WHOA lansi

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Eat \ Bacon & Gauc Deviled Eggs

While I do a lot of cooking at home, it isn’t often that I post a recipe on here. Our kitchen is pretty tiny, with dark counter tops & terrible lighting, so I don’t often bust out the real camera. If you follow me on Instagram, you’ve probably seen a lot of my food iPhoneography already (although that’s only picking back up again now that the sun stays out later). I spend most of my day thinking about what I just ate, what I’m going to eat, or what I’d like to eat. My love of food definitely isn’t the reason for the lack of recipes on here.

I love experimenting in the kitchen. It doesn’t always turn out right, but the more I take chances, the more I get a sense of what works & what doesn’t. I’m not anywhere near as good of a cook as I’d like to be, but I’m definitely proficient. & I get better all the time.

In that last few years, I’ve come to realize that I’ve surrounded myself with people who are pretty similar in that respect. My friends all love food. I suppose it’d probably be pretty hard to hang out with me if you didn’t. In the summer especially, we throw a lot of potlucks. I love trying out new recipes, but one I come back to regularly is deviled eggs. I just love them! & I’ve made quite a few variations of them over the last couple of years. Many are a little on the complicated side, but one of my favourites is from George, the Civilized Caveman.

A couple weeks ago, I was headed out to a potluck after CrossFit & I couldn’t decide what to make. We had a bit of a busy weekend planned so I wanted something quick & easy. None of my usual recipes are very hard, but I didn’t feel like messing around with an avocado. I just wanted to be super lazy. So I came up with this modification on my usual recipe.

I don’t like measuring so this recipe involved me eyeballing everything. As a result, none of these measurements are exact. I think it’s hard to mess up devilled eggs anyway. Don’t stress if you like exact measurements. This isn’t baking. It’s going to be alright.


– 4 strips of Bacon
– 1 T of Green Onions
– 3 T of Wholly Guacamole
– 2 T of bacon fat, melted
– 1 T favourite hot sauce
– a dozen eggs
– dusting of Paprika

 Start with your bacon. Cook up about 4 pieces. I like this gluten-free bacon in the picture because there also isn’t a lot of added nitrates or soy (I prefer to avoid unfermented soy). You can use any bacon you like. I’m not the bacon police.

You’re going to want to start boiling some eggs now too. Everyone has their own method so I recommend going with that. Whatever works for you. Personally, I put all my eggs in a pot & bring it to a boil. Once it boils, I take it off the heat & put a lid on it, setting the timer for 15 minutes. Once that timer goes off, I dump the hot water & put those eggies in an ice bath to stop the cooking. Everyone says this method is foolproof.

Everyone is wrong! (Just kidding!) Sometimes this works for me & sometimes it doesn’t. Either way, hard boil some eggs. Then peel them, cut them in half, & put all those delicious yolks in a bowl. I put my egg white halves into the container I plan to use now to save time & dishes. (See? Lazy!)

Now you can start adding your other ingredients. Chop the bacon into small pieces, reserving a few pieces for a garnish if like. Add the bacon, guacamole, bacon fat, & hot sauce to the egg yolks & mix it all together.

Once it is all combined, grab a plastic bag & put your filling into it. (You can also use a pastry bag, I guess. I’m just not that fancy.)

Cut one of the corners of your bag on the diagonal. Your hole should be medium-sized. If it’s too big, you’ll have trouble controlling your filling, but it’s too small, it won’t dispense. You want it to be juuuuuust right.

Now just fill your eggs with the filling. I like to do each in a circular motion. Sometimes it works, sometimes it totally fails. I probably cut my hole a little bigger than is ideal this time, so there wasn’t much pattern to this filling. They still look & taste good, so don’t stress.

Garnish with green onion and paprika (& bacon, if you reserved some). Tada! Easy peasy deviled eggs with no weird mayo products. Give them a try!

Random Rants \ gluten free is unpopular

Let me start by saying I don’t mean to go on the attack. This matter caught my attention & I think it’s interesting, so I thought I’d write a quick little post.

A friend’s mom was flying to Hawaii yesterday. She’s celiac & always packs lots of snacks, but they ran in to a few delays & she found herself stuck on a plane with nothing to eat. I was kind of surprised to learn that West Jet doesn’t have gluten-free options. She has since tweeted them as it was frustrating to be delayed, hungry, & have no options. It’s already frustrating enough to have no control over delays, but add hunger to the mix…Well, we all know about hanger, right?

