Grain Free “Oatmeal”

For those of you who may be sensitive to grains like oats, but miss that morning bowl of warm awesome, this one is for you! Super quick and easy.

Ingredients:
2 TBS Shredded Coconut
2 TBS Ground Flaxseeds
2 TBS Chia Seeds
1-2 TBS Maple Syrup
1/2 Cup Boiling Hot Water
1/2 Cup Plant Based Milk or Regular Milk
Additives: You could also add hemp seeds, or nuts and seeds to bulk it up even more!

Directions:
1) Place the shredded coconut, flaxseeds, chia seeds and maple syrup into a bowl.
2) Add the boiling hot water and mix it around until it makes a thicker consistency.
3) Now add in the plant milk and stir around. You can add in as much or as little of the plant milk you wish, it just depends how runny you like the consistency.
4) Put your favourite fruit, nut butter or other toppings to add more flavour and nutrition.
5) As I mentioned, you can add hempseed or other nuts and seeds to the base recipe as you wish to add more flavour and nutrients!

If you give this one a try, be sure to tag me on Instagram so I can share your wonderful creations with my community!

Thank you and enjoy!

LEW xxx


Easy Chicken Marinade

Bring your chicken from bland to unreal by just adding spices. It takes just a few minutes to make up the marinade, and the longer you leave the chicken with it before cooking, the better. However, if you are in a rush, throwing this on and cooking right away is easy peasy and just as delicious!

Ingredients:
1 tsp
garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp curry powder
Sprinkle of chilli flakes
1 TBS olive oil
1 TBS maple syrup

Directions:
1) Mix together the garlic powder, onion powder, paprika, curry powder and chilli flakes.
2) Add in the olive oil and maple syrup, it should make a thicker to medium liquid mix.
3) Place on the chicken breast or whole chicken and massage it in with your hands.
4) Leave for a few hours or over night to marinade. If you do not have the time, you can put the marinade on top and cook right away as well.
5) Follow your cooking instructions for what part of the meat you are using and bingo! You have an easy dinner.

Cooking for chicken breast: 20 min at 450F.

If you give this recipe a try, be sure to tag me on Instagram so I can share your creations!

LEW xxx


Healthy Energy Bars | Paleo, Grain Free, Gluten Free, Dairy Free, Soy Free

A bar that is free of almost everything you may be asking, what’s left? Well, there are key ingredients in these bars that are packed full of nutrients and flavour! The best part? It’s so easy to make!

Ingredients:
2 cups Dates
1 cup Pumpkin Seeds
1/4 cup Chia Seeds
1/4 cup Brazil Nuts
1/4 cup Almonds
1/2 cup Unsweetened Shredded Coconut
1/2 cup Coconut Oil
1 tsp Cinnamon
1 tsp All Spice

Directions:
1) If you have a high speed food processor you can skip this step. If you do not have a powerful food processor, you could try cutting up the ingredients or using a mortar and pestle. However, you may not get the consistency you need. Also, if your blender is not a high speed one, you may want to be sure you soak the dates overnight or in boiling hot water for at least 20-30 min to soften them so to take the pressure off the food processor motor.
2) Put all of the ingredients into the food processor and blend together until there is a clumpy consistency.
3) Then line a pan with parchment paper and put the nut and seed mix into the pan. Then push down on the nuts and seeds evenly until it clumps into one.
4) Put into the fridge for 20-30 min and take it out to cut it into bars in desired size. Or you can roll the ingredients into balls.
5) When you are not enjoying them, keep them in a sealed container in the fridge as once they soften they will not hold their shape.

If you give these a try, be sure to tag me on Instagram so I can share the love!

Enjoy!

LEW xxx


Paleo Banana Bread | Vegan, soy and gluten free

Who doesn’t love banana bread!? This is a simple and delicious recipe that is grain free, egg free, dairy free, refined sugar free, and of course gluten free. A delicious treat you will enjoy eating!

