Paleo-Style Chocolate Mousse

Here is a delicious gluten-free, dairy free, and Paleo recipe that hits the spot for the sweet tooth and is also a healthy dessert option. The texture is sort of like a Wendy’s Frosty. And while it is not overly sweet, it is a satisfying treat. The best part is it’s pure and simple – only three ingredients.

Ingredients (Serves 2):

• 2 frozen bananas
• 1/2 cup organic coconut milk
• 2-3 tsp. pure cocoa powder

Directions:

1. Combine all ingredients and blend with a handheld blender. If the frozen bananas are difficult to peel, run them under warm water for 20-30 seconds.

2. Top with fresh fruit and shaved dark chocolate (minimum 75%) if desired.

Recipe adapted from Rocofit.

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The Best Turkey Burgers

If you are looking for a quick, healthy, and delicious dinner, this is it. These turkey burgers taste amazing and are incredibly simple to make. The first time I made them Lane actually said to me “I think I love you a little bit more”. We have tried them now both wrapped in iceberg lettuce and on top of Portobello mushrooms. My personal favorite is wrapped in iceberg lettuce, along with sliced tomatoes, raw onion, and mustard. That way you can eat them with your hands vs. a fork and knife.

Ingredients:

• 1 package ground turkey
• 1/4 cup finely diced onion
• 2 organic, free-range eggs
• 1/4 cup gluten-free bread crumbs
• 1 clove garlic, peeled and minced
• 1 tsp. salt
• 1/2 tsp. ground black pepper

1. In a large bowl mix all ingredients. Form into approximately 8 patties.

2. Cook patties over a BBQ or skillet on medium heat. Flip once, and ensure middle is thoroughly cooked.

3. Serve wrapped in iceberg lettuce, on gluten-free hamburger buns, or on top of Portobello mushrooms with your favorite toppings.

DIY: Natural Deep Conditioning Hair Mask

Today’s post is a bit different as it is a recipe for your hair, not for your plate. When I was about 15 years old I had a brilliant idea that I wanted to start highlighting my hair. Prior to, I had thick, long, healthy, and naturally highlighted medium-dark blonde hair. But of course I wanted to be a true blonde. And so the story began of how for over eight years I regularly chemically treated my hair, leaving it brittle and fragile with breakage and split ends. And then last Fall a lightbulb went off and I started thinking “why do I keep doing this to my hair”? I decided it was time to embrace my natural color and start my journey to finding what that natural color really was. It will take a lot of time before it is completely grown out, but in the meantime I am trying to get it as healthy as possible.

I have a few excellent deep conditioning masks that I use regularly, but thought I would try making up my own from scratch with what I have in the kitchen. The beauty of home masks is that you know exactly what you are putting onto your hair. They are also easy to make variations depending on what you have. Bonus – your hands get a little moisturizing mask of their own! My hands felt so soft after applying this mask and smelled amazing too.

Ingredients (1 treatment):

• 1 egg yolk
• 1/4 cup extra virgin olive oil
• 1 tsp. honey
• 1 tsp. coconut oil
• 1/2 banana (pureed)*
• Spritz of lemon

Directions:

Mix all ingredients together. Apply to wet hair, moving from ends to roots. Twist into a top bun, and cover with a shower cap. Leave on for 30 minutes – 2 hours, or longer, depending on how much time you have. Rinse, shampoo, and condition as normal.

*Note: be sure that the banana is very well pureed (like baby food), otherwise you will spend a solid hour washing your hair and picking out banana chunks not have a fun time! If you don’t have a good food processor, skip the banana. Trust me.

What does it do?

Egg Yolk: treatments make your hair softer, silkier and more manageable. The added strength from the protein prevents breakage. Source

Olive Oil: nourishes, conditions, and improves the strength and elasticity of hair.

