Two Pastas. One Way.

One of my favourite types of pizza is margherita…anyone with me? The simple flavour combination of tomato, basil and mozzarella on dough is so fresh and delicious.

It’s also amazing in pasta form, but sub-in parmesan for the moz. SO good and so simple to make.

I recently tried two new gluten-free pastas and am so excited to share you with them: Chickapea Pasta and NuPasta.

Chickapea Pasta is made with only two ingredients, organic chickpeas and organic lentils. Nothing. Else. It’s packed with protein, at 23g of protein per serving, and has 11g of fibre. If you’re craving a traditional “white” pasta, this isn’t going to help your craving…this stuff is dense! Dense but flavourful. It’s nutty, rich and the texture is a bit like a whole grain pasta. I really love this pasta and I love the fact it comes with protein.

NuPasta is on the opposite end of the spectrum. Super low in protein and extra low in calories. This low calorie pasta is what makes it appealing. One package of this pasta (which is 210g) is only 25 calories! So for those who want a huge plate of pasta…this might be your new best friend. This low cal pasta is made with konjac, a plant similar to yams and taro, however, without the starch or calories.

Both pastas tasted great with the topping and was super easy to whip up for a quick dinner. 

Margherita Pasta

Serves 4

1 box gluten free pasta (or four packages of NuPasta – each package is one serving)
2 cups tomato sauce
1 cup parmesan
8 basil leaves, shredded

Cook the pasta. Simmer the sauce. Top the pasta with the sauce, parmesan and basil. Bam! Easy, right?



Chickapea Pasta

Hearty Chicken Soup

Chicken Soup and Gluten Free Toast





Chicken soup with Glutino Multigrain Bread

With the colder weather here, my body has been craving warm soups and stews. Today all I wanted was a homemade bowl of chicken soup, so I whipped some up when I got home from work. This recipe is super easy and takes about an hour to make. The result is delicious!

Hearty Chicken Soup

1 cup water
1 box Imagine® Organic Free Range Chicken Broth 
2 large carrots (chopped)
1/2 onion (minced)
1 clove of minced garlic
1/2 bundle of asparagus (chopped)
1/2 cup chopped parsley
15 mini potatoes (chopped into quarters)
2 skinless, boneless chicken breasts

Preheat the oven to 350 and bake the chicken for 35-40 minutes (or until the juices run clear).

While the chicken is cooking, place the carrots and potatoes into a large pot or dutch oven and simmer in 1 cup of water. After 10-15 minutes pour the full box of Imagine® Organic Free Range Chicken Broth into the pot and add the onion, garlic, and asparagus.

Once the chicken is fully cooked, cut into cubes and add to the soup. Stir in the parsley and voila, a delicious hearty soup! Makes 4-6 servings. 

This was the first time I tried Imagine’s gluten-free chicken broth and wow is it delicious! It’s so flavourful and full of great ingredients. Not only is it gluten-free but dairy-free, non-GMO and organic. Definitely a must try. It might be the best boxed chicken broth I’ve ever had.

Chicken soup



Gluten-Free Flatbread

I think I’ve mentioned this a few other times, but my favourite flavour combination is sweet and salty. I love adding sweet to a salty dish, I find it brings the flavours to different level.

Gluten-free flatbread

The best food combo is dates, prosciutto and goat cheese. The sweet dates compliment the salty prosciutto and the smooth goat cheese blends everything together perfectly. This flatbread recipe is perfect for an appetizer or a main meal and I will assure you it will be a crowd favourite.

Gluten-Free Date, Prosciutto & Goat Cheese FlatbreadGluten-free flatbread

2 frozen gluten free pizza crust bases (O’Dough’s has a good crust – this is what I used)
1 cup shredded mozzarella cheese
8 medjool dates, de-pitted and chopped
6 tbsp goat’s cheese
8 basil leaves, chopped
4-6 slices of prosciutto

Preheat oven to 400°F.

