Flowers 2015

June was so rainy and July has been so hot.

My roses have been battling with aphids and green caterpillars. I am really happy with my purchase of foxglove. They were $7 each and have continuously bloomed since I bought them.

Here is a glance at my flower garden this year so far.

Poppy’s , Corn Flower and Roses
Colombine Flower
Colombine Flower

Gardening 2015

Gardening and life are a little different this year.

Gardening is still fun but its a lot harder when your almost 8 months pregnant. I cant get ahead of the weeds. My legs cramp up if I work too hard and dont have a stool to sit on… I could go on but I wont. Because as much as I would like to go on 6 hour gardening benders I am just happy that I have a garden :).

More garden updates to come shortly.

Here is what the sweet earth is giving us this year.

Peas and Green Beans
Peas and Green Beans
Romaine and Red and Green Leaf Lettuce
Romaine and Red and Green Leaf Lettuce
Red and Green Grape Tomatoes
Red and Green Grape Tomatoes
Still Green Cherry Tomatoes
Still Green Cherry Tomatoes
Blueberries that were planted last year started producing this year. I think the birds have got most of them though.
Blueberries that were planted last year started producing this year. I think the birds have got most of them though.

Tomato Chicken Curry

This recipe turned out way better than I expected. Usually omitting garlic, onion and chilies to make something low fodmap doesn’t always taste as flavorful as the original. I don’t know what the original recipe tasted like but I do know I will be making this curry again. Enjoy!

Recipe adapted from Carla’s Gluten Free Recipe Box – Chicken in Coconut Almond Sauce 

Serves two people



1-2 pre-cooked organic chicken thighs (I roasted a whole chicken with rosemary, thyme, sage, salt and pepper)

1 cup chopped tomato

2 carrots grated

3-4 glugs of fish sauce

½ – 1 Tbsp Sugar (suit your taste)

2 bay leaf

1 teaspoon cumin seeds

½ -1 teaspoon fennel seeds

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon salt (more or less to taste)


For the Spice Paste:

2 small slices fresh ginger

A few cranks of cracked black pepper


2 pieces of garlic sautéed in 1 tbsp oil then removed

1 teaspoon fennel seeds

2 teaspoons cumin seeds

8 raw walnuts

½ cup coconut milk

1 cup hot water


  1. Heat oil in a pan on medium heat, put halved garlic and a sprinkle of salt in oil
  2. In a coffee grinder combine fennel seeds and cumin seeds and grind
  3. In a food processor add walnuts, coconut milk, ground fennel, cumin, pepper and blend. Add hot water.
  4. Remove garlic from oil and discard.
  5. Put turmeric, fennel seeds, cinnamon, cardamom (seeds in pod) and salt into the coffee grinder.
  6. Add the just grinded spices to the oil with two bay leaves, let it mix cook in the oil for 2-3 minutes.
  7. Add the tomatoes and carrots and let cook for a few minutes.
  8. Add spice paste and mix, add sugar, black pepper and fish sauce.
  9. Shred the chicken thighs and add to pot.
  10. Let cook for 10 -15 minutes and serve on pre-cooked rice of your choice or with Nan bread.

Roasted Red Pepper Stuffed Potatoes and Maple Dijon Glazed Salmon

These potatoes are so good I keep on going back to the fridge for another bite. This salmon recipe is my favourite. I like making it on the frying pan too.


Yukon Gold Potato or Russet

Roasted Red Peppers in Vinegar

1/2 Fat Mayo

Salt and Pepper

Daiya Shredded Non – Dairy Cheese

Dried Parsley


Dijon Mustard

Real Maple Syrup


1. Place potatoes in oven and cook until flesh is soft.

2.Put fresh salmon in the oven, sprinkling with a pinch of sea salt. Using a spoon to remove the majority of the potato insides and put it in a small bowl.

3. Crop 1/2 roasted red pepper and about 1-2 tbsp of mayo for every potato you make. Sprinkle salt, pepper and parsley to taste with peppers, mayo and potato insides.

4. Put potato mixture back into the baked potato and top with non dairy cheese.

5. Pull out salmon from the oven.Mix equal parts salmon and Dijon mustard and spread on the salmon. It should be just about cooked. Put potatoes back in the oven for the cheese to melt.

6. Remove potatoes and salmon when salmon is finished cooking.Eat.




Vegan Peanut Butter Cheesecake

I was worried when making this recipe that the texture of this cheesecake would be to runny, it turned out great. Its not as firm as store bought vegan cheesecake but its only 1 package of tofu and no overly processed ingredients like vegan cream cheese.I am using maple syrup in my baking now instead of always using white sugar. It is a good sweetener for people with IBS and its a little more healthy than the white stuff.  I have since made other cheesecake versions, experimenting with flavors, so I am sure another cheesecake will be coming up shortly.



Crust :

2 Cups Rice Krispies

1 Tbsp Maple Butter

1 Tbsp Rice Syrup

1 Tbsp Vegan Margarine

1/8 Tsp Salt

1/2 Cup Chocolate Chips

2 Tbsp Peanut Butter


1/2 Cup Almond Milk ( you could use one milk for the whole cup if preferred)

1/2 Cup Rice Milk

1/2 Cup Natural Peanut Butter

1/2 Cup Maple Syrup

1/2 Cup Rice Milk

1 Pkg Mori-Nu Tofu

1 Tsp Vanilla

1/4 Tsp Salt

5 Tbsp Tapioca Pearls ( or GF flour)

1 Tbsp Chia Seeds


1. Blend Rice Krispies in a food processor until they are crumb like in consistency. Add chocolate chips and do the same. Add all other crust ingredients and blend.

2. Spray a 9×9 inch baking dish with olive oil cooking spray and add crust.Press down so it is packed and even. Bake at a pre heated 450 degree oven for 5 mins.

3. While the crust is baking, in a blender combine all of the filling ingredients and blend until smooth. If the filling consistency is too thick to blend add a little almond milk. Be careful you don’t add too much or it will be too runny and wont firm up during baking. If you don’t have tapioca pearls, rice flour or tapioca flour can be easily substituted. Take the crust out of the oven and turn it down to 375.

4. Pour the filling mix on top of the warm crust and bake at 375 for around 15 minutes. Basically whenever the cheesecake looks visibly cooked and has cracks on the surface it is done.