Gluten-free dining: Rocky Mountain Flatbread Company, Canmore

We escaped to the mountains last weekend.

It was glorious. 

I think growing up in the mountains must be similar to growing up near the ocean. You take it for granted until you leave, and then you miss it like crazy.

Canmore is a beautiful town. The mountains are a constant backdrop, rising up all around you. I had to fight the urge to photograph every scene, even the peaks behind the Starbucks. As it was, I took lots of photos. Especially on our walk to Quarry Lake.

Quarry Lake is a spring-fed lake that used to be a mining area and is over 100 metres deep in some areas. It's a popular place to swim, with a little "beach" (keep in mind I'm from PEI) carved out of the gravel at the edge of the lake. We lay in the grass and watched the sun move in and out of the amazing clouds above the mountains.

I was hoping to go swimming, but the water was some of the coldest I've ever been in. I jumped in and lasted about four seconds before I crawled, shivering, back up onto the shore. The lake, however, is apparently one of the warmest places to swim in Canmore this time of year.

That night we went out for pizza. Thanks to the Celiac Husband, I knew that the Rocky Mountain Flatbread Company made gluten-free pizza.

Our 30-minute wait for a table was worth it. Everyone at our table of six loved their pizzas, remarking on the fresh, interesting flavours. The menu is packed with original combinations, such as the Mexicali, with chocolate-chili sauce, corn and jicama root.

The glutenous flatbread crust got good reviews, and it looked delicious. My GF crust was very good as well, ranking above Boston Pizza's version, which I've eaten several times. The menu says it's made with brown rice, buckwheat, and chickpea flour. When J had a taste he found the bean flavour overwhelming, but it didn't bother me.

I chose the Apple Chicken Harvest: free-range spiced chicken, Granny Smith apples, red onions, cherry tomatoes, pesto and cheddar cheese on a tomato sauce base. I'm glad I chose something a bit different, because the sweetness of the apples and juiciness of the chicken with the pesto was fantastic.

J and I also shared a fig and goat's cheese salad which we really enjoyed. It was fresh and tasty, and we especially liked the pea shoots on top. There was plenty of goat cheese, but I couldn't really taste much fig from the dressing.

Our server was excellent, giving us the right amount of attention throughout the evening. She also knew all about the GF options. For dessert, unfortunately, they were all out of the GF creme brulee and cheesecake, so I had to content myself with a scoop of vanilla ice cream while others devoured the brownie with cookies and cream ice cream. It got raves.

I was impressed with the restaurant’s emphasis on the environment and using local products. They buy green electricity from Bullfrog Power and source all of their meats and many of their vegetables from within Alberta. All of their fish and seafood is certified by Ocean Wise, a sustainable fisheries program. Their claim is that every meal is carbon-neutral, due to environmental initiatives in their restaurants, and their use of carbon assets. You can learn more on their website. 

We wandered back to our hotel, full of pizza and ice cream and content to gaze on the beautiful scenery and the setting sun. Though I'm heading for the beautiful shores of PEI in a few days, I also can't wait to go back to the mountains. For an Eastern girl like me, they're something special.

Rocky Mountain Flatbread Company
#1 838 10th Street, Canmore
www.rockymountainflatbread.ca
(There are also locations in Vancouver)

Gluten-free Winnipeg

In a way, visiting a new place is even more fun now that I have celiac disease. You might think it would be the opposite, but discovering gluten-free food on menus and at markets is so exciting!

It could also be that the places I’ve traveled to since finding out I have celiac (all within Europe and North America) are very gluten-free-friendly. There have been no gluten-free wastelands. Instead, it’s been just the opposite.

When I went to Winnipeg for the weekend in June, I came prepared anyway (a key thing to do when you have celiac). I brought a package of nuts and a few gluten-free fruit and nut bars with me. It turns out I barely needed them. Winnipeg is full of gluten-free gems.

I went to Winnipeg to visit my friend Matt, who was born and raised in the city, and moved back about a year ago. We met in journalism school in Halifax more than three years ago (hard to believe it’s been that long). We were both living on the same floor in residence, a 12-room community called the Roost, designed for older students going to J-school. Living there was one of the best decisions I ever made – I forged really close friendships because of it.

