Tomato Soup

I have made this tomato soup for several occasions, most recently Avery's first birthday luncheon, and always get requests for the recipe. It goes really well with my focaccia bread.

Adapted from The Nato's, serves 4 to 6

Ingredients

1/4 cup olive oil
2 stalks celery, diced
4 carrots, peeled and diced
2 onions, peeled and diced
4 cloves garlic, minced
1 teaspoon dried basil
2 bay leaves
Pinch chili flakes, optional
3.5 cups whole peeled or diced tomatoes (2 14 ounce cans)
2 cups chicken stock or vegetable stock
1 teaspoon sugar
2 tablespoons butter, optional
1 cup cream or coconut milk
Salt
Pepper
1/4 cup fresh basil, chopped
Parmesan cheese

Directions

In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic, dried basil, bay leaves, chill flakes, salt and pepper. Sauté until softened and caramelized, about 10 minutes. The longer the better!

Add the tomatoes (including the juice), chicken stock, sugar and butter, if using. Simmer over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Again, the longer the better!

Remove the bay leaves. Blend with an immersion blender until smooth. Add the cream and basil. Simmer for 5 more minutes.

Serve hot with parmesan cheese to garnish.

♥  Amy

Oatmeal Raisin Cookies {Lactation Cookies}

The combination of oats, Brewer’s yeast and flaxseed promote lactation and increase a mother’s milk supply. But of course these cookies can be eaten by anyone. These cookies have a crispy crunchy exterior and a chewy center. The yeast makes the cookies slightly salty and strangely addicting. It is recommended to eat at least four a day :o)

Adapted from I am Baker, makes 2 dozen

Ingredients

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
2 large eggs
1 tsp vanilla
3/4 cup coconut oil, melted, or shortening
3/4 cup sugar
3/4 cup brown sugar, lightly packed
2 tsp Brewer’s yeast
2 tbsp ground flaxseed
1 1/2 cups oats
1 cup chocolate chips or raisins, optional

Directions

Heat oven to 350 F.

Line baking sheets with Silpat or parchment paper.

In medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, all spice, yeast and flaxseed.

In stand mixer on medium speed, combine coconut oil, sugar and vanilla. Add in eggs one at a time. Mix on medium high for 1 to 2 minutes to ensure well combined.

Turn mixer to lowest setting and slowly add in flour mixture. Mix until just combined. Remove bowl from mixer and add in oats and chocolate chips or raisins, if using. Mix by hand.

Place rough tablespoons of dough about 2 inches apart on the prepared baking sheets.

Bake for 7-9 minutes or until the edges are just barely browned. The center may still appear slightly "wet".

♥  Amy

Southwestern Avocado Chili Lime Dressing

The other night I was trying to make a Southwestern Salad, when I realized our yogurt had gone bad. Unable to find a recipe for a southwestern style dressing without yogurt or sour cream or mayonnaise, I decided to throw what we did have, an avocado, into the blender and see what I could come up with.

The result was a light, tangy dressing that I will definitely be making again! As an added bonus, it is dairy-free and paleo-friendly!

Makes approximately 1 cup

Ingredients

1 avocado
Juice of 1 lime
1/2 tsp cumin
1/2 tsp chili powder
4 tablespoons olive oil
Salt
Pepper
Water, optional

Directions

Combine all of the ingredients in a blender. Blend until smooth. Add water as necessary to reach the desired consistency.

♥  Amy

Paleo Fajitas

We are on our third day of the Whole30 challenge and so far so good... even with birthday cake and cinnamon buns at the office on Monday. However today I need to survive a work lunch at a pub... I have studied the menu online and have my plan set - a Mediterranean Salad with grilled chicken topped with oil and vinegar dressing. Fingers crossed it all goes according to plan!

Dave is also set for a big challenge as he is away on an overnight backcountry ski trip. He volunteered to be in charge of meals so that he can be in control of what he eats. It took a lot of work but we did manage to come up with a back country menu that fit the Whole9 criteria. For breakfast he packed eggs, homemade sausage and roasted sweet potatoes. Lunch will be hard boiled eggs, homemade beef jerky, canned smoked mussels and vegetables. Coconut chips, nuts and fruit were packed for snacks. For dinner, he brought the ingredients for fajitas. This worked especially well since one of his trip mates is vegetarian - it will allow everyone to customize their fajitas to their dietary restrictions.

