From Scratch Cooking: 2016 Edition

From Scratch Cooking is an awesome yearly initiative from the Academy of Culinary Nutrition. It is a digital cookbook for a cause, and this year's edition is benefitting Pencils of Promise. I am so proud of the work that all of the graduates of the CNE Program do, and this digital cookbook puts together 44 of their amazing recipes. The cookbook is available with a donation of your choice and all money raised will go towards Pencils of Promise.

Since I was on the team who helped to put together the book, I had the pleasure of pouring over all of the recipes and photos extensively. The recipes are gluten free, nourishing and delicious with awesome photos. So far I have made Robyn's breakfast cookies and Sondi's halvah oatmeal. (I was on an oat kick it seems)

Both were awesome!! I'm looking forward to making my way through the book and trying some more of the recipes. (These veggie burrito bowls and chocolate almond butter cups are definitely on my list!)

While the recipes are wonderful, this digital cookbook is about so much more than that. Pencils of Promise does amazing work helping to provide education, educational tools and schools to children in Ghana, Guatemala and Laos. Through their programs, they're working to change learning experiences for children in need and it's incredible to play a role in that. 

Since launching From Scratch last Monday we've raised more than $5,000, which is enough to send 200 kids to school for a year. It's been a very exciting week in the kitchen as we've seen the orders come in! We would love to increase that number to make an even bigger donation to help even more children have access to education. 

You can learn more about the project and grab your own copy of From Scratch here. 

And to give you a sneak peek into the awesome recipes that have been included, I'm happy to share this Mediterranean Frittata from Vanessa Gilic! It makes for a great breakfast (and can be prepped in advance to enjoy throughout the week) or you can enjoy it as a protein-rich dish at any meal. 

Mediterranean Frittata

Recipe + Photo Credit: Vanessa Gilic

Prep Time:  5 minutes

Cook Time:  7-10 minutes

Number of Servings: 4

Ingredients:

1 Tbsp olive oil or ghee

1 small red onion, thinly sliced

2 handfuls baby spinach

¼ cup chopped Kalamata olives

½ red pepper, diced

4 large pastured eggs

1 tsp dried oregano

Freshly ground pepper, to taste

¼ cup crumbled goat feta cheese, optional

Handful torn basil for garnish

Recipe Directions:

1. Preheat the oven broiler to high.

2. Heat olive oil or ghee in an 8-inch cast iron pan (or other oven-safe pan) over medium heat.  Add the red onion and cook until it begins to colour (add some water if it starts to stick).

3. Add the spinach, olives and red pepper and cook for 1-2 minutes until the spinach is cooked down.

4. Meanwhile, whisk the eggs in a bowl with the oregano and pepper. Pour into the pan over the veggies. Sprinkle over the feta cheese, if using, and cook over low heat for 4-5 minutes or until the frittata begins to set.

5. Place under the broiler for 2-3 minutes or until the frittata is golden and cooked through.

6. Let it sit for 5 minutes before garnishing with torn basil and slicing into thick wedges.

3 Ingredient Pancakes

Gluten free.
Dairy free.
3 ingredients.

Who says pancakes need to be a big production?

I was introduced to these pancakes when we were visiting friends in Ottawa this fall. Genevieve was so sweet in planning Ashley-friendly meals while we were staying with them. For breakfast one morning she made us a version of these pancakes and EVERYONE at the table fell in love with them!!

I've made them on my own a couple times since our visit and love that they're becoming a regular part of my breakfast rotation.

3 Ingredient Pancakes
Serves 1: Adapted from various sources

2 eggs
1 very ripe banana
1/2 tsp baking powder

• Add all ingredients to a large bowl. 
• Using an immersion blender, food processor or blender, mix ingredients until very well combined. 
• Heat a non-stick pan over medium-high heat. Coat pan with oil of your choice (coconut oil works well here)
• Using a ladle, scoop pancake batter into the pan and cook in small batches until they start to bubble and hold their shape. Carefully flip the pancakes and cook for 30-40 seconds more. 
• Serve with toppings of your choice! I opted for coconut cream and cinnamon last week, but also really enjoyed them with maple syrup & fruit previously

Tip: You'll need to play with the temperature of the pan to ensure that it's hot enough to cook the pancakes, but not too hot to burn them. My first batch were a little burn-y, but once I found the optimal temperature, they turned out perfectly! You'll just need to play a bit and gauge the heat on your stove. 

