Chicken & Hummus Salad

Daddy needed a little bit of a detox after last nights shenanigans at the Urban Pedal Tour.  Ps:  I am referring to myself as daddy from now on.  I already did in real life but it’s about time you guys call me by preferred name.  Daddy has had a long week and wanted to make the perfect hummus flavoured dressing for a nice light salad – and he did it!

A friend of mine made some tigernut flour for me so you may have a hard time finding it depending where you live.  I know for sure it’s a rarity in Edmonton.  Try with almond or coconut flour instead.

This is also topped with black Hawaiian sea salt, which was a birthday gift from my righthand man.  Like really, this is a recipe you’d have a hard time replicating just for the sheer lack of this combination of ingredients so it’s mostly just me bragging… but if you can live without whatever you’re missing, then I’m sure you can take inspiration from this anyway!


Ingredients for Dressing (Makes enough for ~6-8 salads)

1 acorn squash, peeled and deseeded

3 garlic cloves

4 tbsp unrefined coconut oil

4 tbsp tahini

1/2 cup lemon juice

1 tsp cumin

1 tsp chilli powder

1 tsp chilli flakes

Ingredients for Chicken

1 chicken breast, sliced

1/2 cup tigernut flour

1 tsp onion powder

1 tsp garlic powder

1 tsp chilli powder

1/2 tsp sea salt

1 tbsp coconut oil



Preheat oven to 350F and roast squash and garlic for 30 minutes.  Melt coconut oil in microwave for 15 seconds.  In a food processor, combine coconut oil, roasted squash and garlic, lemon juice, tahini, cumin, chilli powder, chilli flakes and salt until smooth.

In a small mixing bowl, combine tigernut flour with onion powder, chilli powder and sea salt.  Roll chicken strips in mixture until the surface is fully covered.  Preheat a small frying pan to medium/high and melt coconut oil.  Fry chicken, turning often until they are golden and crispy.

Salad Ingredients



Pumpkin Seeds

Black Salt


Grilled Salmon and Zucchini with Basil Sauce

I’m having a blog-life crisis… I’ve always been 100% concentrated on coming up with simple paleo recipes that are usually very easy to do but I’ve grown a little bored with it.  I’ve learned a lot lately about pairing and how everything is on the plate for a reason so I want to start posting entire meals and hopefully you can trust my own palette enough to know that I think these things belong together and you’ll probably enjoy it.

How to impress your summer guests?  Let’s start with this amazing grill meal that can be entirely prepared in advance so you actually have time to socialize while hosting.


Mise en Place

Quantities will vary based on number of dishes, this is for 1 serving.  Begin marinating 6 to 24 hours prior.

Food processor

Cutting Board, chopping knife and vegetable peeler

Sealable Sandwich Bags

Barbecue preheated to 400F

Salmon Fillet

2 Lemons

1/2 cup olive oil

1 tbsp coconut oil

2 tbsp chopped walnuts

1 tsp salt

1 tsp dill

1 Zucchini

1 cup fresh basil leaves

3 garlic cloves

Fresh chives for garnish


Wash salmon fillets and then place in sandwich bag.  Add 1 tbsp olive oil.  Peel one entire lemon with a vegetable peeler and add peels to sandwich bag.  Sprinkle 1 tbsp of dill and 1/2 tsp of sea salt into the bag.  Add one clove of garlic.  Massage to mix all ingredients in the bag and refrigerate to marinate 6-24 hours.

When the salmon is marinated, remove from bag and pick off the remaining peels and place on hot grill until fully cooked.


Slice Zucchini diagonally and lightly salt.  Store sliced until ready to grill.  Place directly onto grill.


Cut the nubs from the lemon and then cut in half and remove any visible seeds.  Lightly salt and place face down on grill and rotate 90 degrees to create grill marks.

Basil Sauce

In a food processor combine the juice of your fully peeled lemon, basil leaves, 2 garlic cloves, olive oil, walnuts and remaining salt.  When the zucchini is fully cooked, spoon the sauce onto the zucchini.  Extra sauce pairs very well with the salmon as well.  Garnish with chives.

Roasted lemon halves are for squeezing over everything.

Butternut Squash Hummus

I’ve always loved chickpeas, it’s really hard to get them out of my head because it’s not really bad for you… just one of those things I try to avoid.  I love them fresh out of the can with a spoon, in salad, roasted, and especially hummus.  I’m sooooo happy to say I created a delicious Whole30 compliant hummus that actually tastes like regular hummus.  It’s tried and true, I’ve made it twice now and had a few people try it.  Like, as if this is happening and I’m actually sharing it with you after contemplating getting it packaged and selling it lol.

In other news, my friend and I are doing a mini Whole7 with a touch of wine this Friday because we love paleo so much and committing to a small 7 day cleanse always feels nice!  What kind of cleanses do you do?

The World’s Best Paleo Hummus



1/2 butternut squash (2 cups peeled and cubed)

3 garlic cloves

7 tbsp olive oil

4 tbsp tahini

4 tbsp lemon juice

1 tsp salt

1 tsp cumin

some paprika, olive oil and parsley for garnish

Side Note:  Most hummus recipes online are very strict about the order in which the ingredients are processed but this didn’t really affect anything for me.


