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Bubble Child

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happy thanksgiving!!! caramelized brussel sprouts with sage and garlic

bon appetite my american comrades.
Here’s to all of you from the other side of the ocean!


garlic and sage roasted brussel sprouts
dairy-free, gluten-free, nut-free

2 cups brussel sprouts, washed
1/4 cup olive oil
1-3 cloves garlic (depending upon how much you like garlic)
a large pinch coarse sea salt
1/4 tsp. dried or minced sage

+salt to taste

preparation time: 5 minutes
cook time: 35-40 minutes
Serves 8-10 as a side dish for meals with several plates (i.e. holidays) and about 6 for a hearty serving

1. Pre-heat your oven to 350 degrees Fahrenheit (160 degrees Celcius). Wash your brussel sprouts well to remove excess dirt. Cut off the tail, and then cut the sprouts vertically in two.
2. Mince your garlic by smashing with the side of your knife and then peeling off the skin. Mince into coarse pieces as to not burn the garlic during cooking.
3. Toss all ingredients in a large bowl to evenly coat the sprouts with flavor.
4. Spread onto a baking sheet with little to no overlap, and bake for about 35-40 minutes, until the sprouts are caramelized brown on the outside, and tender on the inside.
5. Remove and serve immediately, or store for 1-2 days in the fridge and reheat at a high temperature to crisp the edges before serving.


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gluten free pumpkin seed butter

It’s a sad thing to have a nut allergy and be attracted to the idea of peanut butter. It’s sad until you realize, oh… there are so so many ways to get a nutty taste, and fat, and cream and, yeah all the “bad” stuff peanut butter devourers crave. But, what’s splendid is that when you take out the fact that it’s a peanut you’re going to roast and turn into cream, and replace it with pumpkin seeds and grapeseed oil, you’re getting plenty of omega-3’s and good fats, a roasted nutty flavor, and something without any additives.
So, thank you nut allergy? Either way. Love it, so we’ve got the next episode of the Bubble Child cooking show. :)


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how to mince garlic

minced garlic smashed

As a few of you might have seen a week ago (ish… time flies when you lose track of it, doesn’t it?) Bubble Child has started a new cooking show.  Yippeeee!!

The videos consist of (a) recipes and (b) Bubble Child Basics (how-to’s).

The first “how to” is how to mince garlic.  Enjoy the catharsis.

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inverted millet avocado kinda-sushi


When one goes gluten-free, I think that the amount of rice consumed by said person exploses.  Like, missile high.  Scratch that, atmosphere galaxy high.  Whether it’s in restaurants (looks like we’ll be having sushi tonight, no wheat!) or at home (rice flour is now king), I can’t really say too much of anything is ever good for you.  Unless you’re fiercely in love, or writing a book, then putting an abnormal time into that thing is probably a good thing, but with rice?  eh.  Not sending rockets in my emotional hemisphere.



In fact, it might be.  Rice is a grain that is gluten-free, and of course just fine in moderation, but that is also acidic in nature (which we consume too much of in general), and contains sugars.  There are many health problems that stem from too much sugar and acidity in the stomach, from ulcers to bacterial overgrowths to straight up diabetes.  What’s more, if you’re cooking with white rice, or refined rice flour, you may be cutting out gluten, but wouldn’t it be cool to give your taste buds (and stomach) a break?


Yeahhhhh totally would.

So!  Tonight I had a little experiment at my humble abode… I made a kinda-sushi-roll.  But! instead of seaweed on the outside I used avocado, instead of rice I used cooked millet, and instead of raw fish I used smoked salmon.  I think you’ll dig it.  Enjoy:

inverted avocado millet kinda-sushi

1 avocado, cut into thin slices

1/2 cup cooked millet*

2 slices smoked salmon (organic if you can find!), or vegetarian protein of choice

optional 8 thin slices green onion, cooked or raw

preparation time: 8 minutes

serves 1-2


1. Cover a cutting board with plastic film.  Lay out avocado slices in a vertical line with little overlap.

2. Lay out the cooked millet in a thin layer to cover just half of the avocado length-wise.  (see image.)  You can also add your onions if you’d like here.

3. Add smoked salmon, thinly sliced, in the middle.  Take the plastic film in two hands on the side of the millet.  Fold it over the top of the ingredients as you would making a burrito.  When the plastic reaches the other plastic, as in it rolls on top of itself, pull it snug like you would a burrito.  Then, roll the entire roll over the plastic to seal it in.  Make sure it’s tightly wrapped!

4. You can either cut the rolls with the plastic on if your knife is on the not-so-sharp side, or if your knife is running on all gears, cut it directly and transfer to the serving plate with a spatula.


*of course, you can use rice if you’d like.  Just a suggestion, and something that tasted good.  :)



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