Celery Root Soup (Gluten Free, Dairy Free, Paleo, AIP)

Are you familiar with celery root? It’s also called celeriac and it tastes like a cross between celery and parsley. It’s starchy like other root veggies and makes a really fantastic substitute for mashed potatoes (no, really!). So if you’re looking for a low carb alternative, celery root is it! 
 

Although this amazing vegetable offers a lot to write home about in terms of taste and nutrition, it’s one of the less attractive veggies at the market and for that reason, it’s often overlooked. This vegetable gives new meaning to the phrase, ‘don’t judge a book by its cover.’ It’s shaped like a globe and has this gnarly, uneven and brown appearance – it reminds me of something straight out of Harry Potter 😛 (take a look at the photo and you’ll see what I mean!).

 
On the inside however, this veggie is creamy, white and aromatic – just beautiful. Once you’ve tasted it, you’ll kick yourself for not having tried it sooner. 
 
Celeriac is rich in dietary fibre which is essential for maintaining proper digestion. It helps keep everything moving, if you know what I mean 😛 It’s also a good source of Vitamin C and fantastic for helping to strengthen the immune system, especially this time of year (hello cold n’ flu season and cold weather!). 
 
Ok, back to the mashed potatoes talk! When you’re on an AIP diet, the comfort of the white potato is off limits to you. White potatoes are part of the nightshade family and many people who have autoimmune conditions have trouble with them. That’s why it’s invaluable to have substitutes like celery root to lean on when you have these dietary restrictions. You can turn this unassuming veggie into a gorgeous puree or mash to help satisfy that carb craving. 
 
Let’s talk about this soup now. It’s rich and savoury. Luxurious in texture. And adding the cooked bacon bits on top just adds some much needed crunch. Enjoy!
 
We want to know –> what’s the most challenging part of following an AIP protocol for you? Share with us in the comments below. 
 
We love seeing what you’re cooking up! Don’t forget to share your recreations with us on Instagram @holisticwellnessfoodie  @valeriepiccitto
Celery Root Soup
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 4 slices bacon, cooked & chopped
  2. 2 Tbsp extra virgin olive oil
  3. 1 large leek, sliced
  4. 2 1-pound celery roots, cut into 1 inch pieces
  5. 1 cup celery, chopped
  6. 2 garlic cloves, minced
  7. 5 cups vegetable stock
  8. 1/4 cup full fat coconut milk
  9. 2 Tbsp fresh chives, chopped
  10. sea salt
Instructions
  1. Cook bacon as you normally would. Drain on a paper towel lined plate. Chop & set aside.
  2. In a large soup pot, warm olive oil over medium heat, add sliced leeks, celery root and celery. Cover and cook for 20 minutes.
  3. Add garlic and sauté for a minute until fragrant.
  4. Stir in broth. Bring to a boil and reduce to a simmer for 10-15 minutes or until celery root is fork tender.
  5. In batches, carefully blend soup mixture (you can use a hand immersion blender or your blender).
  6. Add the blended soup back into the pot and stir in coconut milk. Season with sea salt.
  7. Portion out soup and garnish with chopped chives and bacon.
Notes
  1. *If you are NOT on the AIP protocol, feel free to add in some fresh black pepper.
Holistic Wellness https://holisticwellness.ca/
 
SHARE THIS!
Share on Pinterest

Chocolate Collagen Avocado Pudding (Paleo, Keto, Dairy-Free, Grain-Free + Loaded with Healthy Fat)

Chocolate lovers unite! This chocolate avocado pudding will have you giddy with joy because it’s a dessert that’s ridiculously healthy for you.

And for anyone already shaking their head ‘no’ at the thought of avocado in a dessert – TRUST! Even some of my fussiest clients who can’t stand the taste of avocados, absolutely love this dessert. It’s a great way to sneak it in if you’re not a fan of the texture or taste but still want to benefit from the nutrition.

