Ginger Cranberry Sauce

This ginger cranberry sauce is delicious served with turkey and leftover turkey sandwiches during the holidays.  It can also be baked over brie cheese or a dairy-free cheese and served as a last minute appetizer with some gluten-free crackers.  Happy Holidays!

2 1/2 cups fresh or frozen cranberries

2 apples or pears, peeled, cored and diced 

1/2 cup orange or apple juice

1/3 to 1/2 cup honey (depending on your taste)

1 teaspoon finely grated fresh ginger

dash of nutmeg

In a large saucepan, combine all of the above ingredients and bring to a boil.  Reduce heat to medium low and simmer for about 10 to 15 minutes, or until the sauce begins to thicken.  Lightly mash the cranberries and apples with a potato masher.  Refrigerate in an airtight glass container until ready to serve.

Carrot Pudding Cake with Streusel Topping

This holiday cake can either be served for breakfast with a cup of coffee or tea, or as a dessert with maple rum sauce drizzled over each serving.  The cake is based on a carrot cake recipe by Kelly Brozyna from The Spunky Coconut blog.

Ingredients for the cake:

coconut oil for greasing the pan

4 large eggs at room temperature (cold eggs harden the coconut oil)

3 cups grated carrots (I use a food processor)

1/3 cup almond milk or another dairy-free milk

1/4 cup plus 2 tablespoons maple syrup

1/4 cup coconut oil, melted and then cooled slightly

1/4 teaspoon vanilla liquid stevia

1/4 teaspoon sea salt

2/3 cup coconut flour, sifted

1/4 cup arrowroot starch/flour

1 teaspoon baking soda

1 tablespoon ground cinnamon

1/4 teaspoon ground allspice

1/4 cup raisins

1/4 cup dried cranberries

1/4 cup chopped dried apricots

Ingredients for the streusel topping:

1/2 cup chopped pecans or walnuts

3 tablespoons coconut sugar

2 tablespoons coconut oil, melted

1 tablespoon coconut flour

1 teaspoon ground cinnamon

Directions:

Preheat the oven to 325 degrees.  Grease a 9-inch springform pan (or I use a very large round clay dish) with coconut oil.

In a bowl, beat the four eggs.  Add the carrots, milk, maple syrup, coconut oil, stevia and sea salt.  Stir until combined.

In a smaller bowl, combine the coconut flour, arrowroot, baking soda, cinnamon and allspice.  Stir the dry ingredients into the wet ingredients.  Add the raisins and dried fruit.  Spread the batter into the greased pan with a spatula, and smooth out the top.  

In a small bowl, combine the ingredients for the streusel.  Sprinkle the streusel topping over the cake and press down gently.

Bake the cake for about 45-50 minutes.  Cool completely before slicing and serving.

Spicy Pecans

This recipe is similar to one my mother-in-law makes for the holidays.  They are so yummy that they may not make it until Christmas!  Merry Christmas!

Ingredients

4 cups raw whole pecans

1 egg white

2 tablespoons maple syrup

1 teaspoon sea salt

1/2 teaspoon red pepper flakes

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 teaspoon red curry paste (Thai)

Directions

1.  Preheat oven to 300 degrees.  In a large bowl, whisk the egg white.  Then whisk in maple syrup, sea salt, red pepper flakes, chili powder, cayenne pepper and red curry paste.  Add the nuts and stir so that pecans are evenly coated.

2.  Spread pecans on a parchment lined baking sheet.  Bake for 25 minutes.  Let cool.  Store in a sealed container in a cool place.

Slow Cooker Peppermint Mocha Lattes

A dairy-free coffee drink that is perfect for Christmas time!  You can also chill the leftovers and serve the drink over ice the next day.  This drink is based on a recipe from "The Everything Gluten-Free Slow Cooker Cookbook" by Carrie S. Forbes.

Ingredients

2 cans of coconut milk 

4 cups strongly brewed coffee

1/4 cup unsweetened cocoa

1/3 cup honey

1/2 teaspoon peppermint extract

1/8 teaspoon sea salt

vanilla liquid stevia, to taste

Directions

1. Add coconut milk, coffee, cocoa, honey, peppermint extract and salt to slow cooker.  Use a whisk to combine ingredients thoroughly.

2. Cover slow cooker and cook on high for 1-2 hours or on low for 2-3 hours, until mixture is hot and simmering.

3.  Serve in large mugs.  Stir 2-3 drops (or more to taste) of vanilla liquid stevia into each mug.

Hamburger Soup with Quinoa

This is my mom's recipe for Hamburger Soup.  It is a family favourite and a hearty soup for these cold winter days.  The original recipe comes from the "Great Food Fast: Dietitians of Canada" cookbook.  Over the years, we have changed a few ingredients and added quinoa.  Enjoy!

Ingredients

12 oz lean ground beef (try to get grass-fed beef)

2 tsp minced garlic

1/2 cup chopped onions

1 cup chopped carrots

1 cup chopped celery

1 cup choppped zucchini or frozen green beans

1 tsp dried basil

1 tsp dried italian seasoning

6-7 cups vegetable or beef stock (I use a gluten-free vegetable stock from Costco)

1 can (28 oz/796 mL) diced tomatoes

1/2 cup quinoa (I have also substituted a quinoa and rice mixture from Costco) 

3 cups fresh chopped spinach

1 can mixed beans, drained and rinsed (or any type of beans)

1. In a large dutch oven, brown the beef over medium-high heat.  Add garlic, onions, carrots, celery and zucchini; cook for 5 minutes.  Add basil, italian seasoning, stock and tomatoes; bring to a boil.  Reduce heat and simmer, covered for 10 minutes.

2. Add quinoa (the pre-washed type from Costco); cook for another 15 minutes.  Add spinach and beans; cook for another 3 to 4 minutes.  Season with sea salt and pepper to taste before serving.

*When I used the quinoa and brown rice mixture from Costco, I cooked it separately in a pan (following the directions on the package), and added about a cup to the soup.

*When doubling the recipe, I use 1 can of crushed tomatoes and 1 can of diced tomatoes.

Slow Cooker Surprise Butterscotch Sauce

This is the quickest and healthiest way to make a butterscotch sauce for vanilla ice cream.  It is free of sugar and dairy and has a surprise ingredient!  This sauce is based on a recipe from a cookbook called The 150 Best Slow Cooker Recipes by Judith Finlayson.  I make my own vanilla coconut milk ice cream that is free of dairy as well.  Serve this sauce over the ice cream and top it with some honey roasted nuts or a crumbled Uber Larabar.

