I'm Back!

One of the 3 blankets I crocheted as wedding gifts for my wedding. Design by Dorothy Warrell.

YAY! I'm back and boy have I missed everyone in the blogosphere! On September 10, Brennan and I finally got married in a teeny tiny (8 person) ceremony in Kemptville, Ontario. We were so blessed to have nice weather and our immediate family around us. I was doubly blessed - September 10 is my birthday, so I got to get the man I love to be officially mine on my birthday :)
The photos here are of a project I've worked on for a year (I'm still working on one for Brennan and I now, but I managed to get the others ready by the wedding, phew!). I purchased 4 blanket kits from Herrschners.ca a year ago and got them all the same to give to our parents and my friend who was taking our photos. It is an Aran Nosegay pattern and WOW! was it time consuming (about 70 hours per blanket), but SO worth it. Everyone loves them, and I can't wait to finish mine. They are about 4 feet by 5feet 7 inches and so incredibly toasty warm.

Here's a closeup of one of the panels

Each blanket takes 12 panels, and I had never done a blanket before, so it took me a while to figure out the stitches (thank God it was crochet and not knitting, I'm so slow at knitting, I'd probably still be on the first panel of the first blanket!), but I did, and now I have to say I am HOOKED (no pun intended, well, ok, a teensy pun intended!). I LOVE making blankets and I have already ordered a different kit for when I am done my current one. You can never have enough blankets, and I figure, if the next one goes well, I'll order another kit of that one and give it as a Christmas or birthday gift next year :) The blanket kits came with labels for me to personalize the blankets. I put our initials and the year.

I've also started to crochet washcloths and some fingerless gloves for myself, and a friend of mine is going to help me knit my first pair of socks - how addictive yarn is! I'll try to keep you updated as I go. I'm really slow though, so be prepared for sporadic updates on those!

Additionally, I am starting to (finally) write my gluten free, low allergy cookbook. It will be slow going for a while - I have to have people to test the recipes in their kitchens and that takes time - but I am excited to be finally working on it!

My jewellery stores on Etsy and Artfire are still going strong, and I have updated and relisted a few items over the last couple of days, keep checking back for more great items!

Thank you for all of your patience with my absence, I was really worried that I would lose all of my followers. I will be posting more regularly now, I promise :)

Have a fantastic day, full of happiness and blessings,

Meghann

Thankful Thursday: Cooking Class Success and Award

I am happy to say that my first ever cooking class was a terrific success! Partnered with RHN Melody Busuttil, in conjunction with Nature's Way Select Foods in Kemptville, and hosted at the Kemptville college, we had over 12 students and a fabulous time.

This past class was all about Quinoa (keen-wah) and many delicious and gluten free recipes were made (and eaten!). More classes are on the way, thank you to everyone who came out, I hope you will come to the next ones!
Also, Audrey from Audrey's Country Crafts gave me this award! This award focuses on friendship, and Audrey certainly deserves it as well. Please check out her blog to see her shop, as well as all of the fabulous artists she features each week.
I am passing this on to anyone who reads this blog - you all deserve it! Also, I don't want to single people out, as I give out awards to many people and don't want to over do it :-)

Arwen wishes me to thank everyone for their overwhelming responses to yesterday's post - she would blush if she could from all of your praise, and I certainly did over your liking the bracelet I am working on. Thank you!

Until tomorrow,
and Arwen

Thankful Thursday - Merry Christmas!

Merry Christmas!!
Arwen says she is thankful Christmas only comes once a year (though turkey is her favorite) because that means I can only dress her up once per year!

Here are the shortbread pictures as promised from yesterday's post. I hope you love them!!
Meghann

Happy Christmas Shortbread Cookies!

Happy Christmas to all! I love these cookies, as they are very similar to ones I had as a child. My mom calls them her "Cameron Christmas Cookies", but these are a little different - most notably the fact that they are free from gluten, dairy, eggs, corn, soy and animal products!

Happy Christmas Shortbread Cookies!

4 Cups GF Flour Mix
1-3/4 Cups Olive Oil
2 Cups Superfine Sugar
1 Rounded tsp Xanthan Gum
1/2 tsp Vanilla Extract (optional)
300ml Organic Jam (your favorite flavor)

Preheat oven to 325 degrees. Grease 2 cookie sheets. Mix the flour, sugar and vanilla and slowly add the olive oil until the dough is thick. Divide the dough into 6 pieces and gently form them into long logs, placing 3 on each cookie sheet. form a small trough in each log so that you can spoon the jam in afterwards without it spilling over. Bake the shortbread logs for about 20 minutes, or until mostly solid. Remove from the oven and spoon a small amount of jam in each trough. Return to the oven for another 10 minutes. When still warm, slice into 1 inch thick pieces. For a super luxurious treat, drizzle melted chocolate over them once the cookies have cooled.
Enjoy!
I'll have some pictures shortly - if the cookies haven't been devoured!
Meghann

Mock Oat Cakes Are the Way to Go!

~I Honestly Think These Are Better Than the Real Thing!~

Since I am allergic to oats, I may be partial - but I really think these are better than the traditional oat cake. Now, all of you from Scotland, England, Ireland and Wales, hear me out: these are far higher in protein, lower in sugar and have healthy olive oil in them. They still keep for several weeks in an airtight container, but you are pretty much guaranteed they won't last that long - you'll eat them far faster than they'll ever go bad. Although they are a bit finicky to make, they are really, really, REALLY good. Try them and I know you will agree: Mock Oat Cakes are Incredible! They are also free from oats, gluten, dairy, eggs, corn, soy and are vegetarian and vegan!
For those that do not want to make these themselves, I will have these for sale on my Etsy Store shortly!

Mock Oat Cakes

4 cups Instant Quinoa Flakes
1 Scant cup Extra Virgin Olive Oil
3/4 Cup Sugar (Cane sugar is great, but you may need to whiz it in a blender to make it a bit finer)
1 Cup All-Purpose GF Flour Mix
Dash of Salt
2 tsp Baking Powder
1 tsp Baking soda
1 tsp Xanthan Gum
1/4-1 Cup Boiling Water

Preheat Oven to 350 degrees. Have on hand 2 non stick baking sheets.
Mix all ingredients except the boiling water until well combined. SLOWLY add the boiling water, a little at a time, until the mixture is the consistency of cookie dough, and will form a ball with your hands.
Taking a small handful at a time, roll into a ball about 1-1/2 inches in diameter, place on the cookie sheet and press it out until it is about 1/4 inch thick and 2-1/2 inches in diameter. Repeat with the remaining dough, leaving about 1/4 inch between each cake.
Bake for about 20 minutes, until golden. Cool on a wire rack and then store in an airtight container.
Sooooo Delicious!!
Meghann

Tip of the Day!

Here's today's tip:
When mixing gluten free goodies, mix the wet ingredients first, then evenly sprinkle the dry ingredients over the top. Mix until just combined. We do this instead of the traditional 'mix the wet in one bowl, mix the dry in another, and then gradually mix the two together' because in the traditional recipes, we are using flours with gluten. Mixing in this way releases the gluten and makes it harder to over mix the recipe. When we are baking gluten free goods, there is no gluten to be released when mixing, making all the extra mixing a recipe for hard, dense, crumbly baked goods. Using the first method mentioned, we avoid over mixing and create lighter, less crumbly baked goods. Obviously, if a gluten free recipe calls for mixing the traditional way we should do it, but if you are converting a conventional recipe, try the new way - you'll be pleasantly surprised at how well it works (plus it saves you an extra bowl to clean)!
Enjoy!
Meghann

FUUUUDGE!!

~Fudge To Die For~

I love this fudge - and so does my neighbor! This is very easy to make and sooooo good. It's very rich so only a little piece will do, making it last for a while. It also freezes well (not that it ever lasts that long in my house). You can also add different types of liquid sweetener for different flavors - try light or dark agave nectar, brown rice syrup, maple syrup, or honey if you aren't vegan. I like to mix them - using agave nectar and a bit of maple syrup. Try it and find you r favorites! This has no flour, and is free from gluten, dairy, eggs, corn, soy and animal products. It is vegetarian and vegan also! Try it and you'll agree - it's fudge to die for! For those not interested in making it themselves, this is for sale on my Etsy store.

Fudge to Die For!

1 Cup Organic Agave Nectar
1 Cup Organic Peanut butter
1/2 Cup Organic Cocoa Powder
Pinch of Sea Salt
1 tsp Vanilla Extract

In a pot over medium heat, warm up the agave nectar, salt and peanut butter, mixing until hot and smooth. Immediately remove from heat and mix in the cocoa powder and vanilla, mixing until smooth. Press into a non-stick 8 or 9 inch square cake pan and allow to cool - I put mine in the fridge to speed up the process ;-)
Cut into quarters, then cut each quarter into quarters, then cut each piece in half. (you'll get 32 pieces).
Enjoy!

