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!

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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.

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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.

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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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Hey guys! Be one step closer to your goals or maintain your healthy lifestyle by eating this yummy and nutritious salmon. Salmon is an excellent source of omega-3 fatty acids, protein, vitamin B12, B6 and D. Sometimes the simplest meals make the best ones! Have a great day!

Recipe: adapted from Damn Delicious

4 salmon filets
Kosher salt and freshly ground black pepper, to taste
4 tablespoons raw honey
2 tablespoons olive oil
Zest of 1 lime

For the browned butter lime sauce
4 tablespoons grass fed butter
2 cloves garlic, pressed
1 tablespoon raw honey
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400°F.

To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.

Season salmon with salt and pepper, to taste. Drizzle each salmon filet with 1 tablespoon honey.

Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.

Place into oven and bake until completely cooked through, about 8-10 minutes.

Serve immediately with browned butter lime sauce and lime zest, if desired.

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I hope everyone is having a great start to the week! These potatoes are topped with fat free plain Greek yogurt instead of sour cream. Enjoy these with a side of protein for a balanced meal. Definitely a great way to meal prep for the week!

Lately i’ve been going back and forth with the idea that sweet potatoes are healthier than white potatoes. However, after much research, i’ve concluded that both potatoes can positively or negatively impact your health and/or fitness goals depending on how you eat them. They both have their own nutritional values (sweet potatoes contain fibre and vitamin A, while white potatoes are higher in essential minerals such as iron, magnesium, and potassium).

The toppings are usually what vilify white potatoes, which is why they could be labelled unhealthy. They are often deep fried or topped with heaping scoops of full fat sour cream or sauces high in sodium, but the same label could also apply to sweet potatoes if they are deep fried (sweet potato fries, aka my weakness?) and topped with unhealthy toppings. So what’s the bottom line? The form in which you consume a potato is more important than the type of potato you choose to buy, at least that’s my opinion?

Recipe:

6 medium or small white and red potatoes
2-3 tbsp. extra virgin olive oil (or coconut oil)
2 tbsp. all spice seasoning (I used Flavor God)
2 cups diced carrots, scallions, red peppers and red onions
1/3 cup fat free plain Greek yogurt (for topping)
Old fort Cheddar cheese for potato filling (optional)

Preheat oven to 450°F and grease a cast iron skillet with 1 tbsp. of olive oil.

Scrub and wash potatoes, then slice each potato shingles by slicing across each potato without slicing all the way to the end (about 2mm apart). after slicing, nudge each slice slightly to create a little bit of space in each slice to fit the cheese.

Place diced veggies in a bowl and toss with 1 tbsp. seasoning, then place in the skillet. Next, add potatoes to the skillet and sprinkle 1 tbsp. seasoning. Drizzle potatoes with 1 tbsp. olive oil.

Place potatoes in the oven and bake for 45 minutes. However if you’re adding cheese, bring out the potatoes 5 minutes before the end of the baking time and add thin slices of cheese in the potato slices. Place the potatoes back in the oven.

when ready, let the potatoes cool for 5 minutes. Top with 1 tbsp. of Greek yogurt and serve with turkey, chicken, or meat/protein of choice.

The post SEASONED BAKED POTATOES WITH VEGGIES AND “SOUR CREAM” appeared first on My Digital Kitchen.

Yay! It’s my favourite time of the year! Which calls for festive food and treats! Looking for healthy holiday indulgences? Well here you go! I’ve created a “holiday “treats” category which will have old and new healthy holiday recipes for those who want to make something special for their loves ones, whether it’s breakfast in bed, or cute little chocolate gifts You can locate this category at the top right section of my blog. Cheers!

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Detox Thursdays anyone? I usually save my cheat days for the weekend, but like any other event as I would like to call it, I always prepare myself. Part of eating clean and maintaining a healthy lifestyle is knowing how to find efficient methods to incorporate your daily doses of fruits and vegetables into your regimen, and the best methods I’ve come across so far are through juicing and green smoothies. Frankly, I don’t count calories (it’s a huge waste of time), and I don’t calculate the amount or percentage of fruits and vegetables I need to consume on a daily basis, that seems like a full time job, and I already have one, so moving on lol……

How do I incorporate fruits and vegetables into my diet? Easy! I always make sure I have a fruity green smoothie everyday, I juice twice a week, and I try to have a salad or any other type of root vegetable with my lunch or dinner. Trust me, it’s not so bad, your body will get used to it and plus they taste great depending on how you make them! So your tastebuds will thank you as well

As much as I encourage juicing, it is quite time consuming and hard to do everyday, so I usually limit my juicing to only twice a week, but I have a green smoothie everyday to balance it out. If you don’t have a juicer, that’s okay! Green smoothies work just fine.

I found this amazing chart above which I believe is an amazing guideline to follow, especially for those who are new to juicing. It tells you the health and nutritional benefits of each fruit and vegetable, so depending on what your body is craving, you can combine a whole bunch of these superfoods and create a healthy, cleansing, and refreshing juice

If you want more information about juicing and the type of juicers to purchase, you can locate it on my Blood Purifier Juice post. Cheers guys!

Recipe:

1 organic gala apple
2 organic navel oranges
1 organic zucchini
2 organic celery stalks
1 bunch organic parsley
A handful of organic mint leaves
Half a small cucumber
Half a lemon
Two organic kiwis (peeled)
A handful of organic baby carrots

Throw all ingredients in a juicer and juice away, then gulp until to reach ultimate satisfaction

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