Paleo Chocolate Chip Cookies

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!

Ingredients:IMG_8059

  • 1 Cup Smooth Almond Butter
  • 1 Cup Almond Flour
  • 1/3 Cup Maple Syrup
  • 1 Egg
  • ½ tsp vanilla
  • 1 Tsp Baking Soda
  • ½ cup dark vegan chocolate chips

Directions:

  • 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
  • Enjoy!

Sausage and Peppers

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. IMG_2474

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

Ingredients:

  • 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)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Fresh basil leaves (or substitute with 1 tsp dried basil)
  • Salt & pepper to taste

Directions:

Instant pot:

  • Set Instant pot to sautee function add oil
  • Once oil is heated, add sausages and brown on each side (3 mins per side)
  • While sausages are browning, slice pepper and onions and dice garlic
  • Once sausages are done browning, place slice vegetabes, seasonings and strained tomatoes on top of the sausages
  • Cover Instant Pot and set to high pressure for 20 minutes
  • When complete quick release
  • Enjoy!

Crock Pot:

  •  Heat oil in skillet and brown sausages 3 min per side
  • Transfer sausages to crock pop and add in remaining ingredients. Set to LOW 6 hrs or HIGH for 4 hours

Stove Top:

  • Heat oil in pot and brown sausages 3 min per side
  • Add in all remaining ingredients, cover and simmer on low for 60 min

Sweet Potato Avocado “Toast”

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Get your day started with Sweet Potato Avocado Toast! This healthy, Paleo, gluten-free breakfast recipe packs a healthy punch of protein, vitamins, and minerals. It’s also a great way to get your breakfast fix while staying on plan.

The “toast” is not bread but a thinly sliced cut of sweet potato, topped with mashed avocado and then a perfectly cooked egg (either hard-boiled or poached, depending on your preference).

It’s simple and easy time-saver that tastes as good as it looks! Mmm…

Ingredients:

  • 1 Sweet Potato, cut lengthwise into 1/4-inch slices
  • 1 Avocado
  • Egg (I like to add a sliced hardboiled egg, feel free to customize to your preference)
  • Salt & Pepper, season to taste

Directions:

  • Place the sweet potato slice into the toaster and allow to toast on the longest setting (3 – 4 rounds, depending on strength of toaster)
  • While sweet potato is toasting, mash avocado and slice egg
  • Assemble, sprinkle with salt & pepper and enjoy!

 

 

Simple Shredded Chicken

Hello 2018! It’s a new year and I’m back with a brand new recipe to share. Many of us are just getting back into the swing of things, so I thought I’d start off the year with something simple. This shredded chicken recipe is easy to make and can be used in so many different ways. It can be used in soups, on salads, in sandwiches – you name it. The chicken is moist and flavourful, and you can have it cooked and shredded in under 30 minutes.

It doesn’t get any easier than this. From taco night to bulking up salads at lunchtime, the simplicity and versatility of shredded chicken really can’t be beat. And thanks to my Instant Pot, my favourite new cooking tool, making a large quantity of shredded chicken at once is possible. Here’s how you do it. Mmm..

Ingredients:

  • 4 – 5 Chicken Breasts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 – 2 garlic cloves, smashed

Directions:

  • Season chicken with salt, pepper and garlic powder and place in instant pot
  • Add in 2 cloves of smashed garlic
  • Pour in 1 cup of liquid (I use bone broth, but you can also use water)
  • Set Instant Pot on manual high pressure for 20 min
    • *Slow Cooker: set to high (4 hrs) or slow (6 hrs)
  • Quick release and remove chicke
  • Shred and store in fridge

Paleo Hot & Sour Soup

With the weather getting colder and colder outside, what better way to warm up than with a spicy bowl of warm soup!  My favorite soup of all time is Hot & Sour soup, but since eating Paleo, I cannot eat it with all the soy.  So, I decide to create my own delicious version that is full of flavour, quick and easy to make, and is as authentic as the real thing. It’s a sure thing to cure any soup craving! Mmm…IMG_1347

Ingredients:

  • 10 cups chicken stock or vegetable stock
  • 1 cup boiling water
  • 8 ounces shitake mushrooms, sliced
  • 4 ounces oyster mushrooms
  • 1 cup dried fungus
  • 1/4 cup rice vineger
  • 1/4 cup coconut aminos
  • 1 tsp chili garlic sauce
  • 1/4 cup arrowroot powder
  • 2 large eggs, whisked
  • 4 green onions, sliced
  • 2 tsp toasted sesame oil
  • salt and pepper to taste

