With the leaves turning color, and the inevitable change of season, this dish makes the perfect addition to any fall menu. For anyone with a garden, you should have a lovely harvest of vegetables by now, and for those that do not have a green thumb, grocery stores have all kinds of fresh veg out right now. Making a healthy Buddha bowl is a great idea post summer, as it is very healthy for those of you looking to get back into a routine after all those BBQs, and it is hearty enough to fill you up on those crisp autumn evenings!
One of the types of cuisine every celiac firsts mourns after their diagnosis is Italian, as it is typically dominated by wheat flour-based foods like pizza and pasta. However, in recent years, Italian chefs are figuring out new ways to create old favorites, and 500 Cucina has done exactly that!
Is there any word more poignant and memory-laden for a celiac than “breaded”? Most folks who talk to me about what they first cried about once they got their diagnosis was that they’d never be able to eat bread, or anything breaded again… That’s where we’re going today – making breaded pork chops, to eat with fresh corn on the cob and some sweet glazed carrots. And for a touch of the exotic, we’ve added some pomegranate-chili jam to lend a deeply flavorful and spicy kick to this summer meal.
Behold, what we call the “Eggy-Hammy-Cheesy” at our house. That’s an unwieldy title, but it does capture everything between the slices that turns this into a winning breakfast you can hold in one hand while swiping through the iPad or clicking through the channels on a slow Saturday morning in bed.
It will come as no surprise to you, readers, when I tell you how pleased I am that the sun is out in full force. The peeling burn on my back is screaming with delight.
July in Calgary always brings Stampede week, and with the exception of last year, Stampede week means an entire ten days of hot, hot, heat. Throw in some hail and flash floods, and you have summer in good old YYC. We find ourselves now at 28 degrees at the peak of the day, and are currently anticipating a string of days reaching the low to mid 30’s. In other words, I do not want to turn my oven on while the sun is out. Sun time is for being outside – not cooking. Read More
Even if we can’t find all the special ingredients around here, I think we can all be forgiven for wanting to replicate a good paella – even if it means having to replace some of the key ingredients with something else in our pantries. The fact that it can be effortlessly made gluten-free is also a huge bonus, not to mention the fact that there’s only one pan to clean up after dinner.
Yes, we could go into great detail about the sand, the sun, the waves, the rum, and the pool. But you already know this is what the Caribbean offers everyone. We’re just happy to tell you that THIS corner of the Caribbean also ensures that you, the GF traveller, can have as good a vacation as anyone else does in this part of the world.
Guys, guys: it’s happening. It’s finally springtime. There are fuzzy purple buds on the lilac bushes, pink blossoms blooming, dandelions popping up, and the air doesn’t hurt my face. I’ll willfully ignore the itchy skin and stuffy sinuses in return.
When the air feels clean, I feel the need for a clean, refreshing dinner. It’s the time of year when I would rather chop veggies and appreciate the fresh air than fill the entire house with stale heat from the oven. Which is where this salad comes in. If you’ve been reading my recent posts, you’ll know how much of a fan of the Minimalist Baker I am. I can’t help it when Dana’s recipes are designed to be done in 30 minutes, use minimal dishes, and are almost always gluten free and vegan. Read More
I have to admit, while I have eaten tofu a number of times, I have never attempted to cook with it, or prepare it at home. In my mind I guess I sort of reserved tofu recipes for vegan, and being celiac, didn’t really think it was something I would add into my diet, however, after tasting it so many ways in restaurants, and expanding my palette with GF recipes, I decided to give it a whirl.