Spicy Citrus Salmon and salad

One of our favorite dinners is salmon and
 salad, its so simple and healthy.

2 chucks fresh wild salmon
1tbs honey
1tbs lemon or lime juice
 Chili spice
Salt
Pepper

Pre heat oven to broil
1. Mix honey, juice and spices together and brush and salmon
2. Broil salmon on high until the meat flakes, about 10-12 minutes.
3. Serve over lettuce with fresh veggies and salad crunchies.

　

Chipotle and Corn Turkey Chili

As I have said before, I love coming home to dinner already made, and this chili is amazing in a slow cooker, or on the stove top. Adjust ingredients and spices to suit your taste. Pairs wonderfully with corn bread. I always freeze a couple of tubs for a rainy day.

2 lbs ground turkey                               1tsp salt
2onions                                                  2tsp pepper
3cloves garlic                                        2tsp paprika
2 cans red kidney beans                        2tsp cumin
1 can black beans                                  2tsp coriander
1 can of corn                                         Juice of one lime
2 large cans of diced tomatoes             1tbs brown sugar
3 chipotle peppers diced fine (or more if you like)
(you can always “cheat” and use a Mexican spice mix or chili spice)

1. Brown turkey over med heat, drain fat, add onions and sauté until soft
2. Place all ingredient in to slow cooker and stir to combine, add turkey and onions
3. Cook on low for 6-8 hours or high for 4-6 hours

Flourless Double Chocolate    Walnut cookies

These soft and chewy decedent cookies are gluten and dairy free! Using parchment paper to bake them
on is a must for these cookies, as they are very
very delicate and sticky after baking. Using a
very good quality dark Dutch coco really makes
a difference. These cookies do not last long,
I brought 2 dozen to work today, and they are gone!



Makes about 2 dozen 2 inch cookies

3 cups powdered sugar
¾ cup coco (good quality dark Dutch process)
4 egg whites
2tsp vanilla
¼ tsp salt
¼ cup ground walnuts or pecans
¼ cup chocolate chips.

Preheat oven to 350 degrees
1. Sift coco and sugar to remove any lumps
2. With a hand mixer, mix coco/sugar mix with eggs, vanilla and salt
3. Stir in nuts and chips. The batter will be running and sticky, like glue.
4. Line a baking sheet with parchment paper. Using a tablespoon, scoop batter in to little puddles on
paper. Space cookies well as then can spread.
5. Bake at 350 for 8-12 minutes until the tops are shiny and cracked and just set in centre. Remove pan from oven, and gently remove parchment paper( with cookies on it) from pan and lay on counter
to cool (do not remove cookies yet!)
6. Once cookies are cool, peel gently from paper using a damp spatula to prevent sticking. Layer parchment paper between layers of cookies when storing.

Turkey meatloaf

This is a really tasty alternative to meat loaf
made with pork and beef and is Much lower
in fat. Makes delicious meatloaf sandwiches for lunch the next day!

1 ½ lbs extra lean ground turkey
1 onion
3 cloves garlic
¼ cup bread crumbs (I use panko style- gluten free)
2 eggs beaten
2 tbs Chopped parsley or basil
Salt
Pepper
Italian spice (or steak spice)

Pre heat oven to 400
1.Sauté onions and garlic until soft.
2. In a large bowl combine turkey, spices, eggs, bread crumbs and onions
3. Mix gently with spatula or hands just to incorporate.
4. Place in a greased loaf pan and cover with tin foil and bake for 40 mins
5. Remove tin foil and season top (or brush with ketchup and brown sugar for an old school type of meatloaf) and bake for another 10 minutes or until and thermometer inserted in to centre reads above 190 degrees

　

　

Roasted Golden Beets

Beets were, until about 6 months ago, my absolute least favorite vegetable. But my mom roasted some and they were pretty good, and I made a big batch of roasted veggies at Christmas, and now I love them!

I like golden or candy cane beet when I can get them, they are a little sweeter (and don’t stain your hands) and the candy cane beets are gorgeous with red and white stripes inside.

6 large beets peeled and cut in to bite size pieces
2 tbs olive oil
1tsp maple syrup
Salt
Pepper

Pre heat oven to 400

1.Cut beets and toss with oil and seasonings
2. Roast uncover for 30 minutes or until tender and caramelized

Pulled Pork On Gluten free Corn Bread

Slow Cooker Pulled pork

This is very simple and tasty recipe, you can tweak it to how you like it, if you are missing some of the ingredients go ahead and substitute something else. It is an an amazing leftover, makes great sandwiches and tacos! This is a really awesome meal to make for a large crowd! Just double or triple the sauce and buy the biggest pork roast you that you can fit in your crock pot!

