Coconut Pudding

Mimi here. 

Something a little strange happened to me this winter. I started craving rice pudding. Not the kind drowning in cinnamon, but plain rice pudding. I’m not ordinarily a rice pudding sort of girl. But I couldn’t shake the craving. And, we don’t eat much dairy, or rice, or sugar – all the main ingredients of rice pudding. So we looked for a option to improvise. 

That’s when I found this version of Paleo Coconut Cream Pie. I adapted the Coconut Cream Layer from their pie to make my own version of pudding. And it turned out great!

Here are the ingredients:

  • 1 can full fat coconut milk (we use Thai Kitchen)
  • 1 egg
  • 3 tbsp arrowroot powder (you can substitute regular all-purpose flour here if that’s not an issue for you.)*
  • 3 tbs organic sugar, or honey, or maple syrup
  • 1 tsp vanilla  
  • ½ cup unsweetened shredded coconut
  • pinch of sea salt

You take your coconut milk, egg, arrowroot powder (or flour), sweetener of choice, salt, and put them in a pot. Bring the mixture to a boil over low heat. Make sure you stir constantly so it doesn’t burn to the bottom of the pan. You’ll notice it will start to thicken. 

Once your mixture has boiled and thickened, turn off the heat and add your vanilla and shredded coconut. 

And then enjoy! Tara likes hers with some almonds on top. I like mine warm off the stove. 

The pudding does stay great in the fridge for a few days. Where it’s coconut milk based it will be thicker cold from the fridge than it is warm from the stovetop. 

I got five servings (approx 1/2 cup each) from the recipe. 



*You could also try coconut flour, but try it with just half the flour – only 1.5tbsp

Cooking on the fly (Paleo Coconut Ginger Beef)


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Okay first we have to get the following rant out of the way:


No seriously, please go away. Your persistent winter storms have left us feeling down right depressed and your teasing of the few hours of sun you’ve shined on us has done nothing but practically left us in tears over the long awaited Spring that still seems so.far.away.

Man, it’s been tough. Really tough. Make you cry like a big baby tough. Make you want to eat frozen pizzas, tubs of ice cream and hunker under the covers until the first sign of Spring literally pops up on your front lawn.

Except we can’t see the lawn because it’s been covered in snow for almost 4 months straight.

Okay, rants over and with the recent Daylight Savings time change we are feeling a little more optimistic that Spring is in fact just around the corner.

(Thank goodness).

Back to business.

Cooking on the fly. How many times have you opened up the fridge only to find a few vegetables and pretty much nothing else? That happened to us. Busy week. Weekly shopping won’t happen for another day or two. We found ourselves in kind of kerfuffle…

So we took thawed a pot roast and threw those veggies together to make this Coconut Ginger Beef. Literally cooking on the fly.

Paleo Coconut ginger beef

And it was delish!

Paleo Coconut Ginger Beef


  • 2 lbs of beef (we used a pot roast)
  • 1 Large Broccoli Stalk (cut into floret sizes – and use the stalk!)
  • 2 Large Peppers or 4 Small Sweet Peppers (sliced thin)
  • Thumb Size Ginger (peeled and chopped)
  • Garlic (peeled and chopped) – we used 6 cloves. Adjust accordingly]
  • 1 Tbsp FoC (Fat of Choice)
  • Sprinkle of Shredded Coconut

The sauce:

  • 1/2 cup wheat free soy sauce
  • 1 Tbsp Fish Oil
  • 2 tsp Sriracha sauce (adjust accordingly)

Put the ingredients together for the sauce so that you can adjust the amount of sriracha you want to use. We like things with a kick and probably could have used a little more. Set aside.

Now the really nice thing about this recipe is this: almost any vegetable that you have will be good. Carrots, celery, peas, onion, brussels sprouts, cabbage, green beans….If it’s in your fridge it will probably work. So get creative. Remember to #eattherainbow! Prep your veggies before you prep your beef. Food safety and cross contamination are important things to keep in mind when you’re in your kitchen. Set aside.

