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Amanda Miller

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December 10, 2019
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December 4, 2019
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September 26, 2018
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6 Things I learned Doing the Whole30

September 1, 2018
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Maple Cinnamon Granola

August 7, 2018
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Summer Quinoa Salad

July 27, 2018
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Rustic Cherry Galette

July 21, 2018
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@amandamillernutrition

NOW OPEN: SEPTEMBER WHOLE30 πŸŽ‰πŸŽ‰ Link in bio for all the details and to save your spot!
NOW OPEN: SEPTEMBER WHOLE30 πŸŽ‰πŸŽ‰ Link in bio for all the details and to save your spot!
NOW OPEN: SEPTEMBER WHOLE30 πŸŽ‰πŸŽ‰ Link in bio for all the details and to save your spot!
NOW OPEN: SEPTEMBER WHOLE30 πŸŽ‰πŸŽ‰ Link in bio for all the details and to save your spot!
NOW OPEN: SEPTEMBER WHOLE30 πŸŽ‰πŸŽ‰ Link in bio for all the details and to save your spot!
NOW OPEN: SEPTEMBER WHOLE30 πŸŽ‰πŸŽ‰ Link in bio for all the details and to save your spot!
NOW OPEN: SEPTEMBER WHOLE30 πŸŽ‰πŸŽ‰ Link in bio for all the details and to save your spot!
amandamillernutrition
amandamillernutrition
•
Follow
One of my favourite parts about living in the Okanagan Valley, is the abundance of fresh fruits and vegetables available pretty much all summer long. We’re so lucky to have amazing farmers markets throughout the valley, and I love that I know exactly where my food is coming from. Before I came to the Okanagan, I can’t say I was much of a cherry eater. Our neighbours had a huge cherry tree in their backyard and part of it’s long branches hung over our side of the fence. When the cherries would blossom in the early summer we would always pick a few here and there and eat them. I can’t say I was overly impressed with the cherry at this point in my life. But when I moved to Kelowna, I noticed people constantly raving about how incredibly delicious the cherries were around here. Even tourists were asking me where to find them.Γ‚ Γ‚ For some reason, they’re just incredible! Once you start eating them, it’s hard to stop. They’re so juicy and sweet, and they make the perfect snack. Last weekend I was at the Peachland Farmers Market, and it seemed like every other vendor at the market had cherries for sale. They were everywhere! I ended up buying mine from the cutest little old man there, and I knew exactly what I was going to do with them when I got home. Before I leave you with this delicious recipe, here are a few Γ‚ health benefits of cherries:
  • They contain powerful antioxidant compounds
  • They contain vitamin C, fibre andΓ‚ carotenoids
  • They can help reduce inflammation
  • Tart cherries contain high levels of melatonin, a phytochemical that helps regulate the sleep cycle
I knew I wanted to make this recipe gluten and grain free, but I was a little bit nervous to be honest. I thought the texture of the dough would taste like cardboard and be really unappealing. I’m no stranger to a good pie crust, and I like them tender, flakey and not too dense. I didn’t have much of an expectation for this version, but I can tell you I was very surprised with how well it turned out!   It’s important to follow the instructions for the crust exactly as written or you might end up with a slimy mess instead of a dough ball. If you over mix when you’re using almond flour it will quickly start to turn into a creamy texture. Make sure you just use the pulse button on your food processor and do quick little pulses until you reach that meal-like texture. Using cold butter is another important step here. Finally, make sure you refrigerate your dough for at least one hour before you try to roll it out, and also make sure your kitchen isn’t too hot when you’re ready to roll it out. Once I rolled rolled out my dough, put the cherries over top, and was ready to fold over the edges, the dough had become so warm and it was a bit more difficult to work with. Luckily I was going for more of a rustic galette so I wasn’t too worried if it didn’t turn out totally polished. Instead of adding tons of extra arrowroot starch to my rolling pin to prevent sticking, I prefer to place another piece of parchment paper on top of the dough and roll over that. I find if you add too much extra starch, your dough will become too stiff and not as tender once it’s baked. The cherry mixture is pretty straight forward and speaks for itself. I used sweet cherries in this recipe, but I bet tart cherries would be even more delicious. Let me know if you try it with tart cherries in the comments below πŸ™‚ The final touches to the outside of the crust was an egg wash, followed by slivered almonds, and then once it came out of the oven I dusted it with powdered sugar. It turned out so tender and delicious and if I had some coconut milk vanilla ice-cream in the house I would have scooped that over top as soon as it came out of the oven!

