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On the Go Eating: Avocado, Red Onion & Sprouts Wrap

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I’m not sure about you, but I find I skip lunch more than any other meal. It’s a busy time of day, and it’s easy to forget about eating when you’ve got a bunch of stuff on the go. Even if you’re hungry it may just be a matter of not having anything ready or sometimes it’s as simple as forgetting to pack something for yourself when you pack up to take the kids somewhere- I’m usually so focused on packing them up that I completely forget that I should pack a lunch for me as well. Haha true story more often than I care to admit.

So cue some meal planning and trying to get organized a little in advance. And if you tend to eat on the go, it helps to have something you can grab out of the fridge in the morning, instead of throwing something together in a rush. Wraps are a favourite of mine when it comes to lunch, especially if I’m out and about around midday. This recipe is loaded with flavour and is a healthy on- the- go lunch option. Pair with some other grab- and- go items like cut up veggies or salad and you’ve got a filling meal that’s convenient and didn’t have you picking up a heavy meal at the drive through. Added note: the sprouts in this recipe are an easy item to grow yourself and I’ll be sharing more about them and the kefir cheese I used in later posts.

Ingredients

Wrap (I opted for an organic spelt one for myself in this recipe, but pick your fave)

1 avocado, pitted and sliced

1/4 red onion, thinly sliced

1/4 cup fresh sprouts*

2 tbsp kefir cheese with garlic & dill* (or use a cream cheese with dill and garlic)

I’ll be sharing more about these in later posts, see more info about them following the recipe

  1. Start by slicing everything up and spreading the cheese in the wrap- tip: to make wrapping easier, place it and all other contents to one side of the middle.

2. Add in the avocado and red onion…

3. … followed by the sprouts. Season with salt and pepper to taste. 

4. Fold in the sides on the wrap, then roll it up starting with the end with the contents closest to you. As you roll, continue to fold in the sides to keep the wrap tight and prevent the contents from falling out. Slice in half to serve.

5. Enjoy immediately or pack in your lunch. Use a toothpick to help hold it’s shape if desired.

For easy make- ahead lunches, pack half of a wrap with other ready- to- go options such as cut up veggies or salad (see the quinoa version of this pasta salad in this post). Bento boxes or other divided containers are perfect for this. We got ours on Amazon and you can find similar ones herehere, and here. They’re great for prepping meals ahead of time and stack neatly in the fridge.

 

If you want to learn more about kefir and it’s benefits (ie why it’s great to use instead of traditional milk products, such as cream cheese), check out this book by Donna Schwenk as a great reference. You can also purchase everything you need to make your own kefir at home, including the kefir grains online. All you need are some grains, milk (I prefer to use organic), a mason jar with lid, and a metal mesh food strainer. 

For the sprouts in this recipe, I used the organic Sprouting Seeds Blend from West Coast Seeds. These are a fun and simple way to get your kids involved in growing their own food right in their own kitchen (also great if you don’t have a large space for an edible garden but still want to grow your own food- more on that coming soon!) and only take a few days until ready to eat. You can buy a kit like this three tier sprouting kit to grow multiple varieties at once or use a mason jar with a screen for a smaller- scale set up (I’ll be showing you what this looks like in an upcoming post). The best part: all you need is water to grow them! 

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Disclosure: This post contains affiliate links.

May 16, 2017
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It All Begins with Food {Cookbook Review}

Food is a universal language we all speak, something that unifies us. It’s something to be enjoyed, and also the fuel we provide our bodies. If you’d followed the blog for a while, you’ll know that our family loves food, albeit with a few bumps in the road- we’re still gluten free, but other restrictions have since been removed from Ari’s diet- and I’ve sought out options as healthy staples in our diets. We enjoy as many home- cooked and healthy, whole- food based meals as we can, but still indulge in comfort food, etc when we get a craving or are short on time (everything in moderation, no?).

Before kids and since, I love a good recipe. There’s something I find soothing and therapeutic about preparing a meal (note: when the kids are cooperating); it’s a simple pleasure I find a lot of joy in. And while I turn to online sources for much of my inspiration when trying out a new meal idea, I still love turning the pages of a cookbook. There’s something about the tactile nature of running my fingers down the pages and marking recipes to try with sticky notes that I love. So when I had the chance to review the new cookbook by Love Child Organics founder Leah Garrad- Cole, I looked forward to the opportunity.


“Welcome to It All Begins With Food, a book dedicated to clean, whole- food recipes for your entire family”.


