Honeyed Ricotta Radicchio Cups

Posted on June 15, 2016 by

Ricotta Radicchio

Getting a touch better?? Maybe, but I am having focus problems. With my photos. My brain has been left perfectly intact by motherhood. I swear. Did you just see that goat? Oh, no? Maybe not completely intact. Do you know I had to look up how to spell Radicchio after trying to spell it 5 times? Honestly….some words just don’t make life easy.

So, this post comes with a bit of a mushy rant because the world seems to be getting eating by alligators and guns and violence and all around hatred for each other. It really can be too much for one woman to handle. I already have my energy expended by trying not to throw Paw Patrol figures back at the terrorist, let alone read about all the horrific things in the world and keep it together. That being said, I never choose ignorance. Ever. Hence why my grocery bill is so high and Z barks at me. Once I know better, I do better.

I just spent the last weekend with my very best friends. Those I hold so close to my heart and will grow old with. No seriously. The men are going to die first, they do already and ours are 7-15 years older. We ate, drank, talked and just connected. The week before that, my dad was visiting and watching him play with my boys was truly a pure joy. Nothing could taint that. So in this world of violence, stupidity and ignorance; connect. Connect and spend time with those you love and make sure you value each and every moment. My way of connecting has always been through food. I cook and bake for those I love most. So, if I have ever invited you over to my home, opened my kitchen and fed you, it is because I love you and want to share in this life together.

I made this dish for one of my girls and it is fantastic, and super easy. No strict paleo, but as the saying goes on this blog, never enough cheese!! Enjoy and hold those you love a little closer.

Honeyed Ricotta Radicchio Cups

Ingredients:

1 head of radicchio, separated into cups

1 cup of fresh ricotta

1 tbsp of honey

1 tbsp of fresh rosemary, chopped

1 tbsp of olive oil

salt and pepper

¼ cup of chopped walnuts

Method:

  1. Heat up a grill or cast iron skillet on medium high heat.
  2. Lightly char the radicchio cups until they are just wilting
  3. Mix everything but the walnuts together. Salt and pepper to your liking.
  4. Put it on a plate and fill the cups with the cheese mixture
  5. Drizzle more olive oil on the cups and sprinkle the walnuts all over.
  6. Enjoy this ridiculous simple and delish dish! NOM!

 

 

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Zucchini, Cucumber and Avocado Salad

Posted on June 6, 2016 by

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Okay. I am really trying to work on my photo skills here. Honestly, I got myself a filter, more board and the works. And yet, still not the best. Work in progress over here. As is my life.

It is getting gorgeous out here in Vancouver and this recipe is perfect for the summer heat that is on its way. This salad comes to you from the man who started my Paleo journey, my dad! This is his go-to salad and I am blogging it for him. It was his birthday yesterday too, so here is my present. Ha. Yeah right. He got some compression gear out of me too.

You can do this salad with or without pesto. But you know my mantra, more cheese please! But I am also trying to get into toned post baby shape. So maybe lay off the cheese?? NEVER. Maybe I’ll just reduce my intake from every meal and snack to two or three times? Hmmm, these are serious life choices people.

Enjoy!

Zucchini, Cucumber and Avocado Salad

Ingredients:

1 zucchini

½ cucumber

1 avocado

3 tbsp of white vinegar

3 tbsp of olive oil

Salt and Pepper

Pesto:

4 bunches of basil

¼ cup of raw pumpkin seeds

4 cloves of garlic

½ cup of olive oil

1/3 cup of parmesan cheese

Method:

  1. Cut up the zucchini and cucumber quarters and slice the avocado into pieces.
  2. Mix all ingredients into a bowl.
  3. BOM! You have a fresh summer salad!

For the pesto:

  1. Put basil, pumpkin seeds and garlic in the food processor.
  2. As the food processor runs, slowly pour the olive in.
  3. Once all mixed together, you should have a lovely thick pesto.
  4. Pulse in the parmesan cheese.
  5. BAM! Pesto goodness at your fingertips.
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Strawberry Lemon Cream Loaf

Posted on May 18, 2016 by
An extra moist loaf that is versatile for breakfast or with some icing a great summer dessert.