The Mother of All Peanut Butter Cookies!

~The Classic Cookie~

~The Chocoholic's Dream~

So while these delectable cookies are for sale in my Etsy Food Store, I thought I would be extra nice and post the recipe for them also. These are so great. Made with organic peanut butter (only organic freshly roasted and ground peanuts - nothing else!), they are peanutty and melty and delicious. Made in a convenient 2-bite size, great for hands big and small. These are gluten free, egg free, dairy free, soy free, corn free and free from animal products (vegetarian and vegan friendly!). For an extra indulgence, add 1/3 to 1/2 cup vegan chocolate chips and sigh with delight as these cookies make your troubles disappear (okay maybe they won't take away troubles, but you might forget them while you eat these!).

Meghann's Favorite Peanut Butter Cookies

1/2 Cup Olive Oil
1 Cup Organic Unbleached Cane Sugar
1 Cup Organic Crunchy Peanut Butter (use a peanut butter that only uses peanuts, no additives for best flavor)
dash salt
1-1/2 Cups G.F. Flour Mix
1 tbsp Ground Flax seed mixed with 3 tbsp Hot water, whisked and allowed to sit until thick, about 3 minutes
1 tsp Vanilla Extract
1/2 tsp G.F. Baking Soda
1/3-1/2 Chocolate Chips (optional)

Preheat your oven to 350 degrees.
In a large bowl, mix the oil and sugar, then add the vanilla and flax seed/water mixture and mix. Add peanut butter and mix well. Evenly sprinkle the dry ingredients over the top (not chocolate chips if using) and mix until combined. Mix in chocolate chips if using.
Using a measuring tablespoon, form into 1 inch balls and then press down with a fork dipped in sugar for that classic peanut butter cookie look.
Bake for about 10-13 minutes, until golden. Allow to cool and enjoy!
Makes about 2-1/2 dozen.
My favorite: make half the batch without chocolate chips, and then mix 1/3 cup chocolate chips in the remainder. That way you get the best of both worlds!
Meghann

Talerine Lentil Casserole

~Delicious, Filling and Simple!~

I saw a recipe for a meat version of this and I just knew that I had to make my own version. Instead of beef, I used lentils for protein, fiber and nutrients. I also added vegetables, used low fat mozzarella and gluten free rotini for an amazing dish that is worth the little effort it requires.
Filling, and amazing for the next day, serve it with a salad for a complete, delicious meal. This is gluten free, egg free, dairy free (if using a cheese substitute), corn free, soy free, meat free and vegetarian and vegan (use a vegan cheese substitute). Try this dish today and you will be so glad you did!

Talerine Lentil Casserole

1-1/2 Cups Mixed Red and Green Lentils, rinsed and drained
3 Cups Vegan Beef Stock
1 tbsp Extra Virgin Olive Oil
10 ounces Gluten Free Rotini
1 Medium Onion, Diced
1/2 Red Pepper, Diced
3 Cloves of Garlic, minced
4 Large Stuffer Mushrooms, Diced
1-2 Carrots, Diced
1 Stalk Celery, Diced
1 Can of Tomatoes
1-14 ounce Can of Black Olives, Drained and Chopped
Pinch of Sea Salt
Freshly Ground Black Pepper to Taste
3 Cups Low Fat Mozzarella (or Substitute) Grated

Bring the Stock to a boil and add the lentils. Lower the heat to medium and cook, stirring occasionally for 1-2 hours, until plump and softened. Turn off the heat and allow the lentils to sit in the remaining stock while you prepare the rest of the dish.
Heat the olive oil in a large pan over medium heat and add the onions, garlic, carrots and celery, sauteing for 3-4 minutes Add the red pepper and mushrooms and saute for another 2-3 minutes. Add the tomatoes, breaking into smaller pieces if they weren't diced to begin with. Bring to a boil and simmer for 5-10 minutes.
Drain the lentils and add to the tomato-vegetable mixture. Using the same pot that you did for the lentils, fill it with water and cook the gluten free rotini until just tender-firm (al dente).
Preheat the oven to 350 degrees.
In a large casserole dish (a lasagna dish works perfectly), pour in the tomato mixture, add the olives, pasta, 1/2 of the cheese, and mix well. Top with the rest of the cheese.
Bake for about 30 minutes, until cheese is bubbly.
Serve with salad, and if you want to be really full, serve with toasted garlic bread also.
Makes about 8 servings - Enjoy!!
Meghann

New Store!

