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Butternut-Leek Lasagne: Gluten-Free & Vegetarian Optional

October 3, 2016

Thanks to my friend, Stacey, I’ve discovered TWO ways to make gluten-free lasagne: by substituting noodles with sliced eggplant (delicious but tedious), and by substituting noodles with boiled leeks (below). This recipe can be made vegetarian, too. (Simply substitute the bolognese sauce with a vegetarian tomato sauce). I will say this is a time-consuming recipe –…

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Avocado Chocolate Pudding – Vegan

March 19, 2016

This is a thick, creamy, scrumptious pudding that you can sweeten or spice to taste, and serve with garnishes. It’s very rich and filling – a little goes a long way! Yield: 4-6 servings Ingredients: 2 ripe avocados 1/2 cup cocoa powder 1/2 cup coconut or almond milk 4 tsp. brown sugar, honey, or maple…

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Trout Baked with Seasonal Vegetables

March 19, 2016

This is an easy recipe to play with – any white or pink fish fillet will work; any seasonal veggies will work. This is how I made it: Ingredients: 1 trout, filleted 1 sweet potato, diced 2 new potatoes, diced 1 large carrot, diced 1 onion, diced 1 celery stalk, diced 1 cup peas salt…

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Taco-Stuffed Peppers

March 14, 2016

This is a combination of a recipe video I saw online from “Tasty” and some of the method is from this one on foodiecrush.com. Ingredients: 1 pound extra-lean ground beef 1 package taco seasoning 1 medium onion, chopped 1 can black beans, undrained 1 cup uncooked brown rice 1 cup corn niblets, drained 1 small jar of salsa of…

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Vij’s Eggplant, Tomato and Green Onion Curry

March 14, 2016

Loosely based on a recipe from Vij’s restaurant in Vancouver. (Serves 6) Ingredients: 7 oz green onions (about 8 stalks), washed and chopped (whites & greens) 1 C. plain yogurt, stirred 1 Tbs Mexican chili powder 1 tsp turmeric 1 tsp ground cayenne pepper 2.5 tsp salt 1 eggplant, skin on, into 1-inch cubes 1…

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Roasted Autumn Vegetables

October 11, 2015

MMMmmmmm! I just made this comforting dish with veggies from my local farmers’ market, and some inspiration from the Gluten-Free Goddess. Veggies 1 yellow squash, seeded, peeled, and cubed 4 carrots, chopped 3 small sweet potatoes, peeled and cubed green beans onion, chopped 1 apple, chopped 3 cloves garlic, peeled & chopped Toss together in…

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Cauliflower Flatbread

May 25, 2015

I love cauliflower but you don’t have to love it to enjoy this flatbread. It can be used for sandwiches, as a base for egg dishes like Eggs Bendict; pizza crust, cheese bread, cheese sticks and anything else you might think of! Ingredients 1 large head of cauliflower 4 eggs 2 cups shredded cheese of…

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Gluten-Free Morning Granola

May 14, 2014

I (Maria) eat this granola every morning for breakfast, mixed with plain yogurt and accompanied by green tea. Enjoy! Gluten-Free Morning Granola Yield: about 7 cups; doubles well. Ingredients 1.5 cups nuts of choice, roasted and chopped. (I use pecans & almonds) 1.5 cups mixed dried fruits (I like raisins and cranberries) 1 cup unsweetened,…

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Salad in a Jar

February 16, 2014

Thanks to the back to her roots blog, I have been experimenting with making Salad in a Jar for the past 4 weeks. This week, I made my own recipe and thought it was time to share this great idea with everyone. I like vegetables, particularly raw vegetables, but the prep time required to make…

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(Giant) Zucchini Stuffed with Sausage, Mushrooms & Sage

September 11, 2013

This is a delicious Fall meal that I just made directly from this recipe on thekitchn. The photos are mine, however. I got the giant zucchini at a farmer’s stall on the road new Prince of Wales Drive & Highway 16 (near Ottawa). Smaller zucchinis can also be used, however. Serves 6-8 Ingredients 2 to…

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