While walking through the aisle of the grocery store the other day,
I stumbled upon these famous pogo sticks that were so popular in my childhood years.
Had I not developed celiac, I would probably still be eating them now because I loved them so much. After seeing them, I decided that this would be the first recipe I would put together for Celiac Awareness Month. Perfect and in time for the first Friday of the month. Yay for Friday! :)

Anyways, if you're interested in seeing how I created a gluten free, dairy free, corn free, and egg free version, the recipe is below!

What you will need
Popsicle/drumsticks
Hot dogs (GF) (I used the lifestyle choices brand)

Batter
3/4 cup almond flour
1/4 cup arrowroot flour
1/2 tsp of baking powder* (Corn free home-made version)
A dash of salt
1 tbsp honey
1/4 cup of almond milk
2 flax eggs* (substitute for eggs if you do not need it egg free)
3 tbsps coconut oil (for the frying pan)

Filling
6 Gluten Free hot dogs cut in half

*Baking powder: combine 1 tsp baking soda, 2 tsps of arrowroot powder, and 2 tsps cream of tartar to create a homemade corn-free version of baking powder. Please note that you will use 1/2 a tsp of this for the recipe. Store the remainder for use at a later date.
*Flax eggs : 1 tbsp flax + 1/3 cup water yields 1 egg.

Directions 
1. In a large bowl, combine your almond flour, arrowroot, baking powder, and salt and whisk until well combined.
2. In a separate bowl, combine your honey, almond milk, and flax eggs. Be sure to let your flax eggs sit for a few minutes in order for them to form a binding texture.
3. Combine your wet and dry ingredients and whisk until well combined.
4. Take your hot dogs and make sure to dry them from the water. This will help the coating process.
5. Cut each one in half. Once you've cut them, start by placing them on sticks. You could use popsicle sticks or thick drumsticks.
5. Place a frying pan on the stove top with 3 spoons of coconut oil on medium heat.
6. Once the oil starts sizzling, you can lower the heat in order to prevent the oil from burning.
7. Dip your hot dog stick into the batter. Coating it may take a few tries as the coating slips. Feel free to use your hands to spread it more evenly. If needed, you can also dip your hot dog in some flour prior to coating it in order to help the coating stick.
8. Once your hot dog is well coated, place it on the frying pan.
9. Flip your corn dog as the sides achieve a golden brown colour.
10. Remove corn dog once all sides are well fried and place on a plate coated with a napkin. The napkin will help absorb excess oil. :)
11. Serve with your favourite condiments such as ketchup, relish, or mustard! :)

I hope this recipe helps some of you recreate this childhood food but in a healthier allergy-free way. If you have any questions feel free to message me or comment in the comment section.
What's your favourite childhood food?! Let me know in the comments below.

Happy eating!
xoxo Léa S.

I can't explain how happy I was when I first found out about this place.

I found out about The Dirty Bird about a year and a half maybe two years ago now. At that time, it seemed like chicken and waffles was just becoming the next big craze so it was perfect timing for me to stumble upon it so that I could indulge as well! :)

My first time trying chicken and waffles was in Ottawa at this cafe called the daily grind which was entirely gluten free. After trying them once, I was OBSESSED. Unfortunately that place shut down. I was sooooo upset because it was one of the very few spots where I could eat and feel entirely safe. At the same time, I live in Toronto so either way, I needed somewhere more convenient for some Chicken and Waffles and I was determined to find it.

That's basically how I found out about The Dirty Bird. I first came across the Kensington location and later on found out about their Bathurst and Bloor location which has now become my second home. Just kidding, but I meaaaaan... might as well be. Anyway, the reason why I trust and recommend The Dirty Bird is because a) ALL of their chicken is coated with gluten free breading meaning that there is no risk of cross contamination in the fryers. What makes it even better is that the Gluten Free waffles are made separately in a separate waffle maker but ALSO in an entirely separate area all together!!! How awesome is that? :)

I don't know about anyone else, but my face lit up when I was told. To say that I was a very happy celiac is an understatement. I felt super safe knowing the procedures they took and I knew that I could trust them because they take the necessary precautions to avoid cross contamination.

