Tag Archives: delicious

Crispy Kale Chips

It is hard to believe how much I despised kale before having it in a caesar salad at Una Pizza here in Calgary. To be honest, I always saw it as lizard food because my gecko snacked on it (that to me as a kid said a lot). Grown up Chelsea, has since realized how delicious kale is and while I may be a tad late hopping on the kale train, here is my delicious kale chip recipe. I guaranteed to be crispy, light and healthy.

In case you are wondering what my spice of choice is, it is The Silk Road Spice Merchants, Inca Fire Salt but according to a friend, their dill pickle seasoning would also do the trick! Whatever your spice of choice may be, these chips will be sure to please!

Kale Chips



Spicy Sriracha Chicken Salad

Okay, so this salad was born out of a rad trip to the Calgary Farmers Market this weekend. I have to give a huge shout out to the Cherry Pit for their amazing pre-shredded cabbage, carrots and amazing bunches of kale and cilantro, as well to Bee Land for your amazing honey! Spring time is always amazing for finding fresh inspiration and healthy eats.



Imitation Gluten-Free “Cheddar Bay Biscuits”

So part of going gluten-free is breaking up with your favourite restaurant foods…one of mine just happened to be the red lobster biscuits. After several years of trying to convince myself that I was better off without them, I could not lie to myself anymore. Last night my mom for sunday supper had bought a box of gluten-free Bisquick mix for biscuits to go with our pot roast. We got creative and added in some cheese and some garlic butter and we found ourselves no longer yearning for our red lobster biscuits, because we have found them!

These biscuits are super quick and easy to make and cheap (hello, Bisquick is inexpensive, and a huge time saver!).



1 box of gluten-free bisquick, (follow package directions for the biscuits on the back of the box, this will require 2 cups of gluten-free bisquick, 3 eggs, 1/3 cup of shortening and 2/3 cup of milk)

1.5 cups of old aged cheddar cheese, shredded

1/4 cup of garlic butter melted, to brush the tops*


  1. Prepare the biscuit dough as per package directions, shred cheese and fold into the biscuit dough, bake as per package directions.
  2. Once out of the oven, while the biscuits are still hot brush the melted garlic butter over the biscuits and enjoy!

* Garlic butter can bought at the grocery store next to where the regular butter is sold or you can make your own by combing 1/4 cup of softened salted butter with 2 cloves of minced garlic and a teaspoon of either fresh or dried parsley, stir, melt and enjoy!

Herbed Pork with Roasted Veggies 

Fall is such an amazing season to experiment with thyme, rosemary and garlic and root vegetables! I love this recipe because you only need about a 1/2 the butternut squash and you can freeze the other half for a future recipe or soup! I always make this in a foil pan for easy clean up! This recipe is easy peasy and the pork is tender and delicious!



1 pound of butternut squash peeled and cut into about 2 inch chunks

2 parsnips cut into chunks

2 carrots cut into chunks

About a pound of baby potatoes halved (or russet peeled and quartered)

2 garlic cloves, minced

1 tablespoon fresh rosemary

2 tablespoons olive oil

1 1/2 teaspoon Salt

3/4 teaspoon pepper


  1. Toss veggies in a roasting pan with 2 tablespoons of olive oil, and salt and pepper to taste.
  2. Combine 1 tablespoon of fresh chopped rosemary (dried will also work) and 2 large cloves of garlic minced and 3/4 tsp of salt and 1 teaspoon black pepper and rub onto the roast.
  3.  Place roast in roaster with the veggies and cook at 450 degrees for about 45 minutes-1 hour or until a meat thermometer reads 160 degrees Fahrenheit.
  4. Allow meat to rest 5-10 minutes before slicing

Kelsey’s Gluten-Free Chicken Parmigiana

Kelsey Biffert is an aspiring holistic nutritionist and my best friend, her interests in food currently lie in some paleo and just taking her favourite cuisines and turning them into healthy creations. She is one of my best friends and my largest supporter of The YYC Celiac and this recipe is one she turned gluten free just for me and therefor I just had to share it with you all. Thank you Kelsey for this recipe and all else that you do.


4 boneless, skinless chicken breasts

For the Tomato Sauce:

4 can of organic tomato sauce (I use earth pure from costco)

2 teaspoons of oregano

1/2 teaspoon of ground black pepper

1 garlic clove grated or minced

For the Breading: 

1/2 cup of gluten-free bread crumbs
(TIP: Just take some GF Bread, and grind into crumbs in the food processor)

1/2 cup of Almond or Coconut Flour

1 teaspoon of pepper

1/4 cup of parmesan cheese

3 eggs, beaten

Make It:


1. Start the sauce early (the longer it cooks the more flavourful it will be)

2. heat 1 teaspoon of olive in a pot over medium heat, grate garlic over top the oil and cook until fragrant being careful not to burn it (about 1 minute)

3. Add the canned tomato sauce, pepper, and oregano stir to combine, lower heat to a simmer and allow to cook stirring occasionally.


1. Combine the bread crumbs, almond flour, pepper, and parmesan cheese and stir to combine

2. Dip the chicken in the egg to coat, and then dredge in the bread crumb mixture

3. Place the chicken into a baking dish sprayed with cooking spray and top with shredded cheese and more parmesan and place into a 350 degree oven baking until the cheese is melted and crispy on top.

4. Once cheese is crispy add tomato sauce and spinach and then bake it for another 20 minutes.


Cook your pasta of choice according to package directions and coat with sauce once cooked through.

DIY: Gluten-Free Flours

I decided that I could make my own flours for WAY cheaper than they are selling them in store, I simply purchase my certified GF quinoa and brown rice from Costco where you get large quantities for very cheap prices. The other thing you will need is a coffee grinder or a blender with a milling blade! (I have a nutribullet, it was 89.99 and it came with one and it mills all my grains perfectly)

Quinoa Flour, Brown Rice Flour, and Almond Flour 

For all of the above use as much as you like (I buy large costco size quantities so I make lots at a time)  and simply add these ingredients to a coffee grinder or a blender with a milling blade and grind all of these down until you have a fine, flour like consistency with each (ensure that everything is ground evenly so you do not end up with chunks of rice or quinoa in your baking). 

TIP: When making the almond flour ensure that you use blanched, slivered almond as this will be easier on your grinder and without the skins you will get a finer flour as the skins do not breakdown as well. 

Need to Try: GF Chocolate Cake Mixes

Not all two gluten-free cake mixes are made equally, I had to find this out the hard way, but you lucky ducks are entitled to a list of The YYC Celiac approved mixes that will be sure to delight your taste buds and that sweet tooth!

1. and I mean my number ONE favourite is Pamelas chocolate cake mix, it has the beautifully bold flavour of dark chocolate with a light and fluffy texture. It is super easy to whip up (no beaters needed) and the result is always the same: amazing.

2. Glutino’s ‘Decadent Chocolate Cake Mix’ is another fabulous option, this is another ideal chocolate mix that cooks up a little denser but is full of rich chocolate flavour, the texture is amazing enough you cannot even tell it is gluten free.

3. Presidents Choice GF chocolate cake mix is wonderful, and cost effective. However my only tip with this product is to not over bake or over mix. I found that baking it for the full recommended bake time was overkill.

4. Bobs Red Mill as per usual takes the cake with his products being  gluten free yet deliciously rich, just as chocolate cake should be.

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