PALEO COCONUT CARROT LEEK SOUP!

Spring has sprung!  Time to enjoy some of the freshest flavors of the season!  This soup is so creamy and smooth!  It has a light coconut taste that does not over power the flavor of the carrots and leeks.  

I am officially soup obsessed.  I love hot soups and even cold soups or gazpacho this time of year!

This soup satisfied the toughest critics, my kids! There can't be any large chunks of vegetables or over-bearing flavors.  Everything has to blend perfectly and each spice has to compliment one another.

The soup is very simple to make with just a few fresh ingredients.  Total prep time 15 mins and total cook  time is 15 mins.  I divide my batch of soup evenly into glass storage  bowls and freeze them for my lunches.

Ingredients:

3/4 cup coconut milk
2lbs organic carrots rough chopped 
3 sprigs of fresh thyme
2 dried bay leafs
3 tbsp grassfed butter
1 medium yellow onion chopped
1 large organic wild leek chopped whites and light green part only
2 cloves minced garlic
4 cups organic chicken broth
1/2 cup water
sea salt to taste
black pepper to taste

Instructions:

• In a large stock pot over medium heat add the butter, leeks, onion and garlic and saute until tender
• Turn up the heat, add the chicken broth and carrots and bring to a boil then reduce back to medium heat
• Add the bay leaves. thyme sprigs. and 1/2 cup water and continue to heat until the carrots are tender (about 15 mins)
• When the carrots are tender, discard the bay leaves and sprigs of thyme
• Add the coconut milk and stir
• Remove from heat and allow the soup to cool

Transfer in batches to a blender or food processor and puree until smooth

Garnish with fresh basil and serve!






                                                                                                                 

BBQ GREEN BEANS AND MUSHROOMS WITH A GARLIC BUTTER DILL SAUCE

It's that time of year again when the farmers markets are beginning!  My favorite time of year.  Nothing beats fresh local Ontario produce! 

If you haven't noticed, from April to December, I prefer to cook everything I possibly can on the BBQ.  Everything just tastes better that way!  Vegetables are firm and crisp and retain all of their delicious flavour.  

This recipe is terrific and can be served along side anything!  I chose to pair my green beans and mushrooms with a tossed garden salad and bbq'd chorizo sausage.

The beauty is the prep time which is about 5 minutes and the cooking time which is about 8 minutes.

Ingredients:

2 large handfuls of fresh washed green beans
2 cups of whole washed button mushrooms
EVOO
Kosher Salt
1/2 cup fresh chopped dill
1 tsp minced garlic
3 tbsp grassfed butter

Instructions:

• In a large mixing bowl, toss the green beans and mushrooms in EVOO, just enough to coat (approx 2 tsp)
• In a separate small bowl melt the butter, then add the dill, garlic, kosher salt (to taste, I used 1/2tsp) and mix together well
• Then place the green beans and mushrooms on one of those bbq pans (you know the ones with the holes in the bottom)
• BBQ for approx 8 mins stirring often
• Remove the vegetables from the bbq and place in a the large mixing bowl.  
• Drizzle in the garlic butter dill sauce and coat well, serve on a platter!

PRIMAL MACADAMIA CRUSTED SEA BASS WITH STRAWBERRY PEACH SALSA!

With this beautiful warm weather finally arriving I was craving something tropical! 


 Not long after my husband and I got together, we embarked on an unbelievable vacation to California and Las Vegas.  It was our first trip together, and in my mind was kind of a test:)  The trip was 10 days in duration.  We flew into LAX and stayed 3 nights in Anaheim California where we took in an NLL lacrosse game.  At the time my younger brother was playing for the Anaheim Storm of the National Lacrosse League.  

On our first afternoon in LA, and after a very long travel day we grabbed our rental car and headed to the pacific coast highway!  

We really had no plans the first evening.  I remember being so excited and feeling so free as we were driving along side the pacific ocean with the palm trees blowing, it was surreal.  We were both starving and pretty much willing to stop at the first place we saw once we hit Huntington Beach.  

Suddenly we found ourselves at the Huntington Beach pier with the most beautiful restaurant over looking the ocean called Dukes .  Check out their fabulous menu! Dukes Huntington Dinner Menu  If you are ever lucky enough to be in the Huntington Beach area you must try this venue.  I remember being a little nervous when we pulled up because we noticed the valet parking and the number of BMWs, and Mercedes Bens!  Just how expensive was this place? But as I said we were starving.  The lower level was a raw oyster bar where we could sit and enjoy some cocktails while waiting for our table. 

