Gluten Free

No Bake Elderberry Syrup Power Balls

Aug 17, 2018 · Leave a Comment

No Bake Elderberry Syrup Power Balls are full of antioxidants to help you boost your immune system while you enjoy a sweet treat.

Back to school shopping is in full swing for supplies, clothes, backpacks and school snacks. It’s amazing how much less my kids eat during summer holidays compared to when they are in school and needing fuel throughout the day. Baking snacks in advance, like these power balls, and freezing is one way to get ready for back to school before it arrives.

Elderberries are full of antioxidants, vitamins A, B and C plus are anti-inflammatory, anti-viral and are the most commonly used medicinal plants in the world. When it comes to antioxidant power, elderberry is higher in flavonoids than blueberries, cranberries, goji berries and blackberries.

Known as a treatment for cold and flu symptoms, Feel Good Elderberry Syrup can also be used when cooking or baking as a food flavouring.

No Bake Elderberry Syrup Power Balls are a protein packed recipe you can freeze and pull out for breakfasts, pop into lunches or enjoy while out hiking or camping.

Using only 7 ingredients, they are loaded with nutritional foods like elderberry syrup, chia seeds, nut butter, hazelnuts (also called filberts) and dried cherries. This combination of super foods offer immune boosting antioxidants, protein, fiber and healthy fats.

Ingredients for the no bake Elderberry Syrup Power Balls

Teaching our kids to make healthy choices is easy when you have great ingredients to work with. For more inspiring healthy recipes or back to school snacks check out our Date Energy Balls, or Pepperoni Pizza Muffin recipes.

We are working in collaboration with Feel Good Syrup on this post. All opinions, views expressed and recipe development are, as always, my own.

Greek Wedge Salad

Mar 3, 2018 · Leave a Comment

As we all know by now the wedge salad went into hiding for awhile before resurfacing. In this installment of our wedge salad series we share a Greek Wedge Salad recipe using all the ingredients you love in a typical Greek Salad.

We’ve shared the history of a wedge salad in our Iceberg Wedge Salad with Bacon post, how to eat a wedge salad in our BLT Wedge Salad post and today let’s talk about dressings and other types of wedge salads you could make.

The Salad Dressing

While not exactly the star of a salad, the salad dressing is a close second. Making your own salad dressing can save time and money once you have invested in all the ingredients you need which could be as simple as extra virgin olive oil, Dijon mustard and a few vinegars.

Store bought dressings are fine, especially these days when you can find dressings that are fairly healthy, however they can still contain extra unwanted sugars, calories and additives you can’t spell so be leary when going the store bought route and read your labels.

If you already have extra virgin olive oil and vinegars try adding some new flavours to your pantry. Walnut or pistachio oil is exceptionally tasty and a little goes a long way. White Balsamic Vinegar or Champagne vinegar changes up your vinegar game. Spanish onion, shallots, garlic and fresh herbs all chopped fine or blended add depth to any home made dressing. Of course you can use buttermilk, mayo, sour cream and Greek Yogurt if you please.

Other Ways to eat your Wedge

We are not referring to a blender wedge salad turned smoothie, but rather more wedge salad ideas to try.

Waldorf Wedge Salad: grapes, apple, celery, toasted walnuts, mayo dressing
Caesar Wedge Salad: pancetta, croutons, shaved parmesan, Caesar salad dressing
Cobb Wedge Salad: tomato, bacon, cooked chicken breast, hard boiled egg, avocado, onion, strong cheese like a blue, red wine vinegar dressing
Italian or Antipasto Wedge Salad: chick peas, beans, salami, tomato, provolone, artichokes, sun-dried tomatoes, Italian dressing with herbs

Have you ever tried a wedge salad?! If not, what’s stopping you?!

Iceberg Wedge Salad with Bacon

Feb 26, 2018 · Leave a Comment

A salad needs only a few ingredients and a fantastic dressing to make it a salad and this Iceberg Wedge Salad with Bacon offers all those things and more.

