Tag Archives: gallery gluten free eating

Chili Chocolate Torte

For the Amber Approved Magazine winter edition, I decided that a sweet and spicy dessert was in order and my chili chocolate torte came to be. The spice and cocoa will get those endorphins going in no time! As an added bonus it is dairy AND refined sugar free.

Ingredients: 

3 ounces of dark chocolate (I prefer to use enjoy life foods as they are certified gluten and dairy free)

½ cup of cacao powder (not to be confused with cocoa powder)

½ cup of coconut sugar

1/2 cup of coconut oil

1-teaspoon sea salt

¾ teaspoon of cayenne pepper

3 eggs

Method:

  1. Prepare a round 8 inch cake pan by greasing with a little coconut oil and lightly dusting with some cacao powder, preheat your oven to 300 degrees
  2. Over double boiler melt your dark chocolate and coconut oil together over medium heat.
  3. Once coconut oil and chocolate are melted, remove from heat and let cool for 1 minute, then add in your eggs, cacao powder, cayenne pepper, salt, coconut sugar, and whisk until the mixture is nice and smooth.
  4. Pour into your prepared cake pan and allow to bake on the middle wrack for about 25-30 minutes
  5. Allow to cool in pan for 10 minutes and the flip out onto a wire wrack to finish cooling (this can be served warm if desired). Top with a light dusting cacao powder and serve.


    photograph courtesy of Alexandra Borovsky 

Advertisements

Travelling Gluten-Free

So let me start by saying that I haven’t travelled much but the bulk of the travel I have done has been within the last year and in May I will be travelling to Morocco for my longest trip yet (18 days) however my boyfriend (he too is celiac and has a peanut allergy) is a seasoned traveler so between the two of us, I’ve picked up a few tips and tricks that have calmed my mind in travelling with our food obstacles.

12345

 

 

And one extra tip, Relax: remember travelling should be exciting so don’t fret over your food. If you’ve take all necessary percautions you will be able to enjoy your trip with ease.

Safe travels and happy eating, if any of you have a travel tip to share then please comment below!

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!

This slideshow requires JavaScript.

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!

Alex’s Chewy Chocolate Chip Cookies

One of my very dear friends Alex decided to bake me some celiac friendly cookies for our Fernie trip this last weekend and they were so incredible I just had to share the recipe with you all! These are so chewy just like the cookies you used to know and love!

Alex's Chewy Chocolate chip cookies

%d bloggers like this: