These lower sugar, lower carb peanut butter cookies are just the right thing to “cheat” with on your New Year’s Resolution. Continue reading
Three year olds seem to have a sixth sense. When you’ve had little sleep and have a lot to do, they absolutely need your undivided attention all day. Welcome to my morning. So far I’ve played princesses and blocks, starred in a play with lots of sword fighting and a bear in which everyone dies at the end, and made three year old’s breakfast. Laundry, dishes, and my breakfast lunch are on the back burner for now. (I’m sneaking in this quick post while we peruse the PBS kids website). Luckily I’ve got half a can of pumpkin in the fridge from the grain free pumpkin muffins I made yesterday and that means Pumpkin Smoothies!! I love smoothies, they’re quick to make, healthy and let me “eat” breakfast on the move. They’re an absolute must for me because I often don’t have time to prepare a gluten free meal for myself. Continue reading
I’m looking at the weather reports back “home” in Canada, and it’s still so COLD!! Yesterday my daughter’s boyfriend actually had a SNOW DAY! In April! I’m so sorry. I feel that sympathetic sinking in my stomach every time I see those little snowflakes dance across the weather app on my phone. So in honor of all you cold sufferers, here’s a tasty winter worthy treat. Enjoy with a warm cup of chai tea. Continue reading
I originally discovered this recipe when searching for a strawberry shortcake made with coconut flour. Honestly, it’s one of the fastest easiest recipes I’ve come across. If I hadn’t had helpers, I could have made these in less than half an hour start to finish. The cupcakes are sweet, but not too sweet, but definitely not shortcakes (which I seem to remember being more like a biscuit). That didn’t stop us from having them smothered in strawberries and whipped cream for breakfast. I baked some in little silicon muffin cups to make them sturdier and we just ate them plain on our picnic this afternoon. This recipe made 15 cupcakes. Continue reading
Creamy and spicy with just a hint of garlic. This Red Pepper Hummus Soup is perfect for a quick meal on cool fall nights. Continue reading
Meeting multiple dietary needs in one family (or one person) can be a challenge. In our house, I’m gluten-free and my daughter has recently gone vegetarian, for health reasons. She’s always struggled with just not feeling well, and by experimenting a bit with the food she was eating she has been able to identify meat, fat and sugar as the main culprits. Her decision to cut out meat has changed things up in our kitchen. When we all have dinner together as a family, I make a main dish that is both vegetarian and gluten free, usually a fancy vegetable dish, and then have sides of meat and vegetable based proteins (legumes, soy). Continue reading
This is one of my favorite recipes. It’s one of the easiest things to make. It’s creamy, flavorful, healthy and even the pre-schooler will eat it. All my favorite things.
It only takes a few ingredients. Soup stock or broth, I use pre-made Gluten Free Kitchen Scrap Soup Stock, carrots, an onion, some lentils and a bit of mild curry powder.
Carrot and Lentil Soup
- 4 cups broth or soup stock
- 1 1/2 cups chopped carrots
- 1/3 cup red lentils
- 1 onion finely chopped
- 2 Tablespoons mild curry powder
- 2 Tablespoons oil
- In a sauce pan, over medium heat, stir oil, onion, carrots, lentils and curry powder until combined
- Add broth and bring to a boil
- Simmer until Vegetables are tender, about 15 minutes
- Let cool
- Puree cooled soup in a blender until smooth
- Reheat, add salt and pepper to taste
I like to serve mine with a little dollop of Greek yoghurt and a little bit of fresh cilantro.