Nourish Your Soul and Stomach in Banff

Amazing vegetarian, vegan and gluten free comfort food in Banff. The new location is cozy, cute and has an amazing menu that doesn’t taste ‘healthy”.

I had the Wicked Wedge Pizza on gluten free and my friends both had the Nourish bowl. The burrito looked amazing I can’t wait to try. I will definitely be back next time I’m in Banff.

Just just come for lunch. You can get a glass of wine at night and the dinner menu looks great.

PS try the Mac and Squeeze. The customer beside me said its amazing but the chef commented you have to hug him after. End the meal with some love.



Enter Now to Win Gluten Free Catelli Pasta for a Year

Thanks to Catelli, you have the opportunity to win gluten free pasta for a year!!!

Woot woot how MacaroniPackshot RecipePage 0 300x267 Enter Now to Win Gluten Free Catelli Pasta for a Yearawesome is this. All you need to do is submit a photo of your tastiest gluten free pasta dish. I’m not just saying this because Catelli is sponsoring, but Catelli is the best boxed gluten free pasta I have ever used, and I promise you won’ t be let down.

Submit your photo along with your name, email and phone number to If you want your recipe posted on my site, include it as well. Draw will be June 6th so get your entries in. Contest closes at 11:59 pm June 5th. Hurry you don’t want to miss out.

In addition, click here for a $1 off coupon for a box of Catelli pasta.

For more information on products you can check out

*Note please indicate if you don’t want your photo posted.

Blue Door Oil and Vinegar: Amazing Oils and a GF Italian Night

If you haven’t been to Blue Door Oil and Vinegar, you are missing out. Cooking gluten free can be a challenge to find ways to make food delicious. Well at Blue Door, you can find a plethora of amazing infused flavored olive oils and vinegars.

At the store you can taste more than 50 different flavors of oil and vinegar ranging from subtle to intense flavors. Some of my favorites are butter olive oil, cranberry pear white balsamic, grapefruit white balsamic and Tahitian vanilla balsamic. I use the butter oil in place of butter and it tastes identical to real butter. I love the cranberry pear and grapefruit balsamic on salads and Tahitian vanilla is amazing over fresh berries. I was skeptical as well about balsamic on fruit, but it’s door interior1 300x155 Blue Door Oil and Vinegar: Amazing Oils and a GF Italian Night

Bruce and Courtney Gillis, owners of the store, are extremely helpful and knowledgeable and will guide you to help you find amazing combinations. Using the oils and vinegars can be a great solution for flavoring foods as they are all gluten free.

Additionally, the store is having an event on June 10th. You can learn how to make Italian dishes that are raw, plant based and gluten free…amazing. Cost is only $50 and you get wine, food and cooking lesson, such a great deal. Take a look at the flyer below and for more information go to

Pure Raw Nature Seminar FB Post 231x300 Blue Door Oil and Vinegar: Amazing Oils and a GF Italian NightItalian Cooking flyer 230x300 Blue Door Oil and Vinegar: Amazing Oils and a GF Italian Night


Win Gluten Free Catelli Macaroni for a Year

Stay tuned, later this week I will be announcing a contest for followers of Best Calgary Gluten Free to win Catelli Macaroni for a year.

Check back for details.

MacaroniPackshot RecipePage 0 300x267 Win Gluten Free Catelli Macaroni for a Year

Tips to Make the Perfect Gluten Free Pasta

Tonight I was able to take part in a presentation with John Higgins, Director of George Brown Chef School, former personal chef for the Queen Mother and a judge on the Food Network’s Chopped Canada.  Chef Higgins taught us how to make the perfect gluten free pasta using Catelli Gluten Free Macaroni as well as provided some amazing recipes.JH 300x225 Tips to Make the Perfect Gluten Free Pasta

Chef Higgins was witty, funny and  gave us amazing tips which Gail Bergman PR so kindly provided to us after the presentation. Below please find tips for cooking the perfect gluten free pasta as well as 5 different pasta recipes you can use with Catelli Gluten Free Pasta.

