Tag Archives: Gluten-free

Chocolate Teff Porridge


I’m a little late, but Happy New Year! I hope you’re enjoying your 2015 so far. Wishing you all a great year ahead with lots of delicious food.

I know we’re already halfway through January, and I haven’t been able to keep up with my blog, but rest assured that recipes are on its way – bear with me 🙂

I’m sure some of you might still be detoxing from holiday eats. Or maybe you want to incorporate new meals. Well, I’ve got one protein-packed breakfast item for you: teff porridge. Continue reading Chocolate Teff Porridge

Butternut Squash Pasta


Butternut squash is probably my favourite type of squash around. It’s just the right amount of sweetness and is so versatile, you can use it in anything from pasta to sauces to soups, and it can even be a pumpkin replacement in desserts!

For Canadian Thanksgiving, I made a roasted maple butternut squash, with cinnamon, maple syrup, and chilli powder. What a delicious and healthy side. Butternut squash is full of beta carotene, fibre, and vitamin C along with other minerals. It really is the perfect squash to eat in this season! Continue reading Butternut Squash Pasta

Stuffed Acorn Squash


Well, autumn in full swing, rain and all (still in denial…). I still love autumn as a season, but only when it isn’t raining…but it’s Vancouver, the city of rain. You think being born and raised here, you’d be used to it. And I am, but still.

One of the good things about autumn? It’s the season for winter squashes, pecans, and apples! That means acorn squash, butternut squash, pumpkin. And lots of cinnamon.

Continue reading Stuffed Acorn Squash

Gluten-Free Zucchini Pancakes


Hopefully you guys remember my carrot cake waffles recipe from awhile back. Even though I haven’t had waffles in a while, I wasn’t really in the mood to bring out the waffle iron…it takes a lot of cleaning, and I’m the laziest person as you recall in my last post 😛

Since I hadn’t made any pancakes in a while, I thought I would post a recipe. You could say that this pancake recipe is inspired by carrot cake, only using zucchini as the star ingredient. Continue reading Gluten-Free Zucchini Pancakes

Thai Tofu Curry


I don’t know about you, but Thai food is one of my favourite Asian cuisines. It’s extremely spicy (and I LOVE spicy foods), and flavourful with the different ingredients and spices they use. My sister and I usually try to breakdown the flavours we taste whenever we go for Thai food. We enjoy eating various Thai curries a lot, and let’s not forget the delicious Pad Thai! Their soups are also always so flavourful and rich.

Continue reading Thai Tofu Curry

Sri Lankan Coconut Sambol


A couple months ago, I posted about a Sri Lankan onion sambol recipe. If you recall, a sambol is a typical condiment made with spices and various ingredients. This time, I have a recipe for a very common one: coconut sambol or pol sambol. This one is made from the flesh of a coconut. Growing up, this was one of my favourite kinds of sambol. It’s one that’s eaten with everything, from rice, as a condiment with boiled root veggies (like potatoes, or yams), roti, bread, or most commonly with a steamed noodle dish made of rice flour (called string hoppers — don’t ask me why it’s called that).  Continue reading Sri Lankan Coconut Sambol

Gluten-Free & Vegan Banana & Zucchini Bread


I don’t know about you, but September has been such a busy month! After I came back from Calgary, I was thrown into school the following week and finishing up my med school applications for next fall. I already have deadlines to keep up with! On top of that, I have a major conference coming up next month with three oral presentations, plus another presentation at work. BUT, I thrive under pressure….most times. The good news? It’s my final semester, so graduation is in sight. No more school……..until I hopefully get accepted into medicine next year. Forever a student?

Continue reading Gluten-Free & Vegan Banana & Zucchini Bread

Pennywort Congee (Kola Kenda)


You might be asking yourself what the heck pennywort is. It probably also sounds ridiculous on your head.  For those who aren’t into botany, pennywort is a low-growing plant with conical-shaped leaves that’s found in swampy areas. The edible kind is scientifically known as Centella asiatica, and is found around Asia. In Sri Lanka, we call it gotu kola, which literally translated means conical-shaped leaf! It’s a bit of a fibrous leaf, similar in texture to kale. Continue reading Pennywort Congee (Kola Kenda)

Beet Juice-dyed Devilled Eggs


I apologize for the lack of updates. I have been largely away for most of this month in Calgary, attending my cousin’s wedding and hanging out with family.