Speaking of nutrition, have you ever wondered why all nutritionists love avocado? It’s for good reason. Avocados are a fantastic source of fibre, healthy fats and even some B vitamins.

Chocolate avocado pudding was one of the first desserts that I was introduced to when I started eating healthier. I was completely skeptical. I mean, avocado in dessert?? WTF, right? Well, I learned very quickly and very early on that a lot of goodness can be hidden behind a blended concoction of sorts.

Avocados in pudding…kale and cauliflower in smoothies…it was a whole new world to me back then. Now, it’s second nature to me. I’m surprised when I see smoothie recipes without any vegetables in it! It takes time and it’s definitely a process. So if you’re new to all of this, don’t be so hard on yourself and be prepared to be daring and try new things.

A few things to note about this recipe:

1. If you don’t have stevia, I suggest using 1-2 Tbsp of real maple syrup. {Truth be told, I prefer the taste of maple syrup, but will resort to stevia when I’m on a cleanse}.

2. The toppings are optional, although I highly recommend the addition of the frozen raspberries.

3. If you do opt for the toppings, you’ll want to prepare the coconut milk by refrigerating a can the night before making this.

4. I have enjoyed this dessert as a breakfast on more than one occasion!  No judgement if you do the same.

I like adding a scoop of collagen powder to mine for a bit of added protein to help stabilize those blood sugar levels and support my hormones as well as for gut support but it’s entirely optional here and you don’t need it especially if you don’t have any on hand.

You can 100% have dessert that’s clean and healthy and DELICIOUS.

Chocolate Avocado Pudding
Write a review
Print
Ingredients
  1. 1 ripe avocado 1 can full fat coconut milk
  2. 2 Tbsp raw cacao powder
  3. 1 tsp vanilla extract 12-15 drops stevia
  4. 1 scoop collagen powder (optional)
Toppings
  1. (optional) coconut whip (see below for directions)
  2. mint leaves 70% chocolate shavings
  3. Frozen raspberries
Instructions
  1. Add all of the above ingredients (minus the toppings) into food processor and blender until smooth and creamy.
  2. Refrigerate mixture for at least 2 hours or overnight.
  3. To make the coconut whip, refrigerate a can of full fat coconut milk overnight.
  4. Next day, turn it upside down and scoop out the cream only.
  5. Add it to a bowl with 1 tsp vanilla & a few drops of stevia.
  6. Using a hand held or stand mixer, whip until it resembles whip cream.
  7. Use immediately or refrigerate until ready to use.
  8. To serve, portion out chocolate avocado pudding into individual ceramic dessert bowls or mason jars, top with a generous serving of coconut whip, a few frozen raspberries, shave 70% dark chocolate over top and garnish with mint leaves.
  9. Enjoy!!!
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Instant Pot Chicken Soup – A Hearty and Veggie Filled Soup To Keep Your Immune System Strong During Cold n’ Flu Season

Nothing beats a warm bowl of chicken soup. I’ve been cooking up lots of deliciousness in my instant pot and this delicious chicken soup did not disappoint. 

Plus, it was just what my boyfriend needed while he was sick. He ate up every last bite and it helped him bust through his cold (now let’s just hope that I don’t catch it!).

So what’s the deal with chicken soup and colds anyways? Well, you’ve got an amazing blend of sulphur from onions and garlic that help your body detox, plus you’ve got the incredible amino acids and vitamins from the broth, and hearty protein from chicken. 

Not to mention all the amazing nutrients from veggies. I find it’s always so easy to add in a mix of veggies to soups. I used your typical carrots, onion and celery in this recipe, but also added in some butternut squash and an entire bag of spinach. Hello cold busting vitamin C!

Although this recipe only took 12 minutes in total to cook, you do have wait for the pressure to come up, which took at good 15 minutes x 2 – as you’ll see in the recipe below. 

But, it was worth the wait. And the chicken turned out amazing! Fall apart, tender chicken that tok this out to a whole other level. 

