Another non-recipe side-dish delight. This is basically me just saying, “Hey! Roast some sweet potato and you won’t regret it!” You can cube it, coin it, cut it into little triangle shapes…it doesn’t matter because however you slice it, it’s delicious, fool-proof, and a meal-prep savior…
Read moreSpiced Butternut Squash with Greek Yogurt, Walnuts, and Black Currents
Not only is butternut one of the most delicious (and popular) of all squashes, but it’s incredible fibre content make sit a fantastic prebiotic (yes, that's right PREbiotic), supporting a balance of healthy bacteria in the gut. High fibre foods also help with blood sugar management, reduce inflammation and diseases associated with inflammation (cancer, cardiovascular disease, diabetes, obesity), and increase immune function, not to mention butternut squash’s high vitamin C content, which as we all know is also integral for immune support...
Read moreWalnut Date Muffins with Orange Zest
I just love the combination of dates, walnuts and orange. I use them in salads, side dishes, and even to add a little life to my mains like chicken or halibut. Because of this apparent affinity to these ingredients, I often have all three taking up space in my rather modestly sized fridge. Another thing I often having lingering around and overflowing out of my cupboards and refrigerator drawers is a plethora of alternative fours...
Read moreGrain-Free Gingerbread
In North America, when we think of “gingerbread” we often think of people-shaped cookies with gumdrop buttons and icing sugar smiles. While these are more accurately referred to as “gingerbread men” the only thing they have in common with traditional gingerbread is that telltale spicy flavour profile. Classic gingerbread is just that, bread. Or perhaps more accurately, a loaf. Because of this, it is also known as gingerloaf, pain d'épices ("spice bread") in French, or lebkuchen (“loaf cake”) and pfefferkuchen ("pepper cake") in German. Whatever you call it, it’s damn tasty and wonderfully warming especially during the winter months when most mouths savour the spicy flavours of this delightfully dense folk food...
Read moreLeftover Coffee Loaf
I’ve made chocolate cake with leftover coffee before, but wanted to make something a bit denser and loaf-like that would pair well with some melty butter and a warm beverage of sorts. Plus, I was missing the baking soda and a portion of the almond flour from my Chocolate Espresso Cake recipe and had some leftover coconut cream on hand that I was itching to use up...
Read moreCoconut Cilantro Lime Baked Chicken Breasts
This right here, is one of my faves, and evidently, is one of my clients’ faves too. With just a few ingredients, and even fewer steps, you turn an otherwise bland chicken breast into a tasty and satiating topper for your veggies, salad, and bowls...
Read moreBaked Chicken Thighs with an Apricot-Thyme Glaze
Don’t be turned off by the title - this super simple week-day saver recipe is as easy as it is delicious. In fact, it’s not only easy, but extraordinary versatile! If you can’t find a good apricot jam or compote, simply sub with some other sweet-spread (I’m a personal sucker for Oregon grape jelly). Don’t have thyme in your pantry? Sub with basil, or rosemary! Essentially all this recipe is showing you is that slathering your bird with whatever preserve and herbs you have lying around is one of the quickest ways of turning an otherwise bland baked protein into an exciting burst of flavour, with no more effort than it takes to butter a piece of toast...
Read moreTahini Cardamom Cookies with Cranberries and Pistachios
I’m a sucker for Mediterranean and middle eastern flavours. Maybe it’s because my mom was born in Jerusalem and I visit Israel often and die over the food there every time I go. Maybe it’s because I have many Persian friends who are constantly showering me with their delicious creations. Or maybe it’s just because things like dates, honey, tahini, rose water, and the vast array of spices utilized in eastern cuisine are insanely delicious AND incredibly good for you...
Read morePumpkin Spice Muffins with Crumble Topping
Hooray! Just in case you were feeling like you weren’t getting enough pumpkin spice goodness into your life I have another gourd-ious recipe for you (har har). OK, but in all seriousness pumpkin muffins are a paleo classic, and the crumble topping is irresistible. These fluffy delights are also my fall-time gift-basket go-to and are a major hit with everyone who sinks their teeth into them. Not too sweet, the perfect consistency, and packed with immune-boosting benefits of pumpkin, clove, cinnamon, ginger, and nutmeg, these awesome muffins are the perfect seasonal treat, especially when they’re fresh out of the oven and dripping in melted grass-fed butter...mmmm…
Read moreStone Fruit and Berry Crumble
Crumbles aren't inherently bad for you. Take away the refined sugar, and the unnecessarily high-carb often overly-processed topping (ie. refined flour and refined oats), and you’ve got yourself a pretty stellar treat! It’s a great way to use up whatever seasonal fruits you have lying around, and if you’re adding in healthful fats like nuts, seeds, coconut oil, and even that coconut-y cream-y dollop on top, the blood sugar spiking risk of the sweeter ingredients will be significantly diminished.
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