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Recipe: Green Sprinkle Cookies
Green sprinkle cookies – just in time for St. Patrick’s day! I made these same cookies, just with pink and red sprinkles back on Valentine’s day and they were delicious. Full of fun and a sweet little treat. Okay, let’s bake up. Ingredients 2 cups of gluten free flour 1 teaspoon of baking soda 2 teaspoon of corn starch 1/2 cup of white sugar a packed 1/2 cup of brown sugar 1 cup of salted butter 2 eggs 1 tablespoon of vanilla 1/4 cup of…
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Recipe: How to Poach an Egg
How to poach and egg? I know, it seems so easy and yet it’s so difficult at the same time. If you’ve mastered the egg poach then lucky you – truly, I love eggs and I didn’t get this until now. Poached eggs were usually a special treat I would order when we were on vacation, but not any more. Nope, thanks to a video I’ll share below, and a few added tips I picked up from watching the video about 3 times, I’ve mastered…
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Recipe: BBQ Chicken Pizza
BBQ chicken pizza – it’s cheesy and full of flavour. The perfect Friday night dinner to eat while staying home and watching a movie. Friday is so soon! What movie? I can’t wait to see Wonder Women 1984. Have you watched it? No spoilers, please! Okay, let’s get cooking. Ingredients Gluten free pizza crust 1/2 cup of pizza sauce (homemade) about 1/2 cup of BBQ sauce 1/2 pound of pulled chicken (cooked) 250g of shredded mozzarella cheese 1 tablespoon of red chili flakes 2 tablespoons…
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Recipe: Blender Tomatillo Salsa
Blender tomatillo salsa – this is the most epic green salsa out there. I make it fresh about every 3-4 weeks or so and a full jar usually only lasts about 4-5 days in our house. It’s great on tacos, especially these sweet potato tacos! Also, it’s great on eggs or even plain with chips. No cooking requited, just some quick blitzing in the blender. Okay, let’s salsa up! Ingredients 28oz can of tomatillos 1/2 a white onion 2 cloves of garlic 1/2 cup cilantro…
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Recipe: Mexican Hummus
Mexican hummus – chickpeas with some jalapeño kick and we’re in business for a protein packed snack. I love snacks – small meals and a lot of snacks is the perfect way for me to eat. Okay, sometimes the meals aren’t so small, yet don’t underestimate the power of a snack. Let’s get cooking! Ingredients 19 oz can of chickpeas 2 jalapeños a loose cup of fresh cilantro 1 teaspoon of cumin 1/2 teaspoon of chili powder 3 tablespoons of grape seed oil 4 tablespoons…
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Recipe: Reese’s Monster Cookie Bars
Reese’s monster cookie bars – and, they’re gluten free! A while back I made monster cookie bars with chocolate chips and M & Ms and they were great. Yet I saw these Reese’s in the grocery store one day and wanted to eat the whole pack – so I incorporated them into a couple of recipes. I’m sure you caught the Reese’s rice krispie squares! Well, here we are again – let’s bake up. Ingredients 1 cup of natural chunky peanut butter 2 eggs 1/2…
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Recipe: Kale and Sweet Potato Salad
Kale and sweet potato salad – it’s full of so much texture, it’s hearty and it’s delicious. I made this on New Year’s Eve and we loved it – it was the best part of the meal! Okay, let’s get cooking. Ingredients 1 pound of sweet potatoes 1/2 tablespoon of canola oil 8 stalks of kale 1 tablespoon of lemon juice 6 strips of turkey bacon 1/2 cup of goat cheese 1 shallot teaspoon of dijon mustard 2 teaspoons of balsamic vinegar 1/4 cup of…