I used chicken thighs, which I often cook with over chicken breast, as it’s much more tender due to a higher fat content. Now don’t freak out about the fat. It’s a good thing – especially if you’re buying organic chicken or pasture raised. Those fats are not only delicious, but great for your hormones. 

Did you know your hormones need fat to function? Yes they do! 

Hope you enjoy this instant pot chicken soup as much as we did! It’ll hit the spot on those cold winter nights. Ugh… winter – I’m not a fan. Is it summer yet?? The summer countdown is on – only 5 more months!

Instant Pot Chicken Soup
Serves 6
Write a review
Print
Ingredients
  1. 2 pounds boneless, skinless chicken thighs (fresh, not frozen)
  2. 6 cups Chicken Bone Broth
  3. 3 tablespoons Vital Proteins grass-fed unflavored gelatin powder
  4. 1 yellow onion, chopped
  5. 5 cloves garlic, minced
  6. 3 teaspoons sea salt, plus more to taste
  7. 3/4 teaspoon freshly ground black pepper, plus more to taste
  8. 4 celery stalks, chopped
  9. 3 carrots, chopped
  10. 1 package Go-Go Quinoa Spaghetti (or any other gluten free spaghetti brand)
  11. 1/4 cup fresh flat-leaf parsley, roughly chopped
  12. 11/2 teaspoons fresh thyme leaves
  13. 1 bay leaf
  14. 1 teaspoon lemon juice, plus more for serving
Instructions
  1. Place the chicken thighs in your instant pot.
  2. Add the bone broth, gelatin powder, onion, garlic, salt, pepper and turmeric.
  3. Secure the lid, set your pressure valve and select manual setting. Set to high pressure for 10 minutes.
  4. When the 10 minutes is up, quick release the pressure. Remove the chicken, cut into bite-size chunks, and return it to the instant pot.
  5. Add the celery, carrots, spaghetti (split into 3 - just simply break with hands), parsley, thyme and bay leaf and season with salt and pepper to taste. Secure the lid again, select the manual setting, and set it to high pressure for 4 minutes. Quick release the pressure. Stir in the lemon juice.
  6. Ladle the soup into bowls and serve hot with extra lemon juice if desired.
Notes
  1. *Add in some spinach at the very end and stir in to wilt. It's a great way to get in extra vitamin C.
  2. *Cooking the pasta - I cooked mine for HALF the time it would normally take. The package says 8 minutes, so I went with 4.
  3. *Depending on the noodle 'length' you prefer, I broke my noodles into 3, but half would work too.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Instant Pot Butter Chicken – A Delicious and Simple 8 Minute Recipe (Paleo, Gluten Free)

I am in LOVE with my instant pot! 

I bought it back in October 2019 and it’s been put to good use ever since. Ok, basically, I’ve been trying to cook just about everything in my instant pot; like every night. And this instant pot butter chicken has been cooked up at least 10 times!

I just love love love it and so far, my recipes have turned out amazing!

If you’ve been on the fence about purchasing it, trust me, it’s a great investment and incredibly easy to use. I was a little hesitant about it at first, only because as much as I love my slow cooker, I always found that the recipes (more so – chicken), didn’t turn out quite the way I had hope for. 

So I thought I’d have the same experience with the instant pot – but NOPE! Not the case. 

I purchased the 6 quart pot (there is also an 8 quart) but didn’t think I’d need one that big since it’s only my boyfriend and I (although, he is 6’5, 230lbs and eats like a beast!).

 If you’re looking to get one for yourself, you can order them off of Amazon here. Since purchasing it, I haven’t used the slow cooking set, only the pressure cooking, which is awesome! Here’s the instant pot I have here –>

 

This butter chicken recipe cooks in 8 minutes – thanks to the high pressure. Uh…butter chicken in 8 minutes? Yes please!

