Archive for September, 2012

What’s Up With the White Stickers on Food Should Taste Good Chips?

Last night, I was overjoyed to find the white cheddar flavour of Food Should Taste Good chips at local grocer Pete’s Frootique. I found these chips several years ago while shopping in the U.S., but haven’t been able to get the white cheddar flavour here, which is my favourite!

However, when I got home I realized that the gluten-free certifications on the bag had a white sticker over them. I e-mailed the Food Should Taste Good folks today and here’s the response I got:

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jane’s on the common Is Anything But Ordinary

Earlier this month, we finally had a chance to visit jane’s on the common for brunch with Michael’s brother. Things didn’t start out so well as the four of us waited outside for almost an hour on a blustery Sunday for a table. It’s par for the course, however, with jane’s being so small and having a big following!

When we finally got inside, the first order of the day was to order drinks. Two members in our party ordered the organic Bloody Mary ($8) while I had a mimosa ($6). (Michael was driving and stuck to coffee.) It’s worthwhile noting that their Bloody Mary is gluten-free and doesn’t include Worcestershire sauce!

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Brasseurs Sans Gluten Coming to Nova Scotia!

Earlier last year, we posted about gluten-free microbrewery Brasseurs Sans Gluten opening in Quebec. And today, I saw this ad on Facebook:

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Your New Favorite: Chocolate Macaroon Cookies!

When I was growing up, homemade chocolate macaroon cookies were one of my favorite treats. Even better, they can be easily made gluten-free! Just make sure that you get gluten-free oats: Bob’s Red Mill is a great brand that is available in most grocery stores. Your biggest problem with this recipe will be making the cookies last longer than a day. 🙂

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Tom’s in Sackville is a Terrible Choice

Michael and I have been trying to go to as many local places as possible in the year and a bit since we moved to Sackville. One of the last places on our list was Tom’s Family Restaurant on Sackville Drive. Most people we’d talked to weren’t a fan, but it has also been voted best restaurant in Sackville for the fifth year in a row by Coast readers. We figured it was time to give it a try.

We walked in the door on a Thursday night and it was complete mayhem.

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Chicken Parmesan That Can’t Be Beat!

One of my favorite dishes is chicken parmigiana (or chicken parmesan for us North American diners). Believe it or not, it can be made gluten-free without anyone even knowing the difference. Here’s how!


  • 4 boneless, skinless chicken breasts
  • ¾ cup Parmesan cheese, plus extra if desired (the real stuff from the deli department is best)
  • ½ cup fine, dry, gluten-free bread crumbs (try Gillian’s)
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. oregano
  • 1 egg
  • 1 tbsp. oil
  • 1 ½ cups pizza or pasta sauce (or to taste)
  • 1 ½ cups shredded mozzarella cheese (or to taste)


  1. Heat oven to 400 degrees.
  2. Spread about one cup of the pizza sauce in a 9 x 13 baking pan (with sides).
  3. Place chicken breasts between two sheets of wax paper. Pound to about ½ inch thickness.
  4. Mix bread crumbs, Parmesan cheese, and spices in a shallow bowl. (Feel free to mix up the spices!)
  5. Beat egg in a second shallow bowl.
  6. Heat oil in a frying pan.
  7. Dip each piece of chicken in the egg and then in the bread mixture. Then, put in the frying pan and brown. (Make sure the oil and the pan are hot first.)
  8. Once the chicken is browned, place each piece in the 9 x 13 pan on top of the pizza sauce, creating one layer of chicken.
  9. Top each piece of chicken with a spoonful of pizza sauce, a handful of mozzarella cheese, and Parmesan cheese (if desired).
  10. Cook for 25-30 minutes at 400 degrees, until chicken is cooked through.
  11. Serve with creamy mashed potatoes or a delicious gluten-free pasta! (You can use the tomato sauce in the bottom of the chicken pan for pasta sauce.)

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