Another Beautiful Day at the Market

I have tried very hard to make visiting the Farmer's Market a weekly tradition, usually occurring on weekends and almost always on Saturdays.  However, many busy weekends full of festivals, events and family and friend gatherings has kept me away from the market for some weekends - not that I am complaining - but it was wonderful treat to spend a long morning at the Brickworks Farmer's Market today.

Traditionally, I like to eat breakfast at the market - a baked good and/or a sandwich with a coffee but with my challenging diet choices (vegan, gluten-free, organic, etc.) it can sometimes be difficult to find something I can eat at the market.  Though, with everything being so fresh, local and organic it can be difficult to resist some of the fine non-vegan food available.

Today, however, I lucked out! I stopped by Hearty Catering's table and was happy to purchase a vegan and gluten-free fresh burrito! A little pricier then I like to spend on breakfast but well work it.  It was filling, flavourful and delicious.

My next and quite possibly most favourite stops at the market was Alli’s Fresh Baked Goods table (find her and her happy hubby at 1738 St. Clair West). Available are some of the best fresh baked breads, including gluten-free and vegan options but she is really best known for her cinnamon buns!


There I enjoyed a vegan/gluten-free brownie but I usually love to buy her nature cookies, hearty, healthy and yummy!

Ms. Scarlet had a marvelous time as well.  She not only got a 2-hour walk/run in but had the opportunity to scour the market grounds for food.  That is one happy puppy!

Packed with Power: Spinach Bean Dip

Enjoyed some healthy, power-packed Spinach Bean Dip this weekend long weekend.  A nice Summer snack with gluten-free corn chips,  I got the original recipe from Jae Steele's book, Ripe from Around Here.

The recipe is simple to make, just a few ingredients processed together including: 2 cups spinach, 1.5 cups cooked Lima beans, about 1/4 cup filtered water (or less), about 2-3 tbsp olive oil (I would recommend sesame oil for more flavour), about 2-3 tbsp nutritional yeast (optional - in this case I didn't have any), and salt/pepper to taste.  I think I would also add just a touch of cumin to this recipe but that's only because I add cumin to everything, I love it!

Her book is filled with lots of great vegan and seasonal recipes.

Might as Well Go All the Way?!

Sometime last year I tried eating gluten-free, as much as possible, but when I decided to be strictly vegan I decided I need my wheat man! I don't have celiac disease so what the heck, I'm okay to eat wheat, right?

Well I'm sure many can argue the healthy advantages to both sides and I'm not saying that I'm strictly eating gluten-free but I have been wanting to incorporate it into my vegan baking - at least better then I had been.

Found the perfect book to start me off: Flying Apron's Gluten-free & Vegan Baking Book

Carob Chip Cookies 

adapted from recipe on page. 42

• 2 3/4 cup gluten-free flour mix
• 1.5 cup plus 1 tbsp garbanzo bean flour (a.k.a. chickpea flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 cup canola oil
• 1 cup organic cane sugar
• 1 tsp pure vanilla extract
• 1 cup almond milk
• 1 cup carob "chocolate" chips (I use carob to reduce the caffeine and I have yet to find dairy-free chocolate chips in this city!)
• 3/4 cup chopped nuts (optional - I omitted them)
• cocoa powder for dusting afterward (optional)

1. Preheat oven to 350F

2. Combine the the flours, baking powder, baking soda and salt in a large bowl.

3. In a separate large bowl combine canola oil, sugar and vanilla - mixing very well (can use a stand mixer for this one, I didn't).

4. Add the dry mixture alternating with the almond milk to the wet mixture, combining well with each new addition.  The mixture should stiffen up a bit.

5. Stir in the chips and nuts if using.

6. Scoop the dough onto greased or parchment-lined baking sheets with an ice cream scoop.

7. Bake until golden and slightly firm to the touch, about 17 minutes.  For a nice touch, dust some cocoa powder to the tops of the cookies while they are still hot.

When the Moon Hits Your Eye ...

Like a big pizza pie ... party! Having friends over for make-your-own pizza night, some beers and board games, who could ask for anything better on a cool November night.

I am breaking my rule in showing off my cupcake pizza here - that is, a sweet, candy and chocolate filled pizza made out of vegan vanilla cupcakes.

 

The cupcakes are vegan but most of the toppings are not, the icing is white fluffy icing (which technically is vegan but also store-bought so who knows); covered in white chocolate "cheese", green licorice "peppers," red fondant "pepperoni" and  toffee pieces as "bacon bits."

