Chicken Stirfry 

I don’t always think to do stirfry in the summer. Maybe because we tend to think BBQ and fresh salads for summer. After a large family gathering, I was left with a variety of fresh veggies from my veggie tray – button mushrooms, carrot slices, peppers, mini tomatoes and broccoli. 

A stir fry seemed like the most logical option to ensure I wouldn’t waste my veggies! 

Throw in some left over chicken and an easy chicken stir fry is created! 

Chicken Stir fry: 

Sliced vegetables – carrots, mushrooms, peppers, broccoli, tomatoes…it really is endless 

1 can of  Sliced water chestnuts – they bring the crunch 

Pre-cooked chicken cut in strips or chunks

1 small cooking onion – diced 

2 Tablespoons Gluten Free Soy Sauce 

1 Tablespoon of Gluten Free  worstshire sauce

2 Teaspoons white sugar 

1/4 cup + 1/3 cup vegetable broth 

1/4 Teaspoon (heaping) of Chinese Five Spice

2 Tablespoons Corn Starch 

2 Tablespoons Sesame Oil 

Rice Noodles – I like the super thin style. Rice Stick is the style I prefer:


Preparation: 

1) Heat up Wok. Drizzle Sesame oil on wok. Drop in diced onions. Cover. 

2) Mix up onions. Throw in vegetables. Pour in 1/4 cup of vegetable broth. Cover for 5 minutes. Stir. Continue to cover for 5 minute intervals until veggies are cooked to your liking. 

3) Add chicken. 

4) In a large measuring cup mix remaining vegetable broth (1/3 cup), Soy sauce, worstshire sauce, sugar, five spice and corn starch. Mix well and add to the wok. Cover and mix after 5 minutes. 

5) Mix in dry noodles. Cover for 5 minutes. Stir, cover and repeat until noodles are tender.  

Enjoy! 

Chickpea Greek Salad

Summertime is a time for fresh and refreshing meals. I wanted something different for work lunches but not sure what. With a quick look in my pantry I decided to whip together a chick pea salad.  

This salad is high in fibre and protein. It is easily adaptable to add your favourites  

Chickpee Greek Salad

1 can chickpeas 

1 can (no salt added) diced tomatoes 

6 green olives sliced 

1/2 cup crumbled feta cheese 

1/3 cup diced onion 

Pinch of crushed red pepper flakes 

2 tablespoons Greek Clubhouse seasoning 

1 teaspoon freshly ground pepper

1/4 cup Greek salad dressing 

1/3 cup balsamic salad dressing 

Directions: 


1) drain chickpees and rinse before dumping into a 1.75quart bowl. 

2) drain canned tomatoes and the mix in with chickpees 

3) add all other ingredients and mix well let sit atleast 12hpirs before serving. 

This is such an easy salad that you could add (if desired) cucumber chunks, pasta, black olives….the tweaks are endless! 

Enjoy! 

It’s a wet salad so I use a serving spoon with the slit in it to take off excess fluid when serving! 

It’s easy to take it in a container at work 


I like to serve it with garlic Naan bread. 

Gluten Free Pineapple Upside down cake 

My dad’s favourite cake is an upside down pineapple. For a recent family gathering I decided to bake one! 

Who wouldn’t enjoy the caramel, almost toffee like coating with pineapples and cherries?!?! 

Pineapple Upside Downcake 

1 Gluten Free Cake mix 

1 cup heaping with Brown sugar 

1 can pineapple slices 

1 container of candied cherries 

1/2 cup Butter 

1) Mix up GF cake mix of your choice per box instructions. Set aside 

2) Drain can of pineapple. Set aside 

3) Prep cake pan by covering bottom and sides with butter then dusting with flour. This greatly stops the cake from sticking to the pan. 

4) Melt butter.  Mix in with brown sugar on bottom of cake pan.  


5) Using fork spread mixture and pat down evenly all over bottom of the pan 


If you like more brown sugar goodness to your cake  just add more brown sugar and butter to your original mixture  – like below:


6) Place pineapple and cherries on top of brown sugar 

You can be creative! 


Or 


7) Pour cake batter on top. Try to spread evenly   


8) Bake as per cake box instructions. I like to use the tooth pick method to ensure my cake is cooked. 

9) Enjoy! 

Hope you enjoy this pineapple Upside down cake as much as we do!  

Fresh cherry Gluten Free Pie 

I couldn’t resist the fresh cherries in the market. First of the season; sweet and refreshing. 

The only downside of any type of fresh fruit is it can spoil quickly. With a large bag of fresh cherries and not wanting to waste even one the only option was to make a fresh cherry pie! 

A cherry pie is simple to make and tastes amazing! How could I resist? 

Fresh Cherry Pie: 

Fresh pitted cherries – atleast 2 heaping cups. You want to have a full pie shell. It can be painstaking to pit each cherry but fresh cherry pie tastes so much better then can. 

1/4 tsp of pure almond extract 

Pinch of salt 

3 heaping tablespoons of gluten free minute tapioca 

2 tablespoons of softened butter 

1) Preheat oven to 385F   

Place pitted cherries in a bowl. Add almond extract, salt and tapioca. Mix well 

2) Prepare pie shell. Refer to my earlier post about my amazing Gluten Free dough! 

3) Place cherry mixture into pie shell. 


4) Place Gluten Free Dough over cherries. I personally like the fence style for pie tops. I place small dips of butter in the wholes of the crust 


5) Place pie on middle rack of oven. Cook for 50-60 minutes or until crust is golden brown and cherries are bubbling. 


Enjoy!! 

Two! 2! Gluten Free Birthday cakes!! 

Last year I made a “1” birthday cake!


 I quickly vowed it would be an annual tradition of making a number Birthday cake! 

This year it’s time to make a “2”. 

It’s actually quite easy! 

1) Bake a round 9″ cake and a square 9″ cake of your choice. 

2) with the round cake I used a toothpick to centre and a glass cup to outline a circle. 


3) then placed a second toothpick to cut a straight line (envision a clock and place the toothpick at the 9) This is the start of the 2! 

4) then cut out the circle. Using the toothpick make a straight line (Envision a clock and place toothpick at the 6) then cut. 


5) remove the outside piece. 


6) then carefully remove the centre. This is where you get the shape of the 2. 


7) then flip the removed quarter piece to make the middle part of the 2! 


8) cut the rectangle cake in half. Place one half as the bottom of the 2! To make the bottom align to the top, I cut one of the other ends of the cake and added. 


9) I icinged the top and levelled out/hid the joining parts of the 2 cake. 


10) I piped icing along the edge. It’s way easier as trying to use a knife or spatula on the edge would catch pieces if the cake. 


It was a hit! 

Then for her actual birthday we used my large cupcake pan to bake the bake. It turns out great but takes quite a while to cook. 

Cupcake pan tips: 

1) Butter and flour the pan well. Cook one side at a time for perfect cake. 

2) Fill almost to the top but leave at least an inch to allow for rising. 


3) Let sit for a minute or two before flipping into a cooling rack. 


4) Decorate as desired! Enjoy! 


Ultimate Caesar salad dressing 

Trust me. You will thank me for sharing my tweaked recipe! 

I like to consider myself a Caesar salad dressing connoisseur. There is nothing better than a traditional Caesar salad made with fresh ingredients! I love restaurants that make it table side and hate those that claim they make in-house dressing only to find it to taste like it came directly out of a store bought bottle! 

I use to think making Caesar salad dressing at home would be too much! I spent so much money on trying to find the best store bought option. I was always disappointed! 

With tweaking recipes I have found I now have my favourite Caesar salad dressing! Hope you enjoy it too! 

Ultimate Caesar Salad Dressing Recipe

3 cloves garlic – chopped finely 

1/3 cup Miracle whip 

1/3 cup Maynaisse (I use Hellmans)

2 teaspoons Lemon juice

1/2 teaspoon Worseshire sauce 

2 1/2 anchovie fillets – finely chopped

1/4 cup Olive oil 

Pinch of salt 

Ground Cracked pepper – to taste 

1) Mince garlic and mix with maynaisse, miracle whip, lemon juice, worseshire sauce, finely chopped anchovies, olive oil, salt and pepper. 

