Dairy Free Calamansi Coconut Panna Cotta (AIP)

Have I mentioned how much I love Calamansi Juice? I mean, you know know that I love citrus in general, but calamansi juice is on a whole other level.

I happened across it one day while exploring Seafood City, an amazing Filipino grocery store about 30 minutes away. They had actual calamansi fruits – tiny little limes – as well as calamansi lemonade, calamansi soda, and calamansi juice in little bottles – like you’d buy RealLemon – for cooking.

I think I tried the lemonade and soda that first day, and had to make the trek back out there to buy *all the calamansi everything* a few days later. I was hooked!

Basically, it’s like a lime, but tastes like a combo of orange, lime, and something vaguely tropical. Absolutely intoxicating, now I use it basically anywhere I normally would have used lemon or lime juice. When I was still low carbing, I made a quick lemonade from that juice, fake sugar, and some water – it was actually fantastic.

Anyway. Yes. LOVE Calamansi juice.

So, recently I decided to try making a kind of faux panna cotta from it. It was while I was still on AIP (which I’ve had to modify, due to difficulty obtaining fresh vegetables during the pandemic!), so I had to do it dairy free, and without processed sugar. Luckily, honey and coconut milk work REALLY well with Calamansi – I wouldn’t doubt that they’d actually be preferable to dairy milk and white sugar, to be quite honest.

This works up incredibly quickly – just a few minutes of work, with great flavour and texture payoff.

Enjoy!

Dairy Free Calamansi Coconut Panna Cotta





Chicken Shawarma – AIP, Paleo, Dairy Free, and Gluten Free!

As I’ve mentioned before … one of the best things about Hamilton is also one of the most difficult things, when it comes to being on a restrictive diet. There is amazing food EVERYWHERE – every ethnicity you can think of is represented, and then some.

As part of that, there’s a shawarma place pretty much every three blocks – and I honestly don’t know how much of an exaggeration that is. There are shawarma-specific places, shawarma on combined focus menus, many pizza places even offer shawarma pizza.

Anyway, I digress. With shawarma everywhere, I knew I’d have to come up with a reasonable facsimile to serve at home. I’d proud to say that I managed to do just that – this is amazingly accurate for something that has no dairy or nightshades – and really hits the spot!

We’ve been making this almost every week since developing the recipe. The chicken leftovers reheat well, and also make a great salad:

AIp Chicken Shawarma Salad

Some of the prep work can be done beforehand. Toum can be done several days ahead, same with the pickles. You can marinate the chicken overnight … really, the seasoned tortillas and actually cooking the chicken are the only tasks that really should be done right before serving.

As far as the chicken goes, the recipe reflects the quickest and easiest way to cook it – sauteeing on the stove top. Alternatively, you could bake it or charcoal grill it (which has THE most authentic flavour, imho) – in either of these cases, marinate whole chicken breasts, cook them, then slice them up for service.

Enjoy!







Toum! Lebanese Garlic Dip – Gluten Free and AIP!

A few years ago, we were travelling through Kalamazoo, en route to Toronto. It was the first of our site scouting trips to prepare for our upcoming move back to Canada, and my husband wanted to stop by his favourite brewery – Bell’s – on the trip. We stopped for lunch at a random shawarma place, and my world was ROCKED.

I have no idea how I’d never tried toum before then. It was this thick white dip that they served alongside their grape leaves… SUPER potent with garlic – it burned to eat! – and was absolutely addictive. I wanted to put it on everything! We cleaned our plates, bought some more to go, and made a point of stopping off at that same restaurant on subsequent trips between Minnesota and Ontario.

The thing is, it wasn’t listed as “toum” on the menu. They just called it their house garlic sauce – or something similar – and I’d assumed it to be a unique thing. It wasn’t til one of my facebook friends mentioned “garlic dip” alongside “toum”, that I googled and found my long lost love, LOL. Not only did it mean I had a name of an item to look for / ask for when dining out, I found that it was something that is very easy to make at home. I put that knowledge aside for the time being.

