Posted at 8:08 am , on July 27, 2016
As the world continues to become faster paced, I find myself gravitating towards simplicity. A good part of me longs for the days before smartphones and iPads came along to overload our senses with information. It really wasn’t that long ago and yet it feels like a lifetime. Don’t get me wrong, I use my phone and iPad often but there is still something alluring about simpler times.
Does anyone else share that sentiment? Life today is plain hectic and we’ve become accessible 24/7. Managing your social media can be a full time task in itself. It’s not easy to balance all of our responsibilities and complete our ever-growing task lists.
The world, however, is not going to change and it’s only going to get faster paced. Trying to fight against the currents of change is a futile endeavour. That said, we can still preserve the things that matter to us. Continue reading
Posted at 2:44 pm , on April 6, 2016
This sauce happens to be my favourite right now. It’s super duper, crazy delicious! I can’t get enough of the flavours and textures. This sauce is super simple and quick to make which are more reasons why I LOVE it so much. If you are vegetarian, I’d suggest replacing the ground meat with canned organic chickpeas a for a delicious twist.
If you purchase your eggplant and ground meat on sale, this dish can be quite cost-effective. Especially if you use it as a sauce or “topper” for another dish.
Serving over pasta or rice would be good idea, however, I never got that far. I taste tested the dish and then just kept eating and eating it like a bowl of chili! Next time I’ll add chunks of avocado because that would just be heavenly.
To serve as a topper: try adding a spoonful on top of a creamy pureed soup along with some fresh avocado or as a layer of filling for lettuce tacos. You could even roast a head or two of cauliflower (seasoned with some cumin and turmeric perhaps) then mix some of this sauce in just prior to serving.
If you’re not an eggplant lover; don’t turn away so soon. I feel this dish is the perfect re-introduction. Continue reading
Posted at 11:33 am , on December 28, 2014
Are you looking for the techniques to guarantee a perfectly cooked pot roast each and every time? Better yet – success even without a recipe?
In this post I’ll describe how you can transform an average roast into a delicious, melt-in-your-mouth pot roast with a killer gravy to boot.
1. Choose a roast with lots of marbling throughout
- Lean cuts of meat are not made for pot roasting.
- The more marbling throughout the roast, the more flavour the finished pot roast will have.
- Marbling will melt down during the long cooking process, creating immense flavour.
- If you have a very lean cut of meat it’s probably best to consider another cooking method.
2. Always bring your meat to room temperature before cooking
- A room temperature roast will allow for much more even cooking.
- A cold roast will encourage steaming instead of browning when it makes contact with the hot pan. If you allow too much moisture to escape as steam you will not be able to achieve the desired golden crust!
Posted at 10:49 am , on December 5, 2014
Have you ever wondered what to do with that leftover cranberry sauce hanging around in your fridge? Perhaps it’s not the most common thing to ponder but it’s exactly what prompted me to make these babies.
Fluffy and soft with hidden bursts of cranberries and gooey ‘melt-in-your-mouth’ dark chocolate. These are a wonderful grain-free dessert option made with real whole food ingredients. Ladies and gentlemen – feel free to indulge!
As these muffins baked, the scent of cinnamon, cranberries and melting chocolate filled the air. Who needs pricey scented candles? Just bake a batch of these and let yourself be surrounded with their magical aromas!
These are grain free, gluten-free and refined sugar-free so they make a great allergen friendly option.
Posted at 11:13 am , on December 2, 2014
Hi everyone! It feels great to be writing again after being out of commission for nearly a month with a vicious cold. I’m feeling much better now and fingers crossed, but I think I’ve finally turned the corner and I’m looking forward to getting active with the blog again.
In addition to being sick, I was also busy with finishing my remaining tasks for my cooking school. I’m happy to announce that I have completed the program and now have a professional cook certificate!
Last month, the Paleo Parents sent me a copy of their new cook book Real Life Paleo and I’ve finally had the chance to try out a few of the recipes and get some thoughts on the book written down. Continue reading