Leah and I share the same outlook towards food, with a focus on the quality and integrity of ingredients, especially when it comes to feeding our kids. There is a lot to be said about the source of our food today (how was it grown, where did it come from, etc) and while this isn’t always black and white, Leah offers up a valuable resource in her new cookbook for everyone from new parents to passionate home cooks alike. I discovered her line of quality baby food, Love Child Organics, soon after Ari was born and have had the pleasure of being a brand ambassador with the company and watching it grow over the past few years. The introduction of It All Begins With Food was something I was looking forward to, and now am happy to be sharing my thoughts on the book here with readers. This cookbook will grow with your family, and even if your kids are past the baby and toddler years, it is full of information and recipes you will appreciate and enjoy.

This is a beautiful cookbook, filled with photos and tables of information that compliment Leah’s recipes. But it isn’t all eye candy, and second only to the recipes themselves, the information Leah has gathered in this cookbook make it a great reference to have on hand. What does it really mean to be organic? What’s a GMO? What foods should I avoid introducing to my baby? Are just a few of the questions Leah addresses in It All Begins With Food, along with a section I love, make it yourself, make it better, which features suggestions on how to make pantry staples at home to avoid unnecessary ingredients such as sugar, salt and preservatives. 


“There is an overabundance of of information out there, and it can make the task of feeding your family really confusing and overwhelming. We all want our children to eat well, but it’s hard to know where to start, and with our busy lives, it’s really difficult to find the time to make it happen.”


Alongside the recipes, Leah has included information to help guide readers through food topics that we face today, including:

  • organic foods (one of Leah’s favourite topics)
  • The Dirty Dozen & The Clean Fifteen- foods grown with the most pesticide residue and least, respectively
  • GMOs- what are they and how to avoid them
  • alternative names for sugar used in ingredients lists
  • clean kitchen/ pantry shopping list + tools and equipment 
  • meal planning tips + planner
  • getting your kids involved in cooking + food prep
  • information, tips, and serving suggestions for introducing first foods to baby

 

While this cookbook is a wealth of information for starting out your little one on solids (see For Baby, below), Leah has covered healthy suggestions for the whole family from start to finish: breakfast, lunch, dinner, snacks, smoothies, creating your own pantry staples (I’m looking forward to diving into this chapter more in the coming months), and recipes for entertaining. I tend to avoid recipes that contain ingredients that are hard to find or seem too complicated; most of the time I have the kids with me when shopping and cooking, so I’ve subscribed to the adage simpler is better on several levels when it comes to the food we eat.

And that also applies to the nature of the ingredients themselves: Leah uses common, clean/ healthy, simple- to- find- ingredients in her recipes, with prep and cooking time around an hour total for many of the recipes (many less than that). This is a cookbook with crowd- pleasing recipes, but doesn’t forget about the person creating the meal. You don’t have to have kids to appreciate her method, but it’s definitely a cookbook created by a parent with parents in mind: healthy food that doesn’t take hours to prep and cook. Thank you Leah!


“With an unwavering focus on replacing ingredients that have little nutritional value with ones that are nutritionally dense, It All Begins With Food ensures that every bite counts while making the end result is pleasurable and the ingredients are easy to find.”


Chapters in the book:

purees & mashes

finger foods

smoothies: the vitamin vehicle

superhero breakfasts to keep them going (and going!)

easy lunches

family- friendly dinners

healthier snacks & treats

let’s celebrate

make it yourself make it better


 

For Baby

For parents looking for information, tips, and recipes for feeding their baby, this book is a wealth of knowledge and I wish it had been around when Ari was a baby. As a Mom, Leah speaks from her own experiences, as well as from the wealth of information and knowledge she has amassed since starting an organic food company; I love this combination of experience and knowledge and I feel this approach will appeal to many parents beginning the food journey with their children. Here are just a few of the highlights for me that I appreciated Leah including:

  • Canadian & US official infant feeding recommendations
  • suggestions on when to start introducing solids + signs to look for that your baby may be ready
  • what foods to start with
  • food allergies + reactions (also the difference between a true allergy and an intolerance/ food sensitivity)
  • how much food + how often
  • baby food recipes (purees + mashes), tips + combinations

    

Whether you’re passionate about healthy cooking, want to incorporate more whole- foods recipes into your weekly meal plan, or starting out a little one on solids, It All begins With Food  includes ideas for all members of the family, and will be a welcome addition to any cookbook library. 

