Zucchini Noodles with Anchovies, Broccoli & Peas

zucchini noodles with anchovies


This simple dish is tasty, healthy, easy to make, and perfect for a weeknight dinner. The noodles are made from courgettes (zucchini), spiral sliced (I have the Joyce Chen spiral slicer). The noodles are free from gluten, and if you’re worried about calories and carbs, they are low in those too. I love noodles, and on the days I don’t want to reach for rice noodles (again), I make zucchini noodles. Continue reading

Sweet Potato Glutinous Rice Balls with Coconut Sugar

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I have not celebrated Chinese New Year (CNY) for many many years. “Celebrating” in my family meant receiving red envelopes and gorging on good, homemade, traditional Chinese food.

It’s been twenty years since I celebrated Chinese New Year with my folks! They do still go about the tradition with my siblings, but living 5,000+ miles away doesn’t make it easy to rush over for dinner.

This year, I wanted to eat something “special” for CNY. Continue reading

Gluten-Free Asparagus and Leek Quiche (Dairy-Free)

gf quiche leek and asparagus


Quiche can be a little bit of a challenge when feeding someone who is gluten-free, dairy-free and meat-free… that’s when this recipe comes to the rescue.

My previous favorites were ham, mushrooms and lots of mature Cheddar; roasted red peppers with goat cheese, and smoked salmon with broccoli.

As time moved on, my quiche evolved. Here the pastry/crust from brown and Continue reading

Crisp Chocolate and Vanilla Meringue Cookies (Honey-Sweetened)

honey sweetened meringue cookies


Along with leftover sour cream, we often have leftover egg whites we keep in the freezer. Where do all these egg whites come from? Usually our chocolate chip cookies (oh and from eggnog). With so many in the freezer, we tried egg white scrambles , but were not impressed, so it was back to the drawing board.

Since my huge dietary change about two years ago, one of the main textures I miss is crunch/crispness. I was Continue reading

Best-Ever Gluten-Free Carrot Cake with Cashew Cream Icing

coconut butter carrot cake w cashew cream


Moist. Succulent. Tender. Moreish. These are the words I’d use to describe this carrot cake. It is paleo-friendly, gluten-free, grain-free, dairy-free and sweetened with honey.

After discovering that coconut butter isn’t only tasty, but can be used as the base of cakes (see paleo chocolate brownie), I was dying to create a carrot cake with it. The ingredients are simple. The flavor and texture are unbelievable. However, I wasn’t sold on the cashew cream icing. Continue reading

Paleo Coconut Flour Banana Waffles (Gluten-, Dairy-Free)

coconut flour banana waffle


My sister gifted me this awesome hob (stove-top) waffle iron for Christmas. I was excited because I could finally make and eat waffles without worrying about the gluten-ified electric waffle iron. I went online to hunt for a suitable paleo-friendly and dairy-free waffle recipe. This is pretty much it… these waffles are simple to make and are sweetened ripe bananas. They are soft and spongy, making them perfect to sop up lots of syrup (if you’re that way inclined). Continue reading

Gluten-Free Pumpkin Pie (Dairy-Free, Honey-Sweetened)

gf df pumpkin pie sliced row


Thanksgiving has come and gone, and with the rate I’m uploading these recipes, I could have easily waited for Thanksgiving 2015. But, better late than never I say.

This wonderful creation is for people who love pumpkin pie but have stopped eating it because of health/dietary issues. It’s suitable for people who are gluten-free, dairy-free and refined sugar-free. The pie is simple to make and tastes really good. The best part for me, is knowing that I can have a huge slice (or two) without getting sick afterwards. Continue reading

Gluten-Free Pastry Case / Pie Crust (Dairy-Free)

gf pastry case for pumpkin pie


I really didn’t want a pastry- or crustless pumpkin pie. I had thought about making the crust with a date/nut/coconut combo until I stumbled across this recipe. I have tried a few recipes for gluten-free pastry/pie crust before, and all of them fail on the texture and flavor. Most fall apart and taste like beans or something rather unpleasant. This one is different. The picture above depicts the uncooked pastry/crust. I have only used it with this pumpkin pie Continue reading