toasted coconut + persimmon salad with cranberries

appetizer, dressing, mains, recipes, salads

Weekends are the best.

Weekends for us mean that we get to slow down. We look forward to long brunches and multiple cups of coffee. I like getting my apron a little messy and experimenting with new recipes. There are a gazillion more reasons that I love weekends, but high up on the list is just being in the kitchen.

After a long and wonderful holiday visit in the States, let’s just say that my body has been craving/demanding/needing some very colourful and nutrient dense food as we indulged/celebrated/feasted on all the delicious comforts from home.

This recipe was not on my meal plan for the week. It came together, because I just started grabbing for things I had on hand. I felt like a true (salad) artist. A little bit of this… a little bit of that… mixing in this…I even had to google if it was okay to eat raw cranberries. Have you ever had a raw cranberry?!

photo-jan-21-12-38-25

Alone, a raw cranberry is super tart. I definitely made a baby eating a lemon face, for sure. But… I tried it and I liked it. I liked it even more after reading about all the health benefits: an antioxidant powerhouse, a low-calorie flavour booster, UTI preventer, full of vitamin C, high in fiber and loaded with phytonutrients!  I was so pleasantly surprised at how much I liked the combination of flavours when I topped them on the salad.

Coconut is also all the rage in the paleo world. It adds a healthy fat and nice crunch along with a good dose of fiber. The dark leafy greens have loads of vitamins and minerals and paired with healthy fats from the dressing your body will actually absorb more of their nutrients.

In addition to the cranberries, the persimmon gives this salad the most amazing flavour explosion on your tastebuds. Persimmon, also known as sharon fruit, are a winter fruit and in season October – February. They are the perfect way to boost the immune system and aid in digestion.

My love for salads is intense, as you probably know by now, and I love how much there is going on in this bowl.

tart + sweet
filling + flavourful
super healthy + crunchy
loaded with super foods+ fiber

The dressing is simple: apple cider vinegar, olive oil, ginger, cinnamon, and any sweetener of your choice with a little sea salt….simple, but oh so delicious.

photo-jan-21-12-40-47

photo-jan-21-12-42-08

 

Toasted Coconut + Persimmon Salad with Cranberries

Prep time: 15 minutes // Serves: 2 mains // 4 sides 

Salad Ingredients

  • 6 cups mixed greens, I also through in some kale
  • 2 persimmons, quartered and cut into chunks
  • 1/2 cup fresh cranberries
  • 1/2 cup organic dried coconut chips
  • Optional protein: grilled chicken breast, green lentils, tofu/tempeh

Dressing Ingredients

  • 3/4 cup apple cider vinegar (Go with Braggs!)
  • 1/2 cup quality olive oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • sea salt to taste
  • Optional sweetener: honey, coconut crystals or agave nectar

You can serve this salad cold or at room temperature, but I really enjoyed the greens and persimmons cold and everything else warm. It is oddly the perfect balance.

This would make the perfect weeknight meal when you are craving something quick and healthy. Bonus? I think this would please vegans and non-vegans alike as it is easy to toss some lean protein on board and the leftovers make a great lunch for the next day.

photo-jan-21-12-39-48

photo-jan-21-12-42-55

What recipes have you accidentally made and loved? Do you have any advice for unique flavour combos?

Have a delicious week! x

winter fruit + watercress salad

mains, recipes, salads

As we enter the new year there is a lot of talk/goals/resolutions around healthy eating, detoxing, eating ‘clean’ and getting back on the wagon.

I am not a resolution maker, I do not like short-term detoxes and I do not believe you are on or off a wagon. I think every day is a new day. Every day we can make choices about how to fuel or not fuel or bodies and guilt belongs nowhere near our dinner tables. Amen?

Sometimes making a choice that you will feel good about just needs to be the easy choice. Quick. Healthy. Seasonal. Simple. This recipe will surely jazz up your winter with each sweet + flavour bursting bite.

