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Zucchini Pancakes

This recipe was submitted by Georgia Pottage, a CrossFitter and one of our wonderful patients!  It is a favourite recipe in her household.  Thanks Georgia!

ZUCCHINI PANCAKES  zucchini-pancakes

1/3 cup flour
2 tbsp baking powder
1/3 cup Parmesan cheese
1/2 small onion, grated
2 eggs
2 cups zucchini, grated
Salt & Pepper to taste

1. In a medium-sized bowl, stir together flour, baking powder, cheese, onion and eggs until blended.  Add the grated zucchini and stir again.

2. In a frying pan heat up some oil and drop in the batter.  Cover the pan with aluminum foil so that the pancakes will rise.  Cook until golden brown and then flip to cook the other side.

 

Enjoy!

Dr. Misa

Gluten Free & Paleo Bison Meatballs Recipe

MeatballsWhat a treat.  I was at my local butcher’s on Thursday and he happened to have fresh ground bison and bison steaks in stock.  (If you haven’t checked out Micatoni’s in Oak Ridges, you need to go, they’ve got grass-fed beef and hormone-free chicken, and all kinds of other good stuff).   Anyways, I was trying to decide what to make for a girl’s night dinner at my friend Doret and Charmaine’s (the-queen-of-macarons-and soon-to-be-queen-of-croissants) and the Bison Meatballs was a hit!  This recipe is gluten-free and paleo.  I served it with a Greek Yogurt Cilantro dip but if you are eating paleo, you could totally eat them on its own, or with a pesto.  Yum.  Hope you like it!

 

 

Bison Meatballs

Ingredients:

1 lbs ground Bison

1 small Onion, finely chopped

1 Egg

½ tsp Sea salt

½ tsp ground Black pepper

½ tsp Garlic powder

1 tbsp finely chopped fresh Cilantro

1 tbsp Olive oil or Coconut oil

¼ cup Parmesan cheese (omit if Paleo or non-dairy)

 

  1. Line a baking tray with parchment and turn on your oven to 375ºF.
  2. In a large frying pan, sauté the onion in a bit of oil or butter until they are translucent.  Set aside.
  3. While the cooked onion is cooling, in a medium-size bowl, add bison, egg, salt, pepper, garlic, cilantro, oil and parmesan.  Add the onion to this bowl, and mix well using your hands.  Roll into 1-inch-sized balls.
  4. In the same large frying pan, heat up some oil and place each meatball to cook, about 2 cm apart.  After 30 seconds (or until a little brown), turn them, and cook for another 30 seconds.   Place meatballs on the baking tray and bake for about 15-20 minutes, or until juice is clear.  Don’t overcook them or they will taste dry.

 

Greek Yogurt Cilantro Dip

Ingredients

¾ cup plain Greek yogurt

2 tsp Lemon juice

1 tbsp fresh Cilantro, chopped

1 tbsp fresh Chives, chopped

2 tsp fresh Dill, chopped (or 1/8 tsp dried)

1 large pinch dried Fennel seed, ground

Salt & pepper to taste

For more great recipes check out our website!

Dr. Misa

Low Carb Breakfast & Snack: Grain-Free Granola Recipe

Grain-free GranolaWhat to eat for breakfast and snack options are always the hardest to figure out when you are trying to lose weight and cut back on those grains and sugars.

I love Nom Nom Paleo’s recipes, they are yummy and easy to make! Here is my modification of her Tropical Paleo Granola.

Both of my daughters are allergic to oranges (and if you’re on a detox you can’t have oranges or if doing my anti-inflammatory diet) so I substituted lemon juice. I am also not a big fan of dates, so I used Turkish figs (use unsulfured dried fruits if you’re on a detox) and also used walnuts (Superfood!) instead of the macadamia nuts. You can have this grain-free Paleo granola on its own for a snack, or sprinkled on some plain Greek yogurt for breakfast (add ½ scoop vanilla protein powder for post-workout fuel!).

Here is the recipe:

Click here for the printable version!

1 cup fresh pineapple, cut into small chunks

½ cup chopped Turkish figs (unsulfured)

2 tablespoons fresh lemon juice

1 tbsp pure organic vanilla extract

1 tsp ground cinnamon

½ cup coconut oil, melted

3 cups raw almonds, chopped into small chunks (I just used a big knife to do this)

or you can use slivered or sliced almonds too

3 cups raw coconut flakes

1 cup walnuts, roughly chopped

½ cup organic sunflower seeds

½ tsp kosher or sea salt

1. Preheat oven to 250 degrees F with two racks spaced evenly. Line two baking sheets with parchment paper.

2. In a large bowl, combine the almonds, coconut flakes, walnuts, sunflower seeds, and salt.

3. In a Vitamix or food processor, blend the pineapple, figs, lemon juice, vanilla, and cinnamon until smooth. Pour in the melted coconut oil (do not microwave coconut oil. Just put it in a glass bowl, and place the glass bowl in another bowl with hot water). Spoon this mixture into the bowl with the nuts and stir until everything is evenly coated.

4. Divide the granola into two equal parts and spread onto the baking sheets.  Spread thinly.

5. Bake in the oven for 90 minutes (check on it after about 30 minutes, toss the granola with a wooden spoon, and put back in the oven).

6. After 90 minutes, if the granola is not golden-brown, then keep it in the oven and keep checking every 5-10 minutes until it’s turns a nice golden.  Be careful not to burn it or even get it too brown!

7. Take out of the oven and allow to cool before putting the granola into sealed containers. I use my big mason jars so I can keep one at home and one at the office.

For more great recipes check out our website!

Dr. Misa