To me, whenever I think of cold weather, I think soup. And cold + soup = comfort.
Isn’t a cup of nice, warm soup the best thing to have a on cold wintery day? This easy-to make, naturally gluten-free (+ vegan) Butternut Squash, Sweet Potato and Carrot Soup is so incredibly cozy and delicious!
Soups are one of my favorite things to make as part of my weekly meal prep. You can eat it as a snack or meal, and is both filling and nutritious! Especially when it’s a soup made in a slow cooker or Instant Pot, and especially when it’s this easy Butternut Squash, Sweet Potato and Carrot Soup. Mmm…
1 – 2 Tbs Avocado Oil
1 small butternut squash, peeled and chopped
1 medium sweet potato, rough chop
2 large carrots, peeled and chopped
1 small sweet onion, peeled and rough chop
1 bulb of garlic
1 tsp paprika
1 tsp cumin
Salt & pepper to taste
Set oven to 425 F
Line 2 baking sheets with parchment paper
Place chopped veggies on baking sheets and drizzle with avocado oil. Make sure your veggies are not too crowded!
Place garlic bulb in aluminum foil and drizzle with avocado oil, place in one corner of baking sheet
Bake 20-25 min, until veggies are golden
Transfer roasted veggies into Instant Pot and cover with water
Set high-pressure for 8 mins
Remove garlic from foil and squeeze the roaster garlic cloves into the pot
Cabbage rolls can be a lot of work, but now you can get all of the flavour of an authentic Hungarian meal without all the fuss!
Being half-Hungarian myself, this recipe brings back a lot of memories from my younger years, particular of my grandmother’s (nagymama) cooking. The added sauerkraut and paprika make the dish a genuine and foreign favourite! Get ready to dig into this hearty Hungarian comfort food. Mmm…
*shown without rice.
1 Tbs avocado oil
2 lb ground chicken ( or ground meat of choice)
1 cup chopped onion
2 clove garlic, minced
Salt & black pepper, to taste
8 ounce can tomato sauce (if on whole30, make sure to read ingredients for a compliant brand)
1 – 2 Tbs Hungarian paprika
1 cup chicken stock (can sub for water)
2 cup cooked rice (exclude if following a Paleo/Whole30 diet)
1 medium head cabbage, cored and chopped
1 cup wine sauerkraut – fully rinse underwater to tame the flavour!
Directions (Instant Pot):
Press the saute button on the Instant Pot
Heat oil and then add the gound meat, salt & pepper
Brown meat, about 5 minutes
Add the onion, garlic, paprika and mix well
Add the tomato sauce and chicken broth
Cover and cook high pressure 15 minutes.
Quick release, add the rice (if desired), cabbage and sauerkraut and cook 5 minutes high pressure.
Quick release and Enjoy!!
*add a dollop of sour cream for real authentic flavor!
Stove Top Directions:
Heat a large pot or Dutch oven over medium-high heat, heat oil
Add the ground meat, salt & pepper
Brown meat, about 5 minutes.
Add the onion, garlic and paprika stir.
Add the tomato sauce and chicken broth
Cover and cook medium-low 25 minutes.
Add the cooked rice, cabbage and sauerkraut, cook approx. 15 minutes, or until the cabbage is tender.
*add a dollop of sour cream for real authentic flavor!
Here is a quick and easy recipe your whole family will love! This Middle-eastern chicken has incredible flavour that is not only aromatic, but delicious too! Accompanied by tahini dressing that adds an extra punch of nutty and creamy-ness to top it off. Enjoy on a salad, in a wrap or on its own – how every you eat it, I am sure you will love it as much as I do. Paleo and Whole 30 Approved! Mmm…
2 Lbs boneless skinless chicken breast
2 Tbs Avocado Oil
1 Tbs Garlic Powder
1 Tbs Onion Powder
2 Tbs Paprika
1 Tbs Cumin
1 Tbs Hawaij (if you cannot find, sub for 2 tsp Turmeric)
2 Tbs sesame seeds
1 tsp salt
1 tsp pepper
1/4 Cup Tahini
1 – 2 tsp fresh lemon juice
1 – 2 Tbs water (until you get a smooth consistency)
Salt to taste
Clean and pat dry chicken thighs and place in a bowl
Combine all of the seasonings in a small dish
Pour avocado oil over chicken followed by the seasoning mixture
Rub all together and ensure chicken is heavily coated
Transfer to plastic food bag and place in fridge for 6 hrs, or overnight
If you’ve been searching for a simple and delicious treat, look no further than these Paleo Chocolate Chip Cookies. These cookies are one of my favourite recipes on the site. They have it all: a thick and chewy texture paired with warm dark chocolate chips. Consider it love at first bite.
Another great perk of this sweet is they are naturally gluten free and paleo. You can also tailor them to your liking. Instead of almond butter, use your favorite nut butter like peanut butter or soy nut butter. You can also add in coconut, dried fruit or oat on top; the possibilities are endless!
1 Cup Smooth Almond Butter
1 1/2 Cups Almond Flour
1/3 Cup Maple Syrup
½ tsp vanilla
1 Tsp Baking Soda
½ cup dark vegan chocolate chips
Preheat oven to 350 degrees and place parchment paper on cookie sheet
Place all ingredients (except chocolate chips) in food processor and blend
Fold in chocolate chips
Measure 1 Tbs of mixture, form into a ball with your hands
Place on parchment paper and bake for 8 – 9 min, middle rack
Once out of oven, place on cooling rack for 5 – 10 min
This rich authentic Bolognese Sauce is super easy to make and a true Italian classic. This is a hearty and flavourful sauce that is the perfect recipe for comfort food!
