Sorry about the late posting, but there were some serious rainstorms here last week and the internet was down for a few days. Here's what we're enjoying at the cottage this week!
Monday: Homemade Chicken and Beef Burgers on Kinnikinnick Buns with Coleslaw
Tuesday: BBQ Ribs with Potato Salad and Grilled Pineapple
Wednesday: Slow Cooker Chicken on a Bed of Steamed Rice
Thursday: Pork Chops & Broccoli Salad
Friday: Grilled Homemade Sausages and any leftover salads
Tuesday, July 31, 2012
Wednesday, July 25, 2012
Wordless Wednesday
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| View of the Cottage from the Dock |
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| Feet up....somebody needs to build a fire! |
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| Sunset over the Lake |
Tuesday, July 24, 2012
Kinnikinnick Hamburger Buns
What would cottage living be without a big, juicy hamburger? As important as the burger itself, the bun seals the deal. For those who are gluten free, finding a hamburger bun that's the right size and texture, not to mention that actually tastes like a hamburger bun can be a challenge.
Not anymore!
Kinnikinnick Hamburger Buns are my new go-to bun for burgers. Previously, we were using El Peto buns because they were the only ones I could find, and while they did the job, they weren't comparable to a regular bun.
The Kinnikinnick buns really impressed me with their size and texture. Large enough to handle a regular sized burger, they look almost indistinguishable from regular hamburger buns. Not to mention the fact that they have the same soft texture and a taste that is hard to distinguish from their gluten filled counterparts. They also have 5g of fibre per bun, which is more than most regular or gluten free brands offer.
We had these buns with both beef and chicken burgers, and they were delicious! The bun held up to the burgers and all the condiments, not falling apart or becoming soggy.
These are definitely our new favourite hamburger buns!
Not anymore!
Kinnikinnick Hamburger Buns are my new go-to bun for burgers. Previously, we were using El Peto buns because they were the only ones I could find, and while they did the job, they weren't comparable to a regular bun.
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| Kinnikinnick Hamburger Bun |
The Kinnikinnick buns really impressed me with their size and texture. Large enough to handle a regular sized burger, they look almost indistinguishable from regular hamburger buns. Not to mention the fact that they have the same soft texture and a taste that is hard to distinguish from their gluten filled counterparts. They also have 5g of fibre per bun, which is more than most regular or gluten free brands offer.
We had these buns with both beef and chicken burgers, and they were delicious! The bun held up to the burgers and all the condiments, not falling apart or becoming soggy.
These are definitely our new favourite hamburger buns!
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| As you can see, the bun is BIGGER than the burger!!!
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Sunday, July 22, 2012
Gluten Free Weekly Menu Plan: Cottage Edition Week #1
This week I'm up at a cottage with my sister and parents, so the eating is laid back and relaxed. My sister and I created a simple menu for the week that is easy to put together and takes little time to prepare.
For lunches, we've got a variety of cold items to choose from: tuna salad, egg salad, cold cuts and cheese slices, wraps, chopped veggies and sliced fruit. No hassle, no cooking required.
Here are our dinner plans for the week:
Sunday: Grilled Potato and Sausage Salad with Asparagus, Roasted Green Beans with Garlic and Grilled Pineapple
Monday: Grilled Chicken Thighs and Drumsticks with Sweet Potato and Goat Cheese Salad
Tuesday: Vegetarian Stir Fry
Wednesday: Chicken/Steak Fajitas and Veggie Kebabs on the BBQ
Thursday: Pasta with Homemade Tomato Sauce
Friday: Homemade Beef and Chicken Burgers, Baked Potatoes on the Fire and a Garden Salad
Saturday: Quinoa Salad and Leftovers
For lunches, we've got a variety of cold items to choose from: tuna salad, egg salad, cold cuts and cheese slices, wraps, chopped veggies and sliced fruit. No hassle, no cooking required.
Here are our dinner plans for the week:
Sunday: Grilled Potato and Sausage Salad with Asparagus, Roasted Green Beans with Garlic and Grilled Pineapple
Monday: Grilled Chicken Thighs and Drumsticks with Sweet Potato and Goat Cheese Salad
Tuesday: Vegetarian Stir Fry
Wednesday: Chicken/Steak Fajitas and Veggie Kebabs on the BBQ
Thursday: Pasta with Homemade Tomato Sauce
Friday: Homemade Beef and Chicken Burgers, Baked Potatoes on the Fire and a Garden Salad
Saturday: Quinoa Salad and Leftovers
Thursday, July 19, 2012
Gluten Free at Canada's Wonderland!
A few weeks ago, my son began asking to go to Canada's Wonderland, after a few of his daycare friendstold him about their visits. We hadn't planned on taking him this summer, since I can't exactly make it through an entire day of walking around the park and going on rides, so I was thrilled when my sister offered to take him along with her and her daughter. My son was excited, and kept talking about the trip all week.
