Tag Archives: marathon

Gluten Free Dairy Free Lamb Lasagna

Gluten Free Dairy Free Lamb Lasagna


Lamb Brown Rice Lasagna

Gluten Free Dairy Free Lamb Lasagna

I love April for many reasons, spring is in the air, Easter feasts, and my favourite film fest, Hot Docs, the Canadian International Documentary Festival kicks off.  But I also love April because spring means, DETOX TIME!  Many folk cringe at the thought of a detox, but I have cleansed annually for over 10 years now and I love it.  However, my spring cleanse also tends to cross over with my marathon training.  I need lots of carbs and protein to help my body recover from long training runs.  Can one cleanse and train at the same time?  My Gluten Free Dairy Free Lamb Lasagna recipe says YES, yes you can!

A spring detox flushes out all of the stale winter toxins, and resets my system leaving me feeling energized, which is great for training.  Bad habits are broken and every time I discover healthy alternatives and new recipes.  One of the first yummy cleanse-friendly items I discovered was brown rice pasta, that can be found at any big grocery chain or health store.  While a bit more delicate than regular pasta, the brown rice has great flavour and is totally gluten free!

So I managed to make a gluten free lasagna…but can I really make this classic Italian dish dairy free too?

I’m pretty sure my boyfriend’s Italian grandmother would find this sinful…but here I go! 

For the dairy substitute, I really love Daiya products.  My boyfriend is lactose intolerant so we try to stay dairy free throughout the year, and I’ve been buying Daiya cheese regularly.  I combined the Daiya mozzarella shreds with crumbled firm tofu to mimic ricotta cheese, and lemme tell ya, it really holds up!  The tofu and mozzarella substitute blend well together and taste just like soft, salty ricotta cheese.  Yum!

Gluten Free Dairy Free Lamb Lasagna

Gluten Free Dairy Free Lamb Lasagna


If you’ve been reading  my blog, you know how much I love lamb.  Juicy, tasty lamb is the only red meat allowed on the detox.  While higher in cholesterol than beef, lamb is lower in sodium, contains more good fats and is rich in zinc, iron and B12.  Most importantly, lamb contains more protein than any other meat, and that makes it a fantastic recovery food for aching muscles.  Our gluten free, dairy free, protein-rich lamb lasagna is coming together!

The final step to making this awesome lasagna is in the construction.  One tip I picked up from taking the Culinary Arts class at George Brown College was to alternate between short vertical pieces of lasagna and horizontal pieces.  By having vertical and horizontal pasta layered throughout the lasagna, it helps to hold the dish together and prevents spillage when slicing.  A genius tip, that I now pass on to you!

Gluten Free Dairy Free Lamb Lasagna

Gluten Free Dairy Free Lamb Lasagna

And there you have it my friends.  Soft, flavourful brown rice pasta is slathered in rich, lamb tomato sauce and held together with creamy, protein infused “ricotta”cheese.  There are so many awesome flavours happening here that you won’t even realize you’ve got gluten, dairy free.  So cleanse away and run, bike and swim your heart out.  This Gluten Free Dairy Free Lamb Lasagna will help you recover and give you renewed energy to do it all again!


Gluten Free Dairy Free Lamb Lasagna

This Gluten Free Dairy Free Lamb Lasagna is filled with rich lamb, brown rice pasta, tofu and Daiya cheese. A delicious dish to have on a detox, and makes for an awesome post workout meal.

Course Healthy, Main Course
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 541 kcal
Author ISeeHungryPpl


  • 1 box brown rice lasagna noodles
  • 1 tablespoon extra virgin olive oil
  • 227 g Daiya dairy free mozzarella shreds divided in half
  • 450 g firm tofu drain, dried and crumbled
  • 1 pound ground lamb
  • 4 cloves garlic peeled, minced
  • 1 medium yellow onion peeled, diced
  • 1 red pepper seeded, diced
  • 2 tablespoons Bob's Red Mill Cornstarch
  • 156 ml tomato paste
  • 796 ml diced tomatoes
  • 1 bay leaf
  • 1/4 teaspoon red chili pepper flakes
  • 1 tablespoon fresh basil, finely minced or 1 teaspoon dried
  • 1 tablespoon fresh oregano, finely minced or 1 teaspoon dried
  • sea salt and ground pepper to taste


  1. Preheat oven to 375F.  Lightly grease a large casserole dish.

  2. Cook pasta in a large pot of boiling, salted water as per directions on the box.  Be careful not to overcook; brown rice pasta tears very easily.

