Somehow, it is October. With the fall comes everything pumpkin, so I thought I would follow suit by making something pumpkin and delicious. This recipe developed from an interesting origin – it started off with my desire for something akin to cookie dough and remembered a video I saw on youtube of a chickpea-based s’mores dip. After pulling out the ingredients and making the dip, I realized I didn’t like the flavour. Making hummus was out of the question since I had added sweetener to it, but I remembered that making brownies and blondies out of beans is really common. I threw in some ingredients, popped the mix in the oven and prayed for a miracle. A lot of the recipe was eye-balled so these quantities are basically an approximation. This recipe can also be used to make mug cakes! (more…)
Day 1 comes to an end with a bowl of pea soup (recipe courtesy of Dr Sara). Tonight I’ve also managed to make a huge tray of roasted vegetables and ground chicken cooked in a balsamic reduction. The pantry has been stocked with many variations of beans and lentils and the homemade probiotic pickles should be finished by tomorrow.
I love breads and pastries, and having a grain intolerance puts a strain on this love. Majority of the time I’m day dreaming of the day when I will bake something like a croissant that will end up being a perfect subsitute. Sadly I’m not there yet, but making these biscuits today came really close. This recipe was taken from HomeMade Healthy on YouTube, but I will post my own version of this in the coming weeks because I’d like to try and improve the flavour and texture. I give my feedback on the recipe below! Thanks HomeMade Healthy for your recipe and keep an eye out for my own version soon!
It has been quite a hiatus, and I apologize but adjusting to full time school and figuring out a new photo set up has been a challenge. However, after visiting Rona yesterday (where the loveliest girl ever helped me) I got my hands on a beautiful piece of plywood which I turned into a gorgeous tabletop (I may actually install legs into it and make it a functioning table for shoots). Other elements of my DIY were not as successful and I fear an investment in some pieces will leave me with more month at the end of the money. Nonetheless I’m making it work!
My favorite thing is waking up Saturday morning and having coffee and breakfast with my parents. I came across this recipe from Dr Kellyann Petrucci, and I was fantasizing about making something with cranberries, orange zest, and nuts and this was literally the perfect recipe so I decided to try it out.
I’ve been wanting to make a good muffin recipe for a while, but I didn’t want to use coconut or almond flour. Finding quinoa flour in my pantry, I was inspired to make this. I’ve been trying to find the glycemic index of quinoa, and am finding really contradictory information – so I won’t outright say that quinoa is good/bad for people with diabetes just yet… it will require further research. Nonetheless, I really love this recipe and I hope you will too:)
Is it possible to love food so much?? There really is no better feeling than coming home hungry from the gym or work and having, what feels like, a gourmet meal. A common misconception about healthy food is that it cannot be rich with flavour – how wrong was this person who has made us all lie to ourselves! Whether you’re paleo, vegetarian/vegan, or just a person looking to eat more nutrient rich foods, there are some small steps you can do to amp up those meals both nutritionally and flavourfully to make your taste buds dance.