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

The post PALEO DOUBLE CHOCOLATE ZUCCHINI CAKE (UPDATED) appeared first on My Digital Kitchen.

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

The post HERB ROASTED CHICKEN WITH RED PEPPER SWEET POTATO CURRY (UPDATED 2020) appeared first on My Digital Kitchen.

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.

The post LIGHT OREGANO DINNER ROLLS appeared first on My Digital Kitchen.

Hey everyone! Winter is coming and so is Christmas! I’ve had such a busy year with nonstop activities which unfortunately derailed me from blogging my recipes and I apologize. I should be back on track really soon since things are starting to calm down a little bit, but in the meantime, let’s talk about this pizza!

For starters, let’s just say this didn’t last over 24 hours. I used the left over pizza dough from this pizza recipe I made a couple months ago and I was actually impressed with how well it preserved. If anything, the aging of the dough made the pizza taste a lot better.
 
This recipe is very easy to make, well actually it’s easier to put together when the pizza dough is already made, which takes a long time so….Good luck lol. Alternatively, you could try my cauliflower crust recipe if you would prefer an easier and paleo friendly crust recipe.

Recipe: yields 4 servings

Half of my homemade pizza dough

1 tsp Cajun seasoning

Salt and pepper to taste
1 cup organic tomato sauce (smooth)
½ pound peeled shrimp
¼ cup chopped red onions
1 tsp crushed garlic
1 sliced jalapeno pepper
A handful of grape tomatoes (sliced)
½ tsp hot sauce (I used sriracha)
1 cup shredded mozzarella cheese (or cheddar)
Cilantro leaves (optional, for topping)

Preheat oven to 450°F and line a baking sheet with parchment paper. Season shrimp with Cajun seasoning, salt and pepper and set aside. In small mixing bowl, combine tomato sauce, hot sauce, and garlic; set aside. Press dough into a 12-inch circle on a baking sheet with floured fingers (it may not cover all the edges unless you make a new batch of pizza dough).
Spread sauce onto dough evenly, leaving a 1-inch border. Top with cheese, peppers, onions, and shrimp.
Bake in preheated oven 12 to 17 minutes or until crust is golden brown. When ready, top with cilantro leaves and serve

The post CAJUN SHRIMP THIN CRUST PIZZA (NEW ORLEANS INSPIRED) appeared first on My Digital Kitchen.

It’s a warm and sunny day today! These yummy seafood burgers are perfectly light and filling to enjoy on a patio at lunch time.

I used sprouted ancient grain burger buns and they are GMO free and full of fibre. So if you’re craving a burger but you are pescatarian (like me) and want something healthier, then give this a go. The grilled pineapple blends in perfectly with the spicy shrimp patties and it’s quite wonderful. Have a great day!

Recipe: makes 4 patties

2 organic sprouted grain burger buns (I used Silver Hills Ancient Grain burger buns)
1 pack peeled raw shrimp (I used a pack of 55 pieces and it yielded 4 shrimp patties)
1 organic cage free egg
2 tbsp flaxseed meal
1 cup chopped scallions, red onions and grape tomatoes
1 garlic clove, grated
2 cups chopped baby spinach
1/2 tsp sea salt
1 small jalapeño pepper, chopped
1 tbsp balsamic vinegar
1.5 tbsp organic extra virgin olive oil
2 grilled pineapple slices
Cheddar cheese slices (optional)
Fresh lettuce leaves

Super easy recipe! In a food processor, puree shrimp until smooth, then transfer to a large bowl and add remaining ingredients. Mix until well incorporated, then place a skillet over medium heat and add olive oil. Scoop 1/3 of the shrimp mixture into the skillet and flatten out the top. Fry the patties and flip when edges begin to brown. When ready, grill you pineapples and build your burger. Enjoy!

The post GRILLED PINEAPPLE AND SPICY SHRIMP BURGERS appeared first on My Digital Kitchen.

