The post PALEO BOURBON APPLE GALETTE appeared first on My Digital Kitchen.
]]>Fall is here once again, and we all know that a great fall season is best enjoyed with an occasional apple pie, especially when it’s made with freshly picked apples from an orchard. This rustic Paleo Bourbon Apple Galette takes traditional apple pies to a whole new level, with a nutty and flavourful grain free crust and apples tossed with cinnamon and dash of good bourbon.
Here we are again, another beautiful fall season, except things are a little different this year, due to the fact that we are still in a global pandemic. Unfortunately here in Toronto, we have regressed back into stage two because the Covid cases kept getting worse, so our gathering and social restrictions have been tightened yet again.
Although we possibly may be in lockdown again, the bright side to that is we will get to spend more time cooking and baking! Plus, since Thanksgiving is just a couple weeks away for us in Canada, you can start planning your menu by adding on this healthier paleo bourbon apple galette. Basically, if you’re a rookie at making pies, a galette is an easier way to start, especially since it doesn’t have to look perfect, because the appeal is in its rustic look. Plus, if you have anyone in your family who is celiac or sensitive to gluten, this galette is a perfect guilt-free indulgence.
Summer may have been short this year, but I was lucky to have been able to still do some late summer activities, like lots of picnics, going to the winery/vineyards, and also recently apple picking! I went to a beautiful orchard in Niagara and picked some apples and pears, and let me tell you, freshly picked organic fruit does not compare to what you find at the grocery store. It’s organic, it’s cheaper, and most of all, a fun experience, especially when the weather is beautiful, which was the case when I went apple picking.
So with all the apples and pears I picked, I basically ate up all the pears (they were so sweet and juicy), and used the apples to make an apple pie for my friend and of course, this galette for you guys, which I also partly consumed of course. The apples I picked and used for this galette were ginger gold and gala apples. I recommend that you pick your apples or go to your trusted farmers market, because the quality of the apples makes a huge difference in your pies.
- FOR CRUST
- 1 ¼ cup almond flour
- ½ cup arrowroot starch (or cornstarch, but not paleo)
- 1 tbsp monk fruit sugar
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 1 stick unsalted cold butter, cubed
- ¼ cup ice water
- FOR FILLING
- 2-3 ginger gold or gala apples, peeled and sliced
- 1.5 tbsp monk fruit sugar
- ½ tsp ground cinnamon
- 2 tbsp bourbon (or Irish whiskey), optional
- EGG WASH
- 1 beaten egg
- In a large bowl or a food processor, start by combining the almond flour, starch, sugar, cinnamon, salt and butter until the batter is crumbly. Add in 1 tsp of ice water at a time until the dough starts coming together. You may not need the full ¼ cup of ice water in the event that your dough already sticks together, so play it by ear. Once your dough is formed (but not too sticky), flatten it out into a 1-inch disk and wrap it in seran wrap. Refrigerate for two hours, or overnight.
- When your dough is ready to roll out, remove from the fridge and preheat your oven to 350°F. Roll out the dough between two pieces of parchment paper into a 10-inch round disk. If you find that the dough is too hard to roll, leave it at room temperature for about 1 minute. Remove the parchment paper on top and place the rolled out dough with the parchment paper at the bottom on a baking sheet.
- Combine filling ingredients in a bowl, then arrange sliced apples in the middle of the dough, leaving at least an inch of space around the crust edges. If you have left over apple slices, place them in a ziplock and put in the freezer. You can warm them up and eat them with your oatmeal.
- Gently fold over the dough around the apples. Brush the edges with your egg wash. Bake for 40-45 minutes until the edges are golden brown. Serve and enjoy.
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]]>The post SPICY LENTIL CURRY AND GARLIC NAAN appeared first on My Digital Kitchen.
]]>Cold weather forever calls for soothing comfort foods, which is why this Spicy Lentil Curry and Garlic Naan should be your new weeknight favourite. This flavourful and luxurious bowl of lentils is also gluten and dairy free.
I hope you are all having an amazing New Year so far. The holidays have been wrapped up for a few weeks and now we are back to our regular routine with work, taking down the holiday decorations and of course, lots and lots of snow. However, if part of your regular routine involves clean eating, then this recipe is right up your alley. My Spicy Lentil Curry provides you with protein, fibre, iron and total deliciousness.
