Last summer I found out I was intolerant to eggs and dairy, along with gluten – which can make breakfast a more challenging meal than it used to be (especially when going out for brunch!). I’ve also been eating a … Continue reading
Well, My Sleepy Kitchen has been long overdue for a post! After a 2.5 year hiatus, it finally feels like the right time to start blogging again. I’ve been thinking about it for some time now, and have had a lot of encouragement to pick the blog up again, but the past couple years have been a roller coaster to say the least, and unfortunately blogging didn’t fit into the picture. Continue reading
This nut butter is like pecan pie in a jar.
(Yes, you can eat it for breakfast, and no, I’m not joking around.) Continue reading
I love Thai food – however, saying that, I always get the same dish when I eat out: Massaman Curry. This is one of my all-time favourite curries, but I think a lot of people bypass it for a trusty Pad Thai or Green Thai Curry instead. If you’ve never tried Massaman Curry, now’s your chance! Continue reading
So, I’ve been meaning to post about about a great day off I had a little while ago. It went a little something like this: Continue reading
Blogging is definitely more of a winter sport for me; it’s hard to justify sitting in front of a computer when I could be reading in the park on a sunny day – so, sorry about the sparse posts this summer! Once cool weather hits again I will be more diligent about posting regularly. :)
I started making gluten free crackers when I wanted to have more quick gluten free snacks on hand. Continue reading
It’s no secret that many commercial “skin care” products contain loads of unpronounceable ingredients – and instead of taking care of our skin, most of these products are actually doing more harm than good. Continue reading
Hello everyone! This week is just a quick recipe inspired by the thyme plant that is happily growing in my garden. I don’t have a picture of it, but chicken salad is never that pretty anyway. Continue reading
Ok, so this is not the most seasonal of recipes, but a couple weeks ago I had the most fantastic roasted purple carrots in a restaurant, and since then I’ve been on a carrot kick. Growing up, I hated cooked carrots, so this new love of carrots is quite a surprise to me. Continue reading
I wanted to share this recipe for some great looking gluten free crackers made with brown rice and quinoa; I have a cracker recipe that I love, which is pretty similar to these, but uses ground nuts as the base instead. This version would probably be a bit cheaper to make, but still has protein and good fats in there to help keep you feeling full and energized!
Originally posted on The Muffin Myth:
Mmmm, crackers. Who doesn’t like crackers? They’re comfort food. They’re convenience food. But healthy food? Usually not. Making crackers is something that has been on my list for ages, and now that I’ve made these I’m wondering why I waited so long. I guess it seemed a bit daunting, but it totally isn’t.
These crackers have something for practically everyone. They’re gluten free, which is a big deal for a lot of folks out there. I’m super lucky, I don’t have trouble digesting really anything, but so many people I know, including some of my closest friends, have some degree of gluten intolerance. I’m trying to better understand gluten intolerance and subsequently, gluten free baking, so when I saw the recipe for these crackers I jumped at the chance to try them out.
These crackers are also vegan, and are also made entirely of whole foods. Don’t let that put…
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