December 31, 2013

Butter Chicken Paleo Style (SCD, Paleo, GAPS, Poultry)

Butter Chicken Paleo Style (SCD, Paleo, GAPS, Poultry) 

Finally a non-dessert recipe!
This is a modified version of the traditional butter chicken recipe and uses coconut milk instead of cream to make it dairy free and hence paleo friendly! I have never met a person who doesn't like butter chicken so hopefully you guys like this one. And I have to say making this was rather enjoyable. The smell of the sauce as it cooks is delicious! And this recipe has been taste tested by the boyfriend as well so I can confidently say it is a good one. I will me making this again for sure.

In other non-food related news I am officially on vacation. It is lovely. Six whole days away from the hospital. It's been about 6 months since I have had time off so this has been a well deserved break let me tell you! I have been doing a lot of non-medical things like shopping, baking, reading, catching up on some TV and getting lots and lots of sleep. And speaking of catching up on TV, the boyfriend and I only have two more episodes of Breaking Bad left! It is so good! Has everyone else already finished?? If you have don't ruin it for me! We will have to find a new show to replace that one soon. Does anyone have any suggestions?? What have you been watching recently?

Chicken Ingredients

1 package chicken thighs (mine had 8)
4 TBSP Coconut oil
Sea salt

Chicken Instructions

1. Preheat oven to 350F
2. Rinse the chicken, pat dry and place in a metal or glass baking dish
3. Put coconut oil in a microwave safe bowl and heat on high for 45-60 seconds (until melted)
4. Pour the coconut oil over the chicken thighs
5. Coat chicken with paprika, sea salt and pepper
6. Cover the pan with tin foil and bake for 40-45 minutes, until chicken is browned and the juices run clear 

Sauce Ingredients

1/4 cup grassfed butter or ghee
1/4 cup coconut oil (or sub an extra 1/4 cup butter or ghee) 
1/2 large onion, diced
2 cloves garlic, crushed
2 cups full fat coconut milk
1 1/2 cups tomato sauce (homemade or organic) 
1/2 tsp cumin seeds
1 tsp ground ginger
2 tsp garam marsala
1/2 tsp chili powder 
1/4 tsp sea salt 

Sauce Instructions

NOTE: Prepare the sauce while your chicken is cooking
1. Place a medium sized saucepan or pot onto medium heat on the stove
2. Add butter and coconut oil to pot and allow to melt
3. Add cumin seeds and diced onion to pot. Saute until onions are clear
4. Add crushed garlic and cook for a couple more minutes
5. Add the rest of the ingredients to the pot and allow to simmer for 25-30 minutes, stirring frequently (you will likely have to turn the heat down) 
6. Once your chicken is done top with the sauce. This goes great with cauliflower rice as a side (I will post this separately in the coming days for those who have never made it before). 

Please let me know what you think of this dish! It's a good one I promise! Lots of good fat and full of flavour. And not that hard to make. All bonuses if you ask me. But I may be biased since I did come up with it after all. 

And as always please feel free to contact me with any comments or questions! Happy eating everyone! 

December 28, 2013

Toasted Chocolate and Coconut Fudge Macaroons (Paleo, Dessert, Gluten Free, GAPS)

Did everyone have a good Christmas??
I hope so! I can't believe it is over already. That makes me rather sad I have to say. It goes by too fast every year!

I have been working all this week and it has been crazy at the hospital! Super busy and so many sick patients right now! And please everyone I urge you to go out and get your flu shot if you haven't already. Young and healthy people are getting hit hard with the flu this year. Our ICU's are full of people with the flu. It's actually really scary! You can go to almost any drug store or pharmacy and get it done free of charge so please take advantage of our amazing public healthcare system and get yours too!
Alright enough of my plug for preventative medicine. On to more exciting things. Like food! Have you been eating some amazing things over the holidays? I sure hope so!

I have yet another dessert recipe for you today. I swear I have been eating things other than just sweets! They just aren't nearly as exciting to post. So hopefully you don't mind.
I actually like these better when they are cold. The fudgy centre just tastes better that way somehow. Let me know if you agree!

Toasted Chocolate and Coconut Fudge Macaroons (Paleo, Dessert) 


2/3 cup raw cashews (preferably soaked and dehydrated first)
1/3 cup honey
1 tsp organic vanilla extract (I use this brand
2 heaping TBSP organic cocoa powder
pinch sea salt
2 cups finely shredded coconut (I recommend this kind


1. In your food processor grind the cashews and coconut butter until smooth 
2. Place a medium sized sauce pan on medium heat on the stove
3. Add your cashew-coconut mixture, honey and vanilla to pot and stir well
4. Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all the cocoa powder chunks have dissolved
5. Add the sea salt and stir well
6. Remove your saucepan from the heat 
7. Turn your oven on to 300F
8. Add the shredded coconut to your pot and stir until ingredients are combined
9. Let the ingredients in your pot cool for 5-10 minutes (it is easier to form the balls if the mixture is cool)
10. Line a cookie sheet with parchment paper
11. Create 1 inch balls with your dough and place on lined cookie sheet (** HINT: these are very crumbly so wet your hands every couple of balls and they will stick better. Use the palm of your hands and press firmly to make the balls)
12. Cook the macaroons for 10-11 minutes (you don't want to overcook these or the bottoms will burn and turn dry)

Let me know what you think of these! They are pretty easy to make and keep well in the fridge.

