It's So Delicious!

Stop the presses!

You can be dairy free this Christmas without cheating and taking a sip of that lactose, dairy-packed egg nog at the holiday party and totally regretting it later.... we've all been there - don't deny it!

So, take a taste of So Delicious Coconut Milk in three holiday flavours this holiday season to stick with the Dairy Free Diet!

Alisa at Go Dairy Free has written an awesome review about it here:

http://www.godairyfree.org/product-reviews/so-delicious-dairy-free-nog

Ch-ch-ch-check it out!

Everything In Moderation

When you are trying something new, like a diet, you have to remember the moderate and PORTION! The diet has worked so well for me because I read the ingredients and consider the daily value... but I also measure each item. So, below I've listed a few of my "everything in moderation" tips that have worked for me.

1. Measure & weigh your food! Buy a small scale and keep it in your kitchen - don't put it in a cupboard or drawer - keep it out in the open and weigh as much as you can... do the same with measuring cups/spoons

2.  Get creative! Stop eating the same old boring chicken; jazz it up! I am a huge advocate for chicken... and look how many ways I can cook it! If you have a thought for a recipe, try it!

3. Read the back. Consider the daily intake values for each ingredient you use; I do much of my thinking in Weight Watchers Points - consciously asking myself, "How many Points would this be?". If it feels like it would make my Points go up, I reconsider using it.

4. Plan ahead. Buy a magnetic whiteboard at the Dollar Store with a dry-erase marker. Now, plan your week of dinners. This is especially helpful if you have a spouse like mine whose favourite thing to ask is, "What's for dinner?" Make sure you stick to your schedule; check it in the morning to see if you have to defrost anything, and try to have at least three meat-free days/week.

5. Take the time to have breakfast. There's a reason that they call for three meals a day; make time to get them all! I usually try to have egg whites and a smoothie or fresh fruit for breakfast, or I enjoy 1/4 cup of quinoa cereal with 1/4 cup unsweetened coconut milk. If you find that eating that early in the morning makes you feel a little queasy, then make yourself something that is easy to take with you and eat it at your desk in the morning.

6. Get a lunch kit. Seriously, just do it. It will make your life, and your lunch, much easier - trust me!

7. Pack a Snack. Have a healthy snack several times during the day - it's an excuse to take a break from work and it will stop you from gorging yourself. I take fruit, nuts, veggies, and sometimes applesauce with me if I have a long day ahead. 

(Note: If you are newly dairy free and are a yogurt junkie, then buy almond yogurt - it is just as tasty and packs a whole bunch of calcium! Also, check out Daiya brand cheeses for a gluten and dairy free cheese alternative!)

8. Get Your Daily Dose. Take your vitamins! They have adult chews now, plus a daily Karma Wellness Water will give you your recommended dosage... so you have no excuse as to why you shouldn't be getting them.

9. Get Happy! Set a positive outlook on your goal - tell yourself you will get there- and feel GOOD about it; a healthy diet and regular exercise is your ticket to a better you.

10. Stay Committed. I do use the word "diet", but I really mean "lifestyle change". This truly is a lifestyle change and it won't happen overnight - it will be hard, but it will be worth it!

  Image courtesy of theberry.com

Namaste!

A Healthy Indulgence

Time for another recipe! This is quite the indulgent recipe, but it is lean and mean and a fat-fighting machine! Lean, ground turkey has a ton of protein and it is so versatile. With a low-fat and calorie count, these turkey meatballs are sure to feel like you're cheating on your new "diet" but, trust me, you're not. Everything in moderation! These can be made with lean ground pork or lean, ground, grass-fed buffalo. You could also make these with lean ground beef, but remember that beef has different properties than the meats I described above.

Ground rosemary can be one of the absolute hardest things to find! However, we found it in abundance at the Calgary Farmer's Market! Check out your local Farmer's Market and amaze at what you can find.