Rustic Cherry Galette

Crust

  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot starch
  • 1/2 tsp sea salt
  • 6 tbsp grass-fed butter
  • 1 tbsp coconut sugar
  • 1 egg (cold)

Filling

  • 3 cups cherries (pitted and sliced)
  • 1/2 cup coconut sugar
  • 1 tsp lemon juice
  • 1 tsp orange zest
  • 2 tbsp arrowroot starch
  • 1/2 tsp sea salt

Extras

  • 1 egg (beaten)
  • 1/4 cup slivered almonds
  • 1 tbsp coconut sugar
  • powdered sugar (optional)

Crust

  1. Add all ingredients EXCEPT egg into food processor and use the pulse button to blend. Use short, quick pulses to blend until you have a course meal.

  2. Add the cold egg to the mixture and pulse until the dough comes together.

  3. Form the dough into a ball, cover in plastic wrap, and refrigerate for at least one hour. 

Filling

  1. Preheat oven to 400. 

  2. Combine all ingredients in a medium sized bowl and mix well. 

Rolling out the dough

  1. Remove the chilled dough from the refrigerator and place onto a large sheet of parchment paper. Place another sheet of parchment paper on top of the dough. 

  2. Using a rolling pin, roll the dough into a 12″ round circle, then transfer onto a baking sheet leaving the parchment underneath. 

  3. Scoop the cherry mixture into the centre. If you find your cherries release a lot of liquid, use a slotted spoon to scoop the cherries onto the dough leaving the extra liquid in the bowl.

  4. Fold the edges of the dough into the centre and press together any areas that overlap. 

  5. Using a pastry brush, brush the beaten egg over the dough. Then sprinkle with slivered almonds and coconut sugar. 

  6. To prevent over browning tent with aluminum foil before placing into the oven. 

  7. Bake for 30 minutes, then remove aluminum foil and bake for an additional 10-15 minutes until the crust is golden brown. 

