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!


Friday, 20 May 2011

Savoury, Saucy, Tomato Sauce Muffins -- Gluten-free, dairy free, and a meal on the go ... oh no!

Tuesday's visit to the inaugural 2011 Farmer's Market at East York Civic Center netted some on the vine, chemical free tomatoes from one of our fav vendors -- Hillsview Farms. They get a jump on the season by bringing some early spring produce, as well as some items from their greenhouses. I sauced some of our lovely tomatoes today, with some garlic, onion, and carrot, and the resulting sweet rich sauce went into our pumpkin pie, as well as these little cuties. These little cuties are pretty intensely full of flavour, and pack a nutritional punch with almond flour, flax meal, chia seeds, and of course the yummy yummy sauce.


2 tbsp extra virgin coconut oil
1 cup sauce, pureed
2 organic eggs

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

1/4 cup flax meal
2 tbsp chia seeds
1 cup almond flour
1/4 tsp baking soda
1 tbsp coconut flour


preheat the oven to 345

1. combine the first three ingredients. It helps if your sauce is still a teensy bit warm, because then it will melt the coconut oil
2. stir in the salt, nutritional yeast, oregano, and marjoram
3. add in your flax meal and chia seeds
4. stir in the almond flour
5. add the baking soda
6 stir in the coconut flour
7. scoop the batter into prepared muffin cups
8. bake in a preheated oven at 345 for 30 minutes

makes 12 muffins. Store in an airtight container in the fridge. They will stay moist and tasty for days.

When my husband ate one, his eyes rolled back in his head. I think he is now a zombie. I hope not. The CDC warned about this.

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