To learn more about Love Child Organics, visit them online:

Website | Facebook | Instagram

It All Begins With Food available online at Amazon.ca and Indigo

Disclosure: I received this cookbook in exchange for my honest review. All opinions are my own. This blog post contains affiliate links. 

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May 11, 2017
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Spring Break Menu Plan

It’s kind of crazy to think about, but Spring Break is just around the corner… What’s everyone doing- are you heading out of town or staying close to home? If you’re stuck for meal ideas to get you through the week, I’ve got you covered!

Whether you have the kids home all week or are sending them off to camp/ activities/ the grandparents, let’s try and make the evenings a little easier, shall we? I’ve rounded up 5 of my favourite meals that the whole family will love, each taking less than 20 minutes to whip up, with a few slow cooker ideas so you can prep everything ahead of time and have dinner take care of itself.

…Now if only the wine would pour itself! šŸ˜‰

There are two ways to check out the Spring Break Menu Plan:

or

 

 

 

 

 

    

 

 
February 23, 2017
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Roast Potato Soup

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Before I say anything else, let me just put this put this out there: is there anything better than potatoes and bacon??? I won’t sit here and tell you this is the healthiest soup recipe out there, because it’s not. But it tastes AMAZING. This is a soup for when you’re craving comfort food- something hearty and filling- and what delivers that better than carbs?

My brother gets all the credit for this recipe, he’s an amazing cook and he was super nice and not only shared the recipe with me, but gave me tips along the way to make it as delicious as possible (tip: when it doubt, add more butter! šŸ˜‰ ). The ingredients are simple and the results are all kinds of YUM, I hope you give it a try next time you get a craving to make soup!

This tasty soup recipe is featured over on the La- Z Boy Lifestyle Meets Comfort blog this month and you can find it hereBon appetit y’all! 

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February 16, 2017
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Be My Valentine Sugar Cookies

Posted in Recipes by

Ā Ā 

I’m just going to put this out there: who can resist a good sugar cookie? Especially when it’s made with love and- added bonus- heart shaped? With Valentine’s Day just around the corner I thought it was a good time to bring out the heart shaped cookie cutters and whip up a batch. Ari’s favourite are these chocolate chip cookies, but sugar cookies are a close second. We did cut- outs with mini hearts for a fun extra touch and I think they turned out great.

I used this recipeĀ , but cut it in half since it makesĀ a lot of cookies. And even though the original recipe I shared is gluten/ dairy free, you can simply swap in unbleached flour and butter if you’d prefer the classic version (the cookies we made were gluten free but I used butter). It’s a classic recipe that’s versatile and easy to adapt, so whether you have to make some substitutions or not, they’re a crowd- pleaser! (I tried to save a few take a some more photos but they were gone in no time!).

ForĀ the recipe we used see this post: Gluten & Dairy Free Sugar Cookies

Directions

1. Once you’ve mixed your dough, divide it equally. Add red food colouring to one half and knead until it’s mixed in (or maybe go for a cute marble effect!). Roll dough to 1/8″- 1/4″ thick.

2. Using a large cookie cutter, cut out the cookies in the desired shapes.

3. For the cutouts, use a small heart- shaped cookie cutter in the centre of the large cookies and swap the centres (pink into the plain and vice- versa). You can also leave the centres empty as a cute alternative.

4. Line cookie sheets with parchment paper and place the cookies carefully on the sheets (the shapes can warp, so be careful when transferring them).

5. Bake at 400 degrees for 6- 8 minutes and allow to cool.

6. Optional: add icing & sprinkles for a fun touch.

Ā Ā 

January 17, 2017
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No Bake Protein Bites

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You know that feeling when you’re craving something sweet & salty but you’re trying to eat healthy and you can’t think of a snack idea that checks off both the tasty and healthy boxes? These no- bake protein bites are perfect. They’re tasty, quick to make, and loaded with good- for- you ingredients (aren’t I nice trying to help you stick with your new year’s resolutions? šŸ˜‰ ).

I’ve shared similar recipes before and thought I’d revamp this oneĀ from a while back. I made a batch of these over the weekend and think I’ll double the recipe for next time so we’ve got plenty to spare. They’re great to make ahead and keep in the fridge as a quick, healthy snack to tuck into lunches and pop in your bag on busy mornings for an energy boost. And let’s face it, when healthy options are quick and easy (and don’t taste like cardboard), it makes it an easier choice to make. Now go get your nom nom on!