You can serve this recipe with rice, naan, or for a gluten free/grain free version, I opt for cauliflower rice. You can use this recipe here – but I would modify it and make it less ‘fried ricey” – if that makes sense! I would simply cook it with some onions, garlic and a bit of turmeric. This would go better with the butter chicken. 

As a note, I used Arvinda’s butter chicken spice blend. Click here to check it out. 

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (scroll below to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

Ok… ready for some delicious instant pot butter chicken? Let’s get to it!

Instant Pot Butter Chicken
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
  1. 2 tablespoons ghee (plus more might be needed when browning chicken)
  2. 1 onion, diced
  3. 4 garlic cloves, roughly chopped
  4. 1 teaspoon minced ginger
  5. 2 tbsp Arvinda's Butter Chicken Spice Mix (it's my fav! - use more or less depending on your preference)
  6. 2 pounds skinless and boneless chicken thighs, cut into quarters
  7. 1 (15 ounce) can diced tomatoes
  8. ½ cup full-fat coconut milk
  9. 2-3 tbsp arrowroot starch (for thickening)
  10. Cilantro, garnish (optional)
Instructions
  1. Press the sauté button on your instant pot and add the ghee, onions and garlic to the pot. Stir-fry the for roughly 6-7 minutes.
  2. Add in the chicken and stir-fry for 5-7 minutes or until the outside of the chicken is no longer pink. I had to do this in batches, as I couldn't fit it all in the pot. Add more ghee as you cook the chicken, if needed and you find the chicken sticking to the pot.
  3. Once chicken is longer pink, add in the ginger, butter chicken spices and canned tomatoes. Give everything a good mix.
  4. Secure the lid, close the pressure valve and make sure it's in the right setting, and cook for 8 minutes at high pressure.
  5. After 8 minutes, open the valve to quick release any remaining pressure.
  6. Open the lid and add in the coconut milk + arrowroot starch. Gently mix to combine all ingredients.
  7. Garnish with cilantro if desired and serve.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Grain Free Wild Blueberry Chia Muffins

Ok, so, my muffins look green! That’s what happens when you combine BLUEberries with baking soda. It’s chemistry people! But don’t let the colour deter you from making these delicious gems….because they are delicious.

In fact, it’s easy to transform a standard muffin into a gluten free, dairy free, low sugar, grain free treat and still have it taste delicious!

The honest truth is that more and more people are becoming conscious of ditching the grains, dairy, gluten and sugar (which is a good thing!!) and that really excites me!

Why? Because that’s what my cooking and baking is all about and that’s what my diet currently reflects.  

Of course, some sugar, dairy and gluten creeps it’s way into my diet every now and again, but it’s rare. And being able to recognize how I feel by eliminating these food culprits is enough for me to keep them out of my diet. 

With my hashimoto’s, it’s really important that I avoid certain foods that could exacerbate my autoimmunity. This is why grains/beans/legumes/gluten/dairy has gotten the boot. And trust me, it’s not easy. 

Sometimes I find myself sprinkling goat cheese or sheep cheese into my salad and on my most recent trip to Florida, grains and gluten found their way onto my plate. I thankfully ate at great restaurants that focused on local, organic and sustainable ingredients, but still… gluten is gluten. 

Wherever you are on your health journey, it’s important that you be gentle with your body. It’s important not to beat yourself up because you had a slip up, because you ate the extra slice of bread, or that your travelling endeavours made it difficult to completely eliminate your food culprits. 

Now with that said, it’s also important to recognize how badly you may feel by letting these certain foods creep into your diet. The truth is, gluten (for most people) can cause an autoimmune flare up just by one tiny BITE! 

In my case, and while traveling, I made sure to drink adequate amounts of water, get lots of sleep, take my digestive enzymes to help me break down my food better, take my probiotics, and follow my adrenal-thyroid supplement protocol. 

And this is why what you do MOST of the time is so important. 98% of the time, this is where I focus my energy – on staying well and vital, taking my supplements, moving my body, getting adequate sleep, slowing down, eating well and eliminating my food culprits. 

