If I had these potatoes and then never ate potatoes again, I’d probably die happy. These are the potatoes I dream about and if I’m going out for Greek food, it’s only because of these. Not that I don’t like everything else! But dreams need to be fulfilled ya know? Creamy and lemony and savory, this recipe is the closest I’ve ever had outside of a restaurant. And they couldn’t be easier to make! A little bit of marinating, an hour in the oven and you’re done. This recipe gives a new twist on side dishes, great for having people over, or if you just want something different from roasted or mashed potatoes.
I’ve been MIA for a while. I find myself incredibly lazy, uninspired and unmotivated to cook in the summer months. I don’t like the heat and I especially don’t like humidity. It has been one of the hottest summers on record in Vancouver. 3 straight months of 25-35 degrees with very little rain. 25 degrees isn’t bad in the Okanagan, where I’m from, but factor in the temperate rainforest and the 95% humidity kills me. I also live in a basement suite with no air conditioning so the stove and oven get turned on as little as possible. Now that I’m finished making excuses, I’d like to present you with a dish I came across today. I have no idea where I found it but the link to the original website is below. Super simple and healthy but with so many complex flavors. You also don’t need to turn on a burner. I whipped this salad up and while it was marinating I made up a quinoa fry with sweet red peppers, caramelized onions and Japanese turnips. Delicious and super light dinner for a stupidly hot day.
I’m not vegan. Though I appreciate veganism and am totally down with throwing some vegan meals into my weekly routine. Especially when the recipe is so good you aren’t obliged to tell your significant other about dinner’s lack of all thing animal. So I bought this amazing cookbook called “The Garden of Vegan” It’s a local cookbook and everything I’ve tried is awesome. One might think “Hashbrowns? Why waste your time posting about hashbrowns?” I’m sharing with you because it is so easy and it spices up regular ole’ hashbrowns (and because sharing is what I do!) Breakfast, lunch or dinner!
I was having a down day today. Not that I was feeling down, just not interested in doing anything but watching movies. I wanted to make something for dinner that was so simple I wouldn’t have to think about it. Potato Leek Soup was the answer to that. I have had this recipe for biscuits waiting in the wings for a while now so when dinner was ready, I whipped ’em up and threw them in the oven. It was then that I discovered the potato leek soup wasn’t quite ready. I can’t even tell you how hard it was to not eat every single biscuit while waiting for the potatoes to cook. They’re SO good. And simple. And … good. Hunny! Pass another biscuit will ya?
I don’t think I’ve actually ever had potato leek soup before. Parsnip Leek soup yes, and it was amazing, but not potato. I don’t what the hell I’ve been thinking all this time! It’s incredibly delicious. I never thought that 2 main ingredients that are kind of bland on their own, could pack such a heart-warming and soul-soothing punch. I’m all over this. It’s the perfect season for this soup too. Creamy, thick, hot and super filling. Maybe because I couldn’t stop at only one bowl! For some reason I was always under the impression that potato leek soup wasn’t an ‘easy’ soup. I don’t know where I got that notion but I was WAY off. I threw this in the crock pot, walked away and came back to magic. Make it with some Baking Powder Biscuits to round out the perfect winter meal!
One of the things I miss about being gluten free is crackers. Crackers for hummus, cheese, peanut butter, garlic sausage … They’re kind of perfect for everything. When I lived in Victoria one of my favourite places for a light lunch was Cafe Bliss on lower Pandora Street. A cute little raw and vegan cafe tucked in an easily accessible area of Victoria. They make raw yam crackers and raw seed crackers that are just simply amazing. Dehydrated yam puree made into crackers. *swoon* This recipe fondly reminds me of those far away days. These crackers, combined with my awesome Spicy Hummus is really appealing and sounds like something the doctor would order. I’ve made Parmesan Cream Crackers before and they are so delicious, but I haven’t thought of them since going gluten free. This will be a great alternative! These crackers are gluten free, vegan, oil free and sugar free. Simple, healthy ingredients that you can adapt however you please! I adapted the recipe quite a bit but have a look at the original and you can derive ideas from there too.
Oh my goodness, I’m in love. I threw some chicken in to marinate this morning and chose this recipe as my side. I made two new recipes in one day! Yay me. It turned out amazing for a couple reasons. First off, it took exactly 12 minutes to make from start to finish (that’s quicker than the chicken!). Secondly, it uses ingredients that I had on hand and thirdly … and the best reason of all … it’s gooooooood. Really good. Like mashed potatoes without the evil carbohydrates and starches. I’m going to have to start buying cauliflower regularly, I’d be happy to eat this as lunch. Is there something wrong wtih eating an entire cauliflower head to myself?
That’s right. I said it. Pizza. MMMMmmmm Pizza. The best part about these is there is no crust. You just mix it up and throw it in a muffin tin to bake. I recently read that cravings can be conquered by looking at an image of what you’re craving and eating a salad. While that sounds a bit extreme, let’s not get crazy. If you’re craving pizza, try these. They smell like pizza and taste like pizza but have the texture of a little muffin. I slightly overcooked them the first time I made them and they had a bit of a singed flavor. Still good, but keep an eye on them. Pizza for the win!
There is something about salt & vinegar chips that is really satisfying. Obviously it’s the salt but I sometimes crave the vinegar flavor too. This side dish will satisfy all of the above but it is way healthier than a bag o’ potato chips. This dish is not low in sodium but sometimes you just need a little salt in your life. At least that’s how I keep justifying it! Pair them with a spinach salad and some of your favourite marinated chicken for a well-rounded and perfect meal.
Three weeks of gluten free eating sure does a body good! We’ve lost a little bit of weight, sleep better, wake up better and don’t feel so sluggish and lethargic. I can actually get out of bed in the morning when my alarm goes off and without feeling like the first person that talks to me is going to get a knuckle sandwich. It’s kind of amazing.
This here recipe is a great simple side dish that is nutritious and easy to whip together. It’s gluten free to boot. I threw it on a plate with some pork chops and called it dinner. It really can’t get more perfect than that.