Place frozen crusts on baking sheet (they will defrost while they cook).

Top each frozen gluten free pizza crust base (or flatbread) with ½ cup mozzarella cheese. Next, top each crust with four basil leaves, spread around to cover the base. Top each crust with three tablespoons each of crumbled goat cheese and then sprinkle the chopped dates (four to each crust) and chopped prosciutto on top. Ensure the prosciutto is the last to be added, as it will become crunchy while cooking.

Bake for 15-20 minutes, or until cheese is golden and bubbly.

Potato Chip Crusted Sole

Fish and chips are one of those foods that I just don’t get enough of. Merely because most restaurants don’t have the gluten free option and frozen GF breaded fish isn’t the same. I will always remember the amazing GF fish and chips I had when I was in London last year…the fish had the perfect ‘batter to fish’ ratio and it was fried to a golden crisp.

The amazing gluten free fish and chips from Grill on the Square in London

When Glutino sent me their Baked Potato Crisps with the idea to use them to coat meat, I couldn’t resist the thought of crunchy, salted, potato coated fish. The end result didn’t mimic the taste of fried, battered fish, but it did create a welcome, crunchy taste to a relatively bland white fish.

I really enjoyed cooking and snacking on Glutino’s Baked Chips. They are very similar to Lay’s Baked Potato Chips, but of course Glutino’s BBQ flavoured ones are gluten free (whereas Lay’s are not). I thought that the Simply Salted chips were very salty, but when used to coat the fish, the saltiness wasn’t as noticeable.

This recipe is super simple and is perfect for a quick meal when you don’t really feel like putting much effort into cooking (i.e. – after a summer afternoon on the dock or in the park).

Potato Chip Crusted Sole

1 bag of Glutino Gluten Free Simply Salted Potato Crisps (or any other type of chips)
4 tbsp mayonnaise
4 large pieces of firm white fish (sole, cod, halibut)

Preheat the oven to 375 and line a baking sheet with parchment paper.

In a medium-size bowl, crush the chips with a large spoon or fork. Crush to a desired size (I crushed mine until they were about 1/2 an inch). Coat the top of each piece of fish with a tablespoon of mayo and dip the mayo side into the crushed bowl of chips. You could opt to coat both sides of the fish with the mayo and chips, but the side facing down on the baking sheet could become soggy. 

Once all of the pieces are coated, place them in the oven and bake for about 15 minutes, or until the chips are golden and the fish is thoroughly cooked through.

Mexican Rice Paper Rolls

This month I was lucky enough to be featured on the Celiac Corner’s website as ‘Featured Blogger of the Month’. I wanted to share a gluten free recipe that was different, flavourful, exotic and fun to make. I decided on Mexican inspired rice paper rolls. You can read my post on

I love the versatility of rice paper rolls – you can fill them with whatever sort of ingredients you fancy – avocado, chicken, hummus, tofu, peppers, zucchini, etc. The best part about them is that they are gluten free! Having a new gluten free item to add to your list of ‘safe’ foods always results in a smile…don’t you think? I also really enjoy Mexican food – so I thought, why not create a version of soft tacos using a rice paper roll as the shell! Excitingly enough they turned out delicious and the mild flavour of the rice paper roll really allows the Mexican flavours to shine through. This is the perfect recipe for an appetizer, a summer picnic or even for a meal. I personally love having a few of these rolls as my dinner…yum! These are also great if you have an allergy to corn, as the rolls are simply just made of rice. The recipe may look daunting due to the many steps, but trust me, they are delicious and very simple to make.

