Spaghetti Squash with Homemade Sauce

Hello my fellow travellers,

I was going through our local grocery flyer and noticed that spaghetti squash was on sale. I was intrigued as I saw quite a few recipes floating around on the interwebs that used the squash as a base for dishes.

I decided it was time to finally try spaghetti squash!


The ‘spaghetti’ tasted delicious with the homemade tomato sauce (that I whipped up in 20 mins) along with kalamata olives and feta cheese. This is a great easy, delicious vegetarian l0w-carb lunch you can have that will fill you up even with a small serving.


1 spaghetti Squash

1 tbsp ghee or butter

1 onion, chopped

1 clove garlic, minced

1 1/2 tomato, chopped

1 cup water

1/2 tsp oregano

1 tsp salt

1 tsp red chilli powder

kalamata olives, add to liking

feta cheese, add to liking


  1. Preheat oven to 350 degrees. Cut squash in half with a big, sturdy knife. Scoop out seeds with spoon and place the squash in a glass tray skin side up. Add 1 1/2 cup water. Bake for 40-45 minutes until soft (when you enter a knife into the skin, it should go in smoothly)
  2. Once squash bakes let it cool for 30 minutes. Use a fork and pull the spaghetti out of the shell in a downward motion.
  3. To prepare sauce: Fry onions in ghee until translucent. Then add garlic, tomato, water, and spices. Place lid on top of pot and cook on medium heat until tomatoes are broken up – should take about 15 minutes. If you want to thin out the sauce you can add more water.
  4. Put spaghetti on plate, top with sauce, and add olives and feta cheese on top to your liking.

In the future I intend to try this dish with cubed chicken breast or shrimp. The sauce and spaghetti are so versatile you can pair it with many different spices and meat.



Yummiest Chocolate Chip Cookies EVER! [Grain free/Gluten free]

Hello my fellow travellers,

Rarely do I make such grandiose claims about a certain food being the ‘yummiest’ but I have to admit, these grain free chocolate cookies that I tried are possibly the best I’ve had (and I’m saying this from the perspective of trying most flour based recipes out there in the cookieverse). These are soft but chewy, chocolatey, and actually pretty healthy (Well if you eat them in moderation. I ate 5 in one day. Woops.)


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Grain free Spinach Quiche

Hello fellow travellers,

I’ve been doing a lot of research into grain-free and gluten free over the past few months. I’m slowly lowering my grain intake because I’ve found that too much grain causes unwanted digestive issues in my body. I’ve read tons on the Paleo diet and other low-carb, high-fat diets.


I try to incorporate more meats, vegetables, and fruits in my diet and leave out the starch and sugar. So far so good. I was able to find this recipe for a grain free coconut flour pie crust from Coconut Mama. I didn’t make any changes to the recipe since this was my first time trying a grain free crust.

I would say the crust did not turn out as delicious as I expected. It fluffed rather well but overpowered the taste of the quiche. I could taste more crust than egg. Which is why next time I’ll make a thinner crust since coconut flour tends to swell up after baking.


Overall it was a different experience but also tasty!

Ingredients for Quiche filling

1/2 a large onion, chopped

1 cup fresh spinach

3/4 cup bell peppers, chopped (use different colors)

1 tbsp coconut oil

1 cup cheddar cheese, shredded

5 eggs

1 cup milk

1 tsp salt

1 tsp pepper


  1. Preheat oven to 350 degrees. After preparing pie crust, press it into a 9 inch pie dish.
  2. In a pan, heat coconut oil and fry onions till translucent, then add chopped bell peppers and spinach. Let spinach wilt and soften.
  3. In a large bowl, whisk eggs, milk, salt, pepper, and cheese together.
  4. Spoon spinach mixture into a pie plate and then pour egg mixture on top. Bake for 30-40 minutes. I checked mine at the 30 minute mark and the cheese still burnt a little so keep a close eye.



GF: Buttermilk Blueberry Sorghum flour Pancakes

Hello fellow travellers,

I do realize the name for this recipe is rather a mouthful! But so are these wholesome pancakes. Delicious, light, and gluten free.


Stack o’ Pancakes

I was just experimenting with gluten free flour and decided to whip up a batch of these to see how it would go. They were not as fluffy (though they were soft and moist) as I wanted but I think that might be because of the baking soda I put in. Anyways, I’m kind of obsessed these days with pancakes for breakfast. These are amazing with a healthy dolop of maple syrup (I would suggest Shady Maple Farms syrup because its organic and 100% maple – none of that Aunt Jemima high fructose corn syrup stuff).


Bite o’ pancake


1 cup buttermilk (I made my own – I used a little less than a cup of milk and 1 tbsp of fresh lemon juice)

1 egg

2 tsp vanilla

3/4 cup Sorghum flour +  a little more

2 tsp coconut sugar

3 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 cup blueberries

How to assemble:

  1. To make the buttermilk, add almost one cup of milk in a large bowl and a tablespoon of lemon juice. Leave for 5 minutes. Whisk in egg and vanilla.
  2. In a medium bowl whisk flour, sugar, salt, cinnamon, and baking soda. Incorporate flour slowly into egg/butter milk mixture. Fold in blueberries or you can also just add them into the top of the pancake while on the griddle.
  3. Heat griddle on medium heat and add butter/coconut oil (around 1 tbsp or so). Scoop pancake batter with 1/4 cup and place on griddle. Cook for few minutes each side. You will know when to flip when you see bubbles appear on the top side.

Note: Initially the batter got a bit thin on me so I had to add a little bit more sorghum flour. Make sure the batter is not thin and soupy otherwise you will get crepes. It should be a nice firm batter that is pourable.

Edit: Thanks to some reviewers who caught the typo with the baking soda. It is supposed to be baking powder!

You can serve with many things: maple syrup, honey, fruits, or whip cream. Enjoy!

GFR: Chocolate Chip Pancakes

Hello my fellow travellers!

What is GFR?

Grain-free and gluten-free!

Not sure if this will become another segment on my blog but I thought I would share with you my doublexGF recipe of these delicious, homemade, wholesome pancakes.

I’m not big on grain-free/gluten free but whenever I can make something GF, I do. Grain-free flours include coconut flour, almond meal/flour, etc.


Look how cute they are!


These make about 4-5 medium sized pancakes.

1/4 cup coconut flour

2 eggs

1/4 cup milk + a litte more to make batter thinner

2 tsp organic cane sugar

1 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

1/4-1/2 cup gluten-free chocolate chips (Enjoy Life! brand)


  1. Whisk eggs in bowl and slowly incorporate flour. You might get a thick, sticky batter, which is when you add the milk slowly till you get a nice thin batter (it won’t be soupy but neither should it be clumpy)
  2. Add sugar, salt, cinnamon, and baking powder and mix well. Fold in chocolate chips.
  3. Heat griddle on medium heat and drop 1/2 tbsp of coconut oil till griddle is well covered. Scoop pancake batter with a 1/4 cup and cook on griddle. You should see bubbles form on the top of the pancake, meaning its ready to flip.

Note: Coconut flour has a higher fiber content than wheat flour and absorbs liquids faster, which is why the batter may not seem as runny as ordinary wheat pancake batter.

Another note on pancake flipping. I’ve had instances where I thought the pancake was ready to flip and it broke up on me. It also depends on how thick your batter is. I like to use a large spatula and small straight spatula to flip without breaking.

Finally, this recipe can be enjoyed with virtually anything. Fresh fruits, whip cream, or a glass of milk. The possibilities are endless. Enjoy!