This was my first time making gluten-free pancakes and I’m happy to report this recipe produced some of the fluffiest pancakes I’ve ever tasted. Adding the cinnamon and maple syrup to the batter was a unique touch and ensured each … Continue reading →
You know what is fantastic? This vegan gluten-free vegetable “noodle” salad. A vegetable spiral is on my Kitchen Wishlist but until then my trusty peeler does a bang-up job of peeling veggie ribbons. I also added thinly sliced red peppers, … Continue reading →
Happy Meatless Monday everyone! I’ve been pretty crazy about making a potato crust quiche ever since a friend of mine told me about the recipe a few weeks ago. Since then I’ve had a chance to try one and I … Continue reading →
We happened into Nuba one night when our plans to meet at a different venue fell through. Originally out for a tea date with my cousin at the new Neverland Tea Salon, we arrived to find it was closed for … Continue reading →
Nom! Last night we fought the urge to go out for dinner and decided instead to make turkey lettuce wraps. This probably took us twenty minutes and cost half the price of buying a dish like this in a restaurant.
1lb leaned ground turkey
Two gloves garlic, minced
1 tablespoon minced fresh ginger
A quarter red onion, finely chopped
A quarter red pepper, finely chopped
One celery stalk, finely chopped
Two tablespoons oil for cooking
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon fish sauce
1 tablespoon rice wine vinegar
Juice of half a lime
Hot chilli flakes to taste
Sauté garlic and ginger in oil until fragrant. Add ground turkey, brown until cooked. Add celery and onion, cook until softened, about two-three minutes. Now add the sauce and red peppers. Taste and adjust seasoning to your preference – more spicy, another squirt of lime, slash of sesame oil.. You get the idea. Serve in a large bowl topped with shredded carrots alongside a heaping pile of butter or iceberg lettuce, cilantro, cucumbers and extra limes. Enjoy!
Tonight I’m making a pasta dish with sautéed garlic, swiss chard, lemon zest and grilled chicken. Don’t you just love opening up your fridge to discover you actually have all the ingredients to make something unexpected yet totally delicious? I know I do!
While cooking the pasta I finely chopped two garlic cloves and zested half a large lemon. Using one bunch of chard, remove the leafy part from the stems and roughly chop. There are lots of great recipes that use chard stems so if you’re feeling ambitious save them for a later use.
After cooking and draining the pasta (the gluten free stuff, enough for two) I put the pot back on the burner, heat turned to medium. Warm two tablespoons of oil and sauté garlic until fragrant. Add chopped chard and sauté another minute until it begins to wilt, then add your lemon zest. Mix and add the pasta, juice from half a lemon, and drizzle with olive oil. Season with fresh ground pepper, salt, and shaved Parmesan.
Add grilled chicken for a protein boost, or enjoy as us. We also think a glass of white wine really rounds out the meal!
Not a whole lot of explaining needed here folks. I seasoned the chicken breasts with fresh garlic, S&P, and a chipotle seasoning blend, firmly wrapped it in bacon and baked at 375 for about 35 minutes. The bacon was crisp and worked well with the chipotle seasoning, not to mention the chicken itself came out incredibly tender and moist.
We enjoyed with asparagus, roasted potatoes and a fresh summer salad of mixed greens, fruits, walnuts, and a raspberry vinaigrette.
Fantastic make ahead salad good for lunches all week. Rice noodles and spicy lime peanut sauce with fresh shredded veggies like carrots and purple cabbage and seasoned with lime wedges, peanuts,cashews, and cilantro. It’s hard to go wrong and real easy to get creative with adding protein/veggies/sauces depending on your mood.
I picked up a couple of sushi rolls and decided to round out the meal with a home-brewed pot of green tea. Then thought, why stop there? I steamed some fresh spinach and tossed it in the “blast chiller” aka my freezer, and tried to let it cool down a bit. Next up, grabbed some left-over peanut lime sauce and warmed that up, then added the somewhat cooled spinach on top, seasoning with sesame seeds. Voila, homemade gomae, and one awesome sushi lunch.