Gluten-Free Baked Egg Cups

baked egg cups recipe
These gluten-free egg cups are super simple to make and are get for breakfast. I like to have them on hand for a grab and go snack but it is also a good low-carb snack in the afternoon.

Baked Egg Cups

Ingredients
  

  • 2 thin slices deli ham per egg cup (12 slices of ham)
  • 3 slices of fried bacon (cut in 1/2 for 6 pieces)
  • 3 slices fried bacon, finely chopped
  • 1/2 cup shredded carrot
  • 12 baby tomatoes
  • 1 heaping tbsp shredded sharp cheese per egg cup
  • 6 large eggs
  • 1/2 cup whipping cream
  • 6 large paper cupcake liners for the egg cups

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 6 muffin cups with the paper liners.
  • Beat eggs and whipping cream together.
  • Pour into a glass pouring bowl.
  • Place 2 slices deli ham into each muffin cup.
  • Sprinkle a bit of the fried chopped bacon and shredded carrot into each muffin cup.
  • Place 2 baby tomatoes into each muffin cup.
  • Stand a slice of bacon in between the 2 baby tomatoes.
  • Pour the beaten eggs into each muffin cup.
  • Sprinkle the shredded cheese on the top of each muffin cup.
  • Bake in the oven for 15-18 minutes.
  • Remove from oven.
Tried this recipe?Let us know how it was!
baked egg cups recipe

I love eggs.

I also love bacon so anytime I can combine the 2 together is always a good thing I think. These baked egg cups do that and more.

baked egg cups recipe

You can make these on a Sunday and have them for a quick heat up and go breakfast on busy weekdays or in lunches as an option instead of a sandwich or an addition to a weekend brunch.

This recipe makes 6 baked egg cups but you could easily double the recipe.

I kept the recipe fairly simple with the fillings but you can add green onions, chopped mushrooms, green or red peppers or whatever else you like to have with your eggs.

baked egg cups recipe

baked egg cups recipe

baked egg cups recipe

baked egg cups recipe

SuperFood Breakfasts

superfood breakfasts cookbook review

I was asked awhile ago to review the cookbook SuperFood Breakfasts published by DK Canada and while I made quite a few of the recipes from the cookbook I forgot to write out a review. I am admitting I forgot about the review and that I am human.
I am sharing my review of this mini cookbook with you now and think this cookbook would be a great addition for you and your family. It has 25 recipes offering healthy and balanced breakfast ideas.
Who wouldn’t want more ideas for breakfast, right? These breakfast recipes would work also for lunches too.
In this mini cookbook there are recipes for smoothie bowls, granolas, pancakes, breads, overnight oats and many others. One of the first recipes I made was the Quinoa Superseed Bread. The recipe calls for soaking quinoa overnight in water but once that is done it is an
easy bread recipe to make.
It is a very dense seeded bread and is packed with protein.

superfood breakfasts cookbook review
superfood breakfasts cookbook review

I made the scrambled eggs with Kale and Black Beans as well as an overnight oats and smoothie bowl recipe. All tasted great!
Homemade granola is a favourite of mine to make and I was interested in trying the recipe for Quinoa and Buckwheat Granola in the Superfood Breakfasts cookbook. It calls for cooking the raw quinoa and then adding it to all the other ingredients before baking it. I had never thought about adding cooked quinoa to granola and was intrigued to test it out.
It worked!
The cooked quinoa adds a nice crunch to the granola mix.

superfood breakfasts cookbook review
superfood breakfasts cookbook review

This little cookbook would be a great addition to your cookbook collection and with school almost back in session any extra ideas for feeding your family quick and healthy meals is always a handy thing.

superfood breakfasts cookbook review

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Pineapple Coconut Smoothie Bowl

pineapple coconut smoothie bowl recipe
pineapple coconut smoothie bowl recipe


If you are a fan of Pinterest and search the food section for ideas and recipes you would have noticed a lot of photos of smoothie bowls.
What is a smoothie bowl you ask?
Basically a smoothie bowl is a smoothie that is thick, served in a bowl and topped with a variety of ingredients such as nuts and seeds, berries, chopped coconut and you eat it with a spoon.
If you are like me and find that most fruit smoothies you make in the blender are too thick to drink with a straw this is a great way of serving them, plus the addition of various toppings is a bonus.

