No Sugar Added Dark Chocolate Fudge

This is the simplest fudge I’ve ever made. It’s very rich and you only need a little to satisfy your sweet tooth. You can feel good about the sugar content, it is just the dark chocolate chips. I just love it, and I think you will too!

Dark Chocolate Fudge

Ingredients:
3 cups dark chocolate chips
3/4 cup full fat coconut milk
2 tbls coconut oil

Directions:
Place chips in large bowl. Combine Coconut milk and coconut oil in microwave safe bowl and microwave until hot, about 1 1/2 minutes. Pour hot mixture over chips and let stand 2 minutes. Mix until totally smooth. Line mini muffin tin with mini liners. Fill each liner to the top. Freeze or refrigerate until set. Store in fridge or freezer. Sprinkle a little sea salt over each if desired. Enjoy!

Want more easy and delicious recipes? Check out my 3 day fatigue fighting meal plan complete with recipes, click below.

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3 Ways to Cook Kale

When I first decided to clean up my diet I knew I had to add more greens. Kale has built up a reputation of being a “super” green. So I knew I should start eating kale.

I was most intrigued by kale chips, which is now my favourite way to eat kale, but there are many ways to eat kale.

Boiled or Steamed

Wash it, tear it from the stem and throw it in a pot of boiling water. This is the simplest way to eat kale. I will do this with pasta or throw it in with rice as it’s boiling. The kale will take about 5 minutes to cook to be soft and edible. Don’t bother with the stems, they are extremely tough. It’s also good on its own as a side. Cover the bottom of a frying pan with water, bring it to a boil and fill the pan with kale, let it steam until soft, add salt and pepper or any desired seasoning.

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Raw

You have probably noticed how tough kale is, and maybe you’ve tried to eat it raw and thought this doesn’t seem edible. The secret to eating raw kale is once you have rinsed it clean, torn it away from the stem into bite size pieces and put into a bowl, pour a table spoon or so of olive oil and squeeze half a lemon over it. Massage the oil in with your hands, this actually takes the toughness away. You can than add more salad ingredients to it or just eat it on its own.

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Baked

This is my favourite, crispy kale chips. A great snack or side dish.

Kale Chips

Ingredients:
1 bunch of kale
1 table spoons of coconut oil
1 table spoon of sea salt

Preheat oven to 350. Spoon 1 table spoon of coconut oil on a baking sheet and put in oven to melt. Rinse kale and tear into chip size pieces avoiding the hard stem. Bake for 10 minutes, check chips and stir. Bake for 2-5 more minutes. It’s a very fine line between great crispy kale chips and burnt kale chips, watch carefully when returning to the oven.

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For more healthy recipes try my fatigue fighting meal plan!

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Zucchini Noodle Stir fry with Peanut Sauce

If you haven’t had peanut sauce and you like peanut butter, you HAVE to try this. It’s delicious (I get specific cravings for it) and surprisingly easy to make. It was first made for me by family and then I started to get cravings for it and learned to make it on my own.

PEANUT SAUCE
serves 4

Ingredients
1 1″ piece of ginger peeled and chopped roughly (doesn’t need to be fine, it’s all going into a blender)
1 garlic clove
1/2 cup peanut butter
2 tablespoons of soy sauce
juice of 1 lime
1/4 – 1/2 teaspoon crushed red pepper flakes

Direction
In a blender or food processor blend ginger and garlic together to start until it is finely chopped. Add all other ingredients and 1/3 cup of water. Blend together. If the sauce seems too thick add 2 tablespoons of water, beware of adding too much water. Can be stored in the fridge for a few days, serve at room temperature.

Zucchini Noodle Stir fry

Ingredients:
2 zucchini
1 onion
mushrooms
peppers
broccoli

Directions:
You can use any vegetables you want. The key to good zucchini noodles is using a spiralizer. I’ve tried for the same effect using a cheese grater and it’s weird. Ask around to borrow one, you will fall in love with it. Ask Santa for one, it’s a kitchen tool I wouldn’t give up. Spiralize your zucchini first so you are prepared when the frying begins. Start with your onions in a pan with your oil of choice, I always use coconut oil for frying. As your onions are getting soft chop your other veggies how you like. You can use any vegetables you want or have in your fridge for this, don’t get caught up in the ingredients. Add the zucchini noodles last once everything else is cooked, they don’t take long. Once the zucchini noodles are soft toss in the peanut sauce. Beware not to over do the zucchini noodles, they will become mush. They will be cooked in under 5 minutes.

