Gardens, Home, Recipes, & Stories
M-Safe: No dairy, eggs, peanuts, or bananas. R-Safe: No soy, hazelnuts, whey, carrots, hemp, or meat. B-Safe: No dairy, wheat, or meat.
I love the taste of sweet and spicy together, and this is a recipe I've been wanting to try for awhile. Makes enough chicken for 4 single-serving salads. Chicken Ingredients: 4 chicken breasts, frozen, skinless, boneless 1 T vegetable oil 0.3 cup honey 2 T coconut aminos (soy sauce can be replaced) 1 T chipotle… Continue reading Spicy Honey Garlic Chicken Salad Recipe
This is a French Canadian breakfast my dad used to make for us on the rare weekend he didn't have to work when we were kids. I've adapted it for my own wheat allergy by using gluten-free cinnamon raisin bread instead of regular whole wheat bread, but the basic recipe is the same, and you definitely have… Continue reading Egg in the Hole Recipe
We try to eat whole foods as much as possible, which means we don't buy a lot of prepackaged convenience foods, like hot chocolate mix. The weather has cooled off and it's the perfect time of year to snuggle under a cozy blanket with good book and a steaming mug of hot chocolate, so I… Continue reading Hot Chocolate Recipe
Sometimes I want a lighter dinner that is quick to prepare, and quesadillas are a perfect option. I had a version of this quesadilla in a local cafe (that is no longer in business) last year and decided to try making my own version. It's delicious! Makes 8, serves 4. Ingredients: 1 cup canned spicy pinto refried… Continue reading Yam, Bean, and Cheese Quesadilla Recipe
I've tried many different veggie burger recipes over the years, and they never turn out well. I've had dry ones, crumbly ones, bland ones, and this was yet another attempt that ended up super gloopy... So instead of tweaking it more, I picked the lazy way, and decided to pour it in a pan and… Continue reading Lentil Chickpea Bake Recipe
Fall is upon us and I've been craving hot comfort food as the days grow shorter and the evenings cooler. I've adapted a Red Thai Curry recipe to be vegetarian. I used canned lentils, but you could just as easily throw dried lentils in at the beginning, or put everything in a crock pot before leaving… Continue reading Quick Vegetarian Lentil Curry Recipe
Makes 16 muffins Wet Ingredients: 3 large eggs 1/3 cup vegetable oil 3/4 cup honey 5 medium ripe bananas (or 2 cups shredded zucchini) Dry Ingredients: 2 cups Bob's Red Mill Gluten Free Baking Mix 2 t baking powder 1 t baking soda 1/2 t salt 1 t cinnamon 1 t nutmeg Instructions: Preheat oven to… Continue reading Banana Muffins Recipe
I'll admit I've only eaten cabbage rolls a couple times in my life (and loved them!), but it wasn't a traditional meal in my house growing up, so I never learned to make them, and this was my first attempt. Here's a version I came up with, adapted from Martha Stewart's Stuffed Cabbage Recipe, mine… Continue reading Cabbage Rolls Recipe
Adapted to be gluten-free, from the Better Homes & Gardens recipe site for Seafood Enchiladas. I first made this recipe in my early 20's, many many moons ago. I've made it the seafood way and the chicken way, and it's a recipe I keep going back to. It also highly influenced my Tuna Casserole recipe.… Continue reading White Chicken Enchiladas Recipe
One of my favourite childhood memories is of coming home after school on a cold winter day and opening the door to the smell of roast chicken in the oven. My mom had a convection oven that she used almost daily and she could make a killer roast chicken dinner. Mom always sprinkled Spike seasoning on… Continue reading Whole Roasted Chicken & Gravy Recipe
Plum Hill 