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Paleo Cabbage Rolls

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My mother made the most delicious meals and one of my favourite was cabbage rolls.  You know how gardeners have green thumbs, well that’s my mom in the kitchen.  It didn’t matter how many times my siblings and I tried to recreate those dishes…they just never turned out the same.  We always joked (but not really) that she would leave out an ingredient or two by accident of course when telling us the recipe….

Since changing my diet, I’ve decided to recreate those mouth watering dishes using different ingredients that mimic the same awesome flavours.  In my opinion, this recipe does just that!  Hope you enjoy it as much as my family and I do.

Paleo Cabbage Rolls

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Here’s How:

Ingredients:

  1. 2 lbs ground turkey
  2. ½ a large onion (reserve the other half for the tomato sauce)
  3. 2 tablespoons of olive oil
  4. 2 garlic cloves
  5. ½ head of cauliflower
  6. Handful of fresh parsley
  7. 2 jars of pureed tomato
  8. 2 organic yeast free chicken bouillon cubes
  9. One head of cabbage
  10. 2-3 basil leaves
  11. Salt/pepper to taste
  12. 2 eggs
  13. 1 ½ tablespoon of nutritional yeast
  14. 2 tablespoons of Buckwheat flour or your choice of gluten free flour

For the meat mixture:

  1. In a food processor add the ½ head of cauliflower in small florets and pulse until a rice consistency is achieved.
  2. In a large sauce pan, add 1 tablespoon of oil, saute half a chopped onion and one crushed clove of garlic until translucent. Add the turkey, cauliflower, salt/pepper until half way cooked, then add ½ of one jar of the pureed tomatoes, parsley and one of the bouillon cubes and finish cooking until meat is done. Remove from heat and allow to completely cool.IMG_6812
  3. While meat is cooling, bring a large pot of water to boil, carefully peel the cabbage leaves one at a time and place in boiling water just until softened and pliable. Remove with tongs and place in a bowl of cold water to stop the cooking process.

For the basic tomato sauce:

In a small sauce pan add 1 tablespoon of oliveoil and sautee the reserved ½ onion chopped and the garlic crushed until translucent. Add the rest one and a half jars of tomato puree, basil leaves, salt/pepper, bouillon cube, fill one of the tomato jars half way with water and add to sauce. Let simmer for 20 minutes, it will finish cooking in the oven.

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Instructions:

Assemble:

  1. Once the meat mixture has cooled, add eggs, nutritional yeast and buckwheat flour, combine well.
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  2. In a large baking pan, add some of the tomato sauce, to evenly coat the pan and for the cabbage rolls to sit on.
  3. Take the cabbage leaves out of the water and pat dry, place on a flat surface and fill the center of the cabbage with the meat mixture, roll the cabbage securing the meat in place. Add to the baking pan and continue until all the cabbage is filled and rolled.
  4. Pour the rest of the tomato sauce over the cabbage and bake for 45 minutes to 1 hour at 400F.

Enjoy!

 

 

 

 

 

 

Vegetable Soup – Thai Style

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If you told me even a year ago I would gravitate towards turmeric and coconut, I would have said you’re off your rocker!!  But, its amazing when you strip your taste buds of processed foods and start eating whole foods what starts to taste delicious.  You’ll naturally begin to crave…yes, crave healthy foods.

This soup is super quick to make, ready in half hour, and the taste is nothing short of amazing, satisfying, rich, creamy, and super healthy.  Filled with phytonutrients from broccoli and cauliflower (rich in vitamins, minerals and have a strong, positive impact on our body’s detoxification system), healthy fats, immune boosting, and anti-inflammatory turmeric, and digestive healthy ginger.

Vegetable Soup – Thai Style

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Ingredients:

  • 2 ½ cups frozen or fresh broccoli, and cauliflower
  • 1 medium zucchini, cut into one inch pieces
  • 2 tbsp coconut or olive oil
  • 1 small onion chopped
  • 2 cloves of garlic chopped
  • 2 cups homemade or store bought organic chicken broth (vegan’s and vegetarian’s substitute with vegetable broth)
  • 1 can coconut milk
  • 2 tsp turmeric
  • ½ – 1 tsp ground ginger
  • 1 red Thai chili pepper

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Here’s how:

  • Heat oil in medium saucepan, add onions and garlic. You just want to cook them long enough to sweat them not darken.
  • Add all your vegetables along with chicken broth, coconut milk, turmeric, ginger, red Thai chili pepper, salt and pepper.
  • Cook until vegetables are tender.

To puree you can either use an Emerson blender or a regular blender, process until smooth and creamy.

