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Spinach Turnover
When you get a little bit tired of eating or cooking the same dish again and trying to think of a new way for a healthy snack or meal, this could be it. Continue reading Spinach Turnover
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Tahini
Gourmet food or dressing? Used in Mediterranean, North African and Middle Eastern cuisines. Made from a small ancient grain, the sesame seed packs a fair amount of minerals that are important to the human body. Tahini can be used as a spread on it’s own or as a dressing. It is also an ingredient used in the making of hummus. I have added sugar and … Continue reading Tahini
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Vegan (Eggless) Banana Loaf
This was made fairly recently unlike some of my other recipes that have yet to be written up. This loaf turned out more sponge-like than the GFDF version. Perhaps due to the combination of baking soda, flaxmeal & chia seeds. This combination was easier on me than a previous successful attempt using chia seeds as an egg replacer. Do remember that too much has it’s side … Continue reading Vegan (Eggless) Banana Loaf
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GF DF Oatmeal Pecan Cookies
Pecans are used in place of the usual culprit – Chocolate Chips! I don’t have anything against chocolate chips, they are wonderful when used in a smaller quantity as in my recipe Margaret’s Oatmeal Chocolate Chip Cookies. Great as a pick-me-up when you need a quick kick-start of energy a.k.a. sugar. There are various types and/or brands of chocolate chips, however, my preference is still Hershey’s … Continue reading GF DF Oatmeal Pecan Cookies
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Almond Citrus Biscotti Thins
What is a better way to use up egg whites left from making shortcrust pastries that calls for egg yolks or when making custard? I have adapted the Pistachio Biscotti Thins Recipe from Epicurious.com to my Citrusy Almond Biscotti. I have used flaked Almonds with skin on for their health benefits and handling. Reduced the amount of sugar and baking times. Continue reading Almond Citrus Biscotti Thins
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Honey Banana Loaf (GFDF)
What is GFDF? Gluten Free Dairy Free. Decided to try playing around with the Gluten Free Pound Cake recipe found on the back of Bob’s Red Mill GF Stone Ground Sorghum Flour since my previous trial of using a mix of the Sorghum Flour and some others for a GFDF starter was not very successful. For future bakes, I would reduce the baking time to … Continue reading Honey Banana Loaf (GFDF)
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Lentil & Roasted Red Pepper Soup
Having a family member going through chemotherapy has lead me down this trip of researching foods and fruits based on whatever mineral or vitamin that she is found to be lacking. Boosts in food rather than falling back on supplements are always healthier. The last few recipes had been to find simple combinations that could help boost her potassium and magnesium counts in preparation for … Continue reading Lentil & Roasted Red Pepper Soup
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Masoor Dal /Indian Red Lentils
Masoor Dal or split Red Lentils is a popular Indian dish. Healthy and hearty, cooked the right way with the right ingredients. A good source of fibre or protein substitute. I have been incorporating the addition of lentils (namely the red lentils) in stews or cottage pies as an additional source of fibre as well as reducing the amount of red meat consumed. Not every … Continue reading Masoor Dal /Indian Red Lentils
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Chicken Pasta Stir-fry
Another great way to use up any leftover chicken from a roast dinner! Something easy something light and quick to cook for 2 persons or more. It all depends on what you have on hand, in the fridge or what you feel like adding either for a colourful dish or some healthy additions. Choices are really up to you. Most of the ingredients I have … Continue reading Chicken Pasta Stir-fry
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Flourless Almond Orange Slice
Almond Torte or Almond Cake for dessert? Yes, please. This easy and quick recipe is a definite keeper. Dairy Free, Gluten Free. Continue reading Flourless Almond Orange Slice
Simply Living 