2 Quick and Healthy Bites | Gluten & Dairy Free Snacks

Miss the bougie high teas at events? Have a ball in your own kitchen!! Don’t forget to raise your pinky when sipping the tea!!

Avocado 🥑 Egg 🥚 Salad 🥗 


  • 2 hard boiled eggs cut into small cubes 
  • 1 small avocado cut into small cubes 
  • 2 tbsp minced jalapeños 
  • 1/4 cup minced red onions 
  • 1/4 cup minced cilantro 
  • 1/4 cup white mayonnaise (I used a mayo that’s made with 100% avocado oil)
  • 1 tbsp organic sriracha sauce 
  • 1/4 tsp ground black pepper 
  • Salt to taste 


Add all the above mentioned ingredients to a bowl and fold in gently. Its that easy. Its best eaten with some gluten free toast!

Salmon Avocado Toast 


  • 1/2 a large Avocado sliced 
  • 4 strips of Smoked salmon 
  • 1 Tbsp Organic Sriracha 
  • 1/2 cup Microgreens
  • 2 Slices of Gluten Free Bread (Toasted)
  • 1/4 tsp black pepper 
  • Salt to taste 


  1. Toast the Gluten free bread slices and apply the sriracha to them.
  2. Then place the sliced avocado (divide equally between the two slices of bread) on the toast and smash with a fork. Season the avocado with black pepper and salt.
  3. Then place two strips of smoked salmon on each of the toasts.
  4. Finally top each of the toasts with 1/4 cup of your favourite microgreens. Your salmon avocado toast is ready to be eaten!

Your salmon avocado toast is ready to get in the belly!

Quick and Easy Energy Boosting Smoothies | 4 Healthy Recipes


Berry smoothie

  • 1 cup berries of choice (you can always mix different berries together)
  • 1 ripe banana
  • 1/4 of a small avocado
  • 1 Tbsp gluten free flat rolled oats
  • 1 Tsp almond butter
  • 1 cup of dairy free milk (I used chickpea milk which comes with flaxseeds)
  • 1 Tbsp 100% pure agave syrup or any sweetener of choice (optional)

Chocolate Smoothie 

  • 1 ripe banana 
  • 1/4 of a small avocado 
  • 1 Tbsp cacao powder 
  • 1 tbsp cacao nibs 
  • 1 Tsp peanut butter 
  • 1 Tbsp GF rolled oats
  • 1 cup dairy free milk 
  • 1 Tbsp 100% pure agave syrup or any sweetener of choice (optional)

Immunity boosting Mango Pineapple Smoothie 

  • 1 ripe banana 
  • 1/2 cup mango (frozen or fresh)
  • 1/2 cup pineapple (frozen or fresh)
  • 1 tsp almond butter 
  • 1/4 tsp turmeric powder 
  • 1 Tbsp GF rolled oats
  • 1 cup dairy free milk 

Green Smoothie 

  • 1 ripe banana 
  • 1 cup baby spinach (loosely packed)
  • 1/4 cup cucumber (peeled and diced)
  • 1/4 of a small avocado 
  • 1 tbsp GF oats 
  • 1 tsp almond butter 
  • 1 cup Dairy Free Milk 
  • 1 tbsp 100% pure agave syrup or any sweetener of choice (optional)


  • Simply put all the the ingredients for each respective smoothie in the blender and blend until smooth. Enjoy your smoothie! 


** You can decide to completely avoid using any added sweeteners. Remember, the riper the banana the sweeter it is and the better it blends. So the next time you find your bananas developing the brown spots, don’t be disheartened, just make a smoothie!

** You can also add your favorite protein powder to these smoothies.

**These can be made a night before and therefore make for a great grab and go breakfast!

**You can also add 1 tbsp of chia seeds or flax seeds to the smoothie in order to add an extra protein punch. I use chickpea milk which comes with added flaxseeds and therefore I leave out the chia or flax seeds.

Gluten and Dairy Free Pancakes


Pancake Batter:

  • 2 extra ripe bananas 
  • 2 eggs 
  • 1/2 cup cassava flour or any all purpose Gluten free flour
  • 2 tbsp non-dairy milk (I used almond milk)
  • 1 tsp vanilla extract 
  • 1 tsp baking powder 
  • 1/8 tsp cinnamon powder 
  • 1 tbsp coconut sugar 
  • Coconut oil or dairy free butter (for cooking the pancakes)

Berry Compote:

  • 1/2 cup fresh/frozen berries for berry sauce
  • 2 tbsp Maple syrup 



  • Peel and place the bananas in a bowl and smash them with a fork. 
  • Then add the eggs, vanilla extract and whisk well. 
  • Add the flour, baking powder, cinnamon powder, non-dairy milk and mix well. 
  • Heat a skillet and add some coconut oil, cooking spray or dairy free butter. Pour 1/4th cup of the pancake batter. Let cook for 1 1/2 – 2 mins or until bubbles form on the topside of the pancake before flipping it over. Cook for another minute on the other side.
  • This batter will give you 8 pancakes. They are best eaten warm.

