#FoodieFriday: Liv Restaurant (Niagara On The Lake)

I realize it’s actually Saturday, but I’ve been meaning to post this since yesterday.  You know how they say: “when life throws you lemons, make lemonade”? Well, I made lemonade alright!  Tuesday night my hot water tank decided it had enough and stopped working, which left me with no hot water! I called Enercare and they weren’t able to get me a new tank until Thursday! That’s 2 days without a warm shower or bath, which for my recent eczema flare, I need. So I called a service guy in the meantime and $150 later, he tells me he can’t fix it.  WTF?! Wednesday morning rolls around and I’ve just about had it..here’s where I decide to make my lemonade. I decided to have a stay-cation and make the best of a crappy situation by staying at a nice local hotel: White Oaks Resort & Space.  Great Wolf Lodge was my first choice cause they have the indoor water park, but they were all booked.

I’m so glad I ended up at White Oaks because I’ve always wanted to try Liv Restaurant, and this was my opportunity.  Since I had the kids with me, we decided to order room service. 

You all know I LOVE dessert, so of course, this was my way of ending the night with a touch of sweetness..creme brûlée & a flourless chocolate Armageddon. Yum.

If you’re ever in the Niagara area (Ontario, Canada). I highly recommend staying at White Oaks and dining at Liv.

Do you have a favourite dessert? Where is your favourite dining hotspot?


GF Coconut Cookies #eggfree #soyfree #nutfree

It was a bummer to find out my youngest son has a wheat intolerance. I looove pastries, bread and baked goods.  Obviously. And let’s face it. Gluten-free baked goods just don’t taste the same, and sometimes aren’t as good.  So I’ve been experimenting in the kitchen to come up with tasty gluten-free cookies that my kids will actually like.  Myself included. 😊

The most challenging part, is making cookies that are allergen free.  But I finally came up with something my kids approve of: Coconut Cookies.  They’re gluten-free, egg free, soy free and nut free.


2/3 cup of White rice flour

2/3 cup of Coconut Flour

1/3 cup of Corn Starch

1 cup of Organic Cane Sugar

1/4 cup of Milk

2 tsp. Organic aluminum free baking powder 

 1/2 tsp Pink Himalayan salt

1 cup of Butter


1. Preheat oven to 350 degrees F.

2. In a large bowl, whisk together dry ingredients: flours, baking powder & salt.

3. In mixer, whip butter and sugar until light & fluffy.  Add milk and keep mixing.

4. Slowly add flour until well blended.  Scoop dough onto parchment lined baking sheet.

5. Bake for about 10-12 minutes until lightly brown.  Let cool for 2 minutes.

Soy-Free Sauce

Being Asian and having a soy allergy sucks big time! No Chinese food for me 😞.  However, I stumbled across a soy alternative sauce at Bulk Barn a month ago: Organika Coconut Sauce

It’s gluten-free, non-GMO & doesn’t have any MSG.  So I decided to give it a try by making chicken stir-fry.

It might not taste like soy sauce, but it was really good..possibly even better.  If you’re looking for an alternative to soy, give this one a try.

Have you seen this sauce before? Or tried it?

How To Roast a Turkey on a BBQ

Wait..whuut? Roast a turkey on a BBQ?  That’s right! On the barbecue!!
Truth be told,  I usually use my gas oven.  But the burners aren’t working and need to be replaced.  Thankfully,  I have my reliable gas BBQ with a gas line so I don’t ever have to worry about running out of gas.

Here’s how I cook my bird on the BBQ:

• the turkey in the pic below was 5 kilos and was fresh (not frozen).

• Stuff the turkey cavity with herbs of your choice.  I used Rosemary, sage and a lemon (cut in half).  I also like to stick butter under the skin.

• turn the heat to 325 degrees F

• Place the turkey in a deep dish and fill the dish with water.  I used two 500ml bottles of spring water. This will keep the turkey moist.

• This step is very important!  Be sure to put the turkey on the side of the BBQ that has NO FLAME.  Otherwise you’ll have inedible turkey, and we don’t want that!

• Cook time really depends on the size of your bird.  I cooked this one for 4 hours and it came out perfectly!

Voila! Turkey is served!

