The Fat Badger is a locally owned Canadian pub in downtown Regina.
Regulars and tourists come to enjoy magnificent local and worldly beers, in a convivial atmosphere to enjoy, and a plate of wholesome food to tuck into in a locally owned cozy pub.
Keeping alive the traditions of Regina pub life, it is a good place for that time-honored pub activity: conversation and live music.
Happy Hour 4pm-6pm: 1/2 Price Starters, $2 Off Pints
Move over Kale chips, hello Brussels Sprouts Chips!
For anyone that has tried kale chip after kale chip only to be disappointed by how bitter, chewy and kale-y they were (ME!), I promise these are 1,000 times better … if you like brussels sprouts. Because they do taste like the mini green buds, in a totally awesome toasted way. At this point, isn’t everyone pro-Brussels Sprouts? The days of boiling them to mush are long gone. (We hope!)
The chips get really crispy—so much so that you can hear the crunch—really quickly. It’s the taking apart of the sprouts that is a little tedious. Start by cutting off the stem-side end of each brussels sprouts. The tougher outer leaves will naturally fall off, but the inner leaves take more time to pull apart. Don’t go crazy—leave the round center that remains and roast it too! It’s not a chip, but it’s so small that it’ll crisp up just fine.
Flavor-wise, olive oil, salt and pepper are all you need. But if you’ve got a block of Parmesan, you better believe that’s getting grated on top. Make it rain! As always, the more parm, the better.
So much better than kale chips.
- 1 lb. Brussels sprouts
- 1-2 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 1/4 c. finely grated Parmesan, plus more for serving (optional)
- Preheat oven to 400 degrees F.
- Cut off the stem end of each Brussels sprout. Using your hands, pick off as many leaves from the bud as you can. The tough outer leaves should fall off naturally.
- Transfer leaves to a large rimmed baking sheet. Toss with olive oil until each piece is evenly coated on both sides. Season with salt and pepper.
- Spread the Brussels sprouts evenly in a single layer on the baking sheet. Sprinkle with Parmesan. Bake for 10-12 minutes, until the Brussels sprouts are crispy and have darkened. (They’ll continue to crisp as they cool.)
- Sprinkle with more Parmesan, if desired. Cool for at least 10 minutes before serving.
Find more Gluten Free Recipes here
If you have to bring a dip to a party, bring a Caesar Dip! You’ll have the best dish of the party!
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Caesar Dip.
Caesar dip is the new salad.
- 8 oz. cream cheese, softened to room temperature
- 1 c. shredded mozzarella
- 1/2 c. finely grated Parmesan
- 1/2 c. sundried tomatoes
- 4 oz. frozen chopped spinach, defrosted and squeezed dry
- 1/2 c. Caesar dressing
- Juice of 1/2 lemon
- 1/2 tsp. chopped thyme leaves
- Little gem lettuce (or romaine hearts), for serving
- baguette, sliced and toasted
- Preheat oven to 350 degrees F. Grease a small baking dish with butter or nonstick cooking spray.
- Mix all ingredients, aside from the lettuce and bread, in a large bowl until evenly combined. Transfer to prepared baking dish. Bake until the cheese is bubbly and starting to turn golden about 20 minutes.
- Serve warm with toasted bread and lettuce.
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Brussels Sprouts.
MAKE BRUSSELS THE BEST PART OF THE MEAL WITH BACON BRUSSELS GRATIN
Brussels Sprouts are one of our favorite veggies, in spite of the fact that they don’t have the best reputation. We typically chalk up people’s distaste for the green veggie to not knowing just how delicious it can be – roasting is basically the only way to go – and therefore not realizing how great it is, and we try to do our parts to show everyone what a great ingredient it is. Here, we took some lightly roasted Brussels (gotta get a little color on them) and then made a creamy, cheesy, flavorful gratin to showcase them and make everyone fall in love with them…you need to try this!
The key here is roasting your sprouts ahead of time. Not only does this ensure that your veggies will be perfectly tender by the time they’re cooked in the gratin and come out of the oven, but roasting them gives an amazing flavor that takes everything up a notch. Add to that the crumbled bacon, cheese, and rosemary, and you’ve got yourself a side dish that’ll steal the show. At least that’s what happened at our dinner!
Brussels Sprouts Gratin
45 minutes to prepare serves 6
- 1 1/2 pounds brussels sprouts, halved
- 8 oz. bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, grated
- 1/2 cup fontina cheese, grated, optional
- 3/4 cup heavy cream
- 2 tablespoons extra‑virgin olive oil
- 1 egg
- 1 sprig rosemary, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes, optional
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 400º F.Toss Brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
- Toss Brussel sprouts with olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
- In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
- Remove Brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
- Reduce oven temperature to 350º, return the baking dish to oven and bake for 20‑25 minutes, or until cheese is bubbly and just set.
- Remove from oven and let cool 5 minutes before serving.
If you want to discover Regina’s Gluten Free restaurant options
Are you looking for places to buy groceries?
Gluten Free Products Available at Costco
Costco doesn’t always have the same things in stock….but here are some gluten free Goodies that have been found there.