Serves [1-2 mains] or [3–4  sides] / Prep time: 10 minutes

Salad Ingredients 

1 bunch watercress
1 large or 2 small apples
1 cup pomegranate seeds
handful of hazelnuts, or nut of your choice

Dressing Ingredients 

3 tablespoons balsamic vinegar
1/3 cup high-quality olive or walnut oil
1-2 tablespoons maple syrup or sweetener of your choice

 

thumb_IMG_3250_1024

Instructions: 

  1. Cut apple into quarters and core. Slice thinly into bite-sized pieces
  2. Trim and compost the thick stems from the watercress, carefully wash leaves and thinner upper stems well in cold water, then gently pat or spin dry.
  3. Mix together oil, vinegar, mustard and sweetener in a small jar, and shake to mix.
  4. Divide greens onto 3 or 4 plates, and top with equal amounts of sliced apple.
  5. Drizzle with enough dressing to lightly coat (or more if desired), and sprinkle with pomegranate and seeds.

 

What are some of your favourite healthy winter fruits or salad go-tos? Happy new year and have a delicious week!

x

 

thumb_IMG_3251_1024

 

harvest salad with roasted winter squash

dressing, mains, salads

I am always on Team Salad. Warm months. Snowy months. Year-round.

Sometimes when we transition from summer to fall, we need a warm hug and that is what this harvest bowl is all about- sweet and savoury – warm and crunchy – light yet satiating and full of seasonal goodness.

This harvest bowl is ridiculously healthy as it is  loaded with four kinds of fiber-rich and nutrient dense vegetables.  The maple-balsamic dressing adds a sweet kick and so dang good. I am wanting to put it on everything right now.

This time of year is the height of gourd (such a funny word) and root vegetable season. I find these vegetables to be incredibly warm, comforting and that they satisfy my hunger in these darker winter months. Why not enjoy the best of what the season has to offer? This harvest bowl brings so many great autumn flavours together.

 

img_2222

This salad is simple. While the squash is baking, simply sauté your seeds or nuts to crunchy perfection and blend up the super simple dressing. After the squash is roasted, assemble the salad and get ready for the flavor disco!

Harvest Salad with Roasted Winter Squash

Serves 4 small / 2 mains

Salad Ingredients

  • 1 acorn squash
  • 1/2 butternut squash, diced
  • 1 1/2 Tbs olive oil or melted coconut oil
  • ground sea salt
  • pinch of cinnamon
  • 2 cups arugula
  • 2 cups mixed greens
  • 1 cup kale
  • 1/3 cup toasted pumpkin seeds

 Dressing Ingredients

  • 4 Tbs extra virgin olive oil
  • 2 tsp maple syrup
  • 4 Tbs balsamic vinegar
  • 1 tsp sea salt

Instructions:

  1. Preheat the oven to 400F / 200C
  2. Cut the acorn squash into quarters and the butternut squash in half (longways) scoop out seeds and press the flesh a few times with a fork.
  3. Cut the acorn squash into 1/2 inch slices and dice the butternut squash into bite size chunks.
  4. Drizzle the squash with the oil and rub it around to coat, being sure to fully coat.
  5. Lay squash on a baking tray, sprinkle with sea salt and bake for about 35-45 minutes. * Test readiness by outer crispy edges and easy to pierce flesh. Be sure to occasionally stir the tray to prevent burning.
  6. Set aside to cool
  7. In a small food processor, blend all dressing ingredients until smooth and combined.
  8. Combine all the salad ingredients,  in a large bowl and toss with desired amount of dressing.
  9. Share with your people and enjoy! notes below 

 

photo-nov-06-21-16-44

Notes

  • Toppings: For a festive addition, use pomegranate, baked apples, or stewed cranberries.
  • Top with any nut or seed of your choice for a little extra crunch. Feeling like a creamy or tangy option? A soft cheese like goat or feta should do the trick!
  • Rubbing the raw kale with olive oil for a few minutes leaves it tender and takes away the bitterness (also easier to digest, read more here from Nutrition Stripped)
  • The dressing can be prepared ahead of time and will keep up to 3 days

 

photo-nov-06-14-55-15

 

As always, I would love to hear if you try the recipe!  What are your favorite ways to use winter vegetables this time of year?