Cut your beef into thin strips

In large saute pan or wok, add fat of choice (we use rendered bacon fat) on med-high heat then add garlic/ginger and saute for about 30 seconds (just until the garlic browns). Turn stove top down to med heat and add beef. Continue to saute about 5 minutes making sure beef is cooked to a medium rare (more / less depending on your preference).

Add veggies. Saute another minute or two.

Add sauce. Bring to slight boil. Then turn down heat to a simmer and leave for another 5 minutes.

When you’re ready to serve, sprinkle with shredded coconut.


~Now that’s good eatin’ Folks!

Paleo Chocolate Cups (almond / coconut butter)


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paleo chocolate cups

Let’s not beat around the bush…

Chocolate is A.M.A.Z.I.N.G

It tastes good. It makes most of us feel good if even for a few seconds and seriously we’ve never heard anyone said “ya know I’m having a great day and this chocolate I’m about to stuff in my face is going to turn my great day into a crappy day so I better not eat it

The only problem with most chocolate is it’s really shitty. Overly processed, with “how the hell do you pronounce these” chemicals added to it and enough sugar to send anyone on a binge and into a cycle of not being able to put down that 15th reece’s pieces peanut butter cup…

Following a paleo food foundation (or at least trying to the best of our ability) doesn’t mean we thumb our noses at chocolate. Fuck, we love chocolate. And there in lies the problem: because we love it so much we have to be very (very very) careful in our consumption.

In fact, we have to be very cautious in our consumption of anything containing any kind of “sweet tooth” factor. We don’t just take something we like, find the paleo version and then proclaim “IT’S PALEO THEREFORE WE WILL NOM OUR FACES OFF AND NOT WORRY”.

We worry.

So when we do make things like the following Chocolate Almond Butter Cups and Chocolate Coconut Butter Cups, we do so knowing we have to be very vigilant to make that shit last and not turn it into a replacement for say something healthier like oh we don’t know…vegetables or something.

Okay so listen, make these. Don’t go buy crappy cheap chocolate. Work for that shit. Roll up your sleeves, create in your kitchen and enjoy the hell out of knowing you’re taking another step away from the processed foods and taking a little more control of your food.


Paleo Chocolate Cups (Almond Butter / Coconut Butter)

The amounts listed made 6 large cupcake wrapper sized portions. Adjust accordingly if you want more or less or smaller sized amounts!


12oz Dark Chocolate (preferably 70% or higher)

Almond Butter Filling:

  • 1/4 c Almond Butter (or any nut butter really) and if you want to make your own you can go HERE.
  • 1 Tbsp honey (though you can omit this if you prefer a less sweeter cup)
  • 1/4 tsp vanilla extract (again this is a preference not a requirement)
  • Sea Salt for garish.

Directions for Almond Butter Filling: Mix that shit together until smooth

Coconut Butter Filling:

  • 1/2 cup unsweetened shredded coconut
  • 1 Tablespoon melted coconut oil
  • 1/4 teaspoon vanilla extract
  • Pinch of sea salt

Directions for Coconut Butter Filling:

In food processor or high speed blender mix ingredients until you get a sticky (delicious) mess of smooth coconut…It might take a few minutes and you’re gonna have to scrap the sides but that’s why we roll of our sleeves and put some work into it!

Now putting it all together…

Melt 1/2 your chocolate either in the microwave on high (but keep a close eye that you don’t burn the chocolate goodness), or in a double boiler contraption. We go for the double broiler method (bowl in a saucer on the stove top on low).

When melted, place approximately 1 Tablespoon of chocolate in the bottom of each wrapper and smooth out with the back of a spoon so that you create a “cup” like shape (meaning a bottom and sides). Tedious but damn if you don’t feel like a BOSS in the kitchen with your master chef skills!

Refrigerate until hardened (about 5 – 10 minutes)

Portion out Coconut Butter and Almond Butter into chocolate cups  and flatten (make sure you leave a little wiggle room on the sides for the chocolate topping).