West Jet responded that they used to have some options, but were often throwing them out. The proved unpopular in their past tests.

Now I understand that Gluten Free does have some negative connotations. It is certainly unpopular with many people. & I don’t blame people for shying away from many Gluten Free products. There are a lot of things out there that aren’t great, especially when it comes to the cheaper options. I, personally, don’t often buy products that are meant to replace gluten filled products like bread & crackers. I’d rather eat real, unprocessed food every time.

And this is what bothers me. There are many things that are naturally gluten free: fruit, vegetables, cheese, and most meats, for example. Shop the perimeter of your grocery store & you’ll find that most of the items, outside of the bakery, are going to be gluten free. There’s no label marketing them as such; they just are.

I think there is a lot of misunderstanding around gluten free & what it means. One thing I can see right off the bat as a solution is to offer fruit or veggies. Even a salad with a simple balsamic vinegar & olive oil dressing is a nice, cheap, & simple alternative to a sandwich. I’ve often seen cheese, meat, & crackers offered on board. Why not find packaged crackers to add to the meat & cheese so that if someone is looking for gluten free, they can choose that option without the crackers having contaminated the rest of it?

I understand where West Jet is coming from & Customer Service is never an easy place to be. You’re never going to please everyone. I do, however, think that it’s an important thing to think about.

While I do believe that gluten free does take a little more thought, I don’t agree that it’s actually harder. The hardest part about gluten free is wrapping your mind around it. If you can get past the thought of getting away from grains, it actually becomes pretty easy.

May in Instagram

It’s already June? How did that happen? Apparently, I haven’t been very on the ball so far this month seeing as this recap is happening five days into June. Whoops! 
It feels like we got up to a lot this month. We finished out month of Paleo and no drinking (although not entirely free of grains or drinks) so we’re back to enjoying drinks from time to time and have added cheese back into our diets. We still are trying to eat primally most of the time, but we’re certainly not overly strict. Story of our lives. Enough about what I eat though. As if I don’t talk about it enough on here. On to the Instagram Recap!
Follow me on Instagram @wholansi

1. We started the month with a pizza date at Una before heading to Cirque du Soleil with my parents. Totally delicious and totally not following our supposed paleo plan. Oh well!
2. Lobsters with N’s family while his brother was in town. I’d never put one into the pot so we had to capture the moment.
3. I spent three days down at the geoConvention for work. This bird was blind in one eye, but he made for a lovely hat.
4. Treating ourselves to Peters’ milkshakes after hunting for my unjustly towed car.
5. It was N’s birthday this month and I made him this paleo smoked salmon eggs benedict (as mentioned). I’m pretty proud of it.
6. We went out to the lake for N’s birthday and even though the weather wasn’t spectacular, it’s one of my favourite places to be.
7. We had a party at our place for N’s birthday. It was a gong show.
8. Cheering at the Calgary Marathon and Half Marathon. It was a lovely day with lovely people!
9. I’ve been doing CrossFit in the park for the last few weeks. It’s been really fun and one of the coaches sometimes takes pictures. These were burpee broad jumps.

Birthday Brunch

If you’ve ever been for brunch with N, you probably know what he orders. He’s a creature of habit and never strays far from his beloved Smoked Salmon Eggs Benedict. I don’t really blame him. How can you really go wrong with a delicious biscuit, smoked salmon, poached eggs, and Hollandaise sauce?

You can’t. Don’t try and argue with him.

This year for his birthday, we were heading out to the lake with my dad. I decided it’d be fun to make them Smoked Salmon Eggs Benedict the morning of his birthday. I’d never attempted Hollandaise sauce and was honestly a bit intimidated, but I decided to go for it anyway.

I watched a lot of Alton Brown’s Good Eats episodes on how to make Hollandaise as well as how to poach eggs and time everything so it all comes together. By Saturday, I was still pretty intimidated. Alton had some great tips though so if you’re attempting eggs benny for a group of people, I would definitely recommend his instructions and videos. I also really loved his addition of a bit of cayenne to the Hollandaise. The little bit of added spice was a nice surprise.

If you follow me on Instagram, you probably know that I’m obsessed with Kerry Gold Grass Fed butter. Well, this was the last of it. It all went into this Hollandaise. (Yes, we really enjoy our fat.)

I mean, look at the gorgeous butter. I really need to go the States so I can pick some more up!

