All Posts Tagged ‘Zoodles

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Holiday Gift Guide

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The holidays are here and gift buying is in full force. Let’s hold off on the boxes of Purdy’s chocolates and look at some healthier and more constructive gifts for this Christmas. Here’s a list of some of my favourite wellness related gifts that any health conscious person on your list is sure to love!

Cookbooks

1) Against All Grain and Against All Grain Meals Made Simple by Danielle Walker.

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These cookbooks have quickly become my absolute favourite paleo cookbooks. I’ve been working my way through them and so far I have been wowed by every recipe. Aside from just the awesome recipes, Danielle Walker herself is a wonderful and inspirational women. I’ve read her personal story on her blog and met her in person and she really is beautiful, inside and out.

Click here to order Against All Grain from Amazon.

2) Well Fed 1 and Well Fed 2 by Melissa Joulwan.

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These two cookbooks are a must have for anyone on your list interested in doing the Whole30 challenge. These cookbooks are Whole30 approved and full of delicious, flavourful recipes. I have used my copies so much that the pages are now curling at the edges and my favourite recipes have some food splatters on them…oops.

Click here to order Well Fed from Amazon.

3) The Paleo Kitchen by Juli Bauer and George Bryant.

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My favourite thing about this cookbook is the simplicity of the recipes. They don’t have long lists of rare ingredients or a ton of steps, yet they turn out tasting like you’ve spent hours in the kitchen. They are simple enough to allow my 3 year old, Charley, to feel like she’s doing most of the work when she helps me make dinner. One of our favourites is the Chocolate Cinnamon Swirl Banana Bread. Mmmm!

Click here to order The Paleo Kitchen from Amazon.

4) Practical Paleo by Diane Sanfillipo.

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This book is a must for anyone new to the paleo lifestyle. It’s full of shopping lists, guides, meal plans, recipe lists and everything you need to get started. It’s one of the first paleo cookbooks I owned and really got me excited about cooking and eating this way.

Click here to order Practical Paleo from Amazon.

Edibles

1) Vanilla Pecan Coconut Butter by Caveman Grocer.

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Oh my goodness. This stuff is a real treat. I met Caveman Grocer at a farmer’s market in Whistler BC and really liked her right off the bat. She makes this delicious coconut butter herself which is extra awesome because I really like to meet the people who actually make the food I eat. My favourite way to eat this is with apple slices but it’s really versatile, and I wouldn’t judge you if you ate it right off the spoon.

Click here to order Vanilla Pecan Coconut Butter.

2) Green and Black’s Organic Chocolate.

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There’s always at least one odd person on your list that you can’t find a unique gift for so you end up giving them chocolate. I encourage you to be ethically conscious this year and consider ordering from a fair trade chocolate company like this one or many others you can find.

Click here to order Green and Black’s Chocolate or find some in any ethically conscious grocery store around you.

3) Level Ground Direct Trade Coffee.

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This is a great brand to purchase from for the coffee snob on your list (aka ME). Direct trade is always your most ethical choice for coffee and this company does not lack in full, robust flavour. Even the decaf is fantastic, and that’s saying a lot coming from me!

Click here to order Level Ground Direct Trade Coffee.

Kitchen Gadgets

1) Paderno Spiralizer.

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You already know how much I love zoodles (zucchini noodles) and I’ve had lots of people ask what kind of tool I use to make them. This is the tool I would use if we had enough kitchen space to store it.

Click here to order the Paderno Spiralizer from Amazon.

2) Veggetti Spiralizer.

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THIS is the tool that I actually use. It works well for now but I’ve still got dreamy eyes for the Paderno.

Click here to order the Veggetti Spiralizer from Amazon.

3) Silicone Baking Cups.

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Both of my kids love paleo baking and we were going through muffin tin liners like crazy. I hated seeing all that waste and so recently invested in some cute silicon baking cups. My kids love the bright colours, and they are BPA free, easy to clean and of course reusable.

Click here to order some Silicone Baking Cups.

 

 

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Whole 30 – Week 2 – Meal Plan

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Hey there! Wow, this no caffeine thing has been ROUGH. For the first 3 days I had a non stop pounding headache, was exhausted during the day, and awake in the middle of the night. By day 4 I was feeling way better though, and I’m excited to see how things improve even more over the next few weeks.

Here’s my meal plan for this week. A few breakfasts that I will double, and leftovers for lunch every day. 

Breakfast:

Yams and Eggs (There isn’t much to this “recipe” but it’s one of my favourites. I chop the yams into cubes and fry them in coconut oil and steak spice until cooked through. I remove them from the pan and cover them to keep them hot. Then I quickly fry 2 eggs and put them on top of the yams. You could partially boil the yams at the beginning of the week to make them quick and easy to fry up in the morning.)

Sweet Potato Breakfast Skillet

Potatoes with Kale and Bacon

Crustless Quiche

Dinner:

Mexican Meatza

Chocolate Chili on spaghetti squash

Spicy Coconut Shrimp Bisque (skip the corn)

Sweet Pineapple Ginger Meatballs 

Lemon Garlic Chicken on Zoodles and Kale

Italian Sausage and Zoodles

Moroccan Spiced Salmon

I suggest tripling the Chocolate Chili and Spicy Coconut Shrimp Bisque and freezing them for Whole30 emergencies. Those are two of my favourite recipes…you won’t be sorry!