4 cups of butternut squash, peeled and cut into 1-inch cubes

1/4 cup melted butter

pinch sea salt

1/2 tsp vanilla extract

1 cup maple syrup

1.  Combine squash, butter, salt, vanilla and maple syrup in the slow cooker.  Cover and cook on high for 4 hours or on low for 8 hours, until the squash is very tender.

2.  Puree the mixture with a hand blender or in a high speed blender.  Spoon over vanilla ice cream and top with honey roasted nuts.  

Game Day Wings

These are our favourite wings to serve on game day.  Tar Pit Chicken Wings is a recipe that my sister-in-law told me about from epicurious.com.  I make this recipe with honey instead of sugar, and VH soy sauce instead of the soy sauce that is not gluten-free.  These wings are tangy and somewhat healthier than many wings because they are baked and not fried.  Make sure you use a dark roasting pan when making these as the sauce gets quite dark.

I serve these wings with raw vegetables and a homemade low-fat dip.  It is easy to make a low-fat dip by substituting yogurt for some of the sour cream and mayonnaise.  I make a dairy free dip using coconut milk yogurt, gluten-free mayonnaise and Epicure seasoning.  This snack is lower in fat and calories than many traditional finger foods and it is also free of gluten and dairy for a healthier game day!  

Tuscan Chicken in the Slow Cooker

This is an italian variation of coq au vin based on a recipe from The 150 Best Slow Cooker Recipes by Judith Finlayson.  Although this dish is remarkably easy, the sauce has a nice rich flavour.  I served this with cauliflower mash and steamed pea pods for a paleo dinner.

16 boneless and skinless chicken thighs

1/2 cup tapioca starch

2 tablespoons olive oil

2 onions, finely chopped (I have also substituted some halved mushrooms for 1 onion)

2 cloves garlic, minced

1 tsp sea salt

1/2 tsp freshly ground pepper

1 teaspoon dried sage

2 1/4 cups robust red wine (I used Yellow Tail Shiraz)

1.  On a plate, coat chicken thighs with tapioca starch.  Discard excess starch.

2.  In a skillet, heat oil over medium-high heat.  Add chicken, in batches, and brown on all sides.  Transfer to slow cooker.

3.  Reduce heat to medium.  Add onions to pan, adding 1 tablespoon additional oil if needed.  Cook, stirring until softened.  Add garlic, salt, pepper and sage and cook, stirring, for 1 minute.  Pour in wine and bring to a boil.

4.  Pour the sauce over the chicken.  Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours, until juices run clear when pierced with a fork (I cooked mine on Low for about 8 hours and the sauce was darker and richer).

Steak and Sautéed Vegetables in Coconut Aminos

Our favourite weekend meal is now a steak and sautéed vegetables instead of having a gluten-free pizza night.  We are trying to eat more paleo meals that are free of grains and soy.  This is not so much a recipe as a quick meal idea.  

My husband prefers to make steak in a cast iron grill pan because it tastes much better than a grilled steak on the barbecue.  Start by preheating an oven to a high heat (425 - 450 degrees).  Then pound/tenderize a steak and season it with sea salt and pepper.  Oil the hot cast iron skillet with some coconut oil on the stove-top.  On high heat, sear the steak for about 30 seconds to 1 minute on each side.  Lastly, put the whole pan in the preheated oven and cook for about 2 minutes each side.

While he is making the steak, I sauté the vegetables.  Oil a frying pan with coconut oil.  Chop and sauté the vegetables in a couple of tablespoons of water and a tablespoon of coconut aminos.  Coconut aminos is a substitute for soy sauce that is suitable for people who follow a paleo diet or are allergic to soy.  I found coconut aminos at Community Natural Foods in Calgary.  I like the flavour of coconut aminos with asparagus, mushrooms and yellow peppers.  You could vary the vegetables according to your own taste.  Enjoy!

Chocolate Banana Smoothie

I often make this dairy free chocolate shake to take to work for a morning snack.  For the smoothest smoothies and nut/seed milks a high speed blender is essential and worth every penny!

Ingredients

1 recipe of homemade hemp seed milk (or another dairy free nut or seed milk) OR 3 cups of purchased unsweetened almond milk or coconut milk beverage

2 frozen bananas (I peel them and freeze them in a bag)

1 tablespoon cacao powder

1 tablespoon cacao nibs

10 drops of vanilla liquid stevia or a couple of tablespoons of honey

1 tablespoon chia seeds

Directions

Place the above ingredients in a high speed blender and blend until smooth.  Enjoy!

Chocolate Chai Walnut Milk

We love our high performance blender for smoothies, soups, ice cream and more.  Recently, I have had fun creating all sorts of nut and seed milks that are free of dairy and soy.  Nut and seed milks are quite easy to make and contain healthy oils, vitamins and minerals.  I often make them in the morning before work and add them into our breakfast smoothie.  I have made homemade almond, hemp seed, sunflower seed and walnut milks.  Walnut milk is my favourite because it is the thickest and creamiest!  A high speed blender such as a Vitamix or Blendtec is essential if you are making nut and seed milks.  I noticed that Costco had Blendtec blenders.  A high speed blender would make a great Christmas gift for anyone who likes to make smoothies!

Walnut Milk

1 cup walnuts, soaked for 8 hours (overnight) and drained and rinsed

3 cups filtered water

1.  Blend nuts and water in a high performance blender for about 2 minutes.  Blend on high for the last minute.  Strain through a nut milk bag (I have also read that some people use an unused nylon sock) and into a wide jug or jar.  I find you have to squeeze the nut milk bag like milking a cow to get out all of the milk!  Here is a picture of the nut milk bag I found at Community Natural Foods in Calgary.

2.  Rinse out the blender.  Add the milk back into it.  Use this milk for a smoothie or add some chocolate chai flavourings into the blender.  For the chocolate chai flavours add 3 tablespoons of coconut butter (to make it richer), 2-3 tablespoons of honey or maple syrup, 1 vanilla bean (scrape out the insides and discard the outer coating) or 1/2 teaspoon vanilla extract, pinch of sea salt, 1 tablespoon cacao powder and 1/2 teaspoon chai spice (I used Epicure, but you can make your own).  Blend for 20-30 seconds.

