My week of food – a pictorial post

Every night this week I have Epicurized our dinners and the results have been very well received. But instead of reading my blah, blah, blahs, I’ll just post the pictures that I’ve been sharing on Instagram and Facebook, and a few that I didn’t share anywhere else at all. ūüėČ


imageUsing Epicure’s Chicken Bouillon and the Three Onion Dip Mix to jazz it up.


IMG_2878.JPGThe picture says it all. I wish I had a picture of my kids inhaling dinner that night though!


imageI hear you, I do. You’re all like “What the holy Hell is¬†that?”¬†Well, I’ll tell you what it is. It is cabbage roll casserole (without the complicated cabbage rolling part but with¬†tonnes of deliciousness). If anyone wants the recipe, I’ll be posting it later this week maybe? For now I’ll just say that it is a gluten-free friendly meal that appeals to gluten-free and gluten-full people alike ūüėČ Epicure’s contribution to this meal? The fabulous Italian Salad Dressing mix – used it dry, saved a ton of fat and calories by not using salad dressing (needed to save those calories for the cheese – shhhh!)


imageNot Epicure’d but rather to prove a point about how we’re feeding our children and making up bullshit self-serving excuses why. I posted this picture on Instagram with the following blurb:
This is our after school snack around here. Total cost? $1.57 and a little bit of prep time. Number of kids happily munching away on REAL food? Six. No chemicals, no added sugar, no hormones, just fresh fruits and veggies. Now, if it were a party, I’d probably be mixing up a batch of Greek yogurt Epicure Summer Berry Dip Mix for an extra special treat, but honestly? The kids are thrilled with their snack just the way it is.¬†#DontTellMeYouCantAffordHealthyFood¬†#CheaperThanOneSmallBagOfChips¬†#thekeswickblog #Epicure¬†#RealFoodGrowsHealthyKids #FrugalEating¬†#CheapEats”

Thursday Dinner


Friday – Pizza Game Strong

imageSo, that’s been my week in food. It’s been a pretty stupendous week, from a food perspective anyway. ūüôā

And now, here are all the other places to find me (when I’m not hiding under my bed or behind my kids) come and hang out with me at:
Facebook 1  Facebook 2  Instagram  Twitter  Pinterest

Have a wonderful weekend, remember to wear clean socks and underwear, and never leave home without an emergency toothbrush, toothpaste, mascara and lip gloss in your purse. No matter what happens, with those few¬†things in hand, you’ll have the world by the ‘nads. You know, like MacGyver but prettier and with whiter teeth. ūüėČ




I’ve taken on another adventure – Epicure in the ‘wick

I’ve been A.W.O.L.¬†for a while now, unable to do much of anything other than basic ‘life’ and have, in all honesty barely been¬†doing an adequate job at that, but amidst all of my mediocre efforts/results at ‘life’, I recently decided to become an Independent Epicure Consultant.

I have never done anything like this before. I’ve purchased from other women selling various products – Thirty-One, Grace Adele, Scentsy (currently investigating, never purchased yet), so I can appreciate the actual process of catalogue purchasing, but I’ve never decided to try to SELL anything like this before.

Most of the companies are started by women, for women and Epicure is no different. But one difference is that it was started by CANADIAN women Canadian women. And I kind of dig that. Also, I have a terrible time finding products that I feel that I can trust, are limited or devoid of chemicals, additives (like MSG, tonnes of sodium, tartrazine, etc.) that I can afford to purchase ON A BUDGET. Enter, Epicure with amazing food products, cook and bakeware, recipes, and teas. If you enjoy cooking, or just really good tasting food, it’s worth a second look.

If you’d like to check out the current catalogue, or even place an order or host your own party (online is fine – not everyone has time to have 10 people over to their house for a tasting party), here is the link to my consultant site (Canadian shipping addresses only). Everything from Epicure is gluten-free, so no worries on that front, and many items are now¬†Non-GMO verified (and more are going through the process all the time), which, for me, when it comes to what I am feeding my family, is increasingly important.

February Specials - The After Ate tea is to die for, but so is just about everything else here!

