Saturday, 12 March 2016


I usually make the Ooh-la-la-sagna recipe from The Looneyspoons Collection cookbook but today I just went with what I had on hand since I was missing a few key ingredients.   

Instead of making the centre layer with spinach, ricotta and parmesan cheese and egg I went with what vegetable I had in the fridge. 

3 medium onions roughly chopped
4 zucchinis
2 yellow peppers
large package of mushrooms
1 tablespoon dried oregano
2 tablespoons of sun-dried tomato oil

Toss and roast for 30 minutes in a 350º F oven.  Meanwhile, I worked on my meat sauce.  I removed the skins from fifteen hot Italian sausages, diced and cooked with one white onion. When meat is cooked add 

1 jar of Marinara sauce 
1 can of diced tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1 tablespoon of red wine vinegar

Once is reaches a boil, reduce, and simmer for 20 minutes.  

Now comes the fun part. Start with a layer of meat sauce, then a layer of Le Veneziane Gluten-free Corn and Rice Lasagna noodles.  They are oven ready so no need to pre-cook these noodles. Top with more meat sauce, 1/2 of the roasted vegetables (I made enough for 2 trays of lasagna), mozzarella cheese, lasagna noodles, meat sauce and a final layer of cheese.  

Bake in a 350º F oven for 30 minutes. And then enjoy!

Sunday, 29 November 2015

Remembering My Tia

This dish is a tribute to my Tia Elvira. Back-in-the-day, I was blessed to meet her even though we did not share the same language. My cousin had to translate our conversations. What my Tia and I did share was a love for good food. She was an amazing cook and I wish I inherited a fraction of her talent, but I did not. It doesn't stop me from trying to recreate one of my favourite dishes that she used to make, Portuguese Steak Sandwiches.  

I started with thinly sliced sweet onions, thinly sliced shallots, minced garlic and bay leaves.  

Add some red wine, olive oil, parsley, oregano, red pepper flakes, Portuguese pepper paste, and freshly cracked pepper.  

Toss in thinly sliced beef and mix well, leaving it to marinate.  

Add some lard to a roasting pan, add the marinated meat and roast until tender and desired doneness. Note:  adjust seasoning half way through, if desired, I added more salt, Creole Seasoning and lemon juice.  

These Portuguese crusty buns are not gluten-free so I won't be enjoying these ones. They are the type of buns that my Tia used to serve this dish. These ones will be for others. Hmmm, I wonder if there is a gluten-free version of Portuguese crusty buns?  

Happy Eats!  


Sunday, 11 October 2015

I Just Upgraded my Smoothie Recipe

I traded in frozen yogurt and orange juice for Almond milk. Almond milk has only thirty calories per serving! I kept the banana and frozen raspberries, threw in a couple of Medjool dates and a handful of spinach. This change in my smoothie recipe is inspired by the smoothie recipes found in Deliciously Ella by Ella Woodward. She is also the founder of

Happy Eats!  

Saturday, 3 October 2015

Stocking Up!

I've been busy stocking up the freezer. Things are busy now but they are about to get busier with Thanksgiving about two weeks away and don't even get me started on Christmas. I actually spotted Christmas Cake in the Costco Bakery this afternoon! 

I had other things on my mind. Earlier I made another batch of Stuffed Peppers.  

As well as Ohh-la-lasagna!  

 Both gluten-free recipes were tweaked and originated from the Looneyspoon's cookbook.  

Happy Eats!  

Sunday, 27 September 2015

The summer of 2015 will go down as a hot one and that made it a perfect season for  raspberries and grapes. 

It was not so great for the autumn apple harvest, maybe next year?  

Happy Eats!  

Sunday, 6 September 2015

Peach and Zucchini Salad

It might seem like an odd combination but it is a perfectly delicious way to use those zucchinis and peaches that are so abundant this time of year.  

Yellow zucchini, thinly sliced
Peach, thinly sliced
Baby Bocconcini, halved

Olive oil
Dijon mustard
minced shallots
lemon juice
Sea salt
freshly cracked black pepper

Toss salad in a bowl, pour salad dressing which have been whisked together.

Happy Eats!  

Friday, 28 August 2015

New Product: 6 Grain Prairie Blend

It is that time of year when I'm getting ready to return to work and start filling up the freezer with lunches that can be warmed up in the microwave. This one is a favourite recipe from the Looneyspoon cookbook, Stuffed Bell Peppers.   

But this year, I tried something new. And I'm so glad that I did because this is the best version of this recipe. Instead of using quinoa as suggested in the original recipe, I switched things up and used Floating Leaf's 6 Grain Prairie Blend with Sprouted French Lentils. I found this product at Costco. I didn't have to give up the quinoa as this blend consists of sprouted French lentils, quinoa, hulled millet, split pea, brown rice, and wild rice.  

I will tell you that it does need seasoning. I was not impressed with it plain but once I added turmeric, curry powder, ground cumin, and ground coriander it was Hello, Floating Leaf's 6 Grain Prairie Blend! I also like that it is a local product, non-GMO, and gluten-free. Their website has recipe ideas as well.  

I do believe I have a new staple in the pantry.  

Happy Eats!