April 26, 2014

Spiced Carrot Cake Bites (SCD, GAPS, Paleo, No Added Sweetener)

Happy weekend everyone! I actually have this one off which is lovely. Although it is currently snowing. Not so lovely. I am so done with winter it isn't even funny! I guess the people that ski or snowboard are probably happy. I don't fall into either of those categories. Too bad.

In other happier news I only have 9 weeks left before fellowship starts in July. The days when my in house call duties end are finally almost here! Thank god. I will definitely not miss spending 26 hours at a time in the hospital that is for sure. Not even a little bit.

I have been trying to make more recipes that don't use any added sweeteners. This is the latest result of that mission and I have to say they are pretty darn yummy if you ask me! These are naturally sweetened with dates, apples and carrots. These can be eaten as a snack or dessert and hold up very well in the freezer if you want to save some for later! The pictures really don't do this one justice so you will just have to trust me that these taste way better than they look!



2 cups dates (soaked for 10-15 minutes in warm water first to soften)
1 1/2 cups raw cashews (preferably soaked and dehydrated first)

1 1/2 cups shredded carrots
1 1/2 cups shredded apple (I used organic Pink Lady apples, but any sweet apple will do) 
1/3 cup coconut oil (Buy here
1 TBSP organic vanilla extract (Buy here
pinch sea salt
1 tsp ground cinnamon (Buy here
1/2 tsp ground nutmeg
1 tsp baking soda 

1/3 cup coconut flour (Buy here
2 cups finely shredded coconut 


1. Combine cashews and dates in a food processor until dates are pureed and cashews are finely ground
2. Turn a burner onto medium heat and add a medium sized sauce pan/pot to the burner
3. Add cashew-date mixture, shredded apples and carrots, coconut oil, vanilla and spices to pot and heat until the oil dissolves and the mixture stirs easily
4. Remove the pot from the heat and add the coconut flour and shredded coconut. Stir well to combine all the ingredients (using a pastry blender is the easiest way if you have one). 
5. Turn your oven onto 350 F
6. Grease a cookie sheet with butter or coconut oil (or you could use a baking sheet lined with parchment paper if you have some) 
7. Form the mini cakes by pressing the carrot cake mixture into the palms of your hands forming 1.5 inch "cakes ** see pictures below
8. Place the cakes onto your greased cookie sheet and bake for 13-17 minutes (until the bottoms turn golden brown)
9. Remove from the oven and allow your cakes to cool
10. Once cool you can add the optional icing (see below) or enjoy them without. They are good both ways I promise 

Optional Icing Ideas

2. Orange Cream Icing (recipe will be posted soon I promise) 
3. Melted coconut butter (or cream or manna): simply heat your coconut butter in the microwave until soft and top your mini cake with as much as you want!

Please let me know what you think of these! I always love hearing from you. Happy weekend everyone. 

April 19, 2014

Paleo Dark Chocolate Orange Fudge (Paleo, GAPS, Vegan, Gluten Free)

NOTE: The photographs for this recipe were updated on January 2, 2016

The boyfriend has been bugging me to post this recipe for weeks and I am finally getting around to it now. I believe his exact words to describe this recipe were "this is the best thing you have ever made!" This has also been taste tested on my mother and sister who both agree that this fudge is delicious. I hope you agree!

Have any of you ever had a Terry's Dark Chocolate Orange? Does anyone know what I am talking about? Those used to be my favourite chocolates before I changed my eating habits. Well if you like those chocolates then you will love this fudge. The taste is very similar if you ask me (and the boyfriend agrees). The combination of orange and chocolate just somehow works. Delicious. And no sketchy additives or questionable ingredients involved. You're welcome.

I realize it is Easter this weekend so I hope everyone is having a great holiday, spending it with friends, family, and of course great food! I am spending my weekend at the hospital so I will just have to live vicariously through all of you.  What is on your Easter menu this weekend? Are you trying anything new? I would love to hear your recipes!

As always I would be thrilled if you followed my social media pages on  Instagram, FacebookPinterest and  Twitter.