Wedge Salad History

The history of the Wedge Salad has been found to date back to 1916 in a book called “Salads, Sandwiches & Chafing Dish Recipes” by Marion Harris Neil. Iceberg lettuce was a very popular item in those days, most likely super cheap and a good canvas for adding flavours. With fewer ingredients to cook with in those days Marion’s recipe is simply Roquefort cheese and hard boiled eggs with a light dressing. In the decades to follow the wedge salad became a delightful and popular starter course to order when dining out.

The traditional classic wedge salad of the 1970s could be found in many steakhouses and would always be laden with blue cheese dressing, crispy bacon, and hard boiled egg all on top of an iceberg lettuce wedge.

In the last ten years the wedge salad has begun to make a comeback popping up on menus all over the country. Many recipes stick true to the traditional wedge salad ingredients, however at Bakersbeans we see no point in following tradition and as always love to put our own spin on recipes.

A wedge salad, like any bright green salad can be dressed up or dressed down however you choose. Adding beans, nuts, chopped vegetables or fruit, different cheese, salad dressings, even protein changes the game and gives you a new fresh salad every time you make it.

I’ve been playing with my food aka wedge salads for the past month. We decided this week will be wedge salad week in our house. One head of iceberg lettuce can make four meal sized wedge salads, therefore stay tuned for three more wedge salads this week!

Pro Tips:

Leave the stem on, slice a thin piece off the bottom and eat around it. Keeping the stem on helps hold the wedge together.
This recipe makes enough for one wedge. Double ingredients for more wedge salads.
Sprinkle a little water on your leftover lettuce head and use plastic wrap pressed against the cut side of the lettuce head and wrapped around it to stop it from turning brown.
If you do not like to cut into your salad, simply cut up the salad, toss everything currently on your plate and boom you have a regular plated salad.

This salad is a knife and forker and currently one of our favourites. Be sure to check out our other wedge salads: BLT Wedge Salad and Greek Wedge Salad.

What is your favourite salad?

Sausage and Lentil Soup

Jan 24, 2017 · Leave a Comment

Almost annually we host International students and currently we have a student from Spain (small town near Madrid) living with us for the school year. It’s his first time leaving Spain and traveling so far from home. He’s done remarkably well during the holidays and missing his family all things considered.

He likes to cook and loves to eat even more. So he and I get along amazingly well since we both love to cook and of course eat. One of the dishes he says he misses the most is his Momma’s sausage and lentil stew. Made with small brown lentils. Did you know lentils are considered pulses and extremely good for you. Just 1 cup of lentils = 6.59 mg of iron. So if you are feeling like you are lacking in iron, lentils are a great way to add more iron, fiber and vitamin A to your diet.

He and I have talked about this stew many times. Because I ask a lot of questions. This week it was added it to our weekly menu and last night I attempted to recreate it. I wasn’t nervous at all, after all his mom makes it all the time. No pressure right? I patiently waited as he took his first bite. And his face lit up. He took another bite. And then he told me he couldn’t believe how similar it tasted to his mom’s. I was so excited I almost peed a little.

He tells me his version of this dish is a stew and thicker. They add potatoes into the stew while cooking it which would help thicken it. I opted to finish our soup with diced, cooked potatoes mixed with fresh parsley, lemon and olive oil. This mixture complimented the soup perfectly.

We simply adore this young man and have gotten to know his parents a little. You know sometimes you just click with people, well it was like that with this family. I hope we get to go to Spain one day and meet them. I’m sure the wine, food and interesting conversation would free flow non stop.

This soup is hearty and super flavourful. We’ve added Spolumbo’s Sausage which is a locally made, preservative and gluten free sausage. The cured sausage in this soup is also locally made, called shremska and available at The Italian Store. A very healthy meal indeed.

Armenian Roasted Vegetables

Sep 12, 2016 · Leave a Comment

A sucker for roasted vegetables, I couldn’t wait to make this recipe by Olia Hercules and her Mamushka cookbook. Fall and winter has us roasting vegetables regularly. I’ve roasted cabbage before and loved it so the combination of these Armenian Roasted Vegetables was quite intriguing to me.