I also prefer Kinnikinnick brand for the bread crumbs and bread.

Lean Turkey Meatballs in a Garlic "Butter" Sauce

500 g (usually one package) of lean, preferably grass-fed turkey

1 tbsp balsamic vinegar

1/4 cup gluten-free Panko-style bread crumbs

2 pieces gluten-free bread, toasted and crumbled

1/4 cup ketchup

2 tsp ground rosemary

1 -2 tbsp water

1 tsp sesame oil

1 tbsp garlic powder

1 tbsp onion powder

2 tsp minced onion

pinch of salt and pepper

pinch of paprika

handful of spinach, finely chopped

Garlic "Butter" Sauce

3-4 tbsp. Becel Vegan Margarine

3-4 tbsp. coconut flour (or all-purpose gluten-free flour mix)

1/2 - 2 cups plain almond milk

2 tbsp minced garlic

1 tsp thyme

pinch of coriander

pinch of garlic powder

pinch of onion powder

salt and pepper, to taste

In medium-sized mixing bowl, combine all ingredients for the meatballs thoroughly. roll turkey mixture into balls and place in oiled frying pan on medium heat.

Cover frying pan.

Place garlic in small frying pan and saute until lightly browned (watch your garlic - it will turn bitter if you leave it on the heat for too long). Add margarine and let it melt, stirring frequently. Once margarine is melted, add flour and milk and stir until mixture starts to become thick. Add spices and reduce heat to simmer, stirring frequently.

Once meatballs are cooked through, check sauce and serve with gluten-free pasta, rice, or veggies. 

Pour sauce over balls - remember to portion everything! As much as you'd like to eat a million of these meatballs with this awesome sauce, remember that portioning is always key.

Enjoy!

(C)FrenchOnionSoupBlogCalgary

Have Your Vitamins and Drink Them, Too!

Karma Wellness Water; what a suitable name! I love it; you get all of the nutrients and vitamins you need for the day, it tastes great, and it has only 3g of sugar as compared to the whopping 13g of sugar in other brands... might I add you get more vitamins in a bottle of Karma than you do in said other brands?

Karma Wellness Water boasts all natural ingredients, NO artificial sweeteners, NO preservatives, and NO artificial colouring. Plus 110% of 7 essential vitamins... I can't say anything but great things about this water!



Vitamins mixed into Karma! Taste is amazing



Pineapple Coconut Karma - see the vitamins in the KarmaCap above

 

 

 

Orange Mango Karma!

The following is Karma's introduction to their Wellness Water:

"Karma Wellness Water is a delicious line of natural, nutrient-enhanced water formulated for your mind, body, spirit, balance, and vitality (which happens to be the names of our 5 functional varieties)!

The driving force behind Karma is the fact the water-soluble vitamins lose their potency while sitting in water or when they are exposed to moisture. Additionally, vitamins suffer degradation when they are subjected to UV rays, oxygen, or heat. The loss of strength is greater when the vitamin contents are spread across the full contents of bottled beverages, causing premixed vitamin drinks to lose their potency over time. This is the challenger we see with many current wellness drinks on the market.

With Karma, we're hoping to make a healthy decision easy. All five functional varieties contain 110% (or more) of the recommended daily allowances of vitamins A, B3, B5, B6, B12, D, and E, and the vitamins and nutrients are protected in a KarmaCap until the consumer is ready to drink. At that point, they just push, peel, and shake to turn water into wellness."

I have one of these daily and I feel incredible. My skin, attitude, everything has been improving and my doctor no longer tells me to take Vitamin D pills! They taste amazing, too, so it is really easy to get your daily dose of Karma.

They also keep the vitamins separate as their premise is that vitamins deteriorate when sitting in water. So, they keep the vitamins in a top which you push down to disperse the vitamins and then shake. It dissolves quickly, so you don't have to shake it forever... which gets so annoying.