For those unfamiliar with Wonderland, it's a huge amusement park in Ontario, Canada, with one of Canada's largest roller coasters. It has a waterpark, various rollercoasters and rides, and a kids area. All great fun for kids and adults of all ages.
For the mother of a kid with dietary restrictions, they also have an unfortunate no outside foods policy. There are several food options within the park, but since most are fast food type joints, I was worried about what exactly my son would eat. So, like anyone familiar with food restrictions, I did some research.
The Canada's Wonderland website has a comprehensive section on special dietary needs. They do preface it by saying that they cannot guarantee separation of food preparation surfaces due to the high volume of visitors, which is something to consider depending on where you choose to eat. There are quite a few food outlets listed with gluten and/or dairy free options, including a few in the kids area, which was a nice surprise. However, most items are either french fries or desserts, so there's still much room for improvement. On the plus side, patrons with dietary restrictions are encouraged to email guest services to get more information and to help make arrangements for eating at the park.
A phone call revealed that they were willing to make an exception to the food rule and the representative was quite willing to work out a solution for us. I wrote a note outlining my son's medical food restrictions (gluten and dairy), and they allowed my sister to bring in a small bag of snacks for him to round out the meal choices available. Nothing huge, just some cut up fruit and a few other things, but it was a nice gesture on the part of park officials to show some empathy and make our lives a little easier. After inquiring about food preparation, my sister also bought him some french fries as a treat and a popsicle for dessert. He was happy, she was confident that what he was eating was safe, and I was relieved that his dietary restrictions weren't an issue, and he could happily eat with everyone else.
I was really happy with the service the park provided. While I wish there were more gluten free food options available, I was impressed by how simple it was to find information regarding available options and to plan our visit accordingly. Staff was helpful and accommodating, and my sister wasn't given a hard time at the gate. Overall, a success!
For those unfamiliar with Wonderland, it's a huge amusement park in Ontario, Canada, with one of Canada's largest roller coasters. It has a waterpark, various rollercoasters and rides, and a kids area. All great fun for kids and adults of all ages.
For the mother of a kid with dietary restrictions, they also have an unfortunate no outside foods policy. There are several food options within the park, but since most are fast food type joints, I was worried about what exactly my son would eat. So, like anyone familiar with food restrictions, I did some research.
The Canada's Wonderland website has a comprehensive section on special dietary needs. They do preface it by saying that they cannot guarantee separation of food preparation surfaces due to the high volume of visitors, which is something to consider depending on where you choose to eat. There are quite a few food outlets listed with gluten and/or dairy free options, including a few in the kids area, which was a nice surprise. However, most items are either french fries or desserts, so there's still much room for improvement. On the plus side, patrons with dietary restrictions are encouraged to email guest services to get more information and to help make arrangements for eating at the park.
A phone call revealed that they were willing to make an exception to the food rule and the representative was quite willing to work out a solution for us. I wrote a note outlining my son's medical food restrictions (gluten and dairy), and they allowed my sister to bring in a small bag of snacks for him to round out the meal choices available. Nothing huge, just some cut up fruit and a few other things, but it was a nice gesture on the part of park officials to show some empathy and make our lives a little easier. After inquiring about food preparation, my sister also bought him some french fries as a treat and a popsicle for dessert. He was happy, she was confident that what he was eating was safe, and I was relieved that his dietary restrictions weren't an issue, and he could happily eat with everyone else.
I was really happy with the service the park provided. While I wish there were more gluten free food options available, I was impressed by how simple it was to find information regarding available options and to plan our visit accordingly. Staff was helpful and accommodating, and my sister wasn't given a hard time at the gate. Overall, a success!
Wednesday, July 18, 2012
Monday, July 16, 2012
Gluten Free Weekly Menu Plan
In light of my busy weekend, I chose meals for the week that are easy to prepare and that for the most part, should be made immediately before eating. Pretty much everything here, with the exception of the stir-fry and the eggplant bake can be put together in about 20 minutes.
Monday: Middle Eastern-Style Salad Pitas with Tomatoes, Chickpeas and Parsley (This one I'm making today, so I'll post a pic later)
Tuesday: Pork Fried Rice & Vegetables
Wednesday: Bacon and Eggs with Garlic Toast and Greens
Thursday: Black Bean and Sweet Potato Nachos
Friday: Sausages with White Beans and Collard Greens & Eggplant and Zucchini Bake
Monday: Middle Eastern-Style Salad Pitas with Tomatoes, Chickpeas and Parsley (This one I'm making today, so I'll post a pic later)
Tuesday: Pork Fried Rice & Vegetables
Wednesday: Bacon and Eggs with Garlic Toast and Greens
Thursday: Black Bean and Sweet Potato Nachos
Friday: Sausages with White Beans and Collard Greens & Eggplant and Zucchini Bake
Anniversary Date
Sorry for the lack of posting this past weekend. It was our wedding anniversary on Friday (yes, we were married on the 13th), and my husband and I went out on a date Saturday night to celebrate. We spent the afternoon at the McMichael Art Gallery in Kleinburg, which houses the Group of Seven paintings and many Inuit and First Nations collections. Unfortunately it was too hot outside for me to be able to explore the sculpture garden, but it's certainly something I'd love to go back and do.
