Monday, July 23, 2012

A Little Bit of Life Lately...

I'm enjoying this gorgeous bouquet of sunflowers from a wonderful girlfriend who came for dinner Saturday. We also booked our tickets to South Carolina. I'm in full summer mode, soaking up the sunshine and balmy lakeside breeze.


And... I'm also trying to become re-acquainted with a MacBook Pro, a new DSLR (Canon Rebel) AND the software to download and edit photos. My kitty assistant helped me save and transfer files from my HP by sprawling out on the keyboard. She's a wannabe blogger.


My other assistant has been a glass of chardonnay. Unfortunately, both kitty and vino have resulted in lackadaisical behaviour. Evidence below.




Friday, July 13, 2012

Simple Blueberry Coconut Crisp (Gluten Free)

I eagerly wait for the season's fresh berries when they will be abundantly enjoyed in colourful summer salads. I love a good berry crisp, especially one packed with blueberries.


While cutting out gluten, I found myself pining for some of the sweet treats that are on my forbidden list. I love baked goods and my sweet tooth is out of control. 

This recipe is definitely not low in fat. But the sources of fat (nuts) provide healthy vitamins, minerals, fiber and antioxidants. And besides, it just tastes so good.

And speaking of good things... I bought a Canon DSLR! I've been spending the last week trying to learn how to use it. Crazy steep learning curve ahead. These photos were taken with my new toy.

Ingredients:

4 cups (2 pints) blueberries
3 tbsp organic cane sugar
3 tbsp cornstarch
1/4 cup butter, melted
1/4 cup almond meal/flour
1/4 cup organic cane sugar
3/4 cup sweetened shredded coconut
1 cup finely chopped nuts


1. In a large bowl, combine first 3 ingredients.
2. In a separate bowl, combine melted butter almond meal, sugar, coconut and chopped nuts (I used a mix of brasil, hazelnut, cashew, pecan and almond).
3. Lightly grease an oven-proof pan with butter. Fill with blueberry mixture and top with crumble mixture.
4. Bake at 350 for 45 minutes, then reduce the temp to 325 and bake 15 minutes more, or until blueberries begin to bubble at the sides.

Tuesday, July 3, 2012

Canada Day Celebrations!

I hope everyone had a wonderful Canada Day! And happy 4th of July to my friends in the US! Michael's parents took us out on their boat over the long weekend to enjoy Toronto's harbour, skyline and Centre Island.

Holy carmela, am I ever in my element!!!!



I heart Toronto.




This photo reminds me of that fun fair game where you try to guess how many jelly beans are in a jar. Except, try counting the birds. Look closely. It's jaw dropping.


Puttin' my flip flops up!



If we weren't on the boat, we spent most of the weekend living pretty much outside, enjoying our new backyard space. I also splurged a little while shopping with a BFF and then indulged in a leisurely lunch on the patio. I am absolutely loving summer - this weather is meant to be savoured. This is where we will be spending plenty of time this summer.


I have been experimenting with gluten-free cooking and will post some recipes soon. Tomorrow, I am going camera shopping. Can't. Wait.



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