Happy Monday everyone! I apologize for being absent, but I’m back! My summer was quite busy and between working a lot and also trying to get in as much summer fun as possible, I didn’t just fall off the wagon, I got hit by it. Now that summer has almost come to an end, things can calm down slightly, which means more yummy and healthy recipes for your lovely faces! Now let’s talk about this pizza…

I’ve always been a fan of experimenting with different kinds of pizza crust recipes, from the traditional cauliflower crust to quinoa, butternut squash, zucchini and even eggplant crust recipes. However, I’ve never made a traditional pizza crust recipe because for starters I felt the process was way too lengthy, and I didn’t believe it could be healthy. After making this delight for my aunt yesterday, I will say that the first reason still stands because it took almost 4 hours to make, including the prep time and making the pizza sauce, but the second reason was completely thrown out the window!

This soft and chewy crust is made with light spelt flour 100% from scratch, topped with low sodium homemade pizza sauce, organic smoked turkey sausage (MSG free), organic mozzarella and cheddar cheese and fresh oregano. So enjoy! Moderation is the key.

Pizza Dough (yields enough for 2 13-inch pizzas)

2 1/4 tsp active dry yeast
1 tsp organic coconut palm sugar
1 1/2 cups warm water, 110 degrees, divided
3 Tbsp olive oil, plus more for brushing
1 tsp sea salt
1 tsp white vinegar
3 1/2 cups light spelt flour

Sauce: (I used 2/3 a cup for topping)

1 small can organic crushed tomatoes
1 medium onion, finely chopped
1 cloves garlic, chopped
½ tsp sea salt
2-3 tbsp raw honey
½ tsp black pepper
1 tbsp oregano
1 tsp onion powder
1 tsp garlic powder
pinch crushed chili peppers
Pinch ground cinnamon

Topping
2/3 cup pizza sauce
1 Tbsp olive oil
1 clove garlic, finely minced
1 cup shredded mozzarella cheese (8 oz)
1 cup shredded cheddar cheese (1 oz)
4-5 smoked turkey sausages, sliced
2 Tbsp fresh oregano (chopped if using larger leaves)
Red pepper flakes, for serving (optional)

For the pizza dough:

In the bowl of an electric stand mixer, combine yeast, 1 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar.

Fit mixer with whisk attachment, set on low speed and slowly add in 1 3/4 cups of the flour and mix until combined. Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on medium-low speed about 5 – 7 minutes, adding in up to an additional 1/2 cup flour as needed, until dough is smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip).

Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 hours.

For the sauce:

To make the sauce, add onions, garlic and seasoning to a small saucepan and cook over medium heat until fragrant and the onions become translucent, 2-3 minutes.

Add crushed tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15-20 minutes, until sauce is thickened and all water has evaporated. Reduce to a fine puree with a stick blender, if desired. Set aside and grate your cheese.

Preheat oven to 450 degrees and set a pizza baking sheet aside. While oven preheats assemble pizza. Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a resealable bag for a later use or make 2 pizzas right away).

Place a sheet of parchment paper over a pizza peel, and then lightly dust parchment paper with flour. Pat/roll and stretch dough on pizza peel to a 13-inch round, while creating a rim along edge of dough. Using a fork (without piercing all the way through) pierce dough many times over surface. In a small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated).

Top evenly with cheeses (again leaving rim uncoated). Carefully slide pizza (on parchment paper) onto the baking sheet and place in the oven. Bake for 15 minutes, then bring out the pizza and top with smoked turkey slices. Slide the pizza back in the oven and bake for another 15 minutes until crust is golden.

Remove the pizza from oven, sprinkle top with oregano and optional red pepper flakes. Cut into slices and serve.

The post SMOKED TURKEY SAUSAGE AND CHEESE PIZZA appeared first on My Digital Kitchen.

Finally! Here’s the recipe for this sweet and spicy crispy goodness. The chicken has the perfect balance of sweet and savory flavors and crispy edges to mimic the texture of fried chicken.

I used deboned and skinned chicken thighs which made it easier to eat, but you can also use regular chicken thighs, especially if you want the extra crunch by leaving the skin on. I actually made these for a family dinner and the reviews were amazing! So I had to share.

Recipe: modified from Damn Delicious

6 deboned and skinned chicken thighs
2 tbsp grass fed butter
1 tbsp Flavor God garlic lovers seasoning (or 3 gloves of garlic, minced)
Sea salt and ground pepper, to taste
3.5 tbsp coconut palm sugar or sucanat + 1 tbsp organic honey
¼ tsp dried basil
2 tbsp fresh parsley leaves, chopped

Preheat oven to 400°F.

Season chicken thighs with salt, pepper, and garlic seasoning.

