Posts Categorized: Tummy love

first came the crust


This is the story of how I learned to make gluten-free pizza crust.

Last fall I had the good fortune to meet gluten-free consultant JoAnne Bennett Mirsky and culinary nutritionist Marni Wasserman at a gluten-free cooking class that they taught together. I diced, I sliced and then I ate like a queen.
Every bite I took was healthy, nutritious and absolutely delicious. It was so good that a couple of months later I brought Rob to Marni’s Amazing Asian cooking class. It lived up to its name.

If you haven’t taken one of Marni’s Fully Nourished cooking classes, I highly recommend it. All of her classes are vegetarian and wheat free, and most are gluten and dairy free. Marni is a wealth of knowledge and clearly loves what she does. Right off the top, she makes her students feel like guests. Some of the recipes I keep coming back to are from her classes and website. I hope to share one of them with you soon!

Marni collaborated with JoAnne Bennett Mirsky on the Gourmet and Gluten Free class. JoAnne and I hit it off right away. She didn’t mind answering my host of gluten-related questions and she had a lot of great tips up her sleeve that she was excited to share. I decided then and there that I wanted to spend more time cooking with her and picking her brain about all things GF.

After we figured out the menu for our afternoon in the kitchen, JoAnne sent me a grocery list and offered to pick up any gluten-free products I couldn’t find. And then we got cooking. From pizza crust and lasagna to fried rice and maple-glazed salmon to chocolate pudding…we made it all happen in my tiny kitchen. My family was well fed for the entire week! And I learned so much from JoAnne—about how to better organize my kitchen, where to find certain products, and why making my own gluten-free pizza crust is worth the time and effort.

Taste for yourself…


pesto pizza

Spread out pesto evenly on gluten-free pizza crust.


Click here for the homemade pesto recipe.


Sprinkle lots of shredded mozzarella and Parmesan cheese on top of pesto (if you’re using packaged shredded cheese, make sure it hasn’t been dusted with flour).


Add your favourite toppings. We’re all about the olives.


Bake at 350°F for about 20 minutes. When done, decorate with some fresh basil leaves.


If you have time to make your own pizza crust, it’s well worth the effort! Stay tuned for a recipe that’s easy as pie from Toronto-based gluten-free consultant JoAnne Bennett Mirsky.



the perfect popcorn

Second helpings of “cheesy” popcorn!


It was a rainy day. I promised the girls if it was raining after camp we would run outside in our bare feet and do a rain dance. But by the time I picked them up the rain had stopped, so our plan was kiboshed. Instead we did the second-best rainy day activity: made a fort, popped some popcorn and watched a movie (How to Train Your Dragon).

I bought a bag of Passion Popcorn kernels at The Stop Farmers’ Market from Nature’s Way Organics. They have a foolproof technique for popping the
perfect corn on the stove top:


pass the pesto

Basil, baby!


The smell of fresh basil makes me happy. So I especially love to hang out at the farmers’ market this time of year. As I stroll from table to table, the intoxicating scent of the herb wafts through the air. I can’t really describe it. I inhale it deeply. And then I buy a big bunch and take it home and make pesto. Pesto has so many possibilities.


summer salad #5

Just beet it


I bought these beautiful beets at the  The Stop Farmers’ Market last weekend. It’s our neighbourhood farmers’ market, just a couple of blocks from our house, at the Artscape Wychwood Barns – host to the Gluten Free Garage on November 11th!

I always look forward to our Saturday morning market ritual. Rob gets his freshly ground coffee and homestyle pickles, the girls get their goodies and sample their favourite cheeses, and I do the rounds, visiting my favourite
vendors and filling up my shopping bag. There is such incredible variety at this farmers’ market, definitely an inspiration to me for the Gluten Free Garage. But it’s always the fresh organic local produce that entices me most – so colourful, so alluring, so full of possibility.

Last Saturday it was these babies that caught my eye. (And the smell of fresh basil caught my nose.)

I thought of my friend Scott and his insanely delicious beet salad. Here is the recipe, with a few flourishes of my own. I guarantee, if you like beets you will love this salad (even Franny, our 4 year old, gobbled it up). I love beets and
I love Scott even more.