Tuna Noodle Casserole
from Everything Wheat Free Cookbook
This will be my go-to dinner when I don't want a fight with my 8 year old, or husband for that matter. I made this for lunch for the boys. My son was home sick today. Obviously he still had his appetite! They ate quietly, they practically licked their plates and immediately went for more. It's creamy but doesn't feel heavy and I especially love how Lauren added those extra vegetables.
8 oz brown rice pasta
1 Tablespoon butter
1/2 medium onion, finely chopped
2 large carrots, finely chopped
1 red pepper, sliced
1 garlic clove, minced
1 1/2 cups milk
1 cup chicken broth
3 Tablespoons cornstarch
1/2 Teaspoon salt
1 Teaspoon pepper
2 cans (6oz) flaked light tuna, drained and flaked
1 cup shredded sharp cheddar cheese
2 Tablespoons asiago cheese, grated
1/2 Teaspoon marjoram
1. Preheat oven to 375. Spray a 9 x 13 baking dish.
2. Bring a large pot of salted water to a boil. Add noodles and cook for 6-8 minutes until al dente. Drain.
3. Melt the butter in a medium skillet over medium low heat and stir in the onions, carrots, peppers and garlic and cook for 5 minutes until tender.
4. Increase the heat to medium and continue to cook for 5 more minutes, until most of the liquid is evaporated.
5. In a medium-sized saucepan, mix the milk, broth, marjoram and cornstarch and stir until thoroughly mixed. Cook over medium heat for 5 minutes until the sauce is smooth and thickened. Season with salt and pepper.
6. Stir in the tuna, carrot mixture, noodles and cheddar cheese. Transfer to the prepared baking dish.
7. Bake for 25 minutes, or until bubbly and browned. Top with asiago cheese.
Lauren Kelly, nutritionist and author of this book has generously offered to giveaway a signed copy
of her new cookbook. The Everything Wheat Free Cookbook. 300 delicious recipes and information on how to start living a wheat free life.
Go to my facebook page Kiki's Kitchen "like" and enter on the cookbook photo OR Leave a message on this post!! Don't forget to stop by Lauren Kelly, certified nutritionist's page and "like" her as well!!
You have until Friday February 8th. Draw is randomly selected by a number generator. Good luck friends!!
A letter to my husband,
So many things that we have gone through would’ve torn many couples apart. From the time that we started dating at 15 I had anorexia and bulimia. You stood by my side. At times, angry, frustrated and sad that you couldn’t ‘fix’ me but there you stood outside my bathroom door knowing exactly what I was doing in there.
Through many years of hospital visits, different psychiatrists, doctors, care facilities you did not waiver or run while anyone would not blame you if you did. It was a long difficult road and many times I wanted to give up and end the pain. You were my reason for living, for healing, for recovering and for loving.
Since having Grayden, 8 amazing years ago I’ve been faced with many difficult health issues. Probably because of the abuse I put my poor body through for over a decade. Years of sickness yet again we have faced. You have never once complained of me missing social events, cancelling on friends or spending days on the couch.
You are my rock. You are the one I fight for above all else. I have grown up with you and we have always been on the same path and grown together. I am blessed and lucky to have found you; my soulmate, my everything so many years ago. I thank you and love you with every single ounce of my heart for standing by my side and loving me unconditionally.
Kimberly 'aka Keeks'
Forever and Always
GLUTEN FREE VEGAN THANKSGIVING MENU
Moroccan Pumpkin Soup (Taste.com)
1/4 cup olive oil
1 leek, white part only,t hinly sliced
3 cloves garlic, finely chopped
1 pinch red chilli flakes
1 cinnamon stick
3 cm piece ginger, peeled, thinly sliced
1 1/2 tsp cumin seeds
2 carrots, peeled, coarsely chopped
1.5 kg butternut or pumpkin, peeled, seeded, cut into 3 cm pieces
1/3 cup yellow split peas
Juice of 1/2 lemon
Cilantro, chopped, to serve
Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture. Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft. Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with cilantro.
Roasted Beet Salad with Warm Maple Mustard Dressing (adapted from Post Punk Kitchen)
For the beets:
4 small yellow beets, peeled
4 small red beets, peeled
Preheat oven to 425 F. Wrapbeets in tin foil and roast for an hour. Remove from oven, unwrap and slice when they stop steaming.
For the Maple Mustard Dressing:
1/3 cup stone ground mustard
4 tablespoons pure maple syrup
2 tablespoons water
Mix everything together in abowl. When ready to serve, microwave for 30 seconds or gently heat in a pan over low heat.
