Kale can be delicious!

Posted on February 26, 2013 by gfreejules

The recent popularity of kale got me wondering how I could incorporate this healthy vegetable into my routine and make it taste delicious.  So after many tries I’ve developed a recipe that I love and my one year old daughter loves too!  Imagine a one year old eating kale and eggs for breakfast….it is possible.  This easy recipe is versatile and I combine it with different things to make breakfast, lunch or dinner.

1 bunch of Lacinato Kale (its texture is softer than the other varieties and cooks well) Remove the hard stems and chop into bite size strips

chopped fresh garlic 3 cloves or granulated roasted garlic (Simply organic is gluten-free)

1 organic leek, cleaned and chopped

2 Tbsp Organic Raw Pumpkins seeds (finely ground)

2 Tbsp dried or 1/4 cup fresh Basil (Sometimes I use Dill and this works well also)

3 oz. crumbled goat feta cheese

3 tbsp extra virgin olive oil

Salt to taste at the end of cooking

Begin by sautéing leeks and garlic in olive oil over med heat, cook for several minutes until leeks begin to soften.  While cooking, clean and chop your kale.  Add to the pan and to avoid burning add a little water to the pan, this will help to soften the kale without it getting crispy.  (Once finished there should be no water left in your pan)  As the kale cooks, add your ground pumpkin seeds and herbs.  Add your goat feta cheese at the end of cooking.

That’s it!  Very simple and delicious. I keep this mix in the fridge for up to 4 days and combine it with eggs, red lentil fettucine (or other gluten-free pasta) or roasted potatoes.  This meal is packed with protein, iron, Vitamin A, C, K, Calcium, healthy fats and much more.

Hope you enjoy!

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Fabulous chocolate cake free of gluten and dairy!

Posted on February 17, 2013 by gfreejules

I am often taking regular recipes (this one found in Chatelaine magazine but made with white flour) and turning them into a gluten-free dream.  It’s my passion and today I got to combine my love for creating gluten-free with chocolate.  What a match it was.  This moist, delicious and light chocolate cake is so good I ate it for breakfast.  A cup of organic coffee with a slice of this cake and I wasn’t feeling guilty at all as I looked out my window at the sunny, snowy rooftops.  Many chocolate cakes are too dense, too sweet or leave you feeling like you added a pound to each hip, but this cake is not one of them.  Enjoy!

Chocolate Olive oil cake (gluten, dairy and nut free) Contains eggs

Combine these three ingredients in a mixer and blend on high for 3 minutes:

3 Organic eggs (or egg substitute, which could give a much different texture)

2/3 cup olive oil

1 cup golden cane sugar (lightly packed)

Combine the following ingredients in a bowl and set aside:

1/3 cup unsweetened organic cocoa powder (Mum’s original is gluten-free)

5 tbsp of boiled water

1/4 tsp organic cinnamon

1 tsp organic vanilla

Combine dry ingredients in a separate bowl:

3/4 cup of gluten free flour blend: 1/4 cup tapioca flour, 1/4 cup white rice flour, 1/4 cup sweet rice flour

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp sea salt

Add cocoa mixture to egg/oil/sugar mix and blend, slowly add the flour mixture to this and mix well until fully combined.  Pour into 9″ springform pan coated with olive oil and lined with parchment paper on the bottom only.

Place in preheated oven at 325 degrees for 45-50 minutes.  Let cool in the pan for 10 minutes and then remove to cake plate and cool completely. Sprinkle with icing sugar or desired topping!

Hope you enjoy as much as I did!

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Gluten-Free Pierogi by celiacteen.com

Posted on November 9, 2012 by gfreejules

This gluten-free pierogi recipe is delicious, straight-forward and our new family favourite. August’s Daring Cooks Challenge is one that will not be soon forgotten.

via Gluten-Free Pierogi.

This is a fabulous recipe by a talented young celiac, check her out!

Thanks Lauren for this great treat.

