Roasted Balsamic Sage Root Vegetable Stuffing

Roasted Balsamic Sage Root Vegetable Stuffing

Roasted Balsamic Sage Root Vegetable Stuffing

Vegetables rock. They never get boring, truly there must be millions of variations to get your veg in. While I’m starting to feel the itch for fresh spring veg, I’m also still ever so enamoured with hardy winter varieties. These roasted root veggies have all the flavour of stuffing without the bread. Perfect with roast chicken or turkey, you could even mix them up and throw them in the roasting pan with your bird.

There’s a little sage bush right outside my house, its starting to spring back to life and I’m enjoying the bounty of fresh sage. Crispy friend sage is sinfully delicious, but it also adds a certain aromatic lingering presence to all things hearty and roasted.

Roasted Balsamic Sage Root Vegetable Stuffing

I hope you all had a great weekend, mine was jam packed with birthday cake and love as my little baby Mav turned 1. Such a big day, hard to believe it was just one year ago he came into our lives and made life so much more joyous. Being a mom has been such a trip. Did you fall into the parent role naturally? Or does it take time for everyone? It took awhile before I even thought of myself as a mother, there’s so much to learn and I’m sure it’s endless. Now I’m starting embrace this fairly new role, I am now the one who makes birthday cakes (delicious paleo ones) and kisses sore knees. About that cake, I really wanted to share it with you. Admittedly I am a terrible party planner but I ace the catering side of things. Perhaps I’ll make the cake again just so that we can photograph it and share the recipe, it was sooooooo perfect!

All cake aside, we’re talking root veg. This Roasted Balsamic Sage Root Vegetable Stuffing is about to become your new best friend.

Big love.

 

Roasted Balsamic Sage Root Vegetable Stuffing
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 winter squash, I used carnival but delicata or butternut would work, cut into ½ inch cubes
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 2 Tbs melted fat (bacon, lard or tallow) or coconut oil
  • 1 Tbs balsamic vinegar
  • 1 Tbs fresh sage,finely chopped
  • 1 tsp sea salt
  • 2 garlic cloves, minced
  • green onions for garnish
Instructions
  1. Preheat oven to 400F
  2. In a large bowl combine oil, vinegar,sage, salt and garlic
  3. Add all vegetables and mix well until coated.
  4. Line a baking sheet with parchment and spread the vegetables out evenly.
  5. Roast for 40 minutes until golden brown.
  6. Top with fresh green onions for garnish and enjoy!

I spy with my little eye, a hand that loves his momma’s vegetables!

Roasted Balsamic Sage Root Vegetable Stuffing

Paleo Beef Tostadas

Paleo Beef Tostadas

paleo beef tostadas

Wow today is one those brilliant sun ray filled, first purple crocus blossoms of spring kind of days. A worthy day for the most easy and tasty little tostadas on the porch for lunch.

Rolled out the yoga mat, not that I got much of anything done with my little man who likes to chew on the corners. Eek, that’s almost as bad as letting him eat subway bread, right?! Ha. Gross who puts plastic chemicals in bread. Don’t worry I promptly stopped his little fangs from devouring my mat. Then he went straight on to pulling dirt out of the planters, oh children.

These crispy little paleo tostadas can easily be made into a larger paleo tortilla, with a bit more crunch than my other paleo tortilla recipe. Whats nice about this recipe is that it doesn’t use eggs. I don’t know about you but we go through eggs like nobodies business. It was one thing when we had like 40 chickens producing ample amounts but now that we don’t I feel like I took those annoying chickens for granted. Come on though, they would come in our house and we would come home to a rooster on the stove…not cool. Though really it was the dogs fault, he learned how to open the door and then the chickens would come in and clean up (and dirty) the floor. Even still I’m trying to convince J to build a small chicken coop because I miss having fresh free run eggs. I ate a lot of hollandaise when we had those chickens. I’d make a batch with 20 egg yolks every week and good pastured ghee, shazam that was the life.

paleo beef tostadas

Anyhow, nowadays the eggs don’t flow in such abundance so I try to limit cakes and coconut flour recipes that call for 10 eggs. Do ya feel me! Paleo is very egg-celent and egg-centric.

Top the tostadas with whatever you have kickin around. We had some leftover grass fed beef so I fried it up with some chipotle, onions and garlic which just hit the spot. Mashed avocado with lemon and garlic is really nice too for a tasty snack. Ah just let your imagination run wild. That’s the beauty of toppable foods like pizza, tortillas, chips, pancakes, people love them because you can get creative. Darn, writing this is making me hungry again…

