Zoodles in Creamy Avocado Sauce

Zoodles in Avocado Cream Sauce

Serves: 1
Prep Time: 3 minutes
Cook time: 8 minutes

Avocado Cream Sauce Ingredients:
1 avocado
2 tablespoons olive oil
1 tablespoon basil
1 tablespoon lemon juice
1 tablespoon crushed garlic
1-2 shakes red chilli flakes

sea salt

Noodles:
2 zucchinis
Pinch Shredded Parmesan cheese (optional)

Directions:
Start by making your Avocado sauce.
In your food processor mix your avocado, olive oil, basil, lemon juice, garlic, sea salt and red chilli flakes and blend until smooth.

In a frying pan add 2 tablespoons of olive oil, while pan is heating julienne your zucchinis and add strands to the pan. Cook on low-medium heat for approximately 1-2 minutes then add your Avocado Cream sauce, continue cooking for another 5 minutes or so. Zucchinis should be soft with a little firmness.

Top with Parmesan cheese (optional)

Plate and enjoy!

 

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

I’m loving my favourite recipes turned healthy. This recipe doesn’t hit the paleo qualifications as it calls for Parmesan however still a great healthy choice.

Serves: 2
Prep Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:
1 medium sized spaghetti squash
1/2 white onion
3 slices of bacon
1 tablespoon chopped garlic
Handful grape tomatoes

Sauce:
2 eggs
1 tablespoon Parsley
2 tablespoons shredded Parmesan
Red chilli flakes (optional)

Directions:
Preheat oven to 365 degrees and bake spaghetti squash for 20-25 minutes. Refer back to previous spaghetti squash recipes for full directions.

While squash is baking start frying your strips of bacon and start dicing onion. Once cooked to desired crispiness add your diced onions and garlic. Cook until onions are translucent. Remove bacon and cut into smaller bite sized pieces and toss back into frying pan. Dice your tomatoes and add to pan.

While onions are frying start mixing your sauce ingredients in a small mixing bowl.

When your spaghetti squash is done baking, use a fork and remove shreds and add to frying pan.
Pour sauce into frying pan and mix together completely coating all ingredients.

Garnish with parmesan and Enjoy!

 

Chicken & Asparagus with Pesto “Cream” Sauce

Chicken & Asparagus with Pesto Sauce

Prep: 2 minutes Cook time: 15 minutes – Cant beat it!

Ingredients:
2 boneless skinless chicken breasts
Salt & Pepper
Olive oil
1 bunch of asparagus
1 can coconut milk
2 teaspoons pesto

Directions:
Start heating olive oil on medium heat in a skillet. Season chicken with salt & pepper on both sides. Once seasoned place in skillet and cook on each side for approximately 5 minutes.

While chicken is cooking snap the ends off your asparagus.

Once chicken is cooked through remove from skillet and add asparagus to pan.
Then add your coconut milk and pesto. Let simmer for 5 minutes.

Start chopping your chicken into bite sized cubes. Toss back into the skillet and allow everything to simmer together for another 5 minutes.

Plate and enjoy!

Vanilla Bean Pancakes with Mixed Berry Compote

Vanilla Bean Banana Pancakes with Mixed Berry Compote

Wheat-free Pancakes with delicious fruit topping recipe made approximately 7 pancakes for a delicious Easter Sunday brunch.

Pancake Ingredients:
2 bananas
3 eggs
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch sea salt
Pinch baking soda
3 tablespoons coconut flour

Compote:
1 cup frozen mixed berries
1 tablespoon honey
Directions:
Chop bananas and place in food processor, mix until smooth. Add 3 eggs and mix again until smooth. Add remaining pancake ingredients and blend until all ingredients are mixed and batter is smooth.

Start heating your skillet and spoon mix into heated skillet. Cook on each side for approximately 6 minutes. Don’t flip until brown.

While pancakes are cooking and your berries and honey to small sauce pot. Let simmer while you cook your pancakes.

Once your pancakes are brown on both sides plate and top with mixed berry compote. I also used a little maple syrup!

Enjoy!

Chorizo Meatloaf with Bacon & Chipotle Mayo

Chorizo Meatloaf with Bacon Chipotle Mayo

Meatloaf is actually one of my least favourite meals however this version knocked my socks off! Serves 3 very well.

Ingredients:
1/2 lb ground chorizo
1/2 lb lean ground beef
2 teaspoons crushed garlic
1 egg
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon garlic powder
Sea Salt & Pepper
Handful shredded carrots
2 handfuls baby spinach
1/4 chopped white onion
Handful chopped mushrooms
1 cup almond flour
1/4 cup chopped Cilantro
4 slices of bacon
Chipotle mayo
Green onion

Directions:
Preheat oven to 375.

Mix all ingredients other than bacon, mayo and green onion in a bowl until combined.

Put the mixture into an oven safe dish and top with bacon slices. Ensure you tuck in the ends so they don’t curl up.

 

 

 

 

 

 

 

 

 

 

Bake for 55 minutes. Once cooked, broil on high for 5 minutes to brown the bacon a little more.

Plate and top with chipotle mayo and diced green onion.

Enjoy!

 

 

Citrus Marinaded Chicken with Pineapple Guacamole

Citrus Marinaded Chicken with Pineapple Guacamole

This recipe made a perfect amount for two and blew us away with the flavours. I would highly recommend trying this one.