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My Gluten free Japanese kitchen

Posted on July 14, 2012 by gfreejules

Recently I read the book “Japanese Women don’t get old or fat” by Naomi Moriyama and was inspired to create my own “Tokyo kitchen” as she calls it.  I have loved going out to eat sushi in the past and was heartbroken when I realized I was being contaminated with gluten by eating out at sushi restaurants.  So yesterday I created my gluten-free Japanese kitchen by finding some great ingredients in Kensington Market and Chinatown in Toronto.  You can find fabulous and beautiful Japanese ceramic square dishes in all colours and wonderful white porcelain dishes to go with them on the Chinatown strip here in Toronto.  Since I had never tried Tempura before, but always wondered what it tasted like, I decided to make it as well. I also made up a few vegetable rolls and a rice noodle salad to go along with the lunch I served yesterday to my mother.  There are so many things to create with Japanese cooking and many of it can be done gluten-free very easily with the right ingredients. This was my first chance to create these items and I’m very excited to experiment with more interesting ingredients in the future.

Here’s what I used:

Pickled Sushi Ginger from The Ginger people found at Tutti Frutti in Toronto, Kensington Market

Short Grain Brown Rice by Lundberg Family Farms

Brown Rice Vinegar

Nori sheets – most should be naturally gluten-free and good for you!

Gomasio Black sesame salt by Eden foods (this link has a list of their gluten-free products)

White sesame seeds by McCormick – I was told by the company that all organic spices and ones in glass bottles are gluten-free, but not all of McCormick’s so be careful choosing your gluten-free ground spices.

Rice Bran Oil by Heloi is gluten-free and found at Tutti Frutti in Toronto, Kensington Market

Gluten Free Tamari by San-J follow the link for their list of gluten-free sauces and other products.  You can find their products at many health food stores.

Making the Tempura:

Prepare the batter by whisking together 1 egg, 1/2 cup ice water, and 1 cup gf flour blend –> 1/3 sweet rice flour, 1/3 organic white rice flour and 1/3 tapioca starch — This produced a nice light fluffy and crunchy batter for me, if you find it is too thick add 1 tbsp of water at a time and if it is too thin, add one tbsp of sweet rice flour or tapioca starch at a time.

Fry in small batches your sliced vegetables (sweet potato, asparagus, japanese eggplant, mushrooms, carrots, parsnips), sliced chicken or butterfly shrimp and place in the hot oil. The batter should expand immediately in the oil.

Turn over after 3 minutes and fry until golden brown. You will know it’s done when it becomes quiet in the pot.

Remove to plate with paper towel to absorb excess oil.

Transfer to fancy plate of your choice and use a sweet, sour or spicy sauce for dipping. Enjoy!

    Making the sushi:

Step one: Prepare your sushi fillings

I used julienne vegetables of carrot, cucumber, red, yellow and orange bell pepper.

Also, I cooked spinach in a small amount of oil, fresh chopped garlic and removed all excess juices and oil before putting in the fridge to cool.

As well, I used fresh Shiitake mushrooms:

Remove stems and wash.  Place on paper towel and dry off completely. Slice very thin.

Heat rice bran oil, soy sauce, a little sugar and water in a pan and bring to low boil.  Add mushrooms and sautee until liquid is gone.

Place in fridge to cool down until ready to make sushi.

Step Two: The Rice

Heat 1/3 cup Brown rice vinegar with 2 tbsp natural cane sugar and 1 tsp salt over low heat to dissolve the solutes in the vinegar. Cool.

Cook 3 cups Short grain brown rice in a large pot or rice steamer if you have one. Brown rice takes more water than white and double the cooking time.

Once cooked, remove to a large wide platter or bamboo sushi rice bowl which is specially made to cool the rice while you pour on the vinegar.

Using a flat round wooden spoon, pour a little at a time, the vinegar mixture over the sushi rice while it is still hot.  Turn and cut through the rice quickly and lightly to cool off the rice. Fan it if you have something to fan it with! And continue this until the rice is coated with vinegar mix.

Set aside covered with wet towel.

