Chili Lime Tequila Shrimp

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This has to be my favourite shrimp recipe and its also an amazing chicken marinade.  The tequila, lime and chili completely infuse the shrimp giving it an amazing kick!

If you can find raw jumbo shrimp they are wonderful skewered and grilled on the BBQ for a main dish or appetizer! If you skewer them and use disposable wood skewers remember to soak them for at least 30 min so they do not burn on the bbq!

I only had small baby shrimp on hand so after marinating them I used romaine lettuce hearts as little vessels to house fresh diced avocado and topped them off with the shrimp. Delish!

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Ingredients 

15-20 Jumbo Shrimp or 30-40 Small Shrimp
1 Lime
1 Shot of Tequila
2 Habanero Chili‘s
Cilantro for Garnish

Directions

Step 1– Dice  your peppers and remove the seeds, if you have plastic gloves I’d recommend using them, if not remember the pepper oil will stick on your fingers for a few hours and you don’t want to touch anything sensitive!

Step 2– Toss your shrimp, tequila and chili’s together in a glass bowl and marinate for at least 2 hours.

Step 3-  If you have the jumbo shrimp, skewer them and throw on the BBQ until both sides are pink (about 2min) or if you have the small shrimp you can broil them on a baking sheet on high for about the same amount of time. Garnish with cilantro.

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Whole Grain Gluten-Free Bread

Whole Grain Gluten-Free Bread

Whole Grain Gluten-Free Bread

I have been craving a good old fashioned sandwich and being reluctant to spend $7.oo on a loaf of gluten free bread that tends to taste like cardboard,  I decided to whip up a healthy loaf using some buckwheat.

Buckwheat can be kind of dense so you want to pair it with another type of flour, I had brown rice flower on hand which is a nice addition. Any gluten free flour will do the trick, and if you want to make this a vegan version, just substitute your eggs for chia seed gel  which you can set while your yeast is brewing.

Recipe- Whole Grain Gluten-Free Bread 

Yield: One 9-inch loaf- about 18 slices

Ingredients:

1 Package Rapid Yeast (2 1/2 teaspoons)
1 Cup Warm Water
1 Tablespoon Maple Syrup
2 Cups Brown Rice Flour
1 Cup Buckwheat Flour
1 Teaspoon Xanthan Gum
1 Teaspoon fine sea salt
3 Eggs
1/4 Cup Coconut Oil

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Directions: 

Step 1- Pour the maple syrup into 1 cup of warm water and add the yeast. Let sit for at least 15 minutes.

Step 2-Line a 9-inch loaf pan with parchment paper, use extra so that the paper rises above the top and you can use it as a handle.

Step 3- Whisk together all of your dry ingredients: brown rice flour, buckwheat flour, xanthan gum, and salt.

Step 4- Make a well in the centre of the bowl and pour in the yeast mixture into it. Then add the eggs and coconut oil (liquid state) into the well and mix it all together until there are no dry spots left.

Step 5- Scoop the bread dough into your baking pan and smooth out the top, you can garnish with seeds if you would like. I sprinkled on some flax & sesame seeds.

Step 6-  Allow the loaf to rest and rise for about an hour, covered with a light cloth in a warm area.

Step 7- Place the loaf in the oven and bake for 55 to 60 minutes, until the top is browned.

Enjoy!

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Peach, Blueberry, Spinach & Avocado Smoothie

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It’s the weekend and this is my breakfast hangover cure!  I like to have a coffee before I eat just to help wake me up and gain an appetite. So I usually slice up my fruit and put it in the freezer for an hour before I blend it to help give the smoothie a nice chill.

Serves 2 for your partner in crime.

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Ingredients:

1 Avocado- Sliced
2 Peaches- Sliced
1/2 Cup- Blueberries
2 Cups Spinach
1 Cup Almond Milk
Ice Cubes

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Directions:

Step 1- Add your spinach to the vitamix, then add all your additional fruit followed by your almond milk. If you want it to be colder go ahead an add a few ice cubes on top. Blend until smooth.

Step 2- Enjoy.

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Coconut Sugar Vanilla Meringues w/Fresh Peaches & Blueberries (Gluten Free)

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One of my cousins owns a sweet bake shop and she made wonderful meringues for one of her dessert tables. This inspired me to make my own version of these gluten free treats!

So instead of the usual white sugar I substituted coconut sugar which has half of the glycemic index of regular sugar and contains trace minerals. But its still sugar so enjoy in moderation. As well you will get a completely different taste because its more like brown sugar so your meringues will be brown and have more of a caramel flavour- If you just make the meringues and dip them in melted chocolate they taste like crunchie bars… oh so good!!

Instead of using regular dairy cream I used coconut cream for the middle!

