May 18, 2015

Moroccan Pork Stir Fry (Paleo, AIP, GAPS, Gluten Free)




Hi friends! How are you this week? I hope good!
Once again I am sorry for the long time between posts. I am finally on the home stretch with all of my studying. I write my oral exams in 2 weeks in Ottawa. And then I WILL BE DONE! Hopefully. As long as I pass that is... Oh god I can't even think about not passing. Cue the anxiety attack. Ok let's not talk about that anymore... moving on...

Now I am going to talk about something I have never discussed here on the blog before. Politics. And before you go running, just bear with me for a moment (I will keep this brief I promise!).
Here in Alberta it has been a pretty crazy couple weeks when it comes to politics. If you hadn't heard our long raining PC government was recently overthrown by the NDP. This is a big deal people. Alberta has been a PC governed province for the last 40 something years. Now, I am definitely not a political person. Like. At. All. Honestly, usually I could pretty much care less (I know, I know, you can start shaming me now). But even this election had me interested. And I wasn't the only one. Voter turn out for this election was higher than it had been in years. And people finally decided they were tired of the PC government stealing tax payers money and using it to their own advantage. I won't bore you with all of the ridiculous things they did (and often got away with). But needless to say, they completely abused their power and somehow felt it was justified. There is nothing that bothers me more than people who feel entitled. Or who are arrogant. Arrogant and entitled. Pretty much the worst combination of personality traits if you ask me. Anyways, the reason I even brought up this whole political issue is because of the impact it may have on health care. As a physician who will be looking for a job in a couple years I am rather interested to see what this shift in power may bring. The NDP is known for focussing on health care and so hopefully this will work to my advantage! Fingers crossed.





Ok on to more exciting things. Like the recipe I am sharing with you today. I have to admit the pictures don't really do this one justice. Because it is good. Like really good. I am still working on improving my photography skills when it comes to my recipes. Especially meat dishes. They seem the hardest for me to take pretty pictures of. Anyone have any suggestions for me?

Anyways, the combination of olives, coconut, figs and spices in this dish just somehow works. And it is also really easy to make. You only need a couple of kitchen tools to make this one happen: a knife, a peeler and an electric frying pan. That's it. And this recipe is filled with vegetables. A tasty, healthy, one dish meal. You can thank me later.
And while I have never actually been to Morocco, in my dream world this dish tastes similar to the food you would find there (please don't burst my little bubble if I am completely wrong). One day I will make it over to that part of the world. One day...




And before I run away I have one more very exciting thing to tell you about. Have you heard about the Paleo Autoimmune Bundle? This is the very first bundle to focus on exclusively autoimmune protocol-friendly resources! And it contains all of them!  Yes, every single AIP e-book ever created--including cookbooks, meal plans, and guides--are included in this bundle!  Even better, this bundle is full of lifestyle guides to help you tackle all the other stuff too, like stress management, sleep, body image, and movement.  Need help troubleshooting the autoimmune protocol?  Then you’ll love the collection of included e-books that takes you beyond the basics to help you hone in on root issues and regain your health. Dr. Sarah Ballantyne, autoimmune expert and author of The Paleo Approach has personally vetted every single resource included in this bundle. The Autoimmune Wellness Bundle is quite simply the best AIP resource out there.  And it’s only available from May 20 until May 25! For more information please click here and keep reading below. 





The Autoimmune Wellness Bundle features 45 e-books and 26 discount codes for just $39. That is over 92% off what you would pay if you bought each e-book separately! Plus, you could save hundreds more dollars by taking advantage of the coupon codes!
Included in this bundle:
·       15 AIP Cookbooks and Meal Plans (total value $188)
·       15 Lifestyle and Exercise Guides (total value $207)
·       15 Beyond the Basics e-books (total value $136)
·       9 Brand-new e-books
·       Best of AIP Cookbook, exclusive to this bundle!

      And if you buy the bundle you are automatically entered to win a new giveaway every single day.  That’s six amazing giveaways, each with fabulous prizes including two chances to win a Kindle Fire HD and the grand prize of an All-Expense Paid Trip for Two to Paleo F(x) 2016 worth $2600!  Act now for the best chances to win!  Every giveaway is international and no restrictions apply!  No purchase necessary. To learn more please click here


Alright everyone that's it for today. I hope you like the recipe! And as always I would be thrilled if you visited my social media pages on  Instagram, FacebookPinterest and  Twitter.  

Until next time, happy eating! 

