Recipe

Grain Free Sweet Potato Roti

by
Grain Free Sweet Potato Roti’s

Ingredients

  • 1 large orange fleshed sweet potato or white sweet potato (white sweet potatoes are better if you want to use this recipe in a savoury application)
  • 1/4 cup water
  • 1 cup cassava flour plus additional flour for dusting
  • 1/4 cup ghee
  • 1 tsp sea salt
  • optional – 1/2 tsp onion salt & 1/2 tsp of garlic salt

Procedure

  1. Preheat oven to 400F
  2. Poke sweet potato with a fork and place on a parchment lined baking tray. Bake for 50-60 min or until soft.
  3. Remove skin from sweet potato and mash with ghee. Add water, cassava flour and salt.  (and onion and garlic salt if using)
  4. Add flour to your counter top and roll out dough until it’s one inch thick. Use a small plate and cut around the plate to form uniform circles.
  5. Heat a cast iron skillet on low/medium and add additional flour to ensure the roti’s don’t stick. Cook for 10-12 per side or until golden brown. Fill with your favourite toppings.

Nutrition Tip

Orange fleshed sweet potatoes not only taste like dessert, they are also one of natures unsurpassed sources of beta carotene. Along with beta carotene, they contain a wealth of other orange hued carotenoid pigments. There are studies that show that sweet potatoes contain more bioavailable carotenoids than leafy green vegetables! When consumed regularly they have been shown to significantly raise blood levels of vitamin A. The fat that is included in this recipe will help get the full benefits of the beta carotene that is found in this delicious vegetable. This recipe can easily be used to satiate sweet or savoury cravings. I enjoy these roti with fresh berries and whipped coconut cream or with my favourite Indian beef with green peas. I hope you enjoy these as much as I do!

AIP Italian Pulled Pork Stuffed Sweet Potatoes

by
AIP Italian Pulled Pork Stuffed Sweet Potatoes

Serves – 6

Ingredients

  • 4 lbs pork shoulder roast, cut into large cubes
  • 2 Tbsp ghee, divided
  • 1/4 cup chicken stock
  • 1 large garlic bulb,  cloves removed and minced
  • 3 tsp sea salt, divided 
  • 2 Tbsp dried oregano
  • 3 Tbsp fresh oregano, chopped
  • 1/2 bunch fresh cilantro, chopped
  • 6 garnet sweet potatoes, roasted
  • Sliced avocado for serving (optional)
  • Fresh lime juice for serving (optional)

Procedure

  1. Preheat oven to 375F
  2. Gather a large dutch oven and add 1 Tbsp of ghee. Once ghee is hot, add pork and season with 1 tsp sea salt, garlic, and dried oregano. Once pork has browned, using tongs flip each piece over and season again with 1 tsp sea salt, garlic and dried oregano. Add chicken stock to deglaze. Cover and simmer on low for 2 hours.
  3. While pork is cooking, prepare and cook your sweet potatoes. Rub 1Tbsp of ghee on the skin of each sweet potato. Stabb each potato with a knife on all sides. Season with sea salt and bake for 45-50 min or until soft.
  4. Shred pork and transfer to a serving platter. Stir in fresh oregano and fresh cilantro.
  5. Slice sweet potatoes down the middle and stuff with pulled pork. Top with avocado and a drizzle of lime and serve!

Nutrition Tip

Oregano is an herb that should definitely be added to your medicine cabinet. Oregano is not only delicious, it is also a powerful healing agent. There are over 40 varieties of oregano, but Origanum vulgare is the one most linked to health benefits. Fresh oregano is rich in phytonutrients like thymol and carvacrol, and is loaded with antioxidants that help prevent cell damage. Oregano is also a powerful antibacterial! Oregano is an excellent source of fiber, vitamin K, manganese, iron, vitamin E, tryptophan and calcium.  Those tiny, zero-calorie leaves pack so much nutrition! Enjoy all the healing benefits of Oregano in this delicious recipe!

Grain Free Sandwich Bread

by
Grain Free Sandwich Bread

Ingredients  

  • 1 1/2 cups Ottos Cassava Flour
  • 1 1/2 cups almond meal
  • 1 teaspoon baking soda
  • 1/3 cup melted ghee
  • 1.5 tsp apple cider vinegar
  • 1/4 cup maple syrup
  • 9 eggs
  • ½ tsp Celtic sea salt, plus a pinch for dusting

Procedure   

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Put dry ingredients in food processor and process.  Add wet ingredients and blend until creamy. Your dough will be runnier than a typical bread recipe.
  3. Pour into greased loaf pan and sprinkle with sea salt. Bake until nice and brown,  approximately 45 min or until golden brown.

