Apple glazed pork chops

If you’re looking for something festive for the holiday season when company is coming, I find this recipe to be a winner. It’s easy to make, can be prepped before the guests arrive and tastes fantastic. I rarely eat  pork but since the butcher is now bringing in happy hormone free pig  from the region,  I like to try it now and again. Pork has such a mild flavor that this vibrant sauce really picks it up and the flavours linger in your mouth long after the bones have been sucked clean. I also like to serve the chop with a parsnip puree base which really compliments the apple glaze. Along with crispy roast potatoes and grilled red and yellow peppers, you really have a classic holiday favorite.

Apple glazed pork chops
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Gluten free
Recipe type: dinner
Serves: 2
  • 2 bone in pork chop loins
  • 3 cloves of minced garlic
  • 2 cups natural apple juice
  • ¼ cup natural apple cider vinegar(I use Braggs)
  • 1 tsp minced rosemary
  • 1 tsp dijon mustard
  • 1 pinch pepper flakes
  • 1 minced green apple
  • ¼ cup craisins(dried sweetened cranberries)
  1. Season chops with salt and pepper on either side
  2. Heat large frying pan to medium/high heat and add a little olive oil and 1 TBLS butter
  3. Add chops and sear each side 5- 7 minutes depending on thickness of chop until nicely browned and crispy
  4. Once cooked through, remove chops and place on plate with foil
  5. Pour out any burnt oil or fat from the pan and turn down the heat
  6. Add minced garlic and stir for a few don't want them to catch
  7. Add vinegar to deglaze the pan and turn up heat
  8. Whisk in apple juice, mustard,salt and pepper along with apples and craisins
  9. Continue to cook until juice starts to thicken(about 20 minutes)
  10. Add back the chops to sauce and turn over and reheat about 2-3 minutes
  11. Serve with roasted potatoes and grilled red and yellow peppers







Left over sausage cabbage soup

I meant to post this right after the roast cabbage sausage dinner. As I found the next day I had more than enough leftovers, I thought I’d turn my dinner into lunch. That being in the form of soup which is what I turn most of my left overs into. I found this recipe reminiscent of my Hungarian heritage and with extra paprika and hot sauce, you can’t go wrong. It’s kind of a cross between borscht and Hungarian sausage soup but never the less delicious. I didn’t have any sour cream so added buttermilk instead which is just as good and lower in fat. Make sure not to add the buttermilk to this until the soup has cooled a little. You don’t want it to curdle. Because this is with leftovers, I don’t have exact measurements. I would recommend adding less liquid if there is less to work with.

Left over sausage cabbage soup
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Serves: 6
  • 1 sausage cut into ½ inch chunks
  • Chopped up left over roasted cabbage ( approx. 2 cups)
  • 2 cups mashed potatoes
  • 1 chopped onion
  • 2 cloves minced garlic
  • 1 minced carrot
  • 1 minced celery stock
  • 2 gluten free chicken stock cubes
  • 1 14 oz can of diced tomatoes
  • 1 TBLS apple cider vinegar
  • ½ buttermilk
  • 1 TBLS paprika
  • 1 cup frozen peas
  1. Add chopped onion, carrot, celery and garlic to hot pot with a little oil and brown
  2. Throw in chopped sausage, mashed potatoes and chopped cabbage
  3. Add paprika, vinegar and salt and pepper along with stock 8 cups of water and tomatoes
  4. Stew soup for at least 30 minutes and add more paprika to taste
  5. When soup is nearly ready to serve, add frozen peas and buttermilk for that extra zing and color
  6. Add a little hot sauce and it's pretty tasty.



Best pasta meat sauce

It took me a long time to figure out how to make a quick pasta sauce until I finally realized that a tomato sauce has to be pure and simple. I used to overwork it with too many vegetables rather than just letting the tomatoes stand alone. I always look for premium canned tomatoes such as san marzanos which are a little sweeter. This sauce can be made with or without meat but is always good either way.  I always get organic , gluten free Italian sausage from the butcher . I like to use brown rice penne with this as it soaks up the sauce nicely. You can use fresh spices if you have them and a little parmesan and tabasco to finish it off.


Best pasta meat sauce
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Serves: 4
  • 4 mild or spicy premium Italian sausages
  • 1 can san marzano whole tomatoes
  • 1 diced onion
  • 3 cloves of garlic
  • 1 Tbls basil
  • 1 tsp thyme
  • salt and pepper to taste
  • ½ tsp chilis(optional)
  1. Mince onion and garlic and fry with a little olive oil until a little browned
  2. Squeeze out meat from 4 sausage casings and break up until browned
  3. Blend tomatoes slightly to break up and add to sauce
  4. Add spices and simmer for at least 35 minutes
  5. Cook pasta separately and serve hot

Gluten free chocolate quinoa cake

I came across this recipe from Mel’s Kitchen cafe from quinoa 365 and I have to say, it’s one of the best chocolate cakes I have ever made or tasted. Not only is it moist and rich like a flourless chocolate cake, but it is also packed with protein and ,of course, gluten free.  This is my son’s favorite birthday cake and my go to when a birthday for anyone is coming up. The great thing about it is you can make the cakes a couple of days in advance, store them wrapped in the fridge and decorate them out when the big day arrives. I haven’t tried freezing these cakes but I think since they are very moist, they would probably thaw out very well. Do not overbake these cakes. They do not rise as much as regular wheat cakes but once you’ve added all the layers of jam and cream, it comes out pretty tall.


