Domino's gluten free veggie feast

So turns out Domino's makes a pretty good gluten free pizza with veggie toppings. I ordered one on Saturday night and while we were waiting we decided to go check out the work that was finished by the plumber in the basement the day before. So we missed the pizza delivery. We had to call and get the guy to come back. They said they called. Yeah, the cell phone was on my bed upstairs in the bedroom. We were in the basement near the furnace. The pizza is delicious. I recommend their veggie feast gluten free.

Gluten free pizza

Tried out gluten free pizza from Pizza Pizza last night for dinner.  The price sucks. But that's for everything gluten free. Companies are sucking up the profits.... I can't imagine rice flour is that much more expensive then wheat flour. It's not like rice is very rare.

So far I didn't seem to have digestion issues but I made way too many trips to the bathroom. Not sure why, could be unrelated but will have to try it again another time to make sure it wasn't hte pizza. 

OMG that was a delicious sandwich.

I've blogged about Louise Gluten free before. Today I'm in awe.

We went to pick up bread. Wednesday is baguette day. And I decided since I had no lunch to order a Sandwich. OMG, the veggie sandwich on baguette is out of this world and to die for.

I'm having Louise's sandwiches on a regular basis.

Finally bread fun to eat again!!!

Vegetarian sandwich from Louise Gluten Free.

New Flavour of Covered Bridge chips!!!

When I went to Louise Gluten Free Friday, I noticed that they were carrying a flavour of Covered Bridge chips that I had never tried before. Sour Cream and Onion.  The bag is now empty. They were rather delicious.

Louise, Gluten Free!

I've been to LOuise Sans Gluten [Or Louise Gluten free] twice now, two Tuesdays in a row. It's a small shop, bakery & restaurant that caters to gluten free people and diet. It's in Dorval on Dumont street. JUst a bit before the Dorval Circle.

I've bought so far, 1 loaf of their multigrain gluten free bread, and 1 package of gluten free buns. Their bread tastes decently and they don't use refined sugar, they use Honey.

I also found gluten free RAMEN. I can't remember the last time I had ramen soup. This is rice noodles with a Miso soup type mix. Can't wait to try it either camping or at a friends place when I need to bring quick food with me.

They also carry that delicious coconut/chocolate bar too!

I can't wait to try their baguettes. Apparently they make them Wednesday, Friday and Saturday. Something tells me we will be going Friday!!!

Sugar-free/gluten free peanut butter carob chip cookies

Today I went looking for my favourite cookie recipes and am experimenting to make them gluten free and acceptable for my diet. This is what I came up with. The texture, and consistency was good. The taste was good. If you expect sweet cookies, these are not, but I found them delicious. 

Peanut butter Carob chip cookies

1/2 coconut oil
1/2 apple sauce
1 banana
1 egg
1/2 peanut butter
1/2 tsp salt
1/2 tsp baking soda
1 cup sorghum flour
1/2 tsp vanilla
1/2 cup unsweetened carob chips

Heat oven to 350F
Mix together apple sauce, banana, coconut oil and peanut butter.  Then add egg, salt and baking soda, and keep mixing. Then slowly add the flour to the batter. Add vanilla and mix really well.

Make balls with batter or drop batter with a teaspoon onto a well greased cookie sheet. Flatten the balls with a fork.  Put in oven 10-13 minutes. 

Gluten-free, sugar free peanut butter-carob chip cookies

I cooked today

This morning I made chili Shrimp. Ate most of it for lunch. Just a little bit left for supper Monday night.

After which I baked a gluten-free bean bean, seasoned with cinnamon and allspice, with bits of figs. It came out dark like it was chocolate cake. So you think you will be tasting chocolate, but you're not. Otherwise the bread is good. Next time I will use a 28ounce can of beans instead of 19ounce. SHould make for a bigger bread

Gluten free bean bread

I also converted my favourite peanut butter cookie recipe to make it gluten free, I blogged recipe here

Last but not least I made quinoa tabouleh for lunches this week.

gluten free tabouleh with feta

Protein Power Goddess Bowl

This is a recipe I found in  "The Oh she Glows cookbook" by Angela Liddon

She says this recipe is inspired from a Vegetarian restaurant called "The Coup" in Calgary, Alberta.

Protein Power Goddess Bowl

For the Lemon-Tahini Goddess Dressing

1/4 of Tahini
1 large garlic clove
1/2 cup of fresh lemon juice [about 2 lemons]
1/4 cup of nutritional yeast
2 -3 tbsp of extra virgin olive oil
1/2 tsp sea salt
Freshly ground pepper

For the Lentil Mixture

1 cup of uncooked green lentils or a mix of green and black lentils
1 cup of quinoa
1 1/2 tsp of Olive oil
1 small red onion, chopped
3 cloves of garlic, minced
1 red bell pepper, chopped
1 large tomato, chopped
3 cups of spinach or lacinato Kale roughly chopped
1/2 fresh parsley leaves

Serves 4-6
prep time: 30 minutes
Cook time: 60 minutes

1) make the Lemon Tahini Goddess dressing: In a food processor, combine tahini, garlic, lemon juice, nutritional yeast, olice oil, 1/2 tsp salt and black pepper to taste and process until smooth. Set aside until ready to use

2)  Cook lentils [ Put in 3 litres of water and cook about 30 minutes] Set aside

3) Cook quinoa [Put in 1 1/4 cups of water and cook about 20 minutes] Set aside

4) In a large skillet, heat the olice oil over medium heat. Add the onion and garlic and saute for a few minutes, until the onion is translucent.

5) Add the bell pepper and tomato and saute for 7-8 minutes more, until most of the liquid has cooked off.

6) Stir in Spinach and saute for a few more minutes, until the greens wilt

7) Stir in all the Lemon-Tahini Goddess dressing,the cooked lentils, and the quinoa. Reduce heat to low and simmer for a few minutes more. Remove the pan from heat and stir in the minced parsley

8) Season with salt and black pepper to taste.

Protein Power Goddess Bowl

Gluten free Banana Bread

I made gluten free banana bread, from a recipe I found, sadly the source field was left blank.You can see a photo from previous blog here

ingredients /directions

combine:
1 cup of born rice flour
1 cup of corn flour [not cornmeal] or brown rice flour
2 tbsp of tapioca starch or corn starch
1/2 tsp of sea salt
1/2 tsp of baking sode
1 tsp of gluten=free baking powder

combine seperately:
3 medium-large very ripe banana mashed
2 eggs
1/3 c honey, maple syrup or agave nectar [ or 1/2 cup of sucanat or brown sugar]
2 tsp vanilla
* 1/4 - 1 tsp of freshly grated lemon or orange zest

*Optional - fold in one or all:
1/2 cup chopped walnuts or pecans
1/3 cup - 1/2 cup dark chocolate pieces or chips or carob chips
1/2 cup chopped dates, apricots, figs or or other dried fruit

Mix wet and dry ingredients until just incorporated. If adding nuts/chocolate/carob/fruits, fold it into batter. Pour into a generously greased and dusted loaf pan.  Bake at 350 for about 55 minutes.

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For those who sampled my banana bread, I used only 1/4 cup of agave syrup, some orange zest,  I added walnuts,  and chopped figs.  I used a mixture of rice and corn flour. But I might experiment with other flours. I also want to try with dried mango pieces as well as with carob chips.