October 27, 2014

Dairy Free Strawberry Milkshake (Paleo, AIP, GAPS, SCD, Whole 30, Vegan)



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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October 17, 2014

Slow Cooker Moroccan Chicken (Paleo, GAPS)



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 (can be bought here
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


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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October 13, 2014

Paleo Harvest Bread with Apple Coconut Icing (Egg Free, SCD, GAPS)



Happy Thanksgiving everyone! For those of you reading in other parts of the world today is Canadian Thanksgiving. And do you know what that means? A long weekend! Yep a whole extra day away from work. If you couldn't tell that makes me a pretty happy girl. Not that I am doing anything that exciting with my long weekend (think studying and homework) but it does give me a bit more time to catch up on some sleep, get some blog posts prepared and get some meals made for the week.

It is amazing how much difference even one extra day makes. I think that all work weeks should be four days long. Anyone else with me? Just think how much better your quality of life would be! I think Sweden used to have a four day work week did they not? I can't remember…
But a quick Google search informs me that in the Netherlands a four day work week is still common place… hmm… that does sound rather lovely doesn't it? Maybe one day when I win the lottery or my blog becomes a huge money making success a four day work week can become a reality (yes, yes a girl can dream). Until then I will just have to fantasize about what that would be like.

You know what's also great about Thanksgiving? Food! Yes I know, it's shocking that the food blogger gets excited about events that revolve around eating. Thanksgiving usually means turkey, gravy, stuffing, yams and pecan pie. Now the majority of these traditional foods I do not eat. BUT, I have learned to make my own adaptations over the years. Think squash instead of yams, apple pie instead of pecan pie and grain free stuffing. Yes my friends it is possible to eat good food during holiday feasts even if you have food restrictions! Now this usually means that I end up bringing my own food to family dinners, but I don't mind. It's way better than getting sick from eating foods that I know are unsafe.

On another note, I wanted to let you know that my friend Carol from Ditch the Wheat has her Grain Free Snacker on sale for 75% off in honour of Thanksgiving. FOR TODAY ONLY! I have a copy of this book and there are so many amazing recipes inside. And the pictures are gorgeous!
To purchase a copy please click here. Enjoy!



Alright everyone I will leave it there for today since I need to get some more work done before I feast tonight! 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 medial pages so I would't want you to miss out on anything. 

Until next time - Happy Eating!  





Bread Ingredients

3 cups blanched almond flour (Buy here
1/2 cup organic coconut flour (I use this brand
1 cup organic or homemade applesauce
1 cup cooked squash (I like butternut or kambucha) 
1/3 cup coconut milk
1/4 cup coconut oil (I like this kind
1/4 cup honey or maple syrup
1 tsp organic vanilla extract (buy here
* 1 gelatin egg made using Great Lakes gelatin (the red or orange cans) 
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp allspice
pinch sea salt

1 cup fresh blueberries

*To make a gelatin egg: Combine 1 TBSP gelatin with 1 TBSP cold water and stir until dissolved. Then add 2 TBSP boiling water and stir until frothy

Bread Directions

1. Preheat oven to 350F 
2. Combine all ingredients except for the blueberries in a large bowl using your pastry blender, or a mix master
3. Gently stir in blueberries (trying not to squish them)
4. Grease a bread pan (I used coconut oil) or line a bread pan with parchment paper 
5. Transfer batter to bread pan and press down evenly with a spoon
6. Bake for 50-60 minutes (until a tooth pick comes out clean and the bread is cooked through)
7. Remove from oven and let sit for at least 2 hours (I usually let it sit overnight)
8. Remove from pan and if adding icing move to next steps, otherwise cut, serve and enjoy!


Apple Coconut Icing Ingredients (Optional)

1/3 cup apple sauce
1/3 cup coconut butter (this is my favourite
1 TBSP coconut oil (I like this kind
1 tsp organic vanilla extract (I use this kind

Icing Directions

1. Place a small saucepan on the stove on low heat
2. Add all the ingredients to the saucepan and heat until melted
3. Stir well to combine
4. Using a spoon spread the icing on top of your loaf of bread
5. Let cool, cut, serve and enjoy! 

Yield: 1 loaf

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October 09, 2014

Simply Sweet Tomato Sauce (Paleo, SCD, GAPS)



Happy Thursday everyone! I hope you are having a great week so far.

If you saw my post for my Egg Free Cauliflower Crust a couple weeks ago you might have been waiting for the tomato sauce recipe that I promised. Well wait no longer friends. This is the recipe I was talking about. This one is great because not only is it delicious, but it is super easy to make. It only uses six ingredients and is ready in a matter of minutes (you're welcome!). You might think it strange that coconut flour is one of the ingredients, but it works great as a thickener and ads a hint of sweetness. You will just have to trust me on this one.

I never buy pre-made tomato sauces because they usually contain ingredients that I like to avoid (think refined sugars, "natural flavours" etc etc). And when it is this easy to make your own at home hopefully I can convince you to give up those pre-made sauces as well!

There are so many things you can do with this recipe. As you already know it can be used as a pizza sauce, but it is also great as a dip or a base for pasta sauces. I may or may not also just eat this straight out of the jar…. (yes it is that good).

On a totally unrelated topic, now that it is October I am seeing more and more Halloween decorations going up. My Pinterest feed is also being overwhelmed with Halloween related food, costumes and decorating ideas. I have to admit that I am not the biggest Halloween fan. I know I know I am so boring! Don't hate me. I used to love getting dressed up back when I was younger and more fun, but now I just view it as a total hassle (man I sound like an old woman!). Making a great costume requires a lot of time and effort, two things I can't really spare these days. However, I do like seeing the kids all dressed up when they come to the door.  Especially the little kids with snow suits under their costumes, who can barely walk from all the added bulk. God they are cute! And yes it often gets cold enough here for kids to have to wear their snow suits under their costumes, which makes getting dressed up even more challenging. For those of you who have never experienced this phenomenon, trust me when I say that you don't want to. Yet one of the many added joys of living in Calgary.

Are you planning on getting dressed up for Halloween? What are you planning to be? Have you decorated your house already or are you planning to?

Alright everyone I will leave it there for today. 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 medial pages so I would't want you to miss out on anything! 

Happy Eating!




Ingredients

4 cups baby tomatoes
1/2 cup packed fresh parsley 
2 TBSP chopped fresh chives
1/4 tsp sea salt (plus more to taste) 
1/8 tsp black pepper 
3-4 tsp organic coconut flour (I use this brand


Directions

1. Place all the ingredients, except the coconut flour, into your blender or food processor and blend until desired texture
2. Pour sauce into large bowl
3. Add coconut flour one teaspoon at a time until it thickens to your liking
4. Serve and enjoy!


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