Archive for December, 2012

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(Bacon, Egg, Lettuce, Tomato)

This recipe was kind of inspired from the Tim Horton’s Bagel B.E.L.T (minus the bagel, plus the guacamole!)

Plus, come on. There is nothing better than bacon, avocado, and tomato together in the same dish! And the egg is a great addition.

I enjoy this one on a regular basis 🙂

Ingredients:

2 large lettuce stalks
4 pieces bacon (sugar free and as natural as possible)
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1 small tomato
1 small avocado
small red onion
1/2 lemon
1 garlic clove
Butter
salt and pepper

Directions:

Fry bacon until crisp.

Fry eggs in 2 tsp butter any way you like (I like sunny side up!)

Mix avocado, 1 tbsp diced red onion, diced garlic clove, the juice of 1/2 lemon and salt/pepper in a bowl.

Peel and wash 2 large lettuce pieces. Cut 4 tomato slices.

On a plate, lay lettuce down and top with 2 strips of bacon on each, 2 tomato slices, and 1 egg.

Then add however much guacamole as you like on top of each.

They can be a little messy to eat, but totally worth it!

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This recipe is inspired and tweaked from the Gorilla Food recipe book by Aaron Ash. This book is a keeper! I’ve made a lot of stuff out of it and enjoyed it all.

I really liked how this recipe was made without the use of sugar and sweetened solely by dates, shredded coconut and bananas. Great for anyone on a sugar free diet! (or mostly sugar free like me)

This recipe is made from all raw foods, except pumpkin because I couldn’t get any.

You will probably want to use a good quality food processor to make this, but a decent quality blender will also do the trick. It’s just painful, from my experience!

Ingredients:

Crust:

1/3 cup raw brazil nuts
1/3 cup raw pecans
1 3/4 cup coconut flakes
13 pitted dates (up to 20 if they’re small)
2 tbsp coconut oil
1 tsp vanilla powder

Filling:

1/2 cup coconut oil
10 pitted dates
3-4 tsp pumpkin pie spice
2 large bananas
2 3/4 cup canned pumpkin (use raw if you can!)
1 tsp vanilla powder

Directions:

In food processor (preferably) or blender, mix all all crust ingredients until oily and almost smooth. Press or pour it evenly into 1 pie pan. It may look runny but will firm up in the fridge. Chill for a couple hours or put in the freezer for 15 minutes.

In blender, combine all filling ingredients until smooth. Pour into pan with crust and chill for a couple hours, or if you can’t wait like me put it in the freezer for 15 minutes.

Make sure to keep this one refrigerated otherwise it will become runny. Leave chilled until ready to serve.

Try it with some vanilla cashew cream or if you want it a bit sweeter some coconut palm nectar sugar!

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This sauce is really awesome and goes good with everything from paleo pumpkin pie to pancakes. I’ve tried them both and it was delicious!

This recipe is sugar free, but of course you can add a little extra sweetness with raw honey or coconut palm nectar sugar.

Ingredients:

1 cup raw cashews
1 tbsp vanilla powder (ground vanilla beans) or good quality vanilla extract
1/4 cup full fat coconut milk
1/8 cup filtered water

Directions:

Blend all ingredients in blender or food processor until smooth. Cream may seem a bit thin. Keeping it in the fridge will keep it the correct consistency, so keep cool until right before you serve it.

Enjoy it on anything you like! Below I had it with paleo no bake pumpkin pie!

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Christmas is nothing without baileys in your coffee! And there is nothing better than not having to feel guilty about drinking it.

I used a local brewery’s growler and gave it to friends as a Christmas present!

ingredients:

2 cans full fat coconut milk
2 can-fulls fresh refrigerated coconut or nut milk of your choice (or use another 2 cans full fat coconut milk if you want your baileys to be creamier)
2 tbsp good quality vanilla powder or extract
1 cup coconut palm nectar sugar
2 cups strong coffee (optional)
2 cups whiskey
Pinch of salt

Directions:
Bring coconut, nut milk, and sugar to a boil in a large pot. Reduce heat and let simmer for 10-15 minutes. Remove from heat and add remaining ingredients. Let cool and store in the fridge.

Mix it with fresh hot coffee or enjoy it on the rocks!

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I have to say, this is my absolute favorite paleo dish I’ve made to date! I seriously could not stop eating it. I ate so much, I didn’t even have left overs.

Chicken Alfredo used to be one of my favorite dishes before cutting gluten and therefore pasta. For being paleo, this dish is shockingly satisfying to curb the craving!