3.  Pour into a glass jug with a lid or a mason jar.  Will keep for 2-3 days in the refrigerator.

Kale, Pear and Banana Smoothie

This smoothie is a great way to pack in some daily greens.  I like to make it with hemp seed milk for a change, but you could also use unsweetened almond milk that you buy in the store.  A high speed blender such as a Vitamix or Blendtec makes the best smoothies.

3 cups hemp seed milk or almond milk
3 pears, peeled and cut into pieces
2 frozen bananas, peeled and frozen (I freeze them in a large zip lock bag)
2 large leaves of kale, stems removed
juice of half a lemon or lime

Combine all ingredients in a high speed blender and blend until smooth and creamy.  Pour into glasses and serve immediately.

Apple Charlotte with Apricot-Brandy Sauce

This is another slow cooker recipe based on a dessert in the cookbook The 150 Best Slow Cooker Recipes by Judith Finlayson.  I have changed the recipe to make it free of gluten and sugar.  It could also be Paleo if made with coconut bread.

Ingredients

6 slices gluten-free bread, crusts removed

6 cooking apples, peeled, cored and sliced

2 tbsp melted butter

3 tbsp liquid honey

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 cup brandy

Apricot-Brandy Sauce:

1/3 cup apricot jam (I use fruit sweetened)

2 tbsp brandy

3/4 cup apple juice

pinch ground ginger

1 tsp arrowroot starch or kuzu, dissolved in 1 tbsp apple juice

Directions

1.  Line bottom of stoneware with bread, buttered side to the bottom.  Arrange apple slices on top.

2.  In a bowl, combine butter, honey, cinnamon, ginger, cloves and brandy.  Pour over apples.  Cover and cook on High for 3 to 4 hours or until the edges of the bread are slightly browned.  

3.  To make Apricot-Brandy Sauce: In a saucepan, combine jam, brandy, apple juice and ginger.  Bring to a boil and cook, stirring, for 1 to 2 minutes, until jam is completely dissolved.  Add arrowroot mixture, stir well and remove from heat.

4.  When ready to serve, spoon charlotte into individual bowls and top with sauce.  I also like to serve it with whipped coconut cream or homemade chai coconut milk ice cream.

Coconut Mango Porridge in the Slow Cooker

On cold mornings, it is nice to have something warm and filling.  This slow cooker recipe is based on a Coconut Peach Porridge recipe by Kelly from The Spunky Coconut blog.  I prefer millet over quinoa because it is more alkaline and easier to digest.  I have also included some honey and chai spice to add sweetness and warmth.  Put this recipe together before you go to sleep and it is ready for breakfast the next morning!

Ingredients

2 1/2 cups almond milk (or another dairy free milk)

1 cup whole grain hulled millet or quinoa (I buy the pre-washed quinoa by TruRoots at Costco - or soak the quinoa for a couple of minutes and strain it to remove the bitter coating)

1 can coconut milk

2 cups applesauce (unsweetened)

4 cups frozen mango pieces

1 tsp vanilla extract

1 cup shredded coconut (unsweetened)

1/3 cup honey

1/2 tsp chai spice (optional - I use Epicure)

Directions

1.  Grease the slow cooker with coconut oil.

2.  Combine the above ingredients in the slow cooker.  

3.  Cook on low for 8 hours.  Add a pinch of sea salt and stir.

4.  Serve topped with additional almond milk or another dairy free milk, cinnamon and coconut sugar (depending on your taste).

Gluten-Free Beer

With the Paleo diet becoming popular, I have noticed an increased selection of gluten-free beers.  That is favourable for adults who need to follow a gluten-free diet as well.  Some of the varieties of gluten-free beers that I have tried include La Messagere, Bard's, Redbridge, Daura, Mongozo and Lazy Mutt.  Redbridge is my favourite beer, but I have only come across it in the U.S.

Gluten-free beers are improving and tasting better all the time.  Part of the reason that some gluten-free beers are tasting better is because many brewers are using barley, but removing the gluten with a special brewing process.  I have tried Daura and Mongozo beers that use barley for flavouring.  I preferred the taste of the Mongozo beer over the Daura beer, even though Daura has won a couple of awards for the world's best gluten-free beer a few years ago.  To be quite honest, the Daura beer made me ill, so the batch I had must have contained a fair amount of gluten.

After tasting the beer Lazy Mutt recently, I was convinced that beer makers do not need to use barley to flavour a gluten-free beer.  Lazy Mutt is a sorghum beer, and it is comparable to some of the beers made with barley.  I also find it comforting to know that Lazy Mutt is completely gluten-free.  There is promise in continuing to use gluten-free grains like sorghum, buckwheat and millet to create beers that taste just as good as barley-based beers.

Gluten-free beer can be used in marinades and recipes such as Beef Carbonnade.  Cooking with alcohol helps to tenderize the beef and bring out the flavours in the sauce.  It is important to be cautious when cooking with alcohol because it does not all burn off in the cooking process (like previously thought).  I would not recommend cooking dishes with alcohol for children or women who are expecting.

With all this talk about beer, I am not an advocate for excessive drinking of any alcoholic beverage.  I enjoy the occasional beer with certain foods.  Mexican food, chicken wings, potato chips and sweet potato fries go well with a beer.  More restaurants seem to be carrying gluten-free beers as well.  It is becoming easier for people who follow a gluten-free diet to eat out and enjoy the occasional beer with their meal.

Vegetarian Mexican Casserole

This recipe is inspired by Allyson Kramer's Enchilada recipe in her cookbook "Great Gluten-Free Vegan Eats".  It is an excellent cookbook, and I use it often because we need gluten-free and vegetarian recipes in our household.  This casserole can be cooked in the slow cooker or baked in the oven.

Ingredients

5 medium potatoes, peeled and cubed

2 cloves of garlic, whole

2 tablespoons of butter or Earth Balance Buttery Spread

1 tablespoon olive oil

1/2 cup minced onion

2 cloves garlic, minced

1 green or red bell pepper, chopped

1 cup gluten-free salsa (homemade or Pace)

2 cans organic tomato sauce (398 ml each)

1 1/2 cups vegetable broth (Costco)

1/2 cup gluten-free beer

1 tablespoon cumin

12 sprouted corn tortillas or regular corn tortillas

1 can Amy's Organic Refried Beans with Green Chiles (398 ml)

1 cup cooked corn (or leftover)

1 package nondairy shredded cheese - Daiya pepper jack (227 g) OR shredded monterey jack cheese

Directions

In a saucepan. boil the potatoes and two whole cloves of garlic in water until soft.  When they are done, mash them with butter and salt and pepper to taste (OR skip this step and use leftover mashed potatoes).

