Maple Bacon Glazed Brussels Sprouts

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Recipe type: Side Dish | Cuisine: Mediteranean

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Serves: 6 servings

 

Ingredients

  • 6 slices bacon, cooked (save grease)
  • ½ medium onion, diced
  • 4 cups Brussels sprouts, halved
  • 1-1-1/2 tbsp maple syrup
  • 1-1-1/2 tbsp olive oil
  • Salt and pepper to taste

Instructions

1.     In frypan over medium heat, cook bacon. Set aside on paper towel, leaving the bacon grease in the pan.

2.     Cook onion in bacon grease until translucent, a few minutes.

3.     Add halved Brussels sprouts and chopped bacon.

4.     Pour maple syrup and olive oil over mixture, stir until sprouts are evenly coated, and cook until lightly browned -- about 15 minutes

5.     Season with salt and pepper. Serve warm.

Original recipe by eatrealfoodacademy.com

Originally Published: May 14, 2018

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Carolyn Coffin, Contributor and Health Coach at Eat Real Food Academy

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Carolyn Coffin empowers people to crave the foods that help them thrive. A former physiotherapist turned health coach and educator, Carolyn uses a unique blend of nutrition, lifestyle, and mindset coaching to help her clients feel their best. She works privately with people all over North America and offers an engaged online community and affordable group coaching through her website eatrealfoodacademy.com. Carolyn enjoys going for a run in the great outdoors, visiting her local farmers’ market, and living a healthy lifestyle with her family.



Soft Paleo Ginger Molasses Cookies

Just in time for the holidays. No gluten, grains, or dairy!

Prep Time: 5 minsBake Time: 8-10 minsTotal Time: 15 minsMakes: 10 cookies

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Soft Paleo Ginger Molasses Cookies

Ingredients

  • 1/4 cup melted and cooled coconut oil

  • 1/4 cup coconut sugar

  • 2 tablespoons molasses

  • 1 egg, at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon ground ginger

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon allspice

  • 1/4 teaspoon salt

  • Organic sugar for rolling, if desired

Directions

Preheat oven to 350 degrees F.

In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract (make sure your coconut oil is cool).

Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Let the dough rest for just a few minutes.

Use a cookie scoop to scoop dough, then use your hands to roll dough into a ball. Roll dough in organic cane sugar then place on an ungreased baking sheet. Gently flatten the dough with your hand or the back of a glass. Bake for 8-11 minutes. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.

Original recipe by ambitiouskitchen.com

Originally Published: December 2, 2017

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Crustless Apple Pie

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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CRUSTLESS APPLE PIE

Sinfully sweet and timely with fall apple picking in full swing.

Ingredients

  • 6 large baking apples, halved vertically and cored

  • 12 tablespoons butter, melted

  • 1/3 cup sugar, plus more for sprinkling

  • 2 tablespoons ground cinnamon

  • 2/3 cup old-fashioned rolled oats

  • Vanilla ice cream, for serving

  • Warm caramel, for drizzling

Directions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer ap ple halves to prepared baking sheet.

Lightly brush apple tops with melted butter and sprinkle with sugar.

Bake until apples are soft and caramelized, 23 to 25 minutes.

Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon and oats. Once cool enough to handle, spoon mixture inside apple slits.

Return to oven and bake 10 minutes more.

Top each with a scoop of ice cream, then drizzle with caramel and serve.

Original recipe by delish.com

Originally Published: November 13, 2017

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Mushroom Bourguignonne

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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MUSHROOM BOURGUIGNONNE

Not only is it meatless, it’s also vegan. Winning.

Ingredients

  • 2 tablespoons of olive oil

  • 2 16-ounce packages of mushroom caps, stems off and sliced thick

  • 6 large carrots – peeled and sliced into one-inch pieces

  • 1 large yellow onion – peeled and diced

  • 1 large shallot – peeled and sliced thin

  • 2 cloves of garlic – peeled and minced

  • 2 cups of vegetable broth

  • 1 1/2 cups of red wine

  • 1 tablespoon of tomato paste

  • 2 teaspoons of ground sea salt

  • 2 tablespoons of fresh thyme leaves

  • 2 teaspoons of dried Italian seasoning

  • Black pepper to taste

  • 1 tablespoon + 1 teaspoon of all-purpose flour (use cornstarch to make it gluten-free)

  • 1/3 cup of water

  • 1 package of fettucine

Directions

Heat a large skillet on medium heat and add 1 tablespoon of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for 10 minutes or until browned. Remove from the skillet and set aside.

