Sunday, 23 March 2014

Overnight Chocolate Coffee Chia Breakfast Pudding

This pudding is NOT just for breakfast! I have it when I'm craving a treat and just need that chocolate/coffee fix. Here is the link to the original recipe:

The first pic is from the Paleomg website and the second is mine, in my individual serving containers. I know it doesn't look very pretty but the taste makes up for the look! hope you enjoy!

Serves: 2-4
  • ½ cup brewed coffee (chilled)
  • ½ cup full fat canned coconut milk
  • 1 heaping tablespoon almond butter (or other nut or seed butter)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon unsweetened cocoa powder
  • ¼ cup chia seeds
  1. Blend brewed coffee, coconut milk, almond butter, vanilla extract, maple syrup, and cocoa powder in a blender.
  2. Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.
  3. Place in refrigerator overnight or for at least 3+ hours.
  4. Eat up. Breakfast is served.

Monday, 17 March 2014

Pesto - Dairy Free

I love pesto and have never made it until now. I purchased some basil plants at my local grocer and had to try this recipe.  Here is the link to the original recipe.

This was very tasty!! went beautifully on my zucchini pasta. Enjoy!!

Makes 1/2 cup
·         ¾ cup packed basil leaves
·         3 tablespoons pine nuts (I used sunflower seeds and apparently you can also use hemp - or  probably any other nut)
·         1 garlic clove (i used 1 large and 1 small clove)
·         ¾ teaspoon lemon juice
·         ¼ teaspoon sea salt
·         3 tablespoons extra virgin olive oil
*** I also added about a Tbsp of nutritional yeast******

1.       Lightly toast the nuts in a skillet over medium heat for 5 minutes.
2.       Place all ingredients except for oil in a small food processor.
3.       Slowly incorporate the oil while the machine is running, until a smooth paste has formed.               Continue blending for 15 seconds to thin the sauce out.
4.       Alternatively, crush all of the ingredients in a mortar and pestle and blend until smooth.

Sunday, 9 March 2014

Sweet and Sour Chicken

Again, another delicious recipe! Tastes like take-out!! I hope you enjoy it as much as I do! Here is the link to the original recipe:

Serves: 4
Battered Chicken
  • 1 lb of chicken, cut into roughly ½” x ½” pieces
  • ¼ cup of tapioca flour
  • ½ tsp sea salt
  • 1 egg white
  • coconut oil for frying
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 1 tbsp coconut oil
  • 3 tbsp maple syrup or honey
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of coconut aminos
  • 1 cup of broth (i used the pineapple juice drained from the chunks)
  • ½ tsp sea salt
  • ¼ tsp of black pepper
  • ½ green bell pepper, diced (i used a whole pepper, red, yellow and green)
  • 2 medium roma tomatoes, diced
  • 1 cup of diced pineapple (I used an entire small clan)
  • *** i also added mushrooms
In a medium bowl add the diced chicken, egg white, tapioca flour and sea salt and mix until well combined.

Place the coconut oil in medium size pan and heat the oil to 350 degrees; drop the batter in and fry until golden brown – roughly 5 – 8 minutes.

TIP – When you drop the chicken into the oil, it will stick to your pan. Scrape the bottom of the pan with a fork to loosen it after a minute.

Remove from the pan and set on a paper towel to drain the oil. Repeat until all the chicken is done. Set aside.
Basically I mixed all the sauce ingredients in a bowl and set aside. then i cooked my veggies separately. I like them crispy so I don't overcook them. Next when the veggies are done, I added my sauce ingredients which were already mixed. NOTE: I added about another tbsp or more of he coconut aminos and about a Tbsp of tapico starch to the sauce so it would thicken more.

Bring to a boil. Add in the pineapple, tomatoes and bell pepper.  Mix to cover all the ingredients with the sauce, and allow to simmer for 5 minutes.  At he last minute, add the chicken, that's if you like your batter crispy. Or you can add the chicken while the sauce is boiling. Serve over cauliflower rice and enjoy!