Ingredients:

1 spaghetti squash
4-5 cooked chicken thighs
Green onions

Sauce:
1 cup cashews
1/2 cup coconut milk
1-2 garlic cloves
Juice of 1 lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp parsley (dry)

Directions:

Bake chicken until cooked. Steam whole spaghetti squash. Set both aside.

Blend all sauce ingredients until smooth. Dice green onions.

Layer your plate with spaghetti squash, cooked and diced chicken, and as much sauce as you like.

You may want/need to re heat the entire dish in the oven as everything will probably be cold at this point, and the sauce is not heated.

Top with green onions.

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This recipe is inspired by a Paleo Pad Thai recipe I found on The Clothes Make the Girl website! I just tweaked it out a bit. One of the best paleo dishes I have ever tried! I think spaghetti squash makes the best grain free substitute for pasta.

Ingredients:

3 cups spaghetti squash
1 cup snap peas
1/2 cup white onion
Green onions
Chives
3 eggs
2 tbsp coconut oil
4 chicken thighs, cooked

Sauce:
2 1/2 tbsp fresh squeezed lime juice
2 garlic cloves
1 tsp red pepper flakes
2 tbsp coconut aminos
1 tsp raw apple cider vinegar
1/2 tsp fresh ginger
1/3 cup coconut milk
1/4 cup sunflower seeds
1/8 cup cashews
Salt and pepper

Directions:

Bake chicken thighs. Cut and steam spaghetti squash. Scramble eggs in 1 tbsp coconut oil and set aside. Fry white onion and snap peas in 1 tbsp coconut oil.

In blender, mix all sauce ingredients until smooth.

Combine cooked spaghetti squash, onions and snap peas. Stir in scrambled eggs. Top with chopped cooked chicken, blended sauce, a large handful of cashews, chopped green onion and chives.

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This one is really rich and creamy, and it filled me right up! It would be perfect for breakfast or dessert.

Ingredients:

1 1/2 large banana
1/4 cup raw cacao powder
1/4 cup raw cashews or cashew butter
2 tsp vanilla powder (ground vanilla beans) or good quality vanilla extract
2 tbsp raw hemp hearts
1 tbsp raw coconut oil
1 cup filtered water

Optional: if you want to sweeten it up a bit, you could add some coconut palm nectar sugar, raw honey or dates.

Directions:

In a blender or food processor, mix everything until smooth. Chill in the fridge or freezer for 10-15 minutes and serve.

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This is my favorite sauce to dip sweet potato fries in!

Ingredients:

1 batch of Paleo Mayonnaise
Juice of 1 large lime
1-3 tbsp chipoltle chili powder (depending how spicy you like it!) or chipoltle peppers in adobo sauce
1 tsp cilantro (optional)

Directions:

Mix everything in blender. Keeps in fridge for roughly 1 week so eat it up fast!

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Once you start eating these, it’s hard to stop! But at least you can feel less guilty about it because they are raw (unprocessed and high in enzymes) and sugar free! 😉

These are inspired by Gorilla Food, a raw vegan organic restaurant in Vancouver.

Ingredients:

3/4 cup raw cashew butter
1/2 cup raw cacao powder
1 1/2 cups unsweetened coconut flakes
2 tsp raw maca powder
2 tsp vanilla powder (ground vanilla beans)
1/8 – 1/4 cup filtered water

Directions:

Combine all ingredients except water and 1/2 cup coconut flakes (leave aside) in a bowl or food processor and mix. It will most likely be a bit dry still, so add water small bits at a time until everything sticks together. Be careful not to add too much water or they will fall apart when you try and roll them into balls. Roll them into balls and coat in remaining coconut flakes. Store in fridge.

Because they are raw, they require no cooking and you can eat them right away! Woo hoo!

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I used to love eating chicken noodle soup and couldn’t imagine it without noodles, but I came up with this simple and easy to make recipe that really hits the spot! And it has bone broth so there are endless health benefits! Check out my post on bone broth for more info, but I would suggest googling ‘health benefits of bone broth’ or something similar to learn more. There is tons of info out there!

Ingredients:

6-8 cups bone broth (or gluten/sugar/yeast free packaged broth)
1 sweet or white onion, chopped
2 garlic cloves, minced
1.5 cups carrots, peeled and chopped
3/4 cup celery, chopped
1-2 cups baby spinach
1/8 cup green onions, diced
1/8 cup chives, diced
1 tsp parsley
1 tsp thyme
Salt and pepper to taste
Cooked chicken breast or thighs, roughly 2 cups diced

Directions:

Bring bone broth, onion and carrots to a boil. Add all remaining ingredients and reduce to simmer until all ingredients are soft. Let cool and store in the fridge or freezer. Or eat it right away!

My eczema actually cleared up a bit after eating this soup two days in a row at lunch!