Tag Archives: organic

The Beach Salad

Greens, strawberries, avocado, quinoa, goats cheese, candied pecans and a lemon poppyseed vinaigrette just scream summer! Hit the beach for supper tonight with my beach salad!

The Beach Salad

 

Photos courtesy of Alexandra Borovsky 
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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 

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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Homemade Fajita Night

Hello All, and welcome back! I hope everyone had a delightful summer, I know I did and my absence was a direct result of the beautiful weather we had here in Calgary!

So this labour day Monday, it was rather gloomy and glum in the YYC (sayonara summer), so I thought something warm and spicy would cure the rainy day blues, and it turns out that I was right!

I got adventurous and even made my own gluten-free tortillas which totally beat the dried out, store bought ones I had experienced in the past! Mexican inspired cuisine is always beautiful, bright and bursting with reds, oranges, yellows and its spicy which releases those happy endorphins so on your next glum day try these recipes!

Cajun Spice Rub:

this is a recipe that goes phenomenally with chicken but also with shrimp and pork, this will help blacken your chicken and veggies for your fajitas! This will make a fair amount of rub, this is not a single use recipe!

2 tbs ground black pepper
2 tbs white ground pepper
2 teaspoons of dry ground mustard
2 tbs of paprika
2 tsp sea salt
1/2-1 tsp cayenne pepper (depending on your love of spice increase or decrease this!)
2 tbs dried thyme

combine all spices in a bowl or mason jar and mix together!

Fajitas:

2 boneless, skinless chicken breasts (this was enough for my mom and I plus a little left overs) rub these with the cajun rub, and allow to sit in the fridge with the rub for at least 30 minutes.
Sweet Bell Peppers (I like red, yellow and orange mixed) sliced
1/2 yellow onion sliced
Sour Cream
Grated Cheddar Cheese
Gluten-free tortillas (recipe below) or buy store bought, Udis makes a decent one

Take a cast iron skillet and warm to medium-high with a little oil in the pan (I used canola but camelina or another oil with a higher smoke point will do, once hot add your chicken and fry until a crust begins to form, and the flip to do the other side. Afterwards remove from stovetop and place in a oven, preheated to 350 degrees and allow to cook through (about 5-8 minutes)

In the mean time, heat another pan with a little oil in the bottom (I like my cast iron grill pan for this) and add your sliced bell pepper and onions, sprinkle with a teaspoon of your cajun spice and being to cook on medium heat until he bell peppers have begun to cook through and the onions are turning golden-brown.

once the chicken is done cooking, remove from the oven, tent with foil and allow to rest for a few minutes. After allowing to rest, slice the chicken and serve over the bell pepper and onion mixture.

Serve with sour cream, grated cheddar and salsa or pico de gallo if you wish! Load up your tortillas and enjoy!

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Tortilla recipe:

This is a standard recipe that seemed to be similar from blogger-blogger all the way to the food network (flour, fat, water and salt) so I added some of my own favourite cooking ingredients like Alberta’s own, highwood crossings organic, gluten-free, all-purpose flour blend and and coconut oil instead of shortening or butter (as many recipes called for both)! For my first foray into tortillas i thought they worked out pretty good, although I still plan to experiment!

2 cups of all purpose gluten free flour
4 tablespoons of coconut oil
1/2 teaspoon salt
1 cup of warm water (I used almost the whole cup, however too much water as I found out will create paste not dough!)

In a food processor, pulse the flour, salt and coconut oil together until the texture becomes mealy and then a little at a time add the warm water through the opening on the food processor lid and pulse and add water until a dough ball forms (like I mentioned before, you may need a little, or a lot to achieve the right consistency so pour slowly, you can always add more but can’t take water out!) . Line a plate or tray with plastic wrap and divide dough into 6-8 balls, cover and allow to sit for 30 minutes.

***TIP: plastic wrap is a gluten-free cooks BFF, it allows us to place it on a surface and roll it without it sticking as plastic wrap is the stickiest of gluten-free doughs kryptonite. This is a tip to remember when making pies, cinnamon buns, or any other gluten-free dough that a rolling pin will be required for!

