• Tieghan Gerard

    If there was ever a perfect time for indulgence; that time is now: Today, while you and I are alive and nature still allows us wonderful, magical and divine things. Things like plump pumpkins, fragrant sage... and why not a little wheat.

    Yes, even gluten-free advocates like myself can enjoy the comforts of a bowl full of delicious pasta once in a while.

    This 2-ingredient (!!!!!) Pumpkin Pasta With Balsamic Sage Brown Butter Sauce is definitely what I want to be eating this holiday season. It’s homemade–and it goes without saying, but I have to: Freaking delicious.

    What are *you eating this holiday season?

    Dying to know.

  • Photography: Ana Degenaar

    It's a universally acknowledged truth that there’s no such thing as eating "just one chip"—that commercial was sadly right when it comes to not getting enough. These days everyone is turning everything into a chip: they vary from kale and parsnips to the unfortunate avocado chip.

    In my humble opinion, lukewarm, battered avocado slices shouldn’t qualify as a "fry" or a "chip"... but you know what should?... The mighty cassava fries—they (and I don’t say this lightly) beat the classic white potato which brings close to zero nutrients and fiber to our bodies.

    Cassava (also known as yuca or manioc) is one of my favorite paleo/gluten-free sources of starch. This root veg is well known around Asia, Africa and South America. In fact, here in Brazil, cassava is the #1 choice for starch—otherwise known as tapioca.

    I use cassava as a substitute for potatoes—and to the initial resistance of my little EP, it’s been going into our stews, soups and the occasional baked fries that we all deserve once in a while. Cassava is a little sweeter than regular potatoes and it also takes a little longer to cook but when done right, it can surprise even the staunchest potato lover.

    To be honest, I can kind of understand why this gluten-free goodness is not more often picked up at the supermarkets around the world. It isn’t the prettiest veg you’ve ever seen. It looks exactly like what it is: a root. Brown, waxy and tuber-like, so no—it won’t win the "sexiest vegetable competition" but what it doesn’t have in looks it makes up for in flavor, texture and versatility.

    For the purposes of further persuading you into giving this a try, I’ve dusted off my camera and created a recipe that’s easy and delicious.

    Here are my (I-need-a-vacation) Garlic Baked Cassava Fries With Cilantro-Lime Mayo.


    For The Fries
    2 Medium cassavas
    4 smashed (skin on) garlic cloves
    2 tbsp of avocado, coconut or canola oil
    1 tsp of sea salt

    For The mayo
    1/2 cup of cilantro/coriander leaves
    2 tbsp fresh lime juice
    1 roasted garlic clove
    (from the baking pan)
    1 cup of mayonnaise
    (better if homemade)


    1. Preheat your oven to 425 degrees Fahrenheit or 250 celsius.
    2. In a large pot of water put 2 tablespoons of salt and set it aside.
    3. Using a large peeler, peel the cassava, taking off the brown and the pink part of it and leaving just the white flesh.
    4. Cut your cassava into batons. The thicker they are the fluffier they turn out on the inside.
    5. Add the fries to the boiling water and cook for 10-20 minutes, or until tender.
    6. Drain the fries and pat them dry.
    7. In a baking tray, place your oil, salt and smashed garlic cloves and massage to cover all of the fries with the mixture.
    8. Pop into your oven for about 10 minutes or until golden brown.
    9. While the fries are cooking, make the cilantro lime mayonnaise. Add all the ingredients, except the garlic clove (which you will take from the tray) and pulse in your mixer until combined. Once the fries are done, pick out a clove, peel it and throw it into your mixer and pulse until ready.
    10. Serve your fries with the mayo and sprinkle with a little more cilantro.

    Recipe Notes
    If you encounter any issues peeling your cassava, go to Flor for help.

    The cassava should be white on the inside with no dark spots. If it has spots you will need to discard it as it might not be the freshest.

    Contrary to what a few people believe, no, cassava is not toxic.

