This recipe is an old standby that I’ve been making forever. With my kids all over the planet and cooking on their own, I thought I better put this one out into the world with them. It’s great – easy, fast and delish – the tender pork just makes it so good. It’s comfort food in our home. I prefer to use ‘tamari’ over ‘soya sauce’. It’s milder and available in gluten free – so try that if you aren’t a regular user of it – you’ll probably never use soya sauce again. Continue reading
It might not seem like it’s the time of year for lasagna, but since this recipe uses thinly sliced sweet potato in place of pasta noodles, it’s quite light and delicious tasting. I developed this recipe after coming up with the bright idea to use Seed to Sausage caramelized onion and pepper sausages in place of meatballs or ground beef. What a great idea. Seed to Sausage is a local artisanal sausage and cured meat producer in the Sharbot Lake area and a real “going concern”. I feel pretty lucky to have local access to their products — you can probably find their products near you…ask Mr. Google to find out.
Anyhoo…like any fine piece of work, it does take time and involves a little technique – and the results are totally worth it. So. If you’re in the mood, gather your ingredients, prep your layers and whip this up. Even the lasagna haters in my house were begging for more. The added ‘gluten free’ bonus makes this a perfect dinner party main course if you have a gluten free guest – trust me, everyone will be happy. A crisp salad with a homemade vinaigrette and a simple, fresh dessert completes the picture. ‘Tis the season for fresh and seasonal ingredients! Yay! Continue reading
I like to have a stash of these in the freezer. They’re great for breakfast on the run, or as a snack you can throw in your purse on those days when you’re running around and lunch doesn’t look like an option. Either way, they are a (gluten free) energy boost that is tasty with minimal sugar. Using organic ingredients and local, farm-raised eggs ups the anti on nutrition here as well. Continue reading
I’m on my usual springtime extreme health kick so my recipes will be healthy ones. That’s not to say that they won’t still be awesome because I like to think that I specialize in making healthy stuff taste great and / or finding recipes that do. So. If you are also being super healthy with your life, and you should be…you will understand the need for the occasional desserty item. I like this recipe because it satisfies the post-dinner sweet craving and I can add a little bit of it to my morning yogurt – the entire recipe has 2 tablespoons of maple syrup and a little bit of carbs in the form of oatmeal (or quinoa flakes), so I”m pretty sure you can handle it. I used blueberries and it tastes totally awesome. Continue reading
I’m a confirmed cookie addict and since cookies make me fat, I was thrilled when my friend, Marleen, made these nutty balls at a luncheon at her house. Since then, I’ve been experimenting with the recipe ratios and making various flavours of nutty balls. They are a delicious yet healthy snack (and gluten free), and even if you eat three of them a day, you won’t gain weight! I know this from experience. Also, I love how I can eat this and not feel guilty–it’s got lots of omega-3’s and fibre. So, play around with different types of nuts, flavourings and coatings. Try adding dried fruit and or cocoa. I don’t stray from the maple syrup as a sweetener– I just think it’s so much healthier for you than sugar. So. If you want or love a sweet treat after dinner or at midnight, make a batch of these and keep them in the freezer– they are best served very cold. Cheers. 🙂 Continue reading