White Chocolate Truffles

GUEST POST!!

Thank you to the lovely Amanda for this delicious treat recipe!! I was lucky enough to sample some of these truffles and they are TO DIE FOR!!! They’re a clean treat you don’t have to feel guilty about enjoying :)

Ingredients for Caramel Centre

1. 6 medijool dates, soaked
2. 1 cup shredded coconut
3. 1 tbsp maple syrup

Ingredients for White Chocolate

1. 3 tbsp coconut oil
2. 1 tbsp maple syrup

Directions

1. To make the centre, throw the dates, shredded coconut and syrup into a food processor and pulse until smooth. Roll into balls and pop into the freezer.
2. To make the white chocolate, mix the coconut oil and maple syrup in a bowl.
3. Once the balls are chilled, coat them in the white chocolate and throw back in the freezer to set (about an hour).

Dijon Brussel Sprout Salad

Happy New Year!!! So many resolutions this year – including posting more of my lovely, edible creations. So here we go…starting off 2015 with a recipe that includes one of my favourite vegetables. We all know that nothing can ever take the place of broccoli. It holds a special place in my heart <3 but brussel sprouts are definitely top 3. Ok now I’m rambling…I’m sure you actually didn’t care what my favourite vegetables are…ANYWAY…Let me know how you like this salad!! :)

Prep Time – 20 min       Cooking Time – 40 min

Ingredients

1. 1 tbsp olive oil
2. 1 lb brussel sprouts
3. 1/2 cup unsweetened dried cranberries
4. 1/2 cup toasted pumpkin seeds
5. 2 tbsp olive oil
6. 1/2 tsp apple cider vinegar
7. 1/2 tbsp dijon mustard
8. salt and pepper to taste

Directions

1. Preheat oven to 400 degrees. Wash the brussel sprouts, cut off the ends and cut them in half. Throw them in a bowl.
2. Toss the sprouts with olive oil and some salt and pepper. Throw them on a pan and pop in the oven. Roast for about 30-40 minutes, flipping half way through. They should be nice and crispy.
3. While the sprouts are doing their thing in the oven, you can make the dressing. Mix together 2 tbsp olive oil, apple cider vinegar, dijon mustard and some salt and pepper. Set aside.
4. When the brussel sprouts are done, let them cool for 10 minutes then assemble the salad. In a bowl, toss together the sprouts, cranberries and pumpkin seeds. Drizzle on some dressing and your done!

Pumpkin Hummus

Whaaaaaaaaat?? There’s no chickpeas in this hummus?? YUP! And you would honestly never know it. This is another dish I made for my family thanksgiving dinner and it was a total hit. Not only was it delicious as an appie served with crackers and raw veggies, but it was AMAZING for the next few days on top of all the yummy turkey leftovers :) Overall, this recipe was a complete success and I’ll definitely make it many more times. Enjoy :)

Ingredients

1. 3/4 cup pumpkin puree
2. 1 cup zucchini, peeled and chopped
3. 1/4 cup tahini
4. 1-2 tsp garlic powder
5. 1 tsp cumin
6. 1/2 tsp paprika
7. 1/2 tsp salt
8. 1 tsp pepper
9. 1 lemon, juiced
10. 2 tbsp olive oil

Directions

1. Throw all ingredients (except for the olive oil) in a food processor.
2. Pulse slowly adding the olive oil until well combined. DONE!

Original Recipe: http://thepaleomama.com/2013/09/bean-paleo-pumpkin-hummus-guest-post-meatified/

Sausage Spinach Stuffed Mushrooms

Oh my goodness it’s already APRIL!?!? What the hell…where did March go? We got a tiny taste of spring and after a few gorgeous, sunny days in Vancouver, it’s (of course) raining again :( booooo! At least it gives me a bit more motivation to stay inside and study for finals/write my two massive papers that I haven’t started and are due in less than a week. Eeeeeeeek stress times ten right now!

Doesn’t stop me from making delicious healthy dinners though. I actually made this stuffed mushroom dish about a week ago for my mum and I. I gotta say…it was pretty fantastic. Paired with a yummy salad, we had the perfect meal :) And since I didn’t finish mine, leftovers for lunch the next day was great!

