The holidays aren’t the holidays without pumpkin pie. But what if you’re unable to eat gluten? Dry your tears, this pie is your answer! Rich and flaky with a perfect hint of fall spices, this pie will check all of your boxes. I was so excited to work with Nature’s Fare Markets to create this recipe: my aunt and cousin … View The Post
I clearly remember when I started making my own granola. It was back in the 90’s when I was going to University, waitressing during the nights to get by and watching every single penny I spent. I decided one day that it was time that I made my own granola and to save a few extra bucks, rolled up my … View The Post
Alright, I MAY have gone a bit overboard when I purchased all of those cans of pumpkin puree in September, but I have no regrets. Everything happens for a reason, and those cans of pumpkin were no exception. Today needed a bit of brightening, and since ice cream is my favourite treat, there was no question about what was on … View The Post
Pumpkin is incredible. Seriously. Not only is it a nutrition powerhouse (full of fibre and Vitamin A), it is ridiculously versatile. Is there anything this vegetable can’t do? Soups, donuts, pie, risotto, muffins, ice cream (coming up next, I have a lot of pumpkin puree to work through folks)…and scones of course.
My first waitressing job during university was at an eclectic little bistro called the Tomato Cafe, nestled in the Cambie neighbourhood of Vancouver. Originally owned and founded by Diane Clement (cookbook author and previous Olympic athlete), it was true serendipity that they hired me. The Tomato has had a profound influence on my perspective on food and allowed me an … View The Post
Judging from my recent posts I’m clearly addicted to all things pumpkin. Truthfully, I’m constantly looking for ways to hide vegetables in my two year old son’s food. After all, he is my toughest critic! These pumpkin muffins are perfect for a snack or breakfast on the run and freeze beautifully. You can substitute gluten-free flour blend for all of the … View The Post
I started making these as regular (not gluten-free) cookies, but changed my mind at the last second simply because it was so easy to make them gluten-free! All I needed in my pantry was gluten-free oats and of course Patricia Chuey’s gluten-free flour blend so I thought, why not? Now, I’m not on a gluten-free diet, and I’m not a proponent … View The Post
I confess, it’s always been the pie filling, not the crust, that I’m after. I’d say that this is especially the case with pumpkin pie, the quintessential fall dessert. The good news is that skipping the crust makes it so much lighter in the calorie department! Pumpkin is rich in fibre, carotenoids and Vitamin A, which may help improve night … View The Post