Tag Archives: health

Raspberry Mango Smoothie Bowl

Smoothies in a glass is so last season, so mix it up this spring and put it in a bowl! I find the advantage of a smoothie bowl is that you can bump up the nutrition by adding extra fruits, nuts and seeds on top, even nut butters! For the Amber Approved Magazine spring edition I concocted a super simple and basic smoothie bowl that allows you to play with different toppings as you desire! Featured on my smoothie bowl is shredded sulphite free coconut, chia seeds and fresh raspberries and blackberries!

Raspberry Mango Smoothie Bowl

Photos courtesy of Alexandra Borovsky 

Butter Chicken

This recipe for butter chicken has all the right stuff going on, I adapted mine from a Canadian Living recipe (I just added in some more spices because I felt the original recipe lacked flavour). It is soulful and packed with healthy fats from almond butter and amazing anti-imflammatory spices like turmeric and cinnamon. Trust me, that if you were not a curry fan before then you will be after this succulent Indian classic!

Tip: get ready the night before, and turn on the slow cooker in the morning before leaving for work!

Butter Chicken

 

Crispy Kale Chips

It is hard to believe how much I despised kale before having it in a caesar salad at Una Pizza here in Calgary. To be honest, I always saw it as lizard food because my gecko snacked on it (that to me as a kid said a lot). Grown up Chelsea, has since realized how delicious kale is and while I may be a tad late hopping on the kale train, here is my delicious kale chip recipe. I guaranteed to be crispy, light and healthy.

In case you are wondering what my spice of choice is, it is The Silk Road Spice Merchants, Inca Fire Salt but according to a friend, their dill pickle seasoning would also do the trick! Whatever your spice of choice may be, these chips will be sure to please!

Kale Chips

 

Spicy Sriracha Chicken Salad

Okay, so this salad was born out of a rad trip to the Calgary Farmers Market this weekend. I have to give a huge shout out to the Cherry Pit for their amazing pre-shredded cabbage, carrots and amazing bunches of kale and cilantro, as well to Bee Land for your amazing honey! Spring time is always amazing for finding fresh inspiration and healthy eats.

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Chili Chocolate Torte

For the Amber Approved Magazine winter edition, I decided that a sweet and spicy dessert was in order and my chili chocolate torte came to be. The spice and cocoa will get those endorphins going in no time! As an added bonus it is dairy AND refined sugar free.

Ingredients: 

3 ounces of dark chocolate (I prefer to use enjoy life foods as they are certified gluten and dairy free)

½ cup of cacao powder (not to be confused with cocoa powder)

½ cup of coconut sugar

1/2 cup of coconut oil

1-teaspoon sea salt

¾ teaspoon of cayenne pepper

3 eggs

Method:

  1. Prepare a round 8 inch cake pan by greasing with a little coconut oil and lightly dusting with some cacao powder, preheat your oven to 300 degrees
  2. Over double boiler melt your dark chocolate and coconut oil together over medium heat.
  3. Once coconut oil and chocolate are melted, remove from heat and let cool for 1 minute, then add in your eggs, cacao powder, cayenne pepper, salt, coconut sugar, and whisk until the mixture is nice and smooth.
  4. Pour into your prepared cake pan and allow to bake on the middle wrack for about 25-30 minutes
  5. Allow to cool in pan for 10 minutes and the flip out onto a wire wrack to finish cooling (this can be served warm if desired). Top with a light dusting cacao powder and serve.


    photograph courtesy of Alexandra Borovsky 

Herbed Pork with Roasted Veggies 


Fall is such an amazing season to experiment with thyme, rosemary and garlic and root vegetables! I love this recipe because you only need about a 1/2 the butternut squash and you can freeze the other half for a future recipe or soup! I always make this in a foil pan for easy clean up! This recipe is easy peasy and the pork is tender and delicious!

Enjoy!

Ingredients 

1 pound of butternut squash peeled and cut into about 2 inch chunks

2 parsnips cut into chunks

2 carrots cut into chunks

About a pound of baby potatoes halved (or russet peeled and quartered)

2 garlic cloves, minced

1 tablespoon fresh rosemary

2 tablespoons olive oil

1 1/2 teaspoon Salt

3/4 teaspoon pepper

Method:

  1. Toss veggies in a roasting pan with 2 tablespoons of olive oil, and salt and pepper to taste.
  2. Combine 1 tablespoon of fresh chopped rosemary (dried will also work) and 2 large cloves of garlic minced and 3/4 tsp of salt and 1 teaspoon black pepper and rub onto the roast.
  3.  Place roast in roaster with the veggies and cook at 450 degrees for about 45 minutes-1 hour or until a meat thermometer reads 160 degrees Fahrenheit.
  4. Allow meat to rest 5-10 minutes before slicing

The Candida Diaries

A little over two years ago, had someone told me I was going to go on a candida cleanse, I would have laughed at them and made a snarky comment about hippies and you cannot forget the beloved #YOLO.

Now two years after being diagnosed with celiac disease and I am open to more dietary change, at first cutting out gluten was hard enough and it was probably not until 6 months after my diagnoses that I finally cut out gluten for good. The thought of being further restricted scared me to death, and therefor I ignored my gut pains and pushed through enjoying everything (except gluten) that my heart desired.

However I finally threw my hands up, exasperated by my bloating amongst other “plumbing” issues and with the inspiration of a knowledgable friend I took the second leap in my journey to better health and decided to get myself tested for food sensitivities and candida. And while I am still awaiting the results, i have been cutting out foods that feed candida (under the care of my Holistic Nutritionist) and it has not been easy.

So I have decided to make a record of my experiences over the next few months, after all it is not an easy thing cutting out sugar (and that includes natural, unrefined sugars), anything leavened (no yeast=no bread), cutting back on my fruit intake and cutting out alcohol and coffee. Hopefully by venting here, I might actually buckle down and stick this out the for the long run.

It has been two weeks and my die off symptoms have been brutal, and that is without the anti-fungals.I have been experiencing headaches, and just a general feeling of dis-ease. However this is normal and will hopefully not last too much longer…or so I hope. My key is to remember why I am doing this and why it is important to me. Hopefully with a healthy gut, I will have improved quality of life (it sucks always feeling gassy and bloated), it may help level out my hormones (this cortisol belly is killing me) and perhaps will help me with my overall physical fitness (healthy inside, healthy outside.)

Anyways, should you have any questions regarding my experience, please feel free to contact me. Over the course of this diet I will try and post my own candida “friendly” recipes and insights. Cheers and thank you for reading.

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