Paleo Porridge

Oatmeal or porridge is one of my favourite winter breakfasts. For those of you out there following the Paleo diet or low carb diets, breakfast is probably the least versatile meal. My dad religiously watches his carbs and he has the same two fried eggs morning after morning. For a breakfast lover such as myself, I actually find it difficult watching him have the same boring eggs everyday. He doesn’t seem to mind but I knew there had to be another way! Here came Paleo porridge. A low carb rendition of the ever so popular oatmeal. Made up of ground almonds, coconut and flax seeds this breakfast is sure to fill up your anti-wheat belly and give you a boost of healthy omega-3s, fibre and protein. Did I also mention that this breakfast is grain-free, gluten-free, sugar-free and vegan? Well, now you know.This breakfast is so simple to put together and will be sure to satisfy the comfort food craving you grain-free followers have been longing for. This Clean Eating Goldilocks sure would be fooled by this bowl porridge! (LOL)


• 3 tbsp ground almonds
• 1 tbsp coconut flour (optional)
• 2 tbsp flax seeds
• 3 drops stevia (or to taste)
• 1 tsp cinnamon
• pinch of salt
• 1/4 almond milk (or to desired consistency)
• almonds, cashews or nut of choice
• mixed berries and coconut flakes (for low GI followers)or banana, dates, kiwi (whatever fruit you desire) for the rest of us!


1. Combine all ingredients except for nuts and fruit. Warm in a pot for 2 minutes (or in the microwave).

2. Top with remaining ingredients!


Blood Orange and Avocado Salad

This salad is a beautiful appetizer for a spring dinner or as a light lunch. The sweet citrusy flavour from the blood orange combines so nicely with the creamy avocado and crunchy sunflower seeds. These beautiful olives have the perfect amount of saltiness to counter the sweet dressing made of the orange juice and raw honey and the peppery arugula. These bright green olives are a lot less salty than the ones from the grocery store and they truly are my absolute favourite. Once you get started on a container of those bad boys, its really hard to stop. You can usually find them at your local market or at speciality stores. This salad was so easy to put together, and looks beautiful on the plate. If your not watching your dairy intake, pecorino cheese would taste amazing with this!

Heres a little nutrition info: blood oranges are “bloody” from a pigment called anthocyanin. Anthocyanin is reported to have many health benefits as it is a powerful antioxidant (helping slow or prevent cancer cells). Blood oranges also contain high amounts of Vitamin C, potassium, Vitamin A, iron, calcium, and even fiber.



Serves 4

Salad Ingredients:

• 2-3 blood oranges (sliced and peeled)
• 1 bunch arugula
• 1 avocado (chopped)
• 6-7 olives
• 3 tbsp toasted pumpkin seeds
• Sea salt and pepper (to taste)
• dairy option:pecorino cheese

Dressing Ingredients:

• 1 tsp honey
• juice of half an orange
• juice of half a lemon
• 1 tsp finely chopped shallots
• 1/2 tsp garlic finely chopped
• 2 tbsp extra virgin olive oil


1. Place all prepared salad ingredients in a large bowl. (If your pumpkin seeds are raw, roast in the oven on 350 for 10 minutes).

2. For the dressing, combine all ingredients besides for olive oil. Slowly whisk in the olive oil. Season with salt and pepper. Toss and serve.