Cilantro & Lime Quinoa #glutenfree Salad


Summer holidays are winding down but the rugby girls got one more BBQ opportunity before school started. This quinoa salad was light and citrusy, a perfect contrasting flavour to the smokey BBQ meat! And we were even blessed with a lovely sunset 🙂 Continue reading


Grandma’s Strawberry Salad

imageWhile I was home this summer, my Grandma Jan made a delicious strawberry salad dressing. One of my readers requested it, and so here it is! All the way from Canada!

This makes about 1 1/2 cups of dressing.

You will need:

  • 1 cup fresh strawberries
  • 1/3 cup olive oil
  • 1 tsp balsamic vinegar
  • squeeze of lemon juice
  • roasted nuts of your preference or feta cheese


  1. Put everything into a blender.
  2. Hold off on the nuts or feta.
  3. Blend. Taste it.
  4. Add in some nuts or feta.
  5. Blend. Taste it.
  6. Add in roasted nuts and or feta cheese. Blend, and taste it! Add more if you need it. Remember, you can’t take away ingredients! So add a little at a time.
  7. Serve on a bed of fresh greens. To make it look pretty, slice some red onions thinly, add some roasted nuts, feta and sliced strawberries too!





White Bean Dip

I must express my deepest apologies for not updating the blog in over a month! I have been back home in Canada visiting friends and family in between my school contracts.

However, I return with a delicious recipe that my aunt prepared for me. My cousin is gluten free also, so she is used to preparing gluten free dishes.

This white bean dip comes from a magazine, but unfortunately I cannot remember which one. All I know is that I will definitely make this when I return to Bangkok.



Sweet & Savoury Tofu Salad


You can skip the tofu and add some dried cranberries and cashews for a sweeter crunch

Really simple – yet again! Put together your salad with whatever’s in the fridge. Fry up some tofu and season with salt and pepper. In a separate pan, throw in an onion that has been chopped quite fine. Add some garlic also and saute with veg oil. As they get soft, add in about a teaspoon of sugar and 2 tablespoons of water. Let it cook down so that they’re nice and sweet. Then throw on your favourite salad dressing!

Veggie Delight!



Avocados Eeeyyuuukkk!

imageI probably upset vegetarians everywhere for my blatant hatred of spinach. Well guess what? I don’t like avocados either!


Unfortunately, my CSA delivered THREE MORE AVOCADOS this week! Oh sad day! I used to eat oodles of guacamole in my university days because it was so simple to make – mash the avocado, mash some garlic and add a crapload of lime. Done.

One person can only eat so much guacamole. Ok, I can do this. Avocados are good for me!

Some would say that I am an educated, understanding person. So I took to google and found this.

Did you know that the Aztec word for our beloved little fruits is ‘testicle tree?’ Hmmm…. still not convinced.

My friend Mel tells me that I have to eat more protein. I think she’s concerned. According to that website, avocados have the highest protein content of any fruit. DAMN.

Let’s go back to my Spinach post…. my most creative options are garlic and salt.

Get your salad sorted out. I used whatever green things were in the fridge. Cut up that huge avocado and hid it under the lettuce leaves. Gently sauteed some asparagus. Seasoned all of it with some salt and pepper. I threw feta on top to make it look interesting.

Salad dressing:

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • garlic (I’m talking like 3 huge cloves to get that spicy garlic going)
  • 1/2 an onion
  • 1tsp rosemary
  • pepper

I threw it in my little food processor and voila!


I Hate Spinach!


If you ask me, Popeye seems dubious…

Popeye didn’t have me fooled. Spinach tastes awful! I don’t remember anyone trying to feed me spinach on a regular basis, but every once in a while spinach would appear and I would hate it! Now it’s showing up in my CSA box!

I am a vegetarian, ergo I am supposed to love spinach. Yeh, still not a fan! I know there’s a bunch of reasons to love it though – you’ve got the antioxidant stuff, calcium, vitamin C blah blah blah. It still tastes like a dog’s bumhole.

All the reasons you WHY you SHOULD eat spinach

Convinced I must eat it (looks like I’ll get it every week from my CSA), I am determined to hide it so that I won’t notice it in my foods.

Here’s 5 ways to hide spinach:

1. Morning smoothie – I like to mix it up, depending on what’s available in the shop and my fridge. Usually I go tropical, with bananas, mango, kiwi, passion fruit and pineapple. Not bad. Spinach hides well with the kiwi (and I pretend the kiwi makes it garbage can green).

Pop in a few gummy bears for good measure

2. Spaghetti sauce – very simple to do. When your gluten free noodles are cooking, throw a bunch of spinach leaves into the water and strain. Then just slosh in your spaghetti sauce. The tomato and Parmesan covers the taste and I pretend that my salad leaves accidentally got mixed in with the pasta.

3. Hide it in a salad – ’nuff said.

4. Hide it in curries and stir-frys – Since I live in Thailand, I pretend it’s Thai basil or bok choi.

I hate spinach!

Cheese fixes everything.

5. Add salt and garlic – Ok so you’re starting to realise that I’m a bit of a child and like to hide my food. Well, this option is no exception. I made a rustic mash potato – sweet potato, crunchy carrots and cauliflower (rustic meaning that it is not pureed like your great-grandmother’s peas).

Then sautée your unsavoury greens (my mom used to make brussel sprouts with pistachio and then sprinkle bacon on top). I used spinach, amaranth and garlic. Season with salt and pepper. Near the end, I added chopped pistachio and topped with some feta cheese.