Needed to serve:
3 Mandarin oranges, segmented
8 oz baby arugula or your favorite greens
Sliced red onion
Place the greens in a super large mixing bowl. Drizzle in the dressing and use tongs to coat. The greens will wilt slightly. Transfer salads to plates. Place sliced beets snugly against the greens. Scatter with a few slices of sliced red onion and oranges.
Lentil Walnut Loaf (Oh She Glows)
1 cup dry lentils
3 cups vegetable broth
3 TBS ground flax seed
1/2 cup warm water
1 tbsp extra virgin oliveoil
3 garlic cloves, minced
1 cup sweet onion, diced
1 celery stalk or green onion, chopped finely (optional)
1 medium carrot, grated
1/3 of an apple, peeled, grated (makes 1/3 cup grated apple)
1/4 cup raisins
3/4 cup toasted walnuts, roughly chopped
1 tsp kosher salt
Freshly ground black pepper, to taste
1 tsp dried thyme
1/2 cup GFree oats or quinoa flakes
1 tbsp ground flax seed
3/4 cup GFree breadcrumbs
2 Tbsp ketchup
1 Tbsp Balsamic vinegar
1 Tbsp maple syrup
1 Tbsp apple butter
Cook green lentils: In a medium sized pot, add 3 cups of water and a vegetable bouillon cube and boil water until cube is dissolved. Alternatively, you can also use already prepared veggie stock. Rinse lentils and pick over being sure to remove any small pebbles that may be in the mix. Add lentils, bring to boil, and reduce heat to low and simmer until liquid is absorbed and lentils are tender (about 40minutes). Be sure to stir the lentils frequently so they do not stick to the bottom of the pot. Once the lentils are cooked, remove from heat and set asidet o cool. Preheat oven to 350 and line a loaf pan with parchment so that parchment paper hangs over the edges by 2 inches.
Walnuts: Toast 3/4 cup of walnuts at 350 for about 6 minutes and then set aside to cool.
Flax egg: Mix 3 tbsp of ground flax with 1/2 cup warm water and stir well. Set aside for at least 5-10 minutes soit can gel up.
Prepare vegetable mixture: In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes on low-medium heat, being careful not to burn. After the onions are tender, add carrot and sauté for 2-3 minutes over low heat. Add grated apple, raisins, and chopped walnuts and sauté another minute or two. Add thyme, salt, and pepper to taste. Remove from heat and set aside.
Breadcrumbs: I took 2 slices of gluten free bread and lightly toasted them. Then I ripped up the slices and placedinto my food processor and processed until small breadcrumbs were left. Alternatively, you can use store bought breadcrumbs too.
Process 75% of lentils and Mix everything together: Once the lentils are cooled, take 75% of the lentils and place into food processor. Process until mostly smooth (some smalllentils will remain!). Now take the processed lentils and scoop into a large bowl. Add in the remaining 25% of non-processed lentils and place into bowl. Add the breadcrumbs, flax egg, veggie mixture, oat flour, and ground flax seed. Stir well with a spoon and then remove the spoon and mix well with your hands, pressing it through your fingers. Taste and adjust seasonings if necessary.
Dump the mixture into your loaf pan and spread out with a spoon. Now take your hands and press the mixture firmly and evenly into the pan.
Preparing Glaze: In small bowl combine all glaze ingredients. Spread evenly over loaf and bake, uncovered 45 minutes at 350.
Cool for about 10-15 minutes and serve. Serves about 8 thick slices.
Maple Butternut Squash and Apple Casserole (Oh She Glows)
1.5 pounds butternut squash, washed, peeled, chopped into 1” cubes
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp sea salt
3 small apples, cored and chopped into cubes
3.5-4 tbsp pure maple syrup
1 tbsp apple cider vinegar
2-3 cups cooked Brown basmati rice
3-4 tbsp pumpkin seeds
1 tbsp Sucanat or brown sugar, optional
Preheat oven to 375. Wash squash and place in microwave on high for 3 minutes to soften. In a medium sized pot, cook the brown rice. While the rice is cooking, peel and chop approx. 1.5 pounds of butternut squash. Place into a large bowl. Add in pumpkin seeds and stir again. In a small bowl mix the melted Earth Balance, curry powder, cinnamon, nutmeg, sea salt, and 1 tbsp of pure maple syrup. Add sauce to butternut squash in the large bowl. Mix well. Pour into a large casserole dish and cover with tin foil. Bake in the oven for 20 minutes at 375. While baking, core and chop apples. In a small bowl mix 2 tbsp of maple syrup and 1tbsp of apple cider vinegar. Add chopped apples and mix well. After 20 minutes, remove squash from oven and scoop on the apple mixture. Stir in the cooked brown rice. Cover with tin foil and bake another 10 minutes. Uncover the dish, stir the mixture, and sprinkle with Sucanat or brown sugar. Place into oven for another 30 minutes uncovered, stirring every 10 minutes until squash is fully cooked. Just before serving, drizzle with another tbsp of maple syrup and a sprinkle of cinnamon. Adjust seasonings if necessary and enjoy!
