Archive for August, 2016


August 31, 2016

Gumbo is one of those recipes that’s easy to double or triple without much extra work – you’ll just need bigger pots and pans. That makes it a great recipe for a potluck dinner or another social event where you have to cook for a crowd. It’s also a perfect candidate for a big batch recipe that you can freeze in portion-sized containers for quick reheating later on a busy night: easy, economical, and most importantly, delicious!

seafood-gumbo-main-large-2SEAFOOD GUMBO


  • 2 lb. shrimp;
  • 1 cup oysters;
  • 1 cup crab meat;
  • Crab claws;
  • 2 onions, chopped;
  • 2 cups okra, chopped;
  • 2 tbsp. Coconut oil;
  • 1 can (14.5 ounces) diced tomatoes;
  • 3 cloves garlic, minced;
  • 6 green onions, finely chopped;
  • 6-cup of water;
  • 1 tbsp. cayenne pepper;
  • 1/3-cup fresh parsley, finely chopped;
  • Sea salt and freshly ground black pepper;




  1. Over a medium-high heat, melt ½ cup of cooking fat. Whisk in the coconut and almond flour, and stir until you get a nice dark caramel color.
  2. Add the shrimp to the mixture, cook for a few minutes, and then set aside.
  3. In a big soup pot over a medium high, heat up the coconut oil. Toss in the onions and okra and cook for about 4 to 5 minutes, or until the okra is done.
  4. Once the okra is nicely browned, add the diced tomatoes and garlic. Cook for a minute or two, then add the water and season to taste.
  5. Add the shrimp mixture to the soup and let it simmer for 10 minutes.
  6. Add the crab meat, the oysters, and the crab claws, and simmer for another 15 minutes.
  7. Add the parsley and green onions and simmer for 15 to 20 minutes or until everything is nicely cooked.


August 30, 2016


Lomi Lomi salmon is usually served as a side dish, but you can just as easily plate it up for the main course. It’s a perfect meal for a hot, muggy evening when you can’t stand the thought of turning on the oven: you can cook the salmon in the morning when it’s cool, and then just let the dish chill in the refrigerator until you’re ready to pull it out and enjoy.


  • 1 lb. wild salmon, skinless, cut into small cubes;
  • 2 plum tomatoes, seeded and diced;
  • 4 scallions, thinly sliced;
  • ¼ cup fresh cilantro, chopped;
  • 1 jalapeño pepper, seeded and minced; (optional)
  • 2 tbsp. extra virgin olive oil;
  • Juice of 1 lime;
  • 1 tbsp. coconut oil;

Warm up the coconut oil and add the cubed salmon on a skillet placed over a medium high heat. Season to taste with sea salt and black pepper.
Cook for 2 to 3 minutes, until just cooked, and let cool down.
In a bowl, combine the tomatoes, the scallions, the cilantro, the jalapeño, the cooked salmon, the lime juice and the olive oil. Toss gently to coat everything, and serve cold.

Lomi Lomi Salmon

Carrot confit recipe

August 29, 2016

carrot-confitCarrot confit recipe

for the carrot confit
2 pounds carrots;
Zest of 2 lemons;
Juice of those 2 lemons;
4 cloves garlic, very finely minced (mashed is even better);
3 sprigs thyme;
2 cups melted duck fat (you can use any animal fat, butter or coconut oil).
Preheat your oven to 275 F.
Prepare your carrots. You can cut them in 1 inch pieces or leave them whole if they will fit all flat in your baking dish.
Mix the zest, lemon juice, garlic, thyme and fat.
Pour the fat mixture on the carrots. It should ideally cover the carrots completely. Add fat if necessary.
Put in the oven for about two and a half hours.
Remove from oven. At this point, the carrots will be soft and delicious.
As an optional step before serving, brown the carrots in a large skillet with the fat mixture that was used to cook them. This will create a crispy exterior and a tender interior.


August 29, 2016

duck-confitDUCK CONFIT

Ingredients   metric units

  • 4 duck legs with thighs;
  • 4 duck wings;
  • 4 cups duck fat;
  • 3 tbsp salt;
  • 4 garlic cloves, very finely minced;
  • 1 onion, sliced;
  • 6 springs thyme;
  • 3 springs rosemary;
  • Pepper to taste;


  1. Mix the salt, garlic, onion, thyme, rosemary and pepper.
  2. Using a dish large enough to hold all the duck pieces in a single layer sprinkle 1/3 of the salt mixture on the bottom.
  3. Put the duck pieces in the dish, skin side up on the salt mixture bed.
  4. Add the remaining 2/3 of the salt mixture evenly on the duck.
  5. Cover and refrigerate for about 1 or 2 days.
  6. When ready, preheat your oven to 225 F
  7. Remove the salt from the duck and arrange the duck in a baking dish in a tight single layer.
  8. Melt the duck fat and pour on the duck. Make sure it covers the meat entirely.
  9. Put in the oven for 2 to 4 hours until the meat can easily be pulled from the bone. It can also go for longer if you want.
  10. The duck confit is now ready and can be stored in the fat where it will stay good for weeks.                   