We followed our art experience with a little bit of patio time until we headed over to Chartreuse, a nice little restaurant, for dinner. I had the salmon on a bed of mashed potatoes and steamed vegetables, and my husband had the grilled lamb. The food was exceptional, although I'm not sure how much of it was gluten free! It's always strange to not have to ask about preparation and ingredients when we go out without my son. It's become such a habit that I find myself automatically scanning the menu for choices that may be suitable.
It was probably our last evening out alone together for a long time, since the baby is due in August. I find myself getting tired more quickly now, and there are fewer places I really want to go. Mostly my nesting instinct has kicked in and I want to get things done around the house!
Sunday we headed on over to my parents's house for my dad and sister's birthday celebration. They were born on the same day, so we usually celebrate together. Grilled fish, watermelon salad, green beans, baked mini potatoes and a green salad were all on the menu. My son enjoyed his banana-bread chocolate vegan cupcakes and sorbet for dessert, while the rest of us had plain cake.
We got home around 9 last night, and although I was tired, it was once of the most relaxing weekends I've had in a long time!
So this morning I'm catching up on my posting. The menu plan will be posted in the next little while...
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| Hanging out on the porch, watching the world go by! |
We followed our art experience with a little bit of patio time until we headed over to Chartreuse, a nice little restaurant, for dinner. I had the salmon on a bed of mashed potatoes and steamed vegetables, and my husband had the grilled lamb. The food was exceptional, although I'm not sure how much of it was gluten free! It's always strange to not have to ask about preparation and ingredients when we go out without my son. It's become such a habit that I find myself automatically scanning the menu for choices that may be suitable.
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| Dinner! |
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| My bump, front and centre! |
It was probably our last evening out alone together for a long time, since the baby is due in August. I find myself getting tired more quickly now, and there are fewer places I really want to go. Mostly my nesting instinct has kicked in and I want to get things done around the house!
Sunday we headed on over to my parents's house for my dad and sister's birthday celebration. They were born on the same day, so we usually celebrate together. Grilled fish, watermelon salad, green beans, baked mini potatoes and a green salad were all on the menu. My son enjoyed his banana-bread chocolate vegan cupcakes and sorbet for dessert, while the rest of us had plain cake.
We got home around 9 last night, and although I was tired, it was once of the most relaxing weekends I've had in a long time!
So this morning I'm catching up on my posting. The menu plan will be posted in the next little while...
Wednesday, July 11, 2012
Monday, July 9, 2012
Recipe: Watermelon and Feta Salad
This recipe takes all of 5 minutes to put together. If you buy watermelon already cut into chunks, even less. Pairing sweet watermelon with salty feta might seem a bit strange at first, but I served some to my husband, my son and my parents this weekend after making a huge bowl for the week, and everyone loved it. A great to way to enjoy watermelon, and really refreshing on a hot summer's day.
This recipe easily serves six to eight as part of a meal.
Ingredients
1/2 large watermelon, cut into bit sized chunks. Remove seeds or buy seedless.
1 cup (or more, to taste) of feta cheese, cut into bite sized cubes
2 sprigs mint
5 basil leaves
2 tbsp. olive oil
black pepper
Directions
1- Cube watermelon and place in a large salad bowl.
2- Cube feta cheese and add to watermelon. Rip mint and basil leaves and add to bowl.
3- Add pepper to taste and drizzle olive oil over salad.
4- Toss salad gently, to coat with oil and blend flavours.
This salad tastes best chilled, so keep watermelon rerigerated before use.
The quantity of herbs is really personal preference. Experiment to see what you like. If you hate basil, leave it out and add more mint, or some parsley, etc.
It can be eaten immediately or refrigerated for later. The watermelon will lose liquid the longer it sits, so you may have to drain some water from the bottom of the bowl if not serving immediately.
This recipe easily serves six to eight as part of a meal.
Ingredients
1/2 large watermelon, cut into bit sized chunks. Remove seeds or buy seedless.
1 cup (or more, to taste) of feta cheese, cut into bite sized cubes
2 sprigs mint
5 basil leaves
2 tbsp. olive oil
black pepper
Directions
1- Cube watermelon and place in a large salad bowl.
2- Cube feta cheese and add to watermelon. Rip mint and basil leaves and add to bowl.
3- Add pepper to taste and drizzle olive oil over salad.
4- Toss salad gently, to coat with oil and blend flavours.
This salad tastes best chilled, so keep watermelon rerigerated before use.
The quantity of herbs is really personal preference. Experiment to see what you like. If you hate basil, leave it out and add more mint, or some parsley, etc.
It can be eaten immediately or refrigerated for later. The watermelon will lose liquid the longer it sits, so you may have to drain some water from the bottom of the bowl if not serving immediately.
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