 

Optional: Add a dollop of coconut cream for extra healthy fats and creaminess.

 

 

 

Paleo Pizza Crust

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because we can never have enough gluten/dairy/yeast free pizza! Here’s an easy and quick recipe that is every bit satisfying. Ready in 30 minutes from start to finish…pizza delivery can’t even guarantee that!!

Paleo Pizza Crust

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Ingredients:

  • 1 ½ cups of arrowroot powder
  • ½ cup of coconut flour
  • ½ tsp unrefined salt
  • 2 eggs
  • 3 tbsp olive oil
  • ½ cup of water

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Here’s how:

Preheat oven to 400F, line a baking pan with parchment paper and set aside.

  1. Mix dry ingredients together, set asideIMG_6460
  2. Combine wet ingredients together and add to dry mixture, mix together until you get a dough consistency
  3. Transfer dough to parchment lined baking pan. Using your hands press and shape to the outer edges of pan.  You may need to wet your hands with a little bit of water.
  4. Bake at 400F for 15-20 minutes, pull out of the oven, and turn to broil. Add your desired toppings and return to oven and broil for 5 minutes.
  5. Remove from oven, serve immediately!

You may also divide dough and make individual personal pizzas!

Tip: To keep this a quick week night meal, I always have pizza sauce made and frozen in small batches. 

Toppings: Grass-fed sausage, green peppers, red onion, cashew cheese and some greens such as spinach or arugula.

 

 

Lemon Chicken

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This zesty lemon chicken is quick, easy and delicious!!

Life is busy, I get it. Yet we still need awesome dishes that are not only ready in 30 minutes but nutritious as well.  The Lemon Chicken will not disappoint!

LEMON CHICKEN

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 Here’s How:

  • 5-6 chicken breast cut in half
  • Unrefined salt/pepper
  • ½ cup coconut flour for dredging chicken
  • 2 Tablespoons of unrefined coconut oil or ghee
  • 1 cup organic chicken broth
  • Juice of one whole lemon, want to pucker your lips more? Add lemon zest!
  • Handful of fresh parsleyline-separator-green

Instructions:

  1. In a bowl or platter, add your coconut flour and set aside.IMG_6305
  2. Season each piece of chicken with salt and pepper
  3. Heat a skillet over med/high heat and add coconut oil/or ghee.
  4. While oil is heating, dredge chicken in coconut flour and add to heated pan. Cook for only a couple of seconds, just enough to have the coconut flour adhere to
    the chicken.  Cook in small patches, remove from skillet and continue until all the chicken has been lightly cooked.IMG_6306
  5. Place all the chicken back in the pan and add parsley, chicken broth and the juice of a whole lemon, and the lemon zest if adding.

Reduce heat to mediumIMG_6312 heat, cover and finish cooking the chicken until tender and cooked through.

Serve with a side of green bean salad and caulimash.  Enjoy!

 

Chicken Cacciatore

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Chicken Cacciatore on a bed of “polenta” – no corn of course!  This dish hails from Italy, where it’s common, comforting and inexpensive.  My take on this homey dish will not disappoint, full of flavour, satiating and satisfying.

Chicken Cacciatore

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Here’s how:

For the “polenta” you will need:

  • 2 small or 1 large cauliflower, washed and cut into florets.
  • 2 tabelspoon of Ghee/butter/coconut or olive oil (Ghee gives it the most amazing flavour and velvety texture
  • Unrefined salt and pepper
  • 1 tablespoon of coconut/or almond milk
  • ½ cup of water to steam the cauliflower

For the Cacciatore you will need:

  • 5-6 chicken breast, cut into bite size pieces
  • One yeast free organic bouillon cube
  • 2 green peppers sliced deseeded and sliced
  • 2 cubanelle sweet pepper deseeded and sliced
  • 1 onion yellow onion diced
  • 1-2 garlic cloves
  • One small can of diced tomatoes/or 4-5 fresh tomato
  • ½ cup of water
  • 1 teaspoon dried oregano
  • Unrefined salt/pepper to taste
  • 1-2 tablespoon of coconut/olive oil or Ghee

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Instructions:

For the “polenta”:

  1. In a large pot, add the ½ cup of water along with the cauliflower. Steam the cauliflower until fork tender. Once tender, drain well and add to food processor along with the remainder of the ingredients.  Process until very smooth and creamy. Set aside!

For the Cacciatore:

  1. Add 1-2 tablespoon of coconut/olive oil or ghee to large skillet, add diced chicken until slightly browned.
  2. Add remainder of ingredients, cover and sautee until chicken is cooked through and vegetables are tender.