The inspiration for this recipe came from the Practical Paleo cookbook. Such an amazing book full of great recipes.  I highly recommend it! Especially if you’re a meat lover ;)

Makes 4 mushrooms        Prep Time – 20 minutes        Cooking Time – 30 minutes

Ingredients

1. 4 portobello mushrooms
2. 1 tbsp coconut oil
3. 1/2 medium onion, chopped
4. 2 cloves garlic
5. 1 bell pepper, chopped
6. 2 large sausages
7. 2 cups spinach or kale, chopped
8. 1 tsp chipotle powder
9. 1/8 tsp chili powder
10. 1/2 tsp cumin
11. pinch of salt and pepper

Directions

1. Preheat oven to 425 degrees.
2. Clean the mushrooms, remove the stems and some of the gills, and place face down on a baking sheet. Pop in the oven for 10 minutes.
3. While the mushrooms are in the oven, you can start to make your filling. In a pan over medium heat, sauté the onions and garlic in the coconut oil until they are clear and soft.
4. Take the sausage out of the casing and add to the pan. I just cut lengthwise down the sausage, then squeeze out the meatiness. Also add in all your spices now. Cook for about 5 minutes, stirring occasionally until the meat is almost cooked through.
5. Throw in the bell pepper and cook for another couple minutes.
6. Next, add in the spinach and stir around until it’s wilted.
7. Now you’re ready to assemble. Spoon the mixture into the mushrooms and place them back on the baking sheet. Pop them back into the oven and cook for about 15 minutes. Enjoy!!

 

Cinnamon Roasted Chickpeas

I was finding myself snacking on almond and cashews farrrrr too often! There’s something about sitting in class for 3 hours that just makes me constantly hungry….eating because I’m bored maybe??? lol not so shocking.  So these little gems are a GREAT substitute.  Less fat and lots of protein!! Crunchy and satisfying :)

Ingredients

1. 1 can organic chickpeas
2. 1 tbsp coconut oil
3. 2 tsp honey
4. 1 tbsp cinnamon

Directions

1. Preheat oven to 375 degrees.  Rinse the chickpeas under cold water.  Lay out on a paper towel and dry them off. Place in a bowl.
2. Melt the coconut oil and the honey together.  Pour over the chickpeas and stir until coated.  Sprinkle on the cinnamon and stir around until evenly coated.
3. Place on a parchment paper lined baking sheet and bake for around 40 minutes until golden and crunchy.
4. Let cool and enjoy!

Roasted Vegetable Soup

I’m pretty shocked I’ve never made actual soup before.  I always thought it was such a challenging thing to make.  But clearly now I know that’s just ridiculous, this was one of the easiest dinners I’ve ever cooked!! And holy crap delicious!! I’m definitely going to start making a big batch of soup on Sundays to have for quick meals during the week.  With all the leftovers from this soup, I added steamed spinach or kale and added a cut up chicken breast for more protein.  AMAZING!

This recipe is great because it’s so basic.  You can add any other veggies you like to it, as well as take out the ones you’re not such a fan of.

Ingredients

1. 1 head cauliflower, cut up
2. 2 large carrots, peeled and cut into half 1/2 inch chunks
3. 1 large sweet potato, cut into 1/2 inch chunks
4. 1 large zucchini, sliced
5. 5 cloves garlic
6. 1.5 tsp cumin
7. 2 ribs celery, sliced
8. 1/2 onion, diced
9. 1 can chickpeas
10. 1 can corn
11. 2 cups chicken stock
12. 1 cup water
13. Unrefined salt and pepper, to taste
14. olive oil
15. avocado slices (optional)

Directions

1. Preheat the oven to 375 degrees.  Place the cauliflower, carrots, yam, and 3 cloves of garlic into a large bowl and toss with some olive oil, 1/2 tsp cumin, salt and pepper.
2. Roast in the oven for about 30-35 minutes.
3. While the veggies are roasting, heat up a big pot to medium heat.  Throw in some olive oil, minced garlic, onions and celery.  Season with the remaining cumin, salt and pepper.  Sauté for about 5 minutes.
4. Add in the chickpeas and corn and give it a good stir.  Next, add in the chicken stock and water.  Let simmer on low until your other veggies are done.
5. When the roasted vegetables are nice and roasty, add them into the pot.  Stir around and let simmer for about 5 or 10 minutes.
6. Take about 2 cups of the soup out of the pot and either using a hand blender or regular bender, pulse until nice and smooth.  Add back into the pot and stir around until the soup is nice and hot.
7. Serve up with some avocado and that’s it!!

Sausage and Egg Mexican Breakfast Wraps

Wow thank god exams and school are DONE!!! Well at least for a few weeks…. Things got so busy at the beginning of December I think I ate baked chicken breast and steamed veggies for every meal :S sooooo boring!! And I didn’t get to create any new recipes to share. So I had a lot of fun making these wraps for Cale one morning.  I thought he needed a change from his usual breakfast hash that he requests every morning.  These little breakfast delights are super tasty! And really filling.  Great for lunch as well.  Enjoy :)

Makes 2 wraps (one large serving or two smaller ones)    Prep Time – 10 min    Cooking Time – 10 min

