Big-Ass Pancake

Big-Ass Pancake

I don’t know about you, but I am just not a fan of the typical keto egg-and-cream-cheese pancake.  It’s ok, but a bit…meh.  Sure, I could jazz it up.  But if I’m cooking for a whole family, that’s a lot of work since I find you have to use moulds to keep them in shape until they set, over and over again…

Continue reading

Gourmet Thin-Crust Pizza

Gourmet Thin-Crust Pizza
Yes, I said thin crust, and you can eat it with your hands.

This is the best (full-size) pizza crust I’ve made so far.  I’ve been searching for a pizza crust that feels like real crust, and most recipes for almond-flour crust DO feel right, but they all have a cup of cheese in the crust, then even more on top of the pizza, and while I do eat cheese, my lactose-intolerance means I can only eat so much of it.  So if there’s going to be cheese on a pizza, I want it ON TOP of it.

Continue reading

I Can’t Believe it’s Eggplant Bake

I Can’t Believe it’s Eggplant Bake

Truth be told, I’m not a huge fan of eggplant.  I could take it or leave it.  I like it more than brussels sprouts, but less than zucchini.  This is THE recipe that got me to like eggplant (at least, I like it cooked THIS way…).  In this day and age, with so much variety from all over the world, there is no reason NOT to try something new–and this one worked out great!

Continue reading

Hiking Hilton Falls

Hiking Hilton Falls

Do you live in the GTA?  Looking for some new  and interesting places to hike?  Have car,will travel?

A couple of weeks ago we had this really great window of weather for March.  I think it actually made it up to 16 degrees Celsius.  Crazy, I know. But I took the opportunity for a hike and a picnic lunch.

Continue reading

The ‘What do we Eat for Dinner’ Dilemma, solved

The ‘What do we Eat for Dinner’ Dilemma, solved

So, I’ve been doing this ‘paleo thing’ for awhile now.  I can safely say that the hubs & I have meal planning down to a fine art.  I plan all of our dinners for the week on Sunday based on whatever meats we have on-hand, which is to say, meats on the topmost layer of one of our chest freezers in the basement (we buy our meat once a year).

Continue reading