Tag Archives: celiacs

Spicy Thai Red Coconut Curry

Fall is always a little chillier, the colours are inspiring though and there something about food that is spicy and whose colours match the fiery reds, oranges and yellows of Fall that I love. So it was time to mix it up with some Thai Red Coconut Curry.

After making this it dawned on me that some shallots, mushrooms or some shredded carrot would be phenomenal additions to this dish.

Ingredients

1 tablespoon of oil (I like coconut or olive oil)
1/2 small white onion, diced
2 cloves of garlic minced
2 inch nub of fresh ginger, grated
1/4 teaspoon of red chili flakes
1/4 teaspoon of salt
1 of each, red and yellow bell pepper thinly sliced
1-2 tablespoons of Thai red curry paste ( I say 1-2 so you can adjust the heat as necessary as it can be spicy but since I love spice I always add 2, should you dislike spice, omit the red pepper flakes)
1 can of coconut milk (I prefer the full fat kind but low-fat would work too I am sure)
2 teaspoons soy sauce (ensure the kind you are using is gluten-free) this adds some seasoning and brings out the flavours in the dish quite nicely.
1 pound of thinly sliced chicken or shrimp
Basmati rice or rice noodles (rice noodles are my personal favorite, follow package directions to cook both rice or rice noodles)

**Basil, bean sprouts, crushed cashews or peanuts, and sriracha make for fabulous garnish and condiments.

Make it:

1. heat a large skillet or wok pan at medium-high heat and add in 1 tablespoon of oil and swirl to coat the pan.
**if using chicken or shrimp cook these in the pan first prior to adding in onions etc, and cook chicken until browned on the outside or for shrimp until opaque and pink on the outside, remove from pan before cooking the curry you will add these back in add the end).

2. add onion to the pan, decreasing the heat to medium and saute until the onion begins to soften and cook (4-5 minutes)

3. Add in minced garlic and ginger to pan and stirring, fry until fragrant (about 2 minutes), once fragrant add in the sliced red and yellow bell peppers (also to fry for 3 minutes)

4. To the pan add the Thai red curry paste and mix in with the peppers and onions and allow that to fry with the paste for about 2-3 minutes (frying the paste is something I learned from my mom watching her make curry with pastes my whole life, it allows the spices and flavours in the paste to be deepened and brightened.)

5. Add in 1 can of coconut milk to the pan, along with 1/2 cup of water and 1 teaspoon of sugar (I prefer a non-refined sugar such as coconut sugar, but white or brown sugar would also suffice).

6. Stir to combine and allow to simmer for 10 minutes (if using shrimp or another protein, this is when you would add it back to the pan to continue cooking and absorb some of the flavour)

7. serve over basmati rice, or my personal favorite rice noodles.

 

 

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Chai Spiced Hot Chocolate with Whipped Coconut Cream

You can also read this recipe as well in the Amber Approved Magazine 2016 Fall Edition.

For the Chai Spiced Hot Chocolate:

This recipe is a single serve

Ingredients

1 cup of unsweetened almond milk

1.5 tablespoons of raw cacao powder

1 tablespoon of pure dark maple syrup (the darkest grade you can find)

1 teaspoon of Chai Spice (I really love The Silk Road Spice Merchant’s blend but any other garam masala will do here if you liked to make your own chai spice take 1 teaspoon each of cardamom, all spice, ground cinnamon, cloves and 2 teaspoons ginger)

1.5 tablespoons of semi sweet dairy free chocolate chips (I prefer enjoy life foods brand).

Method

 

  1. Take a small sauce pan and start to heat your almond milk over medium low heat
  2. After about 1-2 minutes add in your cacao powder, maple syrup and chai spice
  3. Whisking constantly to ensure the chocolate chips, cacao powder, maple syrup and chai spice have dissolved and the chips have melted and are well incorporated, continue heating and whisking until you’ve reached your ideal temperature.
  4. Once heated to your liking, remove pot from heat, and pour into a mug, top with coconut whipped cream and a sprinkle of chai spice or cacao powder if desired (while not necessary the coconut whipped cream melts into the hot chocolate, making it even richer and creamier than before.)

 

Whipped Coconut Cream

Makes about 1-1.5 cups of whipped cream

*This recipe should be started a day in advance to accommodate the chill time of the coconut milk.

