Baking

If you asked me what my favourite flavour combo was, I might have to say sweet and savoury . In particular, I love the way sweet fruit pairs so well with sour, salty and spicy flavours. These delicious wraps hit all of those notes, as well as offer a great mix of textures. They are sweet from mango, maple and apple; savoury from red onion, garlic, black pepper, avocado, cucumber, salt and coconut aminos; sour from lime juice; and spicy from chili powder. They are creamy thanks to avocado, but also crunchy thanks to crisp apple pieces, and crunchy red onion and savoy cabbage. They are an exciting, fresh, messy and thoroughly delightful mouthful of happiness. I have been really into tropical fruit this month. In fact I've more or less eaten mango all January. I love it so much in so many recipes. It may be my favourite fruit! In an effort to expand my fruit for the month I picked up this beautiful pitaya (dragon fruit). All I can say about this new-to-me fruit is I was a bit let down...

This bread is pretty awesome for lots of reasons. Let's start with the fact that it's easy to make. It comes together in one bowl in minutes and bakes in under an hour! It's yeast free too, so no waiting around for it to rise and no candida issues. Oh, and it also happens to be gluten-free, refined-sugar-free, grain-free, gum-free, legume-free, nut-free, high fibre, high protein, low fat and vegan! How? How is so much possible from an easy to make healthy quick bread? Buckwheat. Buckwheat is fast becoming my favourite flour for baking. Why? Well it's really REALLY good for you, gluten-free, grain-free and doesn't require eggs to bake into nicely textured baked goods that don't crumble into dust. What's not to love?   While I thoroughly enjoy buckwheat in many recipes, I find it can make some baked goods almost too dense and bitter without being balanced by another lighter flour. I often use rice flour for this but in a chocolate cake recipe I made recently...

I'm not a football person but I can definitely get on board with "buffalo" flavoured everything. I love hot sauce...a little bit too much. This month has been full of sweet and spicy combos for me. I love it when the two meet. Today's recipe is more on the sweet, spicy and buttery side though. This spicy, creamy, crunchy and buffalo sauce inspired SuperBowl is loaded with healthy vegetables and turmeric infused quinoa, and kicked up a notch with a "buffalo chickn" topping. Nope, not real chicken, but also NOT fakemeat . Allow me to introduce my new favourite one ingredient chicken substitute -- artichoke bottoms. I know what you're thinking. Artichoke Bottoms? I must be insane . But I'm not insane, this bowl tastes insane . I found frozen artichoke bottoms, not to be confused with artichoke hearts , at a Greek Variety store near my house. I tested them out by steaming them one night and noticed immediately that they had a surprisingly dense and al...

I am not much of a granola eater. My husband on the other hand consumes it multiple times a day. I think it actually may be his favourite thing. He eats it when he's tired and doesn't feel like cooking a real meal. He usually grabs a big bowlful, tops it with some natural peanut butter and some rice milk. He generally buys a particular ready made granola from our local health food store but they've been out of stock for what seems like ages. Rather than watch him suffer without his favorite standby, I offered to make him some from scratch. Enter this recipe for Superfood Granola. First off this granola is gluten-free but only really suitable for people who eat oats. Oats are a funny thing. When you have celiac disease or severe gluten intolerance, you tend to avoid oats. They are often contaminated with wheat. That's why the market for wheat-free oats has sort of exploded over the past few years. Nonetheless, wheat free does not necessarily mean gluten free and you...

What if I said I could make your vegetables taste like fettuccini alfredo ? Would you buy me a coffee? Would you bake me a cake? Well you better preheat the oven... This fettuccini alfredo recipe is: vegan, paleo, whole 30, primal, ceoliac friendly  gluten free GUILT FREE and nut free soy free grain free full of vegetables a source of good fat seed free high in fibre  It's pretty much my dream come true. Creamy, buttery tasting, but healthy and light somehow. This might be a magical bowl of vegetables but I try not to put a limit on the possible .  I hope you give this recipe a try, its a keeper.  HEALTHY FETTUCCINI ALFREDO (grain-free, vegan, paleo, whole30, gluten-free) For the Noodles: 1 large zucchini, spiralized OR you can use real pasta For the Sauce: 1 large parsnip, peeled and chopped 1 cup cauliflower, chopped 1 large clove garlic Pinch pink salt (or more) Water Squeeze of lemon juice 1 tbsp evoo 1-2 tbsp virgin coconut oil (or more) Fresh black pepper, a f...

I have a big problem with fad diets. For starters, most of them limit flavour. Whether its annihilating salt, or just minimizing seasoning all together, the result is bland and boring food that you will grow tired of. For me this is why most diets are not sustainable and can do more damage than good in the long run. Those boring grey meals just leave you unsatisfied and fantasizing about cake. I think of January as a month of anxious resolutions and detoxification attempts. Its all about resetting the body for a fresh start in the New Year. An attempt to cleanse the body of the mistakes of holidays past. I have an issue with this too. Why not just incorporate more healthy foods into the whole year? You wouldn't fuel your car with bad oil and then expect it to run like a dream on one month of primo diesel. Your body's not much different. It needs constant care to perform optimally.  I don't do diets. I've never followed someone else's plan and made special weight los...