Ingredients

• 2 eggs
• 1 chicken sausage
• 1/2 red pepper, diced
• 1/4 cup onion, diced
• 1/4 cup green onion, chopped
• 1/8 cup cilantro, chopped finely
• handful of spinach or kale, chopped very fine (optional for added nutrition)
• 1/2 tsp cumin
• 1/2 tsp cajun spice
• 2 whole grain tortillas
• 1/2 an avocado
• salsa

Directions

1. In pan over medium heat, start cooking up the sausage.  I like to remove the meat from the casing and cook it up that way.
2. While the sausage is cooking, crack the eggs into a bowl and give them a good whisk.  Add in the red pepper, onion, green onion, cilantro, and spinach, cumin and cajun spice. Mix up until well combined.
3. Once the sausage is almost done cooking, add the egg mixture into the pan.  Keep stirring until everything is all cooked up.
4. To assemble the wraps, place half the egg and sausage mixture into the middle of each wrap.  Top with some avocado and salsa.  ENJOY :)

Shannon’s Roasted Chicken and Vegetables

Thank you SO much to my beautiful, healthy sister for this recipe!!

GUEST POST

This is an adapted version of a Jamie Oliver recipe. It can be served with rice or quinoa, or with a nice green salad. The chicken thighs make the recipe extra rich while still being incredibly healthy. Lots of fresh flavours and healthy fats in this dinner. Hope you enjoy it!

Ingredients

1. 4 large tomatoes
2. 1 red onion
3. 3 cloves of garlic
4. 6 boneless skinless chicken thighs
5. Fresh basil, chopped
6. Salt and pepper
7. 2 tbsp olive oil
8. 2 tbsp balsamic vinegar

Directions

1. Preheat the oven to 350F.
2. Roughly chop onion and peppers and place in large roasting pan or baking dish. Cut tomatoes into quarters and add to dish.
3. Add the chicken thighs and basil, and drizzle whole mess with the olive oil and balsamic. Toss to coat, and arrange so that the chicken thighs are on the top, not covered by any veggies.
4. Take the garlic cloves and – unpeeled – crush them with the heel of your hand and the back of a knife. Add these to the dish. Sprinkle salt and pepper over the top, and pop in the oven.
5. The meal needs about 1 hour to cook, but check it at 45 minutes or so. It’s ready when the meat is cooked through and the veggies on top have started to caramelize. If it looks like it’s drying out but it isn’t ready yet, spoon some of the liquid from the pan over top to keep it moist.

Pumpkin Dark Chocolate Muffins

YUM. Don’t really think i need to say anything else. I’m really into pumpkin right now…guess that’s what happens in the fall! So I think there will be quite a few pumpkin recipes coming up :)

Thank you sooo much PaleOMG for another great recipe.

Makes 9 muffins         Prep Time: 10 min          Baking Time: 30 min

Ingredients

• 1/2 cup pumpkin puree
• 2 tbsp honey
• 1/4 cup coconut oil, melted
• 3 eggs, whisked
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/3 cup oats (optional – if leaving out just add more coconut flour)
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt
• 1/2 cup dark chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the pumpkin, honey, coconut oil, eggs and vanilla.
3. In another bowl, mix together remaining ingredients except the chocolate chips.
4. Then slowly add the two bowls together and mix until just combined.  Add in the chocolate chips and give it a few more mixes.
5. Scoop the batter evenly into a muffin tin lined with muffin cups.
6. Bake for about 30 min. Let cool before sampling so you don’t burn your mouth like i did…

Warm Lentil & Kale Bowl w/ Poached Egg

Wow…where the hell did summer go?! It disappeared in a day! Amanda and I were absolutely cooking out for a run on Friday and now it’s freezing and raining! I needed something to warm me up last night for dinner and barely had any groceries in the house…so this is what I came up with. It sounds a bit weird but it was actually pretty good! Simple, easy, HEALTHY dinner :) ENJOY!

Ingredients

• 1 tsp olive oil
• 1 carrot, chopped
• 1/4 onion, chopped
• 1/4 head of cauliflower, chopped
• 1 garlic clove, minced
• 2 large stems of kale, chopped (remove stems)
• 1 can lentils
• 1 bay leaf
• 1/4 tsp salt
• 2 cups chicken broth (organic, low sodium)
• pepper to taste
• 2 eggs

Directions

1. In a medium saucepan or pot, heat up the olive oil. Add the carrot, onion, cauliflower and garlic and sauté for about 5 – 8 minutes.
2. Add the kale and continue to cook until the leaves wilt (about 3 minutes).
3. Next, add the lentils, bay leaf and chicken broth and bring mixture to a boil.  Cover and let simmer for about 30 minutes.
4. Poach up your eggs once the lentils are done and you’re good to go. Salt and pepper to taste. You can also serve this with a scoop of brown rice if you like.

Note – you can use whatever vegetables you have in your fridge that need to be used up