Gluten Free and Dairy Free Banana Bread

I didn’t have banana bread until I moved to Canada, it’s really popular here! But I love it and I no longer throw away browning or bruised bananas because that is when they are perfect for baking with!

If you don’t feel like cooking then chop your bananas into chunks, put in a zip lock and pop in the freezer! Then when you are craving a bit of ice cream simply blend the Frozen banana with what ever you flavor you like, caramel sauce, chocolate chips, frozen mango or just the banana! and that’s it, you will have really creamy soft serve ice cream that is healthy!

This banana bread was amazing! lovely and moist, the cinnamon and walnuts give it a nice warm spice! You can have it as a snack or for breakfast. we went on a kayak trip and a slice of this really kept me going.

Bananas are great for lowering blood pressure, reducing depression and cancer prevention. They are also high in potassium, B6, Fiber and vitamin C. Walnuts contain the most vitamins, antioxidants and minerals of all nuts and can help reduce your chances of stroke, heart disease and cancer.  Cinnamon is a little power house which reduces pain, inflammation and has been linked to helping lots of conditions and Hemp protein contains all of the amino acids our body’s can’t produce. So now you can enjoy this very tasty treat knowing that it also has lots of benefits!


  • 1/4 cup of white rice flour
  • 1 1/3 cups of potato starch
  • 1 tablespoon + 1 teaspoon of Xanthium gum
  • 3 1/2 table spoons of Hemp protein (good for endo)
  • 1/2 teaspoon of cinnamon
  • 3/4 cups of dairy free butter
  • 1 cup of sugar
  • 1 egg
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 cup of mashed bananas
  • 2 tablespoons of plain coconut yogurt
  • 3/4 cup of chopped walnuts

Chocolate topping:

  • 1/4 cup of coconut oil melted
  • 1/2 plus 1 tablespoon of cocoa powder
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of coconut milk powder


Preheat your oven to 350° and grease a loaf tin approx 8″x 4″x 3″ (but what ever size you have will work just fill it 3/4 of the way). Cream together the sugar and butter until fluffy, then add your egg and continue to whisk. In a seperate bowl add all of the dry ingredients together then slowly add into your wet ingredients and stir until just combined. Add in the mashed banana and yogurt, then fold in the chopped walnuts.

Pour the batter into your loaf tin and bake for 55 mins or until a skewer comes out clean then place on a cooling rack. Put your coconut oil in a bowl and microwave this will take around 1 min but cook until it is liquid, stir in 1/4 cup of agave syrup, the coconut milk powder vanilla extract and the cocoa powder. Stir for a few mins until it is nice and thick and free of lumps, place in the fridge for 5 mins to firm it up slightly. When the banana bread is completely cooled spread chocolate topping onto it and serve. Keep wrapped in cling film and it will last for around 3 days.

Turkey and Wild Rice Soup

On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!

We are still getting some rainy days now and again in Vancouver, I have my friend visiting from the UK and after spending a lovely hot weekend in Osoyoos for Chris’s Birthday we came back to a very rainy Monday! But it was actually nice after all the sun and salads to be able to cook up something comforting! We made a few  different soups and pesto and olive bread! Those recipes will follow when it gets a bit chillier!

This is a nice hearty soup that is really easy to make, it’s also handy if you have any left over turkey or chicken which will make it even quicker. Be sure you use wild rice as it gives the dish a lovely rich nutty flavour and it’s really good for you. Wild rice has more fiber, protein and iron and less fat than brown rice, it is also high in vitamin B and contains all of the essential amino acids.


  • 3 leeks sliced
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 14 green beans, trimmed
  • 6 white mushrooms, sliced
  • 450 grams Turkey Breast Fillets chopped
  • 1 tablespoon of Thyme finely chopped
  • 946 mls of chicken stock
  • 1/2 wild rice
  • 1 tablespoon of olive oil


Saute the leeks in a tablespoon of olive oil on a medium low heat for 5 mins, add the garlic, mushrooms and rice then simmer for a further 2 minutes. Add the stock and remaining ingredients and bring to the boil. Turn down the heat and simmer for 40 mins covered. Serve and enjoy!

Cheese & Jalapeño Corn Muffins

I love pickled Jalapenos! I have them in breakfast burritos, nachos, grilled cheese sandwiches but my absolute favorite is in these corn muffins. They are really light, slightly sweet with a kick of heat and are lovely served warm with a little bit of DF butter spread on them. So if like me you’re a Jalapeño fan you have to give these a go.