Matt and I bonded over a shared love of music – we both play the piano – and I always loved his wacky sense of humour and his sincere, outgoing personality. The emails he writes me still make me laugh out loud every time. We both fell in love with radio at school and are both now working in the field. He’s a lover of sports, especially baseball, and is a reporter at a sports radio station in Winnipeg.

Having Matt as a tour guide around the city made Winnipeg seem like a crown jewel. I’d never been there before and several people had told me it wasn’t particularly nice. I couldn’t disagree more! It felt like a prairie city, but since it’s smaller than Edmonton, it was homier, and I loved the distinct neighbourhoods and huge, old trees. The level of green was also astounding – as we drove through the streets, it was sprouting up everywhere! I think I also saw Winnipeg in its best light, on a gorgeous June weekend that was sunny and warm.

Matt and his girlfriend Heather live in Osborne Village, the most densely populated neighbourhood in the city, full of young people, cute cafes and trendy shops. It’s quite close to the centre of town, where the Red and Assiniboine Rivers meet. The city has created a meeting place there called The Forks, where we went on Saturday morning. There’s a market and a building of shops, some restaurants and a beautiful place to sit and watch the river flow by.

Matt told me he usually takes all his visitors to the same restaurants – his favourites. But I threw a wrench into the works with and forced him to be more creative. Heather helped out too, though she wasn’t in town, by recommending a few spots. There were no disappointments. Here are some of my favourite eats from the weekend:

Prairie Ink Cafe

We came here straight from the airport to have lunch. The cafe is inside a large, independent, local bookstore, McNally Robinson. The store looked beautiful and I probably could have spent hours browsing there, but our focus was on food. The cafe is also beautiful, and we sat on the patio, with cute blue furniture and plenty of umbrellas for shade.

The cafe serves three meals a day and the menu is extensive, including lots of baked goods and desserts. They have gluten-free bread from Kinnikinnick, so I was immediately drawn to the sandwich section. I went for the roasted chicken club, which was delicious. Besides the tender, flavourful chicken, there was bacon, tomato, cheese and buttermilk-ranch dressing.  The bread was toasted and crisp, and the coleslaw and pickle on the side freshened things up. Matt enjoyed his burger too. Our server was friendly and knowledgeable about gluten, pointing out that the BBQ sauce on several sandwiches was made with worcestershire sauce which was not gluten-free.

The Forks

If you visit Winnipeg you should not miss The Forks (see second and third photos in this post too). It’s a great place to wander around, especially in nice weather. I even came across a cello performance outside. I also saw a sign for a farmers’ market there on Sunday mornings.

The Forks market has food stalls on the bottom floor, mostly prepared foods, with fresh produce down the centre. The top level is shops. Grass Roots Prairie Kitchen, on the bottom floor, carries gluten-free bread and baked goods from Gentle Grains Gluten-Free Bakery in the city. I tried their cinnamon buns, which tasted good but were quite dense. If I had been staying longer I definitely would have tried the bread as well.

I got a great cappuccino at a cafe called Human Bean, whose baked goods (not GF) also looked really good. Later on I had a gluten-free crepe for lunch at Caramel Crepe. They make the GF crepes on the same surface as the gluten crepes, but they clean them first. The crepe was delicious – full of smoked chicken, ricotta cheese and spinach.

The Bridge Drive-In

Known simply as BDI to locals, this is one of those old-timey places. The feel reminded me a bit of Frosty Treat in Kensington, PEI, except they focus solely on dessert. In particular, ice cream. In fact, there are so many different options/combinations of hard and soft ice cream, sundaes, milkshakes etc. that I found the menu a bit confusing and overwhelming (click on the photo with the menu further up to enlarge and see some of the options). I eventually settled on a chocolate/strawberry upside-down milkshake (i think?) which was a bit like a DQ blizzard made with chocolate and strawberry ice cream. When I saw it, I thought, there’s no way I’m finishing that. Um, well, I did. Quite handily. Matt went for a BDI favourite, called The Goog. It’s a blueberry shake with a hot-fudge sundae and bananas, topped with whipped cream. Intense.

