October 17, 2016

Paleo Raspberry Coconut Oatmeal (Grain Free, Gluten Free, AIP, GAPS, Whole 30, SCD, Low FODMAP, Vegan)

If you follow me on Instagram you know that I am currently on vacation in Bali. It's amazing. If you haven't been to this beautiful country yet I highly suggest planning a trip. Like now. I will do a full re-cap of my experience once I am home and have had a chance to do some real photo editing. I am also now strongly considering writing a Paleo Indonesian/Balinese Cookbook. The food here is incredible! But there have been a few dishes I had to miss out on since they contained wheat, dairy or soy. Would any of you be interested in a Paleo Balinese cookbook? Think curries, sautes, coconut milk stews, coconut pancakes and so much more. My mouth is watering just thinking of everything I have been eating. In fact we just ordered room service and I am waiting for my grilled chicken in spiced coconut milk to arrive. Does that not sound amazing?

30% Off Your Top 3 Most Loved Products

The thought of coming back to snow and colder temperatures really does not make me happy. I personally hate winter. I think I might have said that once or twice on here before. But in case you missed it now you know. I. Hate. Winter. If I could permanently run away and live on a beach that would make me one happy girl. It might be possible... If I ever start making some reasonable money from this whole blogging thing.... But for now I will have to stick to planning as many beach vacations as I can. So if you have any suggestions for me please let me know! What beaches are your favourites? And which ones have you not loved? 

This week's recipe is being pulled out of the archives. I honestly don't even remember when I made and photographed this one. Probably last winter. When I was freezing and craving warm comfort foods like oatmeal. I wish I hadn't forgotten about this recipe because it is really tasty! So for all my friends back home who are starting to suffer through those winter temperatures, this week's recipe is for you. 

I remember when I first switched to a grain free diet, almost six years ago (wow time flies), oatmeal was one of the foods I missed the most. I used to have oatmeal for breakfast everyday. Literally everyday. I was brilliant at coming up with delicious oatmeal combinations. Peanut butter and cacao nibs, cashew butter with mixed berries, bananas and coconut butter... the possibilities were endless. Sometimes I would even have oatmeal again for dinner. It's no wonder my gut was suffering so much. I cringe to think of the damage that all those grains were doing to my body. Because remember, grains are not healthy! I have written an entire post dedicated to this topic before. And in case you missed it you can read it here

So while I totally avoid grains these days, that doesn't mean that I still don't love oatmeal. And since my whole goal is to help you (and me) eat better, while not having to miss out on the foods you love  I came up with this Raspberry Coconut Oatmeal recipe. This one is safe for the paleo, AIP, GAPS, Whole 30, SCD, low FODMAP and vegan diets. So basically everyone can eat it! And it's packed with one of my favourite superfoods, grassfed gelatin. Grassfed gelatin is one of the best ways to help your gut heal (and it's also great for skin and nails). I have written an entire post on the health benefits of grassfed gelatin before, which you can read here

As always I would be thrilled if you visited my social media pages on PinterestInstagram and Facebook!

Until next time everyone, happy eating! 

Paleo Raspberry Coconut Oatmeal Recipe


1 ripe banana
12 oz fresh raspberries
2 cups full fat coconut milk (I use this brand
1/3 cup coconut butter or manna (buy here)
pinch sea salt 

2 TBSP grassfed gelatin (This brand is my favourite) (omit for vegan) 

2 1/2-3 cups finely shredded coconut (depending on how thick you like your oatmeal) (I use this kind)


1. Place a medium pot on the stove on medium heat
2. Add all the ingredients, except the shredded coconut to the pot
3. Bring to a boil and stir well, breaking apart the banana and raspberries until you have a smooth consistency
4. Add the grassfed gelatin, one tablespoon at a time, stirring well until it dissolves
5. Turn off the heat and add the shredded coconut
6. Stir well to combine and place the lid on the pot (still on the warm burner)
7. Let the oatmeal sit for 10-15 minutes to allow the shredded coconut to soften
8. Serve and enjoy!