Recently, I’ve had to adopt the AIP (Autoimmune Protocol) diet, as a result of some thyroid weirdness. The next 6 months mean a very strict diet that cuts out a lot of fun stuff – nightshades, grains, dairy, seeds, nuts, sugar, etc. It’s not that big a deal for me – I cook, I can make any diet taste great! – but it does sting a little, now that we’ve moved to Hamilton. You see, there is a shawarma place pretty much on every block here, and we were definitely getting into trying as many as we could, before this change of dietary direction. Amazing stuff, as far as the eye can see!

This past weekend, I was really, REALLY wanting some shawarma… so I came up with an AIP version. I’ll be blogging that shortly, but wanted to post components of it, first.

Now, you don’t have to be on AIP to go for AIP shawarma. It’s an excellent dish on its own (“I want 6 more of these, right now… but I am FULL, AUGH!” – my non-AIP husband, when I made shawarma wraps from the leftovers), and it’s a great option when dealing with a number of dietary restrictions. It’s nightshade free, so safe for the many people who have that allergy. It’s gluten-free, paleo, dairy free, and avoid all of the most common allergens. If you’re cooking for a group that involves some people with dietary restrictions, it’s a good place to start!

So, first part of that: Toum.

This is every bit the burny, addictive, wildly satisfying garlic condiment that we had in Kalamazoo. A simple change of oils used takes it from not being AIP safe, to AIP all the way – with no change in the taste. This is exactly the sort of thing that any number of articles warn you to not eat before a date, for some reason. So bizarre. IMHO, if you’re dating someone afraid of garlic breath … you need to reconsider your standards. Accept no less than someone that who will fight you for the last bit of garlic deliciousness left on the plate!

This is super easy to make – with a food processor – and requires fairly basic ingredients.

A word on the garlic used: I’m lazy, and buy garlic cloves that have been pre-peeled by the produce department at my local grocery store. (For $2.50 for about a cup worth of garlic, it’s not worth it to peel them myself, IMHO!). I haven’t tried this with the mass produced pre-peeled garlic, but would assume that to be almost as good, just not as fresh. I would NOT recommend using pre-minced garlic, as that always tastes bitter and weird.

I use a very light olive oil for this, so the flavour doesn’t compete with the garlic too much. You could, alternatively, use all avocado oil, instead of the mix. If you don’t need to follow AIP diet restrictions, feel free to save a few bucks by using canola oil instead.

With regards to oil amounts: as listed, this will give you a nice, thick dip. If you’re looking for a bit thinner, you can continue to add more oil – about 3 cups total will give you more of a sauce consistency, rather than the dip.

Enjoy! Also: Keep an eye out for the coming recipes – AIP quick beet pickles, chicken shawarma, and more! Follow us on any of our social media accounts for updates, or subscribe to our newsletter for monthly emails!




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Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.




Beep Drink Recipe

Ah, Beep.

I didn’t know it was specific to Canada when I was growing up, or that it was *HIGHLY* regional within Canada – put out by a Nova Scotia Dairy, but licensed out to other dairies for production. I just knew that it was a fun tasting “juice”, and that it basically tasted like childhood.

It came about in the 1960s, was served at Canadian breakfasts and in Canadian lunch boxes for decades, then was discontinued in 2010. People lost their minds, started up campaigns, and eventually it was brought back in 2012… but then discontinued again in 2015. RIP, “Beep”!

When I was developing “More Than Poutine: Favourite Foods from My Home and Native Land”, I received a bunch of requests for replicating Beep in the book. (The recipe is in there, but is not called “Beep” – much like how every other trademarked / brand name is swapped out for something else!).

If you’re new here, one of my “big autistic super powers” is the ability to replicate foods by taste. It comes in really handy when you move far away from your favourite Indian restaurant and the dish you always ordered there (Chicken Shahi Korma), or are living in a country that doesn’t have your favourite wing sauce (Honey garlic sauce) . Sometimes, I can get REALLY wild with it, and replicate based on ingredient list, nutritional info, and VERY detailed description of tastes and textures, as was the case with a friend of mine and Trader Joe’s Tofu Edamame Nuggets.

Anyway. When it comes to replicating, I don’t necessarily need the source material at hand, if it’s something I’ve very familiar with, as I have a great sense of taste memory. It really comes in handy when you’re an expat craving the foods from home, let me tell you!