This recipe for pineapple coconut smoothie bowl would be a great addition for Christmas morning breakfast.
You can serve it in much smaller bowls too and it is a nice way to add mixed fruit and healthy ingredients to your meal.
I will be sharing more recipes like this in the new year too. I want to add some healthier, easy to make, breakfast recipes for you all to enjoy.

Pineapple Coconut Smoothie Bowl

Ingredients
  

  • 1 cup fresh or frozen pineapple chunks
  • 1 ripened banana
  • 1/2 cup coconut milk
  • 1 tbsp rice bran
  • 1 tbsp white chia seeds
  • 1 tbsp maple syrup

Instructions
 

  • In a blender add all ingredients and blend until smooth
  • .Pour smoothie into 2 small bowls.
  • Top with chia seeds, shredded coconut, toasted coconut, fresh berries and sliced toasted almonds.
Tried this recipe?Let us know how it was!

Enjoy!

pineapple coconut smoothie bowl recipe

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten Free Dairy Free Chia Pancakes

gluten free dairy free chia pancakes recipe

Are you a pancake person?
It seems to me you are either a pancake person or you are not. To me, pancakes are a must have either Saturday or Sunday morning.
What about you?
When my kids were younger and we were so busy with a variety of sports after school, we would regularly have breakfast for supper. Pancakes with a fried egg, or sometimes even bacon with them. It was an easy meal to make for my busy family and it was something we all enjoyed.
I still love pancakes and even though I do not make them as often as I used to with the kids all grown and not living at home, I occasionally will whip up a small batch for hubby and I to enjoy.
This recipe is gluten free and dairy free. You can easily substitute the goat milk and apple cider vinegar with buttermilk if you do not have any issues with dairy.
I like to add fresh blueberries to my pancake batter but they are just as good plain.

gluten free dairy free chia pancakes recipe

gluten free dairy free chia pancakes recipe

gluten free dairy free chia pancakes recipe
These gluten free and dairy free chia pancakes are great for breakfast or brunch.

Gluten Free Dairy Free Chia Pancakes

Ingredients
  

  • 1 1/4 cup Cuisine Soleil gluten free flour blend
  • 1 tbsp ground chia seeds
  • 2 tsp gluten free baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 2 tbsp agave syrup
  • 1 cup goat milk
  • 1/2 tbsp apple cider vinegar
  • 1 cup fresh blueberries

Instructions
 

  • In a small bowl whisk the gluten free flour, salt, chia seeds, baking powder and spices.
  • In a medium bowl mix the goat milk, apple cider vinegar and agave syrup with a hand mixer.
  • Slowly add the dry ingredients and beat until well blended.
  • Let rest for 10-15 minutes.
  • Heat a greased frying pan on medium heat and drop about 1/4 cup of batter onto pan.
  • Drop blueberries on top of batter.
  • Cook a couple of minutes until batter bubbles around the edges.
  • Flip and continue cooking for a few minutes.
  • Repeat until all batter is used up.
  • This recipe makes 4-6 pancakes depending on size.
  • I left batter sit in my fridge for a few days and it still worked perfectly.
  • The chia seeds help puff up the pancake making it fluffy and airy.
Tried this recipe?Let us know how it was!
gluten free dairy free chia pancakes recipe

Gluten-Free Filled Omelettes


Omelettes.
Omelettes.
For any of you that follow me on Facebook and Instagram you will see almost daily photos of my Omelettes.
Being gluten free eggs are my best pals.
What I love about Omelettes other than that they are easy to make is that I can fill them with basically anything I have in my fridge.
Almost calling them “anything goes Omelettes”.
I had shared in a previous post how to make an omelette so I won’t go over in detail again how to make the perfect omelette.
But I will share with you some of my omelette fillings.
This morning I chopped up bacon and fried with it diced carrots and zucchini until bacon was cooked.
Doesn’t it look yummy?

