Zoodles is my favourite word lately! You’re probably wondering what the heck I am talking about. I am not talking about Zoodles that you buy in a can (although I did grow up eating those too which is hilarious). “Zoodles” are spiral cut zucchini noodles. They are my top choice for a grain free noodle replacement by far. This is what they look like when I’m frying them up in butter or ghee in my cast iron skillet!

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I bought the World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer from Amazon. Totally worth it! You can spiral so many different things like sweet potato, squash, carrots, cucumber, celeriac, rutabaga, etc. Really good for making breakfast “hash” too…

I do have another alfredo recipe on my blog but I think this one is pretty kick ass too as it uses avocado as the creamy base to the sauce.

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Ingredients:

1 zucchinis (1 zucchini is good for 1 serving – add additional zucchinis for however many servings you need)
1 chicken breast
1-2 tbsp butter or ghee (coconut oil would work too)

Sauce: (makes at least 4 servings of sauce)
1 cup raw cashews
2 small or 1 large ripe avocado
2 tbsp canned coconut milk (BPA free if possible)
juice of 1 lemon
1 garlic clove
sea salt

Optional (for garnish):
Green onion
chives
parsley
fresh grated parmesan cheese

 

Directions:

Start by either frying or baking your chicken breast in butter, ghee or coconut oil. After you’ve start the chicken, spiral cut your zucchini (you could also use a cheese grater I bet) and sautee them in your fat of choice. While those are cooking, blend all your sauce ingredients together in a food processor (or a good quality blender would work too).

Once the chicken is cooked through and the zoodles are getting soft, assemble everything on your plate including your optional garnishes and dig in!

Refrigerate any remaining sauce you have for leftovers. Because the sauce has lemon and salt, the avocado shouldn’t go brown as fast as it normally does. I usually get a day or two out of the leftover sauce.

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I am excited and proud to announce that I have just officially launched an e-book for my freelance client (and fellow paleo/primal food blogger) Kathryn Kos of Primal Bliss Nutrition. I met her online about a year ago and have been working with her ever since on her website, newsletters, e-book etc.

For the e-book, I helped with editing the text, designing and laying out the book as well as selling and marketing it online. It was a really great learning experience.
Who was this e-book written for?

Well, anyone really! Kathryn wrote this e-book based on her son Joshua’s school lunches, but there is absolutely no reason why kids, teenagers, adults and seniors wouldn’t also enjoy and benefit from it too.

  • Parents who want inspiration and ideas for healthy gluten free whole food lunches
  • Anyone who wants to learn how to make healthy, balanced meals and snacks
Things you’ll find:
  • Over 50 gluten free, healthy, real food lunch ideas and recipes
  • Snack ideas and recipes for school and home
  • How to ditch processed deli meats and replace with 100% grass-fed, organic, all beef hot dogs, bacon and ham
  • Busting negative rumors about baby carrots
  • Why bottled juices labeled ”healthy” are not so healthy
  • Why drinking modern day store-bought cows milk might be harming your health
  • How to feed your children with love
  • Helpful links and resources

 

Check out the e-book page on her website where it is for sale for $15.99 (USD).

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This is one of those dishes that I have been making for a long time but never watched or wrote down the damn measurements! Yesterday I finally wrote down all the measurements while I cooked and it turned out particularly good so I think I finally perfected it. Sooooo… Now I can post it on my blog. Woooooo.

I love looking at non-paleo recipes and converting them to paleo. I knew this one was going to be good as soon as I came up with the idea.

Chow mein recipes typically call for soy sauce (which often contains both soy and wheat – not paleo friendly) but thankfully there is coconut aminos! It is both gluten/soy free and is a great healthy alternative.

Ingredients:

6 chicken thighs
4 tbsp organic butter + extra for frying chicken
1 bag broccoli slaw (340g – shredded broccoli, carrot and cabbage)
1/2 small white onion
2 garlic cloves
1/3 cup coconut aminos
2 tsp unpasteurized honey
green onions

Instructions:

Fry chicken thighs in butter until fully cooked. At the same time, fry chopped onion, minced garlic and broccoli slaw on low-medium with 4 tbsp butter. Check and stir often as it can burn easily.

