Homemade Ginger Ale is a healthy & refreshing beverage made with fresh ginger root, lemon or lime, honey and carbonated water. This sugar free cold drink is perfect for the warmer months, when you’re craving something refreshing! AIP, paleo, keto, low-carb & plant-based.
DID YOU KNOW? Ginger is Mother Nature’s medicine especially when it comes to supporting digestive health.
This powerful root can help prevent problems like dyspepsia, a common condition of weakened digestion characterized by symptoms like pain, heartburn, fullness and discomfort.
Ginger relaxes the smooth muscle in your gut lining and helps food move along throughout the system — a major reason why ginger helps people who are bloated, constipated and have other gastrointestinal disorders.
What makes this homemade ginger ale recipe so great:
It’s not only refreshing, but super healthy too! Ginger contains antiviral, antibacterial, anti-inflammatory + gut supportive properties.
It’s delicious with either lemon or lime, so feel free to switch up the flavour each time you make it.
Believe it or not, it tastes great unsweetened, so if you’re following a certain diet or just prefer an unsweetened beverage, you’re in luck!
Feel free to use club soda, carbonated water or sparkling mineral water–they all work.
Garnish with sliced lemon, lime or mint leaves for a pretty drink that’s extra flavourful.
You’ll end up with enough ginger liquid to make approx. 10 ginger ales, so you can easily create this refreshing drink throughout the week without grating and boiling ginger each time!
Homemade Ginger Ale is a healthy & refreshing beverage made with fresh ginger root, lemon or lime, honey and carbonated water. This sugar free cold drink is perfect for the warmer months, when you’re craving something refreshing! AIP, paleo, keto, low-carb & plant-based.
2-4tbsphoney or other natural sweetener of choice, optional
Instructions
Bring 1.5 liters of filtered water to a boil in a small stove-top pot.
Peel and finely grate ginger. Add to boiling water. Let boil for 5 minutes then bring to a simmer for 20 minutes.
Strain into a mason jar using a fine mesh sifter.
If using sweetener, add it to the jar while liquid is still hot and mix. Let cool then store in the fridge.
Once ginger liquid is chilled, shake jar then pour 1/2 cup into each serving glass (with or without ice). Squeeze half a lemon or lime into each glass. Top with 1/2 cup carbonated/sparkling water, stir and enjoy!
Notes
You'll end up with enough ginger liquid to make approx. 10 ginger ales, so you can easily create this refreshing drink throughout the week without grating and boiling ginger each time! Just store in a mason jar in the fridge.
This drink tastes great unsweetened, so if you're following a certain diet or just prefer an unsweetened beverage, leave out the honey/natural sweetener.
Feel free to use club soda, carbonated water or sparkling mineral water--they all work.
Garnish with sliced lemon, lime or mint leaves for a pretty drink that's extra flavourful.
Triple Berry Summer Salad is the perfect salad recipe for the summer! Packed with three types of berries, avocado, red onion, optional crunchy walnuts, all coated in a creamy balsamic dressing. This salad is the perfect way to take advantage of the fresh berry season! AIP, paleo, low-carb & plant-based.
Triple berry salad and I go way back to the days when I would travel to Florida with my dad and step-mom, and we’d enjoy lunch and drinks at our go-to poolside restaurant. Not a lunch passed where I didn’t make sweet love to a delicious triple berry salad with salmon or chicken.
Since my favourite salad is a plane ride away, I decided to not only re-create it, but also modify it slightly to make it AIP, paleo & plant-based friendly. So now you and I can enjoy this healthy salad at home, any time!
This simple and fresh summer salad makes for a delicious meal with the addition of meat or fish (my favourites are chicken and salmon). You can also serve this salad as a lighter lunch option or at the beginning or end of a meal.
What makes this Triple Berry Summer Salad so great …
It’s packed with antioxidant-rich fruits and vegetables.
You can use whichever berries you desire or whatever you have on hand. Also, no need to use three varieties, one or two will work too.
It’s dairy free, but still creamy and delicious thanks to avocado, which is loaded with healthy fats and fiber.
If you’re following an AIP diet, this recipe can be easily modified by omitting nuts and black pepper. If you want added crunch, try crushed toasted coconut chips, tiger nuts or bee pollen.
