Gluten free

Gluten- free recipes. Tasty and easy.

For Diabetics

Full recipes for diabetics. Only tasty and healthy.

Easy cakes

Easy recipes for cakes

Paleo Recipe Book

Brand New Paleo Cookbook


Vegeterian healthy and easy recipes


Hot Chocolate Trufles

Hot Chocolate Truffles
Yield: 15 truffles

2 3/4 cups semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon sugar
¼ teaspoon salt
2 teaspoons vanilla extract
cocoa powder, crushed candy canes, mini chocolate chips for rolling

1. Place all ingredients in a pot and melt together on low heat until smooth. Stir constantly.
2. Let cool in the fridge until stiff enough to scoop.
3. Make small scoops, about 2 Tablespoons each. And place them in the freezer for and hour.
4. Remove scoops, roll into balls.
5. Roll in your choice of decoration. Crushed candy cane, cocoa, cinnamon, mini marshmallows. (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls.)
6. Wrap each ball in suran wrap and keep chilled until ready to use.
7. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!


Zucchini pizza bites

Healthy, nutritious pizza bites that come together in just 20 minutes with only 5 ingredients!
  • 1 tablespoon olive oil
  • 3 zucchini, cut into 1/4-inch thick rounds
  • Kosher salt and freshy ground black pepper, to taste
  • 1/3 cup marinara sauce
  • 1/2 cup finely grated mozzarella
  • 1/4 cup pepperoni minis
  • 1 tablespoon Italian seasoning
  • Preheat oven to broil.
  • Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
  • Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis.
  • Place into oven and cook until the cheese has melted, about 1-2 minutes.
  • Serve immediately, sprinkled with Italian seasoning, if desired.

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Apple pie with roses


For the dough
  • 125g soft butter
  • in '70 powdered sugar
  • 1 egg
  • 1 vanilla
  • 1 teaspoon grated orange peel
  • 100g finely ground almonds
  • 150g flour
For the cream
  • 400 ml milk 
  • 100 ml white wine 
  • 3 egg yolks 
  • 1 vanilla 
  • 1 teaspoon grated orange peel
  • 6 tablespoons sugar 
  • 4 tablespoons Peak flour 
  • 5-6 apples
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* Mix butter with sugar, vanilla and orange peel. Add egg and almonds. With flour knead a soft dough. Add it gradually. * Spread dough in small baking pan 22/24 cm, as previously rub with butter and sprinkle with flour. You can cover it with baking paper. Put the pan in the refrigerator while preparing the cream. * For the cream, mix the flour with the sugar, vanilla and orange peel. Add egg yolks and a little milk. Stir to a smooth pulp. Pour the remaining milk and wine. Boil the cream and let it cool. Alternatively you can use some instant cream or vanilla pudding. * With vegetable peeler to make strips of apples without removing their skin.

*Wrap strips of apples roses. * Pour cream over shortbread and arrange it on each other roses from apples.

* Glazed roses with slightly warmed apricot jam. Bake the cake in a preheated 180 * oven while baking the dough and apples are golden.
* Serve the cake completely cooled. Enjoy your meal!


5-Ingredient Easy Chili

No one will ever guess that this delicious chili was made with just 5 ingredients!
Prep: 5 mins Cook: 20 mins Total: 25 mins


  • 1 lb. ground beef or turkey*
  • 3 (15 oz.) cans diced tomatoes with green chiles
  • 2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)
  • 1 small white onion, diced
  • 2 Tbsp. chili powder
  • (optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)


  1. In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently.  Drain the excess grease. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes or until the onion is cooked and softened.
  2. Serve warm with additional toppings if desired.
*If using ground turkey, you may need to heat a tablespoon of olive oil beforehand to help cook and brown the turkey.
**You can also make this in the slow cooker.  You just need to brown your meat on the stove before adding it and the other ingredients to your slow cooker.  Then slow cook the chili on low for 6-8 hours or on high for 3-4 hours.

