Tuna Cakes (grain free)

This is a simple, wholesome fast food that the whole family will enjoy for breakfast, lunch or supper!

Tuna Cakes
(makes 8 medium tuna cakes)

What you will need:

2 cans tuna (no salt added)
2 cups almond flour
2 eggs
1 tsp unrefined sea salt
butter or coconut oil

optional ingredients to taste:
fresh herbs of your choice
lemon rind
nutritional yeast
chives/green onions

How to do it:

Step 1: Put tuna in a medium sized bowl and break into bite sized pieces with a fork.

Step 2: Stir in almond flour, fresh herbs and unrefined salt.

Step 3: In a separate small bowl whisk the eggs with a fork.

Step 4: Stir eggs in to tuna mixture.

Step 5: Turn element onto medium (a little less hot than medium so that the butter doesn’t burn).

Step 6: Form into patties and fry in generous amounts of butter or coconut oil until gently browned.

Serve with yogurt, creme fraiche or mayonnaise on top!

Coconut Dill Chicken Skillet

Wondering what to do with that leftover chicken? This recipe is easy “peasy”, kid tested and approved.

Coconut Dill Chicken Skillet 

What you will need:

leftover chicken
½ cup nutritional yeast
1 tsp dried dill or 3 Tbsp fresh (or more)
1 tsp unrefined salt
1 can coconut milk

How to do it:

Step 1: Saute all ingredients on the stove until re-heated!

Bacon (oven baked): How to make it healthier

As a traditional foods based holistic nutritionist I get a lot of questions about whether or not it is healthy to eat bacon.

Concerns abound over pork. Some are realistic- like concerns over parasites, but others are nebulous -such as the widespread phobia of saturated fat.

Another partially revealing concern that my clients have is about how eating pork is shown to aggregate blood cells in live blood cell analysis.

Traditionally, pork was prepared by marinating it in an acidic medium (usually vinegar), to preserve it before the age of refrigeration.

But can we still benefit from the traditional preparation of pork today and is anyone still doing it?

According to Sally Fallon author of Nourishing Traditions and expert in food traditions from around the world “Pork is traditionally marinated in vinegar in the Philippines and in Argentina; in Europe it is fermented or cured; even America has her tradition of pickled pigs’ feet and vinegar-marinated barbecue.”

Lacto fermentation has incredible benefits in and of itself, but marinating our meat in an acidic medium has the added benefit of making it more digestible and thereby increasing nutrient assimilation.

So what if there was a way to make pork not only more digestible, but free of parasites while forgoing the platelet aggregation?

Lacto fermentation can help you do all that -and best of all it is easy!

The beauty of lactic acid fermentation is that it makes the environment inhospitable to parasites and pathogenic bacteria- reducing the chances that you could be infected with a parasite.

You can consider ‘cooking’ as your second line of defense, instead of your only defense against roundworm and tapeworm.

Better Oven Baked Bacon

What you will need:

glass baking tray
unpasteurized apple cider vinegar

How to do it:

Step 1: Put bacon in a glass oven safe large rectangular baking dish.

Step 2: Pour unpasteurized apple cider vinegar on top- just enough to cover.

Step 3: Let marinate overnight to make the bacon more digestible and to destroy any potential parasites (don’t pour off the vinegar in the am- it keeps the bacon from burning and sticking to the pan!).

Step 4: Turn your oven on to 400 degrees F and put the bacon in straight away (as in don’t preheat oven).

Step 5: Bake for approximately 20-34 min,depending on how thick your bacon is and how crisp you prefer it- I personally have a preference for VERY crisp bacon so I bake it 34 min.


Chocolate not oat meal (instant breakfast cereal)

One of my favourite breakfasts growing up was a bowl of piping hot and steamy Chocolate Oatmeal. 

This morning I ran out of dried fruit for our regular chia cereal, so out of necessity I had to come up with a quick and easy alternative.

Then it occurred to me…. could I make something akin to ‘chocolate oatmeal’ with chia seeds?

Why yes, mam you can! And it’s better than the original (I prefer chia over oats any day).

Instead of chocolate, I used carob powder because it is a fruit that tastes like chocolate- without the caffeine. While using cocoa would be delicious, save that for dessert and start the day off right with this more nourishing version.

This recipe is kid tested and approved!


Chocolate Not Oat Meal
(serves 1)

1/4 cup chia seed
1/2 cup plus 1 Tbsp boiling hot water (or more to the texture you like).
1 tsp carob powder (or to taste, but you might have to add more water to absorb it)
1 tsp honey (or to taste)
pat of butter
1/4 cup cream/milk
optional: sliced banana on top!

How to do it:
Step 1 Boil water in a kettle.
Step 2: Place all ingredients in a bowl except cream and cinnamon.
Step 3: Pour boiling water on top and stir until butter is melted and the carob is distributed evenly.
Step 4: Pour in the cream, sprinkle cinnamon on top and stir.
Step 5: Let sit for 3 min.
Step 6: Serve with fresh ripe banana rounds on top!