I made the birthday boy take some photos for me so I could blog this recipe. I’m such a nice girlfriend. Please excuse my ratty lake hair though. I’m trying to train my hair to go unwashed for longer periods of time. Who likes washing their hair anyway? Don’t be grossed out. You know you don’t like washing your hair all the time either.

With Hollandaise, you have to add the butter so slowly and be really careful with the heat. This was a pretty big test of my whisking strength and my patience. It turns out, I need to work on that (the whisking, not the patience). My arm got tired pretty quickly and I ended up with a blister on my finger. It was truly worth it for the delicious brunch we ended up with though.

I was quite proud and obviously had to show off my sauce. Doesn’t it look delicious? I wish I could have some now, in fact.

This recipe taught me that I need to work on perfecting my biscuit shaping and egg poaching. Neither turned out quite as nicely as I’d have liked. The biscuits tasted delicious and, more importantly, the eggs were runny, so I’m pretty sure that’s all that really matters.

Below, I’ve typed out the Alton Brown recipe I used with my slight tweaks. (Instead of sugar, I used a bit of honey and I didn’t have an infrared thermometer so I couldn’t measure the temperature as accurately as he did. It’s very much the same as his, but fits into our “Paleo” lifestyle a little bit better since it doesn’t have sugar.)

Hollandaise Sauce
– 1 quart saucier
– 3 egg yolks
– 1 tbl water
– 1/2 tsp cayenne, divided
– kosher salt
– 2 – 3 tbl lemon juice
– 1/4 tsp honey
– 12 tbl unsalted butter, cut into tablespoon-sized pieces

Combine egg yolks, water, 1/4 tsp of cayenne powder, and kosher salt in the saucier and beat until light and frothy. This should take about one minute.
Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat ever 10 to 15 seconds. Once it reaches a custard-like consistency, start adding the butter, one pad at a time. Continue whisking.
Once half the butter has been added, add one tablespoon of lemon juice. Continue adding the butter until it is all whisked in. Add the second tablespoon of lemon juice, the remaining cayenne powder, and the honey. Whisk for another 1 to 2 minutes.

Taste and add more lemon juice, as desired. Transfer to a thermos until ready to serve.

I highly recommend trying this recipe out. It’s delicious and looks pretty impressive when your brunch guests sit down to eat.

Bon Appetit!

Paleo Aloo Gobi

This is one of those recipes we turn to pretty often because of its simplicity. It is incredibly delicious for how easy it is to make. I’m not much of a believer that a recipe has to be complicated in order to be great, but sometimes I’m still surprised by how easy it can be to make great food. Some of my favourite recipes are actually very basic and this one is no exception.

I took these pictures a long time ago, but we just made this recipe again this week and it reminded me of how great it is. You can find the recipe on Juli’s blog, paleomg.

She might just be a genius. I know these photos make it look a bit on the complicated side, but it’s really not. It’s just some spices, coconut milk, chicken, cauliflower, and sweet potatoes. Simmer and enjoy. Your whole house will smell incredible too! (That is, if you enjoy curry and garlic I guess.)

We’re out at the lake this weekend for N’s birthday and May long so this is a pretty short post. I took some great pictures for the recipes I made over the weekend so I hope to find the time to share them this week. They were well worth the time spent over the stove.

The only thing missing from this final shot here is the cilantro. I don’t know how I dropped the ball on that one, but of course it happened when I decided to pull out my DSLR and actually take photos. How come it always happens that way?

Hope everyone is having a great long weekend! Try this recipe. I swear it’s well worth it!

Greek Style Salad

I literally brushed dust off my laptop when I grabbed it tonight. Lately I’ve been doing lots of things that don’t really involve being on my computer.

Two weeks ago, my CrossFit boxed suddenly closed. I had some free passes I was using so I’ve spent the last couple weeks trying to decide what to do with myself. I’m seriously addicted to CrossFit. I’m also playing soccer and will be training for a half marathon though so I definitely can’t justify the cost of joining a new box on top of both of these commitments. I finally made the decision today to sign up for a weekly outdoor CrossFit class. It’s run by CrossFit Calgary and is in the park a few minutes walk from my house. It starts tonight and I’m pretty excited about it.

The weather in Calgary has been fantastic, so I’ve been spending a lot less time inside on my computer and a lot more enjoying the outdoors. We’ve been getting back into running more and bought a Frisbee this weekend for sunny days in the park. I even got a mild sunburn on Saturday, which is pretty rare for me!

