Tag Archives: dairy free

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!

Anejo

Anejo Restaurant 2116 4 St SW, Calgary, AB T2S 1W7 (587) 353-2656 www.anejo.ca

Anejo Restaurant
2116 4 St SW, Calgary, AB T2S 1W7
(587) 353-2656
http://www.anejo.ca

Anejo is the perfect spot to hit up if you are looking for authentic, fresh and gluten-friendly Mexican cuisine. They offer something for everyone including table side guacamole, a Mexican take on a rib eye steak, and eight plus kinds of tacos with all being gluten free with the exception of the fish and calamari as they are breaded and fried before hand just be sure to ask for a corn tortilla instead of the flour.

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Very allergen friendly, this restaurant features labeling for gluten, and lactose on their menus so those who need to steer clear of dairy can navigate easily.

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Something to check out for the best value would be their ‘halfy hour’ which is all week, from 3-5 p.m. which their tacos are half price and so are their amazing margaritas which are made with fresh ingredients (no high fructose corn syrups or sweetness here) and shaken not blended.

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Still curious and want to know more? you can easily find their menu, and more information here: http://www.anejo.ca

Candida Diaries: The Kill Phase

So some food for thought, its not just about getting back on the horse so much as it is about making the effort to not fall off again. We are human and somedays life is not perfect and we slip…for myself I was having a terrible headache (die off symptom no. 1) and I had some bread, now this is not the worst thing I could have done however afterwards I felt flushed, and uncomfortable both emotionally and physically. I felt badly as I let my body down but I know better than to dwell on the past so I picked myself back up and trudged along on my candida diet.

This week was considerably better, after eliminating for the last two weeks I finally begun to ditch my headache and the nausea that went along with it, and being on the diet became a tad more natural. In my day to day life I am refined sugar free and mostly dairy free but cutting out ALL of it, was something my body noticed almost immediately. My gut punished me for depriving it of the things it craves the most, sugar, dairy, and corn.

The past two weeks I have been taking a probiotic and a magnesium supplement as well as a active B vitamin complex to help support my systems while they are adapting and healing. This week I got the results back from my food sensitivity testing and I am also cutting out eggs…this was moderate to high and this will last for around 90 days. And I will also continue to live dairy free for at least the next two months. However despite their dominance in my current diet, like gluten-free it will soon become second nature to not eat, or want these things and eliminating these will help my bloating, gas and nausea that I frequently feel.

My energy was so-so last week, but I am beginning to notice an improvement…my body is in a state of healing and is still under siege so I am not entirely surprised that I am still tired as my resources are going to war in my gut where a lot of my energy and happy hormones are produced.

I have set goals with my nutritionist to stay motivated and remember why I am doing this: to be the best possible version of myself, to  not just feel good but to feel amazing, to be able to get off my anti-depressants and feel human again. These will be at the forefront of our sessions, motivation is key.

We also discussed things i would like to celebrate and I chose the accomplishment of staying away from sugars and dairy, as well as alcohol…these are not easy when your favourite restaurant serves both. This week I will begin the kill phase, and will be taking a series of natural anti-fungals (garlic, cinnamon etc.) and we shall see how my body tolerates these. I began taking them today, this will help to kill off the candida from my gut and will help to promote healthy gut flora. I am taking two probiotics now, which will hopefully begin to help outnumber the candida.

I will be sure to update you on my life sans eggs…this one will be more difficult than dairy as all my pancakes etc. require them. It is time for myself to play around with substitutes. Remember if you have any questions regarding my candida cleanse or who to consult here in Calgary, feel free to give me a shout.

The Candida Diaries

A little over two years ago, had someone told me I was going to go on a candida cleanse, I would have laughed at them and made a snarky comment about hippies and you cannot forget the beloved #YOLO.

Now two years after being diagnosed with celiac disease and I am open to more dietary change, at first cutting out gluten was hard enough and it was probably not until 6 months after my diagnoses that I finally cut out gluten for good. The thought of being further restricted scared me to death, and therefor I ignored my gut pains and pushed through enjoying everything (except gluten) that my heart desired.