This dish is actually a staple in my household. Not only is it quick and easy to make, but it also makes substantial portions, can be eaten with pretty much any savoury side dish, and also stores for slightly over a week. So, if you’re a fan of curries, you should definitely give this dish a try! It’s creamy, spicy with a hint of heat, garlicky and smooth.
The naan bread is also gluten free (contains dairy) and can be made in advance. Since I had posted the naan bread, previously, you can find the link to the recipe in the ingredients. I hope you enjoy this delicious curry dish as much as I do, which frankly is almost on a regular basis. Happy eating!
- 2 tbsp extra virgin olive oil
- 1 medium shallot, chopped
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp kosher salt
- 1 jalapeno pepper, chopped
- 2 cups water
- 1 ½ cups red lentils
- 1 (14oz) can full fat coconut milk (unsweetened)
- 3 cups baby spinach
- Cilantro, for garnish
- Sesame Garlic Naan for side
- Heat oil in skillet over medium-high heat. Saute shallots, ginger and garlic until brown, about 1 minute. Add cumin, coriander, turmeric, salt and jalapeno and stir until spices are toasted, about 1 minute.
- Add in water, lentils and coconut milk, then stir until the fat in the coconut milk is absorbed. Cover the skillet and cook for about 12-15 minutes, stirring occasionally.
- When ready, turn the heat off, then stir in the spinach into the hot curry until withered. Serve topped with cilantro and a side of gluten free naan.
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]]>The post THYME CITRUS SPATCHCOCK CHICKEN appeared first on My Digital Kitchen.
]]>Holiday cooking can be festive and delicious, but it can also be stressful and sometimes overwhelming, especially when entertaining a big crowd. Luckily, this Thyme Citrus Spatchcock Chicken with Roasted Veggies is an easy, healthy and delicious dinner you can put together in a sheet pan all at once, thus making prep easier while maintaining happy faces on the dinner table.
Real “chicks” have hips! And believe me when I say that I had so much fun running that phrase in my head as I was working with this whole chicken. I’d like to believe I came up with that phrase, making me such a witty genius, but I could be wrong, or right…oh well!
The holidays are right around the corner, with American Thanksgiving and my favorite season of all time, Christmas. As much as I enjoy all the festivities and traditions that are celebrated during this time, this season can also be overwhelming and stressful, especially when it involves holiday hosting and being in charge of all the batch cooking. Since I’m also in the same boat, I figured I’d share an easy and delicious sheet pan chicken recipe with preparation steps to hopefully alleviate some of the anxiety that comes with holiday cooking. Opting for a whole chicken instead of turkey makes it slightly easier roast and also feeds a smaller group. Plus, the spatchcock method is an easier and fun way to roast a whole chicken!
Depending on what you have on your holiday menu, you may be cooking or baking more or less items, but at least with this sheet pan recipe, you can cook your main course with your protein, carbs and veggies all at once. Since the preparation steps are quite detailed, i’ll get right to it.
1. First, line your counter with parchment paper and place your whole chicken on it. If your chicken is slightly moist, dab it with a paper towel.
2. Next, place the chicken breast side down with the wings and neck facing up/towards you. Now it’s time to remove the spine. To do so, use sharp kitchen shears to cut through the ribs right next to the spine along both sides.
3. Open the rib cage and use a heavy knife to score down the sternum. This will ensure that the chicken lays flat while baking. Sprinkle some salt and pepper on the inside of the chicken. Flip the chicken over breast side up, then using the palm of your hand, push firmly over the breast bone to ensure that the chicken lays completely flat.
4. Now, use your thumbs or index finger to separate the skin from the meat over breast, thigh and drumstick areas. You will be stuffing the inside of the chicken with an herb butter marinade.
5. In a small bowl, combine herb-butter mixture (ingredients in recipe list below) and spread most of the mixture (leaving about a tablespoon in the bowl) inside the skin folds of the breast, thigh and drumstick. Store the reserved herb-butter mixture in the refrigerator to be used the next day.
