Tag Archives: yyc

Cinnamon Sugar Donuts

Gluten-free peeps, rejoice for the coming of the great cinnamons sugar donut is here and it is baked, and ready for the eating! This is one of those moments whilst they were baking that I wished very hard for smell-o-blogging but oh well I am sure it will come soon enough for now you’ll just have to make these cinnamon babies for yourselves to find out just how good they smell and taste!

These donuts are also ridiculously easy to make dairy free (I used unsweetened vanilla almond milk in mine), you can also sub white  sugar for a less refined sugar like coconut sugar! This recipe yields 12 donuts.

Cinnamon Sugar Donuts

Raspberry Mango Smoothie Bowl

Smoothies in a glass is so last season, so mix it up this spring and put it in a bowl! I find the advantage of a smoothie bowl is that you can bump up the nutrition by adding extra fruits, nuts and seeds on top, even nut butters! For the Amber Approved Magazine spring edition I concocted a super simple and basic smoothie bowl that allows you to play with different toppings as you desire! Featured on my smoothie bowl is shredded sulphite free coconut, chia seeds and fresh raspberries and blackberries!

Raspberry Mango Smoothie Bowl

Photos courtesy of Alexandra Borovsky 

Butter Chicken

This recipe for butter chicken has all the right stuff going on, I adapted mine from a Canadian Living recipe (I just added in some more spices because I felt the original recipe lacked flavour). It is soulful and packed with healthy fats from almond butter and amazing anti-imflammatory spices like turmeric and cinnamon. Trust me, that if you were not a curry fan before then you will be after this succulent Indian classic!

Tip: get ready the night before, and turn on the slow cooker in the morning before leaving for work!

Butter Chicken

 

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.

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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!

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!).

Enjoy,

ingredients: 

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*

Method:

  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!

Enjoy!

Ingredients 

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

Method:

  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

Pumpkin Loaf

I fell for pumpkin spice many moons ago and while many people have adopted fall as being the season of “pumpkin spice” I still had yet to really hone my own pumpkin spice bread recipe, that is until today!

In celebration of the first day of fall I decide to play with my family recipe for banana loaf, which I realized made the perfect base to play with, take out bananas, add in a little pure pumpkin puree, and a little unsweetened apple sauce and some pumpkin spice and you have the perfectly balanced spiced pumkin loaf recipe!

So here is the recipe for the perfect pumpkin loaf, enjoy everyone!

Ingredients:

2 cups of gluten-free all-purpose flour (Bob’s Red Mill really yields the best texture but you can substitute another kind, if the blend you’re using has xanthan gum added in already then omit)
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 cup of coconut sugar (you can use white sugar, but I prefer the rich and deep flavour of the coconut sugar)
1/2 cup of chopped pecans
1 teaspoon salt
2 eggs
1 cup of oil (olive oil , vegetable oil or coconut oil will all do fine)
1 teaspoon vanilla
1 cup of pure pumpkin puree (not pumpkin pie filling)
1 cup of unsweetened apple sauce
1 tablespoon ground cinnamon
1 3/4 teaspoon of pumpkin pie spice

Method:

  1. In a large bowl combine all dry ingredients: flour, xanthan gum, baking soda, baking powder, and salt whisk to combine and set aside.
  2. In a medium bowl cream eggs and coconut sugar together and then add oil, vanilla, cinnamon, pumpkin spice, pumpkin puree and apple sauce, stirring to combine.
  3. Add wet ingredients into the dry ingredients, stirring them until just combined (DO NOT OVER MIX: gluten-free batters get tough when over mixed, keep it light)
  4. Fold in chopped pecans, and in a greased 9×5 loaf pan and put into a preheated 350° fahrenheit oven and bake for 45-55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
  5. Allow to cool in pan for 5 minutes and then transfer to a wire rack until completely cool.
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