Add one tablespoon of olive oil to the skillet and add the carrots. Sauté until they begin to brown, then add the onions. Cook the onions until they become translucent, then add the shallots. Cook until they are browned and caramelized. Add the garlic and cook for 1 minute.

Add the vegetable broth and red wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for 20 minutes.

Mix the flour (or corn starch if you want to make it gluten-free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for 20 minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.

Original recipe by veganosity.com

Originally Published: November 9, 2017

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Savoury Mushroom and Quinoa-Stuffed Mini Pumpkins

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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SAVOURY MUSHROOM AND QUINOA-STUFFED MINI PUMPKINS

Easy to make, and deliciously sweet and savoury.

Ingredients

  • 6 mini pumpkins

  • 1 cup uncooked quinoa

  • 2 cups vegetable broth

  • 1 tablespoon plus 2 teaspoons olive oil

  • 8 ounces sliced button mushrooms

  • 1 cup chopped leeks

  • 1 clove minced garlic

  • 1/8 teaspoon rosemary

  • 1/4 teaspoon thyme

  • 1/3 cup dry white wine

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper

Directions

Preheat the oven to 400 degrees F. Meanwhile, cut the tops off of 6 mini pumpkins and remove the seeds. The seeds can be discarded, but they can also be reserved for roasting, much like larger pumpkin seeds. Lightly brush olive oil over the inside and outside of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25 to 30 minutes with the tops on the pumpkins. The pumpkins are done when the inner flesh is tender.

After placing the pumpkins in the oven, make the quinoa. First rinse the quinoa well and then combine 1 cup of quinoa in a saucepan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15 to 20 minutes.

Meanwhile, sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the skillet and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.

Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin.

Consider garnishing with a little parsley for added colour. Serve immediately.

Original recipe by simpleseasonal.com

Originally Published: October 30, 2017

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Lavender Sleepy Time Tea

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Lavender has long been touted as an excellent sleep aid. I just read this study about lavender essential oils. Psychologists at Wesleyan University asked 31 men and women to sniff lavender essential oil one night and then distilled water the next for four 2-minute periods just before bedtime. The researchers monitored their sleep cycles with brain scans. On the night they whiffed the herb, subjects slept more soundly; they also felt more energetic the next morning. So, make some tea and by all means splash some lavender on your pillow before bed. You will thank me in the morning.

Ingredients

  • 1 tbsp lavender flowers
  • 1 tbsp chamomile
  • 8 oz hot water
  • 1 tsp organic honey

Instructions:

Bring water to a boil.

In a loose-leaf tea strainer, teaball, or empty teabag place the lavender and chamomile buds.

Put the straining device in your cup and pour the boiling water over it.

We suggest letting the tea steep for 10-15 minutes-to fully develop the flavor.

Add honey if desired.

If you don’t have a tea-ball you can pour the water directly on the buds, and after steeping you can strain with a mesh strainer.

Originally published: October 23, 2017

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Dr. Natasha Turner, NDContributor and Founder & Director of Clear Medicine Wellness Boutique  

+ Read Bio

Dr. Natasha Turner, ND is a regular contributor to various publications and television programs as a natural health expert. Shows like The Dr. Oz Show, The Marilyn Denis Show, Canada AM, CP24, CTV News, Breakfast Television, Rogers TV, Shaw TV, and more have used her expertise to educate audiences. Print publications include SELF, ELLE, Glow, Canadian Business, Health, Today’s Parent, Lush The Magazine, Alive, National Post, Metro, Tonic, Vista, Fit Life, Cocoa, Viva, Healthy Living Now, Get Outside, and several websites, including a regular column for Chatelaine.com, Blisstree.com, and Huffingtonpost.ca.