Apple Pie Cheesecake (Manifest Vegan)
3 cups whole pecans
4 tbsp granulated sugar
3 tbsp superfine brown rice flour
1 tbsp melted vegan margarine
2 tbsp almond milk
3 tbsp lemon juice
1 package (19 oz) extra firm regular tofu (not silken)
1 tsp vanilla bean paste, or one scraped vanilla bean pod
1/2 cup packed brown sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
6 tbsp superfine brown rice flour
2-3 medium sized honey crisp or granny smith apples
2 tbsp cold vegan margarine, cut into small bits
1 1/2 cups packed brown sugar
1/4 cup potato starch mixed with 1/4 cup very cold water
To make crust, preheat oven to 400 °F. Pulse pecans, sugar and superfine brown rice flour in food processor until crumbly. Stir in melted vegan margarine with fork until well mixed. Press mixture into springform pan until crust is about 1/4 inch thick. Bake in preheated oven for 13 minutes. Let cool slightly and reduce heat to 325.
Place all ingredients for filling into bowl and stir together until roughly mixed. Transfer to food processor and blend until smooth. Spread the contents of food processor evenly into baked crust and place in oven. Bake for 70 minutes. Turn off oven, but leave cheesecake in oven for an additional hour. Remove from oven and let cool on wire rack until room temp. Chill in fridge for a few hours before making topping.
Slice apples thinly, leaving peels on apples. Toss with margarine and place into small frying pan. Saute over medium heat until apples are softened and a good amount of water has been produced. Stir in brown sugar and let mixture cook over medium heat until bubbly. Add in potato starch mixed with water, stirring constantly until thickened. Remove from heat and let cool slightly. Top cheesecake with apple mixture and chill in fridge for a few more hours or preferably overnight until firm.
Baby Potatoes Stuffed with Pancetta and Blue Cheese (All Recipes)
25 small round red skinned potatoes (all about the same size if possible)
8 oz crumbled gorgonzola
1 tablespoon fresh chives, finely chopped
3/4 cups pancetta, diced and cooked
Preheat oven to 350. In a pot with boiling water cook the baby potatoes until slightly soft but not overdone. Cut the top and bottom off of each potato. Scoop a small amount of potato out of the centre just to make a well for the filling so it won’t bubble out. In a pan cook the chopped pancetta until crisp, remove and drain on a paper towel. Once pancetta is cooled, crumble. Place the potatoes with the hole sideup on a baking sheet and place some gorgonzola and pancetta in each of them. Bake in the oven for 10 minutes. Once out of oven sprinkle with chopped chives and serve.
Warm Mushroom Salad with Hazelnuts and Pecorino (Smitten Kitchen)
1/2 cup hazelnuts
2 tablespoons finely diced shallots
3 tablespoons sherry or a white wine vinegar
9 tablespoons extra-virgin olive oil
2 pounds mushrooms (cremini or a mix of wild mushrooms), cleaned and sliced
2 tablespoons unsalted butter
6 ounces salad greens such as arugula or a mix of your choice
A 1 cup mix of fresh herbs (optional) such as chives, tarragon
1 teaspoon fresh thyme or a couple pinches of dried
1/4 cup sliced shallots
1/4 pound pecorino or Parmesan-Reggiano or another hard, sharp cheese
Preheat the oven to 375°F. Toast the hazelnuts on a baking sheet for 8 to 10 minutes, rolling them around once or twice to make sure they toast evenly. Rub nuts in a dish towel to remove skins then let cool. Chop the hazelnuts coarsely. Whisk the shallots,vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil. Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until the butter foams. Add half the mushrooms, half the thyme and season with salt and pepper. Sauté the mushrooms for about 5 minutes, until they’re softened but not limp (your cooking time will depend on the type of mushrooms you used).
Transfer mushrooms to a plate then repeat with the second half. When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 minutes.
Spread salad greens on a plate. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with 1/4 teaspoon salt and freshly ground black pepper. Pour over salad and toss carefully. Adjust to taste — you may need more salt, pepper, vinaigrette or even more sherry vinegar.
Use a vegetable peeler to shave cheese over the salad. Sprinkle with hazelnuts. Serve immediately.