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Crescent Bacon Breakfast Ring

  • 1 can Pillsbury Crescents (8 in a can)
  • 8 slices of cooked bacon
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 5 eggs
  • 1 cup cheddar cheese, shredded
  • salt and pepper to taste
  • 1 egg for egg wash (optional)
  1. Preheat oven to 375 F degrees.
  2. In a bowl beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper. Cook the eggs in a skillet so that they're scrambled.
  3. Lay out the crescent on a parchment pepper, like a star as shown in the picture above.
  4. On each crescent lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
  5. Fold the crescents over. You may now brush with the egg wash if you prefer, I did because it gives the ring a nice and golden colour.
  6. Bake for about 20 minutes or until the crescents are cooked and golden brown.

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Holly Jolly Jelly Shots


3-ounce box cherry gelatin dessert
3-ounce box lime gelatin dessert
packets unflavored gelatin
14-ounce can sweetened condensed milk
1 1/2 cups vanilla vodka
36 dollops whipped cream (for garnish)
36 mint leaves (for garnish)
72 small red candies (or 36 if using just one for garnish)

  • Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
  • For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
  • To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
  • Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
  • When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).
  • Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf. 

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Salsa Chicken Casserole

  • 1 cup uncooked rice $0.33
  • 1 cup frozen corn kernels (thawed) $0.52
  • 1 (15 oz.) can black beans $1.39
  • 1 (16 oz.) jar salsa $1.99
  • 1 cup chicken broth $0.15
  • ½ Tbsp chili powder $0.10
  • ½ tsp oregano $0.03
  • 2 large (1.5 lbs.) chicken breasts $2.99
  • 1 cup shredded cheddar cheese $0.94
  • 2 whole green onions, sliced $0.17
  1. Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
  2. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  3. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

If your chicken and frozen corn are still partially frozen, the casserole will take longer to cook. So, make sure they’re both thawed before hand.

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     1 egg white

    1 cup white sugar

    1 cup toasted sliced almonds

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Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

 In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets.
Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.


Warm Corn Salad


    1 teaspoon butter

    2 ears fresh corn, kernels cut from cob

    1/2 red onion, diced

    1 tablespoon fresh parsley

    salt to taste

    ground black pepper to taste

    1 tablespoon chopped fresh chives


Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.

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Garlic Green Beans


    1 tablespoon butter

    3 tablespoons olive oil

    1 medium head garlic - peeled and sliced

    2 (14.5 ounce) cans green beans, drained

    salt and pepper to taste

    1/4 cup grated Parmesan cheese


In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.
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No-Bake Mint-Avocado Chocolate Layer Cake

serves: 6-8
prep time: 15-25 minutes
time to set cake: a few hours
equipment: food processor, blender, 6 in springform pan


Chocolate Cake
•    2 2/3 cups whole walnuts, shelled, unsoaked
•    1/3 cup cocoa powder
•    2 tbsp chia seeds (mila or flax meal)
•    2 tbsp xylitol or sugar (if want to use stevia do about 1/4-1/2 tsp liquid stevia)
•    1-2 tbsp agave or maple syrup

Place walnuts in food processor and pulse till a crumbly texture. Then add in remaining ingredients.  We left our cake more on the less sweet side, so adjust sweetness to taste.  Note: chia seeds gave the cake a little crunchy texture, so if do not like or want crunch use flax meal or grinded chia seeds.

Mint Avocado Cream
•    2 avocados, about 1 1/2 cups pureed
•    1/2 cup +1 tablespoon irish moss paste – about 4oz
•    1 teaspoon stevia, liquid
•    3 tablespoon agave or maple syrup
•    1 tablespoon coconut oil
•    1-2 tablespoon sunflower lecithin (optional)
•    1 tablespoon mint extract
•    1/2 – 1 teaspoon spirulina (optional, helps with green color)

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Place irish moss in blender with agave and blend a little. Next add in the pureed avocados, stevia and mint extract, spirulina, and if you are using lecithin add in now. Blend till smooth and end with coconut oil. Adjust sweetness to taste.
Note: If you desire more sweetness up the agave and/or stevia, and depending how much you add may need to up coconut oil to 2 tbsp. The purpose of the coconut oil is to help the cream get  hard so when you slice cake it does not go everywhere.

