Are you looking for a well-balanced salad dressing combination?
There’s a general oil to vinegar ratio you can follow to create the perfect dressing for your salad every time …
3 parts oil to 1 part vinegar seems to tickle the palate of most.
If you prefer a little more acidity (like I do) you can always add more vinegar or another acid such as lemon or lime juice.
Test it out with this fresh and delicious salad recipe below.
Butternut Squash Salad
INGREDIENTS: (serves 1)
6 cups organic spring mix salad
1/2 cup roasted butternut squash (cut into cubes)
1/4 red onion (chopped)
3 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
Squeeze of lemon juice
Sea salt and pepper to taste
Toss all ingredients in a bowl and serve alongside your favourite prepared fish or meat.
Pumpkin Leek Soup is warming and delicious! It’s the perfect recipe for fall with simple ingredients like pumpkin, leeks & carrots.
It’s pumpkin season! Whether you enjoy roasting your own pumpkin or using canned pumpkin for all those great Autumn recipes, you can’t go wrong …
Pumpkin is super low in calories despite being packed with nutrients.
1 cup of pumpkin contains under 50 calories, as it’s 94% water. This makes pumpkin a weight-loss friendly food since you can consume more of it than other carb sources (like grains and potatoes) but still take in fewer calories.
In addition, pumpkin is a good source of fiber, which can keep you feeling fuller for longer and support good gut health.
Pumpkin is very versatile and easy to add to your diet in both sweet and savory dishes. Give this Pumpkin Leek Soup a try – or browse my blog for more great pumpkin recipes!
Pumpkin Leek Soup
INGREDIENTS: (4-6 servings)
1 can pumpkin
1 whole leek
5 large carrots
5 celery stalks
1 pack mushrooms
2 tbsp ghee/butter or coconut oil
1 tsp cumin, ground (optional)
1 tsp coriander, ground (optional)
1 tsp rosemary
Sea salt and black pepper to taste
1. Chop and place all vegetables into a slow cooker.
2. Add all spices.
3. Add filtered water (enough to cover 3/4 of the vegetables).
4. Cook for 4 hours at high setting or 6 hours at low setting.
5. Put cooked vegetables and liquid in a blender, add ghee/butter/coconut oil, and lemon juice (you will probably have to do this in two batches).
6. Blend until a thick and creamy purée is formed.
7. Jar any extra soup, store in the fridge and use within the week.
Paleo Thanksgiving Stuffing will be one of the best sides to your turkey this Thanksgiving! It’s a gluten, grain + dairy free stuffing made with simple and real ingredients. You’ll be shocked at how much it tastes like “real stuffing”… but healthier and better for you!
I don’t know about you, but stuffing is by far my favourite Thanksgiving dish!
Traditionally, my family prepares stuffing with bread, which really sucked when I stopped eating grains years ago. I refused to give up my favourite Thanksgiving side so instead, I created a stuffing recipe that’s not only grain free and healthy, but that my whole family enjoys too!
Why Paleo Thanksgiving Stuffing is so good
- It tastes like “real” stuffing but is made with all healthy ingredients, like veggies and meat.
- This healthy stuffing recipe is perfect with chicken or turkey, making it a great side dish for both weeknight dinners and Thanksgiving.
- The ingredients are super versatile: you can swap out what you like and have.
Tips for this stuffing recipe
- Save time by using a food processor to roughly chop all your veggies.
- Replace dates with dried cranberries, if you prefer.
- This healthy stuffing reheats well, so you can make it ahead of time and/or save the leftovers for a quick weekday meal.
- You can make this entire paleo stuffing recipe in a large oven-proof skillet, or you can bake it in a casserole/baking dish as per my instructions.
- Find ethically raised and quality sausage + bacon HERE.
Craving more Thanksgiving recipes? You’re going to love these:
Paleo Thanksgiving Stuffing
Paleo Thanksgiving Stuffing will be one of the best sides to your turkey this Thanksgiving! It's a gluten, grain + dairy free stuffing made with simple and real ingredients. You’ll be shocked at how much it tastes like “real stuffing”… but healthier and better for you!
- 1 lb sausage stuffing*
- 6 strips bacon*, sliced
- 2 pastured eggs, beaten
- 2 sweet potatoes, diced
- 5 stalks celery, chopped
- 1 onion, chopped
- 1 pack mushrooms, sliced
- 1 cup pecans, chopped
- 1/2 cup dates, sliced
- 1/2 cup vegetable broth
- 2 tbsp white wine
- 2 tbsp. avocado oil
- Sea salt and pepper to taste
Preheat oven to 375.
Bake sweet potatoes in avocado oil, sea salt and black pepper for 30 min. Set aside in a large bowl.
Over medium heat, cook bacon in a large frying pan until fat starts to render.
Add onions and cook until soft then add celery and cook for a few minutes.
Add sausage stuffing, mushrooms and white wine. Break meat apart and mix well. Cook until sausage is no longer pink.
Add meat mixture into bowl with sweet potatoes.
Add pecans, dates, broth, eggs, sea salt and black pepper into bowl and mix well.
Place mixture into a 9x13 baking dish and bake at 375 for 20-25 minutes.
This Cilantro and Dill Chimichurri is great way to quickly add flavour and nutrition to fish and seafood.
It’s not only packed with amazing flavour, but detoxifying herbs and ingredients as well!
Feel free to try this chimichurri on top of eggs, pork, chicken and vegetables – it’s an excellent complement to many foods. I love adding it to canned fish for a quick and healthy meal during a busy work week.
Cilantro & Dill Chimichurri
1 cup fresh cilantro
1 cup fresh dill
1 small garlic clove
1/2 cup extra virgin olive oil
1/2 lemon (juice only)
1/4 tsp sea salt
1/4 tsp black pepper
1. Pulse herbs, lemon juice and garlic in food processor. Scrape sides if needed.
2. Slowly stream in olive oil as the food processor is running. Scrape sides occasionally.
3. Stir in sea salt and black pepper after processing.
4. Use right away or store in an air-tight jar in the fridge for use later. Use within 4 days or store in the freezer for up to a month.
Check out my Sardines with Cilantro & Dill Chimichurri recipe.
Are you struggling to find healthy dessert options that aren’t loaded with refined sugars, crappy oils and other nasty junk?
Healthy treats can be a hard find, which is why I like to get creative in the kitchen and whip up my own delicious and squeaky clean desserts.
Avocado mousse is one of my go-to healthy desserts. It’s super quick and easy to make – and packed with nutrients and healthy fats.
Check out my rich and creamy Chocolate Banana Avocado Mousse recipe. It’s gluten and dairy free making it a perfect low-carb, paleo and plant-based dessert.
Chocolate Banana Avocado Mousse
INGREDIENTS: (serves 1-2)
1 ripe avocado
1/4 cup coconut milk (canned, full fat)
1 tbsp. cacao powder
1 tsp. of honey or maple syrup or a pinch of stevia
Pinch of sea salt
1 tsp. cacao nibs
1. Place all ingredients (except for toppings) into a food processor or high speed blender.
2. Blend until you reach a smooth and creamy consistency.
3. Chill avocado mousse in the fridge for a cool dessert.
4. Add toppings and enjoy.
Want to turn this healthy dessert into a nutrient-dense breakfast? Add 1 scoop of protein powder to the list of ingredients and blend. If you’re using my recommended PurePaleo protein, I suggest leaving out the honey/maple syrup/stevia since the protein powders are sweetened with stevia. Add more coconut milk if needed.