Baked chicken fajitas

Eat chicken? Most of us here in Canada do. In fact, the average Canadian eats over 30 kg of chicken per year according to recent statistics. That being said, there are countless chicken recipes to try.
This one is simple and you likely have all the ingredients available in your fridge and freezer.
This recipe requires one bake pan which doubles as your serving dish. Prep and cooking time takes less than one hour.
Try it tonight!


5 boneless skinless organic or naturally raised chicken breasts sliced into 1″ strips
2 red peppers sliced lengthwise 1″ thick strips
1 green pepper same as red
1 1/2 large red onion sliced 1/2″
4-5 cloves garlic chopped
2 tbsp oregano
1 1/2 tbsp chilli powder
1-2 tsp cumin
1/2-1 tsp hot chilli flakes ( depending on your taste)
1 tsp sea salt
1/2 tsp freshly ground black pepper
3+tbsp organic olive oil or melted virgin coconut oil


Pre-heat oven to 400′

Gone camping!

Here’s a great make ahead recipe I picked up at a food demonstration in Quebec.
The chef, sEB of sEB L’Artisan Culinaire does a weekly recipe demo and tasting Saturdays at a local farmers market, so I had a taste. Although, he intended this as a campfire or picnic recipe you can try it at home. He suggests you marinate the chicken for 3 days and up to a week. Seems easy enough.

PORTUGUESE Inspired campfire chicken for 4


4 boneless skinless chicken breasts halved lengthwise( for even cooking throughout)
8 cloves garlic peeled
2 tbsp fresh ginger
1 bunch of cilantro leaves and stems washed
1/2 cup of water
1 pint of brown ale ( he used Newcastle)
1/2 cup fine olive oil
2-4tsp coarse sea salt ( like Malden)* found in specialty grocery stores
3-4 tbsp jerk seasoning in a jar ( not the dry spice seasoning)( very spicy stuff so add according to how spicy you like your food)


In a mini food processor, add garlic,ginger, cilantro and chop. Using a zip lock bag placed over a large bowl, add the chicken, beer, water, olive oil,garlic, ginger,cilantro,2 tsp sea salt and jerk seasoning.
Remove as much air as possible, seal and mash around so the seasoning covers the breasts.
Place the ziplock bag flat on a tray in the fridge for 3 days and up to 5.
When you’re ready to grill use indirect heat if using coals otherwise the chicken will burn. Sprinkle a bit more sea salt on the breasts during the cooking process.
Total cooking time should be 10-12 minutes per breast. Simply fold over one end of the breast and if it breaks apart easily it’s usually done. Otherwise, just cut into one to be sure 🙂


Asian inspired slaw



Cool down with this Asian slaw. No cooking required, make this ahead, keep refrigerated for a few days. Add some protein, keep it simple and quick. When I’m rushed for time I add leftover shredded chicken or store-bought shredded roasted chicken right to this slaw. It pairs well with shrimp and lobster too.
To save time purchase pre-shredded mixed cabbage or slaw and just add the dressing.
Use 4 cups of slaw.
If you have a food processor follow the instructions below.

1/4 head each of red and green cabbage, finely shredded in food processor~ 3 cups total
1/2 cup store-bought broccoli slaw
1/4 cup store-bought match stick carrots
2 green onions chopped
1 tbsp grated ginger(optional)*
1 1/2 -2 tbsp raw honey
2 tbsp cider vinegar
1 tbsp lime juice
Pinch of salt and pepper
Sesame seeds for garnish

Microwave honey for 10 seconds, then add vinegar,lime juice, salt and pepper. Stir to combine.
In a large bowl add the cabbage, broccoli slaw, carrots and green onions. Pour in the dressing and mix. Refrigerate at least an hour.
Garnish with sesame seeds.

Sun dried tomato basil bread

I’ve been craving bread so I started searching recipes for a good savoury herb bread.
I found a great basic Paleo bread recipe from Marks Daily Apple and made some minor changes.
This bread is just savoury enough and is amazing with herbed goat cheese. RECIPE BELOW


2 cups almond flour
2 tbsp coconut flour
1/2 cup rehydrated and chopped sun dried tomatoes
1/3 cup packed fresh basil finely chopped
1/4 cup golden flax meal (ground or processed flax seeds)
1/2 teaspoon sea salt *(alternately, try 1/4 tsp salt and 3 tbsp Parmesan cheese) if not100%paleo
1/2 teaspoon baking soda
4 eggs * room temperature
1 tbsp organic coconut oil
1 tbsp raw honey
1 tbsp apple cider vinegar


