I finally got a chance to revamp my favourite cake! This version is moist and also light so it’s not as dense as the previous versions i’ve made, and i’ve made this several times! The key ingredients are the zucchini and the nut butter. It’s basically a mix between a bread and a brownie. This cake is paleo approved and contains one zucchini, you wouldn’t even know it’s in there. I think it’s the perfect way to sneak in your veggies and eat chocolate!

PALEO DOUBLE CHOCOLATE ZUCCHINI CAKE

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Valerie Azinge

Serves: 10 Servings

Ingredients

• 1 medium zucchini
• 2 organic cage free eggs
• ¾ cup natural almond butter or any nut butter
• ½ cup raw honey, melted
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 2 tbsp coconut flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ cup natural cocoa powder
• Pinch of sea salt
• ¼ cup dairy free chocolate chips, plus more for topping

Instructions

1. Preheat oven to 350°F and line or grease a 9x5 loaf pan.
2. Grate zucchini into a bowl, then use a paper towel to squeeze out the excess moisture. This is essential because you don’t want your cake to be runny or stay in the oven longer than the baking time. Set aside.
3. Whisk eggs in a large bowl. Add in almond butter, honey, vanilla, cinnamon and grated zucchini and mix gently until the wet ingredients are incorporated.
4. Sift in coconut flour, baking powder, baking soda, cocoa powder and sea salt, then mix until the batter is smooth. Add in chocolate chips.
5. Pour batter into the prepared loaf pan and top with more chocolate chips (optional). Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool at room temperature before serving.

Notes

3.5.3229

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It was a rainy day in Toronto yesterday! But spring is in the air and the weather has been wonderful all week! Whether you’re indoors or out and about, this recipe makes a great comfort meal to help you through the rainy or cloudy and somewhat gloomy weather. Plus if you’re a curry lover like me, then this recipe will be a favorite! Happy Friday!

HERB ROASTED CHICKEN WITH RED PEPPER SWEET POTATO CURRY (UPDATED 2020)

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: Valerie Azinge

Recipe type: Paleo

Serves: 6 Servings

Ingredients

• For the Chicken:
• 8 (2lb) deboned, skinned chicken thighs
• 2 Tablespoons (30ml) olive oil
• 1 Teaspoon (4g) garlic powder
• 1 Teaspoon (4g) onion powder
• ½ a Teaspoon (1.3g) Sea salt
• ¼ Teaspoon (0.6g) ground black pepper
• 1 Teaspoon (4g) Italian seasoning
• For the Sweet Potato:
• 1 Tablespoon (15ml) olive oil
• 1 red bell pepper, chopped
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 1 Teaspoon (4g) raw ginger, grated
• ½ a Teaspoon (1.3g) ground cumin
• 2 Teaspoons (8g) curry powder
• 1 Teaspoon (4g) sea salt
• 2 cups (480ml) low sodium chicken broth
• 2 medium sweet potatoes, peeled and chopped
• 1 can (400ml) unsweetened coconut milk
• Fresh parsley, for topping

Instructions

1. Preheat the oven to 400°F.
2. Season chicken thighs with garlic powder, onion powder, salt, black pepper and Italian seasoning. Add olive oil to an ovenproof skillet over medium-high heat, then place the seasoned chicken in the skillet and sear both sides until golden brown, about 3 minutes per side. Transfer the skillet to the oven and roast until completely cooked through, about 25-30 minutes.
3. In a large saucepan or dutch oven, heat 1 Tablespoon (15ml) of olive oil over medium-high heat. sauté red pepper, onions and garlic for 1 minute, then add in ginger, cumin, curry and salt and stir until the other ingredients are coated in the spices.
4. Add in chicken broth, sweet potato and coconut milk and stir. Cover the saucepan and cook for 15-18 minutes until the sweet potatoes are tender (test with a fork).
5. When ready, remove from heat and transfer all the ingredients in the saucepan into a blender. Puree until smooth, then transfer into a serving dish. Top with fresh parsley and serve with roasted chicken.

Nutrition Information

Serving size: 6 Calories: 315 Fat: 14.5g Carbohydrates: 11g Protein: 21.8g

3.5.3229

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Light, fluffy, easy and healthy dinner rolls. These easily pair with anything, and of course you don’t have to eat them only at dinner time? These were made with light spelt flour, and are low in sodium and sugar, plus you can’t go wrong with using fresh herbs? Have a wonderful day!

Recipe: yields 12 rolls

1 ½ cups light spelt flour

1 tsp active dry yeast

2 tbsp warm water

1 organic cage free egg (whisked)

½ cup unsweetened almond milk

1 ½ tbsp melted butter

1 tbsp organic cane sugar

½ tsp sea salt

¼ cup fresh oregano (chopped)
First, using warm tap water, mix water and yeast in a bowl and let it sit for 15 minutes.

