Monday, 23 December 2013

Gingerbread Brownies

I think I've found my perfect paleo gingerbread!!! ....finally made this today and I was so surprised (and happy) how moist and brownie like it really is!! here is the link to the original recipe.  Instead of ice cream (since I had none and no whipped cream) I topped mine with chocolate "frosting" made from one very ripe avocado, cocoa powder, cinnamon and unpasteurized honey.  Was very tasty but I think the chocolate in the frosting conflicted with the cloves and cinnamon and ginger in the brownie. Next time, whipped cream for sure! but still delicious! can't wait to make this again!!!

Serves: 9-12
  • 13 dates, pitted
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons coconut flour
  • 2 teaspoons powdered ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch of salt
  • extra coconut oil, for greasing pan
  • Coconut Bliss Vanilla Island Ice Cream or PaleOMG Vanilla Ice Cream
  1. Preheat oven to 375 degrees
  2. Place 13 pitted dates in a food processor and pulse until the dates begin to bind and clump together
  3. Add coconut oil, eggs, molasses, and vanilla extract to the food process and puree until smooth
  4. Add cocoa powder, coconut flour, powder ginger, cinnamon, ground cloves, baking soda and baking powder along with a pinch of salt and puree until completely combined and smooth
  5. Grease an 8×8 glass baking dish with extra coconut oil and then pour the brownie mixture into the baking dish and smooth out
  6. Place in oven and bake for 20-25 minutes. Let cool for 10 minutes before cutting.
  7. Cut brownies into 9-12 brownies then top with ice cream. (i cut mine into 9 squares)

Sunday, 6 October 2013

Easy Spicy Salmon Frittata

I found this recipe while searching for a use for canned salmon. I LOVE salmon and try to get more of it in my diet so when i found this, I was very excited! This dish was very tasty so I was very happy not to have to share with my husband (he HATES salmon).  Here is the link to the original recipe. I didn't have fresh cilantro so I added 1 tsp of coriander spice with the other spices. I also added about 1/4 cup of broccoli. Enjoy!


  • 1 Tbsp coconut oil
  • 1 green pepper
  • 1 onion
  • 2 garlic cloves
  • 1.5 cups cherry tomatoes
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Sea salt and pepper to taste
  • 6 grass fed eggs beaten
  • 1/2 cup wild canned salmon (I didn't measure and used the entire can)
  • 2 Tbsp chopped cilantro

Preheat the oven to 350. Chop the peppers and onions, then mince the garlic.

Melt the coconut oil in an oven safe skillet over medium heat. Cook the green pepper and onion for a few minutes then add garlic.

Add the cumin, paprika, salt and pepper. Add in the halved tomatoes once the other veggies have cooked down a little.

Once the tomatoes have softened cooked a bit, sprinkle in the salmon distributing it evenly.

Pour in the eggs, making sure the contents are covered. Add a little more salt and pepper.

Transfer the pan to the oven and cook for 15 minutes or until the eggs are set. Remove from the oven and top with fresh cilantro.

Slice and enjoy!

Easy Creamy Zucchini Soup (dairy free)

Made this recipe today since I'm trying to use up my garden zucchini. I really liked this soup, its light and creamy(even though there is no cream) and not heavy. I would definitely make sure to use the fresh basil as it really adds something to the soup (as you know, zucchini is pretty tasteless!)  Here is the link to the original recipe.  Enjoy !!

Serves 4
 2 lbs zucchini, about 4-5, chopped, but leave peel on for color
¾ cup onion, chopped
2 garlic cloves, minced (I used 3)
1 tablespoon butter, ghee or olive oil
1 tsp salt
3 cups chicken stock
¼ cup packed fresh basil leaves
(i also added about a cup of steamed soft cauliflower that i had left in the fridge)
 Cook the onion and garlic in butter/ghee for about 3-5 minutes in a soup pot over medium low heat. Add the zucchini and salt, turn the heat to medium and cook for an additional 5 minutes. Add the chicken stock and simmer for 15 minutes. Stir in basil. Puree with an immersion blender or pour into a blender. Can be doubled or tripled.  This also freezes very well. Enjoy!

