Tag: Glutenfree

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Maple Mousse Verrines with Maple Hazelnut Crunch

Happy December! We’re in the last days of the year and unveiling our final PC Black Label Collection box. Let’s take a closer look at these wonderful products and what we will be using to make our holiday recipe this month! PC Black Label Pure Maple Syrup 100% pure and crafted in the Beauce-Frontenac region of Quebec, this lusciously sweet Pure Maple Syrup is harvested … Continue reading Maple Mousse Verrines with Maple Hazelnut Crunch

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Cranberry Vanilla Bean Scones

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products.  Let’s take a closer look at this month’s box.   PC BLACK LABEL PURE PEPPERMINT EXTRACT A must-have during the holiday season and colder weather months, add a drop or two of this refreshing pure peppermint extract to hot chocolate, cappuccino, cookies, candies, icings, and sweetened whipped cream. It’s also great massaged onto … Continue reading Cranberry Vanilla Bean Scones

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blog, Breakfast, Brunch, chef, clean eating, cooking, dairyfree, Dinner, easy, eatclean, eggless, food, foodporn, foodstyling, Gluten Free, hautesucre, healthy, Lunch, organic, protein, quick recipe, Recipes, snack, soy, soybean, sweet, tofu, vegan, vegetarian, website

Pan Seared Tofu

Pan seared tofu 1 block of extra firm organic tofu 1 tsp Fleur de sel 1 tsp Fresh ground pepper 1 tsp herbs de Provence 2 tsp Raw sugar or honey 1/2 tsp Red chili powder 2 tblsp olive oil OR 1 tblsp olive oil + 1 tblsp sesame oil Cube your tofu and set aside. Combine all the above ingredients in a large, heavy … Continue reading Pan Seared Tofu

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Baking, blog, Breakfast, Brunch, cheese, chef, cooking, dairyfree, Dinner, eggless, eggs, food, foodporn, Gluten Free, hautesucre, Lunch, Recipes, snack, vegan, vegetarian, website

Skillet Fried Scalloped Potatoes

Tired of the same potato dish? I made this fantastic side dish to go with our filet mignon steak dinner and served it alongside a lovely salad. It’s a very easy, no fuss recipe and you can prepare this ahead of time and finish it off in the oven just before serving.  Leftovers make a fantastic brunch ~ top with a poached or fried egg … Continue reading Skillet Fried Scalloped Potatoes

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Heirloom Frittata with Curried Potatoes

Heirloom Frittata with Curried Potatoes: 3 large farm fresh eggs 1/2 sweet Vidalia onion, chopped 1 tsp butter 1/4 cup milk Salt (to taste) Pepper (to taste) Fresh herbs (parsley& thyme) 6-8 Baby heirloom tomatoes 1/2 cup Curried Potatoes (or other leftover curry) 1/3 cup Beemster cheese, shredded (can substitute with sharp cheddar) Curried Potatoes Recipe: 10 small new potatoes, sliced 1 small onion 2 … Continue reading Heirloom Frittata with Curried Potatoes

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Sweet and Spicy Salmon (two ways)

Salmon two ways 6 servings Le creuset dishes, sesame oil Salt Pepper 1 tsp Mustard seeds 3 tblsp Maple syrup 1 tsp Raw sugar 2 cloves garlic, minced 1 tsp dried parsley Dash of red chili powder 1/3 cup Soy sauce Black Sesame seeds (optional, for the top) {1-2 tblsp Sambal oelek (red chili paste)} * Add This To half The Marinade This recipe works … Continue reading Sweet and Spicy Salmon (two ways)

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Garlic Scapes and Eggs

Garlic Scapes and Eggs Serves 2 1 tblsp olive oil 1 large shallot, thinly sliced 2 Garlic Scapes, chopped 2 small green chilies, thinly sliced 2-4 eggs Aged Gouda (sharp, aged 100 days preferably) Habanero tortillas (or plain) Fresh thyme Salt, pepper to taste In a small frying pan, heat the oil and add the shallots.  Sautée until softened, then add the chilies and the … Continue reading Garlic Scapes and Eggs

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Spicy Saké Shrimp

When I was younger, I refused to eat seafood.  I couldn’t stand the smell or the taste. I was a very picky eater and as children, we were pampered by our mother as she always made a huge selection for dinner. There was always a meat, vegetables, and a rice/carb.  There was always an abundance of food choices available that I never missed out on … Continue reading Spicy Saké Shrimp

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Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

Chocolate Avocado Tarts with a Cashew and Date Crust (RAW) 4-6 small tart shells (with removable bottoms) or 1 – 8″ springform pan (Line the bottoms with parchment for easy removal) tart base: 1 cup raw cashews 5-6 medjool dates, pitted OR 8-10 small dates 2 tsp coconut oil 1/2 tsp pure vanilla extract Pinch of fleur de sel or Maldon sea salt Combine all … Continue reading Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

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Breakfast, Brunch, Drinks, Gluten Free, Raw, Recipes, Recipes

Iced Coconut Latte (Dairy Free)

Cool down with this delicious dairy free latte! Easy and sooo good!  You can even substitute the milk and try other flavours, such as, almond, hemp, chia seed or soy. Recipe: 1 cup chilled coconut milk 2 tsp raw cane sugar 1-2 shots espresso Ice cubes or crushed ice Mix coconut milk and sugar, pour 1 shot espresso over and top with ice. Enjoy!    … Continue reading Iced Coconut Latte (Dairy Free)

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Breakfast, Brunch, Drinks, Gluten Free, Raw, Recipes

Coconut Waffles (Gluten Free)

Recipe (makes 4 large waffles) 1 cup glutenfree flour blend 1 cup coconut milk 1/2 tsp cinnamon 1 tsp gf baking powder 1 tsp vanilla extract or (half vanilla bean seeds) 1/4 tsp kosher salt 1 egg Raw coconut flakes (optional) Fresh berries Maple syrup Mix all the above ingredients in a blender until smooth. Pour into a bowl and add raw coconut flakes if … Continue reading Coconut Waffles (Gluten Free)

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