So easy! So delicious! And I love that you can make them with ingredients you've likely got on hand. They're a great use for any super ripe bananas. 

What are your favourite pancake toppings? Are you a classic maple syrup kinda person or do you like to branch out?

Starving Artist #wafflewednesday

Every day is waffle day at Starving Artist, where the entirety of the menu is inspired by glorious and delicious waffles! They offer a wide variety of sweet and savory waffle creations and have a gluten free and vegan waffle readily available to be substituted.

I had perused the menu ahead of time which made it easier for me to choose from their huge selection of waffle-y goodness! I chose the BLT waffle sandwich subbing in the gluten free/vegan waffle, opting for avocado over bacon and adding an egg (which, after I saw the size of the sandwich, I realized the egg addition was unnecessary). Corbin got the Breakfast Benny and my friend Mel got the western waffle. The savory waffles come with a side of mixed greens and your choice of fruit, baked beans or potato salad.

Breakfast Benny

Everything was gigantic and amazing. I loved their gluten free / vegan waffle! It was crispy on the outside, fluffy on the inside and had a bit of sweetness from the banana that they use in the batter. Both Mel and Corbin were happy with their choices and enjoyed every bite. They also have an assortment of dessert waffles, mini waffles (for snacks and smaller appetites) and an option to 'make your own' with a variety of topping choices. Starving Artist also offers a wide selection of drinks from teas and coffee to smoothies and giant milkshakes and they're also licensed for those who would like a beer or mimosa with their waffle. Corbin decided on a strawberry milkshake (which made our server giggle).

Everything was super tasty, the service was pretty efficient and it was awesome that they had gluten free / vegan options that are readily available. Our server was knowledgeable about gluten free / vegan things, letting me know that there was gluten in the potato salad, which was appreciated. I can't wait to head back to try out some of the dessert waffle options and maybe check out their new second location.

Starving Artist has two Toronto locations: 582 Lansdowne Ave and 1078 St. Clair Ave.W for all your waffle needs on a Wednesday or not!

Product Review - WildRoots Gluten Free Waffle and Pancake Mix

Waffle Wednesday is back! Corbin and I attempted a savory waffle and it didn't go as planned. We kinda turned the batter into pancakes and vowed to try again soon.

Last week I received a very excited message from Corbin after a trip to Costco, He found gluten free waffle (and pancake mix) from a company called WildRoots Foods!

At first I was a little concerned - mixes can be super convenient, but the ingredients can be sketchy. Often when something is labelled gluten free it's made from a bunch of white flours, starches and gums, which isn't super ideal! I asked Corbin to send me the ingredient list and I was happily surprised: Whole grain flours (brown rice, sorghum, amaranth, quinoa, millet, teff), potato starch, rice flour, sugar, baking powder and salt. I later learned that their philosophy is "if you can't pronounce it, you shouldn't eat it" - I like it!!

We set out to try the mix and were really pleased with the results. The first time around we tried the mix as directed, adding eggs, water and soy milk. They turned out crispy on the outside and fluffy on the inside and the amount is perfect for two full sized waffles. We topped them with sauteed bananas and melted peanut butter - holy yum!

Yesterday we tried the mix again, adding a bit of cocoa and cinnamon, and topping the waffles with bananas and caramel (made with coconut milk, leftover after making these tarts which are the best!) They were divine.

Such a great find at Costco and loving the fact that it's even easier for us to whip up a batch of waffles on a Wednesday (or any other day!). The bag is huge and will last awhile and once opened should be stored in the fridge. They've even got some recipes on their site for use with the mix. Love it!

Waffle Wednesday - Gluten Free Chocolate Quinoa Cupcake Waffles

Chocolate quinoa cupcake waffles? It's a bit of a tongue-twister, I know, but pretty delicious. Wednesdays are turning into my favourite food day.

The idea was born from Corbin's birthday cupcakes."Can we turn cupcakes into waffles?"

Yes lovie, I think we can.

We topped them with berries and bananas, but they'd be extra super delicious with cherries too. Or ice cream. But I think most things are made even better with ice cream! These guys are also full of quinoa which means they're packed with protein and don't require any fancy flours or ingredients, which is nice! We also threw everything into the Vitamix to mix things together which made for an easy peasy clean up. So many wins!

