In case you were wondering, the donuts on our new postcards were inspired by…
these pretty-in-pink gluten-free donuts that Tori’s Bakeshop brought to the Gluten Free Garage last spring.
Today we went to Tori’s in the Beaches. We were lucky enough to nab the last donut in the display. This donut is organic, vegan and gluten free. And totally scrumptious.
Because sometimes a gluten-free girl just wants a donut.
The Vegetarian Food Festival is one of our favourite happenings in the city. It’s a fantastic foodie event for our daughter Lily, who has celiac disease, because there are so many healthy and delicious gluten-free offerings—many of them made locally!—that she can indulge in (this photo is from last year’s VegTO). This year we planned on heading out on Saturday but we weren’t brave enough to brave the rain. On Sunday morning the sun was shining as we did the Parkinson’s Walk. But after that Lily was too pooped to head down to Harbourfront Centre so I picked up my aunt Anne (aka Honey, she’s not vegan!), coach and therapist extraordinaire who’s visiting from Vancouver (coachinginanutshell.com), and we headed down to VegTO—with strict instructions from Lily to get some good stuff.
Our first stop: The Simply Bar. (Note: Vendors in this blog post are in order of appearance as we walked the show.) These gluten-free bars are like a healthy rice crispy treat. Key word: “healthy”—each bar contains 12 or less ingredients. Simply Bar’s bragging rights include vegan, high protein, low sugar, non-GMO and free of gluten, casein, dairy and additives. Simply put, they’re really good for you. And, with flavours like cocoa coffee and maple pecan, they taste good too! Simply Choices also makes protein chips and a new sweet protein crunch snack.
We made a beeline to Bunner’s, where we spotted co-owner Kevin MacAllister munching down on one of their vegan, gluten-free baked goods. Who can blame him?
We bought 3 Supersonic Cookies, knowing we’d need all the energy we could get to make our way through the festival. I polished off my cookie before we made it to the next booth.
The words “gluten free” beckoned us to another one of our favourite local companies doing wonders with gluten-free baking, Sweets from the Earth. My aunt Honey couldn’t make up her mind about what to get but I knew exactly what I was after…
Hello dolly! Come to mama!
Sweets’ owner Marc Kadonoff got some words of wisdom off his chest. As long as the cookies are gluten free, we couldn’t agree more.
Tomato Burrata Salad = cherry tomatoes, burrata cheese, fresh basil ribbons, black pepper, sea salt, glug of extra-virgin olive oil
Avocado Goat Cheese Toast = gluten-free toast (I’m a huge fan of Organic Works quinoa and honey bread), avocado, honey goat cheese, hemp seeds, black pepper, squeeze of fresh lime juice
Cornucopia = fresh corn niblets + feta cheese + paprika
Lemony Kale Salad = kale + pine nuts + pecorino + currants + vinaigrette
Both of these salads are like a fresh burst of summer (click here for the full Lemony Kale Salad recipe). They would be delicious anywhere but are especially so at a cottage (isn’t everything?).
Last week I got out of Dodge with my three nearest and dearest childhood girlfriends and headed up north for three peaceful days to a cottage by the lake. Here’s what happened, in the words of my bestie Bonnie: “Other than running, we did everything we wanted and then some. We ate, laughed, cried, danced, partied, ate some more, rested, laughed some more, perfected the fine art of selfies, and reaffirmed our deep and sustaining lifelong friendship.”
We practiced the fine art of selfies.
The photo above was taken after a few glasses of this bubbly pink concoction.
It wasn’t all so soulful. Happy hour began quite early (it was 5 o’clock somewhere!). We played Cards Against Humanity, a hilarious “party game for horrible people” that I highly recommend for some serious side-splitting laughs. And we took a quick trip to Target, where I bought this gorgeous woven tote!
My Target find.
But I digress: Seeing as the The Ex opens this week in Toronto, symbolizing the approach of the end of summer, I suggest that you savour these salads with a cold glass of Prosecco…stat!
It’s 10:02 pm and I’m sitting here eating a bowl of homemade granola with almond milk and wild blueberries. I am so addicted to this sh** it’s not funny.
4 cups pure uncontaminated oats (we use Only Oats)
1/2 cup chia seeds
1 cup pumpkin seed kernels
1 cup chopped raw almonds
1/2 cup sunflower seed kernels
3/4 cup raw honey
1/2 cup coconut oil
2 tsp cinnamon
2 tsp vanilla
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Combine the first 5 ingredients in a large bowl. In a saucepan on the stove, melt together honey, coconut oil, cinnamon and vanilla, stirring occasionally, until combined. Pour honey mixture over oat mixture and stir to coat. Spread out oat mixture on a cookie sheet. Bake for 20 minutes, stirring every 5 minutes. Let cool and add raisins and coconut.
I fantasize about adding mini chocolate chips but that would put this granola on a slippery slope.
Sharing is caring. Jars of homemade granola make a groovy hostess gift.
Thanks to Mia Brown from Good. Clean. Food. for sharing this recipe with us!