They have several different varieties of vitamin water, and all are gluten and lactose free (note: specified as lactose free).
I've posted a few pics of their different varieties in this post.
 

Check out Karma Wellness Water; visit their website here.

Gluten Free YYC!

I love that more and more restaurants are hopping onto the gluten-free boat! This restaurant is a place that my family has been visiting for years (no joke). When my sister and I were kids, this restaurant was within walking distance, but relocated. I introduced Tom to it and we are hooked. Thankfully, they are able to accommodate ALL of my allergies... one of the few, if the only, Vietnamese restaurant in Calgary to do so.

They do gluten-free spring rolls (made with rice paper - keep in mind that they are deep fried so cross-contamination is possible), they do not use dairy, and they have an imitation "fish" sauce! So delicious - you can enjoy what you love and not have to worry about your allergies!

Visit the Taste of Saigon website here. Enjoy!

Gluten and Dairy Free and Missing Pasta? Try This

Pinterest is a fabulous resource, even for those of use with gluten and dairy allergies. On Pinterest, there is a recipe for "dressed-up pasta"! You can find the pin here.

Now, the pin's recipe is not gluten and dairy free... but keep in mind that you can always, always tweak recipes to be gluten and/or dairy free. You just need the right ingredients! I like to peruse Pinterest often, and I know that you probably do, too so I will make an effort to post recipes from Pinterest tweaked to our unique allergy needs!

Anyways, here's my gluten and dairy-free "tweaked" recipe for this Pinterest Pasta recipe:

Pinterest "Tweaked" Gluten and Dairy Free Pasta

1 cup gluten free corn pasta

1 tbsp olive oil

2 tsp lemon juice

1 tsp dairy free, "Vegan" Becel Margarine

1 tbsp gluten free Italian-style "breadcrumbs"

1/2 tsp garlic powder

1/4 onion powder

1/8 tsp paprika

dash of pepper

Cook corn pasta as per directions on back (I recommend Mrs. Leeper's corn pasta as, even if you mistakenly cook it for longer than supposed to, it doesn't get mushy). Once pasta is to your liking, toss pasta with all ingredients thoroughly and as evenly as possible.

Enjoy!!

 

Make Yourself Drink More Water!

Thanks to my former love of pop and my forever love of Crystal Light, I can't really drink just plain old water anymore... I know, I know - terrible!

But, instead of pumping myself full of aspartame, I've recently been drinking water infused with real fruit and herbs! It's got many benefits; the vitamins from the fruit, it tastes great, it offers a bit of a natural 'filter', and it also prevents you from downing the water- especially during a workout! While staying hydrated is key during the day, you cannot down glass after glass of water! You have to pace yourself or else your stomach will protest very obviously and you'll throw up - making yourself even more dehydrated. Oh, and you'll feel better... trust me.

My favourite water so far has been watermelon and fresh rosemary. It's delicious!

Pinterest has a bunch of tasty ideas for infused 'spa' water! Or, create your own infused water concoction!

Listen Up YYC!

We're all about being thoughtful and fresh (ingredients and idealistically) with food here at French Onion Soup Blog! So, it's nice to find a unique eatery in Calgary that is committed to fresh, buying locally, and keeping their food healthy! Including making an effort to accommodate those with allergies because all of us with allergies know how hard it is to find somewhere to eat!

In YYC, Design District Urban Tavern is the place to go! 

Lunch, dinner, a night out with friends, whatever your occasion- you will be well taken care of!

Their unique selection extends into their beer and drink 'menu'.

Check out their ever-changing menu either online, or in person at: 

607, 11th Avenue SW

Calgary, AB

403-233-2433

 

Try lunch there today!

A Special Smoothie

I've been following Weight Watchers for awhile now and I'm proud to announce that I have lost almost 35 lbs to date! So exciting; due in part to Weight Watchers, but also very much so to my cooking for my allergies. As tough as living with gluten, dairy and seafood allergies has been, I believe that it can be very much attributed to my continual weight loss and also to me feeling better!