Ingredients

1 cup dry oats (I used gluten free)

1/2 cup organic peanut butter (+ 2- 3 tbsp if find your mix is a bit dry)

1/2 cup coconut flakes

1/4 cup flax seeds

2 tbsp chia seeds

1 tbsp cinnamon

1/2 cup dark chocolate chips

1/3 cup honey

1 tsp pure vanilla extract

Directions

1. Combine all of the ingredients in a bowl until well combined…

… I added the peanut butter last so I could gauge if I needed to add more

3. Use your hands to knead the mix and help get all of the ingredients to stick together

4. Cool the mixture in the fridge for 10 minutes (this will help the bites hold their shape)

5. When chilled, scoop small handfuls and shape into balls either by squeezing the mixture in one hand or rolling with two. Depending on the texture of your mix one method may work better than the other

6. Place on a plate or in a dish as you make the balls. When you’ve rolled all of the mixture pop the bites into an air- tight container and store in the fridge. Enjoy throughout the week for a healthy/ yummy snack!

Ā 

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January 10, 2017
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Hello 2017: NYE Party Ideas

HOW are we at the end of another year??? 2016 seemed to fly by and now that Christmas is behind us, it’s time to start thinking about NYE & welcoming in the new year. I’m not sure if you’ll agree, but I feel like we get so caught up with Christmas (and rightfully so, it’s a special time of year), we don’t think about new years until after the turkey has been packed up in Tupperware and we recover from our eggnog hangovers. In the space of a week you have to pull something together, and whether you like to go all- out or keep it simple, there isn’t much time to get things organized.

I got together with some party partners in crime to share ideas to help you pull off the perfect NYE celebration, complete with some simple food & cocktail ideas that will have your guests excited to ring in the new year without leaving you stressed out with the prep. Just pick up some fun decor like balloons, a banner, maybe some photo props and you’ve got it made. Full details below along with links to the food & cocktail recipes we included.
While planning this, my friend Janette from Ave to Zoe mentioned she had a great appie idea: ravioli popsĀ topped with cherry tomatoes. Done! I think with parties like this finger food is a great idea, and there are plenty of quick/ simple recipes plus pre- made options if you don’t want to spend the whole day in the kitchen before the party. I also picked up some spring rolls from the grocery store for another easy savoury option, plating them with cocktail skewars for easy party noshing. You just have to pop in the oven for a few minutes and they’re party- ready (if only our outfits were that easy to organize! šŸ˜‰ ).

For drinks we whipped up a tasty white wine sangria and poured pretty pink bubbly fromĀ Evolve CellarsĀ into DIY gold glitter flutes (sangria recipe & how- to to come later this week!). As a fun finishing touch we popped in gold star swizzle sticks and topped the bubbly with some cotton candy fromĀ Cloud NineĀ (tip: if you do this, try to place the cotton candy on the rim of the glasses instead of touching the champagne, as it’ll dissolve really quick once it touches liquid). As another pretty detail we tied some little black tassels to the wine glasses- if you get different colours this would be a great idea so guests know which glass is theirs.

For sweet treats- because you can’t ring in the new year without treating yourself!- we had jars of cotton candy in a variety of flavours and mini doughnuts fromĀ Cloud Nine, whiskey flavoured gourmet marshmallows fromĀ Marsh&Mallow,Ā and champagne cupcakes baked & decorated by Janette (link for that recipe coming soon!). We topped them with pretty gold ‘2017’ & ‘cheers’ toppers fromĀ PaperĀ + PartiesĀ and arranged them on a tray for a pretty display.

And what party would be complete without decorations? Michelle fromĀ PaperĀ + PartiesĀ had all the details covered, from the ‘It’s About To Go Down’ banner, new years party balloons, and finishing touches like the swizzle sticks and cupcake toppers. She also makes a variety of photo props, which are perfect to have fun with as you count down to midnight. I had these left over from my ugly sweater Christmas party and they’re perfect for pretty much any occasion when you want to goof around.

Ringing in the new year is supposed to be fun, and I hope these ideas help you plan the perfect NYE party without the stress/ panic that often goes with the territory. Everything we included is quick and simple to track down, whether for NYE or any other special occasion/ party throughout the year. I hope everyone enjoys the last few days of 2016 and that 2017 is an AMAZING year for you!

See the recipe for the ravioli bites & champagne cupcakes over on Ava to Zoe:

Ravioli Pops- click here

Champagne Cupcakes- click here

PaperĀ + Parties

Facebook: Paper and Parties Co

Instagram:Ā @paperandparties

Cloud Nine

Facebook: Cloud Nine Cotton Candy Co.

