Blend with a hand mixer 

Blend in 1 big tub of cool whip 

Fold in 1-2 cups of frozen strawberries ( really any frozen fruit will do but my kids prefer strawberries 

Christmas Candy

This is the candy from my childhood. My mother always bought a bag of this at Christmas time 🙂 a very sentimental taste lol


We called them Barley candy – I have no idea why lol 

I got the tin candy molds at Scoop and Save… do NOT use chocolate molds! 

2 cups of white sugar 

2/3 cup of white corn syrup

3/4 cup of water 

1-2 drops of food colouring ( I have red and green paste and it rocks ) 

Mix the sugar, syrup and water in a sauce pan at high heat and keep stirring until mixture reaches 300F on a candy thermometer. Take off the stove and let it settle a bit till the bubbles stop. Mix in your colour to your desired shade and then pour into the moulds. 

Let things cool and pop those yummys out! 
Enjoy!!! 

Beet Salad with Carrot, Quinoa and Spinach 

This recipe is vegan and gluten free 

Serves about 4 

Salad ingredients ( put them all in 1 bowl)

1 cup of cooked quinoa

1 cup of edamame

1/3 cup of toasted slivered almonds ( make sure ya toast them!! )

1-2 cooked beets chopped small 

2 medium carrots – grated

2 cups of mixed greens – chopped 

1 avocado – chopped 

Toss er up

Dressing 

3 TBsp of apple cider vinegar

2 TBsp of lime juice

2 TBSP  olive oil

2 TBSP maple syrup

1 tsp of chopped cilantro 

1 tsp Dijon mustard 

1/4 tsp of sea salt 

Fresh ground pepper 

Toss it into th Salad and 
Get in your belly!!! 

Ohhh so good Granola

So I concocted a recipe for a gluten and dairy free granola and I have to say it is absolutely amazing 


3 cups of gluten free oats 

3/4 cup of pumpkin seeds

3/4 cup of sliced almonds

3/4 cup of chopped pecans

3/4 cup dried cranberries

1/2 cup of toasted coconut chips

1/4 cup of honey

1/4 cup of maple syrup

1/4 cup of olive oil

1 tsp sea salt

2 tsp. vanilla 

Bake in a pre heated oven at 250F  for 75-90 minutes until brown. Turn the granola every 20 minutes or so, so it bakes all through. 

I just had this with a chopped banana and some almond yogurt 


So delish!!! 

Gluten and Dairy Free

Sooooo I decided to go to a naturopathic doctor recently. I’ve always had trouble with exzema and recently some digestive issues so I wanted to see if any of it could be helped with dietary changes. 

I saw Parissa Bunin at the Fredericton Naturopath Clinic 

Click here to learn about her clinic
She suggested the IgG Food Sensitivity Test – ( the following info comes right from the RMA Website )

Food sensitivities are delayed reactions to specific foods that are triggered by IgG antibodies.

In an IgG reaction, the IgG antibodies attach themselves to the food antigen and create an antibody-antigen complex. These complexes are normally removed by special cells called macrophages. However, if they are present in large numbers and the reactive food is still being consumed, the macrophages can’t remove them quickly enough. The food antigen-antibody complexes accumulate and are deposited in body tissues. Once in tissue, these complexes release inflammation causing chemicals, which may play a role in numerous diseases and conditions.
Why Test IgG Food Sensitivity?
There is a growing body of evidence to support the clinical benefits of eliminating IgG reactive foods from the diet. IgG food sensitivities have been implicated in migraine headaches and irritable bowel syndrome (alternating diarrhea and constipation). Bloating and indigestion are also common food sensitivity reactions, as is fatigue. Continued consumption of reactive foods may contribute to weight gain and/or difficulty losing weight. Eczema is also commonly associated with food reactions. Because IgG food reactions take hours or days to develop, this makes it difficult to determine which food is responsible for the reaction without doing testing.

See more info here
My results came in and how interesting to see that milk and wheat are usually on most people’s sensitivity list so then add to that 

Beans, barley, cabbage, potatoes, yeast ( brewers and bakers ) mussels, sunflower seeds, mushrooms, corn, plums, kidney beans, cashews, crab, soy, pistachios and peas!!!!! 

Mother Trucker!!!! 

Sooooooo I had some research to do. How the hell was a foodie like me going to get around all of this? 

Now I know the foods are not going to kill me but they make me feel like crap. Exzema is really bad on my hands, my stomach is really messed up, bloating is crazy, a lot of inflammation and I had to do something. 

So the journey begins. I’ll be blogging some recipes as I try them ( not the failures lol only the good ones :-)) 

Healthy chocolate peanut butter cups

For when you have that crazy urg ya just can’t fight


1/2 cup coconut oil ( got mine at Costco )


1/2 cup cacao powder ( got this online but you could use unsweetened cocoa powder


2-3 TBsp maple syrup ( Briggs is from Moncton ) 


Melt and pour 1 TBsp into each of 12 mini muffin tins – lined with papers 🙂 

Chill in the freezer for 10 min

Top with 1 TBsp of melted natural peanut butter (1/3 cup should be enough)

I got this kind at the Superstore 


Top with another TBsp of the chocolate mixture and sprinkle with a pinch of sea salt 

Chill in freezer and keep cool 🙂 

Enjoy 🙂