Honey: helps restore hair and add shine to dull hair. Source

Coconut Oil: helps healthy growth with a shiny complexion. It provides hair with essential proteins for nourishing and helping with the re-growth of damaged hair. Source

Banana: repairs and soothes damaged hair. Bananas are rich in natural oils, vitamins, and potassium which helps soften hair and protect it’s natural elasticity (preventing split ends and breakage). Source

French Toast

When I was first diagnosed with Celiac I had picked up a box of frozen French toast from the frozen food isle. I figured at close to $7 for eight slices, this had to be pretty amazing French toast. Well, two bites in I couldn’t even finish. I ended up throwing out the rest in the box. No amount of syrup would help these cardboard slices out. I then realized you should be able to make French toast the same way you normally would, but just with gluten-free bread. And you certainly can! This is a really simple gluten-free and dairy free French Toast recipe that is quick enough to whip up in the morning before work. Sometimes I even like to make this for lunch or dinner. I don’t think there is ever really a bad time for breakfast.

Ingredients (serves 2):

• 4 slices of unfrozen gluten-free bread (I like flax or fibre bread)
• 2 organic and free-range eggs
• 4 tbsp. almond milk
• 2-3 tsp. cinnamon

• Desired toppings

Directions:

1. Wisp the egg, almond milk, and cinnamon in a small bowl.

2. Dip a slice of bread into the egg mixture so that both sides are covered. Place in frying pan on medium heat. Repeat with the remaining slices of bread.

3. Flip bread and fry the other side so that both sides are golden. Serve with fresh fruit and maple syrup.

Recipe Remix: Beetroot

I am pleased to announce Simple Life Blog and Primal Life’s first “Recipe Remix”!

My friend Daisy is an awesome gal that I have had the pleasure to get to know through our Crossfit gym. Daisy started her blog Primal Life last October, which highlights some of her daily thoughts, recipes, and activities that contribute to primal living. Definitely recommend taking a look at it!

While doing a few warm-up stretches before class started one evening, Daisy had an idea for each of us to prepare a recipe focused on one ingredient and feature on our blogs. And the Recipe Remix was born!

This Recipe Remix features beets prepared various ways. Beets are rich in nutrients, vitamins and minerals, fiber, vitamin C, magnesium, iron, copper, and phosphorus. They are also a source of beneficial flavonoids called anthycyanins, as well as a source of carotenoids and lutein/zeaxanthin.

We have a great line-up of both sweet and salty recipes featuring this messy, healthy, and delicious root:

• “Pink Velvet”: Chocolate Beet Cake (prepared by Simple Life Blog) > Gluten-free

• Beet Fries (prepared by Simple Life Blog) > Gluten-free & Paleo

• Bacon Wrapped Citrus Glazed Beets (prepared by Primal Life) > Paleo & gluten-free

• Can’t Beet these Cupcakes (prepared by Primal Life) > Paleo & gluten-free

Pink Velvet: Chocolate Beet Cake

This is hands down one of the best cakes I have ever eaten. Actually, it is probably THE best cake I have ever personally made. When thinking about how to incorporate beets into a new recipe, my mind (as it usually does) immediately went to something sweet. I found this recipe and decided that I needed to gluten-free-ify it. It looked so delicious and moist and… pink. A good pink, that is completely natural! No dye was used in this recipe at all. I made this cake on Sunday for my Great Uncle Adam’s birthday. He turned 84. Everyone loved the cake – trust me it tastes nothing like beets or salad! You could tell by my Dad’s face that he was a little hesitant as he cut a piece off with his fork. But I had made him promise he would eat it if I told him what was in it. He ate it reluctantly the whole time, but then admitted that it was a really good chocolate cake. He ended up eating the left overs the next day. But suggested that I should change the name so it didn’t include “beets”. Hence, Pink Velvet Cake. And it’s just in time for Valentine’s Day.

Cake Ingredients:

• 2-3 medium beets (or equivalent to 3/4 cup finely shredded)
• 1 tsp. vegetable oil
• 3/4 cup unsalted butter (softened)
• 1 cup packed demerara brown sugar
• 3/4 cup white cane sugar
• 2 large organic, free-run eggs
• 1 tsp. pure vanilla extract
• 1 1/2 cups tapioca flour
• 1/2 cup sorghum flour
• 1/2 tsp. xanthan gum
• 2/3 cup unsweetened cocoa powder
• 1/2 tsp. gluten-free baking powder
• 1 tsp. baking soda
• 1 tsp. ground rock salt
• 1 1/4 cup coconut milk with a spritz of lemon

Icing Ingredients:

• 1 cup unsalted butter (softened)
• 1 brick cream cheese (softened)
• 4-5 cups powdered sugar
• 2 tbsp. finely grated beets
• 1 tsp. pure vanilla extract
• 1-2 tsp. almond milk (or until desired consistency)
• 1/2 tsp. fresh lemon juice
• Pinch of salt

Cake Directions:

1. Preheat oven to 375 degrees F.

2. Trim leaves off the beets and thoroughly wash. Place clean beets in a piece of aluminum foil. Coat with vegetable oil, and seal the foil up. Place on a baking sheet and bake for approximately 1 hour, or until beets are tender.

