gluten free recipes

summer bean salads

Jun 16, 2013

With warmer weather comes the desire for quick, fresh, easy meals.  Here are two summer bean salads that are colourful, crunchy and satisfying.  They both employ leftover corn -  so at your next BBQ throw a few extra ears on
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breakfast pizza

Jun 08, 2013

Breakfast Pizza (per serving) 1 thin whole wheat tortilla (lebanese style) – or substitute gluten-free version 2-3 Tbs tomato sauce/paste/pizza sauce/roasted red pepper spread 1.5 oz goat mozzarella, grated 3-4 cups baby spinach or kale 1 clove garlic, pressed/minced 3-4
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cheese & onion pie

May 16, 2013

Herbed Cheese & Onion Pie (8 servings)   1 medium red onion, thinly sliced 8 large eggs 200 grams Goat Cheddar, grated 3-4 Tbs fresh basil, chopped 3-4 Tbs fresh parsley, chopped 3-4 Tbs fresh dill, finely chopped 1.5 tsp
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Gluten Free Lemon-Ricotta Pancakes with Tart Cherry Glaze

May 12, 2013

Gluten Free Lemon-Ricotta Pancakes* with Tart Cherry Glaze (serves 6 – about 18 x 3″ pancakes) * adapted from chow.com 5 tablespoons unsalted butter plus more for pan 1 cup organic whole milk 1 1/4 cups sweet white sorghum flour
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Baked Jerusalem Artichoke Chips

May 12, 2013

Baked Jerusalem Artichoke Chips* with Seasalt, Rosemary & Lemon Zest (serves 6) *adapted from Bon Apetit Magazine 2 pounds unpeeled sunchokes* (also called Jerusalem artichokes), scrubbed & dried 2 Tbs grapeseed oil 1/2 tsp salt 1 teaspoons minced fresh rosemary
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Gluten Free Strawberry-Rhubarb Crumble

May 12, 2013

Gluten Free Strawberry-Rhubarb Crumble (serves 10) 3.5 cups strawberries , diced 3.5 cup rhubarb, sliced 2 Tbs maple syrup 1/2 cup Quinoa Flakes (or GF rolled oats) 1/2 cup Gluten Free Sweet White Sorghum Flour 1/4 cup chopped pecans 1/4
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Zesty Roasted Cauliflower

Nov 04, 2012

Zesty Roasted Cauliflower  (serves 4) Deliciously simple as a side dish (kids and adults alike enjoy this), this recipe also serves as the base for two other recipes (links below) – so consider doubling the recipe and roasting off extra
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Roasted Cauliflower & Spinach Soup

Nov 04, 2012

  Roasted Cauliflower Spinach Soup (serves 8) This delicious and creamy soup uses no cream or dairy (unless you garnish with yoghurt), yet still feels silky and rich.  A lovely bowl of comfort packed with fibre, vitamins and minerals.  Serve
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Roasted Cauliflower Bean Dip & Tempeh Wrap

Nov 04, 2012

Roasted Cauliflower Bean Dip (serves 12) I don’t know about you, but I’m so sick of the requisite hummus at every party or gathering.  Serve up something different at one of the holiday parties you’re bound to be invited to
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Cauli-Kale Casserole

Nov 04, 2012

Cauli-Kale Casserole (serves 8 as main dish) 6 cups kale, leaves only, torn into bite sized pieces, washed & dried 6 cups cauliflower, cut into small florets and washed & dried 4 cups potato, peeled and diced to 1 inch
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Potato Cauliflower Mash

Nov 04, 2012

Potato-Cauliflower Mash (serves 6) Who doesn’t love mashed potatoes?  Here we combine them with cauliflower – making them lower glycemic index & more diabetes-friendly, without sacrificing deliciousness!  Also, a great way to sneak some extra veggie into a child who’s
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Five Spice Grass-fed Brisket

Nov 04, 2012

Five Spice Grass-fed Brisket (serves 10) OK.  Let me just say, that the ambrosial scent of this brisket braising will fill your house and bring neighbours knocking on your door.  It is THAT good.  Plus, I love a meal that
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Cucumber Gazpacho with Tropical Salsa

Jul 10, 2012

Cucumber Gazpacho with Tropical Salsa (makes 4-6 servings) 2 large English cucumbers 1 cup mango, small dice (or 1/2 cup each mango and papaya) 1 cup fresh cilantro (not packed), washed, dried and chopped 175g organic plain Greek Yoghurt (fat
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fiddleheads

