October 27, 2014

Dairy Free Strawberry Milkshake (Paleo, AIP, GAPS, SCD)



Hi everyone! Happy Monday. Did you have a good weekend? I hope so!

I was on call over the weekend so I spent part of it at the hospital. The rest I spent studying and cooking as usual. I must sound like a broken record by now: eat - sleep - work - study - exercise - repeat. Oh and blog! How could I forget that?

I had given my Instagram followers a sneak peak of this recipe a few weeks ago and I finally got around to getting this post done. So for those of you that have been waiting for this one I hope you like it! And sorry for the delay!

This recipe is super easy to make, incorporates one of my favourite ingredients - grassfed gelatin - and is suitable for the paleo, AIP, SCD and GAPS diets. Yes, whatever your dietary restrictions this one should be safe for you! The only diet this won't work for is the ketogenic diet. Sorry team.

Moving onto sadder news…

I am sure that by now you have heard about the horrible events that occurred in Ottawa last week. It was a terrible day for all of Canada and one that I am still shocked by. If you didn't hear, an armed gunman broke into our parliament building (the Canadian equivalent to the White House) and killed an innocent soldier. Totally out of the blue. And apparently not affiliated with any organization or terrorist group. The soldier that was killed wa24-year-old Cpl. Nathan Cirillo. He had a young son and obviously his family is devastated. I can only imagine what they are going through. My heart goes out to them and everyone else affected by this tragedy. Such a horrible loss of someone so young who had so much more life left to live. It just shows that you can never take life for granted. Ever. 

On Friday thousands of people lined highway overpasses and the Main Street in Hamilton to honour Cpl. Nathan Cirillo when they brought his body home. It warms my heart and makes me proud to be a Canadian when I see this kind of support from so many people who didn't even know the victim. 
Now I realize that in other parts of the world this kind of violence is a daily occurrence. But not here in Canada. We are a country that prides ourselves on our freedom and national safety. We are not permitted to carry guns and fatal shootings are rare. And I hope that the events of last week do not change this. And with Remembrance Day coming up in the next few weeks I can only hope that people go out and show their support for our veterans and current soldiers. It is very easy to forget the sacrifices these men and women make on a daily basis in the name of our country. I for one am guilty of taking this for granted. So thank you to everyone who has served, and is currently serving, to protect our country! 

I am sorry this post had such a sad theme but I wouldn't have felt right simply ignoring the events of last week. I realize this has nothing to do with food or paleo eating but it was something that I have been thinking a lot about for the last few days. I hope you can understand that. I also hope that you try this recipe because trust me, it's a good one! 

I would love to hear what you think of this recipe when you try it. And as always I would be thrilled if you followed me on PinterestInstagram and Facebook

Happy Eating Everyone! 





Ingredients

6 cups chopped fresh strawberries (organic and local if possible) 
1 ripe banana, broken into pieces
2/3 cup melted coconut butter (buy here)
2 TBSP melted coconut oil (I love this brand
1 tsp organic vanilla extract (omit for AIP) 
pinch sea salt


Directions

1. Place all the ingredients, except for the gelatin, into your blender and blend well until smooth
2. Stir in gelatin, 1 TBSP at a time until dissolved
3. Place in the fridge for at least 3 hours to thicken (I usually put it in overnight to make it really thick) 
4. Serve and enjoy!

Yield: 2 servings

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October 21, 2014

Paleo Plantain Pancakes (Paleo, AIP, GAPS)




Hi everyone! How is your week going so far? I hope amazing! And if not I have something pretty special for you today that will hopefully make it a little bit better. Pancakes!

What is so special about these particular pancakes do you ask? Well for one they are made with plantains (you curious yet?) and they are also egg free and compatible with the paleo autoimmune protocol (AIP). I have to say I was pretty impressed with how these turned out. I made a large batch so I have been eating them as snacks all week. Yum. I like to top mine with bacon fat (trust me it's delicious), nut butter or my chia seed jam. But other options would include coconut butter, maple syrup, apple butter, fresh fruit or honey. The possibilities are endless!

I am probably one of the last paleo bloggers to jump on the pancake bandwagon. Oops! There are so many great recipes out there already but most of them contain eggs so I just never got around to trying them out. But since I have discovered the miracle of the gelatin egg I have been incorporating this superfood into so many recipes that would normally require eggs and I wouldn't be able to eat.  My Harvest Bread with Apple Coconut Icing or Egg Free Cauliflower Pizza Crust are prime examples. And if you are not familiar with the miracle that is the gelatin egg, simply head down to the directions to learn how to make this life changing ingredient.

Now I know some people have a hard time finding plantains. Trust me I feel your pain! The only reliable source I have been able to find in Calgary is Superstore. But even they do not always have what I am looking for. See, I like the green plantains, and that is what is used in this recipe, but the yellow, riper ones, are normally what seem to be stocked. I am always that annoying person in the grocery store digging to the bottom of the plantain pile just to find the perfect ones. I am sure the Superstore workers hate people like me who mess up their perfectly laid out piles. Sorry! I am not an evil person I  promise!

I would love to hear what you think of this recipe when you try it. And as always I would be thrilled if you followed me on PinterestInstagram and Facebook

Happy Eating Everyone! 




Ingredients

2 cups chopped green plantains
3/4 cup cup organic full fat coconut milk (I suggest this brand
1/4 cup coconut oil, melted (I use this kind
1/3 cup homemade or organic apple sauce
*1 gelatin egg using Great Lakes Grassfed Gelatin 
1 tsp organic vanilla extract (omit for AIP) 
1/2 tsp baking soda 
pinch sea salt 


*To make a gelatin egg: combine 1 TBSP gelatin with 1 TBSP cold water and stir vigorously, then add 2 TBSP boiling water and beat well (it should make a frothy type substance)



Directions 

1. Place the chopped plantains and coconut milk into your food processor or high powered blender and blend until smooth
2. Transfer the blended ingredients to a large bowl and add the remaining ingredients
3. Stir well with a spoon to combine
4. Turn your griddle or frying pan with coconut oil onto medium heat 
5. Scoop the dough onto the griddle to form circular/pancake shapes
5. Cook each pancake for approximately 3-4 minutes per side, or until cooked through
6. Remove from heat, serve and enjoy!

Recipe yields: 9 pancakes (this may vary depending on the size of the pancakes you make)

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