Category Archives: Gluten-Free

Summer black bean and corn salad 

  There are recipes for black bean and corn salads everywhere. So how original is this one? I have no idea but my kids devoured it. Not sure if they were just really hungry or if they loved it but I sure did and am very happy to share this ridiculously simple salad recipe that helped me find a use for some of my leafy green celery. 

  Black bean and corn salad 

As a meal this serves 2, as a side 4. 


  • About 2.5 cups of frozen peaches and cream corn 
  • 1 can no salt added black beans, drained 
  • 2 tbsp chopped red onion
  • 1 yellow sweet pepper 
  • Fistful of celery leaves. Chopped. (About 1/4 cup when chopped)


  • Juice of 1 lemon
  • 1 tbsp olive oil (adjust higher if using a large lemon)
  • Pinch kosher salt
  • Pinch freshly ground pepper
  • 2 pinches cumin
  • 1 pinch garlic powder


Combine salad ingredients it a bowl and set aside to let corn thaw. (15-20 min)

Mix dressing ingredients in a jar and shake. 

Toss all to combine and serve! 

Seriously this dinner came together so quickly last night. I didn’t care if anyone even touched it but everyone tore right in. I served it as a meal with a pickle on the side just because my kids love pickles and olives. But it would make a fantastic side salad for a bbq. I will probably double the recipe next time so that I have leftovers for my lunch and not just the kids! 


Carrot Adventure.

  I got a beautiful assortment from Lufa farms in this weeks basket, but it came with a few challenges.

What to do with

Green Tomatoes (challenge in progress)
Carrots with full beautiful leafy tops (Challenge achieved)
“no so pretty” bag of veggies. (challenge achieved)

The not so pretty bag of veggies was the first thing I tackled, there were 2 onions in there, I also had some carrots nearing the end of their life span in my fridge and celery only fit for cooking. one thing came to mind. Stock. I had never made stock before but how hard could it be. I had fresh herbs growing outside and the veggie scraps from the meal I was making at the time. So in the pot with water went the onion, carrots and celery with an eggplant bottom, some bits of cauliflower stem  and a bunch of fresh parsley and a bunch of fresh oregano. the end result was a beautifully fragrant and flavourful broth (I added salt) that just cannot compare to what you buy in a box!! but now I just enlarged my challenge list to include:

Make something with homemade stock (Challenge achieved)

And then inspiration and a good google search hit. and I managed to deal with all but the green tomatoes in one delicious meal:

  Carrot PB soup with Vegan Carrot top pesto

I mostly stayed true to the respective recipes with the following variations:


I used 4 cups of my homemade stock instead of stock and water. I used chilli powder, ginger and garlic powder that I mixed into the peanut butter before adding to the soup, (instead of chilli sauce, something I do not have in my kitchen) I used an inversion blender because I find it does a better job with less risk of exploding in your face.


I used unsweetened coconut as it didn’t specify, otherwise I followed this and it turned out absolutely delightful. its slightly tangy citrusy notes go so well with the thai flavours of the soup.


A Love Affair with Eggplant

Eggplant is one of those strange foods that confuse children (what do you mean its an egg plant, it doesn’t look like and egg and it definitely doesn’t taste like one) and adults aren’t always sure if they like it or not (eggplant poorly done is pretty gross). I love getting my eggplants from Lufa Farms, they are always just the right size and the idea that my food grew on a warehouse rooftop right in the middle of my major city is, well delightful. Especially since whenever I try to grow anything the squirrels get fat and my planters end up empty. I had one in my fridge from my last order and although I really wanted to eat it, cooking in 30 degree weather isn’t really pleasant. So I needed something that required minimal time in front of the stove. And the following two recipes were born.

I love salt, so if you are less of a salt affectionado the first one may be a bit too salty for you, my kids didn’t really go for it (they aren’t used to salt, as I do not cook with it as a primary flavouring very often.) So I cannot in my right mind suggest you try feeding this to your kids either, but its a nice side dish for a summer dinner.

Finding ways to make tofu more interesting is an ongoing experiment, my kids love it but I get tired of eating the same protein with the same flavourings over and over again. Since it was again too hot to bake in the over my BBQ tofu was out (I do not have a grill, I really want one now but its not convenient in apartment living and I am pretty sure I would set fire to my place anyway) Since I had some indian insipired rice a friend had brought over during my recovery from surgery (I had one of my heart issues corrected a few weeks ago!) I decided to stick with similar flavours and it turned out quite nicely.  This, the kids ate.