August 26, 2016



1 duck
2-3 oranges (clementines also work nicely)
1 bunch of rosemary
5-6 carrots
5-6 parsnips
3 leeks
3 cloves garlic, crushed
Freshly milled black pepper


Crush the garlic in a garlic press. Cut the carrots and parsnips into small-bite pieces. Cut the leeks into 1-inch rounds.
Mix all the vegetables with the crushed garlic and spread this mixture on the bottom of a roasting pan.
Cut the oranges into quarters. Stuff the orange pieces and the rosemary into the cavity of the duck.
Sprinkle the duck with some crushed black pepper.
Place the duck on top of the roasted vegetables.
Place the pan into the oven at 375F. Bake for about 45 minutes. Remove the pan from the oven and, using a baster, spread the juices over the duck and the vegetables. This helps keep them from drying out.
Baste every 20 minutes or so until the duck is fully cooked. Total cooking time should be about 2.5 hours.
Serves 4


August 25, 2016

official-jerk-chickenPALEO JERK CHICKEN


Serves 3-4

1-1/2 lbs boneless, skinless chicken thighs
1 tsp freshly ground black pepper
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 tsp ground cumin
1 tsp dried thyme (** or 1/2 teaspoon ajwain seeds)
1/4 tsp garlic powder
1 tsp bright red paprika
1/2 tsp salt
3 Tbsp olive oil, divided


1. Preheat the oven to 350 F.
2. In a small bowl, mix together the spices. Set aside.

3. Cut each chicken thigh into 1-inch segments and place into a separate bowl.

4. Add the spice mix along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes.

5. Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken.

6. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.
7. Place chicken pieces into a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 – 10 minutes or until the chicken is cooked.

8. Enjoy while hot or remove from hot baking dish to maintain moisture for eating later.


August 24, 2016


Chocolate Chip Cookie Ice Cream Sandwiches
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Serves: 5 cookie sandwiches
For the Chocolate Chip Cookies:
  • 2 cups (184 g) sifted fine-ground blanched almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine-grain sea salt
  • ⅓ cup (80 ml) raw honey
  • ¼ cup (60 ml) melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup (7 ounces/200 g) chocolate chips
For the Vanilla Ice Cream
  • 2 (13½-ounce/400-ml) cans full-fat coconut milk
  • ½ cup (120 ml) pure maple syrup, any type
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine-grain sea salt
For the Garnish
  • 1 bag (10 ounces/283g) mini-chocolate chips
For the cookies
  1. Adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or nonstick baking mats; set aside. (Note: If you’re working with one baking sheet, allow to completely cool between batches.)
  2. In a large mixing bowl, combine the almond flour, baking soda, and salt. Stir together using a fork until well combined.
  3. In a separate medium-sized bowl, combine the honey, coconut oil, vanilla, and egg. Beat with an electric mixer on low speed until smooth. Add the honey mixture to the almond flour mixture and beat on low speed until combined.
  4. Stir in chocolate chips. Use a cookie scoop to transfer the dough evenly onto prepared baking sheets, about 2 inches (5 cm) apart or 9 cookies per baking sheet. If using one baking sheet, keep remaining uncooked dough refrigerated until ready to bake.
  5. Bake each sheet separately on the middle rack at 350°F (177°C) for 7 to 10 minutes or until the tops and edges are lightly browned. Once the cookies are done, remove the parchment or baking mat from the baking sheet and let cookies cool slightly before using a spatula to transfer them to a cooling rack. Cool completely before assembling. The cookie recipe will yield more cookies than needed. Store extras in an airtight container for up to 3 days.
For the ice cream
  1. Line an 8×8 baking dish with parchment paper or aluminum foil, enough so it hangs over the edges, and set aside. Combine the ice cream ingredients into the pitcher of a blender. Cover with the lid and blend until combined, then transfer the entire pitcher to the refrigerator to cool for 1 to 2 hours. For a quick 30-minute cool down. place the pitcher of ice cream base in the freezer. If the coconut cream separates, just put the pitcher back on to the blender base and process until creamy and blended.
  2. Pour the mixture into the bowl of an ice cream maker and churn it, following the manufacturer’s instructions. Transfer the mixture to the lined baking dish and use a rubber spatula to spread it evenly. Freeze for 2 hours or until completely firm.
For the ice cream sandwiches
  1. To assemble the ice cream sandwiches, remove the ice cream slab from the baking dish by pulling up on the edges of the parchment paper or foil. Lay the ice cream slab onto a cutting board and use a circular cookie cutter the same size as the cookies, or a Wilton size A or B cookie cutter, to cut out 5 ice cream rounds. If the ice cream is very firm, try placing a paper plate over the cookie cutter to protect the palm of your hand and then press down firmly. Use a knife to cut around the cookie cutter and help loosen it if needed. Push the separated ice cream round out through the center of the cookie cutter. Then place each round between two cookies. To garnish, pour the bag of mini-chocolate chips into a large mixing bowl. Pat a hand full of chocolate chips onto the ice cream portion of the sandwich, covering it completely. Enjoy immediately or wrap in parchment paper and place back in the freezer to enjoy later.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Setting Time: 3 hours
Ready In: 3 hours and 30 minutes
Yield: 5 sandwiches

