The lack of nightshades in my life was not going to stop us from having chicken wings!! No. Damn. Way.


Hubs and I love us some chicken wings, so finding a tasty alternative to our much loved hot wings was key! These aren't "hot" hot but are "zippy" from the black pepper, garlic, and citrus!


You'll notice that I call for cooked chicken wings in this recipe. The flavour works well with both fried or roasted wings!


Ingredients


20-25 chicken wings, cooked (Roast at 400F until cooked through, then broil until skin is super crispy!!)
2 large limes (or lemons!) (3-4 if small)
1 clove of fresh garlic, grated finely
1/8 teaspoon garlic powder
1 teaspoon black pepper, freshly ground is best
Sea salt, to taste


1. Zest both limes into a large bowl.


2. Juice both limes into the same bowl.


3. Add in fresh garlic, garlic powder, and pepper.


4. Whisk together to combine.


5. Add in hot chicken wings and toss to coat.


6. Sprinkle liberally with sea salt and serve!!

Well, fall is on it's way! I'm excited for slow roasted dishes and this one was exactly what I was looking for.

Not going to lie, it's a little different but the flavours are full of umami and are perfectly balanced. Due to my nightshade-free status, I've replaced the standard tomato products with pumpkin. Best brainwave ever! Pour a big spoonful over some parsnip purée. Talk about a Fall dish!

Ingredients:

3 lbs beef short ribs

1 cup canned pumpkin purée

3 cups bone broth

1 onion, diced

3 carrots, sliced

1 rib celery, diced

4 cloves garlic, finely minced

1 teaspoon dried rosemary

4 sprigs fresh thyme

3 dates, chopped

2 tablespoons balsamic vinegar

Salt and pepper, to taste

Avocado oil, for browning.

1. Season short ribs with salt and pepper and brown in a large dutch oven.

2. Remove from pan, add a little bit more oil (if needed), and add onions, carrots, celery, and garlic. Sauté over medium, until onions are translucent.

3. Add in pumpkin purée and broth and take the time to scrape up any brown bits off the bottom. Add seasonings and short ribs to the pot.

4. Bring the whole pot to a simmer, cover, and then place into a 300 degree oven.

5. Cook for two hours then stir in dates and balsamic vinegar. Place back in oven uncovered for one more hour.

6. After the hour, remove from oven and skim fat from top of pot.

7. Adjust seasonings and enjoy!!

Parsnip Purée Ingedients:

4 large parsnips, peeled and diced

1/4 teaspoon of garlic powder

1/3 cup coconut cream

Salt and pepper, to taste

1. Place parsnips in pot and cover with water. Boil parsnips until tender

2. Drain parsnips and place back into pot to mash.

3. Mash parsnips and then whip in garlic powder, coconut cream, and seasonings.

4. Place in a bowl and top with short ribs.

YUM!

Oh, the overlooked fish cake! Fish cakes were something I grew up with. My dad made the best salmon patties and they were always a hit. Due to my odd issues with salmon, I decided to use a white fish for my version.

Verdict: These were so good! Like wishing you could eat them all evening kind of good! Hubby gobbled them up in record time! (Side note: I think basic training gives military men/women a ridiculous ability to inhale food.). I paired mine with an easy garlic sweet potato purée and topped with some pickled garlic. Yum!

Ingredients:

8 oz Mahi Mahi fillets, cooked and flaked into small pieces

85 grams plain plantain chips

1/4 teaspoon black pepper

1/3 teaspoon sea salt

2 tablespoons homemade mayo

1/4 teaspoon dried dill

1/4 teaspoon garlic powder

1 green onion, finely chopped

Avocado oil or coconut oil

1. Place plantain chips in blender or food processor and pulse until very fine.

2. Place 2 tablespoons of the ground plantain chips in a large bowl. Pour the rest onto a plate and set aside.

3. To the bowl of ground plantain chips, add Mahi Mahi pieces, mayo, pepper, garlic, dill, salt, and pepper.

4. Combine together, and using a ice scoop, scoop the mixture and form into patties.

5. Dredge each patty in the ground plantain chips and place into a medium-high heat pan with oil of choice.

6. Cook until golden brown.

7. Enjoy!

Bahaha, it's witty crap like that title that makes me laugh...by myself...while people shake their heads. Anywho, guess who has two thumbs and stumbled across an awesome breakfast idea?? This kid right here!!!

Now I’m going to start out and say the texture is more cream of wheat than oatmeal, but with the creaminess of the coconut milk and the hearty fiber from the coconut flour, no one is going to care that the pun is a bit off!


Annnnd, let’s talk versatility. This recipe is FULL of potential for so many different eating plans. Using it as is, totally vegan! You’re welcome to switch the coconut milk for whipping cream (oh so decadent!) and it will fit into a keto lifestyle. As it’s grain free, we also hit the paleo and primal crowd. Basically, it’s a warm and cozy, morning hug for everyone. Unless you have a coconut allergy, then you’re hooped.

I came up with this because I have been at a loss for breakfast ideas since having to ditch eggs, so I decided to get a little wild. Well as wild as adding coconut flour and coconut flakes to coconut milk gets. It’s filling and comforting an I hope you like it as much as we do! So ya..let's do this!

Ingredients:
3 tablespoons coconut flour
3 tablespoons finely shredded coconut flakes
1 cup full fat coconut milk
1/4 cup water
1 tsp vanilla
Pinch of sea salt
Pinch of cinnamon
Sweetener (optional), I use stevia but you could use maple syrup, erythritol, coconut sugar.


1. Bring coconut milk and water to a simmer and whisk in coconut flour, flakes, salt, and cinnamon. Simmer over medium-high heat for 4-5 minutes (or until desired thickness is reached).

2. You're done. Top it with oatmeal things like toasted coconut, chopped nuts, raisins, apples, blueberries, or add something awesome like canned pumpkin and some date paste. Ohhh or add some mashed banana. Or whatever you want...you're an adult. Make your own breakfast decisions!

3. Enjoy!


Serves 2.

Well, Labour Day is here and summer is unofficially over. I'm going to make a lot of enemies with this statement, but I'm ready to welcome Fall and all it's beautiful colours, weather, and flavours.

We had a lovely Labour Day weekend camping at Grand Beach and arrived home not that long ago. I wanted a supper that was quick and easy, with ridiculously good flavours, and maybe a bit of heat (I've been missing "spicy" since saying goodbye to nightshades). If you want less heat, just ease up in the black pepper and ground ginger.

With the lack of added sweeteners, this is Whole30 friendly and I believe it would be AIP-friendly as well since there are no seed/nut/dairy/egg/grain/nightshades!!!

Well let's get started!

Ingredients:

1lb pastured ground pork

1 onion, chopped

1 carrot, grated coarsely

2 cups cabbage, finely shredded

1 green onion, sliced finely on the bias

1 head of butter lettuce, washed, dried, and separated into individual leaves

1/2 cup coconut aminos

1 tablespoon date paste

1/2 teaspoon black pepper

3 cloves of garlic, minced

1/2 teaspoon ground ginger

1 teaspoon tapioca flour

1. Brown ground pork over medium heat.

2. While the pork is cooking, whisk together the coconut aminos, date paste, black pepper, garlic, ginger, and tapioca flour. Set aside.

3.   Add onions and half of both the cabbage and carrots (save the other half until it's almost done so there will be some crisp texture) to the cooked pork and sauté for 3-5 minutes, until veggies are tender.

4. Stir in sauce and simmer on low for 5-7 minutes.

5. In the last couple minutes of cooking, stir in remaining cabbage and carrots.

6. Serve in lettuce cups and top with green onion.

7. Enjoy!!