Chop and set aside chicken once cooked. Once vegetables are getting soft, add coconut aminos, honey and chopped chicken to the pan and fry for roughly 5 more minutes. Garnish with chopped green onions!

cacao_protein_balls

This started as one of those ‘how do I start using up all the food I have in my cupboards’ kind of situations. I had lots of cacao powder and Sunwarrior raw vegan protein powder, among other things.

They are incredibly easy to make, and I found them best served frozen or chilled otherwise they get a bit soft.

Ingredients:

1/2 cup raw walnuts
1/3 cup raw almond butter
1 tbsp organic cold pressed coconut oil
1 1/2 tbsp raw honey
5 medjool dates, de-pitted
1/4 + 1/8 cup raw cacao powder + extra for coating
1/4 + 1/8 cup raw Vanilla Sunwarrior protein powder
2 tsp raw maca powder

Directions:

In a food processor, mix all ingredients until smooth. If they are a bit too wet to roll, you could add more protein or cacao powder. And if they are too dry, add a bit of extra honey or coconut oil!

Roll into small balls and coat with extra cacao powder.

Freeze and eat frozen or chilled.

Boom.

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Since I posted last (a long ass time ago I know!) I have witnessed more and more of my friends and family adopting or at least researching and showing interest in the paleo lifestyle. I love it. For me this means that I get to talk about it more often and with more people! Score.

My boyfriend’s Uncle Al decided to try out the paleo diet after visiting and staying with us in Whitehorse this summer. I leant him two books that I got started with myself: The Paleo Solution and It Starts with Food. He read both and was convinced and eager to get back to Windsor, Ontario so he could clear out his cupboards and start fresh. I’ve actually asked Al to do a guest blog post on his paleo journey which will be coming soon.

My dad has recently picked up the paleo lifestyle and has lost roughly 30 pounds. He also lowered his blood pressure and has a ton of energy. The paleo diet frequently dominates our conversations these days. He’s the one sending me links to health related YouTube videos now!

Aside from Al and my Dad, my mom, brother and boyfriend are also interested. I also have numerous friends who either follow the paleo diet full time, or are researching and/or experimenting with it.

I’ve been hearing a lot lately about the paleo diet being “just another trend” but I watched a great documentary recently called In Search of the Perfect Human Diet which basically illustrated that “if the paleo diet is a trend, then it’s a 10,000+ year trend”. What this means is that humans essentially ate the paleo diet right up until modern technology and increased population/demand (among other things) prompted us to start mass producing this shit we call food today… So if our ancestors ate this way for so long, it only makes sense that we should too.

There is so much research and information out there to support the benefits of the paleo diet. There is also a ton of motivating and inspirational paleo success stories out there. I think anyone who has done the research and/or experienced the benefit of the paleo lifestyle would agree that it’s the shit! Period.

Anyways, back to the purpose of this post… food!

Ingredients:

1 rutabaga
Roughly 2 tbsp coconut oil, butter or ghee
Sea salt

Directions:

Pre-heat your oven to 400F. Peel the rutabaga and slice into fries. In a large bowl, toss fries in melted oil/fat and spread on foil covered (or oiled) cookie sheet.

Bake at 400 for 20 minutes. Flip fries and then turn the heat up to broil and continue baking for 5 minutes or so. Take out when fries have started to brown up on the sides.

Sprinkle with sea salt to taste and serve immediately!

P.s. these are delicious with any type of sauce ;)

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I always hear of people using a portobello mushroom as a vegetarian burger patty. It only seems appropriate to try it as the bun with a beef burger! Paleo style.

I also figured that adding homemade guacamole and nitrate free bacon would make it double awesome, and I was right.

I’ll give the ingredients for 1 burger so multiply as you wish!

Ingredients:

2 portobello mushrooms, stems removed
1 all natural gluten free beef burger patty
2-3 slices tomato
2-3 slices nitrate free bacon, cooked
A healthy serving of homemade guacamole
a few rings of sliced red onion

Instructions:

BBQ both the portobello mushrooms (with stems removed) face down, as well as the burger patty. I found they take about the same amount of time, but keep an eye on the mushrooms and take them off when they suit your liking.

While those are on the BBQ, fry the bacon, prepare the homemade guacamole and slice the tomato and red onion.

Pile your mushroom high with your burger patty, bacon, sliced tomato, guacamole and red onion. Top with the other mushroom. Eat it like a regular burger, if you can fit it in your mouth!

You could try this with any other paleo friendly toppings too.

