I am obsessed with coconut wraps. You can’t get a simpler product. It’s made from coconut. That’s it. Sadly it does come at a hefty price … usually around the $8-$9 mark for 4 or 5 wraps. I go through that in no time but being gluten
I’m a firm believer in taking a recipe and making it my own. Michael Smith was a major influence on my cooking philosophy. You can make this dish as I did or you can modify it any number of ways. Ingredients: Sweet potato squash Sausage, removed from
No-Fail Kale Salad by Megan Gilmore (The Detoxinista) I was never a huge fan of kale and I know a lot of people who aren’t including my husband who actually likes this. Megan is definitely one of my favourite food bloggers. Her first book, Everyday Detox (where
I was on a serious spiralizing kick at one point. I spiralized everything I could get my hands on so of course my husband steered clear of the kitchen 😉 This particular dish was so fast to put together. It’s not a recipe quite as much as
I love the freshness of this salad and the adaptability. The combinations are endless but the base is chickpeas and avocado. Ingredients: 1 can of chickpeas, drained and rinsed 1 English (seedless) cucumber 2 cups of cherry tomatoes cut in halves or quarters 2 cups of diced
Ingredients 1 or 2 bell peppers a zucchini or yellow squash a red onion handful of cherry tomatoes handful of mushrooms a few generous splashes of red wine herb vinaigrette (below) generous sprinkle of salt and pepper You can add small chunks of chicken, beef, sausage or
Ingredients 1 or 2 bell peppers a zucchini or yellow squash a red onion handful of cherry tomatoes handful of mushrooms a few generous splashes of red wine herb vinaigrette (below) generous sprinkle of salt and pepper You can add small chunks of chicken, beef, sausage or
Ingredients: 1 pound gluten free elbow macaroni 3 tablespoons olive oil 1/3 cup Bob’s Red Mill gluten free all-purpose flour 1 1/3 cup mashed cooked peeled sweet potato, (about 1 medium sweet potato) 3 ½ cups unsweetened almond or coconut milk 2 teaspoons sea salt Fresh black
I cannot take credit for this amazing soup but I really needed to share this with you. I stumbled across this recipe at www.eatyourselfskinny.com. I’ve always been intimated by making chicken soup. I have no idea why other than making the broth and then making the soup
Ingredients: Meat Muffins: 2 organic eggs 1 can organic tomato paste 1/2 tbsp dried oregano 1 tsp dried rosemary 1 tsp dried thyme 1 tsp sea salt 1/2 tsp of your fav hot sauce 1 1/2 pounds organic ground beef 1 cup wheat free rolled oats 1
Ingredients: Salad: 2 cups cooked quinoa 1 can chickpeas, drained and rinsed Red and orange peppers, diced 2 stalks celery, diced Handful of cherry tomatoes, quartered or halved ½ English cucumber, chopped Crumbled goat cheese (optional) Dressing: 1 lemon, juiced ¼ cup olive oil sea salt ground
Can of chickpeas, drained and rinsed 1 English cucumber 2 cups of cherry tomatoes cut in halves or quarters 2 cups of diced red, orange and yellow bell peppers ½ of a large avocado, cubed ¼ cup crumbled goat cheese juice of one lemon and one lime
You can make as little or as much of this as you want, depending on your tastes. I’ve included the number of veggies in brackets but this is totally just a guide. Ingredients Salad Beets, grated (3) Carrots, grated (4) Zucchini, grated (1) Apple, cut in bite
Ingredients: 1 large zucchini, shredded or grated and strained 2 large carrots, shredded or grated 1 small sweet potato, shredded or grated (optional) 1 teaspoon Rosemary-Sage Salt (combine ½ teaspoon dried rosemary and ½ teaspoon sea salt) 12 eggs, beaten 1 tablespoon butter, bacon grease or coconut
I came across this recipe from Joy McCarthy at Joyous Health. I adapted it a little based on what I had in my fridge. This is my adaptation. 1 can of (preferably organic) chickpeas 1 apple (gala) 2 stocks celery, chopped ½ red pepper, chopped ½ orange