Tag: sugar free

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

This week has had a lot of strawberries, and rhubarb. The combination is an absolute winner in pretty much all of its forms. This weekend, our friend Chris was visiting from New Jersey, and while he and Josh were nerding it up playing Magic I decided that I wanted to try to find a healthful recipe for the fruit. I ended up creating one that I think you are really going to love. It is simple, quick, and beyond delicious. The entire dish should be done in under 30 minutes. I think this is something that would be great for breakfast if you were to serve it with yogurt, or it could serve as a dessert. It really works for any time of the day. This recipe is gluten free, vegetarian, and vegan friendly.

Strawberry Rhubarb Crumble

June 24, 2017
: 6
: 5 min
: 25 min


  • 2 tbsp maple syrup
  • 6 tbsp almond flour
  • 2 tbsp coconut oil
  • 2 tbsp agave syrup
  • 6 tbsp granola - make sure it is gluten free.
  • 1/2 stalk of rhubarb
  • 10 large strawberries
  • Step 1 Preheat your oven to 360F.
  • Step 2 Take 6 ramekins, and fill them with chopped strawberries and rhubarb. Take your maple syrup and evenly pour it over the fruit.
  • Step 3 In a separate bowl, mix together the remaining ingredients with your hands. The heat from your hands will melt the coconut oil.
  • Step 4 Cover the fruit, and top each with a tiny bit more granola if you wish.
  • Step 5 Put in the oven and bake until it is golden and a bit crispy. It should not need more than 25M.
  • Step 6 You can either serve immediately (it will be hot) or wait a few minutes.


So I am not sure about you, but I absolutely love Disney movies. Some of my earliest memories are watching the Jungle Book (on VHS of course), and dancing along to the songs from the Little Mermaid. I was going through our on demand last week when I came across Ratatouille, a film I had loved but had not watched in several years. I decided to put it on and quickly remembered everything I had loved about it.

Movies and TV shows that have food in them, even if it is a cartoon, create a lasting impression with me. I absolutely love Harry Potter and am still envious of the feast that they got in the first film as it looked absolutely delicious. Ratatouille is a film that is based in Paris, and as of late, I have been kind of missing the lack of French that has been in my new surroundings. Montreal, while a bilingual city, has more French aspects to its food than Anglo. Every culture of food is represented but there is a strong sense of Quebecois pride in their food, as well as fine French dining. So, in honor of my home city and Disney, I decided that I would make ratatouille.

The type of ratatouille from the film I have learned is not traditional ratatouille, it is called confit byaldiIn the film, this dish is so good that it is enough to save their restaurant. I can honestly say after making it that it was incredibly delicious. This recipe is a bit time consuming, but I felt it was worth it.

Confit Byaldi- Ratatouille

June 23, 2017
: 4
: 40 min
: 1 hr 15 min
: 2 hr


  • For sauce:
  • 2 red peppers
  • 1 yellow pepper
  • 3 or 4 roma tomatoes
  • 2 garlic cloves
  • olive oil
  • vegetable stock
  • Water (if you think your sauce is too thick)
  • thyme 2 sprigs
  • fresh parsley
  • Veggies:
  • 4 or 5 tomatoes
  • 1 japanese eggplant
  • 1 green zucchini
  • 1 yellow zucchini (or yellow squash)
  • *Use a mandolin for slicing your veggies to get them very thin and you will need parchment paper.
  • Step 1 To make the sauce:
  • Step 2 Broil the peppers until there is a black layer and they look charred. Remove them from the oven and wrap them in foil and allow them to steam. Meanwhile, blanch your roma tomatoes and peel their skin.
  • Step 3 In a blender or food processor, place the roma tomatoes, garlic cloves, peel the peppers once they have cooled and also place them inside. Add olive oil, thyme, parsley, and begin to blend. While machine is running, add the veggie stock.
  • Step 4 Preheat oven to 350F.
  • Step 5 Take a backing pan or a cast iron pan (I used cast iron) and fill the bottom with the sauce. Slice all of your veggies very thin, using a mandolin will be your easiest solution. Begin to lay them over the other and make the pattern you wish. Once you have filled the entirety of the pan, drizzle the veggies with olive oil, use a tiny bit of salt and pepper and fresh rosemary if you wish.
  • Step 6 Cover it with parchment paper cut specifically to cover your veggies.
  • Step 7 Bake for 1 hour and 15 minutes. Remove from oven, take a bit of your leftover sauce, mix it with some olive oil and plate your dish. Add some fresh parsley with it. Serve immediately. Enjoy!