Assemble cake:

Line the 6 in pan with wax/parchment paper.
Press about 1 cup of moderately packed chocolate cake batter onto the bottom of the pan. Next top with 1 cup of mint avocado cream.
Set first two layers in the freezer for about 2 hours to set.
Repeat cake and cream layers. Place final cake in freezer for a few hours (about 4-6 hours) to set.
When ready to slice let cake come to room temperature a little (15 or so minutes), will help make it easier to cut.
Keep leftover slices in refrigerator and will last about 2-3 days.

Layered Chocolate Mint Fudge


•    1 packet of Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix
•    1 14 oz can condensed milk
•    1 bag Hershy semi-sweet chocolate chips
•    1 bag white vandy melts
•    1 1/2 TBS vanilla

Baking Instructions

 1. Line small glass pan with foil, lightly grease the inside with butter.

 2. On low heat melt the bag of chocolate chips and 1 cup of condensed milk, stiring the whole time. Remove from the heat then add vanilla, stir.

 3. Seperate chocolate mixture in two bowls. Pour 1st bowl into lined pan.

4. Chill for 5-10 minutes until semi firm. Lay a sheet of greased wax paper over chocolate layer then use a spatula or flat surface to even out layer and press flat.

 5. Melt 1/2 package (about 7 oz) of white candy melts and remaining condensed milk in a sauce pan on medium stirring the whole time. Remove from heat and add Duncan Hines Mint Chocolate Flavor Packet, stir.
  6. Pour mint fudge on top of 1st chocolate layer.
   6. Chill for 5-10 minutes. Use greased wax paper to level second layer.  
7. Pour 2nd bowl of chocolate mixture on top of mint layer.   
 8. Chill for 5-10 minutes. Again use a greased wax paper to level the 2nd chocolate layer.   
9. Refridgerate for 1 hour.    To cut easily pull fudge from pan lifting the foil. Then trim messy edges and cut into 1 inche squares.

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Mini Mint Cheesecakes


1 cup chocolate cookie crumbs mixed with 4 tablespoons melted butter
Mint Cheesecake
1 package 1/3 less fat cream cheese (room temp)
1/2 cup fat free yogurt ( I use Fage yogurt)
2 eggs (room temp)
1/2 cup sugar
2 Tablespoons flour
1 teaspoon vanilla
4 Tablespoons Creme de Menthe

Preheat oven 325
Place cookie crumb mixture in bottom of pan, press firmly.
Beat cream cheese with yogurt. Add in sugar and flour mix until well blended. Add one egg at a time, beating just until incorporated. Stir in vanilla and Creme de Menthe by hand.
The mini cheesecakes baked for about 20 minutes. They began to crack a bit, but I think it was due to them being individual, they were not dry. The batter made 12 mini cheesecakes and one 4 in cheesecake.
I used this same pan when I baked the Super Thick Heart Cookies click for more info on the pan. I also found the pan online here.

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Marbled Mint Chocolate Fudge


2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white chocolate
1 tablespoon peppermint extract

1.    (Do this step and the next at the same time) On a double boiler, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla.

2.    In a double boiler, melt white chocolate with remaining sweetened condensed milk. Add peppermint extract and green food coloring.

3.    (For this step, the faster you go the better because the fudge sets real fast and you won’t be able to do the marble pattern otherwise) Reserve about 4 tablespoons of the chocolate chips mixture and spread the rest into the pan. Add the green peppermint fudge on top. Add here and there the reserve chocolate chips mixture and then run a knife at the surface of the fudge to create the marble effect.