Put it together:

Heat the polenta in a small saucepan, then scoop into bowls, and top with chicken cacciatore.

Serve with a large salad, Enjoy!

Cajun Shrimp and “Grits”

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It’s amazing how many dishes you can make with cauliflower, all you need is a little imagination. Not only is it versatile but it’s full of nutrients. A member of the cancer-fighting cruciferous family of vegetables, cauliflower provides your body with impressive amounts of Vitamin C, Vitamin K, beta-carotene, supports healthy digestion and detoxification.  Cauliflower is anti-inflammatory and is rich in antioxidants. Has nutrients that help boost both heart and brain health.

This Shrimp and Grits recipe– Paleo style of course, is full of flavour and makes a hearty and satisfying dish!

Cajun Shrimp and “Grits”

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HERE’S HOW:

Start by making the Cajun seasoning:

  • 1 teaspoon unrefined saltIMG_6334
  • 1 ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 ¼ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme

Combine together and set aside.  Left overs can be stored in a mason jar for later use.

*NOTE: This is not very spicy, just enough of a kick.  If you prefer it spicier, increase your cayenne pepper to 1 ½ teaspoon and chili flakes.

For the “Grits”:

  • 2 small or 1 large head of cauliflower, washed and cut into florets
  • ½ cup of water to steam cauliflower
  • 1 tablespoon of coconut or almond milk
  • 2 tablespoon Ghee/butter or coconut/olive oil (the Ghee or Butter if you can tolerate it gives it a creamy and delicious texture.
  • 1 teaspoon of unrefined salt/and pepper to taste
  • 3 tablespoon of coconut flour

For the Shrimp:

  • 1 pound of shrimp, peeled and deveined
  • Cajun seasoning blend
  • 1 heaping tablespoon of coconut oil or Ghee

Optional:

  • long green onions chopped for garnish and more flavour.
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INSTRUCTIONS:IMG_6335

For the Grits:

  1. Place the cauliflower in a large pot with ½ cup of water and steam on medium heat until
    the cauliflower is fork tender. Drain well and place in food processor with the rest of the ingredients. Pulse until smooth and silky, set aside.

For the Shrimp:

  1. Dry the shrimp and season with the Cajun spice blend you made earlier.
  2. In a pan over medium/high
    heat add 1 heaping tablespoon of coconut oil or Ghee.
  3. Cook shrimp until they pink in colour, careful not to over cook.

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Assemble:

Portion “grits” into each bowl, add the shrimp and garnish with green onion!

Enjoy!

 

 

Cashew Butter Cookies

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CASHEW BUTTER COOKIES

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If you follow me on social media then you know that I take tremendous pleasure in taking classic dishes and re-creating them for the sake of my health, without sacrificing on flavour. These cashew butter cookies are free from most common allergens: soy, wheat, gluten, dairy, refined sugar, eggs and peanuts. They are unbelievably delicious, quick and easy to make. 15 minutes from start to finish.

 

 

 

Here’s How:

Ingredients:

  1. ¾ cup almond flour
  2. 2 tablespoons coconut flour
  3. ½ teaspoon aluminum free baking soda
  4. ¼ teaspoon unrefined salt
  5. ½ cup cashew butter
  6. ¼ cup coconut nectar or (honey/maple syrup/medjool dates)
  7. 2 tablespoons coconut oil or Ghee
  8. 1 teaspoon vanilla extract
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Instructions:

  1. Preheat oven to 350F, line a baking sheet with parchment paper and set aside.
  2. In a food processor place almond flour, coconut flour, baking soda and salt. Pulse to combine.IMG_6235
  3. Add the rest of ingredients and pulse until dough is formed.
  4. Place half a tablespoon of dough onto parchment paper and press slightly.

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Bake for 8-9 minutes and cool completely.

Makes a baker’s dozen – 13

 

 

Morning Elixir

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Start your morning with this super hydrating, cleansing and stimulating Elixir.  We fast all night, how we break our fast is super important. This will get your digestion and liver moving!

Morning Elixir 

Here’s How:

In a large glass mix the following:

  1. 2 cups room temperature water
  2. *2 Tablespoons Aloe Vera Juice
  3. *1 Tablespoon Chlorophyll
  4. 2 Tablespoon freshly squeezed lemon juice
  5. Stevia to taste
  6. * pinch of unrefined salt (Real Salt from Redmond)

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*- I use Nature’s Sunshine Aloe Vera Juice and Chlorophyll.  I personally found this company to have the best tasting of both.

Aloe Vera Juice is very soothing and healing to the body especially for stomach ulcers, digestive distress while cleaning the liver, kidneys, spleen, bladder and colon.