Melt the other half of your chocolate and again place approximately 1 Tablespoon of chocolate over filling to seal. If you’re using a cupcake pan you can lightly bang it on the counter to help with the process. If not using a cupcake pan you can smooth it out with the back of a spoon.

Garnish coconut cups with shredded coconut. Garnish Almond Cups with a touch of coarse sea salt.

Refrigerate until hardened (again about 5 – 10 minutes).

~Now that’s good eatin’ Folks!

Brussels Sprout Hash (it’s that easy!!!)


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It would be easier if there were 34 hours in a day.

Enough time to sleep.

To get shit done at work.

Take care of family.

Cook something delicious and, please for the love of all that is pure, somewhat healthy.


Sleep. Sleep. Sleep. (we know we said sleep already but it’s not really happening too much over here so we’re emphasizing how much we wish we were sleeping better).


The day still only has 24 hours in it and like everyone else we scramble to cram as much as possible into the twenty four sessions of sixty minute cycles.

Opening the fridge and knowing you HAVE literally pull a rabbit out of the old hat can make it hard to commit to eating the best you can. Listen, we get it. Picking up the phone or piling into the car and ordering your favorite pizza feels so much more easier than whipping up a meal to serve at the table.

But we all know that that kind of shenanigans over and over again not only FLATTENS our wallets, it FATTENS our bodies. NO NO NO Bueno!!!

Our schedules are all out of whack adjusting to the “we don’t give set schedules” at Costco. Mimi’s days off are the same (lucky her). Tara’s…well they change week to week. Meaning, some days off are spent in the kitchen making enough food to pack 10 lunches and some dinners for those “I just can’t cook” kind of days at work. Sleeping in on those glorious Saturdays are long gone and now filled with going to the farmer’s market and Costco for kitchen supplies before returning to Costco for long shifts during the holiday season…

The point?

Cook your face off when you can so you don’t have to worry when you eat your face off. (hmmmm, that didn’t come out quite like we intended)…

Let’s try that again.

The point?

Cook enough food when you have the time so you don’t have to worry what to eat when you don’t have the time.

Like the recipe below!

This Brussels Sprout hash is amazing! It’s even more amazing because it’s so freaking easy to make and if you use the amounts listed will make enough for a few breakfasts (or lunches or dinners). It’s one of our “go to” foods right now because its so easy to make and tastes phenomenal with it’s limited ingredients.

Food processor a must for this recipe (or the patience and time (LOL) to shred each little cute Brussels Sprout)


Paleo Brussels Sprout Hash


  • 2 Pounds Brussels Sprouts cleaned (Costco has 2 pound bag, cleaned and ready to go!)
  • 1/2 Pound Bacon
  • 1 Onion (chopped)
  • Garlic (we used 6 cloves minced)
  • 1 Cup Chicken/Veggie Broth

Note: This is gonna make A LOT of hash so either whip out a big saute pan/wok or adjust according to your needs.

Grab your trusty food processor and using your shred attachment, turn those little heads into hash!

In saute pan, cook bacon thoroughly then remove from heat and either a) discard bacon fat or b) save that delicious bacon fat for future FoC (fat of choice) needs. Set bacon aside (and we dare you not to eat a piece!)

Return saute pan/wok to stove top and on medium heat add a little FoC (see how you should keep your bacon fat around?), minced garlic and onion. Cook until onions become translucent. Add Brussels sprout hash and the broth. Continue to cook on medium heat for about 5-7 minutes.

While cooking hash, chop bacon and add to saute pan.

Now if you like your hash a little crispier, turn the stove top up a little and crisp the hash for another minute or so (making sure to stir so it doesn’t burn). Serve with eggs, or as a side dish or as a stand alone meal!

brussels sprout hash

Now that’s good eatin’ folks!

Have your cookie (and eat it too!)