It’s not always perfect. It’s a process. In fact, it’s a lifelong journey and I’m in it for the long haul of experimenting, testing, eliminating, re-introducing and more importantly, enjoying the process of learning. 

As with this recipe, I’m so happy that coconut is NOT on my autoimmune elimination list (some people do react to it). These #grainfree #glutenfree #diaryfree muffins are super delicious, light, fluffy, and loaded with protein and fiber. 

1/4 cup of coconut flour (here’s the one I used here), provides close to 10g of fiber and 4g of protein. With the addition of 6 protein rich eggs in this recipe, these muffins won’t be spiking your blood sugar – which is key to supporting overall hormonal health, weight, energy and supporting your menstrual cycle. 

Now let’s eat!

P.S. –> My Clean, Lean and Green program is currently on sale and it includes delicious guilt free treats just like this, plus, quick and easy to prepare recipes to help you support your hormones and lose weight. It’s a full 21-day program with a customized meal plan guaranteed to take the overwhelm and confusion out of what to eat, when to eat and how to support your health and body. Click here for more details. 

 

 

Grain Free Wild Blueberry Chia Muffins
Yields 12
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 cup organic coconut flour
  2. ½ tsp sea salt
  3. 1 tsp baking soda
  4. 1/3 cup maple syrup
  5. 1 cup coconut milk
  6. 6 organic eggs
  7. 2 tsp Vanilla Extract
  8. ¼ cup coconut oil, melted
  9. ¼ cup chia seeds
  10. 2 tbsp shredded coconut flakes, unsweetened
  11. 1 cup wild blueberries, frozen or fresh
Instructions
  1. Preheat over to 350 degrees and line a muffin tray with liners.
  2. Combine the coconut flour, baking soda & salt in a bowl.
  3. In a bowl whisk together the milk, maple syrup, eggs, coconut oil and vanilla.
  4. Add the chia seeds and blueberries combine.
  5. Pour the wet ingredients into the dry ingredients and mix well.
  6. Spoon the batter into the muffin tray, filling cups about 3/4 of the way.
  7. Bake at 350F for 25-30 minutes, until golden brown and cooked through.
  8. Cool on rack and serve.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Gluten Free Chocolate Chip Banana Bread

When you have 3 ripe bananas and lots of oats on hand, you make banana bread. 

I feel like it’s been a while since I baked up something yummy. In case you haven’t noticed, I love to bake! It’s one of my happy places. It’s a way for me to be creative. And more than anything, I just LOVE seeing the look on someones face when they try one of my gluten free/sugar free/dairy free treats not knowing that it’s been “healthified!”

Best. Feeling. Ever!

In fact, you might want to get your hands on my Healthy Desserts eBook and take advantage of the amazing Holistic Wellness Super Bundle (get my detox program, meal plans, smoothie cleanse and so much more and save lots of moola!). My Healthy Desserts ebook alone has over 30+ delicious gluten free, sugar free dessert recipes that are super drool worthy. 

So… back to baking. I normally love baking with almond flour. I find the recipes always turn out amazing, plus, it’s a great gluten free baking flour. But let’s be real, it can seriously be expensive. And the amount of almond flour I go through – eek – it’s pretty crazy! 

Sometimes I can spend upwards of almost $200 on just almond flour alone, specifically when I’m recipe testing. I know, crazy right?!

But oats, they are on the cheaper side and if you get gluten free/wheat free ones, then making gluten free treats is a breeze. 

The only dilemma is that they are considered a grain, so if you are grain free (which I am about 95% of the time), then almond flour may be your better bet. 

I use Bob’s Red Mill Wheat Free Oats, and I grind them myself in my vitamix. It take 2 seconds and it comes out perfectly. Which reminds me, you’ll probably love my Oat Flour Blueberry Pancakes. They are my fav!