Wednesday, 18 September 2013

Crispy Zucchini fries with Bloomin' Onion Dipping Sauce

Here is a delicious recipe to use up those leftover zucchini from the garden. the dipping sauce was AMAZING!!!

Here is a link to the original recipe. To the sauce, I did add 2 tsp of horseradish as after tasting it, I felt it needed it.


For the Zucchini Fries:

  • 2 medium sized zucchini
  • 2 eggs
  • ⅓ cup coconut flour
  • ⅓ cup arrowroot flour/powder
  • 3 tablespoons Parmesan or Romano cheese (omit for a dairy free)
  • 1½ teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • sea salt and pepper, to taste
  • 1-2 tablespoons coconut oil or other oil/fat of choice

For the Bloomin’ Onion Sauce:

  • ½ onion, sliced
  • ½ teaspoon sea salt
  • 1 tablespoon coconut oil or butter/ghee (or other fat of choice)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure honey (optional)
  • 1 teaspoon dijon mustard
  • ½ cup mayonnaise (or sour cream or Greek yogurt)
  • 2 tsp horseradish (my addition)


Preheat oven to 425 degrees F.

Cut the zucchini in thirds so that each “chunk” is about 3-4 inches long. Then cut each chunk into 9 fries like this:
Whisk the eggs in a bowl until well mixed.

In a separate bowl, combine the coconut flour, arrowroot flour, Parmesan or Romano, and spices.

Pour melted coconut oil (or oil/fat of choice) onto a cookie sheet.  Dip the zucchini into the egg and then into the flour mixture.

Put the coated zucchini fries onto the cookie sheet

Bake for 15 minutes. Flip. Bake 15-20 more minutes or until golden brown.

Serve with the bloomin’ onion sauce and enjoy!

For the Bloomin’ Onion Sauce:

Place the onion, salt, and oil into a skillet over medium low heat.

Cook for 20-25 minutes stirring occasionally until the onions turn golden brown and caramelize.

Blend the caramelized onions, vinegar, honey and dijon with a hand blender (or food processor) until fairly smooth.

Stir in the mayonnaise (and horseradish if using).

Monday, 9 September 2013

Chocolate Zucchini Bread/cake/brownie

This delicious recipe comes from the  following site:

This recipe is quite flexible, so feel free to bake it in a bread pan, a square baking pan so you have cake squares, or make muffins/cupcakes using the batter. The cupcakes will bake a bit faster than the bread or cake. It works well in a loaf pan at least 7.5 inches x 3.5 inches (19 cm x 8.9 cm), or an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking pan. (I made mine in an 8x8 pan to cut into brownie bites)
If your zucchini is wet, place it in a towel and wring out the excess moisture, or place it in a strainer and press out the excess moisture.


  •  2 cups (200 g) grated or finely shredded zucchini (about 1 zucchini)
  • 4 large eggs
  • 2 tablespoons (30 ml) olive oil (or unsalted butter, ghee, or coconut oil)
  • 1/3 cup (90 ml) maple syrup or honey
  • 1 teaspoon of vanilla extract
  • 1/3 cup (35 g) coconut flour
  • 1/4 cup (12 g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (56 g) chocolate chips (i didn't add this as I forgot but they were still moist and chewy)
NOTE:  i also added a bit of cinnamon as well as cayene pepper


  1. Preheat your oven to 350°F (175°C).
  2. Grease your baking pan and line the bottom with parchment paper. Dust the sides with coconut flour. If you’re after easy release, line the entire pan with parchment paper.
  3. In a food processor or mixer, blend the zucchini, eggs, oil, maple syrup, and vanilla. A food processor will further break up the zucchini so you won’t see any zucchini in the baked bread.
  4. Blend the flour, cocoa, baking soda, and salt into the wet batter and let the batter sit for a few minutes.
  5. Mix in the chocolate chips and pour batter into prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and serve. Store covered at room temperature for several days or in the refrigerator for a few weeks.
Makes one loaf

Zucchini Muffins (Grain Free)

These come from the site: Meaningful Eats.  Here is the link:

I have a bit of extra zucchini so made these today along with a zucchini chocolate cake/brownie.  Both were very good so they are posted here :)

Here is the recipe.