The great thing about BDI is it’s right next to a pedestrian bridge across the Red River. The bridge leads to a beautiful neighbourhood on a little peninsula. The tradition is to buy your ice cream and  then stroll across the bridge enjoying it. That’s exactly what we did, along with all the other couples and families doing the same thing.

Stella’s Cafe and Bakery 

Stella’s seems like a Winnipeg institution. There are five locations across the city, with another opening soon at the airport (which is being rebuilt). And I can see why. We went to the one on Osborne Street close to Matt’s apartment. It’s homestyle food done well, with delicious desserts and baked goods. I think most people go there for breakfast, but they also serve lunch and supper.

The supper menu has several GF options, and I chose the chickpea curry. I was intrigued by the fact that it’s served with bananas, raisins and coconut. I often serve Indian food with raisins, and the bananas seemed like a great extension of that. The Curry itself was great, warming and spicy, and the sweet sides (it also came with peach chutney) complemented it perfectly.

Though we were really full, we decided to go for dessert too, since the server offered up a GF chocolate cake. Matt chose a raspberry-zucchini cake with cream-cheese frosting. Though my cake was the go-to flourless chocolate cake served at so many restaurants, this was a great version. It was Dense and fudgy but not too sweet. The raspberry sauce draped on top was a great touch. It was still too rich for me, though, and we both left half on our plates.

The service at Stella’s was a little slow, and though our server knew about GF options, she wasn’t the friendliest person. But that wouldn’t keep me from going back.

The Falafel Place

Matt definitely saved the best for last. We visited the Falafel Place for brunch on Sunday morning right before I left. It’s renowned for its all-day breakfast. The restaurant was packed, with a line almost out the door, though Matt said it’s often much busier.

We didn’t have to wait long for a table, and when I found out they have gluten-free falafel, I knew it was going to be good. I ordered a breakfast that came with 8 falafel, potato hash with banana peppers and onions, two fried eggs and hummus and tahini. I barely got through it. I noticed the GF falafel are smaller than the regular kind, but the flavour was amazing. They were moist and nicely spiced. I also loved the addition of the peppers and onions to the perfectly cooked potatoes, and the hummus and tahini. It was a really unique, delicious breakfast.

Matt knows the extremely affable owner, Ami, who kindly posed for a picture with us. When we first walked in he was standing near the front of the restaurant, taking care of seating people and chatting with all the patrons. When he found out I had celiac disease, he told me his daughter does too, which is why they have so many GF options. I found out they have GF bread too, after I ordered, though I didn’t miss the toast on my plate.

This breakfast was probably the best meal of the whole weekend, especially because the restaurant itself is so friendly and a bit raucous. It’s a casual room with booth, tables, and a bar, and you can see into the kitchen where all the good things are getting fried up. If you’re looking for GF breakfast in Winnipeg, this is the place to go.

I’m already excited about my next trip to Winnipeg. Not only to visit such a great friend, but to go back to these places and discover even more. Gluten-free food is becoming so common in North America that traveling is really not a problem. I’m looking forward to my trip home to the East Coast this summer, and I can’t wait wait to tell you about my GF finds there too.

Prairie Ink Cafe – 1120 Grant Avenue
The Forks Market
Stella’s Cafe and Bakery – several locations 
Falafel Place – 1101 Corydon Avenue

Frittata with Purple Potatoes

The focus of my cooking lately has been simple meals using local vegetables. I’ve started planning my weekly menu after my trip to the farmers’ market instead of before. That way, I can just buy what looks good and plan my meals around it.

J is very busy right now participating in a six-week opera training program at U of A called Opera Nuova. His days are usually 10 to 12 hours long, with only Monday off.

Needless to say all the cooking falls to me! I try to make something home-cooked every night so he can pack it for his meals the next day. I’m sticking to simple meals that don’t take too long to make – Asian noodle and rice salads with lots of vegetables, pasta with tomato-vegetable sauce, Curry with rice, lentil and vegetable soups, etc.

We’ve also been eating a lot more eggs now that they’re readily available at the market. One of my favourite – and easiest – egg dishes is a frittata.

I’ve been cooking free-form frittatas for years. It’s something my Mom used to make when I was younger. The formula is very simple: eggs, vegetables, cheese if you like, all cooked in a pan on the stove and then stuck under the broiler for a few minutes to make the top nice and brown.