February Specials – The After Ate tea is to die for, but so is just about everything else here! Is it smart for a self-diagnosed Food Junkie to be working a business in the food industry? I don’t know, but I’m going to have a ton of fun finding out!

So, while I want to do so many things everyday/week/month (oh, I also, joined the gym, am trying to re-teach myself piano, trying to write consistently, photograph my rapidly growing babies regularly, keep the house reasonable, the meals prepared, the clothes washed (if not folded and put away), work and earn at¬†four part-time jobs and now Epicure too!), I continue with to¬†struggle of trying to be everything to everyone, do everything I want, need and must do, and falling short at every turn. But slowing down or downsizing what I take on¬†doesn’t appear to be part of my DNA.

But, at the end of the day, I just need to do better, work harder, try more and I’ll achieve my goals. Right? Isn’t that the way we’re told life works? I sure hope that wasn’t just a great big lie that I’ve fallen for.

My character challenge for the second half of February.

My character challenge for the second half of February.

Spicy HOT Chicken wings that will kill you slower than bar wings

I know, I know. ¬†I do not usually do recipe posts. ¬†I always forget to take pictures at relevant times or I’m too busy trying to put out fires and forget all about blogging (e gads, no!) But this time, I remembered. ¬†And I was calm, cool and collected. ¬†And I did not drop, break, burn or forget anything. ¬†So, I feel that this is as a good time to share a recipe with you as there will ever be.

Now, I must preface this with telling you that I do not eat chicken wings. ¬†It’s far too much like work and when I eat, I’m not looking to work hard. ¬†I don’t like trying to fight my food off the bone. ¬†I want it well cooked, yummy, and pretty much leaping from my plate into my mouth. ¬†No work involved over and above lifting my utensils. ¬†Yes, I’m a lazy eater. BUT, Mr. K.B. and one of my smalls LOVE chicken wings. ¬†And since discovering that the ones I make are even better than the best ones we’ve ordered¬†in restaurants, I make them, when asked.

I started off oven baking them (deep fryers scare me. Clumsy girls and deep fryers are a recipe for a big fucking mess), but then Mr. K.B. had to go gluten-free for a long while and the oven wings were just missing some of the magic he found in¬†the restaurant-prepared wings, you know, the wings that he could no longer eat. So, in the name of love, I learned how to make chicken wings from scratch using a deep fryer and a prayer. ¬†I purposely blocked out all of my fears about serving deep fried food and what that meant of my nutritional morals. ¬†Denial is a wonderful tool under certain circumstances. But then, after a long spell, Mr. K.B. was much improved and could be reunited with gluten. ¬†But then grease became an issue, so back to oven wings we went. ¬†And this time, they were better. ¬†This time they were “as good” as the wings cooked in the deep fryer. ¬†Chicken wings will never be considered a ‘healthy choice’ but these oven-baked chicken wings are a¬†healthier¬†bad choice. First, I mix up a batch of the coating. ¬†When going gluten-free, I used rice flour for the base and other than costing a bit more, there was no discernible difference. ¬†So now I use whatever flour I have on hand, gluten or non-gluten.

So, without further ado, first, the recipe in pictures and then the details, all laboriously written out at the end. Just because I wanna.

Before: The split and naked wings, waiting to be infused with spicy goodness.

Before: The split and naked wings, waiting to be infused with spicy goodness.

The magic mix - this is where the road to greatness starts.

The magic mix – this is where the road to greatness starts.


Tossed wings, waiting to be laid out in nice, orderly rows on a foil lined cookie sheet.

Tossed wings, not to be confused with tossed salad, waiting to be laid out in nice, orderly rows on a foil lined cookie sheet.

Dry-coated wings, chilling out in the fridge for an hour or so before heading for the tanning bed, um, oven.

Dry-coated wings, chilling out in the fridge for an hour or so before heading for the tanning bed, um, oven.

Moments before the wings hit the hot oven. It's go time!

Moments before the wings hit the hot oven. It’s go time!

Tossed in the sauce and thrown on a plate. They are ready to eat.