What you need: a cutting board, or clean surface; a couple clean dish towels; a large shallow bowl filled with a few inches of cold water; a tray; food processor
10 large rice paper rolls (usually found in the rice section of grocery stores)
2 chicken breasts
1 red bell pepper thinly sliced
5 romaine lettuce leaves finely chopped
2 cups pineapple thinly sliced into strips
1 can black beans
¾ tsp cumin
½ tsp dried oregano
¼ tsp chilli powder
1 tsp brown sugar
2 tsp ketchup
2 tbsp + 1 tsp olive oil
2 tbsp lime juice
1 tbsp butter
sour cream
Preheat the oven to 450°F and bake chicken for 25-30 minutes.
While the chicken bakes, slice the pineapple into thin strips, about 2 inches long. Fry the pineapple in 1 tbsp of butter until golden and caramelized. Set aside.
Next, combine the can of black beans, ¼ tsp cumin, 2 tbsp lime juice, 2 tbsp olive oil and a pinch of salt in a food processor. Process until smooth. Set aside in a bowl.
Wash and slice up the peppers and romaine lettuce into thin strips.
For the chicken spice mixture, combine ½ tsp cumin, ½ tsp dried oregano, ¼ tsp chilli powder, 1 tsp brown sugar, 2 tsp ketchup and 1 tsp olive oil. Take the cooked chicken and place in a medium sized bowl. With 2 forks, start pulling and shredding against the natural grain of the chicken. You want it to look like pulled pork in the end. Once it is all shredded, coat the chicken with the spice mixture. It will only appear lightly coated, as you want to be able to taste the other flavours in the rice paper roll.
After you have all of the ingredients for the filling prepared, create a working space using a cutting board or clean surface to start rolling your rice papers. Fill a large bowl with cold water (the package on the rice paper instructs you to use warm water, but I find that it doesn’t work as well as using cold water). You will need a large enough bowl to be able to soak the rice paper in. Place the rice paper in the water (you can place 2-3 in the bowl at a time, just make sure they are not sticking together prior to placing in the water. Allow the rice paper to soak for a good 30-45 seconds until the rice paper has softened. Once soft, gently remove from water and place on a clean, dry dishtowel – pat dry. Now you can either roll the rice papers on the dishtowel or transfer the rice paper onto a cutting board.
Arrange ingredients around the top edge of the rice paper, leaving enough room at the top to fold over. Fold and roll it like you would a fajita. It’s okay if there are couple rips or tears, as rolling it will help cover them.
Repeat with the remaining rice papers.
Arrange on a tray with a couple bowls of salsa and sour cream for dip. Enjoy!

Chicken Almond Apricot Tagine

Tagine (or tajine) is a North African cuisine of Morocco, Algeria and Tunisia, which is named after the clay pot that it is cooked in. The tagine pot has two parts to it. The base of the pot is flat – which keeps the food – and the top part is cone shaped which rests on top of the base. The covered cone shaped lid is designed to promote the return of any condensation from the bottom of the dish, thus allowing the dish to cook slowly and allowing all of the flavours to incorporate together.

Unfortunately I do not own a tagine, so I made the tagine recipe in a covered skillet over a low temperature on the stove. I found the recipe off of Epicurious and adapted it to suit my needs.

The flavours came together wonderfully and there were so many moroccan tastes. The original recipe on Epicurious calls for garlic and to use a whole chicken cut up, I however omitted the garlic and used chicken breasts chopped into 1 inch cubes. To view the original recipe, click here.

To enjoy my adapted recipe, read on! It is gluten and dairy free and full of protein. I loved it, I hope you do too.

Chicken Apricot Almond Tagine
Adapted from Gourmet,
Serves 2-3

2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp turmeric
1/4 tsp ground black pepper
1 tsp salt
3 tbsp olive oil
2 chicken breasts cut into 1 inch cubes
1 tbsp butter
1 medium yellow onion chopped
10 sprigs of parsley
1.5 cups water
2 tbsp honey
1/2 cup dried apricots
1/3 cup blanched almonds

Combine 1 tsp cinnamon, ginger, turmeric, pepper, salt and 2 tbsp olive oil in a medium size bowl. Cube the chicken and mix it into the spices and oil.

