September 21, 2014

Plum and Coconut Chia Seed Jam (Paleo, Fruit)




Happy Sunday everyone! I hope you are having an amazing weekend. Are you up to anything exciting? I won't bore you with the details of mine since all I've done is study. And cook. Can never forget to cook!

So it was a pretty exciting week at the hospital friends. On Wednesday we were under lock down for about an hour because a cougar (yes cougar) decided the front entrance would be the perfect spot to have a little rest. The RCMP, fire department and police were all there. They closed the entrances to the hospital as well as the main elevators for fear the poor animal would run inside and hop right on and go for a ride. I can only imagine the chaos that would have ensued if that actually happened. It was like something straight out of Jumanji. Minus the board game part. And the entertainment of Robin Williams… Ok so not at all like Jumanii, but still it was the most excitement I had seen at a hospital in a long time. I guess that's what you get when you build a hospital right on the edge of the city (seriously it is prairie land across the street from the main entrance).

And speaking of being on the edge of the city. My drive to the hospital I am working at is pretty ridiculous. I am spending around 2 hours in the car each day. And let me tell you that does not make me a happy girl. There are so many better things I could be doing with that time! Like studying, cooking, working out, cleaning… basically anything would be better. The only thing that is getting me through the drive is music. The CD's that are currently on repeat in my car are these ones (and yes I still buy CD's - don't judge me):

One Republic - Native 
Imagine Dragons - Night Visions 
Fitz and the Tantrums - More Than Just a Dream
Bastille - Bad Blood 
Tegan & Sara - Heartthrob 

Do you like any of these bands? Do you have any other music suggestions for me? I still have another month at this hospital so I am going to need some new music pretty soon here.

Alright moving along to food. I know that's the whole reason you come here. Today I am sharing my Plum and Coconut Chia Seed Jam recipe with you. Now I realize there are about a million chia seed jam recipes out there already, but I think you will find the addition of coconut to be a delicious option. Now I am showing you a jam made with plums, but you can pretty much substitute the plums with any other fruit that you want. So far I have tried this recipe with blueberries, blackberries, raspberries and figs and they have all turned out great. So if you decide to get creative please let me know how it turns out.

I hope you like this one!

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Ingredients

3 cups chopped and de-pitted black plums 
1/3 cup full fat organic coconut milk (I recommend this brand
pinch sea salt

2 TBSP organic chia seeds (buy here

Directions

1. Place all the ingredients, except for the chia seeds, in a pot on the stove and turn to medium heat
2. Allow ingredients to come to a boil and simmer for 5-10 minutes, until fruit is softened
3. Remove the pot from the heat  
4. Using your submersion blender blend the ingredients until you have the texture you desire (I like to have a few chunks left)
5. Add the chia seeds and allow to sit for at least 20 minutes (this thickens the jam) 
6. Serve and enjoy! 

Store this in the fridge for use at a later date

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September 16, 2014

Paleo Raspberry Thumb Print Cookies (Paleo, SCD, GAPS, Grain Free)


Hi everyone! How is your week going? I hope great! And if not… maybe this recipe can help cheer you up because trust me it's a good one. You can never really go wrong with a little cookie pick me up if you ask me. These Raspberry Thumb Print cookies are safe for the paleo, SCD and GAPS diets and are a great dessert or snack option. They are made with both almond and coconut flours and if you don’t have raspberries on hand you could also make these with strawberries or blueberries.

I made these cookies for my weekly Royal College study group meeting and even though these are grain, dairy and refined sugar free, everyone loved them. And no one else in the group is paleo (or even remotely close). These cookies are sweetened with my favorite sweetener, local honey, and the raspberry center adds even more flavour. Plus there is a little grassfed gelatin thrown in there for good measure because we all know how good grassfed gelatin is for you. Right? If not you should read my post all about this super food here


You know what I want? Really badly. A puppy! When I stopped by Community Health Foods over the weekend one of the local animal shelters was hosting an event helping to promote the adoption of their animals. It took all my strength not to walk away with one of those little guys (or girls). Our family dog of 16 years, Flint, passed away in March and it just isn't the same around here without him. Quality of life is just better with a dog. It's a scientifically proven fact. It breaks my heart when I see all the advertisements for dogs in shelters that are about to be euthanized because of over-crowding in shelters. So I have officially added "adopt a dog" to my bucket list. Hopefully in the next couple years I will be able to cross that one off the list (ideally sooner). 


Have any of you ever adopted a dog? How was the experience? Would you do it again? 

Alright well it is time for me to get back to studying…. Although I might go grab another cookie first… Happy eating everyone! I would love to know what you think of these.  And If you don’t eat them all right away, they can be kept in the fridge for up to one week or frozen for a later date. 


And as always I would love it if you followed me on FacebookPinterest and Instagram where you will find even more recipes and health-related information. 




Cookie Ingredients

2 1/2 cups almond flour (buy here
1/4 cup organic coconut flour (I use this kind
1/4 cup + 1 TBSP full fat organic coconut milk (I recommend this brand
1/4 cup melted coconut oil
1/4 cup honey
1/2 tsp baking soda 
pinch sea salt

Cookie Directions

1. Preheat oven to 350F
2. In a large bowl combine all the ingredients and blend well with a pastry blender
3. Line a baking sheet with parchment paper
4. Form 2 inch sized flat cookies with your hands, making sure to wet your hands between each one and place each cookie on the baking sheet
5. Using the back of a teaspoon, wet it between each cookie, and press into the centre of the cookie to make an indent ("the thumbprint)
6. Place in the oven and cook for 11-13 minutes (until edges and bottom are golden brown)
7. Remove from oven and let cool
8. While the cookies are cooling make the raspberry filling

Raspberry Filling Ingredients

1/2 cup fresh raspberries
1 heaping TBSP melted coconut butter (I like this kind
1 tsp organic vanilla extract
1/2 tsp grassfed gelatin (I recommend the Great Lakes brand

Raspberry Filling Directions

1. Place a small saucepan on medium heat on the stove
2. Add the raspberries, coconut butter and vanilla to the pot and stir well until all the ingredients are melted together and smooth
3. Turn the heat off and add the gelatin
4. Stir well until the gelatin is dissolved
5. Spoon a small amount of raspberry filling into the "thumbprint" of each cookie
6. Allow the cookies to cool for another 30 minutes or so to allow the raspberry filling to settle
7. Serve and enjoy!

Yields: 11 cookies

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