July 31, 2014

Paleo Cashew Cream Ice Cream (Paleo, SCD, GAPS)

Are you in the middle of the same heat wave that we are? As a passionate warm weather lover I am pretty happy about this, other than I would love a nice cool backyard pool right about now. Or some air conditioning. Either one. I have even debated invading the local kiddie pool. I still might.

One thing about this weather is that I do not want to cook anything! The heat from the oven or stove just kills me right now. All I want to do is eat ice cream. Or raw carrots from the Farmer's Market. Fresh carrots are the best are they not? Every summer my hands turn orange from eating so many. There is no lacking in beta carotene around here let me tell you. Does this happen to anyone else? Please don't tell me I am the only carrot addict around here.

Anyways I hope you aren't sick of the ice cream recipes (in my books there can never be enough ice cream recipes) because I have another one for you today. Now I am sure you can tell by the photos that this one was made before I got my new camera. The pictures just are not that great I admit. But don't judge this recipe by its pictures please! I still have a couple recipes left that I photographed with my old camera that I will be sneaking in here and there. Please don't judge.

This ice cream has a lighter flavour with hints of cashews, coconut and banana. It also has the added benefit of grassfed gelatin which we all know I love and highly recommend. If you didn't see my post about the health benefits of gelatin you can find it here.

I hope you enjoy this Paleo Cashew Cream Ice Cream as much as I do! As always I love hearing what you think about my recipes. If you have any questions or comments please feel free to get in touch. And please follow me on Pinterest, Instagram and Facebook for even more recipes, health information and pretty pictures.

Oh and I keep forgetting to mention that the promotion for We Can All Scream For Ice Cream is still going on. Two of my fellow blogging friends put together this amazing recipe collection that is SCD, GAPS and AIP friendly! Get your copy here.


2/3 cup raw cashews (preferably soaked and dehydrated first)
1/2 cup coconut butter (This is my favourite kind)

2 bananas
1/2 cup organic cacao butter
1 tsp organic vanilla extract
pinch sea salt
1 TBSP grassfed gelatin (I recommend this brand)


1. Blend your raw cashews and coconut butter in a food processor until smooth
2. Place a medium pot on the stove on low heat
3. Add the bananas, blended cashews and coconut butter, cacao butter and vanilla to the pot
4. Allow the ingredients to melt together and stir well until smooth
5. Add the salt and stir to combine
6. Add the gelatin and stir well until dissolved
7. Remove the pot from the heat and pour ingredients into a ceramic or glass bowl
8. Place the bowl in the freezer and freeze for 60-80 minutes, stirring every 20 minutes or so
9. Remove from the freezer, serve and enjoy!

Yield: 3-5 servings
Total time: 70-90 minutes

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July 28, 2014

Paleo Chocolate Raspberry Macaroons (Paleo, Dessert, No Added Sweetener)

So I totally forgot about this recipe! I made these over the winter months and never got around to photographing them so in my freezer they sat. Until now! This dessert (or snack) is great because it has no added sweeteners, is nut, egg and dairy free and is both paleo and GAPS friendly. These macaroons are subtly sweet due to the fruit and coconut butter.

Now I admit these are not as pretty as the traditional French macaroons, but for those of us on restricted diets these make a great substitute, without the refined sugar. These are also really easy to make which I am sure you will appreciate.

In other news, I am now 2 weeks into my specialty training in Rheumatology and so far it has been nothing but a great experience. I definitely have a lot to learn though! I am spending a lot of time reading, but with it being summer at least I can read outdoors and soak in some of that natural vitamin D. Life is just so much better when it's warm and sunny.

So I was in the mall the other day and I saw a store with a back to school sale on. What?? Didn't summer just begin? I for one am not ready for it to be fall. NOT AT ALL. I assume all those kiddies they are targeting feel the same way. Although I do remember loving back to school shopping time. And not just for the clothes, but for the school supplies! Yes I am a true nerd I know. Is anyone else with me on that one? The fun coloured pens and notebooks….

Have a good week everyone! Please contact me if you have any comments or questions. And to see even more recipes and health information please follow me on Facebook and Pinterest. Oh and Instagram!