It was such a busy trip! I hadn’t been there in 7 years, but it was nice seeing all the family again (though we did see each other for a bit earlier this year for my grandmother’s 80th birthday party).  And obviously, when you’re with family, there are endless family dinners and get togethers, and seeing old family friends. Oh, and tons of eating! I will blog about the restaurant scene in Calgary on my next post.

The first week I got to Calgary was busy with pre-wedding festivities. If you recall, I volunteered to help with the menu for the bridal shower, so I put on my chef’s hat and got to work the next day, baking the cupcakes. I made these cupcakes, but instead, they were just earl grey cupcakes with a lavender buttercream (basically coloured the buttercream with purple and added lavender buds). It was a big hit — everyone thought it was so light and fluffy and they wanted the recipe! I topped them with decorations of a bridal dress and tuxedo inserts.


Small tea sandwiches were also part of the menu, as well as white wine sangria, made with a delicious bottle of Gewurtztraminer (my favourite white wine).  My aunt also made this beautiful doll cake as a surprise…and the icing colour matched perfectly with my cupcakes. We had no discussion about this prior! Family just thinks on the same brainwave 🙂 But just look at the cake – I’ll have to learn how to do this.


I did forgo the rosewater & cardamom donuts that I had planned to make, as I realized that there was just so much to do in just one kitchen and a few hands. But there were other Sri Lankan appetizers that were there as well, and my cousin was really happy with all the food. One of her favourite appetizers is devilled eggs, so these had to be on the menu. I wanted to make them purply, as that was one of the colours of the wedding, and the closest I could think of was using beet juice. They turned out really beautiful and artsy… ‘devilish’ if you will 🙂 Try them for your next gathering!


  • 2 small beets, peeled (can slice too)
  • 1/2 cup vinegar
  • 3 cups water
  • 1/2 tbsp black peppercorn
  • 3 garlic cloves
  • 1 tsp mustard seed
  • salt, to taste
  • 1 tsp sugar
  • hardboiled eggs (I had 36 for the shower)
  • turmeric
  • 1/4 to 1/3 cup mayonnaise (depends on how many eggs you have!)
  • 1-2 tbsp of Dijon mustard
  • couple pinches of paprika
  • 1 tsp chilli powder (optional)
  • couple tablespoons of dill or sweet pickle juice
  • 1/4 of a small onion, diced (can use 2 shallots instead)
  • bunch of chives, chopped


In a medium pot, bring water, vinegar, beets, garlic, peppercorns, mustard seeds, salt, and sugar to a boil. Turn heat to low, and simmer until beets are fork tender and colour has faded. Cool completely.

Once cooled, place peeled hardboiled eggs into pot. Cover and refrigerate overnight. Alternatively, place eggs into large Ziploc bag and pour beet juice over top. Make sure they are submerged or are in contact with the beet juice.

The next day, discard juice and slice eggs in half, and scoop the yolks into a bowl. Mash yolks first. Add the mayonnaise, mustard, salt, paprika, chilli powder, dill pickle juice, and some of the chives until you have a creamy yolk mixture. I added the turmeric to give it a more yellow colour — add this a little at a time until you’re happy with the colour. The final mixture should be something that’s a little bit spreadable, but a little thicker than a buttercream icing.  Fill dyed egg halves with yolk mixture using a piping bag and tip, or alternatively use a Ziploc bag with one end cut off. Garnish with more chopped chives. Enjoy!

Banana & Peanut Butter Oatmeal Cookies


I’ve always had a soft spot for bananas. I could eat lots and lots of them, but they have to be slightly green for me to eat. I know, quirky eating habits. I had some bananas that were ripening fast, so I knew I had to use them up quick before fruit flies infested the house. I wasn’t quite feeling like making the normal banana bread or muffins or the sort, and I wanted something quick and simple. I was in the mood for cookies, so I figured I would use up the bananas to make cookies. I also was feeling quite lazy, so I wanted to make it as simple as possible… well these turned out to be delicious Continue reading Banana & Peanut Butter Oatmeal Cookies