Oh how I love snacks, zesty, salty and savoury treats that just help get you through the day are the best. Even better when they aren’t loaded with weird additives, MSG and its pseudonyms. Piri piri is the swahili word for pepper pepper, the hot sauce is made from piri piri peppers also known as african birds eye chilis and a combination of spices, garlic and lemon peel. If you never tried it you’re in for a treat, there’s something about the spiciness paired with lemon that just hits the spot.
This paleo snack mix can easily be made milder by omitting the hot sauce and using smoked paprika instead. You’ll still get the richness and flavour without the spice. Perfect for the wee ones to munch, even though I have a theory that if you start them young on the hot peppers they’ll build up a good taste for them.
They do this in Thailand and places where they traditionally eat a lot of spicy foods. They’ll start with one thai chili and increase for every year, or so I hear. I’ve got my baby on mild spices, he loves curry, he absolutely devoured this kale and chicken curry I made one night. I’m sure it has a lot to do with how I ate when I was pregnant, and I certainly didn’t shy away from hot curries and the like. After all, at the time I was cooking in a restaurant for Thai night every week. I created some gorgeously spicy Thai creations that I taste tested until I was full. Get the babes started on immune strengthening foods early and they’re set for life, I’m still trying to coax him into gobbling up sauerkraut. He’s not quite there yet, to be honest it took me awhile to get there too, sauerkraut is intense!
I really didn’t know what to name this snack mix, so munchie mix it is because lets face it, everybody gets the munchies whether you live in Colorado or not.
I can’t believe I’ve never posted this recipe as it’s a steadfast staple in our house. Some would refer to this breakfast pizza as a frittata, but I think breakfast pizza just sounds better and feels more fun. I usually make these on days where something a little more special is in order, it’s perfect when you have friends over for brunch.
The ingredients are highly variable, I usually just throw in whatever is on hand, some sort of meat is always nice but these breakfast pizzas are lovely with just pure veg. A sprinkle of your favourite cheese on top and a pop under the broiler et voila. Skip the cheese if you’re not into it, it’s hardly needed with a flavourful dish as this.
I must say this mornings breakfast pizza fuelled me for a die of to do list accomplishments and motivation to, erm, clean the bathroom. Everyones most hated chore, I’m sure… Nothing like a great breakfast to set the pace for your entire day. Pretty sure the littles would adore eating anything related to pizza for breakfast, right? Give it a go and lemme know!
Jalapeno Chicken Breakfast Pizza with Sweet Potato Crust
Author: Chantelle
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
1 Tbs bacon fat or coconut oil
1 large sweet potato, grated
½ red or white onion, diced
1 jalapeno, seeds removed, finely chopped
1 tsp smoked paprika
½ tsp sea salt
1 C cooked chicken, chopped
6 eggs, combined
1 C grated aged cheddar or other cheese (optional)
2 green onions, finely chopped (for garnish)
raw slices of red onion (for garnish)
slices of lime
Instructions
Heat a medium sized skillet, melt the oil or fat and add onion and jalapeño, when the onion is starting to brown, add grated sweet potato and cover for 5 minutes on med-low.
Stir the sweet potato and add in smoked paprika and salt. Cover again and turn heat a little higher to get a crispy golden crust.
Sprinkle chicken over the cooked sweet potato and pour the egg mixture over top, tilting the pan around so the egg layer is even.
Cover and let the egg cook for about 3 minutes.
Turn on the broiler in your oven, top with grated cheese and place under the broiler for another 2-3 minutes until the cheese is golden brown and the eggs are fully cooked.
Serve with fresh green and red onion and a piece of lime to squeeze over top (it's really good!)
A simple soup, to warm your bones on chilly days, when all you have in the fridge are some carrots, a knob of ginger and your preferred broth.
This is a staple soup that I’ve been making for years. It’s so easy, you don’t even have to think about it, yet the combination of flavours is complex enough that its still interesting and leaves you wanting more.
I’ve been writing a few articles lately around the web with minimalism as the main theme. In regards to being productive, minimalism seems to me the most effective tactic. With a tangle of distractions to pull us away from the task at hand, it can be hard to accomplish much of anything. Though I’ve been writing in a work context, I think principles of minimalism apply just as well for cooking. We can obsess over a complex dish with 16 ingredients, and sure the results might be worth it. But often I find I get more enjoyment out of simple dishes that take minimal effort and offer maximal results.
Minimalism is the intentional promotion of the things we most value and the removal of everything that distracts us from it. It requires a conscious decision because it is a countercultural lifestyle that stands against the culture of overconsumption that surrounds us.-Joshua Becker
This is a minimalist soup, may it simplify your life and bring you a feeling of serenity.
I live in a place that resembles a town by the sea, the vastness of Kootenay lake allows the imagination to easily play pretend. Walking along the shore line there’s even a faint fishy smell and the rocks could easily be shells. The fish aren’t as abundant as they were once upon a time, but alas, things change.
I keep a little stockpile of wild sockeye salmon for days where the extra omega-3’s are a Godsend. Have I mentioned how important omega-3 fatty acids really are, seriously when I am lacking in these healthy fats my whole demeanour changes and my skin gets all mangled. So having steadfast super yummy and omega-3 rich recipe like this bomb dot com chowdah is essential!
I implore you to try it out even if your a chowder skeptic like J, this chowder passes the test. Brimming with nourishing creamy broth, tender scallops and nutrient dense wild salmon. I like to keep the spices minimal, a bit of fresh dill and green onion is all that’s needed and this dish comes together in a pinch. Searing the scallops before adding them to the soup gives a really nice texture but its totally optional, check out my post on how to perfectly sear scallops.