An extra moist loaf that is versatile for breakfast or with some icing a great summer dessert.

Nope. I am not even going there. I am not going to explain my disappearance. Although, some signs may point to the re-emergence of the X-Files on television. Or perhaps the new show I am obsessed with, The Night Manager. Okay, these two shows cannot explain an over a year hiatus from my beloved blog. You know what can?? Pregnancy and another baby. I have another baby boy to add to the mix. My baby is sweet, lovely and all around wonderful. It really does make up for the miniature dictator/terrorist who screams and yells at me and keeps me hostage on the toilet while breastfeeding. Ain’t motherhood glamorous??

I am so happy to be back in the blogging world! I have missed it, it is the place where I really do get my creative buzz. I also do from colouring! Have you been doing some colouring? It activates the same areas of the brain that meditation does. It also brings me back to the days when I would sniff those scented markers for hours. Maybe that is really what is being lit up in my brain, the damaged, marker addict part. Honestly, the grape one would do anyone in.

So, let’s get right to the point, the food. I have so many dishes pinging around in my head that I can’t keep them straight. I am always making and baking for the dictator/terrorist/half crazed maniac, so I thought I would try something new and blog it. Double duty right?! This loaf is great for breakfast, at high tea (really…I know, wishful thinking) or for a celebratory cake with some icing on it. And with our summer berry season upon us, strawberries were perfect. Enjoy and stayed tuned for more. I’m not going anywhere, I’m on maternity leave!!

Strawberry Lemon Cream Loaf

Ingredients:

Dry:

½ cup of tapioca flour

½ cup of coconut flour

1 tsp of baking soda

Wet:

½ cup of melted coconut oil, cooled

4 eggs

1 cup of coconut milk

juice from one small lemon

zest from above lemon, chopped

½ cup of coconut sugar

1 cup of chopped strawberries

Method:

  1. Preheat oven to 350. Grease and lay a piece of parchment paper in a loaf pan
  2. Combine the dry ingredients
  3. Combine the wet ingredients
  4. Combine the two, let it sit for about 10 minutes to thicken.
  5. Fold in the strawberries. (I know…so simple)
  6. Pour into the loaf pan and bake for 50 mins
  7. Allow to cool on a wire rack and enjoy! I really wouldn’t judge you if you slathered a hot piece with butter!! NOM!
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Squash, Portobello Mushroom Quiche with a Rosemary Raisin Crust

Posted on October 20, 2015 by

A delicious Fall quiche with squash and portobello mushrooms nestled in a rosemary raisin crust.

Today is a big day in Canada. It is our Election Day. I am not sure if I needed to capitalize that, but it felt necessary. I am not going to get on my soap box and discuss my political views. This is a food blog and nothing makes you have no appetite than a good ol political rant. What I can say is, I consider myself lucky and privileged to have been born and live in a country where I can go to a voting station, with my son and vote for who I believe would be best to lead our beautiful country. And perhaps just as a small political rant, watch this video. Hilarious and yet, right on the nose.

So tonight, I bring you our dinner! There is a little left for Z’s lunch, but really, it went fast. Except by my toddler who was not interested and then while he was in bed starting yelling at my for “NOMY NOMY”. His way of yelling, “MA, WHERE’S THE MEATLOAF”. D=1. Mom= 0. Rematch tomorrow.

Honestly, you try news things and it bites you in the ass. I will, however, persist. That is one of my best qualities. Persistence. Well, at least I think it is, those around might not be so fond of this quality.

So this is a fantastic quiche. It turned out so much better than I thought. Sweet, savoury, herby. Is that a word?? Well, for all you Primal/Paleo’s out there, this is an awesome option for a meatless day and evening. If my crazy carnivore of a man can eat it and be satisfied, it’s a winner! I will get onto the need to go vegetarian soap box soon. In the meantime, get your brood on this ASAP. And don’t forgot to NOM NOM NOM!

Ingredients

Crust:

Rosemary Raisin Crackers (from Against All Grain), I doubled the recipe and rolled it out into a crust. Worked like a charm.

Quiche:

1 cup of roasted squash, cubed. I used Kabocha squash. Acorn would also work.

