Gluten Free Raspberry Vanilla Waffle Donuts

Gluten Free Raspberry Vanilla Waffle Donuts have great flavour and texture. They are the perfect mix of sweet dessert and delicious breakfast. These donuts can be topped with your favourite donut toppings or enjoyed as a traditional waffle. They are the perfect size for dipping in syrup or jam! Raspberry Vanilla Waffle Donuts are the perfect treat for any occasion and will not disappoint!

Happy National Donut Day!

I always forget about the days devoted to my favourite indulgences until I wake up and scroll through my Instagram feed! Sometimes I get instantly excited and run out to get whatever that day is devoted to, and other times I forget about it just as quickly as I was reminded of it! Donuts are one of the biggest things I miss since being diagnosed with Celiacs. Road trips are not the same without a box of tim bits, and holidays are not the same without Grandmas homemade, deep fried donuts. I have made a few different types of donuts in the past. But today, I decided to make a fusion donut with my favourite breakfast food! Lately I have been craving waffles and pancakes, I think because I really love the syrup that I excessively cover them in. So why not make waffles into donuts and indulge? I like to believe that this makes it acceptable to have donuts for every meal of the day. Thats what donut day is about right?


Raspberry Vanilla Waffle Donuts are thicker than a waffle, and flatter than a donut. But they still have great flavour and texture! They can be topped with your favourite donut toppings, or enjoyed as a traditional waffle with fruit and syrup! They are great for dipping and are a delicious treat. These donuts are easy to make, and even easier to eat! They remain a little chewy when cooked. This reminded me of a honey crueller, which in my opinion is the best kind of donut! If this isn't for you, leave the donuts in the waffle press for a bit longer.

Gluten Free Raspberry Vanilla Waffle Donuts

1 Cup All Purpose Gluten Free Flour
1 Tsp Baking Powder
1 Tsp Xanthan Gum
1 Cup Almond Milk
2 Eggs
1 Tbsp Oil
1 Tsp Vanilla
1/2 Cup Fresh Raspberries


Mix all ingredients together. Using a waffle iron place an eighth of a cup of batter in the centre of each waffle and cook until done. Approx 4-5 Minutes. Top as desired. 

Chocolate topping

1 Cup Chocolate Chips

1 Tbsp Margarine

Icing Glaze

1 Cup Icing Sugar

2 Tbsp Almond Milk

Enjoy :)

K.

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins are perfect to kick off spring! They have great flavour, texture, and are moist! They are filling and make the perfect breakfast. They freeze well and are versatile. The blueberries can be substituted for your favourite summertime berry!

Im back! It has been a long time since my last post, but I needed a break to focus on finishing school and getting through the ski season. Life has been busy and my cooking and baking began to resemble a caveman that had to gather and scrounge for food, and most of the things I made were sloppy, rushed, and consisted of last weeks left overs and whatever was found at the back of the fridge (not rather appealing).

Spring is in full swing, and that is the perfect time for fresh starts. It is a time when mother earth comes out of hibernation and allows the trees, flowers, and plants to bloom and grow. Spring is a great time to reflect on the long winter, and contemplate the path your following. It is a great time to make any necessary changes to find yourself and your happiness again. Spring is a time for growth, to shed layers from the past that you no longer need, and to allow yourself to be free. It is a time to do the things you have always wanted to and let go of all the thoughts, and ideas that have been holding you back.

To me, spring is a bright and exciting time. I feel like I need less sleep and have more energy than ever. It also marks the beginning of the farmers market, which is one of my favourite places to pick up local plants, produce, and home made gluten free goods. Spring means that soon all fruit and vegetables will be fresh and BERRIES WILL BE EVERYWHERE! The perfect way to mark the start of spring is with these gluten free blueberry muffins! They have great texture and make a great breakfast or snack. They freeze well and taste great with a cup of coffee in the morning! The granola and honey toping ensure that the muffin stays moist and adds extra flavour and texture!

Blueberry Muffins

2 1/2 Cup Gluten Free All Purpose Flour

1/2 Cup Sugar

2 Tbsp Chia Seeds

1/4 Tsp Baking Soda

2 Tsp Baking Powder

1 Tsp Xanthan Gum

Juice of 1 Lemon

1 Tbsp Lemon Zest

1/4 Cup Melted Coconut Oil

2 Eggs

1 Cup Blueberries

1 Cup Greek Yogurt

1/3 Cup Apple Sauce

Topping

2 Tbsp Honey

1/4 Cup Granola (Gluten Free Granola)

Preheat the oven to 400 degrees. In separate bowls combine the wet ingredients and the dry ingredients. Add the wet ingredients to the dry ingredients and mix until all the ingredients are wet. Do not over mix, just ensure that everything is combined. Fill a greased muffin tin using a 1/4 Cup measuring cup. Bake for 20-25 Minutes. While cooking, mix together to topping ingredients and put on top as soon as the muffins come out of the oven.