6. Rub the chicken with the thyme-citrus marinade (ingredients in recipe list below) store the chicken in a large air-tight container, or place on a large cutting board and cover with saran-wrap and foil paper. Store in the refrigerator for 5 hours or overnight. The next day, preheat your oven to 425°F and line a large baking sheet with parchment paper. Place the chicken on lined baking sheet, then melt the reserved herb-butter in the microwave and baste the chicken. This will ensure that the skin is golden brown and crispy.
7. In a large bowl, add prepared vegetables (ingredients in recipe list below) and sprinkle with salt, pepper and a drizzle of olive oil. Toss to combine, then place prepared vegetables around the chicken on the baking sheet. Bake in the oven uncovered for 45-50 minutes. Rest the chicken on a cutting board for 10 minutes before carving.
- 1 whole chicken (4 lb)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- For Herbed Butter:
- ¼ cup salted butter
- 2 tablespoon fresh parsley, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon lemon zest
- Dash of ground black pepper
- For Thyme Citrus Rub:
- 3 thyme sprigs, leaves only
- 1 tablespoon orange zest
- ½ teaspoon kosher salt
- 1 tablespoon light brown sugar
- ¼ teaspoon ground peppercorns
- ½ teaspoon extra-virgin olive oil
- For vegetables:
- 2lb red or white potatoes, scrubbed and quartered
- 4-5 cups brussels sprouts, trimmed and halved
- Salt and pepper to taste
- 2 teaspoons extra-virgin olive oil
- First, line your counter with parchment paper and place your whole chicken on it. If your chicken is slightly moist, dab it with a paper towel.
- Next, place the chicken breast side down with the wings and neck facing up/towards you. Now it’s time to remove the spine. To do so, use sharp kitchen shears to cut through the ribs right next to the spine along both sides.
- Open the rib cage and use a heavy knife to score down the sternum. This will ensure that the chicken lays flat while baking. Sprinkle some salt and pepper on the inside of the chicken. Flip the chicken over breast side up, then using the palm of your hand, push firmly over the breast bone to ensure that the chicken lays completely flat.
- Now, use your thumbs or index finger to separate the skin from the meat over breast, thigh and drumstick areas. You will be stuffing the inside of the chicken with an herb butter marinade.
- In a small bowl, combine herb-butter mixture and spread most of the mixture (leaving about a tablespoon in the bowl) inside the skin folds of the breast, thigh and drumstick. Store the reserved herb-butter mixture in the refrigerator to be used the next day.
- Rub the chicken with the thyme-citrus marinade store the chicken in a large air-tight container, or place on a large cutting board and cover with seran-wrap and foil paper. Store in the refrigerator for 5 hours or overnight. The next day, preheat your oven to 425°F and line a large baking sheet with parchment paper. Place the chicken on lined baking sheet, then melt the reserved herb-butter in the microwave and baste the chicken. This will ensure that the skin is golden brown and crispy.
- In a large bowl, add prepared vegetables and sprinkle with salt, pepper and a drizzle of olive oil. Toss to combine, then place prepared vegetables around the chicken on the baking sheet. Bake in the oven uncovered for 45-50 minutes. Rest the chicken on a cutting board for 10 minutes before carving.
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]]>The post CHOCOLATE CHIP BANANA MUFFINS appeared first on My Digital Kitchen.
]]>With only a few days left until Halloween, get into the festivities by curling up on a dark cloudy day with these Chocolate Chip Banana Muffins, a giant cup of coffee and a dark themed novel to suit the hallow-mood. These muffins are gluten & dairy free, contain no additional added sugars, and of course, simply delish.
Oh boy do I love Halloween. It’s literally my second favorite occasion (or holiday?), with my first being Christmas. I don’t know what it is about this time of year that gets me so excited, but I’m guessing it’s the ability to escape into my childhood memories of trick or treating, haunted houses, costumes, and of course, scary movies (Hocus Pocus anyone?)
I also find that Halloween is inspired by literature, which is quite fascinating. Growing up, I read every mystery novel I could get my hands on, like R.L Stine’s Goosebumps and Fear Street, Harry Potter, and a lot of Stephen King and Edgar Allan Poe’s books. Even now as an adult, I still enjoy a good scary mystery or thriller novel, especially during this time of year. Plus when a movie is released, especially if it’s based on a book I’ve read, I get super excited and watch it 4 or 5 times, or more, because who am I kidding!?
