In the middle of Vancouver, I had the incredible opportunity to grill a fresh rooster we’d slaughtered that morning at an urban farm oasis. Check out three recipes from that meal, two featuring wonderfully Canadian birch syrup! Scroll past the rooster for vegetarian birch syrup acorn squash and a 10 minute salsa shakshuka recipe!
This jackfruit taco filling is vegan, paleo, and gluten free! It’s amazing on the included fry bread recipe, but can also be served with corn tortillas for gluten free guests and bibb lettuce for paleo eaters.
Don’t be intimidated by either lamb or a roast! Believe it or not an old fashioned Sunday roast is way easier than your usual skillet chicken.
We found everything for these gluten free lamb tacos at a local farmer’s market. Both the purple tomatillo salsa and cooked cherry tomato salsa are both gluten free and paleo, so pick up some corn tortillas and a head of bibb lettuce and suddenly you’ve got a tasty taco night that can be shared by your paleo and gluten free friends!
I was lucky enough to visit Montreal during Fiddlehead Fern season, so my vegetarian hosts and I made them the theme of a gorgeous locally sourced brunch. If you’re lucky enough to have access to fiddleheads, here are two easy ways to enjoy them!
Chili doesn’t have to take forever! Make yourself a surprisingly warm and comforting pot in under an hour using leftover rotisserie chicken, frozen peppers, and canned goods.
This is a slightly easier version of a classic mousse recipe. You can tell because classic recipes never include microwave directions. Whip up a batch the next time you’re in the mood for a retro chocolaty treat!
Low and slow smoking is a beautiful way to prepare a large cut of game meat! You can use this technique with moose, antelope, elk, venison, or even a grocery store roast!
Don’t be misled by the photo! This warm, hearty paleo main course is just as good served with crispy roasted brussels sprouts, lemon-herb asparagus, and baked carrots for a dinner that can be shared by your paleo, gluten-free, and unpicky eaters alike.
One of my favorite road recipes is this sage infused venison bone marrow creme brulee I made from farmer’s market finds in Montreal.