Instagram:Ā @cloudninecottoncandy

Twitter:Ā @CloudNineCC

Marsh&Mallow

Facebook: Marsh&Mallow

Instagram:Ā @marshandmallow

Evolve Cellars

Facebook:Ā Evolve Cellars

Instagram:Ā @evolvecellars

Photo credit: Ava to Zoe &Ā PaperĀ + Parties

December 26, 2016
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Gluten Free Pull Apart Cinnamon Rolls

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Who doesn’t love their house smelling of baking in the oven? This recipe is yummy. Just. Plain. Yummy. And it’s perfect to make for Christmas morning as a sweet brekkie while you open presents. I came across a recipe on Pinterest a while ago for cinnamon roll bread and thought I’d adapt it and make a few changes for GF cinnamon rolls. You can make this one of two ways: baked in a bread pan or on a baking sheet. This does make a difference and while I think the roll baked in the bread pan looked better, my taste testers (aka family) preferred the roll baked on the baking sheet (I’ve got photos below to show you how differently they turn out). I also made up two batches: a GF one (which is in the above photo) and a batch using regular flour (in the photos below). The nice thing is you don’t have to make any adjustments to the measurements between a GF and regular version, you’ll just find that they bake up differently (which is pretty much how I find these recipes always go anyways). You can prep everything ahead of time and simply pop the rolls in the oven on Christmas morning or enjoy whipping up a batch for a cozy Boxing Day snack. Either way, it’s hard to resist something that’s this cinnamon-y good!



Ingredients

For the buns
4 cups gluten free flour (I use a blend of coconut and brown rice flour- or swap for your favourite regular flour)
1/4 cup water (you may need to add a little more to achieve the dough consistency you desire)
3 tbsp sugar
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 cup eggnog or milk
1 tsp vanilla extract

For the filling


6 tbsp butter, softened
1 cup brown sugar
3 tbsp cinnamon
1 tsp vanilla extract
pinch of salt

For the frosting


4 oz cream cheese, softened
1 cup icing sugar
1- 2 tbsp of milk or cream to thin (optional)
1 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees. In a large bowl, mix the dry ingredients until well combined; add the eggnog/ milk, water, and vanilla extract and stir until dough has formed with no lumps (you may want to use your hands to help with this). Set dough aside.

2. Mix together the ingredients for the filling and set aside (if you find it hard to get rid of the lumps, warm over low heat until the brown sugar and butter have melted).

3. Separate the dough into two equal halves and roll into rectangles approx 1/8″ thick onto pieces of parchment paper.

4. Pour the filling over the dough and spread out evenly. Roll the dough into a log, pinching the end of the dough to the roll to hold it together. Make diagonal cuts into the dough almost all the way to the bottom.

5. Transfer the rolls to a baking sheet or into a bread pan and bake: if using a baking sheet it will take 25- 30 minutes; if using a bread pan it will take approx 40- 45 minutes. Bake until the top and edges are turning golden brown.

6. While the cinnamon rolls are baking, mix together the frosting. Add more or less milk until you get the consistency you want.

7. Remove the rolls from the oven and drizzle with the frosting (tip: keep some aside for dipping). Serve hot.

See the difference: The roll on the left was baked on the baking sheet and the roll on the right was baked in a bread pan. Both delicious, but a little different. It’s totally worth trying both methods to see which you prefer.

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Ā 
December 20, 2016
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Yummy Mummy Monday: Agate Rock Candy

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Earth Day is just a few days away (April 22) so I thought it would be the perfect time to share about some nature- inspired books and a fun and edible activity to make with your kids inspired by one of my favourite children’s authors. We discovered Dianna Hutts Aston’s books at our local library this past Winter and have since added them to our book collection at home. Our favourites include A Butterfly is Patient, A Beetle is Shy, and A Rock is Lively, (this last book was the inspiration for today’s activity). Her books are educational, teaching kids about nature with beautiful illustrations by Sylvia Long- scroll to the end of the post to see photos of these books- and are a great way to get kids interested in animals, bugs, and other elements of nature. 
I remember loving the illustrations of agate and other rocks when I came across A Rock is Lively and that I’d love to find a project to go along with it. So I had a scroll through Pinterest and found way too many beautiful agate crafts, but I wanted something that Ari could participate in. Then I came across the idea for making agate lollipops out of hard candy and thought it would be perfect. Ari helped pick out the candy at the grocery store and loved sampling the sweets as I got everything ready. When it came time to making the agate designs she also got to help sprinkle the crushed candy and loved seeing it melt in the oven. While she’s still a little young to understand the finer details of how rocks are made, this would be a great opportunity to teach older kids about different kinds of rocks, what they’re used for, and how they form (Aston’s book is perfect to have on hand for this). I think these turned out great for a first attempt and I’d love to try making them again to perfect the designs a little more. See below for the materials and how- to. How will you teach your kids about Earth Day?

