October 17, 2019
Ginger Ale Battered Fish
This is probably my favourite recipe right now. My wife says it’s the best thing I cook. So I dare to share it with the world! When my daughter developed an allergy to eggs, our family had to figure out new ways to make a lot of dishes. I found out later I have an egg sensitivity myself, so that made creating cooking even more urgent. I had seen recipes for battered fish that used club soda for a tempura-like consistency without eggs. So I researched a few options and modified this recipe I found for a cranberry ginger battered[…continue reading]
October 16, 2019
Grilled Cheese: Gluten-free & Dairy-Free
Before my food sensitivities manifest so vigorously, grilled cheese was my jam. In many ways Chef Eric Greenspan was my spirit animal. But, I have found a way to cook up one of my favourites while sparing my tummy from trouble! This version if grilled cheese is like a classic, but uses gluten-free bread, and vegan-cheese. Not too different from the classic, but I will also share some tips about how I get my grilled cheese sandwiches top-notch. Ingredients: 2 slices gluten-free bread (I used Udis Multigrain) 50 grams vegan cheese (I used Daiya Cheddar) 2 oz vegan margarine 1[…continue reading]
October 15, 2019
Slow Oats Recipe
Now that Thanksgiving is behind us, I imagine a few people are looking for ways to recover from the binge family eating. I thought this would be a good time to share a clever breakfast that my wife discovered and we have been enjoying for weeks! “Slow Oats” are like oatmeal, but instead of cooking the oats quickly with high heat or boiling water, the oats are “cooked” by soaking them overnight. This softens them and makes it a rather comforting consistency. We also add A LOT of nuts into the oats to soak as well. Our latest mix includes[…continue reading]