Anyway, yes, I had a bunch of requests for coming up for a recipe for Beep, and on the surface, I thought it would be relatively easy – it’s just a juice blend, right? Well, the complete lack of recent exposure to the source material was a minor – but easily remedied – obstacle, but then there was the issue of source material ingredients.

… I had no idea that it was only 25% juice, or that it contained both canola oil and modified corn starch. Bizarre!

So, while I couldn’t bring myself to design a recipe for a juice drink that includes oil and modified corn starch in it (ick), I could – and DID – put together a juice blend that tastes extremely similar, and will definitely scratch that itch.

I did include citric acid in place of ascorbic acid (vitamin C), as it’s a more common kitchen ingredient. This brightens the taste up, but isn’t necessary, if you don’t already have some on hand.

Of course, if the subject of Canadian food interests you, be sure to check out my book, “More Than Poutine: Favourite Foods from My Home and Native Land”, which is available from that link, or through any major bookseller!






With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

AIP Paleo Chicken Pad Thai – Gluten Free

So, part of the reason I haven’t been blogging much lately is that I ran into some health problems, and have been spending some time sorting things out in the aftermath.

I’m fine now – I just went from needing a hefty dose of thyroid meds to not needing ANY, without anyone noticing. The resulting massive over-medication of thyroid meds upended my whole life since October 1. Can I just say how thankful I am that it happened in Canada, vs while we were still in the US? Ooof, so many ER visits, specialists, and testing.

Now that things are leveling out, one thing led to another, and I’ll be on a restricted diet for the next few months – The Autoimmune Protocol (AIP) diet. It’s basically a step beyond paleo, getting rid of nightshades, allergens, and inflammatory foods. Already seeing some benefit, so that’s great!

It’s been interesting, feeling my way around the first few weeks. I’m well versed in gluten-free, and I’m well versed in low carb… but following most of what I was doing while low carb, but not really worrying about carbs has been… a trip. It’s been a lot of fun being on a “diet” and actually losing weight, while not having to obsess about whether or not a small handful of shredded carrots is going to screw me up. I can have beets! Sweet potatoes! Maple syrup! All the fruit I can handle – AND IT’S SUMO ORANGE SEASON! MUAHAHAHHAAAA!!

Anyway.

While I do have a bunch of non-diet recipes photographed and lined up to post, I’ll be interspersing some AIP stuff as well. Much like my other recipes, this stuff is just good food – restricted or not. My husband isn’t doing AIP himself, and has been loving the offerings over the past few weeks. Basically, don’t let the “AIP” or “Paleo” scare you off, if you’re not needing those kinds of restrictions!

The first AIP recipe I want to share is my Chicken Pad Thai. It’s an allergy-friendly version of my normal pad Thai. No nightshades (hot pepper flakes), grains (rice, rice vinegar), legumes (bean sprouts), nuts (peanuts), etc. The rice noodles were swapped out in favour of shirataki noodles – Asian yam noodles. They’re 0 effective carbs, so if you’re watching that kind of thing, a GREAT option! The rice vinegar was swapped for apple cider vinegar, I bumped up the amount of tamarind for more flavour, and added some ginger for a bit of heat.

This recipe is quite customizable – add more ginger for more heat, or leave it out if you don’t like ginger. Add some shredded cabbage in at the end if you have some on hand, or maybe a couple handfuls of bean sprouts if you’re just doing paleo, rather than full AIP. If you’ve reintroduced peanuts, go ahead and toss a handful in at the end – same goes for egg. Feel free to scramble up an egg and toss it in, if you’re not avoiding them. Not worried about gout? Feel free to add some shrimp, or substitute it for the chicken entirely.

A note on the tamarind paste – you can get stuff that’s relatively solid, or you can get stuff that’s like a thick sauce – either way will work, just be sure to check the ingredients list to make sure there’s nothing unacceptable added. Also, the “sauce” style tends to be a bit less in-your-face, so feel free to stir a bit extra in, if you’re not feeling it as-is. I like to start at about 1 Tbsp if solid, 1 ½ Tbsp if using the saucier style.






Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Low Carb Sesame Crusted Smoked Tofu with Sesame Ginger Dressing

Wow, two new recipe posts in as many weeks? Maybe this dieting thing is helping me in other areas, too!

Anyway, yes. I’ve had a lot of comments on my personal Facebook about the low carb meal photos I’ve been posting, so I’m going to try to be better about actually doing up recipes and posting here. Generally, I just post photos of what I’m making to a “Diet Food” album, for me to reference when I’m making meal plans for the week. I get forgetful, so it’s nice to look through and think “YUM. Yes, I need to make that again!”, you know?

This particular recipe is one that we’ve really leaned on as a go-to, eating it at least 1-2 times a week. It’s easy to make, and tastes way better than any “diet food” has any right to, LOL!

It came about as a bit of a progression – I’ve had to cut my meat consumption on account of gout, and my husband loves tofu. After playing around with it a bit, we found that we both liked crispy baked tofu – a preparation that usually involves corn starch. With me needing to go low carb, that meant tweaking what we were doing, so I came up with a mixture of seasonings and sesame seeds that would add flavour and crunch, without adding a ton of carbohydrates… and eventually honed it into the recipe we use now!

We serve the crispy tofu cubes over top a salad – usually with cabbage, beets, carrots, cucumber, and radishes of some sort – and top it with a quick sesame ginger dressing – recipe below. SO good!

We use the “Soyganic” brand smoked tofu* for this – plain or Sriracha, depending on our mood at the time – but I’ve also done the same with normal, extra firm tofu. The smoked tofu we tend to use has far less water than normal tofu, however, so you’ll want to drain / dry the normal stuff much more thoroughly, if that’s what you’re using.

To make this gluten free, all you have to do is to use a GF soy sauce/tamari/coconut aminos when it calls for soy sauce in the dressing. Easy!

*No disclosures to make, we don’t have any sort of promotional arrangement with this company, we just really like their smoked tofu! But hey, if you guys are reading… call us *wink and finger guns*.








Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Low Carb “Singapore Mai Fan” Style Zoodles – Gluten Free

Ok, by popular request on social media, I’m going to blog this recipe … even without proper photography for it. So: Sorry for the cell phone photo – we were SO hungry!

I’ve been really busy with life and work – which is why I haven’t had time for blogging – but I’ve also been low carbbing, which means getting creative in the kitchen. Low carbing can be hard on its own, but when you add in the risk of gout flares, and a husband who does not need to low carb? Sometimes it can be challenging to come up with meals that do what they need to do, without getting boring. I’ve made this one a few times now – based on my Singapore Mai Fan recipe, which was based on a favourite order from a local Asian restaurant in Minneapolis – and it’s a favourite each time.

A few notes on this recipe:

– It’s pretty ingredient intensive, I get it. When dieting, I tend to have a lot of ingredients that I use for multiple meals throughout the week(s), so it’s easy to grab a few handfuls of scallops, or shrimp, or some green onions, without having to go and buy everything needed to make this. I like having a bag of frozen shrimp and a bag of frozen bay scallops in the freezer, that I can raid a little bit at a time, as needed!

– This recipe is all about doing a bit of prep work first, as everything comes together really fast once you start up the burner. Once you start cooking, it’s only about 10-15 minutes until it’s ready to eat!

– If your shrimp and/or scallops are frozen, thaw them out before getting started. I usually put them in some warm water for a few minutes before, and drain well as I get started.

– To make this gluten free, just use gluten free Tamari, soy sauce, or coconut aminos.




Enjoy!




Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Spinach Feta Salmon Burgers Recipe

Today’s recipe is one of those things I threw together once, made some notes on – after the fact – and kept on making. Rather than actual directions, it was basically vague measurements like “two big handfuls of spinach” and “some fresh dill”. Everything was eyeballed.

At some point, I posted my “non-recipe recipe” on my Facebook page, but the time has come to actually do it up as a proper recipe and share with you.

Now, as you can tell by the genesis of this recipe, there’s a lot of room for variation. Add more dill and/or green onions if you like – or skip it, whatever. You can add a little or a lot of spinach – I’ve made it everywhere from about 1 cup, to – as pictured – 2 cups of spinach. I prefer it a bit closer to the 1 cup mark, my husband prefers it at 2 cups. Chacun son goût.