While the potatoes are cooking start the sauce in a large saucepan.  Saute the onion, garlic and bell pepper in olive oil until soft.  Add the salsa, tomato sauce, vegetable broth, beer and cumin.  Simmer for about 20 minutes, or until the sauce is slightly reduced and thickened.

Pour about 1 1/2 cups of the sauce in the bottom of a large casserole dish or in the bottom of a slow cooker.  Have the tortillas, mashed potatoes, refried beans, corn and cheese all lined up in a row for assembly.

Using a plate, dip a tortilla in the sauce in the saucepan, then fill with about 2 tablespoons potato, refried beans, corn and cheese.  Roll up to close and place seam side down in the casserole dish or slow cooker.  Repeat with the rest of the tortillas.  Pour the rest of the sauce over top and sprinkle with the remaining cheese.

Set the slow cooker on LOW for 4 hours, or bake the casserole in a 350 degree oven for about 20-30 minutes (or until the sauce is bubbly and the casserole is hot in the middle).  It is quite soft to serve, so I like to top it with something fresh like avocado, chopped fresh cilantro or guacamole.

Vegetarian Shepard's Pie

I am not vegetarian, but once a week or more we prepare a meatless meal.  With factory farms being one of the largest polluters on the planet, having a meatless meal once a week is a way to reduce your environmental impact.

The Paleo and Primal style of eating is becoming more popular and involves eating more meat.  Hopefully people are thinking about where their meat is coming from and making sure it is from small, local and reputable farms that treat their animals well.

I have heard the terms "Meatless Mondays" or "Mindful Mondays", for adopting a vegetarian meal on Mondays.  For me, it does not necessarily have to be on a Monday, but it is a start to being more conscious about what we eat and where our food is coming from.

My daughter is vegetarian, so we have made quite a few meatless meals and casseroles.  One of the best meatless Shepard's Pies we have had is from the classic vegetarian cookbook "Sundays at Moosewood Restaurant".  I have tried to simplify the recipe to make it quicker and easier to make.  I am not a fan of tofu, but the gravy in this recipe even makes the tofu taste good!

6 large potatoes, peeled and cubed
2 tablespoons grapeseed or coconut oil
1 large onion, chopped
8-10 button mushrooms, sliced
1/4 teaspoon thyme
1/2 teaspoon ground coriander
freshly ground pepper to taste
3 tablespoons gluten-free tamari soy sauce
1 tablespoon arrowroot starch and 2 tablespoons brown rice flour dissolved in 1/2 cup water
2 to 2 1/2 cups hot potato water (and 1/2 of a gluten-free vegetarian beef flavoured bouillon cube)
1 cup frozen peas or frozen mixed vegetables
3/4 cup walnuts, toasted for 7 minutes at 350 degrees and chopped
juice of half a lemon
1 firm cake tofu, crumbled
daiya dairy free cheese (to sprinkle on top)

Cook the potatoes in water in a large pot until done.  While the potatoes are cooking, toast and chop the walnuts and start the onion gravy mixture.  Drain the potatoes when done, reserving the cooking water.  Mash the potatoes with about 1/4 cup butter, Epicure garlic salt and freshly ground pepper.

In a large cast iron skillet (or a large skillet that can go into the oven), saute the onions, mushrooms, thyme, coriander and black pepper in the oil until softened and fragrant.  Add the soy sauce.  Add the starch and flour dissolved in water.  Add the potato water and 1/2 of a bouillon cube.  Stir on medium-high heat until thickened.  Add the frozen peas or mixed vegetables.  Simmer on low heat until the vegetables are cooked.  Add the chopped walnuts, lemon juice and crumbled tofu.  Simmer for a few minutes more.

Spoon the mashed potatoes on top of the vegetable tofu mixture.  Sprinkle the top with grated cheese or dairy free cheese.  Bake for 15 to 20 minutes at 400 degrees until the cheese melts and the sauce is bubbling around the sides.

Healthy Halloween Treats

There are so many sweet treats this time of year.  Almost too many.  After Halloween is when I notice many children come down with colds and flus.  I suspect it has something to do with all of the sugar that is consumed during Halloween.  Consuming too much sugar suppresses the immune system.

It is possible to get a Halloween chocolate fix without so much sugar.  I prefer to make healthy homemade treats that are free of sugar, dairy and gluten.  I really like the Chocolate Hazelnut Fudge by Kelly from The Spunky Coconut blog.  In the picture above, I combined Kelly's fudge recipe with her Chocolate Hazelnut Spread to make a softer and creamier freezer fudge.

Elana's Pantry has some healthy candy recipes.  Elana's candy bars and nut butter cups make wonderful Halloween treats, and the peppermint patties are perfect for Christmas.  I often substitute maple syrup or honey for the agave in her recipes.

One of our favourite treats is not really all that sweet.  For a special weekend supper, we like miso soup, vegetarian sushi rolls and a big pot of green tea.  Some leftover pieces of barbecued salmon in the miso soup make it more substantial.  Here is the recipe for the dipping sauce that we enjoy with our vegetarian sushi rolls.  It was originally based on a recipe from the vegetarian cookbook "Sundays at Moosewood Restaurant".

Dipping Sauce 

Ingredients

2 tablespoons gluten-free tamari or VH soy sauce

2 teaspoons sesame oil

2 teaspoons rice vinegar

2 tablespoons water

1 teaspoon honey and a dash of crushed red pepper flakes OR sweet chili sauce

Directions

Combine all ingredients in a bowl.  Pour into dipping bowls.  This sauce will serve 2-3 people.

Quick Ratatouille

I make this when I have tons of zucchini at the end of summer!  It is not so much of a recipe, as I often throw in whatever garden vegetables and herbs I have on hand.  Serve as a side with barbecued meat or as a vegetarian dish with some parmesan cheese.

Ingredients

1/4 cup olive oil

1 large onion, chopped

2-3 cloves garlic, minced

4 small zucchini, diced

1 yellow pepper, diced

1 red pepper, diced

dried or chopped fresh italian herbs (Epicure Marinara seasoning also works well)

4-5 fresh garden tomatoes, chopped

1 tablespoon red wine vinegar

Directions

Saute the onion in olive oil in a large skillet until softened.  Add the rest of the ingredients and sauté for a few minutes.  Cover and cook until softened.  Before serving, season with sea salt (the garlic sea salt from Epicure works well), freshly ground pepper and parmesan cheese.