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Every food foundation comes with a vast array of personal decisions. It’s easy to put our opinions on other people’s food foundations according to those personal decisions. What we consider Paleo (and we think we should add the ending “ish” because for us, Paleo ebbs and flows like the vegetable options at our local farmer’s market) is not what our neighbor “Mr. Joe Blow and I only eat 100% strict Paleo” would eat. We don’t call ourselves Paleo out of some sort of political agenda or “hey everyone else is on that bandwagon so scooch on over friend cause we’re gonna jump on it too”. We call ourselves Paleo because we’re not afraid to  cook in our own kitchen using naturally occurring ingredient. Lean meats. A shit ton of vegetables. Very little grains. No Legumes. Lots of spices and we’re not afraid of eating good fats despite the “low fat/no fat” confusion caused by the majority of the food industry. Eating Paleo makes us feel better. Perform better. Sleep better. The Standard American/Canadian Diet couldn’t give us that. End of story.

You’ll hear a lot of the Paleo community get their boy/girl panties in a bunch over the idea of eating treats. Every where you look, there’s a new alternative for that Duncan Hines Triple Chocolate Brownie Cookie Dough Vanilla Ice Cream in a box all you have to do is add an egg and pop it in the microwave for 3 seconds and VOILA! Enough sugar and fat and processed deliciousness to knock over a fat bull.

We love sweets. We don’t partake in them very often but when we do we still try and make the best decisions we can (unless of course you happen to attend Tara’s Costco Christmas Party and they have gingerbread pudding and that really cool baked Alaska then ALL BETS ARE OFF!) and by best decision we mean we try to keep things under control and use naturally occurring (with as little processing as possible) ingredients.

cookies 1Take these delicious looking cookies. Made in our very own kitchen. Flour? No. Crisco/Fluffo? No. Butter? No. Sweet and Chocolate-y? Yes? Still full of lots of calories per cookie? About 160 depending on the size of your cookie? Could we sit down and eat the entire batch just like that Duncan Hines box of processed ingredients we can’t pronounce? HELL YES! Will we? No. We decided that of the 22 cookies this made, we ate 2 (one each) when they were done. Gave 2 to our lovely gaybor Abby and 4 to our trainer Chris. That leaves 14. Just enough for each of us to have one each day for the next seven days.

Enough of the babble. Make the cookies. Enjoy the hell out of them. Don’t gorge yourself. Cook in your own kitchen. And for Pete’s sake stop eating the Duncan’s crap.

Paleo Trail Mix Cookies


  • 1 C Almond Butter (or other nut/seed butter)
  • 1 C Unsweetened Shredded Coconut
  • 1/2 C Semi Sweet Dark Chocolate Chips
  • 1/2 C Cane Sugar
  • 1/2 C Raisins (or dried cranberries)
  • 1/2 C Dates, chopped
  • 1/4 C Shelled Pumpkin Seeds aka Pepitas (or sunflower seeds)
  • 1/4 C Honey (or maple syrup)
  • 1 Egg
  • 1/2 Tsp Vanilla
  • 1/2 Tsp Baking Soda
  • Pinch of Salt

Preheat oven to 350F.

If you really want to get all awesome up in your kitchen, try your hand at making your own almond butter before making these cookies. BAM! Two birds one delicious stone!

Put together your dry ingredients and mix well. Add almond butter, egg, vanilla, and honey to dry ingredients and mix until you have a nice cookie dough. Drop tablespoonish size dough onto  cookie sheet lined with parchment paper or silpat baking mat and bake for about 12 minutes. Remove from oven. Cool, then put one of those babies in your mouth!

~Now that’s good (but controlled) eatin’ Folks!


Ode to Fall (Curried Roasted Sugar Pumpkin and Sausage)


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A Haiku:

How We Love Thee Fall

Pumpkins, Leaves, Cold Clear Crisp Days

Get In Your Kitchen!

Fall is deep upon us. Having to throw an extra blanket on the bed and donning the slippers before trying to find your way to the bathroom in the middle of the night, can only mean one thing: WINTER SQUASHES ARE HERE!!!!!

