Sweet Potato Salsa

Sweet Potato Salsa

I created this recipe for a recent girls weekend. I wanted a recipe that was new and different, great for dipping and snacking and healthy (of course!) I was initially considering a guacamole type salsa dish but I wanted to incorporate a grain-free carbohydrate. I decided to add sweet potato which is also packed with anti-inflammatory nutrients (helpful on a weekend away!) I tend to indulge in more sweets, alcohol and late nights on these ladies weekends, and although it's worth it for the beautiful laughs and stories shared with my special pals, it’s also important for me to be mindful about how to balance out the healthy and not-so-healthy foods. This sweet potato salsa helps reduce inflammation and stress on the body. It was a great snack once we arrived at the cottage, and next time I’ll double the recipe because we ate it up in no time! 

Sweet potatoes are packed with vitamin C, magnesium, antioxidants. I choose them instead of a regular starch potato because the flavour is superior (in my opinion) and they are far more nutrient dense. 

This recipe can be enjoyed with tortilla chips, vegetable sticks or as an addition to a bed of greens for a scrumptious salad. 

Dig in and enjoy!

Sweet Potato Salsa

Serves: 4

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ingredients:

  • 1 large sweet potato peeled,  cut into small cubes and cooked
  • 1 small red onion (1/4 cup) chopped into very  small pieces
  • 1 large tomato diced into cubes, remove the seeds
  • 1 ripe avocado diced into small cubes
  • 1/4 cup cilantro chopped fine (optional to use parsley) 
  • 1-2 minced garlic cloves
  • 2 tablespoon olive oil
  • 3 tablespoons lime juice 
  • pinch of  himalayan salt
  • pinch of black pepper

DIRECTIONS:

  1. Preheat oven to 425°F. Toss the chopped sweet potato and 1 tablespoon olive oil on a baking sheet. Bake in the oven for 25 minutes or until the sweet potatoes are soft. Toss once between cooking.  
  2. Combine all the remaining ingredients into a large bowl and add the sweet potato once it's cooked and cooled. Toss and let sit for at least 15 minutes before serving. 


Ginger Cookies (Vegan, Grain-Free)

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Ginger cookies always remind me of the holidays so to get into the spirit I had to create a new recipe. This recipe has a great balance of spice with a nice chewy texture. I’ve made it grain-free and vegan. I’ve used real ginger rather then dried and I find it gives it that special ginger punch sure to satisfy. Please let me know if you give them a try!

Michelle xo

Almond Ginger Cookies (vegan)

Makes: 15 cookies

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prep time: cook time: total time:

ingredients:

Dry Ingredients
Wet Ingredients (mix in the blender)

DIRECTIONS:

  1. Heat oven to 350°.
  2. If your dates are hard, soak them in water for 10 minutes, if they are soft, leave as is. 
  3. Blend all your dry ingredients together in a medium sized bowl. 
  4. Blend all your liquids in a blender and blend well. 
  5. Combine all the ingredients together in the bowl and mix. Make the dough into 15 round balls and place on a parchment lined cookie sheet and flatten the balls slightly. Option to roll them and cut into designs. 
  6. Bake in the oven for 8-10 minutes. 
  7. Allow them to set for a few minutes then enjoy. 

NOTES:

Optional* to use only almond flour if you don't want to add the cassava flour.  Use 2 full cups of almond flour if your not including the cassava. 
Optional* to top the cookies with monk fruit sweetener. This gives a little extra sweetness without sugar.

calories

135

fat (grams)

8.8

carbs (grams)

12

protein (grams)

2.4

sugar (grams)

6.4
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Almond Crackers (grain-free)

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I’ve been making these grain free crackers for a long time. The recipe was originally given to me by a friend but I’ve transformed it slightly over the years. You can make these crackers with all sorts of flavoured options but I’ve listed my two favourites down below. Using the almond flour gives it that delicious nutty flavour, and they seem to bake up perfectly whether you want the crackers thick or thin. Try pairing them with your favourite dips and spreads, and enjoy that nutty, sweet crunch!

