Asian inspired Five Spice Paleo Noodles make use of one of our favorite tools in the kitchen… the Spiralizer. Using this wonderful device and the colorful veg, we can make a dish that’s as beautiful as it is tasty. The five spice powder adds a wonderful kick to these noodles. If you want a little more, and why wouldn’t you… just double up the portion and make this a main dish.Continue reading
The original recipe (easy vegan crackers) contained almond flour, so we replaced with a home made walnut flour, which is better and easier for the liver to digest. The result was a really crisp cracker, ideal with a dairy free cream cheese or our avocado dip.Continue reading
I hadn’t used spaghetti squash until about 18 months ago. As an alternative to spaghetti or angel hair pasta, this amazing product of nature, delivers an incredible result. Just roasting it in the oven also makes it easy to prepare and quick to clean up… Win, Win, WinContinue reading
Using our new found rustic vegan pizza crust, we make a simple veggie pizza, perfect hot or cold! It’s quick to make, and can be fully vegan depending on the cheese you pick. This one is fully vegan, as we always go with dairy free cheese.Continue reading
This is a childhood favorite of mine. It’s a classic combination. The sweetness of the honey, with a little crunch and a kick from the wholegrain mustard is just amazing. Serve hot or cold with a nice salad, it makes an awesome summer dish. Served with our creamy cauli-mash, it makes a winter warmer worth savoring.Continue reading
Vibrant greens with a little punch and a sweet crunch. Nutty Broccoli is one of those sides that looks and tastes amazing with a simple meal or as part of a banquet table. I love to put this out for the family at Thanksgiving, Christmas or just on a weekday evening. I enjoy broccoli with some bite to it, so don’t overdo the steaming/boiling of the florets at the start, plus the green color when its cooked just right really brightens up any dish.Continue reading
Coronation Chicken Wraps
- 2 servings Coronation Chicken Salad
- 4 flatbreads Paleo Flat Bread
- 2 oz Fresh Baby Spinach
- Lay the wraps out and layer each with 1/2 oz of spinach
- Take 1/2 portion of the coronation chicken salad, and place down the center of the flat bread... wrap it up!
TIP: I make 8-12 flat breads at a time and refrigerate and/or freeze them.
Coronation Chicken Salad
- 5 oz Cooked Chicken (Diced)
- 5 oz Avocado (Diced)
- 2 oz Cucumber (Finely Diced)
- 1 oz Red Onion (Finely Diced)
- 1 tbsp Golden Raisins
- 2 tbsp Healthy Homemade Mayo
- 2 tsp Stone Ground Mustard
- 1 tbsp Aromatic Curry Powder
- 1/2 tsp Himalayan Salt (or to taste)
- 1 tbsp Fresh Cilantro Chopped
- Add all the ingredients into a bowl... and mix thoroughly. DONE!
Hearty Paleo Vegan Bread
- 1/2 cup Almond Milk
- 2 tsp Apple cider vinegar Organic from the "mother'
- 1 tsp Local Raw Honey or sweetener of choice
- 2 tsp Coconut Oil
- 4 tbsp Ground Flax Seeds
- 1 1/2 cups Almond Flour
- 1/2 cup Arrowroot starch
- 1 tbsp Psyllium Husk Powder
- 1 tsp Baking Soda
- 1 tsp Himalayan Salt
- 1-2 tbsp Water if needed
- Preheat oven to 400 degrees
- Line a loaf pan or baking sheet with parchment paper
- Combine all the wet ingredients into a bowl
- Add the 4 tbsp of ground flax seed to the wet ingredients and allow to sit for 5 minutes
- While the wet ingredients are being absorbed by the ground flax seed, combine the remainder of the dry ingredients into a separate bowl
- Add the wet ingredients to the dry ingredients and thoroughly combine. If the dough is dry add 1 tbsp of water at a time until it holds together. You don't want it to be too sticky. I typically only need 1 tbsp of water.
- Make a ball with the dough and either spread into a loaf plan or create a rounded mini loaf by flatting out the ball slightly
- Bake for 20-25 minutes at 400 degrees or until golden and a toothpick when inserted comes out clean
- Remove and cool...if you can and ENJOY!