Posts Categorized: Recipes we ❤

Off the hook

This dish takes fish and chips to the next level!

This recipe takes fish and chips to the next level! (from Goodness: Recipes & Stories)

 

Halibut Crunch
Serves 4

Ingredients
2½ cups potato chips (we like Neal Brothers Srirachup Kettle Chips)
2 heaping tbsp spicy mayo (we like Neal Brothers Sriracha Mayonnaise)
4 halibut fillets, skin-on (4-6 ounces each)
Chopped fresh flat-leaf parsley leaves (optional)

Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Place potato chips in a food processor fitted with the metal blade and process until they resemble coarse breadcrumbs. (Alternatively, crush them right in the opened bag using a rolling pin.)

Place fish on the prepared baking sheet. Spread mayonnaise evenly overtop. Coat fish in chip crumbs (only the top of the fish), pressing lightly so they stick to the mayo.

Bake in the preheated oven for about 20 minutes until coating is crispy and golden brown and fish is opaque and flakes easily with as fork. Garnish with parsley if using.

NB_MayoSriracha

Neal Brothers is a Silver sponsor of Gluten Free Garage.

Ashley Wittig, baker boss

Ashley

Ashley literally lets them eat cake (and so much more)!

 

5 QUESTIONS for Bunner’s Ashley Wittig

What’s your motto?
I don’t really subscribe to any hard-and-fast motto. I just try to be mindful and optimistic every day.

3 things you’d bring to the desert island.
Now, if this was a dessert island, I wouldn’t need to bring anything! But for a desert island I would bring my favourite oversized hoodie, my running shoes so I don’t lose my mind, and my imaginary solar-powered Vitamix so I could whip up smoothies with all those tropical fruits lying around.

Why gluten free?
Simply, Bunner’s is gluten free because my business partner Kevin is (along with being vegan). But, broadly, when we opened over five years ago, there wasn’t anything available that was delicious and gluten free in Toronto. We were really set on making vegan and gluten-free baked goods that were traditional and tasted as great—if not better—than their gluten, egg and dairy-ful counterparts.

What’s your go-to gluten-free breakfast?
I love a good old-fashioned smoothie. My favourite of all time is frozen banana, frozen watermelon, vanilla almond milk, a handful of baby spinach, and matcha. It’s so out of control, and especially perfect on summer mornings.

Tell us a little-known fun fact about you.
I can do this thing with my tongue that only one in a thousand people can do, apparently. Come find me at the Gluten Free Garage and I’ll show you!

 

Ashley smoothie

Ashley will show you how “Bunner’s Does It Savoury Style” at 2 pm in The Stop at Gluten Free Garage!

Spring has sprung!

Gluten-free fusilli radish

Spring vegetables are the star of this gluten-free pasta dish.

 

Italpasta’s radish, green pea and cucumber pasta salad with grilled chicken
Prep Time: 5 minutes | Cook Time: 20 minutes | Makes: 4 to 6 servings

Ingredients
1 pkg (340 g) Italpasta Gluten-Free Fusilli
1 cup (250 mL) peas
3 radishes, thinly sliced
1 cup (250 mL) sliced and quartered cucumber
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) honey
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) paprika
1 lb (500 g) boneless skinless chicken breasts

Buttermilk Dill Dressing
1/2 cup (125 mL) buttermilk
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) apple cider vinegar
4 tsp (20 mL) chopped fresh dill
1½ tsp (7 mL) Dijon mustard
4 green onions, sliced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground black pepper

Whisk together buttermilk, mayonnaise, vinegar, dill, mustard, green onions, salt and pepper.

Instructions
Cook fusilli according to package directions, adding peas during the last 2 minutes of cooking. Rinse under cold water; drain well. Toss pasta with 3/4 cup (175 mL) of the Buttermilk Dill Dressing; stir in radishes and cucumber.

Preheat grill to medium-high heat; grease grate well. Stir together olive oil, vinegar, honey, garlic, salt, thyme and paprika; toss with chicken. Marinate for 15 minutes.

Grill chicken for 5 to 7 minutes per side or until grill-marked and cooked through. Let stand for 10 minutes; slice diagonally. Toss chicken into pasta salad. Serve with remaining Buttermilk Dill Dressing.

Tip: Substitute sugar snap peas for peas if desired.

Italpasta is a Gold sponsor of Gluten Free Garage.

 

You can call me Al(fredo)

Spinach and bacon spaghetti alfredo

Alfredo gets a shake-up with the addition of bacon, spinach and GF spaghetti.

 

Gluten-Free Spinach and Bacon Spaghetti Alfredo
Prep Time: 10 minutes | Cook Time: 20 minutes | Makes: 6 servings

Ingredients
1 pkg (340 g) Italpasta Gluten-Free Spaghetti
4 slices bacon, chopped
1 cup (250 mL) whipping cream (35%)
3 tbsp (45 mL) butter
1/3 cup (75 mL) grated Parmesan cheese (approx.)
4 cups (1 L) fresh baby spinach
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper

Instructions
Cook spaghetti according to package directions; drain.

