The avocado addiction continues. (Actually, I don’t think it will ever end. Avocados are my favourite and I’m always trying to find new ways to enjoy them.) But this time, I’m not putting it between to pieces of bread. Basmati rice is another favourite of mine. I love its distinct taste compared to other types of rice. It’s considered to be the ‘supergrain’ of rices. Energy gained from eating it is released at a steadier and slower rate due to its low-medium glycemic index. This also makes it a great choice for those who are diabetic. It also has all 8 essential amino and folic acids and is low in sodium. The more you know!
This recipe is pretty simple and doesn’t take very long as well. The longest part is cooking the rice (which doesn’t even take very long) and then I just do everything else while its cooking. It’s great for lunch.
Lemon & Nut Vegetarian Basmati Rice Bowl
• 2 lemon wedges
• Sun sprouts
• Tamari sauce (gluten free)
• Basmati rice
• Dried basil, sage, oregano
• Crushed nuts (I used walnuts and pecans)
1. Follow the directions on the packaging for the rice for one serving & cook per instructions. (Or follow the instructions here.)
2. In a separate bowl, mix together some tamari sauce and soy sauce. I realize tamari sauce has a bit of soy sauce in it, but I personally find it not strong enough so I like to add a little bit of extra. I’d say probably about 1-2 tbsp of tamari and 1-2 tsp of soy sauce depending on how much sauce you’d like/how many servings you’re making. I usually just eyeball it.
3. Next add in however much spice you’d like – I use around 1/8th of a tsp. Plate the rice, avocado, sprouts and nuts and then the sauce and mix it together. Super easy!
I wish I could give more exact measurements, but I seriously just usually eyeball this one or judge it by taste depending on how hungry I am and how much rice I use. It really is a yummy dish though!
Happy eating! :)
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I remember growing up we always had one of two things for Christmas breakfast. Cinnabon and raisin toast. Udi’s makes raisin bagels that I really like so I haven’t missed out on that since going gluten free. They recently came out with a cinnamon roll as well, but it isn’t really much like Cinnabon’s although it works in a pinch if you’re too lazy to bake.
I wanted to try and make something that was more comparable to Cinnabon’s cinnamon rolls though. This is what I got. Fair warning, if you do eat Udi’s cinnamon rolls you’ll never be able to go back after this. This recipe is a bit time consuming (I’d make sure to set aside 2 hours from start to finish) but it makes a lot and you could easily freeze some or make smaller cinnamon rolls to get more out of it.
Gluten Free Cinnamon Rolls
• 4 Tbsp butter at room temp
• 1 1/4 Cup brown sugar
• 4 Tsp ground cinnamon
1. In a small bowl mix all ingredients with a fork. Mixture will be crumbly. Set aside.
• 2 Cups all purpose gluten free flour
• 2 Tbsp white sugar
• 3 Tsp baking powder
• 1/4 Tsp xanthan gum
• 1 Tsp salt
• 3 Tbsp butter at room temperature
• 3/4 Cup milk
• 2 Large eggs
1. In a large bowl whisk together the dry ingredients. Using an electric mixer, mix in the butter first then the eggs and milk.
2. Roll out the dough on a floured cutting board in a long rectangle/oval shape aprox. 1/4 inch thick. Sprinkle the filling ontop of the dough leaving roughly an inch around the edge. Carefully roll the dough into a log. Slice the log into 10 – 15 rolls. Place the rolls into a lightly greased muffin tin and bake for 20-30 minutes at 400F.
Cream Cheese Frosting
• 2 ounces cream cheese (6 Tbsp)
• 1 Cup icing (powdered) sugar
• 3 Tbsp milk
1. Mix together using an electric mixer. Drizzle over cinnamon buns once cooled. You can make extra if you’d like to store in the fridge and add on top as needed.
Hope everyone has a wonderful Christmas! For those of you affected by the ice storm, hope you’re all doing ok with this crazy weather! We were lucky and the power never really went off at our house. Stay safe and warm!
Posted in Food, Gluten Free • 3 Comments
I love having biscotti with a hot drink. The gluten free biscotti you can get at the grocery store though is so over priced, so I’ve started to experiment and make my own. Biscotti is actually one of the few things that gluten free flour works really well for. Gluten free flour is naturally a little dryer and doesn’t hold moisture well.
