Thin mint cookies are sold by girl scouts as a fundraising activity in US. There are other varieties of cookies, but A likes the thin mints the best. They aren’t the healthiest of cookies, but people do love them. Here is a simple and healthier alternative, which takes no time to make. Round crackers are dipped in peppermint flavored Continue reading
I had so much fun making these noodles! They are gluten-free, low-carb, and packed full of goodness. These ribbon noodles are a nice change from the spaghetti-like version. They hold up better when cooking, and yet, you still get the satisfaction of twirling it onto your fork. Continue reading
I have an admission to make: I eat cake for breakfast… not any cake, but these wonderful gluten- and dairy-free mug cakes. They consist primarily of fruit and an egg, and are “baked” in the microwave. Continue reading
So, we had some leftover sour cream again (a common occurrence in my house), and didn’t know what to do with it. I found a wonderful muffin recipe, to which I threw in some of the beautiful frozen blueberries A’s mum gave to us.
The result: a deliciously moist muffin bursting with blueberry goodness. Continue reading
These balls of delightfulness are the perfect treat for anyone who loves lemon. Each mouthful consists of a wonderful combination of lemon, tang, zing and creaminess. What more could one ask for? They are made with coconut butter, honey, lemon juice, lemon zest, vanilla powder and sea salt. Simple and incredibly delicious. Continue reading
Coconut butter, coconut concentrate and creamed coconut are all the same thing, that is, it is made from ground up coconut flesh. Some will be expensive to buy, but others can be inexpensive; some are packaged in jars, tubs and even cardboard boxes. The stuff I buy is “Let’s Do… Organic, Creamed Coconut” and comes in boxes of ~225 g (1/2 lb, almost 1 cup) for $2-3 ($1.89 during the holidays).
One of the great things about this recipe is that you can eat as a pudding (similar to a rich and dense version of Angel Delight, for the Brits out there) before it sets. 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
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
This dish was definitely not low on the citrusy note, in fact, it was probably overboard, but that’s what happens when you let someone in the kitchen who loves lemon zest. The amount of zest that has been written up in this recipe has been reduced by half, so don’t worry.
The light lemon juice and olive oil dressing coats the plump prawns and gluten-free brown rice pasta perfectly. It’s super-quick to make, I’ll say it took me about 10 minutes to make this dish, because I dumped the prawns in the same water as the pasta was cooking in. Continue reading
How much more simple could a “pasta” dish be? The best part of this dish is that the “pasta” is actually squash, so it’s low in calories, high in fiber and actually good for you.
Spaghetti squash does have a different texture to pasta. It’s slightly crunchy, but in a good, moreish kind of way. I’ve only ever had one mushy squash, and I think it was because it was an old squash, but I’ll never know now.
There are many complicated ways of cooking spaghetti squash to get it to release its wonderful strands, but I find the easiest, most convenient and economical way is to cook it in the microwave. To get longer strands, cut the squash across the length. Continue reading
This one is not for people who suffer from allergies. It contains milk chocolate, that is milk and sugar. The mousse is made from chocolate and water. That’s right, I said chocolate and water. A has requested chocolate mousse for dessert this Christmas, and I stumbled on Heston’s recipe again. I had saved this some time ago, but never made it. Now is the time!
It really DOES work. Well, to a certain degree. Blumenthal’s recipe calls for dark/bittersweet (~70%) chocolate. I know we had a truck load of these in my house, but I knew that it would just be too dark in mousse for A. We also had a few bars of Equal Exchange Milk Chocolate with Hazelnut (soy-free). Continue reading
This is a grain-free cous cous, that is actually really good for you. It’s a great way of sneaking cauliflower into our diets, and we all know we should be eating more cruciferous vegetables! It’s simple, it’s easy, and you can dress it up as little, or as much as you want. Here, I dressed it up with tomatoes, olives, parsley, garlic and olive oil, and served it with pan-fried mackerel stuffed with orange and almond meal. It was darn good!