Berry Compote:

  • Add half a cup of fresh or frozen berries to a microwave safe bowl. Heat in the microwave for 2 bouts of 30 seconds. 
  • Smash the berries and mix in the maple syrup. Pour the sauce over the pancakes and enjoy.

Tofu Matar | Dairy Free Matar Paneer

A restaurant style Indian dish at the comfort of your own kitchen. This recipe calls for a replacement of just one ingredient to make a delicious Gluten & Dairy Free meal.

Ingredients: –

  • 350 gm Tofu
  • 1 cup peas (I used frozen)
  • 1 1/2 cups diced onions
  • 1 cup of diced tomatoes
  • 4 cloves garlic
  • 1 inch ginger
  • 10 cashews
  • 2 tbsp oil (divided)
  • 6 cloves
  • 8 peppercorns
  • 4 bay leaves
  • 1 two inch cinnamon stick
  • 1/4th tsp cumin seeds
  • 1/4th tsp turmeric powder
  • 1 tsp chilli powder (1/2 tsp if you want it to be mildly spicy)
  • 1/2 tsp garam masala
  • 1/2 tsp dried fenugreek leaves/ kasuri methi (optional)
  • Salt to taste

Method: –

  1. Heat a skillet and add 1 Tbsp oil.
  2. Once the oil heats add the onions, tomatoes, garlic, ginger and cashews.
  3. Sauté for 2-3 minutes or until the onions turn translucent.
  4. Let the sautéed contents cool and then blend them into a smooth purée.
  5. Add water as needed (1/4 to 1/2 cup usually).
  6. Reheat the same skillet and then add the remaining 1 Tbsp oil to it.
  7. Once the oil heats up add the bay leaves, cloves, black peppercorns, cinnamon stick and cumin seeds.
  8. Sauté for a minute.
  9. At this point add the blended purée and stir well. Be careful as the purée tends to splutter (you can turn the heat to the lowest setting when adding the purée to avoid getting sprayed at by the purée).
  10. After stirring for a minute or two add the green peas.
  11. Then add the diced Tofu and gently fold it in to avoid any breakage.
  12. Finally add the dried Fenugreek leaves/ Kasuri Methi and mix well. Turn off the heat. You get the best flavour out of it if you rub it between your palms before adding it into the curry.

**The dried Fenugreek leaves/kasuri methi is optional. You can opt to add some minced cilantro/corriander leaves instead.

Tip: If you can consume dairy you may replace Tofu with Paneer and follow the recipe as is.

Chocolate Chip Banana Bread | Gluten & Dairy Free


  • 1 + 3/4th cup Gluten Free All purpose flour 
  • 1 tsp Xanthan gum (Omit this is your GF flour has Xanthan gum)
  • 1 cup coconut sugar 
  • 1/2 cup or 1 stick of unsalted dairy free margarine/butter softened at room temperature 
  • 2 eggs
  • 4 ripe bananas mashed (the more brown spots on the banana the better)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened dairy free milk (I used almond milk)
  • 4 tbsp dairy free chocolate chips 


  1. Preheat the oven to 350 degrees Fahrenheit/ 180 deg C and grease a 9” x 5” loaf tin with dairy free butter or coconut oil.
  2. To a bowl add the gluten free flour, xanthan gum, baking powder, baking soda, salt and cinnamon. Give it a good mix and set aside.
  3. In another bigger bowl cream together the margarine/butter and the coconut sugar until it turns pale brown. Then add the mashed bananas and mix well. Follow this with the eggs and vanilla until combined well. The batter may look a little funky at this point but do not worry it will all come together in the end.
  4. Then add all the dry ingredients to the above mixture and mix well.  Add the dairy free milk and mix again. Add chocolate chips to the batter  and fold them in. (Tip: Before adding the chocolate chips to the batter, toss them in 1/2 tsp of the flour, just enough for them to be coated with the flour. This will ensure that they spread evenly throughout the batter and don’t just sink to the bottom of the tin). 
  5. Transfer the batter into the greased loaf tin. Bake for 50- 60 minutes. At about 50 minutes check for the doneness of the bread with the toothpick test (insert a toothpick into the bread and if it comes out clean then the bread is done. 
  6. Let the bread cool in its tin for 10 minutes after taking it out of the oven and then invert it on to a wire/cooling rack. Let it cool completely before slicing.

*This bread stays well refrigerated in an airtight container for 4-5 days; just microwave it for 15-20 seconds before eating it. 

