This is a great way to fuel up you body with nutritional energy to start your day as a power breakfast dish or a great snack to propel you through the day.

​Loaded Waffle With Berries (serves 1)

• 1 gluten-free waffle
• 1tbs organic peanut butter
• Handful of organic blueberries
• Handful of organic blackberries

Toast waffle to your liking, spread with peanut butter and add fruit on top, here we use dark berries full of antioxidants.

Feel free to switch up nut butters and berries of you preference.

Gluten Free Apple Pie

{Makes one 9-inch pie. Serves 8-10}

Ingredients:

• 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared
• 4 lbs Granny Smith Apples (about 8 apples), peeled and cored
• 1/2 cup plus 1 Tbsp Sugar
• 1 Tbsp fresh Lemon juice
• Zest from 1 Lemon
• 1/4 tsp Salt
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
• 1 egg White, or 1/8 cup Milk

Instructions:

1. Prepare pie crusts according to basic instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in 9-inch pie pan. Place pan in refrigerator.Preheat oven to 425° F.
2. Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.
3. Remove pie pan from refrigerator. Pour apple mixture into pie shell.
4. Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Tuck overhanging dough beneath itself. Flute or crimp with a fork to seal. Cut three slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 Tbsp sugar.
5. Bake on center rack for 25 minutes at 425° F. Reduce temperature to 375° F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack for at least 1 hour before serving.

I have recently been diagnosed with a few eating allergies that include Gluten. Dairy/Lactose and Egg ... for me it was pretty much EVERYTHING I loved to eat! So, I have come up with some very indulgent treats that are completely allergy free and great for all of the guests at your table. I am starting with this delicious and easy to make fruit salad that won over our Thanksgiving table and I know will be a winner at you next gathering. 

Enjoy!

~ Alexandra



Fruit Salad with Strawberry Citrus Sauce {Dairy Free} (serves 8-12)

Ingredients:

• 1 Pineapple
  
• 1 Mango
  
• 1 cantaloupe
  
• 1 Medium red apple
  
• 1 Medium green apple
  
• 1 lb red seedless grapes 
  
• 1 kiwi
  
• Seeds of 2 pomegranates 
  
• 6oz Vanilla flavored coconut yogurt
  
• 2 tbsp Organic strawberry preserves 
  
• Juice from one orange 
  

Instructions:

1. Clean, peal and dice all fruit except the kiwi, into 1/2 inch cubes and place in a large bowl along with the pomegranate seed. 
2. In a small bowl mix the coconut yogurt, preserves and orange juice until it is all completely combined. Pour over diced fruit and mix well.
3. Peel, halve and slice the kiwi and garnish the salad. Place in the refrigerator for at least 1hr before serving.