TURKEY BACON AND EGG SAVORY WAFFLES

15 Dec

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Hi guys! I hope everyone had an amazing weekend. I spent my weekend indoors relaxing and catching up on my favorite TV shows, so it was definitely well spent. Sometimes waffles don’t always have to be enjoyed as a sweet breakfast or dessert, even though I never complain when I do believe me, but sometimes savory waffles for breakfast can also wow your taste buds, and this one definitely did!

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This recipe is gluten free and the waffles contain brown rice flour, baking powder, eggs, unsweetened almond milk, chopped scallions and a dash of Flavor God everything spicy seasoning. I’ve been experimenting with small amounts of turkey bacon to see if my body can handle it since I have issues with digesting meat or anything that isn’t seafood based, and so far I haven’t had any issues! So we’ll see how it goes….baby steps.

Recipe: serves 2

1 cup brown rice flour
2 organic cage free eggs
½ cup unsweetened almond milk (or more depending on how think it is)
½ tsp Flavor God everything spicy seasoning (or ¼ tsp sea salt)
½ tsp gluten/aluminum free baking powder
A handful of chopped scallions
4 strips of turkey bacon
2 organic cage free eggs (for topping, one of each person)
A dash of organic extra virgin olive oil (for eggs)

First, preheat your waffle iron.

Combine the first six ingredients in a bowl and mix until well incorporated. Pour batter into the waffle maker and cook until ready.

When ready, top with fried eggs and turkey bacon. To cook turkey bacon, line a plate with paper towel and slice turkey bacon strips in half, then place the strips on top of the paper towel. Place the place in the microwave for 1 minute, then take out the strips, turn them over and return the microwave for another 1 minute. If it cooked properly, the texture should be similar to beef jerkey with a crispy texture.

Enjoy!

STRAWBERRY CHOCOLATE CHIP COOKIE CAKE

10 Dec

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Hi guys! Christmas is just around the corner! 🎄🎅 Its crazy how quickly time flies, but I always love a good reason to get festive…especially with colorful and yummy treats!

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Sometimes when I’m craving a cookie or a piece of cake or both, I’m usually torn because my cravings may not be satisfied with just one, and I’ll feel a pinch of guilt if I have both. However, this right here is a perfect solution because you can have two of your favorite things in one!🍓🍪

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This recipe is gluten free, dairy free, low in sugar and contains organic ingredients. The edges have the perfect cookie crunch and the middle has a soft and moist cake texture. Plus, the fresh strawberries and dark chocolate chips give it a yummy and unique taste! You can still stay on track with your fitness goals while occasionally indulging in this healthy treat. The powdered sugar is made with 1 tablespoon of stevia and 1 tablespoon of arrowroot starch. Have a great day!😊👍

Recipe: Modified from Julia’s Album

Dry Ingredients:

1 ½ cups brown rice flour
1 ½ tsp gluten/aluminum free baking powder
1/8 tsp sea salt

Wet Ingredients:

3 tbsp organic virgin coconut oil (room temperature)
1 organic cage free egg
½ cup organic coconut palm sugar
½ cup organic unsweetened almond milk
1 tsp organic pure vanilla extract

Add ins:

1/3 cup Enjoy Life’s dark chocolate chips
2 cups organic ripe strawberries (halved, and super ripe for extra sweetness)

Preheat oven to 350°F and line a 9×5 round baking dish with parchment paper (preferably non stick).

Mix dry ingredients in a bowl and set aside.

Add wet ingredients into a food processor and blend until you get a light and fluffy texture.

Combine wet ingredients with dry ingredients and mix until well incorporated, but do not over mix. Gently fold in chocolate chips. Your batter will be slightly sticky but fluffy.

Pour batter into the baking dish and spread out until all edges of the dish are evenly covered. Top your batter with halved strawberries and transfer into the oven. Bake for 55 minutes.

When ready, take your cookie cake out of the oven and let it cool for about 30 minutes. Top with powdered sugar and devour with a warm glass of egg nog😉

PALEO SWEET POTATO ZUCCHINI BREAKFAST SKILLET

2 Dec

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I hope everyone is having an amazing week! It’s finally December, which means it’s almost Christmas! It also means it’s about to get a whole lot busier because everyone either has birthdays this month (mine’s on Thursday yay!), last minute holiday shopping, travelling, working, you name it! But I love the holidays, and one of the things I look forward to doing during the holidays is baking holiday treats, so sit tight ;)

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Recipe: serves 3

5 organic cage free eggs
1/2 cup organic red bell peppers (diced)
1 tbsp jalapeños (diced)
1/4 cup red onions (chopped)
1 tsp Flavor God everything spice mix
¼ tsp balsamic vinegar (optional)
1 organic zucchini (chopped)
1 medium sweet potato (diced)
1 tbsp organic extra virgin olive oil

Pre-heat oven to 400°F and set a skillet aside.

