Beet and Avocado Side Salad

I know I’m not perfect.  I get annoyed over petty things that I should be able to ignore.  No matter how hard I try to live and let live, I won’t be able to get over the sound of shitty styrofoam flip flops hitting the back of people’s feet.  MY GOD PUT ON A REAL PAIR OF SHOES PLEASE.  I also think it has something to do with the lazy slouch and splayfooted stride people adopt when they’re wearing them.  You look like a fuckin neanderthal, stand up straight.  So yeah I’m working on myself.

What happened here tonight, is I spent too much time looking at the Alder Room’s menu at work today and ended up craving this idea that I could make an extremely organized salad.   And that’s what happened!



1 beet, peeled and sliced 1mm thick with a mandolin

1/2 avocado, peeled and sliced 1-2mm thick

1-2 chive flowers

3 sun gold tomatoes, halved

3 fresh basil leaves


Steam beets for 10 minutes and let cool.  Neatly arrange beets and avocados overtop of each other.  Cut off about 5cm from each side.  Arrange all other ingredients on top.

Bonus:  I totally forgot I was going to season it with smoked paprika, and by the time I remembered, I had already eaten the whole thing.  So sad.  If you do it, let me know!


Potato Flower

*not an April Fool’s joke*
Two things:
This fucking gorgeous display of potatoes I made today, drizzled with white truffle oil is out of this world. First person that comments “potatoes aren’t paleo” is getting a slap. I recently found it very difficult to digest sweet potatoes so I’m experimenting.
Secondly, today marks 5 years since I stopped eating pork so I thought I’d just add onto that and make today the day I stop eating beef. It’s time for me to stop being a hypocrite about my views on the world. I love steak and I live smack dab in the middle of Alberta so this is probably something I’m gonna get roasted for incessantly. I’m going to see if it’s possible for me to cut it out for a year, and also eat ethically caught fish, and free run organic chicken, unless I’m at a restaurant it will be an exception for the chicken. So, yay cows! 🐮


2 white potatoes

1/2 tsp sea salt

2 tbsp extra virgin olive oil infused with white truffle

Oregano for garnish


You will need a mandolin and a small cast iron pan to do this.

Preheat oven to 375F.  Slice potatoes with mandolin.  In a pre-seasoned cast iron pan, line the edge with the largest slices of potato first and gradually place the smaller ones as it tapers in.  Lightly salt.  Roast uncovered for 45 minutes or until edges start to brown.  Remove from heat and pour truffle oil over potatoes and season with remaining salt and oregano.

Portobello Pizzas

I have good news and bad news.  The good news is, this is delicious and I can tell you how I made this cheesy paleo marinara sauce.  The bad news is, the tahini drizzle is my friend @loveandwholesomeeats super secret recipe that she hasn’t posted.

In other news, I just bought a purse to use to put things in.  Usually I like to stack things between my fingers and walk like a t-rex so this is groundbreaking.  See diagram.whatthefuck.jpg

  1. Personal cell phone
  2. Work cell phone
  3. Car Keys
  4. Limp representation of my wallet?
  5. Day planner
  6. Water bottle
  7. Picking slips/quotes/proposal of some variety
  8. Banana (in case of emergency)
  9. Generally weak finger

So congratulations, me, for becoming a woman today.


Best Paleo Pizza Ever

Ingredients for Marinara

3 vine ripe tomatoes

2 tbsp olive oil

2 tsp nutritional yeast

1 tsp dried parsley

1 tsp dried oregano

1 tsp dried basil

1 tsp salt

1/2 tsp garlic powder

Other Ingredients

1/2 green pepper, diced

4 kalamata olives, chopped

2 portobello mushrooms

2 tbsp tahini dressing


Combine all marinara ingredients in food processor.  In a small frying pan, simmer sauce on low heat setting for 20 minutes or until reduced.  Pro tip: Don’t skip the nutritional yeast.

Preheat oven to 350F and place portobellos face down in roasting pan and roast for 30 minutes.  Remove from heat and fill with marinara.  Top with olives and peppers and set to a low broil for 5-10 minutes.  Drizzle your imaginary tahini sauce and bone app the teeth!

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!

