Walnut and caper pesto spaghettied squash with bacon

Spaghetti squash with a walnut caper pesto and crispy bacon crumbles

Spaghetti squash with a walnut caper pesto and crispy bacon crumbles

This was a meal I threw together when I decided to host a last minute dinner party. I loved making this - there weren't many ingredients and the bacon and squash cook themselves, so it was stress free and quick. The party was so last minute that it turned out no one besides me realized I was planning on serving dinner, so I lucked out and my effort indadvertedly resulted freezer meals and don't have to stress about making work lunches for the next week! Fantastic!

Walnut and caper pesto spaghettied squash with bacon

Serves 4

Ingredients

  • Large spaghetti squash
  • 2 cups walnut halves
  • 2 cups packed herbs (I used basil and tarragon)
  • 1/4 cup extra-virgin olive oil
  • Package of bacon (about 500 g)
  • 2 Tbsp capers
  • 1 tsp each sea salt, black pepper, chili garlic sauce
  • Small pinch of cinnamon

Directions

  1. Put the bacon on a baking tray, single layer, and put in the cold oven. Turn the oven to 425 degrees Fahrenheit and cook the bacon until it is very crispy.
  2. Poke deep gashes in your squash with a knife and microwave for about 10-15 minutes then flip and microwave for another 10-15 minutes. When it is slightly soft and you can hear the water "sizzling" it is done and you can cut her in half (careful of steam!) and remove the seeds and use a fork to "spaghetti" out the threads.
  3. In a food processor, puree the rest of the ingredients until roughly combined into a pesto.
  4. Stir the pesto, squash, and crumbled bacon together - serve hot or cold.

Sorta Thai yummy seafood and veggie bowl

Sorta Thai yummy seafood and veggie bowl - an easy Thai tasting meal made with Tex-Mex ingredients. Whatever works!

Sorta Thai yummy seafood and veggie bowl - an easy Thai tasting meal made with Tex-Mex ingredients. Whatever works!

This is the second of the easy, few-ingredient recipes I wrote up for the Chowstalker Community Cookbook, and I'm super excited to get to share it here because it is dead easy and pretty darned satisfying.

Even though you’re using salsa, this meal comes out tasting like a spicy Thai coconut stew!  Very fast, very easy, and very yummy, this recipe uses  frozen veggies and seafood, so you can easily stockpile the main ingredients and make this at home or work when you haven’t had the time or desire to hit the store for fresh meat and produce.

Sorta Thai yummy seafood and veggie bowl

Serves one

Ingredients

  • 1 cup frozen Brussels sprouts
  • 1 Tbsp coconut oil
  • 4-6 oz, about ¾ cup, frozen mixed seafood
  • ½ fresh tomato, chopped
  • ¼ cup sugar-free salsa
  • ¼ cup coconut milk
  • sea salt and pepper to taste

Directions

  1. Steam Brussels sprouts on stove (fill a small pot with a few inches of water, put in a steamer basket containing the sprouts, and put on the lid; bring water to a boil on high then turn down to medium high so the water doesn’t boil over) until sprouts are heated through, about eight minutes.  Alternatively, microwave the sprouts in a microwave-safe bowl with a plate on top and no added water on high for about six minutes.
  2. Heat coconut oil in a pan on medium high until slightly smoking; add seafood and cook until opaque, about five minutes.
  3. Put all of the ingredients in the pan and mix gently to combine.
  4. Eat!

Hot and saucy cabbage and eggs

Hot and saucy cabbage and egg salad is cents per serving, super filling, and super fast.

Hot and saucy cabbage and egg salad is cents per serving, super filling, and super fast.

I was beyond excited and honoured to have a few of my recipes featured in the Chowstalker Community Cookbook. When I was first contacted to put together a few recipes, I started feeling a bit frantic about the deadline for photos - the ever calming and wonderful Haidee stepped in, tested the recipes, and took this photo for me (taking a proverbial load off my plate). Could I ask for better friends? So, thanks to Haidee, this is one of the recipes that originally appeared in the e-book, and one of my staples.

I’ll often have a variation on this meal for breakfast or dinner; considering the most expensive ingredients are cabbage and eggs, and at about $1.50 a head for a green cabbage and $3.50 for a dozen free range eggs, this is a truly budget friendly meal.  It is tough to believe something so simple can be so tasty and satisfying.  One of my favourites!