  8. Transfer to a wire rack to cool, and dust with powdered sugar before serving. 

1 month ago
View on Instagram |
1/5
πŸŽ‰SEPTEMBER WHOLE30 GIVEAWAYπŸŽ‰ The doors to my September Whole30 Group Coaching program are officially open, and to kick things off I'm giving away the ULTIMATE Whole30 starter kit! The products included in this prize package are top-notch and ones that I always have stocked in my pantry. Thank you so much to these brands for not only participating in this giveaway, for also for making amazing food products with SIMPLE ingredients. No additives, no sugar, no preservatives. Just real, whole foods in a convenient package. And finally, if you've never heard of the Whole30 - listen up.πŸ‘‚ This is a 30-day self-experiment that literally has the ability to change πŸ‘ your πŸ‘ life πŸ‘ It's 30-days of real food, 30-days of community, 30-days of self-love and 30-days of realizing that you can quite literally change your life, by changing what you put on your plate. 🍽️ "It's a monumental transformation in how you think about food, your body, your life, and what you want out of the time you have left on this earth. It's so much bigger than just food. It's a paradigm shift the likes of which you may only experience few times in your whole life." - 𝘞𝘩𝘰𝘭𝘦30 π˜‰π˜°π˜°π˜¬ You have what it takes to do this. You've done harder things in your life than this. Even if you're scared, do it scared. I have your back every step of the way. πŸ™Œ πŸŽ‰πŸŽ‰πŸŽ‰ Here's how to enter the giveaway: πŸ‘‡πŸ‘‡πŸ‘‡ 1️⃣ Follow me, @amandamillernutrition and the amazing brands above including, @chomps @tessemaes @paleopowder @oomphcooking @sietefoods and @drinklmnt 2️⃣ Tag a friend who LOVES good food (separate comment for each tag) 3️⃣ Save yourself a seat in my upcoming FREE Workshop called, Healthy Eating Has Nothing to do With Willpower. (Link in Bio) GOOD LUCK!! *Contest only open to Canada & US. #septemberwhole30 #whole30giveaway #paleopowder #drinklmnt #sietefoods #realfood #tessemaes #oomphcooking #chomps #whole30approved #letsgetstarted #whole30support #whole30certifedcoach #amandamillernutrition #holisticnutritionist
amandamillernutrition
amandamillernutrition
•
Follow
One of my favourite parts about living in the Okanagan Valley, is the abundance of fresh fruits and vegetables available pretty much all summer long. We’re so lucky to have amazing farmers markets throughout the valley, and I love that I know exactly where my food is coming from. Before I came to the Okanagan, I can’t say I was much of a cherry eater. Our neighbours had a huge cherry tree in their backyard and part of it’s long branches hung over our side of the fence. When the cherries would blossom in the early summer we would always pick a few here and there and eat them. I can’t say I was overly impressed with the cherry at this point in my life. But when I moved to Kelowna, I noticed people constantly raving about how incredibly delicious the cherries were around here. Even tourists were asking me where to find them.Γ‚ Γ‚ For some reason, they’re just incredible! Once you start eating them, it’s hard to stop. They’re so juicy and sweet, and they make the perfect snack. Last weekend I was at the Peachland Farmers Market, and it seemed like every other vendor at the market had cherries for sale. They were everywhere! I ended up buying mine from the cutest little old man there, and I knew exactly what I was going to do with them when I got home. Before I leave you with this delicious recipe, here are a few Γ‚ health benefits of cherries:
  • They contain powerful antioxidant compounds
  • They contain vitamin C, fibre andΓ‚ carotenoids
  • They can help reduce inflammation
  • Tart cherries contain high levels of melatonin, a phytochemical that helps regulate the sleep cycle
I knew I wanted to make this recipe gluten and grain free, but I was a little bit nervous to be honest. I thought the texture of the dough would taste like cardboard and be really unappealing. I’m no stranger to a good pie crust, and I like them tender, flakey and not too dense. I didn’t have much of an expectation for this version, but I can tell you I was very surprised with how well it turned out!   It’s important to follow the instructions for the crust exactly as written or you might end up with a slimy mess instead of a dough ball. If you over mix when you’re using almond flour it will quickly start to turn into a creamy texture. Make sure you just use the pulse button on your food processor and do quick little pulses until you reach that meal-like texture. Using cold butter is another important step here. Finally, make sure you refrigerate your dough for at least one hour before you try to roll it out, and also make sure your kitchen isn’t too hot when you’re ready to roll it out. Once I rolled rolled out my dough, put the cherries over top, and was ready to fold over the edges, the dough had become so warm and it was a bit more difficult to work with. Luckily I was going for more of a rustic galette so I wasn’t too worried if it didn’t turn out totally polished. Instead of adding tons of extra arrowroot starch to my rolling pin to prevent sticking, I prefer to place another piece of parchment paper on top of the dough and roll over that. I find if you add too much extra starch, your dough will become too stiff and not as tender once it’s baked. The cherry mixture is pretty straight forward and speaks for itself. I used sweet cherries in this recipe, but I bet tart cherries would be even more delicious. Let me know if you try it with tart cherries in the comments below πŸ™‚ The final touches to the outside of the crust was an egg wash, followed by slivered almonds, and then once it came out of the oven I dusted it with powdered sugar. It turned out so tender and delicious and if I had some coconut milk vanilla ice-cream in the house I would have scooped that over top as soon as it came out of the oven!

Rustic Cherry Galette

Crust

  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot starch
  • 1/2 tsp sea salt
  • 6 tbsp grass-fed butter
  • 1 tbsp coconut sugar
  • 1 egg (cold)

Filling

  • 3 cups cherries (pitted and sliced)
  • 1/2 cup coconut sugar
  • 1 tsp lemon juice
  • 1 tsp orange zest
  • 2 tbsp arrowroot starch
  • 1/2 tsp sea salt

Extras

  • 1 egg (beaten)
  • 1/4 cup slivered almonds
  • 1 tbsp coconut sugar
  • powdered sugar (optional)

Crust

  1. Add all ingredients EXCEPT egg into food processor and use the pulse button to blend. Use short, quick pulses to blend until you have a course meal.

  2. Add the cold egg to the mixture and pulse until the dough comes together.

  3. Form the dough into a ball, cover in plastic wrap, and refrigerate for at least one hour. 

Filling

  1. Preheat oven to 400. 

  2. Combine all ingredients in a medium sized bowl and mix well. 

Rolling out the dough

  1. Remove the chilled dough from the refrigerator and place onto a large sheet of parchment paper. Place another sheet of parchment paper on top of the dough. 

