Living in a gluten-free household has required me to discover many new grains to incorporate into our meals. Wild rice is typically a bit more expensive, but well worth the splurge! It has such an amazing, nutty flavour and smells incredible while cooking.
I wanted to try something a bit different with the wild rice this time so I picked apart several pilaf recipes and came up with my own. This recipe can be easily adapted to cater vegetarians and meat eaters alike.
We’re having company over tonight so I decided to whip up a new dip to serve with blue corn tortilla chips as a snack. I love hummus and guacamole so instead of deciding between the two I attempted to make a dip which combines the two flavours and it was a success! Healthy and delicious this dip is bursting with flavour and nutrients. Creamy, yet dairy-free this dip will be a hit, even for those who are not gluten-free!
Breakfast, snack, dessert? You decide! This delicious rice pudding is a healthier alternative to the traditional white rice, milk and sugar.
Sweetened with almond amasake and raw honey it’s packed with flavour and nutrients. Amasake is a fermented brown rice beverage which can be used as a natural sweetener and raw honey contains live enzymes which aid in the digestion of carbohydrates. Cinnamon is added, not only for it’s flavour, but for it’s ability to slow the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating.
I decided to treat myself to chocolate chip pancakes this morning. Mmm my favourite! Bob’s Red Mill makes a delicious GF pancake mix. It’s mornings like these that I forget that I’m eating gluten and dairy free! The chocolate chips add enough sweetness and flavour for me that I don’t feel the need to add syrup but follow your heart’s desire. Subsitute fresh or frozen blueberries for a healthier version of these gems.