 

Have a delicious week!

x

 

a healthy thanksgiving roundup

holidays, mains, recipes, sides

I eagerly collect recipes starting in what seems like, July… clipping things from food magazines and adding all the beautiful and inspiring food images to my Pinterest boards (drool). This year, we are celebrating Thanksgiving in Belfast, Northern Island and we are really looking forward to gathering around a table with dear friends and some of our favorite comfort foods that this season has to offer.

Thanksgiving is right around the corner, just a few days away, it is time for the big feast!

As anyone who follows an AIP lifestyle or any restrictive diet knows, the holidays can be a tough time. Finding delicious holiday recipes made of whole foods that do not use any dairy, gluten or grains, and nightshades this time of year can be a struggle. It can make social situations feel a bit awkward at times but there is no reason why it cannot be a celebration that includes all of us, and deliciously so, with recipes that do not sacrifice on taste or ‘specialness’. I found this article from the gals at autoimmune-paleo.com to be really helpful for this time of year, a wee guide on how to navigate the holidays and social situations when managing your disease through diet and lifestyle.

We do not have to give up on a holiday feast just because do or do not eat certain foods. In fact, many of the food most commonly enjoyed on Thanksgiving Day are perfectly fine, and just require an attention to quality, the removal of a few ingredients, and creative substitutions of others.

Here is a roundup of Thanksgiving recipes that can help make this year the most delicious, and nutritious, yet. These dishes are so tasty, you and your fellow diners may not even notice they are eating healthier a variation of their favorites!

______________

Bring on the Stuffing: Rather than relying on expensive gluten-free breads or flours, these two types of grain-free stuffing are made with a bounty of fresh vegetables, fruit and herbs. They feature all of the flavors you love in traditional stuffing, without leaving you feeling too “stuffed” afterward.

Grain-Free Stuffing

Cranberry Holiday Stuffing

stuffing-1024x682

This recipe uses cauliflower rice as the base and includes fresh green apples, cranberries, bacon, sweet potatoes, mushrooms and celery, spiced with cinnamon and rosemary. The texture of this stuffing is great, and it has the perfect blend of sweet holiday spice and tart flavors.

__________________

Bring on the Mash:  It is hard to beat a bowl of creamy, buttery, mashed potatoes. I have found that lots of mashed vegetables can be oh-so-delicious and great addition to a properly combined Thanksgiving dinner.  Over the years, mashed cauliflower has become a popular low-carb/ Paleo alternative, but it has not been high on my list. I prefer mashed carrot and parsnip, or mashed sweet potato. Have fun experimenting with different root vegetables.

Roasted Garlic Vegetable Mash

tumblr_inline_mweb581cbr1qdei8m

Mashed Cauliflower “Potatoes”

Celeriac Mash

celeriac-mash-main

______________

 

Bring on the Sauce: Because sometimes you need to give all those sides a bit-o sauce love and get your plate a spot at the flavour disco. And unlike many of the canned cranberry sauce options, these two recipes below are naturally sweetened with honey and bursting with Fall spices. They are quite the upgrade and will make a delicious addition to your feast.

Starch-Free Gravy 

aipgravy-2761

Basil Vinaigrette Dressing 

IMG_2538 (1)

Cranberry and Orange Relish

best-homemade-cranberry-sauce

Paleo Cran-Cherry Sauce – Cranberries, cherries, ginger: it is a delicious high-five of powerful antioxidants that happens to go well with roasted turkey.

cranberry-cherry-sauce-6216

__________________

Bring on the Veg: If there are sides that I get seconds…  okay, thirds of, they are the veg. I love all the seasonal sides our family contributes. These are healthy alternatives to certain casserole dishes and there is no limit on how many to include. The amazing thing about veg, especially autumn harvests, is the variety. The colors, the flavors, the nutrient-density and deliciousness we can get from plant-based sources is something to be grateful for.

Clean Green Bean Casserole

This fresh green beans and caramelized onions from The Dextoxinista is just about as clean as it gets. Rather than relying on a cream-based soup, it is held together by a creamy puree of parsnips and mushrooms.

Green Bean Almondine

green-bean-almondine

 

Holiday Slaw with Roasted Shallot Dressing

holiday_slaw_04

 

Balsamic Roasted Brussel Sprouts

brussels-sprouts-33-700x1050

Brussels sprouts can be a bit intimidating on their own, but when roasted with a splash of balsamic vinegar, they become a delectable treat! Tender on the inside, and crispy on the outside, these veggies are a quick and easy addition to any Fall meal.

