Am I on a roll, or what? I know it’s not what you’re used to from me, but I like to shake things up and have some fun sometimes. What could be more fun than an Alpaca with bow ties? Come on! By the way, this is available on shirts. Also all my shirts on TeePublic are on sale for $14 again. Booyah!
Cheese and mushrooms are a match made in heaven, as far as I’m concerned. If you don’t like cheese or mushrooms, then heaven help you! (I rescind the previous comment if you’re intolerant to dairy.) Tangy goat cheese pairs wonderfully with meaty king mushrooms, and is kicked up to level 100 with garlic and fresh dill. Damn easy and delicious.
Stuffed King Mushrooms
Serves 4 as a side
- 4 Big King Mushrooms
- 3/4 Cup Soft Goat Cheese
- 1 Organic Egg, beaten
- 1 Tbsp fresh Dill, chopped
- 4 cloves of garlic, pressed in a garlic press, or finely minced
- 1 tsp Butter, plus extra to grease the pan
Preheat oven to 350. Grease the bottom of a small baking dish with butter.
Slice the mushrooms down the center, almost but not quite cutting them in half. Lay them in the baking dish, slice side up.
Make sure the goat cheese is very soft, and mix together with the egg, butter, pressed garlic and chopped dill. Spoon this mixture into the sliced mushrooms, and cover them thoroughly with any extra.
Pop into the oven and cook for about 45 minutes, until the mushrooms are soft. Serve warm. Enjoy!
Sorry again for the radio silence. Or blog silence, rather. Good things come to those who wait, right? In the mean time, I just got approved as a tee designer on TeePublic, and I’ve uploaded a bunch of my cool video game and other geeky designs over there. Feel free to check them out, if that’s something that interests you! They’re $14 until Sunday, then they go up to $20.
Part of my payment for doing the Valentine’s Day illustration for ChocoSol was actually dispensed in chocolate bars (and coffee). I know, it’s a hard life!! One of my favourite flavours that they hand craft is the spicy 5 Chili Bullet.
They used ethically sourced cacao beans grown in forest gardens, and the chilis are grown locally in Toronto. Cacao, Raw sugar, Cacao Butter, 5 Types of Chilis, Allspice, Achiote and Sea Salt. As you can see, it’s a simple ingredient list with no lecithins or emulsifiers to be found. Nice! The chilis they use pack a bit of a punch, too!
Since I had a surplus of chocolate going on, I decided that a little baking was in order. Fortunately for me, Primal Palate did all the hard work here with their recently released Grain-free Fudgy Brownie recipe, which you can see on their totally amazing new website. Go check that out if you have an extra minute today to be wowed.
I substituted this spicy Chocosol bar into the recipe to give it a bit of a twist. They’re rich and delicious with chewy edges, just like I love in my brownies. My version features some extra after-burn.
Primal Palate’s Grain-free Fudgy Brownies [5 Chili Bullet Variation]
Adapted from PrimalPalate.com
- 1 5oz 5 Chili Bullet Chocolate Bar
- 1 oz High Quality Dark Chocolate
- 8 oz Butter, Unsalted, or Palm Shortening
- 1 tsp Vanilla Extract
- 4 Eggs, large
- 1/2 cup Almond Flour
- 1/2 tsp Sea Salt
- 1 tsp Baking Powder
- 3/4 cup Coconut Sugar
Preheat oven to 350 degrees. Grease an 8×8 glass baking dish and line with parchment paper so you can easily remove the brownies after baking.
Cut the Butter into cubes and break the Chocolate bar into pieces. Melt the Chocolate and Butter over medium low heat, stirring frequently. Add the Coconut Sugar and Vanilla to the melted mixture and stir until there are no unmelted chunks.
Remove the mixture from the heat, and allow to cool slightly. In another bowl, blend the Eggs, Almond Flour, Baking Powder and Salt together. When the Chocolate mix is cool, fully combine with the flour mixture until uniform.
Pour the batter into the greased and parchment lined 8×8 baking dish. Bake at 350 degrees for 45 to 50 minutes. Cool for 5 minutes in the pan then remove to a wire rack. Wait for them to cool a bit before flipping to remove the parchment paper. Slice and enjoy warm, or cool completely and store in a tin for later.
If you can’t get your hands on some spicy chocolate, add a few shakes of chili flakes to the plain recipe!
It’s that time of the year again. Beginning of February. Tons of crap covered in red and pink hearts begin to creep into your vision. Every time you enter a store, you’re assaulted. You just can’t escape it. Yes, my friends, it’s that mass marketing season that leads up to Valentine’s Day. I’ve never really bought into the idea that you have to buy a whole bunch of stuff to show your partner that you ‘really care’. You should make the effort through the year to show your love–and not just with gifts! However, having an excuse to go out for dinner or to give a small token of affection isn’t necessarily a bad thing. Especially when you can support local businesses.