  2. Using a rolling pin, roll the dough into a 12″ round circle, then transfer onto a baking sheet leaving the parchment underneath. 

  3. Scoop the cherry mixture into the centre. If you find your cherries release a lot of liquid, use a slotted spoon to scoop the cherries onto the dough leaving the extra liquid in the bowl.

  4. Fold the edges of the dough into the centre and press together any areas that overlap. 

  5. Using a pastry brush, brush the beaten egg over the dough. Then sprinkle with slivered almonds and coconut sugar. 

  6. To prevent over browning tent with aluminum foil before placing into the oven. 

  7. Bake for 30 minutes, then remove aluminum foil and bake for an additional 10-15 minutes until the crust is golden brown. 

  8. Transfer to a wire rack to cool, and dust with powdered sugar before serving. 

1 month ago
View on Instagram |
2/5
Nine years! ⁣ ⁣ We were supposed to get married this summer. We booked our venue, made our guest list, planned our menu, did our engagement photos... and well that's about as far as we got πŸ˜‚ (for obvious reasons) πŸ€·β€β™€οΈβ£ ⁣ But heck, at this point why not just wait it out and make it an even 10 before we tie the knot, right? πŸ€ͺ⁣ ⁣ My fingers and toes are crossed that our big plans fall seamlessly into place next summer and we can celebrate just the way we want with all our friends and family by our side. ⁣ ⁣ 3,285 days and counting πŸ˜… ⁣ ⁣ Can't wait to marry you Greg Giblin ❀
amandamillernutrition
amandamillernutrition
•
Follow
One of my favourite parts about living in the Okanagan Valley, is the abundance of fresh fruits and vegetables available pretty much all summer long. We’re so lucky to have amazing farmers markets throughout the valley, and I love that I know exactly where my food is coming from. Before I came to the Okanagan, I can’t say I was much of a cherry eater. Our neighbours had a huge cherry tree in their backyard and part of it’s long branches hung over our side of the fence. When the cherries would blossom in the early summer we would always pick a few here and there and eat them. I can’t say I was overly impressed with the cherry at this point in my life. But when I moved to Kelowna, I noticed people constantly raving about how incredibly delicious the cherries were around here. Even tourists were asking me where to find them.Γ‚ Γ‚ For some reason, they’re just incredible! Once you start eating them, it’s hard to stop. They’re so juicy and sweet, and they make the perfect snack. Last weekend I was at the Peachland Farmers Market, and it seemed like every other vendor at the market had cherries for sale. They were everywhere! I ended up buying mine from the cutest little old man there, and I knew exactly what I was going to do with them when I got home. Before I leave you with this delicious recipe, here are a few Γ‚ health benefits of cherries:
  • They contain powerful antioxidant compounds
  • They contain vitamin C, fibre andΓ‚ carotenoids
  • They can help reduce inflammation
  • Tart cherries contain high levels of melatonin, a phytochemical that helps regulate the sleep cycle
I knew I wanted to make this recipe gluten and grain free, but I was a little bit nervous to be honest. I thought the texture of the dough would taste like cardboard and be really unappealing. I’m no stranger to a good pie crust, and I like them tender, flakey and not too dense. I didn’t have much of an expectation for this version, but I can tell you I was very surprised with how well it turned out!   It’s important to follow the instructions for the crust exactly as written or you might end up with a slimy mess instead of a dough ball. If you over mix when you’re using almond flour it will quickly start to turn into a creamy texture. Make sure you just use the pulse button on your food processor and do quick little pulses until you reach that meal-like texture. Using cold butter is another important step here. Finally, make sure you refrigerate your dough for at least one hour before you try to roll it out, and also make sure your kitchen isn’t too hot when you’re ready to roll it out. Once I rolled rolled out my dough, put the cherries over top, and was ready to fold over the edges, the dough had become so warm and it was a bit more difficult to work with. Luckily I was going for more of a rustic galette so I wasn’t too worried if it didn’t turn out totally polished. Instead of adding tons of extra arrowroot starch to my rolling pin to prevent sticking, I prefer to place another piece of parchment paper on top of the dough and roll over that. I find if you add too much extra starch, your dough will become too stiff and not as tender once it’s baked. The cherry mixture is pretty straight forward and speaks for itself. I used sweet cherries in this recipe, but I bet tart cherries would be even more delicious. Let me know if you try it with tart cherries in the comments below πŸ™‚ The final touches to the outside of the crust was an egg wash, followed by slivered almonds, and then once it came out of the oven I dusted it with powdered sugar. It turned out so tender and delicious and if I had some coconut milk vanilla ice-cream in the house I would have scooped that over top as soon as it came out of the oven!