Pulled Pork in the Slow Cooker

This recipe for pulled pork works well for tacos, soft tacos and salad rolls.  It is convenient because two or three meals can be made out of this crock-pot dish.  The meat has a yummy combination of sweet and spicy flavours!

Ingredients

1 tablespoon coconut oil

2 onions, finely chopped

6 cloves garlic, minced

1 teaspoon freshly ground black pepper

1 tablespoon chili powder

1 tablespoon dried oregano

1 tablespoon cocoa or cacao powder

1/2 cup water

1/4 cup cider vinegar

1 cup gluten-free salsa (Pace salsa says it is gluten-free on the jar)

1 cup gluten-free barbecue sauce (Amazing Dad's BBQ Sauce is naturally sweetened with honey)

2 tablespoons honey

1 boneless pork shoulder, trimmed of excess fat

Directions

1.  Heat the oil over medium heat in a skillet.  Add the onions and cook until soft.  Add garlic, pepper, chili powder, oregano, cocoa, water, cider vinegar, salsa, barbecue sauce and honey.  Stir to combine and bring to a boil.  

2.  Place pork in slow cooker and pour sauce over.  Cover and cook on low for 10 to 12 hours or on high for 6 hours, until pork is falling apart (I usually turn the pork over in the sauce once).

3.  Transfer the pork to a cutting board and pull the meat apart in shreds, using two forks.  Return to sauce to keep warm. 

Maple Pumpkin Spice Lattes in the Slow Cooker

It was reported a couple of years ago that Canadians eat an average of 26 teaspoons of sugar per day.  When we consume a great deal of sugar there are obviously consequences to our health.  Diabetes, an impaired immune system, childhood and adult obesity are some of the serious health implications.  I have read recently that sugar can even be harmful to your mental health.  Sugar consumption has been implicated in depression and anxiety conditions.  Most people are starting to realize the importance of cutting back on sugar.  I try not to bake very often and keep sweet treats to a minimum.  When I do bake, I am careful to look for ways to cut back on sugar as well as use some natural substitutes like coconut sugar, honey, maple syrup and stevia.

I have been reading lately about the difference between coconut sugar and cane sugar.  I had read an article about coconut sugar not being that much better than cane sugar.  Then I stumbled on Dr. Andrew Weil's site.  He has some good information about coconut sugar on his Q and A Library.  He explains that coconut sugar is a preferred sweetener over cane sugar because it has less fructose.  He says that it is irrelevant to look at the glycemic index of sweeteners, and mainly recommends reducing sweeteners high in fructose.  This includes agave, high fructose corn syrup, cane sugar and some other sweeteners.  High consumption of fructose causes abnormal liver function and promotes obesity.  Furthermore, fructose is harmful to the brain and can compromise memory and learning.  Dr. Andrew Weil's preferred sweetener is maple syrup because it is only about 35% fructose.

I have been baking less this year for two reasons.  I am trying to cut back on sugar and fructose, and I am way too busy to waste time baking sweet treats that we don't really need.  However, I was looking for something a bit sweet to make for Thanksgiving weekend that my daughter and I could enjoy.  I came across a Maple Pumpkin Spice Latte recipe in "The Everything Gluten-Free Slow Cooker Cookbook" by Carrie S. Forbes.  This cookbook is helpful if you are busy and need recipes that are quick and healthy.  I have changed some of the ingredients to make this latte recipe dairy free.  It is definitely a healthier version than one you would buy from a coffee chain.

Ingredients

4 cups organic decaf coffee

1 can of coconut milk (I used Thai Kitchen)

2 1/2 cups of unsweetened almond milk

1/2 cup plain pumpkin puree (canned or freshly cooked)

1/2 cup maple syrup

1 tablespoon pure vanilla extract

2 teaspoons of pumpkin pie spice (I used Epicure, but you can also make your own pumpkin pie spice)

Directions

1.  Whisk together all ingredients in the slow cooker.

2.  Cover and cook on high for 1 1/2 hours or on low for 3 hours.

3.  Taste to see if it is sweet enough for you.  Sometimes, I will add 8 to 10 drops of liquid vanilla stevia to add more sweetness.  Before serving, I use my hand blender to whip the hot liquid in the slow cooker to make it foamy (be careful).  When serving, turn slow cooker to the warm setting for up to 2 hours. If desired, sprinkle each mug with some cinnamon and coconut sugar on top of the foam.   

*The pumpkin puree can be omitted to make Maple Spiced Lattes.  I have also substituted canned organic butternut squash in place of the canned pumpkin.  The butternut squash has a more subtle flavour than the pumpkin puree.

Slow Cooker Cilantro Shipwreck

I make a very different Shipwreck casserole than my mother and grandmother used to make.  This one is just as good, but has ground chicken, no tomatoes, more spice and is made in the slow cooker.  See if you like it too!

Ingredients

4 potatoes, peeled and sliced (I think 1 sweet potato could be substituted, but have not tried this yet)

3 small zucchini, sliced

3 carrots, peeled and sliced

2 small onions, sliced

2 pounds ground chicken, browned in about 1 tablespoon of coconut oil

1 400 ml can coconut milk (I use Thai Kitchen)

1 cup gluten-free chicken broth (I bought mine from Costco)

3 tablespoons brown rice flour (I sometimes omit this, but it will be more like soup)

1/2 teaspoon sea salt

1 teaspoon ground cumin

dash of chili powder

1/2 teaspoon garlic powder

1/4 cup chopped fresh cilantro

juice of 1 lime

Directions

1.  Place potatoes in the bottom of a greased slow cooker (I use coconut oil).  Top with zucchini, carrots, and onions.  Place the browned ground chicken on top (I have also used Spolumbos chicken and apple sausages that were squeezed out of the casing and browned).

2.  In a medium bowl, whisk together coconut milk, broth, flour, salt, cumin, chili powder, garlic powder, cilantro and lime juice.  Pour this mixture over the ground chicken in the slow cooker.

3.  Cover and cook for 6 hours.  Top with the juice from another lime and some more chopped fresh cilantro before serving.

