LilliPop Girl

Tag: Paleo

  • Simply Natural Organic Sriracha Sauce

    Simply Natural Organic Sriracha Sauce

    A new duo of Sriracha sauces is available at Costco for $8.99! The sauces have a very fresh, natural taste, and are very versatile. It’s obvious that I prefer a homemade sauce, but sometimes we lack time to cook or we don’t have all the ingredients on hand to cook this type of sauce. Made by the brand Simply Natural, these sauces are organic and do not contain questionable ingredients. I especially like the green sauce to flavor fish, burger, vegetables or pasta. They are not too spicy, but they are very tasty. A healthy discovery for the summer!

  • How to Cook with Garlic Scapes

    How to Cook with Garlic Scapes

    Do you cook with garlic scape? Consumed for centuries in Asia, the Mediterranean and in Eastern Europe, it is gaining popularity in Quebec. It is sometimes available at the grocery store, but to buy larger quantities at a cheaper price, the best place is in the public markets. Garlic scape is this beautiful curved rod that is cut on garlic plans from the end-June to mid-July. When raw, fresh garlic scape can replace green onion in recipes.

    Some ideas for its use:

    1. Finely chopped in salads, on pizza, in a vinaigrette.
    2. Steamed.
    3. Sautéed with vegetables.
    4. On the BBQ.
    5. In marinades.
    6. In pesto.

    I plan to try in the dehydrator, I will keep you posted!

    fleur d'ail recette

    Three conservation methods:

    Remove floral button to the stem. As asparagus, break the base of the stem and keep the most flexible portion of the stem. Wash the stalks and dry.

    1. It keeps one month in the refrigerator.
    2. Cut the garlic scapes into small pieces with a knife, put in a resealable bag ( Ziploc style) and keep in the freezer.
    3. Chop the garlic scapes in a food processor with about 1/3 cup of olive oil, salt to taste. Pour into molds for ice, and leave in the freezer for a few hours. Turn out and keep in a Ziploc-style bag up to one year in the freezer.

     

    fleur d'ail robot

  • Garden Salad

    Garden Salad

    A great summer dish directly from the garden, this salad is composed by the first harvest. You can use the leafy greens you have on hand and add thinly sliced cucumber, onion, pepper. This year, I replaced the green kale by the red kale, which I find more tender and less bitter. Here is a real garden salad!

    Ingredients:

    • A few Boston and oak lettuce leaves, chard, red kale, watercress
    • A garlic flower scape
    • 8-10 cherry tomatoes sliced in 1/2
    • 1/4 cup olive oil
    • 3 tbs rice vinegar
    • 1 tbs of mayonnaise
    • 1 tsp whole grain mustard
    • 1 tsp maple flakes or maple syrup

    Instructions:

    1. Wash in cold water, drain and chop the lettuce, chard, red kale and watercress. Pour in a large bowl.
    2. Wash and cut into small sections garlic flower scape, add to salad with cherry tomatoes.
    3. In a small bowl, whisk all the dressing ingredients and pour on the salad, stir well and serve.
  • Gluten Free Chocolate and Raspberry Cake

    Gluten Free Chocolate and Raspberry Cake

    It’s almost Valentine’s Day, here’s a healthy and delicious cake!

    Ingredients:

    • 1 1/2 cup almond flour
    • 1/3 cup cocoa powder
    • 1 tsp baking powder
    • 1 pinch of salt
    • 2 eggs
    • 1 large ripe banana
    • 1 tsp vanilla extract
    • 1/3 cup melted coconut oil or olive oil
    • 1/2 cup pure cane sugar

    Raspberry puree:

    • 2 1/2 cups frozen raspberries
    • 2-3 tablespoons maple syrup or pure cane sugar
    • 1 tbs cornstarch
    • 1 tbs water

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, mix the almond flour, cocoa, baking powder and salt.
    3. In another bowl, beat the eggs with an electric mixer with the sugar for about 2 minutes. Add vanilla, oil and mashed banana, then dry ingredients and combined.
    4. Grease a 6 or 8″ springform pan (I used 9″ and the cake was not very high) with coconut oil and line the bottom with parchment paper.
    5. Pour batter evenly and bake for about 30 minutes or until top is firm enough. Allow to cool completely before removing it from the pan.