Before I get too carried away with my deep appreciation for Halloween, I have to place the spotlight on these Chocolate Chip Banana Muffins, especially since it’s the main focus of today’s post. Other than pure deliciousness, these muffins are gluten free, dairy free and contain no additional added sugars, with the exception of the semi-sweet chocolate chips. There’s no greater joy than indulging in a treat you feel good about, especially when they are so fluffy and moist. You can enjoy these with your morning coffee, a quick grab and go breakfast treat, or anytime you want to soothe your sweet tooth. Happy Halloween!
- 2-3 ripe bananas, mashed
- 2 eggs, whisked
- ⅔ cup almond butter (or peanut butter)
- 1 ½ cup almond flour
- 1 tsp. baking powder
- 1 tsp. Baking soda
- Optional Ad-ins:
- ¼ cup dairy-free and semi-sweet chocolate chips (or carob chips)
- ¼ cup crushed walnuts, pecans or blanched almond slices for topping
- Preheat oven to 350°F and line a muffin pan with 8 parchment paper muffin/cupcake liners. Alternatively, you can use three mini 3x6 loaf pans to turn these into mini banana breads.
- In a large bowl, combine bananas, eggs and almond butter. (For a smoother texture, you can puree almond butter and bananas in a food processor until smooth, then pour it into the whisked eggs in the bowl).
- In a separate bowl, sift almond flour, baking powder and baking soda. Gently fold flour mixture into wet ingredients. Finally, fold in chocolate chips (or nuts, if using) until incorporated.
- Use an ice cream scoop or ⅓ of a measuring up and fill the muffin liners with the batter. For mini muffin pans, use two ice cream scoops per pan. Bake muffins for 20 minutes or 25 minutes if using mini loaf pans until a toothpick inserted comes out clean.Let the muffins rest for 5 minutes before consuming.
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]]>The post SESAME GINGER ROASTED CHICKEN AND CARROTS appeared first on My Digital Kitchen.
]]>A hearty and healthy Fall dish that packs quite a flavour punch. This Sesame Ginger Roasted Chicken and Carrots is a delicious and cosy start to your Fall cooking. it’s crispy, spicy and slightly smokey with sweet hints of ginger, sriracha and honey, plus the carrots make the perfect compliment to this dish.
It’s September, and just like that our warm summer weather drifts away in a flash. The temperatures are cooler, pumpkin spice lattes are back, and we’re basically back in fall jackets and darker colours. As much as I hate saying goodbye to the short summer months we had, I do adore autumn and all the lovely colours and festivities it has to offer, particularity fall cuisine. This sesame ginger roasted chicken and carrots is a fall masterpiece that needs to make it to your lunch or dinner table!
Some of you who have been following along with my recipes and my journey (I heart you all) know that I had kept the majority of my savoury recipes pescatarian, but with some new exciting content changes and the upcoming release of my cookbook, I decided to diversify my recipes into a broad range of categories, while keeping it healthy and delicious of course. There will be a little something for everyone, and I’m super excited to share more yumminess with you!
In the meantime, go ahead and add this recipe to your to-do list. You won’t regret it.
- 1 lb (4) chicken thighs, bone in, skin on
- Kosher salt and black pepper
- 2 tablespoons sesame oil, divided
- 1 lb rainbow carrots, washed and chopped into 3 sections
- 2 tablespoons organic soy sauce
- 2 tablespoons sriracha hot sauce
- 2 tablespoons rice vinegar, unseasoned
- 1 tablespoon raw honey
- 1 tablespoon minced ginger
- 2-3 scallions, chopped
- 1 tablespoon sesame seeds (for topping)
- Start by preheating your oven to 425°F. Heat a 12-inch cast iron skillet over medium heat.
- Season chicken thighs with salt and better on both sides, then rub with 1 tbsp sesame oil.