Enjoy the rest of your holidays everyone! As always if you have any questions or comments please feel free to contact me! 

December 21, 2013

Raspberry Chocolate Drop Cookies with Coconut Icing (Paleo)

Can you believe how close Christmas is?? I can't! Somehow December has flown by. Are you all ready?? Or are you out last minute shopping as we speak? Luckily I am all done my shopping so I will be avoiding the malls at all costs for the next little while. Unfortunately I am working nights during Christmas this year so the holidays are going to be a little different than normal. But hopefully I will still get to have Christmas dinner with my family! I love Christmas dinner. Yum.

I made these cookies for a holiday party I have tonight. I noticed that I had some frozen raspberries in the freezer this morning and this recipe is the result. I am hoping everyone likes them! I am always curious to hear what non-paleo folks think of my cooking. Most of the time people don't even notice, but I am always a little nervous nevertheless!
Do any of you have holiday parties this weekend? Are you making anything for them? If so I would love to hear what you are busy cooking!

Raspberry Chocolate Drop Cookies (Paleo, SCD, Dessert)

Cookie Ingredients 

3 cups blanched almond flour
1 cup fresh or frozen raspberries (thawed if frozen)
1/4 cup coconut oil, butter or ghee
1 TBSP organic vanilla extract
2 TBSP brewed coffee
1/4 cup local organic honey
1/4 cup cocoa powder 
1/2 tsp baking soda
pinch sea salt

Cookie Directions

1. Preheat oven to 350F
2. Add almond flour, raspberries and coconut oil (or other fat) to microwave safe bowl and heat on high for 1-2 minutes (until fat is melted)
3. Remove bowl from microwave and add the rest of your ingredients
4. Blend the ingredients well with a pastry blender
5. Form 1 inch balls with your dough and place on cookie sheet
6. Flatten cookies using a fork and cross-hatch pattern 
7. Bake cookies for 11-12 minutes (will depend on the heat of your oven and your altitude)

Icing Ingredients

1/4 cup coconut butter
1 heaping TBSP coconut oil
1 tsp organic vanilla extract
1 TBSP local honey

Icing Directions

1. Place all ingredients in a microwave safe bowl 
2. Heat on high for 30-60 second (until coconut oil and coconut butter are melted)
3. Blend the ingredients well 
4. Place approximately 1 tsp of icing onto each cookie
NOTE: Allow the cookies to cool before adding the icing. This will allow the icing to stick to the cookies better

If you don't eat these cookies right away I would store them in the fridge so they last longer. You could also freeze them and enjoy later (although I doubt they will last that long!) 

Well everyone I hope you have a very merry Christmas! I am not sure if I will have time for another post before then. I hope Santa is good to everyone and you get to spend some quality time with friends, family and good food over the holidays. Thanks for reading! 

Please let me know what you think of these cookies if you make them. I always love hearing from people. And as always please feel free to ask any questions that you may have.

December 07, 2013

Ginger Cookies with Coconut Cream Icing

Well I am finally giving you a recipe of my own! Yay! (Hopefully that's what you are saying anyways… and if not just pretend for me would ya?) I actually haven't been doing as much baking lately which is weird for me. But it being the Christmas season I expect to be getting back into it full force so hopefully I can come up with some goodies to share with you all! Any requests? What are your favourite Christmas desserts? If you have a dessert you would like me to try to "paleo-ify" let me know and I will give it a shot!

In other news it is officially winter. And by that I mean cold. Freezing actually. -40C today with the windchill. Seriously. Temperatures like this are not meant for humans to live in. It's just fact. I literally have to push my dog out the door or he won't go. I can't blame the poor guy. And for those of you who like winter please keep those thoughts to yourself. It is on days like this when I seriously consider fleeing to a beach somewhere. Anyone else with me?

But speaking of Christmas has everyone started their shopping? Notice how I did not say finished? Because that would just be silly. I never understand how some people get all their shopping done so early! I feel like part of the adventure of Christmas shopping is trying to outsmart the crowds. Does anyone else feel that way? Are you asking for any good kitchen items for Christmas? I definitely have a cast iron pan on my list. And a dehydrator. And a Vitamix. Yes a girl can dream.

Well enough with the random thoughts. Enjoy the recipe! Let me know if you have any questions or comments! I always love hearing from you.