  3. Spread a couple of tablespoons of olive oil onto a baking sheet. When pasta is ready, drain and spread sheets of pasta flat on baking sheet.
  4. In a medium mixing bowl, combine half the Daiya cheese with the crumbled tofu and mix well.

  5. Heat sauté pan to high. Flatten meat and place in pan, turning down the heat to medium. Slowly break up the meat with a wooden spoon until just cooked. Meat should be greyish in colour, not brown, so that the vegetable flavours can marry with the meat.

  6. Add all the vegetables and garlic.  Sauté until just cooked, shiny but still a bit crunchy, approximately 5 minutes.

  7. Turn the heat down to medium low and sprinkle the cornstarch over meat and vegetables. Mix well.

  8. Working quickly, add the tomato paste and mix well.  Add the diced tomatoes and stir to combine.

  9. Add the bay leaf, chili flakes, basil and oregano and mix well to combine. Simmer over low heat until sauce thickens, but still has some liquid.

  10. Season with salt and pepper to taste.  Remove from heat and remove bay leaf.

  11. Spoon a layer of thin sauce into the casserole dish. Trim noodles and place vertically across the casserole dish, overlapping the edges. Spread 1/3 of the sauce over top.  Sprinkle half of the Daiya/tofu mixture evenly over top of the sauce.

  12. For the next layer, place noodles horizontally across, overlapping the edges, followed by another layer of trimmed, vertical noodles.

  13. Layer 1/3 of the sauce over top, spreading evenly.  Sprinkle remaining Daiya/tofu mixture over top of the sauce.

  14. For the top layer, place noodles horizontally across followed by the rest of the sauce, being sure to cover the noodles well. Use a spatula to help spread the sauce evenly.  Top with remaining cheese.

  15. Cover loosely with aluminum foil, making sure the foil doesn't touch the cheesy top.  Bake at 375F for 30 minutes, covered. Then uncover and bake at 325F for another 15 minutes. Cool 5-10 minutes before serving.

What are your favourite foods or dishes to have on a detox?  Is anyone else running a race in the spring?  

Let me know if my Gluten Free Dairy Free Lamb Lasagna sounds like a yummy recovery food!

Gluten Free Dairy Free Lamb Lasagna

Gluten Free Dairy Free Lamb Lasagna

Healthy Chocolate Green Smoothie

Healthy Chocolate Green Smoothie

Healthy Chocolate Green Smoothie

How super cute is this Healthy Chocolate Green Smoothie in a mason jar?  

OK I admit, I’ve kind of been on a mason jar kick ever since I started canning two years ago.  Everything is better in mason jars!  I’ve been using mason jars for all kinds of things from tea to herbs to hair clips.  I actually received this one at a fund raiser.  They handed them out as labeled drinking glasses, such a good idea right?  

For my absolute fave smoothie, I wanted a special presentation but I confess <<looks sheepish>>, I just don’t get the smoothie bowl thing, they just look like pretty bowls of cold soup.  But a 500ml mason jar worked beautifully, and the best part about using a mason jar is that you can save some for later or take it to go! No matter how you have it, one thing is for certain: my Healthy Chocolate Green Smoothie is a real treat!     

For years I religiously started my mornings off with a smoothie, but during the winter season my body started craving a warm breakfast.  This smoothie became my go-to recovery snack, or sometimes I’ll make it for a light lunch or healthy dessert.  This smoothie is super nutritious but you’d never know it because it tastes oh-so-creamy and chocolate-y.  