Hot and saucy cabbage and egg salad

Serves one

Originally appeared in the Chowstalker Community Cookbook

Ingredients

  • 2 cups thinly sliced cabbage
  • 2 eggs
  • 2 Tbsp sliced green olives and 1 Tbsp brine from the jar
  • 1 Tbsp coconut oil
  • 1 tsp tahini or other nut/seed butter
  • 1 tsp chili garlic hot sauce
  • sea salt and black pepper to taste

Instructions

  1. Steam 2 cups sliced cabbage and 2 eggs in shells on the stove (fill a small pot with a few inches of water, put in a steamer basket containing the cabbage and eggs, and put on the lid; bring water to a boil on high then turn down to medium high so the water doesn’t boil over) until cabbage is soft, about eight minutes.  Alternatively, microwave the sliced cabbage in a microwave-safe bowl with a plate on top and no added water on high for about six minutes, and use pre-boiled eggs.
  2. Run eggs under cold water for a few seconds; peel and slice the warm eggs.
  3. Put all of the ingredients in a bowl and mix gently to combine.
  4. Eat!

Options: Adding half a fresh tomato, diced, is very good.  You can also use any sliced pickled vegetables and accompanying brine in place of olives; some options include sauerkraut, dill pickles, grape leaves, and capers.  I buy the Thai “rooster” brand of chili garlic hot sauce (check to make sure “sugar” isn’t listed as an ingredient) from the grocery store, but you could also google “Paleo chili garlic hot sauce” and make your own!

Crockpot Scottish haggis

Your very own authentic haggis minus the stomach - I couldn't source one, so used a crockpot instead.

Your very own authentic haggis minus the stomach - I couldn't source one, so used a crockpot instead.

I was chatting with Bailey and her husband mid-summer; they'd invited me to the Highland Games in Fergus, a town pretty close to here - I've always wanted to go, but was already booked to be elsewhere. They'd decided not to go either after finding out it was $25 a person just to enter. We got to talking about how much meat we could buy for $100 between the four of us, and eventually hatched a plan to talk Craig at Royal City Crossfit into hosting a surprise Highland Games style workout and potluck in honour of my boyfriend's birthday. This seemed like a solid plan as he is in an organization that requires the wearing-of-kilts and it gave us a solid excuse to try and make haggis from scratch (PS - I have no idea why, but I want to call it "a haggis", not just "haggis"). Craig was surprisingly amenable to the idea (thank you Craig!).

Thatcher Farms near Guelph raises their own lambs - I Facebooked with them and asked for whatever lamb guts they could give me and ordered the beef suet (fat) from them too. Since we were going all out, I decided to keep it super authentic and use rough cut oats rather than try and Paleo-ize the recipe. First time I had oats in awhile and my stomach thought they were pretty interesting. Some folks were hesitant to try the haggis, but everyone was a good sport and took at least a bite. Absolutely everyone who ate it was a-ok with it and some took seconds!

 I would 100% make this again, and think that you could 100% replace the oats with a few cups of chopped nuts and have less stomach distress if you've gotten away from eating grains. A huge bonus to this whole endeavour was that it was surprisingly easy and surprisingly affordable. Jamie Oliver is all about cost per serving - I got meat from the most expensive (delicious) butcher in town, and calculate the cost per serving of this meal to be less than $2.00.

Authentic Scottish haggis in a crockpot

Serves a lot of people. Let's say 10+ as a main course.

Adapted from this recipe by Haggis Hunt. Note that I've gone over this website several times and still can't figure out what the Haggis Hunt involves, precisely.

Ingredients

  • 1 lamb's pluck (I ended up with two sets of kidneys, one set of lungs, one liver)
  • 24 oz lightly toasted coarse steel cut oats (I used Bob's Red Mill "Golden Spurtle" winning oats)
  • 1-2 tablespoons salt
  • 1 level tablespoon ground black pepper
  • 1 tablespoon ground all-spice
  • 1 level tablespoon of mixed, dried herbs
  • 8oz suet (mine was beef)
  • 4 large onions

Directions

  1. Put the meat minus the suet in your crockpot, cover with salted cold water, and cook on low for five hours.
  2. Drain organs and reserve 2 cups of the broth you made cooking them in the crockpot.
  3. Put everything in the food processor and pulse until finely diced. You are making a lot of haggis so this might take several batches.
  4. Press the whole shebang into your crockpot, it will resemble a large meatloaf, cover with tinfoil, and cook on high for 3 hours or 5 hours on low. I suspect low would be better as my edges got too crispy on high heat, but I was short on time.
Kilted Royal CIty Highland Games in the park across from the gym.

Kilted Royal CIty Highland Games in the park across from the gym.

The workout was a ton of fun.

Royal City Highland Games

3 rounds for time of:

  1. 40 m medicine ball throw over your head backwards (the Scottish way? I used 14 lbs)
  2. 5 atlas stone cleans (I used our 12", approximately 65 lb stone)
  3. 40 m tire flip
  4. 400 m run with your medicine ball

Eat this! The easiest, tastiest breakfast (and IT'S PANCAKES)


I made Bailey's chocolate protein pancakes spread with almond butter - and let me assure you, they are divine. Enough fuel to get you through a workout without feeling ill if that workout is burpees.