- Once the skillet is hot, place chicken thigh skin side down in the skillet and cook undisturbed until the fat has rendered out, about 6 minutes. Flip thighs and cook the reverse side for 2-3 minutes, then transfer chicken to a plate. Pour out excess oil and fat and leave just enough to coat the skillet. Return the skillet to the stove top and turn heat to medium-high.
- Place chopped carrots in the skillet and cook until a char forms for about 5 minutes, then flip carrots and season with some salt. Cook reverse side for 2 minutes, then turn the stove off and transfer hot skillet (use oven mitts!) to the oven. Roast carrots for 10 minutes. While your carrots are in the oven, combine soy sauce, sriracha, rice vinegar, honey and ginger in a small bowl and whisk until mixed.
- When carrots are ready, remove the skillet from the oven, but keep the oven on. Return chicken to skillet and pour soy ginger mixture over the chicken and carrots. Return the skillet to the oven and roast for 15-18 minutes. When ready, top with sesame seeds and scallions. Serve hot.
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]]>The post VANILLA PISTACHIO CREAM CAKE appeared first on My Digital Kitchen.
]]>Easter is around the corner, which means a lot of family gatherings and dinners on a long, beautifully laid out wooden table. As we all know, nothing adds that elegant touch to a scrumptiously laid out dinner table other than a gorgeous cake. So if you’re looking for that added touch, this paleo Vanilla Pistachio Cream Cake fits right in!
It’s been quite a while since i’ve posted on here and I apologize. Ever since my accident in September, I literally spend 5 days of the week going to physiotherapy, doctors appointments, seeing my shrink and hand therapy, while simultaneously trying to create new recipes, work on some photography, and just in general trying to have some sort of a “life.” it’s been hectic and challenging, but it’s also been quite progressive. Recovery has been a very interesting path full of ups, downs, side shifts and forward drifts. However, in the grand scheme of things, it’s definitely working out for my greater good.
I also have some very exciting news to share in the coming weeks, something I have always wanted to do for years, but I won’t give it away just yet! For those of you who have been following my blog for a while, you know that I have a terrible sweet tooth, which is the main reason my healthy dessert catering business was born (currently updating the menu!). However, this lovely Easter cake may be the last cake or sweet treat i indulge in for the next little while….and i’ll tell you why.
I recently had another follow up with my family doctor and he scheduled me for an ultrasound, just to see how things were looking because of the complications caused by some of my injuries. The results of the ultrasound showed that things were normal for the most part, but there were some other things that were detected which showed signs of PCOS. I won’t go into any more details at the moment regarding what it is just until my new blood tests come back. But in the meantime, I was told that I may have to stay off sweets and maintain a strict diet for a while to monitor how things go before my next follow up. So of course when I made this vanilla pistachio cream cake, i enjoyed and destroyed every inch and crumble as a send-off to my temporary diet restriction zone. More to come soon.
Here’s a little bit of inspiration I want to share with you all. No matter the curve balls life throws at you, always remember that life is beautiful, and so endlessly delicious.
- For Cake:
- 3 ½ cup almond meal/flour
- ½ cup arrowroot starch
- 1 teaspoon baking soda
- ⅔ cup unsalted butter, melted
- 4 teaspoons pure vanilla extract
- 6 large eggs, at room temperature
- 1 cup raw honey
- ½ teaspoon sea salt
- 2 teaspoons lemon juice
- For Pistachio Paste:
- ½ cup raw pistachios, soaked overnight
- ¼ cup raw cane sugar
- 2 tablespoon unsweetened almond milk
- ½ teaspoon pure almond extract
- For Frosting:
- 16 oz full fat cream cheese
- ⅓ cup - ½ cup pistachio paste
- ½ teaspoon pure vanilla extract
- ½ cup pure maple syrup
- Melted dairy free chocolate, for topping
- Preheat oven to 325°F and grease four 5-inch baking pans with non-stick spray. Grease the edges and set aside. Sift almond flour, arrowroot starch, baking soda and sea salt in a large bowl and set aside.
- Separate the eggs from the egg whites and place the egg whites in a medium bowl. Place the yolks in a separate bowl with melted butter, maple syrup, vanilla, and lemon juice and whisk to combine. Add this mixture to the flour mixture and mix until smooth.
