If you follow my Instagram account (shout out to @weightloss_princess82) , you may have heard the term “Dump Ranch” before and that is because I am obsessed with it. I dip vegetables and every kind of protein in it. I will also use it as my base for tuna and chicken salads.
If you stick to a Whole30 or paleo lifestyle, you can quickly grow tired of balsamic and vinegar as your main salad dressing. Let me introduce you to the game changer in the world of sauces and dressing… Dump Ranch. This is a “clean” (read: no sugar, no additives) version of the salad dressing most people love most. It takes 5 minutes to make and absolutely no crazy or expensive ingredients.
Make Ahead: The dressing can be refrigerated for up to 1 week. It will thicken in cold temperatures, so use a little water to thin it out as needed.
- 1 Egg
- 1 Cup Avocado Oil ( or light olive oil)
- 1 Tbs Lemon Juice
- 2 Tbs red wine vinegar
- 1 – 2 tsp salt
- 1 tsp pepper
- 1 Tbs Dill
- 1 Tbs Parsley
- 1 Tbs Garlic Powder
- 1 Tbs Onion Powder
- 3 Garlic Clover ( for a stronger garlic flavour add another 1 – 2 cloves)
- 1/2 Cup Coconut Milk
- Blend egg and oil with immersion blender, add oil in slowly. Half way through blending, add in the lemon juice
- Add in coconut milk, garlic cloves and seasoning and blend
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…
- 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
- 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!
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..
- 4 – 5 Chicken Breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 – 2 garlic cloves, smashed
- 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
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…
- 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
- 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
There’s nothing like fresh asparagus when it’s in season – take advantage! Asparagus is a nutritional STAR that’s high in fibre, with lots of vitamins and minerals. This recipe is so simple and fast, and a big favourite in my house. It’s great any time of year, as a quick warm snack, or as part of a lunch or dinner.
Keep this in mind – I recently read that eating soup before a meal can lead to consuming less calories overall. Another reason to love soup, right? So grab your spoon and get sippin’! Mmm …
- 1 tsp avocado oil
- 1 large leek, chopped
- 2 cloves garlic, minced
- 1 large carrot, chopped
- 2 russet potatoes, peeled and diced
- 2 Lbs asparagus
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/4 tsp chipotle pepper
- 10 cups reduced sodium chicken stock
( I like to use homemade stock – check out my last blog post to learn more!)
- Prep asparagus: wash and cut and discard woody ends. Cut asparagus tips and reserve.
- Heat avocado oil and sautee leeks and garlic.
- Add in chopped carrots, potatoes and asparagus.
- Cover with chicken stock, approx 10 cups (note you can use half water and half chicken stock).
- Simmer for 20 – 25 mins.
- Add in seasonings.
- Take soup off heat and blend with immersion blender.
- Quickly steam asparagus tips in the microwave (place in micowave safe bowl, 1/4 cup water, microwave for 5 mins).
- Top soup with cooked asparagus tips.
- Serve and enjoy!
I love soup and could eat it every day for every meal! It is so versatile, and the flavour combinations and ingredients are endless! The amazing thing about soup is that, in general, they are low-calorie and packed with nutritious goodness. They can be a lunch, a dinner, a snack, and can be super filling! The chicken soup that I’m sharing with you here is a classic recipe, and good to use for chicken noodle soup, holidays (including upcoming Passover), matzah ball soup, and serves as a great chicken stock base for other soup recipes. Enjoy!
- 4 chicken quarters – drumstick and thigh
- Chicken bones (if you can find at your local store) this will make a richer broth
- 4-6 carrots, peeled and sliced
- 4 parsnips, peeled and sliced
- 2 celery stalks
- 1 leek, trim top and bottom, slice lengthwise 1/2 way (do not cut full way through)
- Flat leaf parsley
- Salt and Pepper to taste
- Place chicken and chicken bones in a large stock pot and cover with water, approx 16 – 18 cups
Remember to skim the foam to make your soup as clean as can be!
- Boil on medium heat, for about 15 mins.
- Skim the foam and particles that rise to the surface of the water. Repeat until it has all been removed as best as you can.
- Reduce heat to a low simmer and add in the remaining ingredients (except salt and pepper).
- Cook for 2 hours.
- Add in a small bunch of flat leaf parsley 30 min before cooking is done.
- And salt and pepper to desired taste.
- Allow broth to cool, and put through a mesh strainer into another pot.
- Reserve carrots and shred chicken off the bone.
- Serve with shredded chicken, carrots, noodles, matzah balls, dumplings, etc.
- Also freezes great for on hand chicken stock for cooking needs or as a base for other soups!
One of my secrets to adding more vegetables into my diet is to make a big batch of my awesome Asian Ground Chicken Stir Fry. Asian flavours with crisp veggies, and topped with creamy avocado for the perfect pairing! This delicious meal is quick and easy that takes less than 30 mins to make. Mmm…
Quick Tip – Prepare a big batch at dinner time and use the rest for a fast, pre-prepared lunch later in the week.
- 1 Tbs coconut oil
- 2 lbs ground chicken
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup shredded carrots
- 1 bag shredded veggies mix sold at local grocery store (I prefer the brussel sprout, nappa cabbage, kohlrabi, broccoli, carrot & kale mix)
- 1 Tbs garlic powder
- 1 Tbs onion powder
- 2 tsp dried parsley
- 2 Tbs sesame seeds (reserve 1 Tbs sesame seeds for garnish)
- 1 tsp salt
- 1/2 tsp pepper
- 3 Tbs cup coconut aminos (or you can use 2 Tbs soy sauce for non paleo option)
- 1 Tbs sesame oil
- 1/4 cup green onion, chopped
- Heat coconut oil in pan
- Saute onions with a sprinkle of salt until translucent
- Toss in garlic and ginger; cook until fragrant
- Add in ground chicken and cook until browned
- Stir in seasonings, coconut aminos, and veggies, cook for 5 – 7 min
- Drizzle with sesame oil and top with remaining sesame seeds and chopped green onion
- Top with sliced avocado – serve and enjoy!