Ensure you cut your vegetables thick as illustrated in the recipe. I’ve noticed while making recipes from this cookbook they use a lot of dill and yogurt in Eastern European Cooking. Our student from Spain has advised the same. Things I would have never known had I never joined the cookbook club. My mom used to cook with dill she grew in her garden. Dilled baby potatoes are one recipe that stands out from childhood. It’s an herb I adore. Serve these veggies along side a roasted chicken, pork loin or beef roast.

Olia also suggests to change things up, try adding some feta before serving.

Aiden’s Gouda Fruit Salad

Jun 12, 2016 · Leave a Comment

My kids love to get into the kitchen and create things. More often then not they announce what they want to make without checking on ingredients first. This salad was the exception as we just so happened to have all the fruit available. Aiden’s Fruit Salad is made by my son Aiden and on this night accompanied quick sandwiches before a busy activity evening.

A fruit salad can include any fruit you want. We never add a dressing or drizzle of honey to our fruit salads as we let the sweetness of the fruit speak for itself.

Aiden's Gouda Fruit Salad — Aiden’s Gouda Fruit Salad

Watermelon Berry Popsicles

May 13, 2016 · Leave a Comment

Stay hydrated and cool off on a hot summer day with homemade popsicles. With just a few ingredients and a little time, you can have healthy popsicles any day of the week!

I’ve been making these popsicles, minus the coconut milk, since the kids were toddlers. For a new spin I added coconut milk.

Popsicles, like smoothies, can be made using a variety of ingredients. Add in fresh herbs, dairy free milk or yogurt, fruit slices, cold brewed tea, chia seeds, nut butters and more. Make them as simple or complex as you like but be sure to make extra as they won’t last long.

These Watermelon Berry Popsicles have only 5 ingredients and a small pinch of salt as an added flavour enhancer. Best made the day before you plan on eating them.

Infused Water

Apr 29, 2016 · Leave a Comment

About four years ago I hosted one of our annual Mom’s Who Needs Wine Evenings. One of the ladies was pregnant so for her I filled a lovely jug with spring water and added cucumber and fresh mint. She loved it so much that when we went camping together that summer it was all she drank! We experimented more in summer with fruit and the kids loved it.

I try to encourage the kids to drink lots of water during the day. We don’t drink much juice here and rarely pop so infusing their water with good stuff encourages them to keep at it, and eat the good stuff!

There are so many combinations of infused waters the variations are endless. Put out a variety of ingredients and let the kids make up their own. It will encourage family bonding time and them to drink the water. We made three infused waters for these photos and re-used water bottles from a local juice store. Mason jars or any other easy to carry and pretty jar with a lid would also be ideal.

In these photos we made three variations. Here’s how we did it.

Roasted Jalapeno Hummus

Apr 15, 2016 · Leave a Comment

Chick peas, also known as garbanzo beans, are a good source of protein, iron and several other vitamins and minerals. Hummus is a staple in our house and this Roasted Jalapeno Hummus is the latest flavour addition to our weekly rotation.

Hummus is a popular Middle Eastern Dip and spread. A dish we did not grow up with and only learned about later in life through our many food adventures. It’s the perfect healthy dip for fresh vegetables. In fact it is so good for you, here are 8 Great Reasons to Eat More Hummus.

Adding roasted jalapenos was a no brainer for me as I love spice just not too spicy. Roasting jalapenos breaks down the capsaicin in the skin, reducing the pepper’s heat while giving it a sweet and smoky flavour. It is important to note some jalapenos can be hotter than others. Just like some oranges or grapes taste better than others, or onions can make you cry worse than the previous one. Using jalapenos in any dish may result in a mild experience or wild adventure depending on how spicy they are. Therefore you may want to start with just 1 jalapeno depending on your heat level tolerance.

