Written by: "Patricia Cardinal"

Introducing November: Butter Month

[Photo by Taryn]

In our house, the moment that Halloween is over, it’s officially the start of what we refer to as “Eating Season.”  

It’s a truly exciting time in the land of Elevenses!  To help ease into this truly food-centric time of year, we felt it was absolutely vital to focus on one of the most important ingredients in the Elevenses collective metaphorical kitchen for the month of November (as lately we’re all spread all over hell’s half acre…)  

Butter, over the last few years, has become a cornerstone of our foodie endeavours.  

[Photo by Taryn] In our house, the moment that Halloween is over, it’s officially the start of what we refer to as “Eati...

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One of my favourite jokes about Alberta goes something like this:  There are two seasons around here; July and Winter.  So darn true!  It seems as if the trees explode with colour and then shed their loveliness within DAYS of turning.  Born and raised in the Northeastern US, I still long for those months of slow and steady seasonal change.  Here, I feel a bit forced to inhale all of this splendour before it’s gone.  Talk about budgeting your time!   

Speaking of budgets and time, I’m also always struck at how quickly Canadian Thanksgiving creeps up in this neck of woods compared to what I was used to back in the states.  This year, Turkey Day will occur on October 13th, which is tomorrow.  For years, I’ve tried to re-create American Thanksgiving with less than stellar results.  It’s hard to celebrate a holiday like American Thanksgiving, where it seems the whole worlds stops to feast together and watch football, (I’m not a football fan, actually, but whatever, when in Rome…) when in Canadian reality it’s simply another workday. It’s left with me with no alternative; Canadian Thanksgiving has become something unto itself, and I’ve relented a bit in trying to recreate what was. And I’d love to share with you the learning that has come out of my little journey.

One of my favourite jokes about Alberta goes something like this:  There are two seasons around here; July and Wint...

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Introducing October: ‘Budget’

(Photo by Brian Godfrey)

Hello Everyone!

And Happy October to you.  Yes, that’s right, OCTOBER!  We’re all wondering where September went, as well.  Everyone on the Elevenses team has been preparing and bracing ourselves for the huge changes that apparently swallowed September whole, but we are back in the blogging saddle once again.  The exciting part (albeit heartbreaking, as well) is that half of our team will be blogging from across the pond.  Jacqui and Nat have settled beautifully into life in Brighton, England!  We miss them terribly, but exploring the world of Culinaria is so much sweeter as our world grows and presents us with new morsels to cook, taste, and share.

And now for the introduction of our October topic: Budget!  Honestly, what else would be so fitting after a month that sees so many of us pay for a seemingly endless list of expenses—children’s school supplies, tuition, moves, and transitions which indeed burn a hole in our collective wallets? Hence our need to infuse the month of October with money-conscious tips and recipes that have worked in our kitchen over the years. Allergen-free cooking can most certainly hit a person square in the wallet.  Gone are the days where I could stretch a dollar from feeding the family dishes that would grow with the addition of grains and pastas.  Then again, how many of us gluten and grain-free home cooks have discovered amazingly effective and tasty ways to cook from our pantry, substituting ingredients with wonderful results and single handedly creating abundance from disparity?  We all have. (Take a moment to pat yourself on the back, dear reader, you know you deserve it!)

With that thought in mind, stay tuned with us this month as we share the ways that have been most helpful for our family in shopping and cooking the way that nurtures us most fully, while staying in tune with the rhythm of the seasons, as well as our body’s need for increased warmth and sustenance as the days grow shorter and cooler.  Get excited, people!

It’s a delicious time of year and we’re eager to share the bounty with you!


(Photo by Brian Godfrey) Hello Everyone! And Happy October to you.  Yes, that’s right, OCTOBER!  We’re all won...

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Cravings for Home

Happy Summer, Elevenses readers! True to form, I’m writing this post all the way from my home town here in Long Island, New York.  These past few months have brought more family-related travel my way than I could have ever anticipated.  As Elevenses was born out of the idea that a food blog could help keep a family together as they geographically scattered this way and that, I’ve chosen to share a recipe that makes me feel closer to the kids regardless of the miles that separate us.  But first, some parental reflecting….


