Last night, I made Ravioli.


This all started because my friend Tiffany (@EatingNiagara) made ravioli and posted delicious photos of it on Twitter. I’m very impressionable you see, so that made me want some. Tonight I attempted my first ever homemade pasta. Gluten free at that!

I used one of my fav gluten free flours, Namaste Perfect Flour. I actually did a google search on “has anyone ever made gluten free ravioli with Namaste” and got a few results!

Here is the post that I read and the recipe that I used:

RECIPE: (just sub in Namaste for the all purpose flour)


Overall is was good. I’d say a 7/10. I made them too thick, I knew they were thicker and I rolled them out alot but I guess not enough. If they were thinner I’d say 8/10. Not my finest work but there were pretty good. The filling was awesome and I made a homemade pasta sauce for them that rocked and redeemed them.

I am not one who enjoys dough making. It took a long time and was tedious. I think I’d rather just buy gluten free ravioli from now on, but it was fun to try!

A Gluten Free Garden


Yup you have read that correctly! Of course vegetables are always gluten free, but I think sometimes those of us who chose a gluten free diet forget about the simplicity and ease of eating plants.

This weekend my Husband and I planted our summer garden. It will hopefully be bursting with tomatoes, cucumbers, zucchini, snow peas, garlic and onions in the not too distant future.We are still on the hunt for spaghetti squash plants.

If you have some outdoor space or even planter pots you too can have a garden. There is such pleasure in seeing and eating the fruits of your labour.

I am always thinking of others so perhaps if you have some extra space you could plant a few rows of vegetables to be shared with neighbours or even your local food bank.

Get out there and dig people!

Review: Plentils Chips!

enjoy-life-plentil-flavorsWTF is a Plentil you ask? It’s a chip- made from lentils!

They are fantastic, crispy little squares. The best part? Gluten free AND also free of the 8 most common allergens, so pretty well everyone can eat them.

I’ve tried the dill/sour cream and the garlic/parmesan versions- both were great but my fav is the latter. Love that garlic!

They are great to eat on their own, but are sturdy enough for the toughest dips.

I highly recommend trying them! Plentils by Enjoy Life!

Review: Chebe Cinnamon Roll Mix


I have been craving Cinnabon for about.. oh, i dunno, maybe 7 months now. I have not ran into a gluten free cinnamon bun that even remotely compares. Not even close. And its disappointing. I think anything that is yeast risen, doesnt really make for a good gluten free version. Someone should get on that.

My mom picked up this mix in the states. It was cheap too. $2.50. While its no Cinnabon (the quest continues) they were pretty good. For the price, I would get them again.

The outside was crispy, inside was kind of elastic-y. Not in a bad way. The texture is hard to explain. The dough came together and rolled easily. They baked up just as they should have. Mine dont look like the ones on the box, but whose ever does, right?

I decided to make a cream cheese icing to put on top since I REALLY wanted these to be like Cinnabon lol but… they weren’t. I think I have to stop thinking about them. Or just eat one and suffer the consequences, just to get it out of my system. But then its a slippery slope. I digress.

Does anyone have a great cinnamon bun recipe? Cinnamon bread? Loaf? Muffin? Please share! I dont care what form it takes, as long as its amazingly close to Cinnabon. I wish I could just request that they make me a gfree bun lol….Maybe soon.

Chebe Cinnamon Roll Mix

Perfect Recipe for Mom

Sunday is Mother’s Day and strawberries make a wonderful spring time dessert.This cake would make a nice treat for those special Moms in your life.

Fresh Strawberry Cake (Gluten-Free!)


  • Vegetable oil spray, for misting the pans
  • 2 teaspoons rice flour, for dusting the pans
  • 2 cups (16 ounces) fresh strawberries
  • 1 package (15 ounces) yellow gluten-free cake mix
  • 3 tablespoons strawberry gelatin (half of a 3-ounce package)
  • 1/2  cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • Strawberry Cream Cheese Frosting


1.  Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with the rice flour. Shake out the excess rice flour and set the pans aside.

2.  Rinse and drain the strawberries, then pat them dry with paper towels. Select the 6 prettiest berries for garnish and set them aside. Set aside one large strawberry to use in the Strawberry Cream Cheese Frosting. Cut the green caps off the remaining berries and mash the berries with a fork or place them in a food processor and pulse until you have a smooth puree, about 10 pulses. You need 3/4 cup of pureed strawberries.

