Gluten-Free Product Review: Sabatasso’s Gluten-Free Pizza

October 3, 20141 Comment

My mom picked me up these Sabatasso’s Pizzas at Costco. The price is right at $12 for 2 pizzas. Almost unheard of in the gluten-free world. And while the price is right thankfully the taste was just as good. For frozen pizzas these are great. It’s a simple cheese pizza and would make a great base for all sorts of toppings. While I try to stay away from pre-packaged food this is a good option when you are in a rush, just pop it in the oven. It also made the perfect late night snack after a night out. Even celiacs need unhealthy pizza at 2 am!

Gluten-Free Bisquick: Easy Cheesy Garlic Biscuits

September 24, 2014February 6, 2015Leave a comment

I have seen many recipes on Pinterest that use Gluten-Free Bisquick but had never seen it in Quebec until this past week and I had to try it out for myself. I found it in the gluten-free section of this IGA (to note this is one fancy IGA that plays jazz music and has lots of gluten-free products throughout the aisles). So far I have just tried these biscuits and they were pretty darn good for a first try. I didn’t used the recipe on the box but kinda followed this recipe online.

These biscuits are yummy and so far I would recommend this mix. But at $6 for just over 2 cups the mix isn’t cheap so I would be more likely to buy it on sale. Forgetting the price, this mix does make a very easy biscuit that tastes a little bit like the biscuits back in the day at Red Lobster which I was obsessed with as a child. I would eat those babies until I was sick and probably gluten poisoned. These easy gluten-free copies make a great side with a soup. Who doesn’t love fresh biscuits with a little cheese and garlic when it gets cold. Did I mention it’s easy. Impress people with oven fresh gluten-free “bread” with the littlest of effort!

Gluten-Free Garlic and Cheese Biscuits

2 cups Bisquick Gluten-Free Mix
1-2 cloves grated fresh garlic (you can use garlic powder if you don’t have fresh on hand, about 1/4 tsp)
1/4 cup butter
1/2 cup grated cheese (I used aged cheddar)
2/3 cup milk (I used almond milk)
3 eggs
Optional: Poppy seeds to mix into batter and place on top of the biscuits. You can also sprinkle extra cheese and fleur de sel on the tops. Extra melted butter can also be brushed on top of the finished biscuits.

Preheat oven to 425F.

Using a fork or your hands combine the flour mix with the butter and garlic until it becomes crumbly. Mix in the butter, cheese, milk and eggs until dough forms. Add in poppy seeds if using. Place dough onto an ungreased baking sheet in 10 biscuit sized rolls.

Bake for 9-13 minutes until they start to get slightly golden but not overcooked. If you wish brush them with extra melted butter once out of the oven go wild!

Serve warm or pop them in the microwave for a few seconds. They also freeze well!

Veggie Bowl with Easy Peanut Sauce (Gluten-Free & Vegan)

August 20, 2014October 5, 2014Leave a comment

This is one of my favourite quick dinners to make after the gym with my girlfriends. With a few of us doing the chopping and cooking it takes less than 30 minutes to prepare a healthy, fresh and delicious dinner. This recipe is also great on work nights because it makes the best lunches. It’s always a combination of rice noodles or rice, veggies and a quick peanut sauce we make with whatever we have on hand. The recipe below is general because these bowls are all about making something delicious and quick with what you have in your kitchen. There are many recipes for the best peanut sauce online but the two methods are super easy and delicious. To me this is the perfect indulgent but healthy gluten-free dinner that is almost too easy to make.