Work has been busy too. I spent most of last week down at geoConvention talking to clients about our software. It was lots of long days in heels, but I actually really enjoyed it. It’s nice to get out and talk to clients, put names to faces, and not be glued to my computer for a few days.

On to the point of this post, I guess! Greek Salad is one of my very favourite salads. Unfortunately, one of the best parts of it is the feta cheese. This month we were making a solid effort to eat Paleo at home so feta was out. I don’t even have any in the fridge right now, which is pretty shocking. Olives are the other delicious piece of the puzzle though, if you ask me. I took a really simple idea from Balanced Bites and edited my Greek Salad recipe a bit. I don’t even know if this counts as a recipe.

Greek Style Salad
In a large salad bowl. combine cucumber, grape tomatoes, and pitted olives. Season with salt, pepper, and oregano. Drizzle with olive oil. 
Easy, Simple, and Delicious.

Spicy Sweet Pasta Sauce

I’m obsessed. Seriously obsessed.
Two words: Yam Pasta. I don’t know how I never thought of this before, but ever since discovering this recipe on George’s website, it’s all I’ve wanted to make. Thank you, George! You’re a genius!
The beginning of a delicious pasta sauce.

The first night we made it, we decided to try it with a tomato sauce. We’re both big fans of spicy chorizo so we decided to make a pasta sauce with some chorizo in it. Since it’s become a weekly favourite, I thought I’d share it with everyone. It’s one of the simplest sauces we make so I’m not even sure it’s officially a recipe, but I think it’s delicious so give it a try!

Cooking up some delicious chorizo sausage.

Tomato Sauce:

·         1 can of tomato paste
·         Chorizo sausage
·         1 tablespoon balsamic vinegar
·         1 tablespoon cinnamon
·         1 tablespoon coconut milk
·         A pinch of nutmeg
·         Salt and Pepper to taste
1. Cut chorizo into bite-sized pieces
2. Cook chorizo in skillet
3. Once cooked, add chorizo and other ingredients to a pot
4. Cook on medium heat until warmed
5. Add to sweet potato noodles

Cutting up some chorizo.

We’ve since made this a couple times. Usually we’ve done it with Yam Noodles, but the time I managed to remember to take photos, I had it with spaghetti squash. Both are awesome, but I highly recommend the Yam Noodles.

Chorizo and Sauce.

Delicious Paleo Pasta

Meal Prep Monday

I’ve talked before about how important and helpful I find meal planning and prep. These tools are one of the only reasons I even come close to sticking to both a budget and a lifestyle. N and I have been following the Primal Blueprint since the end of our month of Paleo in December. The Primal Blueprint is very similar to Paleo except more lenient in terms of dairy, rice, wine, and beer.

Veggies for the week

This month we’ve decided to do 30 days of Paleo while also cutting out drinking. Not only does it save us some money (no cheese, no alcohol!), but I also feel a lot better cutting these things out. What’s a month, anyway?

We honestly didn’t get off to the best start with this challenge, but we’re back on track now. Sometimes I find myself looking at others and thinking they never have setbacks. I know this isn’t true though so I don’t want to come across as one of those people who never falls short. I do. Frequently. But I try to keep it in perspective. There’s no point in dwelling on a few beers or a couple french fries you shouldn’t have eaten.

Cutting up colourful peppers for snacks

One of the best ways we’ve found to be successful in our day to day lives is to prepare snacks in advance. This doesn’t always happen Monday, but usually early in the week. (Meal Prep Monday just sounds better than Meal Prep Sunday or Tuesday). I find it easiest to do everything for the week at once, so I’ll cook up any bacon we plan to eat for breakfasts, cut up veggies for snacks, make egg bites, or bake muffins. I’m lazy so this works for me.

Breakfast for the week: Bacon Acorn Squash Patties 

It’s so easy to get stuck in a rut so I’m more than grateful for websites like Civilized Caveman and PaleOMG and books like Practical Paleo. I would probably end up eating the same thing every week if it weren’t for these awesomely talented and creative people!

Bacon Beef Butternut Squash

Yup, we eat a lot of bacon. 

All of these sources have inspired me to be more creative and taught me how delicious life can be, even without my beloved grains. We tried a ridiculously good pasta recipe with George’s Sweet Potato Pasta and our own sauce creation. I’ll try and get some decent pictures of that one next time since it’s one of my new favourites and it’s ridiculously simple!

Pumpkin Pancakes

I love brunch. It’s one of my favourite things about weekends. We live down the street from 2 amazing brunch spots and a short drive from a handful of others, but most of the time we try to do brunch at home.

