BEEF ZOODLE SOUP (PALEO, KETO, VEGAN *)

This recipe is a rendition of something my mom used to make (still does) for those cold winter nights where you’re craving nothing but a warm hearty meal for dinner. With some variation of course – my mom would add potatoes and green beans – I found the recipe to give my mind and body that cozy feeling the moment I took the first bite. There is something truly remarkable about making a meal that reminds you of home.

Ingredients:

  • 1 pound beef stew meat
  • 1 medium onion
  • 2 medium carrots
  • 2 celery stalks
  • 3 cups of vegetable stock
  • 2 cups of water
  • 1 can (250ml) of chopped tomatoes
  • 1 pack of zucchini noodles
  • 3 dried bay leaves
  • salt and peper

Steps:

  1. Heat olive oil in large pot on medium heat. Add chopped onion and cook until translucent
  2. Add beef stew meat and cook until browned on all sides (5-8mins)
  3. Add remaining ingredients leaving aside zucchini noodles. Cover pot and cook on medium-high for 10 mins.
  4. Add zucchini noodles. Turn heat to medium-low and cook for additional 20 minutes. Enjoy!

p.s: this recipe works really well as a vegan or vegetarian option – just omit the beef and add things like beans or tofu for that added protein!


PALEO PUMPKIN PIE BARS (PALEO, GF)

Toronto is in that weird period between Halloween and all things pumpkin and just before houses begin to display their flashy Christmas decor and gift shopping anxiety sets in. This is also the time where your butternut squashes, pumpkins and other gourdly like foods items are slowly making their way out of the front of the grocery store. In an attempt to salvage whatever is remaining of the fall season, I made these not overly sweet pumpkin pie bars for my family. The base of this recipe can be used with a ton of different fillings and textures so have a look and don’t be afraid to switch it around!

Ingredients FOR THE BASE:

  • 1/4 cup melted and cooled coconut oil
  • 1/3 cup coconut sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/2 cup of coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Ingredients FOR THE FILLING:

  • 1  can pumpkin puree
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • ¼ cup pure maple syrup (honey can be used but will be less sweet!)
  • ¼ cup coconut sugar
  • 1 tbsp vanilla
  • 1 1/2 tbsp pumpkin pie spice

Steps:

  1. Preheat over to 350 and line baking dish with parchment paper
  2. Mix wet ingredients of the base in mixer. Then add dry ingredients and mix well until a cookie dough texture. I found the mixture a little dry which is why I added more coconut flour.
  3. Press the cookie dough flat into the baking dish and bake for 10 minutes. Remove and let cool.
  4. Mix all ingredients for the filling in mixture. Pour over cookie base and bake for 1 hour, or until the mixture is firm and doesn’t jiggle. Here I added extra pumpkin spice and vanilla for more sweetness!
  5. Let cool and place dessert in freezer to cut into bars. Serve with any topics! (Here I used unsweetened coconut) Enjoy!

***Thank you to Ambitious Kitchen for the base of the recipe 🙂 **


PALEO PANCAKES (PALEO, GF, KETO)

Last night as I was contemplating eating something sweet before before, I decided to satiate my sweet tooth for the morning to which I had planned PANCAKES!! I’ll admit before my wellness journey I opted for the pre-made pancake mix as I could never get my recipe just right… but here I am today with something that worked so well for me!!

On a side note how could anyone not have fruit with pancakes? Maybe 6 year old me could scarf down a higher pancake to fruit ratio, but grown me is not okay with missing those added health benefits.

On another side note, opt in for organic, the purest of the pure maple syrup you can lay your hands on. I promise you’ll feel less guilty about drowning your cakes in them

Ingredients:

  • 1/3 cup of almond flour
  • 1/3 cup of coconut flour
  • 1/3 cup of arrowroot flour (or tapioca)
  • 2 eggs
  • 1 tsp of baking soda
  • Pinch of cinnamon or lemon zest (I used lemon in this recipe it was deeeelish)

Steps:

  1. Mix all ingredients together, cracking one egg at a time and waiting for it to mix before adding another. If too dry, add small amounts of water to desired texture.
  2. Heat crepe pan (really flat pan) with NO oil and on LOW*
  3. Place tbsp of mixture onto pan, spread out with spoon, and flip when air bubbles begin to form.

