How to: Make your Own – Mary’s Gluten Free Crackers

IMG_2133I love a good cracker.

And while taste is important, for me the crunch factor is key to the ultimate cracker experience.

I LOVE Mary’s Gone Crackers for this very reason.

So I went ahead and copied ‘em.

IMG_2047I can’t take credit for this brilliant copycat move, though.  That goes to Melissa from My Whole Food Life. I’ve adjusted the seasoning, bake temperature and time after making a couple of batches myself, but otherwise I haven’t changed a little old thing.

IMG_2097Also, these are healthy as hell.  Simple, whole ingredients baked up into a delicious crispy snack.  

I bought all of these ingredients at Bulk Barn and calculated you can make about 3 batches (each batch makes 4-5 dozen crackers) for the same price as one box ($4.99).

Here’s a little photo tutorial for y’all.

IMG_2069 IMG_2071 IMG_2076 IMG_2078 IMG_2083 IMG_2090 IMG_2092 IMG_2094 IMG_2106These are perfect for dipping because they are super hearty.  They’ve got great flavour on their own though, so don’t be shy to shove them directly in your face either.

Happy snacking,




Mary’s Gluten Free Crackers

Serves Makes about 4 dozen crackers
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Website Lightly adapted from My Whole Foods Life blog


  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • ¼ cup chia seeds
  • ¼ cup flax seeds
  • ¼ cup sesame seeds
  • ¾ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper


1. Preheat oven to 300F
2. Add rice and quinoa to food processor. Process until well combined; about 15 seconds.
3. Add salt, pepper and additional seeds and process until a ball forms; about 15 seconds more.
4. Split the mixture in two. Between two sheets of parchment paper, roll out the mixture as thinly as possible. Remove the top sheet of parchment slowly and transfer to a cookie sheet.
5. Bake for about 40 minutes, carefully flipping halfway through cooking time (don't worry if it breaks up a bit). You want the crackers to be completely dried out with a lightly toasted colour.
6. Remove from oven, allow to cool completely and break crackers up to the desired size with your hands.


How To: Snack Healthy – Vegan Banana Blueberry Muffins


Vegan? Say what?!

Vegan from the girls who order bacon double cheese burgers from the local burger joint and indulge in salted caramel as an afternoon snack. But what happens when you run out of eggs but have a hankering for some muffins? This is what happens…and it is delicious!


These muffins may be lacking in dairy and eggs but they sure aren’t lacking in flavour. They are just as moist as their butter laden counterparts and come together lickty split.


I always keep a bag of frozen blueberries in my freezer – great for making your own individual yogurt containers and perfect when you have a craving for these muffins. Just don’t thaw them or the muffin batter will be too wet.


Delicious and moist vegan muffins – yup, there is such a thing.



Vegan Banana Blueberry Muffins

Serves 9 muffins
Dietary Vegan
Meal type Breakfast, Snack
Misc Freezable
Website Adapted from Two Peas and Their Pod


  • 1 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 2 ripe bananas (mashed)
  • 2 tbsp coconut oil (melted and cooled)
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 cup blueberries (fresh or frozen (if using frozen, don't defrost))


These muffins freeze very well - just wrap individually and microwave for about 30 seconds to reheat. They are a great snack or a delicious breakfast crumbled on top of some yogurt.


1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
2. In a small bowl stir together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mix together the mashed bananas, brown sugar, coconut oil, almond milk, and vanilla extract. Stir until mixed well. Add in the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. Fill muffin liners about 3/4 full and bake for about 25 minutes, until brown on top and firm.







How To: Quickie Meal – Tofu and Vegetable Pomegranate Curry


This post was actually meant to go live last Monday. An ugly case of the stomach flu foiled that plan. Do you know what’s not fun to look at when you are nauseous and vommitting? A food blog!





Thankfully I am now fully recovered and off my diet of toast, toast, and more toast. And what a relief because it was killing me that I hadn’t shared this fantastic recipe with you. Coconut milk, curry paste, and pomegranate juice combine to create a flavourful bowl of curry that tastes like it’s been simmering all day when really it is faster than a thirty minute meal.  Perfect for week nights or fancy enough for a dinner party.




I’ve served it over some spinach that had seen better days and a scoop of nutty farro. You could also serve it over some brown rice or quinoa or throw in the spinach and some cooked rice noodles for a one pot wonder


The only dilemma I was having when making this dish was the classic spoon or fork conflict. Make it and tell me your solution! I am so happy I fully recovered and could finally share this meal with you!



Tofu and Vegetable Pomegranate Curry

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from How Sweet It Is


  • 1/2 tbsp coconut oil
  • 1 block of tofu (cubed)
  • 2 leeks (washed well, trimmed and sliced)
  • 2 cloves of garlic (minced)
  • 1 tsp ginger (grated)
  • 2 tbsp red curry paste
  • 1/2 cup snow peas (sliced in half)
  • 1 red pepper (thinly sliced)
  • 1 can coconut milk
  • 1/2 cup pomegranate juice
  • 1 lime (zested and juiced)
  • 1 pomegranate (seeds removed)
  • salt and pepper (to taste)
  • brown rice, quinoa, farro, or rice noodles (for serving)


This curry comes together in less than 30 minutes and also makes great leftovers for lunch the next day. If you want to use chicken in place of the tofu, sauté it until browned before adding the leeks and then continue on with the recipe as written.