Prep time
Cook time
Total time
Moist grain-free zucchini muffins sweetened with banana.
Grain-Free, Dairy-Free, Paleo
Serves: 10 muffins

  • ½ cup coconut flour
  • ¼ cup almond flour
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs
  • ⅓ cup honey
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil
  • ½ teaspoon apple cider vinegar
  • 1 banana, mashed
  • 1 cup unpeeled, finely shredded zucchini (about 2 small zucchini) - i did squeeze out the excess water from my zucchini
Preheat the oven to 350F. Fill a standard muffin pan with liners.

Combine the coconut flour, almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl. In the bowl of a food processor, pulse together the eggs, honey, vanilla, and coconut oil until well combined. Add the dry ingredients to the wet and pulse to combine.

Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids. Add the apple cider vinegar, banana, and zucchini and pulse to combine.

Scoop the batter into the lined muffin pan. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. Cool and enjoy! Keep leftover muffins in the refrigerator.

Thursday, 25 July 2013

Banana Waffles (nut free, grain free)

I love this recipe! but then again I love most any recipe and that's why it's on my blog :)  

Here is the link to the original recipe.

After reading some great info on nuts, I too have been trying to limit my consumption of them. (apparently heating them up can make them inflammatory to the body when we consume them)
Excerpt from the "eatthecookie" blog:  If the finished batter seems a little thin, you can add an extra tsp or so of either flour. if it seems very thick, it can be thinned out with a little milk or yogurt. it should be similar to a slightly thin cake batter. 
these have the perfect banana flavor, aroma, and sweetness. fluffy and light banana waffles like these deserve lots and lots of butter. 
serves 2
1 super ripe banana, worked over in the food processor or otherwise pureed
2 eggs, beaten
1 tbsp oil (i have used both coconut or extra light olive oil)
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
3 tbsp coconut flour or whey protein powder
4 tbsp tapioca starch
2 tbsp flax meal
method: plug  your waffle iron in and allow it to heat properly. generally, 5 minutes or so does the trick. it must be piping hot before you pour the batter in. brush it with oil.
Combine all dry ingredients together. Separately, combine all wet ingredients together.
Combine wet with dry. whisk well. Allow batter to rest for 5 minutes before using. this allows the flours to soak up the liquid, and the flax to expand and get spongy.
Pour batter into hot waffle maker. cook for 2-3 minutes. no peeking. opening the waffle maker while the magic is happening makes for a sloppy mess. 
Remove cooked waffles from waffle maker, serve while hot and crispy with melty butter, peanut butter, and buckwheat honey.. or whatever your pleasure! (i like homemade jams or pure maple syrup!)

Tuesday, 21 May 2013

Easy Banana Bread (no sugar, no grains)

Sometimes I want bread....a good banana bread. This one hit the spot. Here the link to the original recipe

-Here is the finished product. Again, this does NOT make a normal sized loaf. I used my Magic Loaf pan which is about 7.5 x 3.5 inches.  This bread was moist and very tasty.  I did add some chopped pecans that I had but only wish I had added the chocolate chips!

Makes 1 loaf
4 very ripe bananas, mashed
1/3 cup coconut oil or grass-fed butter, melted
4 free-range eggs
1tsp vanilla
1 ½ tsp cinnamon
½ cup organic coconut flour (do not substitute another flour – it will not work)
1 heaping tsp baking soda
¼ tsp salt
optional add-ins: 1/3 cup dark chocolate chips, walnuts, pecans, slivered almonds, raisins, etc.
Preheat the oven to 350 degrees. Throw everything together in a medium bowl and mix until combined. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until center is set and top is golden. Enjoy! (I had to cook mine for 60 mins and after 45 min I put tinfoil over the top to stop it from browning too much)
 *Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a 1/3 cup of maple syrup to the batter.
NOTE: my bananas were pretty big so i only used 3 of them and only 3 eggs. I still found it a little "wet" so I added another Tbsp of coconut flour.