Rustic Cherry Galette

Crust

  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot starch
  • 1/2 tsp sea salt
  • 6 tbsp grass-fed butter
  • 1 tbsp coconut sugar
  • 1 egg (cold)

Filling

  • 3 cups cherries (pitted and sliced)
  • 1/2 cup coconut sugar
  • 1 tsp lemon juice
  • 1 tsp orange zest
  • 2 tbsp arrowroot starch
  • 1/2 tsp sea salt

Extras

  • 1 egg (beaten)
  • 1/4 cup slivered almonds
  • 1 tbsp coconut sugar
  • powdered sugar (optional)

Crust

  1. Add all ingredients EXCEPT egg into food processor and use the pulse button to blend. Use short, quick pulses to blend until you have a course meal.

  2. Add the cold egg to the mixture and pulse until the dough comes together.

  3. Form the dough into a ball, cover in plastic wrap, and refrigerate for at least one hour. 

Filling

  1. Preheat oven to 400. 

  2. Combine all ingredients in a medium sized bowl and mix well. 

Rolling out the dough

  1. Remove the chilled dough from the refrigerator and place onto a large sheet of parchment paper. Place another sheet of parchment paper on top of the dough. 

  2. Using a rolling pin, roll the dough into a 12″ round circle, then transfer onto a baking sheet leaving the parchment underneath. 

  3. Scoop the cherry mixture into the centre. If you find your cherries release a lot of liquid, use a slotted spoon to scoop the cherries onto the dough leaving the extra liquid in the bowl.

  4. Fold the edges of the dough into the centre and press together any areas that overlap. 

  5. Using a pastry brush, brush the beaten egg over the dough. Then sprinkle with slivered almonds and coconut sugar. 

  6. To prevent over browning tent with aluminum foil before placing into the oven. 

  7. Bake for 30 minutes, then remove aluminum foil and bake for an additional 10-15 minutes until the crust is golden brown. 