Beef Burgundy in the Slow Cooker

My mother has made Beef Burgundy in the slow cooker for years.  To me, this is comfort food!  Here is another adapted recipe from the cookbook "The Best 150 Slow Cooker Recipes" by Judith Finlayson.  Serve with a green vegetable and new potatoes in their skins or mashed potatoes.

Ingredients

8-9 slices of bacon

Medium-sized beef roast, cut into 1-inch cubes

1 lb mushrooms, whole, halved or quartered depending on size

3 carrots, peeled and thinly sliced

2 onions, thinly sliced

3 cloves garlic, minced

1 tsp dried thyme leaves

1 tsp salt

1/2 tsp black pepper

1/4 cup potato flour

1/4 cup brown rice flour

1 1/2 cups gluten-free beef broth or water with a gluten-free broth cube

2 cups dry red wine (I like Yellow Tail Merlot)

1 bay leaf

zest of 1 orange

chopped parsley

Directions

1.  Cook bacon in a large frying pan/skillet with some water to start.  Cook the bacon until crisp.  Remove with a slotted spoon and drain on a paper towel.  Leave 2 tbsp fat in the skillet.

2.  Brown the beef cubes in batches in the skillet.  Transfer to the slow cooker with a slotted spoon.

3.  Add mushrooms to skillet and cook until tops are lightly browned.  Using a slotted spoon, transfer to  slow cooker.  Sometimes I need to add a tablespoon of butter at this point because the mushrooms have soaked up all of the fat.  Reduce heat to medium-low.  Add the carrots and onions to the skillet.  Cover and cook until vegetables are softened, about 10 minutes.  Increase the heat to medium.  Add garlic, thyme, salt and pepper and cook, stirring for 1 minute.  Add flours and cook, stirring for 1 minute.  Add beef broth and wine and cook, stirring, until thickened.  Stir in bacon, bay leaf and orange zest.

4.  Add mixture to the slow cooker.  Stir thoroughly.  Cover and cook on Low for 8-10 hours or on High for 4-5 hours, until beef is very tender.  Discard bay leaf.  Just before serving, garnish liberally with parsley.

Baked Potatoes in the Slow Cooker

A friend of mine used her slow cooker to make baked potatoes for a barbecue.  I thought it was a great way to bake potatoes without heating up your kitchen and it saves room on the barbecue for steak and other vegetables.  Since then I have made baked potatoes quite a few times in the slow cooker.  My daughter is vegetarian, so she likes numerous toppings like butter, sour cream and chives, or broccoli and cheese sauce.  I like baked potatoes with leftover chili and cheese or daiya cheese for a quick weeknight meal.

Ingredients

4-6 medium-sized baking potatoes
aluminum foil

Directions

Wrap potatoes in aluminum foil and place in slow cooker.  Cover and cook on low for 8 hours until potatoes are fork tender.  When ready to serve, I let people get their own potato from the slow cooker, remove the foil and add the toppings of their choice.

Beef Carbonnade

Beef Carbonnade is just a fancy way of saying Beef and Beer Stew.  I adapted this recipe from "The 150 Best Slow Cooker Recipes" by Judith Finlayson to make it gluten-free.  Beef Carbonnade is similar to Beef Burgundy, which is another one of my favourite meals to make in the slow cooker.  The beer or wine makes the beef so tender and adds flavour to the meat and sauce.  I serve both dishes over mashed potatoes or sweet potatoes with a steamed vegetable like broccoli, spinach or swiss chard.  We also like a salad served with the cooked items to add some freshness.  I made a carrot and apple salad to use some garden carrots.  This is a hearty meal for the cooler days and darker nights that are coming soon!

Ingredients

4-5 slices of bacon, diced

2 lbs stewing beef, cut into 1-inch (2.5-cm) cubes

4 medium onions, thinly sliced

4 cloves garlic, minced

2 tsp dried thyme leaves

1 tsp celery seeds

1 bay leaf

1 tsp salt

1 tsp cracked black peppercorns

1 tbsp brown sugar

2 tbsp brown rice flour and 2 tbsp potato starch

2 generous cups gluten-free beer

dash of crushed red pepper flakes (optional)

Directions

1.  I cook the bacon in some water to start off, to keep it from burning.  In a skillet, heat bacon and water over medium-high heat.  Cook the bacon until crisp.  Remove with a slotted spoon and drain on a paper towel.  Set aside.  Drain off all but 1 tbsp fat in pan.

2.  Over medium-high heat, brown meat in batches.  Using a slotted spoon, transfer to a slow cooker.

3.  Reduce the heat to medium.  Add onions to the skillet and cook until soft.  Add garlic, thyme, celery seeds, bay leaf and pepper and cook for 1 minute.  Sprinkle sugar over mixture and stir well.  Add flour and starch and cook, stirring, for 1 minute.  Add bacon and beer and cook until mixture thickens.  

4.  Pour mixture over beef.  Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until meat is tender.  Discard bay leaf.  Add a dash of crushed red pepper flakes to the sauce if you prefer some spice.  Serve immediately.

Orange Apricot Scones

I love the fall flavours and spices in carrot cake and pumpkin pie.  I was craving some spice in my Cranberry Orange Scone recipe, so I substituted dried apricots for dried cranberries and added some fall spices.  They were delicious with some butter and honey, and a cup of tea!

Variation for Orange Apricot Scones

• Substitute 1/3 cup chopped dried apricots for 1/3 cup of dried cranberries.
• Add 1/2 tsp of cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground ginger and 1/8 tsp ground cloves along with the flours.  Epicure seasonings are all gluten-free.  I really like the pumpkin pie spice and chai spice.  Either of these could be substituted for the spices in this recipe.

Bruschetta

Bruschetta with garden tomatoes and herbs.  Is there anything better?  I don't think so.  I often make Bruschetta in the winter with store bought tomatoes and Epicure seasoning.  Bruschetta tastes so much better when it is simple and full of fresh ingredients.  This is one of the recipes that we enjoy during the Fall.

Ingredients

Toasted gluten-free bread/Coconut Bread

good quality olive oil

2 garlic cloves, halved

2 cups plum tomatoes or cherry tomatoes, chopped

1/4 cup red onion, diced

1/4 cup chopped fresh parsley and basil leaves

2 tablespoons balsamic vinegar, or to taste (sometimes I add a bit of lemon juice as well)

salt and pepper to taste

Directions

1. Toast the gluten-free bread.  When cool slightly, drizzle or brush with some olive oil and lightly rub with halved garlic cloves on both sides of bread.  Arrange on a serving tray.
2. Combine the remaining ingredients in a bowl.  Let stand 30 minutes, or refrigerate until ready to serve.
3. Serve the Bruschetta in a separate dish from the bread, so the toast does not become soggy.