    Raspberry puree:

    1. In a saucepan, combine the raspberries, sugar and water and bring to a boil.
    2. In a glass, dilute cornstarch in a little cold water and pour into the pan. Stir constantly until thickened and remove from heat.
    3. Pour into a bowl and refrigerate. This puree can be prepared the day before.
    4. Put the cake on a display tray and spread the raspberry puree on top.
    5. You can double the recipe to make a two layer cake.
  • Chocolate Energy Bites

    Chocolate Energy Bites

    These chocolate no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

    Yield: about 16 bites

    Ingredients:

    • 1 cup almond
    • 2 cups pitted dates
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoon chopped bittersweet chocolate chips (optional)

    Directions:

    1. Halve the dates to ensure that it does not remain pits ( I always find one or two pits in a bag of pitted dates ) .
    2. Soak dates in a bowl of water for about 10-15 minutes, then drain well.
    3. In a food processor, grind the almonds until crumbly. Add all other ingredients and grind until the formation of a paste.
    4. Pour into a bowl and place in the freezer for about 15 minutes so the dough is less sticky. In a plate, roll into 1-inch balls and coat with coconut, toasted sesame seeds or cocoa. Keep refrigerate or freeze.
  • Chocolate Covered Cashews

    Chocolate Covered Cashews

    J’aurais voulu faire une meilleure photo, car c’est tellement bon des cajous enrobées de chocolat…en plus d’être très rapide à faire!

    Ingrédients:

    • 1 1/4 tasse de noix de cajou cru non salées (sac 1 kg Bassé au Costco)
    • 1/3 de tasse de pépites de chocolat mi-amer
    • un peu de noix de coco non sucrée (facultatif)

    Directions:

    1. Dans une poêle, faire chauffer à feux doux-moyen les cajous pour les rôtir (avec un peu de noix ce coco si désiré), environ 10 minutes, en remuant de temps en temps. Attention de ne pas les brûler. Vous pouvez aussi les mettre sur une plaque au four à 350 F.
    2. Dans un bain-marie, faire fondre le chocolat et retirer le bol du bain-marie.
    3. Ajouter les cajous dans le bol de chocolat fondu et bien mélanger.
    4. Verser et étendre sur une assiette recouverte de papier parchemin ou ciré. Vous pouvez saupoudrer un peu de sel de mer au goût. Mettre au réfrigérateur pour quelques heures. Briser en morceaux et déguster!
  • Fromagerie Ruban Bleu

    Fromagerie Ruban Bleu

    15 years ago, I used to go by bike in St-Isidore to the Ruban Bleu farm, to buy cheese and see the goats with my mom. The farm got sold and the new owner moved it to Mercier about 8 years ago. The goat cheese is still very good and the beautiful farm worth a visit. On my last visit I discovered the Bastringue (tomme), the Charrue (raclette) and the Vailloche (aged cheddar), which I liked. This farm is part of the circuit du Paysan and you will also find several local Québec products.

    ruban bleu fromage

    Address:  14 Rang Saint Charles, Mercier, QC J6R 2L1
    (450) 691-2929
    www.rubanbleu.ne

  • Easy Gazpacho

    Easy Gazpacho

    Ce smoothie de légumes crus, inspiré de la Gaspacho, contient plus de vitamines qu’un potage de légumes cuits. Je le préfère au jus de légumes car il contient en plus des fibres. À servir l’après-midi comme collation ou avant le souper comme entrée.

    Portions: 2-3 verres

    Ingrédients:

    • 1 boite de tomate ou 2-3 tomates fraîches coupées
    • 1/2 concombre anglais
    • 1/2 poivron rouge ou vert
    • 2 cuillères à soupe de vinaigre balsamique ou de xérès
    • 2 cuillères à soupe d’huile d’olive
    • 1 gousse d’ail
    • tabasco au goût
    • Quelques glaçons au besoin

    Directions: 

    1. Dans le bol d’un robot culinaire ou au blender, mettez tous les ingrédients de la gaspacho et actionnez le robot, jusqu’à ce que la texture soit bien homogène. Verser dans un verre et déguster.
  • Chocolate Coconut Milk Ice Cream

    Chocolate Coconut Milk Ice Cream

    Ingredients:

    • 1 14 oz. can full-fat coconut milk
    • 1/4 cup  tablespoons cocoa powder
    • 1/4 cup maple syrup
    • 1 teaspoon vanilla extract

    Directions: 

    1. Combine all of the ingredients in a blender, and blend until smooth and creamy.
    2. Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
  • Indian-Spiced Kale

    Indian-Spiced Kale

    Ingredients:

    • a medium onion, sliced
    • 1-2 tbsp olive oil
    • 2 cups frozen kale
    • 1 teaspoon garlic powder
    • 1 teaspoon chili powder
    • 1 teaspoon ground ginger
    • 1 teaspoon cumin
    • 1 tablespoon curry tea
    • 1 teaspoon hot sauce sriracha to taste
    • salt and pepper to taste
    • 1/4 cup water

    Directions:

    1. In a pan, heat the olive oil and add the onion and saute until transparent.
    2. Add the spices, sauce and salt to the pot and cook for 2-3 minutes. Stir in the water.
    3. Add kale, stir well and cook about 10 minutes or until the kale is warm and well mixed.
  • Vinegar Coleslaw

    Vinegar Coleslaw

    Cabbage is good for health! Fall is the perfect time to cook the cabbage, it has just harvested. Cabbage belongs to the cruciferous family, which is known for its anti-cancer properties.