  8. Transfer to a wire rack to cool, and dust with powdered sugar before serving. 

2 months ago
View on Instagram |
3/5
WHOLE30 LUNCH IDEAS! One of the things I love hearing the most after someone joins me for a round of Whole30, is how much they enjoyed the meals. Changing your eating habits is a BIG deal - I get it. And feeling like you'll be stuck eating boring foods you're not excited about feels like a real drag. But don't stress! Whole30 eating is just a whole bunch of really delicious whole food recipes, you probably wouldn't have made the effort to try otherwise. It's nothing weird or complicated and I PROMISE you'll be pleasantly surprised at how much you love these meals. Check out some of these ideas for Whole30 lunches! - BBQ Chicken Bowls from @40aprons - NO Bread Turkey Club from @mad_about_food - Chicken Pot Pie Soup from @40aprons - Sweet Potato Chicken Poppers from @unboundwellness - Fish Taco Bowls from @themovementmenu
WHOLE30 LUNCH IDEAS! One of the things I love hearing the most after someone joins me for a round of Whole30, is how much they enjoyed the meals. Changing your eating habits is a BIG deal - I get it. And feeling like you'll be stuck eating boring foods you're not excited about feels like a real drag. But don't stress! Whole30 eating is just a whole bunch of really delicious whole food recipes, you probably wouldn't have made the effort to try otherwise. It's nothing weird or complicated and I PROMISE you'll be pleasantly surprised at how much you love these meals. Check out some of these ideas for Whole30 lunches! - BBQ Chicken Bowls from @40aprons - NO Bread Turkey Club from @mad_about_food - Chicken Pot Pie Soup from @40aprons - Sweet Potato Chicken Poppers from @unboundwellness - Fish Taco Bowls from @themovementmenu
WHOLE30 LUNCH IDEAS! One of the things I love hearing the most after someone joins me for a round of Whole30, is how much they enjoyed the meals. Changing your eating habits is a BIG deal - I get it. And feeling like you'll be stuck eating boring foods you're not excited about feels like a real drag. But don't stress! Whole30 eating is just a whole bunch of really delicious whole food recipes, you probably wouldn't have made the effort to try otherwise. It's nothing weird or complicated and I PROMISE you'll be pleasantly surprised at how much you love these meals. Check out some of these ideas for Whole30 lunches! - BBQ Chicken Bowls from @40aprons - NO Bread Turkey Club from @mad_about_food - Chicken Pot Pie Soup from @40aprons - Sweet Potato Chicken Poppers from @unboundwellness - Fish Taco Bowls from @themovementmenu
WHOLE30 LUNCH IDEAS! One of the things I love hearing the most after someone joins me for a round of Whole30, is how much they enjoyed the meals. Changing your eating habits is a BIG deal - I get it. And feeling like you'll be stuck eating boring foods you're not excited about feels like a real drag. But don't stress! Whole30 eating is just a whole bunch of really delicious whole food recipes, you probably wouldn't have made the effort to try otherwise. It's nothing weird or complicated and I PROMISE you'll be pleasantly surprised at how much you love these meals. Check out some of these ideas for Whole30 lunches! - BBQ Chicken Bowls from @40aprons - NO Bread Turkey Club from @mad_about_food - Chicken Pot Pie Soup from @40aprons - Sweet Potato Chicken Poppers from @unboundwellness - Fish Taco Bowls from @themovementmenu
amandamillernutrition
amandamillernutrition
•
Follow
One of my favourite parts about living in the Okanagan Valley, is the abundance of fresh fruits and vegetables available pretty much all summer long. We’re so lucky to have amazing farmers markets throughout the valley, and I love that I know exactly where my food is coming from. Before I came to the Okanagan, I can’t say I was much of a cherry eater. Our neighbours had a huge cherry tree in their backyard and part of it’s long branches hung over our side of the fence. When the cherries would blossom in the early summer we would always pick a few here and there and eat them. I can’t say I was overly impressed with the cherry at this point in my life. But when I moved to Kelowna, I noticed people constantly raving about how incredibly delicious the cherries were around here. Even tourists were asking me where to find them.Γ‚ Γ‚ For some reason, they’re just incredible! Once you start eating them, it’s hard to stop. They’re so juicy and sweet, and they make the perfect snack. Last weekend I was at the Peachland Farmers Market, and it seemed like every other vendor at the market had cherries for sale. They were everywhere! I ended up buying mine from the cutest little old man there, and I knew exactly what I was going to do with them when I got home. Before I leave you with this delicious recipe, here are a few Γ‚ health benefits of cherries:
  • They contain powerful antioxidant compounds
  • They contain vitamin C, fibre andΓ‚ carotenoids
  • They can help reduce inflammation
  • Tart cherries contain high levels of melatonin, a phytochemical that helps regulate the sleep cycle
I knew I wanted to make this recipe gluten and grain free, but I was a little bit nervous to be honest. I thought the texture of the dough would taste like cardboard and be really unappealing. I’m no stranger to a good pie crust, and I like them tender, flakey and not too dense. I didn’t have much of an expectation for this version, but I can tell you I was very surprised with how well it turned out!   It’s important to follow the instructions for the crust exactly as written or you might end up with a slimy mess instead of a dough ball. If you over mix when you’re using almond flour it will quickly start to turn into a creamy texture. Make sure you just use the pulse button on your food processor and do quick little pulses until you reach that meal-like texture. Using cold butter is another important step here. Finally, make sure you refrigerate your dough for at least one hour before you try to roll it out, and also make sure your kitchen isn’t too hot when you’re ready to roll it out. Once I rolled rolled out my dough, put the cherries over top, and was ready to fold over the edges, the dough had become so warm and it was a bit more difficult to work with. Luckily I was going for more of a rustic galette so I wasn’t too worried if it didn’t turn out totally polished. Instead of adding tons of extra arrowroot starch to my rolling pin to prevent sticking, I prefer to place another piece of parchment paper on top of the dough and roll over that. I find if you add too much extra starch, your dough will become too stiff and not as tender once it’s baked. The cherry mixture is pretty straight forward and speaks for itself. I used sweet cherries in this recipe, but I bet tart cherries would be even more delicious. Let me know if you try it with tart cherries in the comments below πŸ™‚ The final touches to the outside of the crust was an egg wash, followed by slivered almonds, and then once it came out of the oven I dusted it with powdered sugar. It turned out so tender and delicious and if I had some coconut milk vanilla ice-cream in the house I would have scooped that over top as soon as it came out of the oven!