Ingredients
1 large pork roast ( I buy what ever is on sale and cheap!)
1 cup BBQ sauce (your pick)
¼ or more white wine (or beer)
3tbs tomato paste
1tbs molasses
1 tbs brown sugar
2 tbs apple cider vinegar (or balsamic)
Coriander
Salt
Pepper
3 cloves garlic diced
1 large onion diced

1. Combine all ingredients in a slow cooker. Cook on high for 4-5 hours or med/low for 8-10 hours
2. Once you are home, or 45 mins before you plan on eating, remove prok form slow cooker place on a cutting board.
3. Stain liquid from cooker and place onions back in cooker. Place liquid in a pot over high heat, and reduce, adding a little corn starch to thicken.
4. While sauce is reducing, shred pork with two forks and place back in cooker.
5. Add as much sauce back in to pork mixture to really moisten it. Put lid back on and let cook onhigh for 15 more minutes.
6. Serve on buns, corn bread, tacos or with beans and coleslaw.



　Gluten free Corn Bread

Wet
2 eggs
¾ cup milk (cows or soy)
¼ oil (coconut, olive, or canola)
1tbs apple cider
Dry
1 cup corn meal
¾ cup gluten free flour mix
¼ cup sugar
2 tsp baking soda
1 ½ tsp xanthan gum
1tsp salt
(salt, pepper and seasonings)

Pre heat oven to 350

1. In separate bowls, wisk wet and dry ingredients
2. With a hand mixer, mix wet and dry ingredients together blend until combined, mixture will bethick.
3. Spread in to a greased 8 by 8 pan and bake for 25-30 mins until it is golden brown


*Recipe Adapted 1000 gluten free recipes

　

　

　

　
　

　

　

　

　

　

　

JUICE IT UP!

Juicing time!

Our bounty of fruits and veggies!

We both love fresh juice in the morning, but are way to lazy most days, It just takes to much time on a weekday morning and makes a huge mess. We have a lovely single auger juice extractor that works beautifully, but is much slower then most Centrifugal Juicers although it produces more juice.

We just bought a vacuum sealer with a mason jar sealer attachment at a garage sale and were really excited to try it. We decided to try making one really really big mess a few times a week, and stock piling juice. So we vacuum sealed our 500ml wide mouth mason jars and stored them in the fridge. We make two or three days worth and the vacuum seal to help the juice to say fresher. Fresh made juice is always better right after it is first made, but I figure its better to drink day old juice then non at all.


So off to Root Cellar we went to stock up on juicing ingredients!
And after an hour or so of peeling, washing, chopping, dicing, juicing and sealing we had 6 jars of juice!

To make 7 or 8 500ml jars of juice

8 large organic braburn apples
16 large organic carrots
3 large organic beets
2 bunches of organic Italian parsley
2 bunches of organic spinach
2 bunches of organic purple kale
4 lemons
A few chunks of ginger

I find that the sweetness of the apple and beets of set the bitterness of the greens, also the lemon juice help it keep better.

                                                                                          My Juice is the pretty red pinkish one

French Onion Soup

This a one of my winter favorites, great after a day out in the rain. We always make it after winter crabbing and have it with our crab cakes. It is always a really cheap meal, today we bought a bag of 8 really big yellow onions for $1.78 at root cellar, and with a tetra pack of beef broth for $2.99 the meal coast a whopping $4.77, Made up for the local golden beets I bought ($7 for 4! Expensive but so very tasty) Using a food processor slicing attachment saves time (and tears) while slicing the onions. I make the soup in a Dutch oven (or French, whatever you like to call them) to save dishes.

　

6 large onions (yellow, red, sweet or mixture)
4 cups beef broth
2tb olive oil (or butter)
A few dashes Worcestershire
¼ cup white wine or sherry
Thyme (fresh or dried)
Tarragon
Salt
Pepper
Optional: French Bread slices and cheese to top

1. Slice onions (or slice in food processor) it will look like way to many, but they cook down a lot!
2. Heat oil in a Dutch oven, or thick bottom pot, or sauce pan over med high heat, add onions, tarragon and thyme and sauté until they are golden brown about 15 minutes. Reduce heat to medium low and cover stirring occasionally for about 30 minutes.
3. Add wine and cook on high for 5 minutes
4.. Reduce heat back to med high and add broth, Worcestershire, salt and pepper.
5.. Simmer for 20 minutes
6. Ladle in to oven proof bowls and top with French bread slice and cheese, broil until cheese is bubbling.