Ingredients

 

1 14-ounce can of full fat coconut milk (low fat will not do)

¼ cup of powdered coconut sugar (powdering your own coconut sugar is super easy, just toss it into a high speed blender or coffee grinder)

½ teaspoon of pure organic vanilla extract

 

Method

 

  1. Chill coconut milk overnight or for at least 8 hours prior, ensuring not to shake or tip the can to encourage the separation of the cream from the liquid.
  2. Chill a large bowl (stainless steel works best) for 10-15 minutes prior to making your whipped cream.
  3. Remove coconut milk from the fridge, being careful not to shake or tip your can and once the lid is removed, with a spoon, scrape the cream from the top of the can, into your bowl, leaving the liquid behind.
  4. With an electric mixer, start whipping your coconut cream at high speed, after about 30 seconds add in your powdered coconut sugar and vanilla, and continue whipping for another 2-3 minutes or until the cream has thickened, and soft peaks have started to form.

Spoon over your hot chocolate or any other dessert or beverage your fancy. This will keep for up to 3 days in a sealed container in the fridge.

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Photo Credit: Alexandra Borovsky 

Gluten-Free Stampede

Yes, the title may sound counter intuitive but thanks to Amber Romaniuk of Amber Approved, the Calgary Stampede has something that is gluten-friendly to boast not to mention that it is the healthiest breakfast in town.

Each year Amber dedicates her time, and vast knowledge of healthy, gluten-free living, while teaming up with the finest chefs from Calgary’s own Hotel Arts to bring us a gourmet breakfast unlike anything this city has to offer.

This is also a breakfast that not only your body can feel good about but your soul as well, as this breakfast is supporting two excellent causes: Calgary Meals On Wheels and Fort McMurray. Once again I will be donning my cowgirl boots and rising early to take part in what should be recognized as the best stampede event of the season. Foodies and celiacs rejoice, because unlike your typical flapjack breakfasts the menu this year will offer something much more delectable:

Pancake station
Sticky Maple Tamari Glazed Spraggs Farm Pork Belly
Cinnamon Sugar Dusted Mini Doughnuts
Tropical Coconut & Pineapple & Avocado, Chocolate Mint Smoothies
Yellow Door Spiced Kennebec Hash Brown Potatoes with House Made Ketchup
Baked Strat
Seasonal Fruit Cups
Infused Water
Tea Stations

Menu offerings are gluten, dairy and refined sugar free.

As well as visitors from Stella’s Gluten-Free Perogies, the YYC Tea Wagon, Fit Kitchen, Wild and Raw Superfood and Juice bar (and their amazing bullet proof coffee), and some other exciting treats!

So say “yeehaw” and get on t0:

http://amberapproved.ca/third-annual-stampede-breakfast-hotel-arts/

to get your tickets to the greatest Stampede breakfast on earth, mini donuts included!

The Wild Orchid Bistro

The Wild Orchid Bistro
1818 Mountain Ave, Canmore, AB T1W 3M3
http://www.wildorchidbistro.com

Happiness: Finding a dedicated, 100%, gluten-free restaurant that serves healthy, fresh and inspired dishes that celiacs have found themselves missing and craving for oh so long. Welcome, to the Wild Orchid Bistro.

The Wild Orchid Bistro, located in the SilverCreek Lodge in Canmore, Alberta, and is serving what they say the best sushi and Asian Fusion in the Bow Valley area, but in my personal opinion that extends to the best closest to the Calgary Area as well. For years I have longed for tempura vegetables and prawns, fried calamari, ginger beef, and barbecue pork with hot mustard, as well as thai coconut green curry. Sincerely, when my friend Amber introduced me to this place in July of 2015 I knew I had been missing out on something amazing. Since then the Wild Orchid has become apart of every mountain weekend I have.

In the summertime you can enjoy an outdoor patio, with Rocky Mountain views, can sit around the fire and if you are as lucky as we were, roast some marshmallows. They create a simple, relaxing but ever so satisfying dining experience from beginning to end.

As well as being exceptionally gluten friendly, they also offer many dairy free options including a dairy free, coconut creme brûlée, and they are a peanut free facility but do have almonds in their kitchen. It is a relatively safe dining experience for all.

