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Coconut Curried Chowder

This chowder has a beautiful colour and sweet taste.

Yield: Serves 4.


  • 2 tsp ghee or oil
  • 2/3 cup chopped onion
  • 3 chopped green onions, white and green parts separated
  • 1 cup peeled diced sweet potato
  • 1/3 cup diced red pepper
  • 3 tsp grated ginger root, divided
  • 2 cloves garlic, chopped
  • 2 cups vegetable broth
  • One can (14 oz) light coconut milk
  • 1/2 cup frozen or fresh corn kernels
  • 2 1/2 tsp curry powder (or more to taste)
  • 1/2 tsp grated lemon zest
  • 1/8 tsp cayenne (optional)
  • 1/4 tsp sea salt
  • 1 block (16 oz) extra-firm tofu, drained and pressed*, cut into bite-sized cubes
  • 2 tbsp chopped fresh cilantro (optional)


  1. In large pot, heat ghee or medium-low heat. Add onion and white part of green onions. Saute 2 minutes. Add sweet potato, red pepper, 2 tsp ginger root and garlic. Saute 3 minutes. Stir in broth and heat until boiling. Reduce heat to low, cover and simmer 10-15 minutes or until sweet potato is tender.
  2. Add coconut milk, corn, curry powder, lemon zest, cayenne, salt, remaining 1 tsp ginger root and green onions. Gently stir tofu into mixture. Remove from heat and let stand for at least 30 minutes to allow tofu to absorb seasonings.
  3. Just before serving, reheat soup over low heat (do not boil). Stir in cilantro, if desired, and serve.

*Draining and pressing tofu: Cut brick of tofu in half lengthwise to make 2 slabs. Cover a cutting board with foil and prop it up slightly so that it slants and drains into sink. Place tofu slabs on board. Cover tofu with another piece of foil and place baking sheet on top. Weigh it down with cans or books and let stand 20 minutes.

Recipe Source: Thirteen Moons by Louis Racine

Teriyaki Meatballs

Prep Time: 20 minutes

Total Time: 40 minutes

Yield: 10 servings

Teriyaki Meatballs serve as a great standalone appetizer, a side dish alongside some vegetables, or a topper to a vegetable stir-fry that includes shiitake mushrooms and a side of cauliflower “rice”. Beef or pork works equally well in place of the turkey.


  • 1/3 cup wheat-free soy sauce
  • 2 tablespoons mirin (sweet Japanese rice wine) or medium-dry sherry
  • 3 tablespoons rice vinegar
  • 2 1/2 tablespoons minced fresh ginger, divided
  • 2 tablespoons xylitol or 8 drops liquid stevia or to desired sweetness
  • 1 teaspoon dark sesame oil
  • 1 pound lean ground turkey
  • 1/4 cup ground flax seeds
  • 1 egg
  • 1 clove garlic, minced
  • 1/4 teaspoon sea salt


  1. In a medium saucepan, combine the soy sauce, mirin or sherry, vinegar, 1 1/2 tablespoons of the ginger, and the xylitol or stevia and heat over medium heat. Simmer for 10 minutes, or until reduced to about 1/2 cup. Stir in the sesame oil.
  2. Meanwhile, preheat the oven to 400°F. Coat a broiler pan with cooking spray.
  3. In a large bowl, combine the turkey, flax seeds, egg, garlic, salt, and the remaining 1 tablespoon ginger. Shape into approximately twenty 2” meatballs and place on the pan.
  4. Bake for 15 minutes, turning once, or until no longer pink. Transfer to the saucepan with the sauce. Cover and cook for 5 minutes, or until the flavors are blended.

Recipe Source: Wheat Belly Cookbook by William Davis

Paleo Almond Chicken Fingers

Prep time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Yield: Serves 4


  • 1 lb boneless, skinless chicken breasts
  • 1 cup almond meal
  • 1 tbsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 2 eggs, lightly beaten
  • Olive oil cooking spray


  1. Preheat oven to 375°F.
  2. Slice chicken breasts into long strips, 1-2” wide.
  3. Mix together almond meal, paprika, garlic, cumin, cayenne, pepper, and salt.
  4. Dredge each piece of chicken in egg and then coat with almond spice mixture.
  5. Place in a cookie sheet greased with cooking spray.
  6. Repeat with all chicken pieces.
  7. Bake for 20-25 minutes, until golden.
  8. Serve!

Recipe Source:

Veggie-Lox (Vegan Smoked Salmon)


  • 1 cup organic carrot pulp
  • 1 tbsp lemon juice
  • 2 tbsp olive oil-packed
  • 1/4 cup chopped parsley
  • 1/4 cup finely chopped red onion
  • 2 tbsp dulse flakes (You can find dulse, a seaweed, at your health food store. In order to make dulse flakes, dry it in a warm oven and grind into a powder.)
  • 1/2 tsp salt
  • Dash of liquid smoke


  1. Mix together all ingredients.
  2. Adjust condiments (lemon, olive oil, and salt) to taste.

Recipe Source: Jen’s Recipes. Unknown Source.

Tortilla-Crusted Cod Cakes

Yield: Makes 4 servings

Time: 1 hour


  • 1 medium red onion
  • 1 bunch fresh cilantro
  • 4 tablespoons olive oil
  • 1 jalapeno, seeded and finely chopped
  • 1 1/2 pounds cod fillet
  • 1 egg
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup finely crushed tortilla chips (from 3 cups chips)
  • 2 oranges, peeled and thinly sliced into circles


  1. Heat oven to 350 °F.
  2. Finely chop enough onion to measure 3/4 cup and enough cilantro steams to measure 1 teaspoon (reserving the leaves).
  3. Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeno and cook until softened, 4 minutes.
  4. Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed.
  5. Form 8 cod cakes. Coat each cake with the chips.
  6. Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet.
  7. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes. Bake until cooked through, about 10 minutes.
  8. Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.

Recipe Source: