For the little cakes : You will need 1/4 cup of almond flour 1/4 cup of multipurpose glutenfree flour   1/2 cup of icing sugar 3 egg whites 1/3 cup of butter or coconut oil jam ( your choice of taste) In a bowl combine all the dry engredients. Add the egg whites, combine, and add the butter ( or coconut oil ....) When the dough reaches a smooth consistency, poor it in the baking pan and add a spoon or two of jam on each of the little cakes ( before baking). In the oven for 20 minutes at 360º  For the Custard :  You will need :  3 egg yolks ( use the ones leftover from the little cakes)  2 tablespoons of Arrowroot starch ( or you can use corn starch)  1 cup and a half of any milk (  I use almond milk)  1 tablespoon of sugar a teaspoon of vanilla extract In a saucepan, mix 2 tablespoons of the milk with the arrowroot starch. When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil. Remov

 When we were living in France, we used to have some "countryside type" of lunches, or late breakfasts. Since moving to Canada, I have left that tradition behind and never made any of those "menus" anymore. Was it because I was too busy combining adaptation to a new country, learning a new language, a full time job and 2 young children? Perhaps ..... I'm not sure. All I know is that this morning I woke up with the desire to make one of those traditional lunches we used to eat in France. I grabbed 3 potatoes, 1 sweet potato and 1 onion in the pantry, 1/2 cup of gluten-free flour, 1 teaspoon of gluten-free baking powder, 3 eggs, salt, pepper a few tablespoons of almond milk. I shredded the potatoes and chopped the onion. I combined all the dry ingredients in a bowl, added on the eggs: stirred until combined and I added the potatoes/onion mix. I mixed well. Hot pan, I put some butter to melt and dropped 1 large spoon of the mixture. Flattened it and let it cook unt

 Pasta and white fish, doesn't that sound delicious ?? Gluten-Free pasta and white fish sound even better !!  Today, we are going to make this quick and easy dish, that will please everybody in your family. Make your pasta ( I will make a blog for that, next time I make some). You will need, for the sauce :  - lemon or lime juice ( fresh is better, but I was out of lemons so I used lime juice in a bottle) - some white wine ( I use semi-sweet, it's my personal preference, but you can use dry wine if you like) - some pepper flakes to taste ( a little quick is always welcome, you don't need to make it extra spicy) - 2 diced tomatoes  - large garlic cloves, minced - 1 large shallot, finely chopped. - 1 can of coconut milk ( or sour cream if you are not milk intolerant) The fish: we love fishing in the summertime, therefore we have salmon and white fish in the freezer for the whole year. I used lingcod for this recipe, but any type of white fish will do.  On high heat, put a non

 Feeding a teenager and his friends requires a lot of imagination.  When my son's team comes over for practice it usually includes lunch or dinner.  Last week, days before the competition the programmer Liam came over for the day and had lunch with us. I ran to the fridge and did a "whatever is in the fridge" healthy lunch they both enjoyed. 1 / I peeled the carrots and with a mandoline, I sliced them diagonally and steamed them for about 15 minutes ( steaming allows to keep all the vitamins in the vegetables ).  2/ Meanwhile, I cut some onions, mushrooms and cooked them in a little bit of olive oil until the onions became translucid. 3/ I deglazed the pan with some chicken broth to keep all the flavours in the pan. 4 / I added some kalette (  What is a kalette ??  ) and sauteed it with the mix of mushrooms and onions in the reduced chicken broth. 5 / When the carrots were steamed ( not too soft, not too hard .....) I added them to the pan, shaking it to make sure all the