The key to Omelette’s is to prepare your fillings ahead of time. Not days ahead, just first. Before cooking up your eggs, saute the filling ingredients.
One of my favorite breakfast spots in Seattle is Portage Bay Cafe and they make an omelette filled with crumbled sausage and sharp cheese.
I took the idea of this omelette and made my own version using ground pork, bacon, diced carrots and sharp cheddar cheese.

Omelettes can be filled with basically anything. It’s almost like a warm sandwich just using the whipped eggs as the “bread”.
How about an omelette filled with baby kale, ground pork and bacon?

* Make sure you cook the ground pork before filling your omelette though!
I found a bag of chopped collard, turnip and mustard greens and thought why not saute them and fill an omelette. This one has sautéed greens, chopped bacon and sharp white cheese.

I had ham leftover from a previous dinner so chopped it small, added sautéed chopped carrots, green onion and Brie cheese.

You don’t have to fill your omelette with meat as I tend to do. A vegetarian omelette filled with sautéed veggies is also delicious.
This omelette was filled with shredded zucchini, green onions and soft Greek feta cheese.

Hopeful you are in the mood for Omelette’s now, or are inspired to play with fillings with the ingredients you have in your fridge.
I find Omelette’s very filling and find having one for breakfast keeps me going through the day.
Plus I am watching my carbs and Omelette’s fill me up so that I’m not craving stuff I shouldn’t be eating right now.

gluten-free-filled-omelette723
gluten free filled omelette recipe
gluten free filled omelette recipe
gluten-free-filled-omelette856
gluten-free-filled-omelette724
gluten-free-filled-omelette703
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gluten-free-filled-omelette906




Gluten-Free Pumpkin Waffles and Maple Butter

Gluten Free Pumpkin Waffles


I’ve been on a waffle kick lately.
Recently I posted the PB & J waffles, also have buttermilk wafflesDouble chocolate chip waffles, and salted caramel waffles.
Waffles allows one to get creative. Why do the basic butter and maple syrup when you can expand the layers of flavors and combos?
I’ve also decided to do more recipes using Bob Mill’s All Purpose GF Flour and Thomas Keller’s Cup4Cup GF Flour. Not everyone has jars of all the different gluten free flours available. (Teff flour, Potato Starch, Cornstarch, Potato Flour, Amaranth Flour, Millet Flour, Sorghum Flour, White Rice Flour, Brown Rice Flour, Quinoa Flour, Bean Flour.)
That can be a lot of jars of flours to store, also some of these flours are hard for people to get a hold of. So, I’m going to do some playing around with recipes and post recipes over the next month using Bob Mill’s and Cup4Cup.
I’m also going to be doing a major kitchen renovation this summer. This means I will be without a kitchen for at least 6 weeks. Not looking forward to not having a kitchen but I am really excited for the end result. I figure I’ll do a lot of baking until then, so you’ll be getting cookies, cakes and brownie recipes.
Any requests?
I really enjoyed these pumpkin waffles, the additions of cinnamon, nutmeg and cardamon reminded me of fall and pumpkin pies.

These gluten-free pumpkin waffles are fun to make for breakfast or brunch. I like to top the waffles with maple butter.

Gluten Free Pumpkin Waffles

Ingredients
  

  • 1 1/2 cup buttermilk
  • 1 cup pumpkin puree
  • 3 eggs separated (yolks/whites)
  • 2 tbsp canola oil
  • 1 tsp vanilla
  • 2 cups Bob Mills GF Flour
  • 4 tbsp brown sugar
  • 1/4 tsp xanthan gum
  • 1/2 tsp each cinnamon, nutmeg and cardamon
  • 1 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt

Instructions
 

  • In a small bowl, whip egg whites with a hand mixer until soft peaks are formed.
  • In a larger bowl, combine buttermilk, pumpkin, egg yolks, oil and vanilla.
  • Beat well with a whisk.
  • Combine flour, brown sugar, baking powder, baking soda, spices and salt in a small bowl and whisk until combined.
  • Add dry ingredients to buttermilk mixture and whisk until combined and smooth.
  • Fold in egg whites.
  • Spoon batter onto hot waffle pan.
  • * This made 6 round waffles.
Tried this recipe?Let us know how it was!