Almond Crackers (grain-free)

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prep time: cook time: total time:

ingredients:

Savoury Option
Sweet option
  • 1/4 cup cranberries chopped
  • 1 tablespoon hemp hearts
  • 3 dates chopped small

DIRECTIONS:

  1. Heat the oven to 350°.
  2. Mix the top 4 ingredients together and divide it into two separate balls. 
  3. Mix the savoury option with one ball and mix the sweet option with the other ball.  
  4. Roll the balls separately between two pieces of parchment paper till they are evenly thin. Optional to roll thin or thick depending what style of cracker you'd like. See my photo for my preferred thickness.
  5. Bake in the oven for 15 min or until crispy. 
  6. Cut the crackers 1.5 inch squares right out of the oven while they are still hot. 
  7. Eat with your favourite toppings and spreads. 

notes

*You can store these in the freezer so they are prepared for anytime an unexpected guest may arrive.
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Zoodles & Nut Free Pesto

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Spiralizing zucchini can be a fun, unique way to change up a meal. These veggie noodles are great both raw and cooked but today we are going to cook them with a nut free pesto. When topped up with more cooked vegetables, you’ve got a bowl full of nutrients and goodness.

Take a look at the recipe below and let me know if you prefer raw or cooked. Perhaps you may change it up based on the current season. 

If you don't mind nuts and you want a vegan option, I do also have a dairy free Pesto recipe you could use here instead.  

Enjoy! 

Zoodles & Nut Free Pesto

Serves: 2-3

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prep time: cook time: total time:

ingredients:

  • 1 tablespoon olive oil
  • 1 small onion sliced
  • 3 zucchini (200g each) spiralized
Pesto
  • 2 garlic cloves
  • 1/2 cup basil (25g)
  • 1 cup spinach (50g)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/4 cup parmesan cheese
  • a pinch of salt and pepper 
  • 3 pieces of sun-dried tomato chopped small 

DIRECTIONS:

  1. Sauté onion and 1 tablespoon olive oil in a large pan on the medium heat for 2-3 minutes.
  2. Spiralize your zucchini and set aside while making your pesto.
  3. Add remaining ingredients (except the sun-dried tomatoes) to a food processor or blender and mix till all the ingredients are very fine.  
  4. Add the zucchini and pesto to the sauce pan, mix it together and cook on medium heat for 5 minutes or until the zoodles are soft but not falling apart.  
  5. Serve warm and sprinkle with sun-dried tomatoes. 
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Chocolate Raspberry Chia Pudding 

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Chia Pudding is the grain free “oatmeal” I’ve come to love. It is equally enjoyable when eaten hot and cold, and it's absolutely delicious using many different combinations (see my video below for my top 5 chia creations.) This recipe is chocolate topped with sweet raspberries and it is sure to satisfy most chocolate cravings. 

Chia seeds are a great source of omega-3 fatty acids and carbohydrates which helps to keep energy levels high. Other nutrients include protein, iron, fibre and antioxidants to keep people strong and healthy. 

Take a look at my other recipes below and let me know what your favourite combination is! 

Chocolate Raspberry Chia Pudding

Serves: 1

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Combine all the ingredients into a mason jar except the raspberries.
  2. Add the lid and seal it tight. Shake the mixture well so all the ingredients are mixed well together. 
  3. Keep the mixture in the fridge for minimum 20 minutes or leave it over night to get firm. 
  4. Add the raspberries and any of your favourite toppings and enjoy. 

notes

*Nutrition values are based on 1 serving
*If you limiting sugars, try using monk fruit sweetener or stevia.

calories

353

fat (grams)

14.9

carbs (grams)

39.6

protein (grams)

13.8

sugar (grams)

13.6
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Mexican Crackers (grain free, vegan)

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Before you start cooking, I'll suggest you double the batch!  These crackers are so tasty and filled with whole real foods so you won't feel bad when you eat the whole batch to yourself.  For years I've made my own crackers with almond flour but I know it's not school friendly which is why I wanted to create a nut-free option.  I find these crackers light and easy to digest as well as satisfying for anyone looking for the crunch. 