Speaking of which, this year I partnered with ChocoSol Traders, a local chocolate making company. Together we dreamed up, and I created a special Valentine’s Day card which features the flowers of the Forest Garden Trinity. Check out that link to hear ChocoSol founder Michael Sacco speak of the teachings of Spiritual Ecology that inspired the illustration.
You can only really get your hands on this amazing gift card if you’re in the Toronto area…but luckily I am offering the chance for one lucky person to win a copy–as well as a selection of ChocoSol’s stone-ground, fair trade, horizontally traded, vegan, soy-free, paleo-friendly, chocolate bars. Phew, what a mouthful! A mouthful of pure goodness!!
- 1x ‘Darkness’ Large Size Bar
- 1x ’5 Chili Bullet’ Large Size Bar
- 1x ’100%’ (Sugarless) Large Size Bar
- 1x ’65% Artisan Blend’ Large Size Bar
- 1x ’85% Uranga’ Single Origin Large Size Bar
- 1x Spiritual Ecology Valentine Card
You can enter using the Rafflecopter widget below!
Contest closes February 16th, and the winner will be notified the following day. Prize will be shipped out by February 24th because I’ll be out of town. Yes, it’s Valentine themed, but the chocolate will be arriving afterward. All of this chocolate is out of my own pocket, and the giveaway isn’t sponsored. I just like to share the love. Open to US and Canadian residents only, due to shipping costs. Sorry! Thanks for your understanding.
Who likes bacon? Me! Who like bacon on their computer? Yuck, that’s greasy, you say?! Well, not anymore. Here’s some digital bacon so that your keyboard is safe from delicious bacon fat. I have two different sizes for you, and this should cover most screen resolutions if you ‘fit to screen’.
As you may or may not know, I’m a freelance illustrator! Yes, you may know me as “that girl who makes recipes and draws a picture of them”, but actually I’m also a trained, professional illustrator. When I’m not creating illustrated recipes for this blog, for your enjoyment and meal-planning purposes, I’m actually available for hire.
At any time, I might be working on a number of secret projects for clients, which will only be unveiled after they’re published or used on a label. Of course I’m not allowed to post them all here! Depending on the contract the work is created under, you may only be able to see all of the pictures that I drew by checking out the book they’re printed in–either through purchasing it, or checking it out in your local library.
This is why it’s sometimes quite a while between recipe posts. If I’m putting all my time and effort into my freelance jobs, sometimes there’s nothing left to put together another illustration for this here blog. That being said, I love to be able to do the work that makes me happy, and also try to make a living through my art!
I decided to put together a post to show you where you can find my published pieces, support me through purchasing prints, or work with me directly.
Looking for a custom character for your blog? Personalized social media icons that match the flavour of your site? Want a recipe illustration of your very own? Well, you’re in luck! I have quite reasonable rates for independent bloggers and small businesses. Contact me with the details of your project, and we can have it done in a flash.
Satisfied customers include:
- Civilized Caveman Cooking Creations
- Cave Girl Eats
- The Domestic Man
- Grokette’s Primal Musings
- Rx’d Yoga
- Kind Organics
PRINTS AND POSTERS
This hasn’t really been public knowledge until now, but any one of my recipe illustrations can be available as a print or poster. If you get in touch with me through email, I can provide you with a high-resolution file and a licence to print one copy for display at your home or business. You can get the file printed locally, and there’s no hassle with shipping. Prices tend to run from $20 to $30, depending on the size. These make a great present for the foodie in your life, or for yourself if you want your kitchen to look awesome!
It’s no secret that my big debut in the Paleo publishing scene was Diane Sanfilippo’s infamous Practical Paleo. I did a number of spot illustrations of various fruits, vegetables and meats to embellish the book, as well as a handful of diagrams. My favourite, of course, is the Poop Pageant. You could say this was the “crappiest job I ever had”. (Just kidding, it was awesome.)
The Ancestral Table : Traditional Recipes for a Paleo Lifestyle
Coming out this month is Russ Crandall’s The Ancestral Table. His excellent blog is known as The Domestic Man, and if you’re not familiar with it already, go check it out. This stunning book approaches the Paleo diet from a traditional foods background. I’m a tiny part of this fantastic project, but I feel very lucky to have been involved. He wanted a looser, black and white ink style, which was a fun way to get a bit more spontaneous with my line work. Not every illustration I did made it into the final book, so you can see a couple above which weren’t included. (It was just too jam-packed with goodness already!) Definitely order this if you haven’t already!