Rustic Cherry Galette

Crust

  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot starch
  • 1/2 tsp sea salt
  • 6 tbsp grass-fed butter
  • 1 tbsp coconut sugar
  • 1 egg (cold)

Filling

  • 3 cups cherries (pitted and sliced)
  • 1/2 cup coconut sugar
  • 1 tsp lemon juice
  • 1 tsp orange zest
  • 2 tbsp arrowroot starch
  • 1/2 tsp sea salt

Extras

  • 1 egg (beaten)
  • 1/4 cup slivered almonds
  • 1 tbsp coconut sugar
  • powdered sugar (optional)

Crust

  1. Add all ingredients EXCEPT egg into food processor and use the pulse button to blend. Use short, quick pulses to blend until you have a course meal.

  2. Add the cold egg to the mixture and pulse until the dough comes together.

  3. Form the dough into a ball, cover in plastic wrap, and refrigerate for at least one hour. 

Filling

  1. Preheat oven to 400. 

  2. Combine all ingredients in a medium sized bowl and mix well. 

Rolling out the dough

  1. Remove the chilled dough from the refrigerator and place onto a large sheet of parchment paper. Place another sheet of parchment paper on top of the dough. 

  2. Using a rolling pin, roll the dough into a 12″ round circle, then transfer onto a baking sheet leaving the parchment underneath. 

  3. Scoop the cherry mixture into the centre. If you find your cherries release a lot of liquid, use a slotted spoon to scoop the cherries onto the dough leaving the extra liquid in the bowl.

  4. Fold the edges of the dough into the centre and press together any areas that overlap. 

  5. Using a pastry brush, brush the beaten egg over the dough. Then sprinkle with slivered almonds and coconut sugar. 

  6. To prevent over browning tent with aluminum foil before placing into the oven. 

  7. Bake for 30 minutes, then remove aluminum foil and bake for an additional 10-15 minutes until the crust is golden brown. 