Monday, 25 February 2013

Banana Bread

This is from the website "civilized caveman cooking" is the actual link.
This was REALLY good, fast and easy and it rose like a real banana bread. As the site suggested, i made mine into 12 big muffins and slathered them in butter when they were still a tiny bit warm! divine!!!   This is the website picture. my muffins of course were dark as i added the suggested cocoa powder :)

  • 4 bananas, yellow (they do not need to be overly ripe but you can if you want)
  • 4 eggs
  • 1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)
  • 4 tablespoons grass-fed butter, melted (can substitute coconut oil)
  • 1/2 cup coconut flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt
  1. Preheat your oven to 350 degrees
  2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
  3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
  4. Grease a 9×5 glass (see notes) loaf pan with a fat of your choice. If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist
  5. Pour in your batter and spread it evenly throughout
  6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
  7. Remove from oven and flip your bread out onto a cooling rack
  8. Slice and serve
  1. Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
  2. Chocolate Blueberry – Add 1 cup of fresh blueberries and ½ cup of cocoa powder
  3. Pumpkin Pecan – Reduce the almond butter to ¼ cup and add ½ cup of pumpkin puree and 1 cup of roughly chopped pecan pieces
If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 mins and normal size muffins 30-35 minutes.

Sunday, 17 February 2013

Paleo Banana Spice Coffee Cake

This was pretty good but I think next time, I will try and find a way to incorporate some coffee flavour, either with instant coffee or actual brewed coffee...maybe instead of the vanilla extract? not sure but i would really like to have it with some coffee flavour.  I think it would be great with coconut whipped cream on top!!  

Here is the link to the original recipe. (the picture is mine )

1 cup ripe banana, mashed
5 eggs
1 1/2 teaspoons vanilla extract
1 tablespoon maple syrup (optional)
1/2 cup coconut flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted (plus more for greasing pan)

1/2 cup almond meal (almonds blended down to flour consistency)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 tablespoons coconut oil

Instructions:Preheat oven to 350 degrees.  Grease a glass Pyrex 8×8 dish with coconut oil, set aside.In a large bowl mix together mashed banana, eggs, vanilla extract and maple syrup (if using) with a hand mixer until all the wet ingredients is incorporated.

In a small bowl, whisk together coconut flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda.  Add dry ingredients to wet ingredients and using hand mixer mix until a batter forms.  Stir in melted coconut oil into batter until well incorporated.

For topping:  In a small bowl using a form blend together almond meal, cinnamon, ginger, nutmeg, cloves, and coconut oil.  Blend until the mixture forms a crumb like texture.  Add more coconut oil if the crumb mixture does not form.  Only about 1/2 a tablespoon.

Pour batter into prepared glass 8×8 dish and sprinkle topping evenly across the top.  Bake in preheated 350 degree oven for 45 to 50 minutes or until golden and a toothpick inserted into center comes out clean.

Allow to cool for 5 to 10 minutes and then cut into squares and serve.

Sunday, 20 January 2013

Raw Chocolate Pumpkin Pecan Macaroons

I found these on the website Civilized Caveman.  Here is the link:

Fast, easy to make and oh so good! Enjoy!

  • 2 cups unsweetened shredded coconut
  • 1/2 cup pecan flour (or almond flour) - i ground my own in my coffee grinder
  • 1/2 cup cocoa powder
  • 1/2 cup pumpkin puree (i made my own from roasted pumpkin)
  • 1/4 cup raw organic honey
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon almond butter or sunbutter
  • 1 teaspoon vanilla (or almond extract or orange)
  • 1 teaspoon cinnamon
  • pinch of salt
  1. Combine your coconut, pecan flour, cocoa powder, cinnamon and salt in a bowl and mix well
  2. Add in your pumpkin, honey, coconut oil, almond butter and vanilla and stir well until all ingredients have been evenly incorporated
  3. Use a medium cookie scoop or tablespoon and scoop rounded balls onto a plate or cookie sheet     
  4. Place in the refrigerator for at least an hour to solidify
  5. Store in the freezer or refrigerator and serve cold
I got 35 of these using a 1 TBSP scoop. as you can see, i rolled some into balls and used the measuring spoon for the rest. I then rolled mine in coconut.