This is my own version of the traditional “Eggnog”, except it’s dairy free, 100% RAW and 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 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
This is the first grain-free porridge I’ve made since giving up the grain, and contrary to what you may think – it’s actually packed with flavor. I use the Sun Warrior Vanilla RAW Protein powder in this recipe, which almost makes it taste like a vanilla custard or pudding…and the texture of the chia seeds are pretty awesome.
Today was carb-up day again, which means the perfect opportunity for me to experiment with new protein shake recipes! On all my weekdays other than ‘carb-up’ day, I keep my daily carb intake to a maximum of 60g, which is probably quite a bit lower then the average American daily carb intake (actually, it’s definitely a lot lower!). Today, my carb intake goal is 246g of carb while keeping my fat intake to less than 20g… this challenge has gotten much easier the more I get used to this weekly routine!
This is the perfect post-workout smoothie, as it’s high-GI carbs and little fat which is perfect after a hard workout. And if you love chocolate – especially dark chocolate – you’re in for a treat. This is more like a dessert then a ‘protein’ shake, so go ahead and put your feet up while you enjoy this…you deserve it. This also makes for a good breakfast when you’re in a rush – a great meal replacement!
This recipe, like many of the recipes I share with you, was a total experiment. I haven’t done the grain-free thing for very long, actually it’s a new thing I decided to start at the beginning of the year, and so far I’ve stuck to it like a champ. It turned out being pretty easy for me to make the switch (I was gluten-free before) and I haven’t really missed them at all…but the other morning I woke up with pancakes on my mind. Nice, moist, fluffy pancakes. I decided to take on the challenge, so with the few simple ingredients I had on hand, the amazing “Pumpkin Protein Pancakes” were born… these are incredibly moist, fluffy, and soooo delicious!!! You’d never tell that these are gluten and grain free, paleo approved, dairy free, and sugar free too!!
Cam and I devoured our pumpkin pancake stacks and both decided this combo is our new favorite breakfast (which is why we had it again this morning). The homemade almond cookie butter drizzled on top may seem like an odd combo with the poached egg and pumpkin pancakes – but be brave and try it for yourself…the combined flavors are simply amazing.
…can I just add that this ice-cream is sugar-free, dairy-free, and paleo-approved!! This ice-cream is super rich and chocolatey, and just as decadent tasting as any other dairy-filled and sugar-laden ice-cream I’ve had. Only better then that.
You wouldn’t even be able to tell that this is free from dairy and sugar. And omg, when you take a bite — the crunch of the raw macadamia nuts folded between the velvety-smooth ice cream is H-E-A-V-E-N-L-Y!! I could keep going, but I’m gonna stop there – you’ll just have to try this for yourself.
If you’re wondering if you need an ice-cream maker for this recipe…? You don’t.
This is a Thai-style Tom Kha Gai soup. Thai translation: Tom (Spicy), Kha (Galangal), Gai (chicken). If you’re wondering what the heck Galangal is…it’s a Thai root spice very similar to ginger, however the flavor is quite unique. If you’re in a bind and can’t get your hands on it, you can use root ginger for this recipe instead, but if you can, go for the galangal – it’s the traditional ingredient for this soup. I’m going to call this “Thai Ginger Chicken Dumpling Soup” because the green curry chicken balls remind me of dumplings — and chicken ‘dumplings’ sound better than chicken ‘balls’. Moving on…
My recipe yesterday for the Thai Red Curry Fish Balls actually inspired this one — both recipes are prepared exactly the same way and both can be used in soups, a top a veggie stir fry, in salads, the options are endless.
This soup is simple to make, and a healthy and much lighter version to your traditional Thai curries. The key I’ve found in my Thai cooking is to have all the veggies prepared first and ready to throw in at the last minute. I don’t actually add the mung bean sprouts OR shredded carrot until the very last second, so they’re virtually uncooked. So much better that way – overcooked Thai food = gluggy. Continue reading