Hot weather be damned! I'm so ready for all things Fall. Sweaters, pumpkin goodies, and deliciously hearty soups. This soup is meat-free but still fills you up! The recipe came about when my hubby asked for "plain vegetable soup". For him, this would mean canned veggie soup (gross!). This turned out so much better and he hoovered it down in minutes! It's perfect for a light supper, or would be an awesome back-to-school Thermos lunch!! Give it a try!
4 carrots, diced
3 celery stalks, diced
1/4 cup olive oil
1 onion, diced
4 garlic cloves, minced
4 cups finely shredded cabbage
1 med-lrg sweet potato, diced small
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
6 oz. can of tomato paste
sea salt, to taste
8 cups stock (veggie, chicken, or water)
1. In a large stock pot, heat olive oil over medium-high heat.
2. Sauté onions and garlic over translucent.
3. Add in remaining vegetables, tomato paste, spices, and stock.
4. Bring to a boil, reduce heat to medium-low, and simmer for 25 minutes.
5. Remove from heat and season with sea salt.
Okay folks... This is for my gardening folks who have too much zucchini. For my chocoholics with a conscious. For my healthy mommas trying to offer a healthier solution. This glorious dark chocolate loaf is grain free, nut free, and dairy free. It's moist and delicious and my hubby will crush a whole loaf in a day if I let him. It's that tasty y'all!
1 cup grated zucchini
3/4 cup organic honey (or maple syrup)
1/4 cup avocado oil
6 organic eggs
1 tablespoon vanilla
1/2 cup coconut flour, sifted
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup Enjoy Life DarkChocolate Chips
1. Preheat oven to 350 degrees.
2. Add everything except the chocolate chips into the blender. Blend until smooth.
3. Pour batter into a greased standard loaf pan and stir in the majority of the dark chocolate chips. Sprinkle the remaining dark chocolate chips on top.
4. Pop that beautiful masterpiece in the oven for 50(ish) minutes, long enough so that a knife/toothpick comes out clean!
5. Let the loaf cool off for 15-20 minutes.
6. Carefully run a knife around the edge of the loaf pan and place on a baking rack to finish cooling.
7. Slice and enjoy!!
There's just something about a good roast chicken recipe. And this one, my friends, is right up there! The chicken is juicy and tender, the skin is crispy and it has an overall zip from the lemon juice/zest! It's just so good!
4 chicken quarters
1 tbsp ghee (or favourite Paleo fat)
1/2 cup coconut milk (canned)
Zest of two lemons
Juice of two lemons
1 tsp dried thyme
1/4 tsp black pepper
1 tsp Dijon mustard
1 clove of garlic, minced
1. Preheat oven to 400F.
2. In a cast iron skillet, heat fat until hot over medium-high heat.
3. Season both sides of the quarters with sea salt and place skin side down into hot pan. Once golden brown, flip to the other side.
4. While chicken is browning, whisk together the remaining ingredients and pour 1/4 of the mixture over each chicken quarter.
5. Transfer chicken to oven and bake for ~30 minutes. Test with a meat thermometer just to be sure!
6. Garnish with lemon slices and fresh thyme and enjoy!
Ok. These are strictly a selfish indulgence! If you follow my IG account, you will notice I posted a photo of some store-bought sriracha coconut chips. While they were tasty, and I loved the spice, I just wasn't in to the whole added cane sugar deal. I find coconut has a very sweet taste on its own, so the additional sweetness was overkill. That very same day, grabbed out some flaked coconut and went to town creating something savoury. Something delicious. Something (dare I say it) that reminds me of potato chips (minus all the nightshade-related joint paint)!
In in all honesty, you could make sooo many different flavours of this! I'm currently working on a buffalo wing version that I will post as soon as it's perfect.
Here's the kicker though guys....my husband, the chip-eating, junk-loving pilot in my life, absolutely LOVES these. He crushed a whole snack bag of them when I was driving him to the airport. They are that good! Give them a try, you won't regret it!
3 cups large coconut flakes (unsweetened and organic)
2 tbsp melted ghee (or coconut oil to keep things dairy-free)
1 tbsp coconut aminos
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2-3/4 tsp fine sea salt
1. Preheat oven to 300F.
2. Place coconut in a medium bowl.
3. Whisk together ghee, coconut aminos, spices, and salt.
4. Pour ghee mixture over coconut flakes and mix to coat evenly.
5. Dump coconut flakes on to a parchment-lined baking tray and place in oven.
6. Stir every 5 minutes until golden brown. Remove from oven and let cool completely (so they are crispy!).
I have being seeing these amazing photos of baked eggs from quite some time and all I can't think of is "I can do that!" This recipe starts with a base of Italian sausage, fresh zucchini, and tasty tomato sauce! Absolutely delicious!! Give it a try!!