Sausage Stuffing (Oprah)
1 pound sliced gluten-free bread
6 hot or mild gluten free Italian sausages , casings removed
1 Tbsp. onion powder
1 Tbsp. garlic powder
1/3 cup and 4 Tbsp. extra-virgin olive oil
4 small celery ribs , chopped into 1-inch pieces
4 small carrots, chopped into 1-inch pieces
3 yellow onions, peeled and sliced 1/4-inch thick
1 stick (1/2 cup) unsalted butter , cut into 8 Tbsp.
1/2 cup dry white wine
2 green apples, peeled, seeded, cut into 1-inch pieces
1 cup walnuts, coarsely chopped
1/2 cup raisins
6 cups chicken broth, homemade or store-bought
1 fresh lemon , squeezed for juice
6 scallions , chopped into 1/2-inch pieces
1 cup Italian parsley, finely chopped
1 Tbsp. fresh thyme leaves, finely chopped
2 tsp. kosher salt
2 tsp. cracked pepper
To make bread cubes: These bread cubes for stuffing can be made 2 days in advance and should be kept in an airtight container in your pantry. It's actually better if you make them a couple of days earlier. It gives the cubes more time to dry out and harden.
Slice the bread into 1-inch cubes, place in a large bowl and add the onion powder, garlic powder and 4 tablespoons of olive oil. Using your hands, mix everything together well. Place the bread cubes on a baking sheet and bake until the bread has turned a golden color—approximately 15 to 30 minutes, depending on the oven. Flip the bread over halfway through baking using a spatula to make sure it is evenly baked. Remove from oven and let the bread cubes cool on the baking sheet for 2 hours to give them time to harden if you want to use them right away.
To make stuffing: Preheat the oven to 325. When ready to make the stuffing, cook the sausages first. Heat a heavy skillet over high heat until hot. Add the sausages and break up the meat using a metal spatula into small pieces. Cook until the meat has browned and has started to caramelize, about 15 to 20 minutes. Set aside.
Heat a large cast-iron or heavy-bottom skillet on medium-high heat for 1 minute. Add 1/3 cup olive oil, and then the butter. No need for the butter to completely melt before adding vegetables. Quickly add onions, celery and carrots. Cook until the onions release their juices and start to caramelize (about 8 to 10 minutes). Add white wine and cook until almost evaporated.
Place the bread cubes in a bowl large enough to mix the stuffing when the vegetables are added. Add the cooked sausages, green apples, walnuts and raisins to the bread cubes. Add 1 quart of chicken stock 1 cup at a time, mixing well after each addition. If the stuffing is too dry after adding all of the chicken stock, add more broth 1/2 cup at a time. You may end up with some leftover chicken stock. Save in your refrigerator. Add the lemon juice, scallions, parsley, thyme, kosher salt and cracked pepper and mix well using a wooden spoon. Correct seasoning by adding more salt and pepper if necessary.
Place in a baking pan, cover tightly with aluminum foil. Bake at 325 for 1 hour.
* You can also make this with gfree cornbread.
Maple Roasted Winter Vegetables (Cooking Light)
16 thyme sprigs, divided
4 medium beets, peeled and quartered
4 carrots, peeled and cut in half lengthwise
2 medium turnips, peeled and quartered
2 tablespoons extra-virgin olive oil, divided
2 tablespoons pure maple syrup
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 unpeeled garlic cloves
2 medium red onions, peeled and cut lengthwise into quarters
2 fennel bulbs, cored and cut lengthwise into quarters
1 teaspoon chopped fresh thyme
Preheat oven to 425. Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally. Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil and maple syrup; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.
Pumpkin Pie Brownie in a Crunchy Pecan Crust (Oh She Glows)
Pumpkin Brownie Layer
1 cup canned pumpkin
1/2 cup + 3 tbsp sugar
1/4 cup coconut oil, softened
3/4 cup all purpose gluten free flour (I love Pure Pantry)
1.5 tsp pure vanilla extract
1 tbsp cornstarch (or arrowroot/tapioca)
1/4 cup dutch processed cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda
Pumpkin Pie Layer
1 cup canned pumpkin
2 tbsp cornstarch (or arrowroot/tapioca)
1 tsp pure vanilla extract
1/3 cup sugar
3 tbsp almond milk
2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)
Shaved chocolate, for garnish
1/4 cup vegan margarine
1/2 cup Sucanat (or brown sugar)
1/3 cup all purpose gluten free flour
3/4 cups chopped pecans (optional)
Preheat oven to 350 and grease a pie pan.
For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla,and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth.
For pumpkin layer: In a largebowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish with grated chocolate (I used a lemon zester to grate the chocolate).
For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie. Bake for 35-40 minutes at 350. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours. Serves approx 8-12 slices.