Enjoy!

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Salmon and Lemon Pepper Zoodles

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This summer we’ve been enjoying so much wild salmon from the Community Supported Fishery that we are a part of. I’ve been experimenting with a bunch of different recipes (basically trying to find which one Charley will eat with the least amount of whining) and have found that this one that I have just barely adjusted from Practical Paleo by Diane Sanfilippo is simple, delicious, and great for repurposing leftovers the next day. I have a hunch that Charley might actually like it, although she would never admit it.

I happily eat leftovers every day as a way to save time in the kitchen. When you cook absolutely everything from scratch, leftovers are a necessity. With that in mind, i reheated this salmon from last night’s dinner and added some simple zucchini noodles and red pepper, and it only took about 15 minutes of my time. Enjoy!

Ingredients

For the salmon:

1 lemon, thinly sliced

1 lb wild salmon

1-2 tbsp of coconut oil

2 tbsp fresh chopped rosemary

Pinch of salt and pepper

For the zoodles:

1 large zucchini, spiralled into zoodles

5 baby bell peppers, chopped

2 tbsp Tessemae’s Lemon Chesapeake sauce

Directions

For the salmon:

1) Preheat your oven on the low broiler setting.

2) Place some tin foil on a baking sheet and grease with coconut oil.

3) Place the salmon skin side down on your baking sheet and sprinkle with salt and pepper.

4) Sprinkle the chopped rosemary on the salmon, and top the salmon with the lemon slices.

5) Broil on low for approximately 10-15 minutes, depending on the thickness of your salmon.

For the zoodles:

1) Heat a large pan over medium heat and add 2 tablespoons of Tessemae’s Lemon Pepper sauce.

2) Fry your peppers for a few minutes until they begin to soften.

3) Add your zoodles and combine with the peppers. Fry for 4-5 minutes, until they are softened to your liking.

4) Remove and place in a bowl or on a plate. Top with your leftover salmon.

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Tessemae’s sauces are Whole30 approved and a great addition to your kitchen. They make dishes like this super quick and easy! You can order them online or find them at Whole Foods.

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Italian Sausage and Zoodles

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If you don’t have a vegetable spiralizer yet, you need to go get yourself one. Right now we are squeezing our little family into a basement suite and my kitchen is tiny, so I was thrilled when I found this little hand held one for $10 at Ross last week.

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However, someday when we are living in a bigger space with a bigger kitchen, I’m going to order this bad boy. But for right now I’m happy with my little one and it’s doing the job just fine. Look at these beautiful zoodles!

photo copy 2Zoodles are quick, easy, delicious, and a great substitute for pasta, which is what I used them for last night. This recipe makes enough for about 3 people. Enjoy!

Ingredients

5-6 large zucchini, spiralized into zoodles

1-2 tbsp olive oil

1 lb Italian sausage (pastured pork and sugar free)

1 red bell pepper, diced

1 carrot, diced

2 garlic scapes, diced

1/2 yellow onion, diced

1-2 tbsp fresh Italian parsley, chopped

1 jar of your favourite sugar free pasta sauce (I usually just blend fresh tomatoes with some Italian herbs rather than buying pasta sauce)

Directions

1) Heat a large pan over medium heat and pour approximately 1 tbsp of olive oil into it. Once heated, crumble the Italian sausage into the pan and add the bell pepper, carrot, onion and garlic scapes. Fry until the meat is cooked through and no longer pink.

2) Add the jar of pasta sauce and mix to combine. Lower the heat, put the lid on, and allow to simmer while you make your zoodles.

3) Heat another large pan over medium heat and pour approximately 1 tbsp of olive oil into it. Working in batches, fry your zoodles in the olive oil for 3-5 minutes or until softened.

4) Once all of your zoodles are softened, serve them with the sauce on top and sprinkled with fresh parsley. Enjoy!

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Lemon Garlic Chicken on Zoodles and Kale

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I love repurposing leftover chicken! For this recipe I used an extra FlavorGod chicken breast that I had baked the night before, making it a quick and easy recipe for lunch the next day. The amounts of seasoning are suited to my taste, so feel free to adjust them to suit yourself. Enjoy!

Ingredients

1 cooked chicken breast, sliced (mine was rubbed in coconut oil and about 3/4 tbsp of FlavorGod’s Lemon Garlic seasoning, and then baked the night before)

1 bunch of kale, washed, chopped and ribs removed

1-2 zucchini (I used yellow but any kind will do)

1/8 cup of Tessemae’s Lemon Chesapeake sauce

1/2 tbsp of fresh parsley, washed and chopped

Directions

Using a vegetable spiralizer, spiralize your zucchini into zoodles.

Heat a large frying pan to medium high. Pour about half of the Tessemae’s sauce into the pan, and then fry the zoodles in the sauce for a few minutes, until they start to soften.

Add the chopped kale and the rest of the Tessemae’s sauce and stir to combine. Put a lid on the pan, turn the heat down to medium, and let the kale soften.

Once the kale has softened, place your zoodle and kale mixture on your plate and topped with the sliced chicken breast. Sprinkle with fresh parsley and enjoy!

PS. If you haven’t discovered Flavor God spices or Tessemae’s sauces yet, you’re missing out! Check them out at http://www.flavorgod.com and http://www.tessemaes.com. Most, if not all, are Whole30 approved!