Classic Bolognese sauce traditionally uses ground beef, ground veal, ground pork and often pancetta (Italian bacon). Mine uses 1lb of ground chicken, combined with 1lb of extra lean ground beef, to enhance the overall flavor and keep ingredients to a minimum.
The sauces also freezes well (perfect for a later time) and can be used in any pasta dish. For a pure Paleo option, use over a plate of spaghetti squash.
The key to a good Bolognese is to not cut corners! Blend with an immersion hand blender to make this sauce silky smooth! Mmm…
2 Lbs ground meat (1 lb ground chicken and 1 lb extra lean ground beef)
1 Tbs Avocado Oil
4 large carrots, chopped
4 large celery stalks, chopped
1 large sweet onion, chopped
2 garlic cloves
2 cans crush tomatoes
1 cup water
1 tsp basil
Salt and pepper to taste
Set Instant Pot to Sautee function, pour in avocado oil.
Add in ground meat, brown fully
Stir in all of the remaining ingredients
Set Instant pot to High Pressure 15 min
Quick release once completed
Blend with immersion hand blender
Enjoy on spaghetti, spaghetti squash, zucchini noodles, baked potato…..the yummy possibilities are endless….
If you’re not into complicated recipes, or your schedule doesn’t allow it, then this Edamame Salad is a quick and easy solution.
This is a a power salad packed with sweet and salty Asian flavor, and also filled with vitamins, protein, and fibre. If you’re looking for a light vegetarian side for your lunch or dinner, or just a quick snack, this Edamame Salad is a total protein source that is guaranteed to fill you up without weighing you down! Mmm…
400gm edamame, peeled
1 Tbs low sodium soy sauce
2 tsp toasted sesame oil
2 Tbs everything bagel seasoning
In a large mixing bowl combine all ingredients and mix until combined.
Who doesn’t love eggs? This recipe is a hearty hash with eggs that will give you protein punch at any time of day. Whole eggs are cracked over the hash and baked in a skillet for a complete one pan meal.
And don’t get me started on the health benefits. If you are an athlete of any kind (and I mean running, walking, swimming, kickboxing…you name it), you need some healthy carbs to fuel your workouts. Sweet potatoes are a smart carbohydrate choice that alsocontain manganese, which aids in the metabolism of carbohydrates and can help level out blood sugar levels.
These little cups of golden delicious-ness are an easy option for busy families who need something quick in the mornings. Sweet and salty, they are great for breakfast, brunch or a simple snack on the go.
These prosciutto egg cups are high-protein and portable, and easy to make in advance so you can enjoy them all week. Eat them at your desk, in your car, or right out of the fridge with your hands (when no one’s looking 🙂 ). Best of all, they can be filled with any ingredients to suit your taste (add spinach, your favourite deli meat or seasonings). You can also adjust your cooking time to how you like your eggs (I like mine not too runny, but still soft in the middle).
There’s nothing better than a healthy and wholesome breakfast that not only tastes great, but also leaves you energized all morning. Mmm…
Oil or cooking spray
1-2 medium sweet potatoes
12 thin slices of prosciutto (can be substituted with your favourite deli meat or omitted)
Salt & Pepper
Preheat oven to 350 F
Spray muffin baking tray
Slice Sweet potato thin with a mandaline
Line each muffin tin with 2 peices of sweet potato
Lay thin slice of prosciutto over the sweet potato
Crack egg and lightly season with salt and pepper
Bake on middle rack for approx. 15 minutes, or until the whites are firm and yolk is runny.
Cool and enjoy!
*Recipe tip: make in advance as part of your weekly meal prep for a quick breakfast and easy snack full of protein!
Who doesn’t love bagels, right? Check out this twist on the traditional bagel that will keep your paleo, gluten-free or keto diet on track. Despite being totally (white) flour-free, these Cauliflower Buns & Bagels are surprisingly light and fluffy. Enjoy them fresh out of the oven or slightly cooled. A sprinkling of dried onions, garlic sesame seeds (Everything Bagel Seasoning) on top also add a great taste and texture! Mmm…
6 cups shredded cauliflower
2 Tbs arrowroot flour
1/4 cup almond flour
1/4 cup coconut flour
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
Everything bagel seasoning
Preheat oven to 400 degrees F
Line baking sheet with parchment paper
Shred cauliflower in a food processor until becomes a rice like consistency
In a bowl add shredded cauliflower and remaining ingredients, mix thoroughly
Measure 1/4 cup of cauliflower mixture in your hands and form into a ball
Cauliflower Buns: shape into a ball and flatten slightly. Sprinkle with bagel seasoning mix
Cauliflower Bagels: shape into a ball, flatten slightly and use your finger to poke a hole in the middle while shaping with your hands. Sprinkle with seasoning mix
Place on baking tray that has been lined with parchment paper
This rich and flavourful Sausage and Pepper dish will fill you up, feed a crowd, and keep your waistline slim at the same time. It’s an easy, hearty dinner (or lunch) that will make you feel like you came straight from an Italian deli.
This low-carb and paleo-friendly meal is finished in just 30 minutes! Best of all, it is made in one skillet/pot which makes the cleanup that much easier. It’s a perfect recipe any night of the week. Mmm…
8 sausages (turkey, chicken or pork)
1 Tbs oil (coconut or avocado)
3 bell peppers
1 sweet onion
2 garlic cloves
1 jar strained tomatoes (or 1 tin crushed tomatoes)