Stuffed Peppers

Peppers are plentiful right now in gardens ,farmers markets and grocery stores. Stuffed peppers are a family favourite and gluten free.

With an endless variety of filling recipes you’re sure to find something that will please everyone. Ground Beef can be combined with white or brown rice, quinoa,or just veggies to fill bell peppers. For fun, try using a variety of green, yellow and red peppers.Oh and don’t forget to serve with a dollop of sour cream.Here is my go to recipe.

 1 pound lean ground beef, browned and drained of fat

 1 cup cooked cooled rice (I like jasmine rice)

 6 peppers any colour

 2   8 oz. cans tomato sauce

1 chopped onion lightly sauteed in butter

salt and pepper to taste

Preheat oven to 325 degrees F (175 degrees C).

 Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward

 In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, onions and salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Pour remaining can of tomato sauce over the stuffed peppers.

Cover baking dish with foil and bake for 1.5 hour in the preheated oven or until peppers are tender. If you have time you can baste the peppers with sauce every once in awhile.


saladI eat lots of salads during the week. It’s probably subconscious, because I eat lots of goodies- I need to pare back somewhere right?

In the summer its glorious for salads. I make all different ones. With nuts and seeds, and fruits and veggies and cheese and different dressings! The combinations are absolutely endless.

Here are a couple of my favourite combos:

Chelsey’s Favourite Basic Salad

Fresh greens, red cabbage, raw pumpkin seeds, tomatoes, a gfree creamy dressing (my favourite right now is the Simply Natural organic creamy caesar!)

Chelsey’s Favourite Gourmet Salad

Fresh greens, goat cheese, sunflower seeds, organic apples (something tart!), red onions & my homemade blackberry dressing.

What is your favourite salad combo?

Recipe: Gluten Free Apple Fritter Pancakes

apple pancake stackWhenever I make pancakes, I prefer ones with blueberries but mostly ones with chocolate chips in them. LOTS of them.

But my husband always mentions apple pancakes. I think his mom used to make them when he was a kid. But I wasnt too excited about an apple pancake. What I WAS excited about was an apple fritter. So I kind of combined the two ideas and voila! Apple Fritter Pancakes.

I used my no-fail gfree pancake recipe (but you could always use a pre packaged mix) of:

1 cup rice flour, 1 cup almond milk, 1 egg, 2 tsp oil, 2 tsp baking powder, 1/4 tsp salt, tsp of vanilla and this time I added in cinnamon- and lots of it!

apple pancakesWhat I did was remove the core from the apples and slice them super thin with a mandolin. Then I battered the apples with the pancake mixture and pan fried in butter. Topped them with lots of icing sugar afterwards which was the best idea ever. lol.

These were REALLY good. Give em a try!

What’s ever in the garden and fridge gluten free soup

Maybe this soup should be called “detox” soup.I have been over indulging in gluten free chocolate covered cranberries for the past couple of weeks.Who knew they might add some poundage back on 🙂 .I need to get back in balance so I thought I would make this soup full of goodness from the garden.

My father originated this recipe when he was faced with an abundance of tomatoes,like I am right now.The neighbours won’t even make eye contact if they see me walking down the street with tomatoes to give away.My gluten free garden runneth over.

There really isn’t a recipe.It really is exactly what you have in the garden and fridge at the moment.The tomato is the star of the show but feel free to add whatever other veg you have.My soup consisted of lots of peeled tomatoes,garlic,onion,celery,organic spinach,zucchini,flat leaf parsley,dill,salt and pepper to taste. Cook on medium low until all vegetables are cooked.Let cool and puree smooth or leave a bit chunky.Serve with a dollop of sour cream if desired.

This soup is gluten free,vegetarian,vegan and dairy free.It is filling and nutritious and hopefully gets me back on track.

Review: Udi’s Soft Tortillas

Review: Not much more to say here than THESE ARE AWESOME.

tortillas udis

They come in a small size (which is what I bought) or a big size. I got them at Bamboo Market but I havent seen them anywhere else yet!

We used them for fish tacos the night I bought them, and then later in the week I made a quesadilla with extra old cheddar, apples and black pepper in the middle- YUM.

You put them in a hot pan to crisp them up a bit and they tend to puff up in the middle at first, so they look like naan bread, and to be honest, the texture is very similar. A crispy outside but soft/chewy in the middle…

You should most definitely try these out. I think you will enjoy!

Recipe: Peach Upside Down Donuts

peach donutws

Peaches are the fruit of the season right now and I cannot get enough! I have been grilling them, making jam with them, baking with them and of course eating tons of them raw. I’m on a 2 a day diet at least. I like to eat things in season SO MUCH that I get sick of them until they are in season again the next year. lol.

I made a peach upside down cake for my sister in laws engagement celebration (yay!) and I had some leftover batter so I just turned it into some donuts!