Chicken Marinade Ingredients:
2 boneless, skinless chicken breasts
1 teaspoon crushed garlic
1/4 orange
Lemon juice
Lime juice
1/2 teaspoon chilli powder
1/4 teaspoon paprika
1/2 jalapeño pepper
Salt & Pepper

Chipotle Mayo (I used Sir Kensington’s which I bought at Sobey’s in their organic section)

6 Bacon slices
Boston lettuce (wraps)

Pineapple Guacamole ingredients:
1 avocado
Handful diced pineapple
Cilantro
1 teaspoon crushed garlic
Lime juice
Salt & Pepper

Directions:
Preheat your oven to 375.
Place your chicken in an oven dish and coat with orange juice from 1/4 of an orange, lime juice, lemon juice, chilli powder, paprika, crushed garlic, dice jalapeño pepper and salt & pepper.

Bake for 30 minutes.

While baking make your pineapple guacamole by mixing avocado, pineapple, cilantro, lime juice, crushed garlic, and salt & pepper. Place in your fridge to cool while everything is cooking.

When you have 10 minutes left on your timer start frying your bacon. Don’t forget to keep the bacon grease for future cooking.

Once chicken is cooked through, chop into bite sized pieces and place in your lettuce wrap. Top with bacon, chipotle mayo and pineapple guacamole.

Enjoy!

Pumpkin Curry Cashew Chicken

Pumpkin Curry Cashew Chicken

quickie that’s ideal when you have limited time. You need to be a curry lover for this one!

Ingredients:
2 boneless skinless chicken breasts
1 white onion
Crushed garlic
Coconut oil for cooking
2/3 cup pure pumpkin purée

1 cup Coconut milk

2 teaspoons Curry powder

1 teaspoon cumin
Pinch cinnamon
Pinch Cayenne
Red pepper flakes
Sea salt & Pepper
Cashews
Cilantro

Chop your uncooked chicken breasts into cubes and chop your onion.
Start heating your coconut oil in a skillet, once heated add your chopped onions and chicken, season with salt & pepper.

Once chicken is 90% cooked through, add your coconut milk, pumpkin purée, curry powder, cumin, cinnamon, and cayenne. Continue cooking until sauce is smooth and chicken is cooked through. (Approximately 10-15 minutes)

I added the cilantro and cashews during the last few minutes.

Plate and enjoy!

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

Serves 2 and only takes 25 minutes! Easy and full of flavour!

Ingredients:

Spaghetti squash

Extra Virgin Olive Oil

Garlic powder

Fresh Basil

Sea Salt & Pepper

Grape tomatoes

Shaved Parmesan cheese (optional)

 

Directions:

Preheat oven to 375 and bake spaghetti squash for 25-30 minutes pending size. (see full directions from previous recipes)

When you have 5 minutes left of baking, remove squash from oven, remove seeds, pour olive oil over squash, add garlic powder and salt & pepper.

 

Continue  baking for remainder of time.

Once cooked through, use a fork to pull apart your squash, add your diced grape tomatoes, basil and Parmesan. I served mine right out of the squash!

 

Enjoy!

Red Curry Sausage Stroganoff

Red Curry Sausage Stroganoff

Another quick and easy meal ideal for after work when you have limited time.

Geoff and I ate everything that this served so if you are looking to have leftovers I would recommend increasing the amount of ingredients.

Ingredients:

1 tablespoon butter

1 chopped white onion

1 teaspoon crushed garlic

4 hot turkey sausages

1 cup Coconut milk

1 teaspoon red curry paste

1 can tomato paste

Sea Salt & Pepper

 

Cauliflower Rice

Please refer to Orange Sesame Chicken over Cauliflower Rice for the recipe and directions to make cauliflower rice.

Directions:

Dice your white onion and begin melting your butter in a frying pan. Add onions and once translucent add your garlic and sausages.

Cook for approximately 10 minutes or until your sausages are cooked through.

 

Remove sausages once they are cooked and chop into bite sized pieces and place back in the pan.

Add coconut milk, tomato paste, red curry paste and let simmer.  Season with salt and pepper.

Cook your cauliflower rice while everything simmers.

 

Serve over a scoop of cauliflower rice and enjoy!

 

Paleo Pad Thai

Paleo Pad Thai

One of my favourite comfort foods without the guilt. This only took 30 minutes and would be good for 2 if you buy a larger spaghetti squash

Sauce Ingredients:

3 tablespoons Almond Butter

2 tablespoons Coconut Aminos

1 tablespoon Apple Cider Vinegar

1 tablespoon Rice Wine Vinegar

2 tablespoons Fish Sauce

1-2 tablespoons sriracha

1 teaspoon Ground Ginger

 

Spaghetti Squash

1 teaspoon Coconut oil

Chopped Garlic

Handful of shredded carrots

1/2 chopped white onion

1 egg

Toppings:  Green Onion or Cilantro

Directions:

Preheat oven to 375 and refer to Buffalo Chicken “Pasta” recipe on how to bake your spaghetti squash.

While your spaghetti squash is baking mix all your sauce ingredients in a blender until smooth.

15-20 minutes before your spaghetti squash is ready, heat a frying pan on med-low heat with coconut oil and chopped garlic. Once heated add chopped onion and shredded carrots.

While they are cooking whisk your egg in a bowl.  Add the egg once your veggies have been sautéed.

 

Remove spaghetti squash and add it to your frying pan along with your sauce from the blender. Mix completely and top with your choice of Green Onion or Cilantro.

 

Enjoy!