Anyways, I still do think of things in how many Weight Watchers PointsPlus they are, so making snacks has become a bit of a tedious chore... however, this smoothie is delicious, satiating, zero fat and zero Weight Watchers PointsPlus. And, of course, it's gluten and dairy free!

Warning: It will make you feel like you're somewhere tropical and may induce the itch to take a vacation!

Tropical Fiesta Zero Point Smoothie

1/4 cup frozen banana slices

1/4 cup diced watermelon pieces

1/4 cup diced pineapple pieces

1 1/2 cup water

1 tbsp. lime juice

2 tsp. vanilla extract

Blend all ingredients together in blender or in Magic Bullet cup until smooth. Add more water if need be.

Enjoy!

A Pre- Christmas Treat!

Eating well can be difficult this time of year, and avoiding allergen-infested treats and eats can be even harder! So, I've come up with a delicious, gluten and dairy free alternative for when you need a bit of sweet.

Gluten & Dairy Free Peppermint Brownie

1/2 cup peppermint dust (take a candy cane and grate it)

1/2 cup sweet rice flour

1/4 cup coconut flour

1/8 cup gluten free baking powder

1/8 cup potato starch

1/4 cup cocoa powder

1/4 cup oil

1/4 cup water

2 eggs

2 tbsp. honey

Heat oven to 350F. In medium-sized bowl, mix together dry ingredients, saving some of the peppermint dust. 

Stir in oil, water, eggs and honey until a nice paste forms. Pour mixture into well-greased or cooking sprayed cake pan. 

Put into oven and bake for 15 minutes. May need more time depending on oven. You can always use the toothpick trick.

Once brownies are done, cut into sections and sprinkle remaining peppermint dust on top.

Serve warm! Enjoy!

(C)FrenchOnionSoupBlogCalgary

Crunch Time!

Tofu is often referred to as an "acquired taste". I don't necessarily agree with that, but I sure don't disagree with it either! Tofu is a formidable meat alternative for those with allergies like mine that have limited options for meat, and sometimes, no matter how many creative ways we come up with the cook chicken... it can be just be plain boring.

Know what's not boring? A fun tofu recipe with CRUNCH! (Plus a little 'side dish' for all you former fast-food junkies out there!)

Behold:

Kath's Crunchy Tofu Sticks

with Garlic-Pecan Onion "Rings"

For tofu:

1 egg

Image is copyright to me

2 tbsp. lime juice

350 g of extra firm tofu, cut into about 20 strips (I prefer "Sunrise" brand)

1/2 cup Kinnickinnick gluten free Panko style bread crumbs

1/2 cup gluten and dairy free crushed yellow corn chips

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. chili powder

1/2 tsp. thyme

1/2 tsp. rosemary

pinch of salt & pepper

ketchup (optional)

Heat oven to 350F. 

Whisk egg and lime juice together in small bowl for dipping. Combine dry ingredients (excluding tofu) on small, flat board or plate for coating. Once you have cut the tofu into strips, dunk into egg, then coat with corn chip mixture. Place coated strips onto oiled (or cooking sprayed) cookie sheet, and sprinkle a pinch of corn chip mixture on top of each.

Once all tofu strips have been coated, place tofu in oven and set timer for 20 minutes.
I would be curious to see how this turns out with chicken, turkey or pork "fingers"! If you try it, let me know! I will be trying this on one of my meats in the future :)

For onion "rings": - these are "Man Pleasing"!!

1 egg

1/2 large red onion, sliced and separated into rings

2 tbsp. garlic powder

1 tsp. onion powder

3/4 cup crushed pecans

Bring out another cookie sheet and oil/ cooking spray it. 

Whisk egg in small bowl for dipping. Combine dry ingredients (excluding onion) on small, flat board or plate for coating. Dunk each ring into egg, then coat with pecan mixture. 

