No Bake Cheesecake Bites

Quick & simple bite-sized treats

with no gluten, dairy, eggs or nuts

This is my new favorite treat. It’s so easy to make and doesn’t require any baking! Perfect for when the weather gets warmer and you don’t want to turn the oven on.

I made this recipe with Homefree Ginger Snap Cookies and Spero Sunflower Cream Cheese. These brands are free from multiple allergens (no gluten, dairy, eggs or nuts) and are also low in sugar and vegan!! I think this is the ultimate gut friendly treat.

To create the crust, you will need to crush your cookies into a crumble. There are multiple ways to do so, but I wanted to share how I did it. Put the cookies in a zip lock bag and seal it. Then using a rolling pin, smash and roll the bag with cookies inside. Flip the bag over and repeat. Do this until cookies become an even mix of powder and some chunkier crumbs. Here is a photo for reference:

Once your cookie crumble is ready, you can begin the recipe. Let me know if you try it!

The following recipe makes 8 cheesecake bites.


Cheesecake Filling

  • 1 container vegan cream cheese (6.5oz) – I used Spero Sunflower Cream Cheese
  • 4 tbsp monkfruit
  • 1 1/2 tbsp coconut oil, melted
  • 1 tbsp lemon juice
  • 2 tsp vanilla


  • 4 cookies
  • A dash of cinnamon &/or nutmeg

Line cupcake tray with wrappers and set aside. Crush cookies (see tips above for steps) and mix in bowl with oil and sun butter. Put two spoonfuls of mixture into each cupcake wrapper and press down with the back of a spoon. The crust should be about 1/2 inch thick. Freeze for 10 minutes and begin working on the filling.

Add all ingredients to a mixing bowl and whisk until fluffy and fully combined. Take crusts out of freezer and add 2 spoonfuls of filling on top of each crust. Spread evenly with back of spoon. Freeze for 15 minutes, and then take them back out to add toppings.

Break cookies in half and place on top of each cheesecake. Sprinkle cinnamon and/or nutmeg on top and then put back in freezer for at least 10 more minutes.

Enjoy right away, or store in freezer until ready to eat. Put in fridge 10-20 minutes before you are ready to enjoy. The longer in the fridge, the creamer the filling will be. These should stay cool and not be left at room temperature. Enjoy!

Hummus Deviled Eggs

a fun twist on two classic appetizers

made without gluten, dairy, grains & refined-sugar

Growing up, I always hated deviled eggs because I didn’t like mustard. I recently starting loving them, and then conveniently had to stop eating both mayo and mustard for a bit (had to avoid vinegar and certain oils on the candida diet). So a while back I was craving deviled eggs and had to get creative!

These are absolutely delicious, and I might even like them more than traditional deviled eggs…

My favorite part is that this recipe is only FIVE ingredients and takes less than 20 minutes to make.

All ingredients are gluten, dairy, grain and refined-sugar free. For the hummus, you can make your own or use your favorite brand.

The following recipe makes one dozen deviled eggs:

  • 6 eggs
  • 1/4 cup hummus
  • A dash of paprika, salt & pepper

Add eggs to a saucepan, fill with water and place on high heat. Once boiling, cover pan with a lid and turn off heat. Let cook for 10 minutes and then drain. Place eggs in a cold bowl of water to cool, this also makes them easier to peel.

Once cool, peel off the shells and cut eggs in half. Scoop the yolks into a medium bowl. Add a sprinkle of salt, pepper and paprika and then mash the yolks with a fork until smooth. Add in hummus and mix until creamy.

Scoop mixture into eggs, top with a sprinkle of paprika & enjoy! Best if eaten right away.

Easy Sausage Quiche

a dish you can eat for any (and every) meal of the day

made without gluten and dairy

I have recently become obsessed with quiche. Somehow I’ve never had it until a couple months ago, and now I can’t get enough.

I personally love quiche because of its versatility. You can have it for breakfast, lunch and/or dinner. You can also add almost any combination of vegetables and it tastes amazing.

I used artichokes, peas and squash in this one. I have also used just spinach and it was super yummy. Feel free to use any mix of veggies that you have available for this recipe.

For the crust, I used a premade frozen crust (check it out here). You can also make your own crust for this recipe. You can even use the first half my pumpkin pie recipe to make a completely grain free crust.

Start my instructions below once your crust is ready to be filled and cooked.

All ingredients are gluten and dairy free. This can also be grain free depending on the crust, and Low FODMAP depending on the vegetables used.