My husband hates seafood, can't even stand the smell of it.  If I want to eat fish or seafood now, I have to cook it when he is at work, open all the windows, and light candles.  But back then.....when he was trying to win my heart......he actually sat at a raw oyster bar and watched me down oyster shots one by one.  They were spectacular!  (Although recently he did take me on an amazing date which included an raw oyster bar in the Distillery District, Toronto so I have to give him some credit!)

The dinner was amazing to say the least.  A romantic table over looking the Pacific Ocean and a Parmesan Macadamia crusted OpakaPaka fish (otherwise known as Hawaiian Pink Snapper).  

I can honestly say that I have never forgotten the taste of this fish.  Perhaps it was because it was our first vacation together, perhaps it was the company I kept, or perhaps it was the location and atmosphere.  But whatever it was has lead me to create a paleo friendly replica of this delicious meal.

We spent the remainder of our vacation at Long Beach, Newport Beach and then drove to Las Vegas for 4 nights and then back to LA again for a few nights in Hollywood!
It was by far the best vacation I have ever had.  And yes we passed the "test"!  10 days together, lots of driving and the conversation never ceased.  It was not surprising that we once again proved just how much we have in common and how much we truly enjoy each others company.

This recipe is "Paleo Friendly" because of the Parmesan cheese, but you could definitely eliminate the cheese and it would still taste great.

I served my fish with my Strawberry Peach Salsa , and this delicious Cilantro Lime Cauli-Rice from Skinnytaste.com

Ingredients:

1 1/2 cup raw macadamia nuts

2 tbsp freshly grated Parmesan cheese (or omit for a strict paleo recipe)
1tsp organic garlic powder
1tsp organic onion powder
1/2tsp sea salt 
1/4 cup coconut milk
Juice of 1/2 lime
1 tbsp coconut oil 
2 sea bass fillets

 Instructions:

•  In a large ziplock back add the coconut milk and juice of 1/2 lime
• Add the sea bass fillets to the ziplock bag and coat well, then refrigerate in the ziplock bag for 1 hour to marinate.

• Combine the macadamia nuts, garlic and onion powder, sea salt and parmesan cheese in a food processor and pulse until it resembles course sand
• Place the macadamia nut mixture on a flat plate

• Once the sea bass fillets have finished marinating, remove from the ziplock bag one at a time and coat each fillet well in the macadamia nut mixture
• melt the coconut oil in a non-stick skillet and heat to medium temperature

• Place each fillet in the pan and sear approximately 6 minutes each side (depending how thick your fillets are) You do not want to over cook this fish!  

STRAWBERRY PEACH SALSA!

Tired of the same old tomato salsa recipes? Me too!  The weather is getting hot, the days are getting longer, which leads to cravings for fresh fruit and vegetables! 

This salsa recipe is so versatile.  It is super easy to make, and contains only 6 ingredients.  It can be served with my Paleo Cinnamon Sugar Plantain Chips  or on top of fish, with a bowl or organic 100% corn nachos (if you allow yourself some corn while following a paleo lifestyle), with mary's gluten free crackers or anything else your heart desires!

Ingredients:

1 cup diced fresh organic strawberries
1 medium sized peach peeled and diced
2 tbsp diced red onion
1/4 cup chopped fresh cilantro
2 tbsp raw liquid honey
Juice of 1 lime
1/2 tsp kosher salt

(Optional: 1/4 cup diced green pepper)

Instructions:

Mix all ingredients in a bowl, refrigerate for 1 hour before serving.

This salsa tastes even better on day 2!  For my Paleo Cinnamon Sugar Plantain Chip Recipe click here: Paleo Cinnamon Sugar Plantain Chip Recipe

PALEO CINNAMON SUGAR PLANTAIN CHIPS!

Mmmmmmm!  These chips are tropical, light, crunchy, and have just the perfect amount of sweetness!  Plantain chips are a staple in my paleo lifestyle. 

Plantains are similar to bananas but are more starchy than bananas and often eaten the same way as vegetables like yams or potatoes.  Plantains are a wonderful source of carbohydrates.  Personally I love them because they seem to provide me with the energy I would expect from eating carbohydrates but without the flucuation in my blood sugar and insulin levels.  With plantains I do not experience the "high" and then "crash" and "carb coma" that most carbohydrates cause.  


Another difference between plantains and bananas is that you can only eat the raw green plantains after they have been cooked.  The green firm plantains are the best ones to use for baking chips!  Once the plantains ripen, the starch converts to sugar making them more like the typical banana we see in the grocery store and more likely to cause a spike in blood sugar.  Plantains are higher in calories than bananas but contain much more fiber.  