Step Three: Making the rolls

Set up a station with a very sharp knife, a bowl of cold water, a clean damp cloth, a clean cutting board, a sushi bamboo mat for rolling, plastic wrap and your plates.

Get out your filling and arrange around you so you can grab things easily. Take out Nori sheets one at a time and seal in plastic bag to preserve freshness.

To make the rolls it will take some experimenting and you may want to watch a video or two on the rolling technique, I am not an expert and cannot tell you exactly how to do this.  But it was fun for me to try!

Arrange one nori sheet, shiny side down on your rolling mat, spoon out some rice, wet your hands and spread rice over the sheet leaving a small space at the top.

Place your desired filling in the centre and bring sushi mat up and over and down, squeeze and roll! Making sure the ends are even and the roll is tight enough as you go.

Cut the roll with a very sharp knife and wipe the knife after every cut with a damp cloth, or else your rolls with be very messy and fall apart.

Garnish with your natural ginger and whatever else you desire! I did not find gluten-free wasabi in my quest, if anyone knows of some, please tell me!

The Japanese have a saying I really like: “Hara hachi bunme” meaning to eat until 80% full and this requires paying attention to how we feel when we eat, which is a very healthy way to eat.  Also, eat with chopsticks slows down the process of eating allowing us to feel when we are full!

I’m sure there is much more to come from my Gluten-free Tokyo-Toronto kitchen!

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Remembering Simplicity

Posted on July 6, 2012 by gfreejules

Sometimes when we are faced with a fearful situation such as physical illness we tend to forget the simple fascinations that have kept us moving through our days.  Especially in the Western world, we are gripped by the ugliness and often overcome by the pace of our work that we don’t get to enjoy the little things that bring so much pleasure. Today, as I watch my little girl become so fascinated by light rays and the sunshine making shadows through the window, I am reminded of one of my favourite poems by Alan W. Watts, Zen Buddhist, philosopher and genius in my opinion.

This excerpt begins his book Nature, Man & Woman written in 1958:

“To the beloved company of the stars, the moon, and the sun;                                                                                                                                     

to ocean, air, and the silence of space;

to jungle, glacier, and desert, soft earth, clear water, and fire on my hearth.

To a certain waterfall in a high forest;

to night rain upon the roof and the wide leaves,

grass in the wind, tumult of sparrows in a bush,

and eyes which give light to the day.”

When I had all the time in the world to think and wonder while I walked about my days, I would walk into old bookstores and let the books come to me instead of searching for something I wanted.  One day while feeling down and living in a new and unfamiliar place I found this book in an old bookstore in Winnipeg.  I had left Toronto in search of something different, but when I got there was missing my friends back home.  A friend and I would sit and listen to Alan W. Watts on tape and close our eyes letting his voice take us into our philosophical minds and out of our own realities.  I yearned for this feeling that day in Winnipeg and as I stood in the bookstore I allowed myself to be pulled to a particular bookshelf where I would be drawn immediately to this book.  I opened it and was transported back to Toronto to my comfortable space listening to Alan W. Watts and with my friend.  I read and re-read this book so many times that the pages are almost falling out and today I wanted to share it with you.

When you’re feeling down or tired of being sick or just feeling like you’re missing out, try to remember the simplicities of life.  Because, after all, we are a part of the big picture and while we may never know the meaning of this big picture, it is here nonetheless for us to enjoy.  Let the light in.

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Help I’ve been contaminated!

Posted on July 3, 2012 by gfreejules

Sometimes eating outside of my house makes me feel so uneasy and I’ve been a Celiac for over 10 years now.  If you’re new to this gluten-free world of eating and preparing your meals you may dread the contamination issue.  Explaining to others why you can’t eat at a restaurant with them, or why you can’t eat food they prepared in their “gluten kitchen”, can be really frustrating to say the least. Maybe you do give in and decide to try a restaurant that claims to have gluten-free items, but suddenly after your dining experience you scream in pain as you yell “help, I’ve been contaminated with gluten, again!”

