And soon to come… gluten free shopping tips-it doesn’t have to cost you every penny in your possession. Also, awhile back I promised to send Vernon girl Kerry K Taylor of Squawk Fox, some of the things I do to live as a money-conscious Celiac! Although she’s probably already in the know. (They’re coming Kerry!) If you haven’t visited Kerry’s frugal living blog – Squawk Fox – where frugal living is sexy, delicious, and fun – you must!

And here is the interview…click on the image to listen in on CBC Radio’s website!

Chocolate Cinnamon Banana Loaf

You probably know the feeling of  “ick” I’m referring to – you’re trying to keep up with all the fruits and veggies you should be eating and then you see them sitting there on your counter. Once beautiful and firm with shades of yellow and green, they are now browning and wasting away like a grape in the sun. Some call them overripe. I call them rotten. That’s the ick I’m referring to!

Since I really only enjoy eating bananas when they’re more green than yellow, I’ve decided to not let them waste away anymore. Banana chocolate chip muffins it is!

Oh wait – I have no gluten free chocolate chips – I had to throw out a huge bag of them that were maybe once gluten free but spent way too many afternoons hanging around the Evil Mr. Flour in my pre-diagnosis days.

So searching for a tasty alternative to banana chocolate chip muffins, I came across this Food and Wine recipe for Cinnamon Banana Bread.

I amended a few things – took out the Xatham Gum (which is already in most all-purpose mixes), amped up the cinnamon and vanilla factor and added cocoa among other things and I have to say… it turned out great and much better than I expected for a first time go at it!

The loaf, although of the ‘dense’ consistency of many gluten free ‘breads’, was moist and flavourful and it may just become a staple in my house! I hope you enjoy it as much as I do!

Ingredients

• 1 cup gluten free, all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
  

  Chocolate Cinnamon Banana Loaf - a new favourite!

• 2 tbsp cinnamon
• 3 tbsp gluten free cocoa (I used Hersheys)
• Dash of salt
• 3 overripe bananas, mashed
• 1/4 cup olive oil
• 1/2 cup agave nectar
• 1/3 cup milk (any milk of your choice – dairy, soy, almond, etc)
• 2 tbsp pure vanilla extract

Directions

Preheat the oven to 350°. Lightly oil a loaf pan and line with parchment paper.

Mix all the dry ingredients into one bowl. In another bowl, mash the bananas and then add in the oil, agave nectar, milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth.

Pour the batter into the loaf pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before slicing. (Or, nibble on it straight out of the pan like I did!)

*Optional: Mix a half teaspoon of each: cocoa, sugar and cinnamon. Sprinkle onto banana loaf after 10 minutes of baking – this will give you the crackle effect seen in the photo. Tastes pretty good too!

So people have been asking me over and over, “when are you going to start blogging more”? No matter that these people are all of my real life friends who are asking me because they’ve referred recently diagnosed friends. But they have a point. Having a stale blog makes me feel icky, I mean, I work in marketing! How often do I huff at blogs that I really want to read but have gone months without a new post. And that’s what I’ve become?

Note to readers here: this is just my personal “forgive me, I have blinned” (blog sinned, made that one up) rant. Skip down for the hottest in recipes from 2011 ladies and lads.

I have to say though, that nagging feeling I get when I’m blazy (blog lazy, ha!) is when I talk to people who feel like getting diagnosed Celiac is going to ruin their life and cooking is going to be impossible. And I tell them, “No sister, it ain’t gonna ruin you, you just gotta learn the secrets.. I can tell you.. And you can find them on my web log!!” Okay, I totally don’t talk like this.

But I do tell people to not let a diagnosis get you down, that things are going to get easier. Because you quickly learn what you can and cannot eat. And you learn that you don’t have to follow complicated gluten free recipes to be able to eat. (Just learn how to substitute ingredients like a seasoned Celiac!) And let’s not forget that not only is gluten free knowledge on the uptake in society because people think it’s a weight loss tool (idiots), but because more and more people are being diagnosed with it. Restaurants and grocery stores are finally starting to get it. Some more slowly than others. (And yes, some will possibly be forever oblivious.)

But these secrets, and developments, are what I wish someone had told me when I was first diagnosed with Celiac. I thought my life was ruined! And it was not. I’ve learned to live with it, and make tasty food in a jiffy, and you can too.