4.    Chill for 2 hours or until firm. Use the overhang to get the fudge out of the pan. Cut into squares. Store leftovers covered in refrigerator or freeze them

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Festive Mint Cream Dessert Recipe


•    3/4 cup butter, divided
•    1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
•    8 cups mint chocolate chip ice cream, softened
•    1-1/2 cups milk chocolate chips
•    1 cup confectioners' sugar
•    3/4 cup evaporated milk
•    1 carton (16 ounces) frozen whipped topping, thawed
•    Chocolate syrup and red and green sprinkles, optional


1.    In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.

2.    In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.

3.    Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.

4.    Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles. Yield: 24 servings.

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Chocolate Cupcakes with Fresh Mint Buttercream


•    3 cups all-purpose flour
•    11/4 cups cocoa powder
•    21/2 tsps baking powder
•    11/2 tsps baking soda
•    3/4 tsp salt
•    3 eggs
•    11/2 cups milk
•    3/4 cup canola oil
•    1 tbsp vanilla extract
•    23/4 cups sugar
•    1 cup boiling water
•    4 ozs cream cheese (soft)
•    8 ozs unsalted butter (soft)
•    1/4 tsp kosher salt
•    1 cup fresh mint (finely minced)
•    1 tsp vanilla extract
•    11/2 cups powdered sugar (packed)

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Potted Mint-Chocolate Puddings


1/4 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
1 1/4 cups heavy cream
1 1/4 cups whole milk
1/2 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped (1 cup)
1/2 teaspoon pure mint extract
1 tablespoon plus 1 1/2 teaspoons unsalted butter, cut into small pieces
10 chocolate wafer cookies
Garnish: mint sprigs


Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.
Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.

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Peppermint & Cacao Balls

Makes 16 Balls


1 cup raw cashews
¼ cup shredded coconut
2 tbsp raw cacao powder
1 tbsp raw virgin coconut oil, softened
2 tsp rice malt syrup
1-2 drops pure peppermint oil

  1. Pulse the cashews and shredded coconut in a food processor until you get fine crumbs. Stir through the cacao powder, coconut oil and rice malt syrup.
  2. Stir through the peppermint oil. You may want to do this one drop at a time, tasting as you go. I add 2 drops, but it is quite strong so you may prefer less.
  3. Roll the mixture into balls and store them in the fridge, as the coconut oil may start to melt at room temperature.

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Mint Chocolate Chip Cookies


1    pouch (1 lb 1.5 oz) sugar cookie mix

1/2    cup butter or margarine, softened

1/4    to 1/2 teaspoon mint extract

6     to 8 drops green food color

1    egg

1    cup creme de menthe baking chips

1    cup semisweet chocolate chunks


   1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
 2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
 3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

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Chocolate torte


•  225g of 70% Amedei “chuao” chocolate, or dark cooking chocolate
•  225g of unsalted butter
•  340g of caster sugar
•  6 medium free-range eggs
•  1 drop of vanilla essence
•  160g of ground almonds
•  140g of white breadcrumbs


Preheat the oven to 160˚C/gas mark 3 and line a 22cm spring-form cake tin

Start with the cake by melting the chocolate over a bain-marie. Cream the butter and sugar until light and fluffy, beat in the eggs one at a time followed by the vanilla and whisk thoroughly until well combined
Making a Bain Marie for chocolate
If you don't have a bain marie, you can make one. Preheat the oven to 180°C/Gas mark 4 and fill a roasting tin halfway with water. Place the chocolate in a ramekin in the water and put the roasting tin in the oven

In a bowl, mix together the ground almonds, breadcrumbs and melted chocolate, add to the egg mixture and combine well. Pour the cake mix into the springform tin and bake in the oven for 55 minutes. Remove from the oven and allow to cool

For the chocolate ganache, break up the chocolate and place into a large bowl. In a separate pan, bring the cream and icing sugar to the boil and then pour over the chocolate. Stir until the chocolate melts and the mixture is smooth. Set aside to cool

Spread the ganache over the cooled chocolate torte using a hot palette knife to ensure it is distributed evenly. Slice up the torte and serve with some raspberries and cream

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