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Recipe: Spinach and Feta Quiche
Spinach and feta quiche – this crustless (aka, gluten free) quiche is savoury, cheesy, and the perfect oh, so good brunch item. The onions are the trick – they make the biggest difference if they’re under cooked, or over done (not sure that’s possible!). Okay, let’s get cooking. Ingredients First up, set your oven to 335 degrees and butter your pie dish – I used our 11.5 inch pie pan. If you’re using a 9 inch pan, then I suggest you cut this recipe in…
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Recipe: Soft Snickerdoodle Cookies
Soft snickerdoodle cookies – they’re gluten free, chewy, and the perfect biscuit to have with a cup of tea. Oh, the perfect afternoon book reading snack, tea and cookies. Yum! Okay, let’s get baking. Ingredients The cinnamon sugar mixture is like dusting a churro – these cookies may look simple, yet they’re good! First, gather all of your ingredients. The butter should be at room temperature, and the oven should be set to 350 degrees. Then, sift the flour, baking soda and the corn starch…
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Recipe: Green Sprinkle Rice Krispies
Green sprinkle rice krispies! They’re the best way to celebrate the 17th of March. No, not a beer person, but these green treats I’d eat any day! Okay, let’s get baking up this marshmallow goodness. Ingredients First, get out a large pan – 9×13 and give it a quick spray or line it with parchment paper. I prefer giving it a spray with pam, yet you pick. Next, in a large pot melt the stick of butter and add in the 15 oz of marshmallows…
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Recipe: Mediterranean Salad
Mediterranean salad – this vibrant, flavourful, and easy to prep salad is a must this spring season. It’s full of salty bites, like feta cheese and kalamata olives, as well as sweet bites, like cherry tomatoes and fresh cucumbers. Okay, let’s get chopping. Ingredients First up, wash all of your produce. I love this salad because it’s hearty and doesn’t have any filler lettuce (don’t get me wrong, I love lettuce, yet this salad doesn’t need it!). Slice the cherry tomatoes, dice the red onion,…
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Recipe: Herb Roasted Potatoes
Herb roasted potatoes – these baked wedges pack a flavour punch. They’re great as a side dish, with breakfast, or can be the star of lunch, too. Plus, they’re great cold, not that you’ll have any left over. Okay, let’s get cooking! Ingredients First, set your oven to 400 degrees and line a baking sheet with parchment paper. You’ll want to use a large pan to ensure the potatoes have a lot of room to spread out. Then, slice the potatoes into wedges. I cut…
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Recipe: Kale and Tofu Salad
Kale and tofu salad – this lunch time salad is quickly becoming a staple in our house. It’s hearty, full of healthy fibre and protein, and holds up well as leftovers. Okay, let’s get chopping! First, you can put just about anything you like in this salad – I usually keep a base of tofu, kale, and beans – other than that, I mix things up all the time, so feel free to toss in what you’ve got or some of our favourites. Ingredients For…
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Recipe: Gluten Free Carrot Cake
Gluten free carrot cake – what?! Yes, this moist (what’s a better word to replace this – fluffy, creamy, humid?! ha-ha)…okay, back on track. This cake is moist, full of flavour, and it’s worth the time it takes to make, including grating all the carrots. Okay, time to bake up. Ingredients Frosting First up, grab your 10 or 12 inch springform pan and a larger pan to create a water bath. Then, preheat the oven to 350 degrees. Next, butter your springform pan and cover…