Place rings onto cookie sheet. (Keep in mind that the pecan will absorb the liquid quickly!)

Once timer rings for tofu, flip the tofu strips and place onion rings in oven. Set timer for another 20 minutes.

There is no real "pretty" way to plate these two together, so you can just throw 'em on a plate together and eat! I recommend dipping tofu sticks in ketchup, but it is completely optional.

Enjoy!

(C)FrenchOnionSoupBlogCalgary

 

 

This Store Is My Lifeline In These Allergen-Infested Times!

My dad took Tom and I to the Boston Pizza by our house the other night. It was delicious, don't get me wrong, but I find that I can only eat certain things (no offense, BP, but your gluten-free pizza dough isn't fan-tabulous! I suggest adding a coconut flour to whatever gf flour mixture it is that you're using!) - ever ordered a spinach salad, no cheese, no dressing, no croutons, with extra bacon bits and had the server look at you over the top of your glasses like he thinks that you're insane?

Yeah... well, I have.

ANYWAYS, my post today is more focused on a gluten free, dairy free lifesaver that I've been thankful to have found! 

Sandra's Original Gluten Free General Store is my gluten-free, dairy-free go to for affordable food! She doesn't carry produce or anything (obviously... that's why the universe gave us Walmart), but she does have frozen breakfasts, dinners, everything your little allergic hearts desire!

And, the kicker... she delivers! On time! We're not talking waiting for the UPS truck for six weeks delivery, we're talking delivery on the dot, when she says it will be there delivery!

I've had the pleasure of meeting Sandra myself, and she is probably one of the sweetest people that you will ever meet!

She's opening up a retail store here, but I have to say that I am probably going to be a die-hard delivery chick for the foreseeable future!

Thanks, Sandra's Original Gluten Free General Store! 

 

Crazy for The Crock Pot!

My crock pot is one of my favourite kitchen tools, especially since some nights I work until 9:30pm and sometimes I'm not home in time to make a nice meal. Throwing a whole bunch of stuff in a crock pot and letting my I-don't-know-how-to-boil-water fiance decide if he wants it on salad or rice is (generally) pretty straightforward and easy!

If you've read my last post, you know that I was doing some experimenting in the kitchen. We have a whole bunch of minced pork lying around and I really needed to (again) come up with something simple, creative and... well, edible!

So, behold my Honey Garlic Crock Pot Pork!

Image copyrighted to me

Kath's Easy Honey Garlic Crock Pot Pork

500 g lean ground pork

1/2 cup gluten free ketchup

1/4 cup Kikkoman Gluten Free Soy Sauce

1/4 cup honey

1/8 cup gluten free maple syrup

3 tbsp. minced garlic

1 tbsp. sesame oil

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. cornstarch

1/2 red onion, diced

2 tsp. Becel Vegan Margarine

Pull pork apart and place into crock pot. Stir in all ingredients except for onion and margarine. Ensure that ingredients have been mixed thoroughly and that the pork is coated. Turn crock pot on Low and let cook for 6- 8 hours.

Before you leave for the day, you may choose to caramelize the onions. If you do not want to, or you don't have time, just throw the onions into the crock pot. I strongly suggest caramelizing them as they add a lot to the dish.

To caramelize onions: melt margarine in small frying pan on medium heat. Add chopped onion and stir consistently until browned and sweet smelling. Add onions to top of pork mixture in crock pot; do not stir.

When you arrive home, ensure pork has cooked through, and serve mixture over salad, as a salad wrap, on rice, noodles, etc.

Enjoy!

©FrenchOnionSoupBlogCalgary

Pull That Chicken; Pull It Real Good!

It's another chicken dish, but I promise you that it is completely unique and that it will leave you satisfied and wanting more!

It's low calorie, low fat and full of flavour! Seriously savory and sweet - yum! I'm quite proud of myself on the marrying of flavours in this one!