For those who know me, you know that I don't like recommending places unless I myself feel safe eating there. So incase you're hesitating, rest assured it is safe and delicious. :)

Here are some pictures I took the last time I was there.
Pictured is the Dirty Bird'ger and the Dirty Fries.



I also have a vlog below of a visit earlier this year with some friends if you're interested in seeing the layout and what the food looks like, click below!



I hope this post helped you guys find a new spot to indulge with your friends without feeling left out! This place is awesome for anyyyyone.

Happy eating friends!
Love you all.
xox Léa S.

Maamoul are a Lebanese traditional dessert especially around Easter.  They are a Lebanese pastry that come in several fillings ranging from dates, pistachios, to walnuts and more. My personal favorites are the date filled ones. My mom used to always bake dozens upon dozens of batches but after I got diagnosed with celiac, it got a little harder and took me some time to figure out a recipe that I liked. This year, I finally whipped something up that I thought would be worthy of sharing with the rest of y'all and it's actually quite easy. They taste just about the same as the originals and can definitely satisfy your sweet tooth without the added sugar.

Here's the recipe:

Pastry dough:
2 cups of Gluten Free all purpose flour (I used Enjoy life's)
2 1/2 cups of Gluten Free Polenta (Corn meal)
2 1/2 cups of Coconut oil (feel free to replace this with butter)
1/2 tsp of yeast
1 Tbsp Rose water
1 Tbsp Orange blossom water to taste

Start off by combining the all purpose flour and polenta in a large bowl. Proceed by adding in the coconut oil rubbing it into the flour until it forms a gritty texture. Make sure to rub the ingredients together rather than kneading. If preparing overnight you can let it rest in a cool area. Add the yeast, rose water, and orange blossom water the next day. If not, let sit aside in a cool area or the fridge for 25-30 minutes. Afterwards, combine the yeast, rose water, and orange blossom flower and mix them into the dough. Knead the dough and let it rise for minimum 30 minutes.

Dates Filling: 
2 cups of dates
a splash of rose + orange blossom water to taste
1 tbsp coconut oil

While you wait for the dough to rise, combine the dates with rose and orange blossom, or you can also leave them on their own if you wish. I also added some coconut oil in order to form a smoother paste. You can either knead it by hand or in a mixer. I used my hands as I felt I had more control over the dates and deciding how smooth I wanted the paste.

Once the filling is ready, take the dough and form dough balls. You may then proceed by filling each ball one by one with some date filling. In terms of shape, you can just do a simple circular dough ball, use a mold, or anything you wish. I decided to shape mine the way my mom used to when we were kids. In order to do that, I took a piece of dough and rolled it out using a rolling pin. I then took some date filling and rolled it into a sausage like shape using my hands. I placed it into the dough and rolled the dough over it. I then folded the dough into a circular shape which resembles that of a donut.

And that's it! :) It's as simple as that.

Once you have your Maamoul ready, place them onto a baking sheet lining it with parchment paper or just greasing it with some oil. Bake the Maamoul for approximately 30 minutes at 350 degrees. Once the Maamoul start browning, remove them and allow to cool for at least an hour. You can also sprinkle some icing sugar once they have cooled. There you have it, gluten free Maamoul for everyone to enjoy! :)

Here is the final result:








































I hope this helps some of you in making some gluten free treats for Easter or any other events. :)
Happy eating,
xox Léa S.

Have any comments, questions, or suggestions?
Please leave them in the comments below, I would love to hear your feedback! :)

 Overall:
Pros:
- Entirely gluten free, 100% celiac safe
- Dairy options
- Vegan options
- Vegetarian

Cons: 
- Tight space
- Downtown Toronto (which might not be accessible for everyone)

Regardless, it is definitely worth making a weekend trip for. The location could also be a bonus with many other gluten free options around to grab a bite or sweet treat after your breakfast. :)

What are some of your favourite gluten free breakfast spots?!
Let me know in the comments below!
Happy eating!! <3

Léa S.