Until next time, happy eating everyone! 

Paleo Dark Chocolate Orange Fudge Recipe


2 cups raw cashews (preferably soaked and dehydrated first) 

1/2 cup coconut oil (this is my favourite brand)
1/3 cup honey (or use maple syrup for vegan)
1 tsp organic vanilla extract (this is the brand I use)
zest from 1 navel orange (1 packed TBSP)
juice from 1 navel orange (1/4 cup)
pinch of sea salt 


1. In your food processor combine the cashews and coconut butter and process until smooth
2. Place a medium saucepan/pot on low heat on the stove
3. Add the coconut oil, honey and vanilla extract to pot and allow to melt
4. Once melted, add the orange zest and juice as well as ingredients from your food processor
5. Stir well to combine the ingredients
6. Add the cocoa powder and sea salt and stir well until combined. Remove the saucepan from the heat
7. Line an 8x8 pan with parchment paper (or use a silicone pan if you have one) and pour the ingredients into the pan
8. Spread well and press down with a spoon or knife to form an even layer
9. Place the pan in the freezer for about 60 minutes
10. Cut fudge into pieces of desired size and enjoy! 

Store the fudge in the fridge, or put some in the freezer for a later date (but good luck not eating it all right away) 

Print Recipe 

*** Pin This Recipe For Later ***

April 16, 2014

Weekly Recipe Wrap-up

Well everyone I am back from holidays and missing the sun and sand already! The break was amazing, both physically and mentally, and I have some nice tan lines and freckles to show for it! Residency is tough and not having a vacation for 8 months had definitely taken its tole on me. Now I just have to get through the next 3 months before fellowship starts in July. The home stretch is here my friends!

Sorry I haven't been posting as much lately. Unfortunately the next few months are pretty busy with call for me so it will likely be the trend for a little while. Sad I know (maybe just for me?). But I have still been keeping an eye out for great recipes around the web and I have a good collection to share with you today! Simply click on the title of the recipe to be taken to its original source.

NOTE: I am not the author or creator of any of the recipes in today's post.

1. Roasted Cauliflower Soup from Cook it up Paleo

2. Orange Coconut Cake from Delicious Obsessions 

3. Paleo Dipping Chips from Beauty and the Foodie

4. Paleo Colcannon from A Girl Worth Saving

5. White Chocolate Lemon Squares from Healthful Pursuit

6. Pina Colada Gummy Snacks from Savory Lotus

There you go! Don't those look delicious? I don't know when I will have time to try any of these in the near future but if any of you do please let me know! I always love hearing from you and I am sure the creators of these recipes would love the feedback. 

April 09, 2014

Tips For Travelling Part 2: Food Ideas

So it's been more than a year since I posted some travelling tips, and what better time than when I am busy relaxing on vacation.
If you missed my first post on the topic here is the link:
Tips for Travelling

As I am sure you know it is very hard to find foods that are friendly to special dietary needs while you are travelling. Airplanes have fewer and fewer items available that are safe for those with "food allergies/ intolerances" so it is very important to be prepared to feed yourself.

Here are some of my go to snacks that I bring while travelling:

1. Jerky
If you have a dehydrator now is the time to use it! I don't have one yet (it is on the wish list!) but I do have a reliable source of local grassed beef jerky where I live so I stock up on this before any trip that I am going on.

2. Orange Spiced Energy Bites or Toasted Chocolate Macaroons 
I pull a few of these out of the freezer before I leave and they hold up very well while travelling. And they are great for satisfying that sweet craving that tends to hit when you are bored while flying (I assume I am not the only one who experiences this?).

3. Chopped vegetables or fruit
I still don't tolerate too many raw vegetables or fruits but carrot sticks and apples seem to work for me. If you tolerate raw vegetables and fruits there is nothing easier than to throw a few of these into your bag! Just be careful to bring items that don't bruise easily. Fruits like apples and oranges hold up very well, and berries in a tupperware container also fair well. Other vegetable options include sugar snap peas, raw broccoli and cauliflower, celery sticks and baby tomatoes.

4. Sausages
This one may freak a few of you out. Yes I bring meat on the plane. And no it is not refrigerated. Sausages travel very well and don't require any assembly while travelling so they are easy to pull out wherever you are. Plus it is nice to have a few of these on hand when I first get to my destination if I have some delays before getting to a grocery store. So far I have never had any problems with spoilage but I have never kept these unrefrigerated for more than 8-10 hours. If you are travelling for longer than that I would suggest eating them during that time frame just to be safe.

5. Sweet Potato Fries 
And don't limit yourself to sweet potatoes here! You could make a batch of carrot or parsnip fries if you want other options. These don't really stay crispy but they still taste great if you ask me and travel well in either tupperware or ziploc bags.

6. Mixed Nuts
This one isn't that creative I know, but there is something about the salty crunch of nuts that I seem to crave when I am bored while travelling. I always recommend soaking and dehydrating your nuts first to maximize the nutritional value and make them easier to digest. I usually bring pecans and cashews since those are my favourite. But feel free to mix and match as you please! (as long as you tolerate nuts that is).

7. Dehydrated Fruit Crisps 
As I mentioned I don't have a dehydrator so I acutely don't bring these. But I know people who swear by their dehydrated fruits including strawberries, apples and bananas. You really could use whatever fruit you want, and this way you don't have to worry about your fresh fruits getting bruised or beaten during your travelling adventures. And no worries about spoilage here!

Well everyone those are my suggestions for what to eat when you travel! What do you normally pack? Do you risk eating airplane or airport food? I would love to hear your thoughts!

April 02, 2014

Tender Rosemary Beef Short Ribs (Paleo, GAPS, SCD, Beef)

Hello everyone!

I am writing this post from sunny Boca Raton Florida where I am currently escaping the never ending winter in Calgary. It is wonderful here. Sunshine everyday, running every morning on the beach. Isn't life just better with a beach? Seriously my mental health would be so much better if I lived on the ocean I swear. That should be one of my life's goals: live next to a beach. There I said it. All of you reading this can hold me to that one day (hopefully).

I probably won't be blogging too much while I am here but I have a few recipes saved up that I should be posting. But don't hold me to that. I am on vacation mode after all. And I haven't had a vacation since August. That is 7 whole months of living in the hospital. You can only imagine how badly my body was craving some natural vitamin D.

I am pretty sure I have mentioned my love of ribs on this blog before, but for those of you who missed it or are new to my blog (welcome) I have to say that ribs are one of my favourite foods! Usually I gravitate to pork ribs but I thought I would change it up and share a beef short rib recipe with you. This one is easy to make too, although the ribs do require a couple hours of cooking time. I hope you like it!


2-3 lbs grassed beef short ribs
2 TBSP bacon fat
3 medium tomatoes, diced
1 white onion, diced

3 cups bone broth
1 cup red wine
1 TBSP grassfed butter or ghee
1 TBSP dried rosemary
1 tsp thyme
sea salt and pepper to taste


1. Preheat your oven to 325 F
2. Cut your ribs between each bone to create individual sized ribs
3. Place a large frying pan on medium heat on the stove and cook bacon fat, onions and tomatoes for a couple minutes, until tomatoes start to break down
4. In the same pan as your onions and tomatoes add the short ribs and braise for 1-2 minutes per side
5. Place the contents of the saucepan and the remaining ingredients into a roasting pan (lid on) and cook at 325F for 2 1/2 hours. You can stir these a couple times if you like.
6. Serve and enjoy!
These go well with broccoli or roasted brussel sprouts.

NOTE: This recipe has only been tested with grass fed beef and the cooking times will likely be significantly different if using any other type of beef. Use at your discretion.

Print Recipe

Well it is time for me to get back to the sunshine! I am on a mission to get some major tan lines before I get back. It is a mission I take very seriously.
Please let me know if you make these and what you think! And as always please feel free to contact me with any questions!