If you are Celiac or involved with someone who is, you may know this all too well.  The dreaded after-eating waiting game where you both sit and wonder if the other will get sick from what they’ve just eaten. It can make going out to eat less than exciting and more work than fun.  It takes only 20-30 minutes for the gluten to begin to cause its problems, and even less time if you are “allergic” to wheat.  The symptoms may begin with a little stomach pain and increase over the next few hours and could last for up to 10 hours as the gluten works its way through your body.  To some people it may be a little cramping they can put up with and maybe you even risk being contaminated just to have a good time with your friends.  DO NOT DO THIS! I used to go out and eat places and just explain to the server that I had a gluten intolerance and thought that would be enough.  It was usually never enough and I would end up paying a hefty price in the end.  There are many places now claiming to have gluten-free menu items or items they bake in their bakery, but they are NOT certified gluten-free and the people handling your food are likely not educated on the proper procedures needed to make sure you don’t get contaminated.

When I worked in restaurants from the age of 16 to 27 I made sure I told everyone about my disease and I made sure I knew how to make a fellow celiac comfortable when they came in to eat where I worked.  But if I decided to go out, I was rarely greeted with the same comfort.  When I worked at Jack Astor’s a long time ago, I remember implementing a system for the kitchen there, where the cook would wash his hands, put clean gloves on and get a clean working space just to make a Celiac a wonderful salad, all because I made it known that it was important to take precautions.  It worked well while I was there and now I notice Jack Astor’s has an awareness of gluten-free menu items, but I can’t help but wonder if the procedures are as careful as they need to be?  As a Celiac we need to be on the lookout for ourselves because no one else is going to take your disease as serious as you will.

Here are my tips for successful eating out:

  1. Choose a restaurant with an ”awareness” of gluten and celiac disease, not just a place with a few gluten-free item changes.
  2. Call ahead. Speak to a manager or chef and explain the severity of your condition and that you would like to dine there but need reassurance you won’t be “contaminated” with gluten.
  3. When you arrive make sure they know you are the one who called to say you were coming to eat there and you need to be completely gluten-free. Give them a card explaining your intolerance, order one from here.
  4. Make sure you have a server who knows what he/she is talking about. I have been places where they say they have “gluten-free spelt” which cannot exist because spelt is a gluten-grain!  Just because the chef may know what gluten is doens’t mean the server does.  So remind them.
  5. Ask to sit close to the kitchen so you can hear and see what is happening and if you feel uncomfortable with the possibility of contamination then LEAVE! It’s your right.
  6. Lastly, try to go out and enjoy having a meal made for you once in a while.  Until I open my true gluten-free restaurant where every Celiac will be welcomed and treated right, good luck to you all!

Please refer to my Restaurants section of this blog for info on where to eat in Toronto.

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Health Food Stores Toronto!

Posted on July 2, 2012 by gfreejules

Wondering where to buy your gluten-free products in Toronto?

I’ve compiled a list of stores which carry gluten-free foods, products and supplements around the city.  Print it out so you have an on-the-go guide to your favourite foods.

Hope this helps people on their journey to better health!

Appletree Natural Foods 845 Queens St. West Toronto, ON 416-504-9677 has a great selection and lots of gluten-free products

Annick’s Gluten Free Market
http://beglutenfree.ca/products.html
 2351 Suite B Kingston Rd. Scarborough, ON 647-345-4007

Baldwin Naturals – Organic Food Market 16 Baldwin St. Toronto, ON 416-979-1777

The Big Carrot
http://www.thebigcarrot.ca/
 348 Danforth Ave. Toronto, ON 416- 466-2129 Prices might be a little higher but the selection is great, you can find gluten-free products here you won’t find at smaller stores like my favourite breads by Organic Works and much more…

Cabbage Town Organics 499 Parliament St. Toronto, ON 416-913-7296

Essence of Life 50 Kensington Ave. Toronto, ON 416-506-0345 Great prices and great selection for all your gluten-free needs

Evergreen Natural Foods 161 Roncesvalles Ave. Toronto, ON 416-534-2684 AND 513 St. Clair Ave. West 416-536-4452