Paleo Beef Tostadas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 C tapioca flour
  • ½ C almond flour
  • ½ tsp sea salt
  • 2 Tbs olive oil or melted coconut oil
  • ¾ C water
  • 2 Tbs coconut oil or other fat for frying
  • ½ lb ground beef
  • ½ onion, finely diced
  • 2 garlic cloves, minced
  • 1 chipotle in adobo sauce, finely chopped
  • 1 avocado, sliced
  • crumbled feta (optional)
  • green onions (optional)
Instructions
  1. Heat a large skillet and melt coconut oil.
  2. Combine tapioca,salt and almond flour in a large bowl.
  3. Combine water and oil and mix into flour until fully incorporated.
  4. Drop 1 Tbs of batter into hot frying pan and allow to cook on high for a few minutes each side.
  5. Meanwhile in another frying pan melt some coconut oil or fat, add onions, garlic and chipotle and sauté until soft, add ground beef and cover until cooked.
  6. Top each tostada with some beef, feta,avocado and green onion and enjoy

 

paleo beef tostadas

Coconut Flour Banana Pancakes with Berries + Cream

Coconut Flour Banana Pancakes with Berries + Cream

rsz_coconutpancakes

I lurve pancakes. Especially banana pancakes a la Jack Johnson that fill you right up to the brim with good energy. Yeah, that kind.

Maple syrups great and all but I like my pancakes with berries, and to kick it up a notch, berries and coconut cream with a hint of vanilla. So good.

Today is the day we cut the top off the rug, sew it to the bottom and pretend we made it longer. Yes, daylight savings. It’s still light out at “7” and it definitely brings on the feeling of spring. We went for a sweet hike through the woods along the winding river trail cutting in and out of the suns rays. It was gorgeous and peaceful and fuelled by pancakes, the best fuel.

coconut flour banana pancakes with berries and cream

This is actually the first time Baby Mav ever had pancakes. He loved them! And he singularly plucked each berry and popped it in his mouth with anticipation of the burst of deliciousness. J said that I should make Mav pancakes every day, though I think secretly he just wants pancakes every day. Who doesn’t?

Coconut flour is a delicate creature, it soaks up moisture like nobodies business. That’s why when you go to fry the pancakes make sure you use enough oil or butter, it may seem like too much but its not. At least a tablespoon per 3 pancakes. Which is part of what makes these pancakes so energizing. Also if you’re avoiding sugar, it’s not crucial to add the honey, I think they’re great without it. Hope you all had a fantastic weekend and thanks for reading!

coconut flour banana pancakes with berries and cream

Coconut Flour Banana Pancakes with Berries + Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 eggs
  • 1 banana, mashed
  • 2 Tbs coconut oil
  • ⅓ C coconut flour
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • 1 tsp honey
  • ½ tsp vanilla
  • 1 can coconut milk
  • 1 C fresh or frozen mixed berries
  • 2 Tbs coconut oil or ghee for frying
Instructions
  1. In a small saucepan combine berries,vanilla and coconut milk, reserve ½ C coconut milk for pancakes. Heat on medium-low until berries have softened and the milk turns purple.
  2. Combine eggs, banana,coconut oil, honey and remaining coconut milk in a large bowl.
  3. Add coconut flour,salt and baking soda and mix well.
  4. Heat a large cast iron skillet or griddle, melt oil or ghee and drop about 1½ Tbs worth of batter per pancake onto skillet. Cook for about 2 minutes per side until nice and golden.
  5. Serve with warm berries and cream sauce and enjoy!

coconut flour banana pancakes with berries and cream

Matcha Cashew Coconut Energy Balls

Matcha Cashew Coconut Energy Balls

Matcha Cashew Coconut Energy Balls

Green food is good food. It’s a rule I stick to, and trust me I don’t stick to many rules.

Matcha is a delightfully antioxidant rich green tea powder, it has an earthy taste that is akin to pure freshness and it isn’t overpowering. There’s something about matcha, it tastes like youth, it tastes clean and it transports you to a far off land, unless you live in Japan, then it’s probably more nostalgic.

You may have seen fancy matcha lattes at your local cafe, the craze is catching on- even my mom drinks matcha. She mixes hers with cacao powder though and I just can’t get on board, sorry Ma. But matcha paired alongside creamy cashews and delicate coconut, shazzam that is a flavour combo my friends. These little treats should grace your St.Patties day table, or just any days table. They’re the perfect little mid day boost alongside a nice cuppa tea.

Matcha Cashew Coconut Energy Balls

I drank it when I was pregnant as I was trying to limit my caffeine consumption. Matcha has some caffeine but its energizing component lies mostly in its abundance of L-theanine, an amino acid that helps increase focus. Buddhist monks drink matcha to help with meditation.

Now that I am a sleep deprived mama I’ve switched back to coffee and matcha has been allocated to the treat category. It gives a nice energy boost to things like these matcha cashew coconut energy balls and my matcha cupcakes.

