Tag: paleo

Sweet Potato Pecan Muffins (Gluten Free, Paleo, Grain Free, Low Sugar)

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Sweet potatoes are a regular in my house. You can mash them, roast them, bake with them and combine them with a variety of herbs or spices. Lately, I’ve been on a sweet potato kick as you might notice from this recipe below!

If you haven’t made these muffins yet, I encourage you to try them out asap. They’re sooooo good!

Sweet potatoes are rich in fibre, vitamin B6 and iron – all good things we need more of, especially the fibre. 

If you’re dealing with any digestive issues or constipation, I highly encourage you to start increasing your vegetable intake as well as getting in more water. I can’t tell you how many of my clients experience complete digestive relief by simply applying these 2 strategies. 

 

I ordered most of the ingredients for this recipe from NaturaMarket.ca 

  • The coconut flour
  • Baking Spices
  • Coconut Oil
  • Monk Fruit Sweetener (I love Lakanto for baking!)

 

 

I LOVE that NaturaMarket is a one-stop-shop for all things Gluten-Free, Paleo, Allergen Free and so much more. They have so many goodies on there, I pretty much shop with them weekly. So much so, that I reached out to see if my community can get a discount so you can try them out for yourself!

    • Never ordered from NaturaMarket before? SHOP HERE + get 15% off your first order with the coupon code HEALTHYHORMONES2020
    • Already a customer? SHOP HERE + save 10% off your very next order with the coupon code HEALTHYHORMONES10 (one time use only)

Now onto the recipe for these amazing muffins! 

Ingredients:

  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • 4 eggs
  • 1 cup sweet potato, cooked and mashed
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil, melted
  • ¼ cup monk fruit sweetener – alternatively you can you coconut sugar or maple syrup
  • ⅓ cup pecan, roughly chopped
  • 3 tbsp shredded coconut
  • 12 pecans for garnish

Instructions:

  1. Preheat the oven to 375 F. Grease or line a muffin pan. In a medium bowl whisk together coconut flour, baking powder, baking soda and spices.
  2. In a large bowl beat together eggs, mashed sweet potato, vanilla extract, lakanto and coconut oil.
  3. Add the dry mix into the wet mix and stir until all lumps are gone.
  4. Fold in chopped pecans and shredded coconut. Divide batter into 12 muffin cups and top each with a pecan.
  5. Bake for 25 minutes or until a toothpick inserted in the centre comes out clean.

Enjoy & happy baking! Tag me in your delicious creations @holisticwellnessfoodie 👈

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! 

 

Keep in mind that we may receive commissions when you click our links and make purchases. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced, in order to help you make the best choice for you.

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Raspberry Coconut Cream Parfait – Low Carb, Paleo, Grain Free, Gluten Free, Dairy Free

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Valentine’s day is fast approaching and I don’t know about you but what’s more romantic than a home cooked meal?

These days, our lives are so fast paced that we seldom have the opportunity to slow down for dinner. I mean really slow down: light some candles (non-toxic, of course :P), set the table, break out the organic wine, really connect and make it a special event.

I mean, of course it’s nice to get out of the house and have someone cater to you and even nicer to have someone do the dishes (right?!). So I get dining out. But I honestly think it’s far more romantic to make something yourself. It’s the thought, the effort and the gesture behind it. Maybe just get your partner to do the dishes since you did all of the cooking 😛

After a delicious Valentine’s day meal you HAVE to have dessert! Here’s where we have you covered! This Raspberry Coconut Cream Parfait is a fantastic option if you’re looking for a simple, healthy and low-sugar recipe. It’s also whimsical, light and in Valentine’s Day appropriate colours. It may not be chocolate covered strawberries but it does have whipped coconut cream, which is totally sexy in our opinion 😛

And don’t worry, this dessert is NOT time consuming. Just remember to refrigerate your can of coconut milk the night before. I actually like to keep 1-2 cans on hand, in the fridge for when I spontaneously feel like whipping up something like this 😛 Because isn’t it such a bummer when you’re in the mood to bake and you pull out a recipe and something needs to be soaked or refrigerated for 24 hours? UGH! Preparation is key!