  8. Transfer to a wire rack to cool, and dust with powdered sugar before serving. 

2 months ago
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Do you fear trying a Whole30 because you think it will be hard? Do you think it will be hard to give up your favourite treats for 30 days? Do you think it will be hard to ditch sugar and alcohol? Do you think it will be hard to change your habits and ditch your cravings? It might take you a few days to wrap your head around the program. It might feel overwhelming to make changes to your eating habits. It might feel hard to try something brand new. But do you know what else is hard? - It's hard to wake up feeling exhausted in the morning. - It's hard trying to numb your feelings with food and drink. - It's hard feeling out of control around food. - It's hard to wanting to change, but not knowing where to start. - It's hard having aches and pains all the time. - It's hard not being able to keep up with your kids. - It's hard walking around bloated all day. - It's hard having terrible digestion. - It's hard when your clothes feel tight and your uncomfortable with your weight gain. - It's hard watching your health decline and knowing you want to make a change, but not being able to get there on your own. So yes, parts of the Whole30 might feel hard at first. But anything that promises results as good as we do with Whole30 won't come without it's challenges. And think of it this way... staying stuck where you are right now Is. Also. Hard. My September Whole30 group coaching program is starting on Monday, September 13th and I'd love to show you the ropes! If any of those statements above feel true for you, consider joining us to make some big changes to your health, habits and relationship with food. Let me believe in you until you believe in yourself. You can do this! Link in bio to save your spot.
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One of my favourite parts about living in the Okanagan Valley, is the abundance of fresh fruits and vegetables available pretty much all summer long. We’re so lucky to have amazing farmers markets throughout the valley, and I love that I know exactly where my food is coming from. Before I came to the Okanagan, I can’t say I was much of a cherry eater. Our neighbours had a huge cherry tree in their backyard and part of it’s long branches hung over our side of the fence. When the cherries would blossom in the early summer we would always pick a few here and there and eat them. I can’t say I was overly impressed with the cherry at this point in my life. But when I moved to Kelowna, I noticed people constantly raving about how incredibly delicious the cherries were around here. Even tourists were asking me where to find them.Γ‚ Γ‚ For some reason, they’re just incredible! Once you start eating them, it’s hard to stop. They’re so juicy and sweet, and they make the perfect snack. Last weekend I was at the Peachland Farmers Market, and it seemed like every other vendor at the market had cherries for sale. They were everywhere! I ended up buying mine from the cutest little old man there, and I knew exactly what I was going to do with them when I got home. Before I leave you with this delicious recipe, here are a few Γ‚ health benefits of cherries:
  • They contain powerful antioxidant compounds
  • They contain vitamin C, fibre andΓ‚ carotenoids
  • They can help reduce inflammation
  • Tart cherries contain high levels of melatonin, a phytochemical that helps regulate the sleep cycle
I knew I wanted to make this recipe gluten and grain free, but I was a little bit nervous to be honest. I thought the texture of the dough would taste like cardboard and be really unappealing. I’m no stranger to a good pie crust, and I like them tender, flakey and not too dense. I didn’t have much of an expectation for this version, but I can tell you I was very surprised with how well it turned out!   It’s important to follow the instructions for the crust exactly as written or you might end up with a slimy mess instead of a dough ball. If you over mix when you’re using almond flour it will quickly start to turn into a creamy texture. Make sure you just use the pulse button on your food processor and do quick little pulses until you reach that meal-like texture. Using cold butter is another important step here. Finally, make sure you refrigerate your dough for at least one hour before you try to roll it out, and also make sure your kitchen isn’t too hot when you’re ready to roll it out. Once I rolled rolled out my dough, put the cherries over top, and was ready to fold over the edges, the dough had become so warm and it was a bit more difficult to work with. Luckily I was going for more of a rustic galette so I wasn’t too worried if it didn’t turn out totally polished. Instead of adding tons of extra arrowroot starch to my rolling pin to prevent sticking, I prefer to place another piece of parchment paper on top of the dough and roll over that. I find if you add too much extra starch, your dough will become too stiff and not as tender once it’s baked. The cherry mixture is pretty straight forward and speaks for itself. I used sweet cherries in this recipe, but I bet tart cherries would be even more delicious. Let me know if you try it with tart cherries in the comments below πŸ™‚ The final touches to the outside of the crust was an egg wash, followed by slivered almonds, and then once it came out of the oven I dusted it with powdered sugar. It turned out so tender and delicious and if I had some coconut milk vanilla ice-cream in the house I would have scooped that over top as soon as it came out of the oven!

Rustic Cherry Galette

Crust

  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot starch
  • 1/2 tsp sea salt
  • 6 tbsp grass-fed butter
  • 1 tbsp coconut sugar
  • 1 egg (cold)

Filling

  • 3 cups cherries (pitted and sliced)
  • 1/2 cup coconut sugar
  • 1 tsp lemon juice
  • 1 tsp orange zest
  • 2 tbsp arrowroot starch
  • 1/2 tsp sea salt

Extras

  • 1 egg (beaten)
  • 1/4 cup slivered almonds
  • 1 tbsp coconut sugar
  • powdered sugar (optional)

Crust

  1. Add all ingredients EXCEPT egg into food processor and use the pulse button to blend. Use short, quick pulses to blend until you have a course meal.

  2. Add the cold egg to the mixture and pulse until the dough comes together.

  3. Form the dough into a ball, cover in plastic wrap, and refrigerate for at least one hour. 

Filling

  1. Preheat oven to 400. 

  2. Combine all ingredients in a medium sized bowl and mix well. 

Rolling out the dough

  1. Remove the chilled dough from the refrigerator and place onto a large sheet of parchment paper. Place another sheet of parchment paper on top of the dough. 

  2. Using a rolling pin, roll the dough into a 12″ round circle, then transfer onto a baking sheet leaving the parchment underneath. 

  3. Scoop the cherry mixture into the centre. If you find your cherries release a lot of liquid, use a slotted spoon to scoop the cherries onto the dough leaving the extra liquid in the bowl.

  4. Fold the edges of the dough into the centre and press together any areas that overlap. 

  5. Using a pastry brush, brush the beaten egg over the dough. Then sprinkle with slivered almonds and coconut sugar. 

  6. To prevent over browning tent with aluminum foil before placing into the oven. 

  7. Bake for 30 minutes, then remove aluminum foil and bake for an additional 10-15 minutes until the crust is golden brown. 

  8. Transfer to a wire rack to cool, and dust with powdered sugar before serving. 

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