If you can’t find shredded Feta, you can use crumbled – just drain it really well, measure about ½ cup (it’s far more salty than shredded, for some reason!), and crumble it finely.

Usually, I like to add a lot of stuff to a burger, as you could probably tell by some of my past recipes, like my Vegetarian Chorizo Burger with Grilled Poblano and Cilantro Pesto, Moroccan Spiced Lamb Burger with Pea Hummus, Goat Cheese, and Beets, Tandoori Spiced Chicken Burger with Mango, Paneer “Indian Cheeseburgers”, and my
Apple Chicken Burgers with Basil and Gouda.

… For this one, though, I tend to eat it pretty plain – just a little mayo or lemon aioli, maybe a bit of lettuce.

It’s packed with delicate flavours, and too much in the way of topping – even just onion slices – will overpower it.

Enjoy!








Gluten-Free Banana Nutella Ebelskivers

Well, it looks like I’ve been a while since I posted, so I figure it’s about time to dig into the backlog of recipes that we developed and photographed *prior to moving home to Canada*.

Yes, we actually worked ahead, came up with a big folder of recipes to post while in the process of moving into our RV, traveling from MN to Canada, living in that RV while we found a house, etc. We planned ahead, so I’d have content to post even when our kitchen and photography set ups weren’t really appropriate.

… Then, everything got away from me, and I didn’t post any of it. Whoops!

Anyway, prior to moving, we’d been on a big Ebelskiver kick. I can’t remember what prompted me to want an Ebelskiver pan in the first place, but we went a few months with having them every weekend – expect some more recipes from that time, in the near-ish future!

These were a runaway favourite, obviously. Banana and Nutella is a wonderful combination, and both work really well in this format. The pancake batter creates a soft, fluffy casing for the molten Nutella, and the combination is highly addictive.

As with many of my other gluten-free recipes, this is another case where the gluten-free recipe tastes better than an all-purpose flour recipe would. I just find that the flavours of the chosen flours really brings a lot to the pancake, and the texture is great, too!

Serve these as-is, or sift some icing sugar over them immediately before serving.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!







Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Mango Salad Recipe

Short and sweet blog entry today – I knocked off this recipe this morning, and have a bunch of friends waiting on me to share it… so, good excuse to post this blog!

Shortly after moving to Ontario, we happened across a Vietnamese restaurant on our way into Toronto one day. We’d gone in wanting pho, or maybe a vermicelli noodle bowl… but we were intrigued by the mango salad on the menu. I’d never seen it before, and it sounded amazing.

Blew. My. Mind.

After that, we noticed it on other Asian restaurant menus – at the sushi place we like, at a Chinese restaurant we’d met friends at. I guess it’s a *thing* here… but none of those other salads lived up to that first one.

We’ve been back to that restaurant a few times, and that salad has me happily rocking in my seat each time.

… We may actually need to rename “The Sushi Rock” “The Mango Salad Rock”. (It’s one of my happy Autistic stims. Basically the complete opposite of my “IKEA 2 days before Christmas Flap”!)




Excuse my crappy cellphone photo of the source material. It’s kind of amazing I actually managed to get a photo before inhaling it!

I love the bright colours and flavours of it. It’s such a sunny dish, and the taste of it lingers (and burns a little!) on the lips for a fair amount of time afterwards, just a drawn out reminder of how amazing it was. Pretty sure it’s actually my favourite dish, now.

Anyway, I shared a photo on my personal Facebook this past weekend, raving about how amazing it was. Friends who don’t live in Ontario hadn’t heard of it, and I promised I would share my recipe as soon as I replicated it.

… and here we are.

Look at this other crappy cell phone photo of the preparation:

Even the separate ingredients just look amazing! LOVE.

Anyway. For this recipe, you’ll want under ripe mangoes – pick ones that are pretty hard. They’ll have the best texture for this, and besides… it’s a salad, not a dessert! It’s also vegetarian and gluten-free!

When it comes to servings… I have no idea. I can put away a truly embarrassing amount of this salad in one sitting, so it’s hard to estimate how much it makes. I’d say 3 as a main dish, and maybe 6 as a side?

Enjoy!




Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.