 

Oven Roasted Sweet Potato, Butternut Squash with Cranberries

22348890876_5695b8dde2_c

Cabbage, Orange + Date Salad 

IMG_7336

 

Roasted Root Vegetables 

Why limit yourself to one or two vegetable varieties? Treat your guests to the full spread of fall veggies, simply roasted and allowed to succeed on their own merits.

image

 

Roasted Squash, Pecan + Pomegranate Salad

Sweet-Spicy-Roasted-Squash-Salad-with-Cinnamon-Sugar-Pecans-and-Pomegranate-Molasses-vegan-glutenfree-thanksgiving-recipe-salad.jpg

 

_________________

Bring on the Dessert: With all of the work involved in preparing Thanksgiving dinner, we could all use simple dessert recipes that do not involve to much work or have so much sugar it feels impossible to enjoy them after a hearty meal like Thanksgiving dinner. These following recipes are all easy to prepare, and taste so decadent– with surprising amounts of nutrients and no refined sugars or unhealthy oils.

No-Bake Pecan Pie Bars

 

Pumpkin is my favorite. Always. The textures, flavors and overall satisfaction of this collection of pumpkin recipes is over. the. top. so. good. They all have the taste and texture similar to pumpkin pie, but better for you! Whether you prefer almond butter or coconut flour recipes, these have got you covered!

Grain-free Pumpkin Bars

 

Pumpkin Spice Muffins 

coconut-flour-pumpkin-muffins

Creamy Vegan Pumpkin Pie Bars

easy-pumpkin-pie-bars-with-10-ingredients-naturally-sweetenedvegan-recipe-pumpkin-glutenfree-dessert

No-Bake Pumpkin Tarts

SONY DSC

This recipe features a sweet pumpkin filling and a grain-free crust. These mini tarts are a quick and easy seasonal dessert. Naturally sweetened with fiber-rich dates, they can be whipped up in a blender in minutes.

I have also included some additional recipes for those that would like to incorporate some seasonal fruit into the holiday mix.

Honey Roasted Pears with Sea Salt + Rosemary Cream 

honey-roasted-pears-with-sea-salt-and-rosemary-whipped-cream-3

 

Paleo Apple Crisp

paleo-apple-crisp

Citrus + Pomegranate Mint Salad 

image

 

 

__________________

I wish that Thanksgiving did not come only once a year. Not just for the food (but close…) but also for the spirit of gratitude and thankfulness that spreads through the season. I am thankful for this season of our life. I am grateful for a God that is faithful when I am less than worthy. I am thankful for supportive family and friends that continue to pray for us and give of themselves generously. I am thankful for my job and the young people I work with. I am thankful for the Autoimmune Protocol community. I am thankful for better health, especially when I compare it to how awful I felt one year ago. I am especially thankful for my husband who supports me wholeheartedly on this healing journey and who I get to share life with everyday.

Whatever you choose to serve this Thanksgiving, I hope you and your family have a wonderful holiday celebrating good food and all the things you are grateful for.

As always, let me know what your favorite holiday recipes are?  Will you be making any modifications this year?

Happy Thanksgiving, x

 

 

 

 

 

 

 

roasted beet + blackberry salad with balsamic dressing

appetizer, dressing, mains, salads

 

I have a wildly delicious food spectrum this time of year.

My favourite thing to eat is a big, warm, bowl of comfort food from the slow cooker. My second favourite, on the other end of the spectrum, is a huge fall harvest salad.

Harvest salads are full of foods that are sweet and earthy, like beets, mushrooms, varieties of squash, pumpkin and root vegetables… If you are not a beet fan, I think that this salad could possibly change your mind. Roasting beets brings out their stunning colour and a natural sweetness that is hard to resist.

img_5722

What I love about this recipe is the mix of earthy beetroot with sweet blackberries – a flavour pairing that is gorgeous, not just visually (look at those deep gemlike colours!) but also in the way they balance each other. There is a lot of room for texture pairing here as well. A crunchy seed or nut with the softness of crumbled cheese or the soft roasted beets tastes right on.