As for the pizzas themselves ... the base choices were: potato, wheat pita or white dough with many more topping options to go around.

Two potato pizzas: (left) pesto, spinach, spices and vegan "chicken"; (right) BBQ sauce, black olives, carrot, sundried tomato and spices.

Sonya's personal pizza: white dough, cheese, green onion, black olives, sundried tomato and prosciutto.

Sasa and Karin brought their own amaizng pizza, looked and smelled amazing - very cheesy and meaty - I didn't eat any.

More potato pizzas!

Mike's left over pizza ... pepperoni and bread crumbs gallore.

A few toppings here sprawled out on the table with  labels and all - everyone loved the setup.  The walls were covered with pictures of famous people eating pizza, the living area a pizza buffet and the sitting area for eating and games.

Anyone craving pizza now?

Cheers!

Gluten-Free Fest Weekend for All

My good friend Christina from Calgary came to stay with me last weekend - a very rare but always welcomed occasion - and it was the perfect time to really test out my gluten-free cooking/baking and hosting skills.  I fortunately passed with flying colours, otherwise she would have probably spent her time keeled over on the bed dying because she actually suffers from celiac disease and absolutely cannot have any gluten.

I hosted a little get together on Saturday night, she was a trooper, jet legged and all (having just arrived from Europe) she gave her best and only passed out by 10:30pm while the rest of us played trivial pursuit ... I know, we're so hardcore!  It was a great time nonetheless and the game matched my unplanned rainbow theme of the night, rainbow food, rainbow napkins, etc.

Here are some of the highlights ...

Veggie Cups in Spicy Tofu Dip with slices of carrots, zucchini and red pepper.  Salsa dip, hummus dips and fresh tabuli salad made by my friend Kathryn.

Fruit Glasses: Green grapes, strawberries, plums and oranges topped off with 100% pure maple syrup.

Rainbow Raspberry Cocktail: Raspberry Vodka with Soda water over rainbow coloured ice cubes.

To make the ice cubes you will need about 6 ice trays, water and food colouring.  I made yellow, orange, red, green, blue and purple ice cubes just by adding a few drops of food colouring to water and then freezing it.

We had so much left over that I was able to make a yummy, healthy breakfast the next morning for my guest, which consisted of: Scrambled tabuli eggs (I added tabuli in the eggs while cooking over a pan); a few toasted slices of the flaxseed bread, a couple scoops of hummus dip and a veggie cup.

Mmmmm ... Bread, well, Kind of

Gluten-free, sugar-free ... delicious!

Focaccia-Style Flaxseed Meal Bread

I altered this recipe but you can find the original here.

•1 cup flax seed meal
•1 cup gluten-free flour mix
•1 tbsp baking powder
•1 tsp salt
•1 tbsp artificial sweetener (OR Stevia would be a better option)
•2 eggs + 3 egg whites, beaten
•1/2 cup water
•1/3 cup canola oil




1. Preheat oven to 350 F.

2. Prepare pan (I used a brownie pan, about 9x9 inches) with parchment paper.

3. Mix dry ingredients well using a whisk.

4. In another small bowl mix water, oil and eggs well.  Add to dry mix and combine well.

5. Let batter set for 1 to 2 minutes to thicken up a bit.

6. Pour batter onto pan.  You will get a more even thickness if you spread it away from the center, in roughly a rectangle an inch or two from the sides of the pan.

7. Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

8. Cool and cut into whatever size slices you want. You don't need a sharp knife, can use a spatula.

Then I made a veggie sandwich with it that included, vegan margarine, lettuce, portabello mushrooms, Dijon mustard, sunflower sprouts and an olive. Very good!

A Vegan Weekend

So far my first couple of days eating vegan have been pretty good and I do feel great ... a few slips here and there, that dairy I tell ya, it just sneaks up on you - but overall it's been good and pretty easy!

This morning I made Pumpkin Bread (p. 202) from Alicia Silverstone's book The Kind Diet.  I made a few adjustments and actually made half of what the recipe called for and I still had enough for two loaves.
I think I used WAY too much pumpkin puree though, it came out a lot moisture then expected but it was still delicious and not too sweet which I liked.  I substituted the maple sugar and syrup for agave nectar and used rice milk instead of nut milk.