Foods 4 Life
http://foodsforlifetoronto.ca/
 2184 Bloor St. West, Toronto, ON 416-762-5590

Four Seasons Natural Food (The Junction) 2837 Dundas St. W Toronto, ON 416-769-2931

Fresh & Wild 2294 Bloor St. West Toronto, ON 416-769-2857 Not a large gluten-free selection, but they have organic produce as well

Front Door Organics Inc. 9-415 Horner Ave. Toronto, ON 416-201-3000

Good Catch Inc. General Store (Parkdale)
http://www.goodcatch.ca/
 1556 Queen ST. West, Toronto, ON 416-533-4664 Open LATE! Carries gluten free food, chemical free products, frozen treats, organic milk and more!

Goodbye Gluten
http://www.goodbyegluten.com
  2066 Avenue Road 416-781-9191 Fantastic, amazing selection for anyone Celiac or who knows a Celiac!

Gingko Health Shop (Bloor and Yorkville mall) 200-50 Bloor St. West Toronto ON 416-961-1710 Small shop of Organic and specialties

Grassroots Environmental Store has 2 Locations
http://www.grassrootsstore.com/
 : offering natural body and health care products, cleaners, organic clothing and more.

  • Annex at 408 Bloor St. West Toronto, ON 416-944-1993
  • Riverdale at 372 Danforth Ave. Toronto, ON 416-466-2841

Green Natural Health Foods (Davisville) 689 Mount Pleasant Rd. Toronto, ON 416-489-0700

H & H Health Foods Center
http://www.hhhealthcentre.com
 567 Yonge St. Toronto, ON 416-966-8828 carries a variety of supplements and beauty products many of which are gluten-free

The Health Shoppe
http://www.healthshoppeyonge.com
 1375 Yonge St/ST. Claire Ave. Toronto, ON 416-968-1225 Gluten-free foods, supplements and beauty products!

The Healthy Whey (Riverdale) 740 Queen St. E Toronto, ON 647-345-7050

Hospital for Sick Children Specialty food shop
http://www.specialtyfoodshop.ca/specialtyfoodshop/
 55 University Ave. Toronto, ON 416-813-5294

JR’s Natural Health and Bulk (Parkdale) 1328 Queen St. West, Toronto, ON 416-539-9422 She carries Udi’s bread and bagels and is always getting new and different gluten-free products!

Karma Co-op
http://www.karmacoop.org
  739 Palmerston Ave. Toronto, ON 416-534-1470 They carry Mum’s Original products and much more gluten-free delights, plus organic and local produce!!

Living Seed Health Centre (Summer Hill) 179 Avenue Rd. Toronto, ON 416-921-7486 has some gluten-free selection

Lennie’s Whole Foods (Cabbagetown) 489 Parliament St. Toronto, ON 416-967-5196 Small but very nice and has a good selection

Loving Nature Natural Foods 1049 Kingston Rd, Toronto, ON 416-691-1924

Metro – Now carries gluten-free products in all their stores

Multiple Organics
http://multipleorganics.ca/Multiple_Organics/The_store.html
 (Brockton Village) 1545 Dundas St. W, Toronto, ON 647-435-5840 Small store with organics produce and some gluten-free products

Nature’s Health Food (Leslieville) 1000 Gerrard St. E Toronto, ON 416-406-3999 Small store, little selection

Nature’s Bay Health By Design (Little Italy) 378 College St. Toronto, ON 416-979-1208 has gluten-free options, prepared foods and supplements

Nature’s Source Natural Dispensary
http://www.natures-source.com/store-location
 40 Ronson Dr. #2 Toronto, ON 416-242-8500

Noah’s Natural Foods
http://www.noahsnaturalfoods.ca
 4 Locations:

  • (Church-Wellesley Village) 667 Yonge St. Toronto, ON 416-969-0220
  • 2395 Yonge Street Toronto,  ON
  • 322 Bloor St. West Toronto, ON 416-968-7930
  • 9121 Weston Road, Vaughan, ON