However I finally threw my hands up, exasperated by my bloating amongst other “plumbing” issues and with the inspiration of a knowledgable friend I took the second leap in my journey to better health and decided to get myself tested for food sensitivities and candida. And while I am still awaiting the results, i have been cutting out foods that feed candida (under the care of my Holistic Nutritionist) and it has not been easy.

So I have decided to make a record of my experiences over the next few months, after all it is not an easy thing cutting out sugar (and that includes natural, unrefined sugars), anything leavened (no yeast=no bread), cutting back on my fruit intake and cutting out alcohol and coffee. Hopefully by venting here, I might actually buckle down and stick this out the for the long run.

It has been two weeks and my die off symptoms have been brutal, and that is without the anti-fungals.I have been experiencing headaches, and just a general feeling of dis-ease. However this is normal and will hopefully not last too much longer…or so I hope. My key is to remember why I am doing this and why it is important to me. Hopefully with a healthy gut, I will have improved quality of life (it sucks always feeling gassy and bloated), it may help level out my hormones (this cortisol belly is killing me) and perhaps will help me with my overall physical fitness (healthy inside, healthy outside.)

Anyways, should you have any questions regarding my experience, please feel free to contact me. Over the course of this diet I will try and post my own candida “friendly” recipes and insights. Cheers and thank you for reading.

Lemon Poppyseed Protein Muffins

Preheat oven to 375° F

Ingredients 

1-1/2 cups of Gluten-Free All Purpose Flour (I prefer bobs red mill)

1-1/2 teaspoons of gluten free baking soda

1/2 cup of ground pure, gluten free oats
(I use Only Oats brand)

1 scoop of Vanilla protein powder
(I use Vega Sport Recovery Vanilla, it is plant based, gluten free, dairy free and soy free)

1 tablespoon of poppy seeds

1/2 teaspoon of fine grain sea salt

2 lemons, zested and juiced

1 cup of coconut sugar (or another natural, unrefined sugar alternative)

1 cup of unsweetened almond milk

1/3 cup of coconut oil, melted

1 teaspoon of pure vanilla extract

Make it

 1. In a large bowl combine dry ingredients (flour, baking soda, salt, ground oats, protein powder, and poppy seeds) Stir to combine.

2. In a seperate bowl whisk together the wet ingredients (lemon juice, lemon zest, almond milk, almond milk, coconut oil and vanilla extract)

3. Stir the whisked wet ingredients into the dry, DO NOT OVER MIX! gluten free batters are made easily tough when over mixed, if the batter is a little lumpy this is fine.

4. Grease muffin tins with more coconut oil, and fill with the batter. Put into the preheated oven. Bake for 15-20 minutes or until a tooth pick comes out clean.

5. Allow to cool in the muffin pan for 5 minutes, then turn out onto a wire rack to fully cool.

Review: Baked From The Heart Calgary

I had the pleasure of having coffee with two lovely ladies who together with their love of baking and cooking have created a gluten-free, dairy free and egg free product that is truly straight from the heart.

They have an array of products, but I specifically tasted their fruit burst cupcakes: a vanilla cupcake, with a strawberry frosting (they use fresh fruit for the frosting which also comes in raspberry and blueberry). They have one of the few vanilla cakes that I have tasted that have a nice finish to them and not some gluten free grainy flavour to them afterwards. They are moist and not too sweet, with a well balanced icing on top. Over all an amazing product.

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They do not have a shop front, and require at least 48 hours for all orders but I can speak from personal experience it will be well worth it. They attended last months Market Collective where they offered lots of samples for people to try so follow them on facebook to keep track of their happenings and their seasonal menu offerings!

Sarah and Vanessa, clearly have a passion and it is creating delicious, allergen friendly desserts that will make you smile and forget you are gluten-free, if even for a moment. I cannot wait to try more of their delicious baking.Baked from the Heart Menu

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