Gluten free rosemary flaxseed crackers

A few weeks ago a friend of mine with a severe gluten intolerance asked me to come up with a simple and tasty cracker recipe she could make to impress her friends at her next cheese and charcuterie night (post-pandemic, obviously). After a few failed recipes and a bit of trail and error, I came up with these 6 ingredient crackers. Not only are they so simple to make, but they are crispy, nutty and delicious. You can top them with any fresh herb of your choice such as thyme or sage, however, I think that rosemary is such a wonderful flavour on these crackers.


  • 1 cup ground flaxseed
  • 1 cup rice flour (plus 3 tbsp more set aside)
  • 1 1/3 cup water 
  • 2 tsp salt
  • 2 tsp fresh rosemary 
  • 1 tbsp avocado oil 


  • Begin by preheating your oven to 400. In a large bowl begin by combining flaxseed and water, stir well until a thick paste starts to form. 
  • Add in rice flour and begin needing the dough until smooth. If the dough is too sticky, add in a bit more rice flour. Dough should be slightly sticky but easy to work with. 
  • Transfer dough onto a piece of parchment paper and roll out thinly and evenly. 
  • Cut away uneven edges and then cut your dough into cracker like shapes, i like to make small 2 inch by 2 inch squares. 
  • Brush dough with oil, and sprinkle on salt and rosemary. Bake at 400 for 30 minutes, until dough becomes firm and slightly crisp around the edges. Transfer to a wire cooling rack and allow to set for two hours, this will help dry the crackers out so they can become crisp. 
  • Store in an airtight container. Enjoy! 

Kimchi and red cabbage coleslaw with grilled shrimp

Kimchi is a powerhouse food, packed with live probiotic cultures that are fantastic for our intestinal system and our digestion. I love using Kimchi to spice up this flavourful and summery dish, and quite frankly once you add kimchi to your coleslaw you will never go back. This dish is packed with fresh aromatic herbs, tangy fermented flavours and robust juicy shrimp. Shrimp are rich in iodine which is required for proper thyroid function as well as brain health. Shrimp are also perfect for grilling. Give this recipe a try at your next summer bbq cookout. 

Ingredients for coleslaw:

  • 4 cups shredded red cabbage
  • 2 cups shredded carrots
  • 4 scallions thinly sliced
  • 1 cup kimchi roughly chopped (either store bought or homemade)
  • 1/2 cup cilantro roughly chopped
  • 2 tsp toasted sesame seeds (optional)
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar 
  • 1 tbsp coconut sugar
  • Salt to taste 

Ingredients for shrimp:

  • 24 large shrimp (pealed and deveined)
  • 1 tbsp fish sauce
  • 1 tsp coconut sugar
  • 1/2 tbsp rice vinegar 
  • 1 tsp garlic powder
  • Big pinch of black pepper

Directions for coleslaw: 

  • Begin by thinly slicing or shredding both carrots and cabbage into a thin coleslaw consistency (fine julienne). Slice scallions into thin rounds and roughly chop both kimchi and cilantro. Place all ingredients in a bowl.
  • In a small separate bowl combine sesame oil, soy sauce, rice vinegar and coconut sugar. Mix well until coconut sugar has been dissolved. 
  • Place on top of coleslaw base and mix thoroughly to combine. Allow to sit for a minimum of 20 minutes before serving. Once it has been sitting mix well and add salt to taste before serving, if needed. 

Directions for shrimp:

  • Combine shrimp in a large bowl with the fish sauce, coconut sugar, rice vinegar, garlic powder and black pepper. Allow to sit for 10 minutes to marinate, it is important not to let marinate longer than 30 minutes as the acid in the vinegar will start to cook the shrimp. 
  • Add shrimps to a skewer and lightly drizzle with a neutral tasting oil before placing on a hot grill, I used avocado oil. 
  • Cook shrimp on high heat for 2-3 minutes per side. You will know the shrimp are done when they have turned pink, have a slight charr and have curled in slightly. 
  • To serve add coleslaw to a plate, top with shrimp and toasted sesame seeds. Shrimps can even be chilled before serving if you are bringing this to a potluck or bbq party. Enjoy! 

Vegan Kelp noodles and veggies in peanut sauce

Although they sound strange, kelp noodles are in fact delicious. I was first introduced to them by a friend and have been in love with them ever since. They are low carb, gluten free, high in iodine, and are neutral in taste so they are versatile in all sorts of dishes. This stir fry is simple and oh so satisfying, it is also great cold as a salad. If you love peanut sauce just as much as I do, than this is the recipe for you! it is almost like a cross between pad Thai and a good peanut sauce…delicious! So weather you are vegan, gluten free, low carb, or just want a recipe that you can enjoy guilt-free this summer, this is just the one for you! 
Ingredients for stir fry:
• 6 cups kelp noodles 
• 2 cups bok choy, roughly chopped
• 1 medium onion
• 1 cup bell pepper, thinly sliced (I used orange bell pepper, however any would work fine)
• 1 cup red cabbage, thinly sliced
• 1/2 cup frozen edamame or green lima beans
• 1/2 tbsp avocado or coconut oil 
• Salt to taste
Ingredients for sauce:
• 2 tbsp all natural peanut butter
• 1 tbsp tamarind
• 1 tsp sesame oil
• 1 tsp sriracha
• 1 tsp soy sauce (use wheat free tamari if GF)
• 1 tbsp coconut sugar
• 1 clove garlic
• Juice of 1 lime 
• 1/2 cup water (or more if too thick)
Ingredients to garnish:
• 1/4 cup dry roasted peanuts
• 2 scallions, thinly sliced
• 1 lime, cut into wedges
• In a blender, begin by combining all ingredients for the sauce. Bled until a smooth consistency is reached. If sauce is too thick, add a bit more water to thin out. 
• In a large sauté pan or wok, begin by heating avocado oil on medium high heat. Add onion, pepper and cabbage and stir fry quickly. 
• Once the vegetables are softened slightly, add kelp noodles and sauce. Cook until kelp noodles begin to soften and absorb sauce.
• Finally, add bok choy and edamame. Cook for 1 minute, until boo choy is soft and brighter in colour and edamame are warmed through. 
• Serve noodles by topping it with roasted peanuts, chopped scallion and a lime wedge. Enjoy!