Top 10 Pasta Tips

* Pasta should be cooked according to the directions on the pasta box. For some recipes that require the pasta to be cooked in sauce following boiling, however, an al dente consistency is preferred (an al dente consistency has some bite and a pleasing resistance to the chew – not gummy or sticky). For such recipes, cut one to two minutes off the cooking time on the package.

* When cooking pasta, use a large pot. You will need one quart of water to approximately 100 grams of pasta.  Using a large pot will give the pasta room to boil and not stick together.


* Over-seasoning the water with salt – bringing it almost to the taste of the sea – will substantially enhance the flavour profile of the dish. As a rule of thumb, use 10 grams of salt for one litre of water and 100 grams of pasta.


* Never add oil to the water when cooking pasta.  It does not keep it from sticking together.  In fact, the oil creates a coating that prevents the sauce from adhering to the pasta. This is undesirable because you want the pasta to soak up the sauce.


* Always stir the pasta for about 45 seconds after adding it to boiling water.  Then, stir occasionally as the cooking process continues, especially during the first three minutes, as that’s when the pasta can stick together.


* To test if the pasta is ready, bite into a noodle. If the external noodle is soft and yellow in colour (indicating doneness) and the core is a chalky white colour (indicating that it is a little underdone), the pasta is ready to be removed from the water.


* Never rinse pasta after cooking, as it’s important to retain the starch to enable the sauce to coat.


* For some recipes that require the pasta to be cooked in sauce following boiling (see first bullet point), add the pasta to the sauce in a separate pot. Finish cooking the pasta in the sauce for the final minutes of cooking, allowing the starch to fully release from the pasta into the sauce, adding full flavour to the pasta and making the eating experience more enjoyable.


* When making a pasta dish, think about the harmony of taste, texture and balance between noodle and sauce. Thin pasta strips, for example, work best with a classic tomato, seafood or pesto sauce. Thicker pasta cuts, such as fettuccine, are wonderful for a cheese or cream-based sauce. Filled pasta is ideal with a light tomato broth or cream sauce.


* Use herbs generously for added flavour. When using parsley – the most used herb in the Italian kitchen – don’t chop it, but rather, slice it with a sharp knife.  If you see a green stain when you cut herbs, that means your knife is not sharp and you are losing flavour.  For basil, another popular pasta-enhancing herb, tear the leaves rather than chop them to avoid bruising the herb. Always add herbs to the pasta at the last minute to retain their vibrant colour and natural flavour. To keep stored herbs fresher and longer, wrap them in a tightly-moistened paper towel, then place in a Ziploc bag in the fridge.



Ginger Edamame Macaroni SaladCatelli Gluten Free Edamame Macaroni Salad 300x187 Tips to Make the Perfect Gluten Free Pasta


Prep Time: 20 min    

Cooking Time: 5 – 6 min                  

Servings: 8



1 pkg (340 g) CATELLI® Gluten Free Macaroni

2 cups (500 mL) frozen edamame

1 tbsp (15 mL) olive oil

1/2 cup (125 mL) rice vinegar

2 tbsp (30 mL) each granulated sugar and water

4 tsp (20 mL) gluten-free soy sauce

1 tbsp (15 mL) minced fresh ginger

1/2 tsp (2 mL) each salt and pepper

1/3 cup (75 mL) canola oil

1 cup (250 mL) each diced red pepper and cucumber

1 cup (250 mL) each shredded Napa or Chinese cabbage and carrot

1/2 cup (125 mL) chopped green onions


1.         Cook macaroni according for 3 to 3½ minutes. Drain in colander, then place pasta on a flat tray to cool. Once cooled, sprinkle with 1 tbsp (15 mL) of olive oil and mix gently with fingers.


2.         Blanche edamame in 2 cups (500 mL) of salted water for about 2 minutes and drain.


3.         Meanwhile, whisk vinegar with sugar, water, soy sauce, ginger, salt and pepper until sugar is dissolved; whisk in oil. Add cooked edamame to mixture.


4.         Toss macaroni and edamame mixture with red pepper, cucumber, cabbage, carrot and green onion to combine. Serve immediately.   