White Peach Galette

White Peach Galette

One of the things I love most about the spring and the summer is the fruit that becomes available. Peaches are one of my absolute favorites as there are so many things you can do with them. Recently, I saw a recipe for a berry galette and I was tempted to try it. It was delicious.

White Peach Galette

June 14, 2017
: 6
: 15 min
: 40 min
: 55 min


  • 2 cups almond meal
  • 1/2 cup tapioca flour
  • just under 4tbsp cold butter
  • splash of vanilla (you can use paste but I used extract)
  • 2 teaspoons maple syrup
  • 1 egg
  • pinch of salt.
  • 4-5 peaches, depending on how thick you slice them
  • pinch of sugar
  • Step 1 To make the pastry and prep the peaches:
  • Step 2 Put everything (except the egg) into the food processor. Allow it to make a crumble.
  • Step 3 Add the egg, it will form a ball in the processor.
  • Step 4 Remove ball and put in the fridge (I put mine in for an hour but the longer the better)
  • Step 5 While in the fridge make the peaches- slice into the size you like and place them in a bowl. Take sugar (or coconut sugar) and cinnamon and make sure to cover all of the peach slices.
  • Step 6 Remove the dough from the fridge, place it on baking paper and roll it into a circle.
  • Step 7 Place the fruit in the middle and fold the dough over some of the fruit but leave the middle exposed. (I lifted up the parchment paper underneath the dough so I didn’t have to keep touching it).
  • Step 8 Preheat oven to 350F
  • Step 9 Egg wash the galette 2x
  • Step 10 Bake for 30 mins and do the last 10 mins on broil.
  • Step 11 It tastes great right out of the oven and for a few days after.
  • Step 12 ​Enjoy
Healthy Breakfast Bowl

Healthy Breakfast Bowl

Life in Virginia the past two weeks has been full of rain. The skies have been gray and thunder has been lurking around.
As I am Canadian and married an American, we had to go through the process of immigration through a K1 visa. I have been waiting (some days patiently, but most impatiently) for my work permit and papers to arrive. This would allow me to work, and for us to go on our honeymoon!
Until then, I have been spending my time hanging out with our cats, neighbors, reading books by Neil Gaiman, and cooking some yummy things.
Spring and Summer in Montreal and Richmond VA are two different beasts. The one thing that they do have in common is all the wonderful fruit you get to devour for the next several months. I hold a special place in my heart for berries and try to incorporate them into as many dishes as possible. 

Healthy Breakfast Bowl

June 14, 2017
: 1
: 5 min
: 5 min


  • Greek yoghurt- vanilla and fat free
  • blackberries
  • ancient grain granola (I used Purely Elizabeth- original- it is certified gf!)
  • mint
  • honey
  • Step 1 It is honestly the simplest thing to put together, and the combination of flavors are refreshing and give you a great boost in the morning.
Miso Salmon Rice Noodles

Miso Salmon Rice Noodles

Monday nights call for a quick and easy meal.
While the meal may not take much time, there is no sacrificing in taste.

What you will need:
1 box rice noodles (cook according to instructions on the box)
2 tbsp olive oil
200 g salmon

1/2 tbsp red chilli flakes
1/2 tsp sugar
2 tbsp sesame seeds
2 tbsp miso paste (I used a light sweet paste)
2 tbsp soy sauce
1 tbsp grated fresh ginger
1 tbsp lime juice
4 tbsp sesame oil
fresh coriander

1. Slice the salmon into thin strips and set aside. In a pot, prepare rice noodles according to the instructions on the package.
2. In a pan, heat the olive oil with the sesame seeds, ginger and red pepper flakes.
3. Reduce to low heat, add the miso paste, soy sauce, lime juice and sugar. Stir over a moderate heat for 1-2 minutes.
4. Add the salmon and cook for 2-3 minutes on each side. The salmon is ready when it has an orange color to it.
5. Put the pasta in with the salmon and cover the noodles in sesame oil. Cover with fresh coriander and serve.


Brazilian Shrimp Soup

Brazilian Shrimp Soup

Today’s recipe comes from Food&Wine.

It is relatively easy and quick to make. Also quite healthful and tasty!

What you will need:
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
4 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

1. Chop up the green pepper and onion. Place into pot with the garlic and olive oil. Cook on a medium heat until the soften (about 10 minutes).

2. Add the rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring the pot to a boil and allow the rice to cook until almost tender (about 10 minutes).

3. Stir the coconut milk into the soup and bring it back to a simmer. Then stir in the shrimp. Stir occasionally for 3-5 minutes and finally add the lemon juice, black pepper, and fresh parsley.

Serve immediately and enjoy!

Sautéed Mussels and Clams (Sauté di Cozze e Vongole)

Sautéed Mussels and Clams (Sauté di Cozze e Vongole)

I find there is something comforting in tomato sauce, It may be that it reminds me of tomato soup from when I was sick as a kid, or simply tomato soup and grilled cheese. I love cooking with tomatoes.

This recipe originally comes from the blog Apron and Sneakers.

What you will need:
Extra virgin olive oil
3 cloves garlic, crushed
big bunch chopped parsley
1 cup white wine
2 cups tomato puree
2 cups mussel & clam broth (made from cooking the mussels and clams)

Red pepper flakes

On a medium heat, place olive oil, red pepper flakes and garlic into a pan. Allow the garlic to golden (approx 30 seconds). Add the mussels and the clams, let them sit for 3 minutes.


Next, add the white wine and change the heat to high flame. Cook for 3 minutes or until the clams and mussels have opened. Remember, if they do not open, throw them out and do not eat them.

Once they are open, remove the clams and mussels and place into a separate bowl. Strain the broth so you can keep the liquid. Clean out the pan you were using and put olive oil into the pan and cook the remaining garlic (2 cloves) and add more red pepper flakes. Then add tomato puree for 20 minutes.

After twenty minutes, add 2 cups of the broth you made. Cook for 5 minutes.

Next, add the mussels and clams to the sauce and cook for 10-15 minutes.
Season with salt, pepper, and fresh parsley.
Serve, and ​enjoy!

Fast Fish

Fast Fish

Wanting to eat well can often be very time consuming. Our evenings are often filled with my husband getting home around 5:30 and then us heading to the gym shortly after. This does not leave a lot of time for cooking, unless we have a very late dinner.

We have been wanting to use what we have in the house and after searching through our fridge and freezer, I decided that dinner tonight would be tilapia.


What you will need:

2-4 filets of tilapia (I used frozen)
2 tbsp melted butter
1 tbsp lemon juice (fresh is preferable)
1 tsp garlic powder
salt + pepper to taste
​1/3 cup grated parmesan

​flat leaf parsley to garnish

melt the butter in a saucepan and add the lemon juice and garlic. In the meantime, line a baking pan with non-stick foil and place the filets on it.
Set the oven to broil.
When the sauce has come together, add the salt and pepper to your taste.
Place the sauce on both sides of the tilapia, and place in the oven for 5 minutes. After 5 minutes, take the tilapia out of the oven, flip over and dress the fish with the parmesan. Place back in the oven and allow it to broil for 7-9 minutes. You will know it is done when it develops a golden crust on top.


Remove from the oven and garnish with the parsley.
Serve immediately, and enjoy!
Ginger Sesame Cucumber Salad

Ginger Sesame Cucumber Salad

For the past few days I have been wondering what to make. I was on a bit of a fish kick this past week and we had some veggies in the house (and fruit) that needed to be consumed. Browsing pinterest brought me to the ginger sesame cucumber salad. The pictures were pretty and it looked simple enough, so let us begin.

What you will need:
For the salad:
2 english cucumbers
1-2 carrots
sesame seeds (black or white- or a bit of both)
1/2 cup frozen edamame

For the dressing:
1/2 tsp tamari soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp + 1 tsp fresh ginger
1 tbsp maple syrup (or honey) 

2 tsp lemon juice
2 1/2 tbsp white miso
1 1/2 tbsp warm water

In the original recipe, the cucumber was cut by using a spiralizer- I do not own one so I had to improvise and simply cut strips of cucumber.

Take the cucumber and mix in with the sliced carrots. In the meantime, use your discretion and decide how many sesame seeds you would like in the salad and toast them. Defrost the edamame and remove them from their pods. Take the sesame seeds and mix together.

In a bowl, take all of the sauce ingredients and mix together.

Drizzle over your salad, toss it together, and enjoy.

Brown Butter Scallops

Brown Butter Scallops

If you are looking for a quick appetizer or side dish, look no further than scallops. They are meaty, a good size, and beyond quick to make.  For this recipe you need just four ingredients.

Lemon Juice

In a pan, heat the butter and allow it to brown. In the meantime lay out the scallops and spice with salt and pepper on each side with desired amount. Once the butter has browned, add the scallops to the pan and add the lemon juice. It is up to you to decide how much lemon juice to use. Cook the scallops on each side for no more than 1.5 minutes. Serve and Enjoy!