Last year, at the Gluten Free Expo here in Toronto, I came across a new brand of pizza: Oggi pizza. The fact that it was approved by the celiac disease association is what initially caught my eye. This pizza was also not a thin crust like most gluten free pizza's would be. That made me extremely ecstatic and I was so excited for it to be in stores.

Valentine's day is quickly approaching and we're always looking to surprise our loved one's with something extra special so I thought, why not start off the day with a thoughtful Valentine's day inspired breakfast. In this post, I'll be showing you guys how I created these adorable chocolate drizzled heart shaped french toasts.

What you will need: 

• Gluten free toast (Pictured: Udi's gluten free multigrain toast)
• 1 egg
• 1/4 cup of milk (I used Silk almond milk - my favorite!;))
• 1 tsp of vanilla extract 
• Cinnamon to taste 
• Maple Syrup, agave, or honey
• Chocolate Chips (Pictured: Enjoy Life's vegan chocolate chips)
• White chocolate melts 
• Heart shaped sprinkles
• Scissors 
• 1 Plastic bag

Getting diagnosed with an autoimmune disease, it is more than likely that you will have many deficiencies. Therefore, it's important for you to supplement with vitamins. I suggest following up with your doctor, a dietician, or a naturopath in order to run some tests and figure out which supplements you will need.

3. Get cooking! 
This is a big one! Seeing as you now have to be extremely cautious of what's entering your body, the luxury of just grabbing any food will no longer be a thing. That being said,  I suggest experimenting in the kitchen. This may seem very strenuous for some of you when starting out, but fear not as this will help you learn which foods and flours work best for you and your body. To top it off, the feeling is also very rewarding once you get into the swing of things.

4. Exercise!
Although I loved exercising prior to my diagnosis, autoimmune diseases affect several bodily functions and thus, celiac's amongst other autoimmune disease sufferers are more prone to other conditions such as osteoporosis. Therefore, it is extremely important to supplement a healthy diet with some exercise to keep them bones strong and healthy! I suggest at least 30 minutes of physical activity 3 times per week in order to reap the benefits. This will help you keep in tip top shape physically and mentally! :)

5. Last but not least, surround yourself with a great support group! 
What many do not know is that celiac also affects mental health which is why I believe that it is so important to surround yourself with a great group of friends and family who support you, help you, and love you when the going gets tough. It won't always be easy, but with some positivity, it will definitely get better.

Bottom line, don't surround yourself with people who make you feel bad about your lifestyle choices.

And that marks the end of my post! :) On a final note, whether you are living with an autoimmune disease or not, I believe that we can all benefit from these tips in order to lead a healthier lifestyle! :)

I hope this helps some of you and encourages you to take charge and start making some healthy choices!

Much love,
xox Léa S.

Finally! The wait is over. For those of you who didn't know, I have been on an elimination diet for a little over a month. This type of elimination requires you to cut out certain foods based on your condition for a set period of time. The purpose is to be able to identify which foods are your trigger foods once it has been reintroduced into your diet. This would help you figure out which foods to steer clear from. In my case, this also allowed for my gut to rid itself of toxins and restore my immunity by strengthening my immune system and healing my small intestine.

Today is the big day because it has come to an end! :) To celebrate (and by popular request),  I decided to share with all of you some of the things I have been eating for the past month and a half. For many this would seem almost impossible seeing as you are restricted on many foods but reflecting back, it really isn't that bad at all! It's all about finding alternatives and getting creative in the kitchen. :)

I have provided pictures for most of the recipes (some are missing because I forgot to take pictures, but I will add them eventually. Sorry!)

** All of these recipes are free of : Gluten, dairy, eggs, soy, corn, coconut, peanuts, pepper (seasoning as well as vegetable), avocados, sesame, refined sugars, processed oils, potatoes, eggplant, and tomatoes.

So, without further ado, heres a breakdown of what I've had for breakfast.