Photos to come, I need a new phone or camera and so photos for the moment are pretty few and far between.


 Pan Seared Eggplant and Tofu
Serves 4


  • 1 brick extra firm tofu
  • 1/2 medium eggplant
  • pinch kosher salt
  • 1/2 tsp tumeric
  • 2 tsp Coriander
  • pinch of cumin seeds
  • 1/2 tsp cumin
  • 1/2 tsp Cinnamon
  • 1 tbsp dried currants 
  • 1 tbsp olive oil

cut tofu and eggplant into bite sized cubes,  put in large mixing bowl and toss with currents, salt and spices. (you can adjust these to your taste)

Heat oil in a large non-stick pan over medium high heat (or use a bit more oil in a conventional pan) – you may need to work in two batches if you pan is small – put eggplant and tofu in pan in a single layer making sure all pieces contact the bottom of the pan, stir to flip the pieces every 3-4 min until eggplant is softened and tofu is browned.

Serve over rice or quinoa with a soy sour cream mint sauce (Sour supreme, lemon juice and a lot of dried mint.) 

Eggplant Patties
serves 2

1 small eggplant of 1/2 medium, sliced into circles
1/2 cup Braggs soy alternative (or soy sauce)
1 tbsp PB2 (or 2 TBSP natural peanut butter)
1 green onion, sliced
3 tbsp chickpea flour
2 tsp olive oil

Heat oil in pan over medium heat.
toss eggplant with the rest of the ingredients in a medium bowl, be sure to cover the eggplant generously. if its too thin and doesnt stick to the eggplant add more flour.

in pre-heated pan place the patties and turn after 6-7 min, you may need longer depending on thickness of your slices, the eggplant is ready when it is completely softened. (the skins edges will sorta curve in and will become transparent)
wonderful served on brown rice cooked in veggie broth.

Scenes from the life of Dog

 Seriously? I love this toy but it’s not necessary to have me wear it.   

100% I am a big dog. 
What? Did you just say “walk”  

Most comfy place to sleep.  

My new friend. 


Molly is doing fantastically. Our biggest challenge has been convincing her the kids room is still INside the apartment and the next is why she doesn’t like some people. She’s transitioning to adult food which is complicated! But she so far is eating it (still mixed with puppy food) having a dog with kids sounds kinda loopy but it’s absolutely fantastic. Interestingly she isn’t a fan of fruit. She does like the human/puppy frozen snacks I made with PB and banana however. So do I! 

  • 1 cup PB
  • 1-2 mashed bananas
  • 1/4 cup water (or soy milk) 

Mix with fork until well incorporated the PB and banana. Stir in the water then fill silicone molds or drop small amounts on a parchment lined tray and let set overnight. Once frozen you can keep them in a ziploc to save space. 

A noisy meditation 

  What I wouldn’t give for a few moments to breathe. A minute even 30 seconds where there are no sirens, no trucks, no pitter patter, no fans or air conditioners, no squirrel squacks or the call of seagulls (who brought seagulls into my hood? Oh yeah that great big medical installation in my backyard.) just silent meditation retreat caliber silence. But living on a main thoroughfare in a major city means this is just not an option. So I need to take a new look at these noises, this constant stimulus and find my own peace. Be aware and acknowledge the sounds without judging them without letting them cause suffering. This however is easier to say than to do. It’s easy to ignore sounds to tune them out. But that usually leads to tuning everything out. So tonight I am enjoying the silent sounds of my oatmeal. I recognize the kids talking rather than sleeping. I hear the buses, I hear the traffic and the fan but I am attending to the sound of the spoon against the bowl, the oat bran mixing with my saliva and the squishy pop of the juicy raisins. It may be a strange comfort food but a bowl of hot cereal with raisins late at night is a symbol of relaxation for me. I like a certain texture in hot cereal and prefer oatbran or cream of wheat to actual oatmeal. here is my recipe for a good sized bowl of oatbran

Cinnamon Raisin Oatbran


  • 1/2 cup oatbran
  • 1 cup milk of choice (plain or vanilla)
  • 1 cup (more as needed) water
  • 1/4 cup raisins
  • 1-2 tsp vanilla
  • 2 tsp cinnamon
  • Pinch of brown sugar


Mix all ingredients into a small pot and turn heat to medium. Stir occasionally until it starts to bubble then stir consistently until desired consistency. I promise you, in our instant oatmeal world, the effort required to make this is beyond worth it. My daughter also adores this as a breakfast or before bed snack. Takes about 10 min total about 4 once boiling. 