I hope everyone has a great spring and has a chance to get outside and enjoy the blooming trees, and the warmth of the sun. I hope everyone has a chance to reflect on the winter and begins to feel energized and refreshed! The changing of the season is the perfect time to make changes in yourself.

K.

Christmas Coconut Macaroons

These Christmas Coconut Macaroons are soft and chewy! They are quick and easy to make and the base only requires three ingredients which makes them fuss free! They can be enjoyed plain, or with whatever toppings you prefer!

Day 1: 12 Days of Gluten Free Christmas Baking

Its December! That means the holidays are upon us and it is time to start baking yummy goodies, tasty treats, and all those sugary cookies that usually lead to a New Years diet. While this sounds like a sugar induced coma for most, for a person struggling with Celiac Disease this means a month of fear of being glutenized and constantly drooling over something that is forbidden! Many of these goodies are not gluten free, and sometimes a person can feel left out while everyone else enjoys a Christmas snack. Today kicks off 12 Days of Gluten Free Christmas Baking! I will be posting the recipes of many holiday favorites, but as gluten free for all the fellow celiac sufferers that are unsure of what they are going to eat this Holiday Season! I have been busy baking, mixing, and experimenting and I cannot wait to share all these holiday treats with you over the next few days! There is something for everyone!

When Christmas rolls around I always make sure to take gluten free baking anywhere I go. It’s a great gift for any hostess, and ensures that I will be able to eat something at the party. And you never know who else suffers from gluten intolerance, so you might just make someone’s day by making gluten free treats accessible to them! And that is exactly what Christmas is about, spreading cheer and happiness everywhere you go!

Coconut macaroons are great anytime of year. They are quick and easy to make in a pinch and do not require many ingredients. They are chewy, sweet and can be topped however you like. I like mine loaded with jam and chocolate, but sometimes they are just as rewarding when enjoyed plain!

Christmas Coconut Macaroons

2 ½ Cups Flaked Coconut

2/3 Cups Canned Condensed Milk

1 Tsp Vanilla

½ Cup Jam (Raspberry Blackberry Freezer Jam)

1/3 Cup Chocolate Wafers

-Preheat oven to 350 Degrees

-Line two Cookie Sheets with Parchment Paper

-Use a 2 inch cookie cutter to shape the cookies, place an ice cream scoop amount of batter into the cookie cutter and fill the circle.

-Bake for 10 minutes until the edges begin to brown.

-Let cool on wire racks.

-Put a tablespoon of jam on each cookie. I used my homemade Raspberry Blackberry Freezer Jam, but you can whichever you prefer.

-Melt the Chocolate Wafers and spread approx ½ a tablespoon on top of the jam.

-Let set on wire racks for approx 30 Minutes and transfer into storage containers.

Makes approx. 10 Cookies

These cookies are fairly large, a smaller round cookie

cutter would result in more, smaller cookies. However, if topped with ice cream or sorbet these cookies would make a wonderful dessert for the celiac at the dinner table!

I hope everyone gets a chance to try these cookies! Stay tuned because there are still 11 days of gluten free Christmas baking to come! I love baking and cooking, so if there is anything in particular you want to see or are struggling with in the kitchen this year leave a comment and I will do my best to assist!

I am off to study for my last final this winter season, and eat a few cookies while I do it!

Have a good day!

K.

Zoku Gluten Free and Healthy Summer Slushes

I had a great find this week at a store in Kelowna! It was the Zoku Slush and Shake maker! It creates healthy slushes and shakes in seven minutes! From what I understand, the liquid in it freezes incredibly cold and then what you place in the cup freezes quickly. You keep stirring the fluid until it reaches the desired consistency. It is great! I have tried two slushes and it really does work in seven minutes. I was thinking that this will be a great way to change up my morning protein shake, however protein powder does not freeze very well because my first slush was a complete bust. However, I made one with almond milk and watermelon puree and it turned out perfectly! My only complaint about the Zoku product is that all recipes require blending first. I am not a fan of this and am going to try to prevent it. If I am going to take the time to blend a shake, I am not going to then place it in the slush maker, I will just drink it from the blender.