Ingredients:
2 Ripe Banana’s
2 Flax Eggs
1/2 cup Coconut Oil
1 tsp Vanilla
2 TBS Maple Syrup
2 cups Almond Flour
1 tsp Baking Powder
1 tsp Cinnamon
Pinch of Salt

Directions:
1) Preheat the oven to 350F.
2)Make the two flax eggs first by putting 2 TBS of ground flax into a bowl with 6 TBS of water. Mix together and set aside while you make the rest of the bread.
3)) Mix together the dry ingredients in one bowl, almond flour, baking powder, cinnamon and salt.
4) Mix together the wet ingredients in another bowl, mashed banana’s, flax eggs (once they have thickened), coconut oil, maple syrup and vanilla.
5) Mix the wet with the dry and combine until a batter consistency has been made. You can also put all the ingredients into a food processor as another option.
6) Place the batter into a bread tin lined with parchment paper or oiled with coconut oil or oil of choice. Place in the oven to be baked for 40 min or until golden on top.

Enjoy! Be sure to tag me on Instagram if you end up making this banana bread, I love seeing your creations come to life!

LEW xxx


Paleo Vegan Pancakes

Have you ever wondered how to make paleo pancakes without using eggs? Here is the trick, flax egg and make vegan “buttermilk.” These pancakes are a bit more dense than other pancakes but trust me when I say, they are delicious. Follow the recipe below to make your own!

Ingredients:
1 cup almond flour
3/4 cup cassava flour (or tapioca/arrowroot starch will work as well)
1 tbs baking powder
2 tsp apple cider vinegar
1 tbs maple syrup
1 tbs coconut oil – melted
pinch of salt
1 cup almond milk
1 flax egg

Directions:
1) First make the flax egg and the vegan buttermilk to set as side as they need to sit for a few minutes to work. Mix together 1 tbs ground flax seed and 3 tbs water, mix together and set aside. Mix together 1 cup almond milk with 2 tsp apple cider vinegar and set aside for 10 min to become “buttermilk.”
2) Mix together all the dry ingredients in one bowl, almond flour, cassava flour, baking powder, and salt.
3) Mix together all the wet ingredients in another bowl, flax egg, buttermilk mixture you made, coconut oil, maple syrup.
4) Now add the dry to the wet ingredients and mix together. You can also put all of the ingredients into a food processor.
5) Melt coconut oil on your pan, and place the mixture (which will be a bit thicker), onto the pan. On medium heat it should be ready to flip in 3-5 min.
6) Serve with your favourite toppings, I have a homemade apricot spread and maple syrup on mine.

Enjoy! Tag me on instagram if you end up make these, I love to see all of your creations!

LEW xxx


Gluten Free Chocolate Cake with Chocolate Icing | Paleo and Refined Sugar Free

Have you ever wanted to know how to make yourself a quick, easy and delicious chocolate cake for your birthday or just because you want cake? This is the recipe for you! It is gluten free, grain free, dairy free, soy free, and refined sugar free all without limiting your taste buds.

Here is a video on my YouTube channel where I make this cake for my birthday! Here is the full recipe on my blog.


Gluten Free Chocolate Cake with Chocolate Icing | Paleo and Refined Sugar Free

Have you ever wanted to know how to make yourself a quick, easy and delicious chocolate cake for your birthday or just because you want cake? This is the recipe for you! It is gluten free, grain free, dairy free, soy free, and refined sugar free all without limiting your taste buds.

Ingredients:

For the cake you will need:
2 1/2 cup Almond Flour
3/4 cup Cocoa Powder
1/4 cup Coconut Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
4 eggs or 12 TBS Egg Whites
1 1/4 cup Coconut Sugar, Cane Sugar, or Maple Syrup
1/2 cup Almond Milk or Milk of Choice
1/4 cup Avocado or Olive Oil
1 1/2 tsp Vanilla Extract

For the icing you will need:
1/4 cup Dairy Free Butter or Butter of Choice
1/3 cup Almond Flour
1/2 cup Cocoa Powder
1/4 cup Maple Syrup
3 TBS Coconut Sugar or Cane Sugar
1/4 cup Almond Milk

Directions:
Cake Directions:
1) Preheat oven to 350°F, and line your cake tin with parchment paper – this is an important step to ensure the batter does not stick to the sides of the tin.
2) In a bowl, put all of the dry ingredients including the almond flour, cocoa powder, coconut flour, baking powder, baking soda and salt. Hand mix it all together and be sure to get any clumps out of the flour, or use a food processor if you have one.
3) In a separate bowl, put in all of the wet ingredients including the eggs or egg whites, coconut sugar or sugar of choice, almond milk or milk of choice, olive or avocado oil, and vanilla extract. Mix it all together.
4) Add the dry ingredients to the wet ingredients and mix them together until you have a cake batter. Then add the batter to the cake tin you have prepared, and smooth the batter to the sides of the tin.
5) Put your cake tin into the oven for 25- 30 minutes or until a toothpick or knife comes out smooth from the centre of the cake. Let the cake sit in the tin for 10 minutes to cool down then take it out of the tin and let it cool down completely before icing or cutting the cake!

