I’m fortunate enough to have a job where I get “earned time off”or ETO days, which for me means that I get an extra day off every other week.  Today was my ETO, and I was busy all day.  It wasn’t until after my son went to bed that I finally rested, so it barely felt like a day off.  Except of course that I got to spend the day with my little man.

My day started around 6:30 when my son woke up, at 7am I got out of bed and went downstairs to make breakfast, since I’d slept in an extra half an hour and Cole was happily playing in his bed, I made mini blueberry-pancakes for breakfast.  Yummy, Cole liked them too.

At naptime I made pumpkin butter; I wasn’t totally sure what to expect, but I feel like Cole’s getting bored of his food and pumpkin is a great source of fibre and vitamin A so I figured it was worth a shot.  It was so easy to make and at first I thought it tasted  little too much of honey but once it cooled down it was amazing.  I think I have found a new must-have item for my fridge.  It tastes a bit like pumpkin pie and is delicious on toast, crackers, yogurt.  Mmm.  Seriously, Mmmm.

For lunch, I decided to try Pasta Wee-One for my little guy, but I didn’t have any sun-dried tomatoes, so I added broccoli instead.  It didn’t go over so well, he likes all the ingredients separately, but the truth is that he’s been and continues to be, a little bit sick so I may have been pushing my luck giving him two new things at one meal, since I also gave him the pumpkin butter, which he seemed to like.

After lunch we went to Costco then it was naptime again; this time Imade baby fishsticks and lentil loaf, both of which are favourites of Cole.  No wonder I bought a rotisserie chicken for my dinner, I was pooped from cooking for Cole all day.

So today, I would like to share my gluten-free fishstick recipe; although it may seem a little time consumptive to dip your fish 3 times to coat it, I promise you, its worth it.  It keeps the fish from getting soggy when you bake it.  Feel free to add extra seasoning to the rice flour to mix things up.  I’d like to try smoked paprika and chipotle for myself, plain  salt and pepper, Italian or lemon pepper seasoning whatever your tastes.  You can also add Parmesan cheese to the breadcrumbs, but my Cole doesn’t tolerate dairy all that well, so I leave it out where I can.  Sorry I don’t have a picture of the cooked fishsticks – Cole’s always chomping at the bit when they come out of the toaster oven.

Gluten-Free Baby fishsticks

Baby Fish Sticks

Ingredients:

  • 2 pieces Cod Fillet, boneless
  • 3/4 cup Rice Flour (sweet rice flour will also work)
  • 2 Egg yolks
  • 2 Tbsp (Rice) Milk
  • 3/4 cup Gluten-Free breadcrumbs

Directions:

  1. Cut fish into strips, I make mine about 10cm thick.
  2. Setup 3 bowls, in the first pour the rice flour (you could also add seasoning, salt, pepper, italian etc) , in the second bowl whisk together egg yolk and rice milk, in the third place the breadcrumbs.
  3. Dip fish in rice flour, shake off excess.
  4. Dip coated fish in egg mixture.
  5. Dip fish in breadcrumbs.
  6. Place the fish on a tray sprayed with non-stick spray.
  7. Freeze fish overnight, then store in a ziploc until ready to use.
  8. On eating day, bake fish from frozen in (toaster) oven at 375F for 10-12 minutes, flipping once, fish should flake a little bit when you bend your fishstick.
  9. Allow to cool slightly and serve.
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I often shop at Choices Market, but despite hearing raves about Whole Foods, there are none near my home and as such, I have never visited the store. I also had never visited their website, until a co-worker pointed out to me that they had oodles of recipes on their site. When I typed “gluten-free” into their search engine, I was ecstatic to have over 800 hits.

There are a number of recipes that I want to try, but the one that caught my attention almost immediately was for MORNING GLORY MUFFINS. I have seen “morning glory muffins” in cafes and coffee shops and have always been intrigued by the wholesome combination of fruits and vegetables, but I never expected to find a recipe, already adapted to be Gluten-Free.

I worked from home today and took advantage of that fact; I made some muffins during lunch. I made a minor changes to the flour ratio, as I find Quinoa flour a little overwhelming in flavour (and I didn’t have a cup on hand anyways). Overall I was hugely impressed, these muffins have great texture, great flavour and a pretty high healthy quotient in my books.

I don’t usually re-post other people’s recipes, but the link has changed in the past few days due to some website re-organization and I just don’t want to lose it.

My changes to the recipe:

  • Replace 1 cup of Quinoa Flour with:
    1/2 cup Quinoa Flour, 1/4 cup Sorghum Flour, 1/4 cup Brown Rice Flour
  • Replace 1 tart red apple with:
    1 granny smith apple

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Gluten-Free Morning Glory Muffins

Makes 18 muffins

Gluten-free flours combine with apples, carrots, zucchini, raisins and walnuts in these nutritious and satisfying muffins. You can also try our Whole Grain Morning Glory Muffins.

Ingredients

2/3 cup canola oil
1/2 cup evaporated cane sugar
1/4 cup natural brown sugar
1 teaspoon gluten-free vanilla extract
3 eggs
1 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca starch
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons xanthan gum
1/2 teaspoon salt
1 cup grated carrots
1 cup grated zucchini
1/2 cup chopped toasted walnuts
1/2 cup seedless raisins
1/4 cup toasted coconut flakes
1 teaspoon grated orange zest
1 tart red apple, unpeeled, cored, and finely chopped

Method

Preheat oven to 350°F.

Put oil, cane sugar, brown sugar and vanilla into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside. Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum and salt into a second large bowl and stir well to combine. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.

After living in our home for over a year, we finally had a few friends over for a BBQ last night. We spent some time cleaning up, I worked in the garden, and of course I had some work to do in the kitchen.

We had BBQ Chicken Breasts (bone-in) and the BBQ rub from my last post won rave reviews. One friend even took home a copy of the recipe.

We also had homemade Maui-style ribs and although I vary the recipe a little bit each time I make it, this time was one of the best; delicious, juicy and of course Gluten-Free. Please note, I generally cook by feel (especially for marinades), so the quantites in this recipe are approximate at best, definitely take the time to adapt the recipe to your families taste buds!

The first thing to note is that I have stopped using my expensive gluten-free tamari for marinade, I am now using the super cheap, non-fermented soya sauce available at Safeway (look for the cheapest bottle at your local store, I was amazed to find that there was no wheat ingredients). I would never use it on its own as it is not all that tasty, but it works great in a marinade.

Secondly, I wanted to point out the addition of 7-up to the marinade. This is something I have long used for Chicken Wings, and although I have often thought of it, this is the first time I actually used it in a beef marinade. I am confident this really helped with keeping the meat sweet and juicy!!

Gluten-Free Maui Rib Marinade

ingredients (amounts are approximate):

  • Beef Short Ribs, thin cut (maui-style)
  • 1 tsp grated ginger
  • 1.5 tsp minced garlic
  • 1 tsp sesame oil
  • 1 Tbsp brown sugar
  • 1 Tbsp lemon juice
  • 2 Tbsp Braggs GF seasoning
  • 2 Tbsp ketchup
  • 1/4 cup Gluten-Free Soya Sauce
  • 1/4 cup 7-up

Combine all ingredients (except ribs) and mix well. Place in an airtight container with the ribs for 4 hours to a few days. Cook them on the BBQ and enjoy!!