All posts tagged: gluten free

Smyles’ 5 Ingredient Tomato Soup

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“I’m the first to admit I’m not much of a cook. But since soup mainly involves tossing everything in a pot and waiting, it’s one of my better dishes.” ~ Suzanne Collins ~ There is something about cold, wintery, blustery days that just calls for soup. We have had plenty of them in the last few weeks and soup is indeed my comfort food of choice at the moment. This soup is one of my sister’s. I don’t really deviate in any way from her recipe, until it comes to the toppings. When I did my vegan month, back in November, she suggested this as something that could work quite well during it. And, boy, was she right! In fact, I’d get up early once a week, and make the soup (minus the blending) before I went on my morning walk. At that time, like now, we were in the middle of a national lockdown (and just in case you are reading this in 100 years, it was Covid-19 times!), and I was working from …

Fiesta Friday #169 Leftover Aubergine Rarebit Wrap

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“How can people say they don’t eat eggplant when God loves the colour and the French love the name? I don’t understand.” ~ Jeff Smith, The Frugal Gourmet Recently, I shared my Aubergine Rarebit recipe, and now I’m sharing a leftover idea. I’ve used this for lunch (and breakfast) quite a bit recently and it’s really tasty. It’s also easy and while it does pack a punch calorie wise (especially on this Blood Sugar Diet), it’s really filling and overall pretty healthy. I really like Tesco’s Caramelised Onion Hummus but you can use whichever one you prefer or leave it out. I’ve used BF’s gluten free wraps as well as their Quinoa and Chia Seed Wrap. The gluten free wrap is 99 calories but the quinoa one is around 110, so if you are calorie counting, it’s something of which you should be aware. Overall, I prefer the Quinoa one – I find the texture of the gluten free one strange. As you all know, avocado is one of my favourite foods and it’s not a stranger to …

Ants on Logs: Apple, Celery and Cucumber – Cooking with Kids

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“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” – Craig Claiborne If you remember a few months ago, I posted a recipe I had made with a little friend of mine, The Jam. At that time we had made these Pizza Baguettes, and we had decided to work on our long distance relationship by cooking together as well as reading stories. Well, since then, we’ve talked plenty and read plenty; but cooking is a little bit more of a feat than either his mom or I had originally contemplated. For one, we have to agree on a time and date that suits us both, and for two, I need to decide ahead of time what we are making, experiment by myself (if necessary), and then send the list of ingredients to The Jam’s mom. Consequently, we have only “cooked” together twice and both times we tried not only the traditional “Ants on a Log” snack but also different variations using different bases for the logs …

Chorizo and Feta Egg Muffins

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“These eggs are broken. Cracked.”
“Yes, ma’am. That happens sometimes.”
“Does it?”
“Yes, it’s the unfortunate part of being an egg.”

– Peter Hedges

I don’t exactly remember the first time I had chorizo but I know it was after I finished college and moved back to Ireland. The way I remember it was that my friend, Alberto, invited me to join him at a Spanish dinner party that was held in one of the hotels in Temple Bar. For a nominal sum, you could drink as much wine and eat as much manchego cheese, crusty bread and cured meats as your heart desired. It was so much fun and I made a lot of friends through these dinners as well as discovering a lot about Spanish food and culture.

Tomato, Bean and Avocado Salad

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Black beans and soy beans are the cornerstones of longevity diets around the world. -Bobby Darin This last week was the second week of camp for me and it’s been a busy one. Teaching camp is a lot more work than normal day-to-day as I have to prepare a lot more material and put a different “teaching cap” on to make sure the kids have a lot of fun. I know my 3rd graders are having a blast but I’m not so sure about some of the older kids! Anyway, I’ve had to bring a lot more work home with me so I haven’t had much time to prepare food for dinner and lunches. Luckily, I came up with an amazing little salad that has been a lifesaver this week; it’s healthy, tasty, and best of all, assists with lowering cholesterol and improving digestion. Yay for legumes! The idea for this salad was thanks to a trip to Costco where I picked up a large jar of oil-packed, oven-dried organic Roma tomatoes and some avocados. …