Nutrition Tip

Everybody loves a good slice of bread. Often bread is the one thing people that people long for when they transition to a gain free diet. This bread recipe will surely satisfy your bread craving, with it’s delicate, fluffy texture, sight sweet flavour, and crunchy salty crust. This is an excellent sandwich bread, makes fantastic French toast, and can even be used to make grain free stuffing! I hope you enjoy every bite!

Sheet Pan Chili Chicken With Sweet Potatoes And Peppers

by
Chilli Chicken With Sweet Potatoes

Serves – 6

Ingredients

  • 6 boneless and skinless chicken thighs
  • 1 garnet yam, washed and sliced
  • 1 sweet potato, washed and sliced
  • 2 red peppers, seeds removed and sliced *high histamine
  • 2 Tbsp pastured ghee
  • 2 red onions, half moon sliced
  • 1 1/2 Tbsp chilli powder, divided * high histamine
  • 1 1/2 Tbsp cumin, divided  *high histamine
  • 2 tsp Celtic sea salt
  • 1 bunch cilantro, chopped
  • 1 lime, juiced *high histamine

Procedure

  1. Preheat oven to 375 degrees.
  2. Gather a large mixing bowl and add garnet yam, sweet potatoes, red pepper, and red onion. Cover with ghee and sprinkle with 3/4 Tbsp cumin, 3/4 Tbsp chilli powder, and 1 tsp of sea salt.
  3. Line a baking tray with parchment paper and scatter vegetables evenly on your tray. Place the chicken thighs on top of your vegetables. Season chicken thighs with remaining salt, cumin, and chilli powder.
  4. Roast for 40 min or until chicken is done and the vegetables are roasted.
  5. Transfer to a serving platter and garnish with cilantro and lime juice. Serve immediately.

Nutrition Tip

Cilantro has a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, cilantro has been referred to as an “anti-diabetic” plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, cilantro has been studied for its cholesterol-lowering effects, and potent detoxifying effects.

Many of the healing properties of cilantro can be attributed to its exceptional phytonutrient content. Cilantro contains volatile oils rich in phytonutrients, including carvone, geraniol, limonene, borneol, camphor, elemol, and linalool. Cilantro’s flavonoids include quercitin, kaempferol, rhamnetin, and epigenin. Cilantro also contains active phenolic acid compounds, including caffeic and chlorogenic acid.

Recipe: Mixed Berry Muffins

by

Blueberries are well known for their brain food status. They contain powerful blue/black/purple flavonoids that protect the brain from oxidative damage and inflammation. Studies show that blueberries not only protect brain cells from damage but they also increase cerebral blood flow.  Increases in blood flow allows the brain to be flooded with nutrients and antioxidants to boost memory, brain function, and cognition. An increase in blood flow has also been shown to be protective against neurological disorders.  Enjoy the health benefits of blueberries when you devour these delicious Mixed Berry Muffins!

Yield – 12 muffins 

Ingredients

  • 1 1/2  cups almond flour or cashew flour
  • 1 cup cassava flour
  • 1/4 cup ghee, melted
  • 1 tbsp vanilla
  • pinch sea salt
  • 1/2 tsp baking soda
  • 1 lemon, juiced and zested
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 ripe banana
  • 1/2 cup lakanto golden sugar
  • 6 pastured eggs

Procedure

  1. Preheat oven to 350F
  2. Using a food processor, process banana, egg, ghee, lemon juice, and vanilla. 
  3. Gather a large mixing bowl and add almond flour, cassava flour, baking soda, sea salt, lemon zest, lakanto sugar, blueberries, and blackberries. 
  4. Add wet ingredients and stir to combine. 
  5. Transfer batter to XL sized parchment paper muffin cups and fill 3/4 full. 
  6. Bake for 25-27 min or until golden. 

Recipe: Muesli Scones

by

These Muesli scones are packed with the parent omega 6 fatty acid - Linoleic Acid.  This fatty acid is found in abundance in sunflower and pumpkin seeds. Linoleic acid is an essential fatty acid that we must obtain from our diet. Adding seeds to your diet is an excellent way to ensure you are providing your body with the building blocks that it needs to function at its very best.