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Ingredients

Meringues
3 Egg Whites
1/2 Cup Coconut Sugar
1 Teaspoon Vanilla

Filling
1/2 Cup Coconut Cream
1 Teaspoon Vanilla
1 Teaspoon Maple Syrup
1/4 Cup Blueberries
2 Peaches Sliced
Mint Leaves for Garnish

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Directions:

Meringues- Pre heat oven to 300 degrees F.

Step 1– Crack 3 egg whites into a bowl & using a hand mixer whip until soft peaks form. Then slowly add your sugar by the spoonful until it is completely immersed into your egg whites and hard peaks start to form.

Step 2– Using a Pastry bag make your nests  and top hats on a baking sheet covered with wax paper.  For the nest make a small circle starting inwards about  1.5 inches in diameter and then double over the last edge to form a lip around the circle.  You should have enough to make 4 nests.  For the top hats just pipe out the batter on top of each other until you reach the desired size.

Step 3- Bake in the oven at 300 F for about an hour, or until hard to the touch. Do not burn as it will ruin the taste.

(Yes they are not that pretty without all the fixings)

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Filling:

Step 1– Add the coconut cream, maple syrup and vanilla in a bowl and whip until hard peaks form.

Step 2– Fill the nest with your peach slices and blueberries. Top with your whipped coconut and garnish with meringue top hat and extra fruit.

Step 3- Serve with fresh mint leaves.

Makes 4 Servings

( I had to sample one for quality assurance- so there are only 3 in the picture! 🙂 ) 

Sorbet- Avocado, Lime & Cilantro (Vegan & Dairy Free)

5OMG, I think this is the best thing I’ve ever tasted! If you love the taste of lime and cilantro you will be on cloud nine when you have this treat!  The best part is that there is no dairy, preservatives or processed oils & sugars.

Ingredients

1 Avocado

1 Lime

1 or 2 Tablespoons of Diced Fresh Cilantro (depending on how strong you want the cilantro taste)

3 Tablespoons Water

2 Tablespoons Maple Syrup

1Directions

Step 1. Slice your avocado and place on wax paper. Using half of your lime squeeze the juice over the avocado so it does not turn brown. Freeze for 3-4 hours.

Step 2. Using the peel & Juice from the other half of the lime and add it to a glass bowl with your diced cilantro.

2Step 3.  Make a basic simple syrup using 2 tablespoons of maple syrup and 2.5 tablespoons of water & add it to the bowl of lime & cilantro.

4Step 4. Once your avocado is frozen, add your liquid and blend on low speed with your food processor or vitamix until smooth. Serve in a chilled glass/bowl & use lime wedge & cilantro leaves as garnish.

Makes 2 Servings- Double recipe it if you would like more!

Cilantro, Cucumber & Watermelon Shake

3It has been so hot out the last few days I have no appetite whatsoever. Not that I’m complaining after a week of indulgence on our vacation!

Something refreshing is in order for breakfast, so I whipped up this super easy shake full of fibre, natural sweetness, and detoxing properties.

The colour is not as charming as you may like if your serving it for friends, but it tastes great and you can peel your cucumber for a lighter colour! Chill for a few minutes if you like a colder smoothie!

22Ingredients

1 Cup Diced Cucumber

2 Cups Diced Watermelon

1 Handful of Cilantro

11Directions

Step 1- Throw your cucumber, watermelon and cilantro in your Vitamix or blender and blend until smooth.

Step 2- Enjoy!

Serves 2

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Garlic Flowers & Tomato Sauce over Raw Zucchini Pasta

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Visiting family in Toronto this weekend I was introduced to fresh garlic flowers!

My sister in law created a braided strand for us to bring back to Montreal- my husband was not impressed by the smell however we did not have to worry about a vampire attack on the drive home. 🙂

I love the smell and taste of these little bulbs and was excited to create something to showcase there delicious yet subtle taste.

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As you can tell from my last few posts I’m loving the zucchini noodle pasta!

Ingredients:

1 Cup Tomato Sauce (I used some frozen sauce I had leftover from a larger batch)

2-3 Basil Leaves

2 Garlic Flower Heads

1/2 Teaspoon Coconut Oil

Sea Salt

Shaved Greens from the Garlic Stalk- for Garnish (use a regular peeler)

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Directions:

Step 1– Spirlize or slice your zucchini into noodle size strips and line on a paper towel, sprinkle with sea salt and set aside until your pasta sauce is ready. You salt it to remove excess water and crisp your strands.

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Step 2- Lightly sauté your flower heads in the coconut oil for 1-2 minutes.

Step 3- Add your pasta sauce & Basil and heat for about five minutes to infuse all the flavours.

Step 4-Now that your sauce is ready, lightly wring out your zucchini with the paper towel and rub off as much of the salt as you can.

Step 5- Toss your zucchini into the pan to lightly warm it up in the sauce, plate, and garnish with your strands of garlic stock.