The great thing about frittata is its portability. It’s easy to take for lunch and reheat in the microwave. I love egg dishes with a poached or fried egg topping a salad or other dish, but unfortunately they don’t result in easy, packable leftovers.

Heidi Swanson has a great frittata recipe in her latest cookbook, Super Natural Every Day. It’s almost the same as the recipe I use, but I like her trick of removing half the cooked vegetables and topping the frittata with them before broiling. Since I never measure my vegetables but just eyeball them, I’ve taken Heidi’s amounts as my guidelines in the recipe below.

When I took these pictures I used mostly potatoes (purple ones from Sundog Organics) in my frittata. Feel free to play around with the vegetables as you like, and find your favourite ratio of egg-to-vegetable.

Frittata with Purple Potatoes

5 green onions, sliced thinly
8 oz. potatoes (purple or otherwise)
8 oz. seasonal vegetables (good choices are asparagus, mushrooms, peppers [you can also use jarred peppers which is what i did here], zucchini, green beans, broccoli), chopped into bite-sized pieces
10 eggs
Crumbled hard or soft goat cheese

Preheat the broiler.

Either chop your potatoes into bite-sized pieces and cook them in boiling water until just tender, or slice them very thinly.

Heat about 2 Tablespoons oil in a large skillet (for this amount of eggs, 10 to 12 inches is good). If you sliced your potatoes, add the green onions and potatoes. Cover and cook until the potatoes are just tender, about ten minutes.

If your potatoes are cooking in a separate pot, add your green onions to the pan and follow the next step.

Add the rest of your vegetables and cook until just tender (if I’m cooking mushrooms I like to cook them until they’re juicy). Remove half the vegetable mixture to a plate.

Meanwhile, whisk your eggs and season with salt and pepper. If you cooked your potatoes in a separate pot, add half of them to the pan once the vegetables are cooked. Lower the heat in the skillet to medium-low and pour in the eggs, making sure the vegetables are evenly distributed. Cook until the eggs are just set and only the very top is still liquid.  As they cook, slide a spatula under the cooked eggs and tilt the pan so the uncooked egg slides under.

Add the remaining vegetables and potatoes to the pan and sprinkle with goat cheese. Put the pan under the broiler until the eggs are puffed and brown. This takes me about 3 to 4 minutes, but the time will depend on how hot your broiler is. Keep a close eye on it.

Remove pan and cut frittata into wedges. Heidi suggests topping with chopped chives and sprinkling with olive oil. I think it would also be very good with your favourite hot sauce.

Morning Smoothie

My new habit is eating a morning smoothie. I even got J into it.

It's a fresh, easy, delicious way to start the day. It may sound cliche, but I'm always trying to find easy ways to get more vegetables and fruits into our diets, and smoothies are a great one.
I also love them because they're so adaptable. You can add lots of different things - fruit, yogurt, any kind of milk, juice, vegetables (though I haven't tried this yet), ground flax seeds, nut butter etc.

Here's how I'm making mine these days:

I ripe banana
About 1/2 cup frozen fruit (we usually use berries)
About 2 Tbsp. ground flax seeds
a few spoonfuls yogurt
Enough milk or liquid to make it smooth and drinkable

Blend it up and enjoy!

We bought a new immersion blender recently, with a more powerful motor, so it makes this really easy. I find the combination of ripe banana and yogurt, plus some frozen fruit, makes the perfect consistency: thick enough, creamy and frothy. I always use plain yogurt (my fave) and I never add sugar - the fruit is sweet enough.

I've been buying Fairwinds Farm goat milk at the Italian Centre and using that in my smoothie. I tasted it on its own and was surprised to find it tasted just like cow's milk to me - no funky sharp taste like most goat's cheese and yogurt has. It blends up into a creamier mix than our other standby, almond milk, but almond milk makes the smoothie a bit sweeter. The goat milk is expensive, but it's really great to have on hand for recipes that just don't work as well without dairy.

To last through the morning without getting too hungry, I usually combine my smoothie with a bowl of whole-grain cereal with milk and raisins, or some gluten-free toast with peanut butter or avocado. Yup, I like a hearty breakfast.

What do you like in your smoothies? Do you add vegetables? Let me know, I'd love some other ideas!