Gluten free chocolate quinoa cake
  • 2 cups cooked quinoa loosely packed
  • ⅓ cups milk or coconut water
  • 4 eggs
  • 1 tsp vanilla
  • ¾ cup melted butter or coconut oil
  • 1½ cup white sugar
  • 1 cup unsweetened cocoa powder ( I use dark chocolate)
  • 11/2 tsp baking powder
  • ½ baking soda
  • ½ tsp salt
  1. Preheat over to 350 degrees
  2. Spray round cake pans and line with round parchment on the bottom( you want to be able to get these cakes out)
  3. Combine wet ingredients of egg,milk,vanilla in blender and whip a few times
  4. Slowly add quinoa and the butter and puree until nice and smooth
  5. Pour liquid ingredients into dry and whisk together until well combined
  6. Divide the batter between the 2 pans and bake in the center rack for 30 minutes
  7. Do not over bake as they will not be as moist
  8. Remove from oven and let cool 10 minutes
  9. Invert cakes onto wire rack and peel off parchment
  10. Let cakes cool completely before proceeding to frost
  11. Whip approx. 1 cup of whipping cream and set aside
  12. Carefully slice each cake in half and separate onto 2 plates without breaking
  13. Spread strawberry or mixed berry jam across center of each cake and do the same with the whipped cream
  14. Add next layer cake and repeat jam and cream until you have all 4 layers stacked
  15. Spread whipped cream around outside and top of cake until nicely covered.
  16. You can add toasted nuts, chocolate chips, or toasted coconut with a little sprinkled cocoa for added flavour and color. Enjoy!

Gluten free socca bread

I love this socca  bread traditionally from Southern France. It’s savory and flavourful and best of all gluten free. Chick pea flour or Channa bean flour can easily be found in the South Asian section of any grocery store. If you can come by at least 2 caste iron frying can play with the thickness of this lovely bread.  Always remember to preheat your frying pan so you get a nice crisp crust.

Gluten free socca bread
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Recipe type: appetizer
Cuisine: French
Serves: 4
  • 1 cup Chick pea flour
  • 1 cup warm water
  • 2 tsp fresh rosemary
  • 1 medium sliced onion
  • Dried chilis (optional)
  • Fresh cracked pepper and rock salt
  • Olive oil
  1. Preheat caste iron frying pan in oven set at 450 degrees
  2. Whisk flour and warm water together until smooth
  3. Add fresh rosemary or any herb of choice, rock salt ,cracked pepper and sliced onion
  4. Leave to rest for 30 minutes
  5. Once temp. is reached ,carefully pull out with oven mit
  6. Add a little olive oil or coconut oil to cover the base of the pan and pour in the batter until it covers the base
  7. Bake for at least 20 minutes until cooked through
  8. Turn on broiler and brown the top
  9. Remove from the oven and flip out onto bread board to cool a little
  10. Cut into wedges and serve warm


Roasted cabbage with grilled garlic sausage and garlic mash

Looking in the fridge to make dinner can be a daunting task when your tired and empty of ideas but I find if you keep garlic sausage in the freezer and the staples of cabbage and potatoes on hand, this comfort meal is quick and satisfying. My son loves garlic sausage so this is an easy sell for a last minute meal. If you buy your sausage from the local butcher or a local manufacturer, you can inquire if it’s gluten free as my Freybe brand is. The secret to getting your cabbage soft and sweet is to roast it at a high temperature.

Roasted cabbage with grilled garlic sausage and garlic mash
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Roasted cabbage with garlic sausage and garlic mash.
Recipe type: Dinner
Serves: 4
  • 1 whole cabbage
  • 1 large gluten free garlic coil
  • 5 or 6 new potatoes
  • garlic
  • lemon juice
  1. Preheat oven to 450 degrees
  2. Quarter cabbage and remove core
  3. Chop into large chunks and lay on cookie sheet
  4. Drizzle with olive oil, 6 cloves of minced garlic and juice of one lemon
  5. Cook for 15 minutes and then turn to cook otherside
  6. Cut garlic sausage in half and lay on top of cabbage to grill as well.
  7. Cut potatoes and cook until soft
  8. Drain and mash adding 2 or 3 cloves of minced garlic with a little milk ,butter and salt and pepper to taste.
  9. Serve with a little dijon mustard


Gluten free banana bread

This recipe is quick and easy to use especially when you have over ripe bananas sitting around.  Sometimes, I mix up the flours using a combination of buckwheat and brown rice but I usually just use brown rice. I’ve recently been using psyllium and flax as binders and find they work very well and also add fiber. I recommend whipping up a few at once and freezing for that quick tea so you always have some on hand. This makes 1 loaf pan .