The following recipe makes 6-8 servings:

  • 1 pie crust
  • 7 eggs
  • 1 cup plant milk
  • 6 sausage links, sliced
  • 1/4 cup vegan cheese
  • 3/4 cup vegetables of choice, diced
  • A dash of salt, pepper, cinnamon & nutmeg

Preheat oven to 375F. Follow pie crust prep instructions and set aside. Sauté sausage and diced vegetables together until tender.

Meanwhile, layer cheese at the bottom of the crust. In a separate bowl mix eggs, milk and spices together. Add sausage and vegetables to the crust and then pour egg mixture on top.

Bake for 45 minutes until no longer runny. The quiche should be firm, but still jiggly so it does not dry out. Let cool for a couple minutes and enjoy. This reheats and freezes very well!

Paleo Bagels

a new alternative to a breakfast classic

free from gluten, grains, dairy and refined-sugar (with a nut free option!)

Bagels are one of my favorite foods because they are delicious AND so versatile. You can make them sweet or savory, and add pretty much any topping you could want.

When Spero Foods sent me some of their sunflower cream cheese, I knew I had to make tummy friendly bagels to go with it.

In the photo, I used Spero’s strawberry cream cheese as a topping (my fave flavor) but I also used these bagels for loaded breakfast sandwiches and they held up SO well.

The trick is to cut them in half slowly with a sharp knife so they don’t crumble, and then toast for a minute or two. Then they are super sturdy and ready to be eaten! You can still eat them untoasted, but they may be a bit crumblier.

I used a donut pan to shape these, but you could try to mold with your hands and bake on a parchment lined baking sheet instead.

The bagels are paleo, gluten free, and dairy free. They unfortunately cannot be made vegan because eggs are a key ingredient, but if you try to sub eggs let me know how it goes!

These can be made nut free if you sub SunFlour for almond flour (use code “livwelleatwell” for 10% off!).

This recipe makes six bagels:

  • 4 eggs
  • 1 tbsp apple cider vinegar
  • 3 tbsp oil
  • 2 tbsp maple syrup (or other liquid sweetener)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cup almond flour (or SunFlour)
  • 1/4 cup coconut flour
  • 1 tbsp arrowroot starch/flour
  • A sprinkle of everything but the bagel seasoning

Preheat oven to 350F. Grease donut pan and set aside. Whisk wet ingredients together in medium sized bowl. Then combine dry ingredients in a separate bowl. Slowly add dry mixture into wet mixture and whisk until it becomes a thick dough. Scoop into donut pan with a spoon and fill the molds.

Sprinkle everything seasoning on top then bake for 10-15 minutes until golden brown and toothpick (or fork) comes out clean.

Let cool in pan for 5 minutes, then transfer to cooling wrack. When ready to eat, slice down the middle and add your fave toppings! These are best eaten toasted, as it makes them sturdier. The bagels last about a week in an airtight container, or longer in freezer.

Flourless Chocolate Chip Cookies

one bowl + five ingredients

made without gluten, grains, dairy, nuts & refined-sugar

This recipe is INCREDIBLY simple. The entire recipe takes about 10-15 minutes, so you can whip up a batch real quick!

As the name suggests, there is no flour in this recipe. Because of this, an egg is needed so I don’t think this recipe can be made vegan. If you try it with an egg replacement, let me know how it works!

I used sunbutter as one of the main ingredients, but you can use any butter you prefer (almond, peanut, cashew, etc.). I just prefer the taste of sunbutter and like that it’s nut free! The flavor is also very subtle in this recipe, whereas other butters may become a main flavor.

The recipe is free from flour, gluten, grains, dairy, nuts and refined-sugar. They are also Low FODMAP if you stick to one cookie at a time.

This recipe makes one dozen cookies:

  • 1 cup sunbutter
  • 1 cup brown coconut sugar
  • 1 tsp baking soda
  • 1 egg
  • 1/2 cup chocolate chips

Preheat oven to 350F and line baking sheet with parchment paper. Combine all ingredients in one bowl until thoroughly mixed. Scoop with spoon onto baking sheet and bake for 6-8 minutes.

Let cool and enjoy! These last about a week in an airtight container, or longer in freezer.

Lasagna Soup

two comfort meals in one

made without gluten, dairy & refined-sugar

I recently made a Three Ingredient Lasagna with Taste Republic’s gluten free lasagna sheets and it was soo good. I knew I had to think of some other recipes with these amazing noodles.

There is a longer ingredient list than I usually use, but trust me this is easy and so worth it! For those who have not had lasagna soup before, it tastes exactly how it sounds: like lasagna in soup form.

This is perfect for cold or rainy days when you’re craving a warm, cozy meal.

All ingredients are gluten, dairy, and refined-sugar free. If you want to make this vegan, skip the ground turkey or substitute with a vegan replacement.

