Sugar free apple and plum pie

Lately I’m neglecting my blog. Not necessarily because of lack of inspiration, but more because life was quite busy in the past 2 months. Sadly when time is short, hobbies, which in my case means my blog, are the first ones to be neglected. We are living in our new house for a nice month now and I’m loving it. I love that we could paint it like we wanted, I love our new kitchen, I love the garden, but most of all I love the fact that it’s ours. Life is starting to settle just when fall is here. Fall for me means a drastic increase in my need for baking. Colder, darker, rainy days are just screaming for some cosy smell of fresh baked goods in the house. Continue reading “Sugar free apple and plum pie”

Whole30 week 4 recap

I just finished my first Whole30. Yeeey, If you’d show me the program 2 months ago and say I’ll finish it, I would say you’re crazy. Me, going a month without dairy, without all the grains, without beans and chickpeas and peanut butter? That is impossible! Well it is not. I managed and once I set my mind to it, it was actually easier that you’d think. I can’t say I have any special feelings about the end of the program. I’m kind of excited because after the reintroduction period I’ll be finally able to have some treats (hello ice cream), but on the other hand I’m a bit afraid that some of my favourite foods will make me feel sick and bloated. After the reintroduction I will write a special, more thorough post on my thoughts about the program and discuss some advantages and disadvantages, but for now I’ll just tell you about how this last week, well actually the last 10 days, went. Continue reading “Whole30 week 4 recap”

Spaghetti squash patties with brazil nuts and chickpea flakes

Spaghetti squash is not so easy to find here. Last year I managed to get my hands on no more than one. This year I was a bit more lucky and bought two so far, but I believe I’ll manage to get some more since they are more abundant in stores this year. I know that spaghetti squash is “supposed” to be eaten as a low-carb substitute for spaghetti, but I decided to use mine a little bit different, since the strands were a bit shorter and not resembling to spaghetti at all.  Continue reading “Spaghetti squash patties with brazil nuts and chickpea flakes”

Canned tomato sauce

As I mentioned in my previous post, my father grows delicious tomatoes. There are too many to eat, so every year we turn the excess in tomato sauce. Tomato sauce is one of the 5 mother sauces of classical French cooking, and rightly so. I think it should have a category of its own, the grandmother sauce. I can’t imagine my cooking without it. It goes into or onto everything, from pasta to pizza, from soups to stews. Continue reading “Canned tomato sauce”