Grain-free, Recipes, Uncategorized

Low Carb Roasted Almond Chocolate Bark

Chocolate, yum! Who doesn’t like getting quality chocolate for Christmas? The problem is, most of us eat way too much sugar during the holidays. This recipe is a guilt free treat and it tastes delicious!

There are a few other online, but they use cocao powder, cocoa butter or coconut oil. I wanted to use my unsweetened chocolate from the bulk store, so I made up my own recipe. I have made low carb chocolate from coconut oil and cocoa powder before and I think that this chocolate was a lot tastier and it had a better mouth feel (the creaminess if chocolate!). I will make that again for sure. Here we go:

14 squares of unsweetened chocolate (14 oz)

3/4 cup THM Gentle Sweet (you can make your own by blending 3/4 cup of each erythritol and xylitol as well as 1/2 tsp our stevia in your blender)

1/2 cup roasted almonds

Sprinkle of Himalayan salt

The quantities are easy to adapt, and you can modify to suit your taste. I had 14 chocolate squares from the bulk store, that is why I picked that amount. I melted my chocolate on low heat. I know many would do that on a water bath to avoid cooking he chocolate, but I don’t bother. I just stir constantly and it’s fine.

I roasted more almonds that I needed because they are such a great snack. Roast them at 350F for about 10 minutes. I taste test them and roast them a bit longer if needed.

That is what they look like when they are to my liking.

Mix your sweetener with the chocolate as it is meltin, this will allow it to dissolve well. You can also taste for sweetness at this point.

Pour your melted chocolate in a 8 x 8 inch square pan (20cm x 20 cm). I used silicone. If you use metal, I recommend you line it with parchment paper. Spread your roasted almond on the chocolate and sprinkle with Himalayan salt.

Put in the fridge until set and break up into pieces. This recipe yields enough to divide up for 6 people.

For more great gift ideas, check out this page.

Recipes, Uncategorized

N’oatmeal Raisins Cookies (Paleo, Grain-free)

These paleo cookies are truly reminiscent of oatmeal raisins cookies.

Here is the recipe:

2 cups almond flour

1 cup arrowroot flour

1/2 tsp salt

2 tsp baking powder

2 tsp cinnamon

2/3 cup coconut oil

2 eggs

1/2 cup raisins

a handful of walnuts

Mix am the ingredients and he dough should look like this:


Form into cookies on a baking sheet lined with parchment paper. Bake at 350F for about 10 minutes.

That’s it! So simple and delicious!

Recipes, Uncategorized

Easy Make Ahead Meal Ideas

As most busy mamas know, days can get pretty crazy! I have often felt like I needed a private cook to keep up with all the demands on my time, but I have developed a few ways over the years to simplify the task of putting healthy meals on the table each day.A very important one is freezer cooking. Each week, I try to make at least one meal a double or triple batch to have enough for the freezer. Keep in mind, this is no small feet as feeding my family one meal requires to double most recipes. Another method is make ahead meals. This is the one I will be talking about today.

Easy make ahead meals

In the Winter, one of my favorite ways to save time on cooking is to make a big batch of soup or stew. This is then our lunch a few days in a row with the option to add some bread or a side salad depending on how much time I have each day.

I also often use Saturday to do some prep work that allows me to throw many meals together during the week. In addition, I try to have some portable options for days when we are on the go. Here is an example of what you can do:

1- Hard boiled eggs: Hard boiled eggs are the convenience food by excellence. I cook them in my pressure cooker set on 6 minutes (my rice setting). Put about an inch of water at the bottom of your pot and make sure to release the pressure as soon as they are done. Then, you need to put them in cold water right away and they turn out just perfect. The shell almost slides off, even with my fresh eggs.

2- Salmon patties: I have posted about my salmon patties before. I just love them! I use 3 cans of salmon, 2 eggs, spices and some sort of flour. I made them with about 2/3 cup of roasted sweet potatoes as well. I have used cumin, salt, mustard powder, Herbamare salt or sea salt. The seasoning possibilities are endless. I have used 3 TBS of coconut flour or 1/3 cup of almond flour. It all works out. The best part is, I cook them in my waffle maker. Before discovering that method, I could never flip any salmon patties recipe without destroying them. Now, they stay together and cook perfectly.

3- Coleslaw: There is no doubt that coleslaw is the best make ahead salad. I have been making it with cabbage, carrots, apples and celery. Sometimes I even add in some sunflower seeds and raisins. For the dressing, I use homemade mayo with lemon juice, mustard and a bit of organic cane sugar in it.

