Ginger Lamb Patties 3

These tasty lamb patties are juicy and flavorful, with incredibly clean ingredients. Whether you’re strict paleo, autoimmune protocol (AIP), or avoiding FODMAPs, these delicious patties will nourish you without being bland or boring. In fact, they pack some fantastic flavour with the ginger and green onions. You can make them into bite sized patties to have for breakfast, or sliders or burgers for lunch or dinner. They also make a great snack.

Ginger Lamb Patties

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Blueberry Balsamic Beef Liver Pate

As nutritious and good for us as it is, I know it’s easy to overlook including more offal in your diet. It’s not something most of us think about on a weekly basis. Personally, I don’t really eat pâtés like this just because they’re healthy. I mostly include them in my diet because they’re delicious.

The most common type of offal pâté is the classic chicken liver pâté. Chicken livers are more mild in flavour, so they’re often the “gateway organ” into the offal world. If you’re hesitant about trying beef liver, I’ve made it easy for you by playing off one of my favourite recipes, “blueberry liver.” The sweetness of the blueberries is offset by the slight acidity of the balsamic vinegar, both of which complement the beef liver nicely.

For anyone doing an elimination diet or cleanse, you’ll be happy to know that not only is this recipe paleo compliant, it’s also compliant with the autoimmune paleo diet (AIP), and is FODMAP-free. And for those of you on any such program, I know there isn’t exactly an abundance of these type of recipes around!

This beef liver pâté makes a great addition to any cheese board or charcuterie plate, or as a spread on sliced cucumbers or other vegetables. Or you can do like me, and just eat it by the spoonful as an afternoon snack :)

What’s your favourite way to prepare beef liver? Have you tried a beef liver pate before? Let me know your thoughts in the comments!

Blueberry Balsamic Beef Liver Pate 3

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Carmel Belle

Carmel is one of my favourite places. And I’ve only been there twice. That white sand beach is absolutely gorgeous and I love the quaint little shopping village, with the best cheese shop ever (The Cheese Shop). Monterey is pretty sweet too, with an absolute must see aquarium, and as I quickly found out, a terrific bakery (Parker-Lusseau) and fantastic restaurant (Passionfish). Between the scenery, including the famous 17-Mile drive,  and all the great food, it’s no wonder I can’t wait to go back. Read on to find out about what to eat if you’re in the area, or planning a trip (or just curious to see how I primally ate my way through town)…

Monterey Aquarium Jellyfish Keep reading…


Pumpkin Spice Mousse (Paleo)

October 25, 2013

Pumpkin Spice Mousse

This pas week, Vancouver has been shrouded in fog. Not just a little bit of fog, here and there. And not just in the mornings or late at night. We’ve been under a thick, expansive blanket for over a week. The worst part about it wasn’t that I couldn’t see out my window. It wasn’t the constant gloominess. It was knowing, that just above the fog line, as low as some of my friends’ homes on the North Shore, the weather was stunningly gorgeous. We’re talking hot sun beating down on your face as you kick through piles of crimson and golden leaves, no need for a jacket because a sweater will do, type of gorgeous.

But for the past couple of days, it seems to have lifted (though it comes and goes, constantly teasing us), and I’ve finally been able to enjoy some of this glorious fall weather. And as I was driving through town, I saw the cutest little kid, probably 3 or 4 years old, trying to roll a massive pumpkin (bigger than he was) up his driveway, with his parents chuckling behind him. It was one of those moments that makes you pause because you know you’re witnessing something special (and adorable to boot).

Speaking of pumpkins, are you guys as obsessed with them as I am? A couple of weeks ago, I posted a recipe for pumpkin spice pancakes, which I still can’t get enough of. Then I played around with a pumpkin soufflé recipe, but didn’t like it enough to share. And my experimentation went off on a tangent as I began tinkering around with this fabulous mousse.

Pumpkin Spice Mousse 5

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Salted Chocolate Coconut Stacks

My favourite recipes are those where very few ingredients combine to make something magical. And this is such a recipe. When you pop one of these salted chocolate coconut stacks in your mouth, and experience the salty, crunchy, chocolatey goodness, you’ll expect the recipe to be complicated, or for there to be some secret ingredient. Prepare for your mind to be blown: 3 ingredients, one of which is salt. The other two are coconut flakes and chocolate. So, all three ingredients are healthy, paleo, and probably in your kitchen pantry right now…

These irresistible treats are simply salted coconut chips enrobed in dark chocolate, and yet they taste like so much more. And dare I say they’re pretty much guilt-free? These are one of my favourite snacks, and I hope you enjoy them!

Salted Chocolate Coconut Stacks 3

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