 Same recipe works with regular 3-minute oats too. With steel cut oats you need a lot more time. Cream of wheat use 4tbsp  and up milk/water a bit. 


Best vegan gf or not pancakes ever. PB& chocolate high protein breakfast. 

I would seriously eat these daily.  In fact we ate them before I could steal any for pretty pictures. These are not only good to eat, they are good for you. With their high protein value, they make a great satisfying breakfast.

I made these on a whim, I have been experimenting with flavoured soy milks in our pancakes for a while, and other fillings. Pancakes always leave me sorta hungry, so I usually end up making the kids pancakes and having something else. When I realized I was clean out of whole wheat flour I had a brain flash, if I could up the protein and fiber value in pancakes they would be more satisfying as a breakfast, so I started checking out my alternative flours and the chickpea caught my eye. with 6g of fiber and 6 g of protein per 1/4 cup (about the amount in 2 pancakes) it was a great solution, however I know how dense that stuff can be and pancakes should not be dense, so I went 50/50 with regular flour for what is a perfect density. since I was on a protein mission, and my son wanted chocolate ones, the thought of Reese came to mind, and how good PB and Chocolate is. I recently found PB2 a dry peanut butter powder, in a local health food store and have been trying to find ways to use it, why not add a bit of protein that way,  and of course, what goes better than banana with both peanut butter and chocolate!?  For the protein reason I used soy milk here but I often make my pancakes with almond milk, both work well but soy tends to make a flufflier pancake.

Peanut Butter Chocolate Banana Pancakes. 

  • 1 1/4 cup chickpea flour
  • 1 cup all purpose flour (gf version works well too)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tbsp brown sugar
  • 1 tbsp cinnamon
  • 2 cups soy milk (1/2 chocolate 1/2 plain)
  • 4 tbsp apple sauce
  • 2 smashed ripe bananas
  • 2tsp vanilla extract
  • About 1 tbsp chia seeds
  • 2 tbsp PB2 (dry peanut butter product)

Mix the dry ingredients well in a bowl except PB2 and chia. I recommend using a fork for this. The density of the flours are a little different and they blend better this way. Add soy milk, apple sauce, chia, vanilla smashed banana and PB2 mix well with fork or whisk. Pour about 1/3 cup into preheated non stick pan on medium heat and flip when very bubbly.

This recipe makes 12-18 pancakes depending how big you want them. So for fewer than a family of 6 you might want to take only  1 cup and 3 tbsp of the dry mix, reserve the rest in an air tight container and halve the remaining ingredients to mix with the dry mix. But these also freeze and store really well for toaster pancakes or on the go snacks.


Never Ending Coleslaw Battle.

Coleslaw is something that seems on the surface so friggin easy to make that anyone could do it. Well, that was false, or at least I am not cut out to make coleslaw. Until today. I have no idea what finally clicked but I finally got the proportions, textures, flavours, and well not to toot my own horn or anything, but when you spend 2 years making bad coleslaw and finally score….. It is PERFECTION.

There really isn’t much else to say but that you should all make this. and the bonus is it doesn’t make the truckload most recipes make. ( I blather a bit after I give you the recipe)



Coleslaw that finally rivals the restaurants

Total time:15 min                                                                    Serves: 4-5


1/2 head green cabbage
1/2 small red onion
1/3-1/2 red pepper, julienned in short sticks1 carrot, grated
1 teaspoon dried oregano
1 teaspoon lemon juice


1/4 cup olive oil
1/3 cup red wine vinegar
1.6 oz sugar (I weighed this out, but is about 3 tbsp)
1 clove garlic (minced or pressed)
1.5 tsp dijon (use mild for kids or use less)


Chop the onion and cabbage in a food processor (or shred with a knife). add the grated carrots and julienned peppers.

Shake the dressing ingredients in a jar or whisk in a bowl, dump over veggies and toss. refrigerate before serving for best flavour.

IMG_6120  I realized a few things as for my previous errors

1. I tended to take the easy route and toss everything in the food processor. Clearly even just aesthetically the different veggies do well with different textures.

2. I was too light on sugar

3. I was too heavy on vinegar

4. I really do not like celery seed as much as I thought I did in my coleslaw. Oregano is much better.