2 ripe bananas (the ones with black spots)
2 cups fresh raspberries
1 cup coconut butter, melted (I recommend this brand)
1 tsp organic vanilla extract (I use this kind)
3 TBSP organic cocoa or cacao powder (like this kind)
pinch sea salt
2 cups finely shredded coconut (this brand is what I use)
1/4 cup + 1 TBSP coconut flour (find it here)


1. Combine all ingredients in a large bowl and mix well with a pastry blender, until lumps are gone
2. Form 1.5 inch balls with your hands and place them on your cookie sheet
3. Bake for 12-13 minutes at 350F
4. Remove from oven, let cool, and enjoy!

Prep time: 5 minutes
Cook time: 12-13 minutes
Total time: 17-18 minutes

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July 25, 2014

Paleo Spiced Cocoa Pork Roast (Paleo, GAPS, Pork)

Do I have a delicious recipe to share with you today! This one is a good one I promise. And easy. My two favourite things in a recipe. Want to know why it's so easy? Because it's made in the slow cooker. That thing just never lets me down. Ever.

This roast turned out so tender that I couldn't even slice it properly (just see the pictures for proof of this).  That's a sign of some yummy meat if you ask me.

This recipe was inspired by the chili I used to make before I removed beans from my diet. I used to add a little cocoa powder to it and it made it so delicious! So I thought, why not try that with some real meat? Well that little experiment was a success. This may be my new favourite roast recipe. I hope you like it too!

Have a great weekend everyone. If you have any feedback or comments please feel free to send me a message.

You will also find me on Facebook and Pinterest where I share many more recipes and health information!


1 pork shoulder roast (ideally ethically and traditionally raised) (buy here

2 TBSP organic cacao powder or cocoa powder (buy here
1 TBSP organic chili powder (I use this kind because it is SCD legal)
1/2 tsp organic cumin powder (buy here
1 tsp ground organic cinnamon (I used this brand
1/4 tsp ground black pepper
1/4 tsp sea salt (I suggest this kind

2 medium tomatoes diced
2 nectarines or peaches, diced with pits removed (if using peaches you may want to remove the skin)
Optional: 1/2 onion, diced (Omit if on a low FODMAP diet)


1. Rinse and pat dry the roast
2. Mix the spices for your rub in an extra spice jar, salt shaker, or bowl 
3. Coat your roast on all sides with the rub - be generous here (depending on the size of your roast you may have some leftover. I did and am keeping this in a spare spice jar to use later on)
4. Add the diced tomatoes, nectarines and optional onions to your slow cooker (I also added a bit of the extra rub mixture at this point)
5. Place your roast on top of the vegetables and fruit
6. Turn the slow cooker onto low heat and cook for 8-10 hours 
7. Serve and enjoy!

Prep time: 5 minutes
Cook Time: 8-10 hours

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July 21, 2014

Summer Fruit Medley Smoothie (Paleo, GAPS, AIP, SCD, Smoothies, Gelatin)

So I realized something the other day. I don't have any drink or smoothie recipes up on the blog yet! I don't know how I let that happen friends. I apologize. But no longer I tell you. Here is my first official smoothie recipe.

Summer is definitely smoothie season. Not only is there delicious fruit everywhere, but somedays it is just so hot that you don't want to eat a real meal.

This Summer Fruit Medley Smoothie is lightly sweet, and has the added benefit of protein from grassfed gelatin and fat from coconut butter.  This would be great after a workout, as part of your breakfast, as a snack or even dessert. Yep there are just so many possibilities! It also uses nectarines. I love nectarines. Even more than peaches I think. Why is it that peaches always get so much attention? With nectarines you don't have to deal with that fuzzy skin and they taste just as good if you ask me. Not that I am hating on peaches. I just want to share the fruit love.

This recipe is safe for almost any dietary need. It is dairy free, egg free, grain free and compatible with the SCD, GAPS, and autoimmune paleo diets. Enjoy!