It’s a bit time consuming making the biscotti, but this recipe makes a lot and it keeps for a pretty long time. I usually freeze about a half to a third of it in ziplock baggies and just take out a few pieces at a time.
Since it’s the holidays, I decided to share a recipe for a gluten free candy cane biscotti. This one goes especially well along side hot coco with baileys or an eggnog latte. I’m planning to make some to serve along side some hot drinks on Christmas Eve.
Candy Cane Biscotti
• 1/2 Cup softened butter
• 1/2 Cup sugar
• 3 large eggs
• 2 1/2 Cup gluten free all purpose flour
• 1 1/2 Tsp baking powder
• 2/3 Cup crushed candy cane
• 1/4 Tsp xanthan gum
1. Using an electric mixer, combine sugar & butter in a bowl. Next, add the eggs and beat until well mixed. Reduce speed to low and add flour, baking powder and xanthan gum. Finally add candy canes.
2. Flour a cutting board or your countertop. Create a log shape out of the dough. Bake at 350F 18-20 min. When the top of the log cracks slightly, reduce the heat to 325F.
3. Cut the log diagonally into 1/2″ slices. Place the biscotti cut side down on the baking sheet. Bake for an additional 12-14 minutes, turnning once halfway through. You can store them in a ziplock bag and freeze them as well.
Enjoy! I’ll be posting a few more holiday themed recipes later this week, including a gluten free coffee cake and cinnamon rolls. If you have any questions about this recipe let me know :).
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I needed to make a lot of cupcakes for work (two batches!) so I cheated a bit and used two Betty Crocker’s gluten free cake mix for these puppies and altered it. They still turned out really tasty. I wanted to do a summer-y flavour so I decided on vanilla and chocolate pink lemonade cupcakes!
Strawberry Ice Cream
1. Betty Crocker’s golden gluten free cake mix, prepared to instructions but use lemonade instead of water, then add 1 extra egg and 1 tsp maraschino cherry juice.
2. For the chocolate batch, add an additional tbsp of sugar and 4 tbsp cocoa powder.
• 1.5 cup vegetable shortening
• 6 cups icing sugar
• 3 tsp pink lemonade concentrate
• 1 tbsp juice from a jar of maraschino cherries
• 1 tsp vanilla extract
1. Blend the icing using an electric or hand held mixer. Garnish with a cherry & straw.
I was going to do tiny umbrellas too but didn’t have any so I used these little flags I got from Michael’s a while ago that were on sale.
Although it was a bit time consuming because I made two batches, this recipe is actually pretty easy. I really really loved these cupcakes (I might of had 6 in one day), and so did everyone at work so that’s a plus too!! :)
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Avocado’s are one of my favourite things on earth. Bagel’s have always been my weakness. Ever tried a gluten free bagel? Yeah they suck. Until I met Udi’s. It’s really nice to finally be able to enjoy a good bagel again. Their breads and pizza crust are pretty good too! (Homemade bread is of course better.. but I’m lazy and don’t have a bread maker.) I’ve recently started playing around with avocados a little more. I just loveeee them.
This sandwich though is easily one of my new favourites. It’s nice and easy and so yummy. Toasted bagel, avocado, lettuce, tomatoes and cream cheese. Bam. Party in your mouth.
I’m also finding myself strangely addicted to almond milk lately. So. Good.
Today I went to a little event in Toronto called the Gluten Free Garage. It was my first year going, (I had to work last year boo) and it was a lot of fun. There is a ton of different vendors with samples and it’s a great way to find new products for yourself. It’s also pretty educational too!
One thing though that really caught my eye though was a company called Nutrilish who is going to be coming out with a monthly box subscription of gluten free products. (So it’s kinda like glymm box, birchbox, juelp box etc. but with gluten free food!) I’m so excited for it to launch. One of the hardest things about going gluten free is there is a lot of products out there that aren’t too great, and its a continuos struggle for me to find new GOOD gluten free products.
Also remember how in my last post I was so excited that it was getting warmer? Well two days after I posted that it snowed haha. Silly Canada. But it was 20C today and it was wonnnnnderful. Hopefully it stays around this time.
Oh and one more thing! Something really cool about the feedly app for google chrome – it adds this little icon to the bottom right hand corner of your browser so you can easily add blogs/rss feeds to your feedly list! (read more about feedly here)
Posted in Food, Gluten Free • 2 Comments