helping Celiacs navigate a world without gluten
While this recipe isn’t exactly rocket science, and isn’t unique to me, I think it’s such a classic that it deserves mentioning. It’s delicious, fresh, easy, and works well when catering to a group that combines herbivores and carnivores, or picky eaters. This recipe is great for busy weeknights because you can prepare and store the ingredients separately ahead of time, or use it as a way to stretch leftovers from a taco night. Continue reading “Taco Salad”
As with most of my recipes, this one was birthed out of a craving… This time it was for Sushi! I don’t tolerate rice or soy, so I had to get a bit creative to come up with something similar. I’ve tried rolling avocado, salmon, cucumber, and carrot in a sheet of nori, and it gets most of the flavours right, especially when you dip it in coconut amino sauce. But that method is time consuming, and I found it really hard to cut or bite through the nori without the contents spewing everywhere. Then I had an idea: why not just put the ingredients in a bowl to start with and eat it as deconstructed sushi?! Turns out it was a stroke of genius! Allow me to share the recipe with you:
Continue reading “Deconstructed Sushi Salad”
I had been craving Greek food, and after discovering the wonder known as cassava tortillas, it occurred to me that I could recreate something like the Gyro wraps I used to love. This is a recipe that comes in several parts, so I’ll try to keep it in the order that it needs to be done for everything to be finished at the same time. This recipe serves 2 – 4 adults depending on the size of appetite. Continue reading “Greek Chicken Wraps and Roasted (Sweet) Potatoes”
This soup is both hearty, and comforting, while being easy to make and freeze in portions. I’ve made a few variations, but this is the basic recipe. It usually takes me about 15 minutes of prep time, and another 30 or so of cooking time depending on which vegetables I’ve included (and how small the pieces are). If you want a thicker, heartier soup, add less liquid, or cook it at a higher temperature for longer so some of it boils off. Continue reading “Beety Meaty Soup”
This recipe is adapted from Prosciutto Basil Linguine Alfredo recipe by It’s All About AIP. Continue reading “Alfredo Sauce with Spiralized Noodles, Two Ways”