You can double or triple the amounts of white rice flour, tapioca starch and chickpea flour to make a good all-purpose muffin flour, store it in an air tight container in the freezer.


  • 3/4 cup of white rice flour
  • 3/4 cup plus 2 tablespoons of tapioca starch
  • 1 cup plus 2 tablespoons of chickpea flour
  • 2/3 cup of cornmeal
  • 3/4 cup of sugar
  • 2 1/2 teaspoons of salt
  • 1 tablespoon of baking powder
  • 3 tablespoons of chopped pickled jalapeno
  • 1/2 cup of cheddar daiya 
  • 4 eggs
  • 3/4 cups of canola oil
  • 1 1/2 cups of Dairy Free butter milk (pour 1 1/2 cups of coconut milk into a jug then take out 1 1/2 tablespoons and replace it with 1 1/2 tablespoons of apple cider vinegar)


Add together your coconut milk and vinegar and let sit for 10 mins to make your dairy free butter milk. Preheat your oven to 375°F, in a bowl whisk together the eggs, buttermilk and oil. In another bowl combine the flours, potato starch, sugar, salt and baking powder. Add the dry ingredients to the wet ingredients and mix until smooth but be careful not to over mix. Fold in the jalapeno and Daiya then pour into muffin cases if you like top some with a little extra daiya and bake for 20 – 25 mins.

Ginger and Lemon Salmon

On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!

Sockeye Salmon is running in BC so we like to make the most of it while they are at their best. Later on in the summer we are going to head out and do some fishing ourselves, last year we did it a bunch and nothing tastes better than catching a salmon and eating it the same day! Very hunter gatherer!

Here is a Chinook that Chris caught last year! He is in charge of the messy cleaning and filleting of the fish!! This is a quick recipe that is fresh and flavorful, I use a little ginger and lemon to enhance the fish but I like to keep the natural flavor. A study of 70,000 nurses showed that women who ate salmon which contains vital Omega 3 fatty acids were 22% less likely to be diagnosed with Endometriosis it also reduces the chance of heart disease.

Serves 2

Calories per serving with vegetables


  • 1/2 pound of salmon fillets
  • 1 lemon
  • 1 tablespoon of minced ginger
  • 2 tablespoons of olive oil
  • pepper to taste


Marinade the Salmon fillets for 1/2 an hour in the olive oil, ginger, pepper and the juice of 1/2 of the lemon. Pre-heat the grill to a medium heat and cook the salmon for 6 – 8 mins per side or until the salmon is still tender but flakes easily with a fork. Squeeze over some more lemon juice and serve with corn on the cob, new potatoes and broccoli.

Tzatziki, Tahini and Hummus

I like to make my own dips, sauces and preserves. I think its fun, really easy and so much cheaper than buying them especially when a lot aren’t dairy free.


I love greek food and tzatziki is one of my favourite dips because its low in fat and full of flavor. Its great in wraps instead of mayo and with any BBQ food, I made mine with coconut milk yogurt and you really can’t tell the difference.


  • 1 cup of plain coconut yogurt
  • 1/2 a cucumber, peeled and seeded
  • 3 garlic cloves
  • 1 tablespoon of olive oil
  • salt and pepper
  • 2 tablespoons of lemon juice
Strain one cup of plain coconut yogurt with either cheese cloth or a regular strainer. then place in a bowl and back in the fridge. Peel and de seed your cucumber then grate using the fine grater (the one opposite the cheese grater side). Press with a spoon to squeeze out any excess water then leave to strain for about ten minutes. Blend the garlic, olive oil and lemon juice then stir into the coconut yogurt along with the cucumber, salt and pepper. Cover and place back in the fridge for at least 30 mins to chill. Serve and enjoy! It will keep well in the fridge for a couple of days not that it lasts that long in my house.


I made tahini because I couldn’t find it in my local store and I needed it for the hummus, I also used it to make my version of a quick gomae to go with a pork chop recipe, which was really tasty. I used Bob’s Red Mill white sesame seeds and followed the easy instructions on the back.


  • 453 grams of white sesame seeds
  • 3/4 cup of olive oil


Preheat your oven to 350º, put your sesame seeds onto a baking tray and spread out evenly. Place on the middle shelf and toast for about 8-10 mins stir with a spoon every now and then to make sure they toast evenly. Remove from oven and allow to cool for about 20 mins. Blend with the olive oil until smooth. This will keep for a couple of weeks covered in the fridge.