1. Heat a wok or large skillet over medium heat and add coconut oil.
2. Add leeks and garlic and cook until leeks are softened, about 5-7 minutes. Add ginger and curry paste. Then add in the tofu, red pepper, and snow peas and cook for another 5 minutes.
3. Increase the heat to medium-high and add the pomegranate juice and cook for about 2 minutes. Add coconut milk and bring to a boil.
4. Once boiling, reduce to a simmer and add in lime zest and juice. Let simmer for about 10 minutes. Season with salt and pepper and serve over grain/noodle of choice garnished with pomegranate seeds.

How to: Quickie Meal – Thai Coconut Curry Mussels


If you don’t already have them in your repertoire, it’s bloody time.

You have got to trust me when I say they are one of the easiest, most inexpensive and impressive dinners you can muster in waayy under 30 minutes.

I’ve previously given you all the deets for a fabulous Tomato Basil and White Wine Mussel recipe. If you’re a mussel newbie, click the recipe link to learn all about them; including how to pick them, store them and clean them.


If you can fathom it, this recipe is even easier. The only prep is cleaning the mussels and chopping up the ginger. We be talkin’ less than 10 minutes after that.

(fist bump)


Everything gets thrown in at once.  Next, whisk…


Bring to a boil…


Add mussels, cover and cook for 5 minutes.


Don’t forget to serve with something to sop up the best sauce on earth.


Thai Coconut Curry Mussels


  • 2-3lb cultivated mussels (cleaned and de-bearded)
  • 1 - 400mL can coconut milk
  • 1 tablespoon thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon grated or minced ginger
  • 2 teaspoons granulated sugar
  • Juice of 1 lime (about ¼ cup)
  • ⅓ cup chopped parsley or cilantro


Serve these mussels with something to sop up the insanely delicious coconut curry sauce.


1. In a pot large enough to accommodate all ingredients with at least 2 inches of head room at the top, bring all ingredient except mussels to a boil.
2. Add mussels, cover immediately with a tight fitting lid and reduce heat to medium-low. Cook for 4-5 minutes. Mussels should all open up. Discard any unopened mussels.
3. Toss with fresh parsley or cilantro and serve immediately.


How to: Quickie Meal – Creamy Goat Cheese Pasta


This year, I resolve to eat more gluten.


All the better if said gluten is in the form of rigatoni.

Because, rigatoni.  Need I say more?


I’ve made this recipe with nearly every shape of pasta out there.  It works well with them all, including whole grain and GF options.  It is truly the easiest ‘mac & cheese’ you’ll ever make.

Easier than KD, even.


The key of course, is reserving some of the starchy pasta cooking water once the pasta is just about done.  The pasta will have released a whole bunch of starch in to the cooking water, which when added to the strained pasta and goat cheese will thin it out enough to make a sauce, without making it watery.


I find that one small package of goat cheese isn’t quite enough for a full pound of pasta.  I’ll still make the full pound (since that’s usually the size of the bag/ box I buy) and reserve the leftovers for a couple of snacks.  Toss with EVOO before refrigerating. When you’re ready to eat it, drizzle with a little more oil, some good balsamic vinegar and sprinkle with s&p.

IMG_1649 IMG_1654

That. is it.

No word of a lie, folks.

If you are looking for a 15 minute meal (and that includes water boiling time) you may stop here.  Pasta, goat cheese, s&p. Dead simple.


I usually jazz things up a bit, though.

Here I’ve got broccoli, grape tomatoes, cremini mushroom & pearl onions for roastin’.


Here are some other ideas for y’all:

  • Toss with our roasted tomatoes
  • Peas, fresh mint and lemon zest
  • A variety of mushrooms sautéed with thyme
  • Pumpkin or butternut squash puree and sage
  • A few handfuls of baby spinach or arugula
  • A couple tablespoons of your favourite pesto.


Now get cooking, friends!



Creamy Goat Cheese Pasta


  • 350g pasta ((about ¾ of a pound/ box/ bag))
  • 1 tablespoon salt
  • 120g soft goat cheese
  • salt and fresh ground pepper to taste


There are an endless number options to make this simple pasta dish your own. My favourite is to toss with a variety of roasted vegetables.


1. Bring large pot of water to boil. Add 1 Tbsp salt. Cook pasta per package directions to 'al dente'.
2. Remove and reserve 2 cups of pasta water before straining pasta.
3. Return pasta to pot, add goat cheese and 1 cup pasta water. Stir until well combined. Allow to sit for a minute or two to thicken. Season to taste with salt and pepper.
4. Make additions you would like at this point. Add more pasta water as needed to thin sauce and coat everything evenly.