So expect to see more of my rants and raves throughout 2012!

Now, for the top recipes of 2011? Here they are!

1. Oven Baked Risotto. Apparently this was popular with the new-to-risotto crowd. So if you’re reticent of making your first batch of risotto, start with this one. And then try some of my other risotto recipes and see what you’ve been missing all these years! Risotto – gluten free food of the gods. And perfect for a creamy, savoury treat if you have to refrain from dairy as well!
2. Cranberry Banana Walnut Loaf. Shave off 10 minutes to make muffins, or add in chocolate chips for a real anytime treat. Yummzers!
3. Celery Leek Soup. I’m glad you liked it as much as I did! Because simply, it’s to die for. Put it on your list for a winter-warm-up fast!!

Enough from me for today. I wish you all the best in 2012 and look forward to continuing our gluten free journey together!

Braised grass-fed beef with regional veg & fork mashed potatoes

Grilled vegetables with walnut oil and morel mushrooms

Mixologist extraordinaire, Gerry Jobe, with 2010 Distraction Frizzante from The View Winery

Friends! With fresh Okanagan fruit martinis-amazing.

Then, with so much of the cake leftover, I decided to try making a trifle. I layered the cake (chopped into 1 inch cubes), with chocolate pudding, vanilla whipped cream, strawberries, and chocolate whipped cream. Can you say YUM! I served it up at my friend’s house the next night after dinner. My friend even let me use her actual trifle serving dish. It was awesome. And we all ended up with a major sugar high!

Great way to use leftover gluten free chocolate cake? Yes. Great for the diet that I’m trying to be on, or lactose intolerant in me? No. But good, even still!

Gluten free strawberry chocolate trifle

Filed under: a sweet treat, gluten free recipes - all, life with Celiac, original Lazy GF Chef creations ]]> http://thelazygfchef.wordpress.com/2011/09/01/glutenfree-trifle/feed/ 2 mlaff Gluten free strawberry chocolate trifle http://thelazygfchef.wordpress.com/2011/08/30/gluten-free-wedding/ http://thelazygfchef.wordpress.com/2011/08/30/gluten-free-wedding/#comments Tue, 30 Aug 2011 19:11:24 +0000 MB - The Lazy GF Chef http://thelazygfchef.wordpress.com/?p=771 ]]> My friends Erin & Todd got married this month in a beautiful Okanagan orchard-themed wedding. The wedding took place naturally, on a sprawling orchard, complete with an English garden and adorable house in the background that made me feel like I was on the set of Anne of Green Gables. Everything was thoughtful and sweet, right down to the name place cards shaped as leaves and atop green apples. Now… getting on with the food!

Todd & Erin’s Wedding Menu

Can you tell that my good friend Erin has an amazing taste in food? Much of the menu was gluten free and locally sourced. This was the most amazing wedding food I’ve ever experienced, and very allergy friendly. Erin has many allergies on her own (gluten not included), so she chose a Details Catering from Waterfront Restaurant & Wine Bar (a small but infamous restaurant is Kelowna) that is known for being allergy aware. The menu was full of many real foods, most of which were naturally gluten free (I can eat!), and egg/dairy free (the bride can eat!)

Pre-dinner cocktail. Canapés

• Grey Goose Vodka-spiked lemonade with fresh local raspberries Gluten Free!
• Smokey Eggplant Caponata with Focaccia Crostini (on a rice cracker for me!) Gluten Free!
• Fresh Halibut Ceviche with Crisp Corn Tortilla Gluten Free!
• Prosciutto wrapped apricots with goat cheese cream Gluten Free!

First Course

• Fresh local spinach with organic strawberries and a balsamic, tarragon pepper vinaigrette Gluten Free!
• Spice chick pea, red pepper and potato salad, Arlo’s Honey and fresh lime Gluten Free!
• Asparagus risotto, Carmelis Lior cheese, fresh mint Gluten Free!
• Fresh made focaccia

Second Course

• Local free range chicken with grainy mustard jus Gluten Free!
• Grilled AAA N.Y. striploin, cabernet sauvegnon jus Gluten Free!
• Penne noodles with housemaid pancetta and basil pisto
• Roasted new potatoes with rosemary and caramelized onions Gluten Free!
• Local baby carrtos with dill Gluten Free!
• Grilled asparagus with lemon butter Gluten Free!