As I was unpacking some boxes this morning (or moving boxes from one room to another, which my mom generously considers unpacking, bless her heart, but I’m not so sure…), it struck me how, for an aging family, travel tends to occur less and less frequently with us all together. This may seem like a simple thought, but it’s affecting me in the most profound way this morning. While here, I’ve been bombarded with images of family trips; boxes upon boxes of pictures of the kids, Lewis and myself in the early days on our journeys together in Colorado, Canada, back home to NY, etc.



We were always a tight little unit, with the occasional additions of grandparents, uncles and cousins sprinkled in for good measure. Our little clan, however, was always intact. All of a sudden, even though I keep in touch with the adult kids throughout the day thanks to the magic of texting, I’m suddenly feeling as if my right arm is missing. My family has once again morphed into yet another version of itself.

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So in being “back home” (how long can I refer to this place that now looks nothing like the home I left decades ago, I’m not quite sure) and helping my parents create a new life in a downsized space, my mothering instincts have kicked into high gear. Don’t let them unpack for too many hours. Get the boxes and all signs of transition out of sight as soon as humanly possible. Keep them well nourished and hydrated, after all, culinaria is my jam… And don’t forget about their food sensitivities.


“So, Mom, what’s the very first thing we should the bake in your new kitchen? Anything at all! I can make anything you want gluten free, just name it!”

Without hesitation, the answer came: “Banana Bread.”

Banana bread? Really? Not something more challenging or… trendy? Of course not, Mama Bear (this is my nickname, but the story of how this came about is for another post!). It took me a few minutes to understand. This request is about fulfilling a craving for something simple, familiar, and comforting. It’s what my mom made for me, many years ago and just a few miles away, when I needed to feel comfort and happiness. It’s also one of the first recipes I made with little Jacqui and Hunter; the mini project they helped me with, standing on kitchen chairs so they could reach the counter and break eggs into the cavernous glass bowl. It’s what they still request of me now when I ask what they are craving. It’s a craving for home.

I get it, Mom.  This post is for you.

The Recipe

This recipe is a loose adaptation of a simple recipe from Stephanie Jaworski’s delightful website, joyofbaking.com. I’ve turned to her site many times over the years for inspiration and have never been disappointed with her offerings.  In true Elevenses style, we’ve adapted a basic recipe by replacing wheat flour with a gluten free blend, replaced the butter with coconut oil, slightly adjusted the wet ingredients to compensate for the increased rate of liquid absorption of gf flours, and added a few goodies to pay homage to the turtle candy bar. Go hard or go home, right?  At any rate, please use the baking time as a guideline, as humidity and various home kitchen ovens can wreak havoc on prescribed cooking times.  For those of you with dairy allergies please feel free to replace the toffee and chocolate chip add-ins with those of your own choosing (enjoy life makes great dairy free options), or leave them out altogether. The bread will still be wonderful.

To ensure proper baking; use a toothpick to test for doneness (the pick should emerge from the bread clean), bread should be firm to the touch, lightly brown around the edges of the pan, and if still in doubt grab your trusty digital thermometer and temp your bread to anywhere between 195-205 degrees Fahrenheit. For those of you who are interested in learning more about temping your quick breads, here’s a great link to a discussion thread on that subject.  

PS- You’ll notice I have a kitchen scale in the equipment list.  Please consider using one if you don’t already, as measuring your dry ingredients by weight  instead of volume yields the most accurate results.  The hidden bonus to measuring this way is that weighing your dry ingredients is incredibly quick and easy. All you need to keep in mind is that different flours actually have different weights, so adjust your target weights accordingly. “How will I know how to do that,” you ask? Here’s a handy chart to help clear up the mystery; I use it all the time and it makes measuring a breeze.

Equipment: large loaf pan (9×5 or 8 x 4), kitchen scale, hand mixer if desired



Turtle Banana Bread Recipe

Prep Time: 15 Mins Cooking Time: 55 Mins Total Time: 1 Hour 10 Mins


  • 1 cup (115 grams) pecans, toasted and coarsely chopped (optional)
  • 1 3/4 cups (230 grams) gluten free all purpose flour mix (King Arthur works beautifully here)
  • 3/4 cup (150 grams) granulated sugar or sweetener of choice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1 teaspoon ground cinnamon
  • 2 large eggs,room temperature, lightly beaten
  • 1/2 cup coconut oil, melted
  • 4 ripe bananas (approximately), mashed well 
  • 2 teaspoons pure vanilla extract
  • ½ cup toffee chips 
  • ½ cup dark chocolate chips
  • 2 tablespoons coarse turbinado sugar (I use Sugar in the Raw)


