Category Archives: Recipe

Recipe: Asian Mango Cabbage Slaw

This is one of my favourite summer salads. Refreshingly sweet, sour, and savoury.

Gluten-free, low-carb, dairy-free, vegan and egg-free.


Asian Cabbage Mango Slaw
Original recipe from, but with a few modifications in red below.


  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 bunch chopped kale
  • 1 mango, not fully ripe
  • 3 medium scallions, chopped (or 2 green onions, chopped)
  • 1 tsp black and white sesame seeds
  • 1/4 cup of fresh cilantro, chopped
  • 3 tbsp rice vinegar
  • 1/2 lime, juiced (approx 1 tbsp)
  • 1 tbsp low sodium soy sauce (or tamari for gluten free)
  • 1 tbsp sesame oil
  • 2 tbsp fresh miso paste


  1. Julienne the mango (cut into strips). Combine with the cabbage, carrots, scallions and toss together in a large bowl.
  2. Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.
  3. Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in.
  4. Serve sprinkled with sesame seeds.
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Homemade Almond/Coconut Milk & Flour – You won’t believe how easy it is!

I really like this blog where I learned how to make my own Almond Milk / Almond Flour and Coconut Milk / Coconut Flour. If you’ve never made this before, you’ll be shocked at how incredibly easy (and affordable) it is!!

First, soak your almonds in water. I usually do this overnight, just so I don’t have to think about it 🙂 Pictured below is 1 cup. I get my almonds in bulk from Costco (Kirkland brand). I know there’s a bunch of controversy these days about gassing nuts, etc. etc. etc. but I have always liked Costco nuts – good quality and very good price.


Wash and rinse your almonds, then put them in a blender with water. The recipe calls for 8-10 cups of water for 1 cup of almonds, but I found this ratio to be too watery – so I doubled up on almonds. 1 cup almonds for 4 cups of water. Then blend away!


Pour your milk into a container through a nut bag. I use carebags made by the Vancouver-based company Cool Earth Products. These are actually supposed to be reuseable produce bags for when you go grocery shopping, but they are GREAT as nut bags too!

If you don’t have a nut bag, you could try a couple layers of cheese cloth or a fine mesh strainer.



And there you have your homemade almond milk. Yes, seriously. It was THAT easy.


But wait! Save your pulp! Bake it in your oven at the lowest setting (170 Celsius for me) until the pulp is dried out. You may need to go in and move it around a bit halfway through…


Throw it in a blender and pulse a few times until you get a powder. I don’t make it super fine, because I err on the side of under-blending for fear of creating almond butter instead of almond powder (although there are many worse things in life other than making almond butter by accident :D)

Voila! Homemade almond flour, instead of that super expensive stuff in the stores!!

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My belly (and my wallet) thank you for these wonderful homemade DIY almond products 😀

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Recipe: Paleo Chocolate Truffles – They’re like amazeballs in your mouth.

I made some Paleo chocolate truffle chocolate (Why is it truffle chocolate and not actual truffles? Read on…)

Originally from nom nom paleo’s post here, I made 1/2 a recipe for my first try. These things are creamy and delicious, and really hit the spot when you’ve got a craving for something sweet and cocoa-y!! 😀

Chopped up some 70%+ dark chocolate. This one is a President’s Choice brand giant 300g bar from Superstore that is made with canola lecithin instead of soy lecithin. It’s super affordable and tastes great.


While chopping the chocolate, I had some full-fat coconut milk (the kind in a can!) on the stove at the lowest setting. I have a gas stove, so it’s hard to have any “low” setting (which is probably why I keep burning my homemade ghee…). If you have doubts, suggest using a double boiler!

Once the coconut milk is simmering, pour it over your chopped chocolate…

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And stir conservatively just until the mixture is smooth and combined. Now try not to stick your face right into this bowl and slurp it all up :S


Put it in the fridge to set for a few hours. Then you can roll the truffles into balls and give them a coconut or cocoa powder covering. I’m not actually serving these to anyone, and I didn’t particularly feel like rolling out the chocolate into pretty little balls (I actually tried one and it just takes too much work for not having to present it to anyone. Plus, it melts quickly and gets all over your hands so you look like you have poop hands), so I literally have the bowl in my fridge with a little teaspoon that I can use to scoop out a bit at a time whenever I’m craving some chocolate. Hence why I’ve made chocolate truffle chocolate, instead of chocolate truffles 😀

These things just melt in your mouth and are oh-so-smooth.