Written by Tony Federico of F.E.D., this book covers everything you’d want to know about grilling. A meaty book, that’s for sure! Speaking of which, I illustrated a TON of meat diagrams for the informational sections. I know it’s tough, but you’ll have to wait until June to get your hands on this. It’s coming out in the summer, just in time for grilling season!
Though, honestly, I’m Canadian and we BBQ all winter… I’ve had a glimpse at some of the recipes, and this is gonna be a good one!
Dougie The Hospice Dog
This was a project by local Toronto authour Diane McQuaig, and was made possible by the Kensington Foundation. Based on a real location and dog, it makes the topic of death more approachable for children, and can be used to introduce the difficult subject in the case of the death of a loved one. This was a bit of a different style for me, but suited the tone and subject matter of the book. Currently available in some bookstores locally or directly through the hospice website.
Phew, you’ve made it pretty far. Don’t stop yet! In my Storenvy Boutique, I have tons of mugs for foodies and nerds, and also foodies who are nerds. I aim to please! Tons of designs, made by me personally and shipped right to your door. What’s not to love?!
Lastly, I have a Society6 store, where you can get awesome totes and pillows with my drawings on them. I have one of the bags, and the quality is great! Very sturdy; it makes a perfect Farmer’s Market bag for hauling some heavy veggies back home. There are also prints available here, but I get a very small cut, so unless you’re looking for a canvas print, it’s best to contact me directly to order regular prints.
Congratulations if you made it through this post! I appreciate anyone who takes the time to appreciate my work on any level. Even a comment makes my day. Hope you keep enjoying my work and I’ll try to keep the recipes coming!
Shopping at farmer’s markets is such a treat, and in my city there are at least 3 that run year round–including my go-to, Dufferin Grove. I spotted these heirloom carrots last week, and I decided that I really didn’t eat enough carrots these days. Especially delicious, sweet, organic heirloom carrots! You can make this recipe with any ole’ carrots you want, or even parsnips, but I highly recommend some heirloom carrots if you can get your hands on them. They’re super pretty and extra delicious! For this recipe the amounts are approximate, I just toss everything together and add until the carrots look well-coated.
Balsamic Roasted Heirloom Carrots
- 12 Medium Heirloom Carrots
- 2 1/2 Tbsp Olive Oil or Melted Coconut Oil
- 2 Tbsp Balsamic Vinegar
- 2 Tsp Mixed Herbs or Herbes du Province
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
Preheat oven to 350. Scrub carrots and cut the tops off, then cut in half lengthwise. Line a metal baking tray with foil, and put the carrots on the tray.
Drizzle your oil of choice and the vinegar onto the carrots. Crush the herbs in your hand if the flakes are large, and sprinkle along with the salt and pepper onto the tray with the carrots. Toss to coat evenly.
Pop into the oven and cook for 30 minutes, or until golden and slightly crispy on the edges.
Hi friends! Long time no see! Happy 2014! Hope everyone had a great holiday time. Just recently I came back from a two week trip to Japan, which was super fantastic. I saw so many cool things, it blew my mind. Also I ate many cool things! I’m thinking of putting together a little post about trying to eat ‘Paleo-ish’ in Japan, which is a challenge I’ll tell you now. Look out for that sometime in the near future!
I promised this recipe on my Facebook Page back about a month or two ago, but I was so busy I didn’t have a chance to do an illustration. Well I’m back, babes! I put this together when I was doing my 21 Day Sugar Detox. I have to say, it’s really simple, and really delicious.
Lemon Ginger Chicken Thighs
Serves 4 to 6
- 12 Chicken Thighs
- 1/4 Cup Melted Butter
- Juice of 1 Lemon
- 2 Tbsp Coconut Aminos or Gluten-free Tamari Sauce
- 1 Tbsp Fresh Ginger, minced
- 1 tsp Garlic Powder
- 1/4 tsp Pepper
- 12 Average Parsnips and/or Carrots, peeled and halved
Preheat oven to 350. In a large roasting pan with a lid, put the peeled Parsnips and Carrots on the bottom of the pan. On top, arrange the chicken thighs skin-up in a single layer.
In a small bowl, whisk together the warm melted Butter, the Lemon juice, Coconut Aminos/Tamari Sauce, minced Ginger, Garlic Powder and Pepper. Pour this mixture evenly over the Chicken Thighs.
Cook covered for 60 minutes. Remove the lid and cook for 15 more minutes.. The Chicken is done when you cut into it and the juices run clear. Plate, served over the Parsnips. Enjoy!