Recipe:
2cups semi sweet chocolate chips melted
1cup chocolate sandwich cookies chopped (I used Glutino)
Line a baking sheet that has sides with parchment paper.
In a double boiler carefully melt chocolate chips.
When melted, remove from heat and stir in chopped sandwich cookies.
Pour mixture onto baking sheet.
Smooth surface with a teaspoon.
Refrigerate until firm (2 hours or more).
Break into bark pieces.​ ​
ENJOY❣️

Lasagna Recipe:

I find that I struggle to come up with creative meal ideas, especially during weekdays when I don’t have the time to stand in the kitchen and cook. Life gets busy, the work piles up every day and you just can’t find that time or energy to whip up something spectacular for dinner. But who really does right? 

I am excited to share this recipe with you all. Now, I know fish is not everyone’s favourite, but for my family, it is a definite staple. This easy recipe is perfect to make a day or two before you eat it, you can even freeze it and take it out another day. I grew up as a young kid eating this, even before my Celiac disease diagnosis! This is a celiac safe and gluten free version of my family’s tuna lasagna, one of our all-time favourite meals (definitely mine too!). Of course, I urge you to substitute additional items based on restrictions, and if you have any questions for me, don’t hesitate to reach out! 

Warm, gooey, hearty, healthy, easy to make, and simply delicious! For those of you with dairy allergies or intolerances, I suggest substituting DAIYA grated cheese, or any other dairy free alternative. If you just don’t like tuna, give tinned salmon a try (and give me your feedback!). 

Ok, without wasting any more of your precious time- here is my tuna lasagna recipe! 

Gluten Free Tuna Lasagna Recipe: (Tuna Optional)

• ½ cup butter
• 2 large yellow onions, chopped
• 4 fresh tomatoes, chopped
• 4 cups sliced mushrooms (tins preferred, must be drained)
• 4 tins flaked tuna, drained
• 1 cup cottage cheese 
• ½ cup grated cheddar cheese, divided (some to be used for top as well)
• ½ cup grated mozzarella, divided (some to be used for top as well)
• Salt, to taste
• Pepper, to taste
• Paprika, to taste
• 1 tsp dry dill, optional (or fresh dill if you have it on hand)
• 6-8 oven- ready gluten free lasagna sheets 
• Parmesan cheese, optional

Instructions:

1. Melt butter on medium heat in frying pan.
2. Add onions, fry until golden in colour.
3. Add tomatoes and mushrooms to pan, then fry together for 3-4 minutes.
4. Add tuna tins, followed by cottage cheese.
5. Mix all, stir on low heat, then add most of grated cheese to mix (leave some for sprinkling on the top of the lasagna). Add dill and mix well.
6. Add salt and paprika as desired, stir all until sauce is thick.
7. Preheat oven to 350 degrees F.
8. Spray a 9 x 13 inch foil pan or glass dish with non-stick cooking spray.
9. Spoon a layer of tuna mixture into bottom of dish, then cover tuna layer with single layer of lasagna sheets. Alternate another 2 layers of both the tuna and lasagna. 
10. Cover top layer of lasagna with tuna sauce, sprinkle with remaining cheese. 
11. Sprinkle paprika on top of lasagna if desired.
12. Cover lasagna with foil and bake for 30 minutes. After 30 minutes, remove foil and leave in for another 2 minutes in the oven. This allows for the top of the lasagna to brown a little bit (making it slightly crispy). 
13. Sprinkle parmesan cheese on top as desired. 

Enjoy!

• 1/2 cup peanut butter/ no-nut butter (I like the Kraft Natural PB)
• 3/4 cup – 1 cup rolled oats (I like Bob’s Red Mill rolled oats)
• 1 tbsp. honey
• 1 tbsp. coconut oil
• 2 ripe bananas (mashed) (if you use frozen bananas, make sure to let them defrost and remove excess water)
• Chocolate chips- as much as you want! Can be added into the mix or melted for dipping!

(I like using dairy, soy, nut and gluten free chocolate- this is great especially if you have friends or loved ones with allergies)
 
Optional: 1 scoop or more (to your discretion) of any protein powder
 
*I encourage you to try the above quantities, but also add any ingredients you want more of as you please! (I tend to add a bit more peanut butter because I love the flavour, and chocolate because I am a chocolate addict!)
 
Prep time: 5-10 minutes to put together, 1 hour in the fridge (in the bowl). Roll into balls, cook on 350 degrees F for 8 minutes.
 
Instructions:

1. In a medium sized bowl, mix the oats, peanut butter, coconut oil, honey, and banana. Place the bowl in the fridge for 1 hour.
2. Preheat the oven to 350 degrees F.
3. Roll the batter into balls, and place on parchment paper on a cooking tray.
4. Place in the oven for 8-10 minutes.
5. Optional- melt chocolate for dipping the balls. Make sure to wait an hour to allow them to cool down.
6. Once they have been dipped in the chocolate, keep the balls on a parchment-lined tray in the fridge or freezer.

This has also been published to Celiacs Anonymous

Creamy, chocolaty and delicious! My homemade Chocolate Puff Cream Cakes are to die for! Before being diagnosed with Celiac Disease, I used to love these desserts! Little would you think that they’re actually not very challenging to make, eat and enjoy!
 
Ingredients:
-----------

• GF vanilla cake package + recommended baking ingredients 
• 1 cup dark chocolate chips
• Whipping cream
• White Sugar

-----------

Any box of Gluten Free cake mix or cupcake mix (preferably vanilla). In the photograph, I used XO Baking Company.
 