  • ·         Add hot sauce, chili flakes or diced jalapeno peppers for a little extra kick.
    • ·         Serve alongside grilled chicken or fish such as salmon or trout.
    • ·         This salad can be made ahead and reserved for up to 3 days in the refrigerator. If making ahead, reserve 1/2 cup (125 mL) of the dressing and add just before serving to moisten the salad.
    • ·         For an equally delicious salad, replace the soy sauce with miso paste. Another gluten free option, miso paste (or fermented soy paste) is often found at the fresh sushi counter located in the produce department of many supermarkets.
    • ·         Replace the granulated sugar with honey if preferred.


Per serving (1¼ cups/300 mL): 334 calories, 14 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 560 mg sodium, 45 g carbohydrates, 3 g fibre, 8 g sugars, 8 g protein. Excellent source of vitamin C. 



Moroccan Macaroni Bowl Catelli Gluten Free Moroccan Macaroni Bowl 300x245 Tips to Make the Perfect Gluten Free Pasta


Prep Time: 20 min    

Cooking Time: 30 min                      

Servings: 6



1 pkg (340 g) CATELLI® Gluten Free Macaroni

1/3 cup (75 mL) each lemon juice and olive oil

2 tbsp (30 mL) honey

1 tbsp (15 mL) each minced fresh ginger and ground cumin

2 tsp (10 mL) minced fresh garlic 

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) each salt and pepper

4 cups (1 L) cauliflower florets (about 1 small head)

1 1/2 cups (375 mL) canned chickpeas, drained and rinsed

3/4 cup (175 mL) slivered dried apricots 

1/3 cup (75 mL) slivered green olives 

1 cup (250 mL) crumbled goat or sheep’s milk feta 

3/4 cup (175 mL) chopped fresh mint leaves



1.                  Preheat oven to 400°F (200°C). Whisk lemon juice, olive oil, honey, ginger, cumin, garlic, cinnamon, salt and pepper until combined.


2.                  Toss cauliflower and chickpeas with 3 tbsp (45 mL) lemon mixture. Spread out on a parchment paper-lined baking sheet. Roast for 30 minutes or until cauliflower and chickpeas are browned and tender. Toss after 15 minutes.


3.                  Meanwhile, cook macaroni according to package directions; reserve 1/2 cup (125 mL) cooking water before draining. Toss hot macaroni with roasted cauliflower and chickpeas, apricots, olives and remaining lemon mixture to combine.


4.                  Let stand for 5 minutes to mellow flavours. Toss in feta and mint. Stir in reserved cooking water to moisten as needed. Serve warm or at room temperature. 



  • ·         Add a handful of toasted slivered almonds or pine nuts for extra flavour and crunch.
    • ·         Transfer any leftover chickpeas from the can to a ziptop freezer bag and freeze to use later in soups, salads or stews. 


Per serving (about 2 cups/500 mL): 510 calories, 21 g fat, 6 g saturated fat, 0 g trans fat, 23 mg cholesterol, 607 mg sodium, 71 g carbohydrates, 7 g fibre, 12 g sugars, 13 g protein. Excellent source of vitamin C. Good source of riboflavin, folate, vitamin B12, calcium and iron. 



Grilled Ratatouille Spaghetti Catelli Gluten Free Rattatouille Spaghetti 300x204 Tips to Make the Perfect Gluten Free Pasta


Prep Time: 30 min    

Cooking Time: 20 min                      

Servings: 4



1 pkg (340 g) CATELLI® Gluten Free Spaghetti

1/3 cup (75 mL) balsamic vinegar 

3 tbsp (45 mL) olive oil

3 cloves garlic, minced

3/4 tsp (4 mL) each salt and pepper 

1 orange pepper, quartered

1 each zucchini and baby eggplant, thickly sliced

1 sweet onion, sliced into thick rings

4 cups (1 L) cherry tomatoes (about 2 pints)

1 cup (250 mL) chopped fresh basil leaves

Crumbled goat cheese (optional)



1.         Preheat grill to medium and grease grate well. Whisk vinegar with oil, garlic, salt and pepper. Arrange pepper, zucchini, eggplant, onion and cherry tomatoes in a large bowl. Toss vegetables with 2 tbsp (30 mL) of balsamic mixture. (For easier grilling, thread tomatoes onto soaked wooden skewers and insert skewers through sides of onion rings to keep intact while grilling.)