Bacon Wrapped Dates (Allrecipes)
1 pound gluten free sliced bacon, cut in half
1 pound pitted dates
4 ounces goat cheese
Preheat the ovento 375 degrees. Slice dates in half, and open them up. Pinch off pieces of goat cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one witha toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.
Roasted Beet Salad with Goat Cheese and Arugula
1 bag prewashed arugula
½ cup soft goat cheese, crumbled in larger pieces
1 cup candied pecans (recipe follows)
Roasted beets (recipe follows)
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
Sea salt and pepper
Roasting the beets
2 medium sized beets
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
Preheat oven to 350. Scrub the beets and place in a pot of boiling water. Cook until beets are tender but still have some firmness. Drain and run under coldwater. This makes it easier to peel the skin off. Chunk the beets and place on a baking sheet with olive oil and balsamic. Roast in the oven for 10-15 minutes.
1 cup whole pecans
¼ cup brown sugar
¼ cup pure maple syrup
Preheat oven to 300. In a large bowl place the brown sugar and maple syrup. Pour in the pecans and then stir until the nuts are completely coated. Transfer the pecans in a single, even layer to the baking sheet and bake for 30 minutes. Cool. In a bowl toss the arugula with olive oil, lemon, salt and pepper. Place arugula onplates and add roasted beets, candied pecans and goat cheese.
Sage Bread Stuffing
4 cups gluten free bread, cubed and toasted
1 cup diced onion
1 cup diced celery
1/3 cup dried cranberries
15 fresh sage leaves
1 pinch thyme
Salt and pepper
3/4-1 cup gluten free chicken or vegetable broth
Place the bread cubes in a mixing bowl. Melt 4 TBSPof the butter in a pan and saute the onions, celery and cranberries until tender. Add those cooked vegetables in with the bread. Using the same pan add the remaining 2 TBSP butter. Next, add the sage leaves and over medium heat brown the butter. The sage will begin to crisp and the butter will have a nutty smell. Remove the sage leaves and drain on a paper towel. Add the butter mixture to the bread. Chop the sage leaves and add to the bread mixture. Season with the thyme, salt and better. Use just enough broth to moisten the stuffing.If you are placing this mixture in the bird leave it on the dry side.
• I've also made this stuffing with 4 cups cooked wild rice instead of the bread. Delish!!!
Brussel Sprouts in a Sherry Bacon CreamSauce (Allrecipes)
1 tablespoon salt
1 pound Brussel sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
4 slices gluten free bacon, chopped
1 shallot, chopped
7 cremini mushrooms, chopped, or more to taste
1 clove garlic, minced
1/4 cup sherry
1/2 cup heavy cream or 3 Tbsp fake sour cream (ie, Tofutti)
Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Preheat oven to 475 degrees. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon. While the sauce is cooking, lay the Brussel sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
Chocolate Pear and Hazelnut Meringues (Jamie Oliver)
4 ounces hazelnuts, skins removed
2 (14-ounce) cans halved pears, in syrup
2 pieces stem ginger, thinly sliced, optional
7 ounces bittersweet chocolate (minimum 70 percent cocoa solids)
1 1/2 cups heavy cream or whipped coconut cream http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
2 ounces icing sugar, sifted
1 orange, zested
Preheat your oven to 300 degrees and line a baking sheet with a sheet of waxed paper. Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and the pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it's done you can pinch some between your fingers -if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking. Dot each corner of the waxed paper with a blob of meringue, then turn it over and stick it to the baking sheet. Spoon the meringue out onto the paper. Using the back of a spoon, shape and swirl it into a rectangle. Place in the preheated oven and bake for 1 hour or until crisp on the outside and a little soft and sticky inside. At the same time, bake the hazelnuts on a separate sheet in the oven for 1 hour or until golden brown. Drain the cans of pears, reserving the syrup from 1 can. Cut each pear half into 3 slices. Pour the pear syrup into a saucepan with the ginger, if using, and warm gently over a medium heat until it starts to simmer. Take off the heat and snap the chocolate into the saucepan,stirring with a spoon until it's all melted.
Take the meringue and hazelnuts out of the oven and leave to cool. Place the meringue on a nice rustic boardor platter. Whip the cream with the sifted icing sugar and the vanilla seeds until it forms smooth, soft peaks. Smash the toasted hazelnuts (in a kitchen towel)and sprinkle half of them over the top of the meringue. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce (if the sauce has firmed up, melt it slightly by holding the saucepan over a large pan of boiling water). Divide most of the pear pieces evenly over the top. Pile over the rest of the whipped cream and pears. Drizzle with some more chocolate sauce, then sprinkle over the remaining toasted hazelnuts with some grated orange zest. Serve straight away. If you're making this in advance, get everything ready and assemble at the last minute.