But really, the fusion of blackberry and the balsamic dressing is truly where the tastebud disco takes place.  This dressing is so easy and we always keep a jar of it handy.

As I become more passionate about eating seasonally, we save money and it makes meal planning easier because I know what produce to expect at the store, and they’re usually on sale (one of the beautiful things about buying seasonal/local is that the item is usually in surplus!)

img_5720

ROASTED BEET + BLACKBERRY SALAD WITH BALSAMIC DRESSING

Ingredients

Serves 2 Main or 4 sides | Prep: 10 minutes | Cook: 50 minutes

For the salad:

  • 6 cups of fresh greens (your pick, I had kale and spinach on hand)
  • 2 shredded fennel (watch this YouTube clip)
  • 1 1/2 cups roasted beets (approx 4 large)
  • 1 cup blackberries
  • 4 tablespoons crumbled cheese (if you prefer)
  • 1/2 cup sliced almonds, or toasted seeds

For the dressing:

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1-2 tablespoon honey
  • Pinch of sea salt

 

Instructions

1. Roast the beets: Preheat your oven to 425°F /220 °C. With a sharp vegetable peeler, remove the skin from the beets and chop them into small pieces, about 1/2 inch in size. In an oven safe dish, cover tightly with aluminum foil. Roast them in their packet for 45-60 minutes, or until soft. Allow the beets to cool.

2. While the beets are cooking prepare the fennel. I found this YouTube video most helpful because this was the first time I cooked fennel. Be sure you put the ‘furry stuff’, aka dill, to the side, you can garnish your salad with it.

3. The dressing is super easy.  In a small jar, or other glass container, whisk all the ingredients together. Tighten lid + shake the dressing together.

4.The presentation and assembly of your salad- my favorite part. Divide the greens between two plates. Sprinkle each plate with half the beets, half the blueberries, half the fennel, half the cheese (if you are going for it), and top with half the crunchy seeds or nut. Drizzle the salad with the dressing or serve on the side.

5. Enjoy the tastebud disco!

As always, I hope you have a delicious week. Let me know if you try the salad and what your favourite fall recipes are! x

 

img_5721

img_5723

superfood blueberry + quinoa salad

mains, salads, sides

Blueberries and summer – they just go together.

This time of year we all seem a bit more interested in fresh salads and light meals. This recipe is one I tried last summer from The Minimalist Baker (before going AIP) but I absolutely loved it and think it is worth passing along! This salad is perfect for summer and will give you an excuse to pick up some fresh blueberries at a farmer’s market near you. This salad is in season, full of flavour and packed with superfoods!

The dressing really brings all the flavours alive and dancing on your tastebuds: olive oil, balsamic vinegar, a little sweetener and a good amount of pureed blueberries! It is a perfect vegetarian option, packed with plant-strong goodness. It is sweet yet subtle. It is quick but well constructed. A perfect option for a summery, crunchy lunch or dinner!

 

Serves: 2 entries / 4 sides 

Ingredients

SALAD
DRESSING
  • 1/3 cup (80 ml) balsamic vinegar
  • 1 Tbsp (15 ml) maple syrup (honey or date syrup)
  • 1-2 Tbsp (15-30 ml) olive oil
  • Pinch each salt and pepper
  • 1/3 cup (approx 50 g) blueberries
IMG_2872

Instructions

  1. Prepare quinoa (easy guide here) or use ready-to-go version.
  2. In a food processor or small blender, add balsamic vinegar, olive oil, blueberries, maple syrup, and a pinch each salt and pepper. Blend until pureed, scraping down sides as needed. Taste and adjust seasonings as needed.
  3. On a plate, or low large bowl, arrange mixed greens and top with cooked quinoa blueberries, nuts and avocado. Serve with dressing. It’s that easy!

