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love your gluten-free guts

We baked these

We baked these banana chocolate chip muffins today with JK Gourmet’s almond flour muffin mix. They were amazingly moist and, I’m going to use a word here I don’t use too often, scrumptious! We were off to The Mike Chalut Show on 103.9’s Proud FM, gluten-free goods in hand.

 

Lily, aka the GFG muse, made her radio debut with Mike Chalut on 103.9 Proud FM.

Lily, aka the GFG muse, in-studio for her radio debut with the handsome Mr. “Love Your Guts.”

 

We felt bad we didn't bring Mike's favourite— poutines—but he was thrilled with his muffin and his GFG bag.

We felt kind of bad that we didn’t bring Mike his favourite— poutine—but he was thrilled with his muffin and GFG bag. Tune in to Foodie Friday on 103.9 Pride FM!

 

We’re happy to have JK Gourmet as a sponsor of the Gluten Free Garage! They sample like crazy at the event so don’t forget to hit up their table!

quinoa gets crisp

We picked up this bag full of gluten-free goodness at Fiesta Farms.

We picked up this bag of organic gluten-free goodness at our favourite neighbourhood grocery store Fiesta Farms. But we had no intention of eating it for breakfast.

 

We took this recipe for crisp off of the Lotus website.

Instead we made a delicious juicy crisp with apples and raspberries!

 

And we dug right in!

Why didn’t we think of this sooner?! For the recipe, click here.

 

We’re happy to have Lotus Fine Foods as a sponsor of the Gluten Free Garage! They’ll be exhibiting their nutritious quinoa granola at the Neal Brothers table.

 

roasted veggies with killer dip

Toss grape tomatoes and asparagus with olive oil, sea salt and pepper. Roast 'em.

Toss grape tomatoes and asparagus with olive oil, sea salt and black pepper.

 

Roast 'em.

Roast ’em at 350°F for about 15 minutes, keeping an eye out.

 

Slice red onion, toss it in olive oil and

Slice red onion, toss rings in olive oil and cook on medium-high heat.

 

Carmelize it. Be patient.

Be patient. Carmelizing onions is slow work.

 

Make dip: Warm goat cheese in oven, then combine with pesto. Arrange veggies around dip, drizzle with balsamic glaze and

Make dip: Warm goat cheese (I use honey goat cheese, which takes this dip to a whole other level) in oven and lovingly combine with homemade pesto. Arrange veggies around dip, drizzle with balsamic glaze and a few grinds of fresh black pepper. Gobble it up with Mary’s Gone Crackers!

 

(Thanks to ECHOage co-founder Alison Smith for sharing this deliciousness with me! And, more importantly, for starting ECHOage and reinventing the birthday party!)