Olive Tree Organics 366 Bloor St. West Toronto, ON 416-920-5003

Peachtree Health Foods (Swansea/High Park) 2239 Bloor St. W, Toronto, ON 416-913-4466

Planet Organic Market (Port Credit) 170 Lakeshore Rd. E @ Hurontario in Mississauga, ON 905-271-0785 I love this store and for me it’s worth the drive sometimes just to get my fix of Sinfully Delicious products

Qi Natural Foods 3 Locations
http://www.qinaturalfoods.com/
 – Excellent for Gluten free and chemical-free products

  • 1001 Eglinton Ave. West Toronto 416-784-0459
  • 710 Bloor St. W Toronto
  • 219 Roncesvalles Ave. 416-537-1428

The Sweet Potato
http://thesweetpotato.ca/
 2995 Dundas St. West (Junction/High Park) Toronto 416-762-4848 Wonderful selection of Organic produce, gluten-free, supplements, and much more

Sweet & Natural 415 Yonge St. Toronto, ON 416-595-1215

Sobey’s – Carries gluten-free products in most of their stores but the products vary from one place to the next

Sugar & Spice (Kensington) 265 Augusta Ave. Toronto, ON 416-593-1664 some gluten-free products, organics and other

Sunshine Natural Foods
http://www.sunshinewholesomemarket.com/
 942 College Street, Toronto, ON 416-533-9582

 Taste of Nature 380 Bloor St. West, Toronto 416-925-8102

Tutti Frutti
http://www.tuttifruttikensington.com/
 64 Kensington Ave. Toronto, ON 416-593-9281

Vibrant Lifestyle (Liberty Village)
http://www.vibrantlifestyle.ca
 171 East Liberty Street Unit 141, Toronto, ON 416-792-5500

Vital Planet Health Shop
http://www.vitalplanet.com/Products.html
 2 Locations:

  • 53 Lower Jarvis Street, Toronto, ON 416-366-4353
  • 2789 Lakeshore Blvd. West, Toronto, ON 416-251-0553

The Wholesome Market (Beaches) 2234 Queen St. E Toronto, ON 416-690-9500 Great gluten-free selection! And Organic produce makes it a one-stop shop.

Whole Foods Market
http://wholefoodsmarket.com/stores/toronto
  (The Annex) 87 Avenue Road, Toronto, ON 416-944-0500 Gluten-free fresh-baked goods, frozen and so much more!

4 Life Natural Foods (Kensington) 257 Augusta Ave. Toronto, ON 416-591-6800

If you have a health food store that carries any gluten-free products and you are not listed here, please let me know so I can update my list.

Thank you!

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Pancakes with a punch!

Posted on June 29, 2012 by gfreejules

The other day my mother gave me Grape Skin Flour to try and I remembered having bread with grape skin flour in it and it was delicious.  So I was very excited to try using this new flour, especially because it is packed with nutrients.  The facts on Grape Skin Flour:

Contains High Levels of Antioxidants called Reservatrols - which are what some plants produce in their skin when under attack by pathogens – and are thought to have numerous benefits in humans and animals.  Currently under investigation for the benefits on fighting cancer, Reservatrols are anti-inflammatory and blood sugar regulators.

In the recipe below 4 tablespoons/or 1/4 C. of Grape Skin flour has approximately:

187 Calories with

3 g of fat

  • 0.5 g saturated fat
  • 1.5 g polyunsaturated Omega-6
  • 1 g Monounsaturated fat

0 g Cholesterol

0 mg Sodium (The North American diet is generally high in Sodium, so this flour works well to balance a “normal” western diet)

1050 mg Potassium (If you have Lupus or problems maintaining blood pressure use foods that are high in potassium with extreme caution)

35 g Carbohydrate

26.5 g Fibre 100% of your % Daily Value of Fibre

2.3 g Sugar

6.4 g Protein (the balance of protein to fat should generally favour protein in a healthy diet)

Although I am unsure of the exact percentage, it is very high in Iron at about 350% of DV in 4 TBsp and contains many other nutrients such as Vitamin A and Calcium.