Heat 1 tbsp olive oil and 1 tbsp of butter in a heavy skillet (or the base of a tagine), uncovered until hot. Add the chicken and brown it – around 8 minutes. Add in 1/2 cup of water, chopped onion and the parsley tied together in a bunch using kitchen string. Cover the skillet (or tagine) and allow to simmer for 30 minutes.

While the chicken cooks, combine 1 cup water, 1 tsp cinnamon, 2 tbsp honey and 1/2 cup apricots in a small saucepan. Bring to a boil uncovered and then lower the heat and allow to simmer uncovered for 15 minutes until the liquid becomes thick.

After the chicken has fully cooked, pour the apricots and liquid into the chicken skillet, stir and serve.

I served the chicken tagine over quinoa with a side of sautéd coconut kale.

To make the kale, take about 10 kale leaves and shred into thin slices. Steam the kale in about 1/2 cup water until the water is absorbed and the kale is tender. Stir in 1 tbsp coconut oil and 1/2 tbsp of coconut butter.

Asian Inspired Stuffed Bell Peppers

An easy, visually appealing, delicious and filling meal is stuffed peppers. They are packed with delicious veggies, meat and rice and make a beautiful meal. All you really need is a side salad to accompany them – as they are very filling. When you are buying your peppers, look for the ones that aren’t too lopsided, smaller in size and are able to stand up on their own. Stuffed peppers are also a great gluten free meal. You can make these stuffed peppers using black beans or extra firm tofu to make them vegetarian, or you can omit the protein and just use the rice and vegetables.

I still haven’t been able to find gluten free hoisin sauce, so I made my own gluten free version, it is very simple and tastes delicious.
Asian Inspired Stuffed Bell Peppers
Serves 4 

4 bell peppers (any colour)
1 cup basmati rice (cooked in 2 cups of water)
1 zucchini diced
2 cups mushrooms diced
2 cups ground pork (or beef)
3/4 cups gluten free hoisin sauce (recipe below)
2 tbsp olive oil 
Preheat oven to 350° F. 
Cook the basmati rice. An easy tip that my grandpa taught our family is to boil the basmati rice and water together in a sauce pan – once it comes to a rapid boil, cover with a lid and take off the heat. Leave the rice covered for about 15-20 minutes on no heat, it cooks perfectly and doesn’t stick to the pot. 
Sauté the diced zucchini and mushrooms in about 2 tbsp of olive oil until tender and golden. Move the vegetables into a bowl and use the same pan to sauté the ground pork. Once the pork is fully cooked, mix in 1/2 cup of the hoisin sauce. Transfer veggies into the pan with the pork and mix in the rest of the hoisin sauce. If the rice is cooked, mix the rice into the meat and veggies. 
After washing the peppers, cut off the tops (stems) and remove the insides (seeds and such). Stuff as much of the filling into the peppers as you can, place the tops back onto the peppers and place the stuffed pepper into a baking dish. Fill the dish with about an inch of water, place in the oven and cook for 30 minutes until the peppers are tender. 
Gluten Free Hoisin Sauce

2 tbsp nut butter (peanut, almond, sunflower seed – I used a pea based butter)
4 tbsp tamari (gluten free soy sauce)
1 tbsp honey
1/2 tsp chili powder 
2 tsp white vinegar
1.5 tsp sesame oil
2.5 tsp hot sauce 
Combine all ingredients in a bowl. 
There will probably be leftover filling, use the next day on top of a salad or in lettuce wraps. 

Thanksgiving in Pictures

It’s incredible the colours that nature can produce!
A working horse at a farm nearby. 
A single pumpkin growing in an abandoned garden.

A fallen birch tree branch. 

Gluten free Thanksgiving: turkey, stuffing, butternut squash
mashed potatoes, green beans and gravy. 

Gramma’s gluten free pumpkin pies.

An autumn nature walk on a beautiful covered trail.