2.         Grill vegetables, turning as needed, for 12 to 18 minutes or until well marked and tender. (Remove any finished sturdy vegetables to plate when done. Transfer grilled tomatoes to the bowl that vegetables were tossed in.)


3.         Chop all grilled vegetables (except tomatoes) into bite-sized pieces. Mash tomatoes with a potato masher or fork; toss with chopped grilled vegetables and remaining balsamic mixture to combine.


4.         Meanwhile, cook spaghetti according to package directions for 7 minutes. Toss hot pasta and basil gently with vegetable mixture to combine. Garnish with goat cheese (if using).



  • ·         Soak the wooden skewers in warm water for 30 minutes before threading tomatoes and onion.
    • ·         Replace the crumbled goat cheese with feta or Parmesan.  
    • ·         Top with grilled shrimp, chicken or steak for a protein boost.


Per serving (about 2 cups/500 mL): 496 calories, 13 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 465 mg sodium, 88 g carbohydrates, 7 g fibre, 9 g sugars, 10 g protein. Excellent source of folate and vitamin C. Good source of magnesium and iron.



Southwestern Penne Salad Catelli Gluten Free Southwestern Penne Salad 300x225 Tips to Make the Perfect Gluten Free Pasta


Prep Time: 20 min

Cooking Time:  9 min                                               

Servings: 8



1 pkg (340 g) CATELLI® Gluten Free Penne

1 can (14 oz/398 g) black beans, drained and rinsed 

1 cup (250 mL) thawed frozen corn

1 each large tomato and orange pepper, diced

3 green onions, sliced

1/2 cup (125 mL) chopped fresh coriander leaves

1/3 cup (75 mL) canola oil

1/4 cup (50 mL) lime juice

1 tbsp (15 mL) honey

1 clove garlic, minced

1 tsp (5 mL) each finely grated lime zest, ground cumin and chili powder

1/2 tsp (2 mL) each salt and pepper

1 avocado, diced (optional)


1.         Cook penne according to package directions. Rinse under cold running water until cool; drain well.


2.         Toss penne with black beans, corn, tomato, orange pepper, green onions and coriander.


3.         Whisk canola oil with lime juice, honey, garlic, cumin, chili powder, lime zest, salt, and pepper until combined. Toss with the penne mixture. Stir in the avocado (if using) just before serving.



  • ·         To quick-thaw the corn, place in the strainer before draining the penne.
    • ·         This pasta can be served as a vegetarian entrée, or for an extra protein boost, add chopped grilled chicken breast or steak.



Per serving (about 1 cup/250 mL): 311 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 155 mg sodium, 48 g carbohydrates, 4 g fibre, 4 g sugars, 6 g protein. Excellent source of vitamin C.



Fusilli with Smoked Salmon & Capers Catelli Gluten Free Fusilli Smoked Salmon 300x231 Tips to Make the Perfect Gluten Free Pasta


Prep Time: 30 min                                                    

Cooking Time:  7 min

Servings: 4



1 pkg (340 g) CATELLI® Gluten Free Fusilli

3/4 cup (175 mL) thinly sliced red onion

4 tbsp (60 mL) lemon juice, divided

1/4 tsp 1 mL) salt

2 tbsp (30 mL) chopped capers

2 tsp (10 mL) Dijon mustard

1 tsp (5 mL) finely grated lemon zest

3/4 tsp (4 mL) freshly grated black pepper

1/4 cup (50 mL) extra virgin olive oil

1 pkg (200 g) smoked salmon, thinly sliced

1/2 cup (125 mL) coarsely chopped fresh dill



1.         Cook fusilli according to package directions. Rinse under cold running water to cool; set aside.


2.         Meanwhile, toss onion with 2 tbsp (30 mL) lemon juice and salt; let stand for 25 minutes. 


3.         Whisk remaining lemon juice with capers, mustard, lemon zest and pepper; whisk in olive oil until combined. Toss cooled, cooked fusilli with smoked salmon, marinated onions, dill and dressing mixture. 