So let’s get to the baking goodness. Let me know in the comments below how your banana bread turns out. And be sure to tag me @holisticwellnessfoodie on instagram sharing your pics! 

Gluten Free Chocolate Chip Banana Bread
Write a review
Print
Ingredients
  1. 2 cups oatmeal (gluten-free rolled oats)
  2. 1 tsp baking powder
  3. ½ tsp baking soda
  4. 1 tsp cinnamon
  5. ¼ tsp sea salt
  6. 3 very ripe bananas, mashed
  7. 1 tbsp coconut oil, melted
  8. 1/4 cup coconut sugar (optional, I left this ingredient out as the banana's were sweet enough)
  9. 1 tsp pure vanilla extract
  10. 2/3 cup chocolate chips (I use Enjoy Life mini chocolate chips)
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9” × 5" loaf pan with coconut oil.
  2. Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
  3. Measure out 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, sea salt and cinnamon and set aside.
  4. In a separate large bowl, combine mashed bananas, coconut sugar (omit to make sugar-free), vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Alternatively, you can add this to a blender, but I did mine by hand. Slowly add in oat flour mixture and mix until well combined.
  5. Gently fold in chocolate chips.
  6. Pour batter into prepared loaf pan.
  7. Bake for 35-40 minutes or until toothpick comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling. Cut into slices and enjoy!
Notes
  1. *Feel free to add in chopped walnuts, pecans or any nut/seed of choice.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Cauliflower Fried Rice

Don’t you ever have those times when you just want to dive into a huge bowl of carbs?

You know, a bowl of pasta or just eat 3 extra servings of rice and not give a damn! Well, this cauliflower fried rice feels like you’re diving into a huge bowl of carbs, minus the guilt!

This is the perfect veggie filled dish – EVER!

I’m a little obsessed with this recipe for a few reasons:
1. It’s incredibly easy to make
2. I feel like I’m actually eating Chinese fried rice
3. It’s loaded with veggies 
4. You can eat a lot of it (because it’s veggies) and feel amazing!

IMG_6721

I’ve been getting my Organics Live delivery box every week, which is amaze balls by the way! Every week I get organic produce delivered straight to my door and often times, there’s cauliflower. I’ve been trying to come up with creative ways to use it, cause let’s face it, steamed cauliflower is freakin’ boring! 

You can click here to get your own Organics Live delivery every week (if you are in the local GTA area). Trust me, it’s worth it!

I made cauliflower tater tots the other night (will share the recipe soon) and this amazing fried rice. Oh! and my Creamy Cauliflower Soup is a serious favourite. Click here for that recipe. 

It’s safe to say that I am becoming a cauliflower master! And it’s becoming a veggie that I adore more and more, which is a good thing since Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It also contains biotin, which helps to strengthen hair (and been known to help with hair growth!). 

Cauliflower is also an incredible detoxification veggie. Certain compounds found in cauliflower, such as sulforaphane, glucobrassicin, glucoraphanin, and gluconasturtiian, are very useful for helping the body to detox due to how they support liver function.

And as a HUGE bonus, if you support the health of your liver, you in turn support the health of your skin, keeping the wrinkles at bay and that youthful radiant glow. 

So let’s get to this delicious, nutrient dense, detox friendly, skin loving recipe. 

Enjoy!

Cauliflower Fried Rice
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 large head cauliflower
  2. 2 large eggs, beaten
  3. 1 tablespoon minced ginger
  4. 3 cloves garlic, minced
  5. 2 medium carrots, diced
  6. 1/2 cup peas, fresh or frozen
  7. Half a onion, chopped
  8. 4 green onions, thinly sliced
  9. 1/4 cup cashews, optional
  10. 3 tablespoons coconut aminos/marinade (or tamari)
  11. 1 tsp chilli flakes
  12. Sea salt and pepper
  13. Coconut oil, for sautéing
Instructions
  1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces.
  2. Heat a large skillet over medium heat and drizzle in coconut oil. Add onion and carrots and saute until tender, about 2 minutes. Add in ginger and garlic and stir together.
  3. Slide veggie mixture to one side of the skillet and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
  4. Stir in cauliflower "rice" and peas and mix everything together well. Add in coconut aminos. Cook for 6 to 8 minutes, until cauliflower is soft and tender. Add in chilli flakes, sea salt and pepper.
  5. Top with green onions and cashews and serve and enjoy!
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Paleo Vanilla Cupcakes with Chocolate Avocado Frosting

Woohoo! It’s Friday!

