Swiss Chalet

Hello dear readers!

It has been a very long time, but I am back!!

I was in Newmarket Ontario at the Swiss Chalet and I ordered my usual meal.  I ordered a 1/4 chicken with baked potato. No roll, no sauce.

Christina (Bless her heart) was our waitress that day and when I told her I have Celiac, she informed me that the baked potatoes and rolls are kept in the same warming drawer!!!

I came home and looked at the pamphlet I got from Swiss Chalet and lo and behold, it says baked potatoes are gluten free.

The next thing I did was send an e-mail to to ask that they store the potatoes in a separate warming drawer (preferably a new one) or change their pamphlet.

Honestly, I am not sure I will trust Swiss Chalet any more 😦

The lesson here…. always, always ask questions and if possible ask to see where your food will be prepared.

Until next time, take care of you,

Love Aunt Jayne


JoJo’s Healthy, Quick and Easy Cookies


1 cup raw cashews

3 tbs coconut palm sugar

2 tbs ground flax

2 tbs melted coconut oil

2 tbs raw honey

½ tsp cinnamon (optional)

¼ cup GF chocolate morsels or raisins


Place all of the ingredients, except chocolate or raisins, into a food chopper.

Process until it looks like cookie dough.

Add chocolate or raisins and pulse until mixed through.

Roll into balls and flatten with your palms.

Place into an air-tight container and refrigerate until you want to serve them.

Starting over

As many of you who follow me know, I have changed my diet in the last several months.

This blog will be reflecting those changes.

I no longer do product reviews and have removed those I have done in the past.  (If you find one I have missed, please let me know)

Also, I am changing over my recipes.  They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.

Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the afore-mentioned ingredients.


Eat well my friends 😀

Love Aunt Jayne

Food Colouring Substitutions

Those of you who know me at all, know that I HATE additives, preservatives and artificial colours and flavours.

Anyone who has food allergies or intolerance (Which includes most people with Celiac) should be very careful about things like food colourings. (Store bought Red is made from crushed beetles for example)

I just found a site that gives you the how-to on making your own food colourings.  This site has many other wonderful articles.

I hope you will check them out here:


Gluten Free Nutty Fruit Bars


1 ½ cups certified GF oats

1 ½ cups shredded coconut

½ cup ground almond

½ cup ground flax

½ cup hulled hemp seeds

½ cup unsalted sunflower seeds

½ cup unsalted pumpkin seeds

½ cup walnut crumbs

½ cup chopped almonds

¼ cup dried cranberries

¼ cup raisins

¼ cup coconut palm sugar

1 cup honey

2 eggs

½ cup tahini or sunflower butter or pea butter


Preheat oven to 325ºF

Generously grease a 9” X 13” glass cake pan.

In a very large bowl, mix together all of the dry ingredients.

Make a well in the center.

In a small mixer bowl, blend together all of the wet ingredients and pour into the well you made in the dry ingredients.

Using a spatula or your hands, mix well until all the ingredients are wet.

Press into the prepared pan. (I used a large piece of waxed paper with butter on it to press)

Bake for about 30 minutes or until the edges just start to brown.

Allow to cool for 5 minutes and cut into squares.

Cool completely and remove from the pan.

These are peanut free, delicious and full of fibre.  A great take along snack

Gluten Free Almond “Bran” Muffins

Don’t worry!  There really isn’t any bran in these J


1 cup almond milk

½ cup molasses

¾ cup unsweetened applesauce

2 tbs. olive oil

2 eggs

1 cup certified gluten free ground oats

1¼ cups GF all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp cinnamon

1 cup raisins

½ cup walnut crumbs


Preheat oven to 350°F.

Line muffin tins or lightly grease them. (Makes 12 muffins)

In a medium bowl, whisk together all of the wet ingredients.

In a separate bowl, whisk together the dry ingredients.

Add the dry ingredients to the wet and mix only until moistened.

Gently stir in the raisins and nuts.

Bake 18 to 20 minutes.

Tim’s Gluten Free Cookies


1 lb butter (or non soy substitute like coconut butter)

3 cups coconut palm sugar

3 eggs

1 cup certified gluten free ground oats

4  (or more)  cups GF all purpose flour

2 tsp baking soda

3 cups unsweetened desiccated coconut

3 cups GF milk chocolate morsels

½ cup slivered almonds.


Preheat oven to 350°F.

In a large mixer bowl, beat the butter, eggs and sugar.

Add the oats and coconut.  Mix well.

Add the all-purpose flour and baking soda a little at a time until you can touch the dough with your finger and your finger comes away clean.

Mix in the Chocolate morsels and the slivered almonds.

Roll into tablespoon sized balls and flatten slightly with the heel of your hand.

Bake 5 to 7 minutes. (Do not over-cook)