Favourite Chicken Nuggets Recipe (Gluten Free)

adapted from http://www.lifemadedelicious.ca/recipes/favourite-chicken-nuggets/a77d91b1-a80c-47d0-a36b-094da64fa1bd 

Preparation Time 15 min
Total Time 32 min
Yields 25 Nuggets

3 cups (750 mL) Rice Chex* cereal
1/2 cup (125 mL) grated Parmesan cheese
1/2 tsp (2 mL) seasoned salt
1/4 tsp (1 mL) paprika
1/8 tsp (0.5 mL) garlic powder
3 tbsp (45 mL) butter or margarine, melted
1 tbsp (15 mL) milk
1 lb (500 g) boneless, skinless chicken breasts, cut into 1x1-inch (2.5 cm x 2.5 cm) pieces


  • 1Heat oven to 400ºF. Line baking sheet with foil.
  • 2Crush cereal. To easily crush cereal, place in plastic bag or between sheets of wax paper, and crush with rolling pin.
  • 3In medium bowl, stir together crushed cereal, cheese, seasoned salt, paprika and garlic powder.
  • 4In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on baking sheet.
  • 5Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in centre.
 Serve with: Serve these nuggets with barbecue sauce, honey mustard or sweet-and-sour dipping sauce for a real treat.
 Make dipping easy: Use one hand for butter dipping and dropping chicken into cereal mixture, then the other hand for cereal dipping and turning.


Key Lime Smoothie

Adapted from a recipe in a Farm Boy ad April 2015

2 cups coconut milk, unsweetened
1 cup spinach, packed
1 frozen banana, in chunks
1/2 avocado, peeled pitted and chunked
1/4 cup raw sunflower seeds, unsalted
1 lime, juice of & zest (or more, for more tartness)
1/4 cup & 2 Tbsp coconut, shredded, keep some aside garnish
4-5 ice cubes
2 tbsp hemp seeds, to garnish

Blend all until smooth.  Garnish with remaining coconut and hemp seeds, and enjoy.


Vegan macaroni and "cheese" (also free of gluten, soy and peas)

  • 1 tablespoon coconut oil
  • 1 tablespoon tapioca flour
  • 1 cup of 'milked' cauliflower (about 1 cup of cauliflower boiled with the boiling water: blended)
  • 1/3 cup rice milk
  • ½ (or more) cup nutritional yeast
  • 1 teaspoon mustard
  • ½ teaspoon turmeric
  • ¼ teaspoon paprika
  • Salt (and pepper) to taste (we use ¼ teaspoon salt and a few shakes of pepper)
  1. Melt the coconut oil in a small saucepan over medium heat, then add the flour and mix to form a paste.
  2. Add the milked cauliflower + rice milk and stir well to remove any lumps. Keep stirring every few minutes until the sauce thickens and bubbles.
  3. Add the nutritional yeast,  mustard and spices, and beat with a whisk until smooth, adding more rice milk if the sauce is too thick. Serve over veggies or (GF) pasta.

anxiety lessening - or is it overconfidence?

Lately I've allowed myself to become a little nonchalant about DS2's allergies (PN, TN, and peas beans and lentils) at restaurants etc without double-checking.  Feels good not to have to worry about what your kid is eating.  The rest of you have no idea how lucky you are.


Beer-Braised Pulled Pork Shoulder

adapted from http://www.thekitchn.com/recipe-beerbraised-pulled-pork-shoulder-recipes-from-the-kitchn-204100

Makes about 10 cups pulled pork

4 to 5 pound pork shoulder, bone-in
1 1/2 teaspoons paprika
1/2 tablespoon kosher salt
onion powder
1 tablespoon olive oil
4 cloves of garlic, peeled
1 12-ounce beer (a basic lager works well) (we used Coors light)

Preheat the oven to slow cook low pork
Combine the paprika/spices, salt, crushed garlic, oil in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Add the beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
(Return the pork to the pot.) Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat (see photos above). Discard the bone or set aside for another use.


Christmas stuffing recipe


Approximately 9 cups of Dempster's baguettes, baked and cubed (3 whole wheat/multigrain + 2 white)
 450 to 650 g ground sausage like loblaws ‘free from’ mild italian sausage or honey garlic or a combination of both (sausage meat only, removed from casing before frying)
4 slices bacon
1 chopped sweet onion
200 g chopped celery
3 g dried sage
2 g dried rosemary
1 g dried thyme
1-1/2 Golden Delicious yellow apple, cored and chopped
135 g dried cranberries - like craisins: PEANUT FREE
30 g minced fresh parsley
265 ml chicken stock Campbell (make sure completely dairy free)
85 g vegan becel for stuffing, + extra to grease dish

In advance:

To dry or toast bread: Preheat oven to 350 F (175 C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage meat and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Cook 4 slices of bacon: Chop in pieces

Christmas day:

Grease a large (11x13", 4 litre) pyrex dish with vegan becel and spread out dried bread.
Pour sausage mixture over bread. Mix in chopped apple, dried cranberries and parsley. 
Drizzle with chicken stock and melted margarine, and mix lightly. 

Cover with aluminum foil. Bake covered for 25 minutes at 350F and UNCOVERED for ANOTHER 20 minutes (approx 45 min total).

Add chopped bacon and serve.


is KLM intercontinental somewhat accommodating?

I'd like to from anyone who has any real-world experience with KLM intercontinental to Europe.

We are flying KLM to/from Amsterdam this summer - their policy on nuts is basically: nuts everywhere.  
"On intercontinental flights, we serve a mixed nut snack in Business Class and almonds in Economy Class... We recommend asking your doctor or KLM Cares about whether you should be travelling.(from https://www.klm.com/travel/ca_en/prepare_for_travel/travel_planning/special_meals/index.htm#p1, emphasis added).  

Besides waving epipens, allergist letter and own foods through the airport, and wiping down all reachable surfaces around the kids, is there anything else we can/should do?  they suggest a medical clearance signed by doctor is necessary - can anyone attest whether it would do more help than harm?