    Let me know what you if you want more recipes, you can leave suggestions below. Happy weekend!

  • Sarah Fennel

    I’ve been a carb lover my entire life. Since I was a tinier version of myself I would get giddy at the sound of the words "bread", "pasta" and "pizza" and, truly, who doesn’t!? The convenience that loaves of bread and the pocket friendliness of pasta represent in any parent’s life have made us all gluten addicts and I’m not full-blown ashamed to admit I am one of them.

    It’s a tricky situation to navigate through life loving and indulging in those things you truly like and dismissing the effect that they have on your body—until you arrive at a point in your life (the exact one I’m at) and try not being so indulgent and not giving into the pleasures of entire French baguettes with butter and countless bowls of pasta topped with Parmesan—then, you arrive at the terrifying realization that while those scrumptious foods feel good in your mouth, your body feels better without them.

    Yes, I’m becoming one of those people who worry about gluten... and while I truly dislike some people excusing their true motives (weight-loss and fitness) by self-labeling themselves as "gluten intolerant", I must admit my body THRIVES when I eat less of it. It’s not only my body to be honest; it’s my energy levels. It’s the way I’m able to process things mentally and even my mood.

    The more I research about this topic and the more I try to go gluten free some days of the week, I realize my little pasta-loving monster aka EP, 9-year-old thinker and most recently beach volleyball athlete daughter, might just feel the same way. Thankfully we have an entire world of delicious food at our disposal and while our options might become a little more limited, our bodies will thank us in the end.

    These pancakes are a testament to how wide the gluten-free world is becoming and I’m ready to expand my views and invite my daughter to jump on this train with me.

    Where do you stand when it comes to gluten? Have you ever gone without it?

  • Photography ©️ Georgia Ruby

    When it comes to food, I’m almost always on the savory side. Breakfasts for us at home are all about flavor. One of my favorite combinations is a nourish bowl of scrambled eggs, curried quinoa, sauté spinach, avocado, roasted zucchini and some type of pickled veg or kimchi for gut health.

    Sadly, I haven’t been able to eat like that these days—but nothing stops a true breakfast lover from tackling a scrumptious recipe once in a while, don’t you think?

    As you may already know (and if you don’t you’re about to find out) my love for zucchinis borders obsession. Really. I’ll try not to fan-girl this time around because last time I posted about them I nearly wrote a poem about how much they mean in my life. Also, I’ve noticed their recurrent appearances on my social media.. and I do not need to give people more reasons to think I’m an isolated nerd.

    My point is, eating well is so simple. Only if we had a plethora of recipes at our fingertips, right? Oh, but we do! My latest devoured and approved recipe: Gluten Free Zucchini, Herbed Ricotta and Caper Tart by George Eats was (how can I put it without being over the top?) sumptuous, majestic… glorious. I tried.

    What it was is something you need to make and try at least once. That’s what it is.

    What I LOVED the most about this tart is the use of tapioca flour in the dough. Not only because I live in the land of tapioca but also because it gives the dough a very nice texture. The addition of that little bit of grated parmesan Georgia recommends makes the shell golden brown and oh-so-flavorful.

    Now, don’t get me started on the filling—because I cannot… Just to mention a few of the ingredients: capers, dill and of course zucchini. What else can we ask heaven for?

    Nothing I think.

    Photography ©️ Ana Stanciu

    For the next chapter of my very enthusiastic food posts, I will try a recipe by Ana (lovely name) from The Awesome Green. She has Millet Chocolate Energy Bars in her mouth watering archives that I need to put to test—and if by looking at those pictures you too don’t feel like giving those a try, I cannot help you.

    P.S. Any zucchini-related recipes are more than welcome. Feel free to drop a line.

  • Photography © Hugh Forte

    There are no winters where we live . . . and while it guarantees us a lot of wonderful things—like endless, sunny days and opportunities to take strolls down the beach—the guarantee closest to my heart is having courgettes of every color and every kind available to us at the market. And as predictable as this next statement might be, so be it: There are courgettes on my table every single day. Read this and weep.