In a large bowl, add in flour, salt, and egg, then mix. Add in yeast and water mixture and mix until doughy, then slowly add in milk and knead until you get a moldable batter. If your dough is too sticky, add a little more flour on the base and knead it. Your dough should be soft.

Grease a large bowl with coconut oil and place dough in it. Cover the bowl with a towel and let it rest for 1 ½ hours until the dough is double the size.

When ready, knead your dough again for 2-3 minutes and add oregano while kneading. Grease a baking tray (I used a Pyrex baking tray) and make round balls (about 1/3 cup). Place rolls in the baking tray making sure they are about 1.5 to 2 inches apart. Cover the dish with a towel and let the rolls rest for another 1 ½ hours to rise. Preheat oven to 355°F.

Before putting the rolls in the preheated oven, brush the top with melted butter or coconut oil t make it nice and moist, then bake in the oven for 20-25 minutes or until golden brown.

Serve when cooled.

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I hope everyone is having a nice day today! We are getting a huge snow storm coming our way which has already started, so to spice things up, I’ve made a healthy and light easy lunch full of flavour and a little bit of heat?
Recipe:

1lb Tilapia fillet

3 pieces smoked turkey sausage

Vermicelli brown rice noodles

1/2 cup chopped red onions and red peppers and grape tomatoes

1 small chopped jalapeño 

1 tbsp balsamic vinegar (sulphite free)

Salt and pepper to taste

1/2 tsp garlic powder

2 tbsp virgin olive oil

Chopped cilantro leaves (for topping)
Set oven to broil (525°F) and line a baking sheet with parchment paper.

Season tilapia with balsamic vinegar, garlic powder, salt, pepper and 1 tbsp olive oil. Slice tilapia into cubes and place in the oven and bake for 10 minutes. 

Place a skillet over medium-high heat and add 1 tbsp olive oil. Sauté onions, peppers, tomatoes and turkey sausage for about 1 minute. Season with salt and pepper and set aside when ready. 

For the noodles, place 1 portion in a large bowl and pour 5-6 cups of water over it until whittled. Pour noodles into a strainer until the water is strained, then place in the skillet and toss with the cooked ingredients. Top with broiled tilapia and fresh cilantro. Serve when ready. 

The post BALSAMIC BROILED TILAPIA & SMOKED TURKEY SAUSAGE WITH BROWN RICE NOODLES appeared first on My Digital Kitchen.

I hope everyone had a great weekend! Start your week with a tall glass of freshly squeezed orange juice to gain a boost of vitamin C. With the slow transition into spring, the weather can affect our immune system, so loading up on your daily vitamins can make the transition easier and sick free. Happy Monday☀️

The post FRESHLY SQUEEZED ORANGE JUICE appeared first on My Digital Kitchen.

Now this is just what you need to get you through the rainy day we are having☔️? This recipe is full of flavour and very paleo friendly (you can sub cashew butter for peanut butter). I used almond flour instead of breadcrumbs for the meatballs and light coconut milk instead of the regular version for the sauce. So if you’re a health nut like me, then this is right up your alley! This pairs well with rice (regular or cauliflower rice), potatoes, plantains..you name it!

  
Recipe:
For meatballs

1 lb lean ground turkey

1 tbsp thai fish sauce

1/2 cup chopped red onions

1 tbsp garlic powder

1 cup chopped spinach (plus extra for topping)

1 cup almond flour/meal

1 cage free egg

1 tbsp green curry paste 
For Sauce:

1 can light coconut milk

1 tbsp virgin olive oil

1 tbsp green curry paste

2 tbsp organic peanut butter (or cashew butter)

Salt and pepper to taste

1/4 tsp paprika

1 tsp light brown sugar (optional)

1 tsp cornstarch + 2 tbsp water
Preheat oven to 375°F and line a baking sheet with parchment paper.

Combine all turkey ingredients in a bowl. Roll mixture into palm size meatballs and place 2 inches apart on a baking sheet. Bake for 30 minutes and when ready, set aside and make your sauce. 

Heat olive oil in a saucepan, then add curry paste and cook for a couple minutes on medium high heat. Add remaining sauce ingredients, then stir and cook on medium low for 5 minutes with the top covered. 

Add the meatballs to the sauce and toss until the meatballs are fully coated. Garnish with spinach or herb of choice. 

Serve with side of choice. 

The post THAI TURKEY MEATBALLS WITH PEANUT SAUCE appeared first on My Digital Kitchen.

Sweet potatoes are a great and healthy staple to have in your pantry because you can do so much with it. It meshes well with sweet and/or savoury flavours and its also good for you. I’ve been on a spicy kick lately and this recipe hit the spot? 