Ingredients

2 TBSP fat of choice (I used bacon fat, but coconut oil or butter can also be used) 
2 lbs free range, ethically raised pork stir fry meat
2 TBSP diced chives (or 1 small onion, diced)
1/4 tsp sea salt 

1 lb parsnips, peeled and chopped
3 cups chopped broccoli 
8 dried figs, cut into quarters and stems removed
1 can organic green olives plus the juice (I used this brand
1 cup bone broth
1/2 cup full fat coconut milk (I recommend this kind
8 large mint leaves, diced or ripped into pieces
2 cinnamon sticks 




Directions

1. Place your electric frying pan on the counter and turn on to 250F
2. Add the fat, pork, salt and chives to the pan
3. Cook for a few minutes, stirring occasionally, until the pork is browned on the outside
4. Add the remaining ingredients to the pan
5. Cook for another ~15 minutes, stirring occasionally, until the vegetables are the texture you desire
6. Remove from the heat, serve and enjoy!

Print Recipe


Sign up for the Pure and Simple Nourishment newsletter:










               

May 04, 2015

Orange Salad with Olive Rosemary Tapenade (Paleo, GAPS, SCD) and Nourish Cookbook Giveaway


Hi everyone! How are you doing? I hope excellent. And if not maybe this will help cheer you up... I am hosting my first giveaway! Are you excited? I hope so because I sure am. Keep reading to find out more!



One of the best parts about being a food blogger is getting the opportunity to review cookbooks. I love cookbooks. I have a cupboard overflowing with them in my kitchen. There is something about leafing through the pages of a cookbook and seeing all the gorgeous food pictures that always excites me. Which is why I am so thrilled to be sharing my review for the newest book in my collection, Nourish: The Paleo Healing Cookbook by Rachael Bryant. 




I am sure that most of you already know Rachael from her blog Meatified where she shares amazing paleo recipes, most of which are Autoimmune Protocol (AIP) friendly. Through her own health struggles with autoimmune thyroid disease she turned to the AIP diet to help her body heal and has seen amazing results. She also realized that the AIP diet can be intimidating for many people, so she created Nourish to help you make easy, yet delicious recipes that don't require completed ingredients or tools. The focus of the book is on real food and healing ingredients. Simple as that. And the recipes she came up with are incredible. I have ear-marked almost every page in this book.

As you flip through Nourish, one thing becomes quickly apparent: The recipes are all about flavour, not deprivation. Rachael wants people to know that starting the AIP diet doesn't mean being limited to only eating bland, boring food. Instead, it can be an exciting healing journey where you learn to appreciate the true flavours of real food, in combinations you never would have dreamed of. Rachael also teaches you how to simplify the AIP process through make ahead meals and batch cooking tips to make the transition to this way of eating as simple as possible.





Like most paleo cookbooks there is an introduction that teaches you about the AIP diet and why it works. Rachel highlights which foods and substances tend to cause irritation and damage to the gut, but she also explains that it's not just about removing things; it's about understanding nutrient density, picking quality meat and seafood, finding the best produce, using a select group of healthy fats, and using these foods to help your body heal. Rachel truly understands food's therapeutic qualities and wants to share her knowledge with you.

It was extremely hard for me to pick just one recipe from this book to share with you. But I did. And it's the Orange Salad with Olive Rosemary Tapenade.  I chose this recipe because the combination of ingredients intrigued me and because it only takes minutes to make. Plus I love olives. Yes love.




There are over 120 recipes in this book so I have no doubt that you would find something that you love. Here is a list of some of the other recipes I can't wait to make:

  • Slow Cooker Bison Chili
  • Cuban Style Picadillo
  • Glazed and Baked Chicken Wings
  • Braised Spring Chicken with Artichokes and Olives
  • Chicken Curry with Creamy Spiced Pumpkin
  • Baked Chicken with Peach Sauce
  • Crispy Orange Vanilla Duck Legs
  • Salmon and Avocado Tartare with Crispy "Crackers"
  • Peached Cod with Berry Salsa
  • Salt Cured Salmon with Orange and Dill
  • Orange Salad with Olive Rosemary Tamponade
  • Indian Spiced "Rice" with Lemon and Raisins 
  • Greek "Couscous" Salad with Oregano Dressing
  • Balsamic Roasted Strawberry Popsicles
  • Mango Sorbet with Mint
  • Finishing Salts: Four Ways 

Is your mouth watering yet? It should be. Keep reading to find the recipe for the Orange Salad with Olive Rosemary Tapenade. And if you want a chance to win a copy of Nourish please head to my instagram page to find out how you can enter (US residents only please). The contest closes on May 10, 2015 at 7am Mountain Standard Time so head on over and get your entry in early!
And while you're at it please visit me on my other social media pages  Pinterest, Twitter and Facebook





Orange Salad with Olive Rosemary Tapenade



Olives are often reviled because of their fat content, but they’re actually a source of healthy saturated fats. Traditionally, tapenade is more like a spreadable paste, but this version is a little more of a coarse finish so that I could almost scatter it over fresh orange slices for a lovely contrast of savory and sweet flavors.