Carrot & Cilantro Soup

With garden carrots being plentiful this time of year, it is a perfect time to make carrot soup.  This dairy free soup uses coconut milk and cashews to make it creamy.  It is based on a recipe from an Alive magazine.  This soup can be made in the slow cooker or it can be made in about an hour on the stove.   It can be prepared when it is convenient during a busy day.  Serve with a salad and some warm gluten-free biscuits or toast.

Ingredients

7-8 medium to large carrots, chopped

5 cups chicken stock or vegetable stock (I substituted a generous 5 cups of water to cover the carrots and 2 gluten-free bouillon cubes)

1 Tbsp sesame oil

1 Tbsp coconut oil

2 cloves garlic, minced

4 tsp grated fresh ginger (I keep mine in the freezer so it lasts longer)

2 small onions, diced

1 cup raw cashews

1/2 tsp turmeric

dash of paprika

Salt and pepper to taste

1 can of lite coconut milk

1 Tbsp honey

Juice of 1 lime freshly squeezed

generous 1/2 cup fresh cilantro, roughly chopped

Directions

Put the carrots, water and bouillon cubes (or stock) in the slow cooker.

Heat the sesame oil and coconut oil in a large frying pan.  Add the onion, garlic, ginger, cashews, spices, salt and pepper.  Sauté for 5 minutes.  Transfer the mixture to the slow cooker.  Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until carrots are tender.  Add coconut milk, honey, and lime juice.  Simmer for 5-10 minutes.

Puree the soup with a hand blender or in a blender in batches.  Stir in the cilantro before serving.

Variations

*You can also make this in a large pot on the stove.  Just add the carrots and the water/stock after sautéing the onions, garlic, ginger, cashews and spices.  Simmer until the carrots are tender.  Then add the remaining ingredients and simmer for a few minutes.  Puree with a hand blender.  Stir in the cilantro before serving.
*I like to freeze the leftovers in small containers for quick and nutritious lunches at work.

Apple & Apricot Tart

One of my husband's favourite fruits is fresh apricots.  I made this cake/tart when the B.C. apricots and apples from a local garden were in season.  This dessert is based on a recipe from the cookbook "125 Best Gluten-Free Recipes" by Donna Washburn and Heather Butt.  This dessert is a bit of work, but well worth it!

Crust

1/4 cup coconut flour

1/4 cup arrowroot starch/flour

1/4 cup tapioca starch

1/4 cup white rice flour

1/4 cup almond flour

1/2 tsp baking soda

1/4 tsp sea salt

1/3 cup melted butter or coconut oil

1/4 cup honey

1/4 cup coconut sugar

1/4 cup plain yogurt or dairy-free plain yogurt

1 egg yolk

1/2 cup sliced almonds

Filling

3 cups grated apples (about 4 large apples)

2 tbsp coconut sugar

1/4 cup honey

2 tbsp arrowroot starch

1/4 tsp ground cinnamon

1 tsp lemon juice

1 tsp vanilla

2 cups fresh apricots, sliced

1 tbsp honey

1 tbsp arrowroot starch/flour

1/4 cup sliced almonds

Glaze

1/3 cup apricot jam (sweetened with fruit juice)

2 tbsp water

Directions

Line the bottom of a 25cm springform pan with parchment paper that is cut to fit.  Grease the parchment paper and sides of the pan.  Preheat the oven to 375 degrees.

Combine coconut flour, arrowroot, tapioca, rice flour, almond flour, baking soda and salt in a large bowl.  In a smaller bowl combine the melted coconut oil, honey, coconut sugar, yogurt and egg yolk.  Stir the wet ingredients into the dry ingredients, and mix in the almonds.  Spread the mixture into the bottom of and about 1 cm up the sides of the prepared pan.  Let stand for about 15 minutes.  Then bake the crust for 15 minutes.  Turn down the oven to 350 degrees.

Combine the grated apples and lemon juice.  Place in a sieve for 15 minutes and press out any excess liquid.  Combine the apples, coconut sugar, 1/4 cup honey, 2 tbsp arrowroot starch, cinnamon and vanilla in a large bowl.  Pour the apple mixture into the crust and spread evenly with a spoon.  

Mix the sliced apricots with 1 tbsp honey and 1 tbsp arrowroot and arrange on top of the grated apple mixture.  Bake at 350 degrees for about 30 minutes.  Sprinkle the 1/4 cup sliced almonds around the rim of the crust and bake for about another 15-20 minutes, or until the center crust is done (test with a toothpick).

Bring the apricot jam and water to a boil in a small saucepan while whisking constantly.  Reduce heat and simmer for a few minutes or until thickened, whisking occasionally.  Brush the glaze over the apricots.  Chill before serving.  Serve with whipped cream or whipped coconut cream.

  

Slow Cooker Borscht

With getting back into the busy work routine, I often use my slow cooker to make meals simpler.  Soups work well in the slow cooker because it does not matter if the vegetables get mushy.  Puree the soup at the end of the cooking time to improve the texture.

My daughter really likes Borscht, so I often use vegetarian beef flavoured bouillon cubes when I am making it for her.  If I am making Borscht for just my husband and myself, I prefer to use homemade beef stock.

I have adapted one of the best Borscht recipes so it can be made in the crockpot.  The original recipe is from the cookbook "Slice - Health Inspired Food" by Barb Davies & Jennifer Rallison.

Ingredients

1 tablespoon of butter or coconut oil

1 medium onion, diced

4 to 6 small to medium beets, peeled and cut into (1-cm) cubes

2 medium potatoes, peeled and diced

2 medium carrots, peeled and diced

5 cups gluten-free beef stock (I use homemade beef stock or water and 2 beef bouillon cubes that are gluten-free and vegetarian)

3 cups cabbage, shredded (I use a coleslaw mix that is already shredded)

6 oz can pure tomato paste

1 teaspoon sea salt 

1/4 cup apple cider vinegar

1 teaspoon each: caraway seeds and dill

Directions

1.  Grease the slow cooker with the butter or oil.  Combine the onions, beets, potatoes, carrots, stock, cabbage, tomato paste and salt in the slow cooker (I like to prepare this the night before and refrigerate it until the morning).