Plantains are also much higher in powerful antioxidants Vitamin C and Vitamin A.  As in bananas, they are particularly high in vitamin-B6 (pyridoxine). Pyridoxine is an important B-complex vitamin that has a beneficial role in the treatment of neuritis, anemia, and to decrease homocystine (one of the factors that can cause coronary artery disease and stroke) levels in the body. Also plantains contain folates, niacin, riboflavin and thiamin.


They also contain minerals such as iron, magnesium, and phosphorous. Magnesium is essential for bone strengthening and is necessary for effective cardiac rhythm maintenance.  Plantains have more potassium than bananas. 100 g fruit provides 499 mg of potassium (358 mg per 100 g for bananas). Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. 

By drinking 2L of water per day, and increasing my potassium and magnesium intake, I have drastically reduced my body's recovery time after a crossfit workout, and I have almost eliminated the cellulite on the back of my legs.  I am no expert, but if I go a few days without the additional intake of the aforementioned, I can visibly see the cellulite reappearing.  Its amazing! I am certainly not implying that I have found the cure for cellulite.......but it works for me!

When shopping in your local grocery store for plantains look for firm, deep green, fruits that feel heavy. At home, store them open at room temperature for 4-5 days.

Peeling plantains is not as easy as peeling bananas.  My trick is to slice the the plantain horizontally into 3 sections.  Then slide a knife vertically down each section slicing the outer skin of the plantain.  Then using your fingers carefully peel back the outer skin from your incision.  It is much easier to work with 3 smaller sections rather than one large plantain.  

Ingredients:

2 firm green plantains
1/2 cup organic coconut sugar
1/4 cup melted coconut oil
2 tbsp cinnamon

Instructions:

• Using a sharp knife cut each plantain horizontally into 3 smaller length sections

• Then make an incision lengthwise slicing through the skin of each section

• Using your fingers peel back and remove the skin from each section 
• Preheat oven to 350 degrees
• Using a mandolin or knife slice each section of plantain into slices about the thickness of a loonie (dollar coin here in Canada haha)
• The trick is to try and get each slice the same thickness for even cooking
• Mix together the coconut sugar, coconut oil and cinnamon in a large mixing bowl
• Add the plantain slices to the bowl and toss well to coat evenly with the sugar, oil and cinnamon
• spread the plantain chip out on a non-stick or greased baking sheet and bake at 350 degrees until golden brown and crispy.  
• I can't give you a specific cooking time because it honestly varies each time I make them.  These are sensitive and it depends on the consistency of the plantain itself and your oven temperature.   I always flip them about every 6 minutes of cooking time.  If I end up with some slices that are thinner than the rest that are cooking faster and getting brown and crispy, I remove those.  So checking on them regularly allows me to do this.  
• They will turn a darker brown colour as they cook because of the sugar and cinnamon but you still need to ensure that each slice bakes to a cripy golden brown.

Serve these plantains with my delicious Strawberry Peach Salsa 

BAKED EGG IN AVOCADO WITH CILANTRO AND FRESH CHIVES!

Are you looking for a quick, easy, and very satisfying paleo breakfast idea? 

I really struggle with coming up with unique paleo breakfast ideas.  I am not very fond of eggs which makes a paleo lifestyle difficult especially when it comes to breakfast.  The only way I can eat my eggs is if the yolks are well done and they contain plenty of other flavors such as fresh herbs, cheese, salsa or meat.

3 years ago I would never have touched an avocado.  I was terrified of the amount of fat they contained.  Once I allowed my self to trust my body, I realized that there was no reason to fear the dreaded avocado!  At first every time I would eat avocado, I would immediately weigh myself on the scale the next morning.  And guess what? Eating avocados has never lead to any weight gain!  They are full of vitamins, nutrients and healthy fat. 

When searching pinterest for paleo breakfast ideas I came across 20 or more different versions of avocado and egg ideas.  I decided to put my own little twist to this popular breakfast entree by using some of my garden fresh herbs.

This recipe is extremely filling and will feed 2.

Ingredients:

1 ripe firm avocado
2 small eggs
1/4 cup cilantro chopped
2 tablespoons fresh chives chopped
1 garlic clove minced
kosher salt
Paprika
2 slices pre-cooked pasture pork chopped bacon

Instructions:

• Cut the avocado in half and carefully remove the inner pit leaving a nice little divot in each half
• Preheat oven to 375 degrees

• using a spoon, carefully scrape some of the avocado flesh from each divot-this will make the divots a little bigger to allow for the eggs to fit. ( I save this avocado that I scrape away, store it in a glass bowl, add some fresh lime juice and refrigerate until I make guacamole usually the following day)

I drizzled with a little EVOO but you don't need it at all.