I also love roasted garlic and roast up to 4 bulbs at a time keeping them in the refrigerator to use as needed. Once roasted squish out the entire contents of one roasted garlic bulb into this hummus for added flavour.

Homemade Sausage Patties

Mar 5, 2016 · Leave a Comment

I remember my sister in law serving up sausage patties while we were all out camping one summer. They were these perfectly formed sausage shaped coins (twoonie sized for my Canadian readers) purchased from the local Costco as an easy to cook main to accompany breakfast eggs or a dinner salad. I thought they were pretty cool and was left wondering why I didn’t think to bring something so convenient and easy.

These patties have the delicious addition of roasted garlic. If you can roast your garlic the night before or earlier in the day so it’s ready to go. They are an easy dinner served with green apple & jicama slaw, eggs, a light pasta or a salad. If you have time prep the ingredients the night before allowing the pork to infuse the flavours overnight.

A simple and healthy meal you can have on the table in less than 30 minutes.

Berry Orange Smoothie Bowl

Feb 11, 2016 · Leave a Comment

This Berry Orange Smoothie Bowl contains frozen berries, spinach, avocado, fresh orange, coconut milk and mint. A delicious blended smoothie you can make any time of the year – even when berries are not in season.

We created this smoothie bowl, loaded it with healthy goodness and added some extra zing with orange zest and fresh mint.

This bright and colourful smoothie is perfect for Valentine’s Day or Canada Day celebrations.

I’m currently participating in a Valentine’s Day Blog Hop Recipe round up with local food bloggers and this recipe is included in the round up!

Be sure to check out the other recipes and blogs participating to see what’s cooking in their kitchen this Valentine’s Day which also happens to be a long weekend here in Alberta. They are Merry About Town, Food Mamma, and Edible Life in YYC.

PRO TIPS:

If you do not like coconut milk, substitute for your favourite milk or cooled green tea
Mix the chia seeds in a well and give a few minutes to plump up before consuming
Fresh basil also tastes good in this smoothie
Not into smoothie bowls? Pour it into a glass!

Blueberry Mango Smoothie Bowl

Dec 7, 2015 · Leave a Comment

I’m not one to jump on a bandwagon. Never have been, never will be. Instead I view myself as an observer. I like to sit back, watch and see how it all unfolds. Over time. Cautious. Curious. Quiet. Discrete. A people watcher. Have always loved the bars for that very thing.

The smoothie bowl craze has been going on for a while now. And I’ve never really got it. I’ve been making smoothies since the 1990’s (yes it’s true) and the kids simply adore making them. What a great way to get extra good stuff into them. And then it hit me. Why not give it a go. Pour your damn smoothie into a bowl and add toppers to make it all pretty. Can’t be hard. Sounds pretty simple really. But I kept thinking about why would I want to eat my smoothie with a spoon when I’m a straw gal? So curious got to me and I did it. Made 3 of them in 6 days actually and ate my way through that damn bowl.

You know what I liked about it? Well it was a normal smoothie first off, but it had texture, chewy texture from the toppers and I found this uber cool. And I kind of liked eating it with a spoon. Who knew?! I might be a smoothie bowl convert. Maybe.

Green Apple & Cranberry Quinoa Salad

Nov 26, 2015 · 2 Comments

Meals during the week have to be quick since the kids have activities. These are the days they come home from school, play with the dog, check their emails, do their homework, eat and go to activities, so dinner has to be easy and fast. By the time they get home it’s bed time. Last night was one of those nights, and unfortunately I had not done any meal prep in advance. Off to the store I went to pick up some quick grill sausages and a few ingredients to make a Quinoa Salad.

I tend to make my quinoa a day or two in advance. I like it cool or right out of the fridge vs hot off the stove. I find it fluffs up when it has time to sit and cool off plus it’s available for a quick meal solution. This salad is Gluten Free and can be made dairy free by not adding the cheese.

I’m happy my whole family enjoys quinoa and I no longer feel like I have to put a carb on the table (rice, pasta, potato). Grains are a beautiful & filling thing.