Pumpkin Pancakes are one of our favourite weekend treats. They are delicious, easy, and paleo. Triple threat brunch. Sounds good right?

I’ve instagrammed photos of these pancakes so many times that I figured it was about time I blogged about them. I even convinced N to photograph for me (believe me, not an easy feat!). And yes, I always look this put together on Saturday mornings. (I hope if you make these pancakes you enjoy them in your pyjamas too. No makeup necessary.)

I really wish I could take credit for this awesome recipe, but sadly I cannot. This is from what has quickly become my favourite cookbook, Practical Paleo. Follow the link to Diane’s recipe online or check out my very similar version below.

Pumpkin Pancakes
grain-free, gluten-free, dairy-free, sugar-free, nut-free, nightshade-free

Prep Time: 15 minutes
Cooking Time: 20 minutes
Yield: 2 servings


* 4 eggs
* 1/2 cup canned pumpkin puree
* 2 tablespoons butter or coconut oil   (I use coconut oil)
* 1 teaspoon of pure vanilla extract
* 2 tablespoons of pure maple syrup (unless you’re going sugar free. You can also use honey.)
* 1/4 teaspoon baking soda
* 1 teaspoon pumpkin pie spice (we don’t have this so I added a pinch of nutmeg)
* 1 teaspoon cinnamon 
pinch of salt (I’ve forgotten this many times.)

Whisk the eggs in a medium bowl.

Add the pumpkin puree, pure vanilla extract, and pure maple syrup. Whisk together. Sift the spices and baking soda into the wet ingredients. (I am usually too lazy for sifting, so I just add them and mix until everything is combined.)

Melt 2 tablespoons of butter (or coconut oil) in a large skillet over medium heat. Then, mix the butter into the batter. (I let it cool for a bit so it doesn’t cook the egg.)

Continue to whisk the batter and butter until they are completely combined. 

Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When bubbles appear, flip the pancakes once to finish cooking.

Serve with butter, cinnamon or bananas. Personally, we usually go with extra maple syrup and nice cup of fresh coffee. 


Meal Prep

Daylight savings gets me every time. Somehow this week is already getting away from me and it’s only Tuesday. Between upcoming deadlines at work and CrossFit on a regular basis, life feels busy. 

I wrote a post back in December about our experience with the Paleo Diet. It changed the way I look at food and how we eat and we haven’t really looked back. We’ve both seen some awesome benefits from cutting our grains so it just makes sense to stick with it. 
We also attempt to abide by some semblance of a budget, so we both bring our lunches to work daily (or at least we try. We’re mostly successful with this, although I give into lunch with the girls sometimes). I know this sounds like a lot of work, especially after I just said that life feels busy, but it’s actually not. 
A mostly Paleo meal we made for my parents

I don’t have some crazy secret or a tip you’ve never heard before. We honestly rely completely on meal prep and leftovers. Every night we make dinner at home so we just make a little extra so we can both have lunch the next day. It’s one of the easiest things. I’m fairly certain my mom would laugh and say I told you so if she were to read this. I can’t count the number of times she told me things like this.

Sometimes our planning doesn’t work out perfectly, so I also keep canned tuna and spinach on hand all the time so I can throw together a large salad if need be. (That’s what we’ll be eating for lunch tomorrow, in fact.) Every morning, I make a smoothie that we drink before we leave the house. I prep large batches of bacon that we keep in the fridge and we cook up some eggs to go with it once we get to work. This has become a habit but I still don’t always feel like doing any of it. Of course, I’m always pretty glad I did once I get to work the next day. How can you go wrong with leftover lamb meatballs or steak?

Lamb Meatballs and Balasmic Fig Compote
Another great “trick” I rely heavily on is meal planning. I’m not going to tell you this is something that I love or even remotely look forward to, but I find it pretty essential to staying on track. Sometimes it gets altered during the week and sometimes we end up going out still, but it’s incredibly satisfying not to have to worry about thinking up dinner that night. It takes me 10 minutes on Sunday and then we’re ready for the week. 
Wasabi Salmon “Burgers”
I’m not going to pretend we’re perfect. A lot of this is an experiment, but most of what we end up eating is pretty delicious. Don’t worry, we still eat out more than we should and go over budget sometimes (that bacon is expensive!). We’re pretty human in that way. For the most part I think we do pretty well, though and I’m proud of us for that. 
What are you tips and “tricks” to saying on your budget or diet? 

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