Gluten-Free Noodles and Grains at Costco:
- ( awesome portable meals here)
- Edamame Noodles by Explore Asian
- GoGo Quinoa Organic Macaroni (quinoa pasta)
- Rice Ramen by Lotus Foods (buy Rice Ramen on Amazon too)
- Quinoa by truRoots
Gluten-Free Crackers and Gluten-Free Breads at Costco:
- Gluten-Free Tortilla Wraps by Rudi’s
- Milton’s Gluten Free Crackers (Milton’s Crackers available on Amazon)
- Gluten-Free Bread by Essential Baking Company
- Rudi’s Gluten Free Bread
- Canyon Bakehouse Gluten Free Bread
- Ener-G Foods Breads (I’ve seen online only)
- Fresh Gourmet Parmesan Cheese Crisps (salad topper)
- Mary’s Gone Crackers
- Crunchmaster Rice Crackers Toasted Sesame and Artisan Four Cheese
Gluten-Free Snacks at Costco:
- Boulder Canyon Potato Chips
- Crunchy Rice Rollers by Bamboo Lane
- Gluten-Free Muffins (various flavors) by Garden Lites
- Popcorn by Popcornopolis
- Kirkland Regular and Organic Tortilla Chips
- Kirkland Organic Salsa – medium
- That’s It fruit bars
- Yum Foods Fruit Snacks (Yum Foods products also available on Amazon)
Gluten-Free Desserts at Costco:
- Banana Dippers by Dole
- Kirkland Brand Dark Chocolate Covered Almonds with Turbinado Sugar and Sea Salt
- Organic Dark Chocolate Belgian Thins
- Tate’s Bake Shop chocolate chip cookies
Gluten-Free Baking Supplies at Costco:
- Gluten Free Cheese Pizza by Sabatasso’s pizzeria
- Gluten Free Eggo Waffles
Of course keep in mind that Costco has an amazing selection of naturally gluten-free foods like vegetables, fruits, meats, fish, cheeses, and nuts.
Have you ever had avocado bread? This bread is made with buttery avocado goodness and chocolate. This is a great combination because the avocado adds healthy fats and nutrients to this dessert, while the chocolate hides the flavor of the avocado. You are then left with a chocolaty tasting bread that is soft and moist.
- 1½ cups (202g) avocado
- 3 tablespoons (36g) melted coconut oil
- 1 teaspoon vanilla extract
- 2½ tablespoons (40g) coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
- 3 tablespoons (63g) raw honey
- 2 room temperature eggs
- ½ cup (58g) pecans
- 2 cups (228g) blanched almond flour
- ¼ cup (22g) raw cacao powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chocolate chips, plus some more to sprinkle on top
- Preheat the oven to 350°F, and line the bottom and sides of an 8½ x 4½-inch medium loaf pan with parchment paper.
- Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut cream, honey and eggs, and pulse until smooth.
- Chop the pecans, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.
- Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.
- Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
- Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.
- Let the bread cool in the pan over a wire rack for about 10 minutes before serving. To preserve freshness, store bread inside an airtight container in the refrigerator.
Chicken Bacon Ranch Lettuce Wraps are the easiest way to ditch carbs or gluten!
- 1 tbsp. extra-virgin olive oil
- 2 boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 16 leaves romaine
- 8 slices provolone
- 8 strips cooked bacon
- 2 roma tomatoes, thinly sliced
- Ranch, for drizzling
- 4 Toothpicks
- Chips, for serving (optional)
- In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
- Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon, and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf.
- Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around the bottom. Poke with a toothpick.
- Serve with chips, if desired.
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area.Try new restaurants like Chachalaca’s Mexican Cuisine
ARE YOU LOOKING FOR AUTHENTIC MEXICAN CUISINE?Try Chachalaca’s
Opened recently in the old Breakfast Bistro location is Chachalaca’s Mexican Cuisine. Known for being in Regina Beach this restaurant makes authentic Mexican food!
I am a freak for Mexican food! Every time we go to California its a must have stop! The last time I enjoyed refried beans in Regina was when La Bodega had Bean Nachos!
Te beans were awesome! I ate the GF vegetarian enchiladas..Very delicious! To be honest..Next time I will probably just get beans and rice…That’s how good they were!
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. You don’t think you’ll like the Mac and Jeezy? We have more Gluten free video recipes.
We love our guilty pleasures, Terry Crews makes Mac and Cheese into Mac and Jeezy.
Perfect for a dish at a pot luck, a dish for a holiday or if you’re just craving Mac and Jeezy. Use gluten free pasta noodles.
1 package (8 ounces) elbow macaroni 2 cups cream-style cottage cheese (or small curd) 2 cups sharp cheddar cheese, shredded 1 carton (8 ounces) sour cream 1 egg, lightly beaten ¼ teaspoon salt 1 tablespoon coconut oil Paprika, to garnish
1. Preheat oven to 350°F/180°C. 2. Cook macaroni “al dente” according to package directions. Drain with cold water. 3. In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni. 4. Grease a 2-quart casserole dish with coconut oil. 5. Spoon mixture into casserole dish and sprinkle with extra cheese and paprika. 6. Bake for 45 minutes.