Oh man, we love our squashes. We’re venturing out a little and trying our hand at new squashes this year too. We’ve already tried a Sweet Mama squash (in the Kabocha family) and are eyeing a few others too as the nights get colder and we look for those healthier comfort foods.

Below is the recipe that will not only bring tons of comfort to your belly but it’s looks pretty amazing with the deep orange pumpkin and the wilted spinach mixed in. The fun thing about this recipe is you can change it up in so many ways just using the three basic ingredients: Squash, Sausage and Spinach. Try a different squash. Try a different Sausage. Try a different leafy green. Mix up your spices and BAM BAM BAM a totally new creation!

(oh looky there it’s a one picture recipe again!)

pumpkin and italian sausage


Paleo Curried Roasted Sugar Pumpkin and Italian Sausage


  • 1 Sugar Pumpkin (seeded, peeled and cubed)
  • 1 lb Favorite Sausage (we used spicy Italian – remove casings)
  • 4 Cloves of Garlic (more or less depending on your taste buds)
  • 4 Cups Spinach
  • 1 Tsp Curry Paste
  • 1 Tsp Olive Oil (to lightly coat squash prior to roasting)

Preheat oven to 350F

This is seriously a super easy recipe. No seriously. Easy Peasy. It’s even easier if you don’t feel like peeling the sugar pumpkin first. You can just cut it in half, remove seeds then roast (flat half down) until fork can poke through the skin. When we cook a squash we tend to remove the outer shell first. If you cut the skin off, then cube, lightly coat with olive oil and roast until tender (about 20-30 minutes depending on oven). Halfway through the roasting process add the cloves of garlic and finish roasting.

While pumpkin is roasting, remove casings from sausage and in saute pan cook thoroughly on medium heat.

Here’s where timing gets a little tricky. We all want to eat hot foods during the colder months so the best way to do this is: Begin roasting. When you add the garlic cloves to roasting pumpkin, then start sausage.

About the time the sausage is done, so will the pumpkin. Remove sausage from saute pan but leave the delicious drippings (if you save fat for future cooking then remove half and save) otherwise dispose of half. Turn down burner to low and wilt spinach slightly in remaining sausage drippings.

In food processor add sweet pumpkin (if you roasted it in half you MUST remove the skin first), garlic, and curry paste. Pulse until mashed to your preference. Add spinach and pulse just a few times to mix.

Plate sausage in mound (did we just say mound???) and top with amazing curried pumpkin. Eat like it’s going out of style then head back to your favorite farmer’s market or store for more winter squashes because the possibilities are endless!

~ Now that’s good eatin folks!

Green Bean and Bacon goodness…


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Normally when we’re thinking about posting a recipe, we’ll pull out our trusty camera (read small outdated digital camera) and snap away as we make our dish. Is the lighting good? Does this picture make the food look good? Holy Jesus why can’t we get a good focus on the food?!!?

Or we’ll make a dish and think to ourselves, “Dammit, we should have taken pictures while making this”…

Then we don’t get around to making it again for a while at which time we usually sit down at the table and think DAMMIT, WE SHOULD HAVE TAKEN PICTURES WHILE MAKING THIS!!!!!”

So for this recipe, there is only one picture: The final product (with some instagram filtering) cause fuck it, we made this and it was phenomenal. It was a dish that was shared during the big Canadian Thanksgiving family dinner and barely a green bean made it home (thankfully though our Corning Wear made it back!)

green bean bacon

The recipe below makes a lot. And by a lot we mean either a) share it with friends and family during a feast b) be prepared to have it for left overs or c) adjust the recipe accordingly…

We hope you’re going with “a” or “b” cause sharing is awesome and left overs pretty much rock our socks off!