3.  Place the cake mix and strawberry gelatin in a large mixing bowl and stir to combine. Add the strawberry puree, oil, eggs, and vanilla and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1 1/2 minutes longer, scraping down the side of the bowl again if needed. Divide the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

4.  Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18 to 22 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, about 20 minutes longer.

5. Meanwhile, make the Strawberry Cream Cheese Frosting. recipe below

6.  To assemble the cake, transfer one layer, right side up, to a serving plate. Spread the top with about 1 cup of the frosting. Place the second cake layer, right side up, on top of the first layer and frost the top and side of the cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 10 to 15 minutes.

7.  Just before serving, garnish the cake with the 6 whole berries or slice the berries and pile them in the center of the cake. Or slice the berries lengthwise 2 or 3 times, slicing up to but not through the green stem end. Gently spread out the berries to form fans and arrange these on the top of the cake.

Keep It Fresh! If your kitchen is cool, store the cake, lightly wrapped with aluminum foil or in a cake saver, on the kitchen counter for twenty-four hours. Or, store it in the refrigerator for three days. Freeze only the cake layers, wrapped in aluminum foil, for up to one month. Let the layers thaw overnight on the counter before assembling and frosting the cake.

Strawberry Cream Cheese Frosting


  • 1 large strawberry
  • 4 ounces (half of an 8-ounce package) cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 3 1/2 cups confectioners’ sugar, sifted


Rinse and pat the strawberry dry. Cut the green cap off the strawberry and chop the berry into small pieces. Place the chopped strawberry in a medium-size mixing bowl and mash it with a fork until pureed. Add the cream cheese and butter and beat with an electric mixer on low speed until combined, 20 seconds. Stop the machine and add the confectioners’ sugar. Beat with the mixer on low speed until the confectioners’ sugar is well incorporated, 15 seconds. Increase the mixer speed to medium-high and beat the frosting until fluffy, 2 minutes longer. The frosting can be made a day ahead and refrigerated, covered. Let the frosting return to room temperature before using.

This recipe is from Anne Byrn’ s famous “The Cake Mix Doctor Bakes Gluten- Free” book.

Review: Pretzels, Pretzels, Pretzels!


I really enjoy a pretzel. They are crunchy and salty and a great vehicle for dips.

I especially like pretzels dipped in chocolate. Salty sweet is my favourite thing ever. I’ve been thinking about making some chocolate dipped pretzels for a while now but haven’t had a pretzel in a long time.

I have recently tried two gluten free pretzels. Glutino and Snyders. In all honesty, both tasted the same to me. Both were great! Really crunchy, lots of salt. Just how I like them. I had the “stick” version of both (I like that I can scoop lots of dip or peanut butter onto them lol)

I think the Snyders’ win for me. Based on price mostly (since they both tasted the same) My mom got them at Wegmans for 2 for $5! I believe the Glutino ones at the Superstore are around $9 for a bit of a larger bag.

So now that I’ve found gluten free pretzels I like, its time to experiment with recipes. Maybe I can grind them up into a pretzel crust! Dip them in chocolate or caramel. Sprinkle them over vanilla ice cream.

What fun recipes do you have that use pretzels? Share with me!


Gay Lea Gold Sour Cream Review

picture of sour cream gold

I LOVE sour cream.I will put it on almost anything,dip into it with various dippers ,and eat it by the spoonful. I noticed this in my local grocery store recently and I thought I would give it a try.How could it be different I thought, compared to all the various sour cream varieties out there?

I could be dating myself here but this sour cream takes me way back to when I was much younger and when food was food.This sour cream has 3 ingredients only and is gluten free.It is super thick and creamy and has just the right amount of tang.Try Gay Lea Gold this weekend with your Cinco de Mayo celebratory Mexican Fiesta.

Recipe: Potato Salad

potato salad

Spring has sprung (finally) and I LOVE spring and summer side dishes.

Coleslaw, bean salads, pasta salad and of course, potato salad! Cold salads are the best because you can prep them way in advance and for most of them, they only get better the more time that they sit and marinate.

My potato salad recipe is an “add whatever you have at the time” kinda recipe. If I have dill, I add dill. If I have green onions I’ll add em etc.

Pictured above is my potato salad from earlier this week. It was using Russet potatoes (my fav for potato salads and french fries too!) mayo, dijon, splash of apple cider vinegar, salt & pepper. Then I just tossed in some red onion, dill and parsley. That’s all I had on hand at the time. And it tasted GREAT!

How do you prepare your potato salad?