If you want to see even more great recipes and health information please follow me on Facebook and Pinterest 


1 ripe, frozen banana
1 ripe nectarine, pit removed (skin left on) 
8 fresh strawberries (stems removed) 
1/4 cup coconut butter, softened (I recommend this brand
1/4 tsp ground organic cinnamon (I use this kind
2 TBSP Great Lakes Grassfed Gelatin (in the green can) (find it here)

Optional additions: Chia seeds, cacao powder, flax seeds (Adding these will no longer make this SCD legal) 


1. In your blender or food processor place all the ingredients except for the gelatin
2. Blend until smooth
3. Add the gelatin and stir until combined
4. Serve and enjoy!

Yep it was that easy!

Yield: 2 servings
Prep Time: 0 minutes
Total time: 5 minutes
This keeps well in the fridge if you don't drink it right away.

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July 18, 2014

Weekly Recipe Wrap-Up

Hi everyone! I hope you had a good week. It has been a few weeks since my last Weekly Recipe Wrap Up so I figured it was time to share some glorious recipes from around the web with you once again. These are all either SCD, GAPS, Paleo or Primal friendly so whatever your dietary restrictions are you should be able to find something! I can't decide which recipe I am going to try first. They all look so good!

As always simply click on the recipe title to be taken directly to the recipe source. None of these are my own recipes and have all been collected from fellow bloggers so please show them some love by visiting their websites.

And in case you forgot, the promotion for We Can All Scream For Ice Cream is still going on! 24 amazing paleo autoimmune friendly ice cream recipes, none of which require an ice cream maker. You can purchase this ebook by clicking here.

And if you would like to receive even more recipes and health information please follow me on Facebook and Pinterest.

1. Crisp Eggplant Chips with Smoky Seasoning from Healthful Pursuit 

2. Souffle Spice Pancakes from Colorful Eats Nutrition 

3. Chocolate Banana Freezer Pie from The Nourishing Gourmet 

4. Anna's Gazpacho from Love and Lemons 

5. Strawberry Banana Muffins from Delicious Obsessions

6. Cauliflower Mac and Cheese from Grass Fed Girl 

7. Non Dairy Strawberry Cheesecake from The Healthy Foodie 

8. Baked Beetroot Chips from A Touch of Zest 

9. Easy Pizza Bites from Satisfying Eats 

10. Grain Free Cardamom Vanilla Bean Cupcakes from Tasty Yummies 

Please let me know if you have any questions or comments. I always love hearing from you! Have a great weekend everyone. 

July 15, 2014

Orange Blossom Cookies (SCD, GAPS, Paleo, Gluten Free)

I am happy to share another guest post with you today! This one is on The Curious Coconut where I am sharing my recipe for Orange Blossom Cookies. These are paleo, SCD and GAPS friendly and have a sweet orange flavour. They are pretty tasty if you ask me. And they are also really easy to make which is always a bonus in my books!

To get the full recipe please click here

And remember that the promotion for We Can All Scream For Ice Cream is still going on. 24 paleo autoimmune ice cream recipes for only $5.99. Click here to purchase this amazing e-book.

July 11, 2014

Pure and Simple Book Club: The Omnivores Dilemma

Great news everyone: I am starting a new section on the blog that I hope you will like!

I am calling it The Pure and Simple Book Club. It is pretty self explanatory but the idea is that after I read a book that I think is worth discussing I will give you the break down and what I think of it (the good, the bad, and everything in between).

If you follow me on Facebook you may have already heard me raving about the first book in the book club: The Omnivores Dilemma by Michael Pollan. Now before I go any further I should mention that I have not been paid to write this post, nor was the book donated to me. I bought this book with my own hard earned money (I think at GoodWill to be honest) and am writing this review for the sole purpose of spreading information that I believe is extremely important. However, if you do purchase the book through the links in this post I will receive monetary compensation which helps me to keep the blog going (and I THANK YOU for it).

Ok moving on….

First of all I just want to say that I loved this book! So much so that I may even read it again (after I make everyone in my family read it of course). I like to believe I am fairly educated when it comes to food, and where it comes from… but this book just proved how much I still don't know.

The description of this book is "A Natural History of Four Meals", and what it entails is a field to plate analysis of where our food comes from, and what happens to it along the way. The good, bad, and the ugly (unfortunately it's mostly ugly). And Michael Pollan has a way of writing with subtle sarcasm that keeps you entertained and intrigued through the whole read.

Obviously I cannot outline the entire content of the book here, but I will highlight some of the information that I thought was particularly interesting.