Fajitas are an obvious paleo recipe - if you take away the tortillas, cheese and sour cream, you basically have plate of flavourful meat and vegetables. Plus anything you can top with guacamole is a winner in my books.

Serves 4

Ingredients

1 pound chicken, beef or pork, sliced into thin strips
1 tablespoon olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon cumin
Salt
Pepper

1 large sweet potato, cubed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon olive oil

1 onion, sliced
2 bell peppers, sliced
1 portobello mushroom, sliced, optional

2 avocados
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
Hot sauce, to taste

Lime juice
Cilantro
Hot sauce

Directions

Combine in meat, olive oil, lemon juice, cumin, salt and pepper in a bowl. Toss to combine. Allow to marinate in the refrigerator for 1 hour or over night.

Preheat the over to 400 F. Combine the sweet potato, paprika, garlic powder, chili powder and olive oil in a bowl. Toss to coat the potatoes. Transfer to a pan and roast for 15 to 20 minutes or until soft.

In a skillet over medium high heat, saute the marinated meat. Once the meat is cooked through, add the onion, peppers and mushrooms. Saute until soft.

In the mean time, combine the avocados, lime juice, garlic powder, chili powder, cumin and hot sauce in a bowl. Mash with a fork until the avocados are creamy.

Serve the meat and vegetables over the sweet potatoes. Top with guacamole. Garnish with lime juice, cilantro and hot sauce if desired.

♥  Amy

Paleo Dairy-Free Eggnog

David loves eggnog. It took me several trips to the grocery store to make the eggnog ice cream because the eggnog kept disappearing before I could get it into the ice cream.

Unfortunately store bought eggnog contains a long list of undesirable ingredients including modified milk ingredients, processed sugars and preservatives - a long cry from the traditional recipe of milk, eggs, spices and rum!

Needless to say I was quite happy to find a paleo eggnog recipe on Pinterest. It is not quite as creamy as traditional milk-based eggnog but still delicious.

Adapted from Allergy Free Alaska, makes 1 litre 

Ingredients

4 cups almond milk
3 whole cloves
1 vanilla bean, or 1 teaspoon vanilla extract
2 cinnamon sticks
6 egg yolks
1 tablespoon honey or sweetener of your choice, optional
1/4 teaspoon nutmeg, or more to taste, freshly grated if possible
3/4 cup rum, optional

Directions

Slice the vanilla bean down the middle lengthwise. Scrap out the seeds. Add both the pod and seeds to a medium saucepan. Add the the almond milk, cloves and cinnamon. Over low heat, slowly bring to a boil. Remove from heat and allow to steep.

In a large bowl, combine the egg yolks and honey. Whisk until light and fluffy.

Slowly add the hot milk to the eggs, 1/2 cup at a time, whisking constantly. Return the egg and milk mixture to the saucepan. Add the nutmeg. Heat over low temperature, stirring constantly for two minutes until heated through.

Chill overnight before serving. Add rum immediately before serving if desired.

♥  Amy

Balsamic Vinaigrette

Adapted from Primal Palate, makes approximately 2 cups

Ingredients

1 cup olive oil
1 tablespoon dijon mustard
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup red onion
2 cloves garlic
3 tablespoons balsamic vinegar

 

Directions

Add the mustard, pepper, salt, onion and vinegar to a blender or food processor. Blend at high speed until smooth. Slowly add the olive oil until fully emulsified.

♥  Amy

Chai Cupcakes

For anyone who loves chai, cinnamon, pumpkin spice... these cupcakes are heavenly!

I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!

Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular

Ingredients

1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract

2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Directions

Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.

Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.

In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.

Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.

To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.

Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.

♥  Amy

Baba Ganoush

For the past three weeks Dave has been trying to eat no sugar - no processed sugar, no natural sugars, not even fruit. Absolutely nothing ending in "-ose" as he puts it.

This has meant we have been scrambling to find snack foods to replace the copious amounts of fruit and daily smoothies he has become accustom to. Sliced vegetables and dip have become a life saver for mid-afternoon cravings.

Adapted from David Lebovitz, makes approximately 1 1/2 cups 

Ingredients

3 medium eggplants
1/2 cup tahini
1 1/4 teaspoons coarse salt
3 tablespoons lemon juice
3 cloves garlic
1/8 teaspoon chile powder
1 tablespoon olive oil
arsley or cilantro

Directions

Preheat the oven to 375F (190C).

Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes or until completely soft. Remove from the oven and let cool.

Split the eggplant and scrape the pulp out of the skin. Add the pulp to a blender or food processor with the other ingredients. Puree until smooth.

Serve with sliced vegetables or pita bread.

Baba Ganoush can be made and refrigerated for up to five days prior to serving.

♥  Amy

Paleo Chocolate Ginger Cookies

These cookies are rich, moist and chewy... and paleo friendly!

Adapted from Multiply Delicious, makes one dozen cookies

Ingredients

10 dates, pitted and chopped
1 tablespoon maple syrup
1/3 cup coconut oil
2 eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 cup almond flour
1/4 cup cocoa powder
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup dark chocolate chips

Directions

Preheat oven to 350 degrees. Line two baking sheets with Silpat or parchment paper.

Add the dates to a small bowl with 1 tablespoon water and microwave on high for 30 seconds.  Mash dates with a fork until they form a thick paste. 

In the bowl of a stand mixer, add the date mixture, maple syrup, coconut oil, eggs, molasses and vanilla extract. Mix until combined. 

Add the almond flour, cocoa powder, baking soda, salt, ginger, cinnamon and cloves, mixing until combined, scraping the bowl as needed. Stir in the chocolate.

Spoon heaping tablespoons of dough onto the prepared cookie sheets, leaving at least an inch between cookies.  Bake 8 to 10 minutes.

♥  Amy

Paleo Coconut Pineapple "Ice Cream"

A new version of Paleo "Ice Cream" - paleo-friendly, dairy-free ice cream. This flavour combination is absolutely heavenly and you will not be able to tell that it is dairy-free!

Makes 1 Litre

Ingredients

2 400 mL cans coconut milk
3 tablespoons honey, optional
2 teaspoons coconut extract, optional
3 egg yolks
1 540 mL can crushed pineapple

Directions

Heat the coconut milk, honey and coconut extract in a small saucepan until combined, do not boil. Whisk in the eggs. Cook for 5 more minutes until the mixture begins to thicken, stirring constantly. Add the pineapple and stir to combine. Remove from heat and transfer to a large bowl. Cool completely.

Once cool, transfer to the ice cream maker. Freeze as per ice cream maker instructions.




♥  Amy

Paleo Pumpkin Pudding

This recipe saved us during our 30 Day Paleo Challenge when the sweet cravings hit.

From Health Bent, serves 6

Ingredients

14 ounce can 100% pumpkin puree
14 ounce can coconut milk
1/3 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 package gelatin powder
1/4 cup water, luke warm

Directions


In a small bowl, sprinkle the gelatin over the luke warm water and stir to combine, making sure there are no lumps. Set aside.

In a small sauce pot over low heat, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Bring to a simmer and then immediately remove from the heat.

Whisk the gelatin into the pumpkin mixture.

Pour the pumpkin custard into ramekins or small bowls.

Press a small square of plastic wrap directly onto the surface of the custards. Refrigerate at least six hours prior to serving to allow the custard to set-up and get firm.

Serve sprinkled with cinnamon, cocoa powder or cocoa nibs.

♥  Amy

Paleo Coconut Fudge

Food for backcountry activities - skiing and hiking - has been one of our big stumbling blocks with our paleo diet. When Dave headed out for a week of backcountry skiing at Icefall Lodge, I made a big batch of coconut fudge and it was a huge hit. Just the right amount of sweetness and a good hit of calories to provide the energy necessary for long days of skiing. This is not an everyday snack.

From Make it Paleo, makes 12 squares

Ingredients

1 cup coconut butter (or 3/4 cup coconut oil and 1/4 cup coconut flour)
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 teaspoon salt
1/4 cup cocoa powder
2 tablespoons maple syrup

Directions

Melt the coconut butter in a medium bowl in the microwave.

Add the remaining ingredients and mix until smooth. Transfer to a loaf pan lined with wax paper. Smooth flat with a spatula. Refrigerate over night, until firm.

Cut into squares and serve.

♥  Amy

Paleo Crepes with Coconut Whipped "Cream"

On the weekends when Dave is not working, we always do big breakfasts. Crepes with strawberries is one of Dave's favorites. We were both quite happy to find a paleo-friendly crepe recipe and now make it almost every weekend.