I cannot thank them enough for their dedication and care to crafting delicious, gluten free foods that are fresh, healthy and everything I have been missing. Over the years they have become one of my most beloved restaurants. The whole staff is inviting, friendly and wonderful and they ensure a great experience every  single time.

For more information about their fabulous gluten-free menu click here: Wild Orchid Bistro Menu

To make a reservation click here: Reservations

 

Homemade Fajita Night

Hello All, and welcome back! I hope everyone had a delightful summer, I know I did and my absence was a direct result of the beautiful weather we had here in Calgary!

So this labour day Monday, it was rather gloomy and glum in the YYC (sayonara summer), so I thought something warm and spicy would cure the rainy day blues, and it turns out that I was right!

I got adventurous and even made my own gluten-free tortillas which totally beat the dried out, store bought ones I had experienced in the past! Mexican inspired cuisine is always beautiful, bright and bursting with reds, oranges, yellows and its spicy which releases those happy endorphins so on your next glum day try these recipes!

Cajun Spice Rub:

this is a recipe that goes phenomenally with chicken but also with shrimp and pork, this will help blacken your chicken and veggies for your fajitas! This will make a fair amount of rub, this is not a single use recipe!

2 tbs ground black pepper
2 tbs white ground pepper
2 teaspoons of dry ground mustard
2 tbs of paprika
2 tsp sea salt
1/2-1 tsp cayenne pepper (depending on your love of spice increase or decrease this!)
2 tbs dried thyme

combine all spices in a bowl or mason jar and mix together!

Fajitas:

2 boneless, skinless chicken breasts (this was enough for my mom and I plus a little left overs) rub these with the cajun rub, and allow to sit in the fridge with the rub for at least 30 minutes.
Sweet Bell Peppers (I like red, yellow and orange mixed) sliced
1/2 yellow onion sliced
Sour Cream
Grated Cheddar Cheese
Gluten-free tortillas (recipe below) or buy store bought, Udis makes a decent one

Take a cast iron skillet and warm to medium-high with a little oil in the pan (I used canola but camelina or another oil with a higher smoke point will do, once hot add your chicken and fry until a crust begins to form, and the flip to do the other side. Afterwards remove from stovetop and place in a oven, preheated to 350 degrees and allow to cook through (about 5-8 minutes)

In the mean time, heat another pan with a little oil in the bottom (I like my cast iron grill pan for this) and add your sliced bell pepper and onions, sprinkle with a teaspoon of your cajun spice and being to cook on medium heat until he bell peppers have begun to cook through and the onions are turning golden-brown.

once the chicken is done cooking, remove from the oven, tent with foil and allow to rest for a few minutes. After allowing to rest, slice the chicken and serve over the bell pepper and onion mixture.

Serve with sour cream, grated cheddar and salsa or pico de gallo if you wish! Load up your tortillas and enjoy!

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Tortilla recipe:

This is a standard recipe that seemed to be similar from blogger-blogger all the way to the food network (flour, fat, water and salt) so I added some of my own favourite cooking ingredients like Alberta’s own, highwood crossings organic, gluten-free, all-purpose flour blend and and coconut oil instead of shortening or butter (as many recipes called for both)! For my first foray into tortillas i thought they worked out pretty good, although I still plan to experiment!

2 cups of all purpose gluten free flour
4 tablespoons of coconut oil
1/2 teaspoon salt
1 cup of warm water (I used almost the whole cup, however too much water as I found out will create paste not dough!)

In a food processor, pulse the flour, salt and coconut oil together until the texture becomes mealy and then a little at a time add the warm water through the opening on the food processor lid and pulse and add water until a dough ball forms (like I mentioned before, you may need a little, or a lot to achieve the right consistency so pour slowly, you can always add more but can’t take water out!) . Line a plate or tray with plastic wrap and divide dough into 6-8 balls, cover and allow to sit for 30 minutes.

***TIP: plastic wrap is a gluten-free cooks BFF, it allows us to place it on a surface and roll it without it sticking as plastic wrap is the stickiest of gluten-free doughs kryptonite. This is a tip to remember when making pies, cinnamon buns, or any other gluten-free dough that a rolling pin will be required for!