The following recipe makes 6-8 servings:

  • 1 lb ground turkey
  • 1/2 onion, diced
  • 1 large carrot (or two medium ones), minced
  • 2 heads of garlic, crushed
  • 2 tbsp basil
  • 1/2 tbsp rosemary
  • 1 tbsp oregano
  • A pinch of salt and pepper
  • 4 cups vegetable broth
  • 3 1/2 cups marinara sauce
  • 1 cup roasted tomatoes, chopped
  • 8 oz vegan ricotta (I used Kite Hill)
  • 1 tbsp sweetener of choice, liquid or crystalized
  • 1 cup grated vegan parmesan (I used Violife)
  • 1 box of Taste Republic gluten free lasagna sheets (12 sheets total)

Add turkey to frying pan on medium heat and break apart. Then add in diced onions, minced carrots, crushed garlic, ground spices, and a pinch of salt and pepper. Heat until meat is fully cooked and veggies are soft.

Meanwhile, place pot on stove top on high add in vegetable broth, marinara sauce, and roasted tomatoes. Once meat is cooked, add in meat mixture and let cook on high until boiling, then reduce to simmer.

Cook the lasagna noodles for three minutes, then strain and let cool briefly. Cut into 2 inch squares and add 1/3 of noodles to the pot. Set the rest aside for later.

Add ricotta and sugar and stir slightly. Let cook until melted and dissolved to desired consistency. Now it’s time to eat! As you ladle out your servings, add mozzarella and extra noodles as desired.

Eat right away while still hot, or store in fridge for later. Remember to keep extra noodles on the side until you are ready to eat. I personally think it tastes best adding the extra noodles as you eat because of consistency. Enjoy!

The BEST Sugar Cookies

featuring a bonus frosting recipe!

free from gluten, dairy & fodmaps | can be adjusted for other diets

My mom always makes the best sugar cookies. Whenever she makes a batch, they never last long! I have wanted to try to make them more tummy friendly for a while and we finally did it together, so I couldn’t be more excited.

I made them into hearts and used red food coloring for the frosting in honor of Valentine’s Day coming up!

Below you will find recipes for both the sugar cookie and frosting. These are gluten and dairy free, made with gfJules Flour.

FOR DIETARY ADJUSTMENTS: The only non-vegan ingredient is eggs, you could try to sub a flax egg but I have not personally tested this. If you prefer refined-sugar free, I recommend using monkfruit. For grain free, you can try a grain free all purpose flour like this. Again, I have not tested these methods (yet) but based on previous use they should work. Let me know if you do try them!

This recipe makes 3 dozen cookies.

Sugar Cookie Recipe

  • 1/2 cup vegan butter
  • 1 cup pure cane sugar
  • 1 egg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 cups gluten free flour
  • 1/2 tsp vanilla

Preheat oven to 350F. Mix butter and sugar together, then add in eggs and vanilla. In a new bowl, combine salt, baking powder and flour. Slowly add flour mixture into the first bowl and mix until dough is formed. Let dough chill for 5-10 minutes.

Put some gluten free flour down on your surface and then roll dough out to desired thickness. Use cookie cutters and place on greased baking sheet.

Bake cookies for 5-7 minutes. Let cool then frost with recipe below!

Frosting Recipe

  • 1/2 cup almond milk
  • 1/8 tsp salt
  • 2 tbsp gluten free flour
  • 3/4 cup pure cane sugar
  • 1/2 cup vegan butter, softened
  • 2 tsp vanilla
  • Optional: food coloring

Whisk together milk, salt and flour in saucepan on medium heat. Stir consistently until thick and bubbling. Remove from heat and let cool.

In a mixing bowl, stir sugar and butter together. Then add cooled flour mixture, vanilla and (optional) a drop of food coloring.

If mixture is not thick enough, try adding a little more sugar. Once fully combined, frost cookies and enjoy! Optional: add some fun sprinkles 🙂

Store in fridge for optimal freshness, or freeze for later.

Chocolate Granola Butter

introducing: your new favorite spread

made without gluten & dairy, this is also entirely plant based!

As someone who consumes A LOT of nut butter, it can get old sometimes. I’ve been wanting a new toast topping and thought I’d make my own granola butter!

This recipe is super easy and only uses three ingredients. You can use any brand of granola that works for you. As pictured, I used NutHouse! Granola Co. which was recently gifted to me. This granola worked sooo well because of its combination of gluten free oats, nuts and natural sugars.

You will need a food processor or high speed blender for this recipe. This is a great topping for toast, rice cakes, waffles and more! I also think it’d be amazinggg warmed on top of some dairy free ice cream *insert drooling emoji here*. Let me know in the comments what you try it on!