  1. Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. 
  2. Grease the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. (For added insurance, I place a piece of parchment in the bottom of the pan for easy unmoulding, but it’s only optional) Set aside. 
  3. Place the nuts on a baking sheet and bake for about 4 to 8 minutes, until they are lightly brown and smell wonderfully toasty. Let cool and then chop coarsely.  
  4. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nuts. Set aside. 
  5. In a medium-sized bowl combine the mashed bananas, eggs, melted coconut oil, and vanilla with a large wire whisk or hand mixer. 
  6. Switching to a rubber spatula or wooden spoon, begin combining the wet ingredients (banana mixture) into the dry ingredients.  
  7. Once the flour is almost incorporated, add your toffee and chocolate chips. (Please don’t over mix the batter. You do not want it smooth, just give it one or two turns of your spoon after you can no longer see any ribbons of flour. Over mixing the batter will yield tough, rubbery bread, an absolute travesty.) 
  8. Scrape batter into prepared pan. Smooth the top of the batter gently with the back of a spoon and sprinkle with Turbinado sugar. And into the oven she goes!
  9. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 65 minutes or until bread reads 195 to 205 on a digital read thermometer. 
  10. Unmold after ten minutes, and place on a wire rack to cool. If you can.  We always tear into it after 20 minutes or so, but perhaps you will have more reserve.  This bread can be frozen.

Happy Summer, Elevenses readers! True to form, I’m writing this post all the way from my home town here in Long Island,...

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Slow Food in Springtime

Springtime in Edmonton

Hi everyone! It’s time for a long overdue catch up in the Sustenance department of Elevenses! I’m utterly shocked how quickly March has sped by. I recall sitting down with the adult children in October and planning out the next six months of blog topics and posting schedules. We assured each other with solemn vows that we could persevere through the coming months of holidays, the kid’s school demands, my work commitments, the general mayhem which tends to occur when busy lives collide, and STILL meet our Elevenses goals of posting at least four times per month.


“A” for effort I always say☺.

Hi everyone! It’s time for a long overdue catch up in the Sustenance department of Elevenses! I’m utterly shocked how qu...

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The Harvest: Eating vs Dining

Hello all, Patricia here! Each month we will be focusing on a particular topic with stories, research and recipes.  For November, we’ve chosen to focus on the Harvest.

As I’m writing this and gazing upon our snow-covered yard, I admit we’re sneaking this topic in through a rapidly closing door in our Northern neck of the woods.  What group of passionate foodies, however, could possibly resist writing about the harvest?  The thought of it made us all giddy with excitement, lunging for our chef’s knives and tasting spoons, searching for any amber-hued foodstuff in our path.  Essentially, it was an absolute no-brainer to kick start our collective food writing endeavors with a focus on gleaning what has grown for the months which lay ahead.  It’s important to note that the concept of the harvest, depending on who is blogging at the moment, is metaphorical in nature.  In this year’s harvest, our family is gathering our favorite recipes, memories and thoughts to share with you in getting ready for the long winter, as well as the moments which lay ahead without each other.  Before we begin sharing our family’s personal stories, hopes, dreams, quirks and assorted neuroses which anchor our culinary pursuits; allow me first to tell you a bit more about ourselves, specifically how we forage, cook, and eat.

Hello all, Patricia here! Each month we will be focusing on a particular topic with stories, research and recipes....

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Sustenance Introduction

“A Definition of Foodways:  …everything about eating including what we consume, how we acquire it, who prepares it and who’s at the table – is a form of communication rich with meaning. Our attitudes, practices and rituals around food are a window onto our most basic beliefs about the world and ourselves.”

–  Harris, Lyon and McLaughlin, 2005


Who I am in the family:

I will unabashedly lay claim to what I see as a plumb role in our family, encompassing that of adoring den mother, family cheerleader, chief grocery shopper and most ardent fan of my adult children; Jacqui (23), Hunter (20) and my most recently adopted Daughter #2, Natalie (22).  Food has been a passion for me as long as I can remember, and I’ve been blessed with children who have developed a mutual obsession in the amazing ability food has to nurture ourselves and each other.

"A Definition of Foodways:  …everything about eating including what we consume, how we acquire it, who prepares it...

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