** I realized that having a super high temperature on your pan and cooking oil as you usually would with most dishes you make, make the pancakes crunchy and oily. Take your time with the pancakes and make sure you use a low temperature setting!

Tag me on Instagram if you happen to make this recipe! Love to see how they turn out! @girlmeetspaleo


SHEPARD’S PIE (PALEO, GF, KETO)

The hardest part of switching to Paleo was giving up the potatoes. Fried, mashed, baked – every which way is strictly forbidden no matter how hard I tried!! This was a tough pill to swallow. But no fear – I conquered it and here I am now with a Paleo version to my favourite ever Shepard’s Pie. To tell you the truth I don’t miss the iconic white potatoes in this dish one bit 🙂

Ingredients:

  • 2 large sweet potatoes, or three smaller ones
  • 1/2 of a medium onion
  • 3 cloves of garlic (minced)
  • 1/2 cup of frozen mix of carrots and peas
  • 1 lbs lean ground beef (or any ground meat you wish)
  • 2 tbsp of olive oil (or any cooking oil)
  • 1/2 tbsp paprika
  • 1/2 tbsp garlic power
  • 1/2 tbsp salt
  • 1/3 cup of Paleo ketchup (if using tomato sauce, add more seasonings to for extra flavour)
  • 1/3 cup of water
  • 2 tbsp of arrowroot starch
  • 1/4 cup ghee

Steps:

  1. Preheat oven to 375 degrees. Peel and chop sweet potatoes into smaller chunks. Place on double boiler to steam to mash potatoes later on.

2. Place 1 tbsp of olive oil on pan with medium-high heat. Add onions, and when they become translucent (about 3 mins) add frozen mix of carrots and peas (another 5 mins) until tender. Toss in (2 cloves) garlic and cook until garlic becomes aromatic (2 mins)

3. Add ground beef, breaking it up into smaller pieces for easier cooking. Cook until brown (6-10 mins), and drain excess liquid to avoid an oily dishes. Leave 1 tbsp of oil in pan to avoid burning.

4. Add tomato paste or Paleo ketchup, water, seasonings, and mix well. Cook for 5-8mins until tomato paste and water has slightly dissipated.

5. Add arrowroot starch and mix well. Keep adding until you reach desired texture one tbsp at a time.Arrowroot starch thickens the meat mixture to hold the dish together. Once finished, remove the meat and fill pan. I used a 8×8 glass dish.

6. Remove sweet potatoes from steamer and mash well. Add 1/4 cup of ghee and 1 minced garlic clove. Mix well. Once finished, place mashed potatoes on top of meat and spread with spoon/spatula.

7. Bake for 30 mins, until top of Shepard’s pie develops a slight crust. Let chill, serve, and enjoy!! 🙂


Banana Bread (PALEO, WHOLE30, VEGAN)

It seems as though there are always a couple of bananas that slip their way through the cracks and become overly ripe and virtually inedible to the human eye. Banana bread weirdly transforms those mushy brown bananas no one would touch with a 10 foot pole, into something oh so yummy. Here is my go-to recipe:

Banana bread is always a favourite and an easy way to get rid of overly ripe bananas. My banana bread was uber moist and perfect with morning coffee!

Ingredients:

  • 3  Large ripen bananas (or 4 smaller)
  • 4 eggs
  • 1/2 Cup of coconut Flour (or 3/4 almond flour, 1/4 coconut)
  • 3 Tbsp of coconut Oil
  • 1 Tsp of vanilla
  • 1/4 cup of shredded coconut (unsweetened)
  • 1/2 tsp of baking soda
  • 1 tsp of cinnamon
  • 1/4 tsp of nutmeg
  • 1/4 tsp of salt
  • Handful of raisins, nuts, and chopped dark chocolate

Steps:

  1. Preheat oven to 350 degrees
  2. Mash banana with a fork and mix in other wet ingredients (eggs, oil, vanilla) 
  3. In a separate bowl mix dry ingredients (shredded coconut, baking soda, salt, cinnamon, nutmeg)
  4. Combine wet and dry ingredients in a mixer on slow to medium speed until well mixed
  5. Toss in raisins, nuts or shredded dark chocolate to mix. Mix gently on low speed
  6. Bake for 45 minutes to 1 hour depending on your preference. My sweet spot was 55 mins

Enjoy!