2) refrigerate overnight or atleast let sit for a few hours to let flavours set. You can also mix and instantly use. But I found refrigerating and enjoying the next day made for a tastier salad dressing. 

3) Don’t forget to top the salad off with fresh Parmesan cheese! 

Let me know how you enjoy this Caesar salad dressing!! 

Warm Apple Pie 

Apple pie is always a favourite. It is mostly associated with the Fall season but apple pie anytime is a crowd pleasure! It’s also super simple to whip together and is always tastey! 

Apple Pie 

6-8 Macintosh apples 

1/2 cup brown sugar 

1/2 teaspoon salt 

1 tablespoon lemon juice 

1 tablespoon butter 

Maple syrup 

Pie shells – one for the bottom and one for the top 

1) I find the best way to know how many apples is to just start peeling and cutting them into your pie shell 

Preheat oven to 350 

   

2) With the apple slices in a bowl mix in the lemon juice, brown sugar, salt and cinnamon. Place this in a pie shell. 

3) Cut the butter into tiny bits and place through out the top. Drizzle maple syrup on top 

Place top crust on top. 
 

  
4) cook for about 60 minutes. Pie should be bubbling through out. 

  
Let cool and enjoy! 

Coconut Raisin Chocolate Chip Gluten Free Cookies 

Is it just me or does the Fall season trigger comfort food?! I have been craving homemade cookies for the last few weeks and finally caved in to make these. (As I’m trying to be good and also shed the last of my pregnancy weight!)

There is one normal ingredient missing from this recipe – Oats. We are currently omitting oats from our diet as we are concerned about gluten exposure. Also my husband was eating homemade oatmeal on a regular basis and he was getting subtle gluten exposure symptoms – which have stopped since we stopped the oats. So if you want to (and oats make this recipe even more yummy!) add 1 cup of quick oats and one cup of large oats to the recipe. 

Coconut Raisin Cocolate Chip Cookies 

1 cup butter

1 1/2 cup packed brown sugar

2 eggs 

1/2 teaspoon vanilla 

1 1/4 cup Gluten Free Flour (I used a mixture of Bob’s Red Mill, Robin Hood, Coconut and Chickpea) 

1 teaspoon baking soda 

1/4 teaspoon xanthan gum

1/2 teaspoon salt

1/2 teaspoon cinnamon 

1 cup swirled milk & white chocolate chips (these are made by President Choice but and chocolate chips will do) 

1 cup shredded coconut 

1 cup raisins 

 (For super moist raisins – at the start of your baking – add boiling water to the raisins and a drop of vanilla. Let the raisins sit until your ready to add!) 

1) preheat oven to 350. Measure out dry ingredients and add to bowl. 

  

2) beat together butter and sugar until light and fluffy. 

3) blend in eggs and vanilla. 

  
4) add dry ingredients. Mix well. 

5) drain the raisins. Admire how moist and plump they are, then stir in raisins to the cookie mixture 

   
 

6) using spoons, dish out small clumps of the cookie dough. Leave space between as these cookies expand while cooking. Or as my husband says “they get skinny”

  
7) bake for about 14 minutes – cookies should be a nice golden colour. I usually let them cool on the cookie sheet for a couple minutes before carefully (these cookies when hot easily break apart) using a spatula to transfer them to a wire rack.  

Once cool these cookies are crispy on the outside and soft on the inside! Enjoy! 

  

Mommy Makeup

Since giving birth 8 months ago my makeup routine has drasticly changed or maybe I should say adjusted! 

I’m not sure when I got into the habit of having makeup on before going out anywhere…I don’t remember caring about makeup in high school – but I do remember loving lip gloss! 

In university getting all done up to head out for an evening of fun was the thing and maybe it just progressed from there…

I like how foundation smooths out and evens my skin tone; I love playing up my eyes and how even a simple lip gloss can refresh or perk up a look. 