I’ve got a busy weekend a head of me. Finishing up my Christmas shopping, heading out to parties and events, off to a hockey game and baking. 

Yes, more baking. You would think since releasing my Healthy Holiday Desserts eBook that I would be all baked out, but I’ve got so many more recipes to test out and of course, being that my month is stacked with parties, I won’t be showing up empty handed. 

It seems that everyone ‘expects’ me to bring a dessert to their house considering I’ve been taunting them with dessert photos for over a month now! Truthfully, I’m ok with that 🙂 

Seeing someone bite into one of my recipes and having their face light up with joy and a great big smile makes me SO happy! Mainly because most people don’t realize that they’re biting into a gluten free, dairy free, refined sugar free treat. It’s like baking trickery! Muahahaha.

Anyways, let’s get to these ridiculously easy Paleo Vanilla Cupcakes. I honestly mean it when I say ridiculously easy. One bowl, a few ingredients and you’re done. Your kitchen won’t be messy and your clean up will be fast. 

These cupcakes are delicious and are perfect without the frosting. I decided to frost them for an extra nice touch, but feel free to leave them as is. I frosted them with my Chocolate Avocado Frosting (which is also like a pudding and can be enjoyed on it’s own). Alternatively, you can use my Buttery Chocolate Frosting on page 55 in my Healthy Holiday Dessert eBook or a vanilla frosting will work too!

You would think that with all the baking I’ve been doing that my kitchen is stacked with all the baking essentials, like a piping bag! Well, I don’t have one and I also don’t have the fancy tips which makes all cakes and cupcake decorating look amazing. Um Santa…I need some piping bags!

However you end up frosting these bad boys, I’m sure they will turn out delicious. Get ready to make 2 batches of these beauties (especially if you have kids) because I guarantee they will go fast!

Happy Baking!

P.S. My Healthy Holiday Dessert eBook (which is full of recipes that go beyond just the holidays) is on sale now until the end of December. Get over 30 delicious gluten free, dairy free and refined sugar free treats. Click here to grab your copy. 

Paleo Vanilla Cupcakes
Yields 12
These grain free and fiber rich cupcakes are easy to make and incredibly delicious. The texture reminds me of traditional yellow-vanilla cupcakes, but minus all the junk!
Write a review
Print
Cook Time
22 min
Cook Time
22 min
Ingredients
  1. 3/4 cup coconut flour
  2. 6 eggs, room temperature
  3. 1/3 cup unsweetened applesauce
  4. 1/4 cup water
  5. 2/3 cup maple syrup*
  6. 2 tablespoons vanilla extract
  7. 1 teaspoon baking soda
CHOCOLATE AVOCADO FROSTING
  1. 1 avocado
  2. 1/3 cup raw cacao powder
  3. 3 tablespoons raw honey
  4. 2-3 tablespoons maple syrup
  5. 2 heaping tablespoons coconut oil, not melted but room temperature
  6. 1/2 teaspoon vanilla extract (optional)
  7. pinch of sea salt
Instructions
  1. CUPCAKES: preheat oven to 350F and line a standard 12 cup muffin tin with baking cups.
  2. In a large bowl, whisk together all the cupcake ingredients until a creamy batter is formed and no clumps remain.
  3. Spoon the batter into the muffin cups, about 3/4 of the way, and bake until centers are firm, roughly 22 minutes. Let the cupcakes cool before transferring to a wire rack and frosting.
  4. FROSTING: while cupcakes are baking, add all frosting ingredients into a food processor and blend until well combined and no avocado chunks remain. Transfer this to a piping bag or use a knife and spread it onto the cooled cupcakes evenly. You can also enjoy the frosting as a chocolate pudding and eat it as is for a delicious treat!
Notes
  1. *For more sweetness, you can use 3/4 of a cup of maple syrup, but 2/3 cup was perfect for me and my tastebuds.
Holistic Wellness https://holisticwellness.ca/