Apr 03, 2012

Sautéed Fiddleheads (serves 4-6) 3 cups fiddleheads 2 Tbs olive oil 2 cloves garlic juice and zest from 1 organic lemon kosher salt   Spring has sprung – so it’s time to try a new seasonal veggie!  Fiddleheads are the
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ROASTED VEGETABLES – A PRIMER

Dec 29, 2011

Once the leaves start to change colour and the cold air moves in, my obsession with roasting vegetables begins to take root (ha – punny). I suppose I’m lucky to have always been a vegetable lover – and this simple
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Jenn’s Vegetable Soup

Nov 20, 2011

Jenn’s Vegetable Soup (makes 18 servings ~ 1 cup each) 2 L low sodium vegetable broth 3/4 head cabbage 1 head cauliflower 2 onions 4 large carrots 4 stalks celery 3-4 cups diced plum tomatoes* 6 cloves garlic 1 cup
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Simple Winter Greens

Nov 18, 2011

Simple Winter Greens (6 servings) 1 bunch kale 1 bunch Swiss chard 1 tbs olive oil 1/2 red onion, diced 2 cloves garlic 1/2 cup low sodium vegetable broth kosher salt Remove leaves of kale from centre stems, tearing into
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Roasted Mixed Potatoes with Herbed Butter

Nov 18, 2011

Roasted Mixed Potatoes with Herbed Butter (serves 6) 300 g sweet potato (1 medium) 150 g red potato (1 small or 2 very small) 150 g Yukon Gold Potatoes (1 small or 2 very small) 150 g Purple Potatoes (1
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Sweet & Spicy Roasted Brussels Sprouts

Nov 12, 2011

Roasted Brussels Sprouts (4 servings) 500g Brussels sprouts 1 Tbs olive 1/2 Tbs honey (vegans can substitute maple syrup) 2 Tbs lemon zest (fine zest – microplane works best) ¼ – ½ tsp chili flakes Preheat oven to 400-425 F.
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Spaghetti Squash with Beans & Spinach

Oct 30, 2011

Spaghetti Squash with Beans & Spinach (serves 4) 1 med-lg spaghetti squash (~8-10” long & 6” diameter) 2 small red onions, diced 1.5 cups cooked canellini beans (shortcut: organic canned – BPA free lining) 8 cups baby spinach 2 cups
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Rustic Potato Salad

Oct 25, 2011

Rustic Potato Salad (4 main course servings, or 8 sides) 600g red potato (4 x small-medium), cubed 1/2 small red onion, finely diced 8 large eggs, hard boiled 2 cup shredded radicchio (extra leaves for garnish) 4 large radishes, finely
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Decadent Black Bean Brownies

Sep 01, 2011

Decadent Black Bean Brownies – Gluten Free! (makes 32) 2 cup well cooked or drained organic BPA-free canned black beans 1/2 cup unsalted organic butter 4 ounces unsweetened chocolate 1 cup walnuts, chopped 1 Tbs vanilla extract 1/4 cup instant
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Warm Oyster Mushroom Salad

Jun 27, 2011

Warm Oyster Mushroom Salad (2 servings) 5 cups arugula 2 tsp grainy mustard 2 tsp maple syrup 1 oz Freshly Shaved Parmesan 70 g (2.5 oz) raw oyster mushrooms 2 tbsp finely chopped shallot 2 small clove garlic, pressed or
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Green Beans with Shallot-Mustard Vinaigrette

May 16, 2011

Green Beans with Shallot-Mustard Vinaigrette (makes 4 servings, or 6-8 side servings) 4 c green beans 1 shallot, finely diced 4 tsp olive oil 4 tsp apple cider vinegar 4 tsp grainy mustard 2 tsp honey 4 oz feta (optional)
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Ginger-Mustard Glazed Tofu and/or Tempeh

May 16, 2011

Ginger-Mustard Glazed Tofu and/or Tempeh (makes 3 servings) ½ Tbs sesame oil 1 Tbs low sodium tamari or soy sauce 1 Tbs maple syrup 1 Tbs grainy mustard 1 Tbs hot & sweet mustard (i.e. Russian mustard) 2 Tbs apple
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