Quick Veggie Bowl

Prepare your rice or noodles (We used these amazing Brown Rice and Wakame Noodles).
Pan fry your tofu or protein of choice. We fried our tofu in sesame oil and added some gf tamari once it was getting crispy.
Prepare your veggies. We usually keep most of our veggies raw (julienning the peppers and grating carrots). We steamed the broccoli. Also great with brussels sprouts, bean sprouts, spinach, bok choy, mushrooms etc.
Prepare your bowls and add the peanut sauce.
Can be served with green onions, chopped peanuts, fresh herbs, sambal olek and limes on the side

Quick Peanut Sauce

In a pot combine about a cup peanut butter with half a can coconut milk (you can add more coconut milk depending or thickness and preference, I usually don’t measure). Bring it to a simmer over medium heat then lower heat. Add gluten-free tamari (or gluten-free soy sauce), sambal olek or hot sauce, a squeeze of lime, a little brown sugar, ginger or garlic to taste. All of these ingredients are optional. An alternative method if you are missing the coconut milk is to combine all the ingredients except for the coconut milk and add boiling water until you reach your desired consistency.

That’s it!

I have been poisoned! How to cope after a glutening

June 12, 2014June 12, 2014Leave a comment

Egg Drop Soup and movies in bed is a pretty good cure!

It sounds dramatic but it’s my term “I have been poisoned”. I even say it at work when someone asks why I haven’t been in the office for a few days. While at first people don’t get it, those who matter know what it means. It means I am exhausted, have been feeling terrible and all around I am not having a good time. A bad gluten-poisoning can have me in bed for a few days and not feeling right for up to 2 weeks.

Post gluten-poisoning it is easy to see the whole world as a gluten-filled nightmare full of wheat and cross contamination. Getting sick definitely reminds me to be careful but it sometimes happens when you are careful and that’s just a reality.

My simple non-scientific tips to making a gluten poisoning better:

Don’t stress. I used to panic and get so upset that it definitely lengthened my symptoms. Severe stress about the pain and missing work etc. will just make the symptoms worse. Try your best to rest and not think the worst. Since I have worked on not catastrophizing when I’m feeling sick from gluten my symptoms have been easier to control and do not last as long. Even though it can be terrible it is not the end of the world. You will feel better soon!
Everyone has different trigger foods; gluten-free foods that you are sensitive to and that you should avoid when you are feeling glutened. Mine are dairy, alcohol and heavy foods. So figure out your triggers and try to eat smaller amounts of easy to digest food until you feel better. I also take gluten-free and dairy free probiotics.
While it may be hard to eat make sure you get enough liquids and water.
Sleep as much as you can.

This egg drop soup is my favorite recipe to make when I’m sick with gluten-poisoning or a cold. This recipe for simple and easy egg drop soup from Gimme Some Oven is perfect. This soup is super simple and easy enough to make when I’m feeling weak. All you need is some gluten-free broth, eggs, gluten-free cornstarch and green onions for a basic soup.

This soup is super easy to make and easy on the tummy.

Easy BBQ Tofu (Gluten-Free & Vegan)

May 29, 2014Leave a comment

This is a quick snack/meal you can throw together super easily. It is basically tofu crisped up in a pan and covered in BBQ sauce. You can’t get much easier than that. I served mine with “cheesy” kale chips made with nutritional yeast and potato wedges. I made this for a recent girls night with my two favorite vegans with what I had already in the house. I always love a fast and easy dinner you can make without running to the store. The tofu would be great with any veggies or quinoa. It would also make a perfect vegetarian option to serve on the side of a meat based meal.

This certified gluten-free BBQ sauce was great and comes in several flavors. I found it at Le Marquis Sans Gluten for $2.95, which is a great price for a certified gluten-free product. Bonus that it’s delicious and will be great for BBQ season.

BBQ Tofu

1 package firm tofu- cut into thin triangles (about 20-25 pieces)
BBQ sauce (gluten-free)- I used Simply Naturals Organic BBQ Sauce in Honey Flavor
1-2 TBSPs grapeseed oil

Dry the tofu well. Works even better if you can press the tofu to release the water.

Heat the grapeseed oil in a pan over medium high heat. Add the tofu and fry until golden on each side. Taking the time to turn each piece individually with tongs or a fork.

Once cooked cover with BBQ sauce and serve with veggies, rice or as a snack on its own.

You can also put your tofu on the BBQ and then cover it with BBQ sauce.

