Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Thursday, 28 April 2011

Savoury Gluten-Free Polenta Baby Cakes -- Sauteed Tomato with Corn

In our dairy-free and gluten-free theme, I made these savoury corn muffins. I started with grape tomatoes, which I sauteed into submission with minced garlic, finely chopped onion, and some carrot for sweetness. A little chili powder, sea salt, and marjoram jump up the flavour to mouth-party. I thought these would be a nice little brunch treat, especially because I don't prefer a lot of sweet flavours myself. So, yes, I was really just indulging myself. The almond meal, flax seed, organic eggs, and coconut flour make these little cuties practically a meal in themselves along with all the sauteed veggies. Or at least a tasty and guilt free snack. Great with soup or salad for a light lunch or dinner, too, in the summer. 

The sauteed tomatoes that I did up are pretty much a sauce, and any extras would go very nicely on our green pasta recipe -- which it did that very night. ;)

sauteed tomato recipe:


1 tbsp extra virgin coconut oil
1 tbsp finely minced garlic
1/2 cup finely diced onion
1/4 cup finely chopped carrot
300 g finely chopped tomatoes (I used a combination of grape and vine tomatoes, because that's what I had)

1 tsp sea salt
1/2 tsp oregano
1/2 tbsp marjoram


1. saute the garlic and onion with the coconut oil until translucent
2. add the carrot and the tomato, sea salt, and herbs, and saute until well thrashed and reduced

This recipe makes 1 cup

polenta muffin recipe:


2 tbsp extra virgin coconut oil
1 cup warm water
1/2 cup sauce (from above)
2 organic eggs

1/2 - 3/4 tsp sea salt
1/4 tsp chili powder
1 tsp marjoram
1 tbsp nutritional yeast

2 tbsp ground flax
2 tbsp ground chia
1/2 cup almond flour
1/4 cup stoneground organic corn meal
1/4 tsp baking soda
2 tbsp coconut flour

1/2 cup corn kernels (organic)


1. preheat the oven to 345
2. combine the warm water and coconut oil to melt the oil
3. mix in the sauce (make sure it's cool)
4. mix in the eggs (make sure the mixture is not too warm before doing so)
5. add the herbs, spices, and sea salt
6. add the flax and chia meal
7. add the almond flour and corn meal
8. add the baking soda
9. add the coconut flour
10. stir in the corn kernels, and scoop the batter into prepared muffin cups
11. bake at 345 for 30 minutes

makes 12 muffins

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