This dessert is perfect because it looks sooooo sinful and yet it’s low in sugar, paleo & keto friendly, gluten, dairy and grain-free. Happy Valentine’s Day!

Raspberry Coconut Cream Parfait

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Keyword: cleaneating, gluten free, grain free, high fat, highfatlowcarb, holisticwellness, low carb, low sugar, paleo, paleodesserts, raspberry coconut cream parfait, refined sugar free, treats
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2

Ingredients

CRUMBLE

  • 1/2 cup almond flour
  • 1/2 cup shredded unsweetened coconut flakes
  • 1/2 cup raw pecans chopped
  • 1/2 cup raw almonds chopped
  • 1/3 cup Lakanto sweetener or coconut sugar
  • 4 Tbsp coconut oil gently melted over the stovetop pinch of sea salt

RASPBERRY LAYER

  • 1 cup frozen raspberries thawed
  • 2 tsp Lakanto sweetener or coconut sugar
  • 1 tsp vanilla extract

COCONUT CREAM WHIP

  • 1 can full fat coconut milk chilled in the refrigerator overnight
  • 1 tsp vanilla extract
  • 2 tsp Lakanto sweetener or coconut sugar
  • 70 % dark chocolate shaved or grated (garnish)

Instructions

  • Preheat oven to 375F.
  • Mix all of the crumble ingredients: almond flour, shredded coconut, chopped pecans & almonds, Lakanto sweetener, melted coconut oil & sea salt. Spread out onto a baking sheet & bake for 20-25 minutes, stirring halfway through.
  • While the crumble bakes, prepare your raspberry layer by mixing together raspberries,Lakanto & vanilla and set aside for now. (I like mine to have a bit of texture, but if you want it to be more of a jam-like consistency then place it in your food processor for a smoother texture).
  • Remove coconut milk from refrigerator and flip upside down. Scoop out the cream only (refrigeration helps separate the cream from the liquid) and using a hand mixer blend the coconut cream, vanilla & Lakanto together until it looks smooth, creamy and whipped.
  • To assemble, portion a bit of the crumble into individual serving bowls and layer with raspberry jam, then a generous amount of coconut cream whip & if you have some good quality dark chocolate, shave or grate some overtop for garnish.

 

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

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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
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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/
 
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Thai Red Curry Chicken (Paleo, Grain Free, Dairy Free, Soy Free, Egg Free, Nut Free)

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What is it about the fall that makes me wanna eat all the curry bowls ??  They’re just so aromatic and warming and cozy. I’m just gonna say it – comfort food, right? This time of year, I want all the ‘stick to your ribs’ dishes. 
 
As we approach fall/winter, we naturally start to crave heavier foods like stews, pureed soups and hearty bowls. We eat less light, raw and cold dishes because our body craves warmth. It’s called, ‘eating with the seasons’ and it’s exactly what we’re meant to do. 
 
Of course, there’s more to it than that. Eating with the seasons often means eating what is in season and that usually means eating what is local to you. That has many benefits. It benefits the environment because your food isn’t traveling as far to get to you. It requires less resources and transportation. It benefits you because the food you’re eating is more nutritious. It wasn’t picked prematurely and sitting on a transport truck for days losing vital nutrients. It also supports your local economy. 
 
A small example of this, here in Canada, would be that right now apples and squash are back in season and berries are not. For us, we meal plan around what’s in season. That includes plenty of butternut squash dishes and snacking on local apples. I’m not buying fresh berries this time of year, instead, I choose frozen berries – they’re more cost effective and more nutritious than the fresh. Do you eat with the seasons? Share with us in the comments below! 
 