Edit: I received a great question on whether all ingredients of granola should be put in mixture (like raisins, etc.) and the answer is yes! The varying flavors are what makes this so great 🙂

The following recipe makes about 8 servings:

  • 1 cup granola
  • 1/8 cup melted chocolate
  • 1 tsp coconut oil

Add granola to food processor (or high speed blender) and grind for 2-3 minutes until broken down. Then add melted chocolate and coconut oil and mix for 5-10 minutes until fully combined and creamy. This will be like the consistency of crunchy peanut butter, it will not be 100% smooth, but it spreads so well.

Store in in air tight container in room temperature for 3-5 days (it will harden in fridge!). Hope you love it!!

Three Ingredient Lasagna

classic dish with a gluten free and vegan twist!

made without gluten, dairy, soy & refined-sugar

I have wanted to make a tummy friendly lasagna for soo long! Recently, I discovered Taste Republic’s gluten free lasagna sheets while shopping and knew it was fate.

This recipe is EXTREMELY simple and only uses three ingredients, but you can add more if you’d like (i.e. sausage or vegan “meat”). It is completely vegan and Low FODMAP if you use the brands recommended. If you swap out any brands, just check the ingredients to make sure they’re best for you!

The following recipe makes six servings:

Preheat oven to 375F. In a 9×13 oven safe dish, line the bottom with 3/4 cup sauce. Then spread four lasagna sheets across to make your first layer. Next, add 2/3 cup ricotta and smear into even layer. Spread a 1/2 cup of sauce on top.

Repeat layers of lasagna sheets, ricotta, and sauce a second time. Then add the final four lasagna sheets on top and cover with 1/2 cup sauce. Optional: sprinkle some basil, oregano and/or shredded vegan cheese on top of the final layer of sauce.

Cover with aluminum foil and bake for 15 minutes. Remove aluminum foil and bake for 10-15 more minutes. Let cool slightly then enjoy while still warm. Lasts 2-3 days in fridge. Enjoy!

Tuna Noodle Casserole

my childhood fav made tummy friendly

made without gluten, dairy, soy & refined-sugar

Tuna casserole has always been one of my favorite meals that my mom makes. It is so comforting and nourishing, even though I don’t usually like tuna!

Since changing my diet a few years ago, I have not been able to enjoy this classic and have really missed it. Together, my mom and I finally figured out how to make it easier on the stomach while still maintaining its perfect flavor and texture.

This recipe is really dear to my heart, I hope you enjoy it as much as I do! All of the ingredients are gluten and dairy free. I know onions are not the easiest on the tummy for some, so feel free to omit but you may want to replace with something else crunchy like gluten free bread crumbs (I have not personally tested this, but it should work).

The following recipe makes six servings:

  • 2 tbsp non-dairy butter
  • 1 3/4 cup chopped mushrooms
  • 1/4 cup cassava flour (I used Otto’s Naturals)
  • 2 1/3 cup non-dairy milk (I used oat)
  • Spices: nutmeg, salt & pepper
  • 2 eggs
  • 1 1/2 cup brown rice elbow noodles (uncooked)
  • 1/4 cup mayo
  • 1/2 tsp dill
  • 1 tbsp parsley
  • 10oz canned tuna (drained if needed)
  • 1/2 cup shredded dairy free cheddar cheese
  • 1 cup gluten free French fried onions – I used this brand

In a sauce pan, heat butter and mushrooms on medium heat. Sauté for a few minutes, stirring occasionally. Then add in flour and stir thoroughly. Slowly pour in 2 cups of non-dairy milk and whisk together. Add in a pinch of nutmeg, salt and pepper. Bring to a boil and then reduce heat and let simmer for a few minutes until thick. Take off heat and set aside once done.

Meanwhile, hard boil your eggs in a saucepan with water for 15 minutes. Once done, set eggs in cold water to cool. Once cooled, remove shells and chop eggs. Cook pasta according to package directions and drain once done. Set eggs and pasta aside for now.

Now preheat oven to 350F. Add your mushroom roux from earlier to a large bowl. Then add in mayo, dill, parsley and 1/3 cup non-dairy milk. Stir together and mix in tuna and cheese. Slowly fold in the cooked pasta and eggs.

Scoop mixture into a casserole dish (I used a 2.2 quart Pyrex). Bake for 30 minutes, then remove from oven and sprinkle French fried onions across the top. Bake for 5 more minutes then take out of oven to cool for a couple minutes.

Eat while warm, or you can make this in advance and reheat later! I personally think it tastes even better the next day. Lasts 2-3 days in the fridge.

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