I made these pancakes this morning and was pleasantly surprised at how delicious they are and they don’t fall apart like some gluten-free pancakes.  The Grape skin flour, while adding nutrients, also gives them the look of chocolate pancakes!  If you have kids, you could probably tell them they’re chocolate and with a little syrup they wouldnt’ know the difference but their body will thank you!

2 Cups GF Flour blend divided as:

1/4 c Grape skin flour – I used Vintage Flour Niagara Inc. Kosher Certified, 1811 Niagara Stone Road, Niagara-on-the-lake, ON – 1-905-468-1259

3/4 c white rice flour

1/2 c Sorghum flour

1/2 c tapioca flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 Tbsp coconut sugar (Mum’s Original)

1 Tbsp whole flax seeds (contains Omega 6 and 3)

1 Tbsp ground white chia powder (Omega 3)

1/4 tsp xanthan gum

1/2 tsp cinnamon (also a blood sugar regulator)

1/4 C water

1 C milk

1 egg

2 Tbsp Soy free Earth Balance spread (melted and cooled) 1 Tbsp extra for making the pancakes

Combine dry ingredients and mix with wet ingredients, let stand 5 minutes.

Cook in skillet with a little more Earth Balance spread or butter if you like that better!

Makes about 8 medium size pancakes.

Enjoy with fruit or whatever you like!

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Having a Burger craving?

Posted on June 28, 2012 by gfreejules

Summer is definitely a time of barbeque and getting together with friends to enjoy those unhealthy but oh-so-delicious burgers and other off-the-grill delights. But being a Celiac or having a gluten intolerance could mean you are no longer enjoying backyard barbeques like you used to and are unsure about what you can eat.  Or maybe you’re getting your hands dirty making your own burgers and still not quite getting that recipe the way you want it. Fear not Celiac friends!  I have found us a wonderful Bison Burger ready-made for you in a hurry to take to your friends’ houses or to cook at home on your grill.  By Carmen Creek these are lightly seasoned and made without gluten!

Bison meat is free of Trans fats (which are associated with Heart Disease, High “bad” cholesterol and Obesity) and has half the saturated fat of ground beef, making it a tasty and guilt-free way to eat a burger.  Plus, these burgers are free of Hormones and Antibiotics, meaning another bonus especially if you’re an expecting mommy.  You can pick these up at Qi on Roncesvalles Avenue in Toronto for $19.99/box of 6 burgers frozen.  This is really a good price if you think about how much you might pay to get a gluten-free burger at a restaurant and  I have to say this burger is WAY BETTER than the Bison burger I had at Burger Bar in Kensington for which I paid $20.00 for ONE burger with a side salad.

To complement this tasty Bison burger try Udi’s gluten-free burger bun available at Metro and other various health food stores.

And don’t forget to always use a gluten-free bbq sauce such as Amazing Dad’s Bbq Sauce  also available at Metro and gluten-free mustard such as Life Source Organic mustard in yellow or Dijon 

Whatever you choose to top this juicy burger with, you won’t be disappointed!

Hope you’re all enjoying summer.

Love Jules

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Chocolate monkey madness!

Posted on June 27, 2012 by gfreejules

Are you feeling like you need a kick in the monkey in the morning?!  Or maybe you’re feeling a little drained from a recent attack of gluten or a migraine mishap?  Or maybe you’re pregnant and looking to boost your nutrition to fuel your growing little one.  The recipe below provides protein, antioxidants, calcium, magnesium, potassium, essential fatty acids (Omega 3′s), fiber and more.

Try my breakfast Monkey Madness shake:

2 Tbsp Mum’s Originals Raw Cacao Powder

1 Tbsp Mum’s Originals Banana Powder or 1 whole Banana

1 Tbsp Mum’s Originals chia seed powder (grind very fine to ensure proper absorption)

2 Tbsp pure Maple Syrup (omit this if you’re experiencing gestational diabetes of pregnancy)

Instead of traditional sugars, try this out: Coconut Sugar by Mum’s

1/4 cup coconut milk (gluten-free)

1/2 cup 2% Organic Milk or dairy-alternative

1/2 cup blended ice

Blend all ingredients together and enjoy!  Serves one very hungry or two not-so-hungry.

