Tag Archives: Gluten free yyc

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.

 

 

Advertisements

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.

dsc_0036

Photo Credit: Alexandra Borovsky 

Amber Approved Magazine: Fall Edition 2016

Hi everyone,

If you’ve missed me, sorry for the hiatus, being a full-time student and working on some new material makes me one flakey blogger, however here is some news for you to bite into and don’t worry its all gluten friendly.

Fall is this incredible time of the year, the colours change, the air grows crisp and if you’re familiar with Calgary’s climate, you may even see some of the white stuff falling from the sky come October (gross but that’s where comfort food and warm beverages come into play).

This season, I had the opportunity to create some recipes for my friend and colleague Amber Romaniuk in her incredible online publication of Amber Approved Magazine, a gluten-free, dairy free and refined sugar-free magazine and I am very excited to be sharing them with each and every one of you! Each recipe is inspired by that crisp air, warm colours and spicy rich flavours that one could only associate with fall.

With seasonal changes always come large changes for myself somehow, and this was a step that was scary and exciting all at the same time. So from my kitchen to yours, please check out the link to view Amber’s magazine and my sweet treats, I hope everyone likes them.

magazine-mockup-fall-2016-1024x878https://issuu.com/amberapproved/docs/amber-approved-magazine-fall-2016/48?ff=true&e=17324382%2F38670158

Enjoy & Thank’s for reading,

Chelsea
The YYC Celiac

P.S. if you enjoyed the mouth watering photos that accompanied by recipes, please thank my dear friend, Alexandra Borovsky.

Churros & Johnston Canyon

After fianlly finishing all 3 of my spring semester classes, I took a deep sigh of relief and started baking and went on a nice relaxing hike…

I was also exceptionally lucky to receive the Calgary Cooks Cookbook for Christmas a couple of years back from some very good friends at the time from Una Pizza + Wine, and got to play with the Anejo recipe for their churros. Now I had never had the experience of eating a churro prior to being diagnosed celiac, but my boyfriend sure had and he LOVED them.

Now of course, the original recipe was not gluten-friendly as it was made with wheat flour but with a little ingenuity and some help from Cup 4 Cup flour, they became a absolute hit. The only modification Scott said would be made next time was to use granulated sugar over the powdered sugar which the recipe calls for.

I forsee churro’s being a household favorite from here, all that is next is to perfect a mini donut!

 

20160624_130121I was also able to go on a beautiful hike through Johnston Canyon, and up to the ink pots, which was super rad to see because I had never had the chance before to see them.

This was a stunning walk, and a fabulous day to connect with nature and decompress after a long week of final exams from my spring classes. The hike round trip took my boyfriend, Scott and myself about 3.5 hours in total, which included a short rest and snack break at the ink 20160624_132844pots.

 

We concluded our fabulous day of hiking with a stop at my favourite and most celiac friendly restarurant, The Wild Orchid Bistro, if you have not already heard of it, believe me when I say that you NEED to! Everything that is made is 100% gluten-free, yes thats right 100%, and the ginger beef is to die for. Be sure to read my restaurant review for more information on this fabulous restaurant.

IMG_1579

 

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.

IMG_5893

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.

IMG_5997

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.

IMG_5892

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

Review: Raw Bar

Imagine a dining experience where the: Atmosphere is cool and casual, yet elegant all at the same time , The servers are knowledgable and willing to assist in your gluten-free or allergen quest, the food is not only safe for your insides but soothing to the soul,  Gluten-free does not mean sacrifice and almost every dessert is gluten-free, fresh, hand made AND refined sugar free Have this image in your head? Good. Now get in your car and drive to the dream: Raw Bar by Duncan Ly. Dining at Raw Bar, you will immediately feel the passion and love that goes into every dish, it is perfectly cooked, plated and presented with such pride that you cannot help but feel the same about it while eating it. The ingredients are locally sourced, and seasonally chosen, and crafted to be one thing and one thing only: brilliantly delicious.

If I had to recommend one restaurant for someone to choose  it would be Raw Bar. It has a fun and laid back atmosphere where you can relax with a friend or loved one and connect over a decent meal that will not leave you with a tummy ache later. The staff is extremely dedicated in ensuring your meal is prepared as allergen free as is possible and is knowledgeable about which menu items contain gluten which means that you can feel safe dining here. They are hugely aware of the most common allergens and are willing to help, just be sure to mention it when ordering. Another fantastic perk was that they used gluten-free soy sauce in their dishes.

Thanks to Karine Moulin,  the dessert menu is mostly gluten-free, refined sugar free as well as dairy free. All desserts are freshly made in house, with seasonal flavourings. The desserts, much like the food are crafted with extreme love and passion. I have tried most of Karines decadent offerings and can safely say, they are all worth trying…some of them even more than once.

What I tried while visiting Raw Bar:

Starters, Lemongrass Tofu, sea scallop

Main: Pad thai, and the crab and coconut fried rice (ordered sans crispy onions)

Dessert: Sriracha chocolate tort with peanut ice cream, any of their in house made chocolate bars, and any of their in-house made ice creams (flavours change seasonally).

This slideshow requires JavaScript.

 All photos are courtesy of, Alexandra Borovsky, https://sharksandmistos.wordpress.com/about/

%d bloggers like this: