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Winter is finally behind us and we're excited to finally say goodbye to hearty comfort foods and lighten up our menus with some fresh Spring Salads. So we're thrilled that National Salad Month takes place in May. Let's give our ovens a rest and celebrate with these sensational recipes.
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I know that it can be difficult to resist the siren song of take out, but these meals really help to make it easier to stay on track and make the smart choice... at least most of the time.
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Not only are sesame seeds an excellent source of calcium, copper and a very good source of manganese, but they are also a good source of magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fibre.
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Aquafaba can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins and other soluble plant solids gives aquafaba a wide range of emulsifying, foaming, binding, gelatinizing and thickening properties.
Plant based and gluten free sounds like torture to me and unmanageable, because I don't have the discipline to make a drastic lifestyle change. I rather enjoy eating the foods I love and pay for it when I have to. But making the change improved my life in so many ways.
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Way back in the day, like most of the candy we enjoy today, there was some natural twist to it. Marshmallows were made from marshmallow root, root beer used actual roots and licorice was derived from licorice root.
I gather fall ingredients and pack up the freezer just like the squirrels that can be seen gathering and burying nuts and seeds for the winter months. This time of year is dedicated to squirreling away containers and freezer baggies of all our fall family favourites.
Ham and cheese may be sure to please, but would you believe mushroom cap burgers will too? Whether you're cutting back on bread for calories purposes or have celiac disease, it's time to shake up your...
What better way to ease into this fresh new year than to settle in with some fresh baked gluten-free ginger cookies?
Don’t believe that a gluten-free, soy-free, vegan cupcake can be delicious? Then you’ve obviously never visited Bunner’s Bake Shop, a Toronto bakery that’s found a huge audience for its goods. Now Can...
With Style and Grace
The term ‘organic’ has seen a decline on restaurant menus, while the term ‘gluten-free’ has posted a 200 per cent increase, says a new report on the status of dining in the US. According to a new repo...
WHAT WE'RE COOKING THIS WEEK: Gluten-free Whether you are gluten intolerant or avoiding it for health reasons, gluten-free foods are becoming more common on grocery shelves. From gluten-free pancakes...
A traditional Pumpkin Scone from Starbucks has 480 calories, 17 g fat, 78 g of carbs, 43 g of sugar and 6 g protein. Sigh...that's like having a couple of chocolate bars. So, I wanted to create a scone that I'd eat too...and guess what...we like it even better than the original. I tested them side by side.
This recipe was inspired by Charlotte's Cottage Cheese Rolls.This is my new favorite go-to recipe when I want a light flakey pastry. This gluten-free dough is wonderful to work with. I've shown some of the ways I use this dough, maybe you have some more. One I didn't show is the icing glazed ones Charlotte made.