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.

BROILED CAJUN HALIBUT WITH EGGPLANT MUSHROOM HASH AND A FRIED EGG (PALEO)

11 Nov

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Good afternoon guys! I woke up hungry this morning, and I got even hungrier after my early morning morning workout! Would you believe I had this for breakfast? Well you bet I did and it was just what I needed to start off my day in the right direction. The Flavor God everything spice mix brought this cavewoman’s breakfast to life! And the cajun spice gave it the right amount of heat. Like I always say, fit women sure know how to eat ;)

Recipe:

1lb fresh Halibut
1 cup diced organic eggplant
1/2 cup diced organic mushrooms
2 tbsp chopped red onions
1/8 tsp cajun spice
1/2 tsp + 1/2 tsp Flavor God everything spice mix
1/2 tsp organic balsamic vinegar
1 organic cage free egg
1 tbsp + 1/2 tsp organic extra virgin olive oil

Set your oven to broil (or 525°F) and line a baking sheet with foil paper, grease lightly with some olive oil.

Season the halibut with the cajun spice, 1/2 tsp Flavor God spice mix 1/2 tsp balsamic vinegar and 1/2 tsp olive oil and evenly coat it until it is well absorbed.

Place the halibut on the baking sheet and place in the oven. Broil for 6 minutes, 3 minutes on each side.

In the meantime, place a skillet over medium heat and add 1 tbsp olive oil. Coat the onions, eggplant and mushrooms in 1/2 tsp Flavor God spice mix and place in the skillet. Sauté for 1 minute and transfer into a plate when ready.

Top with broiled halibut and a fried egg. Enjoy!

SPICED PERSIMMON CAKE COOKIES WITH CINNAMON CUSTARD GLAZE

10 Nov

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I apologize for posting these late, I had a long but productive day! I was out to lunch with my cousin and we spend the rest of the day at a vegan restaurant in Toronto called Loving Hut. They have the most AMAZING vegan food! If you live in Toronto and you’re looking for a good vegan restaurant, then you should definitely check it out!

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Anyways before I get of subject, these cookies are a good idea if you have left over persimmons and you have no idea what to do with them. They’re so addicting and most of the natural sugars are from the ripe persimmons!

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Here’s a little sneak peek at the deliciousness I had today, all vegan and gluten free :)

Recipe: yields 24 cookies

Dry Ingredients:

1 cup brown rice flour
1 cup quinoa flour
1 tsp gluten/aluminum free baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

Wet Ingredients:

1/2 cup melted virgin coconut oil (or unsalted butter or ghee)
1 large organic cage free egg
2 cups persimmon puree (2 medium persimmons)
1/2 cup organic raw honey
1 tsp organic pure vanilla extract

Glaze:

3 tbsp persimmon puree
1/2 cup organic unsweetened coconut milk (from can)
1/2 tsp cinnamon
1/4 tsp organic pure vanilla extract
1.5 tbsp raw honey

Preheat oven to 350°F and line a baking sheet with parchment paper.

Mix wet and dry ingredients together in separate bowls, then combine until a smooth batter forms.

Drop rounded spoonfuls onto the baking sheet and use the spoon to flatten the top into disks (the cookies won’t flatten out in the oven). Bake for 20-25 minutes or until golden brown. Take cookies out of the oven when ready and let it cool on the counter for 5 minutes.

When cookies are fully cooked, make your glaze and pour about a teaspoon on top of the cookies.

Devour when ready!

Note: if you have some left over glaze, you can store it in the refrigerator for 3-5 days or in the freezer for a couple weeks. The glaze also works with baked donuts, breads, muffins, etc.

CHOCOLATE PUMPKIN CANDY CUPS

31 Oct

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Happy Halloween everyone! if you’re looking for a healthier halloween treat, then these Chocolate Pumpkin Candy Cups are right up your alley. But hey, it’s halloween! So enjoy all the yummy candy you can find! Just don’t make yourself sick :)

Have a fun and safe evening!

Recipe: Makes 4-5 cups

1/2 cup semi sweet chocolate chips/chunks (I used Enjoy life)
1/2 tsp organic coconut oil
Organic pumpkin puree (you can mix 1/3 cup of the puree with any sweetener of choice if you’d like)

Place chocolate chips and coconut oil in a bowl and melt in the microwave for 1 minute. The coconut oil helps with loosening the chocolate and making it smooth, since it’s dairy free.

When ready, pour about 1.5 tbsp of melted chocolate into the silicone cups, then drop about 1 tbsp of the pumpkin puree in the middle. Spread out the pumpkin until all edges are covered, then top with 1.5 tbsp of melted chocolate, or until the top is fully covered in chocolate.

Place cups in the freezer, they should form a hard shell in 10 minutes. You don’t want to leave them in for too long or they will be too hard to eat.

Devour when ready!

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