My recipe I’m going to share with you today is simple and sweet, and takes care of that naughty craving you may have to indulge in a not-so-healthy sweet treat. When I get those cravings, I like to make sure I’ve got something in my cupboard, ready to treat myself to!
I wasn’t so prepared the other night. Cam and I both were wanting something sweet after a pretty late dinner, and after scrummaging through my cupboards trying to be creative and think what I could turn into a ‘dessert’ in a relatively short amount of time, I decided on cookies. Chocolate Chip cookies to be exact. (yes, I was baking cookies after 9:30pm). Continue reading →
This recipe has been post long-overdue, and I feel guilty for not sharing it sooner. I always make sure to have a nice-size jar of this ready made in my cupboard. It’s a handy ‘trail-mix’ snack to chuck in a ziplock bag and take on the go, or you can enjoy this for breakfast with some homemade creamy caramel almond milk on top for a treat! It’s super low carb too, with only 6g carb per serve, so perfect if you’re on a low carb thing. Lately, I’ve been finding myself sprinkling this on top of homemade ice cream, and most recently used this as a topping for my dairy-free Vanilla Yogurt and Blueberry Parfait…oh. my. goodness.SO GOOD.
Grain-free Granola Crunch
Dietary Info: GF/DF/SF/PA/V and Vegan! (*see notes at end of post for dietary codes)
Serves 14 Serving size: 50g
1 c. (200g) Almonds, roughly chopped
80g unsweetened coconut flakes
1/4 c. (50g) sunflower seeds
1/4 c. (50g) pumpkin seeds
1/4 c. (50g) macadamia nuts, chopped
1/4 c. (50g) walnuts, chopped
2 Tbs. sesame seeds
To mix in after baking:
3 Tbs. honey + 1 Tbs. boiling hot water
1 tsp. vanilla bean paste
2-3 heaping Tbs. (16g) LSA Super Fruits, or ground flaxseed
2 tsp. cinnamon
sea salt to taste
Preheat oven to 325 degrees (160C).
In a large mixing bowl, mix all chopped nuts, seeds and coconut.
Spread in an even layer on un-greased cookie sheet and bake for 30-35 minutes, stirring occasionally until starting to turn golden in color. Remove from oven and transfer toasted nuts and seeds to large mixing bowl. (leave oven on).
In a small bowl, combine honey with boiling water and vanilla bean paste and stir well to combine.
Mix wet mixture into the large mixing bowl with nuts and seeds and stir until all dry ingredients are covered with honey mixture.
Add ground LSA (or flaxseed), cinnamon and sea salt (I used about 1/4 tsp. salt for this recipe). Toss well.
Place parchment paper on cookie sheet and return to oven for 15 more minutes, stirring halfway to make sure it doesn’t burn.
Check granola for dryness. If nuts and seeds are lightly golden but still a bit moist with honey mixture, turn oven fan on and heat off and crack the door. You can leave in for another 15 minutes so mixture has a little more time to dry. (I don’t mind mine on the more toasted side as you can see.)
Remove from oven and let cool completely.
Once cooled, toss in raisins. Transfer to jar that can be sealed for easy storage, and enjoy however and whenever you wish!
Nutrition facts per 50g serving: Calories 211, Fat 20, Carb 6, Protein 5
Special Dietary Needs:
Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V Low Carb = LC
The above codes for specific dietary requirements will be found under each recipe title
One of the hardest things for me to give up on my new and revised healthy eating plan, was dairy. I love dairy so much. I love cheese — every kind of cheese, but especially goat and sheep feta, parmesan and mozzarella! My usual breakfast before giving up dairy was Greek yogurt topped with honey and fresh fruit, and sometimes with a sprinkle of granola on top (not the grain-free kind) — that was my fave. I didn’t give up dairy because I think it’s bad for you, I literally thought that I’d give it a ‘trial run’ to see if I felt any better after eliminating it from my diet, and to my surprise (and maybe a little dismay) I felt way better. So much better in fact, that I haven’t actually felt like I’m missing out on it! Cam still eats cheese on a daily basis, so it’s not like I don’t have a huge stash of it in my fridge, but just knowing how much better I feel when I don’t eat it, takes away the craving for me!
I have thought lately though, that it would be fun to try and make a dairy-free “yogurt” — not only for me, but for all of you other dairy-free eaters out there…so this morning, I gave it a try. Guess what? It worked! Here it is, my dairy-free AND grain-free“Vanilla Yogurt & Blueberry Parfait”!
I was just talking my my sister Miriam yesterday, and we got onto the topic of FOOD. She reminded me of a Salmon recipe I haven’t made in awhile…and it just so happened that I had a nice big fillet of fresh bluff salmon in my freezer waiting to be cooked to perfection. Dinner sorted.
I absolutely love salmon, but I have this thing when it comes to eating it. I either like it raw – as in sashimi raw, or well done. Nothing in between– not seared with pink in the middle, or medium rare — eeww. I don’t know why, it just makes me queazy to even think about!
This recipe is so yummy, and the perfect light dinner for two. I used a blend of fried cumin seeds, garlic and chilies to spice it up a bit, and the flavors worked so well together. I chose cauliflower as the vegetable, which was served in a bowl topped with the baked salmon fillets and then drizzled with the spiced coconut milk, which turned out almost like a light curry. So delicious! Continue reading →
This is my own version of the traditional “Eggnog”, except it’s dairy free, 100% RAWand tastes absolutely amazing! I have been experimenting with new recipes using my favorite Vanilla Warrior Blend Raw Protein Powder by Sun Warrior, and the blend of spices and flavors in this smoothie, combined with the delicious creaminess of the vanilla protein powder resulted in — well — your traditional Eggnog. So yummy. Continue reading →
This is quite possibly my new favorite dinner. I am a huge fan of Thai food, so I’m always looking for new ways to use the traditional Thai flavors of fresh coriander, kaffir lime, ginger and garlic in recipes. This dish is more of a “Thai-fusion”, as I’ve combined a richly flavored chicken poached in coconut cream on top of a bed of roasted butternut squash, onions and garlic mash instead of your traditional curry on rice dish. The fresh zesty flavors of the coconut chicken combined with the warm roasted veggies is absolutely brilliant. And although not completely necessary, I highly recommend giving my sugarless “candied” peanuts recipe a try — crush a handful of these sweet and salty nuts and sprinkle on top of this dish as a garnish. Insanely addictive. I’ve already planned to make this one again before the week is over! You may also try serving this on a bed of “Creamed Cauliflower Rice“, which is what I plan to do next time! Yummy.
I thought I should post this recipe, since I used these in my latest recipe “Spectacular Dark Chocolate Cake with Peanut Butter Frosting” that I most recently posted… I made this original recipe using peanuts, but if you are a strict paleo dieter or just have allergies to peanuts, you can use other nuts if you wish. I’ve also made this using almonds and cashews, and they turned out just as delicious! I like having a jar of these in my cupboard to have on hand… these are a super tasty sweet and salty snack, and they also are the perfect addition to use in protein bars or fudge, cakes and cookies, homemade ice-cream, the choice is yours! Plus, they’re free from refined sugar, so if you have issues with using sugar like I do, you’ll appreciate this treat even more!
I should start by letting you know that this cake is also gluten free, grain free, dairy free and sugar free too!! But you’d never be able to tell.
This weekend was a pretty special one.
It was my honey Cameron’s birthday, and we were able to sneak away for a peaceful weekend in the beautiful Coromandel. Prior to this little trip, I spent hours (literally), trying to figure out the perfect birthday cake I could make for him — one that was healthy with none of the bad stuff, yet so yummy that you wouldn’t even know that it was! We’ve been sticking to the paleo thing for the most part (minus a few legumes, veggies, and nuts here and there), so while the cake is completely paleo – the frosting isn’t (darn those delicious peanuts!). Continue reading →
I can’t wait to share this recipe with you! This is a deliciously creamy and VEGAN ceasar salad dressing that literally takes a few minutes to throw together, and tastes incredible. This is a great recipe to make at the start of the week to stick in your fridge. You can use this creamy dressing for salads, dipping carrots or celery in, or you can even spread on almond meal biscuits or cauliflower crackers for a delicious snack! (which reminds me, those are two other recipes I still need to post)
While I’m not vegan myself, I am dairy-free, which makes me appreciate recipes like this that give you that rich and “creamy” texture and flavor, without the dairy! Continue reading →
Have you ever tried making your own sausages? It’s actually pretty simple, and considering how much crap (literally) is in most store bought sausages, not to mention that most brands contain upwards of 50% fat, it’s nice to have a healthy alternative! I’ve been dreaming about Jules Clancy’s “Magic Sausage Supper” ever since I saw it over on The Stone Soup’s food blog — if you have never visited this blog before, I highly recommend it – so many goodies! When I first saw this recipe, Cam and I were in the middle of a detox…and no, meat was not on the “allowed foods” list, which is probably why I was drooling over recipes like this! I finally got around to trying her recipe the other day (OMG – so good!). The only real thing I did different, was I decided to make my own sausages instead of using store bought ones, and since they turned out so yummy, I thought I should probably share my recipe with you! These are grain-free, gluten-free, dairy free, egg free, paleo approved and oh, so tasty! Continue reading →