Blog : gluten intolerance

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:


  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.




  1. Once the meat mixture has cooled, add eggs, nutritional yeast and buckwheat flour, combine well.
  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.








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!



 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


  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


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



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!