I served the pumpkin waffles with maple butter and nutmeg whipping cream, here are those instructions.

Maple Butter

Ingredients
  

  • 1/2 cup softened butter
  • 3 tbsp maple syrup

Instructions
 

  •  In a small bowl, whip both ingredients together with a handheld mixer.
  • Once smooth: place butter in a bowl and either freeze or refrigerator until ready to use.
  • Use a small ice cream scoop to place on cooked waffles.
Tried this recipe?Let us know how it was!

Nutmeg Whipping Cream

Ingredients
  

  • 1 cup whipping cream
  • 1 tsp freshly ground nutmeg
  • 2 tsp sugar

Instructions
 

  • In a small bowl, whip up whipping cream until soft peaks are formed.
  • Slowly add sugar and nutmeg.
  • Store in refrigerator until ready to use.
Tried this recipe?Let us know how it was!
Gluten Free Pumpkin Waffles
Gluten Free Pumpkin Waffles

 

Quinoa Dark Chocolate Chunk Muffins

Gluten Free Quinoa Dark Chocolate Muffins
Gluten Free Quinoa Dark Chocolate Muffins
Gluten Free Quinoa Dark Chocolate Muffins


I’m sitting here at the kitchen table trying to type words onto my keyboard as I’m behind on my blogs and having a hard time staying focused. Why is that?
I am suffering with a bad case of spring cleaning! My mind won’t stop obsessing over my really messy closet. Piles of shoes on the floor, scarves piled up on my shelf (actually a lot of them have fallen to the floor), jewelry tangled in a lump, clothing laying on the dresser rather than being hung up and stacks of unread paperbacks begging me to sit down and read.
However here I am at the kitchen table with a large mug of earl grey tea, and a gorgeous March day in Calgary at my window.


 
Are you thinking about spring cleaning yet? Are you obsessing about something that is taking your mind away from a job you really should be focusing on?
Well, in case you need to take your mind off your obsession and would rather bake some delicious muffins, here is a recipe for you. I’m a total muffin girl, always have been. There is just something about a fresh warm muffin coming out of the oven that makes my stomach happy and makes me smile.  It could also be because they are an easy bake item, no stress involved compared to baking a cake or a pie. Heh, I love to do those too but muffins-easy!
Muffins can easily become a dessert item if you are not careful. I remember going to Costco when my kids were really young and everyone was buying those large trays of Costco muffins to put in the kids lunches. I never bought them since I love to bake and preferred to do them myself. What freaked me out was when I found out those muffins have up to 1200 calories each!
Seriously? That is the total calories I used to be on when I was dieting. A whole day packed in to a muffin?
So yes- beware of muffins!
These quinoa dark chocolate chunk muffins you don’t have to be afraid of. They’re made with cooked quinoa, applesauce, and only 1/3 cup of oil for 12 muffins. I think that’s pretty good. Plus you have the added value of quinoa and dark chocolate chunks.
 

