Rustic Potato Crust Quiche with Goat Cheese

I hope you are all staying safe and healthy! I know this is a strange time for everyone, most of our daily routines are on pause right now but life goes on in a new way. I know I have not cooked more than I have the past few weeks in years. I really do love the kitchen and I’m super grateful that my hubby likes to cook as well so we take turns. One of my favourite gluten free breakfasts the last few years is this super easy quiche. You can make it and reheat it, eating leftovers for days.It is also good with salad for lunch. I hope you are all staying sane working from home or helping your kids do their online school work…. crazy how life has changed. I am in the midst of moving in 2 weeks so that is keeping me somewhat occupied. What are you all doing to stay sane and busy in this quarantine time at home?!!

xxx Malika


Potato Crust Quiche with Goat Cheese
Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 small baby potatoes (washed)
  • salt and pepper
  • spray cooking oil
  • 2 tbs Romano grated cheese
  • 2 tbs fresh unripened crumbled goat cheese
  • 2 tsp chopped parsley
  • 5 eggs (free range)
  • ½ cup milk
  • ¼ cream
  1. With a mandolin or knife thinly slice potatoes
  2. Spay pie plate with oil and layer the potatoes.
  3. Bake in the oven at 400 degrees for 15 minutes.
  4. While potatoes are cooking whisk together in a bowl, eggs, milk, romano cheese, parsley and season with salt and pepper.
  5. Pull out potato crust and add the egg mixture, add the goat cheese on top.
  6. Bake again at 350 degrees for 30 minutes.
  7. Let cool and serve.

By | Apr 18th, 2020|Breakfast|0 Comments

Quick and Easy Potato & Chickpea Curry


It’s Sunday Funday today friends! It’s the only day of the week my boyfriend has off work so I get really excited… 🙂 We might do the grouse grind hike today or head to Commercial Drive for the Italian Day Festival?! I posted a photo of this curry I made the other night on Instagram and was asked for the recipe. So I am sharing it with you now. It is one of the easiest things to make, I swear. It is flavourful and healthy, winning!  My two secret ingredients are this curry powder (from Spice Works) mix and micro greens. I have tried to mix curry spices on my own but they just never taste as good so I cheat and use this package, and I don’t feel guilty at all. 😉 I found this spice mix at Hopott Farms but I’m sure they sell it at other retailers. Micro greens are the shoots of salad vegetables such as arugula, Swiss chard, mustard and beetroot. You can buy micro greens at most health food stores. They are picked just after the first leaves have developed and add a healthy kick an flavour to any meal.

I hope you like this curry as much as we do!

xx Malika


Quick and Easy Potato & Chickpea Curry
Recipe type: Curry
Cuisine: Vegetarian, Gluten-Free
Serves: 4
  • 1 Can organic chickpeas
  • 1 Can full fat coconut milk (read ingredient list make sure it doesn't contain cellulose)
  • 1 shallot, peeled and chopped
  • 1 tbs coconut oil
  • ½ package of curry spices
  • 5 Small nugget potatoes washed and chopped with the peal on
  • Garnish:
  • Plain organic yogurt
  • pinch of fresh micro greens
  1. In a large pot, heat the coconut oil and add the shallot, cook for 4 minutes, stirring occasionally.
  2. Add in the potatoes and cook for another 2 minutes.
  3. Add the chickpeas, coconut milk and spices and bring to a boil.
  4. Turn the heat down to simmer and cook for 10-15 minutes more.
  5. Serve over rice and drizzle over yogurt and top with micro greens.
  6. Enjoy!


By | Jun 12th, 2016|Meals, Uncategorized|0 Comments

Gluten Free Banana Bread Muffins


Hey, I’m so excited to let you guys know that I started a YouTube channel! The purpose of this channel is so that I can share easy, healthy, step by step videos on cooking, easy healthy snack ideas and health and wellness tips. I would love to hear from you on what content you might like to see, so please leave me comments below. I hope you are all having an amazing weekend!

xx Malika

By | Oct 18th, 2015|Lifestyle|0 Comments

Shrimp & Coconut Laksa Soup

Laksa Soup with shrimp

Mmmmmm I haven’t had laksa soup in over 10 years! I first tried it when I was living in Sydney, Australia. I worked at this cute pub called the Tea Gardens Hotel and they had a small restaurant in the pub that served authentic Malaysian cuisine. How could you not love this soup, its creamy and coconuty and full of flavour. Laksa typically has some heat and spice to it, my recipe is quite mild. Feel free to add as much heat (with peppers or hot sauce) as you like. I actually had the pleasure of spending a week in Malaysia on my way to Australia and it was such a beautiful country. 🙂 I am mostly avoiding grains these days, but I have been getting a bit bored with fish and veggies every night so I thought I would treat myself with this rice noodle recipe. 😉

xx Malika

coconut shrimp laksa soup

Shrimp & Coconut Laksa Soup
Recipe type: Soup
Cuisine: Gluten Free, Dairy Free
Serves: 2
  • 12 ocean wise fresh peeled shrimp (I used cooked)
  • ½ can of coconut milk
  • ½ cup fresh basil
  • ½ cup fresh mint
  • 2 cups of cooked rice vermicelli noodles
  • ½ white onion, chopped
  • 2 cloves garlic, crushed
  • 1 thumb or fresh ginger, peeled and grated
  • 2 tbs red curry paste
  • 1 tbs coconut oil
  • 2 cups bone broth
  • salt and pepper to taste
  • 4 lime wedges
  1. In a large pot, heat the oil and add the onion, cook until translucent. Then add the garlic and ginger and cook for another 2 min. Add the curry paste and cook additional minute.
  2. Take the onion mixture and add ½ of the bone broth to your blender of magic bullet and puree mixture.
  3. Add mixture back to you pot and then add the rest of the bone broth and coconut milk. Bring to a boil then reduce to simmer.
  4. Add in your shrimp and noodles now and turn off the heat.
  5. Serve in bowls with the lime, basil and fresh mint.
  6. Enjoy!

Gluten Free Laksa Soup

By | Oct 9th, 2015|Noodles|0 Comments