Icing Directions:
1) Using a food processor (you could do it without but you just have to be sure to smooth it out and mix the ingredients well), put in the diary free butter or butter of choice and mix in the food processor until smooth (about a minute).
2) Now add the almond flour, and turn the food processor on again until the ingredients start to clump together.
3) Add in the cocoa powder and maple syrup and mix the ingredients again for another 30-60 sec.
4) Now add the coconut or cane sugar along with the almond milk or milk of choice and do a final mix. The icing should be slightly thick but able to run off your spoon.
5) Add the ingredients to a storable container and put the icing in the fridge to harden a bit more.


Now you have a delicious cake to enjoy and decorate to your liking! I put cocoa nibs and raspberries on top of mine. Below is a video of me making the cake and icing for my birthday :).


Paleo Banana Bread | Acid Reflux Friendly

Have you been wondering how to make a paleo banana bread moist, soft, and delicious? How about a banana bread for anyone with acid reflux or any other digestive issues? This will be the bread for you! Simple ingredients and really easy to make!

Ingredients:

3 medium bananas
1/4 cup and 1 TBS egg whites
2 TBS olive oil
2 cups almond flour
1 TBS baking powder
1/2 tsp salt

Directions:

  1. Using a food processor or bowl, put the banana’s in and mash them until smooth.
  2. Then add in the rest of the wet ingredients – olive oil and egg whites.
  3. Add the dry ingredients to the wet ingredients, until smooth and no lumps.
  4. In a baking tin, at the ingredients and smooth out. You can grease the tin or add parchment paper.
  5. Put in the oven at 350 degrees F for 45-50 min or until golden brown and test with a toothpick and if it comes out clean, it is ready.

Let it cool down and enjoy!


Gluten Free and Paleo Strawberry Rhubarb Crispy Crumble

This crumble was a winner in our house, so I felt I needed to share it with you. The best part, it’s so easy.

Time

Prep: 20 minutes if the walnuts are unshelled. 30-40 minutes if the walnuts are shelled.

Bake: 30 minutes.

Crumble:

1 cup Almond Flour

3 TBS Coconut Flour

1 tsp Cinnamon

1/4 cup Pumpkin Seeds and Walnuts

1/4 cup Coconut oil

5-6 TBS Maple Syrup

Filling:

2-3 Stalks of Rhubarb (1-2 cups)

5-10 Strawberries (1-2 cups)

Handful of raspberries – you could do fresh or frozen (1/2 cup – 1 cup)

1-2 TBS Maple Syrup

1-2 tsp Cinnamon

Directions:

Preheat oven to 350ºF.

First, make the filling. The filling has varied measurements because it depends how much filling you will want – if you want more crumble than filling or vice versa. Also, if you would like it more sweet – add 2 TBS of maple syrup instead of 1. Personally, I did 2 cups of both rhubarb and the strawberries and a cup of raspberries, 2 tbs of maple syrup and 2 tsp of cinnamon as I wanted more filling and have it sweeter.

  1. Cut up your stalks of rhubarb and strawberries into small pieces (as shown in photo). 
  2. Add the raspberries whole.
  3. Then add the maple syrup and cinnamon and mix the filling so all the fruit is coated in maple syrup and cinnamon. Set this aside.

    Now make the crumble.
  4. In a separate bowl, add the almond flour, coconut flour and cinnamon and mix all three.
  5. Cut up your pumpkin seeds and walnuts into desired crunch size.
  6. Now melt the coconut oil if it is not already liquid, and add to the bowl along with the maple syrup. Mix this around until it clumps together and makes a crumble consistency.

Bake in the oven for 30 minutes or until the crumble is golden on top and bubbling inside. Add ice cream or whipped cream if you wish.

Enjoy!