Melt the butter in an oven proof skillet over medium high heat. Add chicken, and sear both sides until golden brown, about 3 minutes per side, then remove from heat and transfer the chicken into a bowl.

Stir in sugar, honey, and basil until well combined, and then return the chicken into the skillet.

Place skillet in the oven and roast until completely cooked through, about 25-30 minutes.

When ready, serve with chopped parsley and lime.

The post CRISPY BAKED GARLIC AND BROWN SUGAR HERB CHICKEN appeared first on My Digital Kitchen.

Happy Friday! I made a similar recipe over the holidays last year, but since summer always blesses us with an abundance of delicious red cherries, I decided to replicate this recipe with a summer twist! This is gluten free, low in sugar (I relied mostly on the cherries for the natural sweetness), yummy and easy to make! I also used my homemade powdered sugar, which you can also find on the original recipe.

The original recipe can be found here. Just use cherries instead of strawberries. Have a great weekend.

The post HEALTHY CHERRY CHOCOLATE COOKIE CAKE appeared first on My Digital Kitchen.

It’s been a while since I made cauliflower pizza because to be honest, working with cauliflower can be a messy chore, but worth it! I decided to create my version of a meatball pizza with a healthy twist. This recipe is paleo, uses lean turkey, and full of flavour, and all the ingredients are organic ?

Recipe:

The Crust:
• 350g cauliflower, grated
• 1/4 cup coconut flour
• 2 tbsp almond flour
• 1/4 teaspoon sea salt
• 1 tsp all purpose seasoning of choice
• 2 large organic cage free eggs

Turkey:
• 1 lb lean ground turkey
• ½ a cup almond meal/flour
• 1 organic cage free egg
• 2 tbsp onion powder
• 1 tbsp garlic powder
• ½ cup pizza sauce

Toppings:
• 1 cup organic baby spinach
• 1/4 pizza sauce
• sliced onions, mushrooms, scallions, and grape tomatoes
• ¾ cup grated mozzarella cheese

The Turkey:

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 20 minutes. When ready, toss the meatballs in the pizza sauce and set aside, then make your crust.

The Crust:

Preheat oven to 475F.

Rice cauliflower in a food processor, then transfer to a microwave safe bowl and place in the microwave for 5 minutes.

When ready, let it cool for 10 minutes before handling or it will burn you. Place cauliflower in several sheets of paper towel and squeeze out as much moisture as you can. This will prevent the crust from being mushy.

Transfer cauliflower back into the bowl and add remaining crust ingredients.

Line a pizza baking pan with parchment paper and dap it with a little bit of coconut oil. Spread out cauliflower crust batter in the pan, but make sure it’s not too thin.

Place in the oven and bake for 8 – 11 minutes, until it starts to turn golden brown, then remove from oven and place the baking pan on your kitchen counter. Top with topping ingredients and as many turkey meatballs as you’d like, then place the pizza back in the oven and bake for 7-10 minutes, until the cheese is melted.

The post PALEO TURKEY MEATBALL AND SPINACH PIZZA (WITH CAULIFLOWER CRUST) appeared first on My Digital Kitchen.

Happy Tuesday everyone! I’ve been MIA recently and I apologize. Work gets very busy in the summer time and I also pick up more activities that add to my busy schedule. But never fear! I haven’t forgotten about you. Here’s my healthy spin on a cheese burger to satisfy your burger cravings the healthy way. Cheers?

Recipe: makes 4 burger patties

1 pound organic lean ground turkey
½ cup chopped scallions
2 tbsp all spice mix (or you could season with salt and pepper to your desired taste)
2 tbsp EVOO (or grapeseed oil)
4 sprouted whole grain burger buns
1 organic avocado
Cheddar cheese slices for topping
1 sweet potato (sliced and grilled)

First, turn on your grill. Combine ground turkey with seasoning until well incorporated, and then divide into 4 patties. Rub each patty with olive oil and set aside until your grill is ready.

Place the patties on the grill and grill for 15 minutes, flipping over after 5 minutes. These have to be cooked completely since its poultry. Before taking out the patties, top them with sliced cheese, then cover them on the grill for a few seconds until the cheese is completely melted.

Spread avocado on burger buns and then top with the grilled turkey patties. Top with scallions and serve with sweet potato spears. Serves 4.

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