Posts Categorized: Tummy love

memories of Bubby’s Chicken


In grade 8, when I made friends with the new girl at school, I discovered a culinary sensation.

Every Friday after school my BF Bonnie and I would race to her house and wait in her kitchen for the delivery. Her grandfather Jimmy would pull up in the four-door sedan to drop off the food that Bubby Katy and her sister-in-law Rosie had spent all day cooking and baking. Jimmy would shlep boxes from the car filled with still-hot home-cooked food from the old country covered in tinfoil for Friday night dinner. The women had cooked the meal and it was the same every week: chicken soup, goulash, chicken paprikash, Bubby’s chicken (breaded chicken strips) and Rosie’s squares (a dessert made from ground almonds and chocolate, referred to by those in the know as simply “Rosie’s”—to this day, I dream of Rosie’s). It was his greatest joy to drop off this food for his children and grandchildren (and his granddaughter’s bestie).

Bubby’s Chicken was everything: tender on the inside, crunchy on the outside, flattened and crispy-coated strips of chicken that had been cooked in a vat of oil and then patted dry with paper towel. I will never taste a chicken finger like that again.

Though I try.


winter essentials



Our list of 11 must-have products to keep you going all winter long. All are GF, of course! And all except for one are made in Canada.

(Clockwise from top left)

GFF (Gluten-Free Forever) Magazine
. The gorgeous winter 2017 issue has six delish soup recipes to warm you up. We could eat up every issue of this quarterly magazine. (get $9 off the $35 subscription price with code winter17)

Chocosol Traders
Luscious Coconut (70% cacao). Because chocolate and coconut. This stuff is the real deal.

No.7 Mexican Hot Sauce.
Spice up your food and clear your sinuses with habanero or a variety of other hot numbers.

Chaiwala Chai
Original Masala Chai. Boost your immune system and ease indigestion with this 100% natural chai blend of fresh ginger root, ground spices and organic honey. Learn how to make a hot chai latte at

Greenhouse Juice Company
Flu Shot Booster. This mini cocktail of immunity-supporting plants (oil of oregano, lemon, echinacea) and tinctures packs a flu-fighting punch.

Giddy Yoyo
Raw Love Butter. Slather on this body butter from head to toe to keep your skin soft and supple. Oh, and it’s edible and tastes like chocolate.

Great White North Lip Balm. Kiss cracked lips goodbye because this balm is the bomb. As per the packaging: “Heal lips the Canadian way with maple syrup, eh!”

Beekeeper’s Naturals
Propolis Spray. A few spritzes a day keeps the doctor away—for colds, coughs, sore throats and inflammation. I swear by this stuff.

Bunner’s Bakeshop
Supersonic Cookies. The cookies that helped launch Bunner’s! Loaded with chocolate chips, cranberries, pumpkin, sunflower and flax seeds, these GF vegan wonders are a must-eat any time of year. My fave mid-day treat with a cup of hot tea.

Face It Oil. Just a few drops of this liquid gold hydrates and nourishes your skin so you shine. With essential oils neroli and jasmine, you’ll also smell divine.

The Honest Leaf
Serene Tea. Make way for sweet dreams with this caffeine-free mint tea that takes the chill off and calms your mind and body.



Vegan pasta salad

For vegans....

This pasta salad is perfect for vegans and vegetarians.


The Ultimate Vegan Pasta Salad
Prep Time: 20 minutes | Cook Time: 10 minutes | Makes: 8 servings

1 cup (250 mL) diced red peppers
2 zucchinis, halved and sliced
1 cup (250 mL) cherry tomatoes
2 Japanese eggplants, halved and sliced
¼ cup (60 mL) Italpasta Extra Virgin Olive Oil
Salt and pepper
1 box (340 grams) Italpasta Gluten Free Penne Rigate
½ cup (125 mL) chopped parsley
¼ cup (60 mL) chopped basil
1 tbsp (15 mL) Italpasta White Wine Vinegar
1 garlic clove
3 tbsp (45 mL) toasted walnuts
Pinch chili flakes

Preheat a grill over medium high heat. Toss red pepper, zucchini, cherry tomatoes, and eggplant with 1 tablespoon olive oil, and salt and pepper in a grill basket. Arrange basket on the grill and cook until charred and softened, about 15 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 6-8 minutes.

While the pasta cooks, purée parsley, basil, white wine vinegar, garlic, walnuts, chili flakes and season with salt and pepper. With the motor running drizzle in remaining olive oil.

In a large bowl toss together cooked pasta, grilled vegetables and pesto dressing, serve warm or room temperature.

 Italpasta is a Gold sponsor of Gluten Free Garage.

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

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)

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.


Neal Brothers is a Silver sponsor of Gluten Free Garage.

Ashley Wittig, baker boss


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!