If you don’t know already, Mum’s Originals is a company offering gluten-free products such as raw cacao powder, chia seeds, hemp hearts and much more. I use many of their products to add nutritional value to many things I make at home.  Visit their website for some tips on incorporating Chia and Hemp into your everyday baking and cooking.

What are the facts on Chia Seeds?  Salvia Hispanica is originally from Mexico and grown in South America.  It provides essential fatty acids (Omega 3′s), protein, fiber, antioxidants, essential amino acids, calcium, iron or find out for yourself the exact quality of these powerful seeds by clicking this link:
http://nutritiondata.self.com/facts/nut-and-seed-products/3061/2

When I was pregnant with my little girl I found ways to incorporate Chia seed powder into almost all my baked goods and with only 1-2 Tbsp you can dramatically increase the nutritional value of your favourite bread recipe.

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Chicken Coconut Curry

Posted on June 22, 2012 by gfreejules

There are many versions of this recipe out there but here is one catered to using gluten-free spices.  Feel free to add more spice if that’s what you like, I’m about the sweet and sour flavours.

1 Cup Lundburg Jasmine Rice cooked in 1 1/2 cups liquid (water or broth)

6 chicken legs

3-4 tbsp olive oil/canola oil or grapeseed oil to cook the chicken

4 cloves garlic (crushed/minced)

1/2 small white onion

2 small carrots (peeled and diced)

one handful fresh parsley or cilantro

2 Tbsp Garam Masala

1 Tbsp Ayur Masala both spices by Arayuma Fair Trade Organic spices all GF!

1/4 tsp chilli or cayenne for added spice (optional)

1 lime cut into quarters

2 cups liquid (1/2 c. coconut milk and 1 1/2 c. chicken broth or use 1 to 1 ratio)  Thai Kitchen  has GF coconut milk and other products

Also: I use Celifibr GF/vegan bouillon cubes for my broth because it contains torula yeast for added nutrition (B vitamins!!) Although, use with caution if you have severe mold allergies.

Directions:

Sprinkle chicken with salt and pepper and cook in med skillet until browned on all sides, about 15 minutes. Remove to side plate.

Add onions and garlic to pan and cook stirring occasionally until onions are browned, then add the carrots and cook for 5 minutes.

Add the spices and stir until you smell the spice begin to come out of the dish.  Reserve the parsley/cilantro until the end.

Turn the heat up slightly and add the broth and coconut milk and bring to a boil.

Return chicken to pan and simmer for 20 minutes uncovered and stirring occasionally, turning the chicken so they get all the flavour.

When the chicken is nicely cooked, add the cilantro or parsley and turn the heat off.

Pour over Jasmine rice, garnish with lime wedges and enjoy!

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Hello World!

Posted on June 15, 2012 by gfreejules

I’m Jules and i’m new to the world of blogging but not to the world of being gluten free.  I was diagnosed with celiac disease a little over a decade ago and since then i’ve watched the world of gluten free food blossom.  Ten years ago it was so hard to find gluten free bread that didn’t taste like a cardboard box, that I remember giving up on some of my favourite foods just to save my tastebuds.  Back then, the doctor only told me what was wrong with me.  There was no recommendation to see a nutritionist that could help me with my new diet.  I was simply told, don’t cut a piece of bread and then an apple and eat the apple.  In other words, you have such a severe condition that you can’t mingle your food with anyone else that you know. Luckily for me, I have a wonderful mother who worked with me every step of the way to ensure I was eating well and still enjoying eating.  That was a long time ago for me, but i’m sure for some you that was just yesterday.  That’s why i’ve started this blog.  To help others who may have a similar situation as mine.  I hope you enjoy my site and please email me with questions, anytime.

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