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Watermelon Feta & Cucumber Salad

3This is such a fun summer recipe, perfect for those hot days when your craving something refreshing!

Plus we had a ton of leftover watermelon from a weekend party and my favourite brother in-law and his beautiful girlfriend bought us this exquisite cutting board that I wanted to show off! 🙂

For this recipe I was inspired by Ilana Freddye’s watermelon salad on her blog WHISKED! I made a few alternations, added a dressing and exchanged the avocado for cucumber, but I’m going to try her avocado version next!

Ingredients:

Equal Parts:

Cubed Watermelon

Cubed Cucumber

1/2 the amount of Cubed Feta Cheese

Directions:

The easiest way to make the salad add up is to cube them all at the same time by lining them up next to each other and dice into bite size wedges.  Then arrange into a chequered design.

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Dressing

1/2 Tablespoon Olive Oil

1/2 Tablespoon Balsamic Vinegar

Juice from 1 Lime Wedge

2 Mint Leaves- diced into small pieces & extra for garnish
Directions

Mix all ingredients in a small bowl and drizzle over your salad.  Chill & Serve!

Baked Acorn Squash w/Kale & Sun-dried Tomatoes- Vegan & Gluten Free

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A wonderful hearty meal that keeps you full but does not weigh you down! Its great the way it is but I have a soft spot for Sriracha and doused it! 🙂

This is a super easy recipe to make and looks gorgeous served directly into the shell! Paired with a light salad it makes a great summer meal! Try it for your “meatless Tuesday”!

Ingredients
1 Acorn Squash
1 Cup Quinoa
1.5 Cups Vegetable Broth
2 Cups Kale- Diced (Stem removed)
3 Green Onions- Diced
2 Talbspoons-Sun Dried Tomatoes- Diced
1 Teaspoon Coconut oil

Directions

Step 1– Halve your acorn squash, remove seeds and bake on a cookie sheet shell side up for 20 minutes at 350 degrees or until soft. Pour a little water onto your cookie sheet to help steam the squash.

Step 2. While your acorn squash is baking put your quinoa and vegetable broth in a stock pot and cook on medium heat until all of the water is absorbed, remove from heat & fluff with a fork. (about fifteen min)

Step 3. In a skillet add your coconut oil, sun-dried tomatoes, kale and green onion and sauté for 1 minute. Remove from heat.

Step 4.  When your qunioa is done mix the ingredients from your skillet into the stock pot and stuff your acorn squash until both halves are overflowing.  Pop them back in the oven for a few minutes & serve with a fresh side salad. You can add your favourite vegan cheese on top if you would like before popping them back in the oven.

No Bake Coconut Cream Pie- Vegan & Gluten Free

5Coconut Cream Pie

I wish I could find young coconuts but alas all I can find at my local supermarkets are the old brown coconuts.  Its okay though they are still fun, and I enjoyed making this pie. However I had to make a few alterations to my usual recipe to compensate.

Normally with the young coconuts the meat is soft and moist and I usually just use the coconut water & the meat in the pie. However by shredding the coconut meat from the older coconuts it is much drier and I felt that I should add a can of coconut milk instead of using the water to add more flavour and natural fat. So its not as healthy of an option but if you can find fresh young coconuts go for the above mentioned options!! 🙂

And do not worry you do not taste the zucchini, paired with the cashews it helps to keep the creamy texture of the coconut pie!

If you need any tips to open the coconut, try pushing through one of the eyes at the top of the coconut and drain the water. Then pop them into a shallow pan in the oven at 350 for ten minutes until the coconut cracks, remove, cool, and pop out the flesh! Or go for it the old fashioned way by placing it in a pillow case and whack it against the cement! 🙂

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Crust
2 1/4 Cups Dried Shredded Coconut- toast it for a nuttier taste (reserve two tablespoons for garnish)
1/3 Cup Coconut Oil
2 Dates (no pits)

1 tbsp maple syrup

1 tbsp vanilla

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Directions

Step 1. Place all ingredients in a food processor and combine well.

Step 2. Scoop crust mixture into a 10″pie plate and push the mixture up the sides of the pan evenly distributed, press mixture down and smooth out the surfaces ensuring no holes in the crust.

Step 3. Chill for 30-60 mins before pouring the filling in.

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Pie Filling

2 Cups Coconut Meat (approx 2 coconuts-shredded)
1 Can Coconut Milk
1/2 Cup Shredded Zucchini (peeled)
1/2 Cup Cashews, Soaked (30 mins)
2 tbsp Vanilla
2.5 tbsp Maple Syrup

Directions

Step 1. Place all ingredients in a blender and process until smooth. It will be very thick and you will have to scrape the sides to continuously keep the mixture moving.

Step 2. Pour into your lined chilled crust.

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Step 3. Chill for at least an hour!

10-12 servings