You can dress this salad however you like. My creamy balsamic dressing is delicious, but feel free to keep it simple with just olive oil & balsamic vinegar. A homemade raspberry vinaigrette or poppy seed dressing would work great as well.
Simply add chicken, salmon or another protein to make it an easy and complete meal.
Triple Berry Summer Salad is the perfect salad recipe for the summer! Packed with three types of berries, avocado, red onion, optional crunchy walnuts, all coated in a creamy balsamic dressing. This salad is the perfect way to take advantage of the fresh berry season! AIP, paleo, low-carb & plant-based friendly.
10ozmixed salad greens, I use organic spring mix in a container
1cup strawberries, sliced
1cupblueberries
1cupblackberries, or raspberries
1avocado, cut into chunks
1/4red onion, thinly sliced
1/3cupchopped walnuts or other nut, (omit for AIP version)
Creamy Balsamic Dressing
1chunkavocado, roughly 2" x 2"
1smallgarlic clove
1/3cupextra virgin olive oil
1/3cupbalsamic vinegar
1tbsphoney
1/4tspdried oregano or basil
1/4 tsp sea salt
1/4tspblack pepper, (omit for AIP version)
Instructions
Place mixed salad greens in a large bowl.
Add berries, avocado, onion and walnuts on top.
Using a food processor or blender, combine salad dressing ingredients until smooth and creamy.
Add creamy balsamic dressing to the salad and toss until evenly coated.
Serve at the beginning or end of a meal OR add meat or fish to this salad for a complete meal.
Notes
You can use whichever berries you desire or whatever you have on hand. Also, no need to use three varieties, one or two will work too.
If you're following an AIP diet, this recipe can be easily modified by omitting nuts and black pepper. If you want added crunch, try crushed toasted coconut chips, tiger nuts or bee pollen.
You can dress this salad however you like. My creamy balsamic dressing is delicious, but feel free to keep it simple with just olive oil & balsamic vinegar. A homemade raspberry vinaigrette or poppy seed dressing would work great as well.
Simply add chicken, salmon or another protein to make it an easy and complete meal.
If you’re a fan of chocolate covered strawberries then this smoothie recipe is for you! Chocolate Covered Strawberry Smoothie is filled with all the right ingredients to make a healthy & complete meal, so enjoy it for breakfast, lunch or dinner!
What makes Chocolate Covered Strawberry Smoothie so healthy
The right balance of macronutrients including high-quality protein, which is often missing in most smoothie recipes. Protein is not only a source of vital nutrients required for optimal health, but it’s also essential for sending healthy hormonal signals throughout your body.
No excess fruit or juices, which keeps your blood sugar levels in check while still giving you small doses of powerful nutrients and fiber found in whole fruits.
Healthy fats for optimal health and a smaller waistline! Healthy dietary fat not only fuels every cell in your body, but also allows you to absorb fat-soluble vitamins found in fruits and vegetables.
Loaded with green goodness which provides antioxidants to combat free radicals & essential vitamins and minerals + supports detoxification, collagen production, gut health, weight loss, & disease prevention.
Gut friendly & healing ingredients that are FREE OF gluten, dairy, eggs, soy, grains, fillers, artificial flavours, colours, preservatives or sweeteners + other common gut irritants.
Feel free to use your favourite protein powder in this recipe or you can try my go-to protein powder. This awesome & gut friendly protein powder will make all your smoothies taste like dessert in a cup! It’s squeaky clean, free of common gut irritants & naturally sweetened with stevia (so no blood sugar spikes).
If you’re using vanilla flavoured protein powder
To achieve a rich chocolate flavour from your smoothies when using vanilla flavoured protein powder just add 1-2 tablespoons of cacao powder into your blender along with the other smoothie ingredients. Blend & enjoy!
Cacao is the purest form of chocolate which is why I recommend it. It’s an easy find since most grocery stores carry it nowadays. You can also find cacao powder online.
What you need for Chocolate Covered Strawberry Smoothie:
If you're a fan of chocolate covered strawberries then this smoothie recipe is for you! Chocolate Covered Strawberry Smoothie is filled with all the right ingredients to make a healthy & complete meal, so enjoy it for breakfast, lunch or dinner!
Blend all ingredients using a high-powered blender.