Yield - 14 large scones

Ingredients

  • 2 1/2 cups almond flour
  • 1 1/2 cup cassava flour - divided
  • 8 pastured eggs
  • 1/2 cup ghee, melted
  • 1 cup honey
  • pinch sea salt
  • 2 Tbsp vanilla
  • 1 tsp cinnamon
  • 2 cups sunflower seeds
  • 2 cups pumpkin seeds
  • 1 cup dried cranberries

Procedure

  1. Preheat oven to 350F
  2. Gather a large mixing bowl and add all dry ingredients. Next, add the eggs, ghee, honey, and vanilla. Stir until combined.
  3. Line a baking tray with parchment paper and form dough into scones. Bake for 25-27 min or until scones are done.
  4. Serve with your favourite coffee or tea.

Recipe: Pumpkin Seed Basil Pesto Chicken

by

Diet Type – Paleo 

This recipe is the perfect spring/summer recipe for you to start flooding your body with nutrition, balance your blood sugar levels, and help keep you satiated for hours after you finish this meal. 

This delicious dish provides you with an abundance of high-quality protein from pastured chickens, a good dose of linoleic acid from the pumpkin seeds to aid in mitochondrial functioning, contains the perfect balance of fatty acids for your cell and mitochondrial membranes, and includes a whole heap of phytonutrients from organically grown basil. 

Did you know that basil is not only anti-inflammatory but it also has anti-cancer effects, has been shown to help patients with depression, improves skin health, aids in digestion and liver detoxification, AND helps to balance blood sugar levels? Who wouldn’t want to include this health-promoting meal into their daily food routine?

Servings: 4

Ingredients

  • 10 boneless and skinless chicken thighs (Sunworks Farms) 
  • 1 head red leaf lettuce, washed 
  • 5 green onions, chopped 
  • 2 cups pumpkin seeds 
  • 2 cups organic fresh basil 
  • 1 clove garlic 
  • 1 lemon, juiced 
  • 1 tsp sea salt 
  • 1/2 – 3/4 cup BodyBio Balanced oil use Hoffman-P at checkout for a discount!

Procedure

  1. Preheat oven to 375°F
  2. Line a baking tray with parchment paper and lay chicken thighs evenly on your tray.
  3. Bake for 30-35 min or until done. 
  4. While chicken is cooking, gather a food processor and add pumpkin seeds, garlic, and sea salt. Process until you reach a flour consistency. Add fresh basil, lemon juice, and olive oil. Blend until smooth.
  5. When chicken is done and has cooled, slice each piece into strips and transfer to a mixing bowl. Cover with pesto and stir to combine. 
  6. Lay lettuce cups on serving plates and fill with a generous portion of basil chicken. Top with green onion and serve immediately.

Recipe: Shrimp Shiitake Stir Fry

by
Shrimp Shiitake Stir Fry Recipe - Hoffman Centre

Shiitake mushrooms are one of the earths most robust foods for the immune system. Each mushroom stock contains a plethora of nutrients that decrease inflammation and provides the immune system with what it needs to fight off pathogens, and even cancer. What is it exactly that makes a shiitake mushroom so incredible? Research shows that the these magical little fungus contain a polysaccharide called Lentinan, (1,3 beta D Glucan) which is primarily responsible for its biological effects. This Shrimp Shiitake Stir Fry recipe is a REALLY great way to start adding these mystical mushrooms to your diet!

Servings: 4

Ingredients

  • 1 pound prawns, deveined
  • 1 Tbsp ghee
  • 2 Tbsp - 1/4 cup filtered water (optional)
  • 1/4 cup coconut aminos
  • 2 Tbsp toasted sesame oil
  • 1/4 cup black sesame seeds
  • 1 pound shiitake mushrooms
  • 1/2 pound broccoli florets
  • 2 Tbsp minced ginger
  • 2 Tbsp minced garlic
  • 1/4 cup water chestnuts
  • 1/2 cup chopped green onion
  • 1 bag hearts of palm
  • 2 bags Konjac noodles, rinsed
  • Sea salt to taste

Procedure

  1. Heat a large cast-iron skillet or wok and add ghee, shiitake mushrooms, prawns, coconut aminos, garlic, and ginger. (You may need to add a little bit of water at this point) Next, add the broccoli and cook until prawns are done, and the broccoli and shiitake mushrooms are soft.
  2. Add the Konjac noodles and stir to combine. Cook for 3-5 min or until noodles are warm.
  3. Remove from heat and add toasted sesame oil, green onions, and black sesame seeds. Serve immediately.