I always have such good intentions when it comes to food. I often go to bed after reading a cookbook and dream about the amazingly healthy and delicious food that I will make the next day. “Tomorrow will be different,” I tell myself. “Tomorrow I will cook a healthy lunch for myself, do some baking and
perhaps even change out of my PJ’s before lunch.”
But more often than not, this ideal day never happens.
However, today was different. There weren’t (more…)
Fish is one of my favorite things to eat, but sadly I don’t cook it enough. We eat a lot of sushi in our house because Bryan isn’t a huge fan of fish when it is cooked, except for swordfish. He’s eaten a few cooked fish dishes that I’ve made but like I said, I don’t cook it often enough.
A few months ago we went to a local restaurant because he was craving swordfish. He had his grilled with a bruschetta topping to it while I had a delicious piece of mahi-mahi with a mango salsa on top. He was a bit jealous of my salsa and wasn’t such a fan of the bruschetta. I promised him the next time it is on sale we would pick up a piece and I would cook it however he wished. He asked for it to be grilled with a mango salsa, similar to the one I had on my mahi-mahi.
Lucky for him, swordfish was on sale this week! So keeping true to my promise we (more…)
Wholesome Cook recently posted a recipe on her blog for fluffy ricotta pancakes (with the word fluffy in front you probably guessed they aren’t gluten free) with data and banana butter which caught my eye. I have made gluten free pancakes before but only from the Vitarium packet mix, however I had heard that buckwheat flour is very good for pancakes. I therefore decided to give these ones a go substituting the self raising flour for buckwheat flour and baking powder.
The buckwheat version of the pancakes come out a lot browner due to the colour of buckwheat flour however they were very yummy. I still believe that they are a bit dryer and less fluffy than glutenous pancakes, though with the banana and date butter and maple syrup (I decided to indulge a little) they are perfect.
I had a fair bit of leftover banana and date butter (which I didn’t want to waste due to the price of banana’s at the moment!) so I decided to mix it into some thick natural (more…)
I LOVE the San-J orange sauce. I really love the San-J orange sauce when I add a hint of sriracha chili sauce to it. My daughter does not like chicken but she devours this dish. It is the perfect combination of sweet, spicy and salty. And, of course, it is super easy to make. (more…)
There are lots of ways to pack a healthy gluten-free school lunch. Start by including your gluten-free child in the weekly menu planning process- this will increase the odds that he or she will actually eat what you pack for them!
Good quality proteins, complex carbohydrates and healthy fats are key to improving your child’s diet. These tips and resources will help you plan and pack healthier gluten-free school lunches for your gluten-free child.
This week’s Friday’s Find makes this Smoothie Queen very happy. Not only is it made by a company that I already love, but it opens up flavor options without added sugar. I love So Delicious Coconut Milk, but I usually purchase the unsweetened version to avoid sugar. I have to admit that I do look longingly at the Vanilla, because it is truly sooooo delicious. In coffee, over cereal, in smoothies, it’s just wonderful. But since I’ve cut out sugar, the vanilla sweetness has been but a lovely memory.
This week I happened to see a carton of So Delicious Sugar-Free Vanilla Coconut Milk at Whole Foods. While I was thrilled to see that it didn’t have cane sugar, I took a good hard look at the ingredients hoping that I wouldn’t find artificial sweeteners instead. I was glad to see that it is sweetened with stevia and monk fruit. Sweet! Tempted to fill my cart, I decided to take just one box and see how I liked it first.
Here’s a very easy make-ahead recipe for Gluten and Dairy Free Chocolate Pudding Mix. Keep a jar on hand for a fast kids-favorite dessert, after-school snack or lunchbox treat. Use your favorite dairy-free milk in the recipe. I used canned gluten-free coconut milk which makes a really rich-tasting pudding.
This is often how things work with me. I decide at some point that I want something. Pizza, cookies, a madeleine…and since I’m eating a gluten-free diet, I can’t always go to the store to buy it. Or, maybe I can but it’s not always good.
So it was, that day, when I really wanted a good biscotti. Believe it or not, I’ve never even made them, even with gluten! The next part of the journey began with finding the right recipe.
I wasn’t in the mood for lemon pecan or orange walnut. I didn’t want chocolate either. Cinnamon almond was coming to mind so that’s what I decided to (more…)