Growing up my mom’s makeup routine was wearing lipstick. I remember when I was young always watching my mom put on lipstick – before going out lipstick was needed and she always says “I feel naked without my lipstick”

I feel naked without my makeup or rather “my face” as I and my family call it! 

“We can’t go until I put my face on” 

So I didn’t really appreciate or realize the time I took to put my face on – that quickly changed having a baby. I have had to adjust  but I still look polished or should I say put together in 10 minutes or less 

Face cream 

  

Aveeno Face Cream has been my go to cream way before Jennifer Aniston started promoting it. It’s lightweight while keeping my skin hydrated. Plus the added Natural Light Diffusers helps give a bit of sparkle for days I choose to go makeupless   

Foundation 

  

Lancôme Teint Idole Ultra 24h foundation is amazing! Let me count the ways – full coverage but light feeling. It goes on smooth and effortlessly for perfecting blending to look natural. 

What I love most about this foundation is the staying power- you can workout and sweat wearing it and no need for touch ups after! I loved being able to go to the gym at lunch then return straight to work. 

I put it to a true test when I went into labour unexpectedly at 36weeks – had my face on all day at work, went into labour later that evening and over 24hours later my foundation was still going strong! I even had the nurses asking me what I use for foundation as even they were impressed! 

Powder

  

To set the foundation I use Lancôme Dual Finish Powder. Sometimes if I don’t have time for foundation I will just brush this on for a sheer look. 

Eyes

  

Sometimes I choose to just put mascara on but I like choosing a light off white to beige eye makeup colour to brighten my eyes – especially if I’m feeling or looking tired. 

As you can tell from my picture – you can tell which shades I use most!! 

Mascara 

   

 I have naturally thick eyelashes but mascara helps extend the length and intensify the thickness. I haven’t always been a fan of mascara as I always found no matter the promise of wet and smudge proof, low and behold as the day went on I would get mascara smudges under my eyes. Then my estitician introduced me to Blinc mascara – I’ve faithfully and happily been using this brand for the last couple of years! 

What makes Blinc mascara unique as it “tubes” your lashes and won’t come off without warm water and gentle massage! 

Lips 

Way back when I use to use lip liners, lipstick then gloss! I am a huge fan of the lipstick markers/stain followed by my favourite Lancôme juicy gloss.  

And presto my makeup routine to get out the door with baby in tow is now about 10minutes! It’s a fresh simple makeup look now – perfect for the on-the-go Mommy! 

What are your tricks and tips for looking fresh faced since becoming a mom?

Perfect Fall Dinner: Hearty Chicken Soup with Gluten Free Buscuits

Once the temperature drops I start craving homemade soup. And what goes wonderful with soup – my Nana’s Buscuits! But for us they are now gluten free – but with a bit of tweaking they are almost as good as Nana’s! 

Gluten free Buscuits adapted from Nana’s recipe 

2 1/4 cups gluten free flour 

4 1/2 teaspoons baking powder

1/2 teaspoon salt 

1 teaspoon xanthan gum

3 tablespoons shortening 

1 cup milk 

 Preheat oven to 350. 
  1) mix together dry ingredients 

  
2) cut in shortening using a pastry blender or 2 knives. 

  
3) Add milk. If the dough is a bit dry add a bit more milk. It needs to be a moist dough consistency. 

  
4) Roll up into small balls and flatten to liking (these Buscuits won’t rise)   Place on parchment paper. 

   
Bake for 14minutes then flip them over and cook for another 4 minutes. I find they cook more evenly with flipping them over. 

Hearty chicken soup 

What I love about homemade chicken soup is that you can make it with whatever you have. 

I started with Gluten Free chicken broth and threw in a large frozen chicken breast. Cook on medium-low for 2 hours. I sprinkled in some poultry seasoning, seasoning salt, Mrs. Dash and ground pepper. 

After 2 hours I removed the chicken breast and sliced the meat off the bone. Return the chicken back to the soup! 

 
I chopped a small onion and threw it in. I then added 2 potatoes, 2 large carrots, a cup of frozen pees. Depending on what you have on hand you can add anything. 

  
Enjoy your simple comfort food meal perfect for a fall day!

What’s your go to homemade soup?