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This is a recipe that happened as a result of a happy accident.  We love a simple Saffron Rice with any kind of seafood or simple chicken dish.  So having made the Saffron rice the night before, there were some leftovers the next day.

I decided to reheat the rice in a pan with a bit of butter, and threw in a couple of eggs to scramble in the rice.  Next, I added a few dollops of salsa.  Unbelievable, and out of this world flavor.  Who knew Saffron could work so well with a bit of salsa?  It was heaven.

Now a word about Saffron.  It is considered the most expensive spice in the world, and rightly so given how it is grown and harvested.  That said, the quality of Saffron will vary depending on the region it is grown.  My two favorites are Persian Saffron, and Indian Saffron.  It is worth every penny finding quality Saffron and it certainly makes a huge difference in depth of flavor.

In terms of rice - Basmati Rice is my personal favorite.  In this recipe I did something a little bit different.  To a 3/4 cup measuring cup, add 1/4 par boiled whole brown rice, then top up with regular Basmati rice.  Give a good rinse, and allow to dry in the colander.

If you have Basmati rice alone that will work no problem without the added par boiled brown rice.

Also, in this recipe, I infused oil with garlic and onion first, then removed the garlic and onion to let the Saffron shine, with a hint of the garlic and onion.  Saffron in this dish comes first and foremost!

This is a dish we could eat for Breakfast, Lunch or Dinner, in fact it is going to be our dinner tonite served with a garden salad loaded with veggies.  This served 2 for dinner with enough leftover Saffron rice for my breakfast tomorrow...happy days!

Saffron Rice Recipe:

2 Tblsp. Avocado Oil

1/4 onion, any kind, roughly chopped

2 large garlic cloves cut in half

3/4 cup Basmati Rice (1/4 of it being par boiled brown rice) (make sure to rinse and drain well in a colander and allow to dry - let sit a good hour or so)

good pinch of Saffron - here we used Persian

1 cup chicken stock, plus 1/2 cup water

salt and fresh cracked pepper

Heat the Avocado oil on low heat.  Add in the onion and garlic, saute for 5 min. until lightly golden, then remove with a slotted spoon and discard.  Add the rice, and Saffron to the oil and stir for 1-2 minutes until there is a slight roasting smell.  Pour in the chicken stock and water stirring well, season with salt and pepper.

Bring to a good simmer, then lid on turn down to minimum and simmer 15 minutes or until all the liquid is absorbed.

Saffron Rice Breakfast Bowl:

1 Tblsp. butter

2 rounded 3/4 cups of Saffron rice

4 eggs lightly whisked with a fork

salt and pepper to taste

Salsa - we used a good quality jarred salsa

Heat up a frying pan with the butter on low heat.  Whisk the eggs with a fork and season with salt and pepper and set aside.  Add the rice to the pan and saute for 3-4 minutes until heated.  Pour in the eggs through out and keep sauteing until the eggs are cooked through.  Plate and serve with dollops of your favorite salsa.  Enjoy!


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There is something so satisfying about Breakfast for Dinner, and an omelet is the way to go served along side sliced ham and Air Fryer Potatoes.  The amounts here work nicely for 2 people.  A mid sized non stick frying pan is ideal.

3 large organic eggs

a handful of fresh spinach finely sliced

2 Tblsp. diced red pepper

1 small green onion finely chopped

1 Tblsp. Extra Virgin Olive Oil

a handful of grated extra old cheddar cheese

salt and fresh cracked pepper to taste

In a bowl whisk the eggs with salt and pepper.  Heat up a mid sized frying pan on low medium heat with the EVOO.  Add in the vegetables and gently saute about 5 minutes.  Pour in the eggs and swirl the eggs in the pan to reach the outer edges.  Sprinkle in the cheese, and continue to swirl the egg mixture to the outer edges.  When the egg starts to firm a bit at the edges, use a spatula to slide under one side of the omelet and then fold over.  Cook for about 3 minutes, then gently flip the omelet and cook another 2 minutes until fully cooked.


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Having Celiac disease means you have it for LIFE.  Yes you can heal, but it never goes away.  Once you come to understand what Celiac Disease is (the inability to digest Gluten) you can heal from the devastating affects, but you remain a Celiac for life.  You can never resume eating Gluten, and in my opinion who would want to???

This is a post that finally came down to the result of a whole lot of frustration.  I would like to show case wonderful, delicious, food that is GLUTEN FREE.  Most of it, GLUTEN FREE NATURALLY.

There is so much negative hype/nastiness out there these days about Gluten Free this, Gluten Free that, Gluten Free being a Fad, Gluten Free Nonsense, Gluten Free to loose weight, Gluten Free is not healthy and full of fat and extra carbs and the list goes on and on.
Well, I have had enough of the negative hype.  Hopefully through this post, people will gain some understanding.  Being a Celiac or Gluten sensitive in today's world is so much easier than it used to be - finally!  Twenty years ago there was nothing available or virtually nothing available for a Celiac.  One could certainly never go out to a Restaurant to eat that is for sure.
When one has lived a life - 30 plus years miss-diagnosed only to discover they are in fact a Celiac - let me tell you, the world opens up once you become Gluten Free.