From Girl Gone Primal, serves four

Ingredients

100 grams almond flour
4 eggs
3 tablespoons coconut oil, melted, plus extra for pan
1/2 cup water
1 cup strawberries, sliced

1/2 can coconut milk
1/2 teaspoon vanilla extract, optional
1 teaspoon honey or maple syrup, optional

Directions

For the coconut whipped "cream", spoon the top thick layer of coconut milk from the top of the can into the bowl of the stand mixer. You can use the runnier coconut milk at the bottom of the can but it will not yield as stiff of whipped cream.

Using the whisk attachment, beat the coconut milk until light and fluffy. Add the vanilla and sweetener, if using, and beat to combine. Set aside.

For the crepes, combine flour, eggs and oil in a large bowl. Stir well. Gradually add the water whilst stirring, until the desired consistency is reached. For crepes, the mixture should be runny. For pancakes, use only about half of the water.

Heat coconut oil in a large pan. Add about a quarter of the batter to the pan and swirl gentle until the batter covers the bottom.

Cook until it begins to borwn and bubbles form in the middle. Flip the crepes gently. Cook the second side until it begins to brown.

Remove from heat and serve immediately topped with strawberries and whipped "cream".

Enjoy!

♥  Amy

Paleo N'oatmeal Raisin Cookies

These cookies are good.

You would be hard pressed to guess that they do not contain any grains.

Adapted from Primal Palate, makes three dozen

Ingredients

2 cups almond flour
1/2 cup shredded coconut
1/2 cup flax seeds
1 cup raisins
1 cup chopped walnuts or pecans
1/4 cup hemp hearts
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
2 eggs

Directions

Preheat the oven to 325 F. Line cookie sheets with parchment or Silpat.

Combine all of the ingredients in the bowl of a stand mixer. Beat on low speed until combined.

Using a cookie scoop, drop tablespoon size balls onto the prepared cookie sheets.

Bake for 12 to 15 minutes or until starting to brown at the edges.

♥  Amy

Carrot Soup with Ginger and Sesame

The original recipe called for miso paste but I substituted it with tahini - it was what we had in the pantry and it is paleo-friendly. You could also use peanut butter or almond butter.

Adapted from Smitten Kitchen, serves six

Ingredients

2 tablespoons olive oil
2 pounds carrots, peeled and sliced
1 large onion, finely chopped
4 garlic cloves, chopped
2 tablespoons ginger, grated
4 cups vegetable or chicken broth
1/4 cup tahini
1 tablespoon sesame oil
Green onions, chopped, for garnish
Cilantro, for garnish

Directions

Heat the oil in large saucepan over medium heat. Add the carrots, onion and garlic and saute until onion is soft. Add the broth, ginger, and tahini, stir to combine. Cover and simmer until carrots are tender or about 30 minutes.

Puree the soup with an immersion blender until smooth. Add the sesame oil and stir to combine.

Ladle into bowls and garnish with green onions and cilantro.

♥  Amy

Paleo "Ice Cream"

This recipe is paleo-friendly, dairy-free and can also be made vegan and egg-free.

And it actually tastes like ice cream!

The egg yolks are completely optional but will result in a richer, creamier ice cream. I have used the base recipe to make Green Tea Almond ice cream (with out eggs) and Chocolate Almond Butter ice cream (with eggs). Other tempting flavourings: mango puree, instant coffee powder, coconut extract and shaved coconut, banana, fresh mint and chocolate... the options are endless!

Makes 1 litre

2 400 mL cans coconut milk
1/4 to 1/2 cup honey or maple syrup
3 egg yolks (optional)
Flavourings as desired

If using eggs or flavourings that need to melt such as chocolate or almond butter, heat the coconut milk and flavourings in a small saucepan, do not boil. Whisk in the eggs. Add the sweetener to taste but remember that ice cream generally tastes less sweet once it is frozen. Transfer to the ice cream maker.

If you are not using eggs or a flavouring that needs to be melted, simply whisk every thing together in a bowl and transfer to the ice cream maker.

Freeze as per ice cream maker instructions.

Green Tea Almond

Ice cream base as above
1 tablespoon matcha tea powder
1/2 teaspoon almond extract (optional)
Toasted almond flakes (optional)

Chocolate Almond Butter

Ice cream base as above
1/2 cup 70% cocoa chocolate, chopped
1/4 cup cocoa powder
1/4 cup almond butter
1 teaspoon vanilla extract or 1 vanilla bean


♥  Amy