Monday, August 4, 2014

Vegan Ice Cream Dreams do Come True

I have been trying to make vegan ice cream for a while now...some success, and more than a few failures. Those failures quickly turned into popsicles!

This is a recipe for people who have an ice cream maker. It turned out really well and I am dreaming up flavours and combinations. Vanilla pecan, Vanilla salted caramel pecan, chocolate, blackberry.... My husband even loves it!

This recipe is from The Kitchn


Saturday, April 27, 2013

Grain free breakfast porridge

This is a delicious alternative to having oatmeal in the morning. Since going gluten free I have had a bit of a hard time with oatmeal; it is often contaminated with wheat. Certified gluten free oatmeal is incredibly expensive that I just cannot justify buying it, especially since I don't even really enjoy it that much.

This breakfast is easy to make and is full of a nutritional punch. You can really play around with this recipe adding any type of seed, nut, or spices such as cinnamon or cardamon (just thought of the cardamon as Im writing this, doing that tomorrow morning!). The coconut milk makes it rich and creamy, which is so satisfying in the morning.

  • 1/3 cup of buckwheat
  • 1/3 cup of quinoa
  • 1 1/3 cup of water
  • 1/3 cup of coconut milk
  • 1 tablespoon of chia seeds
  • Nuts and seeds to taste
  • Dash of vanilla (optional)
  • Sweetener of choice  
  • Mix all ingredients together and bring to a boil
  • Bring down to a simmer for about 20 minutes.
  • The liquid should be completely absorbed
  • To reduce cooking time in the morning soak buckwheat and quinoa over night. Or make porridge the night before and reheat in the morning.

Monday, January 14, 2013

Im in pizza heaven

Pizza is the number one item I have missed since eliminating my allergies a year ago. Being gluten free and yeast free is a special challenge but I have finally found a reasonably easy to make pizza crust, and it tastes pretty great too.  I have recently been trying to add tomatoes back into my diet, so of course I made ham and pineapple pizza. It was AMAZING!!
Here is the link to the recipe I found:

Gluten free yeast free pizza recipe

Speaking of eliminating allergies, looking back on this past year I am very proud of myself for taking the hard road to getting better. It wasn't always easy, and I did cheat a few times....but my health is so much better for it. I really encourage you to do the same. Listen to your body, if you are not digesting your food the way you should be, there is something wrong. An elimination diet is a great place to start, and best of all it doesn't cost you any money. Just a little bit of your sanity! Check out my link above about doing an elimination diet.

Sunday, December 9, 2012

Sweet Potato Hash

My only issue I had with this dish is that there just wasn't enough of it! We ended up fighting over the last portion. If you are feeding a family you may want to double this recipe.

Prep time: 5 minutes
Cook time: 35 minutes


  • 1/4 of a pack of bacon diced
  • 2 medium sized sweet potatoes in small cubes
  • 1/2 onion diced
  • 1 beetroot in small cubes
  • 1 small zucchini
  • 2 cups of shredded kale
  • salt and pepper (pepper is optional) to taste
  • 2 cloves garlic minced
  • Goat cheese
  • Throw the bacon, sweet potato, onion, beetroot, and garlic into a large saute pan fry until beetroot and sweet potato are soft. You can cover with a lid to steam them a bit
  • Add the kale and zucchini and cook until the zucchini is soft
  • salt and pepper at the end to taste. 
  • Sprinkle with goat cheese at the end

Sunday, November 4, 2012

Squash Sauce Lasagna

I'm back and with a amazing first recipe for you all.

We are having friends over for the first time in our new place so I wanted to make something really special. I also wanted to do something really nice for my first blog post after all the upheaval of the past several months. Here is a labor intensive version of Nomato Lasagna. This takes time, and money. I think it cost me almost $25 everything. If I didn't have all these allergies I would still want to eat this lasagna, this doesn't taste like a crappy replacement for sure!

Time: Several hours
Cost: lots
Taste: Amazing!