I've paired this recipe with several different flavours and I like to add it to my Mexican salad bowls (recipe coming soon). 

In this recipe I use buckwheat and although it sounds like a part of the wheat family, it's not nor does it include gluten .  It's high in fibre, and phytonutrients which will support the circulatory system and helps fight blood pressure and high cholesterol.  

Eat these crackers alone or pair them with your favourite dips and dishes. 

Mexican Crackers (Grain Free)

Makes: 42 crackers

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Preheat the oven to 425°F
  2. Mash your steamed potatoes in a medium size bowl. Do not leave any lumps. 
  3. Mix all the remaining ingredients (except the coconut oil) together with the sweet potato. 
  4. Once everything is mixed well, add the coconut oil and again continue to mix well.  
  5. Place your batter on a parchment lined cookie sheet. It's important to use the parchment paper or it will stick.
  6. Place another piece of parchment paper on top and use this to flatten and thin out the batter.  You can use either a rolling pin or your hands.  
  7. You want it to be even so they cook the same. 
  8. Remove the top paper and place the pan in the oven for 15-20 min. Check on them for the last few minutes to be sure they won't burn.  Depending on how thin they are, they can start to brown/burn fast. 
  9. After the 20 min or if they are starting to brown, take them out and flip the flat batter onto the other side.  You can do this by using the parchment paper.  You will not need paper on the bottom now that they are firm. 
  10. The batter should now be directly on the pan.  Cut your crackers into approx. 42 crackers. You can now spread them out so they will cook more evenly. 
  11. Place them back into the oven. If you notice some are brown and/or crunchy, remove them from the pan and continue to cook the others in the oven for another 5-10 min, checking on them each minute.  

notes

*I find the outer layer will get brown and crunchy faster then the middle.  
*You can make them thick or thin, depending on how you like them.  The cooking time will vary depending on the thickness. 
*Nutritional values are dependent on 7 crackers.

calories

75

fat (grams)

4.2

carbs (grams)

8.9

protein (grams)

1.3

sugar (grams)

2.2
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Hummus (tahini free)

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Who's ready to dip and spread some chickpea love today? Chickpeas are likely the most loved legume and it's such a yummy, healthy spread when it's whipped into hummus. 

In the past I've had sensitivities to seeds and I looked for a good hummus recipe without using tahini (sesame seed paste.) I remember not being able to find this anywhere. This is why I decided not to include tahini in my hummus recipes. If you prefer to add it, please go ahead, but this recipe is nice and creamy without it! 

Hummus (tahini free)

Serves: a small group

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prep time: cook time: total time:

ingredients:

  • 1 can organic chickpeas (410 ml)
  • 1/4 cup lemon juice (1 lemon)
  • 1/4 cup olive oil
  • 1/4 teaspoon himalayan salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle powder (optional)
  • 1-2 garlic cloves minced (I like to roast them for this hummus but raw works too)

DIRECTIONS:

  1. Wash the chickpeas well then add them and all the remaining ingredients into a blender or food processor.
  2. Blend well. Serve with lots of fresh vegetables or spread on a sandwich and enjoy! 

notes

*You can also use paprika if you don't have chipotle powder.
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Roasted Pecans

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For a sweet and spicy snack, these roasted pecans are a great choice. Add them to a cheese plater or sprinkle some into a salad. They're packed with healthy fats and protein to fill you up and make you feel satisfied. 

I season these pecans with my BBQ seasoning. I use this seasoning on my tacos, my roasted chickpeas and I add it to many stir-fry and roasted vegetables.  

When making this recipe you can definitely interchange with other nuts if you choose. 

