Berry Banana Parfait

This is a tasty quick treat!

1 frozen banana
1 tbsp almond butter
2 tbsp coconut milk
Sprinkle of cinnamon
Berries (raspberries, blueberries, blackberries etc)
A spoonful of protein powder (optional)

Blend the banana, almond butter, coconut milk, cinnamon and protein (if using) in the blender. Layer with berries in serving bowl.

Enjoy! It's as simple as that!

Pork Ribs

Here is another rib recipe, why another? Because ribs are awesome!

Pork side ribs
3 tbsp chili powder
2 tsp cumin
2 tsp salt
2 tsp pepper
1 lemon
water

BBQ Sauce
1/2 can tomato paste
1 tbsp water
1 tbsp apple cider vinegar
Dash of hot sauce

On the concave surface of all ribs is a thin, translucent membrane. This membrane is tough and will prevent any flavouring to get to the rib meat, and so should be removed. To remove the membrane: Insert a metal spoon handle under the membrane at one end of the rib rack and detach a corner. Then grab the detached flap and gently tear it away from the ribs. It should come off in one clean pull.

Sprinkle the ribs with chili powder, cumin, salt and pepper. In a cookie sheet or shallow roasting pan, add about 1/2 inch (1.25 cm) of water. Add a few slices of lemon to the pan. Place the ribs, meaty side up, on the pan in a single layer. Cover tightly with aluminum foil and place in oven at 325°F (160°C). Cook for between 1 and a half and 2 hours, or until meat is easily pierced with a metal skewer.

At this stage the ribs can be cooled and refrigerated for up to three days.

Ribs can be finished on the BBQ (grilled) or in the oven. To finish in the oven, remove foil and turn oven up to broil, brush ribs with your BBQ sauce and broil for about 3 minutes (if ribs are hot) or until sizzling and golden. Turn ribs over and repeat with BBQ sauce and broil again. For the ultimate ribs, repeat brushing sauce and broiling or BBQing on each side. Watch carefully when broiling, so that they do not burn.

Strawberry Rhubarb Crisp

For the filling
2 cups rhubarb, diced
2 cups strawberries, diced
zest from one lemon
1 tsp lemon juice
3 tbsp honey
a pinch of salt
1½ tbsp arrowroot powder

For the crumbles
½ cup chopped pecans
¾ cup almond flour
2 tbsp coconut flour
1 tsp cinnamon
¼ tsp salt
1 tbsp honey
4 tbsp coconut oil

Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bowl with the lemon zest, lemon juice, honey, salt, and arrowroot powder and mix well.

Mix the pecans, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.

Grease an oven proof casserole or skillet and spoon in the fruit filling. Crumble the topping evenly over the top. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.

Recipe from Pinch of Yum

Deconstructed Samosa

Samosa's remind me of childhood. Now you might ask how do samosa's remind a boy from central Canada of childhood? I will tell you! Growing up we had a family friend (almost like a second mother) from Uganda and made the best samosa's. She was always sending over the treats for us to enjoy, even to this day I get a dozen or so at Christmas. These samosa's we filled with ground beef and a beautiful array of spices. This recipe is very similar and is damn tasty!


2 tablespoons ghee/coconut oil
1 large onion, finely minced
3 large cloves of garlic, minced
2 tablespoons minced ginger
1 jalapeno peppers, finely diced
2 pounds of ground beef
½ teaspoon turmeric
 2 ½ teaspoons kosher salt
½ cup coconut milk
1 tablespoon garam masala
Juice from half a lemon
¼ cup minced cilantro

Heat the ghee or coconut in a large skillet over medium heat and prep your ingredients as the pan gets hot. Throw the onions in the pan and stir fry until translucent, about 10 minutes. 

Toss in the garlic, ginger, and peppers and sauté until fragrant. Crumble in the ground beef and cook until no longer pink, breaking up the pieces with your spatula. Stir in the turmeric, salt, and coconut milk, and bring to a simmer. Cover the pan and reduce the heat to medium low. 

Simmer the meat for 20 minutes, stirring occasionally. When time’s up, check to see if the liquid has evaporated from the meat. If not, cook the meat uncovered for 5 more minutes or until the moisture is gone. Remove the pan from the heat and mix in the garam masala, lemon juice, and minced cilantro.You can serve the spiced meat in fresh lettuce wraps.

Recipe from Nom Nom Paleo

Mexican Chicken with Pico de Gallo

Chicken
4 chicken breasts
1 tbsp cumin
1 tbsp oregano
1 tsp fresh ground pepper
2 tbsp olive oil

Pico de Gallo
3 tomatoes, diced
1/2 white onion, minced
3 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
1/2 lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin
sea salt and ground black pepper to taste

Heat grill to medium heat. Place chicken breasts in a large ziploc bag. Tenderize/pound out the chicken with a rubber mallet or rolling pin until chicken is an even thickness. Place chicken on a plate and sprinkle cumin, oregano and pepper. Drizzle with olive oil and give the chicken breasts a massage to work the spices into the chicken. Place on heated grill and cook for 10 - 15 minutes or until the juices run clear. 

