CSA Week #11

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This weeks bin is once again filled with new produce. We expect each week to receive something we haven’t the week before! It’s so exciting for us each week to go out to the farm and see what wonderful produce Ken and Martha have for us to bring to you.


Pepper Ring Eggs

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Some days we are perfectly happy to have eggs over easy with bacon. Other days we need a little variety in our breakfasts without having to do a tonn of extra work like making banana pancakes.   Recently a friend of mine posted a picture of pepper ring eggs and it intrigued me a lot. This morning while getting ready I decided that is what we would eat for breakfast!


There really isn’t much of a recipe to follow but here is a brief outline.

  1. Heat oil (your choice) in a pan on medium-high heat.
  2. Slice up a pepper into rings using the biggest part of the peppers. Place rings in the pan and allow to cook on the one side. Once they have begun to soften, flip them over.
  3. Crack an egg into each ring and cook to your desired finish.
  4. Enjoy!

The pepper rings were just enough to mix it up for us today and break us out of a rut of just eggs.


CSA Week #10

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***CSA stands for Community Supported Agriculture. For the summer we have teamed up with Orchard Hill Farm and we deliver fresh, organically grown produce from their farm to the doors of families in London. For more information please see this post here.***


Once again this week we see the addition of new summer produce to our bins.  This week there are cucumbers – some of which are close to 2 feet long. There is also a stunning mix of colourful string beans that we can’t wait to try. There are also a new assortment of summer squashes to try out.  I did some research on the summer squashes because they are new to us too. I know wikipedia isn’t the most reliable source but I did find some information there about summer squash and the various types. Some of the types we have seen include, yellow crookneck, and pattypan/sunburst.  We have found some recipes to share with you. Not all of them are necessary grain free most can be adapted. Here is a few recipes from yummly.com, and crookneck squash frittata.  For those looking for ideas for cauliflower I found a delicious cauliflower pizza crust that I hope to try our this week.

Week #10 Bin

  • 2 summer squashes (there was 4 to choose from and everyone should have gotten 2 different types. Some of which are listed above with recipe links.)
  • 1 cucumber
  • mesclun mix
  • 1 quart of string beans
  • cauliflower
  • 8 green onions
  • kale or spinach
  • Herbs: dill, basil, and cilantro

Let us know what you come up with for recipes! Share them here, on our Facebook page or email us at info@healthyconnectionslondon.ca.


Banana Pancakes

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Wow! I cannot believe how slacking I have been on blogging. I started a new job last week and it really distracted me from posting some great recipes. Tom and I have so many pictures taken and blogs ready to write but I just need to buckle down and write them. I have better plans for my time this week and hopefully moving forward we won’t have another week like last without much from us.

When we switched to a grain free diet, breakfast was the second hardest meal (dinner was easy and lunch was the ABSOLUTE hardest). Both of us love eggs but we had always included cereal or oatmeal in our breakfast rotations.  We adjusted fairly well to eating eggs daily and LOVE bacon.

Who doesn't love bacon!

Who doesn’t love bacon!


CSA Week #9

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I feel like each week I want to start the blog by saying, ‘another great bin,’ but I stop myself from doing it….but it really is another great bin! We are starting to hit some of the bigger summer vegetables in this weeks bin.

Just a reminder to make sure that you have your bin empty and ready for pick up each Tuesday. It makes it much easier for us. Also just a little note that if you have moisture in your bin,  putting the lid on it will cause mold to form which is harder for us to clean out. Please leave the lid off allowing it to dry thoroughly if possible. Thanks!


In this weeks bin you will find:

  • 8 carrots
  • 4 beets
  • 1 cauliflower
  • 1 head of garlic
  • 1 head of lettuce
  • 1 summer squash
  • 8 green onions
  • 1 pail of greens (some of you got kale and others got swiss chard)
  • Herbs : dill
Week #9

Week #9



Cabbage Casserole – Comfort Food

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About 10 years ago my aunt gave my sisters and I each a book filled with recipes of my grandmas. A lot of these recipes are foods we would have had as kids growing up when we visited. Most of the are ones that remind me of home and I would consider them to be my comfort foods. One of my favourite comfort foods (and one which Tom considers to be super weird)is cream peas on toast – totally not grain free. It is basically a cream sauce made of milk, butter and flour that you add a can of peas to. Then you put it on top of toast! I LOVE IT!! Obviously this is something that I don’t eat very often now. The only time I do is when we are home visiting my family and I have a little cheat day.

When we got our CSA bin this week and had half a cabbage I knew immediately I wanted to make cabbage rolls. Upon further consideration I realized making cabbage rolls with just half a cabbage might be hard because a good number of the leaves wouldn’t be big enough to roll easily. My mom came down to visit for my birthday last week and she suggested the cabbage casserole we used to make growing up. Same stuff – different presentation! I immediately set out to find the recipe in the book from my grandma.

My Grandma Pearl's Recipe

My Grandma Pearl’s Recipe

I made some changes to the recipe to make it grain free (who knows what is in some tomato soups).


  • 1 lb ground beef
  • 1 medium onion, diced
  • 1/2 cup uncooked quinoa
  • 1/4-1/2 of a cabbage (we used about 3/8 if we get completely technical)
  • 1 tsp of olive oil
  • 4 tomatoes, chopped (I recomend roma tomatoes)
  • 3 gloves of garlic, chopped
  • 1 tsp dried basil (we didn’t have any fresh otherwise I would have used it)
  • 2 sprigs of fresh oregano
  • 1 cup of water (optional)
  • salt and pepper to taste
  • tomato paste (optional – to thicken the sauce)


  1. Cook quinoa according to package directions and set aside.
  2. In a large pan brown the beef. Add onions and saute until they are clear. Remove from heat.

    Browned ground beef

    Browned ground beef

  3. In a medium sauce pan heat olive oil over medium heat. Add tomatoes, garlic, basil and oregano and bring to a bubbling simmer. Allow to simmer for about 1o minutes. If your sauce is too thick you can add water as needed. Add salt and pepper to the sauce to your own liking.
  4. Add sauce and quinoa to the browned meat and onions and heat throughout.
  5. Preheat oven to 325F.
  6. In a large casserole dish place the chopped cabbage. Top with the meat and sauce mixture. Cover with tinfoil or lid if you have one.

    Ready to be cooked!

    Ready to be cooked!

  7. Place in oven and cook for  1 hour.



  8. Enjoy!
    The finished product! Yummy

    The finished product.

    For next time I would use roma tomatoes for the sauce. This time I just used vine tomatoes which worked well but romas are generally better for sauces. I would probably also thicken the sauce a bit with tomato paste.


Let us know if you try this recipe or what your favourite cabbage recipe is. We plan to use the rest of our cabbage in a soup.


P.S. You can totally see the start of my baby bump in the picture of the casserole pre-oven.

CSA Week #8

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This week we present, GREEN!  There is a lot of greens in this weeks baskets. In case you didn’t notice we have been rotating each week between mesclun mix and head lettuce. This week is a mesclun mix week. On top of that we also got a large amount of spinach and a new addition to the bins, arugula. These last two are found in the grey bag. We love arugula in this house. When we would buy greens from the store we always bought the mixed greens with arugula. It is always more expensive but the taste is amazing!!

Week #8 CSA List

Week #8 CSA List

This week for the choice between radicchio and fennel everyone got radicchio.  Radicchio is a leaf chicory which  is grown as a leaf vegetable  that has a bitter and spicy taste.  With grilling or roasting it mellows out.  It has a bitter and spicy taste, which mellows when it is grilled or roasted.  Martha from Orchard Hill Farm told us that it is already cut up in the mesclun mix each week.

They also posted this sign with suggestions.

Fennel and Raddicchio

Fennel and Radicchio


  • cilantro
  • basil
  • dill

This is your CSA bin for week #8. Please share any recipes you use this week that others might be interested in. You can email us (info@healthyconnectionslondon.ca), comment here or post to our Facebook page.


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