We can't get enough of this stuff! It is sweet with a little bit of heat and absolutely delicious! It adds zip to chicken, beef and even shrimp! Don't even get me started on how good this is when you toss wings in it! All of that with the knowledge that it is homemade and not full of a bunch of junk!
Now, I have made this with regular, raw, jalapeños but if you blackened them over a flame before...whole new level of flavour! Everything is better fire roasted. Period. So take the couple extra minutes and blister those bad boys on the BBQ. Let's get this started!
2 - 156ml cans of tomato paste
1/2 cup white vinegar
1/2 cup lime juice
zest of 2 limes
1 cup maple syrup
1 cup honey
1/4 cup molasses
1/4 tsp cayenne pepper
2 tsp sea salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
2 jalapeños, fire roasted and minced
1 tsp black pepper
1. Combine all ingredients in a medium saucepan.
2. Simmer over medium-low for 20-30 minutes until sauce is at desired thickness. Remember that it will thicken more once cool.
3. Pour into jars or bottles and refrigerate.
4. Slather onto your favourite bbq meats and enjoy!!
Hey all! I know that I mentioned my stockpile of gorgeous BC cherries. Well...those babies finally have their time to shine! Their sweet taste, combined with the cocoa, is sure to squash any chocolate craving!
So...what the heck is a clafoutis? It is a French baked custard, similar to flan. It is simple and delicious and bursting with fresh sweet cherries! You're going to love it!
2 cups sweet cherries, pitted
1 cup coconut milk (or any milk)
1/2 cup coconut oil (or butter), melted
1/2 cup or maple syrup (or honey)
2 tbsp unsweetened cocoa powder
1/2 tsp salt
1 tbsp tapioca flour
1 tbsp coconut flour
2 tbsp Enjoy Life Mini Chips
1. Preheat oven to 400 degrees F.
2. Combine everything else, except the mini chips, in the blender and blend until smooth.
3. Butter a 1 1/2 qt baking dish or oven-safe skillet and sprinkle cherries over the pan.
4. Pour batter over cherries and place in oven.
5. Bake for 30 minutes. Should be puffed and have a firm jiggle when touched.
6. Once out of the oven, sprinkle with mini chips and let melt.
7. Let cool for 20-25 minutes and serve with whipped coconut cream and fresh cherries!
Aren't these babies cute? These are, by far, the most-baked thing in our house! See, I avoid quinoa (heartburn for DAAAAYS), but these puppies fuel my hubby every...single...morning. He takes two (he's going for gains) and he's full and super productive. He actually notices he feels sluggish when he has something different. Needless to say, I make a batch every week!
Now, here's the awesome part! You can tailor them to your tastes. I have a "mix ins" part where you can create the bar you will love! I keep things simple, and dairy-free, for him but make them your own! You'll love them that much more!
1/2 cup nut/seed butter (I use sunflower butter)
1/2 cup honey
2 tsp vanilla
Generous pinch of sea salt
2 cups quinoa, raw
1 cup unsweetened coconut
1/4 cup of chia seeds
1 cup of "mix ins"
Standard Hub's "Mix-in" Recipe
1 cup Enjoy Life Mini Chips
Cinnamon Raisin "Mix-in"
1 cup raisins
1 tsp cinnamon
White Chocolate Cranberry "Mix-in"
1/2 cup White Chocolate Chips
1/2 cup dried cranberries.
You get the idea. The sky is the limit! White chocolate/macadamia. Sure! Dark chocolate and dried cherries. Hells yes! You do you here folks!
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the nut/seed butter and the honey.
3. Add in eggs salt, and vanilla and stir to combine.
4. Add the rest of the ingredients (don't forget those mix-ins) into the bowl and stir to incorporate.
5. Dump mixture into a parchment-lined 9x13 pan.
6. Bake for 20-25 minutes. Let cool before cutting!
Confession time. Until last week, I did not know what Vietnamese coffee was. Shameful, I know. I was enlightened! Smooth, cold coffee sweetened with a sweet cream. Wowza!
Since it has dairy, it isn't something my tummy would handle on a regular basis. So, I set off to make that delicious sweet cream a bit more tummy-friendly and this is just perfect!
It works great as a dairy-free sweetened condensed milk option and even stood up as a great substitute in my new chocolate coconut macaroons recipe! Let me know what you think!!
1 can of coconut milk (just the thick cream, save the water for a smoothi)
1/4 cup honey
2 tbsp coconut sugar
Pinch of sea salt
1. Place everything in a medium saucepan and place over medium heat.
2. Bring to a boil, lower heat, and simmer for approximately 30 mins. You want this to reduce by about 1/3.
3. Cool and try not to drink all the coffee/coconut cream in one day!
Prepare yourself for a cool summery treat! Right now, I have a freezer full of gorgeous BC cherries and these are s perfect way to highlights their amazing flavour.
The lime adds a zip to the natural sweetness. Plus, these babies have gelatin which minimizes the melty-mess and boosts the nutritional value! I think you'll love them!
2 cups sweet cherries
2 limes, zested and juiced
1 cup water
2 tbsp gelatin (I like Great Lakes Grass-fed Gelatin)
2-4 tbsp sweetner of choice. (Optional, I would choose maple syrup or raw honey).
1. Place 1/2 cup of water in a bowl and sprinkle gelatin over top and let sit for five minutes.
2. Add the other 1/2 cup of water to a small saucepan and bring to a simmer.
3. Place cherries, lime zest, lime juice, and sweetner (if using) into blender and blend in high.
4. Remove simmering water from heat, and add in water/gelatin mix. Whisk until no lumps can be seen.
5. Add water/gelatin to cherry mixture and blend.
6. Pour into Popsicle miles and freeze for 6 hours!
So, mayo is such a staple for us. And I'm so not prepared to serve GMO soybean oil nonsense. That being said, I recently bought Sir Kensington's mayo, which is a much better option than Hellman's. Sweet baby Jesus, I paid $8.99 for a 250ml jar of it. So not going to happen again!