Reinventing the wheel is fun, I really enjoy creating new versions of an old classic in my kitchen laboratory. Has it been done before? Maybe. But for me, it’s new, it came out of my imagination and this is how all great things were born!
Oh my, I’m getting a little carried away. Most new creations occur for me because of this- I hate when food goes to waste, it gets under my skin and I feel horribly guilty and terrible every single time I have to throw food in the compost (hey, at least its going back to the earth). This repugnance to wastefulness all started when I travelled to India and saw just how little people live off, and oh how those living in poverty cherish even the smallest morsel. Arriving back to Canada, broke ass and needing a job asap I worked in a high end restaurant as a server (though my heart is in the kitchen). The amount of food left on plates destined for a fate in the trash can (of course, no compost) it was really gut wrenching. Though probably illegal, I would have my own little doggy back which I would take home,ahem, for my dog. I didn’t last very long and after this embraced cooking over serving, with my trusty compost bucket always at my side.
The moral of the story.
The kale in the fridge was getting past its prime and my brain wanted to make curry for dinner. Don’t get me wrong I love kale…sometimes…but I didn’t want any leafyness in the curry, I wanted smooth and creamy luxuriousness sans leaf. Palak Paneer is one of my favourite indian dishes, if you aren’t familiar, paneer is a type of indian cottage cheese and its cooked with curried creamed spinach, the texture and satisfaction this dish brings makes it a beloved classic. This creamy kale and chicken curry basically emulates the texture of palak paneer but instead of paneer chunks I’ve used chicken. If you’re fully paleo you can omit the heavy cream and cream cheese and opt for coconut cream, the result isn’t quite as rich but deliciousness nonetheless.
1 lb boneless skinless chicken thighs, cut into 1-inch cubes
1 Tbs bacon fat or coconut oil
1 onion, finely diced
1 thumb sized piece of ginger, finely chopped
3 garlic cloves, minced
1 Tbs garam masala
1 tsp cumin seeds
1 bunch of kale, roughly chopped (remove the stems for a smoother sauce)
¼ C cream cheese
¼ C heavy cream OR omit dairy for ½ C coconut cream
½ tsp sea salt
Instructions
In a large skillet melt fat and add onion, ginger and garlic to simmer, when onions are translucent add cumin seeds and garam masala, let this cook together for a few minutes on med.
Add the chicken to the skillet and cover for a few minutes.
Put a pot of water on with a steamer preferably for the kale. Steam until just tender but still bright green, about 3 minutes.
Puree the steamed kale in a blender or food processor with the cream or coconut cream.
Add to the skillet and stir in cream cheese until melted if your using it.
Salt and enjoy alone or with basmati rice, coriander and plain yogurt.
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And remember kids, don’t let your eyes be bigger than your belly, tee hee.
I don’t know, am I alone in this? Does wasting food grate your nerves like it does mine? I know those of us with kiddos are probably frustrated about this. What do yo think?
I’m stoked, finally after many attempts I have made successful crackers! These little crunch bombs are bloody addictive and reminiscent of the long forgotten vegetable thin- only way better. These are totally adaptable you guys, so if your not into toasted cumin you prefer rosemary or sesame or onion, you could definitely subtract the cumin and add those in, respectively. I adore the brilliant yellow turmeric imparts, not too mention the various health benefits. Toasted cumin gives these bright yellow crackers an Indian flare and reminds me of my beloved pappadam. Paleo and vegan cheese and crackers shazzam everyone is pleased!
The green goddess cashew cream cheese is the perfect accompaniment to these crackers and it’s a cinch to whip up. Did you know raw cashews are great for alleviating depression and anxiety? Cashew cheese makes me happy! This green goddess version is spiked with green onion and cilantro, and of course garlic, it didn’t last very long in our house. The cashew cheese is also really nice smothered on sourdough toast or as a sandwich base.
Being the spaz that I am, I often forget key kitchen tools like, all the time, case in point, parchment paper. This is why my other cracker attempts flopped into a sea of crumbs. You need parchment to roll the crackers out, the dough is just way too sticky to not have a protective parchment barrier below and above. Aside from that, anyone can whip up the toasted cumin and turmeric crackers. The good news, like most health freaks, I do not own a dehydrator (not that I don’t want one) SO these crackers won’t take 800 hours, they bake up just perfect in under 15 minutes, presto.
For cashew cheese 1 C RAW cashews, soaked for minimum 2 hours, drained
1 Tbs lemon juice
2 garlic cloves
2 Tbs olive oil
½ tsp salt
handful chopped green onion
handful chopped cilantro
Instructions
Heat oven to 350F
For the crackers, combine dry ingredients in a large bowl, almond meal, tapioca flour, salt and turmeric.
When the flax is egg like and viscous in texture (about 30 mins of soaking) combine it with olive oil and toasted cumin.
Mix into the dry ingredients until thoroughly combined. Separate into two equal parts.
Roll out one section of dough between 2 pieces of parchment until its about ⅛ inch thick. Use a pizza cutter to gently trace squares or diamond shaped crackers. Transfer bottom parchment to a baking sheet and repeat this process with the other half of dough.
Bake @350F for 12-15 minutes until golden brown. Let crackers cool before serving.
For the cashew cheese, combine all ingredients in a food processor or blender until smooth
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