* You can use regular white or brown sugar but I wanted to use unrefined sugar.

*In my oven it usually takes about 50-60 minutes for the banana bread to bake but depending on the oven it can take anywhere from 50 minutes to one hour and 10 minutes. If the bread is not completely done at the 50 minute mark, continue baking in 5 minute increments until its completely done.

Tacos de Pollo | Chicken Tacos | Healthy, Gluten and Dairy Free

Celebrate your Taco Tuesday with this is simple, healthy and extremely addictive recipe!!! You will not go to Chipotle once you ace this recipe!!!

Ingredients: –

  • 300 gms boneless skinless chicken thighs cut into bite sized pieces (You can use chicken breasts if you prefer a leaner meat. I love using the darker meat as it renders to the dish a lot of natural flavour)
  • 1 tbsp Li’l SoSo’s All Purpose Spice Mix ( https://lilsoso.recipes/2020/07/31/lil-sosos-all-purpose-spice-mix-extremely-versatile-spice-blend/(opens in a new tab) )
  • 6 avocado slices (approx half an avocado)
  • 1 Cup Pico de Gallo (You can always just chop up some onions and tomatoes in case you don’t have the time to make the Pico de Gallo or just have plain chicken tacos if you prefer) or (Watch Pico de Gallo recipe: https://youtu.be/6-RoUT8MJFI )
  • 6 Gluten free tortillas (I used white corn tortillas)
  • 1/4 cup GF DF mayo (I used Sriracha mayo but you can use plain mayo if you prefer to)
  • 1 Tbsp oil
  • Cilantro to Garnish

Method : –

  • Add the chicken, all purpose spice mix & salt to a bowl and mix well
  • Make sure that every piece of the chicken is coated well with the spices
  • Heat a non-stick skillet. Once the skillet is hot, add the oil and then the chicken
  • Sauté the chicken until it is cooked well and then set aside
  • Heat the tortillas in another pan or as per the cooking instructions on its package
  • Assemble the tacos by applying mayo to the tortilla, then adding a couple spoonfuls of the Pice De Gallo, followed by the desired pieces of chicken and finally a slice of avocado. Garnish with cilantro leaves
  • Squeeze some lime juice over your Tacos for an extra punch of flavour

**You may have some leftover chicken that you can save to make another batch of Tacos the next day. You can never have too many Tacos!!! Well at least that’s what I think 🙂

Li’l SoSo’s All Purpose Spice Mix | Extremely Versatile Spice Blend


2 tbsp Mexican red chilli powder 

2 tsp garlic powder 

2 tsp onion powder

2 tsp paprika

1 tsp cumin powder

1/2 tsp chipotle chilli powder

1/2 tsp cayenne pepper powder 

1/2 tsp black pepper powder


Add all the above mentioned spices to a bowl and mix together. Transfer the spice mix to your favourite spice jar.

** I decided to leave salt out of this spice mix on purpose. In this way, you can adjust the quantity of salt as per your preference and depending on what dish you are using the spice mix for. This mix is so versatile. It will add a beautiful flavour to any meat, fish or veggie dish. I always have a jar full of the all purpose spice mix in my pantry!

Egg Roll Ups | Awesome Breakfast | Gluten and Dairy Free


4 eggs

4 Gluten free tortillas (6”)

1/4 cup sliced red onion 

1/4 cup sliced red bell pepper 

1 tsp dried parsley 

1 tsp dried oregano

1 tsp red pepper flakes 

1 tsp garlic powder 

1 tsp onion powder 

1/4 tsp black pepper 

Salt to taste 



  1. Crack open four eggs into a bowl. To the eggs add the dried parsley, oregano, red pepper flakes, garlic powder, onion powder, black pepper and salt. Whisk until the seasoning is well combined with the eggs. Set aside. 
  2. Heat a non stick skillet and add a Tsp of oil to it.
  3. Once the oil is hot reduce the heat and pour 1/4th of the egg mixture on to the skillet. Add a few onion and bell pepper slices to the eggs. Then place a Gluten free tortilla on the egg mixture while it is still runny to ensure that the tortilla sticks to the egg mixture. 
  4. Once you see the tortilla starting to stick to the egg mixture you can increase the heat and wait for the egg mixture to cook completely. This will take about 2-3 minutes.
  5. Once the egg mixture has cooked, flip over the egg and tortilla combo. Then cook it with the tortilla side down for another minute or two or until the tortilla is slightly golden-brown.
  6. Transfer the egg-tortilla combo on to a plate. Let cool for a minute and then roll it up.
  7. Repeat the same process for the remaining tortillas and egg mixture.
  8. These egg roll ups are amazing for breakfast or for a light meal. You can dip them in some ketchup or if you’re like me and love spicy food then dip it in some organic sriracha sauce. You could also pair with some Pico de Gallo!!