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I can’t believe I haven’t posted this before because this is one of my oldest recipes of all time! Since I came up with it, I have been making it at least once a week. It’s a classic.

Ingredients:

2-3 ripe avocados
1/3 cup chopped tomato
2 tbsp finely chopped red onion
1 minced garlic clove
juice of 1/2 lemon
himalayan salt to taste
minced chives (optional)

Instructions:

Mix all ingredients together in a food processor or put everything in a large bowl mash with a fork until you achieve the consistency you desire! Serve right away and top with minced chives (optional).

I like this dish served with paleo lettuce tacos, portobelllo mushroom burgers, and lettuce BLTs. And lets just be honest here, this shit is good with pretty much anything!

Enjoy :)

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First off, I have to say how sorry I am about slackin’ hard in the blog post department! Life gets so crazy sometimes, and important things get put on the back burner.

I think this recipe and the next (paleo portobello mushroom burger) will make up for my slacking! So, here we go.

I’m actually quite enjoying typing this out on my new bluetooth iPad keyboard. Now I can sit on the couch and watch shows while I post new recipes. No more excuses Tara! Today its Kitchen Nightmares. Man, these restaurant owners are unbelievable.

Now, onto the most important part… food!

The measurements I am giving here are based on one serving of salad, but the dressing makes enough for 3+ servings, so increase measurements for salad and dressing as needed.

Salad

Ingredients:

2 cups organic field greens and/or spinach
1 small tomato
1/4 cucumber
1 small avocado
2 tbsp red onion
3 slices bacon
1 small chicken breast

Directions:

Bake or fry your chicken breast until fully cooked. Fry bacon, dry on paper towel, crumble and set aside.

Chop tomato, cucumber, red onion and avocado as well as cooked chicken.

Fill large bowl with greens, chopped vegetables, chicken and crumbled bacon.

Dressing

Ingredients:

2 tbsp olive oil
Juice of 1 medium lemon
1 tbsp organic gluten free mustard
1 tbsp honey (unpasteurized)
salt

Directions:

Combine all ingredients in a small blender or food processor and blend until fully mixed. You can also use a small whisk in a bowl.

Pour as much dressing as you like over the salad and serve!

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Lately I have been on a lettuce taco kick and what better to top it off with than some fresh homemade salsa and guacamole!

Ingredients:

2 finely diced large tomatoes
1/8-1/4 cup finely diced white onion
1 tbsp finely diced fresh jalapeno pepper
3 finely diced garlic cloves
juice of 1 lemon
1-2 tsp raw apple cider vinegar
1-2 tsp sriracha
1/8 cup fresh cilantro
salt and pepper to taste

Directions:

Finely dice and mix everything together. Lasts in the fridge for a week or so.

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It is really tough to find good paleo chocolate chip cookie recipes I find. I have to give credit for this recipe to Cupcakes OMG because I originally stumbled on the recipe based on a friends suggestion! I have made her recipe at least 3-4 times before and loved it. A few days ago, I wanted to make the recipe but I didn’t have any almond butter so I subbed in a mixture between coconut oil, butter and coconut flour and it turned out great!

I must admit, these cookies don’t stick together very well but I don’t care, I would seriously eat them with a spoon. Actually… I have.

You won’t believe the taste of these bad boys! They, quote: “Taste like regular chocolate chip cookies” – Liz from work. Boo yeah.

Ingredients:

1/3 – 1/2 cup coconut flour
1/3 cup unpasteurized honey
1/4 cup butter (organic)
1/4 cup coconut oil
1 egg (organic)
1 1/2 tsp vanilla extract (good quality, no added sugar)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup enjoy life chocolate chunks

Directions:

Preheat the oven to 325F.

Melt the butter and coconut oil and add to large bowl. If you are sensitive to dairy, you can use all coconut oil. To start, add 1/3 cup coconut flour (save remaining for end) as well as all remaining ingredients and mix together until smooth. The dough will be pretty thin, but if it is too runny, add the remaining coconut flour.

Divide dough out into about 9 cookies on an oiled baking sheet, or on parchment paper. Bake for roughly 14 minutes, but check them around 10 minutes. These have a tendency to burn easily so keep an eye on them. Once they have started browning nicely, they should be done! Put cookies on cooling tray until they start to firm up. They are sooooo good warm.