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!


Monday, 8 August 2011

Kick you Pizza Quiche -- gluten free and bad to the bone

I wanted to make a substantial, filling, satisfying entree that wouldn't be legume heavy, and wouldn't be intimidating to your average carnivore. I came up with this ass-kicker of an egg pie. It's dairy free, gluten-free, super high in protein, rich, fluffy, and super delicious.


1 1/2 cups blanched almond meal
1/2 tsp sea salt
2 tsp dried oregano
1 tbsp apple cider vinegar
2 tbsp coconut oil
1 tbsp water


1. combine the ingredients and form ball
2. press into a prepared pie plate (a big one)
3. prick with a fork and bake at 345 for 20 minutes


1 pie crust from above

1 good sized onion
coconut oil
sea salt

2 cups tomato sauce (sauteed tomato, onion, garlic etc -- see my other recipes please)
6 eggs
2 tbsp arrowroot flour
1 tbsp nutritional yeast
1/4 cup parmesan
1 tbsp oregano
3/4 tsp sea salt

1 cup diced mozzarella


1. saute the onion in coconut oil with a little sea salt until sweet, sweaty, and translucent
2. take your baked crust from above, and cover the bottom with sauteed onion
3. top the onion with the diced mozarella
4. combine the tomato sauce, eggs, arrowroot, nutritional yeast, parmesan, oregano, sea salt, pepper, and puree with a hand blender (immersion blender). You could probably also puree it in a food processor
5. pour the tomato sauce/egg mixture over the diced cheese. If you have any extra, pour it into greased silicone muffin moulds or any other well greased cake pan
6. decorate the top with rosemary
7. bake at 345 for 1 hour (or until the pie is firm to a light poke)
8. allow to sit for 10 minutes before serving

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