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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October 17, 2014

Slow Cooker Moroccan Chicken (Paleo, GAPS, Low FODMAP)



Hi everyone! It's Friday! That is always a good thing in my books (unless I am on call of course, which I am happily not this weekend). Do you have any big plans this weekend? I hope so! And I hope it involves some delicious food as well. Because a weekend just wouldn't be the same without some yummy food. I decided it was time to start posting some meat recipes again because I realize it has been a while since I've done that. Oops! Those darn desserts and breads are just too good to resist sometimes...

So I have a confession to make. I have never been to Morocoo, nor have I ever eaten in a Moroccan restaurant. But when I think of Morocco I picture vibrant colours, curry dishes and apricots. Actually what picture is Carrie Bradshaw wandering through the market in the second Sex and the City Movie (which I thought was terrible by the way) in her giant skirt and Dior T-shirt. That outfit was amazing (although totally impractical I realize). Actually I pretty much loved anything Carrie Bradshaw wore on Sex and the City and was one of the reasons why I loved that show so much. Such a girl I know. I am such a sucker for pretty clothes. Did any of you watch that show? And before you yell at me, I do realize that she was in Abu Dhabi in that movie, not Morocco. Maybe my visual fantasy is totally inaccurate but please don't shatter this happy image for me. It was for these reasons that I decided to call this dish Moroccan Chicken.  I apologize if I am way off. I hope you can forgive me because trust me this dish is tasty!

I have been using my slow cooker a ton lately because it is just so easy to make great meals in that thing. Now that I am spending so much time studying for my royal college exam I am trying to find ways to  help decrease the amount of time I have to spend in the kitchen. The slow cooker is the perfect solution. I am sure those of you with families and busy work schedules can also appreciate meals that require very little preparation and fuss. Plus every meat dish I make in that thing turns out so tender. And this chicken is no exception.  Think fall of the bone tender. So tender that most of the chicken thighs fell apart on me on their way out of the slow cooker. The one in the photo is the only one that remained fully intact.

I initially made this recipe a few weeks ago when apricots were still overflowing in the grocery stores. Luckily I bought a ton because I have made this dish two more times since then (yes that's how much I like it). Hopefully some of you still have some apricots around so that you can make this dish. It pairs really well with cauliflower rice, green beens or steamed broccoli (at least those are the variations I tried). I am sure you could pair this chicken with almost any vegetable and it would be good.

As always I would be thrilled if you followed me on PinterestInstagram and Facebook. I am constantly posting other recipes and health related information on my social media pages so I would't want you to miss out on anything.

Until next time - happy eating! 




Ingredients

1 1/2 cups bone broth
1 tsp ground cumin (I use this kind
1 tsp ground turmeric (can be found here
1/2 tsp ground cinnamon (I use this one
1/2 tsp ground ginger (buy here
1/4 tsp sea salt

2 pounds parsnips, peeled and diced
8 apricots, de-pitted and cut into quarters
6 ethically raised chicken thighs or breasts (can be bought here

Optional: 1/2 onion, diced (avoid if low FODMAP)


Directions

1. Turn your slow cooker onto high heat
2. Add all the ingredients and cook for 4-5 hours
3. Serve and enjoy!

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