Pork and Broccoli Stir Fry

Quick meals are my fave, especially during the work week. I put this meal together on a whim. I’ll need to do a huge update soon, but in the mean time, more recipes!

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Pork and Broccoli Stirfry

Yields: 4 servings | Prep time: 10 minutes | Cook time 15-20 minutes

Ingredients:
  • 2 tbsp coconut oil
  • 1 medium onion, sliced
  • 3 cloves of garlic, minced
  • 2 tsp ginger, minced
  • 1 lb of boneless pork loin chops (about 3 chops), thinly sliced
  • 2 crowns of broccoli, chopped (could use more if you like)
  • 2 tbsp toasted sesame oil
  • 2 tsp fish sauce
  • 1/4 cup of coconut aminos (could substitute with chicken/beef/vegetable broth, and add more sesame oil/fish sauce for flavor)
  • salt and pepper, to taste
  • red chilli flakes, for heat (optional)
  • sesame seeds, for topping
Instructions
  1. In a wok, melt coconut oil over medium-high heat
  2. Saute garlic and ginger for 30 seconds, or until fragrant
  3. Add onions and sauté for another 30 seconds
  4. Add pork loin slices and cook, until no longer pink (5-7 minutes)
  5. Add broccoli, sesame oil, fish sauce, coconut aminos, salt and pepper, and red chilli flakes to the wok and mix to combine
  6. Cook for 10 minutes
  7. Top with sesame seeds or more chili flakes
  8. Enjoy

Note: You can use whatever protein you like!

Garlic Bay Scallops and Bacon Zoodles

My weeknights are pretty packed with school and extra curricular activities like hourglass and bikram yoga, so I’m all about quick and simple meals made in one pot! Coming home from work with no food prepared usually goes a little something like this:

1. Look in the fridge

2. Ask myself, “What can I make with the ingredients I already have?”

3. Make it.

Most of my best meals come from being spontaneous. I have to remind myself to write down or remember exactly what I use and how I make it, so that I can share it with you all! 🙂

This meal is so flavorful and will definitely be one of my go-to meals! I remember coming home at 4:55pm this night and my meal was made by 5:15pm. Try it for yourself!

Also, I have officially completed 2 weeks of the 21-day sugar detox! 🙂

Garlic Bay Scallops and Bacon Zoodles

Garlic Bay Scallops and Bacon Zoodles

Yields: 4 servings | Prep time: 5 minutes | Cook time: 15 minutes

Ingredients:

  • 4 pieces of bacon, cooked to your liking and chopped in to bits
  • 4 cloves of garlic, minced
  • 1 cup sliced cremini mushrooms
  • 1 lb bay scallops
  • 3 medium zucchini, spiralized
  • 1 tsp parsley, chopped (optional)
  • 1 lemon (optional)

Instructions:

  1. Spiralize zucchini and set aside
  2. In a skillet or cast iron pan, fry bacon until crispy and set aside
  3. In the same pan (bacon fat included), saute garlic for 30 seconds
  4. Add cremini mushrooms and scallops and saute for 4-5 minutes
  5. Add spiralled zucchini and combine well
  6. Simmer for 10-12 minutes
  7. Remove from heat and top with chopped bacon and parsley
  8. Squeeze some lemon on it and EAT it up!

Baked Grapefruit with Cinnamon Coconut Whip

No Sugar Update: During the holidays (or should I say all of December), I indulged in some non-paleo goods. The result? My face broke out. My forehead, chin, cheeks! It wasn’t nice at all. After my yoga class today, another practitioner complimented my skin and asked what my skin care routine is. My answer: Bikram Yoga, Water and Paleo. I am just 11 days into my 100 day real food challenge and 7 days into the 21 day sugar detox and my skin has cleared up again and it feels great. This is my post-bikram face: Un-caked. Un-edited. Raw. No moisturizers, just lip balm. One of many reasons why I follow a Paleo lifestyle. Real food heals!

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The no-sugar has been challenging but I have noticed some small, yet positive changes. Short term pain, long term gain! My taste buds are definitely changing and I had a couple of headaches early on in the week, but everything feels stable now. I have been trying to get creative with my food on this detox. Made these little lovely baked grapefruit with cinnamon coconut whip. Delightful.

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Baked Grapefruit with Cinnamon Coconut Whip

Prep Time: 5 minutes | Cook time: 12 minutes | Yields: 4 servings

Ingredients:

  • 2 grapefruit
  • Optional: toppings (crushed nuts, unsweetened shredded coconut, roasted cacao nibs)
  • Cinnamon

Instructions:

  1. Preheat oven to 350 degrees
  2. Cut grapefruit in half and place on parchment paper lined baking sheet
  3. Sprinkle grapefruit with cinnamon
  4. Top with toppings (optional)
  5. Bake for 12 minutes
  6. Top or smother with coconut whipped cream

Cinnamon Coconut Whipped Cream

Ingredients:

  • 1 can of full fat coconut milk
  • 1 tsp ground cinnamon

Instructions:

  1. Place coconut milk in fridge and leave over night
  2. Place a steel mixing bowl in the freezer for 15 minutes
  3. Remove coconut milk from fridge, and scoop the coconut cream only (save liquid for smoothies) and place in the frozen bowl
  4. Add cinnamon and whip together!