Quinoa Dark Chocolate Chunk Muffins

Ingredients
  

  • 1 cup cooked and cooled quinoa
  • 1 cup Only Oats oats(non contaminated)
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 cup cocoa
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • pinch salt
  • 1 egg
  • 1 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1/2 cup No Nuttin’ dark chocolate chunks

Instructions
 

  • In a large bowl combine dry ingredients ( oats, rice flour, tapioca starch, cocoa, brown sugar, baking powder, baking soda, xanthan gum and salt) and whisk to blend.
  • In a separate bowl whisk the egg with the canola oil.
  •  Add the applesauce and whisk again until all is combined.
  • Add the quinoa and with a rubber spatula mix well.
  • Add dry ingredients to wet mixture and stir until everything is blended together.
  • Fold in chocolate chunks.
  • Pour batter into lined muffin pan and bake in a 350 degree oven for 25-30 minutes.
  • Remove from oven and allow to cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
Gluten Free Quinoa Dark Chocolate Muffins

Gluten-Free Double Chocolate Chip Waffles

GF Double Chocolate Chip Waffles


Looking for something special to make on Valentine’s Day? Mother’s Day? Father’s Day? Or really anytime you want to share a warm, chocolate, sweet berry treat with a loved one?
I’m a big breakfast fan. I love Pancakes, Waffles, Omelette’s, Granola, etc. Not just for breakfast! When my kids were younger we used to have “breakfast suppers.” French toast and pancakes were eaten at least once a week after an evening of swimming or hockey. When I was working retail and hadn’t had a chance to prepare supper earlier, I would whip up a cheesey omelette and toast for everyone. In fact, it was a preferred supper than picking up a fast food meal.
Valentine’s Day is fast approaching and I thought a twist on a breakfast supper would be a nice treat. Why not make waffles a bit fancier? Why not include dark chocolate and strawberries: 2 faves for Valentines Day.
I’ve made these gluten free waffles before in the recipe GF Salted Caramel Banana toasted Almond Waffles. However, this time I added 2 more ingredients to the mix, good dark cocoa and gluten free dark chocolate chips.

GF Double Chocolate Chip Waffles

Heres the recipe again, but with added ingredients.
Check out prior post for detailed photo instructions.

GF Double Chocolate Chip Waffles

GF Double Chocolate Chip Waffles

Ingredients
  

  • 1/2 cup brown rice flour
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup good dark cocoa
  • 1 1/2 tsp good dark cocoa
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 tsp xanthan gum
  • 3 eggs
  • 1 cup buttermilk
  • 2 tbsp canola oil
  • 1/2 cup dark chocolate chips (try Enjoy Life brand)

Instructions
 

  • In large bowl combine brown rice flour, potato starch, tapioca starch,cocoa, baking powder, baking soda, salt and xanthan gum. Whisk well.
  • Add eggs, buttermilk and oil to dry ingredients and stir well with a spatula. Beat for a few minutes to make batter smooth.
  • Add chocolate chips to batter.
  • Make waffles according to your waffle maker.
  • This batch of batter made 7 large waffles for me.
  • Strawberry Butter –Puree 1 cup of organic strawberries and add a 1/2 cup of softened butter. Mix together.
Tried this recipe?Let us know how it was!
GF Double Chocolate Chip Waffles

Whipped Cream

Ingredients
  

  • 1 cup whipped cream, with 2 tbsp of sugar.
  • 1-2 cup sliced strawberries (+) Gluten Free Saskatoon Syrup

Instructions
 

  • To assemble breakfast: add strawberry butter, sliced strawberries and whipped cream on top of Gluten Free Double Chocolate Chip Waffle. Then pour GF Saskatoon Syrup on top.
Tried this recipe?Let us know how it was!

To assemble breakfast: add strawberry butter, sliced strawberries and whipped cream on top of Gluten-Free Double Chocolate Chip Waffle. Then pour GF Saskatoon Syrup on top. Happy Valentines Day! ♥

Gluten-Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles


 
With the holidays over, you probably have family and friends still popping by and the kids are still off of school. So you may be looking for a great brunch recipe!
This is a delicious gluten free breakfast that will surely be your new family favorite. Gluten Free Waffles topped with warm salted caramel sauce, bananas and toasted almonds.
Oh ya!
The key to these waffles is using buttermilk. I find the buttermilk gives pancakes and waffles the “lift/air” that gluten free goods tend to not have.
 