SERVES 4

4 large oranges
2 tbsp (10 g) orange zest
1 ½ cups (215 g) pitted green olives in olive oil, drained
3 cloves garlic, peeled
2 tbsp (30 ml) lemon juice
2 tbsp (5 g) fresh flat-leaf parsley
2 tsp (3 g) fresh rosemary, chopped
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil
½ red onion, thinly sliced

SLICE: Zest 2 of the oranges to get the 2 tablespoons (10 g) of orange zest for the tapenade. Set aside for later. Use a serrated knife to remove the rest of the skin and pith. Slice each orange into 5–6 slices and set aside.

BLITZ: Add the orange zest, olives, garlic, lemon juice, parsley and rosemary to the bowl of a food processor. Pulse until everything begins to combine but is still chunky. Scrape down the sides of the bowl and slowly add the olive oil until the tapenade is combined.


ASSEMBLE: Layer the orange slices onto plates and top with the red onion slices. Spoon over the olive rosemary tapenade. Drizzle with a little more extra-virgin olive oil, if you wish.







           

April 06, 2015

Slow Cooker Sweet Potato and Black Olive Beef Roast (Low FODMAP, Paleo, Gluten Free)




Happy Easter Monday everyone! Did you have an amazing long weekend? What did you do? Did it involve a yummy Easter dinner? I hope so!

I for one had a great weekend. And you want to know why it was so great? There was no studying involved! Nope I did not open a book once. It was glorious. Do you when the last time that happened was? Seven months ago. I forgot how much time there is in a day when you don't have to spend every second of it studying. I got to bake, cook, go to spin class, work on the blog, spend time with Erik, and most importantly, watch the Final Four! Those of you that know me know that I love college basketball. March Madness is pretty much the happiest time of the year for me because of all the amazing basketball that is on TV. Unfortunately, this year March Madness coincided with the month before my Royal College Exams so I barely watched any of it. Cue the tears. So needless to say I was pretty excited to get to see the games on Saturday.

Now I am a pretty big Duke hater so you can imagine that I wasn't too impressed by the outcome of the first game. Plus it's always more enjoyable when the games are a little closer in score. BUT, the second game was amazing. My sister is a pretty big Badger's fan so by default I was cheering for them. Plus it's always nice to see the number one seeded team fall to an underdog. Although it always breaks my heart when I see how upset the losing team is. They work so hard all year and have an amazing season with no losses and then it's all over in one game. Pretty much the definition of bitter sweet.

Will everyone be watching the final tonight? Who are you cheering for? (I hope it's not Duke).





Now this is another recipe that has been sitting in the closet collecting dust while I was busy studying. I posted a preview of the recipe on my Instagram account weeks ago and I have had a few people asking me for the recipe. So, finally, here it is!

I don't know about you, but I firmly believe that olives make everything taste better. And sweet potatoes for that matter. So it naturally made sense for me to put these two things together in one recipe. And the results are pretty amazing if you ask me. So good in fact that I have made this recipe at least twice more since I originally cooked it. Plus it is made in the slow cooker, which always guarantees extremely tender meat, with hardly any effort.

This recipe is also appropriate for the low FODMAP diet for those of you that are following it. I know it can be hard to find dishes to eat so I hope you like this one! And if you are on the SCD diet you could make this compatible by switching out the sweet potato for your favourite type of squash. There are just so many options.





Happy eating everyone! As always I would be thrilled if you visited me on my social media pages: PinterestInstagram, Facebook and Twitter 

And if you are interested in hearing about new recipes, deals and giveaways please sign up for the blog's newsletter here:




Ingredients

1 grassfed cross rib beef roast (~4lbs) (buy here
3/4 cup bone broth
1/4 cup dry white wine 
1 can organic black olives plus the juice (I like this brand
2 TBSP chopped chives (or you can sub one small onion, diced if not on the Low FODMAP diet) 
1 TBSP organic dried rosemary
1 TBSP organic dried basil
1 TBSP organic dried oregano
1/2 tsp sea salt (or more to taste) 
2 cinnamon sticks
2 red bell peppers, diced 
1 small sweet potato, peeled and diced (approximately 3 cups worth of chopped potato)





Directions

1. Turn your slow cooker onto high heat
2. Add the ingredients to the slow cooker
3. Cook for 6-7 hours stirring occasionally
4. Turn your slow cooker onto the "keep warm" setting, break the meat apart (still in the slow cooker), and let sit for another 1-2 hours - this allows the meat to absorb even more liquid and become super tender
5. Serve and enjoy!

Print Recipe