Monthly Archives: January 2013

Foodie pen pal

Wow January has come and gone, that was a fast month! I hope everyone is still feeling super motivated and excited about his or her New Years resolutions! This year I broke mine down into monthly goals because I tend to easily get distracted and forget J.

Diet wise January was definitely a month where I tried to focus on healing my stomach. This meant quite a bit of trial and error but it was kinda fun. I ended up doing a monthly autoimmune paleo protocol diet, which is basically fish, grass-fed pasture raised meats, vegetables (except nightshades), and fruit (limited). So basically this month I’ve been eating a lot of bun-less bacon burgers, countless avocados, endless salads and tons of roasted veggies. Once I got past the whole oddity of eating ‘dinner type’ foods for breakfast I ended up loving it! Now that I’ve done 1 month of a somewhat limited diet I’m going to slowly start adding back a few common stomach irritating foods like eggs, dairy, legumes, non-glutinous grains, corn, soy, nuts and seeds slowly to see if I can determine what had previously been causing me stomach irritation. I’ve tried many different elimination diets, such as, vegan, vegetarian, and raw food, but none of them have made me feel as good as the paleo autoimmune diet. I’m looking forward to a little bit more variety in my diet but also continuing to feel great.

Along with drinking CCF tea daily I’ve also been taking probiotics, eating unpasteurized sauerkraut, drinking lots of green smoothies, taking daily fish oil supplements and using lots of coconut oil.

Needless to say the lack of flour, sugar, eggs and chocolate has lead to very boring (read: dessert free) time in the kitchen, just lots of stir-fry’s, burgers, stews, soups and salads.

This next month I’m going to be experimenting more with grain free, dairy free, low sugar treats so we’ll see how they turn out.

This month I also participated in my second month of foodie penpals, once again it was an awesome experience. This month Carly-Ann sent me an AMAZING package full of awesome new to me treats 🙂

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Individual packets of barney butter almond butter, which I’ve wanted to try for ages. A mini jar of honey- that will go great with the almond butter, omega mango gluten free vegan cereal, a package of gluten free quick noodles, a package of soba noodles and a recipe card and the cutest meal prep note pad! Can’t wait to give them all a try. They will be great to take along on my mini work trips, thank you so much Carly-Ann!!

 

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It’s the little things

Maybe it’s just me, but around this time every year I feel like I fall into a bit of a slump. The holidays are over, your back to you everyday 9-5; your New Years Resolutions that you were so enthusiastic about seem less exciting, the days seem to be getting colder…

This year I’m really trying to pull myself out of the slump by focusing on all of the little things that make me happy. Sure I don’t have a big holiday or event to look forward to, but I have a lot of little things to look forward to:

Gorgeous walks:

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Mornings like this:

ImageChocolate cake… its all about moderation 🙂 (recipe to follow)

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Hockey! Saturday night can’t come quick enough

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Doggy cuddles:

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Hanging out with friends:

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Date nights:

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Nights cuddled up in front of the fire:

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Comfort food: (Beef stew with collard greens)

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And even something as little as: my heart shaped apple bite

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It made my day 🙂

It’s about the little things!

Chocolate Coconut Cake with Chocolate Avocado Frosting:

Cake: ¼ cup cacao powder, ¼ cup coconut flour, 1tsp baking powder, 1/8tsp sea salt, 4 eggs, ¼ cup maple syrup, 1 tsp vanilla, ¼ coconut oil melted…mix dry ingredients, mix wet ingredients, add wet to dry and bake, in a preheated oven to 350 degrees, for roughly 20 minutes (until tooth pick comes out clean). Make sure you grease your pan well with coconut oil before baking or the cake will stick.

Frosting: 2 ripe avocados, 1/4 cup raw cacoa powder, 1/4-1/2 cup maple syrup (depending on how sweet you like it, start with 1/4c and add as needed), 1tsp vanilla… blend until creamy. Hope you enjoy 🙂

CCF tea

Happy Monday, I hope everyone had a gurreat weekend.
I thought I would quickly pop in and share an ayurvedic tea recipe that is a great digestive aid/ digestive healing tonic. I struggle with digestive distress myself and am always more than willing to try anything and everything if I think it will help, even just a little. This tea is super easy to put together, you probably have everything you need on hand already

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CCF tea (cumin, coriander and fennel tea): equal parts of each seed in boiling water, let simmer for 10 minutes, drain and you’re good to go! I have been sipping on this tea throughout the day, and have found it especially helpful after heavy, but yummy, meals such as my pulled pork tacos.

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Pulled pork tacos are one of my all time favourite meals. Normally, pulled pork isn’t a very ‘healthy’ option, but, with a leaner cut of meat and the right seasoning you can enjoy it whenever the craving strikes. With football filled weekends, its always nice to have a few healthier options to pair with the never ending beer and chips.
I have made this pulled pork with both pork tenderloin and a bone in pork shoulder and although there is a noticeable difference, because of the fat, they both taste amazing.

I have also used this rub on chicken and white fish and it is delicious.

Dry Rub: 1tbsp pepper, 1 tsp cayenne pepper, 2 tbsp chili powder, 2 tbsp cumin, 2 tbsp brown sugar, 1 tbsp oregano, 4 tbsp paprika, 2 tbsp salt, 1tsp garlic powder… mix all together and use wherever you like.
For the pulled pork I like to rub the pork about 24 hours before cooking it. When ready to cook, put it in the slow cooker with 1/4 cup broth (water would work) and a thinly sliced onion (optional) and cook it on low for 8-10 hours for the larger pork shoulder and around 8 hours for the pork tenderloin. Because the tenderloin is much leaner than the pork shoulder,I like to turn the meat over about half way through cooking…the pork goes great wrapped up in a fresh corn tortilla or lettuce wrap with salsa and guacamole, It doesn’t get much easier, hope you enjoy 🙂

A Healthy New Year

It seems like everyone I know indulged a little too much over the holidays (didn’t know that was even possible!) and are now trying to turn over a new healthy leaf. To me being healthy is not about deprivation, i’m a real 80/20…70/30 well sometimes more like 50 healthy/50 indulgent. But in all honesty I believe in balance and moderation, there is nothing wrong with enjoying a treat or two, especially if you want your new healthy lifestyle to stick.

In order to help those health seekers along I thought i’d share a new favourite of mine. This is one of the creamiest, yummiest desserts i’ve had in a long time and I hope you guys enjoy 🙂

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Raw chocolate banana cream pie: For the crust: 1/2 cup walnuts, 1/2 cup soft medjool dates and a pinch of salt… blend up in the food processor until the mixture resembles gravel and can stick together. Line a cake pan with saran wrap and press the crust mixture in the cake pan. Place in freezer while working on the filling.

filling: 2 ripe avocados, 1/4 cup raw cacoa powder, 1/4-1/2 cup maple syrup (depending on how sweet you like it, start with 1/4c and add as needed), 1tsp vanilla, 1tsp melted coconut oil… puree in food processor.

Assembly: chop 3 very ripe bananas and layer banana slices along the bottom of the crust (make sure to save some for the top!). Once you’ve completed the layer pour the filling over the bananas and top with leftover bananas. Place in freezer until your ready to serve and enjoy 🙂

This pie is loaded with healthy omega 3 fats, fibre and heart healthy cacoa, not a bad way to end dinner, or as a very decadent breakfast (guilty!)

Good luck to all the New Years resolutioners, just remember the key to success is balance- everything in moderation 🙂

submitted to wellness weekend

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