Tossed in the sauce and thrown on a plate. They are ready to eat.

After - Naked wings, once again, after having been relieved of their spicy goodness.

After – Naked wings, once again, after having been relieved of their spicy goodness.

Baked, not Fried Spicy Hot Chicken Wings
20-30 split chicken wings

Dry Mix Ingredients:
3/4 cup flour
3 Tbsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sugar
1/2 tsp salt

1/4 cup melted butter
1/2 cup hot pepper sauce, such as Frank’s, but any will do.


1.Line a baking sheet with aluminum foil, and lightly grease with cooking spray.

2. Prepare the dry mix and store in a air-tight container. Split, wash and dry the wings and place in a large mixing bowl. Sprinkle dry mixture and toss wings until completely coated. Store the unused dry mix in the air-tight container in the refrigerator for next time.

3. Place the coated wings on the previously prepared baking sheet and place in the refrigerator. Refrigerate at least 1 hour.

4.  Preheat oven to 400F.

5. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly. (My crew likes the wings crispy, so I usually leave them in for 60 minutes, turning once).

6. Toward the end of the baking time, combine the sauce ingredients in a large, clean bowl.

7. Remove wings from the oven and immediately toss them in the prepared wing sauce until thoroughly sauced. Discard any unused sauce.

Serve immediately with carrot and celery sticks and choice of Ranch or Blue Cheese dressing. Fries are optional, but word to the wise: if you pair the wings¬†up with a pizza, you’ll have covered off all your food groups in one meal. ūüėČ



I Am NOT A Complete Falafel Failure. But Not To Worry Because I Make Up For It In So Many Other Ways

I display this proudly in my kitchen. A Christmas gift from Mr. KB to me, our second Christmas together. BB just speaks to me *grin*

When I was a young bride, okay, stop laughing now.¬† Okay, I’ll¬†try that again.¬† So, when I was a NEW bride (it is, apparently important to differentiate between young and new since I was over 30 when I got¬†married) I brought with me an air of confidence and felt secure in the knowledge that I could feed people and keep them alive with my cooking.¬† Maybe only barely, but¬†alive nonetheless.¬† I mean, I kept myself alive, didn’t I?¬† And¬†my kid?¬† Well, he was alive too and not malnourished.¬† So, obviously I could cook.¬† And that was, um, how to put this delicately, oh,¬†I know:¬† So. Totally. Fucking. Wrong.¬† I was terrified to really cook but all of a sudden I had a husband, who, unlike my son, was unlikely to be satisfied with half a block of cheese and a box of crackers for dinner, washed down with some raw fruit and a litre of milk (hey – be nice, all the food groups were accounted for).¬† And Mr. KB was not¬†scared of cooking.¬† And he liked to cook.¬† And he was good at it.¬† And, well, holy hell, I wanted to be good at it too.¬† (In case you’re new to this planet, food=love.¬† Remember that, there will be a quiz later).

It turned out that I was an insecure cook¬†and¬†the¬†constant feeling of impending doom and disaster clung to me whenever I tried to cook, bake or create something new (babies not included).¬† As time passed and Mr. KB reassured me regularly that he liked my cooking, my confidence and daring in the kitchen grew.¬† My many, many attempts (and failures) to make certain foods is another post, for another time.¬† But I will share it eventually.¬† I even have some pictures as proof of the weirdness I concocted in those earlier years. And, to Mr. KB’s credit, he was never negative or mean about my flops.¬† And I love him even more for that.