Fun fact about me, I was in my mid twenties when I first tried curry!! Fast forward to today and it’s a staple in our home. I had a very limited palate back then. I was really resistant to trying new foods which is crazy because the first bite of curry I had, I was hooked! Now, I’m a total foodie. I love trying new dishes. Curry is one of those things that people either love or hate. Are you a curry lover as well? 
 
This dish is delicious served over cauliflower rice. You can check out this recipe here for Cauliflower Fried Rice, or simply just sauté the cauliflower rice in some coconut oil for this dish. I suggest you make extra to have on hand for other dishes. Nothing beats making one dish but prepping for 2 or 3 meals at the same time.

The other night, I was craving a curry chicken dish and found it really difficult to find one free of grains and legumes (right now, I’m really thriving on a paleo-friendly diet). So I decided to create my own! This recipe is paleo-friendly, gluten-free, grain-free, dairy-free and soy-free – without compromising on BIG, BOLD flavours. And it’s really easy to make, in fact, it’s a one pan meal and who doesn’t love that? 
 
ENJOY and Happy Cooking 🙂
Thai Red Curry Chicken
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound organic chicken breasts, sliced
  2. 1.5 Tbsp coconut oil
  3. 1 onion, diced
  4. 2 tsp ginger, grated
  5. 4 cloves garlic, minced
  6. 2 Tbsp red curry paste (I used Thai Kitchen brand)
  7. 1 red bell pepper, diced
  8. 1 orange bell pepper, diced
  9. 1 can full-fat coconut milk
  10. 1 Tbsp arrowroot starch
  11. 2 Tbsp tamari sauce
  12. 1 Tbsp fresh lime juice
  13. 1/2 Tbsp maple syrup
  14. sea salt & fresh black pepper
  15. 1 cauliflower, processed into rice
  16. hot sauce to taste
  17. handful basil leaves, torn
  18. fresh chopped cilantro & sliced thai chilli for garnish
Instructions
  1. Sear chicken over medium heat in coconut oil. Remove & set aside once done.
  2. In the same pan, sauté onions, ginger, garlic and curry paste for about 5 minutes.
  3. Add peppers and sauté for another 5 minutes.
  4. Add 1/2 the coconut milk to the pan.
  5. Mix the remainder of the coconut milk with arrowroot starch. Add it to the pan with tamari, lime juice, maple syrup and a pinch or two of sea salt and pepper.
  6. Bring everything to a boil, then reduce to a simmer until mixture thickens and vegetables are cooked.
  7. In the meantime, cut cauliflower into florets, add to food processor and pulse until it looks like rice. {you can either serve the curry over raw cauliflower rice or gently sauté it in a pan with a touch of coconut oil}.
  8. Taste curry carefully for seasoning and adjust accordingly.
  9. Serve curry over cauliflower rice with hot sauce, torn basil leaves and garnish with cilantro and thai chilli.
Notes
  1. *Omit peppers if avoiding nightshades and swap for chopped carrots
Holistic Wellness https://holisticwellness.ca/
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Paleo Shrimp Linguini (Gluten Free, Grain Free, Paleo)

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Whether you’re paleo or not, this recipe will easily become a household favourite! 

It’s the perfect recipe to enjoy while you soak up these last few days of summer with delicious seasonal vegetables like cherry tomatoes, zucchini and fresh basil. But don’t fret, come cooler temps, simply swap out the zucchini for winter squash and you’re all set 😛 

As a kid I LOVED traditional shrimp linguini but sadly, it didn’t love me! The combination of protein (shrimp) and a heavy starch like white pasta would have my digestive system out of whack! I would instantly become bloated, gassy and uncomfortable. Not fun. Since then, I’ve tried this dish using whole grain, gluten-free as well as bean/lentil based pastas. And you know what? I felt the exact same way – UGH! Although those pasta options are much healthier, especially compared to white pasta, some individuals (like myself) really struggle with digesting concentrated proteins and starches. 