Did I mention how lusciously rich this smoothie is?  I did?  Ohh…

Using a frozen banana really gives it that milkshake texture. I highly recommend freezing all your bananas right now!  But the best part is that the only sweetener is organic honey, and even though it contains sugar, honey also contains powerful antioxidants.  

Gotta love those blessed antioxidants!

The key ingredient to this smoothie is the raw cocoa powder. Be sure you buy the raw, plain powder as cocoa mixes often contain sugar.  Also, BONUS >> cocoa powder also contains antioxidants.  When consumed with high levels of fiber, raw cocoa powder actually helps improve digestion.  Good thing this smoothie has a big chunk of fibrous avocado!

But enough with those boring health facts (I love health facts!).

Healthy Chocolate Green Smoothie

Healthy Chocolate Green Smoothie

I was inspired to combine avocado and cocoa after trying the Goop Chocolate Love Smoothie. The cocoa blended with the avocado creates a rich, chocolate creaminess, plus I love avocados in general.  Bring on those healthy fats!  I also added cocoa nibs because I like a bit of crunchiness, it reminds me of a chocolate chip shake (but be sure to check your teeth after, they will give you a wicked smile). Finally as if we didn’t have enough antioxidants already, I added a handful of greens.  I like being sneaky with salad!  Spinach is the easiest to blend unless you have a Vitamix. If you have one, I’m quite envious of you and your ability to pulverize kale.

The L-Glutemine powder is an optional addition – I add it to help repair and maintain muscle.  I’m currently training for my 6th marathon so I need all the recovery foods I can get!  But let me tell you – nothing is more rewarding after a long run than this velvety, packed-full-of-chocolate super green smoothie.  

…except maybe a bagel with peanut butter and banana.

Healthy Chocolate Green Smoothie

Total Time 5 minutes
Servings 1 smoothie
Calories 360 kcal


  • 1 ripe frozen banana peeled*
  • 1 cup unsweetened almond milk
  • 1/4 cup cold filtered water
  • ½ ripe avocado
  • ½ cup fresh greens like spinach or kale washed and roughly chopped
  • 1 tablespoon unsweetened raw cocoa powder
  • 2 teaspoons raw cocoa nibs
  • 1 teaspoon organic or raw honey
  • 1 scoop L Glutemine
  • ¼ teaspoon cinnamon


  1. Combine all the ingredients into a blender and blend until smooth. Add a bit more water as per thickness preference.

Recipe Notes

*frozen bananas work best in a smoothie, they give them a milkshake-like texture. Simply run the frozen banana under warm water and the peel will slide off

Healthy Chocolate Green Smoothie

Healthy Chocolate Green Smoothie

What are your fave smoothie ingredients?  Are any of you training for a spring marathon?  Let me know what you think of my Healthy Chocolate Green Smoothie!

Niagara Falls

Finishing the Niagara Falls International Falls Marathon was my biggest running accomplishment to date, and I was lucky enough to have a perfect fall day for the run.  The route was beautiful – a nice flat route that started off in Buffalo, went over the Peace Bridge and all along the river to the finish line.  The cool breeze from the river kept me alert and focused while the clear, blue sky and sparkling water brought me peace.  A runner could not ask for better race weather.  I ran my best PR to date – 4hrs 5min and I would run that route again, any day. My husband and I had actually never been to Niagara Falls together, so we had lots of fun checking out the cheesy museums, acting like fools in the Nightmares haunted house and eating terrible, overpriced food.

"Golden Haunt" - Clifton Hill

“Golden Haunt” – Clifton Hill

"Looming Ice"

“Looming Ice”

"King of the World"

“King of the World”

"Cadillac Affair"

“Cadillac Affair”

"Fall Rush"

“Fall Rush”

"A Distant Fall"

“A Distant Fall”

"Cool Down"

“Cool Down”

"Finish Line"

“Finish Line”

"Diamond Ducks"

“Diamond Ducks”