I made Bailey's chocolate protein pancakes spread with almond butter - and let me assure you, they are divine. Enough fuel to get you through a workout without feeling ill if that workout is burpees.

My gorgeous friend Bailey took some time out of writing up her scientific findings to send us an amazing recipe post. I am super glad she did, because I made these pancakes - the cocoa version - yesterday, and they are super quick and super fantastic, and definitely going to be a staple for me this fall. Bailey writes:

Since giving up dairy, I've been forced to get creative. Particularly with breakfast. Thanks to AngellFood and my new-found courage at mixing foods and coming up with my own recipes, I'd like to share my favorite breakfast of the moment.

The easiest, tastiest and protein-packed 'pancakes' with no dairy or added sugar! It's frighteningly simple. Just smash up a banana with two whole eggs. Add a dash of cocoa powder or cinnamon if you want. Fry 'em up and you're done!

Born from my wearisome enthusiasm for scrambled eggs, this breakfast makes me feel happy and indulgent. It's also incredibly versatile. You can add some coconut flour to the batter to change the texture and taste, reduce the eggs to 1 whole or 1 whole and 1 white, add additional or different fruit (blueberries are great), or even do 1/2 the banana and save the other half for a snack.

Not surprisingly, these pancake-y babies have a different texture than flour-based pancakes and they will be very thin. But, when life gives me thin pancakes, I just add nut butter and call them crepes! Whatever works for you, I hope you enjoy them as much as I do.

Robin here: Bailey sent us a pictorial guide to making the pancakes! The pictures actually made me realize how super simple the recipe was, which is probably why I made it right away. So, here's what you do:

Heat a skillet to medium heat on the stove top with enough fat to coat the bottom lightly.

Put a banana, a tbsp of cocoa powder or pinch of cinnamon, and two eggs into a flat-bottomed dish and smash with the potato smasher until the eggs are thoroughly scrambled, or blitz all ingredients in a blender or magic bullet. 

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When the pan is hot, slowly pour the mixture into two blobs that will spread out and take the shape of the pan. Sometimes they run into each other if your pan is smallish. Don't sweat it. Let them set up and you can 'cut' them with your spatula into a flip-able size.

Cook for around 5 minutes. I take this time to get my lunch together for work. When the edges are bubbly and the pancakes move pretty easily when you poke at them with your spatula, flip them over. 

Cook for 2 more minutes. I often mess up the flip and they fall on top of each other or break but it doesn't matter. They won't win a photo contest, but they'll taste just as good.

Spoon a tablespoon of nut butter on a plate, microwave it for 20 seconds (so it spreads easily), and use the spatula to transfer the pancakes to your plate. Enjoy!

Cocoa or cinnamon protein pancakes with almond butter

Makes two medium pancakes

Ingredients

  • 1 banana
  • 2 whole eggs
  • A few tablespoons of cocoa powder or a pinch of cinnamon
  • Heaping tbsp of nut butter

Directions

  1. Heat a skillet to medium heat on the stove top with enough fat to coat the bottom lightly.
  2. Combine all the ingredients except the nut butter. Either add ingredients to a flat-bottomed dish and smash with the potato smasher until the eggs are thoroughly scrambled, or blitz all ingredients in a blender or magic bullet.
  3. When the pan is hot, slowly pour the batter to form two pancakes.
  4. Cook for around 5 minutes. When the edges bubble, flip the pancakes and cook for 2 more minutes.
  5. Spoon a tablespoon of nut butter on a plate and microwave it for 20 seconds.
  6. Transfer the pancakes to your plate, spread the nut butter on as you eat, and enjoy!

Paleo blueberry microwave mug muffin

Missing blueberry pancakes? Glennis' super easy blueberry mug muffin can be made in a few minutes in the microwave. Perfect for a weekday breakfast or quick snack.

Missing blueberry pancakes? Glennis' super easy blueberry mug muffin can be made in a few minutes in the microwave. Perfect for a weekday breakfast or quick snack.

I am totally thrilled - my sister Glennis is the best baker I know and has agreed to be the woman in charge of treat recipes here at AngellFood.com; Glennis creates some of the best, simple desserts anyone has ever eaten and I have been watching the subscribers rise when she guest-posts and unsubscribe when I post my next salad, so I am super thrilled to have two new feature recipes from her. Thank you, beauty! 

First up:

Blueberry Microwave Mug Muffin

Makes one

Ingredients

  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut milk, or water
  • 1 heaping tbsp coconut flour
  • 1 heaping tbsp blueberries (fresh or frozen)
  • 1 tsp coconut sugar
  • big pinch cinnamon
  • tiny pinch of salt
  • tiny pinch of baking soda

Directions

  1. Mix all the ingredients together and stir with a spoon.
  2. Microwave for about 2 1/2 minutes, until it is cooked all the way through.
  3. Let cool for a minute or two and it is done and ready to eat!