Paleo Green Beans and Bacon


  • 2 1/2 lbs of Fresh Green Beans (cleaned, trimmed and sized to your preference)
  • 1 lb of Bacon
  • 1 Large Yellow Onion (chopped)
  • 4 Large Cloves of Garlic (sliced thin)

Grab your favorite skillet (in our case it’s our trusty wok), chop or cut your bacon into small pieces and on medium heat, saute until just about cooked.

Add garlic and onion and continue to saute until onions are just about cooked all the way through and garlic slices begin to brown.

Drain about 75% of the bacon grease (but save it and use it later to cook up your favorite Paleo dishes!) and add your green beans and saute for an additional 5 minutes or so.

The trick with this dish is to NOT over cook the green beans. You want them to be vibrant in color and crisp in taste.

Eat the ever living crap out of that dish!!!

Repeat (and then repeat again!)

Paleo Coconut Curry Chicken…


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Summer is coming to a close. Leaves are quickly turning those lovely deep oranges and reds that we love so much as we meander in our neighborhood trying to get the walks in that we miss so much during the winter months.

The seasons change pretty quickly around here. One day you’re planning a big barbecue, throwing the frisbee around outdoors and lathering on that suntan lotion and the next day you’re putting on your hoodie, pulling out your rainboots and thinking about when you’re going to need to make the winter tire appointment.

It also means that local foods around here change. Root veggies become the predominate staple and instead of those big old summer salads you begin to think about hearty stews that warm your insides.

This is one of those hearty stews. We found this little recipe over at Nom Nom Paleo and as usual changed things up according to what we had and what we like. The recipe below is a little larger than most recipes because when we cook we’re also thinking about lunches for the coming work week. Change amounts according to what you need but seriously it’s better to have more and cook less if you ask us!


Coconut Curry Chicken Stew


  • 2 1/2 pounds boneless chicken breasts (or thighs),
  • 1 tablespoon coconut oil or fat of choice
  • 2 large onion, chopped
  • 2 tablespoons Thai curry paste
  • 1 can coconut milk (full fat is preferable)
  • Lots of veggies ( we used asparagus/sugar peas/peppers)
  • Garlic, minced (we used 8 cloves)
  • Spices according to your likes (we used chili powder/paprika/salt/pepper)
  • Zucchini (optional – used for “noodles”

The players

As usual, you want to think about food handling safety while prepping so it’s better to prep veggies THEN prep chicken.


cute bowl

*** Side Note: A friend of ours gave us some stuff to sell at an upcoming yard sale and we found this cool bowl in with the goodies. Yhea, not gonna lie, we’re totally keeping it for ourselves***

Once you’ve cut your chicken into desired size, you want to add your spices. Again, in the Martin/Dowe household we do love a little spice in our life:

  • 2 Tbsp Chili powder
  • 1 Tbsp paprika
  • A little Salt
  • A lot of pepper


Heat up your coconut oil (or FoC) in saucepan or wok and cook chicken thoroughly. Remove from pan and set aside…

mmmmmm chicken...

Once removed, add garlic to pan or wok and saute for a minute or two…


Add veggies of choice and saute. Don’t over cook. Keep them crunchy!


While veggies are in the saucepan/wok, mix coconut milk and curry paste together in separate bowl. Add sauce to veggies and return chicken to pan. Turn down the heat and let simmer…

Now if you’re adding the zucchini as a base this is where you want to make your “noodles”. We have this really handy grater:


You can also use mandolin and slice thin or use practice your knife skills and do it by hand. In separate saucepan heat up a little coconut oil/FoC and saute the “noodles”…BE CAREFUL and don’t over cook. These little strings of deliciousness only take a minute to heat up. After that they turn to mush…


Serve and Enjoy!

Paleo Coconut Curry Chicken

We only cooked enough “noodles” for the one meal. If you want to stretch this out a little you can add quinoa as a base (which by the way if freaking amazing with the coconut curry sauce!).

We were able to get one meal and 4 lunches out of the whole shebang!

~Now that’s good eatin’ folks!

Knock knock (Paleo “Nutella”)


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It’s been a while folks.

