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10/10/2026

Sweet potatoes aren’t really a big thing here in Canada for Thanksgiving like they are in the USA. Some do have them but it isn’t as common as mashed potatoes or Brussels sprouts.

Ingredients:
4 Sweet Potatoes, or yams (medium to large)
½ Cup Dairy Free Butter (see notes)
1 Tablespoon Maple Syrup (see notes)
½ teaspoon Sage, dried and ground
½ teaspoon Sea Salt
¼ teaspoon Black Pepper

Directions:
Preheat the oven to 400°F. Wash and scrub the sweet potatoes. Prick them with a fork and place them on a foil lined cookie sheet. Bake the sweet potatoes for 45-60 minutes until they can be pierced by a knife and are cooked through.

When the sweet potatoes have finished cooking, remove them from the oven. Set the sweet potatoes aside and let them cool. While they are cooling, combine the dairy free butter, maple syrup, ground sage, sea salt, and black pepper in a small pot.

Over low-medium heat melt the dairy free butter in the small pot. Stir the melted butter well to combine it with the spices and syrup. Remove it from the heat as it starts to bubble. Set aside but keep it warm until needed, do not boil it.

Once the roasted sweet potatoes have cooled enough to safely handle them, slice them across widthwise and lengthwise into quarters. Scoop the cooked potato from the skins into a medium bowl. Once all the potatoes have been scooped out, compost the skins and mash the sweet potato insides. You can use a potato ricer, the back of a spoon, or a masher.

Pour the melted dairy free butter and spice mix into the medium bowl with the mashed sweet potatoes. Stir to mix well. Serve warm.

10/10/2026

This is one of the best allergy-friendly comfort fall desserts. It does have a few more steps to it than most of our other desserts.

Apple Pie Bread Pudding

Ingredients:

1 Loaf Gluten-Free Bread, about 6 cups
4 Tablespoons Dairy-Free Butter, plus enough to grease pan
2½ Cups Dairy-Free Milk
3 Apples, peeled and cubed
½ Cup Brown Sugar
2 Tablespoons Arrowroot Starch 
1 Vanilla Pod, or 1 tsp Vanilla Extract
1 teaspoon Apple Pie Spice
½ Cup Granulated Sugar
¼ teaspoon Sea Salt

Directions:

1- Preheat the oven to broil on low. Grease a 9 x 13 inch pan or a 10-inch deep pie dish with a bit of dairy-free butter or spread. Set dish aside.

2- Cut the slices of bread loaf into 1½ inch cubes. Lay them out on a cooking sheet. Toast under the broiler on low in the oven for 3-5 minutes until just starting to go golden. 

3- Peel the apples, core, and dice into ½-1 inch cubes. In a medium pot add apples, dairy-free butter, brown sugar, apple pie spice, and salt. Scrape the inside of the vanilla pods into the pot. Stir the mix well. Heat over medium heat for 5 minutes. The sugar has melted and apple slices are starting to soften. Stir continuously so it doesn’t burn on the bottom. (If it starts to bubble reduce the heat) Remove from heat and set aside to cool slightly. 

4- Preheat the oven to bake at 350°F. In another medium pot, combine the dairy-free milk, granulated sugar, and arrowroot starch. Whisk together to combine. Heat over low-medium heat, stirring continuously until the mix just starts to bubble and thickens. Remove from heat and set aside. 

5- To the apple filling some of the toasted bread to the pot and mix into the liquid. Pour the liquid and coated bread into the greased pan. Add the rest of the toasted bread to the pot and drizzle the thickened dairy-free milk over top. Push down and spoon liquid over the top. Let the dish soak in the liquid for 15 minutes.

6- Bake for 35-40 minutes. Let rest for 10 minutes after removing from the oven. If the top starts to brown too quickly, cover with foil. 

10/08/2026

For family gatherings like Thanksgiving we like to do one special dish. This is one of the easiest ones to make because the components can be cooked ahead and kept in the fridge overnight so all you have to on the day is assemble them.

Ingredients:

Salad Ingredients
4 Cups Rocket Lettuce, or mixed greens
1 Tablespoon Avocado Oil, divided
1 pound White Mushrooms, quartered or sliced
1 Yellow Onion, thinly sliced
¼ teaspoon Sea Salt, divided
⅛ teaspoon Ground Pepper, divided
1 Lemon, cut in half

Dressing Ingredients
1 ½ Tbsp Olive Oil
1 Tbsp White W**e Vinegar
1 Tbsp Maple Syrup

Pour all the dressing ingredients, olive oil, white w**e vinegar and maple syrup in a small jar and shake well.

