Ingredients:

Gluten free artisan loaf from Bigstar Bakehouse

Gouda cheese, sliced very thin

Fresh blueberries

almond milk (or regular milk if you prefer)

2-6 eggs

salt,

butter

maple syrup

Directions:

1. Slice your loaf in fairly thick slices.  It’s best if your loaf is a day old or so. place thin slices of room temperature Gouda and some blueberries on one slice. Again, if the blueberries are getting a little older and squishier- even better! Top with second slice of bread.

2. Beat together 2 eggs and about a 1/4 cup almond milk with a whisk. Add a pinch of salt and mix.  Transfer your egg mixture to a wide bowl so you can dip your french toast. Dip both sides. Hold the sandwich together so your blueberries don’t fall out!

3. Heat a non-stick pan over medium/low heat.  Add a table spoon of butter and once it stops bubbling place your dipped sandwich on the pan.  Cook each side until nicely browned.  You can add a lid if you keep the heat low and that will help the cheese melt fully.

4. Serve with butter and maple syrup!

Happy Mother’s Day!

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Bed by modernica, bedding by Marimekko -purchased at Kit Interior Objects, and from The Modern Shop in Ottawa we have the artwork, table by muuto, and the lamp by Diesel.

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Ingredients:

4 tbsp unsalted butter , softened

3 tsp. lemon zest

3 or 4 garlic cloves , minced

1 tsp.  fresh thyme leaves, minced

Salt, to taste

Fresh ground black pepper, to taste

2 Tbsp Italian parsley, minced,

3 carrots , cut into matchsticks

2 leeks , white and light green parts halved lengthwise, washed, and cut into matchsticks

1/2 cup dry white wine

4 skinless cod fillets

lemon wedges for serving

Directions:

1. Combine butter, 1/2 the lemon zest, 2 tsp. garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Combine parsley, remaining lemon zest, and remaining  garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.

2. Preheat oven to 450.  Cut eight 12-inch sheets of foil.  Divide carrot and leek mixture among 1/2 the foil sheets, mounding in center of each. Pour some white wine over each mound of vegetables. Season your fish with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet. Place packets on rimmed baking sheet. Bake for 15 minutes.  Remove from oven, open packets carefully and sprinkle with parsley mixture and serve with lemon wedges. I served it right in the packets for a fun casual presentation.

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MMMnnnnnn, like sushi, but waaay easier.

Ingredients:

1 small package of REAL crab-meat from the claws

some mayonnaise

generous amounts of hot sauce- sriracha, or whatever else you like

1/2 avocado, finely diced

1/4 cup cucumber, peeled and finely diced

lots of pickled ginger, sliced super thin

1/2 red pepper , finely diced

a few plain rice cakes (or go for brown rice ones)

1/2 sheet nori, cut into matchsticks (this is easiest if you fold the nori)

toasted sesame seeds for garnish

Directions:

1. Spread a thin layer of mayonnaise onto each rice cake.

2. In a small bowl, combine the real crab-meat with your hot sauce , to taste.

3. Assemble your sandwiches with the crab-meat, avocado, cucumber, pickled ginger and red pepper.  Add the nori matchsticks on top and sprinkle with toasted sesame seeds.

eat 2!

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Ingredients:

2 cans (16 oz each) of chickpeas

1 large sweet potato

1 medium carrot

1/2 cup olive oil

3 cloves of garlic

1/2 tsp paprika

2 tsp cayenne pepper

2 lemons, juice of

Sea salt, to taste

Directions:

1. Rinse chickpeas well, then in a large pot cover with water, bring to a boil and simmer for 30 minutes.

2. Coarsely chop the carrot and sweet potato and add them to the pot along with the garlic. Simmer for an additional 20-30 minutes or until the chickpeas and vegetables are soft.

3. Drain the chickpeas and veggies and process together in a food processor along with the paprika, cayenne pepper and lemon juice.  Taste and add sea salt as necessary.  Add olive oil gradually, pureeing at high speed until a very smooth paste is formed.  Use more olive oil to obtain the desired consistency. Garnish with more cayenne pepper on top.

Serve immediately or refrigerate in an airtight container. Serve with celery and carrot sticks and crackers.

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Ingredients:

1 gluten free & dairy free pie crust. Mine is from a local Italian kitchen called Piccola Cucina. It was a simple almond flour crust made with ground almonds, egg whites, sugar and natural goodness.  (you could easily substitute a vegan crust as well!)

1 can coconut milk

1 bag semi-sweet chocolate chips (dairy free or vegan if you prefer!)

Directions-

1. Melt chocolate in a double boiler. Open can of coconut milk and pour into blender, add melted chocolate and blend both until smooth. Pour into pie crust.

2. Chill in refrigerator for 4 hours (or shove it in the freezer and quick set it in less than an hour, haha)

3. eat.

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