Pour into your favourite smoothie cup and enjoy!
Notes
Get PurePaleo Protein powder HERE or check out my protein powder checklist to source out a different high-quality protein powder.*If you’re using vanilla flavoured protein powder, add 2 tbsp of cacao powder. If you’re using chocolate flavoured protein powder, add 1 tbsp.
Keyword dairy free, gluten free, grain free, gut health, healthy smoothie, meal replacement, sugar free, weight loss
Paleo Nachos are made with tostone “chips”, flavourful ground beef, an avocado crema & dairy free nacho sauce. It’s one of the best healthy & hearty nacho recipes out there! Free of gluten, grains & dairy + AIP friendly! Enjoy them while watching a game or movie, or as a fun dinner dish!
Did you know, more and more research is showing that cattle, pigs and poultry raised on their natural pasture and grass-based diets yield meat that is lower in total fat and calories, and food that is higher in good fats like Omega 3’s. In addition, this meat more concentrated with antioxidants such as vitamins E, C and beta-carotene, and with increased levels of other disease-fighting substances.
Generally speaking, animals are not eating what they were naturally meant to eat. As more animals are raised by the thousands and packed into concentrated animal feeding operations (CAFOs), their natural diets of roots and grasses, grubs and bugs has been replaced by a standard factory farm food of grains, soybeans, King Corn and various advanced pharmaceutical products.
Good science shows that eating meat, milk and eggs from grass-fed and pastured animals will provide your body with more health-enhancing, disease fighting materials than industrial-grade CAFO-raised protein.
Therefore, you should consider sourcing out animal products from farms that have ethical farming practices–and raise animals on their natural pasture from beginning to end.
One of the farms I order meat from is Wild Meadows Farm in Grey County Ontario. Not only can you taste the quality in the meat, but you feel good about eating it too. I’m truly grateful for businesses, like Wild Meadows Farm, who put the time, energy and resources into ethical farming practices.
I’ve used their grass-fed ground beef in various recipes and the result is always amazing & delicious!
I highly recommend Paleo Nachos with grass-fed ground beef. This dish is made from whole food ingredients and is free of gluten, grains and dairy. It’s great for those following a paleo or AIP diet — or anyone looking for a super healthy version of nachos!
Paleo Nachos are made with tostone "chips", flavourful ground beef, an avocado crema & dairy free nacho sauce. It's one of the best healthy & hearty nacho recipes out there! Free of gluten, grains & dairy + AIP friendly! Enjoy them while watching a game or movie, or as a fun dinner dish!
2largeplantains, peeled and cut into 1 inch slices
1lbgrass-fed ground beef
Sea salt
Avocado oil
Avocado Crema
1largeavocado
1/4cupcilantro
2tbspred onion
1/3cuplight coconut milk, canned
Juice of 1 lime
Sea salt , to taste
Nacho Sauce
1/2cuplight coconut milk, canned
1/2cupsweet potato, steamed or roasted
Juice of 1/4 lime
1/4tspsea salt
Toppings
2tbspfresh cilantro, chopped
2tbspred onion, chopped
Black or green olives, sliced
Taco Seasoning
1tspground cumin
1tspground garlic
1/2tsporegano
1/2tsponion powder
1/4tspsea salt
1/4tspblack pepper
Instructions
Using a food processor or blender, pulse all avocado crema ingredients together. Set aside.
Blend or process all nacho sauce ingredients until smooth. Set aside.
Prepare all toppings and set aside.
Cook ground beef with taco season + 1 tsp salt in a pan until meat is browned.
Fried Plantains/Tostones
While beef is cooking, cover bottom of a large pan in avocado oil and heat on medium-high.
When oil is hot, add plantain slices and fry on both sides until golden (roughly 2-minutes per side). Season with salt.
Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).
Add smashed plantains back to the pan and fry again on both sides until golden brown. Now you have tostones, which will be used as a base for your nachos!
Assembly
Lay tostones on a serving platter and spread beef on top.
Drizzle avocado crema and nacho sauce on top then garnish with toppings. Serve while it's hot!
Espresso Amaretti Cookies are a delicious variation on a classic Italian almond cookie. Made with just 5 simple & clean ingredients. These cookies are free from refined sugar, gluten & grains. Only 20-minutes needed to make these delicious cookies, just in time for the holiday season!
Almonds and coffee come together to make a perfect flavor combination. If you don’t believe me, then you’ve got to try this recipe! These chewy cookies are not too sweet, with a subtle espresso flavour. They are a perfect bite sized treat with a shot of espresso!
When creating this recipe, I tried a couple variations (in particular, brewed espresso vs. ground espresso beans) to find the right balance of flavour and texture. I decided to go with brewed espresso instead of ground espresso beans. Although the ground espresso beans offered a more intense espresso flavor, I felt that the brewed espresso resulted in a more balanced cookie.
I also decided to make these cookies egg free, even though traditional amaretti cookies are made with eggs. I did this for two reasons …
To keep this recipe super simple and easy to make. You can literally prepare and bake these cookies in just-20 minutes.
For people who have an intolerance or allergy to eggs. In addition, those following a plant-based or vegan diet can enjoy these cookies.
You’ll find that the taste and texture is still awesome even without eggs.
Espresso Amaretti Cookies can be stored in an airtight container (to ensure that they remain chewy) at room temperature for up to 1 week. These cookies can also be frozen for up to 3 months.
Espresso Amaretti Cookies are a delicious variation on a classic Italian almond cookie. Made with just 5 simple & clean ingredients. These cookies are free from refined sugar, gluten & grains. Only 20-minutes needed to make these delicious cookies, just in time for the holiday season!
This homemade Butternut Squash Soup is the best you’ll ever taste! It’s simple, super creamy and full of delicious roasted butternut flavor. This recipe is healthy, filling, comforting, and warms you up when the weather is chilly.
Why this Butternut Squash Soup is the best
Simple Ingredients
I kept the ingredients list simple so the roasted squash flavor can shine through. All you’ll need is butternut squash, celery root, onion, garlic, coconut milk, chicken/vegetable broth, avocado oil & sea salt.
Dairy Free
I used full fat coconut milk instead of dairy-based cream, so almost everyone can enjoy this delicious soup, including those who are following a dairy-free, vegan, paleo or AIP diet.
Roasted Everything for Major Flavour
Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash, and other ingredients, to bring out earthy, smoky, caramelized & sweet flavor. Not only does roasting all ingredients make this dish super flavourful, but it also makes it super easy to prepare.
Serve It Now or Later
If you’re planning to make this soup for company, you can serve the soup straight from your blender. Or, make it the day before and reheat it in a pot on the stove. You can easily store this soup in a mason jar in your fridge for up to a week.
Optional Garnishes
This soup is perfect as is…no garnish required, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) for extra visual appeal.
Squash roasting options
There are a few options when it comes to roasting butternut squash for this recipe. One is to halve the butternut squash, scoop out the seeds and roast the halves. Make sure to cut the squash from the stem down (lengthwise), so that it’s easy to scoop the seeds out.
The other option is to peel and cube the squash then roast them. I usually opt for the first one because it’s super quick and easy (unless you purchase butternut squash that is already peeled and cubed). BUT the option is there and the choice is yours.
This homemade Butternut Squash Soup is the best you'll ever taste! It's simple, super creamy and full of delicious roasted butternut flavor. This recipe is healthy, filling, comforting, and warms you up when the weather is chilly.
1.5cupsorganic chicken or vegetable broth, more if needed
Avocado oil
Sea salt, to taste
Instructions
Preheat oven to 425°F. Line baking sheet with parchment paper.
Cut butternut squash in half lengthwise and scoop out seeds.
Arrange butternut squash (flesh down), garlic, onion and celery root on the baking sheet. Rub the flesh of the squash with a little avocado oil and drizzle some on everything else. Sprinkle with sea salt.
Roast for 30-35 minutes, or until butternut squash is tender. Remove from oven and let cool slightly before handling.
Scoop the squash from the skins and place into blender. It should measure about 5 cups of squash.
Add the onion, peeled garlic, celery root, coconut milk, broth and sea salt to the blender. Puree until smooth.
If the soup is too thick, add a little more broth until desired texture is reached.
If the soup isn’t hot enough, pour into a saucepan and heat gently before serving.
Store leftovers in a mason jar in the fridge for up to one week.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