Roasted Cauliflower & Garlic Soup

Nov 8, 2015 · Leave a Comment

The first time I made this soup was sometime in 2013. It was a craving soup end of the week kind of day and I had very little vegetables left to play with. There it sat on the third shelf in the refrigerator staring back at me. There was no way around it – it was to be cauliflower soup or nothing. Admittedly I’ve never made cauliflower soup before but I sure love roasted and grilled cauliflower.I turned on the oven, hacked up the cauliflower, tossed in some garlic cloves for good luck, a little oil and off it went into the oven. What happened next was outstanding. I made Roasted Cauliflower soup, and I loved it.

You have to agree, roasting your garlic with the cauliflower is pretty clever, and imparts great flavour. I wanted the soup again, so I took it a step further this time, and tossed in a couple shallots to roast them up to. I do not add cream to this soup but blitz the cauliflower, garlic and shallots like crazy to keep it healthier.

The roasting party in my oven became soup on my stove. I like it when this happens. A few extra minutes to simmer on the stove with thyme and bay leaves, then it gets blitzed, strained and is ready to serve. Those who can not eat dairy will appreciate this soup is dairy free. If you are gluten free do not add croutons. I quickly made some cumin croutons for this soup, but you can use any croutons you have on hand. I made croutons so often I will need to share the recipe. Simple flavours make it delicious.

This should serve 4 pending how big your servings are.

Roasted and Fresh Carrots with Lentils

Oct 29, 2015 · 2 Comments

Roasted and Fresh Carrots with Lentils are a delicious addition to your holiday table or the perfect side to to any main.

We always have luck growing carrots in containers on our deck. Not so much luck with radishes (worms) or lettuce (aphids) however but we haven’t given up yet amidst trying almost everything. The kids love to plant seeds, and watch them grow. It’s something they look forward to every year. They especially enjoy the coloured carrots, and admittedly always plant way to many seeds so we end up with all kinds of carrot shapes, and sizes. But it’s fun, I let them do their thing, and they are learning so much from this process.

I was asked to submit some recipes for the Winter edition of a Gluten Free Magazine. Many of my salad or vegetable recipes tend to be gluten free, so I knew exactly what I wanted to make, sides for a holiday dinner. Which could also be a delicious meal for one with some added protein. I had ideas, well several so I decided to make a trio of sides for the magazine. It’s a day of chopping I will never forget as I somehow managed to chop off part of my finger while preparing the parsley for this dish. Fortunately the kids were home (my daughter came to my aid), and my husband just walking in the door. He cleaned the counter/cutting board, and re-chopped a fresh batch of parsley for me so I could get the dish finished, and photographed since the deadline was looming. Plus there was still work to be done, and a cut finger wasn’t going to stop me although it’s the first time I’ve cut it this bad since I worked in a butcher shop when I was 16.

The first time I tried crispy lentils was at a Food Blogger Conference in Vancouver. They were sprinkled on a fish dish (halibut I believe) and it was delicious. I came home and started making crispy lentils which I sprinkle on everything. I promise to post that recipe soon.

The Trio of Sides recipes I made for the magazine are these Roasted and Fresh Carrots with Lentils, Lemon Roasted Potatoes with Parsley Pistou and Brussels Sprouts with Candied Walnuts.

Roasted and Fresh Carrots with Crispy Lentils

Mango Ginger Smoothie

Oct 26, 2015 · Leave a Comment

Smoothies in our house happen fast & furious. Never a lot of thought goes into making smoothies, but more searching through the freezer and fridge for fruit or veggies needing to be used up. That’s what so great about smoothies is anything goes. My kids now know how to make them and are totally ok with spinach going in, cause they can’t taste it.

This time we were under the weather so I added fresh ginger. You need to puree it really well to break up that ginger, and it’s never so strong it takes over the taste. Just a hint. Pomegranates never last long in this house. The kids are totally addicted. So this last tablespoon full is all I got out of two pomegranates. They both inhaled them. Not a bad thing since they are full of antioxidants. I just need to teach them how to clean them. This is a fun smoothie to make.