No Bake Gluten Free Double Chocolate Cookies

These amazing raw, gluten and 
dairy free cookies taste delicious and
have the texture of a homemade soft baked cookie.
A great last minute treat because they are so quick to make.
These cookies will not last long at all!!
Prep time; 10 mins

¼ cup toasted coconut (or un toasted if you prefer)
1/3 cup coconut flour
3tbs Dutch cocoa powder
2tbs agave syrup or maple syrup
2tbs almond butter
½ tsp vanilla
6 large dates pitted and chopped
¼ cup dark chocolate, shredded or chopped

In a food processor, process all ingredients until the mixture is uniform and sticks together well. If the mixture is too wet, add more flour, too dry add more agave or water. Roll in to balls and press flat. store in fridge.

*To boost the nutritional content even more,
add 2tbs of the following and water to balance texture.

Maca powder
Chia Seeds
Hemp seeds
Ground Flax
Protein powder
Spirulina

Recipe adaped from Whole Foods to Thrive by Brendan Brazier

Turkey and Quinoa Stuffed Peppers with Spicy Lemon and Garlic Broccolette

Serves 2
Prep: 20 mins
Cook: 25 mins

 This is one of my favorite recipes to make with left
over quinoa or rice. This recipe is super easy and you
can switch out some of the ingredients for what ever you like. I make two of the peppers with soy cheese or my dairy free boyfriend and
regular cheese for my self,
I like mozzarella! This recipe doubles really well and the peppers are great the next day for lunch or dinner.

Peppers
2 large bell pepper
1 cup cooked quinoa
½ lb extra lean ground turkey
½ onion
2 cloves garlic
Olive oil
¼ chopped pepper
¼ cup sliced tomato
Chopped basil
Salt
Pepper
Cheese

Pre heat oven to 400

1. Cook quinoa if needed ( 1 cup h20, ½ cup quinoa bring to a boil, reduce and simmer for 20 mins)
2. Sauté onions and garlic in olive oil, add turkey and sauté until turkey is cooked though, season.
3. Add quinoa, basil and tomatoes
4. Cut pepper in half lengthwise and removes seeds and rise inside
5. Stuff peppers and place in a parchment lined baking dish, top with cheese and cover loosely, bake covered for 20 minutes, or until pepper are tender, uncover and bake for 5 more minutes until cheese is bubbly. Serve with spicy lemon garlic broccolette.

　

　

Spicy Lemon and garlic Broccolette

1 bunch Broccolette (or Broccolini, or Broccoli )
1 clove garlic
1 shallot diced
Juice of 1 lemon
1 tsp olive oil
1 tsp chili flakes
Salt
Pepper
2tbs h20

　
1. Trim and wash broccolette, set aside. Mix lemon and seasonings in a small bowl
2. In a frying pan over med high heat (with a well fitting lid), heat oil sauté onion and garlic. Add lemon mixture and broccolette, sauté until you have cover the broccolette with sauce, add water and place lid on. Cook for 5 mins or until the broccolette is tender.



　

　

　

　

Gluten and Dairy Free BBQ Chicken Pizza

YOU CAN HAVE PIZZA AGAIN!!!!!! Yum yum yum



Pizza

Cooked chicken (tossed in BBQ sauce)
Shredded spinach
Caramelized onions
1 clove garlic sliced thin
sliced sun dried tomatoes
chopped pepper
Soy cheese
Tomato paste
1tbs BBQ sauce
Salt
Pepper

Spread tomato paste and BBQ sauce on pizza, spread spinach and chicken over crust.
Sprinkle on remaining ingredients and top with cheese.
Bake at 425 for about 20 minutes


Crust
1tbs yeast
2 ½ tsp sugar
2/3 cup warm soy milk
1 ¼ cup gluten free flour blend *
2tsp xanthan gum
¾ tsp salt
1tbs olive oil
2tsp cider vinegar

Or you can use a Premed mix such as Bobs Red Mill to save time.

Pre heat oven to 425
1.disove yeast and sugar in milk, let foam for 5 minutes
2. blend yeast mixture with all the other ingredients with a hand mixer , dough will be very soft.
3. Oil a non stick pan, or line with parchment paper, dust hands and surface and press dough in to pan, shape to desired thickness and shape, form a ridge for a crust if you like.
4. Bake crust for 10 minutes before topping

Makes one large thick crust pizza or 2 small thin crust.