Enjoy and let me know what you think!

Image copyright to me

Kath's Sweet, Savory Pulled Chicken Salad

(making for two)

8 oz. chicken (or about 6 chicken fillets)

1 tsp apple cider vinegar (preferably with the Mother still in)

1/4 cup unsweetened applesauce

2 tsp. cinnamon

1 tsp. brown sugar

1 tsp. cumin

1/2 tsp. garlic powder

1 tsp. ground ginger

drizzle of sesame oil

In average-sized bowl, combine apple cider, applesauce, cinnamon, brown sugar, cumin, garlic powder and ground ginger. Should form a brown, "gritty" looking paste. Coat chicken in paste, so that it is thoroughly covered.

Heat oil over medium heat on stove top. Place chicken on oil, brown for five minutes and then flip over. Reduce heat to simmer and cover, simmering for 10 minutes; watch chicken closely as brown sugar caramelizes quickly and sticks.While chicken is simmering, you have time to make the salad dressing!

Cucumber Lemon Mint Salad Dressing

1/4 of medium cucumber, grated

2 tbsp. lemon juice

1 tsp. lemon zest

5 tbsp. gluten & dairy free mayonnaise

several chopped mint leaves

Whisk all ingredients together in bowl. Set in frig until ready to dress salad.

Once timer rings for chicken, set chicken on plate or board for shredding. Chicken should easily pull apart when using two forks.

Dress salad.

Place pulled chicken  on dressed salad and eat!

Enjoy!

©FrenchOnionSoupBlogCalgary

Mexi-Thai Minced Pork!

Ola! Ready for a Mexi-Thai themed dish to spice up Wednesday night dinner?

That's right, all the sweet and spicy flavour you've come to love from both food nationalities!

This is a recipe I came up whilst thinking (and yes, experimenting) to get rid of the minced pork that I have been trying to cook for what seems like ages now!

And, yes! It's gluten & dairy free! 

(Image is copyrighted to me)

 

Kath's Mexi-Thai Minced Pork

500 g lean, minced pork

2 tbsp. garlic, minced

1/2 large red onion, diced

1 red bell pepper, diced

1 tbsp. sesame oil (can use olive or canola as well)

lettuce, any type

1/4 Daiya pepperjack style shredded cheese (I prefer Daiya as it is completely allergen-free)

2 tbsp. brown sugar

1 tsp. cumin

1 tsp. coriander

2 tsp. rice wine vinegar

1 tbsp. lemon juice

1 1/2 tbsp. lime juice

1 -2 tbsp. Becel Vegan Margarine

Take 1/4 of diced onion, 1/2 of the red bell pepper, and the garlic and pulse for 5 seconds in food processor or until minced. Heat oil in large frying pan in between medium and high heat on stove and then add onion/garlic/pepper mixture. Cook for three minutes, then add pork, using two forks to pull pork apart. Cover.

Meanwhile, combine cumin, coriander, and brown sugar in small bowl until thoroughly combined. Stir in lemon juice, lime juice, and rice wine vinegar, stirring until sugar is dissolved. Set aside.

In smaller frying pan, heat margarine over medium heat. Once melted, place the other 1/4 of the red onion in pan to be caramelized. Do NOT forget about your caramelizing onions; stir them often!

Uncover pork and check to ensure that it has become a deep brown colour. Once deeply browned, add brown sugar mixture and stir, making sure that the mixture covers everything in pan. Reduce heat to simmer and let simmer for 20 minutes, stirring occasionally. When there is only 2-3 minutes left, stir in cheese.

Suggested serving:Add other 1/2 of red bell pepper to bottom of large bowl and place lettuce on top. Once timer rings for pork, place lettuce onto plate, then scoop pork mixture on top. Top pork with caramelized onions and (if preferred) more cheese.

©FrenchOnionSoupBlogCalgary

Enjoy!

Namaste

Makin' Banana Pancakes...