1. Follow the instructions on the box. Bake as cupcakes in cupcake baking tin (not paper cups). Remember to grease tin adequately.
2. When baking is complete, and cupcakes are a nice golden colour, allow to cool. 
3. Melt 1 cup of chocolate chips in a double boiler on stove or in microwave. Add a couple teaspoons of hot water to get the chocolate to be easy to smooth onto the cupcakes (not too liquid though). Use your discretion.
4. When cupcakes are cool turn them upside down and cut them in half. 
5. Take the smaller halves, and turn them upside down on the tray lined with parchment paper. Smooth dark melted chocolate onto the outside of these halves and place the tray into the fridge so that the chocolate sets and hardens.
6. Set aside the remaining bigger halves, with the cut side facing upwards. 
7. Take carton of fresh whipping cream and add 2 tablespoons of sugar. Whip until firm peaks form.
8. Add a 1-2 heaped spoons of cream on the bottom half of each cupcake and place in the fridge to get firm.
9. When ready to serve, place a chocolate cupcake half onto each creamy base.
10. Serve and enjoy! 

With Cinco de Mayo around the corner, what better way to enjoy than to make some yummy quesos and guac! Below you will find a simple recipe that I recently tried and loved. I haven’t used quantities here because everyone is different, and prefers their desired amount of spices, and ingredients. Try it for yourself!

​Quesadilla

• Sauté in a little vegetable oil with salt/pepper/garlic any combination of veggies you like: chopped onions, green onions, sliced mushrooms, chopped peppers, spinach leaves, zucchini…
• Add protein to the sautee if you like: cut up chicken breast, tofu…till cooked through
• Spread some GF salsa on a soft GF tortilla, then add some of the sautéed mixture you made, add some wholesome beans (any kind of canned ones will do), then finally top off with your preference of grated cheese
• Fold over & place in a Foreman-like grill (or into a frying pan) for a few minutes
• Enjoy with sour cream, extra salsa, and/or guacamole on the side

Guacamole

• Mash up some avocados leaving some chunks (if you like it a little chunky and textured)
• Add a good amount of fresh chopped cilantro (based on your preferences)
• Squeeze in some fresh lime juice (1 lime)
• Add some salt to taste
• Mix together then serve with the quesadillas &/or GF tortilla chips 

Easy fix for a quick, nutritious and delicious start to your day! It’s a busy morning and you want pancakes. But who has time to make pancakes? This is a super quick way to satisfy that pancake craving!! It’s simple, nutritious, and delicious! We all love making those incredible, fluffy pancakes… but most of the time there is just no time! These pancakes are a favourite of mine. They are quick to prep and quick to make. Egg and oatmeal is an excellent way to start your day! Eggs are high in protein, contain B6, B12, and vitamins D, E, and K. Moreover, they are a source of iron and calcium! Oatmeal, on the other hand, contains antioxidants, which decrease one’s risk of many types of cancer, and decreases one’s chances of infection. Oatmeal is also extremely filling, so it makes you less likely to snack! Give this pancake recipe a try, you won’t regret it!!

Ingredients
- 1 package instant oatmeal (I like the gluten free instant Quaker oatmeal, Bob’s Red Mill rolled oats, or other gluten free oatmeal of choice)
- 1 or 2 eggs, to one’s preference
- OPTIONAL: Add 1 tbsp milk of choice (if desired; this is a good idea to add if you only use 1 egg); you can use cow’s milk, almond milk, coconut milk, soy milk, or any other milk alternatives

Directions:
1. Add the oatmeal and eggs into a bowl, and mix well.
2. If you need to, add milk.
3. Mix again.
4. Place on pan, cook on high.
5. Allow both sides of the pancake to turn slightly golden brown. Once this has been achieved on both sides, it is ready to eat!
6. Bon appetite!

​*Some nutritious and delicious additions: cut up banana, strawberries, or any side of fruit. For those with a sweet tooth, I highly recommend drizzling some maple syrup!

Ingredients:
-1 cauliflower head (remove leaves)
-2 eggs
-salt and pepper
-Daiya mozzarella cheese (grated)
-Tomato sauce
-EXTRA TOPPINGS: You may wish to top with mushrooms, olives, extra cheese (ie goat cheese, feta cheese, onions, green peppers, etc.)

Instructions:
1. Pre-heat oven to 425 fahrenheit.
2. Cut up the cauliflower into smallest pieces possible. Cut off leaves, or any pieces of stem that are very hard (I did use some of the stem, just cut into very small pieces).
3. Put cut cauliflower into blender. Blend well. Should be in fine pieces when finished!
4. Put cauliflower into microwavable bowl. Put in microwave for 4-5 minutes.

Ingredients:

• 2 sweet potatoes
• Sesame seeds
• Pumpkin seeds
• Pecans
• Dried cranberries
• Parsley
• 1/2 Red onion
• 1 pepper (yellow, red or orange)
• Rosemary
• Garlic powder or fresh garlic
• Pepper
• Oil
• Splash of balsamic dressing

 
Directions:

• Chop. Sweet potatoes, red onion, peppers, parsley.
• Boil. Sweet potato until cooked.
• Bake. Cooked sweet potato at 400 degrees F until brown with added olive oil and spices: rosemary, garlic, pepper.  
• Add. Chopped vegetables, arugula, dried cranberries, balsamic dressing, pecans, pumpkin and sesame seeds.
• Mix. Serve and enjoy! 

Perfect for your skin and for a thanksgiving feast!

A recipe created by the team at The Skin Skope