For more great healthy recipes check out my fatigue fighting 3 day meal plan

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SQUASH AND APPLE SOUP WITH MAPLE

serves 4-6

Ingredients:
2             onions, chopped
IMG_25651 tbs       butter (I used coconut oil instead)
1            Large Butternut Squash; peeled and cubed
2            Apples; peeled, cored and cubed
2            cloves garlic
4 cups    vegetable broth
t tsp        fresh thyme
1 tsp       salt
1/4 tsp    pepper
3 tbsp     maple syrup
1/2 tsp    pumpkin seeds

Directions:
In a large pot, cook onions in butter over medium heat until soft, about 5 minutes. Add squash, apples, garlic, broth, 1 cup of water, thyme, salt and pepper: bring to boil. Reduce heat, cover and simmer for about 20 minutes or until the squash is tender. Let cool slightly, blend, an immersion blender is easiest. Stir in maple syrup and nutmeg, serve garnished with pumpkin seeds.

This is a really nice fall soup when squash and apples are in season. Double or maybe even triple the batch and put left overs in your freezer for when you want it again. Make it your own, change up the ingredients as you see fit, I’m going to try ginger and garlic next time, because I love ginger and I have a really nice organic chunk of it that I got recently.

For more healthy an delicious recipes try my 3 day fatigue fighting meal plan below!

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Hot Bacon Slaw

This is a really great side to any dish, who am I kidding. Bacon makes everything delicious. This is quick and easy, it’s a go to of mine when I have loads of cabbage growing in my garden. It also happens to be sugar, dairy, and wheat free.
Ingredients:
1 cabbage
1/2 pound of bacon
1-2 cloves of garlic diced
1 inch chunk (give or take) of ginger diced
Directions:
Chop the bacon into bite size pieces and fry in a pan over medium high heat. While it is cooking stir as needed and chop the cabbage into long thin slices. Cut the cabbage in half and then slice as thinly as you can length wise. Once the bacon is mostly cooked add the cabbage. Finely chop the garlic and peel and finely chop the ginger. Once the cabbage is soft add garlic and ginger to pan. Stir everything together, once the cabbage is soft and tastes good it’s ready. Enjoy!
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My First Backyard Chicken Butcher

I killed, cleaned and ate my first chicken from my backyard, in total it took about an hour. It was much better not having to do it alone, my brother Anthony and I watched a few How To videos on You Tube. We had been talking about it for a couple of weeks, it had to be done as soon as possible.

We had 11 chickens and 5 of them were Roosters. I’m brand new at raising backyard chickens, my best friend wanted to hatch chicks with her kids so we agreed on 2 dozen eggs, knowing they would not all hatch. They brought us 13 chicks at 4 weeks old. We lost 2 the first day, that’s a long story.

Last week a couple of the roosters ganged up on one and killed a rooster. That’s when we really thought it was time to deal with the roosters. The hen’s are old enough to lay eggs and they haven’t started yet, I think it’s because of the mean roosters, they pick on them too.

We prepared ourselves to butcher the roosters. We picked an area out of the way and set up a table, ran the hose, found a big pot, and Anthony made a cone out of metal and tape and drilled it to a tree. It seemed the easiest way we saw in the videos to slit the throat and let the blood drain.

We were chasing chickens in every direction in the back yard, it was the meanest chicken I really wanted to get. Cornered him and caught him, he gave up really easily. He laid on ground when there was no where else to go and once I grabbed his feet and carried him upside down to the site the struggle was over, he was calm.