ENJOY! 🙂

Bacon and Zucchini Egg Muffins

Strapped for time? These Egg Muffins are a quick and easy option to make sure you break the fast each day. I’m taking on the 21 day sugar detox starting January 5th, so I am easing myself into the challenge.  You can fill them up with whatever you like. Enjoy!

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Bacon and Zucchini Egg Muffins

Prep Time: 15 minutes | Cook Time: 15 minutes | Yields: 12 egg muffins

Ingredients:

  • 8 eggs
  • 1/4 cup almond milk
  • 2 tsp parsley flakes
  • salt and pepper, to taste

Filling:

  • 4 pieces of bacon
  • 1 medium zucchini, diced
  • handful of spinach, chopped
  • 1/2 a medium onion, diced

Instructions:

  1. Preheat oven to 350 degrees
  2. Prepare your muffin tray by greasing it with coconut oil (unless you are using silicone baking cups, then you don’t need to grease)
  3. Pan fry your bacon until crispy and set aside
  4. In the same pan, add onions and saute for 30 seconds
  5. Add zucchini and sauté for 3-5 minutes, then take the pan off the heat
  6. Dice bacon and chop spinach and combine with zucchini and onion, set aside
  7. In a mixing bowl, whisk together eggs, almond milk, parsley flakes, salt and pepper
  8. Spoon filling (1 generous tablespoon full) into muffin trays
  9. Fill with egg mixture
  10. Bake for 12 minutes
  11. Breakfast for the week!

CocoFlax Banana Cookies

It’s August already!? Where has the time gone… I apologize for the lack of posts lately, but I have been focused on frivolously documenting my cycles. If you can recall, I talked about ditching the pill a few posts back. It has been two months since coming off the pill and I have been on one heck of an emotional roller coaster (a complete understatement)!

So far, my cycles have returned to a “normal” 28- to 29-day cycle, which has completely surprised me considering I was on the pill for over a decade. I wholeheartedly attribute this to eating clean. 100%

Although my cycles have returned to a somewhat normal state and my diet has been pretty clean, I have still experienced and continue to experience many, many mood swings (my boyfriend can attest to this) and physical changes to my body. My hormones are trying to balance itself out and until my hormones are in a happy equilibrium, I will keep reminding myself to “trust the process.”

I’m learning more and more about my body and how it should function naturally, which is amazing in itself. There are times that I am completely frustrated with this process, but I know that coming off the pill has been one of the best decisions I could make for my body.

I have been incorporating foods and supplements (like flax, chia seeds, chlorella, chasteberry, evening primrose oil, castor oil packs, etc.) into my daily routine to help with my road to hormonal recovery — thanks to the guidance and support of my trainer, Liz.

Here is a quick recipe for a yummy treat which includes flax. Paleo-friendly. Vegan-friendly. Even 21 day sugar detox friendly, if you use green-tipped bananas! Give these a try and let me know how they go! 🙂

Coco-Flax Banana Cookies

Soft and Chewy CocoFlax Banana Cookies

Yields: 12 cookies

Ingredients
– 2 bananas (use green-tipped if doing a 21 day sugar detox)
– 1 1/2 cups of unsweetened shredded coconut
– 2 tbsp ground flax (optional)

You can also mix in nuts, chocolate chips, etc.

Instructions
1. Pre-heat oven to 350 degrees
2. Using a hand blender/blender/food processor blend banana and shredded coconut
3. If using mix-ins, add them now, but use a spatula and gently mix
4. Using a tablespoon, roll cookie mixture into a ball, then flatten into a disc
5. Bake for 20 minutes on a parchment lined baking tray
6. Enjoy! 🙂

If anyone is curious to know what is in my green smoothie today, I blended:
– 1/2 cup of frozen strawberries
– 1/2 an avocado
– generous handful of spinach
– 3/4 cup of coconut milk
– 1 tsp chlorella
– 1 tbsp of ground flax

Shrimp Scampi Zoodles

It is nearing the end of the week and my fridge is pretty much empty at this point. I used up left over ingredients to make this meal. Another one pot wonder and 20 minute meal that uses 6 ingredients + spices. My best meals are usually the ones that use left-over ingredients because it allows me to be creative!

