Tag Archives: Gluten Free

Magenta Quinoasotto (gluten-free)

The holidays are full of festive gatherings and this gluten free, delicious and nutritious recipe is sure to be a hit with any party crowd. Sharing is caring! (for more great recipes, click here)

Magenta Quinoasotto


  • 1 ½ cups beets, diced
  • 1 ½ cups carrots, diced
  • 3/4 cup shallot or onion, diced
  • 3 tbsp. garlic, chopped
  • 1 tsp. coarse salt
  • 1 tbsp. dried oregano
  • 1 tsp. coarse pepper
  • Olive oil
  • 1 cup quinoa
  • ½ cup grated parmigiano reggiano


  • 1 oz. olive oil (or clarified butter)
  • ½ lemon, juiced
  • 1 lime, juiced
  • Cracked pepper


Serves: 4

  1. Preheat oven to 450°F. In a baking dish, combine beets, carrots, onion, and garlic with salt; oregano, pepper, and oil. Toss gently to coat and roast until soft and slightly browning—approximately 25 minutes.
  2. Meanwhile, cook quinoa as per the package’s directions.
  3. Combine all dressing ingredients in a bowl and mix.
  4. Stir dressing and roasted vegetable mixture into the hot quinoa, including all the juice in the pan. If you have made the quinoa ahead of time, put the whole mixture back in the oven until hot.
  5. Remove from heat and fold in grated parmesan until the whole mixture is gooey. It should be a brilliant shade of magenta that will add stunning visual appeal to your plate.


Adapted from Pure Green Magazine
Vol. 4 / Food & Drink

Coconut Crusted French Toast (Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Deliciousness-full)

Toronto Naturopathic Doctor

We are happy to share this recipe from our friend, vegan chef, Doug McNish!

Doug will be catering our Open House and we are thrilled to be sharing his passion for delicious, organic, healthy food with you.

Enjoy and share!
This recipe provides a way to create a smooth and creamy batter, without egg or dairy products, that is perfect for coating bread.

Makes about 5, 3-piece portions.

Breading, Wet:

  • 2 cups chopped banana (about 2 large bananas)
  • 3 cups nut free and dairy free milk of choice (e.g., hemp, rice)
  • 1/2 cups brown rice flour
  • 2 tbsp melted coconut oil
  • 1 tsp ground cinnamon
  • 1/4 teaspoon ground vanilla beans (or vanilla extract)
  • 1 pinch fine sea salt

Breading, Dry:

  • 2 cups shredded coconut
  • 1 cup brown rice flour
  • 1/2 teaspoon ground cinnamon
  • 1 pinch fine sea salt

Other ingredients needed:

  • 12-15 pieces gluten free bread
  • Grapeseed or coconut oil (for searing)
  • Maple syrup (for drizzling)
  • Ground cinnamon (for garnish, optional)


To prepare the wet breading mix combine banana, almond milk, brown rice flour, coconut oil, cinnamon, vanilla and salt in a blender. Blend until smooth. Transfer mixture to a large bowl and set aside.

To prepare the dry breading mix, in a bowl, whisk together shredded coconut, brown rice flour, cinnamon and salt until well-mixed. Set aside.

To assemble, dip bread pieces in wet batter, coating well, then dip into dry batter. Ensure bread is coated evenly on all sides.

In a large skillet, heat grapeseed or coconut oil on medium to high heat. Place French toast in pan, taking care to lay away from yourself (so as not to spatter hot oil). Cook on first side until golden brown, flip, and cook on second side until golden brown.

Serve immediately, topped with maple syrup and dusting of ground cinnamon.

Doug enjoys this French toast with a warm blueberry compote and a drizzle of dairy free yogurt!


Posted: 2014 September 10

Homemade Granola Bars (Vegan, Gluten-free, Grain-free)

Toronto Naturopathic Doctor

Looking for a healthy snack to pack for lunches? Look no further! We love these nutty, grain-free granola bars that are so easy to make and kid approved.

Forget the sugar-ladened granola bars and try these homemade healthy treats.

Following our Wellness Wednesday video from yesterday, Du La, ND, shares with us one of her favorite, healthy, kid approved snacks.



  • 1 cup raw almonds
  • 1/2 cup raw walnuts
  • 1/2 cup raw pecans
  • 7 soft, pitted Medjool dates
  • 2 tbsp coconut flour
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup goji berries
  • 1/4 cup raisins
  • 1/4 cup cacao nibs
  • 3 tbsp pumpkin seeds
  • 1/4 cup honey or brown rice syrup


  1. Preheat oven to 350 °F.
  2. In a food processor, pulse raw almonds, raw walnuts and raw pecans until you have a coarsely ground nut meal. Add pitted Medjool dates and pulse again until evenly distributed throughout the meal.
  3. Transfer to a large bowl and stir in coconut flour, vanilla extract, sea salt, goji berries, raisins, cacao nibs, pumpkin seeds and honey or brown rice syrup.
  4. Press in a pan lined with parchment paper (tip: leave extra parchment paper on the sides so you can fold it over and press the granola down with your hands).
  5. Bake until golden brown.
  6. Allow to cool completely and cut to desired size.


Posted: 2015 March 5

Is wheat good or bad for me, and how does gluten fit into the picture?

Toronto Naturopathic Doctor

Wondering if you can and should eat gluten? In this “Ask the Doctor” post, Jonah Lusis, ND discusses what gluten is, and who should avoid it.

Is wheat good or bad for me? How does gluten fit into the picture?

Gluten is a protein found in wheat and other grains including rye, barley and spelt.

In individuals with celiac disease, gluten causes an autoimmune response and should be avoided completely.

For the rest of us, unless there is an intolerance, wheat can and should be consumed, but in moderation.

The advice that wheat and other grains should be a major part of our diet is, however, outdated.

Many people have diffculty consuming grains either due to a gluten intolerance (which can be detected using an elimination diet) or the “yo-yo” effect eating starchy foods causes on blood sugar levels.

People who notice fatigue after meals, or have a family history of diabetes mellitus, should minimize their wheat and grain consumption.

Next week, Jonah  Lusis, ND will discuss the difference between a food allergy and a food intolerance. Stay tuned!

For more help managing how you feel eating foods, contact us!



Posted: 2014 November 13