Afterwards roll out tortillas or as I like to do place in a tortilla press lined with plastic wrap until thin. preheat a griddle or a non stick skillet on medium-high heat, you do not have to grease your cooking surface. Cook tortillas until bubbles form and brown, Do not overcook the tortillas because they could become crispy and won’t be soft enough to fold.

I hoped you enjoyed this spicy, cold weather inspired meal! Check in next week for my weekly recipe creation!

Candida Friendly Buckwheat “buttermilk” Pancakes with Strawberries

On my candida diet i am allowed one serving of fruit per day, this is something most easily incorporated into my breakfasts so I decided to brighten these soft and light buckwheat pancakes with strawberries however i am sure sautéed apple, or warm blueberries etc. would all be suitable.

For the strawberry topping: (for one serving) about 1 cup of fresh organic strawberries, sliced ( you can use frozen but ensure they are plain and unsweetened) 1/2 lemon juiced and the zest Add ingredients to a small sauce pan over medium heat and sauté until strawberries are beginning to break down and are natural juices have created a “syrup” IMG_5726

For the “buttermilk” Combine 1 and 1/4 cup of almond milk with 1tbsp plus 1/2 teaspoon of pure, raw apple cider vinegar stir and set aside for five minutes.

For the pancakes: 

1 cup of organic buckwheat flour
1 teaspoon of gluten-free baking powder
1 teaspoon of baking soda
1/4 teaspoon of ground pink himalayan sea salts
1 teaspoon of raw green stevia
1 teaspoon of the silk road chai spice OR cinnamon (this gives the pancakes a nice flavour)
1/2 teaspoon of alcohol and sugar free vanilla extract (be careful of both, they like to hide in most brands)
1 large organic, egg
the buttermilk mixture
Coconut oil for the griddle

Combine all ingredients in a mixing bowl and whisk together until just combined (remember gluten free batters can become tough if over mixed so be wary of this) and with a ladle pour over a hot griddle that has been preheated to 350° Fahrenheit, cooking on the first side until the bubble have all popped, flip and cook for a few minutes more.

Serve pancakes with the warm strawberry sauce, and if you like add some shredded unsweetened coconut, or drizzle raw almond butter overtop for some added healthy fats.

Kelsey’s Gluten-Free Chicken Parmigiana

Kelsey Biffert is an aspiring holistic nutritionist and my best friend, her interests in food currently lie in some paleo and just taking her favourite cuisines and turning them into healthy creations. She is one of my best friends and my largest supporter of The YYC Celiac and this recipe is one she turned gluten free just for me and therefor I just had to share it with you all. Thank you Kelsey for this recipe and all else that you do.

Ingredients

4 boneless, skinless chicken breasts

For the Tomato Sauce:

4 can of organic tomato sauce (I use earth pure from costco)

2 teaspoons of oregano

1/2 teaspoon of ground black pepper

1 garlic clove grated or minced

For the Breading: 

1/2 cup of gluten-free bread crumbs
(TIP: Just take some GF Bread, and grind into crumbs in the food processor)

1/2 cup of Almond or Coconut Flour

1 teaspoon of pepper

1/4 cup of parmesan cheese

3 eggs, beaten

Make It:

Sauce

1. Start the sauce early (the longer it cooks the more flavourful it will be)

2. heat 1 teaspoon of olive in a pot over medium heat, grate garlic over top the oil and cook until fragrant being careful not to burn it (about 1 minute)

3. Add the canned tomato sauce, pepper, and oregano stir to combine, lower heat to a simmer and allow to cook stirring occasionally.

Chicken

1. Combine the bread crumbs, almond flour, pepper, and parmesan cheese and stir to combine

2. Dip the chicken in the egg to coat, and then dredge in the bread crumb mixture

3. Place the chicken into a baking dish sprayed with cooking spray and top with shredded cheese and more parmesan and place into a 350 degree oven baking until the cheese is melted and crispy on top.

4. Once cheese is crispy add tomato sauce and spinach and then bake it for another 20 minutes.

Pasta

Cook your pasta of choice according to package directions and coat with sauce once cooked through.

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