Chlorophyll is a great blood purifier, bonds to heavy metals to eliminate them from the body, controls body odor and encourages healing.

Lemons stimulates digestion, cleanses the bowels, and liver.

Real Salt from Redmond – Salt is essential to your body. I’m not talking about processed salt found in processed or canned food, or salt sold at many grocery stores which include anti-caking agents and dextrose (sugar), they’ve also been stripped of all trace minerals.  Real Salt is mined from an Ancient sea bed in Utah, it’s unrefined meaning it contains all 60 of the trace minerals.

I used to try having all the above individually throughout the day, but found I wasn’t always successful, so I mixed them all together to see what I would get…a delicious, and refreshing morning pick me up.  But, not just for morning. With the warmer weather on it’s way, I’ll be making a pitcher to keep hydrated while sitting by the pool. A play on a refreshing lemonade.

 

 

 

 

Chia Seed Pudding

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BREAKFAST CHIA SEED PUDDING

Here’s How:

In a glass container combine:

  1. 2 tablespoons of light or dark chia seeds (if you don’t like the texture, you can grind them first)
  2. ¾ cup non-dairy milk (almond, cashew or coconut)
  3. Add-on – feel free to add the following: ¼ tsp of cinnamon (great for blood sugar balancing), ¼ tsp of ground ginger (digestive health, healing and anti-inflammatory), pinch of clove, ¼ tsp of vanilla extract.

Optional:

  • Add a dollop of coconut cream and/or nuts and seeds on top

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Chia seeds have become a popular superfood, easy to digest and very versatile.  Replacing eggs with chia seeds is very common among the vegetarian and vegan community.  This little seed packs a bunch, full of nutrients, giving you energy and endurance.  The benefit of chia seeds are, healthy skin, anti-aging, supports heart and digestive system, helps to build stronger bones and muscles. They are rich in fiber, protein, vitamins and minerals.  Chia seeds contain the omega 3-fatty acid ALA which your body then needs to convert into EPA AND DHA.  As mentioned chia seeds are a wonderful addition to your diet, as they contain fiber and omega 3 fatty acids that are missing in our modern diet, just don’t forget to eat fatty fish like salmon, sardines, mackerel and herring where you will obtain EPA and DHA.

Allergen Free Shepherd’s Pie

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The ingredients in this recipe are free from the most common allergens. Free from dairy, gluten, wheat, soy, starches and refined sugar.

Most of my recipes are Candida/parasite friendly (this is something that is very prevalent in my office), also perfect if you are wanting or needing to start eating a clean diet.  Hope you enjoy it as much as my family and I do!

Allergen-free Shepherd’s PieIMG_6212

For the meat mixture:

  1. 2 pounds of lean ground turkey
  2. 1 cup organic chicken broth
  3. 1 Tablespoon coconut amino (soya sauce substitute)
  4. Unrefined salt/pepper to taste
  5. 2 ½ cups of vegetables (I use cauliflower, broccoli, green beans, carrots) do not use cooked carrots if you are on a candida or parasite cleanse until you have successfully completed the program.
  6. 1 small can of tomato paste (156 ml)
  7. 1 large onion, diced.
  8. 2 tablespoon olive or coconut oil

For the Cauli-mash:

  1. 2 small cauliflower
  2. 1 Tablespoon coconut milk
  3. 3 Tablespoons Ghee (or coconut butter, but the Ghee gives it not only a wonderful taste but texture as well. Ghee is butter that has been separated from the protein which is what usually causes dairy intolerances or allergies.)
  4. Unrefined salt/pepper to taste

Optional:

  • 2 tablespoons nutritional yeast
  • Paprika

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Directions for meat mixture:

  • In a large skillet add two tablespoons of coconut or olive oil, add diced onion, cook until translucent.
  • Add Turkey, cook until browned, add tomato paste, broth, coconut amino, salt, pepper and vegetables.
  • Cook until vegetables are slightly tender but still crisp and set aside.

Directions for cauli-mash:

  • Cut and wash cauliflower, add to large pot with one cup of water (to steam).
  • Cook until tender, drain well.
  • Add cauliflower, coconut milk, ghee, salt and pepper to food processor. Blend until creamy.

To assemble:

– In a casserole dish, use coconut oil or non-stick spray to coat the bottom of dish.

  • Add meat mixture, then layer the cauli-mash – spreading a layer over meat mixture.
  • Optional – sprinkle 2 tablespoons of nutritional yeast and paprika over the cauli-mash.

Bake at 350F for 30-40 minutes, I like to broil for a few minutes at the end just to add some colour.