Ginger Cookies with Coconut Cream Icing (SCD, Paleo, GAPS)

Cookie Ingredients

2 1/2 cups almond flour
5 TBSP coconut oil or butter or ghee (or a combination of these - I used half coconut oil, half ghee)
1/3 cup honey (local and raw if possible)
2 TSP organic vanilla
1/4 tsp baking soda
1/8 tsp sea salt
1/8 tsp ground cloves
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp ground ginger

Cookie Directions

1. Turn oven onto 300F
2. Place almond flour and oil/butter into a large microwave safe bowl and heat for 1-2 minutes, until fat is melted
3. Add remainder of ingredients to bowl
4. Mix all ingredients well with a pastry blender
5. Form 1 inch round balls with the cookie dough and place on a cookie sheet (will make 18-20) 
6. Wet a fork and flatten cookies using a cross-hatch pattern (wet the fork every 2nd cookie to prevent sticking) 
7. Bake for 12-14 minutes (until edges are golden brown)
8. Remove from oven and allow to cool (** Note: use a metal spatula to "unstick" the cookies before they cool or these will stick to the cookie sheet - I do this after a couple minutes and then let them finish cooling on the cookie sheet) 

Icing Ingredients

1/2 package coconut cream concentrate (or use coconut butter instead) 
1 TBSP coconut oil
1 TBSP butter or ghee
1 TBSP honey
1 tsp organic vanilla

Icing Directions

1. Place coconut cream, coconut oil and butter/ghee into a microwave safe dish and heat for 35-45 seconds in the microwave on high
2. Remove from microwave, and stir to finish melting the ingredients
3. Add remaining ingredients and stir well
4. Place a teaspoon worth of icing onto each cookie (** Note: The icing will harden as it cools so if you don't ice the cookies right away simply re-heat) 

Have a good weekend everyone! If you make these let me know what you think!

December 01, 2013

Weekly Recipe Wrap-up

Well folks it has been a while. Sorry for that. The last few weeks have been a bit rough for me… I didn't end up matching during the first round of CARMS. It's still hard for me to talk about and it has been a total emotional roller coaster ride that's for sure. It is so bizarre to me that a profession like medicine that requires people to give up so much of their lives can play with people's careers by deciding their entire future through a computer algorithm. Yes as you can still I am still quite upset. But it is getting better. Slowly. And for those of you who have no idea what I am talking about just ignore me! You're probably better off not knowing about the dark side of medicine. I do have a lot of people to thank for helping me get through this time. You know who you are! Thank you!

Ok I won't prolong my CARMS drama anymore… how about we talk about food instead? Always a much happier topic. I haven't had much time to create recipes lately so you are getting another weekly recipe wrap up. It will just have to do for now. Hopefully you haven't seen all of these on other blogs already!

In other news tt is also officially December which means I can start playing Christmas music and not feel guilty! I am a sucker for Christmas. All the lights, and good food, and happiness. Oh yay!

Well without any more delays... Here are this weeks recipes. Enjoy!

1. Sweet Potato and Apple Hash from The Saffron Girl

I love making hashes. Is that even a word? I don't know. But you get my drift. Basically throw everything in a pot and let it do its thing. Easy and delicious. I love the unexpected addition of apples in this hash recipe. Cooked apples are so delicious. And if you want to make this one SCD legal I would use butternut squash instead of the sweet potatoes. 

2. Apple Pear Tart from SweetlyRaw

I must be on an apple kick or something because this recipe also involves apples. Only in a dessert form. This is a raw tart from one of my favourite dessert blogs, SweetlyRaw. Those of you who have followed my blog for a while have heard me rave about this blog on many occasions. Now I would modify this one slightly by using honey instead of maple syrup to make it SCD legal and omitting the Stevia and using honey instead (I don't consider Stevia a "natural or primal" food). 

3. SCD Sloppy Joes with Coconut Flour Buns from SCDFoodie

I just had a friend ask me recently if I had found a good bun or bread recipe that holds together well. At the time I didn't have an answer but these "buns" (the look more like flatbread if you ask me) look pretty promising! Now I don't tolerate eggs well so I may pass on these but I hope you give them a try and let me know how they turn out. This recipe comes from a blog that is new to me, SCDFoodie, but there are a lot of good recipes over there trust me! And who doesn't love a good sloppy joe? Especially when made with grassed beef. Delicious. 

4. Cabbage Pizza Skillet from FoodRenegade

I bet I had you at pizza didn't I? I haven't met anyone who doesn't love pizza. It's all that cheesy goodness if you ask me. Now I know cheese is not truly paleo but it is allowed on the SCD diet so for those of you who do eat dairy this is for you! I think it is so clever adding cabbage to this! Gotta love those vegis! 

Alright everyone that is it for this week. Hopefully I will make a few more appearances on here in the next little while. I have finished my application for the second round of CARMS so once again my future is out of my control. It's not a fun feeling. Please send some good thoughts my way! I don't know if I can handle a second round of rejection. There have been enough tears already. 

Have a good week everyone. Happy cooking! 
As always please feel free to contact me with any questions or comments. I love hearing from you!