{Gluten-Free} Spicy Thai Turkey Wraps

spicy-thai-turkey-wraps-mainThis recipe is one of our favourites; it is adapted from the Cooking Light December 2012 issue. I prefer lettuce wraps, and my fiancé prefers corn tortillas. They taste great either way! When I went to the grocery store, they didn’t have serrano peppers, so I used about half a poblano pepper instead.




5.0 from 1 reviews
{Gluten-Free} Spicy Thai Turkey Wraps
Recipe type: Entree
Serves: 4
  • 4 tsp extra virgin olive oil
  • ½ cup minced shallots
  • ½ - ¾ cup thinly sliced red bell pepper
  • 4 teaspoons minced fresh garlic
  • 1 - 1.25 lbs ground lean turkey
  • 2 Thai or serrano chiles, minced
  • 2 tbsp fish sauce
  • 1 tbsp dark brown sugar
  • 4 tsp gluten-free reduced sodium soy sauce
  • ¼ tsp fresh ground pepper
  • 3 tbsp lime juice
  • lime wedges
  1. Heat a non-stick pan over medium-high heat, then coat with 2 tsp of the EVOO.
  2. Add shallots and sauté for 2 minutes. Add red bell pepper and sauté for one minute. Finally, add garlic and sauté for 30 seconds. Put shallot mixture aside.
  3. Coat the pan with the remaining EVOO and turkey and cook for about 5 minutes, until browned. Drain turkey, and place in pan. Add chiles and cook for 1 minute. Add shallot mixture.
  4. Stir in fish sauce, sugar, soy sauce, and ground pepper, and cook for 1 minute.
  5. Remove pan from heat and add lime juice.
  6. Serve with a lime wedge
If preferred, you can add 1 cup of basil when you add the lime juice


Let me know if you make this!




{Gluten-Free} Pancakes


When I lived at home, my mom used to make us pancakes about once a week; at our house, if I ask my fiancé what he wants for breakfast during the weekend, he’ll always ask for pancakes. Last time my mom was here, she shared her recipe with me. Much like the gluten-free roasted vegetables, her pancakes are more “choose your own adventure” than a set recipe; my brother would joke around that we should enjoy the taste of the pancakes as they would never taste the same!

My mom calls these the “2-2-2-2” pancakes: 2 cups of dry flour ingredients, 2 eggs, 2 tbsp sugar, and 2 tsp baking powder.

For these pancakes, I used ground and whole GF oats, Better Batter All-Purpose Flour, Namaste Foods Perfect Flour Blend, and almond meal

For these pancakes, I used ground and whole GF oats, Better Batter All-Purpose Flour, Namaste Foods Perfect Flour Blend, and almond meal


One cup of flour and the rest is up to you!

One cup of flour and the rest is up to you!


5.0 from 1 reviews
{Gluten-Free} Pancakes
Recipe type: Breakfast
  • 1 cup gluten-free flour
  • 1 cup other items (almond meal, flaxseed, ground oats, whole oats, hemp hearts, etc)
  • 2 eggs
  • 2 tbsp sugar
  • 2 tsp baking powder
  • milk, as required
  1. Preheat griddle (I set mine to 325F)
  2. Pour the flour into a large measuring cup, preferably one that will hold at least 2 cups.
  3. Add other items into cup until you reach 2 cups
  4. Pour into a large bowl and mix in eggs, sugar, and baking powder
  5. Start adding milk to mixture until it is somewhat smooth; if you're using whole oats, it will still be a little bit chunky
  6. Pour batter onto griddle (approximately ¼ cup), and brown each side





{Gluten-Free} Roasted Vegetables


In the past when I had tried to make roasted vegetables, they always tasted funny. Last Christmas, the fiancé and I hosted Christmas lunch (in lieu of dinner), and my mom made some roasted vegetables. They were a big hit! Even the fiancé’s sister asked for the recipe, and I jotted it down for myself. I have made them a few times since, and the fiancé has a big serving and he even LIKES them, and let me tell you, he is picky when it comes to vegetables! There is a base of 4 vegetables, and the rest is up to you.