In an effort to help those of you who have food allergies like myself, but who may not have time to bake themselves, I have opened a Low Allergy Kitchen Store on Etsy! I will be adding items to increase the number of items for sale, but each item will be fresh baked when you order, ensuring that every order is as fresh as possible.
Hope you like it!
Meghann

Perfect Picnic Pesto Pasta!

~Perfect Picnic Pesto Pasta!~

Tuesday was a wonderful day - one of the last warm, sunny days of fall and Brennan and I were determined to make the most of it. After doing our groceries, I suggested a pesto pasta (one of his favorites) and he suggested a better idea: a pesto pasta picnic in our favorite spot near us. I made this in minutes, packed it up, and we were off on the 4-wheeler for a great dinner and wonderful views. I didn't include a photo of our spot (it is, after all, a secret!), but the dinner, along with a delicious salad, was a photo-op all on its own! The basil pesto base really brings out the flavor of the sun dried tomatoes, while the creamy goats cheese brings the chicken out at its moist, tender best. This is one meal you won't want to wait to make - make it tonight!
This is gluten free, egg free, corn free and soy free. You can make it dairy free by using a cheese substitute, and make it meat free by using firm grilled tofu, or omitting the chicken entirely.
Serves 4 with a side salad and bread (french bread or focaccia is incredible).

Chicken, Sun Dried Tomato and Basil Pesto on Pasta

Gluten Free Fettuccine for 4
2 oz Sun Dried Tomatoes
1 Chicken breast, cubed
1/2 Vegan Bouillon Cube
Sea Salt and Freshly Ground Pepper to taste
1 Cup Water
1 tbsp Extra virgin Olive Oil
1 tsp dried basil
1 Recipe "Best Pesto Ever" - See Below

Cook the pasta according to the package directions.
Heat the oil in a medium pot over medium heat. Add the chicken and saute in the oil until cooked. Add the water, bouillon cube, basil and sun dried tomatoes. Bring to a boil and then turn it off and let it sit while you make the pesto. When pesto is ready, drain the chicken/sun dried tomatoes and mix with the pesto. Serve over cooked pasta immediately with a salad and crusty bread. Top pasta with more goats cheese or Parmesan if desired.

Best Pesto Ever!

2 Cups Fresh Basil Leaves
1/3 cup Toasted Pine Nuts (make sure they are still slightly warm)
2 Cloves Garlic
1/2 tsp Sea Salt
Freshly Ground Pepper
1/3 Cup Extra Virgin Olive Oil
1/2 cup Crumbled Goat Cheese/substitute

In a food processor, whirl the basil, toasted pine nuts, garlic, sea salt and pepper until smooth. Slowly add the oil and blend until combined. Spoon into a bowl and fold in the goat cheese, making sure it melts and combines evenly. Yum!

Hope you love this as much as we do!
Meghann

Apple Cinnamon Bran Muffins!

~Simple, Wholesome Food!~

I wanted bran muffins....Badly. I needed them. The comforting taste and feel, high fiber, slightly nutty-sweet and delicious. I didn't have raisins though, but apples. Why not? It's fall, time to get out the apple recipes, so let's try it! I tried it. It's delicious! These are free from gluten, dairy, eggs, corn, soy, and animal products. They are easy to make, quick to bake, and oh so tasty. They only make 6-8 muffins, which in a way is good, because you'll want to devour them all after one taste. I really changed this recipe from an old one from Bette Hagman. I like mine better ;-)

Apple Cinnamon Bran Muffins

1/4 cup Packed Golden Sugar
2 Scant Tbsp Extra Virgin Olive Oil
2 tbsp Ground Flax Seed whisked with 6 tbsp Hot Water and left to thicken, about 3 minutes
2/3 Garfava Flour
1 tbsp Tapioca Flour
2 tbsp Arrowroot Flour
2 tsp Baking Powder
1/2-1 tsp Cinnamon (depending on your tastes)
1/8-1/4 tsp Nutmeg (depending on your tastes)
1/2 tsp (rounded) xanthan gum
dash Salt
1/2 tsp Pure Vanilla Extract
3/4 cup Rice drink
1/2 cup (rounded) Rice Bran
1 Medium Apple, chopped (I love Gala apples)

Preheat oven to 350 degrees and grease your muffin cups if they aren't non-stick.
Whisk the sugar, oil and flax seed/water mixture, adding the vanilla towards the end. Evenly sprinkle the dry ingredients (not the bran) over the top, and slowly combine, adding the rice drink as you stir. Mix in the rice bran until just combined, then add the apple pieces and mix.
Bake for 25 minutes and allow to cool slightly in the muffin pan before removing to a plate.
Enjoy!
Meghann