  • ·         Reserve leftovers for up to 2 days. It makes a delicious lunchbox treat.
    • ·         For a creamy accent, stir in 4 oz (125 g) crumbled goat cheese.



Per serving (about 2 cups/500 mL): 512 calories, 18 g fat, 3 g saturated fat, 12 mg cholesterol, 727 mg sodium, 72 g carbohydrates, 3 g fibre, 2 g sugars, 16 g protein. Excellent source of vitamin B12.


Gluten Free Consulting

Going gluten free can be an overwhelming process. Understand which foods has gluten, cooking gluten Gluten Free Guru 300x109 Gluten Free Consultingfree and knowing which brands to buy can be a tough process. To make this process easier, I am here to help you as a gluten free consultant.

More info can be found on my new website at


Noteworthy NOtaBLE: A Gluten Free Dream

Saturday night I went with two girlfriends to Notable for dinner. As usual Notable was hopping for a Saturday line 300x225 Noteworthy NOtaBLE: A Gluten Free Dreamnight. and there was a lot of people in line, but the staff made us feel welcome. While were waiting, the manager made sure we had a cocktail in our hand to make the wait a pleasant experience. One of the things that first stood out to me about Notable was the incredible attention to customers. Although, the restaurant was packed and the line to get in was long, the staff did an incredible job of making sure everyone in line was taken care of and comfortable

Once we were seated and the manager took time to explain the gluten free options on the menu. Most items at Notable can be made gluten free and in fact they carry gluten free pasta and Care Bakery bread. We decided to share a bunch of dishes including a gluten free pasta.manager e1394424151624 300x300 Noteworthy NOtaBLE: A Gluten Free Dream

Our first course included the Seared East Coast scallops with grilled romaine hearts and a bacon & caper dressing as well as crispy potato rolls with rotisserie pork, Jalepeno Jack Cheese and salsa veride. Both dishes were so delish! The scallops were cooked amazingly and the crispy potato rolls were a treat, they reminded me of a fancy spring roll which I haven’t had in years, but of course way better.

photo9 300x225 Noteworthy NOtaBLE: A Gluten Free Dream photo10 300x225 Noteworthy NOtaBLE: A Gluten Free Dream

Our second round included the Dungeness crab and shrimp bake with wilted spinach, aged cheddar cheese and gluten free toast as well as More Gluten Free rigatoni, artisan bacon, cherry tomatoes, green peas and Cambozola cheese. Ok fair warning, if you don’t do well with dairy take your enzymes. I’m paying for all of the cheese , but boy was it worth it. These two dishes were amaziiinnnnggg!

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We decided to order two more dishes…guess we were really hungry that night ha. So to end the evening we ordered the oysters and pork belly with a lobster claw in a coconut green curry sauce. The oysters were so light and fresh, probably should have started with them. The last dish was a rich pork belly topped with a butter poached lobster claw with a coconut curry cream sauce. Yep definately had to go to the gym Sunday but honestly, our evening Saturday night was so worth it. It has been a long time since I have been to a restaurant in Calgary with impeccable service and wonderful gluten free options. Honestly the more I travel, the more I realize that a lot of Calgary restaurants who are busy don’t treat their customers very well. Often I feel as though the attitude is we should be lucky to get a table. Well at Notable this is the furthest thing that you will find. I love how welcoming the staff was and how great our evening was.

While dining we found out that Chef Justin Labossiere is part of the driving force to the amazing gluten free menu. He’s now bumped to the top of my list for favorite chefs icon wink Noteworthy NOtaBLE: A Gluten Free Dream  Most of the menu is gluten free and all of the desserts are gluten free, how awesome is that. Ever heard of More Gluten Free Pasta? This is the brainchild of Chef Justin and apparently it can be bought at Community or Planet Organic, keep your eyes peeled for it and support a local gluten free business.