Click the pink titles to jump to the recipe page :) .

Chia Pudding 
Four Ingredient Rice Flour Pancakes 
These aren't the savoury pancakes you're probably thinking of but, these will do when you're on the elimination diet and you could use them for a sweeter or saltier treat.

Green Smoothie
Spinach or Kale
1 Tbsp Flaxseed
Frozen berries of choice (I stuck to raspberries and blueberries because strawberries were a no-no)
Coconut milk or Almond milk (I used almond milk because I had to avoid coconuts)

Gluten Free Oat Bars 

**Adapted from Pop Sugar



These were a life saver for me because they lasted me about a week and I was able to snack on them or eat them when I needed a breakfast on the go.

Almond Butter + Blueberry Cookies 
Gluten Free Oatmeal Cookies 
Another favourite of mine! (I love oatmeal cookies!!)

Quinoa Crunchies + Almond milk 
Since I was not able to eat remotely any cereals, I bought myself some Quinoa Crunchies and ate them with almond milk or on their own as a snack!

These come in three flavours : Original, Cinnamon (my personal favourite), and Chocolate!
Here's a picture for reference. This is the cinnamon flavour.
Quinoa Oat-Carob Cookies


















**Thanks to Sheryl from http://30daysofnew.weebly.com for this recipe! :)

Overnight Oats
Rice Crackers + Almond butter + 1 serving of fruit
















This one's plain and simple if you need something quick in the morning.
2 Rice Crackers
1 spoon of almond butter per cracker
Top with fruit and drizzle honey OR eat with a serving of fruit on the side (I had mango)

Pumpkin Spice and Walnut Muffins 
I absolutely loved those!!! EEEK, ok. moving on..






















Blackberry Lemon breakfast Oatmeal Cookies 
If you like a little kick in your oatmeal cookies, you should definitely try these out!
I personally prefer the plain ones over these.. or oatmeal raisin! :)

Link to recipe: http://iowagirleats.com/2014/03/14/lemon-blackberry-breakfast-cookies/

I hope this helps some of you whether your goal is conscious eating, the elimination diet, or simply just looking for breakfast ideas/alternatives. Let me know if you choose to try any of the following recipes and which one was your favourite! :)

xox Léa S.

Ingredients
1/2 cup of gluten free flour (**options at the bottom)
1 tsp of cinnamon
1 tsp of nutmeg
1 tsp ginger
1/2 tsp baking powder
3/4 cup pumpkin purée
1/4 cup + 2 tbsps of olive oil
1/4 cup honey
3 flax eggs (1 tbsp flax to 3 tbsps water = 1 egg)
2 tsps of vanilla extract
Walnuts

In a seperate boil mix all liquids.
Add in the dry ingredients and mix.
With the walnuts you could either fold them into the mix or simply use them to top the muffins.

**For a heavier based flour use either: Brown Rice flour or buckwheat flour (this will give you a sturdier muffin, easier to take out of the muffin pan).

For a medium based flour use oat flour which is what I used the first time. This gives you a slightly different consistency but they all taste just as good as the other! :)

This is another easy overnight breakfast option. You can also get creative with this, and try out crazy flavours and combinations.

Ingredients
Gluten Free Oats (however much you desire I would put about 1/4 cup)
1 1/2 spoons of almond butter
1/4 to 1/2 cup of almond milk
Optional: Vanilla extract and cinnamon

Prep
Refrigerate over night.
Top with Fruit in the morning or dark chocolate chunks, or both.

Ingredients
1 cup gluten free rolled oats
1/2 cup oat flour
1 tsp of cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 + 2 tbsps of olive oil
1/4 cup of honey
2 flax eggs
2 tsps of vanilla extract

Prep
1. Mix all dry ingredients.
2. In a seperate bowl, mix all wet ingredients until well blended.
3. Add dry ingredients and blend until smooth.
4. Line a baking sheet with parchment paper and bake at 350 F.
5. Bake for 15-20 minutes (or until the top of the cookies look slightly brown)
Yields about 12 cookies