Lemon Roasted Potatoes with Parsley Pistou

Oct 22, 2015 · 8 Comments

Fire up the barbecue, grill your favourite protein and add these Lemon Roasted Potatoes with Parsley Pistou to complete the meal.

A good roasted potato is an easy dish to make and goal to achieve. Roasted potatoes compliment any meal whether it’s a holiday dinner with roasted turkey or simple grilled chicken.

Sometimes when the boys are away we like to have them as our main meal topping them with a fried or poached egg or even fresh made Pico De Gallo,

For this recipe we roasted our potatoes with lemon and topped them with a fresh made parsley pistou. They became one of the sides to our roasted ham dinner.

A Pistou is a French sauce served cold made from garlic, basil, olive oil and of course parsley. It’s similar to a pesto without the nuts.

Try it on any roasted vegetables, grilled meat or fish, even egg dishes.

Vegetable Lasagna [Catelli® Gluten Free Lasagne Challenge]

Oct 20, 2015 · Leave a Comment

Vegetable lasagna’s have been a favourite of mine since the 90’s when I was single, living in Vancouver, and involved in weekly office potlucks. Then I moved to Calgary, got hitched, had kids, and well settled down with a prominently meat eating family. These days lasagna’s in our house have some form of meat in them, and husband advises he “misses” the meat when it’s not there. Extraordinary one can actually miss the meat, but who am I to judge.

Recently I was offered a challenge by Catelli to create a Gluten Free Lasagna using their new Gluten Free Lasagne noodles, a first-of-its-kind pasta made from a delicious blend of four grains; white rice, brown rice, corn and quinoa. I knew I wanted to bring vegetarian lasagne back into the routine, so I went for it.

Lasagna noodles have sure evolved over the years. I remember making lasagna, and having to boil the noodles first. What a treat that was. When oven ready noodles came out I did the happy dance. The Catelli^®Gluten Free Lasagne noodles are also an oven-ready noodle that does not need to be boiled or cooked beforehand. It’s the little things like this that appeal so much to a busy life style.

Additionally Catelli has a delicious line of Gluten Free Pastas including Penne, Fusilli, Macaroni, Spaghetti, and recently launched Linguine. Their Gluten Free Lasagne noodle has been voted by consumers as a 2015 Best New Product Award winner.

After sampling this lasagna, I can tell you first hand you wouldn’t know it was gluten free pasta – it’s delicious. In fact I tested it on our vegetarian baby sitter, and she loved it. She had no clue it was gluten free. These noodles are available at all major retailers across Canada, in the pasta aisle.

I did something I’ve never done before when making lasagna, I topped it with a little smoked cheese. The distinct hint of smokiness elevates this lasagna to a whole new level. While this recipe may have a few extra steps, it’s well worth it.

All ingredients for the Vegetable Lasagna have been prepped — Vegetable Lasagna ingredients

Layering ingredients — Layering vegetable lasagna ingredients

Brussels Sprouts with Candied Walnuts

Oct 10, 2015 · Leave a Comment

Fresh produce in the winter time was limited where we grew up. During the holidays my mom would buy frozen brussels sprouts to cook up with our turkey. Her cooking method of choice was to boil and serve as is. I found them lacking in flavour and tough to swallow so I avoided whenever possible. Brussels sprouts entered my life again in the mid 90’s while living in Vancouver. I was able to experience them sauteed, crispy and full of flavour, and I was hooked. Husband also grew up eating them boiled but with a little encouragement, my simple tastes man has learned to love them sauteed as much as I do.

Lately the trend is to cook your brussels sprouts with bacon or pork of some sort. The added fat gives the sprouts a burst of flavour, but I was looking for something new when I created this recipe. I was also looking to make it gluten free for a magazine. I love to saute my brussels sprouts in sesame oil and decided to add some nuts. Toasted some walnuts in a pan, added a splash of maple syrup at the end, and ended up with candied walnuts that were insanely delicious. The dish started to come together. We are lucky to live where we do where relatively fresh produce is more readily available in the winter time. This year I noticed brussels sprouts in the stores all year long and I definitely made it a point to eat them regularly.