This is why whenever possible, I choose to eat paleo-friendly and opt for grain-free options like this awesome Shrimp Linguini with zucchini noodles. It’s much easier to digest protein with veggies and I promise, you won’t miss the pasta! Don’t believe me? You may not know this (yet), but I’m a major foodie! Not only is my goal to create healthy food for you that leaves you feeling amazing but it also HAS to be delicious.  

Speaking from personal experience, eating more paleo-friendly meals always leaves me feeling AMAZING digestively. I feel light, satisfied & I don’t experience the same bloating or gassiness that I would otherwise. 

Now, don’t get me wrong, we still enjoy grains and other carbs on occasion but we’re definitely more conscientious about how often we’re relying on them. That alone, has us consuming far less than we ever have before. Not only is eating grain-free beneficial for digestion but it’s also helpful for reducing inflammation and stabilizing blood sugar levels (a key component to hormonal balance). 

But if grain-free isn’t your thing, you can also use a whole grain or gluten-free pasta instead of zucchini noodles OR use half zucchini noodles and half pasta if you’d prefer to add some carbs. If Paleo isn’t your thing, you can omit the shrimp and use organic tofu or tempeh instead 🙂 

Paleo Shrimp Linguini

Serves 2

Ingredients

  • 2-3 Tbsp olive oil 
  • 4 cloves of garlic, minced
  • 1/4 tsp chilli flakes 
  • 10 shrimp, uncooked, deveined & tails removed 
  • 1/2 orange bell pepper, diced 
  • 6 cherry tomatoes, quartered
  • 1 lemon, squeezed 
  • 3 big handfuls of fresh spinach 
  • 2 small yellow zucchinis or 1 large, spiral sliced into noodles
  • 2 Tbsp fresh basil, chiffonade 
  • 1/2 cup raw parmesan, grated (optional)
  • sea salt 
  • fresh black pepper

Directions

1. Add olive oil to a stainless steel or cast iron pan over medium heat and saute garlic and chilli flakes for about 1 minute or until fragrant. Add shrimp, a pinch of sea salt, fresh black pepper and cook until done. Remove shrimp and set aside for now. 

2. In the same pan, over medium heat, add pepper, cherry tomatoes, lemon juice and another pinch of sea salt. 

3. Add to the pan spinach and allow the greens to wilt a little before adding in zucchini noddles. Saute everything for only a few minutes. You want to allow the zucchini noddles to soften slightly but you DON’T want to overcook them. 

4. Return shrimp back to the pan just to warm them through.

5. Portion everything out, top with fresh basil and grated raw parmesan, if you wish. Taste carefully for seasoning and adjust accordingly. 

I’m curious, if you’re someone who struggles with digestive issues, have you tried going paleo?

Share with me in the comments below!  

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Peach Scones (Gluten Free, Grain Free, Dairy Free, Low Sugar, Low Carb, Paleo)

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Peach. Scones. Need I say more? Peaches just scream summer and I absolutely love getting my hands on some fresh local peaches and baking up muffins, cakes and all of the things!

This was my first attempt at baking grain free scones and they are a win! 

I’m off to Italy next week and I have a feeling my breakfasts will be filled with croissants, muffins and scones – foods I’m not typically used to eating in the morning. But guess what?! I can’t freaking wait. Bring on the chocolate croissants, the pizza and pasta and the espresso 😉

I do not have one single ounce of guilt or food fear about what I’ll be eating in Italy. I’m going to embrace indulging. But here’s the thing. My body craves eating fresh fruits and veggies, fish and quality meats. So although the indulging will definitely be in full effect, so will the healthy eating. There will be a healthy balance -my healthy balance – and I’m ready to embrace it. 

And with that said, these peach scones are definitely a healthy indulgence. In fact, the ingredients are quite simple and if you’re looking to bring the sugar content down even more, I suggest using Lakanto (my favourite sweetener). You can order it here off the PureFeast.com site. Be sure to use code – HOLISTICWELLNESS – on your first three orders over $75 to save 10%. 