Third Course

• Flourless chocolate tart with local raspberry and vanilla whipped cream Gluten Free!
• Blueberry and white chocolate cheesecake
• Lemon panna cotta with bayberry gelee Gluten Free!

Cheese Course

• Kootany Alpine Cheese Co. Organic Nostrala, Triple Island Gouda, Carmelis Misty, Fresh Fruit Gluten Free!
  

The caterer, Waterfront Restaurant & Wine Bar, is a tiny but well-known restaurant in Kelowna. I keep on hearing that they are great with allergies, so they are on my list to try in the near future. They even offer gluten free calamari!

Apologies for not getting photos of the actual meal; my boyfriend was getting tired of me snapping photos by that point!

As you can see, it wouldn’t be hard to have an entirely gluten free wedding! It can be done, and it can taste great. And your guests won’t know what hit em!

You know when you buy fruit, and it tastes okay, but nothing close to what it could taste like? Juicy, perfectly ripe and in season, and full of flavour? Well, I bought a watermelon last week that wasn’t quite living up to its potential, so I thought I’d show it a second calling-watermelon salad.

I keep seeing watermelon pop up everywhere this year – it’s on fire like pomegranate and acai berries have been in years past. And searching for the perfect salad recipe (read=easy, flavourful, not too many ingredients), I stumbled across this one from Paula Deen.

Best of all, I got to use all that mint growing in my garden. I’ve been trying to keep up with the mojitos, but mint grows like a weed!! In the most pleasant way of course. Whenever I’m feeling stressed lately, I go to my garden and rub mints leaves between my fingers to release their sweet aroma. Now that’s real aromatherapy!

Okay, back to the recipe: don’t even try to make this with dried mint. Fresh mint, or even fresh frozen mint, fine. But you won’t get the effect by going for the dried stuff.

So.. just step away.. from the spice cabinet. And buy some fresh mint! You can always use the leftovers in mojitos or in sparkling water with lemon. Bonus points if you’re already growing the stuff!

RECIPE:

Watermelon Salad with Mint Leaves by Paula Deen

•  1 (5-pound) watermelon
• 1 Vidalia or other sweet onion
• 1/4 cup red wine vinegar
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh mint (I used about 3 tablespoons. But I really like the mint flavour!)
• 4 ounces feta cheese, crumbled
• 6 whole mint sprigs

Directions

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Strawberry Daiquiri

My first tomato. Newbie gardener!

Chicken Tacos. Earls Patio, Kelowna.

Sparkling water with lemon balm & mint-from my garden!

Truffled parmesan fries. Need I say more?

Gluten free mini-brownies with caramel swirl fro-yo & dark chocolate M&M's!

Alli's Amazing Mango Salsa-I love my friends!

Tuna Carpaccio at the Manor Casual Bistro in Edmonton. (Pepper crusted west coast tuna with mango fennel salad, smoked sea salt & sherry shallot vinaigrette)

Gluten free raspberry chocolate fudge brownie. What?!? Yum.

Gluten free pizza, three ways. (Recipes to come!)

Most recently, I went to Joe Fortes as a part of a bachelorette party. It’s my friend’s favourite restaurant, and they are able to cater wonderfully to her crazy allergies too – tomatoes, dairy, eggs, and more. For the bachelorette, we rented out the rooftop patio at the restaurant. Amazing! If you’re ever getting married in Vancouver, check out their beautiful rooftop garden area, just adjacent to the patio!

To top everything off, I received a handwritten note in the mail yesterday, from our server. Maybe they do that for everybody who fills out a comment card, or maybe it’s because I told Richard, our server, that I wrote a gluten free blog! Note: I only tell people this because I feel like they’ll be more careful to avoid cross-contamination, which I’m very paranoid about!

Check out some of the highlights from the night below!

Vodka Cured Sockeye Pastrami - fresh greens, lemon vinaigrette. Ahi tuna. Appy #1!

Beef Carpaccio - grainy mustard, roasted garlic, grana padano, crispy capers.

Tahitian Vanilla Crème Brûlée

And the ladies of the evening! The theme was black and green. That's Erin, the bride, in the middle. And me on the extreme left hand side!

A fabulous night and a great restaurant with spectacular service, an allergy-aware kitchen, and a rich history in the city of Vancouver. Check out their website here, or go straight to the menus here!