- Beat the egg whites using a hand mixer until whipped and fluffy, about 2 minutes, then set aside to sit for a moment. Gently fold in the whipped egg whites into the batter about ⅓ cup at a time, mixing carefully.
- Divide the batter between four 5-inch greased baking pans. Bake for 35-40 minutes, or until the toothpick comes out clean. Let the cakes cool on a wire rack for 10 minutes before turning the cakes onto the rack. Be very careful when doing this to prevent the cakes from falling apart.
- Next, make the pistachio paste. place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the cane sugar, almond extract and almond milk and blend until relatively smooth. Set aside.
- To make the frosting, combine the cream cheese, pistachio paste, vanilla and maple syrup in the bowl of a stand mixer. Mix with a paddle attachment until smooth. Once the cakes have cooled off, carefully slice the cakes in half from the edges. Frost each layer of the cake, or frost however you would like!
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]]>The post EARL GREY DARK CHERRY CREPES appeared first on My Digital Kitchen.
]]>For cold and snowy mornings, Earl Grey Dark Cherry crepes will definitely add a cozy delicious elegance to your breakfast table. All you have to do is eat.
I Can’t believe it’s my first post of 2019, and sure I may seem a little late in the game, but the month isn’t over yet, so I’m sure i’m safe. *wink wink*
2018 was good, it was great actually, until the last three months of the year when everything turned to dust and my life changed forever. It was rough, it was tough, and I am still recovering from it. I will share my story soon, but for now, you should let these yummy crepes give your palate a nice and warm delicious hug.
When these crepes were born, it was -21, snowing sideways, and extremely windy. I started my morning with a brief meditation, followed by a large cup of coffee and bossa nova jazz playing from my laptop. So when I was lucid enough to function, I whipped out my super fancy crepe pan and got cracking on these crepes.
What makes these crepes good? They’re light, airy, sweet enough but not too sweet and drop dead delicious. What makes them different? They’re way healthier! These earl grey dark cherry crepes are made with brewed earl grey tea, whole grain flour, organic coconut cream and dark cherries. So go ahead and continue your New Year without guilt.
- 1 cup whole grain flour (or all purpose if preferred)
- 1 cup unsweetened almond milk (or any milk of choice)
- ½ cup earl grey tea
- 1 tablespoon raw cane sugar
- ¼ cup melted coconut oil (or avocado oil)
- 2 eggs
- 1 can full fat coconut milk, refrigerated (or regular whipped cream)
- 1 tablespoon raw cane sugar
- 2 cups dark cherries, pitted
- ¼ cup dairy free chocolate, melted
- Surkin icing sugar, for topping
- Combine flour, almond milk, tea, coconut oil, cane sugar and eggs in a large mixing bowl and whisk until well combined. Place a skillet over medium-high heat and add 1 teaspoon of coconut oil. Pour ½ cup crepe batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Flip and repeat until the batter is finished.
- For the coconut cream, scoop the solid cream from the top of the cold can into a small bowl. Do not shake the can prior to doing so. Gently whisk coconut cream with 1 tablespoon of cane sugar, then fold in dark cherries.
- Top crepes with the coconut cream and cherry mixture. Fold crepes and top with dark chocolate and powdered sugar, or any other topping of choice.
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]]>The post GOLDEN MILK HONEY TEA appeared first on My Digital Kitchen.
]]>Did you know that turmeric has excellent astringent qualities, making it a very good cooling spice during summer? This means you don’t have to wait until fall or winter to get your turmeric healing on. This anti-inflammatory Golden Milk Honey Tea is infused with turmeric, cardamom and other spices, and provides many amazing health benefits such as boosting immune function, preventing diabetes and managing IBS symptoms.
That’s right guys, turmeric shouldn’t only be reserved for fall foods or winter blues. You can enjoy turmeric infused beverages and meals all year round. During this time last year, my immune system took a big hit and I got sick on and off for the rest of the year. I literally got sick once a month until late January of this year. It was awful, and it worried me because I wasn’t sure if I was just unlucky at avoiding the flu or there was something much deeper that I needed to address. Well, fast forward to late January, I decided to look for natural remedies to boost my immune system so I wouldn’t get sick again, because being sick just plain sucks.
