Blueberry, Peach & Apple Crisp

Nothing says summer to me more than a crisp and some watermelon lemonade. Today is too cool to enjoy a glass of lemonade but it is the perfect day to enjoy some blueberry, peach, and apple crisp.  

3 apples, peeled and sliced

3 peaches, sliced

1 cup blueberries

1/2 cup unsalted butter

5 tablespoons almond flour

1 tablespoon cinnamon

3/4 cup organic gluten-free oats

2 tablespoons brown sugar

1/4 cup amaretto

Layer the fruit in a baking dish, apples, peaches and then blueberries.  Now make the topping, dice the butter, and mix with the next four ingredients. Layer on top of the fruit.  Drizzle the amaretto.  Bake in a 350º F oven until apples are the desired tenderness. I usually bake this for about 25 minutes but it depends on the type of apples you like to use.  

Happy Eats!  

Gluten-free Upside Down Pineapple Cake

I have to tell you that I struggled to make half decent gluten-free desserts when it became obvious that gluten was playing havoc on my body. Along the journey, I was gifted many gluten-free cookbooks and I even bought a few myself. There is only one that I guard and cherish. All of the recipes that I have made in this cookbook have been superior to any other versions found in other gluten free cookbooks.  

Seriously, I haven't had a fail recipe from this book and I can't say the same for the others. It is Gluten-Free Baking:  Delectable from-scratch sweet and savoury treats published under Cooking Light and authored by Robert Landolphi. You can pick up the book here. Or you can find the recipe here. But I will tell you that you really do want this book in your collection. If you search for "gluten free upside down pineapple cake + cooking light" you might be directed to this recipe. It is not the same one as in the cookbook I mentioned above. You seriously, have to try Robert Landolphi's version. It is that delicious and moist.  

I did throw in a few blueberries into the mix.  

Happy Eats!  

Summer-time Crisp

Today marks the summer solstice, the longest day of the year and the start of crisp season. Now, I don't typically find peaches this early in the season and have been enjoying this little treat. This evening it was used in a summer-time crisp.

Along with peaches I threw in a few gala apple slices and organic blueberries. For the topping I mixed gluten-free organic whole oats, almond flour, Cloud 9 gluten-free all-purpose flour, brown sugar, butter, and cinnamon.  I usually drizzle amaretto onto of my crisps but today I thought to keep it simple. There is plenty of time for amaretto infused crisps this season.

Happy Eats!  

Untraditional, Yes!

This weekend we're celebrating Thanksgiving and I'm thankful that there is no turkey on the menu. Oh and I'm thankful for my family too.   

On the menu there was stuffed pork loin, mushroom gravy, roasted red and sweet potatoes with red onions and rosemary, green peas, caesar salad and gluten-free pumpkin pie from Lorenzo's. At Lorenzo's I was able to find gluten-free pumpernickel bread for the stuffing. They ran out by the time I got there but there was a mini-loaf that they let me have that worked out to be the perfect amount. Thank you!  

While the food was in the oven, there was time to set the table.

No croutons left over for the salad, de-lish non-the-less.  

Cheesey fall themed decorations for a simple centre piece.  

So thankful for so much. 

Happy Thanksgiving to those who are celebrating this weekend.   

One of My Favourites: Curried Pork Tenderloin with Curried Blueberry Sauce

Ground Cumin

Curry Powder

Turmeric

Fresh Ginger

Cardamon

Butter

Olive Oil

Sliced Mushrooms

Organic fresh Blueberries

Butter

Curry Powder

Paint the plate with the blueberry sauce, layer with sauteed mushrooms and top with pork tenderloin that has first been seared and then finished off in the oven for about 8 minutes.  Serve with stir fried baby bok choy, yellow bell peppers and zucchini.

Easy Sunday Morning

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Lime flavoured Greek yogurt and organic blueberries

I think the only thing that could make this better is some shaved coconut on top and Cuban music playing in the background.