Preheat oven to 350′
Rehydrate tomatoes by placing them in a small pan with just enough water to cover them, simmer covered about 10 minutes over low heat,let sit in the water then remove when they are soft about another 10 minutes. Chop
Place almond flour, coconut flour, flax, salt and baking soda in a food processor
Pulse ingredients together, ADDING SUN DRIED TOMATOES AND BASIL * cheese optional
Pulse in eggs, oil, honey and vinegar
Spoon batter into a greased 7.5 x 3.5 loaf pan
Bake at 350° for 30 minutes
Cool and serve

Paleo bread

* If you do not use the recommended size loaf pan, your bread will not be the proper height. I used a long loaf pan and could easily have doubled this recipe giving the bread more height.
I recommend sealing and refrigerating or freezing for future use.

Serve with herbed goat cheese

In a bowl combine 1/2 cup softened goat cheese and 1/2 garlic clove pressed with 1 tbsp each chopped fresh chives,parsley or any herb you desire and a pinch of sea salt and pepper.


A tomato-based vegetable soup from the Andalusia region of Spain. GAZPACHO
is intended to be served cold and is especially good on hot summer days. Which of course were here a few days ago.

Ripe tomatoes are the key ingredient in this recipe. Most GAZPACHO recipes allow for raw ingredients so by all means try this recipe RAW.
I prefer the flavour that roasted red peppers impart and because I roast and freeze my peppers I always have some on hand. If you like you can use jarred roasted red peppers.
*stale bread is also traditionally used to add bulk to this soup, so if you choose you may remove the crust from 1/2 a baguette, soak the bread in a little water and add it to the vegetables in your blender


2 lbs ripe tomatoes (6 medium)
1 cup roasted red peppers puréed (or 1 raw seeded and roughly chopped)
1 large cucumber seeded, peeled and roughly chopped
1/3 cup raw onion roughly chopped
2 garlic cloves pressed
1/4 cup + 1 tbsp sherry vinegar
1/2 cup really good olive oil
1 tsp smoked paprika
1 tsp hot smoked paprika
1 tsp fresh cracked black pepper
2 1/2 tsp sea salt


Start by scoring your tomatoes with an X, place them in a preheated oven 350′ for 30 minutes
Once cooled, the skin will peel off nicely.


Then toss the tomatoes, peppers, cucumber, onion and garlic in a blender for about a minute. *add the soaked bread with the vegetables if you choose
The mixture will look a bit chunky. Empty the contents into a large bowl and add the remaining ingredients. Add the olive oil in a steady stream, stirring to incorporate. Then chill for several hours and days. It tastes better several days later, so it’s perfect to make ahead.

This soup is quite thick so I’ve used it as a salsa in shot glasses with grilled shrimp. Garnish with some finely chopped peppers and cucumber.
Or serve in soup bowls with sliced avocado.

Grilled radicchio

Radicchio a member of the chicory family is widely used in Italian cooking.
A perfect side to grilled meat, try grilling radicchio as it transforms its slightly bitter taste to a much milder and sweeter flavour. It’s super easy. Just cut the radicchio in half through the root end, then cut even pieces keeping that root end in tact. One head of radicchio will give you six pieces.

Then simply spray your radicchio pieces with a gmo free cooking spray or olive oil and on medium heat grill each side until it begins to wilt, about 2 minutes per side or less. Plate and drizzle with a few drops of olive oil and balsamic vinegar for sweetness, salt and pepper. Here I’ve added some goat cheese. Alternately,you can also try sprinkling with hemp hearts for added crunch, protein and omega-3’s, or bits of bacon.

Garlic marinated grilled chicken


Here is another one of my favourite chicken recipes. It’s super easy. You can make it tonight or marinate and grill tomorrow. I recommend marinating at least 2 hours.


3-4 lbs skinless boneless chicken thighs ( or breasts)
1 cup freshly squeezed lemon juice (4-5 lemons)
1 cup olive oil
6-7 large cloves of garlic
2 tsp sea salt
1 tsp sweet paprika
1 tsp sweet smoked paprika
1 tsp freshly ground black pepper
tbsp. Lemon thyme ( optional)



Using a mortar and pestle smash the garlic cloves, salt and lemon thyme ( optional) until a thick paste forms.


Add the paste to the lemon juice, olive oil, paprika, pepper and lemon thyme and stir to combine.
Using a large ziplock bag, add the chicken and marinade, seal and mash around so to evenly distribute the marinade.
Lay the bag flat in another tray and refrigerate at least 2 hours or overnite.


Heat your grill ( BBQ) and grill until clear juices appear. 20 minutes or longer for thighs depending in thickness and a little less for boneless breasts.