Of course i found the general immune boosters like Vitamin C supplements and Echinacea tea, but those didn’t work for me in the past as effectively as I would have liked. That was probably because I started taking them when the damage was already done instead of letting them slowly build up my immunity. However, when I came across turmeric curcumin, it seemed like a promising option for me, mostly due to the many other benefits that it has to offer. I tried it, and i’ve loved it ever since!
I started making my golden milk honey tea once a week everyday since January, and all I can say is wow. I never had any more colds, flus, allergies, not even a draft. The trick is to incorporate turmeric into your routine by making it part of your diet, not only when you’re under the weather. That way, your body absorbs the antioxidants from the turmeric while building a resistance to pollutants or other factors that could weaken your immune system. Although my preferred method of using turmeric is in my golden milk honey tea, you can also use it in curries, lentils, stews or even in smoothies!
- 4 teaspoons turmeric powder
- 2 teaspoons cardamom
- ⅛ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1.5 teaspoons teaspoon ginger powder
- Pinch of black pepper
- 2 cups water
- 2 cups unsweetened almond milk
- ½ cup raw honey
- In a mini pot, add all ingredients except almond milk and honey. Boil spices over medium heat for 10 minutes. Add in almond milk 5 minutes into the cooking time. When ready, add honey and stir. Serve hot or warm.
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]]>The post CRISPY HADDOCK TACOS WITH LIME AIOLI appeared first on My Digital Kitchen.
]]>Fish tacos? Yes. Crispy Haddock Tacos with Spicy Lime Aioli? Hell yes! Fish tacos fried with air instead of oil? Say what? Thanks to the Chefman air fryer, I was able to make these crispy fish tacos with zero guilt and 100% flavour. Gluten free certified and pescatarian approved.
I love tacos, plain and simple. Fish tacos have always been my favorite. You get that crispy fish fillet sitting on a layer of crunchy coleslaw, drenched in delicious dressing and finished with a squeeze of lime, folding the sometimes toasted taco shell and biting into it with no shame and all the happy gains. What’s not to love?
Well for starters, if you crave fish tacos all the time like I do, you wouldn’t love the fact that the fish is often deep fried, I mean it has to be crispy right? So that’s a bummer. Don’t get me wrong, I definitely believe in occasional indulgences, but it doesn’t hurt to opt for tasty substitutions that are made with better quality ingredients and are free of trans fats and bad cholesterol.
So my friends, thats where these yummy fish tacos come in. For starters, these haddock fillets are coated in almond flour instead of all purpose flour or breadcrumbs, which makes it paleo approved and also more nutritious.
Now for the best part, these crispy haddock tacos are air fried! For those of you who aren’t familiar with air frying, i’ll gladly break it down for you. An air fryer basically cooks or fries your food by circulating hot air around the food at a high speed, thus producing a crispy layer. All it requires is about 1-2 tablespoons of oil, which in comparison to other deep fried recipes that require over 1 quart of vegetable oil, the air fryer is a much smarter option. Enjoy these tacos as much as I did, but don’t eat them all at once, because I did that too.
- 1 lb haddock fillets
- 1.5 cups almond meal/flour
- 1 free range egg, whisked
- 2 tablespoons olive oil
- 2 tablespoon Italian herbs
- 2 teaspoons organic onion powder
- Salt and pepper to taste
- 6 gluten free tortilla shells, toasted
- Aioli:
- ½ cup low fat mayonnaise
- 2 tablespoons sriracha hot sauce
- 1 teaspoon organic garlic powder
- 1 small lime, squeezed
- Toppings: jalapenos, grape tomatoes, mixed veggies
- Place almond flour and egg in two separate bowls. Mix in olive oil, Italian herbs, onion powder, salt and pepper into the almond flour mixture. Coat haddock fillets in the, egg then in the almond flour mixture until fully coated. Set aside.
- Preheat air fryer to 390 degrees F. Fry the fillets for 10 minutes. Blend aioli ingredients in a food processor and set aside. Layer taco shells with toppings and haddock fillets. Drizzle with lime aioli. Enjoy.
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]]>The post PIZZA CLAM ARRABBIATA appeared first on My Digital Kitchen.