Hummus is really easy and great to use instead of butter in sandwiches as it is full of the good fats you need to get rid of the bad fats, it is also high in fiber, protein, vitamin B6 (Which is great for endometriosis) Folate, Iron and amino acid.
  • 3 garlic cloves
  • 1 tablespoon of olive oil
  • 1 tin of chickpeas
  • 2 tablespoons of tahini
  • juice of 1 lemon
  • Decorate with a sprinkle of paprika and some extra chick peas


You simply blend all of the ingredients until they for a smooth paste then decorate and serve. This will keep for about a week in the fridge you can add a thin layer of oil to keep it fresh longer if you like.

Portobello Mushroom Burgers

On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!

I am leaving out the hump day comment! because although that’s how Canadians refer to Wednesday’s with it being the hump of the week, my family didn’t get it and thought it meant a day full of humping!! So can’t bring myself to use it now!!

With the weather being so lovely its time to crack out the BBQ tools and get grilling, these are very tasty and filling but not overly heavy like a beef burger can sometimes be!

I found the recipe when my parents first went vegan and they liked them as much as the real thing. I think finding good alternatives is what  keeps you on track with any new diet and as someone who still eats meat, I really enjoyed these as well, they are just a nice addition to any BBQ.

They are really easy to make and you can add what ever flavours you like to the marinade, these are herb and garlic but you could do ginger and coriander or balsamic and mustard, whatever you fancy.

I also like to change-up the toppings I did some with Daiya pepperjack Cheese and another with avocado and tomato, I’ve put the full works below.

This recipe is adapted from Bob Cody

Serves 4

Ready In
35 mins
Calories per serving
With Dairy Free Cheese 466 cals
Without Dairy Free Cheese 376 cals


Portobello Mushroom burgers

  • 4  Portobello Mushroom Caps, stalks removed.
  • 1/4 Cup of Balsamic Vinegar
  •  2 tablespoons of Olive Oil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 1 tablespoon of minced garlic
  • salt and pepper to taste

Mix together the vinegar, oil, herbs, garlic, salt and pepper. In a shallow dish cover both sides of the mushrooms in the marinade then place stalk side down. Leave covered at room temperature for 15-20 mins, re-coating a couple of times. While they marinade, slice your onion, tomato and avocado so they are ready to use as toppings.

Pre-heat the grill to a medium heat, add the peppers onions and the mushrooms, stalk side down. Cook the mushrooms for about 6 mins per side or until tender. Baste with marinade often and be sure to turn your veggies so they do not burn. About 2 mins before your mushrooms are done fill each with pepper jack shreds to melt.

When cooked put in a gluten-free bun and top with grilled onion, tomato, avocado lettuce and a grilled pepper on the side or what ever toppings you enjoy!

Pork Chops with plums and Chinese spices

I made these on Thursday night, it was such a gorgeous day we didn’t eat till late and skipped the gym because of all of the lounging around in the back garden after work! But it was worth it and these were so tasty!

I also managed to have a kitchen explosion making this recipe and hot and sour prawn soup (the soup caused most of it). By the time I finished cooking and Chris finished cleaning up after me he suggested that he should have a part of the blog where he rates how much of an explosion I have!

Luckily this was so tasty that he did happily clean, which is motivation in itself!

My aunt Shirl who isn’t a big pork fan loved it as well. The trick is to keep the pork nice and moist and the plums are lovely in the sauce.

I served it with some new potatoes I got from the farmers market and a cooked spinach salad with Tahini, (the tahini recipe is to follow shortly!)


  • 3 pork chop loins center cut
  • – 2-3 garlic cloves
  • 1 tablespoon of grated ginger
  • 1 red chili de seeded
  • 3 tablespoons sherry
  • 2 1/2 tablespoons of gluten-free soy sauce
  • 1 bunch of spring onions finely chopped
  • 3 plums sliced
  • 1/2 star anise
  • 1 teaspoon Chinese 5 spice
  • 2 teaspoons of dairy free butter
  • 2 teaspoons of tahini
sesame Spinach
  • 1 cup of cooked spinach
  • 2-3 tablespoons of tahini
  • 1 teaspoon of agave syrup


Blend together the garlic, ginger, chili, sherry and soy sauce until smooth, cover the pork chops and leave to marinade in the fridge for one hour. Heat a non stick pan on a medium heat, remove the pork chops from the marinade and add to the pan, fry for 5 mins per side. Add the spring onions, sliced plums, star anise and 5 spice to the left over marinade and mix all of the ingredients together.

Add the marinade to the pork chops and allow to simmer for 8 minutes, stir in the dairy free butter and tahini and simmer for a further 2 minutes then serve with new potatoes and sesame spinach (mix together the tahini and agave syrup the mix into the cooked spinach.