I know I can’t be the only one that has realized too late into a recipe that the wrong ingredients were used. For exmaple, I once used cinnamon in a Shepherd’s Pie recipe instead of Thyme. I despise cinnamon and was mortified when I realized what I had just poured into my dinner. Of course I didn’t measure it. Of course – that’d be too much like doing it the right way! So today when I decided to make a tasty tuna steak with coconut oil, salt and coriander, it only made sense that I screw it all up and use All Spice instead. I have this wretched habit of buying spices in bulk and neglecting to label the bag. All Spice isn’t all that different than cinnamon. Especially on the hate-o-meter. Too little too late so keeping Shepherd’s Pie in mind, I went ahead with it and it was surprisingly good! So if you’re looking for something incredibly simple – I mean dinner in 10 minutes start to finish – then you should give this a whirl. I’m thinking it might be good on a salad tomorrow! I’ll take some pics next time I make it but in the meantime, I’d love to hear of some kitchen fails that turned into something surprisingly great!
Spicy food is my ideal comfort food. Not SOOO spicy that I can’t taste the food, but a nice, heated zing, with some form of starch is so perfect. Like Spanish Rice for example. It’s spicy, very flavorful but my absolute favourite fall back meal when I need a pick me up. I also love Indian food. My heart melts for the complex flavors, spices and textures. Creamy sauces, curries, turmeric, vegetables and chicken. Yum. The problem though is, I find Indian food so comforting, I can’t stop eating it. I’d be more than happy to sit down and eat an entree for two of Butter Chicken. This recipe of easy ingredients, simple method and a delicious and satisfying result is a great recipe for those on a budget, but also those of us trying to include more veggies in our diet – but still feel satisfied. Ya know what I mean Steve?
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.
It has only been very very recently that I started liking soup. It was never my favourite growing up and only within the last year or so have I started making and loving soups. And why wouldn’t I? A good soup encompasses everything this blog is about! Health and nutrition, simplicity and good value – and even gluten free now! I’ve discovered that a really good soup can taste sinful without being sinful. Most that I’ve made barely have any calories, let alone fat. This particular soup cost less than $5 to make and provides 4 servings. At $1.25 per serving you can’t afford NOT to make it! Mike wasn’t here for dinner tonight and I’m totally tempted to eat his half of the soup. Maybe I’ll eat it, do the dishes and he’ll never know I even cooked … Hmmm a plan is formulating!
The original name of these cookies is “Breakfast Cookies” but I really couldn’t imagine limiting myself to only eating them at breakfast because they’re so good and healthy, I really feel like I should be able to eat them anytime – So I named them “Anytime Cookies” These cookies are SUGAR free, DAIRY free and OIL free! Yeah, all that and they’re good. And if you use pure organic oats then they’re Gluten Free too! Should have named them FREE cookies.
I hope you like spice. And by spice I mean heat. And by heat I mean to say that I hope you get some sort of masochistic enjoyment from your tongue, throat and nasal passages shrivelling in burning pain. That kind of spice. Because that is pretty much what this is. My boyfriend disagrees but let me put it to you this way – my cat had tears on his nose from the chili oil released during cooking and my friend’s glasses steamed up from the eyelid sweat. No word of a lie – I have witnesses. So that being said, aside from the heat, (It is an Indian dish afterall) this recipe has incredible flavor and would make a great side. Even though we were dying we kept going back for more.
A whole new take on pesto! Beets are loaded with antioxidants, potassium and vitamin c! I cut the oil content in this recipe (as I do) to make a delicious pasta sauce and I already want to make more. The hardest part of this recipe (contrary to traditional pesto) is the length of time it takes to cook beets. Otherwise, 30 seconds in the food processor and you’re golden! Plus, your pasta sauce will take on an amazing shade of purple. I figured the nutritional info with and without almonds.
I went for dinner at a friend’s place tonight. She was making quiche and asked me to bring a side salad. I considered Quinoa Salad but was tempted to make something new. I wound up with this recipe which was called a risotto, but it’s not so I’ll call it a side dish. I chose it because it has an ingredient I’ve never tried before (cooking sherry) and ingredients that I love (quinoa and mushrooms) It was perfect. Simple to make, delicious and incredibly satisfying. Plus, we all know quinoa has large doses of nutrients and vitamins and all that good gobbledy-gook.