Gluten Free Chocolate Quinoa Cupcake Waffles
Gluten, dairy and soy free
Makes 4-5 waffles

2 cups cooked quinoa
1/3 c. almond milk
3 eggs
1 tsp vanilla
1/2 c. coconut oil
1/2 c. organic sugar
1/2 c. cocoa powder
1 tsp cinnamon
2 tsp baking powder
1/2 tsp. salt
1 banana

Heat up your waffle iron

Add all ingredients to a high powered blender or food processor and mix until well combined

Once everything is combined, let the mixture rest for 10-15 minutes. It helps to thicken the waffle batter.

Lightly coat the waffle iron with coconut oil

Pour waffle batter onto the waffle iron so that it is about 3/4 full. This waffle doesn't rise or spread as much (and is a bit more of a denser waffle) so you don't have to worry as much about it going over the sides

Cook waffles to desired crispiness. We cooked ours for about 14 minutes. These waffles won't be crispy right away like other waffles, but will crisp up more if you let them rest after you remove them from the waffle iron.

Remove waffle and top as desired! I topped mine with sauteed bananas and melted peanut butter

while Corbin chose to top his with berries mixed with a bit of agave.

Both were delicious!!

More waffles are around the corner. Next up: savory waffles!

Waffle Wednesday - Gluten Free Apple Cinnamon Waffles

Years ago my younger brother and I happened upon an episode of Bear in the Big Blue House. The bear looked right into the camera, sniffed the camera and said "You smell warm, like a waffle". We laughed and laughed and still reference that moment to this day. I have no idea why it's so funny to us, but it's great.

While I'm not sure that I could identify the smell of the warmth of a waffle, I do know that I really enjoy waffles, but since going gluten free (5 years ago!) I don't eat them very often. 

Corbin and I do a lot of cooking together and for one another. He's pretty much a professional at breakfast and has told me about brunch parties he's hosted where the waffle maker has come out. Feeling envious of the waffle fun, I decided that we needed to create a delicious gluten free waffle, thereby creating "Waffle Wednesday". 

This is the first of our gluten free waffle creations and I have to say, we were both pretty stoked with the result. These waffles are crispy on the outside and fluffy on the inside and the caramelized apple topping makes them taste like a healthier version of Apples Jacks (that weird green-hued apple-cinnamon flavored breakfast cereal from your childhood).

Apple Cinnamon Waffles (aka Apple Jack Waffles)
Gluten, dairy and soy free
Makes 4 large waffles

Waffles

1 c. brown rice flour

1/2 c. sorghum flour

1/4 c. tapioca flour

1/4 c. arrowroot

3 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

2 eggs

1 c. almond milk

1/2 c. coconut oil (plus a bit more for the waffle iron

2 tbsp maple syrup

1/2 tsp vanilla

Apple Topping

1-2 granny smith apples, cored and thinly sliced

1 tbsp coconut oil

2 tbsp maple syrup

1 tsp cinnamon 

Directions

Heat up your waffle iron

Mix together all dry ingredients for the waffles

In a separate bowl mix together wet ingredients and then add them to the dry

Once well combined, let the mixture rest for 10-15 minutes. Don't skip this step! It helps the batter to thicken which will make a better waffle - we promise

While batter is resting, heat coconut oil in a pan for the apple topping. Add apples, maple syrup and cinnamon and saute until the apples are softened and are caramelized

Lightly coat the waffle iron with coconut oil. Ensure surface of iron is covered, but you don't need to use a tonne

Pour waffle batter onto greased waffle iron so that it is 2/3 - 3/4 full. Err on the side of less so that waffle batter doesn't flow over the sides

Close waffle iron and let the waffles cook to your desired crispiness. Don't be impatient and open the waffle iron too early because you will rip apart your waffle and that will be tragic. Ours took about 7 minutes to get crispy.

Remove waffle and top with apples and additional maple syrup

If you want to save some waffles for another day, undercook them a little bit (so they are less crispy on the outside), put them into a container and freeze them. When you want to eat them, just pop a waffle into the toaster or toaster oven to heat. An easy peasy way to have waffles any day you'd like them!

These waffles are so tasty!! The apples and cinnamon make them extra delicious. Waffle Wednesday #1 was a success!

Next week: Choco-Quinoa Cupcake Waffles. Stay tuned, because Waffle Wednesday is now a thing!

My love for brunch and Sun in Bloom

Brunch is quite possibly one of my favourite meals of the day. Usually later in the day, with a good mix of sweet or savory options, brunch often feels more luxurious than its earlier and later counterparts. In Toronto we're lucky to have a great selection of veg friendly brunch options (including Lady Marmalade, Live and Grapefruit Moon), but when I'm in New York, brunch feels extra special because I can go to Sun in Bloom.

