Feeds:
Posts
Comments

Archive for December, 2010

In the spirit of the holidays, here is another quick little holiday treat recipe that comes together in no time. Loaded with coconut, these macaroons are full of paleo goodness.

For and added twist if you’re feeling adventurous, once the macaroons have cooled, dip the top of each one into some melted 85% organic dark chocolate for a truly decadent treat.

Enjoy and all the best to you and your loved ones this holiday season.

Ingredients

  • 2 cups unsweetened shredded coconut
  • 1 cup coconut ribbons (or 1 more cup shredded coconut if you can’t find ribbons)
  • 6 egg whites
  • 1/4 tsp celtic salt
  • 1 tbsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon (optional)

Directions

  • Preheat oven to 325 degrees
  • In large bowl beat egg whites until stiff peaks form
  • Add salt, vanilla and maple syrup and stir until just combined
  • Stir in coconut
  • Drop by rounded tablespoonfuls on parchment line baking sheet
  • The mixture may fall apart slightly so using your finger tips, press the mixture back together into tight little mounds, creating a slight peak at the top if you can
  • Bake in preheated 325 oven for 15 minutes or until lightly browned
  • Remove and cool on wire rack

Read Full Post »

I love the holidays and growing up my family used to host a neighbourhood party where my mum would spend a solid month in the kitchen baking enough food to feed an army.  I was her little sous chef always happy to measure, stir, mix and of course tastes these delectable treats.   I think it was days spent in the kitchen with my mum where my love for cooking developed.  

More recently having switched to paleo eating and also challenged by my food allergies, many of my childhood favorite treats are no longer ones I can eat.   However with some simple substitutions and a little experimenting in the kitchen, I’ve been able to put together some paleo friendly holiday treat recipes and these cookies I have to admit are one of my favorites.  They cook up crispy on the outside with a soft chewy center and with the addition of some organic crystalized ginger they are full of flavour and 100% friend approved.  The hardest part will be stopping yourself from eating just one!! 

Ingredients

  • 3 cups of almond flour (I used Bob’s Red Mill)
  • 1/2 tsp gluten & corn free baking powder (you can find this at Whole Foods)
  • 1/2 tsp baking soda
  • 1 egg
  • 2 tbsp coconut oil
  • 1/3 cup maple syrup
  • 2 inch piece fresh ginger root, peeled and finely minced (I used my zester)
  • 1/2 tsp vanilla extract
  • 1/2 tsp allspice
  • 1 tsp cinnamon
  • ~ 2 tbsp organic crystalized ginger finely chopped (optional) – try to find some made with raw sugar

Directions:

  • Preheat oven to 325 degrees
  • In small bowl, mix dry ingredients together (almond flour, baking powder and baking soda)
  • In large bowl, beat together egg, oil, maple syrup and vanilla until well combined
  • Add ginger, cinnamon and allspice and beat until combined
  • Stir dry ingredients into wet ingredients until combined
  • Stir in crystalized ginger if using and mix well. 
  • Drop by rounded teaspoonfuls onto parchment line baking sheet and press each cookie to flatten.  They will not spread during baking so you’ll need to form them into your desired cookie shape before baking
  • Bake in preheated 325 oven for 12-15 minutes until edges begin to brown slightly
  • Remove from oven and cool on a wire rack

Read Full Post »

This year in B.C. we had the largest sockeye salmon run in nearly 100 years which meant that the fresh stuff was being sold everywhere.  I think I even saw someone selling whole fish right out of the trunk of their car!! 

While the salmon run has long since passed, there is still an abundance of frozen sockeye available at most local markets.  As the fish was pretty much frozen right off the boat, the previously frozen variety is just as tasty as the fresh stuff was.   

Cooking this recipe for a few friends, I opted to cook a larger piece of salmon fillet and then portion it off after cooking.  As salmon can be quite rich tasting, to lighten it up, I dressed the fillet with fresh dill and lemon before baking it in the oven.  Rounding out this awesome paleo dish was a generous portion of cauliflower rice and kale.  

For the Salmon

  • Ingredients
  • 1 – 1.5 lbs sockeye salmon fillet (any kind of salmon will work)
  • Fresh dill to taste
  • 1 lemon, cut in half
  • pepper to taste

Directions:

  1. Preheat oven to 375
  2. Wash and dry salmon fillet and place skin side down on parchment lined baking sheet.  Season with pepper
  3. Wash and dry fresh dill, remove tougher parts of dill stem and generously place dill on top of salmon (I love dill so was pretty generous here) 
  4. Squeeze juice from one half of the lemon over the salmon
  5. Slice remaining half lemon into thin slices and lay these over the salmon
  6. Bake in preheated 375 oven for 12-15 minutes until fish is cooked through

For the Cauliflower Rice

Ingredients

  • 1 head cauliflower, green leaves removed, washed and cut into small pieces
  • 1/4 cup each finely chopped celery, carrot and onion
  • 1 bunch of kale, washed and torn into small pieces
  • 1 tbsp coconut oil
  • 1/2 cup chicken stock (or more as required)
  • pepper to taste

Directions

  1. In large skillet, heat coconut oil over medium-high heat
  2. Add celery, carrot and onion and saute for a few minutes until translucent
  3. While veggies are cooking, in food processor add cauliflower in batches and process until it is a rice like consistency
  4. Add “riced” cauliflower to veggies in fry pan and stir to combine
  5. Add chicken stock, season with pepper and cover with lid
  6. Simmer over medium-low heat stirring occasionally until tender ~ 20 minutes, adding more chicken stock if pan starts to become too dry
  7. Once cauliflower is tender, add kale and cover until kale is wilted and tender, stirring occasionally
  8. Serve Salmon over a heaping spoonful of cauliflower rice – Enjoy!!

Read Full Post »