This recipe was one of three I made for the magazine. We also created Roasted and Fresh Carrots with Lentils and Lemon Roasted Potatoes with a Parsley Pistou. Any of these dishes pair well with a big Thanksgiving, Easter or Christmas Dinner.

Blueberry Guacamole

Jul 13, 2015 · Leave a Comment

BC Blueberries have arrived in the stores/markets and I couldn’t be more excited. It’s one of my favourite times of the year. Growing up in BC, my mom used to grow all kinds of berries and vegetables plus had several fruit trees in our yard. Enjoying fresh produce like this every Summer was sure a great way to grow up. I’m always giddy when the fresh BC produce arrives in Alberta.

I am excited to be attending the BC Blueberries 2015 Kick Off to the Season Launch in Calgary this week. I always get inspired and want to create new recipes with blueberries when I know this event is coming up and the blueberries arriving in Calgary. This blueberry guacamole happened almost by accident. Eating blueberries along side guacamole and I decided to combine the two into one bite. I was sold, it’s seriously delicious. Even my guacamole loving kid loved the addition of blueberries. I might try fresh cherries next.

Here’s how you do it.

Grilled Citrus Chicken

Jun 10, 2015 · 1 Comment

My kid watches me in the kitchen and has been doing so since she was little. She’s 9, almost 10 going on 14. She’s a true Leo as she was so stubborn during her birth, that after 64 hours of labour, she ended up being escorted out of my belly via emergency C-section. She brings this stubbornness into the kitchen when she bakes. Always wanting to race ahead, and do things her way without reading instructions properly or sitting back to listen & learn. I do love this about her, but it can be challenging.

A couple weeks ago I gave my kids a chicken challenge. Cook any kind of (simple) chicken dish you wanted for supper. Think about it, go through recipe books, or make up a recipe. Hailey’s first idea was to make up a watermelon marinade for the chicken. Since we don’t care for grilled watermelon, and watermelon logged chicken didn’t seem to appeal, I talked her out of it (maybe a mistake?). I could have googled ideas, but I wanted this to be hers. So I suggested she think up something different. She decided on this citrus chicken. Created it entirely on her own. I directed her to the fresh herbs, she smelled & tasted and decided which she wanted to add to the marinade. She loves grilled halloom cheese (from Superstore) and knew she wanted grilled this cheese as part of her meal (she calls it the squeaky cheese), with the grilled chicken placed on top. And her favourite Tabbouleh Salad. I helped with suggesting grilled lemon or lime on top. Her dad did all the grilling.

For the first time we worked together in the kitchen (I helped with the chopping) without any battles. It was flawless and so much fun to watch her follow her vision. And she did an amazing job. While it may not happen again anytime soon, this mom is super proud.

To assemble plate place a little salad on bottom of plate in a circle. Add a slice of grilled halloom cheese. Top with a piece of grilled chicken and if using, grilled lemons or limes.

Ginger Peach Smoothie

May 27, 2015 · Leave a Comment

Trying to get some frozen berries used up from the freezer so I can buy some more. Realizing tummy growls meant I hadn’t eaten breakfast yet. 10am & I started tossing items into my blender to make a smoothie.

I’m a big believer in raw ginger in various forms. 20 years ago I worked in a high rise in downtown Vancouver. The penthouse housed actors & I even rode down the elevator once with David Duchovny. No bigs really. I’m never awed by celebrities, maybe cause I’ve met so many, but it was still cool to share elevator space with him even though I never gave him a second glance. At the bottom of the highrise was a little convenience store. I got to know the lady who owns/runs the store quite well. Late 50’s, looked amazing and one day she told me she hasn’t been sick in over 30 years! I asked how and she said “I cut up fresh ginger/garlic and eat it every single day”. Have been for 30 years. Inspired by this I started cutting up raw ginger & garlic and eating it. Now to be honest I don’t do it every day but it’s been a habit I can’t break for 20 years. It’s easy enough to cut up and store in the fridge for hubs & I. I even try to get my kids to eat it like this when they are not feeling well. We do 1 tsp every day – mornings/bedtimes, push it to the back of your mouth (don’t chew) and swallow. No bad breath either! I’m so in love with ginger I even grate it into my green tea.