Print Recipe

You Might Also Like:

Pin This Recipe For Later: 

October 10, 2016

Spiced Apple Coconut Pork Roast (Paleo, GAPS, SCD, AIP, Whole 30)

You guys I have the best news (well for me anyways).

I just wrote my last exam EVER! (as long as I pass that is... so please send good vibes out into the universe for me). And I guess I shouldn't say wrote... it was mostly talking as it was an oral exam and and physical exam stations. And a lot of them. It was rather exhausting. But it's over! And as you read this I am actually on a plane to Bali to enjoy some much needed sun, beach and relaxation. I am pretty darn excited! If only it didn't take 24 hours of flying to get there... I am told it will be worth it though so keep on eye on my Instagram account over the next couple weeks as I will hopefully be posting lots of pictures. Every picture I have ever seen of Bali has been just beautiful so I am looking forward to getting some photography practice in. I am even brining my DSLR camera with me on this trip!

Free Body Cream

The last few days since my exam have been a bit of a whirlwind. I got back from Ottawa (yes we had to fly to a different city for this exam) late on Thursday night and then on Friday started my day with a massage, went to spin class and then to sugaring. It was perfect. A total day of self care was exactly what I needed. My body and mind were totally exhausted. Then on Saturday I worked out, had a pedicure and then enjoyed a nice little party that my parents hosted for me in honour of finally finishing residency. Almost all of my favourite people in one room together. It was fun! And something that doesn't get to happen very often so I totally appreciated everyone's efforts to attend.
And then Sunday was spent going to spin, running around collecting all the last minute things I needed for my vacation and then packing. And you know what was amazing? Not packing any study materials in my suitcase. Nope, not one single text book. It has honestly been more than 10 years since that has happened. But don't worry, I still packed lots of books. I think 7... yes I may like to read a little...

Today's recipe is Spiced Apple Coconut Pork Roast. And it's a good one. Like really good.

The first thing Erik said when he tried this one was "it tastes like Thanksgiving." And I have to agree that it does! It totally reminds me of stuffing.... or what I remember stuffing tasting like (since it's been over 5 years since I have eaten it). So I decided to publish this recipe today, in honour of Canadian Thanksgiving. And this way all you Americans who celebrate in few weeks have the option of using this recipe then too. Since I know not everyone likes to eat turkey on Thanksgiving.

The flavour combination of apples, coconut, and the rosemary and basil come together beautifully in this dish. And because it's made in the slow cooker it's not only super easy, but the meat comes out super tender. Like melt in your mouth tender. Plus this recipe is safe for the paleo, gluten free, GAPS, SCD, AIP, and Whole 30 diets. So almost all of you will be able to enjoy this one! You won't be missing that evil grain filled stuffing at all once you taste this dish I promise. Such a great way to enjoy the flavours of stuffing without suffering the health consequences. I call that a win my friends. A total win.

Please let me know if you make this dish. I always love your feedback! And happy Thanksgiving to all my Canadian friends!

As always I would be thrilled if you visited my social media pages on PinterestInstagram and Facebook!

Spiced Apple Coconut Pork Roast Recipe


1 ethically raised pork roast ~3-4 lbs (I have made this with loin, leg and shoulder roasts), rinsed 
1 1/2 cups full fat coconut milk (I use this brand
1/4 cup organic coconut oil (the Nutiva brand is my favourite)
1/4 cup coconut manna or butter (buy here
2 TBSP organic balsamic vinegar (I use this kind
2 pink lady apples (or other apple of choice), chopped (I left the peel on but you can peel them too)
1/2 white onion, diced or substitute 2/3 cup chopped green onion if you don't tolerate white onions
3 fresh rosemary sprigs
8 fresh basil leaves
1/2-1 tsp sea salt (to taste)


1. Turn your slow cooker onto low heat (this is the slow cooker I have
2. Add all the ingredients to the slow cooker
3. Cook for 7-8 hours
4. Break the meat apart
5. Serve and enjoy! 

Print Recipe

You Might Also Like:

Pin This Recipe For Later:

DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. 

This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!