wheat free holidays

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The Christmas party season is upon us and I'm starting to get anxious. This is my first holiday season being completely wheat free and I've quickly realized that I'm the worst dinner guest ever.

From wine and cheese parties brimming with spongy baguettes to cocktail parties filled with passed phyllo this and mini slider that to dinner parties with sweet holiday desserts, my stomach is churning just thinking about it all. I've been wheat free long enough and cheated enough times to know that I just can't eat that sh&!. It literally takes me 24-48 hours to recover from a single cracker (I know how pathetic!). So that said, for this party season my plan is to pre-eat or bring my own wheat free grub with me on the party circuit.

If you're hosting your own party and want to consider preparing a few allergen free dishes here are few courtesy of Zero8 , a restaurant in Montreal committed to being allergen free, well at least the top 8 allergens. They include wheat and other gluten containing grains, fish and shellfish, peanuts, tree nuts, milk, eggs, soy and sesame seeds.



Oriental Style Quinoa Tabouli

You'll need:

  • 1 cup cooked quinoa
  • 1 tomato
  • 3 green onions, diced
  • handful of fresh coriander, chopped
  • a few sprigs of mint, chopped
  • lemon juice (about half a lemon)
  • 5 tsp olive oil
  • pinch each of salt and pepper

Then you:

  1. Chill quinoa
  2. While quinoa is chilling dice tomatos, green onions and chop mint and coriander.
  3. Add herbs, tomatos and green onions to quino along with juice from 1/2 a lemon, olive oil and salt and pepper.
  4. Cover and let stand until ready to serve.[/print_this]



Coconut Milk and Mango Puree Panna Cotta

You'll need:

  • 1 can coconut milk, certified allergen-free
  • 1 7g packet of gelatin, certified allergen-free
  • ¼ cup plus 4 tsp white sugar
  • 4 tsp brown sugar
  • 1 mango, very ripe
  • juice from one lime
  • 1 capful rum, pure (unspiced and unflavoured)

Then you:

  1. Puree mango using a blender, add white sugar, brown sugar, lime juice and blend until sugar has dissolved.
  2. Pour mango puree into dessert glasses and set in fridge.
  3. In a pot heat coconut milk with 4 tsps of white sugar and rum, bring to a boil and set aside.
  4. Dissolve gelatin in a small amount of cold water.
  5. Mix geltin into hot coconut milk mixture and stir well.
  6. Let cool.
  7. Pour gelled coconut milk mixture over mango puree and place dessert glasses back in the fridge for at least 2 hours.[/print_this]





healthier blueberry muffins

I recently made these awesome banana-blueberry muffins and yes they're gluten free. So, since my healthy blueberry muffin recipe post is one of the most visited on this blog I thought I would share the latest. Trust me, these will become your new go-to. They're wheat-free and low-sugar. L'il E loves them too!

Want to try?

[print_this]Wheat-free Blueberry Muffins

You'll need:

  • 2 cups ground almonds
  • 1/4 cups ground flaxseeds
  • 1/3 cup agave nectar
  • 1 tsp baking powder
  • pinch of salt
  • 1 ripe banana
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1/4 cup olive oil
  • 1 cup fresh or frozen blueberries

Then you:

  1. Preheat over to 325 F and prepare your muffin tin.
  2. Combine ground almonds, flaxseeds, baking powder, and salt in a bowl.
  3. In a separate bowl mash the banana, stir in the eggs, yogurt and olive oil.
  4. Add banana mixture to dry mixture and mix together. Fold in blueberries.
  5. Spoon into muffin tin and bake for 45 minutes.
  6. Cool in pans for 10-15 minutes, then remove muffins from pan and let cool completely on a wire rack.


Enjoy and keep them in the fridge.