Thai Mango Salad

Last week I had the pleasure of sitting outside and having lunch. After a long, almost never ending winter, it was so nice to feel the warm(ish) air and feel the sun on my face again. Having lunch outside made me want to make a super refreshing, summery salad, and what is more summery than mangos? This salad is sweet, salty, tangy, herby and crunchy, all the main components you need in a delicious salad! The use of Thai basil, cilantro and mint together with the mangos is like a flavour explosion! This salad is perfect alone, but can also be served with any grilled meat, fish, veggies or tofu! Try it out and get yourself ready to taste a big bowl of summer! 
Ingredients for salad:
• 8 cups red leaf lettuce, chopped (or spring mix)
• 2 cups bean sprouts
• 2 cups mango, diced
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup mint leaves, roughly chopped
• 1/4 cup Thai basil leaves, roughly chopped
Ingredients for dressing:
• 1/2 cup rice vinegar 
• 2 tbsp honey
• 1 tbsp sambal chili paste
• 1 tbsp soy
• 1/2 cup avocado oil 
• 1 tbsp sesame oil 
• Salt to taste
Ingredients for garnish
• 1/2 cup dry roasted cashews
• 4 scallions, thinly sliced
• 1/4 cup crispy garlic (optional)
• Begin by thoroughly washing your lettuce and herbs. In a large bowl place lettuce, chopped herbs and bean sprouts, set aside. 
• In a small mixing bowl, or mason jar, combine all ingredients for dressing. Mix or shake well to emulsify, make sure that the honey is fully dissolved. 
• Dress mangos with 2 tbsp of dressing, mixing well. Dress lettuce, herbs and sprouts lightly with dressing and mix well to combine. 
• In a large serving bowl, place dressed salad at the bottom and top with mangos, cashews, scallions and crispy garlic. Enjoy right away! 

Lobster and shrimp rolls

This recipe is a huge hit at all family events and is usually the first plate to be completely cleared. I first introduced this recipe last summer at a cottage pot luck party, and it has been requested for every family get-together ever since. It’s so delicious and tastes like summer to me. What really makes a difference, in my opinion, is the homemade aioli. That extra step makes all the difference, and also allows you to really control exactly what you are consuming, as opposed to buying the store-bought alternatives. I like to make sure that I am using the best quality ingredients for this sandwich as the flavours are so simple and you really can notice the difference. For an added gluten free alternative you can also serve these on lettuce cups. This is equally delicious and a little more guilt free!

Ingredients for rolls:
• 4 lobster tails
• 1 lb shrimp, peeled and deveined
• 12 small dinner rolls, or 8 larger rolls of your choice
• 1 Iceberg lettuce, shredded
• 2 tbsp chives, finely chopped

Ingredients for lemon and garlic aioli:
• 1 egg yolk
• 1/2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp grainy dijon mustard
• 1 clove of garlic
• 3/4 cup good quality, neutral tasting, oil (I use avocado)
• Pinch of cayenne
• Salt and pepper to taste

• Begin by bringing a large pot of water to a boil, add 1 tbsp salt. First throw in whole lobster tails and cook for 5 minutes, until tails are bright red and curled slightly. Take tails out and set aside. In the same pot, add shrimp and allow to cook for another 5-8 minutes, until shrimp are pink and curled slightly. Take shrimp out and set aside.
• In a food processor begin by combining egg yolk, mustard, and garlic. While food processor is running slowly drizzle in oil to create an emulsion. Note: It is important to do this very slowly not to break the aioli. Take your time streaming in oil slowly and continuously. Once a mayonnaise like consistency has been achieved add lemon juice, zest, cayenne and seasoning. Mix well to combine and set aside.
• Remove lobster from the shell and cut into bite sized pieces and add into a large mixing bowl. Cut shrimp into similar bite sized pieces and add to same bowl as lobster meat. Add one tbsp of aioli and mix to combine, add aioli to your desired amount of dressing. I added only two tbsp of aioli as I do not like my lobster and shrimp salad to be overly dressed.
• Cut open small dinner rolls or buns, set aside. Chop lettuce into a thin julienne, and finally chop chives.
• To assemble, add a bit of lettuce to the bottom of each roll, top with desired amount of shrimp and lobster mixture and top with chives. Enjoy right away!