2.  Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until vegetables are tender.

3.  Add vinegar, caraway seeds and dill.  Let simmer for an additional 15 minutes.  Puree with a hand blender or in batches in a blender.

4.  When ready to serve, spoon into individual bowls and top with sour cream or dairy free sour cream. Once it has cooled, I freeze the borscht in individual portions for quick lunches or dinners.

Dill Pickles

Making pickles every year is a tradition in our family.  Here is our tried-and-true recipe for dill pickles.

Ingredients

8 Mason jars (quart-size)

small cucumbers (about 64-72 cucumbers)

8 stalks of fresh dill (seeds and all)

16 garlic cloves

3/4 cup pickling salt (not iodized, it must be a special salt for pickling)

4 cups white pickling vinegar (it must be pickling vinegar as it has more acetic acid than regular white vinegar)

12 cups water (we use bottled water as tap water can turn cloudy later in pickle jars)

Directions

1.  Clean your kitchen sink with a natural cleaner like baking soda to make sure it is very clean.

2.  Place cucumbers in the sink and fill the sink with cool water.  Swish them around with your hands to wash them well.  Drain the sink a couple of times and keep adding fresh water.  Let the pickles soak overnight in cold water in the sink.

3.  In the morning, drain the water out of the sink.  Put the jars in the dishwasher and turn it on for a cycle to make sure they are clean and hot when it is time to fill them.  Put the lids in a pan of water to boil (make sure they are new lids each time you make pickles).

4.  Combine salt, vinegar and water in a large pot.  Bring to a boil.

5.  While you are waiting for the pot to boil, wash the dill and peel the garlic.  Cut the tough bottom ends off the dill stalks.

6.  Using clean rubber gloves take a hot jar out of the dishwasher.  Place one whole stalk of dill in the jar.  Add two cloves of sliced garlic.  Pack the cucumbers into jars (putting the large ones on the bottom and the little ones near the top).  Sometimes shaking the jar helps to move them down.

7.  Using a liquid glass measuring cup, pour hot liquid over the cucumbers in the jar until the cucumbers are completely covered.  Seal with a hot lid.

8.  Repeat with the remaining jars.

9.  Let the hot jars sit on a kitchen towel until they are cool.  Then store them in a cool place.  I store my jars of pickles in an extra refrigerator because I do not have a cold room.  Let stand at least 6 weeks before using them.

Recipe Ideas for Garden Vegetables

I have been enjoying all of the produce that is available this time of year.  Garden zucchinis have been a part of every dinner lately!  One of my favourite recipes is Zucchini-Almond Fritters.  Although recently I am finding it much simpler to make zucchini noodles with a tomato sauce for a quick dinner.  Steaming the zucchini noodles for a few minutes improves the texture.  I steam them in batches using a large pot with a small amount of water in it.

I make my own pasta sauce because it tastes so much better than the pasta sauces from jars.  Start by sautéing onion and garlic in a large sauté pan.  Then add some chopped garden carrots, beans, fresh basil and some gluten-free tomato sauce.  Simmer until the vegetables are tender.  You can get fancy and add a bit of balsamic vinegar or pesto.

Pureeing or dicing the vegetables into smaller pieces before adding them to the tomato sauce is a good way to disguise the vegetables for picky eaters.  Many years ago, I saw Jamie Oliver recommend this type of pasta sauce on a television show about improving school lunches for children.  In his recipe for "The Best Tomato Sauce Ever" he grates the zucchini right into the sauce.  Check out his recipe if you would like a sauce that is kid-friendly.

I had a bunch of ripe B.C. peaches, so I looked for a healthy dessert recipe to make with them.  I made a lovely Peach Cobbler recipe from the Spunky Coconut blog.  It uses nuts and coconut sugar for the topping.  Coconut sugar is somewhat more nutritious and lower on the glycemic index than regular sugar.

The fruit topping would probably be great with other fruits that are available this time of year.  Next time I would like to try it with apples and apricots.  I may add some honey and tapioca starch to the fruit base if it needs to be sweeter and thicker.

This cobbler/crisp dessert recipe is healthy enough to eat for breakfast with vanilla yogurt.  That is definately my favourite way to enjoy it!

Road Trip

We just returned from a 2 week road trip along the Oregon coast.  We enjoyed the beautiful rocky shores and the dramatic change of scenery from the prairies.  It was amazing to see how different the coast can look on a foggy day compared to a sunny day.  We enjoyed activities like walking on the beach, dune buggy rides and watching the surfers.  I took photographs of lighthouses, flowers, wildlife and of course, food!

At times, it was a challenge to eat gluten-free and healthy while travelling.  I brought nuts, fruit, vegetables and eggs in our cooler that plugs into our car's cigarette lighter.  We cooked in some of the rental houses that we stayed in, but they often had limited equipment.  I bought my own "Green Pan" for eggs, as many of the pans were scratched Teflon.  We brought our juicer along so we could juice some of the fresh local fruit and vegetables.

We started off in B.C. before going down to the States.  We always get spoiled when we stay at my bother's place in Kelowna, B.C.  They barbecued salmon, zucchini strips and served them with peach salsa, salad and corn on the cob.  My brother's wife makes wonderful salads.  She made a salad with fresh local cherries, walnuts and feta cheese.  She was also telling me about how to roast corn on the cob in the oven if you don't have room on the barbecue.  She wraps the corn in foil with some butter and puts them in a roasting pan.  Then she roasts the corn at 450 degrees for about 20-25 minutes.  I look forward to trying to roast corn this way.

We ate out at a few restaurants along the way down the Oregon coast.  Some of them had gluten-free menus and some just had a few gluten-free menu items.  Although restaurants are getting better at preparing gluten-free dishes, there are still many improvements to be made.  I did become ill a couple of times after eating in restaurants, so I did end up cooking more in our rental houses.  I even resorted to buying a couple of Amy's gluten-free frozen meals.  I try not to eat packaged foods, but on vacation I was thankful to have these as an option!  I found them more reliable than eating out in restaurants.

One of the highlights of our trip was going to Pike Place Market in Seattle.

We saw the fish market and watched them toss the fish.  

It was a busy holiday, but we really enjoyed the views and the Seattle area.  We hope to go back to Seattle someday to tour some of the islands and go off-the-beaten-path a bit more.  

Farewell summer holidays!