It's no secret that I'm addicted to Pinterest, and healthy eating recipes on Pinterest, and wedding ideas on Pinterest, etc. So, when I came across a recipe for pancakes using only a banana and eggs, I jumped at the chance to make them and added my own little additions!

I was only making for myself, and the original recipe called for two eggs and one whole banana (mashed), so I used 1/2 a banana and 1 egg. I also added 1 tsp. of vanilla extract and sprinkled ground cinnamon into the mixture.

After whipping all of that together, I just poured it onto a frying pan like I would with regular pancakes. I was afraid that they might be really flimsy and fall apart, but they flipped like normal pancakes, and it only took two minutes for each side on medium heat. 

They tasted fabulous; very light, like a crepe. I didn't put anything on top of them in terms of syrup, but you absolutely could if you wanted to; I just put a bit of Becel Vegan Margarine on top and they were gold!

My for one recipe made about 4 pancakes, and only 2 Weight Watchers Points Plus! And, of course, completely dairy, gluten, seafood, allergen free! Unless you're allergic to bananas or eggs :(

Check out the original recipe here.

Enjoy!

Namaste.

Start Your Day The Spicy Way! Get A Load of This Guac!

Heyyyyy guacamole!!

Who's up for some gluten free, dairy free, delicious guacamole to start your Monday off spicy?

Kath's Hey Guacamole!

3 ripe avocados (I let them soften up a bit as they are easier to smush!)

1/4 red onion, finely chopped

1 tbsp. gluten free, dairy free mayonnaise

1/2 tbsp. hot sauce

1 tbsp. lime juice

1 tsp. lemon juice

1 tsp. garlic powder

The only word I can think of is "smush" the avocados in a medium sized bowl. Add onion, mayonnaise and hot sauce, stirring until the white of the mayo and the red of the hot sauce has 'disappeared' into the green of the avocados. Add lime and lemon juices, stirring into the avocado mixture. Add garlic powder and combine thoroughly.

Eat with anything and everything!
©FrenchOnionSoupBlogCalgary

Tom and I even dipped my homemade No Fry Fries into it and it was amazing!

Namaste

My Famous Fajitas!

Ohhh how I love fajitas! Sizzling, succulent, mouth wateringly good fajitas!

This recipe was a recipe that I got, believe it or not, when I was in Grade 7 in Home Economics (they called it Foods & Fashion to be less "sexist" but we all just called it Home Ec - nice try, though CBE!) and I've tweaked it to be a bit more grown up!

Now, I'm tweaking it to be gluten and dairy free... the results have been fantastic, but I've yet to debut the new allergen-free (for me, anyways) fajitas at the occasional Fajita Fridays that we sometimes have! The last one was a success :)

OOH - just got a fab idea - what if I made them and served them with the Quinoa Tortillas I found on Pinterest?! Oh wow, I can't wait for the next Fajita Friday! 

This recipe I usually BBQ, but if you live in Calgary right now then BBQing's the last thing you wanna do, so I've included instructions for baking, too.

Below, I've tailored the recipe for 6 people, but these are a sure-fire hit, so you may want to double the recipe! And, remember, fajitas can have whatever you want in them, so don't feel obligated to follow the fillings or spices exactly as they are here; these are merely what has been popular with our fajita eaters!

Kath's "Famous" Fajitas!

6 gluten free, dairy free tortillas (or check out my Pinterest page for a recipe on DIY Quinoa Tortillas)

6 chicken breasts, diced

2 cups salsa - "medium" is delicious, "hot" is good

1 tbsp. olive or canola oil

1 cup Daiya Monterey Jack style dairy free cheese

1 red bell pepper, diced

1 red onion, finely chopped

2 tbsp. garlic, minced

1 can whole kernel corn

1 can beans, any type (I prefer kidney beans, but the general consensus is black beans)

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. chili powder

2 tsp. cayenne powder

2 tsp. rosemary powder (rosemary leaves do fine as well)

dash of salt

1 tsp ground black pepper

4 tbsp. Becel Vegan Margarine

1 cup ketchup

You will also need: 

2 large sheets of tin foil, about 30x30cm (ruler/ruler rule!) - I would maybe double this and layer so that the tin foil does not rip!