• in each divot add the cilantro, sprinkling of kosher salt, paprika and garlic.
• Carefully crack an egg into each divot (I also added chives prior to baking them in the oven as well as after they were fully cooked)
• Top with the chopped precooked bacon

• Bake in the oven until eggs are desired completeness.  I like mine well done therefore I baked them for 15 mins at 375 degrees
• Remove from oven and sprinkle with fresh chives

Serve with pasture pork sausages or bacon!

Celebrating Paleo!

This weekend I am celebrating my new lifestyle!

My daughter is celebrating her 7th birthday on Sunday. Oh my where did the time go?

It feels just like yesterday I was 226lbs, at 52% BF and pregnant with a very symptomatic rare congential heart defect called WPW. 

Today I am a healthy 22% BF and 140lbs and taking zero prescription medications.

So this weekend I am celebrating my family and all of my blessings.

This spring marks the first time in 7 years where I have gone through 4 seasons wearing the same size clothes.  This is amazing! No more yoyo dieting, no more counting calories, carbs or points.  Just living each day to the fullest!

To be wearing a size 6 again after 7 years is so energizing! To be able to shop for clothes anywhere I like!

I used to hate my muscular thighs and my wide hips.  I used to hate my broad shoulders and my skinny ankles.  

Now I realize that I am blessed to have this body.  My thicker thighs are a result of playing hockey and lacrosse since the age of 10. My legs are strong, I can leg press 250lbs comfortably and back squat with a weight of 110lbs.  

My wide hips along with a smaller waist add feminin shape and curves that 95% of men drool over including my husband.  My broad back and shoulders make me strong! 

Some people have commented on how flat my stomach is now and they can't believe it got that way from following a paleo lifestyle.  Well it didnt!  Paleo was only part of it! 

I worked out at an extremely high intensity with a personal trainer doing TRX and crossfit.  At the same time I went to TRX bootcamp 2 nights per week. And if you havent worked out until you've puked on a regular basis then you would not be able to appreciate what TRX bootcamp really means.  On top of that I ran 5km 3-4 times per week.

But the biggest secret to my current flat stomach..........

I've always had a beautiful toned flat stomach. For as long as I can remember.  Even after the birth of 2 kids.  So it is not that hard for your body to get back to the way its always been with a little hard work and dedication.

Its really an amazing feeling of accomplishment to get pretty darn close to the figure you had at age 20 after 3 kids, heart surgery and a double mastectomy.

And all those silly years I spent hating parts of my body.......I am so grateful for what I have.  I now realize that I am so glad I dont have skinnier thighs and legs that have no definition. 

I am so glad that I dont have a narrow flat bum, I am so glad that I dont have a flabby ponch for a stomach and I love my strong back and shoulders.

Boy, how we grow as individuals when we learn to love ourselves and stop comparing ourselves to others.  

Not just physically but people need to stop comparing their financial status, what they "have", their families, relationships and decisions they've made. 

Jealousy, begrudging and spitefulness are ugly colours of green.  Especially when directed at the people around you or people you may be associated with.  These types of feelings are usually a result of personal insecurity and unhappiness with past decisions.  

How free we become when we stop worrying about what others think and we become truly happy inside.

I wish this peace and success for all of my family and friends.  I hope to inspire them and encourage them when ever possible.  

Something else I've learned.......it's okay to blow your own horn!  It's okay to be proud of yourself, and it's okay to share those feelings. 

My goal for this summer is to tone up and build muscle again.  TRX here I come!!

Paleo Cilantro Lime Shrimp Sliders

Superbowl XLVIII is fast approaching!  This year I will be including these delicious cilanto lime shrimp sliders on my superbowl party menu! 

These sliders have a slight mexican spicy flare! 

They taste even more amazing if you prepare the shrimp mixture the night before hand and refridgerate.

Feel free to cut back on the cayenne pepper if desired.

INGREDIENTS :

2.5 cups cooked small shrimp devined and tails removed

3/4 cup chopped fresh cilantro

3 Tbsp fresh lime juice

1 tsp lime zest

2 minced garlic cloves

2 diced green onions

2 tsp cayenne pepper

2 tsp onion powder

2 tsp sea salt

1 tsp black pepper

1/3 cup almond flour

2 pasture eggs lightly beaten

2 Tbsp coconut oil divided for frying

INSTRUCTIONS :

In a food processor combine the shrimp,  cilantro and all of the spices.  (Everything except the almond flour and eggs) pulse only a couple of times so that you still have some large chunks of shrimp!

If you have time, make this the night before and refridgerate. 