For the pico de gallo: Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Top chicken with pico de gallo and enjoy!

Balsamic Spinach Salad

3 cups baby spinach
1/2 red onion, sliced
1 can mandarin orange slices
1/2 cup blueberries
3/4 cup pecans
2 tbsp honey
3 tbsp balsamic vinegar

Begin by toasting the pecans in a pan on medium heat, once toasted add honey and stir to coat pecans. Put to the side. Mix spinach, onion, oranges and blueberries in large bowl. Add nuts and drizzle with balsamic vinegar. 

Enjoy this fresh summer salad!

Shrimp Ceviche

Can I interest you in a meal that cooks itself? 

Yes? I thought so!

It’s not too good to be true, it’s just ceviche – a dish of seafood that’s “cooked” using citrus juices and served up with ingredients like bell peppers, mango and peach.

1/2 lb raw shrimp
1 garlic clove, minced
1 red/yellow bell pepper, chopped
1 peach, pitted and chopped
1 mango, chopped
Juice of 2 lemons
Juice of 2 limes
1/4 cup cilantro, chopped
Salt and pepper to taste

Peel and de-vein the shrimp, if necessary. Chop the shrimp into small pieces. Prepare the veggies: dice the pepper, peach and mango, and mince the garlic. Mix the shrimp, garlic, bell pepper, peach and mango in a bowl. Squeeze the citrus juice on top and combine. There should be enough liquid to cover the shrimp. Refrigerate for at least 6 hours or until the shrimp has turned from translucent to opaque. Adjust seasoning with salt and pepper to taste and top with chopped cilantro.

Recipe from Stupid Easy Paleo

Lazy Cabbage Rolls

Being of Polish heritage I absolutely love cabbage rolls and the traditional flavours of dill, cabbage and tomato. A traditional cabbage roll from my family is stuffed with rice flavored with dill and bacon. Sadly rice is out but never fear I have found an alternative. This recipe tastes just as good as a traditional cabbage roll but with only half the work!  

1 small head of cabbage
1 onion, finely chopped
3 tbsp coconut oil
2 tbsp water
1/2 head cauliflower
1.5 lb free range ground beef
1 can (796 ml) + 1 can (398 ml) tomato sauce
2 tbsp green relish
3 tbsp fresh dill, finely chopped
1/4 cup sauerkraut
Salt and fresh ground pepper

First, prepare your cabbage. It’s easy if you cut the head in quarter’s and then slice out the stem and discard. Place a quarter of the cabbage cut side down and slice about 1 cm thick. Do this for the entire cabbage head. In a large frying pan heat 2 tbsp water and 1 tbsp coconut oil on high heat. Add the sliced cabbage along with the sauerkraut and cook for about 5 – 10 minutes, or until some of the cabbage starts to become translucent and slightly golden. Meanwhile, in a separate pan on medium to low heat, fry the onions in the remaining coconut oil until translucent and beginning to turn golden brown.

Coarsely chop the cauliflower and place in a food processor. Pulse repeatedly until you get the consistency of rice.OR if you don't have a food processor just grate it on a box grater (that's what I did). Fry the ground beef until fully cooked. Once cooked, add the fried onions, 1 tbsp of dill, cauliflower rice, and salt and pepper to taste. Set aside.

Bring a medium pot to medium heat and add the tomato sauce, relish and 2 tbsp dill. Bring to a light simmer and let cook for 10 minutes. Remove from heat and set aside.

Now it’s time to bring everything together. Place about 1/2 of the sliced cabbage on the bottom of a 9 x 13 baking dish so it covers the bottom of the dish. Top with 1/2 of the ground beef mixture and 1/2 the tomato sauce. Repeat, finishing with the sauce on top. Loosely cover with aluminum foil and place in a 350°F oven. Bake for about 45 minutes to an hour, stirring occasionally. These lazy cabbage rolls are much better the next day, so this is a great make ahead dish that is totally good for you!

Bon appétit!

Recipe from Going Against the Grain

Quick Breakfast Ratatouille

Ratatouille is a bowl of summer’s bounty, elevated beyond the sum of its parts. Sadly, out of season ingredients, and bad preparations have left most people craving the Disney flick over this summer stew from Provence. If you've ever had a good ratatouille though, it’s a memory that’s hard to forget. Large chunks of tender vegetables, iinfused with the ripe flavors of the summer sun. Juicy, but not watery, and with a rich savoriness that tastes more sinful than its virtuous ingredients indicate.