Sun in Bloom is the kinda place that I wish was around the corner from me, and if I lived in New York, it likely would be (Park Slope is pretty neat). It feels warm, welcoming and cozy, without feeling too small. I adore the giant windows where the sunshine beams in, the exposed brick and its large wooden tables complete with fresh blooms. The gluten free vegan fare is innovative and delicious, with many options for people with all types of dietary restrictions and palates.

The very first time I experienced Sun in Bloom was in June, when I was in New York for the Jonathan Reid Gealt workshop series. The restaurant came highly recommended, so I trekked from Spanish Harlem to Brooklyn on a Sunday morning before class to finally experience it. 

It was absolutely worth the trip. While everything on the menu looked incredible, I opted for the 'staff favorite' BLT, complete with avocado and shitake bacon. Wrapped in a collard leaf, with no meat in sight, it was definitely different than the traditional incarnation of the sandwich, but still amazing, especially when paired with yummy greens and parsnip hash. 

With a banana cupcake to go? Holy awesometown. It didn't even make it to class with me, I definitely ate it on the subway, because I'm classy like that.

After raving about Sun in Bloom to everyone who would listen, I knew that I had to bring friends there on my next visit to NYC. Enter: Rebecca!

In addition to being another redheaded, singing lass, Rebecca is also gluten free and vegetarian, which made Sun in Bloom the perfect place for her too. On my second visit, I tried the gluten free brunch tart filled with shitake bacon, butternut squash and caramelized onions

Just fantastic. Seriously. 

The gluten free crust was delicious and flaky, and the highlight ingredients of the tart were generously distributed amid the dish. Once again, the greens and parsnips were a yummy touch and I left brunch a very happy girl. It was great to be able to introduce Rebecca to such a magical place and it was a lot of fun to catch up with her in a whole other city. 

And of course I had to get a strawberry shortcake cupcake for later.
Probably one of the best gluten free vegan cupcakes I've ever had.
I kid you not. 

It's been a couple of months since I've been in New York and as I write this I'm longing for the buzz of the city. Sun in Bloom has become a familiar, comfortable place, and I can't wait to get back. 

Where do you like to go for brunch? Any fav spots in New York?

Just Your Average Saturday

Saturday was a crazy day a normal day in my life:

7-12:30 Weight Watchers

We had 3 awesome meetings and talked about Thanksgiving victories and learnings, setting your kitchen up for success and my awesome new (totally vegan) shoes. I think my meetings have a fashion show component to them sometimes…

12:45 – 2 Brunch with two awesome gals at Fresh

Was so happy to meet up with Lisa and Carol for brunch at Fresh. Carol got there early and managed to score us a table, which was amazing because brunch there is INSANE! The two of us started off with almond java smoothies

It was oh-so-delicious and a perfect start to the meal!! I knew it was going to be a crazy day and I was kind of starving, so I opted for the pancake platter

Blueberry almond pancake, scrambled tofu and tempeh bacon made for a whole lot of deliciousness!! The scrambled tofu isn’t my favourite at Fresh, but the tempeh bacon and pancakes are pretty incredible. The gals and I had a great catch up, and Lisa and I expressed our excitement for Belmonte Raw’s restaurant/takeaway opening in Leslieville very very soon! It was the perfect brunch with amazing company and wonderful food.

2:30 – 5:30 Ashleyx2 rehearsal

Our show is just around the corner and we couldn’t be happier! We have a great set list and can’t wait to share our songs with an audience. Be sure to check out our latest promo video. We also just solidified that we’ll be having our after party at The Central which will be a lot of fun! Join us on Saturday!

6:30 onward Party errands, preparation and party…

We had a little party at our house in honour of Thanksgiving and Halloween. I wore this:

And talked in a Minnesota accent all night, proclaiming my desire for world peace. It was all very Drop Dead Gorgeous and very very fun.

How was your weekend?

Best Thing To Do On A Rainy Day In Toronto?

Meet up with a sweet group of gluten free and/or veg bloggers of course!