Lakanto is monk fruit. It’s a no cal sweetener and does not impact blood sugar. I used a bit of maple sugar in this recipe because it adds a slightly caramel flavour, which I thought would compliment the peaches well. 

In fact, I wanted to drizzle on some homemade caramel sauce but didn’t have the time. If you’re up for adding some more deliciousness to your peach scones, try my homemade caramel sauce. Click here for the recipe. It’s the same caramel sauce I used for my pecan cookies (which are REEEE-diculously good!). If you haven’t made them yet, it’s a must try. 

OK, I’m off to pack (and eat a scone). Enjoy these treats and savour every bite. Ciao!

Peach Scones (Gluten Free, Grain Free, Dairy Free, Low Sugar, Low Carb, Paleo)

Paleo friendly, grain free summer peach scones
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Course: Breakfast, Dessert
Keyword: dairy free, gluten free, grain free, low carb, low sugar, paleo
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 6
Author: Samantha Gladish

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a medium bowl, combine almond flour, coconut flour, sugar, sea salt, and baking powder.
  • In a small bowl, whisk together coconut oil, coconut milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more milk, a teaspoon at a time, if it's dry.) Fold the peaches into the dough.
  • Place the dough onto the lined pan and form a disk shape/circle, about 1inch thick. Cut into 8 wedges (like a pie or pizza). Move the pieces apart by approximately 1 inch. Bake for about 20-22 minutes, until golden.
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Metabolism Boosting Hemp Seed Breakfast Cereal (High Fat, Low Carb, Paleo, Grain Free)

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Fats are making a comeback and thank god! There’s been so much fat-fear mongering over the years, which has caused MORE disease and issues with diabetes, heart health, hormones, weight and cholesterol. 

I’ve said it before and I’ll say it again… Fat does not make you fat, sugar does! Now of course, if you’re eating fried foods and GMO vegetable oils – these will have a negative impact on inflammation and your waist line, but I’m taking about avocados, nuts, seeds, animal fats, olive oil, coconut oil, ghee, grass fed butter and all the delicious, healthy fats that fuel your brain and hormones. 

And speaking of hormones, have you tuned into my podcast – Healthy Hormones for Women? I’m super stoked for my podcast and being able to connect with YOU in a new way and to continue to bring you information and inspiration for living a healthy, more vibrant life. 

If you haven’t yet left a review or a rating, I would ABSOLUTELY love it if you could. Simply head on over to iTunes or Stitcher, leave your review or rating, take a screenshot and email it over to us at – info@holisticwellness.ca and we’ll hook you up with my FREE 3-Day Hormone Balancing Meal Plan ? This meal plan contains 10 delicious recipes that are low-inflammatory, healing for your hormones and will super charge your energy. 

Ok… now back to fats and this delicious and quick breakfast cereal. The ladies in my 12 Week High Fat, Low Carb Program are loving this recipe. I’ve got them loading up on hormone balancing fats throughout the day, ditching the gluten and grains (which are very inflammatory) and shedding fat while eating delicious meals ?? In addition to this metabolism boosting breakfast, you might like this breakfast scramble recipe here. 

The bonus of eating fats? It helps to nourish your skin, hair and nails. Ok, let’s get cooking and fuelling our metabolism first thing in the morning. Cuz girl… if you’re still waking up and eating bagels, toast, high fruit smoothies and high carb foods – you are NOT fuelling your metabolism and are in turn, creating an insulin spike, which will cause you to GAIN weight. Make the switch to this breakfast and you’ll start seeing some results!