 

 

SHARE THIS!
Share on Pinterest

Paleo Spiced Pumpkin Loaf

We’re nearing the end of October and soon enough we will be in Christmas shopping mode. 

I love Christmas. I just love holidays in general (halloween is my favourite, although not a holiday per se, but it’s still a fun day of celebration!). Family, food, connection and my crazy, wild, fearless nieces. Gosh I love them!

I don’t have kids of my own but feel like my nieces are close enough to being my own. 

They are incredibly funny, creative and full of amazing possibility. Watching them develop into bright and beautiful young girls is incredibly rewarding. 

The other day, my one niece said to me, “Auntie Sammy, I want to eat healthy like you!”

Oh my! That was music to my ears! A 6 year old wanting to eat healthy like me? 

Let’s just say when I had her help me make spinach and almond patties and roll the gooey dough in her hands, she wasn’t so thrilled to try them. She did however help me make them and was thrilled to have her hands covered in green goop! 

That’s good enough for me. I know it can be difficult getting kids to eat well and try green looking foods. I often tell them the green foods are “shrek” foods and sometimes, that seems to work. 

Which brings me to my pumpkin loaf. And basically anything I’ve ever baked before. My nieces have eaten every last of my baking crumbs, never questioning what it is or how it’s made. It looks good, sweet and chocolatey, so they eat it!

As much as I don’t want them indulging in sugar regularly (which is not really my choice since I’m not their parent), letting them enjoy my gluten free and dairy free treats every so often is a-ok in my books. Plus, educating my brother and sister in law on healthy ingredients and teaching them how they can health-ify just about any treat is good enough for me! 

When we know better, we do better and every opportunity that comes my way to educate my friends, family and clients on nutrition, I’ll take it! 

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (click here to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

So, let’s get to this delicious Paleo Spiced Pumpkin Loaf. Why paleo? Because it’s free of processed flours, is gluten free, dairy free and full of pure goodness. 

It’s a great holiday treat to whip up and bring to an upcoming party or event, or just make for your family and enjoy with your kids (whom I know will enjoy!). 

 

Paleo Spiced Pumpkin Loaf
Serves 6
Write a review
Print
Ingredients
  1. 1 cup fine-ground blanched almond flour
  2. 1/4 cup coconut flour
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon fine-grain sea salt
  6. 1/2 teaspoon pumpkin pie spice
  7. 1/4 teaspoon ground cinnamon
  8. 3/4 cup coconut sugar
  9. 1/2 cup canned pumpkin puree
  10. 1/3 cup melted coconut oil
  11. 3 tablespoons almond or coconut milk
  12. 1 teaspoon vanilla extract or ground vanilla bean
  13. 4 large eggs
  14. 1/3 cup mini chocolate chips (optional)
Instructions
  1. Adjust an oven rack to the middle position and pre-heat oven to 325 degrees. Line the bottom of a 9×5 inch loaf pan with parchment paper and set aside.
  2. Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cinnamon, and coconut sugar in the bowl of a large food processor.
  3. Pulse 10 times or until mixed. Then, add the pumpkin puree, coconut oil, milk, vanilla, and eggs and process for 30 seconds or until combined. Scrape down the sides and process again if needed. Add in chocolate chips and pulse to incorporate into mixture.
  4. Use a rubber spatula to transfer the mixture to the lined loaf pan. Bake for 70-75 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool in the pan for 15 minutes. Use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest