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Paleo sugar cravings can be pretty intense, so I often substitute by making this thick and creamy “milkshake”. The addition of an avocado is what gives it the silky, thick and creamy texture.



  • 1/2 cup Coconut milk (I use the unsweetened kind, not the one in a can) Substitute with almond milk or any other nut or seed milk
  • One Ripe Avocado
  • One frozen ripe banana for sweetness
  • Frozen wild blueberries, or any other fresh or frozen berry
  • Honey to taste
  • A Pinch of Cinnamon Powder
  • Ice

Paleo Avocado Shake

Put the ingredients together in a blender or food processor and wait patiently (with your ears covered) for the mixture to come together. You can either drink this with a straw, or eat it out of a bowl with a spoon (yes it’s that thick). Serves 1-2.

Paleo Blueberry Shake



  • 3 Eggs
  • Onion, 1/2 cup
  • Green Pepper, 1/4 cup
  • Mushrooms, 1 white and 2 shiitake
  • Cherry tomatoes, 2-3
  • Baby Spinach, handful
  • Tarragon, teaspoon
  • Cayenne, 1/2 teaspoon
  • Salt and Pepper, to taste
  • Extra Virgin Olive Oil, tablespoon
  • Dash hot chile sauce (optional)


Chop the onions into small pieces while the skillet heats up over medium. Heat the olive oil and toss in the onion, tarragon, cayenne, salt and pepper. Chop the mushrooms and green pepper, add them to the skillet. Lastly, slice the cherry tomatos in half and add them with the baby spinach. Toss the skillet and cook for about one to two minutes longer. Dump the veggies into a small bowl, return the skillet to the heat.


Break 3 eggs into a bowl, mix in hot sauce, salt and pepper, whisk the eggs. Add a dash more olive oil to the pan and add the eggs. Allow the egg mixture to solidify, while going over the edges with a spatula to keep from sticking. Add the cooked veggies back into the skillet in the centre of the egg mixture. Once the whites are no longer runny, loosen one half of the omelette and flip it over. Remove from heat and garnish with sliced fresh fuit, avocado or salsa.



Perfect Guacamole Recipe
Prep time: 10 minutes
All you really need for guacamole is ripe avocados and salt. After that, the next most important ingredient is lime juice (or lemon if you don’t have lime). Then come the cilantro, chiles, onion, and tomato.


Add to shopping list
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama.


1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, chop the tomato, add to the guacamole and mix.


For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

The simplest version of guacamole is just mashed avocados with salt. Don’t let the lack of availability of other ingredients stop you from making guacamole.

Yield: Serves 2-4.

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I decided to check out Baker Street Cafe yesterday. I was craving brunch and it’s one of the few places that serves brunch weekdays until 2pm.


My sister and I ordered generously portioned dishes and sat waiting patiently with our steaming cups of coffee; they even leave the coffee pot on the table for easy refills. I ordered the eggs Benedict with smoked salmon, and added extra spinach, without the bun of course, and eggs poached medium.


The food arrived 15 minutes after we ordered, which was a pleasant surprise because of the signs around the restaurant warning customers of long wait times. My eggs were done to perfection, with firm whites and soft runny yolks.


The smoked salmon, egg and spinach mixture was delicious with the house made Bernaise sauce and capers. I enjoyed a few of the pan fried potatoes mixed with peppers and onions.


One of the highlights of brunch at Baker Street is the generous portion of fresh fruit served alongside your main dish. Mmm, I will definitely be back to try out some more Paleo-friendly dishes!


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