On Saturday I had the pleasure of hanging out with Ricki from Diets, Desserts and Dogs, Maggie from She Let Them Eat Cake, Kristen from Peace Love and Muesli and Lisa from Vegan Culinary Crusade along with Kristen’s sister and a blog reader named Amy. I had met Ricki and Lisa really briefly the Vegetarian Food Fair (either last year or the year before) and despite having mutual friends, paths that cross and frequent interactions on Twitter, we had never had much of a chance to actually connect.

The venue was Fressen and boy was it ever a rainy day! I have only been to Fressen once before and I was wondering if it was going to wow me more than it did the last time around. We arrived at the restaurant a wee bit soggy and dishevelled thanks to the rain, but spirits were still running high! We realized quickly that they were only serving their brunch menu, which meant a few more limited options that usual. On the griddle side of the menu there was only one option that was gluten free (the corn fritters) and it didn’t really excite me, so I opted for the tapas option. Given the rain I decided to go with the sweet potato/coconut/ginger soup and the jicama and mango salad.

While we waited for our food, Ricki bestowed us with gifts:Homemade walnut cacao nib butter! Wow, was it ever delicious. Ricki even made me believe that maybe I need to give stevia a fair chance…

I had an awesome time engaging in conversation with the girls while we waited for our food. Topics ranged from other veg restaurants in Toronto, choosing whole foods over processed gluten free products, cookbook controversy and of course the blogging and Twitter world. I loved hearing more about Lisa’s adventures at the 105 Degrees Academy after drooling over the pictures of her dishes over the last few weeks. I also had a really lovely chat with Maggie about the death of a parent since she had read my last post. The blogging community is always so supportive and sweet and I was delighted by the easy flow of conversation like we had known one another for longer than reality would admit.

We waited awhile for our food, and after a bit of organization, everyone received their dishes. Soup and salad for meand a variety of salads and other tapas for the girlsI apparently scored the last of the jicama and mango salad, which was quite refreshing. The soup was good, although coconut was really the dominant flavour and I wondered just how much coconut milk had been used in the soups’ creation. Everyone enjoyed their tapas and variety in the dishes, but after waiting awhile for our food, a lack of gluten free options (including no gluten free bread for dipping the various tapas spreads in) and being hit with a 17% built-in gratuity on our bill that they were unable to split, we mused that perhaps next time we would go somewhere else for a meet up.

After we parted ways, Lisa and I wandered into Kensington Market as she was on a mission for some Canadian gluten free products for a blogger exchange and I wanted to pick up a few things. I ended up with a giant bush of sunflower sprouts and Lisa found some yummy goodies from Sweets from the Earth, Live and other local establishments with gluten free goodies.

I couldn’t have asked for a better way to spend a rainy Saturday afternoon in March. It is amazing to be surrounded by passionate, like-minded women who share common interests and a love for great food! I’m happy to have made some new friends and have been enjoying every bite of Ricki’s walnut butter. I can’t wait to do it again!

Have you ever attended a blogger meet up? How was your rainy Saturday?

Superfoods, Super Weekend, supercalifragilisticexpialidocious

Thinking about all the super stuff in my weekend made me want to sing the song…

I had a fantastic weekend and some pretty amazing eats… Whole Foods lunch including chickpeas, bean medley, quinoa, peas and a mixed salad Green-tea tofu fingers, mango-avocado salad and protein soup at Magic Oven. The soup was definitely the highlight with lots of chickpeas and delightful warming spices. I was disappointed that they forgot the walnuts in my salad, and the waitress forgot to retrieve them before I had finished my salad. I really want to like that restaurant, but I feel that I leave disappointed every time…Unpictured gelato for dessert from Ed’s– so delicious!
Cauliflower – cabbage - cauliflower curry over millet – This is such a simple recipe and it makes so much. I love it!!In the Superfood spirit, a snack of goji berries, cacao nibs and almonds  Shopping and prepping for 5 Days with Superfoods
Broccoli soup and garden salad at Butler’s Pantry in my favourite window booth for Sunday brunch. I discovered that their soups are always vegan – score!! Incredible Hulk bread!!! I used Ener-G egg replacer in place of the two eggs which worked great. The spirulina (a blue-green algae that is a complete protein and contains lots of vitamins, minerals and superfoody goodness!) made it smell like the ocean, but it tasted great once cooked. Even the roommates liked it – success!! Delicious kichade made with mung beans, brown rice, zucchini, carrot and kale paired with a slice of my Hulk-tastic bread. I’m loving my Superfoods thus far and looking forward to a delicious week ahead!

How do you like to incorporate “Superfoods” into your meals?