Gluten free banana bread
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Recipe type: Gluten free banana bread
Serves: 6
  • ½ cup melted butter or coconut oil
  • ¾ brown sugar
  • 1 egg
  • 11/2 cups brown rice flour
  • 2 tsp psyllium husk
  • 11/2 tsp baking soda
  • 3 over ripe bananas
  • ½ tsp salt
  • ¼ cup yogurt
  • 1 cup chopped walnuts
  • ¼ cup dark chocolate chippits( son loves them)
  • 1 TBLS flax
  1. Preheat oven to 350 degrees with oven rack in the middle
  2. In separate bowl, mix dry ingredients of flour, baking soda, salt and psyllium husk
  3. Melt butter or coconut oil and blend with sugar in separate bowl
  4. Add mashed bananas, yogurt and egg and blend welI
  5. Mix wet and dry ingredients until well blended and add nuts and chippits
  6. Grease or spray loaf pan and pour in batter and smooth out
  7. Bake in middle rack for at least 55 minutes until center comes out dry with a stick
  8. Remove from loaf pan and leave to cool on rack.

Gluten free waffles

Waffles are my son’s favorite Sunday breakfast so when I have the time to dirty a lot of dishes, I get out the waffle maker and blender. This recipe is light and airy. I like to serve with yogurt and blueberries with a little maple syrup.


Gluten free waffles
Recipe type: breakfast
  • 13/4 cups brown rice flour
  • 1 TBLS baking powder
  • ¼ tsp salt
  • 2 eggs yolks
  • 11/2 cups milk
  • 2 egg whites
  • ¼ cup olive oil and coconut oil
  1. Mix dry ingredients
  2. Whip egg whites until stiff peaks form
  3. In separate bowl, mix milk, lemon juice and oil


Lemon mustard baked salmon

This recipe is so easy and so delicious, I make it whenever I have access to fresh sockeye. I used to sear my salmon but I find this recipe much cleaner with less smell and mess. It’s also good for pink which is a little weak on flavour.   I like to serve this with a green veggie such as steamed broccoli or green beans and a starch like brown rice or garlic mash potatoes. This is  great company dinner with little fuss and lots of flavour. If your on a special candida diet , you can always replace vinegar with apple cider and dry mustard with a little coconut oil.

Lemon mustard salmon
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Serves: 4
  • ⅛ cup olive oil
  • 3 tsp dijon mustard
  • half lemon juice
  • 1 medium fillet salmon cut into 4
  • 3 cloves garlic
  • salt and pepper
  • Minced parsley
  • 4 lemon slices
  1. Preheat oven to 450 degrees
  2. Mix oil, minced garlic, lemon juice and parsley
  3. Add salt and pepper and mix until a nice smooth emulsion
  4. Place 4 cut fillets on cookie sheet with parchment or foil
  5. Spread lemon mixture over fillets with a slice of lemon on each
  6. Bake for 10 minutes and it's ready to serve.


Gluten free hearty beef stew


The first frost has  come in the garden and I’m finally starting to pull up huge, I mean huge parsnips. Although I never used to like them as a kid, I now find the flavour sweet, creamy and extremely satisfying.  I’ve been trying to get creative with this overabundance of root vegetables and thought the first thing to make is a hearty stew to ward the winter blues. If you can get it, you really want organic stewing beef from the local butcher with a little fat on it for flavour. Here’s a recipe I found somewhere a while back and modified for gluten free. Remember, the key to rich flavours is taking your time when browning the meat until nice and crusty. You can add any root vegetables you like . Sometimes, I add some frozen peas near the end for added colour.


Gluten free beef stew
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Recipe type: gluten free beef stew
Serves: 6
  • 2 lbs organic stewing beef
  • 2 large carrots
  • 2 large potatoes
  • 2 parsnips
  • 2 sticks of celery
  • bunch of parsley
  • 2 large onions
  • 6 cloves of garlic( add as much garlic as you like)
  • 1 can san marzano whole or diced tomatoes( these tomatoes are sweeter if you can find them)
  • 1 bottle of red wine
  1. Dry stewing beef thoroughly and roll in brown rice flour
  2. Once the creuset pot is very hot, add a little oil and begin searing each piece of meat on all sides
  3. Make sure meat is well seared to seal in the juices and bring out the flavour
  4. Remove meat from pot and add onions and garlic until browned
  5. Add half of potatoes, carrots,celery,parsnips, minced parsley
  6. Add can of tomatoes
  7. Add meat back and pour in red wine until stew is just covered
  8. Add 2 or 3 bay leaves, spring or thyme , rosemary and salt and pepper
  9. Put on lid and leave to simmer on low to medium for at least 4 hours
  10. Lift lid at this point and add the rest of veggies and cook for at least another 30 minutes until vegetables are tender.
  11. The meat should break apart easily when ready.
  12. Season a little more to taste.
  13. I like to add little tabasco once served.