Now I have another mayo on here, and I have modified it to be quicker and easier. Still no broken mayo, so we have a winner!!
2 tbsp lime juice
1 tsp Dijon mustard
Pinch of sea salt (a healthy pinch)
1 1/3 cups avocado oil
1. Start with a pint size, wide-mouth mason jar. You want a container that fits your immersion blender but it's not too big.
2. Add everything into the mason jar and place your immersion blender all the way to the bottom of the jar.
3. Turn the immersion blender on and leave it at the bottom of the jar until white mayo starts to spread. Don't move it until you get to that point. See photo!
4. Once you've hit this point, slowly start moving your immersion blender up and down to incorporate more oil. Don't do it too quickly, or your mayo will break!
5. Keep incorporating all the oil until it looks like this!
6. You're done! Make it into dips, aioli, or spread it on your favourite burger! As always, enjoy!!
There is something so delicious and satisfying about simple food. This recipe is one of those. The simple process of marinating transforms few ingredients into something amazing!! Give it a try and let me know what you think!
8 boneless,skinless chicken thighs
8 gloves of garlic, minced
2 tbsp oil (avocado oil works great at higher temps like the bbq)
1 tsp fresh ground black pepper
Sea salt, to taste
1. In a medium sized bowl, whisk together everything but the chicken.
2. Add chicken thighs and toss to coat thoroughly.
3. Cover and set in fridge for 2 hours.
4. After two hours, remove from fridge and preheat bbq to medium-high heat.
5. Grill until cooked through.
6. Let rest for 5-10 minutes and serve with your favourite sides!
This such an easy, basic recipe. This can be used as the jumping off point for carnitas or pulled pork. It is just so delicious! Good food does not have to be complicated!
4-5lb pork shoulder roast (bone-in is best)
1 tsp salt
1 tsp black pepper
2 tsp cumin
2 tsp chili powder
2 tsp onion powder
2 tsp garlic powder
2 tbsp palm sugar
1/4 tsp cinnamon
1. Whisk all the spices together in a small bowl and set aside.
2. Dry off your roast with paper towel and then rub your spice mixture onto all sides.
3. Place roast in crockpot and cook on HIGH for 8 hours.
4. After 8 hours, carefully remove roast and place on cutting board. Pull the meat using two forks and try your best not to eat it all before dinner.
Ok y'all. These are so freaking good. I'm not going to lie, I was pretty wary of anything with the words "fat bomb" in the title but these are a lifesaver! Not only do these help with cravings/snacking, but they are the perfect way to get your health fats in! That being said, I wouldn't go hog wild on them and eat the whole batch.
These babies have grass-fed organic butter and organic coconut oil as the main healthy fats. Not only does grass-fed butter have more conjugated linoleic acid (CLA) than regular dairy, but coconut oil is pretty much a miracle food. I mean...you've got dry skin. Coconut oil. Yellow teeth? Coconut oil. Squeaky door? Coconut oil (probably!). You get my point. That shit is magic!
The rest of the recipe is some cocoa and your favourite nut/seed butter. Since I'm rocking the nut-free bus (thank you very much allergies), I made mine with organic sunflower butter. Word to the wise...go with the crunchy. The tiny nut/seed crunchies give this fat bomb fudge some serious street cred. Give it a shot and let me know what you think!
1/4 cup grass-fed organic butter
1/4 cup organic coconut oil
1/2 cup nut/seed butter (I used sunflower, but almond or cashew butter would probably blow your nut-loving minds!)
2 tsp. vanilla (make homemade.. it's like comparing economy to first class! My recipe is here.)
3 tbsp coconut cream (The thick cream from the top of the coconut milk can)
Sweetner of choice, to taste. (You could use honey, maple syrup, stevia, or even date paste. I used 1 packed of organic stevia and it was perfect for my taste.)
2 tbsp organic cocoa powder
1. Put everything in a medium saucepan and heat over low until full combined. Stir constantly to make sure all the cocoa is distributed and you don't have any lumps.
2. Pour into whatever small molds you have, or even pour into a parchment lined 8X8 pan (you'll just have to cut them) and place in freezer for 30-60 minutes.
3. Unmold and store in an airtight container in the freeze.
These crispy little nuggets are a big favourite in our house. Not only are they grain-free but they are dairy- and nut-free as well. They have a bit of heat and are delicious when paired with my sriracha mayo. Let me know how you like them!
1lb wild-caught shrimp (16-20 is a good size)
1/2 cup coconut milk
pinch of salt
1/4 cup hot sauce
1.5 cups of tapioca flour
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tsp onion powder
1/2 tsp salt
1/2 tsp chili powder
oil for frying
1. Rinse and drain shrimp, set aside.
2. Whisk together eggs, coconut milk, pinch of salt, and hot sauce in a separate bowl. Set aside.
3. Combine tapioca flour, salt, pepper, chili powder, garlic powder, onion powder, and cayenne together in a large ziplock bag.
4. Now that you have your three stations set up you just have to better the shrimp. Take each shrimp and dip them in this order. Tapioca, egg, tapioca. Set aside onto piece of parchment.
5. Place enough oil (I used avocado oil) in your pan to cover the bottom. Heat to a medium high.
6. Fry your shrimp until golden and cooked through (2-3 minutes per side).
7. Place on paper towels to drain and serve immediately.
1/2 cup Mayo (homemade is best)
1 tbsp ketchup
2 tbsp sriracha sauce
1. Whisk and enjoy with your shrimp!