Posted at 8:36 am , on February 9, 2015
They say love is in the air come Valentine’s Day. Why not add some fresh lemon and vanilla to the mix?
The aroma of fresh lemon and vanilla essence baking together could be a perfume flavour. These muffins are worth it for the aroma alone but trust me when I say you are going to want to eat them too. In fact, you’ll want to eat all of them! Hopefully you’ll have a little more restraint than me. At least try to save a few for your loved one perhaps?
It was hard to be patient while I let the oven do it’s thing (especially in those last few minutes) but I really wanted to get that beautiful golden shell with the oh-so-fluffy texture inside. I’m happy to say they turned out pretty darn perfect!
After cooling, I sliced the muffin in half and slathered on some grass-fed butter which I have been trying to work into my diet. Coconut oil would be fabulous too! I also drizzled on some fresh-squeezed lemon.
Posted at 8:17 am , on January 6, 2015
Premade hummus is an expensive item at the grocery store. Also, the containers they come in are too small and don’t provide nearly enough hummus to satiate my family’s hummus requirements. When my family wants hummus, they want LOTS of hummus!
I much prefer to make my own though and you should too. Making your own hummus is ridiculously easy and is also ten times better than those pre-made versions from the grocery store.
The hummus on store shelves will often contain preservatives, stabilizers, and oils that I’d much prefer to avoid. Homemade hummus contains real ingredients like organic olive oil, fresh lemon juice, garlic and tahini.
The best news? You can make this hummus in 4 steps! It’s super creamy and tastes just like the hummus sold at my favourite Lebanese restaurant. It also very cheap to make.. especially if you opt for dried chickpeas. 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