Like a long long LONG while.

In between things like moving, training for Half Ironman, working and all the other “stuff” happening around here, this poor little blog of ours got real quiet…

Shit happens and of course by shit we mean just plain old LIFE happens.

We won’t lie, there hasn’t been much creativity in the kitchen as we would have liked this summer. We find ourselves making the same batch of Spicy Pineapple Chili over and over (and over) again because of convenience.

When we do try our hand at something new (like Paleo “Nutella”) we might forget to take pictures or actually take pictures and promise a blog post only to find ourselves giving the laptop the middle finger because we’d rather sit on our new front lawn and drink a beer than tap tap tap away on the keyboard.

But things are rather quiet (finally!) around the Martin/Dowe household so there has been an inkling to sit down and tap tap tap this Paleo “Nutella” recipe because let’s face it, who doesn’t like to eat Nutella? We’re not “OMG GET IN MY FACE” goo goo over it but it definitely hits the sweet tooth when necessary. Also we find we appreciate it more (and by appreciate we mean we’re not going to go to the store and buy a plastic tub from Costco) when we take the time to make it at home. More work + more time to make = we make that shit last!

Not sure what the rest of the summer looks like for theHDD. Mimi has decided to return to Lean Eating for the next 365 days (that’s right folks, talk about commitment to your health). We’re both super excited to see what kind of ass kicking she’ll be doing and over the course of the next month or so food foundations may be getting switched up to better fit her needs.

Don’t worry though; The Healthy Dynamic Duo is always in the kitchen making good food that’s good for you and as always wanting to share it with anyone who visits our little blog.


Paleo “Nutella”

The Ingredients:

  • 1 Cup Hazelnuts (skin removed)
  • 1 Heaping Tbsp Cocoa Powder (unsweetened)
  • 1/4 Cup Coconut Milk (Full Fat)
  • 1 Tsp vanilla Extract
  • 1 – 2 Maple Syrup (depending on taste)

The players

Preheat oven to 350F

You will want to roast your hazelnuts. As you can see by the picture above and below the skins are still attached. Toss them in a container with a lid (either before or after roasting) and give them a good shake to remove as much skin as possible. We left what was still attached so no need to get all crazy about removing every piece of skin.

Hazel nuts

* See the almonds in the back? We were “two birds/one stone” that morning and made Almond Butter too!

Roast these delicious little nuggets of goodness for about 10 minutes or so. Throw into food processor and begin the break down process:Hazel nut flour

(Hazelnut Flour)

This really is the most time consuming part. Hazelnuts don’t break down as easily as almonds and because you’re using a smaller amount (we tend to make quadruple the amount of almond butter than “Nutella” there is a lot of a) stopping b) scraping the sides c) repeat  happening. See; more work means you make that shit last when it’s all done!

HazelNut Butter!

(Hazelnut Butter!)

As a side note; Hazelnut butter is pretty freaking amazing…slap that goodness on a banana and we might have an “OMG GET IN MY FACE” problem.

Once you have the nut butter consistency add cocoa, coconut milk and vanilla and pulse until mixed thoroughly.



Once mixed you can go ahead and add the desired amount of maple syrup to sweeten it up to your liking. We only used one tablespoon because we’re more “dark” chocolate people than “milk” chocolate people. Start with one tablespoon and give it a little taste. You might find you prefer it to be not as sweet as the store bought kind…

Paleo "Nutella"

~Now that’s good eatin’ Folks!


Where the hell is Spring? (Paleo Spicy Pineapple Stuffed Burgers)


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No seriously, where the hell is Spring?

This time last year it was hovering around 20C (for our American friends that’s around 68F). The first day of Spring here in Halifax saw a dumping of about 15cm of snow (just under 6″) and then another few centimeters this morning.

We have our eyes set on the budding trees around our neighborhood and are so looking forward to warmer days (and by warmer we mean above 5C [40F]). We’re on our official two week staycation (this is day 3). We had hoped for some road trips down to the states to see friends but alas(!) we’re still waiting for that ever frustrating permanent residency card and don’t want to take the chance of crossing the border without it!