My Guest Appearance on The Hot Plate

At the end of June I was invited to guest appear on Amanda Garbutt’s online cooking show The Hot Plate, to help kick off gluten free month in July. For all of July, Amanda on The Hot Plate demonstrated how delicious and exciting a gluten free diet can be. She featured many delicious, colourful summer recipes, including pound cake, cucumber sandwiches, peach crisp and then the rice paper rolls that I shared. It was so fun being on Amanda’s show and I loved being able to share one of my favourite crisp, light, delicious gluten free recipe. Rice paper rolls are easy to make, versatile when it comes to different ingredients and of course a recipe that everyone will enjoy. 
The recipe for the rice paper rolls that we made on The Hot Plate is on The Hot Plate’s website, you can click here to view it.
Photo Credit: Amanda Garbutt
My similar recipe is as follows:

The Gut Gazette’s Rice Paper Rolls
– 2 chicken breasts: baked at 350 for 45 minutes (until the juices run clear)
– 1 zucchini julienned 
– 2 red bell peppers julienned 
– 1/2 head butter lettuce sliced finely
– 1 mango sliced thinly 
– 10 sheets of rice paper (you can find these in the Chinese/noodle aisle of your grocery store
they come in large and small- I usually use large)
Once the chicken is baked completely, shred it and toss it with 1 tbsp honey and 1 tbsp balsamic vinegar.
Follow the directions on the package of the sheets of rice paper and then stuff with a little bit of lettuce, about 3-4 slices of pepper, about a 1 – 1/2 tbsp of chicken, and 3-4 slices of zucchini.
After you wrap up all the rolls, combine 3 tbsp wheat free tamari, 1 tbsp honey and 2 tbsp balsamic vinegar to make a tasty dip for the rolls.
These are so delicious, enjoy!
Photo Credit: Amanda Garbutt

Fig, Prosciutto and Goat Cheese Crostini

I love when the summer months roll around and fresh figs are beautifully displayed in the produce section of the grocery store. I love dried figs, but fresh figs are 10x more better. They are sweet and succulent with a soft, fleshy texture and are high in antioxidants and fibre! 

Figs are a versatile fruit. They work well in salads, such as my Fig, Pear and Almond Salad, they are great on top of greek yogurt with granola, I like them with cheese, made in a glaze for meat and they are the perfect dessert.  

Ali from Running with Spatulas had asked me to write a guest post for her blog, specifically about a gluten free recipe. I wanted to create a summer appetizer with an in-season fruit or vegetable, so, I thought figs would be perfect to incorporate. I like figs best with cheese, and I also love the taste of salty prosciutto with figs, so I decided to marry these three ingredients on top of gluten free crostini to create a delicious summer bite. 

The Gut Gazette’s Fig, Prosciutto and Goat Cheese Crostini

1 gluten free baguette (I used Aidan’s GF Baguette)
6 tbsp olive oil
6 fresh figs
½ cup goat cheese
8 slices of prosciutto
10 basil leaves (shredded)
Position oven rack to the top. Preheat oven to broil (500°F).
Slice the baguette into thin pieces (about 1/3 of an inch). Lay slices out on baking sheet. Spread each slice with olive oil. Broil for about 5-7 minutes, checking regularly, or until bread is golden and crisp. Flip slices over and repeat the above so that both sides of the bread are crispy and golden. While bread is cooling, slice the figs into thin slices (about 4 slices per fig), cut prosciutto slices into thirds and roll them up, and shred basil. Once bread has cooled, spread each slice with a dollop of goat cheese, layer prosciutto, a fig slice and then a drizzle of balsamic glaze topped with shredded basil. Enjoy!
The result is extremely tasty. The salty prosciutto pairs very well with the sweet fig, savory goat cheese and sour balsamic. You would never know these were gluten free!

I would love to hear what you like to pair with figs! Is there a go-to recipe you always do with figs?