January 2013


One thing I don’t understand about Thanksgiving is why we only eat certain foods on that one day of the year. Other than the fact that it makes Thanksgiving ultra special, I don’t get it. Personally, I love turkey and would love to eat it throughout the year. But it’s nearly impossible to source a turkey at any other time. And what do you eat cranberry sauce with (another favourite) if not turkey? And of course there’s the traditional Turkey Day pumpkin pie.

And pumpkin pie is where I draw the line – I happily devour pumpkin pie throughout the year. And once you’ve tried this pumpkin pie, I suspect you’ll be unlikely to resist making it more frequently, too. It’s crustless, gluten and grain-free, and even dairy-free, making it the ultimate paleo indulgence. Serve it warm or cold, with ice cream or whipped cream, and enjoy it year round :)

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In my experience, there is typically an inverse relationship between a restaurant’s view and food quality. In short, the more beautiful the view, the crappier the food. Think of the last scenic restaurant you visited. How inspired was the food? These types of restaurants tend to be tourist traps, coasting by with their mediocre food and million dollar views.  There are, of course, exceptions – restaurants which serve terrific food, where the awesome view is simply the cherry on top. Restaurants like the The Pointe at Tofino’s Wickanninish Inn.

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Yew is located in the Four Seasons Hotel and is quite the happening spot. The crowd there seems older, with a lot of business people and tourists toting bright pink Holt Renfrew shopping bags from the adjacent Pacific Centre Mall. The room is grand and bright, with tall ceilings and nice details. And it seems continually busy with throngs of people coming and going. I even spotted Christina from The Real Housewives of Vancouver sitting at the bar. Apparently she’s a regular. It’s that kinda place.

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Back to full on batch cooking. I love my “pizza & pasta” combo, and this week it’s thin crust meatza (caramelized onions, elk salami, pear, goat cheese, and basil), and a roasted spaghetti squash with garlic, lemon, and goat cheese. That’s all for dinner, and then for lunch: lamb stew.

Now I have food for most of the week – such is the joy of batch cooking :)

What’s on your menu this week?



These amazing flourless crepes are gluten and dairy-free and require only one kitchen staple: eggs. (I don’t consider water to be an ingredient). But more on that and how to make them later. First, let me back up and tell you about my fondness for crepes and how miraculous I consider it to be able to feast on these once again, while remaining completely paleo compliant.

Growing up, crepes were a favourite treat at my house. My mom used to make huge batches, stacking them in a tall, neat pile as she worked her way through the batter. The crepes would disappear almost faster than she could make them. Few things beat hot, slightly greasy crepes, fresh from the stovetop, smeared with your favourite topping, and rolled or folded haphazardly just before being popped into your mouth.

So it was quite the joyous occasion when I realized that not only is it possible to make crepes without flour, but that they taste just as good as the original ones. When I made these for my parents, they could hardly believe that their family classic had been paleo-fied. Without a doubt, these crepes will be in my regular rotation of goodies. They’re very easy to make, versatile, and delicious. I hope you enjoy them as much as I do.

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