Now, you may think, because we live in Keswick that we are uncultured peons¬†who think that exotic dining is ordering Quizznos¬†instead of Mr. Sub.¬† But you would¬†be wrong.¬† Keswick is¬†the York Region hub of multicultural¬†cuisine.¬† There is not one, but (almost) two sushi joints (all you can eat, opening soon on the Queensway!).¬† There is an elegant¬†looking sit down¬†Thai place, a couple of requisite¬†Chinese food restaurants, and the Riveredge¬†Restaurant serves Souvalki.¬† See?¬† cultured and¬†exotic.¬† But, one thing that we do not have is Middle Eastern cuisine.¬† There is not a Schwarma¬†or Falafel in sight.¬† Nowhere.¬† But Mr. KB loves him some exotic food.¬† And I love him.¬† So, I looked imminent¬†failure square in the face (and cried a little) then marched forward into unknown desert foodlands.¬† And last night, I made falafel.¬† And it wasn’t the worst ever.¬†¬†And Mr. KB¬†liked it.¬† Hee hee hee.¬† Take that failure – take that one square in the nuts and feck off for the night.¬† There’s no room for you here!¬† I am victorious.¬† Or am I? I’m going with mostly on this one.

Mr. KB is excellent to prepare food for.¬† He is different from me in as many ways as he is the same as me.¬† And that is part of what makes us work.¬† He gives honest ¬†feedback.¬† The falafel was a little dry, but nice and spicy.¬† Next time, along with the yogurt/mayo sauce, hummus would go really well with them and help ward off the dry factor.¬† He tells me what he likes, what changes may be good and what just doesn’t work.¬† And that helpful to hear, I appreciate it and wish more people were able to be similarly honest and helpful yet not hurtful or harsh.¬† Got that?¬† They are all ‘h’ words but combined any other way and it’s badness.

Back to my multicultural, exotic kitchen (which I should take a moment at this juncture to admit that I am the person you are least likely to find at a sushi bar, dim sum or Ethiopian¬†restaurant) but I don’t let that stop me from trying to recreate foods which that I do not eat, for the sake¬†of my loved ones¬†*grin*¬† The Falafel recipe was easy to follow and believe it or not, I cooked them in the crockpot¬†( love, love, love the slow cooker!).¬† If I get ambitious I’ll post the recipe, but I’m not there yet.¬† They ended up looking like this:

Gluten Free (I think by nature, rather than by design) Falafel, made in a crockpot, by this ‘lil¬†Keswick mama. Take that, June “here’s-your-meat-and-potatoes, Ward” Cleaver!

And, since just about every flat bread and tortilla I can find in this world has wheat in it, I made these too:

Gluten-free corn tortillas, hand-made, rolled and cooked by this Keswick mamacita. Eat your heart out, Juney.

And together with the lettuce and yogurt/mayo sauce, I think it’s fair to call dinner “a hit!”

And before you get all “ya, but what did all your kids eat?¬† Hmmmm?” I can tell you that my kids are every bit the multicultural and exotic diners that their father is.¬† They ate this:

Spaghetti, Bitches. It’s ITALIAN.

and for dessert they ate these:

Zucchini cookies Рwith zucchini from our garden Рdelicious, cakey and a serving of veggies. Win-Win.  My point.  Your shot, June.

So, all in all a fairly productive cooking day, with everyone’s appetites sated (except the kids – they wanted more cookies.¬† My kids LOVE their vegetables.¬† Don’t be hatin’ on them, they’re just children).¬† Oh, and what did I have?¬† Well, to complete our international cuisine night, I had the North American classic, PB&J.¬† So much of the world was represented by our kitchen last night.¬† I shiver.

And, I have just been happy to have this opportunity, once again,¬†to share with and educate all of you non-Keswickians¬†on just how culturally sophisticated we are up here in K-Rock.¬† It’s not all monster trucks and kissin’ cousins.¬† Spread the word, ya’ll.

Actual, Real, Yummy Chocolate Chip Cookies, Gluten-Free Style (no, really!)