The Amazing Veggie Wrap

~Simple, Quick, Versatile, Delicious!~

I thought this was sort of a cheat - it's not complex, in fact it is ridiculously fast, and easy, but I thought that I just had to share with you one of my favorite lunch ideas. It is free from gluten, dairy, egg, corn, soy and animal products. It is versatile: add or subtract veggies to get exactly what you want. It's really healthy: gluten free wraps average only 130 calories each, compared to 'regular' wraps at almost 200 each, plus you are getting at least 2 servings of veggies (I always try to stuff mine as full as possible, with the result that I need a fork to pick up the overflow)! Add cheese (or a substitute) for extra protein, add sprouts, toasted sesame seeds, taziki sauce, sliced meat/substitute or tuna, you name it, the options are endless! Here are my favourite ingredients:

The Amazing Veggie Wrap(s)

2 Gluten Free Tortillas
Freshly Ground Pepper, to taste
Mustard, to taste
1 Stalk Celery, cut in half
1 Carrot, Peeled and cut in half
2 slices of Tomato, cut in half
1 Mushroom, sliced
2-3 slices of Onion
2-4 Slices of Cheese/Substitute
2 Romaine Lettuce Leaves
Pickles, as garnish

With wraps at room temperature, arrange ingredients evenly in center of the wraps, topping with pepper and mustard. Roll up, and serve with pickles on the side. Enjoy!!

The "Now I Can Die Happy" Banana Walnut Bread

~The Best Banana Bread I've Ever Had. Period!~

I had a bunch of bananas that were about halfway ripe - you know, yellow, with a few brown spots, but nothing scary. Brennan won't eat them if they have even a tiny spot, and I had a good 6 of them on my counter so I knew I needed to do something quickly before I had an army of fruit flies in my kitchen. Enter Banana Bread 101. I LOVE banana bread, muffins, cupcakes, you name it, but I hadn't made banana bread in a long time so I thought I'd give that a try. No dice - I couldn't find my recipe. So I went through my stack of cookbooks and found a recipe I thought I could easily modify to my particular tastes and allergies. I found a recipe from Bette Hagman in her "The Gluten Free Gourmet Bakes Bread" and changed it to my liking. This is gluten free, egg free, dairy free, corn free, soy free and vegan. I'm going to work on getting a lower fat version soon, but this is truly an amazing bread - the addition of walnuts and a secret ingredient (vanilla - shhhh don't tell!) make it to die for!

Banana Walnut Bread

2 cups Regular GF Flour Mix
1/4 cup Garfava Flour
1 slightly rounded tsp Baking Powder
1/2 tsp Xanthan Gum
3 Large, Ripe Bananas
3/4 cups Brown Sugar
Dash Salt
1/2 - 1 tsp Vanilla Extract
1 Cup Chopped Walnuts
2 tbsp Ground Flax Seed Whisked with 6 tbsp Hot Water and left to stand until thick, about 3 minutes
1/4 cup (scant) Extra Virgin Olive Oil
1 tsp Baking Soda
2 tbsp Hot Water

Preheat your oven to 350 and grease and flour an 8-1/2"x 4-1/2" loaf pan. Set aside.
Mash the bananas in a large bowl. Add the brown sugar, vanilla, salt and flax seed/water mix and mix well. Add the oil and mix. Mix the baking soda in the 2 tbsp of water and let dissolve. Evenly distribute the dry ingredients over top and mix, adding the baking soda/water mix towards the end. Add the Walnuts and mix until just combined. Pour into pan and bake for about 45 minutes. Cool on a wire rack before slicing. Enjoy!

Shepherd's Pie So Good, You Can't Tell It's Vegan!

~Ok, So We Ate Most of It Before I Got to Taking Pictures, So It's a Bit of a Mess!~

Shepherd's pie is one of those meals that I always loooove. As a kid, my parents would make it and even if they made enough for double the people, there was never enough. Thick, wonderful mashed potatoes with melted cheese on top, put under the broiler for just long enough to make it crispy, then the corn, and finally, ground beef, seasoned with taco mix, maybe with a few mushrooms mixed in for fun. That was our version, but there are almost as many versions of Shepherd's Pie as there are of apple pie, pumpkin pie - you get the idea. When I found out I was allergic to corn, and also didn't want to have meat, it seemed this all-time favorite was out of my life for good. Then came a wonderful book called "125 Best Slow Cooker Recipes" by Judith Finlayson. I have to say that everyone should get this book, as it is filled with great ideas for lots of wonderful recipes - even desserts and breads! Although I can't have a lot of them due to being allergic to many of the ingredients, this one stood out - a Lentil Shepherd's pie. I changed it a bit to my tastes and allergies and what I got was nothing short of amazing! Cooked in a slow cooker, it is a two pot dish - one frying pan for preparation work, then the slow cooker ceramic. Easy as, well, pie! It's so good, you'll forget it's vegan! It's also gluten free, corn free, dairy free (use a cheese substitute), egg free, soy free, meatless, high in fiber, vitamins, and nutrients.
Note: try to chop the veggies into approximately the same size. It helps with texture, and flavor.

Shepherd's Pie with Lentils (Modified from a Recipe by Judith Finlayson)

Crust:
2-3 Large Yukon Gold Potatoes
1/2 cup Grated Cheese/Substitute
1/4 cup Vegetable Bouillon Water (Optional, if potatoes are dry when mashed)

Pie:
1/2 tbsp Extra Virgin Olive Oil
1 Medium Onion, chopped
2-3 Cloves of Garlic, minced
2 Medium Carrots, chopped
2 Stalks Celery, chopped
4-6 Stuffer Mushrooms, coarsely chopped
Pinch of Sea Salt (up to 1/2 tsp)
Freshly Ground Black Pepper to taste (about 1/2 tsp)
1/2 tsp dried Thyme (double if fresh)
1/2 tsp dried Oregano (double if fresh)
1 tsp Chili Powder
1/2 cup Vegetable Bouillon Water
1 Can Diced Tomatoes
1/2 cup Green Lentils, Rinsed
1/4 Cup Red Lentils, Rinsed
1/2 cup Ketchup - this is the secret ingredient!!

Poke holes in the potatoes and microwave until cooked. Mash in a bowl, adding bouillon water if necessary, and set aside - be careful, they are hot!!
In a large pan, heat the oil over medium heat. Add the onion, garlic, carrots, mushrooms and celery and saute for 5 minutes, until they begin to soften. Add the herbs, spices, salt and pepper and saute for another 5 minutes, until vegetables are softened. Add the lentils, tomatoes, stock and ketchup and bring to a boil. Turn off heat and CAREFULLY pour into slow cooker ceramic, being careful not to splash it - it's very hot! Top with potatoes, sprinkle cheese/substitute over the potatoes. Cover with lid and cook on low for3-4 hours, or high for 1-1/2 -3 hours, until most of the liquid is absorbed and the cheese (if using) is melted and bubbly. Allow to sit for 10 minutes before serving.
Serves 3-4 as a large main dish, or 6-8 as an accompaniment to a larger meal. Add a salad for a great dinner.
Enjoy!

Zucchini, Tomato and Mushroom Saute

~The Incomparable Saute in All its Glory!~

The other night my fiance called and said he was going over to a friend's house for a 'night with the boys' which meant that I'd be alone for dinner. I really don't mind actually, because it means I can experiment without wrinkled noses or funny (actually hilarious) comments about how healthy food will be my undoing. You see, when I looked into my fridge, I saw that I had some wonderful cherry tomatoes just picked from my gardens, and two lovely small zucchini (which he is not a fan of, lol) that just begged to be eaten right then! I would have just sauteed the zucchini lightly in some olive oil, but I was hungry. Really hungry. So I grabbed a bunch of other healthy ingredients and had a blast! I t was delicious, and you can bet I'll make it again - with or without the comments from my peanut gallery :)
This is gluten free, dairy free (use a cheese substitute), corn free, soy free, egg free, vegan and vegetarian.

Meghann's Zucchini, Tomato and Mushroom Saute

1 tbsp Extra Virgin Olive Oil
2 Cloves Garlic, Crushed and finely diced
2 small Zucchini, sliced in 1/4 inch slices
6 Cherry Tomatoes, sliced
2 Medium Stuffer Mushrooms, sliced thinly
Sea Salt and Freshly Ground Black Pepper to taste
Grated Cheese (or Substitute) for Garnish

Heat the oil in a pan over medium heat, and add the garlic. Saute for 2 minutes and add the mushrooms and zucchini. Saute for another 5 minutes, or until the zucchini is starting to get soft. Add the cherry tomatoes and add some freshly ground black pepper, and sea salt, if desired, to taste. When zucchini is at desired tenderness, remove to a plate, top with grated cheese (or substitute) and enjoy!

Best Birthday Cupcakes Ever!!

~The Prettiest Low Allergy Cupcakes in the World!~

It was my birthday yesterday, but as my mom, sister and I all have birthdays within 12 days of each other, we celebrate them on the same day, this year being the 7Th (a mutually agreeable Sunday). I, of course, offered to bring dessert, thinking I would like to recreate the strawberry shortcake of my youth that I had loved so much. I thought I would do it in a cupcake style to make it easier for everyone involved to have a little piece of heaven. You can imagine my horror when I realized that strawberry shortcake has very little strawberry in it, and no chocolate at all! (Purists know it as a yellow cake topped with a smidgen of whipped cream and a strawberry perched atop the whole thing). This simply could not do. So I came up with this version, modified from a traditional vegan white cupcake recipe from Krystina Castella's "Crazy About Cupcakes". I did, of course, have to modify it for my numerous allergies and taste preferences, so it looks almost nothing like her version.
This version is delectable with chocolate chips and chopped strawberries inside the moist white cake, topped with my own version of strawberry icing and (of course) a strawberry. Try it and you will agree, it certainly does not taste at all what it most certainly is: gluten free, egg free, corn free, soy free, dairy free, and vegan. It is simply superb!

Meghann's Best Birthday Cupcakes Ever!

1/2 cup (scant) Light Olive Oil
1-1/3 cups Granulated Sugar (or use unbleached cane sugar)
2-2/3 cups G.F. Flour Mix
1/3 cup Bean Flour Mix
3/4 tsp Salt
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Xanthan Gum
2 cups Rice Milk
1 tbsp Vanilla Extract
1 tsp Almond Extract
1/2 cup Mini Chocolate Chips (Enjoy Life are great)
1/2 cup Strawberries, chopped

Preheat oven to 350degrees Fahrenheit. Line 22-24 cupcake/muffin pans with cupcake/muffin liners. In a large bowl (I used my stand mixer for this but you can do it by hand with a hand mixer with no difficulties), beat the olive oil, and sugar until crumbly. Evenly sprinkle the dry ingredients over the top (not the chocolate chips or strawberries) and begin beating, adding the milk in a steady stream. Add the vanilla and almond extracts and beat for about 2 minutes on medium. Fold in the chocolate chips and strawberries gently. Fill the cupcake liners 3/4 full, making sure that there are strawberry bits in each one, and poking them down in the mix so they don't burn. Bake for about 20-25 minutes, or until golden and a toothpick comes out clean. Cool them in the pan and then remove to a plate to ice once completely cool. Top with my icing (below) and a fresh strawberry. Enjoy!

For the Icing:
I wasn't super conscious of the exact measurements, but the gist is this: use 1 cup granulated sugar to 1/3 cup tapioca starch and grind in batches in a coffee grinder until finely ground. Add this to a few tablespoons of organic vegan strawberry jam, add a few tablespoons of water and heat over low-medium heat in a saucepan, stirring constantly until the sugar has dissolved. Allow to cool (I refrigerated it) before icing.

I hope you love these as much as my family did!
Meghann

Lentil Vegetable Soup

Oh man is this one of my favorite soups or what! No pics of it - partially because it goes pretty quickly, partially because it doesn't look so great in photos - kind of brown lumpy stuff, lol. However, this is HEALTHY, HEARTY and oh-so good (and really filling!). Lentils are full of fiber, protein, and tons of vitamins and minerals - perfect for you vegans out there! This is great because it is gluten free, corn free, soy free, dairy free, egg free, vegan/vegetarian and freezes incredibly well to boot. Makes a big pot so you have a great dinner, lunch tomorrow and freeze the rest for nights when you don't want to cook. It's great on its own or with a side salad - and mouth-wateringly delicious with some fresh baked bread. Hope you love it as much as I do!

Note: if you don't like broccoli or cauliflower, use whatever vegetables you wish. You can even use frozen vegetables, but add them in the broth-adding stage. If lentils leave you feeling gassy, rinse the lentils well and soak them for 2-4 hours, changing the water every hour before making the soup.

Meghann's Lentil-Vegetable Soup

1 Cup Organic Green/Brown Lentils
1 Cup Organic Red/Turkish Lentils
2 Cloves Garlic, Finely Chopped
7 Cups Water
2 Vegetable/Beef Bouillon Cubes (Low Sodium, Vegan if possible)
1-2 Stalks of Celery, Chopped
1 Medium Onion, Chopped
4 Stuffer Mushrooms, Coarsely Chopped
1 Cup Carrots, Chopped
1 Cup Broccoli, Chopped
1 Cup Cauliflower, Chopped
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Dried Parsley
1 good Squeeze of Ketchup (low sodium if available)
Freshly Ground Pepper to taste
1-19 oz Can Diced Tomatoes (No Salt)
Pinch of Sea Salt (or to Taste)
1/2 tbsp Extra Virgin Olive Oil

Heat the oil in a pot over medium heat, add the onion, carrot, garlic, and celery. Saute for 2-4 minutes, until they begin to soften. Add mushrooms and saute for another 2 minutes.
Add the water, bouillon cubes and lentils (add veggies if frozen now). Stir and bring to a boil.
Turn the heat to low (simmer) and add the ketchup and spices. Cook for about 2 hours, stirring occasionally.
Add fresh veggies and cook for an additional 1/2 to 1 hour, stirring occasionally.
Enjoy with fresh bread, a side of green salad. Top with low fat/soy cheese if desired.
Enjoy!

Healthier Veggie Tortilla Pizza

~The Amazing Pizza Fresh Out of the Oven~

So, I love healthy eating. I don't eat junk very often, and if I do, it is in moderation, and I make it myself from scratch so I know what's in it. That being said, I loooove pizza. I can make a pretty darn good homemade pizza crust, but it's a lot of work, and a lot of calories. What to do when I am ravenous and want pizza, but want it fast and healthy? This version, whipped up in minutes and baked up quickly, is delicious and pretty darn healthy. It's made with low fat or soy cheese, and vegetables, as well as a gluten free tortilla as a thin crust. With your own favourite toppings, this can be free of any allergen you desire, even vegan! Try it tonight, and it'll be your favourite in a pinch!
Healthier Veggie Tortilla Pizza
1 gluten free soft tortilla
2-3 tbsp of your favorite pasta sauce (I love mushroom garlic)
2 cloves of garlic, thinly sliced
2 tbsp Onion, thinly sliced
1/2 tomato, finely chopped
1 medium mushroom, finely sliced
2 tbsp green pepper, finely chopped
1 cup broccoli florets, cut into small florets
1/2 cup grated low fat or soy cheese
Preheat oven to 380 degrees Fahrenheit. Place tortilla on lightly greased baking sheet. Cover evenly with pasta sauce, and place the sliced garlic evenly around the edge of the crust. Evenly sprinkle the rest of the toppings over the top, finishing with the cheese. Bake for 15 minutes, or until the cheese is slightly brown and bubbly on top.
Enjoy!!!

Flour Mixes for Gluten Free Baking

Here are a few mixes for your gluten free baking. It may seem like a bit of work to mix these, but they make all the difference in taste. I keep these mixed up in resealable containers (labeled of course!) and keep them on my counters for easy use. These will stay fresh for about 6 months, thought the bean and brown rice mixes may need to be refrigerated or frozen to stay their freshest. So what are you waiting for - Get baking!

All Purpose Flour Mix

1 cup Brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch
1/3 cup tapioca starch (also called flour)
Combine all ingredients and store in an airtight container. If you won't use this in 3 months, refrigerate or freeze it to keep it fresh.
Use this as an all-purpose flour mix, in breads, heavier cookies, and dense pie crusts.

Light Flour Mix

2 cups white rice flour
2/3 cup arrowroot starch
1/3 cup tapioca starch (also called flour)
Combine all ingredients and store in an airtight container.
Use this in lighter breads, light cookies and flaky pie crusts.

Bean Flour Mix

1 cup Garfava flour - this is a mix of garbanzo beans (chickpeas) and fava beans
1 cup arrowroot starch
1 cup tapioca starch/flour
Combine all ingredients and store in an airtight container. If you won't use this in 3 months, refrigerate or freeze it to keep it fresh.
Use this in pastas, breads, nutty cookies and heavier pie crusts. If you are going to be taste testing your recipes, keep in mind that bean flours need to be cooked/baked to taste like regular flours. When raw, it will taste pretty nutty.

4 Flour Gluten Free Mix

1 cup Garfava flour - this is a mix of garbanzo beans (chickpeas) and fava beans
1 cup arrowroot starch
1 cup tapioca starch/flour
1/2 cup white rice flour
Combine all ingredients and store in an airtight container. If you won't use this in 3 months, refrigerate or freeze it to keep it fresh.
Use this in pastas, breads, nutty cookies and heavier pie crusts. If you are going to be taste testing your recipes, keep in mind that bean flours need to be cooked/baked to taste like regular flours. When raw, it will taste pretty nutty.