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Homemade Ghee Fail.

IMG_20140514_112140I tried making some homemade ghee about 2-3 weeks ago before I started Whole30. You’re supposed to use grass-fed butter, but I just used what I had in my fridge – unsalted butter from Costco. I followed this guide, which gives a nice step-by-step picture view of what your butter/ghee should look like in the process, so instead of stressing out about where you’re at just from descriptions, you can actually compare to the photos 😀

I’m pretty sure I overcooked (read: slightly burnt) the milk solids, resulting in a more amber-coloured ghee than bright yellow. I was worried I ruined it, because various internet sources told me just to chuck the batch and start a new one. But there was a glimmer of hope in some posts that said it’s still good if it’s not TOO burnt.

I let the ghee set into a solid and then stored it in my fridge. I use it nearly everyday (even before my Whole30 started), and it has been fine! Delicious even! I’ll admit, it does smell and taste a bit more “caramelly” than plain butter, but I can’t say I mind. Well, instead of wasting a cup of butter, I’m happy to use it!

I’m already more than halfway through this batch, so hopefully the next batch I make properly and don’t burn…

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Whole30 Day 10 – Bring on the spot prawns

Breakfast (@ TC’s)

  • 1 hard boiled egg
  • Piece of leftover steak from last night
  • 1/2 leftover roasted tomato
  • 1/4 avocado


Snack (on the road)

Found myself snacking a lot here because I didn’t really have time for lunch in this super hectic on-the-go morning. Didn’t end up eating “lunch” until 2pm! But regardless of these snacks, I never found myself feeling overly hungry at all…

  • 1/2 slice of SOO brand pork jerky
  • 2 small morsels of Ghirardelli 85% dark chocolate
  • 2 dried mango slices, 2 dried apple slices

Lunch (BC Spot Prawn Festival)

Went to check out this cool festival with TC today – it only happens once a year! Admission comes with a plate of food. I was pleasantly surprised that the people serving the food were accommodating enough to offer (without me asking!) more salad when I told them I can’t have the potato salad or the bread bun. Kudos!


  • 3 large spot prawns
  • Some kind of cabbage salad with vinaigrette
  • Greek salad – With feta and everything 😀


Snack (@ home)

  • Paleo devilled eggs – Homemade mayonnaise. I made 5 eggs in total. TC and I each ate 1 egg (2 halves), and the rest are in my fridge for whenever I want a healthy, protein-rich, Paleo-friendly snack! Served with a bit of chopped tomatoes – YUMMM.


Dinner (@ home)

  • Spot prawns – Bought from today’s festival. Simply boiled in water for 1.5 min and oh so delicious!
  • Baked salmon
  • Salad
  • Garlic “mashed” cauliflower – First time trying this. Super pleasantly surprised at how much I liked it! I would happily give up mashed potatoes for this healthy alternative.

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Snack (@ home)

I made these Paleo-friendly zucchini chocolate bread mini cupcakes tonight (and ate two!). I modified this original recipe from OMGPaleo by using homemade cashew nut butter (felt like I’d been eating too many almonds and almond products lately, so trying to throw in some variety) and I substituted the honey 1:1 for fig puree (soaked a bunch of dried figs, then put them through the food processor with a tiny bit of the soaking water until it was a paste. I would put slightly more than 1:1 next time, as it isn’t as sweet as honey or agave, but overall I did like the reduced sweetness because I don’t like my desserts too sweet anyway).





Happy to be working more seafood into my diet, which I started trying to do before Whole30 anyway.


Enjoyed another beer tonight. Not gluten-free again. Weekends are tough to avoid the drink, but again, I’m not stressing over it. Though I should probably stick to my gin-sodas instead of the beer due to calorie and gluten content…


Nearly 1/3 of the way through Whole30, and I don’t really feel like I’m suffering or have sacrificed SO much. I’m really pleasantly surprised at how well I have been able to make this work (but then again, some might argue that I’ve had minor cheats here and there, but hey, I’m making it work :P)

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