Gluten-free living and baking certainly¬†has its challanges.¬† Chocolate chip cookies no longer need to be on the challenge¬†list.¬† We’re moving them over to the ‘Conquered’ list!¬† We started again with a very traditional chocolate chip cookie recipe (from Betty Crocker, no less!) and modified, altered and Frankensteined¬†it into this crispy, yet light and¬†chewy, moist but not greasy gluten free chocolate chip cookie.¬† And unlike so many gluten-free baked goods, they are not dry and dusty the morning after, either!¬† But, as I warned in¬†the similar, yet very different cookie¬†post¬†Honey Badger’s Gluten-Free Chocolate Chunky Chip Cookie¬†recipe – DO NOT EAT THE RAW DOUGH.¬† It’s enough to make an ogre gag (believe me, I did!)¬† It’s not about¬†raw eggs or getting poisoned.¬† It’s about not having to try to get the¬†intense taste of raw bean from the guar gum out of your mouth in time to¬†devour the baked heavenliness that these cookies will become.¬† And the angels sang…

Honey Badger’s Gluten-Free Traditional Chocolate Chip Cookies

Honey Badger's Gluten-Free Chocolate Chip Cookies from Heaven

Makes 3+ dozen

Ingredients for goodness

1/2 cup brown sugar
1/2 cup white sugar
1/4 cup butter or margarine (softened)
2 tbsp Earth Balance Shortening (or 1/4 cup regular shortening)
1 egg
1 tsp vanilla
1 1/2 cups Gluten-Free All Purpose Flour Blend (I used Bulk Barn’s, but Bob’s Red Mill or Pamela’s¬†would work too)
1/2 + 1/8 tsp guar gum
1/2 tsp salt
1/2 tsp baking soda
4-6 oz chocolate chips (or a couple of handfuls, if you like)

Directions, or rather¬†suggestions, well advice, really (’cause we’re all just learning here).

Preheat oven to 375F.

In a bowl, beat together the sugars, butter, shortening, egg and vanilla until smooth.  Add the dry ingredients and mix well, until combined.  Add chocolate chips to suit your fancy.

Drop by rounded teaspoon onto an ungreased cookie sheet about 2 inches apart (they will spread and if the balls are too big or close to gether you will end up with a baking sheet sized cookie).

Bake for 8-10 minutes until light brown Рstupid caveat here Рdo not over-bake!  I know, I know, but it had to be said.  Remove from sheet and let cool on rack until you have a moment to pour a glass of milk.

Gorge, um, I mean enjoy!

It bears repeating:¬† *FAIR WARNING and FULL DISCLOSURE:¬† To all cookie dough sneak-eaters.¬† Do NOT eat this cookie dough raw.¬† Please.¬† I beg you.¬† It tastes terrible because of the guar gum (which is made from beans and is very concentrated).¬† Once baked, the cookies are delicious, but the cookie dough itself is gag-inducing and the after-taste is long-lasting.¬† Trying the dough may turn you off cookies for a prolonged period of time and lead to depression due to that loss.¬† It’s just not worth the risk.¬† You have been warned.¬† Govern yourself accordingly. *grin*

Happy (Gluten-free and Gluten-filled) Baking ūüôā

Recipe: Honey Badger’s Gluten Free Chocolate Chunky Chip Cookies

Welcome to this installment of Baking with Honey Badger *grin*

This batch in the picture turned out a little, slightly bit, itsy-bitsy, well, crisper,¬†than I was going for, but they taste really, really good.¬† If you’re looking for a cakey-soft-chewy chocolate chip cookie, this isn’t it.¬† But if you’re looking for a really nice, gluten-free cookie recipe, this one may work well for you.¬† The recipe is adapted from a Betty Crocker recipe we used to bake before we had gluten concerns to contend with.¬† So, with no further ado:

Honey Badger’s Gluten-Free Chocolate Chunky Chip Cookies – and there ain’t nothing healthy about these, I checked!

Yummy cookies yes - but remember, yucky raw dough, so don't even be tempted!


1/2 cup white sugar
1/2 cup packed brown sugar
1/3 cup shortening (I use Earth Balance )
1/3 cup butter or margarine, softened
1 egg
1 tsp vanilla
1 1/2 cups gluten-free all-purpose flour mix (any will do, I get mine from the Bulk Barn, it’s more affordable there)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp guar gum
3 ounces (or more!) high quality milk chocolate chunks ( I broke half of a large Belgian chocolate bar into smaller pieces)
3 ounces (or more!) semi-sweet chocolate chips

The Method Leading to Cookie Madness:

Preheat¬†your oven to 375¬įF.¬† Make sure your oven rack is in the second from the bottom position.¬† The middle or higher and these will burn faster that you realize and when you’re looking forward to a cookie, a¬†gucky¬†burnt mess is just a disappointment.¬† Mix sugars, margarine, shortening, egg and vanilla.¬† Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart (these will SPREAD while baking) onto an ungreased cookie sheet.  Bake until light brown, 8 to 10 minutes.  Cool slightly before removing from cookie sheet.