1 lb bulk Italian sausage (or combine 1lb ground pork, 1/2 tsp crushed fennel seeds, 1/3 tsp salt, 1 tsp paprika & garlic powder, and 1/8 tsp cayenne)
1 small zucchini, siced
1 onion, diced
2 gloves garlic, minced
1 tsp dried basil, oregano, and thyme
1/2 tsp chili flakes
4 tbsp ghee (or olive oil)
2 cups tomato sauce
1. Add ghee to cast iron (or oven proof skillet) and sauté onions and garlic over medium heat until translucent.
2. Add sausage meat and sauté until brown. Add zucchini and sauté until tender.
3. Add dried herbs, chili flakes, and tomato sauce.
4. Simmer until heated through.
5. Season with sea salt (to taste).
6. Remove from heat and, using a tablespoon, and make 4-6 wells into the tomato sauce.
7. Crack each egg into the wells and sprinkle each each with a small amount of salt.
8. Transfer pan to a 350F oven and bake until cooked to desired doneness!
Guys!!! My very first smoothie bowl! I'm so proud!! This amazing breakfast treat is a big winner in our house! Keeps me full for hours!
Now dont let let the colour fool you, this bad boy is not fruit alone! Chock full of avocado, coconut milk, and baby spinach, this smoothie bowl is a nutritional knockout! Give it a try!!
1/2 cup frozen blueberries (do choose organic!)
1 cup milk (nut, coconut milk, or organic dairy...I use coconut!)
1 cup baby spinach/baby kale
1. Add everything in the blender and blend until smooth.
2. Pour into a bowl and top with your favourite seeds, shaved coconut shavings, and fruit!
There are few things in life more perfect than gorgeous garden veggies! This salad highlights the bounty of summer in the best way!
The juicy ripe tomatoes, the crunchy cucumber, and the zesty dressing make this the perfect summer side! It is great on its own but gets even better when you top grilled chicken or fish with it!
2 cups halved cherry/grape tomatoes
2 cups of cucumbers, quartered and chopped
1/4 cup fresh basil, torn
1/4 red onion, thinly sliced
1/4 tsp sea salt
1/4 cup grass-fed feta cheese (optional-equally delicious without it!)
1. Combined all ingredients in a bowl and toss with 1/2 cup of dressing.
2. Refrigerate for at least 30 minutes for flavours to marry.
1/2 cup red wine vinegar
1/2 cup avocado (or olive) oil
1 tsp salt
1 tsp mustard powder (or 1 tsp Dijon mustard)
1 tsp fresh ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
2 tsp dried oregano
1 tsp red chili flakes
Combine in mason jar and shake! Makes a great marinade!
Since my chocolate chia pudding was such a hit, I though I would share my original vanilla chia pudding recipe. I love this pudding cold, topped with my canned peaches or fresh berries.
The base of this pudding is milk. Whether it be nut milk, coconut milk, or some delicious organic dairy is up to you! This is creamy, filling, and a modern comfort food in our house. Make it the night before and pour into mini mason jars. Top with some berries and you have a great breakfast on the go! Give it a try!
1 1/2 cups milk (I used coconut milk but almond or dairy would work just as well!)
2-4 tbsp of maple syrup (Start with a little and go to your taste. You can sub in date paste just as well).
1 tbsp vanilla extract
1/2 cup chia seeds
1. Combine all ingredients in a pint mason jar and stir to combine.
2. Chill 3-4 hours or overnight.
3. Give it a quick stir, top with your favourite fruit, and enjoy!!
I know everyone is going crazy for the banana/egg pancakes but I just couldn't get into them. I like the idea of them (no bad stuff added) but I wanted something tastier...something fluffier! I think these are a winner!
They follow the same banana and egg route but I added ground flax and some Paleo-friendly baking powder to make them heartier! They are absolutely delicious. Top them with you favourite nut butter (or crunchy Sunbutter for me!!) and some wild blueberries and you have a breakfast to die for! Give them a try!!
1/4 cup ground flax
1/4 tsp vinegar
1/4 tsp baking powder (make your own for Paleo-friendly!)
1/2 tbsp coconut flour
pinch of sea salt
pinch of ground nutmeg
1. Combine all of the ingredients in a blender and buzz until it forms a smooth batter.
2. Over low heat, pour 1/4 cup into a lightly greased (think a bit of oil on a paper towel and wipe the pan kind of lightly greased) non-stick pan.
3. Cook on one side until bubbles form in top. Flip and cook through on the second side.
4. Top with your favourite fruit and enjoy!
We absolutely love coleslaw! It is something we have on a weekly basis and this is my go-to recipe! It's creamy, with a hint of sweetness, and lots of crunch from the fresh cabbage! Top my perfect pulled pork recipe with this and you have a winning combo!!
Not only is this dairy, nut, soy, and grain-free, but this coleslaw can be made Whole 30! Replace the maple syrup with date paste and you're good to go! (My date paste recipe is here!)
6 cups shredded red cabbage
2 carrots, coarsely grated
1/2 cup raisins
1 tsp salt
1 cup mayo (My 30 second mayo is here!)
2 tbsp maple syrup
2 tbsp white vinegar
1 tsp dried mustard powder
1/4 tsp black pepper
1. Whisk together mayo, maple syrup, vinegar, mustard powder, and black pepper.
2. Combine cabbage, carrots, raisins, and salt in a large bowl.
3. Pour dressing over cabbage mixture and stir to combine.
4. Cover and refrigerate for 30-60 minutes for best flavour!