Afterwards roll out tortillas or as I like to do place in a tortilla press lined with plastic wrap until thin. preheat a griddle or a non stick skillet on medium-high heat, you do not have to grease your cooking surface. Cook tortillas until bubbles form and brown, Do not overcook the tortillas because they could become crispy and won’t be soft enough to fold.

I hoped you enjoyed this spicy, cold weather inspired meal! Check in next week for my weekly recipe creation!

Candida Friendly Buckwheat “buttermilk” Pancakes with Strawberries

On my candida diet i am allowed one serving of fruit per day, this is something most easily incorporated into my breakfasts so I decided to brighten these soft and light buckwheat pancakes with strawberries however i am sure sautéed apple, or warm blueberries etc. would all be suitable.

For the strawberry topping: (for one serving) about 1 cup of fresh organic strawberries, sliced ( you can use frozen but ensure they are plain and unsweetened) 1/2 lemon juiced and the zest Add ingredients to a small sauce pan over medium heat and sauté until strawberries are beginning to break down and are natural juices have created a “syrup” IMG_5726

For the “buttermilk” Combine 1 and 1/4 cup of almond milk with 1tbsp plus 1/2 teaspoon of pure, raw apple cider vinegar stir and set aside for five minutes.

For the pancakes: 

1 cup of organic buckwheat flour
1 teaspoon of gluten-free baking powder
1 teaspoon of baking soda
1/4 teaspoon of ground pink himalayan sea salts
1 teaspoon of raw green stevia
1 teaspoon of the silk road chai spice OR cinnamon (this gives the pancakes a nice flavour)
1/2 teaspoon of alcohol and sugar free vanilla extract (be careful of both, they like to hide in most brands)
1 large organic, egg
the buttermilk mixture
Coconut oil for the griddle

Combine all ingredients in a mixing bowl and whisk together until just combined (remember gluten free batters can become tough if over mixed so be wary of this) and with a ladle pour over a hot griddle that has been preheated to 350° Fahrenheit, cooking on the first side until the bubble have all popped, flip and cook for a few minutes more.

Serve pancakes with the warm strawberry sauce, and if you like add some shredded unsweetened coconut, or drizzle raw almond butter overtop for some added healthy fats.

Celiac Christmas 101

Things people are most frustrated by holiday dinners and potlucks:

 

Crackers

Buns

Gravy

Cross contamination

Stuffing

Dessert: pies, cheesecakes, cakes, cookies

 

Cutting boards, turkey and stuffing, butter,

 

Easy, non-invasive solutions:

  • The person that invited you probably knows about your gluten allergy and while they don’t have to run out and buy bread and buns, you can plead for them to use extra caution in their kitchen. Chances are your friends do not want to kill your insides, as their Christmas gifts to you so don’t be shy bringing up your concerns.
  • Bring a Tupper wear container with butter, that way you don’t risk the cross contamination that other peoples knives may after introduced in the communal butter dish from buttering their dinner rolls. Secondly bring your own dinner rolls, care bakery makes some mean ones, they can be found at Calgary-Coops.
  • Are you the number one gravy lover? Offer to make that for the host, some people bring the salad, and others make the gravy. You can either use cornstarch and water plus the drippings or buy clubhouses gluten free gravy mix.
  • Stuffing… this one is tricky. There is still the few that actually make the stuffing in the turkey, in this case you are going to want to eat the top portions of the turkey or suggest to your kind host to cook it outside the turkey, or maybe use a stuffing bag to avoid cross contamination.

 

Being shy with celiac disease is not an option, you may feel guilty asking so much of those who are being so kind to you all ready and have so much to do but its your health and your well being. If anything gives you a stomachache on the holidays it should be from eating one to many pieces of that gluten free apple pie you made.

Desserts are too hard and time consuming to make gluten-free not to mention expensive? try Calgary’s own Lake View Bakery’s ready to bake apple and pumpkin pies, or sweets of the earth brownie batters and cookie doughs or grab some gluten-free mini cupcakes from Crave.

Cheese platters are EVERYWHERE during the holidays which totally blows without a cracker! The best bet is either bringing a box of gluten-free breton crackers, or glutinos bagel crisps (these can be found at costco).

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