Thanksgiving is such a welcomed and beautiful holiday, celebrated with the warming scents of turkey roasting in the oven, sweet cranberry sauce bubbling on the stove, apple cider brewing and pumpkin pie chilling in the fridge.
All of these things warm our hearts and souls…but what if we’re looking for that little special added touch to accent our table, display our service bar or complete our kitchen island full of beautiful food? Well, you need not spend much, nor travel far for these such things!
Upon our quick trip to Homesense, we managed to find so many little treasures to complete our holiday dinner, at yet such affordable costs!!! Don’t feel like you need to break-the-bank to achieve the perfect Thanksgiving image! Just a few dollars added to your table can bring a little color and pizazz that you’re looking for!
This year could be the new addition of that perfect new vase filled with seasonal flowers and greenery from around your very own garden. A few new miss-matched serving plates, all blended with fall reds, gold and browns is really all that you need. Gold is having a huge come-back right now, so look for this shiny metallic leading us into the Christmas season as well. Red carries over beautifully too, so don’t feel limited when thinking about these purchases that they might only be good for one occasion- Christmas is right around the corner! Thanksgiving welcomes family, friends, warmth and love…simply said, simply done.
Happy Thanksgiving everyone!
A few of my girlfriends are starting new adventures now that their little ones are in school full time. I know how nervous and excited they are but I'm positive they will both be a huge success. You'll see them on my site from time to time being a guest blogger or just doing what friends do.
Jennifer is starting her own food and entertaining blog. I'll let you know when it's up and running. She's fantastic and very passionate. Her attention to throwing a perfect party makes her table the place to be! I never turn down an opportunity to go to her house because it's truly inspiring what this girl whips up! She reminds me of me when I was able to eat food. Hahaha. Ahhh, The Best of Bridge, Company's Coming, Better Homes and Gardens, remember those? I was nicknamed Martha back in the day because I loved entertaining, never missing a single detail. Now, I like to call myself the Martha Stewart of Gluten Free!!
On to Krista. She's my thrift store partner in crime. I have loved shopping in these stores since I was young. In fact, most of my compliments have been on pieces from there. I'm quite proud when I get to say where and how much it was!! Krista is starting an online store and blog selling her fabulous finds. www.2ndStreetStyle.com. She is just starting so be patient, lots more to come! I'm hoping that she asks me to do some runway modelling. I can pop my hips and sway my hands like no one you've seen before. I may even add a finger snap or two. I'm happy to say that I was a big part of her detailed research ;) I'm positively, one hundred percent sure that my help has turned into a full fledge addiction! Even worse than before!!!
I'm so proud and happy when my friends do well and that they reach for the stars. I'll try to be there for them in any way that I can, ven if it's doing a simple shout-out! I want them to know how special, unique and how cherished they are. When I look back on my life I want my friends to say how great of a friend I was and how they could always count on me. This is my wish...
Sometimes you just need someone to light a fire under your butt to see that you need to wake up and turn off autopilot. A few of my friends have done just that. I made a decision today that I need to get growing with Kiki’s Kitchen. It’s something that I’m very passionate about but I want it to be something more than just some posts on facebook. I need to leave my comfort zone and figure out how to grow my passion into something more. I have learned one thing for certain; make sure you have other people to talk to about your goals that will support you and not doubt your dreams. It’s rare and wonderful to have such friends.
This is what’s occupying my brain space this second. Why is it so easy for me to rally behind others and get them to believe that their dreams can come true but I fall undeniably short on pushing for mine? Kiki’s Kitchen has come a long way in just over a year but I believe that I can help so many more people. I know for a fact that this not ‘it’ for me, I have much more to do and say…..
What’s stopping me? I needed to ask myself honestly: What's more important, achieving my dreams... or making money or fear of failure or getting respect from my peers? If I had to choose between my dreams and my other concerns, what would I choose? I get intimidated when I have to sell myself or if I don’t know how to do something. Guess what? I'm tired of the negative self talk. I can do anything that I set my mind to. Today is the day that I leave my comfort zone and not look back!
GIVEAWAY TIME..... Now closed...Congratulations to Monique Vos!!!
This Gluten Free giveaway is just my way of thanking all of you for following me, giving comments, encouragement, love and support. If I can help just one person live a healthier life (gluten free or not) than I am fulfilling my passion!
Here’s how you enter:Join
my facebook page and ENTER A COMMENT BELOW this photo about how GOING GLUTEN FREE
has changed your life
— Just 1 entry per person.
