PALEO TUNA AVOCADO BRAKFAST EGG SUSHI

18 Jul

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Hi guys! It’s been a busy week and it’s going to get busier because I’m moving to my dream apartment! But boy I haven’t caught a break in the last two weeks since I’m moving in 9 days, so my routine right now is basically sleep, eat, plan, work, repeat. I promise I’ll be back to my regular routine once I’m settled in. In the meantime, have a great weekend and enjoy the weather! Oh and P.S. these were delicious! ;)

Recipe: Yields 8 pieces

4 organic cage free eggs
1 organic avocado (mashed)
1 can organic albacore tuna (salt free)
A handful of sliced red peppers
A handful of sliced baby carrots
Sea salt and pepper (season to your satisfaction)
1 Tbsp. organic extra virgin olive oil

Crack eggs into a bowl and add salt and pepper. Mix until well incorporated.

Place a skillet over medium low heat (almost like you’re making a frittata) and add olive oil. Pour egg mixture into the skillet and place cover on the skillet. Cook the egg for 1 minute, and do not flip.

When ready, transfer the egg into a plate and set aside while you make your tuna avocado mixture. Mix tuna and avocado in a bowl until mashed (season if you’d like), then spread the tuna avocado mixture on the egg and had carrots and red peppers. Roll into a log and cut into 8 pieces.

Serve with a side of sweet potatoes, plantains, bacon, or any choice of sides and enjoy!

BREAKFAST BLUEBERRY CINNAMON ROLLS (SUGAR FREE)

12 Jul

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Hey guys! Late breakfast post, but I had to share! I love cinnamon rolls, I mean they are my ultimate guilty pleasure, but the amount of calories (particularly from sugar) that they are loaded with makes it a little frustrating enjoying them even on a cheat day. So let me explain why these yummy rolls are worth eating and won’t give you any rolls ;)

They are sugar free, (well for the most part, the filling contains molasses), or more accurately, free from refined sugars, which makes them low in calories. They contain stevia, which is a natural zero calorie sugar alternative and only a small serving is required to gain a decent amount of sweetness.

The glaze is also sugar free and super easy to make!

They contain raw hazelnut butter, which is high in protein and also provides a nice nutty taste and texture.

They contain fresh organic blueberries, because hey, who doesn’t like blueberries? They are rich in antioxidants, but their main purpose is to give these rolls great flavour.

They are gluten free, just like all my recipes. So if you have a gluten intolerance, your tummy is safe on this blog :)

These were fun to make and more fun to eat!

Recipe: yields 12 rolls

Dry Ingredients:

2 1/2 cups whole grain quinoa flour
1 Tbsp gluten/aluminum free baking powder
1/2 Tsp gluten/aluminum free baking soda
1/4 Tsp sea salt

Wet Ingredients:

1/2 cup raw hazelnut butter
1/4 cup unsweetened applesauce
1/3 cup organic unsweetened almond milk
1/4 cup organic baking stevia
1 organic cage free egg
1 Tsp organic pure vanilla extract

Filling:

1/2 cup organic baking stevia
1 1/2 Tbsp blackstrap molasses (sulphur free)
1/4 cup ghee (or melted coconut oil)
1 Tbsp ground cinnamon
1/2 cup fresh organic blueberries

Glaze:

1/4 cup baking stevia
1/4 cup arrowroot powder
1/4 cup melted coconut oil
1/4 cup warm water

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

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Mix wet and dry ingredients in separate bowls, then gently fold both mixtures together. Kneed the dough until it forms a ball, then let it sit on the counter for 5 minutes.

Next, sprinkle some flour on your rolling surface and on the rolling pin and roll out the the dough into a rectangle (it should be 1/2 an inch thick).

Mix the filling ingredients in a bowl (without blueberries), and spread evenly on the dough (it will not cover the entire rectangle). Place the blueberries on top of the filling and gently roll into a log. It might be a little sticky so be patient. Cut into 12 squares and place the rolls on the lined baking sheet.

Place the cinnamon rolls in the oven and bake for 12-14 minutes or until golden brown. Take them out of the oven when ready and let them cool for 5 minutes while you make your glaze.

When cooled, drizzle glaze on top of the cinnamon rolls and enjoy with extra blueberries!

STRAWBERRY MANGO SHAKE

9 Jul

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A refreshing, delicious and healthy summer shake you can enjoy without any guilt, especially if you have a craving for a mango ice cream shake or a sweet strawberry sorbet (hmm yum!) This version has no added sugars, and it contains:

1 ripe mango
5 organic sweet strawberries
1/4 cup non fat plain Greek yogurt
1/2 cup organic unsweetened almond milk

That’s it! If you would like it sweeter, feel free to add a little bit of honey. Have a great day :)

ALMOND CHOCOLATE CHIP HONEY COOKIES

7 Jul

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Hi guys! It’s been a busy week and it’s going to get busier, so I apologize for being MIA. But Happy Monday! I actually made these cookies on the weekend, but these cookies can definitely be enjoyed every day!

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The combination of the almonds, chocolate chip and honey is quite a delight, so if you love cookies and you’re a fan of those three main ingredients, then I believe these yummy wonders are right up your alley :) Have an amazing day everyone!

Recipe: Yields 12 cookies (depending on the size)

Dry Ingredients:

¾ cup quinoa flour
½ cup tapioca starch
½ tsp. gluten/aluminum free baking powder
¼ tsp. gluten/aluminum free baking soda

Wet Ingredients:

1 organic cage free egg
1/3 cup organic raw honey
1 tsp. organic pure vanilla extract
¼ cup organic virgin coconut oil (or ghee)

Final add-ins:

½ cup raw crushed almonds
1/3 cup dark chocolate chips (I used Enjoy life)

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

Mix wet and dry ingredients in separate bowls before bringing them together in one bowl.

Add in chocolate chips and almonds and gently incorporate it into the batter until they are evenly spread out; do not over mix.

Using a cookie scoop, scoop cookie size portions into the baking sheet. Place cookies in the oven and bake for 10 minutes until the cookies begin to brown around the edges.

When ready, place the baking sheet on the counter and let the cookies cool for 2-5 minutes, depending on how eager you are to devour them.

Enjoy with a glass of milk if you’ll like to kick it old school or with tea if you want to be fancy ;)

PALEO TUNA ZUCCHINI PIZZA BOATS WITH PARTLY SKIM MOZZARELLA CHEESE

27 Jun

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It’s Friday! And even better, we have a long weekend coming up, which means more sleeping and TV time for me…yipee! I will be heading out for dinner with my paleo foodie buddy Sheereen, and since we love to eat like messy hungry piggy’s, I decided to keep my meals light and low carb so I’ll have enough room to accommodate the yummy Italian food we’ll be stuffing our faces with tonight :D and yes, I guess you can call it a cheat day lol. Sheereen and I always go to different restaurants in the city to try out different cuisines, and since we live in a very multicultural city (Toronto, Canada), there are so many restaurants that cater to different cultures (Italian, Greek, Ethiopian, Philipino, Mexican, etc). Let’s just say a night out to dinner is never a dull moment, after all we are foodies.

These zucchini pizza boats are low carb, high in protein and low in calories if you’re counting :)

I’ve actually made a similar recipe before but it’s quite old, so head right over to my Zucchini Pizza Boats post to check it out and substitute the filling/toppings with 1 can organic tuna (salt free) and ¼ cup grated partly skimmed mozzarella cheese.

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Happy Friday!

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