Why not put some in my smoothie, I said. Delicious and only a hint of ginger taste. There is enough smoothie here for two, but I didn’t share today. If you do not have or can not find frozen smoothies, any frozen fruit will do. Here’s how I did it.

Brussels Sprouts Brown Rice Bowl with Cilantro Lime Drizzle

May 4, 2015 · 2 Comments

I love bowl food. It’s hearty, filling and mostly healthy depending on ingredients. When I make it at home, it’s always healthy. When I have it out it’s full of inspiration and for the most part a bowl full of good stuff.

I’ve had a love affair with brown rice going on for over 20 years thanks to my mom and since it’s part of the rotation, my husband even likes it. We top it with salty feta cheese & fresh herbs. If brown rice is not your thing try making this bowl with white rice or even quinoa.

I finished it with a Cilantro Lime Drizzle but you can use your favourite dressing if cilantro is not your thing or use a different herb like basil or parsley. If you are on the Wild Rose Detox you have to keep your dressing simple (olive oil, citrus, herbs, s&p). I called this a drizzle as it doesn’t contain vinegar and technically a vinaigrette does.

As always recipes can be changed up to suit your tastes. Add chicken or protein if you want some meat, omit the jalapenos if you don’t like the extra heat!

Pork Belly & Brussels Sprouts Spaghetti (Gluten Free)

Apr 28, 2015 · Leave a Comment

Following a recent and fun evening cooking with Chef Lynn Crawford and Catelli Pasta, I was asked to participate in a Catelli Gluten Free Pastabilities Challenge. I love challenges and especially challenging myself. In celebration of Celiac Awareness Month in May, Catelli asked bloggers to develop an original gluten free pasta recipe using one of four Catelli Gluten Free Pastas – penne, fusilli, macaroni or spaghetti. Did you know Catelli Gluten free pasta won a 2015 Best New Product Award as voted by consumers?!

I’m always looking to incorporate new items and foods into my family’s diet giving us a broader range of items to choose from. Having made several gluten free meals in the past, I was very excited to create something new & flavourful everyone would love. I started brain storming ideas for pasta creations knowing every item I used had to be gluten free. I scribbled out ideas like pulled pork, korean meatballs and ramen pasta. After researching the ingredients (I was leaning towards a ramen pasta) I stalled on pork belly. Pork Belly…what a delicious ingredient to use in a pasta dish. So I built my pasta dish around pork belly.

The next two ingredients were easy. I’ve been on a brussels sprouts kick since last Fall and wanting to make a brussels sprouts pasta. As well as in love with crispy lentils..I put them on many of my dishes. So I decided on a Pork Belly, Brussels Sprouts and Crispy Lentil Gluten Free Spaghetti. Crisp your lentils in advance and keep them in the fridge until ready to use.

I’ve tested this recipe three times and each time it’s come out tasty and the family has enjoyed it. What I did learn about cooking gluten free pasta is it’s best removed from the boiling water at about 5-6 minutes allowing it to soak up some of the pasta sauce and not get to gummy. Third times a charm!

Here is some great information about Catelli Gluten Free Pasta.

Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.
Available in Spaghetti, Fusilli, Penne and Macaroni (photo attached).
Delicious taste, smooth texture.
Voted the Best New Gluten Free Pasta by Consumers.*
Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.
Produced in a dedicated gluten free facility.
Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).
310 calories, 2 grams of fat per serving (85 g) of pasta.
Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.
Cholesterol and preservative free.
Easy to digest, with the great taste and texture of regular pasta.
Available at all major retailers across Canada, in the pasta aisle.

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