Posts Tagged ‘sugar free’


This recipe is up there on the favourites list! I will definitely be making this on a regular basis.

The first time I made it with ground beef. Tonight I’m going to make it with ground moose meat and next time I’ll try it with chicken!

This recipe makes 1 serving, so double or triple it if you want to make more!


2-3 cups lettuce, cleaned and chopped
1 tomato, chopped
2-3 tbsp red onion, diced
1 cup ground beef
1 tbsp homemade taco seasoning
1 batch guacamole

1 large or 2 small avocados
Juice of 1/2 lemon
1 garlic clove, minced finely
Salt and pepper


Fry ground beef until done. Add taco seasoning and keep frying and stirring until everything is mixed in.

Mix all guacamole ingredients in a bowl until smooth.

Layer plate or bowl with lettuce, chopped tomato and red onion, seasoned beef and as much guacamole as you like. Mix everything together and enjoy! The guacamole ends up being the dressing. Mmmm mmm!


I used to buy store bought taco seasoning a lot, as tacos are one of my favorite meals! Once I started becoming more conscious of the foods that I put in my body, I started looking at the ingredients in these store bought spice mixes. It’s disgusting!

This recipe is inspired from but I tweaked the quantities out to my liking.

This stuff is good on chicken and beef too!

One thing to note: be careful when you are buying spices (especially powders like onion and garlic). They can sometimes contain gluten! Buy good quality, organic when you can and check the label or their website to make sure it’s safe.


1 tbsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 tsp crushed red pepper flakes
1/2 tsp oregano
1/4 tsp pepper
1 tsp sea or Himalayan sea salt


Mix everything together and store in a container in the cupboard. Use whenever on whatever! 🙂


Christmas is always good for lots of leftover turkey, so of course I had to make something out of it!

First, I pulled all the leftover meat off the bones and stored it in glass containers in the fridge. I made bone broth in the slow cooker with all the turkey bones. You can find my recipe for bone broth here.

Then after 24 hours when the bone broth was done, I strained the broth out and poured it into a large pot. I made 12 cups of broth in this batch.

Here is the recipe!


12 cups turkey bone broth
5 cups chopped turkey
1 large sweet potato, peeled and chopped into small cubes
10 large carrots (roughly 4 cups)
2 small celery bunches, chopped (roughly 4 cups)
5-6 garlic cloves, minced
1 large white onion, chopped
3 cups spinach or kale (or mix of both)
1/2 cup diced green onion
3 tbsp diced chives
1 tbsp parsley
1 tbsp oregano
2 tsp sage
Salt and pepper to taste


Pour turkey broth into pot and add sweet potato, carrots, celery, garlic, and onion. Bring to a boil and then reduce to simmer until everything starts getting soft. Add remaining ingredients including turkey and simmer for another 15 minutes or so.

Let cool and store in fridge or freezer. This is great for lunches, I’ve been eating it all week!


(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 🙂


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
salt and pepper


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!


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!



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


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


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!


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.


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


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!



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!


1 spaghetti squash
4-5 cooked chicken thighs
Green onions

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)


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.


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.


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

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


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.


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


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.


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


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


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)


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