*FAIR WARNING and FULL DISCLOSURE:¬† To all cookie dough sneak-eaters.¬† Do NOT eat this cookie dough raw.¬† Please.¬† I beg you.¬† It tastes terrible because of the guar gum (which is made from beans and is very concentrated).¬† Once baked, the cookies are delicious, but the cookie dough itself is gag-inducing and the after-taste is long-lasting.¬† Trying the dough may turn you off the cookies.¬† It’s not worth the risk.¬† You have been warned.¬† Govern yourself accordingly. *grin*

Happy (Gluten-Free) Baking!

Honey Badger’s Killer Gluten-Free Beef Stew

Gluten-free cooking can be a challenge sometimes (and don’t even get me started on gluten free¬†baking!¬† Egads!).¬† To make something yummy and GF friendly is, at times, hard, but when you come across a winner, the feeling of relief and pride is astronomical!

Here is my Gluten Free Beef Stew – Everyone here, except Donut, loves it, and he only turns up his nose at it because he’s going through a “I only want to eat boxaroni and hot dogs” phase, as only a healthy five-year-old can do ūüôā

Honey Badger’s Killer Gluten-Free Beef Stew

serves 4-8 (depending on how hungry your crew is!)


¬ľ cup rice flour (or other gluten-free flour of your choice)

1 tsp garlic powder

1 tsp onion powder

2 pounds cubed beef stew meat

3 tbsp vegetable oil

¬Ĺ cup red wine vinegar and water – equal parts of both

3 cubes gluten-free beef bouillon, crumbled

4 cups water hot water

1 tsp dried rosemary

1 tsp dried parsley

1/2 tsp ground black pepper

salt to taste

3 large potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1/4  inch pieces

1 large onion, chopped

1 tbsp gluten free Worcestershire sauce

3 tbsp ketchup (In Canada, Heinz Ketchup is gluten free!)

1 tbsp HP steak sauce (Heinz to the rescue again!)

2 tsp cornstarch

2 teaspoons cold water

2/3 cup frozen peas


1. Combine rice flour, garlic and onion powders into a bowl; mix until incorporated. Toss beef into the gluten-free flour mixture until thoroughly coated.

2. In a large dutch oven or pot, cook beef in heated oil over medium heat until nicely browned. Remove beef and set aside.

3. Deglaze pot with red wine vinegar, scraping up the brown bits from the bottom of the pot. Dissolve bouillon in water and pour into pot. Add in beef, rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1-2 hours (depending if you like your meat tougher or melty-in-your-mouth).

4. Stir potatoes, carrots, celery, onion, Worcestershire, ketchup and HP Sauce into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Stir in frozen peas and continue cooking until peas are cooked through. Add salt to taste.

5.  Serve and enjoy Рno one will know that this is GF, so unless you tell them, this is one dish you can serve to anyone (except vegetarians/vegans) at your table without anyone being weirded out about eating gluten free!

Recipe: Honey Badger’s Easy Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Another gluten-free baking success!¬† I made a double batch of these one half with chocolate chips (for Mr. KB) and one half without (for the kids).¬† Obviously the chocolate chips were for Mr. KB, but the¬†addition of the oatmeal was to satisfy the OCD-Mom in me who needs to believe that I’m feeding my family ‘healthier’ options.¬† And what could possibly be healthier than oatmeal?¬† Please, don’t answer that!)