I am very excited to see what fun creations for healthy shakes and slushes I can come up with! This one was very easy. It was one cup of almond milk, and one cup of watermelon cut small. It had great flavour and was refreshing! The best part was that it was only one weight watchers point! It was completely quilt free

There are so many possibilities! I want to try making a slush with coconut water and cherries, as well as a milkshake with almond milk and cocoa. You can make them healthy and don't have to run to the store when you are craving a unhealthy treat! This is also the perfect solution to avoid dairy and still enjoy a shake! Zoku has other great products that I would love to try such as a ice cream maker, and popsicle molds.

The last few days have been relaxing. I have been swimming laps every morning at 6, and have been doing my best to eat healthy. Friday involved some wine tastings, so I am counting that as a serving of fruits (sometimes you just have to have a little bit of fun!). This week is filled with many more adventures in Kelowna, so I am going to have to get motivated on my class in order to enjoy the week!


K.

Gluten Free Rhubarb Rainy Day Muffins

The fresh fruit topping on these muffins adds moisture and flavour to the muffins. The sweetness of the strawberry balances out the bitterness of the rhubarb for a party on the tastebuds. These are the perfect muffins for a spring treat. 

Tuesday was a rainy day in the Okanagan, but rainy days are the perfect days for baking! There were so many fresh fruits and vegetables at Dan O Ray Vegetables and inspiration was lurking around every corner! The colours were so bright, and everything smelled delicious. It was a hard choice between getting the ingredients for borsht, or making a fruit muffin. However, I am going camping for the long weekend and muffins are always the perfect snack. After getting some rhubarb it was time to start coming up with a rhubarb muffin recipe! My grandma has a great rhubarb muffin recipe, but it is filled with gluten and dairy! This would not work for my intolerances, but I wanted to keep the great flavour and texture.  I made some changes and added my own twist to the crumble and a few of the ingredients. Gluten free products can be really dry and have the texture of sawdust when substituting gluten free flour for regular flour in a 1-1 ratio. Depending on the flour I often find it necessary to increase the wet ingredients, or decrease the amount of gluten free flour.


Gluten Free Rhubarb Rainy Day Muffins
1 1/2 Cup Gluten Free Flour
1/2 Cup Gluten Free Oats
1 Cup Brown Sugar
1tsp Baking Soda
1tsp Baking Powder
1tsp Cinnamon
1tsp Nutmeg
1tsp Vanilla
1/2 Cup Apple Sauce
1/2 Cup So Delicious Vanilla Coconut Yogurt
1/2 Cup Almond Milk
1 Egg
2 Cups Rhubarb

Crumble Topping
1/4 Cup Almonds
1/4 Cup Coconut
1/4 Cup Brown Sugar
Strawberry Slices

Combine all wet ingredients and dry ingredients separately and then combine. Add the Rhubarb last. Mix the crumble topping in a separate bowl, without the strawberry slices. Once everything is mixed place in muffin tins (approx 1/3 cup of mix per muffin) and add the crumble to each muffin. Place a strawberry on top of each muffin. The strawberry adds some moisture and prevents crumbly or dry muffins.

Bake at 350 degrees for 30 minutes.

The only thing I would change about this recipe is the crumble. Next time I make these muffins I will add some coconut oil to the crumble so it has a moist texture! Other than that, they were great! They are the perfect mix of great flavours.

The best part of rainy days in the Okanagan is the fresh smell of all the flowers and grass when the sun decides to shine! The roses are in full bloom and everything looks wonderful and inviting! I cannot wait to head back next week. Until then it is time to get ready for a long weekend camping trip! Staying healthy while camping has been a challenge to plan, but with the right amount of organization it will be possible and fun! Check back Monday for a post about staying healthy in the great outdoors! 

Safe Travels this weekend!

K. 

Organization is my key to weightloss

Freezer meals are perfect for organized healthy eating!

 To make life during the week easier I spent my Saturday making food and freezing it! I made egg muffins for breakfasts, baked turkey breasts for suppers, a pork roast to put in wraps and salads for lunches, and a quinoa vegetable salad for sides. These were all perfect to freeze, and then when I am in a rush or just to tired to cook I can pop them in the microwave and enjoy :) I also perfected my banana muffin recipe for a little treat with morning coffees. All of these recipes will be posted right here on my blog! They are gluten free, dairy free, and delicious!

Prepping for upcoming meals makes eating healthier easier. Every week I try to plan my meals for the week. Every night I plan my meals for the next day and put them into my points tracker so I know how much room I have for snacks, and treats. I can plan if I will have time to cook a meal, or if I need to grab something from the freezer. Organization is hard to find. But it becomes routine and makes healthy living a lot more convenient. Deciding what you are going to eat before hand takes all of the guess work out of meals, and if the food is ready or prepared you will be less likely to reach for an unhealthy alternative. At first meal prep and planning seems like a daunting stressful task. If you break it down into a day at a time, or three days at a time, it is easier to accomplish healthy eating. It is the little steps that make a huge difference in the end.