    Don’t ask me why this obsession surfaced; it might have come about years ago when I learned about the nutritional facts or maybe when I realized how versatile and delicious they are in both savory AND sweet recipes—I just can't get enough of them.

    There’s something light, classic and effortless about courgettes. They're good and forgiving companions. From a gorgeous and glamorous fiori di zucca to my almost daily 5 minute zucchini and eggs breakfast, these nutrient-packed and waist-line friendly mini gods make incredibly delicious recipes . . . like this Roasted Zucchini Pasta Bake by Sara Forte of Sprouted Kitchen which I have yet to try—but staying true my melodramatic claims, I'm sure to love.

    For this wonderful recipe, please see Sara's blog.

    Where do you stand when it comes to courgettes? Love? . . . hate!? Please do share.
  • Photography © Signe Birck Ronny Emborg is a renowned Chef based in Denmark. He's part of the highly enticing movement ‘The Sensory Kitchen’ — a cooking style where the dinning guest must use both eyes, ears, nose and taste during the meal. His book The Wizard's Cookbook presents 112 detailed recipes with pictures of every sensory dish. Dishes like: Frozen halibut, salted and dried cod roe and anchovy crème and Juniper bush parfait, forest berries and crispy lichen. From front to cover, this book is filled with absolute stunning imagery and stories.
  • Photography © Renee Kemps When you read this, I’ll be perusing the beautiful Brazilian coastal city of Natal, eating some of the purest açaí bowls in the world... and very probably still thinking about this simple yet delicious recipe. I’ve been on a health stint lately and I couldn’t be enjoying it more than I am right now making every decision in my day count. I don’t know if you knew: Coconut and Cocoa Nibs are the best decisions–always. I’m sorry, I don’t make the rules.

    Renee Kemps A talented Photography based out of Amsterdam and London–is responsible for re-awakening my passionate affair with both because her recipe hits your taste buds up just the way they like it. Renee also includes a recipe for Double Chocolate Brownie with whipped Creme Fraîche Cream and toasted Hazelnuts. I know.
  • Photography © WSIHFBMy current breakfast routine is nothing to write home about. I usually just go for the easiest bet which in my book is oatmeal, while my head indulges in graphic breakfast images like this Poached Egg Over Millet stunner. I decided to give this recipe a go on Sunday (night) and even though I already knew it wouldn't disappoint - Because, as you know What Should I Eat For Breakfast Today is one of my favorite food blogs and Martha Greber my imaginary kick-ass food Guru. As usual, I was more than pleased with the results, millet happens to be one of my favorite things to eat, to a point in which one of the themes from my previous blog layouts collection was affectionately named after that holy grain. Go to Martha's blog for the full recipe and let me know if you give it a try.

    Photography via: What Should I Eat For Breakfast Today
  • Photography © Snixy KitchenI'm thrilled to have gotten back to the healthy lifestyle I used to live and now I find myself at the point of indulgence. To illustrate what I mean by that just look above. Sarah's recipe for Vegan Cardamon Ice Cream will make an appearance in this weekend's menu at my place and I couldn't be happier. Snixy Kitchen is a blog jam-packed with comforting recipes and heart-warming stories that just managed to put a smile on my face and will definitely put a smile on yours.
  • Photography © Marta Greber I hope you had a wonderful Mother's Day with your loved ones. Here's to many more breakfasts in bed and family brunches that recharge our energy. This Sweet Quinoa recipe was on the menu this weekend and I couldn't have asked for more. The recipe is by Marta Greber, the brilliant brains behind the blog What Should I Eat For Breakfast Today? The blog focuses on breakfast as it is the most important meal of the day and also that time when we can catch some quiet time and it's jam-packed with recipes and travel guides that are to-die-for.
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