 Notes

  • If you are following the AIP lifestyle, toasted coconut chips make a great substitution for the grain and nuts.
  • I used pre-cooked quinoa for convenience, by all the means cook your own, read here for easy instructions.
  • I have used hazelnuts and sliced almonds in the recipe but my favourite is pistachio and pecan mix. Use your favourite!
  • A crumbled goat cheese or feta would be a nice addition if you tolerate dairy

 

IMG_2870

IMG_2858

 

What are you favourite recipes that use seasonal fruits or ingredients? I hope you have a delicious weekend!

x

menu plan monday

breakfast, food, mains, recipes, salads

It has been awhile since I created a Meal Plan Monday post! 

I guess there are few reasons – while Ryan is away, I am only cooking for one,  and I have been doing a lot more experiential cooking with the things I have on hand or finding random inspiration on a Wednesday night via Pinterest. I am also getting through items in our freezer + pantry and picking up seasonal produce on my walks home from work. Although the actual planning process has been a little unpredictable, I have still been putting together delicious, healthy and affordable AIP meals.

This week will be slowing down a bit, which helps with planning and returning to my well-planned grocery shop haul. The plan… is to plan when I can, not stress when I can’t, and to be reminded of why I love to cook. Having any kind of chronic illness related to diet and nutrition has the potential of causing added stress in the kitchen. But this healing journey through AIP has truly made it more enjoyable.

BREAKFAST

Does anyone else feel like you might be breaking the law if you opt for vegetables for breakfast? It definitely feels like some rule is being broken if you get out of the sweet-baked-smoothie, egg-box, doesn’t it? Growing up, I would watch my granddad eat green peppers, tomatoes, sauerkraut and rye bread every morning. I though he was crazy and reached for my Cinnamon Toast Crunch.

Veggies are a great way to start the day. I have been experimenting with this and I actually feel fuller longer, and I have noticed that my body handles a warm savoury breakfast much better than a sweet or cold breakfast. Don’t know why but if anyone does… enlighten me! Although I do love a good pancake or creamy fruit smoothie bowl, I have enjoyed this new routine. For the recipes below, I will be adding shredded chicken or homemade turkey sausage,egg yolks and a heaping cup of probiotic-full sauerkraut (thanks Grandpa) to really maximise my first meal of the day with nutrient density.

AIP Veggie Hash

breakfast_hash_4_words1

AIP Spring Vegetable Breakfast Soup

breakfast_soup_portrait_1edited

Fennel, Apple + Pomegranate Salad

tsl-fennel-celery-apple-pomegranate-salad-4

LUNCH + DINNERS

Interesting side note… this week I read that a third of office workers eat exactly the same lunch, every day, for an average of four and a half years! Whoa! I am definitely guilty of weeks like this, but I am learning that it is so SO important for our gut-health to provide variety and not rely too heavily on the same foods over and over. I typically bring huge amounts of dark leafy greens and lettuce and to put together a massive salad at work. The toppings depend on what I have on hand, but it’s usually shredded chicken, cucumbers, beets, avocados, celery, shredded carrot, … really any vegetable. If I have leftovers from dinner, I dollop that on top of my salad. These selections feature a recipes that would be easy to batch-cook for dinners at the beginning of the week and top up my lunch bowls.

AIP Turmeric Chicken Salad

Avocado_Turmeric_Chicken_Salad-3-1-681x1024

Cucumber, Carrot + Avocado Salad

Carrot Mash

Cilantro-Carrot-Mash-AIP

Mayo-free Chicken Salad

Zucchini-Chicken-Salad-2-WM-640x919

Roasted Beet, Pear + Walnut Salad

beetpearsalad1-loveandlemons

Roasted Spring Vegetables 

395451_roasted-spring-vegetables_1x1

Sweet Potato Picnic Salad

sweet potato aip recipe

Wha-la. Here is to a week of nutrient-dense and low stress cooking! 

I am really interested in seasonal eating and buy as much local/seasonal produce + meat/seafood as we can. There is a great website, Eat the Seasons, where you can look up what is in season every week of the year. The recipes that I will be trying out this week include many ‘July’ produce items – which keeps the diet varied, but also means you save a bit a money, invest in the local economy and eat fresh food. Win!

I would love to know how you prepare for the week and what meal planning tips you have. 

