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Paleo, Salad, vietnamese, Dessert, InstantPot, oatmeal, Soup, Dinner, freshrolls, quickoats, breakfast, Sides, springrolls

vietnamesefood, chickensoup, instantpotrecipes, thaifood, quickoats, thaigreencurry, mealprep, breakfast, paleo, bbqseason, highprotein, thaipumpkinsoup, bbq, pumpkin, quinoasalad, bbqrub, paleodessert, quinoa, instantpot, greencurry, sides, chocolatecake, chocolatebananacake, bananacake, cookingvideos, paleocake, soup, springrolls, Salads

Cooking Videos

Fluffy Quinoa

Read more Quinoa can be very tricky to make. This is by far the easiest way to make it and it comes out perfect every single time!

Sides

quinoa, sides

Breaksfast Protein Quick Oats

Read more When I am in a hurry and want to have a healthy and filling breakfast, I always make this! It's well balanced and high in protein as well! Ingredients: - 1/2 quick oats - 1 cup of water - 1/3 cup frozen blueberries - 1/4 cup milk of choice - 1/2 scoop protein powder - Sprinkle of hemp hearts and slivered almonds

quickoats, oatmeal, breakfast

highprotein, quickoats, breakfast

Pomegranate Quinoa Salad

Read more This is a great side for all of your main dishes! It also keeps well, I like to squeeze a wedge of lime at the time of serving to give it an extra zing! Ingredients: 2 cups (dry) quinoa cooked 2 celery stalks, diced 1 bell pepper, diced 1/2 cup pomegranate seeds 1 cup of parsley, chopped 1 tsp salt 1 tsp pepper 1 tsp cumin powder 1 tsp garlic powder Mix mix mix and then squeeze some lime juice on when you’re ready to eat! This keeps extremely well for meal preps too! Enjoy!

Sides, Salad

Salads, quinoasalad, mealprep

Shrimp Green Curry

Read more Looking to make a delicious Thai Green Curry dish but also want to keep it simple and quick? Try this 10 min Shrimp Green Curry! This was sooooo good that my husband requested it on repeat. Makes 2-3 servings Ingredients: 1 tbsp coconut oil A small onion, diced 3-4 garlic cloves, minced 1 carrot, julienned 1 bell pepper, julienned 2 handfuls of asparagus, cut into 2 inch pieces 8 cremini mushrooms, sliced 2 bunches of bok choy, quartered 1-2 tbsp green curry paste (adjust to your spice level) 2 cups full fat coconut milk 1 lb of shrimp, shells removed Cilantro to garnish Directions: 1. In a pot over medium heat, add in coconut oil. Then onions and garlic. Stir for a minute. 2. Add in all of the veggies. Stir for about 2 minutes. 3. Add in curry paste then coconut milk. Mix the paste in with the milk and stir until well combined. 4. Add in shrimp and stir until shrimp turns pink. 5. Garnish with cilantro and serve with steamed rice!

thaifood, greencurry, thaigreencurry

Herb & Garlic Jumbo Shrimp Noodles

Read more If you love garlic and basil, here is one of my favourite #InstantPot recipes: Try this Herb & Garlic Jumbo Shrimp Noodles as a quick weeknight meal. I used rice vermicelli noodles because we’re gluten free and I love rice noodles, but you can use any kind of noodles you’d like. Serves 4-5 Ingredients: 1 tbsp coconut oil 3 cloves garlic, minced Half large onion, chopped 1 pound of cherry tomatoes, halved 500g jumbo shrimps, shells removed 1/2 tsp salt 1/2 tsp black pepper 1 tsp red chili flakes 2 medium zucchini, spiralized 2 handfuls of baby spinach 400 g (dry) rice vermicelli noodles 2 tbsp olive oil, I used @olivtastingroom Italian Herbs & Garlic infused EVOO 5 cloves garlic, minced 1 cup of mixed herbs (basil & parsley),chopped Directions: 1. Turn InstantPot to sauté mode and wait until pot is hot or heat pot over medium heat then add coconut oil. 2. Add in garlic and onions, stir for 2 mins. 3. Add in tomatoes, stir until tomatoes are soft, 2 mins. 4. Add in shrimp, salt, pepper and red chili flakes then stir until shrimp is cooked, 2 mins. 5. Add in zucchini and baby spinach, stir until spinach is wilted, about a min. 6. In a separate bowl, mix together noodles, oil and herbs and then add it to the shrimp mixture and remove from heat. 7. Garnish with extra chili flakes and herbs and serve. .