Peanut Butter Cookies | 3 Ingredients | Gluten and Dairy Free

How to make gluten free, dairy free, guilt free, refined sugar free Peanut Butter Cookies


1 cup 100% pure peanut butter
2/3 cup pure coconut sugar
1 free range egg
1 tsp vanilla extract
1/8 tsp cinnamon powder (optional)
1/8 tsp sea salt (optional)


  • Preheat the oven to 360º F/180º C. Line a cookie pan with parchment paper or a non-stick rubber mat.
  • Add all the ingredients to a bowl and mix well until you have a smooth batter.
  • Cover the bowl and refrigerate the cookie dough for at least 30 minutes.
  • After taking it out of the fridge, divide into 15 equal portions and place on a cookie sheet. I used a tablespoon sized ice cream scoop to form equal sized cookie dough balls.
  • Bake for 10 mins at 360º F/180º C . Cool cookies for 15 mins in the cookie pan before transferring them on to a cooling rack. Let the cookies cool completely on the rack before digging into their nutty deliciousness.
  • These cookies stay well in the fridge for up to 7 days if stored in an airtight container.

**The core ingredients of these cookies are just the peanut butter, egg and coconut sugar. I find that the vanilla extract is necessary to avoid an eggy flavour. The cinnamon and sea salt are totally optional but I love the flavour that they add to the cookies. I like using pure coconut sugar to keep these refined sugar free but you guys can definitely use cane sugar if you prefer.
**You can make the cookie dough ahead of time, scoop them into equal sized balls and then freeze them in an airtight container for up to a month. Just thaw them for 15-20 minutes before baking.

This is one of the easiest peanut butter cookies recipe!!!

Watch a quick, easy to follow video:

Peanut Butter Cookies

Guacamole | Pico de Gallo

Rummaging in your kitchen for something to eat or impatient for your entrèe? Reach out to these simple ingredients in your kitchen and make yourself a delicious snack!!


2 small ripe avocados

1/2 cup minced red onions

1/2 cup chopped red tomatoes

1/4 cup cilantro minced

2 tbsp minced jalapeños (seeds removed)

1/2 tsp cumin powder

Juice from half of a lime (roughly 1 tbsp; you can add more or less depending on how tangy you prefer your guacamole to be)

Salt to taste


1. scoop the flesh out of the avocados and place in a bowl. Smash the avocados using a fork. You can smash them completely smooth or keep them chunky. I personally prefer mine to be a little on the chunkier side.

2. Then add the onions, tomatoes and jalapeños and give it a good mix.

3. Follow this with the cumin powder, lime juice and salt. Mix well.

4. Finally add in the minced cilantro and fold it into the above mixture.

5. Make sure to use ripe avocados for this recipe. You can tell if the avocado is ripe if the skin mostly brown and if it is a little soft when you press it (but shouldn’t be super squishy in which case it could be overripe). If they are not ripe you will have a hard time smashing them and will almost have a slight crunch to them!

6. You can store your Guacamole in an airtight container and it should keep well in the fridge for 2-3 days. Most avocados do turn brown once they are exposed to the air. What I’ve found really helps is placing the avocado pit/seed in the guacamole – this helps prevent or at the least reduces the browning process drastically. If despite your best efforts the guacamole still goes brown, do not worry! All you have to do is give it a good mix and it should turn greenish again. But whatever the colour of the guacamole is, it still tastes pretty darn awesome!

Pico De Gallo

1 cup minced red onions

1 cup minced red tomatoes

3 tbsp minced jalapeños (seeds removed)

1/4 cup minced cilantro

Juice from half of a lime (roughly 1 tbsp; you can add more or less depending on how tangy you prefer your Pico De Gallo to be)

Salt to taste


1. In a bowl, add the onions, tomatoes, jalapeños, lime juice and salt. Give it a good mix.

2. Finally sprinkle in the cilantro and mix well again. Your Pico De Gallo is ready to be used. Yes its really that simple!

We use ‘Que Pasa’ brand 100% Blue or Yellow corn tortilla chips available at our local grocery store, they’re organic and gluten free and delicious even by themselves!! You will be able to easily find gluten free tortilla chips of any brand since Corn is the main ingredient. In case of gluten allergies please check the labels to be absolutely sure!

Tips (for both Pico De Gallo and Guacamole)

* Ensure to remove the seeds and the membrane from the jalapeños as the seeds carry all the heat (unless you really enjoy a kick of spice in which case please feel free to use the jalapeños with the seeds and all).

* I also like taking the seeds and the juicy parts out from the tomatoes. Otherwise both the Pico as well as the guacamole become too runny!

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