Extra fixin's (optional)

Spinach or lettuce

Extra cheese 

Extra onions

Tortilla chip pieces

Salsa

Sour cream

Etc.

Warm up BBQ, turning your dials to just about "High" setting (for oven baking, preheat oven to 450F). While your BBQ (or oven) is heating up, dump 1 cup of salsa onto each sheet of tin foil. Evenly divide chicken and place on top of salsa. Drizzle 1/2 tbsp. each on top of the chicken. In a medium sized bowl, mix red bell pepper, onion, garlic, corn and beans. Divide evenly and place on top of chicken. Sprinkle 1/2 cup each of Daiya cheese onto mixture. In a small bowl, combine spices, then divide evenly and place on top of each chicken mixture. Take 1/2 cup ketchup and dump onto chicken mixture, then finish mixture with 2 tbsp. each Becel Vegan Margarine.

Wrap tin foil around mixture, ensuring that everything is covered. Place on BBQ for 15 minutes, then flip and let cook another 15 minutes. If chicken is still pink, flip again and cook for 10 minutes or until cooked through.

For oven: Leave top of tin foil open, but with sufficient space to cover when needed. Cook for 20 minutes, then flip and cook for 10 minutes or until cooked through.

Place mixture onto gluten and dairy free tortillas, and fill with toppings of choice.

Enjoy!
©FrenchOnionSoupBlogCalgary

Cuckoo for Coconut... Chicken!

I don't know if you all have noticed this, but all of my posted recipes call for poultry or a meat alternative... I'm not vegan or vegetarian, or anything like that, but I find that red meat (while delicious) does not bode well with my stomach. I am finding that this is a common occurrence with the other people that I talk to who have gluten and/or dairy allergies. I have a seafood allergy too, don't forget, or else I would have many more seafood dishes!

I also like chicken because of it's versatility. You know the saying, "Tastes like chicken!" well... my goal is to take chicken and make it mouth- watering. I think I'm closer to my goal with this recipe!

Take a look:

Remember, I usually only cook for two people, so you may need to tweak the recipe a bit. Below, I made for three chicken breasts.

Kath's Coconut Lime Chicken

3 boneless, skinless chicken breasts

1/2 cup dried, shaved coconut (if you're using freshly shaved coconut, make sure to dry it first)

1/2 cup Kinnikinnick Gluten Free Panko- style bread crumbs

1 tbsp. garlic powder

1 tbsp. onion powder

1/2 tsp. parsley flakes

1/2 cup lime juice

1/2 cup coconut flour (can be found at any health food store)

Preheat oven to 425F. Spray non-stick spray (or lightly drizzle oil) onto baking sheet.

Mix coconut, crumbs, garlic powder, onion powder, parsley flakes together on plate or other flat dish.

Put coconut flour and lime juice in separate, shallow dishes for coating.

Take chicken breast, first coat with flour and then with lime juice. Ensure that you do not saturate the breast in the juice, but cover it so that the coconut-crumb mixture will adhere. Coat breast with coconut-crumb mixture and place onto baking sheet.

Bake for 20-25 minutes in oven or until chicken is no longer pink.

©FrenchOnionSoupBlogCalgary

Blend it, Baby!

It's time for another smoothie recipe!

... You're welcome

Gluten & Dairy Free Chocolate Banana Cashew Smoothie

1 banana, frozen

1 cup chocolate almond milk, unsweetened

1/4 cup cashews, finely chopped

1/2 cup ice

Blend until smoothie. May garnish with semi-sweet chocolate chips to serve.