Roasted Pecans

Makes: 2 cups

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Preheat oven to 375°F.
  2. Evenly coat the pecans with the melted coconut oil.
  3. Stir the seasoning over the nuts till blended well. 
  4. Place them on a parchment paper lined backing pan and bake for 20 minutes.  Stir half way through.

notes

*You can use your favourite spice mixture if you haven't created mine 
*Watch the nuts closely at the end of their time in the oven to limit chances of them burning
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Carrot Noodle Stir-Fry

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Carrot noodles are quick, easy and they're a great alternative to using wheat pasta.  This stir-fry is made for someone who loves spice however, it's very easy to remove the hot peppers and keep it at a more neutral taste. 

If your looking at reducing your grain intake or looking to increase your vegetable intake,  grating and cutting your vegetables into different shapes will help keep them exciting and enjoyable.  I find it even changes the taste and texture when you change the way you cut the vegetables.  

When your making these noodles, I suggest using the same tool you use to peel the outside of the carrot.  Once you've cleaned away all the outside, just continue shaving the carrot with long strokes and you will end up with lots of beautiful carrot noodles. 

Bon Appétit 

Carrot Noodle Stir-Fry

Serves: 4

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prep time: cook time: total time:

ingredients:

  • 1 cup sliced red onion
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 4 cups carrot noodles
  • 2 cups broccoli
  • 2 cups kale
  • 1/2 teaspoon paprika
  • 1 lime (1/4 cup juice)
  • 1/2 hot pepper (chopped very small)
  • dash of salt and pepper 
  • 1 1/2 tablespoons hemp hearts
  • 1/4 cup raw cashews

DIRECTIONS:

  1. Grate your carrot noodles, cut all your other vegetables, set aside and use as needed. 
  2. Mix onion, 1 tablespoon olive oil and garlic in a large frying pan or wok and sauté on medium heat for 5 minutes.
  3. Add all remaining ingredients (except hemp hearts and cashews).
  4. Continue cooking on medium to low heat and stirring occasionally until noodles are cooked (but not mushy).  This should take from 10-15 minutes.
  5. Taste test and if it's not spicy enough for your taste buds, add more. 
  6. Once it's cooked, stir in hemp hearts and cashews, serve and enjoy! 

notes

*Nutritional values are per serving.
*Caution of hot peppers, they can be dangerously hot.  Add a few little pieces at a time and continue to add until you have your desired heat.

calories

234

fat (grams)

14.3

carbs (grams)

23.2

protein (grams)

7.3

sugar (grams)

8.2
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Paleo Everyday Bread

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I can still remember when I was little and my mom decided our family would be switching from our regular bleached white flour bread to whole wheat.  Traumatising!  We adjusted in time and never turned back.  I have heard from many of my followers that bread is one of the hardest things to give up when they are choosing to go grain-free.  This Paleo Everyday Bread is not going to taste the same as a loaf of store bought bread however I find knowing that it's full of good fats, protein and nutrients very satisfying.  My body can use this choice as energy and I enjoy every bite.  I hope you will enjoy it just as much as I do!  

Paleo Everyday Bread

Makes: 12 slices

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ingredients:

DIRECTIONS:

  1. Preheat the oven to 350°F.
  2. Whip all the wet ingredients in a food processor or mixer.
  3. Mix dry ingredients together then add the wet ingredients just enough to mix everything together (pulse for a few seconds, don't over mix).
  4. Bake for 30 minutes. Do not open the oven until the time is finished. 

notes

*I store my bread wrapped in a dish cloth and inside a ziplock freezer bag in the fridge. If you'd like to store it longer than a week, keep it in the freezer.

calories

189

fat (grams)

13.7

carbs (grams)

10.4

protein (grams)

7.4

sugar (grams)

1.7
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Cauliflower Pizza Crust

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This grain-free pizza crust is delicious and it won't give you the uncomfortably full feeling associated with regular pizza crust.  Growing up, pizza night was a weekly treat, likely because my mom knew how low the nutrient levels are in the white bread and likely because we'd only eat the cheese pizza (picky kids: no vegetables).  If you're creating this cauliflower pizza, you could eat it every night of the week and still feel satisfied that your getting lots of healthy nutrients. Obviously adding lots of healthy toppings is a good idea and giving it to your children to enjoy from an early age will hopefully make it their normal too. 

