On top of gluten and cow’s milk product, I cut down non-organic red meat from my everyday cooking. The main problem with industrial red meat (mostly cow, lamb and pork) is the growth hormones and the chemical toxins it contains, which are pro-inflammatory in nature and raise many health concerns. So what other meat to add to my menu? ...
Dairy Free
Gluten Free Fresh Pasta
When I realized I wouldn’t eat gluten anymore, one of the first thing I worried about was pasta. I cannot imagine a world without pasta. Off-the-shelf dry pasta are usually made of corn or brown-rice flour - corn-based being the worse alternative to my opinion, really it’s nowhere close to the ‘real’ pasta. There is nothing wrong with store-bought ...
Apricot, Cashew and Coconut Granola
Granola was never part of my breakfast as a child. In France, we eat tartines in the morning, slices of bread with a (thick) layer of jam, or croissants and viennoiseries. After moving to Finland, layers of cheese, salami and cucumber appeared on my morning bread (see how you can get used to anything). Granola is a recent addition to my breakfast, ...
How to Make Puffed Quinoa
Quinoa has become increasingly popular among health conscious people, and I adopted it couple of years ago after discovering all its amazing nutritional benefits. This little seed from South America is known as 'superfood' because of its high protein content, plus it is packed with vitamins and minerals. Not to mention it is naturally gluten-free! ...
Dark Chocolate Quinoa Crisps
Chocolate is my absolute treat, provided it contains a minimum of 70% of cacao. I even tasted last month a 99% dark chocolate but I admit it was slightly too much for me (not for my son apparently, that’s my boy!). Most of the commercial dark chocolate contain some milk or sugar. So for this chocolate quinoa crisps, I made my own chocolate from ...