Saturday, October 20, 2018

Guest Post #infographic: Gluten Free Halloween Candy for 2018

With Halloween coming up quickly, and candy sales rampant in almost every store you walk into, navigating the holiday with food allergies, intolerances or other restrictions can be tough. For kids going trick-or-treating, restricted diets often result in their haul being carted away and replaced with home-made or "safe" snacks. However, for those with celiac or who are gluten free for other reasons, there are many options available! The kind folks at Dentably Magazine sent me this infographic, updated for 2018, featuring the gluten-free-friendly treats you can enjoy worry-free this Halloween.


This is a sponsored post.

Monday, October 8, 2018

Apple Crisp for One

Apple Crisp for One is buttery, sweet and full of apple-y goodness, all while being gluten free!


Happy Canadian Thanksgiving to everyone! While today I am deliberately doing no cooking (the kitchen has been usurped in favour of turkey / stuffing / potatoes, etc), I did have a chance to whip up a few little Thanksgiving-y desserts. The first round of baking featured mini-versions of my "famous" apple butter pumpkin pie - one for yesterday's feast with Dad, the other for my boyfriend's mom. Now, I'm really not a fan of pumpkin pie at all (yeah yeah, I know), my mom's apple pie has always been the perfect ending to fall dinners. She doesn't add sugar, uses a simple, shortening-based crust, and packs each pie with as many apples as she can fit. 

That said, while tonight will feature mom's signature pie, not everyone is a fan of the dessert. The boyfriend (A) is one person who doesn't enjoy pie crust, and loves his fillings sticky-sweet. So, instead of leaving him dessert-less this holiday, yesterday I whipped up an apple crisp perfect for one, fitting neatly into a little stoneware ramekin. While the methodology of crisp-making remained the same, I added a few little flairs of my own. First, since A is lactose intolerant, I used a fantastic lactose free butter I found - it tasted like European style cultured butter but wasn't labeled as such. The second thing I did was to change up the filling a bit. Instead of your standard sugar-flour combination, I used honey, cornstarch, a pinch of nutmeg and a dash of vanilla. Finally, I bumped up the protein in the "crisp" portion by swapping out the all-purpose flour for red lentil flour that I had ground in my Mockmill - it adds no taste, but adds a lovely colour and extra nutrition.

Apple Crisp for One

At any rate, this apple crisp is a satisfying, early-fall comfort food that not only is perfect for Thanksgiving dessert but even a decadent breakfast! What is your favourite fall dessert? Comment below!

Friday, September 28, 2018

Homemade Banana-Oatmeal Meal Replacement Shake

Sometimes we just don’t have the time to prepare a healthy breakfast or lunch. We could grab a snack and go but within an hour, those hunger cravings are sure to pop up. Furthermore, if it’s a processed snack, chances are you’re just taking in a bunch of empty calories or excess sodium and saturated fats.

Meal replacement shakes pack all the nutrition you need for an energetic day, but they are drinkable, quick, tasty AND they keep you full for hours!

The following is an example of a nutritious and easy to make meal replacement shake, including why it’s so great for keeping hunger cravings at bay.


Thursday, September 27, 2018

Beetroot Cranberry Conserve

Beetroot Cranberry Conserve is tangy, sweet and slightly earthy, not to mention a brilliant colour! A nice Chianti makes it a little savoury, perfect for the holidays.


Beetroot & Cranberry Conserve

It's almost Thanksgiving weekend here in Canada - where the heck did September go? While my mom is stocking up on turkey, stale bread, potatoes and lots of butter, I took on the task of making one of the cult favourite condiments on every holiday table - cranberry sauce.

What emerged from my kitchen last year - and soon to be this year as well - is a delicious sweet-tangy conserve with a hint of savoury flavour, but I do hesitate to really call it a cranberry sauce. For one, the only cranberries in this recipe are dried (although they were unsweetened) - the brilliant ruby colour is the result of heirloom beets from my garden and a glug or two of red wine. For added body and cohesion, I used apples (of which we always have a ton of this time of year). Of course, many of the standard "holiday" seasonings found their way into the pot, including the zest and juice of a blood orange. Taste tests along the way were quite rewarding, and leftovers that didn't fit in either the canning jars or the sauce bowl were eaten by house guests on crackers with cheese.

Speaking of canning, I highly recommend making at least this one batch, if not two, and preserving half for Christmas season. That way, you have a side dish done and you don't need to take up another stove burner in the middle of holiday feast-making!

Beetroot Cranberry Conserve
Makes 32 fl oz, 32 (2 tbsp) servings
3 apples, peeled and diced
1 lb (about 5 small) beets, peeled and diced
¾ cup dried cranberries (preferably unsweetened)
¾ cup sugar
¾ cup red wine (or cranberry juice for non-alcoholic)
Zest and juice of 1 large orange (I used a blood orange)
¼ tsp nutmeg
Pinch cloves
Pinch sea salt
  1. Combine all the ingredients in a deep, heavy saucepan over medium heat.
  2. Bring to a boil, then reduce heat and simmer until thick and mounds on a spoon, about 1 hour.
  3. Can 15 mins in a waterbath or freeze leftovers within 1 week.
Amount Per Serving
Calories: 50.4
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 11.3 mg
Total Carbs: 12.0 g
Dietary Fiber: 1.2 g
Protein: 0.3 g

Wednesday, September 26, 2018

Sweet Potato Peanut Curry with Red Lentils

This Sweet Potato Peanut Curry with Red Lentils is packed with vegan nutrition - vitamin A, protein, fibre and healthy fats to name a few!

Sweet Potato Peanut Curry with Red Lentils

With the cooler weather rearing it's (quite ugly and damp) head, it's time to start thinking about stick-to-your-ribs comfort food. Around here, that means breaking out the big Dutch oven and making a big pot of flavourful stew. Of course, with my mom around, curry is almost a no-brainer when it comes to the type of stew! This pot was inspired from a dish I saw on TV (can't remember the show, sorry!) using sweet potatoes and tomato juice with regular lentils. However, my mom likes peanut butter with anything spicy, so I added a dose to the pot and used fresh tomatoes, celery and home-grown Egyptian onion to bulk it up some more. The resulting mixture is spicy, but not hot, with a light earthy sweetness from the sweet potatoes and a natural creaminess from the red lentils. A squeeze of lime at the very end livens up all the flavours and makes it a perfect meal to warm you up when it's anything but outside.