The cone wasn’t really the right size, his head didn’t come out the end like it was supposed to. Anthony loosened the cone until the head stuck out. We both said thank you for the sacrifice. Anthony cut the throat, from the front. Once the cut was made the body jolted around with enough force to bust through the tape holding the cone together, but it wasn’t that secure since we were adjusting the size. Anthony picked it up and just held it over the a bucket, he asked me to cut the head off the rest of the way.

My heart was beating really hard. We had done it, now we had to prepare it to eat. It was also our dinner plan.

I boiled the pot of water on the stove, it was still too hot. 145 degrees F is what we wanted, to not burn ourselves while pulling the feathers. We added water from the hose until the temperature was right. Dunked the whole body for 10 seconds, shook the water off gently, dunked it again for another few seconds, started pulling the feathers. They came out real easy, there is just a lot of them. When you think about eating it, there is more desire to do a good job and really clean it up.

The actual butchering was the hardest part. Disconnecting the feed sack was a real challenge, everything feels slimy inside and we didn’t really know what we were feeling for to loosen it up and disconnect. The videos made it look really easy. We made all the right cuts, until it came to the rear end, the very first slice cut the poop tube. The thing the video said not to do. We just cut more around it and reached further down to pull it out, without contamination. I reached in and pulled all the guts and organs out, Anthony said he couldn’t fit his hand in, I could just get my hand in and it was tight and the body was warm. I scrapped and pulled the best that I could, identifying the organs as they were coming out.

We tuned on the BBQ and cut it into pieces, figuring it would be best to cook it in pieces so we can get inside and see how we did. I did pretty well at getting the insides out, but not perfect there were still some unidentifiable guts inside, but all the organs had been removed.

We ate our BBQ chicken with roasted potatoes from our garden and a salad with greens all from the garden.

I never appreciated a meal more. The chicken was amazing and I felt good about doing this myself. This chicken lived its best life, and followed its natural course. I thought about some of the people who told me they could never actually kill and butcher a chicken, but they eat meat. That doesn’t seem fair. I feel like I just earned my right to eat good well taken care of chicken.

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Roasted Nuts & Sugar Cravings

This is one of my favourite snack recipes that I found while doing the 10 day sugar detox. I keep it handy when thinking about cutting back or giving up sugar for a while, like the 72 Hour Sugar Free Challenge starting this Monday.

When I crave sugar I find it helpful to deal with cravings by eating good fat and drinking water or herbal tea.

A craving means our body needs something, 90% of the time it’s water. We will also get cravings when our body needs vitamins, minerals, and nutrients. Sugar has totally changed the game, we have been brainwashed by sugar. Our brains get addicted to sugar and instead of craving what we really need, the brain just wants sugar. Which makes cravings very confusing.

So try some water or herbal tea first. If that craving is not going away a good fat snack will give your body the energy it might be craving. If it’s still there try something naturally sweet like fruit. If the craving still does not go away, and you made a good effort, satisfy the craving with something sweet. Ice cream or chocolate are my go to’s, be aware of how much does it take to feel satisfied? This is something to experiment with and bring your awareness towards.

I really do love this easy to make roasted nut recipe.

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Roasted Mixed Nuts

Ingredients:
4 1/2 cups of mixed nuts
3 table spoons of coconut oil
1 1/2 teaspoons ground cinnamon
1 teaspoon paprika
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon pepper

Directions:
Preheat oven to 350 degrees F. Line baking sheet with aluminum foil. In  large bowl combine coconut oil and spices, if the coconut oil is not a liquid microwave for 30 sec until it is. Pour the mixed nuts  into the bowl to coat in the oil and spices. Spread the nuts in an even layer on the baking sheet. Bake for 20-30 min, stirring and tossing occasionally until lightly toasted. Cool and enjoy. Store leftovers in the fridge for up to 5 days.

Nutritional Analysis per serving (1/4 cup nuts): Calories 206; Fat 19g, Saturated Fat 4 g; Cholesterol 0 mg; Fiber 3 g; Protein 5g; Carbohydrates 8g; Sodium 66 mg

If you want to shed some unwanted weight and feel energized, join my free challenge. 72 HOUR SUGAR FREE CHALLENGE. Starts Monday. Sign up below.

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