Paleo Pudding Cups

I just bought a food processor for the first time in my life.  It’s a KitchenAid.  It’s Ice Blue.  I’ve used it for every single meal for the last week and I’ve literally hugged it on 2 separate occasions.  I had 3 meals being made at once and I was making cashew milk so I had a bunch of cashew crumbs left afterward so I wanted to use it for something so it kinda snowballed into the earthy-looking in-a-hurry perfect snack.  For the times when you’re running into the house for 12.4 seconds to grab your gym bag and try to make it to your class on time its great for shovelling a couple of bites in your face.  Or you can actually have it as a dessert, whatever floats your goat.  It’s made with matcha so it gives you a boost of energy and mental stimulation and the chia seeds are so awesome for fibre and high quality protein and getting that Omega-3 party started!  I don’t want to brag about chia being this magical diet supplement that will make you lose weight, but if supplemented appropriately with a whole healthy diet, it does burn fat.

Giverrrr a shot!

IMG_0568.JPGIngredients (Green)

1 Banana

1/4 cup cashew milk

1 tbsp ground cashew (or leftovers from cashew milk)

1 tsp matcha

1 tsp organic coconut palm sugar

Ingredients (Chocolate Part)

3 squares of unsweetened bakers chocolate

1 tsp coconut oil

1 tsp organic coconut palm sugar

1/2 cup cashew milk

1/4 cup water

1 tbsp ground cashew (or leftovers from cashew milk)

2 tbsp black organic chia seeds


Combine all green ingredients in food processor.  Puree and set to the side.

Melt chocolate squares with coconut oil in the microwave for 45 seconds.  Combine melted chocolate with coconut sugar, cashew milk, water and ground cashews in food processor.  After completely blended, add your chia seeds and let sit until they have soaked up all the liquid.  Place chocolate layer first and spoon the Banana matcha layer on top.  Garnish with cashews or whatever.

Open Faced Sandwiches

Happy one year to my Instagram!  (@loveofpaleo) I’ve always wanted to be like one of those companies that expresses themselves on social media by saying “we”… Like, “We’re so excited to announce…” Or, “We’ve worked really hard to bring you…”, but the reality is that it’s literally just me working 3 jobs with a food blog trying not to die.  The goal is not to die.  *eye twitch*

These are not actual sandwiches, please leave me alone about my choice of words.  It’s a sweet potato slice with random ingredients on top.  I could probably eat these for a week straight and not get sick of them so eat it. (pun)


1 sweet potato, sliced

1 can tuna

1 tbsp mayo

1 avocado

1 sliced cucumber

1/4 cup mint leaves

1/2 tsp pepper

1/2 tsp sea salt


Preheat oven to 375F.  Place sweet potato slices flat on baking sheet and bake for 15 minutes.  Kinda just put whatever you want on it.  This is dumb.  Trust me with the fresh mint leaves though.  Game. Changer.

Burger (Question Mark?)

Day 21 of Whole30.  I keep forgetting I’m on Whole30 until I want a glass of wine.  Or until someone tries to put food in my mouth and I have to ninja my way out of it.  I kinda just took whatever I had left from last weekend’s haul of food and made this lovely specimen.  It has burger-esque features.  ALSO, I just wanted to say you’re welcome – for not having advertisements on my blog.  I get so f*ing irritated when I’m trying to look at a page and it takes 10 minutes to load cause there are ad’s all over the place and my computer starts to overheat just attempting to comprehend wtf is going on.  You is welcomeeeee.

(Makes a bunch)


1 sweet potato, sliced about 1/2″ thick

1 tomato, sliced

1lb ground beef

2 tbsp homemade mayo

4 large free range eggs

1 tbsp olive oil

1 tsp sea salt

1 tsp cracked pepper

2 garlic cloves

1/2 tsp garlic powder


*sigh* so much typing.

Preheat oven to 375F.  Place sweet potato slices on a large baking sheet.  Using a pastry brush, brush all the sweet potatoes with olive oil.  Season with salt, pepper and garlic powder, then flip them over and repeat on the other side.  Bake pucks for about 30 minutes.

Mix ground beef, 2 eggs, salt, pepper and garlic cloves.  Roll into small flat patties and pan fry covered on medium heat for about 5 minutes each.

Pan fry 2 other eggs.