High Fat Hemp Seed Breakfast Cereal
Serves 1
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Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Ingredients
  1. 1 cup unsweetened almond or coconut milk
  2. 1/2 cup hemp seeds
  3. 1 tablespoon ground flax seeds
  4. 1 tablespoon chia seeds
  5. 5-6 drops alcohol free stevia (or lakanto, xylitol or erythritol - all optional)
  6. 1 teaspoon cinnamon
  7. 1/4 tsp alcohol free vanilla extract (optional)
  8. 3-4 walnuts
Instructions
  1. Combine the milk, hemp seeds, ground flax, chia, cinnamon and vanilla in a small pot over medium heat. Stir until boiling.
  2. Once it’s boiling, bring down the heat to a low-medium and simmer for about 4 minutes. When the porridge has thickened, remove it from the heat and serve in a bowl.
  3. Add the stevia (optional) and top with walnuts.
Holistic Wellness https://holisticwellness.ca/
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Plantain English Muffins (AIP, Paleo)

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I can’t even remember the last time I ate a “doughy-white” english muffin. I have a vague memory of eating them in my high school days before school in the morning. 

I was health conscious as a teenager and I used to think that english muffins, egg whites and margarine was the way to go. Boy was I wrong!

As I make my through the AIP protocol, there are lots of creative recipes I’m excited to re-create and dive into. I think it’s really easy to overcomplicate recipes and meal planning. It doesn’t have to be complicated. We spend so much time thinking about what we ‘CAN’T’ eat, when it’s much easier to focus on what we ‘CAN.’

Change your way of thinking and you’ll have greater success on any diet plan. It’s important to get into the right mindset for healing. This is exactly what we’ll be teaching in the Healing and Dealing with Hashimoto’s program. If you have Hashimoto’s or an autoimmune condition, click here to check out how this program can help you heal and transform your condition. 

I recipe tested some english muffins last weekend and they were an epic fail! I baked them in the oven and every 10 minutes kept checking if there were ready. They were a pile of mush and they wouldn’t harden. I had to throw them out. They were completely inedible. 

So, onto recipe #2. The winner. These gluten free gems are amazing!

Now let’s get real for a minute here…. these don’t taste like your traditional english muffins, I mean, they don’t even look like them for that matter. But they are delicious and perfect topped with some nut butter (not AIP), or coconut cream and raspberry jam; which is exactly what I did. 

I’ll be baking up a batch of these english muffins this weekend and I’ll top them with some guac and bacon. Mmmm!

Savoury or sweet, the muffins work either way. 

A few key things to note before baking them:

  1. I baked them in 2 circular pyrex oven safe dishes, like the image you see here. I only have 2, but this recipe below made 3. Once the first batch was done, I baked the last english muffin on it’s own. 
  2. 4 ramekins would work well for this recipe, but I don’t have any. I’ll definitely be getting some though! I’ve been needing them for multiple recipes. 
  3. Make sure to divide you batter evenly for 3 servings (or 4 if using ramekins).

I hope you enjoy this recipe as much as I do. They are so good and perfect for your AIP breakfasts! I suggest doubling your batch and making extra so you can freeze them and have on hand for easy meal prep. 

Enjoy!

Plantain English Muffins
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Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Ingredients
  1. 1 large ripe plantain
  2. 2 Tbsp avocado oil (olive oil or melted coconut oil would work well too)
  3. 1⁄4 Cup +1 Tbsp tapioca starch
  4. 2 Tbsp coconut flour
  5. 1 tbsp apple sauce
  6. 1 tsp baking soda
  7. 1 tsp apple cider vinegar
  8. Pinch of sea salt
Instructions
  1. Preheat your oven to 375F. Grease 2-4 ramekins or pyrex dishes with coconut oil.
  2. Roughly chop the plantains and place in a food processor with the remaining ingredients.
  3. Blend until smooth and creamy.
  4. Divide your batter into equal portions (2-4). Place batter into greased ramekins and using a spatula or back of a spoon, evenly spread it out. This equals ONE english muffin. Once it's baked you'll cut it in half.
  5. Bake for 15-18 minutes. The pyrex dishes are slightly larger than ramekins, so I found I needed at least 17-18 minutes, but you may need less time if baking in ramekins.
  6. Let cool slightly, remove from dish and slice in half.
  7. Place in the toaster/toaster oven for a few minutes to crisp up (optional). I like mine slightly toasted. Top with your favourite toppings and enjoy!
Holistic Wellness https://holisticwellness.ca/
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Foodie Fridays – Chocolate Cherry Protein Oat Bars

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Oh what a week it has been! 