Preheat oven to 375F.  In a small mixing bowl, combine garlic cloves and butternut squash cubes with a tsp of olive oil and a bit of the salt.  Once the oil is spread evenly, place on a baking sheet and roast uncovered for 30 minutes or until butternut squash had golden brown edges.

In the meantime, in a food processor, combine olive oil, tahini, lemon juice, salt and cumin and mix for 10 seconds.  It should taste a bit too salty at this point.  Once slightly cooled, add butternut squash mixture to food processor and blend for 1-3 minutes until creamy.

Using a spoon or a toothpick, stir hummus into a small bowl to create divots for the olive oil to sit in and the sprinkle paprika and parsley overtop.

Enjoy the shit out of it warm or cold!

Paleo Hummus

Mango Kiwi Salsa (Fish Tacos)

I have like 6 recipes I haven’t posted yet but I need to not e-mail blast you guys 7 times a week so I’m mentally calculating the appropriate amount of time to wait between posts.  How did I dooooo?

I just got back from our first snowboarding trip of the season to Lake Louise.  The view from the Top of the World chair lift was so breathtaking, easily making it my favourite run I’ve ever been down.  I haven’t been to Whistler or Revelstoke yet so take my opinion with a grain of salt.  Whistler is the goal for next year, for sure.  It’s hard to see from my iPhone photo and also because there was pretty heavy snowfall at the top but look at it anyway.

lake louise.jpg

I made this salsa for some fish tacos heavily inspired by a dire craving for vegetables after eating 2 massive donuts and an entire pizza on Valentine’s Day.  I didn’t even bother ordering a gluten free crust.  It was full-on fuck it o’clock.  I’m an adult, whatever, who cares.  I eat 90% paleo, that was my 10%.

Ps:  I haaaate cilantro so if you want to try this with cilantro instead of mint, go ahead but you’re gross.


1/4 red onion, loosely chopped

1 ripe mango, peeled and deseeded

2 kiwis, peeled and chopped

1 jalapeno, deseeded and chopped

1 red pepper, deseeded and chopped

1 lime, squeezed

1 tsp salt

1 tsp garlic powder

1/4 cup fresh mint leaves


Combine everything in a food processor and chop for 3-4 seconds, depending how chunky you would like your salsa.  If you do not have a food processor, you can chop the vegetables yourself at whatever thickness you prefer.



Pan sear fresh tilapia with salt, cumin and chilli powder in coconut oil.  Blend an avocado with lime juice, fresh garlic, a pinch of salt and 1 tbsp freshly chopped basil.  Place salsa, guac, fish and some freshly diced tomatoes in a romaine lettuce boat.  Squeeze lime over everything.  Enjoy!

Cauliflower notAlfredo

This is kind of one of those things I’ve just been making for the last 3 years without even trying.  I always make it a little different so I actually wrote it down this time.

You were probably expecting me to say something sassy and funny but I’m dead on the inside today so nah.  Honestly, if it wasn’t for cauliflower, coconuts and yoga I would be actual dead.


1 full head of cauliflower

1/2 cup olive oil

2 tbsp coconut oil

3 cups vegetable broth

4 garlic cloves (oh yeh)

1/2 tsp sea salt

1/2 tsp pepper

1/2 tsp dried oregano


So like, all you have to do is steam the broccoli and sauté the garlic in some olive oil and then throw it all in the blender.  Serve hot on some zood’s with garlic shrimp.


Southwest Burger Bowl

I’ll be making a new section on my blog under the recipes titled “Bowls”.  I’ll be capturing flavours of all our favourite foods in the form of salads basically.  Bowls are great for meal prep if you have a hard time with reheated food.  It took a while to recreate a paleo southwest sauce like I really wanted but it ended up working!

IMG_2363.JPGIngredients for Patty

1/2 lb ground beef

1/2 minced onion

1 egg

1/2 tbsp chipotle powder

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

Instructions for Patty

Combine all ingredients in small mixing bowl.  Make into 2-3 patties.  Fry in small pan, flipping occasionally for 10 minutes.

Ingredients for Salad

1/2 head iceberg lettuce, chopped

1/2 tomato, sliced and diced

1 slice of onion

1 tsp dijon mustard

1 carrot, shredded

1/2 avocado, slice in a super appealing way

Instructions for Salad

Make it all look nice or just throw it all in a bowl, it’s gonna taste the same regardless.

Ingredients for Sauce

1 egg yolk

1 tbsp lemon

1 1/2 tsp salt

1/2 tsp dijon mustard

1 cup Pure Olive Oil (this is specific)

1/4 roasted red pepper, chopped

1 tsp chipotle powder

1 tsp chili powder

1/2 tsp oregano

1/2 tsp garlic powder

Instructions for Sauce

Just like every other sauce in the world, it’s important to follow exactly.