You can see how the bottom is a little soggier then the rest, probably from the pumpkin puree or water/flax seed combo.  Lesson here: Measure everything carefully!

This afternoon I also made a fantastic rice dish from her book (p.151).  It's a perfect quick dish to make if you have a busy week.  I made a big batch of it which should last me a few days for my weekday lunches.

Hot Rice with Cold Lemon, Basil, and Tomato

This recipe is slightly altered but the original recipe if from The Kind Diet, p. 151

1 cup I used brown rice

2 Tbsp extra-virgin olive oil

3 Tbsp fresh lemon juice

3 pinches of sea salt

2 pinches or more of fresh ground pepper

1/2 cup or more of grape tomatoes cut in half

2 Tbsp chopped fresh basil

Cook Rice as directed (I used a rice cooker).  Once cooked transfer the rice to a mixing bowl.

Add the olive oil, lemon juice, salt and pepper to taste.

Mix everything well, add the tomatoes and sprinkle with basil.

Toss to combine, and serve.

For dinner, I had one serving of this rice dish with a cup of cooked red beans with hummus (for the protein protein of my meal).  It was quick, simple, clean, vegan and more importantly satisfyingly delicious! :)

Orange You Glad I Love Blueberries

I made this wonderful loaf for a breakfast option this week; it's low-gluten (used some spelt flour) and low-fat Blueberry Orange Bread.  I love blueberries in everyway but lately my favourite way is in baked goods. They are healthy and sweet and make a wonderful addition to any breakfast or brunch meal like bread or oatmeal.

Blueberry Orange Bread


- 1 cup spelt flour
- 1 cup gluten-free flour mix
- 1 tsp baking powder
- ½ tsp sea salt
- ½ tsp baking soda
- 1 tsp grated orange peel
- 2 tbsp of canola margarine
- ¼ cup boiling water
- 1 egg, slightly beaten
- ½ cup 100% pure maple syrup
- ½ cup 100% orange juice
- 1 cup fresh blueberries



1. Heat oven to 350F. Grease the bottom and sides of an 8 x 4-inch loaf pan (or use parchment paper, which is what I used) and set aside.

2. In a large bowl, stir together flour, baking powder, salt, baking soda and orange peel, before making a well in centre and set aside.

3. Stir together margarine and boiling water until margarine is melted. In a medium bowl, combine egg, syrup and orange juice, and stir into the margarine mixture.

4. Add to the dry ingredients, stirring just until moistened.

5. Fold in the blueberries. Spoon the batter into the prepared pan and bake for about 55-60 minutes.

6. Allow to cool for 10 minutes before removing loaf from pan. Cool completely on a wire rack.

7. Wrap in foil and store overnight.

Good Tasting, Gluten-free, Low-fat, Low-sugar, Vegetarian Cookies!?

You be the judge!

I personally LOVED these Oatmeal chocolate chunk cookies even if they weren't loaded with white sugar and butter, I still found them very yummy, especially fresh out of the oven.  I found the original recipe on: Recipe Girl and of course tweaked it to my liking ...

Oatmeal Chocolate Chunk Cookies
1 egg + 1 egg white, lightly beaten
3 Tbsp maple syrup (or agave nectar)
1 Tbsp honey (sub this for agave nectar or maple syrup to be strictly vegan)
2 Tbsp canola oil
1 tsp vanilla extract
½ cup gluten-free flour
1 Tbsp ground flax seed
⅛ tsp baking soda
⅛ tsp baking powder
Pinch of sea salt
¼ tsp (heaping) ground cinnamon
¾ cup old fashioned rolled oats
1/2 cup or more of dark chocolate chips (or raisins or craisins to be vegan or healthier)

TIP: Be sure to add xanthan gum to your gluten-free flour mix, keeps it from falling apart!



1. Preheat oven to 375°F.
2. Mix egg, maple syrup, honey, oil and vanilla together in a bowl. Stir very well.
3. Combine flour, flax seed, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to the wet mixture and stir until blended.
4. Stir in oats and desired amount of chocolate chips. Let batter sit for about 5 minutes.
5. Scoop Tablespoonfuls of dough onto a parchment lined baking sheet.
6. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

Makes about 14 small cookies or 8 large cookies.

