A wanted an orange cake for his birthday, so I made two versions: one for him, and one for me. Hey, I wasn’t going to miss out on orange cake!
This cake is moist and absolutely delicious. It contains all things coconut: coconut oil, coconut milk and coconut flour. It’s held together with eggs, Continue reading
I remember the time when A and I used to devour a whole pan of lemon bars in one evening. What I don’t remember is if those evenings were also packed with brownies and/or chocolate chip cookies! Anyhow, the lemon bars had a delicious buttery base/crust, and was topped with a heavenly lemon custard.
Due to my dietary choices, lemon bars have not been on my menu for over three years. It’s Continue reading
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
I tried the hard taco shells many moons ago, and I really didn’t like them. I’m more of a soft tortilla gal, and since I find the gluten-free tortillas so unpalatable, I use more natural wrappers, such as collard greens, lettuce, or in this case, roasted seaweed. Yes, nori sheets… wonderful and versatile! Continue reading
Wow. I haven’t eaten something that resembles bread for a loooong time. I don’t miss bready things, so I guess I am one of the fortunate ones. However, after seeing this recipe, I was really curious to try what these muffins tasted like. They were pretty good, especially with jam (or butter and jam, if you can eat dairy). Continue reading
One weekend, A’s folks invited us over for brunch. I brought along this delicious cake for myself, since I’m weird that way… Everyone else had Eggs Benedict, while I was quite happily stuffing my face with this loaf and fresh fruit. This cake is moist, lightly coconutty, with a wonderful aroma of zesty lemon. Continue reading
Since the original coconut bacon recipe was so good, I wanted to create a soy-free variety. This recipe uses fish sauce, so unfortunately it’s no longer vegan.
I was a little concerned that the fish sauce would turn this snack fishy, but I didn’t even detect any fishiness (this may differ depending on the fish sauce used). Continue reading
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
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
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
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
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