In a medium pan, heat ½ Tablespoon olive oil over low-medium heat. To the pan add thinly sliced yellow onion. Slowly saute the onions, stirring often. Cook until the onions are caramelised, then season with half the salt and pepper.

In a medium pan, heat ½ Tablespoon olive oil over medium-high heat. Add the sliced white mushrooms to the pan. Stir continuously as the mushrooms cook and season with the remaining salt and pepper at the end of cooking. Saute until cooked.

Using a small pan, over high heat place both the lemon halves with the large cut side down in the pan. Place a tablespoon of water and cover the pan with a lid. Let cook for 2 minutes. Remove the lid and let the water boil off. Move the lemon around the pan keeping the cut side down. When it starts to char, remove it from the pan. Place one half on each salad serving dish face up.

Around the lemon, carefully place half the rocket or mixed greens lettuce. Dish out half the soaked onions and mushrooms on top of the rocket lettuce. Drizzle half the dressing over each salad and serve immediately.

10/07/2026

Thanksgiving sides are one of my favourite parts of the holiday meals (after dessert of course 😂).

We don’t usually do a green bean casserole where we are from in Canada, instead we have roasted veggies.

Green Beans and Cranberries

4 Cups green Beans, fresh and trimmed
1 Tablespoon Neutral Oil
1/2 Cup Dried Cranberries
2 teaspoons Lemon Juice
1 Mandarin Orange, zested and halved
Toss green beans and cranberries with oil until coated. Spread out on an even layer on a parchment lined cookie sheet.
Bake at 425°F for 15 minutes, remove from the oven and flip the beans on the pan. Cook for another 10 minutes. Watch for crispy ends and remove before they burn.
When done cooking, remove from the oven and drizzle lemon juice over the beans, sprinkle with orange zest, and squeeze the juice of the half mandarins over the beans and more salt and pepper (if needed) Serve warm.

This dish is naturally allergy-friendly but check that all ingredients are safe for your food allergies on the ingredient labels and by contacting the manufacturer for shared lines and facilities.

10/06/2026

Sometimes our friends and family mean well but don’t always follow through.

We have been super lucky as our family gets it. Some also have their own food allergies.

If you have people in your life with food allergies start by wanting to learn about them and not dismissing them.

Then see what small changes you can make to gatherings that may make a huge difference to them. Could be swapping out one brand for another that is safe for them. 🩵

10/05/2026

Canadian Thanksgiving Recipes -Day 5- Dairy Free Mashed Potatoes

I have found the best tips to get super creamy mashed potatoes are:
• to heat the dairy free butter and milk and add it to the potatoes when both are hot
• use a bit more dairy free milk and butter than you think you’ll need
• use an immersion blender not a masher
• use gluten free oat milk it tends to be creamier and not oilier

Ingredients:
4.5 Pounds Starchy Potatoes, Yukon Gold or Russet Potatoes
6 Large Cloves Garlic, minced
¾ Cup Dairy Free Butter
1 Cup Dairy Free Milk
1 Tbsp Salt, divided into 2 tsps and 1 tsp
½ tsp Pepper

Directions:

Wash the potatoes well.Peel the potatoes and dice them into 1 inch square pieces.

Put the potatoes in a large pot and cover with water. The water should cover the potatoes by 1-2 inches. Sprinkle 2 teaspoons of salt into the water.

Heat the pot with the water and potatoes over medium high heat. Bring the water to a boil. Let it continue to boil for 15-20 minutes or until the potatoes can be easily pierced with a fork.

While the potatoes are cooking, mince the garlic. In a medium pot, over low-medium dd the minced garlic, dairy free butter, and dairy free milk. Heat to melt the dairy free butter and until the milk starts to slightly bubble. Stir well continuously.

Drain the potatoes in a colander. Turn off the stove burner. Return the potatoes to the empty hot pot they were cooked in. Return the pot to the hot turned off burner. Stir the potatoes and let them steam for 1-2 minutes. Add the hot garlic, dairy free milk and butter liquid to the potatoes. Add in the pepper and the remaining salt.

Remove from the stove to a trivet or heat proof mat. Mix well with an immersion blender, an electric hand mixer until creamy and fully mixed. Do not overmix. Overmixing will turn it into gluey mashed potatoes.

Taste the mashed potatoes to see they need more salt and pepper. Serve hot.

10/05/2026

Canadian Thanksgiving Recipes - Day 4- Roasted Cabbage and Apple Salad

This is one of those fabulous roasted salads that is both a salad course or a side dish. It has a tangy dressing which gives it a ton of flavour. This recipe is gluten free, dairy free, vegan, and free from the top 9 food allergens.

Ingredients:

Roasting Ingredients

½ Head Green Cabbage, sliced thinly
1 Large Apple, cored and diced
½ Yellow Onion, thinly sliced (about ½ cup)
2 Tablespoons Neutral Oil
¼ teaspoon Sea Salt
¼ teaspoon Ground Pepper

Dressing

3 Tablespoons Olive Oil
2 Tablespoons Honey, or maple syrup
2 Tablespoons Mustard, or mustard substitute
2 Tablespoons Apple C***r Vinegar
1 teaspoon Lemon Juice
½ teaspoon Sea Salt
¼ teaspoon Garlic Powder
¼ teaspoon Ground Pepper

Crunchy Topping

¼ Cup Pumpkin Seeds, raw pepitas
¼ Cup Sunflower Seeds, raw and unsalted
¼ Cup Brown Sugar
¼ Cup Water

Directions:

1- On a parchment lined baking tray mix shredded cabbage, cubed apples, and sliced onions. Drizzle with neutral oil and sprinkle with salt and pepper. Roast at 400°F in a preheated oven for 25-30 minutes.

2- In a small bowl, whisk all the dressing ingredients together and set aside.

3- Over medium heat, mix the brown sugar and water. Bring to a simmer and stir in the pumpkin seeds and sunflower seeds. Keep simmering until the water is all boiled off, stirring continuously. Pour the sugared seeds out on a parchment lined tray spreading them out in a thin layer. Let cool for 30-45 mins. When cooled, break into pieces.

4- When the cabbage is finished cooking, let it cool for 15 mins, then pour over the dressing and mix. Top with sugared seeds and serve.

Notes:

Make sure the seeds are manufactured in a tree nut and peanut free facility if you have a peanut or tree nut allergy. There can be a high risk of cross contact between nuts and seeds. Contact the manufacturer to find a suitable brand for you.

Red Cabbage, Napa, Jaroma, or Savoy could be used in place of Green Cabbage.

A half a head of green cabbage makes about 6 cups of finely sliced cabbage.

10/04/2026

Tips I wish I had gotten when my kids were first diagnosed with food allergies -Part 1

So much time is spent discussing what they can’t have with doctors and allergists. Huge lists were handed to us with everything they couldn’t have.

We found it incredibly overwhelming.

Dinner was hard.

Until we flipped the script. We knew what we had to avoid and instead we started looking at ingredients and products they could have and building meals around that.

No more spending hours looking for Slow cooker meals trying to figure out how to work around the mandatory cream block. Instead we made our own recipes built around ingredients they could have coconut aminos and chicken became adobo chicken.

It revolutionised how we planned dinner.

What are tips you wish you had been given sooner with food allergies?

10/03/2026

The directions for this recipe will be pinned in the comments. They won’t fit in the caption.

We like to buy a big turkey and roast it up. I toss the giblets and neck in under the turkey to flavour the gravy, you don’t have to.

Ingredients:

The Roast

1 Whole Turkey, with or without giblets
½ Cup Non-Dairy Butter Stick, divided
Salt
Pepper
3-4 Rosemary Sprigs, fresh, cut in ½-1 inch pieces
Sage Leaves, fresh torn in pieces
2 Clementine Oranges, or tangerines

Roasting Pan

3 Ribs Celery, cut in 1-2 inch chunks
3 Carrots, cut in 1-2 inch chunks
3-4 Garlic Cloves, peeled and cut in half
2 Yellow Onions, cut in six
1 inch Ginger, fresh
2 Cups Water

Don’t forget to make sure your spices are also gluten free and free from contact with the allergens of your guests.

Follow us for the rest of our series on Canadian Thanksgiving recipes. All our recipes are free from the top 9 food allergens and are allergy-friendly. If you have a different allergy than we have covered let me know. We may have tried a substitution for it in the past. 🩵

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