Have a delicious Monday.

x

coconut chicken + vegetable soup (AIP)

food, mains, recipes

Hands up if you think that coconut and curry are one of the most blissful combinations in THE world (🙌🏼).  I am obsessed with curry. Indian, Thai, African, you name it. Love it. Here is the problem though, AIP and those foods just do not go together very well and that has been a hard one for me to take.  Most dishes are full of nightshades or nightshade/seed based spices, peanuts, soy and . . . yadda yadda. 

My slow cooker is not something I use in the cold months, she is one of my bestie all year long. Honestly, the aroma when you walk in the door after a long day and dinner is done?.. Amazing. I decided to create a version of this soup that would meet AIP standards and still be very flavorful, despite missing that distinctive chili/curry/spice. This soup is super flavorful, and the closest thing to curry that you can have on the autoimmune protocol (AIP). This recipe is a weekly staple because it is quick to toss together in the crockpot, full of healing/nutritious/delicious ingredients and if there is enough for leftovers, the flavours become even more intense and is one of my favourite ways to start the day for breakfast.

image2

This loaded veg and chicken soup can be as light or hearty as you like – laddle over rice or gluten free noodles to bulk it up, or keep it light and pour over from freshly steamed broccoli and spinach. The vegetables that I use are AIP compliant but it is a versatile recipe that allows you to incorporate your favourite veggies.

Serves 4 

Ingredients

  • 3/4 slow cooker of water (based on 2.5L crock pot)
  • 4 chicken breasts
  • 2 yellow onion diced
  • 1 full celery stalk diced
  • 6-8 medium carrots
  • 2 heads of broccoli (steam and add just before serving)
  • 1 1/2 -2 tbs turmeric
  • 1 1/2 -2 tbs ginger
  • 1 1/2 tbs sea salt
  • 1 1/2 tbs mixed herbs
  • 2 tbs chopped garlic
  • 1 can full-fat coconut milk (see notes)

 

Method

It doesn’t get easier. Ready?…

  1. First, add celery, carrot, onions, all spices, salt
  2. Then fill crock-pot (slow cooker) with 3/4 water
  3. Place chicken breasts on top
  4. Set on medium heat and leave for 5-6 hours
  5. Before serving, remove chicken breasts from the top and place in large bowl. Shred the chicken completely and add back to the slow cooker.
  6. Add the can of coconut milk to the slow cooker just before serving, stir in completely
  7. Steam two heads of broccoli (boil for 7ish minutes) and add to the slow cooker or use as a base in your bowl before you pour your soup.
  8. Before serving, taste broth. If you prefer more seasoning, this is the stage to do it. I generally like to keep my salt, turmeric and ginger at the same ratio, but feel free to experiment (see notes)
  9. Share with your people, enjoy! x

image3

Notes

  • Coconut milk – Fragrant and creamy, coconut milk adds just the perfect touch of delicious comfort to this soup. I prefer regular coconut milk over light, for its added creaminess and flavor, but feel free to substitute with light.
  • Seasoning – I almost always use more seasoning that this recipe calls for. But I thought I would start mild because it seemed like the crowd friendly thing to do. Feel free to go a little crazy and taste as you go. Also be careful with your turmeric powder, it stains surfaces and cloth easily!
  • Water in the crock –  this recipe is based on 2.5L crock pot adjust your recipe accordingly
  • Chicken- if for some reason you don’t want to shred the chicken at the end you can dice the chicken before hand if you prefer
  • Makes for delicious leftovers. Will keep two to three days in the fridge

 

If you love ethnic foods and this recipe meets your need for something exotic on the AIP, tell me about!  I’d love to know what you think of it.

Have a delicious week!

x

image1

warm turmeric roasted beet + sweet pea salad

mains, recipes, salads, sides

Salad is my favourite food and this time of year I am constantly tossing them together. There are so many creative and delicious ways to dress up leafy greens! They top my list because they are quick, nutrient-dense, budget-friendly and the toppings are endless. This recipe combines the anti-inflammatory spice of turmeric with warm roasted beetroot and sweet spring garden peas. Simply drizzle with a bit of balsamic and you are good to go.