...Here's what you win:
Quinoa 365 Cookbook by Patricia Green ans Carolyn Hemming
Rainbow Quinoa by Alter Eco Fair Trade
Pearl Quinoa by Alter Eco Fair Trade
Cacao Nut All Natural Granola Snacks by Paleo People
Cappuccino Crunch All Natural Granola Snacks by Paleo People
Candy Cane Decaffeinated Green Tea by Celestial Seasonings
Note: Contest is open to Canada and U.S Only. I apologize I can’t offer it further. Winner will be chosen randomly via random number generator. The winner will be chosen on
FEBRUARY 22th.Good luck everyone!!
Mexicali Quinoa Salad
1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
3/4 cup finely chopped red pepper
1 small jalepeno, deseeded and minced
1/4 cup finely chopped fresh cilantro
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa and rinse under cold water. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, jalepeno, bell pepper and cilantro and toss well.
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
|Being vegetarian, it’s a breeze! But this vegan thing, well, that has me confused and very freaked out. Why? A balanced vegan diet meets many current healthy eating recommendations such as eating more fruit, vegetables and whole grains and consuming less cholesterol and saturated fat. Balanced vegan diets are often rich in vitamins, antioxidants and fibre and can decrease the chances of suffering from diseases such as diabetes, heart disease, stroke and some cancers.
My reasons for this are simple. Yes, it’s better for the environment because it produces fewer greenhouse gas emissions than meat-based diets. Yes, Regardless of how they were raised, all animals farmed for food have the same fate: slaughter. For me it’s about wanting and NEEDING to feel better.
I have decided to try the 21 day Vegan Kickstart.
Each day during the Kickstart, they send you tips, recipes and suggestions for every meal. There are tons of options that you can make gluten free also. You get to pick and choose how many recipes you make each day or week—They recommend trying to cook a big batch and eating off of it for a few days. This will save you time and keep you eating healthy meals. I recently purchased a great cookbook called Gluten Free Vegan by Susan O’Brien. For those of you cooking for one, you might check out the book Vegan Cooking for One by Leah Leneman.
I have felt much better since adopting both the gluten free and IBS diet. The same goes for vegetarianism but I’m not quite there. I am hoping that the vegan diet (along with the others) will make me feel like a new person!! What are my other options? I’ve tried everything else, why not give this a go? I do love a challenge and boy is this a challenge!! (Oh, how I love yogurt and cheese!) This girl has been through a lot and always comes up swinging!! Bring it on!!
If anyone would like to share their advice or delicious vegan products I’d love the support and encouragement. Better yet, why not share this journey with me? It starts September 5!!!
LEARN TO ACCEPT PERSONALITY DIFFERENCES IN YOUR FRIENDS.
Embrace the differences. Just because someone may be different from you doesn’t mean they can’t be a great asset to your life. There was a reason that you were drawn to them in the first place.
FOCUS ON WHAT YOU CAN GIVE TO A FRIEND, NOT WHAT YOU CAN GET OUT OF A FRIENDSHIP.
Don't get caught up in keeping score on who has given most in the friendship. Give to your friends regardless of how much they give to you, emotionally or physically.
SUPPORT YOUR FRIEND.
True friends inspire and encourage each other to be the best that they can be, rather than drag each other down. They are happy when other people achieve their goals and do well in life.
BE THERE FOR THE GOOD AND THE BAD TIMES.
Be happy and celebrate with them if they are excited about something. When your friend is upset about something, give them your full attention. Most of the time, what friends really need is an ear, someone who understands their feelings and will allow them to vent. Don’t just be there for the good times!
DON'T LET ARGUMENTS DESTROY YOUR FRIENDSHIP.
Sometimes you may not see things the same way. It’s okay to disagree but a desire to win an argument may ruin your friendship. Let the little things go. Just like when you have kids, pick your battles.
BE WILLING TO FORGIVE.
Don't let hurt turn to into a grudge. This is one sure way to destroy a friendship. Talk about it, don’t let it fester, forgive your friend and move on.
When you say you are going to be there, be there. Don’t commit to something if you aren’t sure you can follow through.
If you’re being trusted enough to be confided in don’t be a blabbermouth and tell anyone else. Don’t talk badly behind a friend’s back. If you have negative things to say about them then perhaps you should evaluate if they are right for you.
DON'T TRY TO CONTROL YOUR FRIENDS.
Real friendship does not mean you always have to be together. It may be tempting to have a fun person all to yourself, and feel threatened when your friend spends time with others. If you are afraid to let your friends out of your sight, you are probably afraid of losing them. Good friendship will endure time spent apart.
This is the most important one.....
APPRECIATE YOUR FRIENDS.
Let them know that they are valued, cherished, respected and loved!!
