A was kind enough to make these for me for my birthday. He also made me the cashew version of the peanut butter balls, which were incredible! These rolo-esque treats are chewy, caramel-ly with just the right amount of chocolate coating. They are Continue reading
I have a serious problem with plantain chips. I open a bag, and they’re gone. For me, the most addictive variety is made by Turbana. Plantain chips are a great alternative to potato chips (nightshade-free) and are incredibly addictive. A small handful is never enough. I think on my worst week (or best, depending how you see it), I ate six; yes six 200 g (7 oz) bags. If you’re into counting calories, that’s a total of 6300 calories, Continue reading
This frozen treat does not require an ice cream maker. It’s simply frozen pineapple and banana blended with coconut cream. The result is a tropical sorbet-esque treat. It’s quick and easy, and tastes pretty good. Be sure to use a ripe pineapple and banana for maximum flavor. Continue reading
Apple crumble was the first thing I baked in my Home Economics class (at age 11). It’s been a firm favorite of mine for many years. I enjoyed it with vanilla ice cream, custard and on its own. As my diet has evolved, I was on the hunt for a similar dessert, but without the gluten, dairy or refined sugar. Continue reading
This smoothie is creamy and super-rich. It’s exactly what I wanted, however, it was so rich that it nearly made me sick. In small doses, it’s really good, but I wouldn’t recommend drinking the full serving. Would I make it again? Probably not, Continue reading
I love hummus. It’s creamy, smooth, delicious and packed full of protein (isn’t that the in thing these days?) This version is awesome because it’s free of tahini (ground sesame seeds). The secret is using some of the bean juice from the tin. Continue reading
I no longer eat tomatoes. This isn’t a new development, I stopped eating nightshades about 2-1/2 years ago. Considering I didn’t enjoy tomatoes until my mid-twenties, I wouldn’t have thought that this would be a big loss. However, in some ways it has been. I no longer can enjoy many Indian curries, tomato-based pasta sauces and more. However, where there’s a will, there’s always a way.
Have you ever tried the Parmesan cheese available in canisters? You know, the stuff that smells like puke. I guess it’s an acquired taste, but I’ve never liked the stuff. The only way that this cheese is similar to that puke stuff, is that it’s sort of “ground”. I wanted a Parmesan cheese that didn’t melt Continue reading
I was super-skeptical about this recipe when I first saw it, but after making it, I was pleasantly surprised. This cheese (or should I call it cheeze) shaves/grates well, is creamy, salty and tangy, and perfect on salads. It’s made with simple ingredients 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
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