    Ingredients:

    • 1 pound thinly sliced cabbage (green and red and a little grated carrot)
    • 1/4 cup canola or olive oil
    • 1/4 cup rice vinegar, white or cider
    • 1 tablespoon sugar
    • 1 tablespoon Dijon mustard to taste
    • garlic powder to taste
    • celery salt or onion to taste
    • pepper

    Directions:

    1. In a bowl, combine all dressing ingredients. Salt and pepper. Stir in cabbage and carrots and mix well.
    2. Refrigerate at least 1 hour before serving to allow all the flavors to mix.
    3. Sprinkle pumpkin seeds to taste.
    4. Will keep for 2 to 3 days in the refrigerator.
  • Chocolate and chia pudding

    Chocolate and chia pudding

    A nutritious snack, vegetarian, paleo and gluten free. The chia seed is rich in fiber, protein, omega-3, calcium, phosphorus and manganese.

    Ingredients:

    • 1 cup chocolate almond milk (I like the Silk True Almond)
    • 3 tablespoons of chia seeds

    Directions:

    1. Sprinkle chia seeds in a bowl with the almond milk and stir to prevent the seeds clump.
    2. Leave chia seeds absorb the liquid for about 40 minutes, or until the pudding is the consistency of tapioca. Stir occasionally as needed.
    3. Cover, refrigerate and serve.
    4. For a smooth texture, refrigerate for about 8 hours, then blend with a high-powered blender like the Vitamix. Garnish with coconut or dark chocolate chips.
  • Maple Glazed Nuts

    Maple Glazed Nuts

    These little caramelized nuts are perfect to accompany a dessert, put on a goat cheese crouton, chopped in a salad or as a gift. Warning: it is difficult to stop eating!

    Ingredients:

    • 2 cups pecans and other nuts if desired
    • 1/2 cup maple syrup
    • 1 tablespoon butter or coconut oil
    • sea salt and/or spices to taste: cayenne, Espelette pepper, curry, cinnamon, mixed spice, etc..

    Directions:

    1. Preheat oven to 350 F.
    2. In a pot, bring to boil for about 2 minutes  maple syrup and butter. Add nuts and spices and mix well.
    3. Spread nuts on a baking sheet lined with parchment paper and bake for about 10 minutes. Check that they do not burn.
    4. Sprinkle with sea salt if desired, let cool and enjoy!
  • Frozen banana bites

    Frozen banana bites

    A super easy dessert to make, perfect for cooling off in the summer and will be appreciated by young and old alike! You can also coat with chopped nuts, a little sea salt or other toppings.

    Ingredients:

    • 2-3 bananas
    • 3/4 cup chocolate drops 70%
    • unsweetened coconut

    Directions:

    1. Slice the bananas into pieces of about 2 cm and place on waxed paper. Place in freezer for 30 to 60 minutes.
    2. In a double boiler, melt the chocolate. Dip each piece of banana in chocolate and sprinkle coconut quickly before the chocolate solidifies.
    3. Return to the freezer at least 30 minutes before serving!
  • Coconut Macaroon

    Coconut Macaroon

    These coconut macaroon are quick to prepare, perfect for sports or when you have a small drop in energy. These macaroon are gluten-free and comply with the principles of the Paleo diet. You can vary the recipe by adding a little lemon zest, almond extract or cover with melted chocolate.

    Serving: 18-20 cookies

    Ingredients:

    • 2 egg whites
    • 2 tablespoon of honey or maple syrup
    • 1 tsp vanilla extract
    • 2 cups unsweetened shredded coconut (organic if possible)

    Directions:

    1. Preheat oven to 325F.
    2. In a bowl, whisk the egg whites until soft peaks form. Stir in maple syrup and vanilla while whisking.
    3. Add coconut and mix well.
    4. Form balls with two spoons, hands or ice cream scoop.
    5. Arrange on a baking sheet lined with parchment paper and bake for about 12 to 15 minutes, until lightly browned. Cool on a rack.