Set down pucks on aesthetically pleasing slate tray.  Add burger patty.  Then tomato slice.  Then Mayo.  Then Egg.

Eat with no flatware.  Lay down because you ate too fast.

Purple Yams and Chipotle Mayo

Juuuuust like the restaurants.  I don’t have too much to say other than, yay new website design!  And yay new camera, you don’t have to look at my blurry iPhone food photos anymore.  This is Whole30 btw, dudes.



1 purple yam

1 tsp sea salt

1/2 tsp garlic powder

2 tbsp olive oil

1/4 cup mayo (make it yo self)

1/2 tsp chipotle powder


Preheat oven to 250F.  Wash yam, do not peel.  Using a mandolin, slice entire yam.  You will want a mandolin because if your slices are not the same thickness, the thin ones will burn.  Using a pastry brush, coat slices with olive oil and place on a wire grate over your baking sheet.  Dust sea salt and garlic powder over oiled slices.

Bake for 30 minutes, then flip.  Bake another 30 minutes or until chips are crispaaaay.

Mix chipotle powder in your mayo and sprinkle it over your chips or use it as a dip.

“Way cooler than eating chips like a normal person” – my roommate

Portobellos Stuffed with Garlic Shrimp, Avocado and Spinach

I’ve been hovering around a dangerous level of sadness for a couple of months now… So I decided to google “foods that make you happy” and mushrooms were around the top of the list because of the selenium content.  I thought it was interesting that we all seem to back it up even though there isn’t much scientific evidence.  Spinach was also up there because it is high in folate, also known as vitamin B:  The happy vitamin.  Oily fish are rich in omega-3.  Shrimp is very low on the scale, but it’s there nonetheless.  A daily supplement of Omega-3 has proven to be more effective than prescription antidepressants in some cases.  And of course the avocado, a great source of omega-3.  Obviously food won’t fix everything for me, I have a lot of life changes that need to be made very soon.  The best wisdom I have to share aside from my delicious recipes is a quote:

Before you diagnose yourself with depression or low self esteem, first make sure that you are not, in fact, surrounding yourself with assholes.  – William Gibson

There are a lot of other ways to shake the winter blues.

Mood lights are amazing to be around after a long day at the office forgetting what sunlight is.  Light boxes are effective not only in seasonal depression but also clinical depression and help you regain focus.

It’s a little bit redundant to say, but go to the gym.  Or yoga, or cross fit, or HIIT training, or kickboxing, anything that makes you excited to get out of the house.  I say it’s redundant because you’ve probably heard a million times that physical activity releases endorphins but sometimes it’s difficult to even find the motivation to go… which is why I like to treat myself to new clothes, new water bottles, new supplements here and there that I’m actually excited to use.

Tanning beds.  A doctor will be reluctant to recommend this, however a lot of doctors do it themselves.  Even a 4 minute session is enough vitamin D exposure to lift your mood without actually tanning you.  Talk to a tanning advisor or your doctor about your skin type beforehand.

Something I hate being told, but love to remind myself, is to be grateful.  I spend so much time stewing in my own anger and frustration over the things I can’t change that I forget how far I’ve come.  Think of everything you have now that you didn’t have 5 years ago.  Now imagine what you could have 5 years from now, knowing that.

Anyway, here’s the mushrooms.


6 mini portobellos

1/2 lb peeled, deveined shrimp

1 avocado, cubed

2 cups fresh spinach

2 tbsp coconut oil

1/2 tsp garlic powder

1/2 tsp salt

1 tsp oregano

2 tbsp balsamic vinegar

1 tsp pure olive oil



In a small frying pan, sauté the spinach in 1 tbsp of coconut oil and lightly dust with some garlic powder and salt.  Set to the side in a small bowl.  In the same pan, using the leftover oil, combine shrimp, avocado, salt, garlic powder, oregano and olive oil.  Simmer on low heat for 10 minutes.

In a large frying pan, in 1tbsp coconut oil, place portobellos face down with the cores removed.  Drizzle balsamic vinegar overtop.  Simmer for 5 minutes and then flip and simmer 5 more minutes.

Place all portobellos on a serving tray and line the inside of them with spinach and top each one with shrimp and avocado mixture.  Garnish with fresh basil.