Honestly Notable is a gluten free dream and to top it all off, it’s now located within the Car2Go area! All my gluten free’ers, head to Notable, you won’t be dissapointed. Let me know how the desserts are, major fail on my part for not leaving room for gluten free desserts.

photo7 300x300 Noteworthy NOtaBLE: A Gluten Free DreamKeep your eye out for the creator of Notable, Chef Michael Noble when you are there. Also if you are looking for dinner on the go, you can always order Happy Chicken which is an organic, rotisserie chicken served with a side to go. A great way to feed your family a healthy meal when you are in a rush.

biglink Noteworthy NOtaBLE: A Gluten Free Dream

Gluten Free Breaky in Banff Can Be Tough: Coyotes Southwestern Grill is A Good Option

If you read my last post, I was in Banff for three days last week for new years. Every time I have been to Banff I have trouble finding gluten free breakfast with the exception of some hotels like the Banff Springs and the Rimrock. Reality is, I rarely stay at these hotels and truth be told, they aren’t super easy to get to. So often I end up having an omelette at Melissa’s or The Bison cuz neither has GF bread. Unfortunately, I kinda hate omelettes, but often is my only choice.

The last morning we were in Banff, we thought we would grab breaky and walk around downtown. Being aphoto 21 300x225 Gluten Free Breaky in Banff Can Be Tough: Coyotes Southwestern Grill is A Good Option weekday, a lot of resto’s didn’t serve breakfast, and the Wild Flour doesn’t have great GF breaky options. So on a whim we went into Coyote’s. Coyote’s is a long skinny, rustic grill which is casua,l but busy. Unfortunately we showed up at the wrong time because the breakfast line was just shutting down and the  lunch line wouldn’t be ready for 30 minutes. Our options were sammy’s, but they said they had GF bread and wraps which made my day. On the lunch menu was a breakfast burrito, and all I wanted was eggs so I snuck that order in just under the wire.

photo 11 e1389075353267 225x300 Gluten Free Breaky in Banff Can Be Tough: Coyotes Southwestern Grill is A Good OptionAlthough our order took 45 minutes to arrive, at least I was able to have a soy latte while we waited. The burrito finally arrived and it was really good. Well as good as a gluten free wrap can be when it tastes like hard paper. That said, I was still grateful for a breaky burrito.photo1 300x225 Gluten Free Breaky in Banff Can Be Tough: Coyotes Southwestern Grill is A Good Option

Even though the service wasn’t amazing, Coyote’s will be my new breaky place in Banff because of the abundant GF options.

biglink Gluten Free Breaky in Banff Can Be Tough: Coyotes Southwestern Grill is A Good Option

Three Ravens Restaurant Banff: Fun NYE’s and Great GF food

Recently I was itching to get out of the city and into the mountains for a relaxing and re-energizing vacation. Plus I love being out of the city for new year’s eve. Most of my friends were booked but luckily I had a very good friend who was in the same boat as me and wanted to get out of town as well. Since we booked our hotel relatively last minute, and there wasn’t much choice, I was worried about reservations for NYE. Well luckily on Open Table I found a reso at Three Raven’s in Banff. Up until a year ago I had no idea this restaurant even existed but a colleague had taken me there when we were in Banff for work. Since I had been, I knew the food was awesome.

That day my friend and I went skiing, came back to town and got dressed up to ring in the NYE. We stayed on the main drag at The Fox, which I love because of their amazing hot tub. The hot tub feels like you are in a cave but has an open roof so it feels like an outdoor hot tub. Staying downtown, I was worried about getting a cab to Tunnel Mountain, but in true Banff fashion, a cab arrived within 5 minutes of calling… so much better than Calgary cabs. We hopped in and went up Tunnel Mountain to Three Ravens which is located at the Banff Center. This restaurant is a hidden gem that not many people know about because it’s in a location that is off the beaten path a bit. The Banff Center is a beautifully designed collection of buildings that hosts concerts, conferences and has year round classes. The restaurant is on the top floor of an all glass building that boosts an amazing view of banff and the mountains.

up mag photo 300x200 Three Ravens Restaurant Banff: Fun NYEs and Great GF food

Photo from Up Magazine. Three Ravens Interior

We arrived and wanted a window seat so decided to sit at the bar and have a cocktail while waiting for a different table. After 20 minutes we were seated by very friendly staff and sipped our cocktail while admiring a spectacular view. Sorry for no picture but it was dark and the picture didn’t show up through the glass.