]]>Clams don’t always have to be eaten with white sauce. How do I know that? Because this Pizza Clam Arrabbiata with a light spelt crust will make you fall to your knees like It made me!
Anyone who knows me is well aware of two things: 1) my insatiable love for pizza; 2) my quest to make the perfect pizza, and I’m talking lightly puffed edges with selective browned spots around a soft and thin crust. I’ve literally been trying out different ways to make the best pizza with the perfect crust, and I’m guessing that by the tone of this post so far, you’re thinking I’ve finally achieved that with this recipe. Well, nope! But close enough.
Don’t get me wrong, this Pizza Clam Arrabbiata was amazing on all levels. However, being the perfectionist that I am which a slight case of OCD, I’ll be 100% content when I create my dream pizza, and believe me, you’ll hear about it. I just purchased a pizza stone, so stay tuned!
When you think arrabbiata, you think spicy red sauce tossed with penne or any pasta, or even a great dip for bread. Although it’s not uncommon to find arrabbiata pizza, it definitely adds a unique touch as a pizza sauce because of that extra spicy kick you get from the chili. Arrabbiata mainly consists of tomatoes, onions, garlic, dried chili, red wine and olive oil. That’s it! So simple and yet so satisfying.
Finally, the addition of the clams takes these mini pizzas to a whole new level. I add protein to all my meals, even pizza! But being pescatarian, I’ve added shrimp and scallops to my pizza recipes before, and they didn’t quite do it for me. There’s something about the texture of shrimp and scallops that don’t quite mesh well with pizza, at least according to my palate. Plus, if you’re using them as toppings before adding the cheese, they have a high chance of being overcooked and chewy, which is a no no. However, clams already have a meaty texture, so they make a great pizza topping for pescatarians like myself. It checks on flavor, texture, and of course, extra protein.
Don’t forget to tag @mydigitalkitchen or #mydigitalkitchen on Instagram or leave a comment below or on my Facebook page when you try this recipe. I’d love to see what you come up with!
- For the crust
- 1 cup warm water
- 1 teaspoon instant yeast
- 1 teaspoon cane sugar
- 2 cups light spelt flour
- 1 teaspoon sea salt
- For the sauce
- 1 teaspoon virgin olive oil
- 1 cup chopped red onion
- 4 cloves garlic, minced
- ½ cup red wine, like cabernet sauvignon
- 1 tablespoon chopped fresh basil
- 2 small chili peppers, thinly sliced
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground black pepper
- 2 (14.5 ounce) cans peeled and diced tomatoes
- Toppings:
- 1 cup mozzarella cheese
- ½ cup steamed clams
- Pea shoots (optional)
- Start by making your pizza dough. In a small bowl, combine water, yeast and sugar and let it stand until it foams at the top.
- Attach a dough hook to a stand mixer and combine flour and salt. Increase the speed to medium and add yeast mixture until a soft ball forms. You want to mix for at least 3 minutes, otherwise, the dough will be really sticky and hard to handle.
- Transfer the dough onto a floured surface and knead for a few minutes to prevent sticking. Your dough should be soft but not sticking to your hands. Place dough in a lightly oiled bowl and cover with plastic wrap or a clean cloth. Let the dough rise in a warm or humid area for about 30 minutes – 1 hour.
- While the dough is rising, prepare your arrabbiata sauce. Heat oil in a large saucepan over medium heat. Sauté the onion and garlic or 5 minutes. Stir in wine, basil, chili pepper, tomato paste, lemon juice, black pepper and tomatoes. Bring to a boil and reduce heat to medium, and simmer uncovered about 15 minutes. Remove from heat and set aside.
- Set your oven to 525°F and spread out two mini cast iron skillets. Sprinkle some cornmeal in the skillets. Divide pizza dough batter and place half of the dough in the freezer sealed in an airtight bag. This will be stored for later use. Divide half of the other dough between the two skillets and press until all edges are covered. Lightly brush the edges with a little bit of olive oil. Top with arrabbiata sauce, clams, and mozzarella cheese and place the skillets in the bottom rack of the oven. Bake for 5-8 minutes.
- Top with pea shoots or basil leaves. Serve immediately.
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