Gluten Free Flour Blend
1 cup Rice flour
1 cup Tapioca starch
1 cup Sorghum flour

Mix ingredients together and store in an air tight container.
Double or triple and use mix to replace flour in any recipe!

Pork Tenderloin with Dijon and Onion

Pork tenderloin with Dijon and Onion

　



1 or 2 pork tenderloins
3 onions
2 cloves of garlic
½ cup white wine
2tbs Dijon mustard
2tbs olive oil
Tarragon
Sea Salt
Pepper

Preheat oven to 400

1.In a large Dutch oven or roasting pan, heat olive oil and sauté onions and garlic until soft.

Remove onions from pan and set aside

2. Brown tenderloins on all side, remove from pan and set aside

3. Pour wine in to pan and reduce scraping the bottom to loosen any of the tasty bits.

4. Stir in mustard and onions and place pork loins on top, cover and cook in a 400 degree oven for 20 minutes

5. To make gravy if you desire, remove pork and onions and reduce any liquid left in the bottom and add a little corn starch to thicken.

Amazing Chocolate Peanut Butter Cup Cakes

Peanut butter Chocolate cupcakes with
Peanut Butter - Butter Cream frosting
Please note these delicious treats are not gluten ,fat, sugar or dairy free……..
                    but they are FLIPPING TASTY!!!!
So enjoy one (or two) with your sweetie and Happy Valentines day!
                  These bad boys are coming to work with me! Cupcakes

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1 1/2 cup chopped up Reese peanut butter cups


　Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.



In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.Stir in to batter 1 cup chopped up Reese peanut butter cups. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Ice cupcakes and sprinkle with more chopped up Reese cups


                                       Peanut Butter -Butter Cream

                                         1 1/3 cup natural, creamy peanut butter
                                         I cup unsalted butter, softened
                                         2 cup confectioners' sugar
                                         Fine salt (optional)


Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired.

　
　
　

Moroccan style chickpea and lentil soup

Moroccan style chickpea and lentil soup

Prep:20 mins
Cook time: 4-8 hrs

This is a great slow cooker recipe for fall or winter, make a big batch and freeze half.
Who doesn’t love coming home to dinner already made for them! Start it in the morning and it will be perfect by the time you get home. I make this on Sunday afternoons and it feed us for a few days for lunch.

This is an amazing filling vegetarian option with lots of protein

4 cups chicken broth (or vegetable broth)        1tsp fresh greated ginger
1 can diced tomatoes with liquid                      Juice of one lemon
 1 ½ cup chickpeas (or 1 can)                           1tbs olive oil
1 cup red lentils                                                 1tbs turmeric
3 carrots diced large                                          1tsp cumin
2 onions diced large                                           1tsp coriander
3 cloves garlic                                                    1tsp lemon zest
¼ cup sun dried tomatoes
½ cup parsleySalt

1.In a large slow cooker, add broth, tomatoes, chickpeas and lentils.

2. In a sauce pan over med heat oil and sauté onions and garlic, once the onions are soft, add carrots and cook until carrots are tender. Add ginger, lemon, and all spices. Combine and cook for about 3 minutes.

Add to slow cooker and cook on low for up to 8 hrs or on high for 4 hours.

* If you are prepping this the night before. Keep steps 1 an 2 separate until ready to cook.

*This can also be made on the stove top if you don’t have a slow cooker. Cook for about 1.5hrs on medium heat.

　

　

　

　

　

Gluten, Dairy and Sugar free protein bars

Gluten, Dairy and Sugar free protein bars

These basic bars are great any time as a filling snack or pick me up, or if you are on a restricted diet while doing a cleanse. This is a variation to another bar recipe that is a little sweeter with more ingredients, that I will post soon.

2 cups gluten free oats
2 cups puffed millet (or puffed rice)
2 cups almonds and walnuts or your favorite nut mix
½ cup ground flax
1 ½ cups almond butter (or other nut butters)
1tbs coconut oil
½ cup -1 cup apple sauce

1 cup chocolate protein powder *

1.Pulse almonds and oats in a food processor until they are a medium fine texture add nut butter and coconut oil, place in large bowl.(If you have a large enough food processor, you can make the whole recipe in it) mix in flax, millet and protein powder and half a cup of apple sauce.

2.Mix with your hands until all ingredients are combined, adding more apple sauce as needed. The mixture should stick together.