2 Portobello mushrooms, thinkly sliced.

1 cup of shredded gruyere cheese (to make dairy free, omit or use a sharp non dairy cheese. Does that exist??)

3 eggs

1 cup of full fat coconut milk

1 Tbsp of fresh sage, chopped.

Method:

  1. Preheat the oven to 400. Chop and roast the squash. Bake it for about 30-40 minutes. I had a lot of leftover squash…
  2. Prep the crackers. Make the crackers accordingly to the recipe, but double it. Roll it out to fit your tart pan. Put it into a tart pan and bake with pie weights at 350 for 10 minutes. Take the pie weights out and bake for another 5 minutes. Set aside.
  3. Sautee the mushrooms in some avocado oil, add some salt and pepper. Make sure you cook them well. Mushrooms release a good amount of water and you don’t want a watery quiche.
  4. Mix the eggs, coconut milk and sage in a bowl. Season with salt and pepper.
  5. Lay the shredded cheese evenly on the bottom of the crust.
  6. Scatter the cooked mushrooms and cubed squash on the crust.
  7. Pour the egg mixture into the pan. Make sure it is evenly disturbed.
  8. Cook the quiche for 30-35 minutes, until the middle is set.
  9. Let rest for 30 minutes before serving.
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Pumpkin Chia Parfaits

Posted on October 6, 2015 by
Pumpkin Chia Parfaits

Pumpkin Chia Parfaits

OKAY. Firstly, I wanted to write a big post about how happy I was to be back in the land of food blogging. But after AN HOUR of trying to reset my password and WordPress not being very friendly, I just had to vent about that. AN HOUR. There are so many other wonderful things I can do to waste AN HOUR of my life than reset my damn password. Okay. I’m done.

So happy to be back! Why the hiatus?? Well, here’s how the last few months have been:

  1. I finished my Master’s in Counselling Psychology (Woot!)
  2. I got knocked up. Again. Happily planned of course.

But let’s talk about that glaring number 2…I came back from school with so many ideas to blog about, and everything got put on hiatus because the smell and taste of life in general made me want to vomit. And I never did. Nope, the new found pregnancy nausea just decided to stay with ALL DAY LONG. It is finally chilling the EFF out and I can get back to my (kinda) regularly scheduled program.

So instead of resting during the little man’s nap, I decided, I want to blog! I miss it! Or at least do the photos. So here it is, a little fall pumpkin action coming your way!! What? You thought I was immune to the pumpkin zombie movement of the entire world? Nope, I love me some pumpkin goodness. But not the uber syrupy kind with tons of chemicals in it (not mentioning any names). Nah, just a seriously awesome and healthy breakfast or dessert pumpkiny goodness. This is not that sweet, so you can adjust the sweetness based on your preference. NOM. I have one waiting for me in the fridge for tomorrow morning!

Enjoy and more posts to come!!

Pumpkin Chia Parfaits

Ingredients:

1 cup of pumpkin puree

2 cups of almond milk

6 Tbsp of chia seeds

1/4 cup of maple syrup (use 1/2 cup if you want it sweeter)

1 Tbsp of cinnamon

1 tsp of ginger

1 tsp of all spice

1 tsp of nutmeg

1 can of cold (in the fridge overnight) coconut milk

1/4 cup of your fav grain free granola. I love this brand: Hippie Vanilla Almond

Method:

  1. Combine all of the ingredients (except coconut milk and granola) in a jar, bowl or whatever you have. As you add the chia seeds, try and sprinkle them in as your stir. It causes less clumps. Let it sit in the fridge overnight or for 24 hours.
  2. To make the coconut whipped cream, scoop all the cream of the coconut milk off the top of the can. Add a little maple syrup and whip it on high speed with a hand mixer. Whip it until stiff peaks form. Around 3-5 minutes.
  3. Layer that puppy up! Pumpkin mix, whipped coconut and granola. Eat it with all the fall festivities you have going on. It is a pretty picture and I know you want to serve it at your next dinner party!!

