Hot chocolate in this weather? Ermm… yes, and no. Yes, because I’m blogging about it now, and no, I didn’t make this in summer. I made it when it was still cold in the Pacific Northwest. It’s now hard to think how cold it gets in the winter because we’ve been having such a great summer; temperatures have been hitting 30 C/85 F+ with sunny skies for weeks. But it does get cold, and when it does, one wants to drink hot chocolate! Continue reading
Chicken on my blog? Yes, I know, it’s been a while. To be honest, this isn’t actually my recipe, but A’s. We made it the other day, and I remember (back in the day when I ate gluten, dairy and meat) it was yummy, so I thought I’d share it with you. It’s so simple, it’s ridiculous. There’s no slaving over a hob/stove for hours, simply cook off some sausagemeat/ground sausage, then layer it with lasagna sheets/noodles, pasta sauce from a jar and sprinkle/dollop cheese in the appropriate places. Bake, slice and enjoy. Simple. Easy. Yummy. Continue reading
I cannot believe that these brownies are gluten-free, grain-free, dairy-free, soy-free, refined sugar-free and flour-free! If it’s a squidgy brownie you’re looking for, I’m sorry, this isn’t the recipe you’re looking for. But if you’re looking for a moist- and cakey-type brownie, this is it. Ok, being realistic, it’s more like a dense and moist chocolate cake, but it’s soooooo good.
It’s made mainly with coconut butter, eggs, honey and unsweetened cocoa powder. I ate piece after piece… barely stopping for air, Continue reading
When these beauties are eaten at just the right temperate, they taste like buttercream candies. On biting into one, you will be greeted with a wonderful cracking sensation from breaking the homemade dark chocolate exterior with your teeth. Inside you will find a sweet and dreamy banana-ry filling.
The trick is to freeze any super-ripe bananas, in slices, individually, as soon as they are ready. That way, you will always have a good supply of frozen bananas to make these simple, yet delectable treats. The pay-off for making these treats is ridiculous. They are so simple to make, but they will leave you with a flavor, texture and taste sensation that will be hard to forget.
Make. Some. Today. Continue reading
As kids, we used to make chocolate rice krispies treats. We used to love them. However, at that moment in time, we had no idea what was good and what was not. We used melt milk chocolate flavored cake covering, known as Scotbloc, and mix it with rice krispies (or broken up shredded wheat cereal). The thought of milk chocolate flavored cake covering now makes me shudder.
Even with better ingredients: organic dark chocolate, I avoid these treats because of the sugar, however, they are usually well received by everyone else*… they are also a great way of using up lots Continue reading
There’s nothing easier than grabbing a bunch of ingredients that are packed full of flavor, tossing them together to make a simple, yet delicious any day dinner. From start to finish, it should take 15-20 minutes, if you’re really organized. That’s not bad going, is it? The trick is to get the pasta going before starting to prep anything else. Once the pasta is partially cooked, the broccoli is added to the pan, together with the peas, so everything essentially cooks in the same pan (= less washing up).
I made this dish gluten-free by using brown-rice pasta. In fact, this variety of brown rice pasta has vegetable in it, so I can say I had another portion of veg… just kidding! The smoky and salty flavor from the smoked salmon Continue reading
One morning, I really felt like a sweetened coconut milk soup for breakfast and came up with this rather weird concoction. Ok, it’s not that weird, I mean, my father used to make a pasta dish with a super-sweet sugary broth and served it with boiled eggs. However, the honey in this soup did lend a rather “honey-ish” flavor to the soup (not surprisingly). Continue reading
Back in the day when I used to eat gluten and dairy, I used to eat a mixture of all sorts of breakfast foods, such as toast, pancakes, porridge/oatmeal, waffles, French toast, cereal, Greek yoghurt etc etc. When I went gluten- and dairy-free, I did go through a patch of eating gluten-free cereal with almond milk, but the sugar didn’t agree with me and making almond milk (organic, with no gums) was starting to get expensive, especially just for that purpose.
Eating breakfast is now a bit of a challenge. It’s either scrambled eggs or fruit and/or nuts. For my weekends, this crumble is my breakfast. It has at least two portions of fruit, together with my dose of selenium from the brazil nuts. It’s simple to make and packed full of yumminess. I love it so much because it’s similar to eating dessert for breakfast! Continue reading
I love coconut curry. I love kabocha squash. I love boiled eggs. I love rice noodles. So why on earth did I not mix them together to make a dish that I would love earlier? Who knows. It’s Easy. Simple. Delicious.
I used a Panang curry paste to make this soup, but you can use any curry paste of your choosing. I think yellow, red or even green Thai curry pastes would work well with this. Continue reading
This Paleo cake is a real treat. It’s light, fruity and satiates sweet cravings any time of the day. I think this recipe is highly adaptable with most fruits, and next time I might try adding cinnamon and apple to make an apple upside down cake. I bet pineapple would be great too!
I used fresh peaches in this recipe, and peeled them using this method, alternatively, you can use tinned peaches (in fruit juice). The cake was served in thick slices with freshly whipped coconut cream (or ice cream for dairy and sugar eaters). Continue reading
These wraps are simple, fresh, light, healthy and extremely delicious. I made them for my birthday lunch. I was not disappointed! Since then, I’ve made them numerous times for dinner. I devour them. The nori sheets make a great alternative to flour tortilla wraps, minus the gluten and carbs.
I make my own hummus for these wraps, and why not? I think I’ve only purchased store-bought hummus once and that was when I was on a road trip and wanted something to eat with my vegetables. It wasn’t great. Homemade is best! My favorite hummus is not the traditional chickpea (garbanzo beans) with tahini variety, but a black bean hummus without the tahini (great for people with a sesame seed allergy/sensitivity). Continue reading
One day I ran out chickpeas (garbanzo beans) when I wanted to make hummus, so used black beans instead. I’ve not gone back since!
I’m normally a stickler when it comes to names of foods, that is, their name normally defines what they are made from, for example, hummus is traditionally made from chickpeas, and any other similar spread is not hummus. So, hummus SHOULD be made with chickpeas, carpaccio should be thinly sliced raw meat or fish, not vegetables, pesto should be made with basil not coriander (cilantro) etc etc. You get my gist… So, to be politically correct, I could call this black bean spread/dip, Continue reading