3. Remove beets from oven. Open the foil and allow the beets to cool completely. Once cool, peel the beets using a paring knife (they are easy to peel).

4. Finely grate the peeled beets, using the finest grating plane. If there are still some large chunks, use a handheld blender. Measure 3/4 cup of grated beets for the cake and another 2 tablespoons for the icing. Set aside.

5. Heat oven to 350 degrees F. Grease two 8 or 9-inch round baking pans and dust with tapioca or sorghum flour. Set aside while you prepare the cake.

6. With an electric mixer, cream together butter and sugars. Beat for a few minutes on medium until pale and fluffy. Beat in eggs, one at a time, for one minute after each addition. Scrape the sides if necessary. Once the eggs are mixed in, add the beets and vanilla extract and beet until thoroughly combined.

7. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

8. Combine half of the dry ingredients to the wet ingredients. Beat on low, and slowly add the buttermilk. Once combined, add the other half of the dry ingredients. Beat on medium speed until well combined. Do not overmix the batter. This batter will be thick and not pourable.

9. Divide the cake batter between the two cake pans. Bake for approximately 25 minutes for a 9-inch pan, or 30 minutes for a 8-inch pan. Depending on your oven, these times may vary. The cake will be done when a toothpick is inserted into the middle of the pan and it comes out clean. Remove cakes from oven and let sit for 10 minutes. Invert cakes onto a cooking rack or flat non-stick surface. Allow to cool completely before assembling and icing.

Icing Directions:

1. In a medium size bowl, beet cream cheese with an electric mixer for 30 seconds, or until smooth. Add butter and beat for another 30 seconds so it is well combined. Scrape the sides as necessary. Beat in the beets. Add powdered sugar, vanilla, lemon juice, almond milk, and salt. Beat on medium until smooth and silky.

2. Refrigerate icing for 30 minutes before frosting the cooled cakes.

3. To assemble the cake, place one cake layer on a plate or cake stand. Spread a generous amount of icing evenly on the top. Place the other cake on top of the icing. Top with icing, and work onto the sides. You may have some frosting left over. Refrigerate for an hour before serving, so it is easier to slice and does not fall apart.

Beet Fries

The thought to make fries out of beets came to me a couple summers ago when I had a lot of beets on hand and didn’t know what to do with them (although I’m sure I’m not the first person to think of this). I figured that you should be able to make fries out of beets the same way you would with potatoes or yams. These fries are so rich in flavor, and are excellent on their own or dipped in ketchup or an aioli sauce. The sauce in the picture above is a makeshift paleo version aioli sauce – basically a garlic and lemon sauce. They can be served as a side dish or as an appetizer. When shopping for beets, try to find some on the larger side so that they can be sliced into longer fries.

Ingredients (serves 2 as a side):

• 3 large beets
• 2 tbsp. olive oil
• Ground rock salt (optional)

Directions:

1. Preheat oven to 375 degrees F.

2. Scrub beets well. Slice into long, thin fry size slices. In a medium size bowl, mix beet slices, olive oil, and ground rock salt to taste. You may have to add more olive oil – you want the beets to be coated.

3. Line a baking sheet with aluminum foil. Spread beets on sheet. Bake for 15 minutes, then flip beets. Bake for another 15 minutes until insides are tender and outsides are slightly crispy. If you like your fries more on the crispy side, try broiling for a minute or two more.

4. Optional: if you are interested in trying the above lemon and garlic sauce, here is what I did with what I had on hand. You could also try adding an egg yolk, and/or a teaspoon of dijon mustard. Mix the below ingredients well together with a wisp.