Prior to adding the flour and eggs, wash one sweet potato and slice approximately 1/4 inch thick leaving the skin on.

Heat half of the coconut oil in the pan until the oil is hot. (Check first by touching the pan with your spatula to see if bubbles form around it)

Then add your sweet potato slices to the pan and sprinkle with extra sea salt.

Brown the sweet potato about 5 minutes on each side.

In a mixing bowl combine the shrimp mixture with flour and eggs.

Rinse out the pan or use a different pan to melt the remaining coconut oil until hot.

Using your hands form small patties determine the perfect size by the size of your sweet potato buns!

Cook until brown and crispy on each side (about 6 minutes each side) 

Serve hot with fresh avocado or guacamole!

 

I ended up with 10 sliders! 

The sliders and buns could be made ahead of time and reheated on a cookie sheet covered with parchment paper in the oven at 350 for 20 minutes.

PALEO ITALIAN WEDDING SOUP

Amazing, thats all I can say!

I made a large pot and it was all gone, devoured by myself and 2 kids with in 24 hours.

First let me give you a little background.  My 6 year old only eats; chicken noodle soup and italian wedding soup.  Well at least for the past 2 weeks.  I am talking breakfast, lunch and dinner. 

Oh and one day she did eat all of my Cilantro Lime Coleslaw with Fresh Dill with her soup for breakfast, lunch and dinner.

So I made my usual mom's turkey soup to satisfy her soup craving.  Egg noodles on the side in order to keep things paleo for me.  I use my homemade broth from the Christmas turkey.  It is a lot of work making perfect turkey soup! 

The entire pot of soup, gone 24 hours later! 

Dont get me wrong, I am so glad they all love my soups and they are so healthy,  but I can't keep up!

I do work a full time job people!  LOL I can't complain. 

My 6 year old loves Campbell's canned italian wedding soup. Personally I think its gross and tastes like a tin can.  However when I looked at the ingredients listed, I was surprised to see that it isnt that bad.  I was expecting to see chemical names, preservatives etc.  

After buying her a few cans, I thought to myself surely I can make a homemade paleo version that we all can enjoy!

I had to get the spices and flavouring just right, trying to mimic the Campbell's version but better.

I hope you enjoy this soup as much as we did!

Ingredients:

☆Meatball Meat (as much as desired depending on how many meatballs you want) I used about 1.5 cups 

Soup Ingredients:

2 cups sauted chopped kale, it should be fully cooked, soft and wilted. (I usually have kale sautéed on hand in fridge or freezer)

1 cup thin julienned carrots

1/2 cup very finely chopped celery

1/2 cup very finely diced sweet onion

6 cups homemade chicken broth (or organic low sodium)

2 Tbsp Basil
2 Tbsp oregano
2 Tbsp italian seasoning
1 Tbsp garlic powder
1 Tbsp onion powder
Sea salt
Pepper

INSTRUCTIONS :

A few days ago, when I made my amazing PALEO SLOW COOKER AVOCADO CILANTRO ITALIAN MEATBALLS, I set aside about 1.5 cups of the uncooked meatball meat to be used in this soup.

Preheat oven to 350 degrees, 

Take the meatball meat and roll it into tiny little round balls.  The smaller the better.  I dont but any binder (almond flour) in my meatballs except eggs and avocado,  so they dont form perfect balls but that's okay! 

Place the mini meatballs on a cookie sheet covered with parchment paper and set aside.

Now start the soup,

In a large stock pot, add all of the soup ingredients and bring to a boil.  Then reduce to simmer while the meatballs are cooking.

Place meatballs in the oven and bake for 20 minutes, rotating once half way.

Once meatballs are cooked, gently add them to the soup pot and simmer for 15 more minutes then serve!

Now to keep my daughter happy, I cooked a pot of Acini di peppe pasta to keep on the side and add into her bowl!

 

 

 

 

5 INGREDIENT PALEO BANANA BLUEBERRY PANCAKES!

These are the tastiest pancakes I have ever made! And totally guilt free!

INGREDIENTS :

2 Ripe bananas

1/2 cup fresh blueberries

2 Tbsp Almond butter

1 Tbsp raw honey

1 egg

INSTRUCTIONS :

Mash together bananas, with one egg, almond butter, and raw honey.

Combine well

Heat 1tsp coconut oil in a non-stick pan on medium heat.

Just before cooking stir in the blue berries.

Pour the batter into the pan just like pan cakes.

Cover with a lid and cook for 15 minutes, then flip and continue cooking uncovered until the bottom is golden brown. 

Serve with pure maple syrup or a spoonful of coconut whip!