Easy Paleo Mayo

If you are wondering why anyone would ever go through the trouble of making their own mayo…Let me answer your question with a question: Have you read the back of a mayo jar lately? I don’t know about you but eating anything containing hydrogenated vegetable oil such as soybean or canola is right at the top of my NO list.  And as tempted as I am to get into the juicy details of why these oils are absolutely awful for your health AND for the environment, I am going to let you do your own research and save the lecture for another time.  For now, you’re just going to have to take my word for it. Continue reading “Easy Paleo Mayo”

Creole Grilled Chicken with Root Vegetable Puree

Have you ever had the Creole Chicken at Cactus Club?  Best chicken I’ve ever had, by far.  As soon as I tasted it for the first time, I knew I would be on a quest to find the recipe or at least something similar.  Well, I couldn’t get my hands on Chef Fernie’s original recipe, but this comes pretty darn close!  It is just so freaking juicy and full of flavours it will literally blow your mind. Continue reading “Creole Grilled Chicken with Root Vegetable Puree”

Baba Ganoush

What is Baba Ganoush you may ask?

In Jordanian, Syrian, Palestinian, and Lebanese cuisine, it is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. The Egyptian version, known in the Levant as mutabbal, is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic salt, and lemon juice. Continue reading “Baba Ganoush”