Matcha Cashew Coconut Energy Balls

Ok so lately I’ve been listening to Esther and Jerry Hicks and boy are they trippers. Law of attraction is the name of the game and I swear if they taught this stuff in school the world would change. Again and again my lesson is gratitude, when I embody gratitude everything in my life unfolds so perfectly. It’s so easy to take simple things for granted, hot water and warm socks, strong legs to hike up mountains and an garden to grow food. I’m really grateful to have this space and to be able to share my small little world with yours. Even if just for a moment in time it’s pretty cool. Glad I’m not the only one who loves good food 😉

 

Matcha Cashew Coconut Energy Balls
Author: 
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 C raw cashews, soaked 6-8 hrs.
  • ¾ C date paste or pitted dates, softened in warm water for a few minutes
  • 3 Tbs coconut oil
  • 1 C shredded unsweetened coconut ¼ C reserved for rolling
  • 1 Tbs matcha tea powder
Instructions
  1. Add all ingredients to a high powered blender or food processor and blend until fully incorporated.
  2. Roll into Tbs sized balls and coat with extra coconut.
  3. Allow at least 1 hour to set in the fridge before indulging.

 

matcha cashew coconut energy balls

 

Ginger + Cumin Roasted Squash

Ginger + Cumin Roasted Squash

rsz_gingersquash

Hello all, today is the full moon, It’s shining in through my window as we speak.

Hard to believe another month has already passed, is it just me or is time speeding up?

We’re busy preparing for spring over here in western canada land. Getting the garden ready, building some new growing spaces and greenhouses. The more food we can grow the better, not only is homegrown the tastiest but its also brimming with love.

If you’re wanting to start growing some of your own food, even if its just a few pots on a balcony- I’ve put together a little resources page on how to start a garden and compost.

ginger and cumin roasted squash

My friend brought me a squash, it was really a sweet offering. I haven’t got any winter squashes left and baby Mav lurves them so much. Since he’s my spicy little guy I upped the ante with ginger,cumin and some garlic and we just went to town. Squash is so nourishing and really the perfect winter food. This is a really simply recipe thats perfect for a side dish or accompaniment to a salad. It also goes really well with my lemony tahini sauce.

Ginger + Cumin Roasted Squash
Author: 
Prep time: 
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Total time: 
 
Ingredients
  • 1 whole squash, preferably either carnival, kabocha or small pumpkin
  • 2 Tbs olive oil
  • 1 tsp sesame oil
  • 1 tsp lime juice
  • 1 tsp cumin seeds
  • 1 inch piece of peeled ginger, minced or grated
  • 2 garlic cloves, minced
  • ½ tsp sea salt
  • sesame seeds
  • lime wedges
Instructions
  1. Preheat oven to 425F
  2. Prepare squash by cutting into wedges, you can remove the peels but I tend to leave them on as most are edible.
  3. Combine oils with lime,cumin,ginger,garlic and salt.
  4. In a large bowl toss squash with the oil mixture and spread evenly on a baking sheet lined with parchment.
  5. Roast for 30-40 minutes until nice and tender and sprinkle with sesame seeds, serve with fresh lime wedges and enjoy!

ginger and cumin roasted squash

Coconut Oil + Roasted Cashew Chocolate Bars

Coconut Oil + Roasted Cashew Chocolate Bars

Coconut Oil + Roasted Cashew Chocolate Bars

Hey it’s Sunday so I’m going to include a little playlist with my favourite jams lately. Perhaps the sweet sounds will inspire you to try these super simple addictingly delicious chocolate bars.

If your anything like me Sundays are a day for enjoying life’s sumptuous indulgements. Like loud music and luxuriating in the kitchen, lilting around in the sun and day dreaming about what’s to come. My dad got mad at me this morning for talking to him about work “I’m trying to enjoy my Sunday why are you talking to me about work?”…Ooops sorry pops, my bad.

 

Coconut Oil + Roasted Cashew Chocolate Bars

Too bad we live so far away or I’d give him some of these yummy chocolate bars too make up for it. Holy you guys, these are too good-literally I was thinking it would be economical to make my own raw chocolate bars but these are not going to last long. There’s always something about making your own chocolate, even if its as simple a recipe as this is. You could also just smash it all up and you’ll have chocolate bark if your feeling frisky.

With all the amazing benefits of coconut oil, raw cacao and raw honey this is some seriously nutrient dense chocolate. I read lately that they did a study comparing theobromine, a component in chocolate, to fluoride in repairing tooth enamel. Theobromine is actually more effective in rebuilding enamel than fluoride! Hopefully in the future our water supply will be spiked with theobromine instead of toxic fluoride.

 

Coconut Oil + Roasted Cashew Chocolate Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ¾ C raw cashew pieces OR roasted cashew pieces
  • ¾ C coconut oil
  • 3 Tbs raw honey or maple syrup
  • 4 Tbs raw cacao powder
  • pinch of coarse himalayan salt or maldon flakey sea salt (optional)
Instructions
  1. Melt coconut oil over a double boiler, mix in honey or maple syrup and cacao powder until smooth.
  2. Either use chocolate moulds or line a rectangular baking dish with parchment and pour chocolate in evenly.
  3. Sprinkle with cashews and salt and pop the chocolate in the fridge or freezer for an hour minimum.
  4. Store in the fridge or freezer as coconut oil is pretty melty and enjoy!
  5. Makes four large chocolate bars or as many squares as you want to cut or break up into pieces.

Coconut Oil + Roasted Cashew Chocolate Bars