  • 1 acorn squash
  • 3 carrots
  • 1 onion finely diced
  • Two packages of ground meat. I used beef and pork
  • 2 cups of red wine (optional)
  • 4-5 cloves of garlic
  • Assorted herbs: I did about 1 tablespoon of dried basil, 1 teaspoon of oregano
  • salt and pepper to taste
  • Lasagna
  • Ricotta
  • Mozzarella grated
  • 2 eggs
  • Large bunch of kale tough stems removed
  • Struggle for about 10 minutes trying to cut the squash in half. Remove the seeds. I have a few tips for this. 
    • Get husband/boyfriend/father/ or someone with good hands to do it. It will save you time and make them feel useful and increase their self esteem.
    • Use a really big sharp knife
    • Cut off the bottom of the squash so that it sits easily on the cutting board. Use the grooves of the squash to your advantage
  • Roast in the oven at 450 deg in a pan with about an inch of water in it, flesh side down. This should take about 45 minutes. You will know its done when the top skin is soft and easily poked with a fork. Don't take them out until they are ready because it will just make it harder to get the flesh out
  • Get a large dutch oven and start frying the onions, garlic, ground meat, spices. Once it has cooked for about 10 minutes add the wine.
  • Bring a large pot of water to a boil blanching the kale for about 1 minute, you may need to do this in batches. After blanching wash the kale in cold water, then squeeze the excess water out of it. Chop the kale into bite sized pieces, blend with the two eggs and set aside.
  • Using the same pot of water toss in the carrots and boil until they are soft
  • Puree the carrots and squash in a food processor or blender. If it is too dry to puree add some cooking water from the carrots and kale. Add into the meat. Let this cook for about half an hour so that all the flavours come together.
  • Bring another pot of water to a boil, cook the lasagna noodles 2 minutes less that instructed
  • Layer your lasagna: Pasta, sauce, pasta, kale, ricotta, pasta, sauce, cheese. Or something like that. You can add in extra layers of cheese, or sauce, or whatever you like!
  • Get your guests to bring the salad.

Monday, October 8, 2012

Big Changes

 I've been going through some pretty amazing changes in my life. I got a new job and we moved to Vancouver Island! It is so quiet here, the sounds of crickets, cows mooing, horses neighing. Such a change from the craziness of the city. My new job is part time, so hopefully I will be making some new posts soon. It is a bit scary to be scaling back on work, but I think it will be great for my health. Plus it will give me more time to focus on things I truly love to do- like cooking and baking.

Hope you're all enjoying your thanksgiving!


Monday, August 6, 2012

Basil Pesto

We spent today making many many batches of pesto to hide away in the freezer. The versatility of pesto is wonderful; you can use it as a dip, as sauce for pasta, and salad dressing. While this recipe is IC friendly, there is no tomatoes or lemon, it is still a fairly strong item. Use caution if you don't eat these items on a regular basis. If you follow this recipe it will make a large container, just keep on making the batches if you want to have more for during the winter. Play around with the recipe to your liking. Do you like creamy pesto? add more nuts, butter and cheese. Like it to be herbalicious? add more parsley and basil. Also if you do tolerate tomatoes you can add some in addition to the red peppers. Josh likes to add about 1/4 of a tomato to his. The pesto will thicken over time, all you need to do is add more olive oil. Also it will be better after about a day, all those flavours will come together to blow your taste buds away.

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There are several components to the pesto that warrant a few words:
Basil: buy it as fresh as you can, use scissors to cut the leaves off the stalks. You could do a blend of Thai basil, or regular basil. We bought a whole case for $24, which is a way better deal than buying them a couple at a time.
Nuts: You don't need to buy expensive pine nuts to make pesto. We have used all different types of nuts; royal nut mix, cashews, almonds, walnuts. Our current batch is with walnuts and almonds. Just make sure they aren't salted.
Cheese: We use a blend of Romano and Parmesan. The Romano is a bit cheaper, but the Parmesan will give it a stronger, saltier taste. However the romano is a bit lighter of a cheese and may be easier for people to tolerate.

Prep time: 10 minutes
Cooking time: 5 minutes

  • 4 cups of packed Basil
  • 1 cup of packed Italian Parsley
  • 1 cup of roasted red peppers- about 4 peppers
  • 1 cup of nuts
  • 4 cloves of garlic
  • 1/4 cup of butter
  • 1 1/2 cups of cheese
  • 1 1/2 cups of olive oil
  • Blend all ingredients together in a food processor until smooth.