Healthy Snickerdoodles

April 18, 2013

Since she’s too cute and I wouldn’t want to steal her thunder, I will simply link to the location that I found this recipe.

Without further ado..

Healthy Snickerdoodles (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb/Paleo)


Deviled Eggs

March 26, 2013

Found this recipe at!


  • 12 hard-boiled eggs, peeled  (see Tip)
  • 1/2 cup EatingWell Mayonnaise (posting recipe)
  • 2 tablespoons chopped chives
  • 2 teaspoons Dijon mustard
  • Salt & freshly ground pepper to taste
  • Paprika for garnish


  1. Slice eggs in half lengthwise. Scoop out the yolks, discarding half and putting the rest in a small bowl.
  2. Thoroughly mash the yolks with a fork. Stir in mayonnaise, chives and mustard. Season with salt and pepper.
  3. Spoon the mixture into the hollows in the egg whites and sprinkle with paprika. Arrange on a platter.

Tips & Notes

  • Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.


Per serving:    46 calories;                3 g fat         (    1 g sat          ,       1 g mono        );    111 mg cholesterol;     1 g carbohydrates;           3 g protein;      0 g fiber;     78 mg sodium;     40 mg potassium.

Another great recipe I happened across!


2 chicken breast fillets, skinless
75-100 g polenta grains
1 medium egg, beaten
½ tsp seasoning/herbs of choice
(we used a chilli mix called ‘Spirits of Fire’)
freshly ground black pepper (optional)


preheat oven: 200°C, 180°C, 400°F, Gas 6

1. Lightly oil a baking tray big enough to spread the chicken nuggets on in a single layer.
2. Cut the chicken breasts into nuggets or strips. We made the nuggets approximately 5cm (2″) square, and we made the strips about 1″ wide and as long as you want.

Note that the nuggets and strips will require slightly different baking times depending on the thickness of the chicken used and the sizes used. If you are making both at the same time it is better to bake the nuggets and strips on separate baking trays, so that they can have different lengths of cooking time.

3. Put the beaten egg into a bowl, drop the chicken pieces into it and ensure that all the chicken gets well coated in egg.
4. On a large plate, or in a bowl, put the polenta grains and the seasoning and mix well together.
5. Remove the pieces of egg coated chicken one at a time and place in the bowl of polenta. Ensure that the chicken gets a good solid coating of polenta before removing it and placing on the baking tray. Repeat with the remaining chicken.
6. Put the tray of chicken nuggets or strips into the oven for approximately 20-25 minutes. The cooking time will depend on the size of the chicken pieces, and should therefore be adjusted accordingly.

At the end of the cooking time, check that the chicken is cooked completely through to the centre of the pieces, the easiest way is to poke with a skewer to check for juices running out. If the juices are slightly coloured then it requires a little more cooking time. Clear juices, or no juice will indicate that the chicken is cooked through. The chicken pieces should also be golden in colour and crispy.

7. Serve either hot, or cold.


Wheat-Free Bread Rolls

March 25, 2013

This is a great one I found while looking for wheat free bread products!


70 g rice flour
90 g tapioca flour
70 g cornflour
1 tbsp potato flour
1 tsp xanthan gum
1 tsp unflavoured vegetarian gelatine
tsp baking powder
½ tsp salt
tbsp sugar, divided
225 ml warm water
tsp dry yeast granules
1 tsp vinegar
1 med. egg, beaten
2 tbsp olive oil or flavourless oil

preheat oven: 190°C, 375°F, Gas 5

1. Lightly oil 6 baking rings (approx. 3½” diameter), place on a baking tray.
2. In a bowl mix together the rice flour, tapioca flour, cornflour, potato flour, xanthan gum, gelatine, baking powder and salt. Set aside.
3. Add 1 teaspoon of sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly.
4. In another bowl mix together the remaining sugar, vinegar, egg and oil. Add the yeast mixture.
5. Pour the liquid into a well in the middle of the dry flour mix and mix thoroughly, using a wooden spoon beat the mixture until it is smooth, (only takes a couple of minutes).
6. Spoon the batter into the prepared rings. Cover lightly with plastic and let rise in a warm place until double in size (generally about 45 mins, but if you have somewhere warm it will be quicker.)
7. Bake in a preheated oven at 375°, Gas 5 for 20-22 minutes.
8. When you remove the rolls from the oven, immediately take them out of the rings or they will go soggy, leave to cool on a wire rack.