3.Place mixture on a rimmed baking sheet and press flat with hands, if it sticks to your hands sprinkle top with ground oats or ground almonds, then using a rolling pin, keep pressing the bars firmly until the mixture is uniformly flat.

4.Pplace pan in freezer for half an hour, cut in to bars and store in fridge or freezer. A pizza cutter works great to cut them

　

*( I used Vega sport performance protein powder, which is sweetened with Stevia, but you can use your favorite brand.)

Gluten free Sweet potato and bean patties

Sweet Potato and Bean patties

Prep time: 15 mins

Cook time: 20mins

Makes about twelve 2 inch patties

A great vegetarian option to hamburgers and great on their own on a bed of greens, this is a great recipe for leftovers and freezes really well. Sometimes I double this recipes and freeze half the uncooked patties. You can also use yams in place of sweet potato and kidney or pinto beans in place of black beans.

1tbs coconut oil                                                    ¼ cup oats
1 large onion (diced very small)                          2 tsp Paprika
2 cups sweet potatoes (diced very small)            1 tsp Cumin 
1 cup carrot (diced very small)                            1 tsp Coriander
4 cloves of garlic diced                                        1 tsp Chili flakes
1 cup black beans rinsed and mashed                   Pepper
1 cup cooked brown rice                                       Salt
¼ cup ground almonds
¼ cup coarsely chopped almonds

1.In a large pan sauté coconut oil, onion and garlic until onions are soft, Add sweet potato and carrot, cook until soft. About 8 minutes.

2.While onions are cooking, coming beans and rice in a large bowl and mash well, add seasonings to your personal taste. Add oats and almonds.

3.Once the veggies are cooked add to the bowl of beans and rice, stir to combine and mash really well with back of a spatula.

4.Shape in to patties and pan fry until crispy on both sides about 5 minutes a side, be careful when flipping, patties are quite fragile! Reshape in pan if they fall apart a little bit.

Serve with mango salsa and salad, or on a bun with roasted veggies

Mango salsa

Mango salsa

Prep :5 minutes

This quick, easy and very tasty salsa
works really well on everything from chicken to fish.
Double or triple recipe if you are feeding a crowd

1 large ripe mango diced
2 tbs minced red onion
2 tbs minced cilantro
1 clove garlic minced
1tbs lime juice
Salt
Pepper
Chili powder

Combine all ingredients in a bowl and season to taste.

Lemony Chickpea Salad

A superb salad on its own, or a great side to chicken or fish

Salad
Mix together in a large salad bowl
3 cups chick peas
1 pint grape or cherry tomatoes
1 cup chopped pepper (red, yellow or mixed)
½ red onion
½ cup chopped basil
Dressing
Blend in a small food processor
2tbs lemon juice
2tbs flax oil (or olive)
Salt
Pepper
1 clove of garlic

Add dressing to salad and serve,

keeps 2-3 days in an airtight container in fridge

　

Iced Raspberry Lemon Yerba Mate

Iced raspberry lemon yerba mate

This refreshing tea is great year round, and makes a awesome cocktail

I cup brewed yerba mate cooled
1 cup cold water
Juice of 2 Meyer lemons
¼ cups fresh or frozen raspberries

• Agave nectar or honey to taste
• Brew tea, sweeten to your likin
• Juice lemons in to cold water
• Pour lemon water and tea over ice
• Add raspberries and garnish with lemon wedge.

To make a cocktail add gin or vodka to your liking
You can also double or triple the recipe to make a jug

Delicious Veggie Frittata.

(serves 2 generously, or 4 as a side dish)

This tasty frittata works great for breakfast, brunch or even a quick dinner







1tsp coconut oil (or olive or butter)
½ cup cubed sweet potato (or yam)
¼ diced onion (sweet)
1 clove garlic diced
¼ diced zucchini
½ cup cherry tomatoes
¼ cup shredded basil
4 eggs beaten
Salt to taste
Pepper to taste
¼ tsp cumin (optional)
¼ tsp coriander (optional)

Optional tasty add ins : cheese, spinach, bacon, sausage or smoked salmon

Preheat oven to 400

Heat oil in a medium non stick pan (that can go in the oven)
sauté onions, sweet potato, and garlic until soft, add zucchini and seasonings.
Cook until zucchini is tender.
Remove from heat and stir in eggs, basil and tomato.
Add cheese to top if using.
Place in oven and bake until firm around edged and set in centre about 10 minutes.

Garnish with avocado, basil, tomato and smoked salmon if you like!