We ordered and out came warm regular bread for my friend and toasted, soft gluten free bread for me as well as 4 different types of butter which were all delicious. My favorite was the hazelnut butter, reminded me of Ferrero Rocher in a weird kind of way.

photo 1 e1388957831726 225x300 Three Ravens Restaurant Banff: Fun NYEs and Great GF food

Gluten free bread and butters

Next we were served an amuse bouche that I have to be honest, was the biggest dissapointment of the meal. It was a small centimeter square of panana cotta, but unfortunately it was so rubbery that if felt sick in your mouth. This was just a small blip in an almost perfect night so don’t let the amuse bouche sway you away.

For my main course, I had the chicken which was crunchy on the outside, moist on the inside and was served with delicious crispy kale and root vegetables. My friend had the steak which he said was delicious as well.

photo 3 e1388957632412 225x300 Three Ravens Restaurant Banff: Fun NYEs and Great GF food photo 2 e1388957777425 225x300 Three Ravens Restaurant Banff: Fun NYEs and Great GF food

There was a flourless chocolate cake option for dessert, but I opted for another glass of wine…hey it was NYE after all.

After dinner we grabbed a cab back to town to hit main street as they close the road to traffic and have a beautiful fireworks show at midnight. In hindsight though I bet it would be cool to watch the fireworks from Three Ravens if it was cold. NYE was quite warm so it was lovely being with a fun crowd celebrating together.

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Hot Chocolate after the fireworks at The Fox

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All in all, I would recommend Banff for NYE’s as it was relaxing, awesome to be on the ski hill, great dinner and an awesome show to top off the night. If you are looking for a great hotel, I loved The Fox because of the location and hot tub as well as great service. Note though, breakfast is included in your stay but there weren’t any GF options as it was a buffet. Take your own oatmeal for the room.

biglink Three Ravens Restaurant Banff: Fun NYEs and Great GF food

Blink Restaurant: Good but Not Spectacular. Accommodating for GF/DF.

Last night we went out for a going away dinner for my friend who is moving to California at the end of the month. We decided to go to Blink because one of the girls said they can do gluten free/dairy free no problem. I actually was surprised because it’s been years since I’ve been in Blink but truth be told that I actually forget it was open.

4 girls 225x300 Blink Restaurant: Good but Not Spectacular. Accommodating for GF/DF.   pam marnie 300x225 Blink Restaurant: Good but Not Spectacular. Accommodating for GF/DF.

We had a reso for right after work. Unfortunately I had a meeting in Lethbridge that went out late so I rushed back to town, but was still an hour late. Bad start to the evening and I needed a cocktail to calm my frazzledness down. Anyhow when I arrived I had a glass of the pinot grigio…was pretty tart, not quite the luscious fruit I was hoping for, but at that point, anything was good.

Looking around I was impressed by the decor. Although simply designed, it was cozy and inviting in the restaurant with a good overall feel.interior 300x225 Blink Restaurant: Good but Not Spectacular. Accommodating for GF/DF.

The menu had a great selection, but as soon as I saw the sablefish, I knew I had to have it. Our server was very helpful with accommodating our table’s request for both gluten and dairy free.

The kitchen was fast and the our dishes arrived promptly. My dish looked beautiful, the fish was cooked perfectly but the dish majorly lacked seasoning. In addition the bok choi had a mustard sauce on it which did nothing for the veg. I’m not sure if this was a sauce that was substitute to accommodate the dish being GF/DF, but either way, it was just not good.

sable fish 300x225 Blink Restaurant: Good but Not Spectacular. Accommodating for GF/DF.

We looked at the dessert menu but there was very limited GF options on there..probably a good thing since I just finished a cleanse. Overall, the food was not a home run, but the restaurant gets points for ambiance and service. That said, I would go back to give them another try to see if the food could be better.

biglink Blink Restaurant: Good but Not Spectacular. Accommodating for GF/DF.