If you too would like to make a double batch of these healthful morsels, just double the ingredients ūüėČ

Honey Badger’s Easy Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies
Makes 24 cookies (or fewer if you make them bigger)

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

¬Ĺ cup smooth peanut butter
¬Ĺ cup crunchy peanut butter
¬ľ cup sugar
¬ľ cup brown sugar
1/3 cup white rice flour or any gluten-free all-purpose flour mix (Bulk Barn sells both of these and many more)
1/3 cup rolled gluten-free oatmeal (I use Bob’s Red Mill Oatmeal)
1/3 cup chocolate chips (Enjoy Life makes excellent dairy and wheat free chocolate chips)


Preheat oven to 325¬įF.

Add all ingredients in order listed and mix well (I use a KitchenAid Stand mixer for just about *everything* I bake that requires mixing, beating, or whipping).  Using two teaspoons, roll mixture into 24 balls and place on ungreased (or parchment paper-covered) cookie sheets, approximately two inches apart.  Flatten each ball with a fork, criss-cross.

Bake 15 minutes u or until slightly browned (I put my oven rack on the second-from-the-bottom level Рthe middle seems too close to the coils).  (Do not overbake!)

Pour a glass of milk (your choice, Soy, Rice, 2%, skim, Lactose-free – whatever blows your hair back) and a handful of these cookies and watch your worries disappear. ¬†ūüėČ

A recipe for you – Honey Badger’s Gluten-Free Shrimp Alfredo

Ok, so we’ve made this twice and I totally spaced and out and forgot to take pictures of the process and the final product twice!

But, since Mr. KB and I realized and finally admitted last night that as delicious and scrumptious¬†as this dish is, and as¬†frugally¬†as we are able to make it, it really is the anthesis of healthy eating, so we’re going to limit ourselves to this dish to maybe once a month – for the sake of our health and to keep it being a ‘special treat.’¬† Mr. KB, who has eaten a lot of seafood in his time, said that this was the BEST shrimp alfredo he’s ever had and that it’s a new favourite.¬† Very high praise, so I doubt you’ll be disappointed when you try it ūüôā

The second time we made this (um, ok, it was last night), we doubled the sauce and kept the noodles and shrimp portions the same.¬† That made two really good dinner portions and a big lunch portion for Mr. KB today.¬† He’s reported back that his lunch was delicious, so if you’re making this, keep that in mind.¬† All in, this is not the most frugal recipe, but for shopping the sales and making it gluten-free it is a reasonably priced recipe, especially considering the lunch it makes for the next day!¬† It probably cost us about $8 in ingredients to make this, including the pound of raw, deveined shrimp (awesome sale at RCSS this week. ) ūüėČ

Leave me a comment with your results from this recipe, I’d love to hear from you!

Honey Badger’s Gluten-Free Shrimp Alfredo

Adapted from


1 pound (454g)¬† fettuccini¬†(or other) gluten-free pasta (we’ve used rice¬†rotini and fusilli)
1 tbsp butter
1 pound (454g) cooked shrimp Рpeeled and deveined (tails removed too!) (we have used cooked and raw Рjust sauté the raw for a few minutes longer before adding the rest of the ingredients)
4 cloves garlic, minced (or more, to taste)
1 cup (250ml) half-and-half (or 10% ) cream
6 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley or 1/2 tbsp dried parsley
2 tsp cornstarch in a dab of cream (only if your sauce won’t thicken)
sea salt and coarse black pepper to taste


1.  Bring a large pot   of lightly salted water to a boil.  Add your choice of gluten-free pasta and cook for 8 to 10 minutes or until al  (or per package directions); drain and rinse under cold water to stop the cooking process.

¬†2.¬† In a large skillet, saute the shrimp and garlic in the butter for about one minute. Add cream and stir. Sprinkle Parmesan¬†¬† cheese in one tablespoon at a time, stirring constantly. Add the parsley and salt and keep stirring frequently making sure the sauce does not boil. It will take a while to thicken, and if it doesn’t and you’re in a hurry, add the cornstarch solution and stir.

3.  When sauce is to your desired consistency, run pasta noodles under hot water, drain and combine with sauce; serve hot.

¬†Enjoy, enjoy, enjoy (guilt has no place in Honey Badger’s kitchen)!