How does this happen?  Well here we go:
- once going gluten free, eventually your guts will heal.  Each person is different so it may take time.  My body took 3 years to fully heal.
- eventually the pain, lethargy, brain fog will disappear.  Yes you will actually be able to think clearly once again, because your brain is no longer sending signals that the body has been poisoned.
- eventually your stomach, large intestine, and small intestine will physically heal.
- you will gradually put on the many pounds you have lost, and the mall absorption will disappear and turn your body into a healthy, vital, strong body.  All this said, I have discovered, while my body did heal, it will always have sensitivities.  I believe this is due to the Vili being destroyed in the small intestine as a result of too many years eating gluten/poison to a Celiac.  Never the less, I can still eat lots and lots of healthy nutritious food!
Here is another bonus:  Because there are so many people out there that are finally diagnosed correctly:  whether a Celiac or Gluten Sensitive:  Restaurants have finally learned - yes learned and their chefs and staff have been educated on serving REAL, HEALTHY GLUTEN FREE FOOD NATURALLY.
- But best of all?  There is much more information available now for people that need to eat Gluten Free.  With all this information, awareness, plus great food blogs, you will be able to find beautiful, delicious, nutritious food that once you were terrified to eat. (for those of you that do not understand what Celiac disease is please read the bottom of the post, this is probably more important than anything when a family member is diagnosed with Celiac disease)

Here are just a few dishes that are healthy, nutritious, and delicious:
Italian Meatballs served over gluten free pasta...what is not to love.
How about fresh, wild Baked Salmon:
Here is a lovely Roasted Tomato Vegan/Vegetarian Soup:
Here is a good one:  Remember Rice A Roni?  Loaded in Gluten.  Well, here is a gluten free version of Rice a Roni....and it is damn tasty!
Here is a delicious Chicken dish...can't do without chicken for dinner, can we?  Chicken and Leeks recipe:
How about Gluten Free Beef Bourguignon?
Need more convincing that Gluten Free food can be delicious?
How about Gluten Free French Bread?  Yes you did read it correctly...delicious Gluten Free French Bread that tastes like the yesteryear French Bread I remember:
Now for a few Pasta dishes....lord have mercy we soooo can not forget gluten free pasta dishes.  Here are a few to tempt your taste buds:
Gluten Free Butternut Squash Skillet Lasagna:
Then we have:  Shrimp and Scallop Pasta:
Can't forget about the nourishing, health giving nutrients of bone broth:  Chicken Bone Broth and Wild Rice Vegetable Soup:
Lets move on to baking/deserts.  (By the way if you want more healthy delicious meals - check out my side bar - there are almost 600 recipes - so lots to choose from.
Here is a great breakfast muffin or snack:  Rhubarb Walnut Muffins:
Or a delicious and nutritious cookie:  West Coast Trail Cookies - these pack a punch of wholesome goodness.
How about something decadent?  Yes, we all need a few of these recipes in our world once in a while:
Gluten Free Gingerbread Cake With Sticky Toffee Date Sauce:
Or how about good old fashioned  great tasting Chocolate Cake - yes Gluten Free.
At the side bar on this blog under desserts you will see gluten free puddings, pies and more cakes and muffins - as a Celiac in today's world - the world is your oyster - please help yourselves!

AND FINALLY - people - please do not negate other people for eating gluten free....sometimes it truly is a matter of life or death.  Do your research to help support your friends and family that are dealing with Celiac Disease....they will love you for it!

Hits: 0 is what I say to Air Fryer Bacon!  You know how tasty bacon cooked in the oven is?  Well using an Air Fryer is even better.  The bacon cooks more evenly than any other method we have tried and as a result this creates even better flavor and texture.

In terms of temperature my Air Fryer recommends 400 degrees.  I thought that might be too high causing the bacon to smoke.  So I set the temperature to 370.  In terms of time, it will depend on how thick your bacon is.  Ours was regular cut bacon so in total it took about 11 minutes, adjusting the pieces half way through.

Preheat the Air Fryer at 370 for 5 minutes.  Place the bacon slices into the basket - it is ok to over lap a wee bit as it will be adjusted half way through cooking.


At the half way mark adjust the bacon to create more space.  Once cooked place on a paper towel lined plate and serve hot.

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This is the most forgiving, tasty banana bread we have ever had.  When I say forgiving I mean this recipe is super adaptable.  I have made it using 2 eggs, 1 egg, less oil, 1 less banana, less sugar, no flax meal, and it always turns out great.  I adapted my Banana Cherry Walnut Loaf by using Almond flour - so moist and nutrient dense plus a healthy alternative all the way around.