Dinner

instantpotrecipes, instantpot

Vietnamese Baked Spring Rolls

Read more These Vietnamese Spring Rolls are my all time favourite and this was my mom’s recipe. They are a crowd pleaser and great as appetizers at your next party. Vietnamese Spring Rolls are traditionally deep fried but I decided to make them healthier by baking them. They actually turned out very crispy! This recipe makes 50 medium rolls Note: you don’t have to bake them all at once, in fact they’re better served freshly baked! So you can put them in freezer bags and freeze up to a month. Ingredients: 600 g taro, shredded 1 large carrot, shredded 1/2 large onion, minced 6 garlic cloves, minced 600 g lean ground pork (can substitute with chicken or beef) 2 large egg whisked (save 1/4 of an egg wash for wrapping) Salt and pepper to taste 1 package of spring roll pastry 2 TBSP Coconut oil, melted for brushing Directions: 1. Preheat oven to 425 degrees. 2. Brush melted coconut oil all over rolls and lay them on parchment paper (make sure they’re not touching each other). 3. Bake for 20 mins on one side. Then flip over with a tong and bake for another 15 mins. 4. Serve immediately.

springrolls

vietnamesefood, springrolls

Fresh Spring Rolls with Paleo Dipping Sauce

Read more In this video, I’m showing you a closer look at how to make Vietnamese fresh rolls. Honestly, you can get creative with this. The basic ingredients I love to include are mint leaves, shrimp, rice noodles, and some kind of greens. I always use baby spinach instead of lettuce because it’s so much more nutritious for you. I also sometimes add julienned carrots, shredded chicken or even ground meat. Anything goes really so you can make your own version. But... the real secret to delicious fresh rolls is all in the dipping sauce (Nuoc cham aka Vietnamese dipping sauce fish sauce). Most of the Vietnamese dipping sauces are made with sugar so I wanted to create a version that was healthier and free of refine sugar. Try this Paleo Dipping Fish Sauce: Makes 250 ml • 1 gala apple, peeled, cored and chopped • 1 lime, juiced • 1 tbsp paleo approved fish sauce (Red Boat brand) • 1/8 cup white vinegar • 40-50 g fresh ginger, peeled and chopped • 5-6 cloves of garlic Direction: put everything in a blender or food processor and blend until it’s processed but not totally smooth. Takes about 30 secs to a minute depending on the strength of your processor. In my Vitamix, it took less than 15 seconds! I love ginger so I usually like to add add a lot, but you can lower the amount of ginger to your liking or remove all together if you’re not a fan. Hope you love this version as much as I do!

springrolls, vietnamese, freshrolls

Best BBQ Rub

Read more If you're looking for the prefect BBQ Rub that goes well on pretty much any meat or seafood, this is it! I travel with this homemade premixed BBQ Rub because it makes cooking while traveling simple. You can store these in mason jars and it will last for a couple of months! Try it and let me know what you think.

bbqrub, bbqseason, bbq

Paleo Double Chocolate Banana Cake

Read more ⚠️Warning: this will be super addictive!!! I’ve been so guilty of making these on repeat because they’re sooooo damn good! Who else loves chocolate everything?! This recipe is inspired by Paleo Running Momma and I tweaked it a bit just to lower the amount of sugar and chocolates, increased the amount of bananas and coconut milk. I used maple syrup instead of honey but I’m sure honey works well too. This is technically not 100% paleo compliant since I used 71% chocolate chips but this is as close as it gets to a healthy dessert. If you want 100% #paleo approved then just look for 100% cocoa chocolate chips or chunks. It was hard for me to find that and I figured a tiny bit of sugar isn’t that bad!! Life is all about balance after all.

Dessert, Paleo

chocolatecake, paleodessert, paleocake, bananacake, paleo, chocolatebananacake

InstantPot Chicken & Rice Soup

Read more It’s sad to admit... but Fall is quickly approaching. And as the weather gets cooler, I’m craving more tummy warming foods like soups. This is similar to a congee (an Asian rice porridge). My mom used to make me congee for breakfast sometimes and every time I’m sick. It is so warming for both the tummy and soul. If you find it hard to shred a whole chicken, you can use bone in chicken thighs or even chicken breast. I like to use the whole chicken because it makes for a better quality broth. With the veggies, you can use any of your favorite types. The parboiled rice can also be replaced with brown or jasmine rice. Keep in mind that brown rice may take a little longer to cook though. You can refrigerate in food containers for up to 5 days or freeze for up to a month. I love to freeze mine and thaw it for cold rainy days where I just feel for soup.

Soup, InstantPot

soup, instantpotrecipes, instantpot, chickensoup

Thai Pumpkin Soup

Read more Have you tried this recipe from my Everything Healthy Meal Prep Cook Book yet? If not, you are really missing out! Pumpkin season are probably one of my favorites because of all of the delicious pumpkin spice stuff you can make! When it's cold and gloomy out, this soup will warm up both your stomach and soul. Drink up my friends!

Soup

thaipumpkinsoup, cookingvideos, pumpkin, soup

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