Posts Categorized: Recipes we ❤

homemade gluten-free granola

It's 10:02 pm and I'm sitting here eating a bowl of homemade granola with almond milk and wild blueberries. I am addicted to this granola.

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.

 

Gluten-Free Granola

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.

 

Happy hostess gift.

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!

like buttah (without the dairy)

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The recipe for these melt-in-your-mouth cookies originally appeared in Clean Eating. They are more chocolate chunk than chip.

 

Almond Butter Chocolate Chip Cookies (gluten and dairy free!)

1 cup unsalted almond butter, stirred well
¾ cup Sucanat
1 large egg
½ tsp baking soda (gluten free)
¼ tsp sea salt
3 oz dark chocolate chunks (70% cocoa or greater)

Preheat oven to 350°F.
In a medium bowl, stir together the first 5 ingredients until blended.
Stir in chocolate.
Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets.
Bake for 10 to 12 minutes or until lightly browned.
Let cool on baking sheet for 5 minutes (if you can wait that long).
Remove to a wire rack and let cool for 15 more minutes (as if).

almond butter rice crispy treats

Just 4 ingredients and a whole lotta yum!

Just four ingredients and a whole lotta yum!

Dr. Jodi Larry‘s Almond Butter Rice Crispy Treats

¼ cup almond butter
2-3 tbsp pure maple syrup
1 cup brown rice crispy cereal (I used brown rice puffs)
1 tbsp cacao nibs

In a bowl, stir together almond butter and maple syrup.
Quickly heat in a pan for a few minutes until ingredients become soft.
Mix well and add in the cereal and cacao nibs; stir and mix.
Roll into balls and freeze for 5 minutes. Store in the freezer or fridge.

green goddess dressing

This nutrient-rich Green Goddess dressing

This nutrient-rich green dressing is versatile. Enjoy it on a salad, brown rice bowl or quinoa or as a dip for raw veggies.

 

Dr. Jodi Larry‘s Green Goddess Dressing

1 garlic clove (use ½ if you don’t like it too garlicky)
¼ cup water
¼ cup extra virgin olive oil
2 avocados
½ cup packed fresh parsley
½ cup spinach
1 tbsp chopped green onion
½ cup lemon juice
4-5 tbsp apple cider vinegar
sea salt to taste
Pinch of cayenne (optional but recommended)
½ tsp pure maple syrup

Put garlic clove into food processor and process until finely chopped.
Add in water, olive oil, avocados, greens and onion; process until mixed well.
Add in lemon juice and apple cider vinegar, then salt, cayenne and maple syrup.

an ode to Chinese food (plus fried rice recipe)

Memories of China House

Memories of China House.

 

Growing up in my family our Sunday night ritual was going out for Chinese food. We rotated among four popular Chinese restaurants in Toronto: House of Chan, China House, Young Lok and Lichee Garden. I have such good memories of those delicious Sunday night dinners. Often my grandparents or some family friends with kids our age would join us and we’d all sit around a big, round table with a lazy Susan and share sweet, spicy, sticky Chinese food. After chowing down, we’d rinse our hands in a bowl of warm water with a slice of lemon and sit around drinking Chinese tea and reading our tea leaves and fortune cookies. My mom tells the story of when my brother and I were really young, before we could read, and she would “read” our fortunes to us: “When you get home you will go straight to bed.” As teenagers we’d laugh our heads off reading our fortunes aloud and ending them with the phrase “in bed” (see below).

 

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I can’t wait!

 

All of the restaurants had different specialties and I still remember my favourite dishes from each one.

Lichee Garden: It was famous for its puffy, eggy egg rolls but it’s the Mongolian beef on a skewer that I recall most fondly. Like candy on a stick. It was here at “Lichee” that my dad taught me how to use chopsticks. A highlight was the shmaltzy piano player—there’s nothing like slurping lo mein from your chopsticks while listening to “Tie a Yellow Ribbon.” And the little colourful umbrella that came in the Shirley Temple made me feel all grown up.

Young Lok: This Szechuan restaurant at Village by the Grange was my fave. It had the tastiest food of them all: sticky General Tsao chicken, moo shu chicken (I loved rolling my own) and the famous fried banana dessert. This was the first place I ventured to eat and fall in love with spicy food.

 

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Though “The Chan” is revered for its steak and lobster (and my brother is a diehard fan of the wonton soup), my faves were the chow mein with crunchy house noodles and the BBQ back ribs. This iconic Toronto institution at Bathurst and Eglinton is the only place on this list left standing after more than half a century but, to the dismay of my brother and other Chan regulars, it will be closing its doors in the next year or so.

 

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Up until until two years ago this retro resto was located across the street from House of Chan for a whopping 53 years. This was old-school Chinese food, Westernized Cantonese chow in all its deep-fried, corn-starched glory. For me, China House was all about the kitschy decor (red and gold colour scheme and artificial Bonsai trees) and the bridge, where we would stand and drop pennies into the water below as we made wishes. But let’s not forget the vegetable fried rice. With a dollop of sinus-clearing yellow mustard and neon orange plum sauce, there was nothing like it.

 

I miss Chinese food. We hadn’t gone out for it since Lily was diagnosed four years ago because of the gluten issue…

 

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…until last fall, when PF Chang’s opened in the Shops at Don Mills. They have a gluten-free menu that took me back to the days of old-school Chinese food. A couple of months ago we had dinner there with some friends whose kids both have celiac. The kids loved their first taste of Chinese food! The highlight was the chicken lettuce wraps. I can’t wait to go back, next time with my parents on a Sunday night.

 

The veggie fried rice recipe here reminds me of the fried rice from China House. It is so flavourful and a bit greasy and I could eat an entire order. I’m grateful to Gluten Free Consultant JoAnne Bennett-Mirsky for sharing it with me…and I’m sure you will be too! It’s quick and easy and a delicious way to use up leftover rice.

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