Ingredients

3 red beets, roots and stems removed
1 tsp cider vinegar
3 tbs balsamic vinegar
1/4 tsp turmeric + ginger powder
3 tablespoons extra-virgin olive oil
8 cups mixed greens
1/2 cup diced celery
1/3 cup chopped fresh spring onion
3/4 cup shelled fresh or frozen green peas, thawed

Method

1. Preheat oven to 375°F / 190°C

2. Wrap red beets loosely in foil. Place in a roasting pan; roast at 375° for 45 minutes or until just tender. Cool completely. Peel beets, and cut into quarters; sprinkle with garlic salt and tumeric powder, set aside.

3. In a small bowl, combine olive oil + vinegars stirring constantly with a whisk. Add beets; toss well to coat. Sprinkle with tumeric, ginger powder + garlic salt.

4. Prepare bowl(s) with lettuce mix and top with chopped celery, peas and marinated beets.

5. Share with your people, or enjoy solo. Enjoy!

Notes

  • Looking to add some protein? This salad will be fantastic with roast chicken or grilled salmon
  • If you tolerate dairy, some goat cheese would be the perfect compliment to the sweet beets and peas.
  • Add a little extra crunch with pumpkin or sunflower seeds
  • This recipe inspired by an Ottolenghi recipe from his book Plenty More which is currently one of my favourite books to look through. Next time I make this, I will definitely be adding heaps of avocado.

 

Have a delicious week and let me know, what are your go-to spring inspired salads?

x

 

IMG_3608

 

warm mushroom + toasted hazelnut salad

appetizer, dressing, mains, recipes, salads

Most of us know that our tastebuds react to four tastes – sweet, sour, bitter and salty. But did you know there’s a fifth taste called ‘umami’?  Uuuuumami! (That’s oo-ma-mee.)

Umami has been translated from Japanese as ‘yummy, deliciousness’ or a ‘pleasant savoury taste’. It is the taste sensation we often associate with food items that are ‘meaty’ and have a slow-cooked taste. This is why Black Bean Burgers, Lentil Meatballs and Portobello Mushroom Pizzas exist and make perfect vegetarian and vegan alternatives- it’s the umami! Again, this is the stuff I nerd out on. Very interesting TED talk on the topic and all you have to do is google ‘what is umami?’ and you can go down my same rabbit trail.

I enjoy this mushroom salad because it’s warm, colourful, nutty, packed with flavour from the vinaigrette and makes a great light dinner option that is quick and inexpensive to make.

Ingredients

Serves 2-3

For the salad:

1/2 cup hazelnuts (or preferred nut)
2 tablespoons finely diced shallots

2 handfuls of small cherry tomatoes
2 pounds mushrooms (chestnut or button are delicious, cleaned and sliced)
6 ounces salad greens (kale, arugula, spinach or a mix of your choice)
1 cup mix of fresh herbs (optional) such as chives, tarragon

2 tbs coconut oil

 

For the dressing: 

3 tbs white wine vinegar or balsamic

9tbs extra-virgin olive oil

1 tsp fresh thyme + rosemary

salt+ pepper

 

IMG_2529

Method

Preheat the oven to 375°F/190C. Toast the nuts on a baking sheet for 8 to 10 minutes, rolling them around once or twice to make sure they toast evenly.

Chop the hazelnuts and mushrooms coarsely in a small food processor.

Heat a sauté pan over medium-high heat. Add 2 tablespoons coconut oil, add the mushrooms, thyme, salt + pepper.

Sauté the mushroom mix for about 5 minutes, softened but not limp (your cooking time will depend on the type of mushrooms you used). Add tomatoes, cook till soft not mushy.

Spread salad greens on a plate. Sprinkle fresh herbs on top. Spoon hot mushrooms + tomatoes over the salad greens.

IMG_2533

For the dressing: whisk the shallots, vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil. Drizzle dressing over salad  and toss

Adjust to taste — you may need more salt, pepper, vinaigrette or even more vinegar.

Share with your people. x

 Notes

  • If you tolerate dairy, add some freshly grated parmesan or crumbled goat cheese
  • Not a hazelnut fan? Use almonds or pumpkin seeds for a crunch
  • To be AIP compliant, omit nuts/seeds, dairy + tomato. Can substitute a roasted vegetable of your choice. Toasted shredded sweet potato or parsnip perhaps?

IMG_2535