It’s that easy!

For the oven baked kale (kinda like kale chips): Heat your oven to 325F. Wash and dry your kale well. Tear into bite sized pieces (removing the stem). Place on a single layer on a baking sheet (I usually use 2 baking sheets for a large head of kale). Drizzle the kale with a little olive oil and rub the oil into the leaves. I like to sprinkle the kale with a generous amount of nutritional yeast and a little salt and pepper. Let your kale bake until it has reached your desired level of crispyness. I cook mine for about 10-15 minutes (cooking times vary depending on the freshness of the kale and heat of the oven).

For the potato wedges: Heat your oven to 425F. Slice your potatoes into wedges and place on a baking sheet. Drizzle with olive oil and toss to coat. I like to top mine with some chili powder, salt and pepper. Bake in the oven until crispy, about 30-40 minutes.

One block of tofu, one head of kale and 4 medium potatoes made lots of food for 3 girls.

Gluten-Free in Montreal: Le Point Sans G Gluten-Free Food Truck

May 26, 2014Leave a comment

This is the second Summer there is a 100% gluten-free food truck in Montreal (and this is only the second year there have been food trucks in the city). I have been once so far this year and it’s definitely worth a trip out of your way if you are celiac and the food is good enough that your gluten-eating friends will enjoy it too. I am always very happy to be able to grab lunch with no worries about poison! Getting to eat outside in the grass after the long winter is also a welcome bonus.

The two options the day we went were chili on sweet potato fries and bruschetta, both for $8. The portions were a good size and the food was delicious. The date cake wasn’t the best, but was okay. Last summer I tried the arancini, which were great (blogged here). I’m not much of a meat eater but a lot of the gluten-free options in Montreal are vegetarian or vegan so it’s great to an option for the meat eaters.

If you are gluten-free, and even if you’re not, I definitely recommend grabbing lunch at Le Point Sans G.

Find out where they are on their Facebook Page:

https://www.facebook.com/pages/Le-point-sans-g/373260342795161

Easy & Delicious Coffee Cake (Gluten-Free with Dairy Free Option)

May 7, 2014March 19, 20152 Comments

This coffee cake is simple, easy to make and delicious. It makes the perfect late breakfast or afternoon snack. After seeing it on one of my favorite blogs I realized I already had all the ingredients I needed to prepare it on a recent lazy morning. Without a mixer or anything fancy I had this delicious breakfast/snack cake ready in no time. It reminds me of the cinnamon cake my mom used to make me as a special treat when I was little, except it’s gluten-free. If you’re a fan of basic cake with cinnamon this recipe is for you. The drizzle is super sweet and can be optional. It can be kept in the fridge and drizzled on individual slices of cake, instead of being poured over the entire thing.

Simple Gluten-Free Coffee Cake

Preheat oven to 375 F.

For the cake batter:

1 egg beaten
1/4 cup butter or coconut oil softened (I used coconut oil to make mine dairy free)
1/2 cup almond milk
1 tsp vanilla
1 1/2 cups gluten-free flour blend (I used Bod Red Mills)
1 tsp xanthan gum (if your flour mix does not have)
3/4 cup sugar
2 tsp baking gf baking powder
pinch of salt

Grease an 8 x 8 inch baking dish with butter or coconut oil.

Combine wet ingredients: egg, butter (or coconut oil), almond milk and vanilla.

Sift dry ingredient together and mix into wet ingredients: gf flour, xanthan gum (if your flour mix does not have), sugar, baking powder and salt.

Once all combined pour cake batter into a baking dish and top with the cinnamon crumble below. Throw it in the oven for about 25 minutes. In my old oven it took closer to 30 minutes to set.

Let cool and serve with the optional sugar drizzle below.

For the cinnamon crumble:

1/2 cup brown sugar
2 tbsps gluten-free flour
2 tsps ground cinnamon
2 tbsps melted butter or coconut oil
1/2 cup chopped nuts (I used slivered almonds)

Combine in a medium bowl. It is easiest to use your hands to mix the crumble and distribute it over the batter.