*You can make the ice cream and cookies the night before so they’re ready to go! This will save you some time in the kitchen. Another time-saving option is to just buy store bought ice cream. There are tons of healthier options out there and you can choose what works best for you, non-dairy, grass-fed dairy, etc. Just soften the ice cream in its container first and then follow the same steps as above. You can also use an ice cream scoop to transfer the ice cream to the cookie, without going through the slab process, it just won’t look as neat


August 23, 2016



Serves 3-4

3-4 large leaves of kale (preferably organic)
1 Tbsp Coconut or olive oil
Favorite Paleo spice medley


1. Preheat oven to 350° F.
2. Rinse kale leaves and shred each leaf into chip-sized pieces, discarding the center stem.

3. In a Tupperware container, add coconut or olive oil and Paleo spices. I personally prefer sage, basil, red pepper flakes, black pepper, and oregano or thyme.

4. Seal container and toss ingredients until all leaves are fully coated.

5. Spread seasoned kale leaves on a non-stick cooking sheet. Make sure that each leaf is completely opened and not crumpled to ensure even cooking.
6. Place the kale chips in the oven and bake for 12 minutes or until crisp around the edges.

7. Remove the kale chips from your oven and place them in a bowl or plate to cool.

8. Enjoy!


August 23, 2016


Prep time:
30 mins
Cook time
50 mins
Total time
1 hour 20 mins
Serves: 5-6
1 batch PMS Brownies
  • 1 (10-ounce) package Enjoy Life brand chocolate chips, melted but not hot
  • 140 grams salted butter or ghee, softened (1/2 cup/1 stick plus 2 tablespoons)
  • 2 teaspoons vanilla extract
  • 3 tablespoons finely ground coffee (preferable a dark roast for bolder flavor)
  • 188 grams coconut palm sugar (about 1 cup plus 2 tablespoons)
  • 28 grams blanched almond flour (about a scant ¼ cup)
  • 30 grams tapioca starch (about ¼ cup)
  • 2 large eggs
  • 1 large egg yolk
  • 1 (14 ounce) can of full fat coconut milk
  • 1 egg yolk
  • 3 tablespoons raw honey
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon
For toppings
  • 1 tablespoon coarse or flaked sea salt
Make the brownies:
  1. Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
  2. Make the brownies: In a large bowl, mix together the melted chocolate chips and softened butter. Once incorporate, mix in the vanilla and ground coffee. In a separate bowl, combine the sugar, almond flour, and tapioca starch. Gradually add the dry mixture to the chocolate mixture, stirring to combine. Add the eggs and yolk and beat until fully combined.
  3. Pour the batter into prepared pan and tap on the countertop to settle the batter. Bake for 35 minutes or until the brownies have set and do not jiggle in the pan. Remove the brownies from the oven and allow them to cool in the pan completely before cutting into bite size pieces and crumbling into some smaller pieces.
Next make caramel sauce then set aside to slightly cool.
Lastly, make ice cream:
  1. Whisk together the ice cream ingredients until completely mixed. Then pour ingredients in an ice cream maker and follow directions of that particular ice cream maker. Once ice cream has churned and is fairly thick, sprinkle in however much of the brownies and caramel sauce you want in it (I used about half of each) and let churn to completely combine.
  2. Place ice cream in a sealable container and in freezer to complete set. To thaw, just set on counter for 5-10 minutes to soften. Serve with a hefty sprinkle of sea salt on top!


August 22, 2016


For the cupcakes
  • 2 cups almond flour
  • ½ cup maple sugar (or coconut sugar – maple sugar just makes the color lighter)
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • 2 eggs, at room temperature
  • ¼ cup ghee
  • ¼ cup full fat coconut milk
  • 1 teaspoon vanilla extract
For the vanilla bean pasty buttercream
  • ¾ cup pasty cream* (completely cooled)
  • 1 cup (2 sticks) unsalted grass fed butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon full fat coconut milk
  • 1 cup organic powdered sugar
For toppings
  • ⅓ cup raspberries
  • ⅓ cup blueberries
  • ⅓ cup blackberries
  • powdered sugar, for garnish (optional)
  • mint leaves, for garnish
For the cupcakes
  1. Preheat the oven to 350°F. Line muffin tin with 10-11 paper liners.
  2. In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
  3. In a medium bowl, whisk together the eggs, ghee, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
  4. Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups (or silicone muffin cups). Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.
For the buttercream frosting
  1. (Make pastry cream if you haven’t already and let cool completely) Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better. Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
  2. Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped.
  3. Lastly, add pastry cream and whip for another 1-2 minutes on high speed until completely combine and thick. If not using immediately, store in a closed container in the refrigerator for up to 1 week. For the best consistency, bring the buttercream to room temperature and rewhip it in a stand mixer before using.
Build the cupcake
  1. Frost each cupcake, top with however many berries you prefer and sprinkle with a bit of powdered sugar on top and also a mint leaf!
  2. Store in fridge but be sure to let come to room temperature before serving to soften the frosting!