I used the Betty Crocker gluten free golden cake mix. I followed the recipe on the box but instead of water, I pureed some fresh peaches and added that as the liquid instead. I also added almond extract instead of vanilla. Which paired really well with the peaches I must say!

What I did was in each donut tin, put a bit of melted butter, brown sugar and peach slices. Then I simply poured the batter over top of it and baked them! I just kept an eye on them in the oven but they took about 18 minutes at 325.

As soon as I took the pan out, I ran the knife around the edge and wiggled them out. The more it cools the harder the brown sugar butter mixture gets and it becomes sticky and they are harder to release.

They were delightful. I suggest eating them right away- best served warm. They dont keep particularly well (they get kinda soggy) so just bake em and eat em 🙂

Gluten free Garden Update

Just a quick note to let you know that garden is doing well. The recent rains and sun are helping the slow to ripen tomatoes. Luckily my neighbour Lena’s tomatoes are ripening quicker and she has generously shared them with us and other neighbours. The zucchini are still producing and we have been able to share the bounty with family and friends.

The dill cucumbers are also doing well. We have enjoyed them just washed and salted straight out of the garden, quick pickled in a jar on the kitchen counter and added to salads.

We are closely watching the progress of the spaghetti squash. The plants are flowering and starting to grow small fruit. How is your gluten free garden doing?

Quick Pickles or Quickles

One extra large wide mouth jar

Washed small pickling cucumbers

Lots of Fresh Dill



Optional: Garlic Cloves

 Fill jar ½ full with water

Add salt till the water tastes very salty

Add cucumbers and Dill (Add more water if cucumbers are not covered)

Cover with a plate and let sit on counter for a few days..

Review: Chebe Focaccia Mix

focaccia 2I love pizzas and flatbreads and focaccia and buns and bread. I love it all. So when I went gluten free that was tough. But I have found a couple breads and bagels I really like, although I try not to eat toooo much of them- which is hard lol. Pizzas are hit or miss when dining out, but I have a few favourites there too.

Focaccia is something that I never dreamed of being able to eat being gfree. I’ve never attempted to make it before nor have a seen a mix for it- until now! I was at Winners and saw the Chebe mix. I have had good experiences with Chebe before so I bought it and made it the next day. It was a tomato and pesto focaccia. And it was gooooood.

focacciaThe dough came together like a real wheat dough which was cool. It had nice flavour. It was soft in the middle and crispy on the bottom. I think because you need to add cheese into the mix (which they say is optional but i think its mandatory) it helped get that crispness on the bottom. mmm….

If you love focaccia and not gluten- TRY THIS! I bought it at Winners for $3.99.

Recipe: Garlic Scape Pesto!


When I first went gluten free, I struggled a bit to figure out what had gluten in it, what didn’t. Some things weren’t obvious to me and I was still having some here and there. Like imitation crab meat or licorice.

Once I started to become a detailed reader of labels, then I realized it was in everything. Including sauces, dressings, marinades and spices. This means that there were things I couldnt have so I started making them myself. I like to make my own dressings and stir fry sauces, and tomato sauces. But I have never made my own pesto. Now, granted most pesto’s in a jar are fine- its always nice to use stuff from the garden. In this case- from our CSA farm (Thiessen Farms)

We got some garlic scapes in our CSA basket and on their blog they had a recipe. I tried it out and it was awesome. It made lots so I froze some in ice cube trays, and now I can just pop out a cube here or there and add it to any sauces, pizzas, soups or pastas I want! Easy!

Here is their recipe:

•    1 cup freshly grated Parmesan cheese
•    1-2 tbsp lemon juice (I used lime)
•    1/4 pound roughly chopped scapes
•    1/2 cup olive oil
•    salt to taste

Puree scapes, olive oil, & lemon juice in a blender or food processor until nearly smooth. Gently stir in cheese. Taste & adjust juice & salt to taste.
Serve as a spread on bread or crackers, a dip for vegetables, or on pasta or pizza.
Store in refrigerator for 2 -3 days. Pesto can be frozen for longer storage.


Gluten Free Zucchini Pancakes

They have arrived in abundance.Zucchini that is.So after a few meals of sauteed zucchini I needed to change it up.These pancakes are great as a side dish or light lunch.

3 medium zucchini grated

1 egg

1/2 cup grated Parmesan cheese

handful of fresh chopped dill

salt and pepper to taste

Grate the zucchini and lightly salt.Let is sit for about an hour and then squeeze all the water out.Keep squeezing until you think you have it all out and then squeeze once more (the drier the zucchini the crispier the pancake). Add the rest of the ingredients and mix. Heat up a frying pan with olive oil.Place large spoonfuls of the zucchini mix in the oil.Flatten them out with a spatula.When brown on the edges,about 5 minutes,carefully flip them over and cook for another 5 minutes.Serve with sour cream.