Have you ever tried roasting a whole chicken or turkey on your BBQ?

What kind of things do you like to whip up on your barbecue?

Chocolate Chip Cookies 

 With Christmas just around the corner, it’s the perfect excuse to indulge in sweets.  I mean, who doesn’t love chocolate?  Unfortunately, I have a soy allergy and my daughter has a severe peanut allergy.  Thus, finding chocolate that isn’t laced with soy or produced in a nut free environment can be a challenge.  Thankfully, there’s the Enjoy Life brand.  It’s peanut free, nut free & soy free!  YES!

Now to top it all off, I also suffer from severe eczema, which means egg whites are a no no.  So you will notice that all my baked recipes use only the egg yolks.  Why? The yolks are low in histamine, but I won’t bore you with all the details.  Let’s start baking shall we?


• 2 1/4 cup unbleached flour

• 1 cup of butter

• 1 cup of yellow or light brown sugar

• 1/2 organic cane sugar

• 1/2 tsp aluminum free baking powder

• 1 tsp pink salt or sea salt

• 1 tsp vanilla extract (optional)

• 4 egg yolks (if using whole eggs, you only need 2)

• 1 cup of Semi-sweet chocolate chips


1. Preheat oven to 350 degrees F.  

2. Cream together butter and sugars until fluffy.  Beat in egg yolks and vanilla.

3. In a mixing bowl, whisk dry ingredients (flour, baking powder and salt).  Add dry ingredients to mixture.

4. Stir in chocolate chips.  Place on baking tray lined with parchment paper and bake for 8-10 minutes or until lightly brown.  Let cool for 2 minutes.

I prefer my cookies to be thin and crisp.  How do you like your cookies?  What is your favourite cookie or baked good?

Foodie Friday: Easy Sugar Cookies

These cookies are buttery and the perfect base if you want to add a piece of Toblerone or chocolate to the centre.


• 2 1/4 cup of unbleached flour

• 2 egg yolks

• 1 1/2 cup of organic cane sugar

• 1/2 tsp aluminum free baking powder

• 1/2 pink Himalayan salt

• 1 cup softened butter

• 1 tsp vanilla (optional)


1. Preheat oven to 350 F.

2. Cream together butter and sugar until fluffy.  Beat in egg yolks.

3. In large mixing bowl, whisk flour, baking powder and salt.  Stir into mixture and add vanilla.

4. Roll cookie dough into balls.  If you are using chocolate chunks or toblerone, place in centre of the ball and flatten into cookie shape.

Note: if you’ll be using cookie cutters, you will need extra flour for dusting and a rolling pin.  

5. Heat in the oven for approx. 8-10 minutes or until edges are lightly brown.

Wicked Wednesday

Who loves cookies? Mmm..I do! And so do my kids.  Since my hubby and one of my children are sensitive to wheat, I’ve been trying to make a really good gluten-free batch of cookies.

Here’s my Wicked Wheat Free Oatmeal Cookies:


• 1.5 cups of oat flour

• 3 cups of gluten-free rolled oats

• 1 cup of cane sugar (you can add another 1/2 cup if you like it really sweet)

• 1 cup unsalted butter (at room temp.)

• 1 tsp gluten-free baking powder

• 2 tbsp corn starch

• 1/2 tsp of sea salt

• 1 tsp cinnamon (optional)

• 2 large eggs

• 1 tsp vanilla extract (optional)

• 3/4 cup chocolate chips (optional)

• 3/4 cup raisins (optional)

I didn’t use chocolate chips or raisins since my oldest is allergic to chocolate (I know! Bummer right?!) and my youngest son hates raisins.


1. Preheat oven to 350 F.  In a large bowl, whisk together oat flour, baking powder, salt, cinnamon and corn starch.

2. In mixer, mix butter and sugar until fluffy.  Beat in eggs and vanilla.

3. Add in oat flour mixture gradually until combined.  Fold in rolled oats, chocolate chips and raisins.

4.  Use a cookie scooper or spoon to scoop cookie dough onto baking sheet. 

5.  Bake for 15-18 minutes and let cool for 2 minutes.

Voila!  Freshly baked cookies!  So good you won’t even know they’re not made from wheat.  Enjoy!