As a newly diagnosed Celiac, I thought I’d have a really hard time finding yummy, healthy, and gluten free food choices. It’s my third day eating entirely gluten free and I’ll admit I don’t feel much better yet but I know I will soon.
I still need to find some good tips, tricks, and recipes for cooking though :/


#Caribana #Toronto Way fun !
#YaySummer #SteelDrums #GreatFriends #YummyEats #Roti #JerkChicken


Family fun just off #theblvd at Sacred Heart. Annual carnival. #livemusic #yummyeats #kiddos games free entrance!! The music pulled us to this place. Going on til 10 pm! (at Sacred Heart Catholic Church - Lancaster, CA)

Omelette w. fresh basil leaves.

Hello all,

So, to all my egg lovers, from those of us who like our eggs boiled, scrambled, or simply blended into our favorite protein shake, here’s my favorite omelette recipe that you could add to your breakfast repertoire. It literally takes me 5 minutes to make this omelette, but it tastes like Bobby Flay, himself created it in one of his restaurants’ kitchen.


-3 whole eggs

-half onion (diced)

-3 cloves of garlic (finely minced)

-1 tomato (diced)

-fresh basil leaves (picked from my little garden, finely chopped)

-seasonings (salt & pepper, Lawry’s seasoning, **red pepper flakes, oregano, olive oil)


1. Sautee the diced onion and minced garlic into a lightly oiled pan, until the ingredients are golden brown.

2. Beat the eggs into a bowl with 2 pinches of red pepper flakes (add more for an extra kick!), oregano, chopped basil leaves, and salt & pepper; add the diced tomato into the onion and garlic mixture, stir for a few seconds, then pour the beaten eggs into the pan.

3. You will know that your omelette is ready to be folded in half when the circumference is firm, and slightly brown. I enjoyed my omelette with some fresh mangoes and strawberries, as well as a slice of toasted whole wheat bread.

Enjoy! :)

It’s indeed a happy Friday!

See us today! 😉😃👌 #grindandco #grinder #burgerjoint #burger #wings #nachos #scouttuason #foodadventure #foodie #yummyeats #deliciouseats #foodtrip by grindandco

Baked chicken drumsticks w. diced roma tomatoes.

Hello lovelies and fellow foodies,

I hope all is well. I have practiced and perfected my baked chicken recipe and I have decided to share it with you all. It is very simple and the prep time takes less than 30 minutes; provided the chicken drumsticks have fully thawed (we’re all about efficiency here).


-chicken drumsticks (skinless)

-roma tomatoes (diced)

-few cloves of garlic (minced)

-one whole onion (diced)

-olive oil (1-2 Tsp)

-spices (salt, black pepper, maggi cube, all purpose seasoning, **cayenne pepper)



1. Mix the drumsticks in a large bowl with diced tomatoes, a drizzle of olive oil, and half of the maggi cube, a pinch of salt and black pepper, and some lemon juice to tenderize the meat, then set it aside for approximately 15 minutes so that the ingredients could penetrate into the chicken drumsticks.

2. Combine the rest of the ingredients along with the chicken drumsticks into a baking pan, lined with aluminum foil (easier clean up later :) ); then bake them for approximately 40 minutes, at 350 degrees, middle oven rack.

3. You will know the chicken drumsticks are fully baked when your finger bounces back when you firmly press against the meat (thanks for the tip, grandma!). I enjoy my baked chicken drumsticks with sauteed veggies and some unsalted brown rice. Yum!

{ I prep my meals on Sundays. Here is an example of how I control my food portions }.