The key to cauliflower pizza crust is to be sure you squeeze out as much of the water from the cooked cauliflower as possible.  If you leave the water, your crust will turn out soggy.  By removing the water, your crust will stay together well and it will cook up nice and crispy.  I will play around with the thickness of the crust depending if I'm in the mood for a thin crunchy crust or a fluffy, thicker crust. Both have worked out great! 

You could also try using my pesto recipe for the base instead of a tomato sauce. 

Cauliflower Pizza Crust

Makes: 1 large pizza

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ingredients:

DIRECTIONS:

  1. Chop the washed cauliflower into pieces and steam on the stove top until cooked. Set aside to cool.
  2. Preheat oven to 400°F 
  3. Combine all other ingredients in a medium sized bowl.
  4. When the cooked cauliflower is cooled, place in a tea towel and squeeze all the water out. Be patient, the water seems endless but the breadsticks turn out best with the least amount of water. This action will also chop up your cauliflower so if you feel chunks you can break them down by squeezing them. 
  5. Add the waterless cooked cauliflower to the other ingredients and mix well. 
  6. Place the mixture on a parchment paper lined baking pan and flatten out to be a rectangular shape approximately 1/3 inch thick or to your desired thickness.
  7. Bake in the oven for 20 minutes. Remove from the oven and add all your favourite toppings. Then return to the oven and cook for a remaining 15 minutes or when your vegetables on top are cooked. 

notes

*Nutritional values vary depending on the amount of cauliflower used.
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Cauliflower Garlic Sticks

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These grain-free cauliflower garlic sticks are similar to my pizza crust but with some extra garlic and parlsey for added flavour. I make this paleo finger food two different ways. One is made with butter and the other with avocado oil for my dairy free friends. Both are honestly just as satisfying and you can find each of the variations below. 

When making cauliflower garlic sticks or pizza crust, it's important to remember to squeeze out as much water as you can when draining the cooked cauliflower. This will ensure they stay together and they bake up nice and crispy.  If you forget or slack on this step they will turn out soggy and too soft.  

Cauliflower Garlic Sticks

Makes: 20 sticks

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ingredients:

  • 1 large head of cauliflower
  • 1/2 cup hemp seeds
  • 2 large eggs
  • 1/2 teaspoon himalayan salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves chopped
  • 2 tablespoons parsley chopped fine
  • 3 tablespoons avocado oil (or melted organic butter)

DIRECTIONS:

  1. Chop the washed cauliflower into pieces and steam on the stove top until it's cooked. Set aside to cool. 
  2. Preheat oven 425°F.
  3. Combine all other ingredients in a medium sized bowl.  
  4. When the cooked cauliflower is cooled, place in a tea towel and squeeze all the water out.  Be patient, the water seems endless but it's worth the work and the breadsticks will turn out the best when all the water is removed.  This action will also chop up your cauliflower so if you feel chucks you can squeeze them to break them down. 
  5. Add the waterless cooked cauliflower to the other ingredients and mix well. 
  6. Place the mixture on a parchment paper lined baking pan and flatten out to a rectangular shape approximately 1/4 inch thick. 
  7. Bake in the oven for 20-25 minutes or until the edges are crispy. The time may very depending on how thick you make your sticks. 

notes

*Nutritional values vary depending on the amount of cauliflower used.  
*Dip sticks with tomato sauce, or any of your favourite dips. 
*I have made this recipe vegan by replacing the eggs with chia eggs and it also worked well.
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