I wanted to fully use quinoa for this recipe. Since we are currently in “Rhubarb season”, I just thought it would be great to combine these two ingredient to make a nice healthy breakfast. Now you can easily find quinoa under several forms. Grain, flour, flakes, puffed. Now here, I used three of these forms. I … Continue reading
I wanted to make a bar recipe where it would have a decent amount of protein just by including natural ingredient. It is vegan and gluten free! It’s also an easy carry on snack if you are doing an outing or if you want an healthy snack to fill you up when your stomach cries … Continue reading
With all these chemicals added to all the chocolate spreads, I don’t buy them anymore. Even getting the organic ones, they still contain some added fats that are not necessarily healthier, even if organic, like palm oil. I had in mind to make one that would not contain added sugar either. With cocoa powder and dark chocolate, I had to … Continue reading
Sometimes, on weekend morning, we have a more elaborate breakfast. Last weekend, I decided to add some variety to the pancake recipe I usually make. There are also so many gluten free flours, it’s so nice to play with them. They all have their characteristic. I find buckwheat flour is a great substitute for whole … Continue reading
On this one I was told by my kids that they were not good but they were “Amazing”! You can hardly know that those are gluten free. I am not saying that those are super healthy but they are a treat. They are soft and tender and I find that adding walnuts cuts the sweetness … Continue reading
Today, my first intention was to redo my regular date squares recipe. We were going to ski in the afternoon and I wanted the kids to have a nice healthy snack after doing some outdoor sport with a nice hot chocolate. But it turned out a bit different when I decided to change a few ingredients, … Continue reading
I just love veggie paté. It is such an easy recipe to make! For the upcoming holidays, it is something that can be put on the table for a brunch, or can be served on an antipasto plate. During the week, you can have it cold in a sandwich or warm with a salad with … Continue reading
Every year it’s the same story. I buy pumpkins and on November 1st. I throw them away because they are rotten or too big to cook. This year, I decided to change that by buying smaller pumpkins and use them afterward. I am sure you agree that throwing away food is a bit heartbreaking, not … Continue reading
These gluten free cookies are so surprisingly tasty, and so “Yum Yum” like my daughter said :-), that it is hard to believe that it contains a cup of legumes. This recipe was inspired by a french TV show “Cuisine futé“. When I saw it, I thought it was really a great way to make a … Continue reading