Gluten Free Waffles

Ingredients
  

  • 3/4 cup potato starch
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 tsp xanthan gum
  • 3 xanthan gum
  • 2 tbsp vegetable oil
  • 1 cup buttermilk

Instructions
 

  • Heat up your waffle maker.
  • In a medium bowl add dry ingredients (potato starch, brown rice flour, tapioca starch, baking powder, baking soda, salt and xanthan gum) and combine well.
  • Add wet ingredients to dry and stir well to make a smooth batter.
  • If too thick add a little more buttermilk.
  • Pour small amount of waffle batter to hot waffle maker.
Tried this recipe?Let us know how it was!
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles



Salted Caramel, Banana and toasted almond topping

Ingredients
  

  • Salted Caramel Sauce (see www.lickmyspoon.com) for a great recipe
  • 2 bananas
  • 1 cup sliced almonds
  • 1/2 cup butter
  • 2-3 tbsp heavy cream

Instructions
 

  • Add 1/4 cup butter and 1 cup almonds to a pan and heat until lightly toasted.
  • Put toasted almonds into a bowl.
  • With same pan,  add 1/4 cup butter and 2 bananas sliced and heat on low for a couple of minutes.
  • Add 1/2 cup of the salted caramel sauce and whipping cream to bananas and simmer until caramel sauce is warm.
  • Top waffle with salted caramel banana sauce, and then top with toasted almonds.
  • This made 4 waffles.
Tried this recipe?Let us know how it was!
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Calgary Diner Reviews & Recommendations

Diner Reviews


I decided with the holiday season and company arriving soon, that folks here in Calgary might like to know where to go for a great gluten free breakfast.
We are so lucky to have some amazing places here in Calgary where you can enjoy a gluten free breakfast,  but I have really enjoyed the food at these locations and thought i’d share.
Diner’s Deluxe is located in the Bridgeland area, at 804 Edmonton Tr NE and serves great tasting food. They carry gluten free biscuits and buns by Calgary’s Care Bakery. I had their eggs Benedict served with gluten free biscuits, gluten free hollandaise sauce and homemade hashbrowns.


Diner Review

What I love about Diner Deluxe is that they shop at our local farmers market for fresh ingredients and supports local businesses.
I also had the chance to try their  bacon and aged cheddar cheese omelette with hashbrowns and a delicious gluten free biscuit last week.
For those without gluten issues their stuffed french toast is a must!
Blue Star Diner is Calgary’s latest diner to open and uses local and organic ingredients. It is located in Bridgeland at 809 1 Ave NE.
They carry gluten free baked goods from Calgary’s Big Star Bakehouse.
I had the Back Bacon & Grilled Tomato Eggs Benedict, served with gluten free hollandaise as well as hashbrowns.


Diner Review


My family had the Vegan Scramble, which is gluten free as well, and the Veggie Omelette served with gluten free toast.


Diner Review Diner Review

OEB Breakfast Co. also known as Over Easy, is located in Bridgeland at 824 Edmonton Tr NE. OEB and Diner Deluxe are only a few shops in-between each other.
OEB is all about fresh and innovative classic egg dishes with a twist.
I had their ‘Farmer John’s Delight’ omelette with gluten free toast, my son had the ‘Canadian eh Benny’ with gluten free toast and my husband, who is not gluten free had the ‘Super Moist French Toast.’
Everything tasted great and I loved that fresh fruit was served on each plate.
 
Dairylane Cafe  is located at 319-19 St NW and prides itself on using local and fresh ingredients. I love that on the back of their menu they list the local companies and products that they use.
Their gluten free buns are made by Big Star Bakery in Calgary.
What I love most about these diners is that because they use local ingredients they know exactly what’s in their food. It’s great for people that have food allergies or an intolerance. Even if you are not gluten free, wouldn’t you want to eat at a restaurant that uses fresh ingredients? This year I decided not to eat at any large chain restaurants since I was getting tired of being asked if I was a little bit allergic or really allergic to gluten…. Are you kidding me? Should it matter?

If you know of any other great gluten free breakfast places in Calgary, please let me know.