Turmeric Anti-Inflammatory Smoothie

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If you wanted to create the perfect smoothie with anti-cancerous properties, potent anti-inflammatories, as well as antiviral, antibacterial and antifungal constituents, look no further than adding turmeric. This is also the perfect post - workout shake to aid healing and muscle growth with the high-GI fruit combined with whey protein!

 

Ingredients

  • 1 cup hemp or coconut milk
  • 1/2 cup frozen pineapple (contains natural anti-inflammatory bromelain)
  • 1/2 fresh banana
  • 1 tablespoon coconut oil
  • 1/2 teaspoon turmeric (add 1 teaspoon for more benefits)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon chia seeds
  • 1 or 2 scoops of Protein Powder

Instructions:

In a blender mix all the ingredients and blend fully.

For added protein add your favourite protein powder once all ingredients are blended.

Don’t over blend the protein powder!

I made this on the weekend and loved its creamy and delicious flavour.

Originally Published: October 16, 2017

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about the author.jpg
Photo 2017-05-20, 5 37 41 PM.jpg

Dr. Natasha Turner, NDContributor and Founder & Director of Clear Medicine Wellness Boutique  

+ Read Bio

Dr. Natasha Turner, ND is a regular contributor to various publications and television programs as a natural health expert. Shows like The Dr. Oz Show, The Marilyn Denis Show, Canada AM, CP24, CTV News, Breakfast Television, Rogers TV, Shaw TV, and more have used her expertise to educate audiences. Print publications include SELF, ELLE, Glow, Canadian Business, Health, Today’s Parent, Lush The Magazine, Alive, National Post, Metro, Tonic, Vista, Fit Life, Cocoa, Viva, Healthy Living Now, Get Outside, and several websites, including a regular column for Chatelaine.com, Blisstree.com, and Huffingtonpost.ca.



Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette

Salad season is definitely not over.

Ingredients

  • 2 tablespoons coconut oil

  • 1 acorn squash, sliced in 1/2-inch thick rounds, seeds removed

  • 1/4 teaspoon salt & pepper

  • 2 teaspoons brown sugar

  • 1/2 cup whole pecans, chopped

  • 1/4 teaspoon pumpkin pie spice

  • 6 cups baby arugula

  • 1 avocado, sliced

  • 1 pomegranate, arils removed

  • 1 seedless cucumber, sliced

  • 1/3 cup pomegranate juice

  • 1/4 cup apple cider vinegar

  • 1/2 teaspoon freshly grated ginger

  • 1 garlic clove, freshly grated

  • 1/3 cup olive oil

Directions

Heat a large skillet over medium heat and add coconut oil. Sprinkle the squash slices with salt and pepper, then add them to the skillet and cook until golden. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Drizzle with the pomegranate dressing be low.

Combine pomegranate juice, apple cider vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together.

Plate the salad and layer on the remaining ingredients and enjoy!

Original recipe by howsweeteats.com

Originally Published: October 7, 2017

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Bacon Cauliflower Chowder

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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Bacon Cauliflower Chowder

If you want to go full veg with this hearty chowder, skip the bacon and replace with 2 tablespoons of olive oil. This fall soup will be a family favourite.

Ingredients

  • 4 slices bacon, cut into lardons

  • 1 medium yellow onion, chopped

  • 2 medium carrots, peeled and chopped

  • 2 stalks celery, chopped

  • Kosher salt

  • Freshly-ground black pepper

  • 2 cloves garlic, minced

  • 2 tablespoons flour

  • 2 sprigs thyme, stripped and chopped

  • 1 head cauliflower, cut into small florets

  • 1 quart vegetable broth

  • 1 cup whole milk

Directions

In a large pot over medium heat, cook bacon until crispy. Transfer bacon to paper towels and drain all but 2 tablespoons of fat.

To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Sprinkle in flour and cook 2 minutes. Add thyme and cauliflower.

Pour in broth and milk and bring to a boil. Immediately reduce to a simmer until cauliflower is fork tender, about 15 minutes.

Garnish with bacon.