Meanwhile, in large skillet, cook bacon over medium heat for 6 to 8 minutes or until crispy; transfer to paper towel. Wipe pan clean with paper towel, discarding fat.

Add cream and butter to pan; bring to boil. Boil for 2 minutes; add pasta, cheese, spinach and bacon. Toss for 2 minutes or until well coated and spinach is wilted. Season with salt and pepper to taste. Serve with additional Parmesan cheese.

Tip: Substitute pancetta or prosciutto for bacon if desired.

Italpasta is a Gold sponsor of Gluten Free Garage.

 

 

Life’s a picnic with Meghan and Josh

Meghan Telpner UnDiet Cookbook 3

The couple that UnDiets together, stays together (Photo: Catherine Farquharson)

 

5 QUESTIONS for nutritionists Meghan Telpner and Josh Gitalis

What’s your motto?
Meghan:
Today is the day!
Josh: The best way to get started is to get started.

3 things you’d bring to the desert island
Meghan:
Assuming it’s a desert island ripe with fruit trees and wild greens:
1. Josh Gitalis
2. A solar-powered high-speed blender
3. A hula hoop

Josh:
1. Meghan Telpner
2. A knife (I’m practical like that)
3. My ukulele

Why gluten free?
Meghan: Why not gluten free? I have a gluten sensitivity and have been in remission from Crohn’s disease for a full decade on a gluten-free diet. I first went gluten free in 1998 when I was diagnosed with depression and almost instantly the cloud lifted. I went gluten free again as I began developing symptoms of IBS in 2004. In the last three years, Josh and I have been strictly gluten free after we each did our own respective research. My feeling has always been “when in doubt, get it out.” To maintain optimal health and stave off inflammation and brain degeneration, I opt for a complete gluten-free life. In 2016 it’s remarkably easy, especially compared with what I went through in 1998 during my first attempt.
Josh: Having worked with hundreds of clients with serious health issues, I have seen the problems that gluten causes for people. I have also scoured the research on the topic and it has been substantiated by science that no one can properly digest gluten. Since I am always trying to better myself health-wise, gluten is thus not a part of my healthy diet and lifestyle.

What’s your go-to gluten-free breakfast?
Meghan:
I have two favourites: my Almond Bread (see recipe below) with ghee usually alongside a fat-rich elixir, which includes Josh’s Elixir blend, some healing herbs and loads of fat.
Josh: I usually enjoy a paleo-style nut bread with ghee and a hot elixir with a variety of herbs, some healthy fat, collagen, and sometimes a drop of cinnamon essential oil.

Tell us a little-known fun fact about you.
Meghan:
I started a cooking school without having any idea how to cook! I really wanted to learn and to help people gain confidence in the kitchen. My first cooking class in 2008 included six recipes, the only six things I knew how to make.
Josh: In my first-year university kinesiology class of 1,200 peers, I was the fastest speed walker. I still often pass people on the sidewalk.

 

TKTK

This simple Grain-Free Almond Bread may replace your favourite bread.

 

Grain-Free Almond Bread
Prep time: 15 minutes | Cook time: 50 minutes | Yield: 1 loaf

Ingredients
½ cup cashew cream*, coconut kefir or organic yogurt
1 tbsp apple cider vinegar
2½ cups whole raw almonds
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup arrowroot starch
2¼ tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs, or 2 servings of chia paste
2 tbsp olive oil
1 tbsp coconut syrup (optional)
2 tbp sesame seeds (sprinkled on top)
1 tsp rock salt (sprinkled on top)

*cashew cream: blend 1 part soaked cashews with 2 parts water

Make It Like So
Preheat the oven to 325°C. Grease and dust a loaf pan.

Mix together cashew cream and cider vinegar and set aside.

Grind almonds, pumpkin seeds, sunflower seeds and chia seeds in a food processor, coffee grinder or high-speed blender until you have a fine meal.

Transfer to a bowl and stir in starch, baking powder, baking soda and salt.

In a separate bowl, mix together the wet ingredients—eggs/chia paste, cashew cream, oil and coconut syrup.

Mix wet and dry together until there are no lumps, but don’t over-mix. Pour into the pan and smooth the top. Sprinkle with sesame seeds and rock salt.

Bake for about 45-50 minutes—until a toothpick inserted in the centre comes out clean and feels firm when you press down. Allow bread to sit for about 5 minutes before removing it to a cooling rack. Best stored wrapped in the fridge.

Dynamic duo Meghan and Josh will inspire you to have “A Happy and Awesome Gluten-Free Life” at noon in The Stop at Gluten Free Garage!