Pumpkin Parfaits

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Fig and Raspberry Crisp

Posted on June 5, 2015 by

Fig and Raspberry Crisp

Happy Summer!!! Oh wait. Am I 3 weeks too early? Well, my afternoon sweat would have had me fooled. That is the funny thing about Vancouver, the morning is cool and cloudy and then by 3-4pm, you are deeply regretting your wardrobe choice and thinking about how appropriate it would be to be in a bra in the West End. I really do not think I would be the main attraction here. I would probably get a lot more looks that would direct me to St. Paul’s.

Life is bumping along here. Have I talked about my grief and loss lately? I am still struggling to find someone that I can somewhat accept as a replacement for my current caregiver for D. We are so sad to lose her, but so happy for her to start her own family. Stupid empathy. Why did I learn how to use that skill?? I never seems to serve me. JK. Empathy is amazing, teach your kids how to be empathetic. Cause nobody wants to be the parent of that A-hole kid who has no empathy and pokes kids in the eyes with sticks and laughs. Unless you are the parent doing the exact same thing. Then you need help. I charge 250 an hour and will see you shortly.

So, like I said, summer is upon us and more importantly, today is my dad’s birthday!! So this recipe is dedicated to him. I have a fond memory of my dad and I in Tofino. We were talking surf lessons and were talking about what we had for breakfast. He said, “my daughter made a blackberry crisp from fresh blackberries we picked. It is so good”. That memory has always stayed close to my heart. My dad and I are very close and today I have made him this crisp, Paleo style, so he can kick ass at his Crossfit in the morning and say the same thing. When he makes it himself this time. Lazy bugger. Happy Birthday Dad!

Fig and Raspberry Crisp

Ingredients:

Fruit Base

12 fresh Mission figs, tops snipped and sliced into quarters

2-3 cups of raspberries

¼ cup of coconut sugar

2 Tbsp. of tapioca starch

Topping

1 cup of shredded, unsweetened coconut

¼ cup of each: hemp hearts, pumpkin seeds, sesame seeds, ground flaxseed

1 Tbsp. of tapioca starch

2 Tbsp. of coconut sugar

1 Tbsp. of cinnamon

1/3 cup of coconut oil, melted

 Method:

  1. Preheat the oven to 350.
  2. Toss all of the ingredients for the fruit base into a bowl and combine well. The white of the tapioca starch should be gone and it will look like a gooey coating.
  3. Toss all the topping ingredients, except the coconut oil together. The pour the melted coconut oil over top. Mix well.
  4. Spread the topping evenly over the fruit base.
  5. Put the crisp in the oven for 30 minutes.
  6. Then eat it for dessert, or breakfast. Or as dessert for breakfast. NOM. I love dessert for breakfast.
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Herbed Potatoes

Posted on May 11, 2015 by

Herbed Potatoes

When going Paleo there is this thing called a carb flu. The body goes through a withdrawal of starchy carbs such as pastas and breads. I went through this, felt horrible and what got me through was potatoes. EAT ALL THE POTATOES! Sweet, yams, white, red, russet. Oh, I love my potatoes. I always challenged my dad on the reason white potatoes were not allowed on the Paleo diet. I get the whole nightshade deal, I do. But otherwise? Really? Eat the white potato. You will love it. Do not be afraid of natural, non processed carbs. EAT THE POTATO. Especially my way, cause it is a good way.

Funny enough, I really have nothing else to share. Which is weird for me, usually, I cannot stop talking! So maybe I will just leave it at eat those white gold potatoes and love every minute of it.

Herbed Potatoes

Ingredients

1 bag of white nugget potatoes (about 30 little nuggets of goodness)

1/4 of cup of each chopped basil, Italian parsley and dill

2 Tbsp of dijon mustard

2 Tbsp of butter or ghee

1 tsp of garlic powder

generous amounts of salt and pepper

Method

  1. Bring a pot of water to a full boil and drop all the potatoes in. Boil until you can slide a fork through them.
  2. Drain the water and stir in all the ingredients except the butter.
  3. Put the pot of potatoes back on the stove, on low heat and put the butter in. As the butter melts, stir it all around the pot, coating all the potatoes.
  4. Season with lots of salt and pepper.
  5. NOM NOM NOM those taters down. Eat some serious carbs people!
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