July 31, 2014

Paleo Cashew Cream Ice Cream (Paleo, SCD, GAPS)

Are you in the middle of the same heat wave that we are? As a passionate warm weather lover I am pretty happy about this, other than I would love a nice cool backyard pool right about now. Or some air conditioning. Either one. I have even debated invading the local kiddie pool. I still might.

One thing about this weather is that I do not want to cook anything! The heat from the oven or stove just kills me right now. All I want to do is eat ice cream. Or raw carrots from the Farmer's Market. Fresh carrots are the best are they not? Every summer my hands turn orange from eating so many. There is no lacking in beta carotene around here let me tell you. Does this happen to anyone else? Please don't tell me I am the only carrot addict around here.

Anyways I hope you aren't sick of the ice cream recipes (in my books there can never be enough ice cream recipes) because I have another one for you today. Now I am sure you can tell by the photos that this one was made before I got my new camera. The pictures just are not that great I admit. But don't judge this recipe by its pictures please! I still have a couple recipes left that I photographed with my old camera that I will be sneaking in here and there. Please don't judge.

This ice cream has a lighter flavour with hints of cashews, coconut and banana. It also has the added benefit of grassfed gelatin which we all know I love and highly recommend. If you didn't see my post about the health benefits of gelatin you can find it here.

I hope you enjoy this Paleo Cashew Cream Ice Cream as much as I do! As always I love hearing what you think about my recipes. If you have any questions or comments please feel free to get in touch. And please follow me on Pinterest, Instagram and Facebook for even more recipes, health information and pretty pictures.

Oh and I keep forgetting to mention that the promotion for We Can All Scream For Ice Cream is still going on. Two of my fellow blogging friends put together this amazing recipe collection that is SCD, GAPS and AIP friendly! Get your copy here.


2/3 cup raw cashews (preferably soaked and dehydrated first)
1/2 cup coconut butter (This is my favourite kind)

2 bananas
1/2 cup organic cacao butter
1 tsp organic vanilla extract
pinch sea salt
1 TBSP grassfed gelatin (I recommend this brand)


1. Blend your raw cashews and coconut butter in a food processor until smooth
2. Place a medium pot on the stove on low heat
3. Add the bananas, blended cashews and coconut butter, cacao butter and vanilla to the pot
4. Allow the ingredients to melt together and stir well until smooth
5. Add the salt and stir to combine
6. Add the gelatin and stir well until dissolved
7. Remove the pot from the heat and pour ingredients into a ceramic or glass bowl
8. Place the bowl in the freezer and freeze for 60-80 minutes, stirring every 20 minutes or so
9. Remove from the freezer, serve and enjoy!

Yield: 3-5 servings
Total time: 70-90 minutes

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July 28, 2014

Paleo Chocolate Raspberry Macaroons (Paleo, Dessert, No Added Sweetener)

So I totally forgot about this recipe! I made these over the winter months and never got around to photographing them so in my freezer they sat. Until now! This dessert (or snack) is great because it has no added sweeteners, is nut, egg and dairy free and is both paleo and GAPS friendly. These macaroons are subtly sweet due to the fruit and coconut butter.

Now I admit these are not as pretty as the traditional French macaroons, but for those of us on restricted diets these make a great substitute, without the refined sugar. These are also really easy to make which I am sure you will appreciate.

In other news, I am now 2 weeks into my specialty training in Rheumatology and so far it has been nothing but a great experience. I definitely have a lot to learn though! I am spending a lot of time reading, but with it being summer at least I can read outdoors and soak in some of that natural vitamin D. Life is just so much better when it's warm and sunny.

So I was in the mall the other day and I saw a store with a back to school sale on. What?? Didn't summer just begin? I for one am not ready for it to be fall. NOT AT ALL. I assume all those kiddies they are targeting feel the same way. Although I do remember loving back to school shopping time. And not just for the clothes, but for the school supplies! Yes I am a true nerd I know. Is anyone else with me on that one? The fun coloured pens and notebooks….

Have a good week everyone! Please contact me if you have any comments or questions. And to see even more recipes and health information please follow me on Facebook and Pinterest. Oh and Instagram!


2 ripe bananas (the ones with black spots)
2 cups fresh raspberries
1 cup coconut butter, melted (I recommend this brand)
1 tsp organic vanilla extract (I use this kind)
3 TBSP organic cocoa or cacao powder (like this kind)
pinch sea salt
2 cups finely shredded coconut (this brand is what I use)
1/4 cup + 1 TBSP coconut flour (find it here)


1. Combine all ingredients in a large bowl and mix well with a pastry blender, until lumps are gone
2. Form 1.5 inch balls with your hands and place them on your cookie sheet
3. Bake for 12-13 minutes at 350F
4. Remove from oven, let cool, and enjoy!

Prep time: 5 minutes
Cook time: 12-13 minutes
Total time: 17-18 minutes

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July 25, 2014

Paleo Spiced Cocoa Pork Roast (Paleo, GAPS, Pork)

Do I have a delicious recipe to share with you today! This one is a good one I promise. And easy. My two favourite things in a recipe. Want to know why it's so easy? Because it's made in the slow cooker. That thing just never lets me down. Ever.

This roast turned out so tender that I couldn't even slice it properly (just see the pictures for proof of this).  That's a sign of some yummy meat if you ask me.

This recipe was inspired by the chili I used to make before I removed beans from my diet. I used to add a little cocoa powder to it and it made it so delicious! So I thought, why not try that with some real meat? Well that little experiment was a success. This may be my new favourite roast recipe. I hope you like it too!

Have a great weekend everyone. If you have any feedback or comments please feel free to send me a message.

You will also find me on Facebook and Pinterest where I share many more recipes and health information!


1 pork shoulder roast (ideally ethically and traditionally raised) (buy here

2 TBSP organic cacao powder or cocoa powder (buy here
1 TBSP organic chili powder (I use this kind because it is SCD legal)
1/2 tsp organic cumin powder (buy here
1 tsp ground organic cinnamon (I used this brand
1/4 tsp ground black pepper
1/4 tsp sea salt (I suggest this kind

2 medium tomatoes diced
2 nectarines or peaches, diced with pits removed (if using peaches you may want to remove the skin)
Optional: 1/2 onion, diced (Omit if on a low FODMAP diet)


1. Rinse and pat dry the roast
2. Mix the spices for your rub in an extra spice jar, salt shaker, or bowl 
3. Coat your roast on all sides with the rub - be generous here (depending on the size of your roast you may have some leftover. I did and am keeping this in a spare spice jar to use later on)
4. Add the diced tomatoes, nectarines and optional onions to your slow cooker (I also added a bit of the extra rub mixture at this point)
5. Place your roast on top of the vegetables and fruit
6. Turn the slow cooker onto low heat and cook for 8-10 hours 
7. Serve and enjoy!

Prep time: 5 minutes
Cook Time: 8-10 hours

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