Peach & Pumpkin Seed Yogurt

Peach & Pumpkin Seed Yogurt

Peach & Pumpkin Seed Yogurt

INGREDIENTS: (serves 1)

1 cup coconut yogurt (Silk, unsweetened)

1 peach (cut into chunks)

2 tbsp. pumpkin seeds

Dash of sea salt


Combine all ingredients in a bowl and have a peachy day ?

Butternut Squash Salad

Butternut Squash Salad

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.

Mexican Spiced Seafood on Cauliflower “Rice”

Mexican Spiced Seafood on Cauliflower “Rice”

Mexican Spiced Seafood on Cauliflower “Rice”

INGREDIENTS: (serves 3-4)
8 bay scallops
8 tiger shrimps
1 head cauliflower
1 can black beans (drained and rinsed) – optional
1 red pepper (finely chopped)
1/2 red onion (finely chopped)
1 avocado (cubed)
1 cup cherry tomatoes (halved)
1 lime (juice only)
1 tsp. chili powder
1 tsp. cumin
3 tbsp. avocado oil or coconut oil
2 tbsp. olive oil
Salt and black pepper to taste
Cilantro to garnish


Cauliflower “rice”

1. Preheat oven to 350.

2. Put cauliflower pieces into food processor, process until rice like bits are formed, then spread onto baking sheet.

3. Add 1 tbsp. coconut/avocado oil and sea salt. Mix together and bake for 30 min (or until cauliflower starts to brown)

Fresh mixture

1. Put black beans, red pepper, onion, avocado and tomatoes into a bowl.

2. Add olive oil, lime juice, sea salt and black pepper. Mix together.


1. In a bowl, mix together chili powder, cumin and 1/2 lime juice. You can marinade shrimps and scallops in this mixture while prepping other ingredients.

2. On medium-high heat, heat 2 tbsp. avocado/coconut oil in a pan.

3. When oil is hot, place shrimps and scallops into pan, season lightly with salt and cook for 2-4 min per side.

4. Remove when scallops become opaque and shrimps turn pink.

Layer this dish with cauliflower rice at the bottom, fresh mixture in the middle and seafood on top. Garnish with fresh cilantro.

Pumpkin Leek Soup

Pumpkin Leek Soup

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
1 lemon
2 tbsp ghee/butter or coconut oil
1 tbsp cumin
1 tbsp coriander
1 tbsp rosemary
Sea salt and black pepper to taste
Filtered water


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.

Thanksgiving Stuffing Paleo Style

Thanksgiving Stuffing Paleo Style

I don’t know about you, but stuffing is by far my favourite Thanksgiving dish – it even tops turkey!

Traditionally, my family prepares stuffing with some gluten containing ingredients that I can’t eat because of my IBS. So, since depriving myself on Thanksgiving is NOT an option, I created a stuffing recipe that not only tastes delicious, but that my whole family enjoys.

Give my paleo & gut-friendly stuffing a try this Thanksgiving.

Thanksgiving Stuffing Paleo Style

1 lb sausage stuffing
6 strips bacon, sliced
2 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


1. Preheat oven to 375.

2. Bake sweet potatoes in avocado oil, sea salt and black pepper for 30 min. Set aside in a large bowl.

3. Over medium heat, cook bacon in a large frying pan until fat starts to render.

4. Add onions and cook until soft then add celery and cook for a few minutes.

5. Add sausage stuffing, mushrooms and white wine. Break meat apart and mix well. Cook until sausage is no longer pink.

6. Add meat mixture into bowl with sweet potatoes.

7. Add pecans, dates, broth, eggs, sea salt and black pepper into bowl and mix well.

8. Place mixture into a 9×13 baking dish and bake at 375 for 20-25 minutes.


Cilantro & Dill Chimichurri

Cilantro & Dill Chimichurri

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.