For the Sugar Drizzle:

This is to be added after baking and can be optional

1/2 cup confectioner’s sugar
1 tbsp almond milk
1/2 tsp vanilla

Adapted from this recipe from Haut Appetit

Gluten-Free in Montreal: Lola Rosa

May 5, 2014May 5, 2014Leave a comment

I usually order the chili served on brown rice and add avocado.

A good place for a gluten-free friendly vegetarian/vegan lunch or casual dinner in downtown Montreal is Lola Rosa. It’s right near my work, the food is fresh and the menu items that are gluten-free are clearly marked. They also now have a new location on Parc. They deliver which is great for me as there are not many gluten-free lunch options near my work for those days that I forget to pack a lunch and it’s too cold, rainy or busy to leave my desk.

I usually order the chili with avocado on top, the salad or a half order of the nachos. The other day I tried the vegan nachos and had the choco coco tart, which were delicious and vegan. There are several gluten-free main course options, at least one or two desserts and the soup of the day has been gluten-free whenever I have asked.

Lola Rosa

545, Rue Milton Montreal

4581, Avenue du Parc

http://lola-rosa.ca/site/

Choco Coco Vegan Tart

Gluten-Free and Vegan Poutine

Amazing Brownie Cookies (Grain & Gluten-Free)

April 27, 2014March 19, 2015Leave a comment

These brownie cookies are super easy to make and are basically just a lot of cocoa powder, butter and sugar mixed into a cookie. They may be flourless but that does not mean they are healthy, they are definitely a treat. A very, very delicious treat and perfect for anyone who loves chocolate. Who wouldn’t like a brownie + cookie baby.

These cookies are super easy to make and are almost too good. After bringing these to a potluck and a family dinner I have had to promise to make these again ASAP and in the words of my favourite picky 9 year old “these really are excellent”. Make these soon and see how easy and delicious these cookies are for yourself.

Ingredients

Makes about 12-18 cookies (depending on the size). I often double the recipe due to their popularity.

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup softened butter
1 egg
1 tsp vanilla
1 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup chopped nuts (I used pecans)

Preheat the oven to 350 F.

In a mixing bowl blend the sugars and butter. Add the vanilla and egg and mix well. Add the cocoa powder, salt and baking soda and mix again. Finally, add the nuts and chocolate. Form the dough into balls on a cookie sheet covered in parchment. Bake in the oven for 10-12 minutes. You don’t want to overcook these. They should stay soft.

I made the cookie dough a day in advance and it kept great in the fridge.

I adapted cookies above from this recipe from Yammie’s Gluten Freedom and just made a few changes.

Gluten-Free in Montreal: Invitation V

April 19, 20141 Comment

Vermicelli rice noodles in a creamy curry & coconut sauce with its julienne vegetable, fresh sprouts & coriander

Invitation V in Mile End is a vegan restaurant that features many gluten-free items which are clearly marked on their menu. Like most restaurants in Montreal they cannot guarantee no cross-contamination but they paid great attention to the fact that my meal had to be gluten-free. They noted that I was celiac when I made my reservations and when each dish was served they noted what on the table was gluten-free (for the items my friends ordered). The menu is completely vegan, but I think the menu would please most meat eaters.

The restaurant has a good atmosphere, the service was great and the meal was delicious. The only negative was the dessert, the “cheeseless” cake was inedible, which was a disappointment since my friends and I usually love vegan desserts. My two girlfriends and I were happy trying a new place that catered to my allergy and my vegan best friend.

Compared to most restaurants Invitation V takes a lot more care to provide a gluten-free dining experience. I would definitely go back, minus the cake. The prices are about average, the mains were between $14-$18.

I went for dinner, but they also do lunch and brunch.

Invitation V

254 Rue Bernard Ouest,
Montreal, QC, H2V 1T5
(514) 271-8111

http://www.invitationv.com/