Some days, I just can’t handle. I get frustrated trying to figure out meals. Something that everyone will enjoy is beyond my reach, some days. Being creative with different flavours is all but disappeared with a seven year old. He used to be very adventurous as a toddler, he’d eat whatever was put in front of him. Now he turns his nose up at anything that he can’t recognize. Where does this attitude come from? I have always been in the kitchen experimenting with recipes. Some turn out perfectly and some become giant flops! When I watch Chef at Home from the Food Network it amazes me that Chef Michael has his 4 year old son eating crazy things that I may not even touch...How does he do that?? Yet, I try, I try, I try!!
In school he has said that when he grows up he wants to be a NHL player (who doesn’t? I still do!!)chef or baker. Hmmmmm, not with that attitude kid!! He’s so stubborn. Even when I know he’ll love something and beg him for a short while to just- have- ONE -bite, he spits it out with a disgusted look….SO STUBBORN!! Maybe, just maybe he gets it from me. Seeing his mom not able to eat many things because of allergies. I mean things that I want really, really badly that I start frothing at the mouth.
Could it ALL BE MY FAULT? Great, more guilt!! Have I ruined my child’s appetite for culinary excellence for the rest of his life? “If at first you don’t succeed, try, try again.”
Here’s what’s for dinner tonight….Sesame Crusted Tuna
1 tablespoon chopped green onions
2 tablespoons gf soy sauce
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 teaspoon brown sugar
2 teaspoons fresh lemon juice
2 teaspoons honey
1 1/4 teaspoons prepared wasabi paste
1 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons black sesame seeds
Sliced green onions (optional)
Combine first 10 ingredients.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Lightly coat Tuna in Soy sauce. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve with dipping sauce.
***Cross your fingers people!!
It was a rough start to my long weekend in Sin City. Right off the plane I was starving and in need for some food! Walking the strip my husband spotted a Chipotle’s. That’s safe (or so we thought. I will be writing a very nasty letter!!) They assured us that it was corn tortillas and that everything was indeed gluten free. I literally inhaled my soft chicken tacos and within 30 minutes I was on the sidewalk crying in pain. It takes ALOT of gluten for me to have that severe of a reaction! Stupid me for trusting but I was starving and forgot to put my gf bars in my purse. Needless to say that was a very long walk back to my hotel bed.
Luckily I brought my heating pad and my friends and hubby bought out the Walgreens for anything that might help. That one incident ruined my trip….all that damage to my intestine’s had me in pain, bloated and sick for days. It isn't so good when you look 5 months pregnant and drinking margaritas!! The looks I got....
I was terrified to eat anything until Sarah and I decided to go to the Eiffel Tower restaurant for brunch. http://www.eiffeltowerrestaurant.com/ I have to thank my angel Sarah so much for being my advocate when I was feeling sick, defeated and emotionally drained. Placed in front of me on this delicate little plate there were two cheesy puffs. Hmmmm, did we just not explain?? A few moments later our waiter Staffan came over wondering why I had not touched them because they were gluten free. What? Say that again? These wonderful little puffs of cheesy heaven are gluten free?? I don’t think I even chewed!!! And then came the most delectable salad I have ever had. Nestled on a bed of greens lies lobster, prawns, crab and avocado. It was the best lunch I had ever had with the best girl in the world. I can’t wait to one day go to the real Paris with her and do it all over again!!
Of this I am sure. It is quite easy to get a fabulous gluten free meal with very educated chefs and wait staff at high end establishments. No problems whatsoever! What my world desperately needs is more choices for fast casual restaraunts. A grab and go place where you don't have to worry about cross contamination or staff that really don't care. I realize that we Celiac people are a small demographic but we're growing and we deserve to have something delicious and safe to eat. For those times that we don’t have time to sit down or want to spend a big price for a small meal!!
a•bil•i•ty - /əˈbilitē/Noun
Ability is defined by having the capacity to do something. Something. Hmmm… What does that really mean? When we are little kids we believe in the most impossible circumstances. To be a NHL hockey player, a famous actor, a firefighter wasn’t up for discussion; it was merely a waiting game till we were old enough. The existence of dragons, fairies, trolls, and even monsters were never doubted but were sought out for as an adventure.
Somewhere along the lines, sometimes through jaded life experiences we manage to lose the ability to believe. Believing is the only tool one should have to survive. To believe is to see the impossible unfold before our eyes.... Who says you can’t lose weight or live a healthy life? Why can’t you find peace, love and happiness? And why is it so out of reach to take that job, make a move or even go back to school?
Start daydreaming! Start making goals…And soon you will be seeing a future you thought was so out of reach, start to seem possible.
“You are never too old to set another goal or to dream a new dream.”