Although it’s been a whirlwind and my schedule has been swamped, I’m so grateful when I hear about the WINS my clients are experiencing. 

Like a non-existent period finally returning after 6 months and infertility issues which are clearly solved because whoot-whoot, one of my clients is pregnant! And then my client Elide, who is down 51lbs since she started working with me back in January!

Honestly, my heart is full and nothing brings me more joy than being along for these incredible successes!

But amongst all of the amazingness, I managed to get very little sleep all week, stayed up waaaay too late one night watching Sons of Anarchy and skipped my workouts! My schedule was full, my life is full and I am fully accepting where I am at. 

As for my food on the other hand, well that never suffers. My eating has been on point this week and since coming back from Jamaica last week (which is oh-so-incredibly-sad, but was the best trip ever!), I decided to do a little bit of a reboot. Although I ate really well and healthy for the most part on vacation, a few extra indulgences left me feeling bloated. 

I’ve been overloading on veggies this week, drinking lots of water and enjoying my cleanse tea which contains nettles, fennel and mint. It’s so good! 

Amongst all the busyness, I made it a point to carve out some time to test out some new recipes.

*As a side note – when I’m stressed and overwhelmed, you can find me in my kitchen baking to take the edge off. It’s my way of managing stress. It always seems to pay off because I end up creating deliciousness, like this recipe here!

Foodie Fridays!#yum-6

Chocolate. Cherry. Nuts. Seeds. Chocolate… honestly… can you go wrong? What an amazing, delicious, healthy combination! 

These bars are so damn good!

I ate ONE! My boyfriend TWO and the rest were devoured by his athletes! He came home with an empty tray, which obviously means everyone enjoyed them. Although I could’ve eaten them all, it was better I let him take them to work. (truthfully, I was secretly hoping he’d save me one more, but it’s all good). 

These bars contain only natural and real food ingredients. You can make them nut free by substituting pumpkin seeds or other seeds and the almond butter with sunbutter. Although I haven’t tested it with sun butter, I’m sure it would still be delicious. 

I added in a scoop of my favourite Organic Whey Protein Powder. Again, you can try substituting this with your favourite protein powder. I’m a HUGE fan of Progressive Organic Proteins. They also have brown rice and hemp available too! The whey works perfect in this recipe because it blends really well. Plus, it’s grass-fed and free of ALL antibiotics and hormones and only sweetened with stevia. 

I’d love to know what you think of these bars! Share with me in the comments below 🙂

Chocolate Cherry Protein Oat Bars
Yields 16
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 1/2 cups wheat free rolled oats
  2. 1/2 cup Progressive Organic Whey Protein Powder
  3. 1 cup almonds, roughly chopped
  4. 3/4 cup sunflower seeds
  5. 1/2 cup pecans, roughly chopped
  6. 1/2 dried cherries
  7. 1/4 cup shredded coconut
  8. 1/2 cup Enjoy Life Mini Chocolate Chips
  9. 1/2 tsp vanilla powder
  10. 1 tsp cinnamon
  11. 2/3 cup almond butter
  12. 1/3 cup maple syrup
  13. 2 eggs
Instructions
  1. Preheat oven to 350F.
  2. Line a brownie pan (roughly 9x9) with parchment paper.
  3. In a large bowl, stir together first 10 ingredients (oats to cinnamon).
  4. In a small bowl, whisk together almond butter, maple syrup and eggs.
  5. Add wet ingredients to dry and combine really well, until all ingredients are coated with the wet mixture.
  6. Pour into brownie pan and press down to even out.
  7. Bake in the oven for 15-17 minutes until top is set.
  8. Remove from oven and let cook for 10 minutes before cutting in bars.
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