My Sweet Marie

Posts Tagged ‘dairy-free

Spring has sprung and the rhubarb is in full season! Yipee!! I love me a crisp as it’s healthier than pie, tasty and if done right, gluten-free! so have at it folks, make one today for the ones you love!


  • 2 cups fresh rhubarb, washed and diced
  • 2 cups strawberries, diced
  • 1 teaspoon of lemon zest
  • 1 tablespoon of lemon juice
  • 5 tablespoons of maple syrup
  • 1/4 tsp salt
  • 2 tbsp. tapioca flour/starch

For the crumble:

  • 1 cup gluten free flour
  • 1 cup gluten free oats
  • 1/2 tsp cinnamon
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1/4-1/2 cup nuts of choice (optional)


  1. Preheat oven to 350. Grease aa 8×8 pan or your 10″ cast iron pan with coconut oil.
  2. In a large bowl, combine the top 7 ingredients. Stir to combine well. Pour into your pan.
  3. In a large bowl, mix the topping ingredients till crumbly.  Pour over top the fruit in pan.
  4. Bake for 25-30 minutes till golden and bubbling. Serve with whipped cream or coconut cream for the non-dairy folks!

These cookies are husband and grand-children approved! You would never know they are gluten-free, grain-free, paleo, etc etc, neither will your guests! They are addictive is what they are! Enjoy!


  • 1/4 cup melted coconut oil
  • 3/4 coconut sugar
  • 3 tbsp. molasses (I used unsulphered)
  • 1 egg
  • 1 1/2 cup almond flour
  • 6 tbsp. coconut flour
  • 1 1/2 tsp ginger ground
  • 1/4 tsp salt
  • 1 tsp baking soda


  1. Preheat oven to 350.
  2. In a large bowl, mix oil,sugar, molasses and egg.
  3. Add in the dry ingredients. Scoop into balls. Should get 24
  4. Place 1-2″ apart on a lined cookie sheet. Bake for 12 minutes.
  5. Remove from oven and gently press so they are flattened.
  6. Bake for 3 more minutes.
  7. Let cool before transferring to cooling rack!

I made this dressing 19 years ago for a wedding that I catered. Shout out to Carrie and Phil! This was the dressing on the salad and if I remember correctly, I had made an adding error and had put too much pepper in it! It was still popular! It’s lovely on greens with almonds, berries, chicken and goat cheese but truly good on any salad! Enjoy!


  • 1/4 cup yogurt plain, non-fat (goat’s yogurt or soy for dairy-free)
  • 1/3 cup orange juice
  • 2 tbsp. lemon juice
  •  1-2 tbsp. lemon or orange zest
  • 1 tbsp. olive oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp pepper
  • 1 tsp honey
  • dash of salt

Blend all together till smooth! Voila!

For Valentine’s Day this year we decided to keep it healthy! Here’s a little something I threw together with the help of my sweetheart! Here’s what you need:


  • 2 zucchini – spiralize with the large holed attachment
  • 1 onion sliced thin
  • 1 cup carrot- spiralize on smallest holed attachment
  • 1 yellow pepper- sliced thin
  • 4 slices of peameal bacon (Canadian bacon), sliced long thin strips
  • 1/4 cup roasted red peppers
  • 1-2 cups of spinach
  • 350g shrimp- peeled and deveined
  • 10 oz coconut milk
  • 1 tsp of sirachi sauce or more if you like heat!
  • 3 cloves of garlic minced
  • basil  or cilantro to your taste
  • 1 tbsp. olive oil


  1. Sautee your onions, bacon, garlic, carrots, peppers in the olive oil.
  2. Add the shrimp, sautee till pink.
  3. Add in the roasted red peppers and spinach till wilted.
  4. Add in the milk, stir. Add the sirachi sauce, stir.
  5. Add in your zucchini noodles and stir. Cook till the noodles are soft but not too long as they will get soggy, so leave that till the last minute!
  6. This is 2 large portions at 8 WW smart points each!

So here’s a little twist on falafel balls, baked, not fried. We all know I am counting points these days so you should get at least 24 balls, which makes them 2 points each! Enjoy with a salad or as a snack…full of protein!



  • 3 Tbsp. olive oil
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 red onion, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbsp. parsley, chopped
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. chick pea or gluten-free flour
  • 1 Tbsp. chili powder
  • 1 1/2 Tsp. kosher salt
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cumin
  • 1/2 tsp. baking powder


  1.  Preheat oven to 375°. Grease 2 mini muffin tin sheets with the oil. Mash chickpeas in a food processor, then add remaining ingredients and blend to a thick, paste-like consistency.
  2. Shape into small ping pong-size balls and place each in a cup of the mini muffin tin. Bake, flipping balls halfway through, until balls are golden and crisp, 15 to 20 minutes.

I get asked a lot “what’s a good, low point breakfast?” My favourite one is the 1 point egg white omelette. It’s tasty, filling and good for you! I use my little rock fry pan almost everyday making this up for my brekkie!

Here’s how:


  • 1/2 cup mushrooms
  • 1/2 cup kale, chopped
  • 1/2 cup egg whites


  1. Fry your mushrooms in your non-stick rock fry pan or use a spray to grease a fry pan.
  2. Add in the kale and sautee some more.
  3. Add in your egg whites and cook till you can flip the omelet.
  4. Cook both sides and then serve with a spoonful of salsa over top!
  5. Add a serving of fresh fruit on the side and ta-da, healthy breakfast!
  6. Note: you can have onions, peppers, ham, bacon or cheese to this if you’d like but be sure to count the extra points for the meat/cheese!
  7. I like to buy my egg whites in a carton as it’s so much easier then separating the eggs and I hate to waste those yolks!

Being a weight watcher I end to find recipes or create recipes that are slimmed down versions of my favourite foods. Feel free to convert this to anyway you like your spaghetti but I like mine thick with veggies and a bit of meat too! I like to spiralize a few zucchini and have my sauce over zucchini which keeps the point value low and my carbs to a minimum! I hope you like my slimmed down version of spaghetti sauce!


  • 1cup(s)fresh mushroom(s)
  • 1cup diced carrot(s)
  • 1cup diced uncooked onion(s)
  • 1 cup red pepper diced
  • 1 cup celery diced
  • 16oz uncooked ground turkey breast
  • 4 cup(s)no salt added diced tomatoes
  • 2 cups Italian tomato sauce
  • 1 tsp oregano and basil
  • Salt and pepper to taste
  • Pepper flakes to taste


  • Brown your ground turkey with the onions, peppers, celery and carrots. If there’s any fat, drain it off.
  • Add in your tomatoes and sauce and spices.
  • Simmer until bubbly and thickened.
  • Serve over zucchini noodles (spiralized) or shirataki noodles or spaghetti squash for low points.
  • 3 Smart points per cup of sauce.