• 2 tbsp. Earth Balance buttery spread (softened)
• 1/4 cup unsweetened coconut milk
• 2 cloves of garlic (minced)
• 2 tbsp. lemon juice (or to taste)
• Pinch of xanthan gum (thickens it up)

Radicchio Salad

Lane actually made this salad for lunch on Sunday – it’s kinda awesome when you have a husband who rocks at cooking! This recipe came from Coach Kevin at Crossfit Okanagan. It is a healthy and delicious gluten-free and Paleo salad that can be served as a side dish, or on it’s own as a meal.

Directions:

1. Fry bacon until lightly browned, and keep on low heat.

• 1 package of bacon ends

2. In a large bowl combine:

• 1 head of radicchio lettuce (chopped)
• 1 cup sui choi (chopped)
• ¼ cup green onion (chopped)
• 2 cups spinach or baby spinach
• ½ cup chopped dried figs

3. Combine bacon to the salad mixture, including the bacon grease.

4. For the dressing, mix:

• 1 egg yolk
• 2 tbsp. olive oil
• 1 tbsp. mustard seeds
• 1 tsp. honey
• ½ lemon (squeezed)
• Walnuts (optional)

5. Toss all together and serve.

 

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Twice-Baked Potatoes

With next weekend being Super Bowl weekend, I have been thinking about ideas for gluten-free appetizers. This is a very easy bacon and cheese twice-baked potato recipe. I made up a dairy free version, but will also include the strictly gluten-free. This recipe is really easy to adapt to whatever you have on hand. If you like a bit of heat, try adding some cayenne to the filling. Or throw in other ingredients like diced mushrooms, fresh chives, or fresh dill. These twice-baked potatoes would serve excellent as a side dish, an appetizer, or topped with some hot chilli next Super Bowl Sunday.

Ingredients:

• 4 medium-large organic russet potatoes
• 6-8 thick-cut strips of bacon
• 1 organic yellow onion (diced)
• 1-2 cloves garlic (minced)
• 1/2 cup sour cream (dairy free: 1/4 cup coconut or almond milk with a spritz of lemon juice)
• 1 cup white cheddar (dairy free: 3/4 cup parmesan soy cheese)
• Pepper to taste
• Olive oil

1. Heat oven to 425 degrees F. Scrub potatoes clean and coat with olive oil. Poke holes using a fork. Arrange on an aluminum foil lined baking sheet. Bake for 50 minutes, or until they are soft when poked with a fork.

2. Warm skillet over medium heat and cook bacon and onion until the bacon is lightly browned and onion is tender. Add garlic and sauté for another minute.

3. When the potatoes have cooled down enough to handle, slice them in half and scoop the insides out. Leave 1/2 cm or so of potato next to the skin. Mash the potato with the bacon and onion, and mix in the remaining ingredients. Season with pepper and salt to taste.

4. Fill the empty skins with the filling, and arrange on the baking sheet. These can now be baked, or stored in the refrigerator to be baked later.

5. Bake for 15 minutes, or until the cheese has melted and the top is crispy. Yields 8 potato halves.

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Potato, Bacon & Leek Soup

I made this soup last week as a quick after work meal before my Crossfit class. Unfortunately I ate immediately prior to class, and it almost all came back up during my workout. Not recommended. This recipe is gluten-free, dairy free, and Paleo. However, if you are on a strict Paleo diet and are concerned with too much potato intake, I would suggest substituting cauliflower for the potatoes. I have yet to try it, but I’m pretty sure it would be excellent. When I made this I used “a little this, a little that” so I have done my best to give exact amounts. If it seems a little thick, add more almond milk or water (adding more coconut might be too overpowering). And make sure the milk you use are “unsweetened”!

Directions:

• 10 potatoes
• 2 tbsp. gluten-free chicken base powder (optional)
• Water

• 2-3 leeks (diced)
• 1 onion (diced)
• 1 package bacon (diced)

• 1 cup unsweetened coconut milk
• 2 cups unsweetened almond milk
• Salt and pepper to taste

1. Peel and cut potatoes into large chunks. Place into pot and fill with water until it just covers the potato line. Bring to a boil. Add chicken broth powder if desired. Cook for 15-20 minutes, or until potatoes are tender.

2. Combine onion, bacon, and leeks in frying pan and saute until leeks and onions are tender and bacon is lightly browned.

3. Mash potatoes and add milk. You can use a food processor, but make sure not to puree the potatoes. Add remaining sautéed ingredients and salt and pepper to taste. Serves approximately 6.

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