5.0 from 1 reviews
{Gluten-Free} Roasted Vegetables
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Must haves
  • white onion
  • 1 celery stalk
  • 2 or 3 of green / red / yellow / orange peppers
  • Portobello mushrooms
  • zucchini
  • yellow squash
  • eggplant
  • 2 carrots or ½ - 1cup of baby carrots
  • 1 large potato
  • 1 sweet potato
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • ¼ tsp salt
  • ¼ tsp black ground pepper
  • ¼ tsp thyme
  • ½ tsp oregano
  • ½ tsp basil
  1. Preheat oven to 400F
  2. Cut all vegetables: peppers, and mushrooms should be cut into strips; carrots should be thick matchsticks; celery, zucchini, squash, and eggplant should be sliced; potatoes should be cut into 1" cubes.
  3. Put all vegetables in a large bowl
  4. In a small bowl, mix olive oil and spices
  5. Pour marinade over vegetables, and then toss or mix the vegetables so they're all covered
  6. Spray baking sheets with some oil
  7. Place vegetables on baking sheet, and bake for 20 minutes
  8. Take baking sheet out, and then turn vegetables over
  9. Bake for another 25 minutes or less... once the potatoes are cooked, the vegetables are done


WIAW #23 – A Tradition is Born

Welcome to another What I Ate Wednesday graciously hosted by Jenn from Peas & Crayons!

Breakfast + Calligraphy

Yesterday morning, I had my regular honey Fage with Barbara’s Gluten-Free Multigrain Puffins. While I had breakfast, I practiced some calligraphy strokes.

As of late, I’ve felt like doing more hands-on projects. One day I woke up, and I wanted to paint, the next day, I wanted to do calligraphy.. I hadn’t done either since high school. Last week, I ordered some calligraphy supplies , and on Monday, I started a course online for Modern Calligraphy on I Still Love Calligraphy. So far, it’s going well. I have been practicing basic strokes with the pen, and today, I will be starting on tracing the alphabet! I’ll let you guys know how it goes.

Side salad + Chicken with Pepperoni-Marinara Sauce

For lunch, I had some leftovers from last night, Chicken with {Turkey} Pepperoni-Marinara Sauce and a side salad. I’ve posted the link to this recipe a few months ago, and it’s still one of our favourites. It’s easy to make and delicious!!

Rice Cakes + Almond Butter & Nutella

For a snack, I had some rice cakes, and since we ran out of Justin’s hazelnut butter, I had leftover Nutella and almond butter.

In the evening, we had our quality workout which wasn’t too bad at all. It’s great to get to talk to friends while we’re running. I had a Strawberry Core Power but the picture was out of focus :(

I then opened a box that was delivered as I was leaving for my workout — it was an ornament from my sister. We had a conversation last year to exchange ornaments each year. Honestly, I had forgotten all about it, but my sister kindly reminded me when she was looking for ornaments in early October! I managed to get my act in order, and I sent mine out two weeks ago. I can’t wait to see what my mom sent me! I’m also going to be getting an ornament that represents something that happened during the year {the one for this year was the engagement ring}.

This is totally us!!

Beef and Sugar Snap Stir-Fry

After hanging the ornament {and taking photos}, I proceeded to make our dinner with the help of the boy. Tonight’s recipe was Beef and Sugar Snap Stir-Fry from Cooking Light with some red quinoa. I’m pretty sure we’ve made this before, but we didn’t grade it on the recipe. We decided it was a strong A. It was also pretty quick and easy to make.

I hope you guys have a great week!

Do you exchange ornaments with anyone? What’s your favourite ornament?

Five Things

The boy came back last week after being away for 4 work weeks and it was nice to be able to get back to our routine. On Sunday, we picked out a few recipes then went grocery shopping. We were VERY happy with the recipes we chose and thought I’d share them with you.

Recipe (and image credit) – We made a couple of changes to this recipe – we omitted the Dijon mustard. We used a regular beer, but there are some gluten-free beers than can be used instead (image via)

Recipe (and image credit) – I mentioned this recipe on my post on Wednesday… so easy and delicious! It’s a great fall recipe

Recipe – I posted this recipe a couple of months ago and like I mentioned then, we absolutely love it. We only used 1 serrano pepper instead of the jalapeno and poblano. It could have used another half serrano.

Recipe (and image credit) – We were out of rice vinegar so I omitted it. We loved the recipe as it was, the sauce was nice and light, and didn’t overpower the flavour of the vegetables.

Recipe (image credit) – Even though I’m no longer having smoothies for breakfast, I still make them for the boy so he can enjoy them on his way to work. I used frozen pineapple chunks and he would have liked a little more pineapple flavour; perhaps next time we’ll add a little bit of pineapple juice. We’ll try to make this one again.

What are you doing this long holiday weekend?

We’re going to keep things a little low-key. I’m going to make some cake pops for a pool party we’re going to tomorrow, relaxing, and packing for a trip next week.

I hope you enjoy your weekend!

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