So instead we’re working out hard, cooking up some freaking fantastic foods and literally checking out every movie we can get our hands on at the library (yes, we’re that geeky)!

Normally it takes us a bit of time to go from testing a recipe to actually posting it but today we couldn’t resist getting this one out as soon as possible. The original recipe was found over at PaleOMG and can we just take a moment to say how much we dig Juli. Her recipes are always TO DIE FOR (okay maaaaaaybe not die for but you get the picture) and the words she throws down on her blog are always good for a laugh and an “oh man do I get it”. If you haven’t checked her out, do so and then get in your kitchen and try out this recipe.

As always we made some changes according to our tastes and what was available in our kitchen. Don’t be afraid to mess around with what you like / don’t like for this one. You really can’t eff up a burger no matter how hard you try (unless you have and then we’d like to hear about it!)


Paleo Spicy Pineapple Stuffed Burgers

This made 5 good sized burgers and were about 390 calories each (not including avocado)

Start to table time about an hour (because of sweet potato fries)


  • 1 lb Ground Meat (we used pork for this)
  • 3 Sausages (the large kind like from the butcher – we used a nice spicy sausage from our favorite butcher Jess over at Highland Drive Storehouse), casings off.
  • 1 C Crushed Pineapple (canned is okay but we used fresh and “crushed” ourselves)
  • 1 Tbsp Cumin
  • 1 Tsp Paprika
  • Pinch of Cayenne
  • 2 avocados
  • Juice from 1/2 Lemon
  • 1 Tsp Coconut Oil
  • Fat of Choice

Now if you want to make sweet potato fries to go with you’ll want to take care of those first…who doesn’t want sweet potato fries for Pete’s sake!


If you don’t know how to make them, go HERE!

If you do make them a good way to know when to begin cooking your burgers is to begin when the fries have been turned and are halfway finished. So time wise you should do this: Start fries. While fries cook first round, make burgers (wash your hands after!). Flip fries. While fries cook second round begin grilling / cooking burgers. While burgers cook, puree avocados…everything should finish up about the same time!

Okay back to the recipe!

The players

In small saute pan add coconut oil, pineapple and 1/3 of your cumin (1 tsp). Saute for about 3 – 4 minutes (the juice from the pineapple should cook off). Set aside and cool.


In mixing bowl add your ground meat, sausage (casings off!) and spices. Mix thoroughly. If you have a kitchen weigh this will come in right handy for making 1/4 lb patties (for a total of 10). It’s probably more space conscious to make 5 and keep the rest of the ground meat off to the side until your ready to put together.

With your “bottom” patty ready, divide pineapple evenly.

burgers getting ready...

(Are we the only ones that thought this looked like a tongue?)

Now form the top halves of your burgers and seal. Pinch edges together and when you think you’ve got it, pinch again just to make sure. The more you do this the better the burgers will stay together! You can salt side up for a more crispy burger but that is a personal preference.

(are you ready to flip fries?)

When all burgers are complete, heat up a little FoC (around 2 – 3 tsps) in large saute / frying pan (or if you have a grill get that bad boy ready. Apparently we’re the only people in Canada that don’t own a grill and we are missing out something serious!) and place burgers, salt down, and cook on medium heat for about 4-5 minutes. Salt top portion of burgers and flip, cooking again for 4-5 minutes until done.

For the Avocado puree:

Cut avocados in half, remove pits and scoop into food processor. Add lemon juice and puree until smooth.




When burgers are thoroughly cooked, top with avocado puree and dig in!

Paleo Spicy Pineapple Stuffed Burger

instagram finished

We love Instagraming the hell out of our foods!

Oh and if you’re wondering what to do with any left over burgers you may have, may we suggest the following:

instagram finished 2

Yhea, that happened (and will happen again real soon!)

~ Now that’s good eatin’ folks!


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