Materials:
– various hard candy in your choice of colours, plus some white and clear (I also bought gummy candy to try and opted to skip it)
– parchment paper
– baking sheet
– scissors
– rolling pin or other heavy item to crush candy
– Optional: lollipop sticks (I found mine were too think to make into lollipops, but this would be such a cute idea if you could get yours thick enough)

Instructions:
1. Preheat your oven to 300 degrees and pick out which colours you want to use (tip: look up pictures of agate slices online to help guide your designs)

2. Cut out agate slice shapes from parchment paper cutting them out a little bigger than the size you’d like. Then make 1/2″ snips around the edge and fold up to create a rim around the shape. If you’d like a hole in the middle, poke a hole through the parchment and repeat the process on the inside edge.

3. Line a baking sheet with parchment paper and place your cut outs on top. In case any of the candy melts through your shapes this will protect your baking sheets and make clean up much easier.

4. Line up the candy you want to use between two pieces of parchment paper (mine ended up with some holes from the candy as I crushed it, so maybe double- up the parchment or place inside a ziploc bag to avoid making a sticky mess)
5. When the candy is crushed, sprinkle it in the parchment cutouts in the designs you’d like and bake in an oven for approx 10 minutes or until the candy has all melted. I checked the candy every few minutes to avoid having it discolour/ burn.

6. Remove from oven and allow to cool. You can use a wooden skewar to swirl the melted candy to change the designs a little before the candy cools completely

7. Remove from the parchment paper and enjoy!
I found the edges were a little rough on mine, so I’ll snip around the edges a little closer next time to avoid having sharp folds in the paper that led to this. If you try this I’d love to hear how yours turned out!

And here are the 3 books I mentioned at the beginning of the post with photos of my favourite pages, the illustrations are really amazing and colourful. I enjoy reading these books as much as Ari and am hoping to add a few more by Dianna Hutts Aston to our home library later this year. All 3 titles are available through Raincoast Books.

April 18, 2016
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Yummy Mummy Monday: Baked Calamari {Gluten Free}

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love me some calamari. Love. If I’m at a restaurant and this is on the menu it’s hard for me to say no. I just wish it wasn’t deep- fried. Will and I have tried making healthier versions of a few restaurant- inspired meals at home, and he was pretty happy when I told him I’d be trying my hand at baked calamari sans gluten. I never know how my first attempts will work out, especially when the ingredients have to be swapped for wheat- free alternatives, but we were both really happy with this homemade baked version- even Ari ate it! It’s quick to make and only takes 10- 15 minutes in the oven, so it’s perfect for busy nights when you need to whip up something quick. Serve this with your favourite tzatziki (here’s the recipe I use) or dip for a guilt- free appy or entree.
Ingredients:
2 cups squid rings, thawed and rinsed
1/2 cup corn starch
1/2 cup coconut milk
2 egg whites  + 1 whole egg
1/2 cup coconut flour
1/2 cup gluten- free bread crumbs
1 tsp garlic powder or 2 cloves finely minced
1 tsp ground chipotle pepper
1/2 tsp ground cayenne pepper
1 tsp dry dill (if you prefer to use fresh, save it and sprinkle on top when the calamari is cooked)
1/2 tsp ground pepper
pinch of salt
1 small red onion, finely diced
1 lemon, sliced + fresh chopped parsley (optional) for added flavour/ garnish

Directions:

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. In one shallow dish combine your coconut milk with eggs; in another combine the flour, bread crumbs and other dry ingredients (if using fresh garlic, toss it in too).
3. Pat the squid rings so they’re not too wet and coat them in the corn starch and shake off excess. 4. 4. Toss the squid rings into the coconut milk egg wash, followed by the dry mix, using a fork to make sure you coat them completely with both.
5. Transfer the coated squid rings to the baking sheet and bake for approx. 10- 15 minutes. Be careful not to bake for too long to avoid the squid becoming chewy.
6. Transfer to a serving dish and top with the diced red onion and a squeeze of fresh lemon juice. Garnish with fresh parsley and lemon wedges and serve with tzatziki.

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February 22, 2016
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