Recipe:

1 large sweet potato (chopped)

2 tbsp Mrs. Dash southwest chipotle seasoning 

Salt and pepper to taste

1/4 cup homemade mayo

1 tsp balsamic vinegar (optional)

2 cloves garlic (diced)

Half a red onion (chopped)

1 large bell pepper (chopped)

2 large carrots (chopped)

1 small scotch bonnet pepper (chopped)

A handful of grape tomatoes (sliced)

1 pound raw shrimp (peeled)

1 pound mussels (unflavoured)

1/2 cup shredded cheddar cheese

Italian herb seasoning (for topping)

Olive oil for potatoes and sautéing 
Preheat oven to 400°F and line a baking sheet with parchment paper. Place chopped sweet potatoes. Add salt and pepper and drizzle with olive oil. Bake for 20 minutes. 

Coat shrimp and mussels with the chipotle seasoning, balsamic vinegar, salt, pepper and mayonnaise. Place a skillet over medium heat and add 1 tbsp olive oil, then add onions, garlic, peppers, tomatoes and carrots and let it simmer for a few seconds. Add shrimp and mussels, then cover the skillet and let it simmer for about 3-4 minutes (you don’t want to overcook the shrimp).

When ready, remove from heat and set aside. Place cooked sweet potatoes in a serving bowl, then top with the shrimp and mussel mixture. Stir slightly to form a medley, then top with grated cheese and Italian herb seasoning.

Serve when ready. This serves 2

The post SPICY CHIPOTLE SWEET POTATOES WITH MUSSELS AND SHRIMP appeared first on My Digital Kitchen.

I love bagels! I love them even more when they are homemade because I know every single ingredient being used to make these beauties. These are paleo, gluten free, sugar free and contain protein. They are also soft, fluffy and delicious! Enjoy toasted with grass fed butter for breakfast or even as a sandwich (with meat of choice) for lunch! 

Recipe: Yields 6

1 1/2 cups almond flour

1/4 cup flaxseed meal

1 tbsp coconut flour

1 tsp baking soda

1/4 tsp sea salt

5 large cage free eggs

2 tbsp organic apple cider vinegar 

1 tbsp poppy seeds or sesame seeds

Recipe source : Elana’s Pantry

Grease a donut pan with coconut oil or coconut spray and dust with coconut flour, then preheat oven to 350°F.

In a food processor, pulse together all dry ingredients first (except poppy seeds), then add eggs and vinegar and pulse until smooth.

Place batter in a large ziplock bag and snip off one corner. Pipe batter into the donut pan and sprinkle the poppy seeds at the top. 

Bake bagels for 20-25 minutes, then when ready, remove bagels from the oven and let them cool in the pan for 30-45 minutes.

Serve and enjoy. 

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Good morning! It’s Monday yet again and it feels like the weekend just flew by! With the way this winter weather has been fluctuating, it’s very easy for our immune system to get compromised, so I find that an effective way to keep your immune system functioning at its best is to load up on vitamin C, and of course lots of fruits and veggies. A green smoothie a day will keep the flu away! Or at least reduce your risk of getting sick. This smoothie contains:

1 gala apple?

Sliced pineapples?

Half a lemon?

1 cup organic kale?

2 cups organic baby spinach?

2 tbsp flaxseed meal

1/4 cup plain non fat greek yogurt (or 2 tbsp peanut butter for dairy free option) 

2 cups unsweetened almond milk?

 1 tbsp raw honey?

Ice

Place all ingredients in a blender and puree until smooth. Serves 2. 

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Happy New year!! I know the holidays are way over and I have no business posting these now, but hey, i’m gonna? I mean you can’t say no to cookies no matter what season it is? Anyways, that’s my attempt at an apology for posting these late. Cheers!?

Ps, these aren’t the healthiest, but they were yummy! 
Recipe: yields 18 cookies

Dry Ingredients:

2 3/4 organic spelt flour

1 tsp baking soda

1/2 tsp sea salt
Wet Ingredients:

1 cup organic cane sugar

1 cup unsalted butter, softened

1 large cage free egg

1 large cage free egg yolk

1 tsp pure vanilla extract

1/2 tsp peppermint extract
Chocolate dip

2 1/2 cups white chocolate chips

1 1/2 tbsp coconut oil
Assorted Sprinkles for topping

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda and salt, then set aside.
In the bowl of an electric stand mixer, (I also just got my kitchen aid mixer so yipee!) cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined.

Scoop dough out using a cookie scoop and transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. Flatten cookies slightly into round disks. Bake in preheated oven 10 – 11 minutes (cookies should appear slightly under-baked). Remove from oven and let them cool for about 30-45 minutes on the counter top, then set aside and prepare your white chocolate dip.

Place white chocolate chips and coconut oil in a medium microwave safe bowl and heat in microwave on high in 20 second intervals, stirring well between intervals until melted and smooth. Dip half of cooled cookies in white chocolate allowing excess to drip into the bowl, then transfer to parchment paper and immediately top with sprinkles or crushed peppermint. Allow the chocolate to set on the cookies in the refrigerator for about 10 minutes, then serve. 

Store in an airtight container at room temperature. These cookies stay fresh for about 3-4 days, although they may become flaky by the 4 day, so transfer them into the freezer to preserve them longer. They should keep for about 3 weeks. 

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