Original recipe by delish.com

Originally Published: October 2, 2017

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Tuscan Spaghetti Squash

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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Tuscan Spaghetti Squash

This low-carb alternative might just be better than the real thing. Prepping for next week’s meals? The ingredients of this meal make it a cinch.

Ingredients

  • 1 large spaghetti squash

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly-ground black pepper

  • 4 slices bacon

  • 2 cloves garlic, minced

  • 1 1/2 cups cherry tomatoes, halved

  • 2 cups baby spinach

  • 1/2 cup heavy cream

  • 1/3 cup grated Parmesan cheese

  • Basil, for garnish

Directions

Preheat oven to 400 degrees F.

Cut squash in half lengthwise. Rub all over with olive oil and season with salt and pepper. Place flesh side-down on baking sheet. Bake for 40 to 45 minutes, until the spaghetti squash is tender. Let cool until cool enough to handle, then use two forks to pull apart spaghetti squash flesh into fine noodle-like strings.

Meanwhile, cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to drain.

Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet. Season with salt and pepper. Add heavy cream and Parmesan cheese and let simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.

Original recipe by delish.com

Originally Published: September 23, 2017

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Cauliflower Stuffing

Fall Comfort Food

Savour the flavours of fall with our cozy recipes with a spin. We even have a dessert recipe to help satisfy your sweet tooth. These tasty and satisfying fall recipes feature in-season ingredients you can find at your farmers’ market, and they're perfect for perking up chilly nights. Keep checking back for more!

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CAULIFLOWER STUFFING

Cauliflower takes the place of bread in the low-carb stuffing of your dreams. Perfect for stuffing chicken, turkey, pork or peppers.

Ingredients

  • 4 tablespoons butter
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 cup mushrooms, chopper
  • Kosher salt
  • Freshly-ground black pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh sage (or 1 teaspoon ground sage)
  • 1/2 cup vegetable or chicken broth

Directions

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, about 8 to 10 minutes.

Add parsley, rosemary and sage and stir until combined, then add vegetable broth and cover with a lid. Cook until totally tender and liquid is absorbed, about 15 minutes.

Original recipe by delish.com

Originally Published: September 11, 2017



Guacamole Deviled Eggs

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Recipe type: Appetizer  | Cuisine: Italian

Prep time: 25 mins | Cook time: 10 mins | Total time: 35 mins | Serves: 16 pieces

 

INGREDIENTS

  • 8 eggs

  • 1 avocado

  • 1 tsp lemon or lime juice

  • 1⁄2 tsp garlic powder

  • Sea salt and freshly ground pepper to taste

  • Dash of paprika for garnish

INSTRUCTIONS

In a large saucepan, cover the eggs with water and bring water to a boil.

Once the water starts to boil, set a timer for 10 minutes and then transfer eggs into an ice bath.

When the eggs are cool, peel them and slice them in half lengthwise and transfer to a serving plate.

Spoon out the yolks into a medium mixing bowl.

Add the avocado and lemon/lime juice and mash them all together with a fork.

Stir in the garlic powder, sea salt, and pepper.

Using a spoon or piping bag (if you want to be really precise!), fill each egg half with the filling mixture.

Garnish with a dash of paprika.


Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin.

Avocados have a unique nutrition profile. They contain lots of fiber and are rich in vitamins and minerals, such as B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C.

Simple to make...creamy in texture! Plus, the pastel green is perfect for spring!

One large egg contains:

78 calories, 6.3g protein, 5.3g fat, 1.6g saturated fat, 212mg cholesterol

Originally Published: May 1, 2017

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Carolyn Coffin, Contributor and Health Coach at Eat Real Food Academy

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Carolyn Coffin empowers people to crave the foods that help them thrive. A former physiotherapist turned health coach and educator, Carolyn uses a unique blend of nutrition, lifestyle, and mindset coaching to help her clients feel their best. She works privately with people all over North America and offers an engaged online community and affordable group coaching through her website eatrealfoodacademy.com. Carolyn enjoys going for a run in the great outdoors, visiting her local farmers’ market, and living a healthy lifestyle with her family.