Nutrition Facts (chocolate or raisins are not included):
Amount Per Serving
Calories 132
Calories From Fat (33%) 44
Total Fat 5.01g
Saturated Fat 0.52g
Cholesterol 16.06mg
Sodium 106.94mg
Potassium 78.88mg
Carbohydrates 19.87g
Dietary Fiber 2.14g
Sugar 8.88g
Net Carbohydrates 17.73g
Protein 3.05g

Best, Gluten-Free, Pizza Crust, Ever!

Sweet Potato Pizza Crust
I got the original recipe from fatfree.com but made my own alternations of course.

3 cups cubed sweet potatoes
1 cup gluten-free flour
Herbs of choice

My pizza toppings, like to keep them simple:

- Olive oil (base)
- Spinach
- Red peppers
- Chicken
- 1/2 tbsp Parmesan cheese
- 2 tbsp Honey garlic BBQ Sauce

  


1. Preheat oven to 400 degrees.
2. Boil potatoes until done and then mash. Slowly add flour. Mix together.
3. Add herbs of choice. Spread out over a lightly sprayed cookie sheet or pizza pan. Bake for 15 minutes.
4. Take out and top with sauce and toppings of choice. Bake another 20 minutes until done.

Just three ingredients for the pizza dough.

Pressing out the pizza dough - my tray was way too big!

 

'Oh, I can't wait to get me a feller and make me some pie!'
- Elaine from Seinfeld

Post Fight Indulgence: I ♥ Banana Bread

This week I was itching to bake for myself especially since my training/diet regime when I wasn't able to as much, so I decided to make banana bread - one of my all-time favourite foods ever and one of my most favourite flavours ever.

So I was thrilled to find this gluten-free banana bread recipe on one of my favourite websites: Taste of Home.

The recipe on the website makes two loaves but I only made one since I can't eat a loave that fast ... well, actually I probably could eat it in one day but I know I really, really, REALLY shouldn't!

Gluten-free Chocolate Banana Bread

Ingredients - Makes 12 servings
I made a few substitutions from the original recipe

1 cups gluten-free flour
1/2 tsp baking soda
Pinch teaspoon salt
1 egg + 2 egg whites
1 cup mashed ripe bananas (2 large)
1/2 cup agave nectar
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 tsp vanilla extract
1/4 cup semi-sweet chocolate chips (or walnuts)

In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the egg whites, banana, agave, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.  Fold in chocolate chips.  Optional: Sprinkle with walnuts (I omitted this because I used chocolate).

Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
 
Yield: 1 loave

Enjoy!

Hard Training & Weight-watching Week

Hot Ginger and Vegetable Salad
A Sarah-Lyn original recipe

1 tsp olive oil
1 green onion chopped
1 medium carrot, peeled and sliced round
1 small green hot pepper chopped
1 thumb-sized piece of fresh ginger, sliced
1/4 pkg of firm tofu, chopped in cubes
1 tsp of Mrs. Dash Garlic & Herb mix
1 tbsp of balsamic vinegar (optional)
1-2 cups of mixed green salad

1. Heat the oil in a large frying pan at medium-high heat for about 2 minutes.
2. Toss in the onions, carrots, hot pepper, ginger and tofu and coat well with the olive oil.
3. Satay for about 2-3 minutes then add the Mrs. Dash spice and the vinegar if adding.
4. Satay for another 4-5 minutes, stirring often and then turn off the heat.  I cook mine long enough for all of the tofu to be lightly browned.
5. Remove from heat.
6. Place the mixed greens salad in a large bowl (you can add more balsamic vinegar at this point) then cover the bed of salad with the satayed vegetables.
7. Optional: Add a dash of fresh lemon juice.

Enjoy!

After my boxing match on Sunday, besides eating chocolate again, I like to eat pizza as a reward - it's my comfort food but only the homemade version! Stay tuned for a yummy gluten-free, vegan pizza recipe next Friday!

Beach Brunch on a Great Friday!

It's a lovely day for an Easter/Beach Brunch with friends.  I'm heading out today with my pup Scarlet to meet friends at the beach, have some good food and perhaps play some beach volleyball.  I made these beauties, which are also sugar free - gluten-free Zucchini and soya feta muffins...mmmm, savoury!

The original receipe can be found in 500 cupcakes on page 74.  I substituted the flour with gluten-free flour and the feta with soya feta; granted it doesn't have the same lovely texture as regular feta but it does the trick!

Please visit: i Bake Cupcakes for the cupcakes I made for our brunch!

Boxer's Diet Week 4 - It's So Easy Eating Green

So I've decided that kale is my new, most favourite green food ever! It is such an amazing power food, packed full of nutrients and vitamins, it's so yummy and versatile I think I could eat it every day, oh wait I have been lol.

Here are a couple amazing recipes I made and enjoyed this week using Kale:

Cranberry Kale Salad

Ingredients
5 - 6 leafy branches of fresh, washed kale
1.5 tsp olive oil
1 tsp Mrs. Dash Garlic n Herb mix
2 tbsp of balsamic vinegar
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1-2 tbsp dried cranberries

1. Wash and pat-dry the Kale. Chop or break apart into medium-size pieces.
2. Using a frying pan heat the olive oil on med-high heat just high enough to satay the kale.
3. Satay the kale for about 2 minutes or until all leaves are covered in olive oil. Add Mrs. Dash seasoning.
4. After about 4 minutes add the pumpkin and sunflower seeds. Add the balsamic vinegar and turn off the stove.
5. Satay for another 1-2 minutes as the heat dies down.  Add the cranberries, mix in well.
6. Serve in a large bowl and enjoy!

Orange Kale Salad

Ingredients

5-6 leafy branches of fresh, washed kale

1 tbsp olive oil

1-2 tsp Mrs. Dash Chipotle Chili spice
1 tbsp pine nuts, preferably roasted
2-3 tsp balsamic vinegar
1 orange, peeled and sliced

1. Wash and pat-dry the Kale. Chop or break apart into medium-size pieces.
2. Using a frying pan heat the olive oil on med-high heat just high enough to satay the kale.
3. Satay the kale for about 2 minutes or until all leaves are covered in olive oil. Add Mrs. Dash seasoning.
4. After about 4 minutes add the pine nutes. Add the balsamic vinegar and turn off the stove.
5. Satay for another 1-2 minutes as the heat dies down. Add the orange slices when serving.
6. Enjoy!

Want to learn more about the Health Benefits of Kale?
Check out this site: Health Benefits of Kale

It's a Wonderful Treat!

Boxer's Diet Week 3 - Gotta Have Protein

When you're not eating meat or fish and trying to eat a low-carb, low-sugar diet getting enough protein can be a tricky one.  Where I get most of my protein? Egg whites, tofu and beans ... mmmm beans.

However, for a quick snack it is sometimes easier to eat a protein bar.  There are SO many of them out there on the market but honestly, I personally dislike most of them.  Besides lacking in good flavour most of them are loaded with carbs, fat and are so unnaturally processed and loaded with chemicals that you really don't know what you're eating!

Recently I discovered one of the best protein bars - all natural, gluten-free, low-carb, low-sugar, low-fat, vegan, with a somewhat high amount of protein - just amazing!  They're called The Simply Bar and for me they're perfect.  They are light and taste great, I sometimes eat two at a time especially before a workout cause I know I'll burn it off easily.

Besides protein bars, the other alternative is protein shakes or drinks, which again I personally have a hard time swallowing because most of them taste digusting! One brand I do like however, because it is again all natural, healthy, gluten-free and entirely plant based is Brendan Brazier's Vega brand.

I buy the small 27g packets first to see how I like the flavour, there are many flavours to choose from so I would suggest starting with the one serving packet to see which flavour you like best.

Since I am not a fan of drinking protein drinks, natural or not, I decided to be clever and make my own protein/engery bars or in this case hearts!  I used two berry flavoured Vega protein powder packs (54g total) and followed one of Brendan Brazier's recipes in his Thrive Diet book, with some slight alterations to fit my diet.  Here's the recipe:

Green and Lean Protein Heart Bars
(original recipe Chocolate Blueberry Energy Bars from The Thrive Diet by Brendan Brazier
- 3/4 cups soaked dates
- 1/4 cup almonds
- 1/4 cup fresh or frozen blueberries
- 1/4 cup ground flaxseed
- 54g Vega Berry flavoured protein powder
- 1/4 cup quinoa (uncooked)
- 1 tsp fresh lemon juice

1. Blend all ingredients together in a food processor until well combined and the mixture balls up into dough form.

2. Over wax paper, press the batter down flat but keeping a thick layer.  I used a heart shaped cookie cutter to make my bars

They came out mostly dark green because of the vega powder, it's entirely plant based so although the colour may seem strange these babies taste amazing!

They also make a fantastic raw dessert (post-workout)!