4- Marinated meat: Marinating your meat is a great way to prepare ahead. Today, I marinated shrimps in ginger, garlic, tamari, sesame oil and honey. Yum! You could use chicken and change up the marinade to suit your taste.

5- Cauliflower rice: Cauliflower rice also works great to prepare ahead of time. Today, I made it with some celery and parsley. Cilantro or zucchini is also a great addition. When you are ready to use it, just cook it on the stove to soften it and warm it up. Add salt or any spice you like.

These are some ideas you can use to simplify getting dinner ready. And don’t forget: meat and roasted veggies are also a super quick healthy meal!

Gut health, Recipes

Making Coconut Yogurt with a Probiotic Capsule

Ah! Yogurt! Versatile and nutritious, it nourishes the body and heals the gut. Its benefits are multiplied if you make it yourself and ferment it for 24 hours. Also, making your own yogurt allows you to use any type of milk and avoid dairy if needed. During this experiment, I tried four different recipes and four different probiotics. I used coconut milk in all instances except for the last one . The first recipe I followed was from Danielle Walker’s book, Delectable Paleo Recipes to Eat Well & Feel Great.  I halved the quantities, but still added a full capsule of probiotic.


The result was amazing! Great texture and taste! So, the recipe consists of two cans of coconut milk, 1 tbsp gelatine and one tbsp honey.

Later, I tested this recipe. I put in tapioca starch as a thickener in one version and agar powder in the other. The yogurt didn’t get much thicker, I found that gelatin works a lot better. It still tasted great!

Yogurt thickened with tapioca

A few weeks later, I decided to reattempt Danielle Walker’s recipe to experiment with a third probiotic I had in the fridge.

Lastly, we had  been getting some goat’s milk, so I decided to prepare a batch with a third probiotic. I used only one capsule for a litre of milk. I didn’t add any thickener, but I strained it as shown in the picture. The result was impressive! The taste was just sour enough and the yogurt had a nice consistency.

Goat’s milk yogurt.

So what’s the conclusion of this experiment? You don’t need a specially formulated yogurt starter to get great yogurt, all you need is a great probiotic!

“All disease begins in the gut” is a very important quote attributed to Hippocrates, a Greek physician considered to be the father of medicine. Yogurt is a superfood to improve your gut health. If you would like to know more and purchase quality supplements, please email me here.

For a visual to help you learn more about making yogurt with a probiotic capsule, watch this video (I forgot to mention that the fermentation time is 24 hours):


Easy and Foolproof Gluten-Free Bread Recipe

I have been baking gluten-free bread for many years now and it took me a while to get the hang of it. Well, this is an easy recipe that works no matter what gluten-free flour blend you use. It always turns out perfect! Here it is:

Makes 2 loaves

Dry ingredients

6 cups of gluten-free flour blend

3 cups tapioca flour

2 tsp xhantan gum

2 tsp sea salt

Wet ingredients

3 cups warm water

3 tbsp honey

2 tsp dry active yeast

4 tbsp olive oi

6 eggs

Mix the dry ingredients and the wet ingredients in separate bowls.

After the yeast has become bubbly (about 5 minutes), pour the liquid in the dry ingredients and mix with the paddle attachment of your mixer.

Here is what the dough will look like:

Prepare two bread pans by greasing them with coconut oil and putting a piece of parchment paper in the bottom and spread the dough evenly among both pans.

Let the loaves rest for 30 minutes and preheat the oven at 375F.

Cook for about 50 minutes and enjoy!

Note: It is important to let the loaves cool for at least 30 minutes before slicing the bread.


Paleo Brownie Cookies from the Paleo Sweets Cookbook

I have been loving the recipe book Paleo Sweets from PaleoHacks! I will be posting more recipes from it in November and December. After all, Christmas is coming, and these recipes provide a great alternative to traditional sugar and white flour laden Christmas treats!

First, let me say, the book is beautiful! The pictures are delectable! I would love to make every single recipe in it and I just might!

Now, back to the Brownie Cookies recipe:

1 cup of almond butter (the recipe calls for raw, but I used roasted)

1 tsp vanilla

2 eggs

2/3 cup coconut sugar

3 tbsp cacao powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup chopped pecans (the recipe calls for walnuts)

I just mixed everything together and dropped the dough on a cookie sheet. The recipe requires you to roll the dough into a log and slice it, but my dough was very wet, possibly because I used roasted almond butter. The cookies were easy and delicious! I would certainly make this again!