Directions:

  • Add one cup boiling water over dried fungus and let sit for 1 hour
  • Set aside 1/4 cup of chicken or vegetable stock for later
  • Pour chicken of vegetable stock to a pot and bring to a boil
  • Add in mushroom and simmer for 5 mins
  • Pour in vinegar, coconut aminos, chili garlic sauce into the pot and stir to combine
  • Strain water from the dried fungus and add into soup
  • Whisk together 1/4 cup arrowroot powder and 1/4 stock (that you had set aside).
  • While soup is simmering, stir in the arrowroot mixture and stir for 1 min until the soup has thickened
  • Stir soup in a circular motion and drizzle eggs in a thin steams to create egg ribbons
  • Season with salt and pepper (I personally like to go a little heavier on the salt since this recipe doesn’t have soy sauce for the saltiness)
  • Stir in sesame oil and green onions
  • Serve immediately and garnish with some green onions and a small drizzle of  sesame oil
  • Enjoy!

Cauliflower ‘Fried Rice’

Who doesn’t love Chinese food? I know the boys in my family could eat it all day. Thanks to this recipe, now they can! Cauliflower Fried Rice is a healthy + clean take on fried rice made with cauliflower, carrots, onions, garlic, and sesame oil. Mmm mmmIMG_1473

But really…..how could cauliflower taste just like fried rice? 

I am happy to report this Cauliflower Fried Rice does! My littlest, who is almost 3, doesn’t even blink an eye when I put this in front of him. Most of the time, he has 2 servings!

Try this low carb version that tastes just like the real thing and can be the perfect accompaniment to any meal! Try it with shrimp, chicken, beef, or just on it’s own!

Ingredients:

  • 1 tsp coconut oil
  • 2 tsp toasted sesame oil
  • 2 tbs coconut aminos
  • 1 head of cauliflower, shredded
  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 C diced carrots
  • 1/2 C diced celery
  • 1/3 cup chopped green onion
  • 3 eggs
  • 1 Tbs sesame seed
  • Salt and Pepper to taste

Directions:

  • Heat coconut oil and 1 tsp sesame oil, add in onions with a sprinkle of salt, sautee until translucent
  • Add in garlic, carrots and celery, sautee for 3 – 5 min
  • Combine shredded cauliflower
  • Stir in coconut aminos and cook for a few mins
  • Stir in eggs, scrambled
  • Season with salt and pepper
  • Sprinkle with 1 tsp sesame oil, sesame seeds and green onion
  • TIP:  can add any vegetable you like, try peas, edamame for non-whole30 options

 

Dijon Dill Salmon Cakes

IMG_0952 (1)Salmon is an all-star favourite in my family and this baked salmon recipe is always a huge hit. It’s incredibly flavorful, flaky and juicy, and also super easy to make. My children actually eat this salmon!

Recently, I started counting macros in order to build more lean muscle. That means upping my protein intake! And this oven baked salmon is the perfect go-to meal – it tastes fancy and delicious, and is also a great option for lunch the next day on salad. And get this – it has only 1g of carbs per patty! The Dijon mustard also adds the perfect touch on top.

If  you’re looking for an easy salmon recipe and want to utilize salmon more into your diet, then this recipe is for you! Mmm…

Ingredients:

  • 2 lbs fresh salmon, cut in chunks (can use frozen, ensure fully thawed prior to use)
  • 1/2 large red onion
  • 2 garlic cloves
  • 2 eggs
  • 1 – 2 Tbsp bold Dijon mustard
  • 1/4 cup fresh dill
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

*Note: recipe yields 13 patties

  • Set oven to 375F degrees.
  • In food processor, combine red onion and garlic.  Blend until chopped consistency.
  • Add to processor chunks of salmon, eggs, dill, and all other spices.  Blend a few second until combined and mushy consistency is met.
  • Cover baking dish with parchment paper and spray with non stick cooking spray.
  • Form salmon patties, I measured with my 1/3 cup measureing cups for consistency.
  • Bake for 20 min; flip half way though.
  • Serve with a squeeze of fresh lemon juice and dijon mustard for dipping
  • The perfect low carb meal – enjoy! 🙂