One topic that is covered very well is the description of how, in the last 50-70 years, the government and large corporations have put in place policies and laws aimed at transforming what once was food into a series of chemicals that we have come to think of as "food". And how this whole industry has been made possible by the huge expansion of corn and corn products (as well as soy and petroleum products). And this reliance on one or two main crops has since lead to significant damage to our soils, ecosystems, other agricultural practices, and the famers producing these crops. And while logically, changing to this dangerous, environmentally damaging process doesn't seem to make sense, Michael does an excellent job of researching the issue from all angles to make the reader truly understand how this system continues to be promoted.

As you already know, I think it is very important for people to know where their food is coming from. And while that may not be possible 100% of the time, unfortunately most people have no idea how their food is made, and what is going into it. And it is this way on purpose. The government and the food industry don't want you seeing the horrific conditions that animals are kept in, the "food" they are fed and they way your food is prepared. Because it isn't pretty;
"The industrialization - and brutalization - of animals in America is a relatively new, editable, and local phenomenon: No other country raises and slaughters its good animals quite as intensively or as brutally as we do. No other people in history has lied at quite so great a remove from the animals they eat. Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the way we do. Tail docking and sow crates and beak clipping would disappear overnight, and the days of slaughtering four hundred head of cattle an hour would promptly come to and end - for who could stand the sight?"

Now there are extensive descriptions in the book of the conditions that the animals that end up on our plates are kept in. I won't detail them here, but trust me when I say they are horrifying. They will make you think twice about eating that conventionally raised steak on your plate.

Another topic that really hit home for me was the cost analysis component of eating. One of the main objections that I hear when I encourage people to buy local, ethically raised, and grassfed meat products is that "it is so expensive." And yes I agree that it does cost more. But that only considers the upfront costs. This book provides interesting arguments to counter this belief:
Yes it may seem cheaper in the store, but have you considered the cost that this type of meat is having in the long run?
For example, the healthcare costs? Healthcare is one of the biggest expenses for both Americans and Canadians, and the negative health effects that factory farmed meats are having on the population through increased rates of obesity, heart disease, diabetes, autoimmune diseases, cancer etc. is only contributing to these costs (and hence your personal spending, productivity, and tax dollars). Or the government subsidies that are going into producing this meat and thus the tax dollars you are putting towards these products? Or the antibiotic resistance that this meat is breeding, and thus costing people in terms of health and potential superbugs?
The book also points out that cost is a relative factor; in the 1950's Americans used to spend 50% of their disposable income on food, whereas that number is now closer to 10-25%. People's lifestyle expectations have changed, and instead of spending their money on food, people are now spending their money on other things like clothes, cars, homes, technology, beauty products, etc etc. It may be that we need to start shifting our expectations back to what they were 50 years ago in order to spur real change in the food industry (I know I could benefit from this shift… Do I really need yet another new dress?).
These are just a few examples of the arguments raised in the book. Michael Pollan does a much better job of discussing these issues, plus many more.

After describing where exactly our food comes from Michael Pollan then goes on a quest to create his own meal, entirely with items he collects himself (including killing a wild pig). It really makes you realize just how much effort goes into making a meal, and how we take this for granted with the huge separation between the food industry and us as the consumers. I am not sure if I would be able to kill my own meat for dinner, so I really do appreciate the effort Michael took in writing this book, and it makes me appreciate even more the local farmers who I buy my meat from.

Now I realize I have already written a lot, and I could go on and on with much more detail, but I will leave it here. I hope I have shared just enough so that you will be intrigued to read this book yourself. Education is power, and we can't expect anything to change unless we change our own behaviour and buying habits.

I will leave you with one last quote from the book which really resonated with me:
"We don't need a law against McDonald's or a law against slaughterhouse abuse - we ask for too much salvation by legislation. All we need to do is empower individuals with the right philosophy and the right information to opt out en masse."

Please let me know what you think of this post! Have you read this book? Will you read it now?
What book would you like to see next reviewed?

The Omnivores Dilemma can be bought here.

As always if you have any comments or questions please don't hesitate to contact me! I love hearing from you guys.

July 06, 2014

Lavender Infused Cherry Ice Cream (Paleo, SCD, GAPS, Dessert)

It is officially cherry season! Are you as excited about that as I am? Since I am in the Okanagan right now I can just head outside and pick some from my neighbour's tree. It is glorious. I think I have given myself a cherry coma. If that is even possible. I am putting cherries in everything right now. With pork tenderloin, coconut butter, ground beef… you name it I have probably tried it. And so far I have not found a combination I haven't liked. So to celebrate my current cherry obsession you are getting a cherry inspired dessert. This Lavender Infused Cherry Ice Cream is perfect for the hot weather, and has no added sweeteners so you can feel good about eating it. This one also contains grassfed gelatin and is made without an ice cream maker so everyone should be able to make it. I hope you like it!

And keeping with the ice cream theme, this is a reminder to check out the amazing We Can All Scream for Ice Cream recipe book which can be purchased by clicking here!

As always to see even more recipes and health information please follow us on Facebook and Pinterest


1 can full fat coconut milk (I recommend this brand
lavender flowers from 4 sprigs 
1 tsp organic vanilla extract (I use this kind)
pinch sea salt

3 small ripe bananas (or 2 large ones should be fine)
1/3 cup coconut butter (I use this brand
1 TBSP grassfed gelatin (buy here
1 cup de-pitted and chopped cherries 


1. Place a medium pot on low heat on the stove
2. Add coconut milk, lavender flowers, vanilla extract and sea salt to pot
3. Allow to come to a low boil and simmer for 10 minutes, stirring frequently
4. Remove pot from heat, cover, and let sit for 30 minutes to let the lavender infuse
5. Remove the lavender flowers (I used a small strainer)
6. Place the pot back on the stove on low heat
7. Add the ripe bananas and break into pieces
8. Heat for a few minutes, stirring frequently to break up the bananas (you want to remove the chunks if possible)
9. Add the coconut butter and stir well to combine
10. Add the gelatin and stir well to dissolve the gelatin
11. Add the cherries, stir well and allow to simmer for another 5-10 minutes
12. Remove from heat and let sit for 5-10 minutes to allow flavours to blend 
13. Stir once more and transfer ingredients to a freezer safe bowl and place the bowl in your freezer
14. Freeze for approximately 2 hours, stirring every 20-30 minutes
15. Serve and enjoy! Keep this in the fridge if you don't eat it all right away

Yield: 4-6 servings (depending on size)
Prep time: 5 minutes
Cook time: 60 minutes
Total time: 3 hours

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*** Pin This Post For Later ***

July 03, 2014

Recipe Review and an Ice Cream Recipe Book

I have something a little different for you today. My friends Vivian from The Real Food Guide and Jennifer from Predominantly Paleo have created an e-book with 24 autoimmune paleo friendly ice cream recipes called We Can All Scream for Ice Cream, and today I get to share one of the recipes from the book with you!

These ladies have worked really hard to put this book together and so I hope you will show them some support by purchasing their e-book here. It only costs $5.99, and you get 24 recipes!
After trying this recipe I don't know if you will be able to resist buying this book. This Mint Chip Ice Cream is amazing! And perfect for the heat wave we are currently having (at least here in BC).

One of my favourite parts of this collection is that you don't need an ice cream maker to make these recipes! All you need is your freezer. And for this girl who doesn't yet own an ice cream maker I appreciate the effort Vivian and Jennifer took to make these recipes very user friendly.

Mint Chip Ice Cream


  • ½ cup coconut oil, melted
  • 1 tablespoon carob powder
  • 1 can (13.5 fl oz/398 ml) full fat coconut milk
  • ½ teaspoon real peppermint extract
  • ¼ cup fresh mint leaves
  • 3 tbsp pure maple syrup
  • Handful fresh baby spinach


  1. 1. Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
  2. 2. In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want a greener looking ice cream, add in the fresh baby spinach. 
  3. 3. Blend until the leaves are well combined and your mixture is smooth.
  4. 4. Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
    5. Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.
— or —

  1. If not using an ice cream maker: 
  2. 1. pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
  3. 2. Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. 
  4. 3. Place the mixture back in the freezer.
  5. 4. Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
  6. ** Note: Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

Have an amazing day everyone! To buy a copy of We Can All Scream for Ice Cream please click here