This is not a traditional ratatouille but a quick and easy version. I will have the traditional version in a few weeks!

3 tbsp extra virgin olive oil
3 large cloves garlic, roughly chopped
1 large onions, sliced
1 medium red bell peppers, cored, seeded and sliced
10 button mushrooms, sliced in half
2 medium tomatoes, cored and sliced or several grape tomatoes cut in half
1 medium zucchini, chopped
1 tbsp flat leaf parsley roughly chopped
1 tbsp cup basil roughly chopped
2 - 3 sprigs thyme
salt and pepper to taste

Heat olive oil in pan on medium heat, add onion and garlic and saute for 2 to 3 minutes, or until onions are tender. Add peppers, tomatoes, mushrooms and zucchini and continue to cook for an additional 5 - 7 minutes, or until vegetables are tender. Add fresh herbs and season with salt and pepper. Serve on its own or over a poached egg.

Citrus Marinated Chicken

4 chicken breasts
Juice and zest of one lime
Juice and zest of one lemon
4 tbsp fresh cilantro, chopped
2 tbsp coconut aminos (Soya Sauce)
3 cloves garlic, chopped
1/4 cup olive oil
Salt and pepper

Place chicken in a nonmetallic dish. Mix the remaining ingredients together and pour over the chicken. Turn to coat chicken well, cover and let marinate in the refrigerator overnight up to 24 hours. Heat grill to medium-high heat and BBQ for 15 to 20 minutes until chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. 

Enjoy! This is amazingly tasty and best served with grilled vegetables or a fresh salad. 

Fried Eggplant

1 eggplant
1 egg
3/4 cup almond meal
1 tsp sea salt
1/2 fresh cracekd pepper
1 tsp garlic powder
Coconut or olive oil


Slice the eggplant into pieces that are around 1/8" to 1/4" thick. In a bowl whisk the egg. In a separate bowl combine almond meal, salt, pepper and garlic powder. Lightly coat the eggplant pieces in egg, then coat them with the almond meal mixture. Heat oil in a skillet over medium high heat.Place coated pieces in the oil and brown on both sides. Serve hot. 

Taco Salad

1 lb lean ground beef or turkey
2 tbsp chili powder
1 tsp garlic salt
1 tsp cumin
1/2 tsp oregano
1/2 tsp sea salt
1 cup water
1/2 yellow onion, diced
1 medium tomato, diced
1 romaine heart
guacomole 
fresh cilantro
salsa

Heat medium skillet over medium-high heat. Add beef or turkey and onion to pan. Cook for about 10 minutes, or until browned. Add chili powder, garlic salt, cumin, oregano, sea salt and water, and let simmer
for 5 minutes more. Meanwhile, wash lettuce and tear. Top with meat, tomatoes, cilantro, guacamole and salsa.

Simple as that! I suggest not using the taco seasoning mixes as they often have preservatives and are high in salt. 

Sauteed Beet Greens with Bacon

I ventured to the Saskatoon Farmers' Market today and purchased a lovely bunch of beets with greens. I felt inspired to make some beet greens for lunch with flavours of borscht and traditional Polish dishes. 

5 slices of bacon, chopped
1 large bunches of beet greens (cleaned, stems cut off and rough chopped)
2 garlic cloves, minced
1 small onion, chopped
2 tbsp fresh dill, chopped
salt and pepper to taste

Cook bacon in a large pan on medium heat, until cooked and fat rendered from bacon. Remove bacon and saute the garlic and onions in the fat until fragrant – about 2 minutes. Add the beet greens along with a little bit of water and saute until they are wilted and covered in the bacon fat and garlic. Add dill and return bacon to the pan. Add salt and pepper to taste.

Recipe adapted from Paleo Spirit

Watermelon and Arugula Salad

I love watermelon and this is a great fresh summer salad, pairing fresh watermelon with peppery arugula. 

2 cups baby arugula leaves*
4 cups seedless watermelon, 3/4-inch-diced
1 tsp sea salt
1/2 tsp freshly ground black pepper
8 ounces good feta cheese, 1/2-inch diced (leave out if going pure paleo)
2 tbsp good balsamic vinegar (I used the stuff from Oliv)

Place the arugula,watermelon, feta, salt and pepper in a large bowl. Mix together and drizzle with balsamic vinegar. 

*Arugula (otherwise known as rocket, roquette, rugula and rucola) is a dark green salad leaf with a slightly bitter, mustardy, peppery flavor. Arugula is a good choice of salad green to accompany a rich dish, because its sharp bite will cleanse the palate. Arugula is a Mediterranean plant—the Romans claimed it was an aphrodisiac—that also grows wild in Asia.