1 rounded cup blanched almond flour

1/2 cup tapioca starch

1 tsp. baking soda

1 tsp GF baking powder

2 Tblsp. ground flax meal (optional)

3/4 tsp. Xanthan Gum

2 large eggs

1/2 cup coconut sugar

3 Tblsp. Avocado Oil

1 tsp. vanilla

3 ripe bananas mashed with a fork - large or small whatever you have on hand

2/3 cup chopped walnuts

Lightly grease a loaf pan with butter, and preheat the oven to 350 degrees.  In a medium size bowl whisk together:  almond flour, tapioca starch, baking soda, baking powder, flax meal, xanthan gum then set aside.

In another bowl whisk the eggs until frothy.  Whisk in the sugar, oil, vanilla and mashed bananas until well combined.  Add to the dry ingredients, lightly mixing then add in the walnuts to combine.  Pour into the prepared pan and bake 1 hour.

Great as a mid afternoon snack, great for breakfast or as a part of lunch served with sliced cheese and raw veggies.





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Like most people, after almost a year of staying home and cooking each nite it has started to get boring. In looking at long forgotten recipes on this blog it was time to re-visit some of them which then created a whole new idea.   What originally happened as a happy accident, has now given me some "fun" back in the kitchen.  I decided to challenge myself to use up any and all leftovers, or extra food in the fridge and pantry to come up with new ideas/combinations and recipes.  Pizza Omelette? or how about Pizza Grilled Cheese Sandwich?  Both were surprisingly delicious.  Another example of using up extra ingredients is the Chicken Schnitzel Marinara recipe.  Not only does the food taste great, there is no waste - yayyy!

These two new ideas came about as a result of re-visiting my Gluten Free Pizza Calzone Recipe.  We had extra "pizza stuffing" from the Calzone's in the fridge so this was how it was used up which turned into great flavor combinations.

For the Omelette simply whisk up two large eggs.  Heat up a non stick pan on medium heat with a bit of Extra Virgin Olive Oil.  Pour in the egg mixture, turning the pan to evenly distribute.  Once the omelette has cooked for a few minutes, dollop in desired amount of the "Pizza stuffing".

Flip 1/2 the omelette over to cover the pizza sauce and press down to spread the pizza sauce throughout the omelette.  Continue to cook a few more minutes until cooked and filling is warmed and melting.

For the Pizza Grilled cheese, butter 2 slices of gluten free bread.  Dollop/spread the pizza filling on the non buttered side, top with the other piece of bread and cook as you would a regular grill cheese sandwich.  My dear husband fell in love with this one:

Two new meals using the same leftover ingredient, and how easy it is to make too!


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Lately, I have been using more Almond Flour in various recipes, and this new pancake recipe has turned out to be our new favorite.  I have found when using Almond flour in baking, it helps to add in another starch such as Tapioca Starch or Potato Starch.  This gives the end result a much better consistency and texture.  We have also been using Natural Avocado Oil in a number of recipes as well.  It has a high heat point and is a nutritious, healthy oil, plus it is great in baked goods.

1 1/2 cups Blanched Almond Flour

1/2 cup of Potato Starch or Tapioca Starch

1 rounded tsp. gluten free Baking Powder

3/4 cup Almond Milk or milk of choice

1 Tblsp. Maple Syrup

2 Tblsp. Avocado Oil

2 large eggs - whisk well

Heat up a cast iron skillet on medium heat with a Tblsp. or 2 of Avocado Oil.

In a bowl combine almond flour, potato or tapioca starch, and the baking powder whisking well to combine.  In another bowl whisk the eggs till lite, add in the maple syrup, avocado oil, and milk mixing well.  Add the wet ingredients to the dry and whisk well.  Pour desired amount into the heated skillet and let cook on the first side till you see a good amount of "bubbling" in the batter, then flip and cook the other side till done.  Serve with preserves or maple syrup.

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This was a hearty breakfast bowl using leftover cooked Quinoa.  There are a vast variety of recipes for Quinoa from savory to sweet, it is such a versatile healthy food.  Here are a few different recipes in this post to share with you.
This was not so much of a recipe as it is a method but will include it here:
Extra Virgin Olive Oil - to drizzle in the pan
1 chopped crimini mushroom
1/2 a large roma tomato chopped
1 green onion, diced
2/3 cup leftover cooked quinoa (cook in water)
grated sharp cheddar cheese
1 large organic egg
Heat up a pan on low medium heat with the EVOO.  Saute the mushroom until golden, then add in the tomato and green onion - saute 2 min.  Then add in the cooked quinoa to heat through.  Transfer to a bowl, sprinkle on the grated cheddar cheese and fry the egg over easy to place on top.
This breakfast bowl can be made with any vegetables, added salsa, or chopped avacado.
Or, how about using leftover quinoa to make:  Quinoa Pancakes:
This scrumptious vegetarian Quinoa Toasted Yam Bowl makes another filing lunch or dinner:
Quinoa is also a great addition to just about any salad:

It is also wonderful added to soups:

Quinoa also makes a great savory stuffing for various vegetables such as Quinoa Stuffed Tomatoes:

Quinoa makes for a hearty, healthy addition to many different meals and recipes.   Did you know that 1 cup of cooked Quiona has 5 grams of daily fiber and 8 grams of protein?  For more information on the nutrition and health benefits of Quinoa - click here for a great article.