Spicy Tomatoes from Coast to Coast

The Wanderlust Celiac

Screen Shot 2014-07-09 at 7.24.57 AMHere’s a recipe that’s great as a side dish for a summer BBQ or on top of grilled chicken for a single portion entree!

If you hadn’t noticed, my family (on the east coast) has been sending recipes along for my blog while I’m on the other side of the country! This week when my mom made a family favorite, she also sent along some pictures. I was so enticed that I made the same side dish for following night!

What’s so great about this spicy tomatoes side dish? Well, first, my mom has been making it ever since she found the recipe in Cooking Light back in 2006. Although, as my sister pointed out, there was a point in my life where I would let this dish pass right by me. But, now that I’ve tried it I can’t get enough! It’s spicy,  and the ginger adds a nice depth of flavor.

Plus, it’s…

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Coconut Cream & Fresh Fruit Pie (Gluten & Dairy Free)

A Bit of Nutmeg!

Its definitely summer weather now…. and we’re up to 106 this weekend! Yikes! It all started with the 4th of July…at least we got some great family time in, went to the beach, the zoo and got some shopping in too! This pie was a result of the holiday weekend as well! And I have to say, it is amaaaazing! I made it with raspberries this time, but I’m going to do peaches next, then strawberries, and blackberries, etc as the fruit gets ripe! You could probably do it with any kind of fresh fruit or even a mixture. Make sure your fruit is ripe, so that each bite is nice and sweet and juicy! You can also make your own crust if you want, but one of the local stores had pre-made gluten free graham cracker crusts which is super tasty! S0, I’m off to the store soon to…

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Dark Chocolate Coconut Cheesecakes

Only a little bit decadent…

Help! My Teenager has Coeliac Disease

Chocolate Coconut Cheesecakes (3)

This recipe appealed to me because it is a lighter alternative to the rich butter and biscuit crumb cheesecake bases we so often use.  While a little bit fiddly to get the coconut mixture evenly spread into the tins, they present well and even if they are a little untidy, you can get away with it by calling them ‘rustic’ or ‘ free form’ or ‘artisan’.  The filling is deliciously smooth complementing the texture of the base.

Coconut Cups

3/12 cups (265 g) shredded coconut

2/3 cup (150g) caster sugar

2 egg whites

50 g unsalted butter, melted

Preheat oven to 150 degrees C.  Place coconut, sugar, egg whites and butter in a bowl and mix until combined.  Using the back of a spoon, press the mixture into 6 x ¾ cup capacity (180ml) lightly greased muffin tins lined with non-stick baking paper.  Bake for 15 – 20 minutes or…

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Italian Breakfast Quesadilla

A great breakfast idea…


Hubby and I had just gotten back into town, which meant our house wasn’t yet full with food to eat. I didn’t mind though, it just gave me another opportunity to be creative. 🙂

I saw that we had some homemade marinara sauce waiting to be used up, and we had some eggs….so off I went! 🙂

The result was this super easy and delicious breakfast!

Yes, I recognize the combination of ingredients may seem weird, but they go so well together! I truly could eat this every morning! 🙂



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