Excluding eggs, place remaining ingredients and spices in a bowl. Using your hands, coat chopped ingredients evenly with the seasonings and olive oil.

Place ingredients in the skillet and transfer to the oven, and then bake for 15 minutes. Remove the skillet from the oven and gently crack eggs on top of the ingredients, then return skillet back to the oven and bake for 10 minutes or until eggs whites are visible (keep checking).

When ready, top with sriracha sauce and enjoy! You can also top with a little bit of cheese.

PALEO RIB EYE CHILI BUTTER GRILLED STEAK WITH CAULIFLOWER GARLIC FRIED RICE

24 Nov

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I hope everyone is having a great day today! It’s 12°C and sunny today, and although I would be happier if it was 29°C, it’s much better than the awful snowy cold weather we had last week! I made this recipe for my mom when she visited in September, and since I’m pescatarian, I had to rely on her taste buds for feedback. She told me that this recipe had a lot of flavors going on which satisfied all her savory cravings, from the mild garlic flavor of the rice to the sizzling chili butter steak. Let’s just say she was able to give me a proper review after she cleaned out her plate ;)

Recipe for Steak

Recipe:

1 pound rib eye steak
3-4 fresh thyme branches
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 tbsp. chopped shallots
1 tbsp. chopped red bell peppers
1 tbsp. organic grass fed butter
¼ tsp chili powder

Recipe for Cauliflower Rice:

1 cup riced cauliflower
1 tsp Flavor God everything seasoning mix
1 small grated garlic clove (or 1/8 tsp garlic powder)
1 tbsp. chopped scallions, red bell peppers, tomatoes, and red onions
Salt and pepper to taste
1 tbsp organic extra virgin olive oil

To get maximum flavor, marinate your steak. Pat the steak dry with a paper towel, then rub in sea salt, black pepper, and olive oil making sure all angles are evenly coated. Place steak in a large ziplock bag or sealed container and place in the refrigerator. Let it marinate overnight. If you would prefer to eat your steak on the same day, then let it marinate for about an hour.

Next, mix room temperature butter and chili powder and place in the refrigerator for 1 hour (a few minutes after you’ve put in your steak). The butter absorbs the flavor of the chili which gives the steak a good flavor kick.

When steak is ready, set your stove to high heat and place your skillet on top of it. When the skillet becomes hot, gently place the steak in it using tongs and let cook uncovered for 4 minutes. Flip steak and turn the heat down to medium heat, then add butter and remaining ingredients making sure all angles of the steak are coated. Spoon the melted chive butter in top of the steak, then let it cook for 2 minutes before turning the heat off. This will give you a medium rare steak, but if you want it medium, cook each side for exactly 4 minutes.

When steak is ready, let it cool off for 5 minutes, then slice into pieces and set aside while you prepare your cauliflower rice.

Place a skillet over medium heat with 1 tsp. olive oil and cook cauliflower rice with chopped ingredients and garlic for 1 minute.

Plate your cauliflower rice and top with your sliced steak. Enjoy!

CREAMY SRIRACHA LEMON AND BASIL SHRIMP PASTA

20 Nov

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This is a perfect lunch or dinner idea and definitely cures all your pasta cravings! I used Flavor God everything spicy and garlic lover’s seasonings and it turned out yummy as usual :) This recipe is also quick to make which is helpful especially at this time of the year when it gets so busy! Have a great day everyone!

Recipe:

Gluten free brown rice pasta (preferably organic, King Soba is a good brand)
1 cup organic raw shrimp
1 tsp. Flavor God Everything Spicy Seasoning
1 tsp. Flavor God garlic lovers seasoning
½ cup chopped organic red bell peppers
½ cup chopped red onions
¼ cup creamy coconut sriracha
1 chopped scallion
3-4 chopped basil leaves
2 tsp. organic extra virgin olive oil
Organic parmesan cheese (optional, for topping)

Fill a saucepan with 1 cup or water over medium heat. When boiling bubbles start to form, gently immerse pasta in boiling water. Cook pasta for 10-15 minutes, then when ready, drain boiled pasta in a colander and set aside.

Place shrimp in a bowl and add seasonings until well incorporated.

When ready, place a skillet over medium-high heat and grease the pan with 1 tsp olive oil. Add shrimp, bell peppers, scallions, red onions and basil leaves into the skillet and cover the top. Let it simmer for about a minute.

Drain and add cooked pasta into the shrimp sauté and mix until well incorporated, then pour coconut sriracha on top and gently stir until well incorporated (you don’t want it to get too mushy). Turn off the heat and transfer pasta into a ceramic plate or dish.

Top which parmesan cheese and serve when ready.

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