For the sweet & salty lovers out there, these are just what you need. If you are not quite familiar with tahini yet I strongly encourage you to try it, it works amazingly well in sweet foods although in my opinion underutilized. If you’ve ever had the Middle-Eastern dessert called “halva”, then you know what tahini is.
When I start coaching a new client, I often get asked one question:”What can I eat for breakfast?”. Well, first off, I like telling people they CAN eat anything and everything they want, but whether they should or will is a whole other story. Continue reading “Paleo Breakfast Salad”
This is my Paleo & Keto friendly attempt at recreating a dish my mother used to make (which I loved) when I was a kid.
I have made this salad more times than I can count and yet have never really shared the recipe until today. Actually I’m on my Instagram account right now and just realized I said I’d post this, 3 years ago. Never believe when I promise to post a recipe soon, it’s almost certainly a lie.
I love red meat. I love the flavour, I love how it makes me feel, the energy I get from it, how it boosts my brain function, the list goes on. I could easily eat steak everyday and not get sick of it, but for the sake of variety and also eating different cuts and parts of the animal, I like to change things up. Continue reading “Marinated Beef Kebabs”
This dish is inspired by a killer chicken dinner I had with girlfriends in Revelstoke at a restaurant called Quartermaster Eatery. Funny thing is I actually ordered a steak (which was amazing!), but both of my girlfriends ordered the Peruvian-Style Roast Chicken, Continue reading “Peruvian-Style Roast Chicken Legs”
I can already hear you thinking: “But isn’t all that butter and egg going to clog my arteries?”. The answer to that in a nutshell is, NO. Without diving too deep into the world of nutrition science, I want you to know that saturated fat is not inherently unhealthy. Continue reading “Easy Hollandaise”
It’s now February and obviously no longer pumpkin season, but it took me 4 months to finally decide to sit down and upload some recipes, so here we are. You can make these with pumpkin or winter squash, or even sweet potato. Continue reading “Paleo Pumpkin Pancakes”
When it comes to chicken, I always prefer cooking the whole bird rather than just chicken boobs. Mainly because I prefer brown meat to white meat (more fat, less dry), but also because I feel better about cooking the whole animal and using all of its’ parts. Continue reading “Juicy Roast Chicken”
I’ll be the first to admit; it took me at least a dozen times of eating liver to actually find it tolerable. Not even tasty, tolerable. I probably ate it another dozen times after that to truly enjoy the flavor and texture.