Preheat oven to 350F.  First, chop the red pepper and combine it with 1/2 tsp salt, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp oregano and roasted, tossing occasionally for 30 minutes.  Set to the side to cool.

In a small mixing bowl, combine egg yolk with lemon, dijon and the other tsp of salt.  Add 1 tablespoon only of Pure olive oil to yolk mixture and mix in completely.  Do this 4-5 more times until mixture begins to lighten in colour and thicken.  At this point you can add the rest of the olive oil, chilli powder and chipotle powder.  Mix roasted red peppers.  Do not blend.  Spoon over salad.

Homemade Pumpkin Purée (Bonus: Paleo PSL Recipe!)

Being a basic b*tch while also being complex and healthy makes for quite the task.  Do you want to enjoy pumpkins without ingesting 380 empty calories?  I’m here to help you because I am you.



1 ~6lb pumpkin

3 tbsp organic coconut palm sugar

1/2 tsp ground cloves

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg


FullSizeRender (1) 2.jpgPreheat oven to 325F.  Wash pumpkin and cut in half.  Hollow out, removing seeds and strings.  Wrap both halves in tin foil.  Place on baking sheet and bake for 1 hour.  Let cool for half an hour.  Using a dinner fork, remove the meat of the pumpkin from the shell.  (It’s a lot like a spaghetti squash.)  Blend all the pumpkin meat and transfer to medium stock pot.  On low heat for five minutes, stir in all remaining ingredients.  You can store in mason jars and freeze for later of make your dessert of choice now!

Fun idea I had:  I put all the purée in ice cube trays and froze for later.  When I want to make a latte I just have to grab 2 cubes and heat them up!  This made 3 full trays.

FullSizeRender (3).jpg

fullsizerender-2How to make a Paleo PSL!

Steam or microwave 2 cups of almond milk.  Add 2 tbsp pumpkin purée and shake.  I put a lid on a mason jar to shake.  Fill half a cup of coffee (I use an italian coffee maker, or moka pot) and then pour almond milk pumpkin purée mixture over coffee.

Cranberry Orange Sauce (and what to do with leftovers!)

I made this secretly paleo different cranberry sauce for Thanksgiving dinner and was left with quite a bit of it so I turned it into a syrup for banana pancakes!  Click for pancake recipe.  I layered the syrup between each pancake and added walnuts and hemp seeds!  I ate it all – it looks like a lot but it’s really just 2 bananas and 2 eggs.


12oz bag of fresh cranberries

1/2 cup of orange juice

1/2 cup of water

1/2 cup of organic coconut palm sugar

zest from a full orange

1 tbsp unrefined coconut oil



Combine all ingredients in a small sauce pan and simmer on low stirring occasionally for about 30 minutes.


Chicken Salad with Green Apple

Four days into whole30 and chill and she give you chicken salad with green apples.

I do this thing where I make something delicious and force feed it to everyone in my life.  Not to brag, but to share some of my joy.  So far 3 people give a shit.  What I’m trying to say is, this was one of those things where several people used my fork.  The flu spreads quickly at my workplace and we blame it on the ventilation.



1 whole roasted chicken, carved and chopped

1 tbsp coconut oil

1 english cucumber, cut into small cubes

2 green apples, peeled and cut into small cubes

1 tsp dried dill weed

1/2 cup grape seed mayo (recipe below)

1/2 tsp salt


In a large frying pan, fry pieces of chopped chicken in coconut oil and salt on medium heat for 5 minutes and set aside in large mixing bowl.  Add cucumber, apple, dill and mayo and toss.  Serve on cucumber slices or just eat it like that.

Ingredients for Mayo

3 egg yolks

1/4 lemon squeezed

1/2 tsp dijon

1/2 tsp salt

1 cup grapeseed oil


Combine yolks, lemon juice, dijon and salt in small stainless steel mixing bowl and whisk until blended.  Add only 1 tbsp at a time for the first half of the cup of oil while whisking constantly, then add the rest.  Whisk until white and fluffy.

Hollandaise with Ghee

For us paleoites, ghee is pretty much accepted across the board.  Even whole30 draws the line just before ghee because it’s a really sad life without the flavour of butter.  Ghee is clarified butter which is simmered to that you can separate the liquid from the milk solids.  You can make it yourself or you can calm down and find it at any health food store.  It’s important to note that you should find grass fed ghee.  Yeah, it costs more but are you here for coupons or for healthy recipes?


3 egg yolks

2 tbsp ghee

1 tbsp freshly squeezed lemon

1/2 tsp salt

1/2 tsp cayenne powder


(I shouldn’t have to say this but the instructions are very important for this one so follow carefully)

In a medium stainless steel mixing bowl, whisk yolks, lemon, salt and cayenne vigorously until it becomes thicker.

In a measuring cup, melt the ghee until it is completely liquid.

Place stainless steel mixing bowl overtop of a medium size pot with about 1″ of water simmering in the bottom.  You’re lightly warming the yolks using only the steam from below, being careful not to cook them.  While whisking, add the ghee to your yolks 1 tbsp at a time until combined.

Served over portobello “Egg’s Benny”