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Shrimp Scampi Zoodles (One Pot Wonder)

Yields: 2-3 servings | Time: 20 minutes

Ingredients

– 2 tbsp grass fed butter
– 4 cloves of garlic, minced
– 1 cup (or more) of cremini mushrooms, sliced
– 1 lb shrimp
– juice of 1 lime
– 2 medium zucchini, spiralized/julienned
– salt & pepper to taste
– optional: red pepper flakes (if you like heat)

Instructions
1. Heat cast iron skillet/pot over medium-high heat
2. Add butter to skillet and allow to melt
3. Add garlic and saute for 30 seconds (or until it begins to become fragrant, do not over-saute, burnt garlic is a no no!)
4. Add cremini mushrooms and cook for another 30 seconds
5. Add shrimp and lime juice, and flavour with salt/pepper and red pepper flakes
6. Toss zucchini noodles in the shrimp mixture
7. Mix well and simmer for 15 minutes
8. Enjoy! 🙂

I posted a similar recipe here: Spaghetti Squash Scampi

One Pot Wonder

My meals are not always elaborate and technical. Most of the time, I usually throw things together that takes less than 30 minutes of my time. However,  I wouldn’t mind spending most of the day in the kitchen anyway. But who has time for that? Life happens. I have a few go-to “one pot wonders,” but this one is a favourite.

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One Pot Wonder: Zoodles & Shrimp

Yields: 2 Servings
Time: 20 minutes

Ingredients:
– 2 medium zucchini
– 1 1/2 cups of paleo-friendly marinara sauce (I use the White Lace Collection brand from Costco)
– shrimp (as many as you like)
– chopped parsely

Tools:
– Spiralizer or Julienne Peeler

Instructions:
1. Combine spiralized or julienned zucchini, marinara sauce and shrimp in a medium sized pot
2. Simmer for 20 minutes
3.  Top with parsley
4. Enjoy! 🙂

Easy, peasy!

#lifebymich

🙂

Non-Ton Soup for the Soul

 

Hello to my little community! I want to introduce you to my mom:

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My mom is my culinary idol. She is a genius in the kitchen. She doesn’t have any formal training, but like me, cooking is her passion. Like mother, like daughter, I suppose?

My mom doesn’t use measuring cups or spoons. Instead, she’s the type of homecook who uses her hands, tastes and experience to measure out a recipe and her food is always bang on delicious!

Whenever I have a craving for Filipino Food or a recipe I know she has already mastered, I will randomly call her (Hi Mom <3) and ask, “How do you make _________ ?”

She just came back from the Philippines and I called her up today and asked, “Mom, how do you make Wonton Soup? Without the wrappers?”

She listed the ingredients off the top of her head. Love it! She now knows which Paleo ingredients I use to substitute in her recipes! Here is a recipe for a Gluten-Free & Paleo-Friendly Wonton Soup that I’ve adapted from my mom. Yum!

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Non-Ton Soup (adapted from my mom)

Ingredients:

For the meatballs:

  • 1 lb of ground pork (or any ground meat of choice)
  • 1 egg
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 knob (1 inch) of ginger root, finely diced
  • 1 can of water chestnuts, finely diced
  • 4 green onions, finely chopped
  • 1 tbsp sesame oil
  • 1 tbsp coconut aminos

For the soup base:

  • 2 cups of chicken bone broth (preferably homemade)
  • 2 cups of water
  • 1 tsp salt (or to taste)
  • 3 heads of bok choy

Instructions

  1. Pre-heat the oven to 375 degrees F
  2. Place all the ingredients for the meatballs (meat, egg, celery, carrots, ginger, chestnuts, green onion, sesame oil, coconut aminos) in to a bowl and mix until combined
  3. Make meatballs (about 1 tbsp in size or less) and place on a foil-lined baking tray
  4. Bake for 10-12 minutes, until browned and cooked through
  5. In a large pot, bring the chicken broth, water and salt to a boil
  6. Turn down the heat and let the soup base simmer for 5 minutes
  7. Add the meatballs & bokchoy to the broth and simmer for a few minutes, until bok choy is cooked
  8. Top with some green onion, season to taste with salt and/or coconut aminos
  9. EAT!

🙂

#lifebymich

Oven-Baked Crispy Sweet Potato Frites

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If you are looking for a low glycemic carb, try making sweet potato fries. These are my all time favourite anytime snack. This is how I make my Sweet Potato Fries everytime & I happily dip them in Homemade Olive Oil Mayo!

Oven-Baked Crispy Sweet Potato Frites

Ingredients (2 person serving)
– 1 large sweet potato
– 1 tbsp of oil (I use either melted coconut oil or olive oil)
– cumin
– salt & pepper to taste

Instructions:
1. Pre-heat oven to 400 degrees.
2. Cut sweet potato into matchsticks or “fry-like” (With or without the skin – I prefer with skin off, but when I’m lazy I’ll keep them on)
3. Toss oil, cumin, salt & pepper with the fries
4. Place seasoned fries on a baking tray lined with parchment paper – the parchment paper is KEY, it makes them crispy!
5. Bake for 30-32 minutes, flipping the fries half way (they are ready when the edges are brown)
6. EAT! Dip in Mayo! Nom nom nom!

#lifebymich