My favourite part of weight watchers is that you can truly eat whatever you want. It took me awhile to learn that this doesn't mean you should eat whatever you want because you won't see the results you want. What it means is that if you want a treat you can have a treat. Not everyday, and not all the time, but you can still have a little something to satisfy that sweet tooth. I have found that the healthier I eat, the more I want to eat healthy. The cravings go away, and you find healthy alternatives to the items you crave. The hardest part is eating my points. I eat lots of fruits and vegetables so they are zero points. If i go over the recommended serving I count them as points, and if I am still short I put avocado or healthy fats into my cooking for some extra points. I snack on almonds, and hummus, and try not to worry if I have a few extra points left over as long as I am not starving.

The hardest part of being busy has been finding the time to be active. I have been to tired to go to the late yoga classes that I love, and morning workouts have been exchanged for sleep and studying. I am hoping this will change before the weekend! However, I have still managed to find some activity in the busyness of life. Yesterday my friends went for a hike and I tagged along. We were gone for two hours, saw some breath taking views of the city, and took on some terrain that was deadly on my out of shape legs! It was great!

Being outside is refreshing and reenergizing. Hiking is a great way to spend time with friends, enjoy the summer weather, and get active. One day I will be able to hike to the top without wanting to crawl, or just sit down half way. Everyone has a starting point, and everyone has goals. It does not matter how you reach your goals, as long as you get there. It may take months, or even years. But every little bit is an accomplishment. Getting to the lookout was my accomplishment. Next time I'm striving to get there a little bit easier.

I will post the recipes for my freezer meals over the next few days, as long as time allows! Maybe I will get some more hikes in and I can share the views with you. I wish everyone a motivated week, and hope you can find a small accomplishment in a bad or busy day! Everything counts, some days just getting out of bed is a big accomplishment.

K.

Vanilla Chai French Toast

French Toast is a great breakfast food, but lacks the high amounts of protein that keep you full until lunch, or morning coffee. This protein packed french toast offers a lot of flavour and can be enjoyed at anytime of the day! Just top it with your favourite fruit and enjoy!

This week has been crazy. When I get stressed I crave sweet foods, like waffles. Waffles seem to make everything better. I had a nap and woke up wanting breakfast for dinner. I did not have any bacon or sausages for protein, so I played around and found a way to add protein to my french toast! This tasted just as good as the original, and was probably a bit softer because of all the extra egg. This recipe has no waste, is packed with protein, and is delicious.

For me, cooking is all about experimenting. I do not follow recipes exactly, and I tend to omit items or add new items. That is what makes it exciting. Somethings work, and other things don't. Gluten free can be really gross, but other times it can be truly delicious and can taste like any other gluten filled food. Having celiac disease is no longer a burden, but an adventure that I look forward to most days (I really miss angel food cake! - That is an experiment for another day, and another post!)

Vanilla Chai French Toast
1 Egg
Cinnamon
1 Scoop Vega Vanilla Chai Protein Powder
Splash of Almond Milk
2 Pieces of Silver Hills Gluten Free Bread

Mix egg, protein powder, cinnamon, and almond milk in a bowl until well blended. If it is a little thick add some more milk. Put bread in the bowl one slice at a time to coat well. Place bread into frying pan and cook. Before flipping toast put more of the egg blend onto the toast. Alternate flipping and adding more until there is no more blend left and the toast is nice and brown.

Top with your favorite fruits and a tablespoon of maple syrup! Enjoy

This recipe is higher in points plus than I would prefer, but it is comparable to having a meal with meat and rice or pasta! It is filling, and sometimes you need to treat yourself! This was the perfect treat! It was healthy, filled me up, and satisfied my terrible waffle craving!

I hope everyone is having a great week!

k.

Dijon Garlic Marinade

This marinade is perfect on any meat and can be used on the grill, in the slow cooker, or substituted as a salad dressing! It has the perfect balance of garlic and mustard, without being over the top! It is soon to be a staple during BBQ season!

It is finally grilling season! I am definitely not a BBQ connoisseur, but last week I found myself at the meat market and decided to get some pork chops. I am not a huge fan of pork, but I thought I would give it a whirl and see how I could make something with great flavour and was seasonal. I am so happy I did! These pork chops turned out to be better than I imagined.

I covered the pork chops in a Dijon garlic marinade and grilled them! The marinade was the perfect mix of tangy and sweet. I was able to use it as a salad dressing as well! Even more exciting - It was zero weight watchers points!


Dijon Garlic Marinade
1/4 Cup Red Wine Vinegar
2 Tbs Dijon Mustard
Fresh Dill
3 Cloves Garlic
1 tsp Olive Oil

Mix all ingredients together and cover over meat of choice. The longer it sits the better. However, 20 minutes is long enough if you are in a hurry! I also put this on the meat while it was on the grill, and after flipping the pork chops. 

This was perfect on top of a fresh green salad! Trying new things makes eating healthy exciting. When you can find guilt free ways to change things up, there is no reason not to eat healthy! It is about experimenting with what works for you, your lifestyle, and your body! No one is the same, but if you stay dedicated and motivated things will seem a lot easier!

Enjoy your day!
k.

Citrus Cinnamon Fruit Salad Dressing

This fruit salad has a citrus kick that keeps it fresh in the fridge for a few days! It is a great way to change the way you usually eat fruit, and it quick and easy to make! There are so many possibilities and combinations of fruit that you can enjoy it time and time again!

One of the hardest things about eating healthy is finding the time and energy to cook healthy. To make this easier I make a lot of my meals and snacks on Sunday so I am prepared for the week. I do not want to eat the same thing everyday for a week so I either make a variety, or I plan to cook again on Wednesday. On weekends I enjoy fresh meals and my favourite foods! One food that gets boring is fruit. I get tired of eating apples, bananas and kiwis day in and day out. I eat these because they are an easy grab and go snack. However, this week I made a fruit salad that stays fresh for a few days! Fruit salads tend to get soggy and brown fast. While covering them in lemon juice can fix this problem, it can overpower the flavour. Thankfully, any type of citrus juice can keep fruits fresh longer. The perfect fruit salad comes down to using the right fruits and dressings to keep things fresh.

It is finally spring and so many fresh fruits are available! I was so excited to see melons like honeydew, cantaloupe, and papaya in the produce section at the grocery store.  I stocked up on my favorite berries and melons and came home to make a salad. I used all my favorites - strawberries, blackberries, mango, kiwi, and papaya. These are what i find stay freshest in a fruit salad that you plan on eating for a few days. To keep it fresh I added a cinnamon citrus dressing for some punch!


Citrus Cinnamon Fruit Salad Dressing

The juice from one orange
1 Tbs Cinnamon
1 Tsp Honey

Pour over fruit salad and enjoy :)

Seems pretty simple right? Thats because it is! It tastes good, and gives some variety to snacks. Being healthy should be exciting and refreshing! That is one of the keys to staying motivated and excited about your success!

I hope everyone is having a good week!

k.

Chicken Cabbage Soup

Chicken Cabbage Soup is perfect for a cold day! It will warm you up from the inside out and fills the house with the coziest smells. It can be topped with your favourite Mexican toppings for a completely different experience, such as avocado, sour cream, corn chips, and salsa, or enjoyed on its own!

The weekend has been cold and rainy. However, I am not too upset about it because I have caught a bad virus and do not have the energy to do much besides lay around. To help with the rainy day blues, and to fight this virus, I made some chicken cabbage soup! The smells are wonderful and make me feel warm and fuzzy, and it is a great comfort food for those blue days.

While feeling under the weather it can be difficult to eat healthy, or eat at all. I have found it easiest to fill the body with comfort foods and smoothies for some substance. I have not been overly hungry so I have been focusing on eating small meals so my body has some fuel. Once this virus is gone I will get back to eating regular meals and snacks. 

Chicken Cabbage Soup

12oz Chicken Breast Cooked
1 Can Low Sodium Diced Tomatoes
1 Carton Low Sodium Chicken Broth (4 Cups)
1/4 Cup Chopped Onion
1/2 Cup Snow Peas
1/2 Cup Carrots
1/2 Cup Broccoli
2 Cloves Garlic
2 Cups Cabbage
Fresh Dill, Fresh Parsley, Cayenne Pepper, Chilli Powder, and Black Pepper

In a pot saute onions and garlic until clear, add chicken, broth, and the fresh dill and parsley. Bring to a boil.
In a separate pan fry cabbage with 1tsp oil (I used coconut oil) and the cayenne and chilli powder until light brown.
Add tomatoes and remaining vegetables to the soup pot. Once boiling again add cabbage and let simmer for 30 minutes.

This makes 10 cups of soup and is very low in weight watchers point values.

I topped my soup with a quarter of an avocado and some corn chips. It would also be delicious with grated cheese and a tablespoon of sour cream, but I am still avoiding dairy.

Happy Sunday!

k.