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Crunchy Coconut Shrimp June 26, 2014

Filed under: recipes — novahealthnaturopathic @ 1:08 pm
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1 lb. raw shrimp

1/2 cup shredded coconut

1/4 cup coconut flour

Zest of 3 limes

1.5 Tablespoons chilli powder

1 egg, beaten

Coconut oil



  1. Clean, shell and devein the shrimp (if needed).
  2. In a medium-sized bowl, combine the shredded coconut, coconut flour, lime zest and chilli powder.
  3. Dip the shrimp in the beaten egg.
  4. Coat the shrimp well on all sides with the coconut mixture.
  5. In a skillet over medium-high heat, melt some coconut oil until very hot (but not smoking).
  6. Fry the shrimp for 2-3 minutes on each side without overcrowding the pan. Remove to a plate lined with paper towels to absorb any excess moisture.
  7. Sprinkle the shrimp with a pinch of sea salt and eat while hot.
  8. Squeeze lime juice over the top for more lime flavour.

Thank you to!


Bacon Wrapped, Walnut Stuff’d Dates November 26, 2013

Filed under: recipes — novahealthnaturopathic @ 11:25 am
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While the idea of this treat may not seem appetizing the results are absolutely incredible and delicious. Everything really is better with bacon!

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10-12 Fresh Medjool Dates

10 Walnut halves

6 Slices uncooked bacon – cut in half


Preheat oven to 350 F

Carefully slit each date lengthwise, open gently and remove pit.

 Place walnut half inside date.

Gently reform date around walnut.

Wrap a half slice of uncooked bacon around the walnut stuff’d date and secure with toothpick.

Arrange on greased baking sheet.

Bake for 10 minutes each side or until bacon is crispy.

Let cool slightly and enjoy.


Paleo Chocolate Birthday Cupcakes July 9, 2013

Filed under: recipes — novahealthnaturopathic @ 12:08 pm
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Hey there! Today we are are celebrating the birthday of Dr. Oxbro.medium_2752554211-300x231

No birthday is complete without chocolate cupcakes right? Here is an excellent Paleo friendly recipe taken from “The Food Lovers Make it Paleo” by Bill Staley and Hayley Mason 2011.

Yummy Paleo Chocolate Birthday Cupcakes 









Photo from


1/2 cup coconut flour
6 eggs
1/2 cup pure maple syrup
1/2 tbsp pure vanilla extract
1/4 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder

Preheat oven to 350 F
Mix all ingredients together with a hand mixer
Place muffin papers into muffin trays
Fill each muffin cup with 1/4 cup batter
Bake at 350 F for 35 mins or until toothpick comes out clean
Let cool and enjoy!!

Variations: Add some chocolate chips, coconut, nuts or berries to the batter.
Melt some dark chocolate and use as drizzle for the top of the cupcakes.

Substitutions: Coconut oil can be used in place of Palm oil
Honey, Agave Nectar or Liquid Stevia (less) can replace maple syrup

Yum yum yummmm!!!


Three Healthy Recipes July 19, 2011

Filed under: diabetes,recipes,weight loss — novahealthnaturopathic @ 4:33 pm

Chicken Apple Salad

  • 6 oz chicken
  • 1 tsp olive oil
  • ½ tsp allspice
  • 1/8 tsp cloves
  • 6 cups shredded cabbage
  • ½ Granny Smith apple
  • Sea salt and pepper to taste
  1. Dice the chicken. Heat 1 tsp olive oil in a skillet over medium heat.
  2. Add the chicken, allspice and cloves to the hot skillet. Sauté, tossing often, until the chicken is thoroughly cooked.
  3. Shred the cabbage into a large salad bowl.  Slice half of an apple into very thin slices and set them aside.
  4. Once the chicken is done, add it to the cabbage, then top with the sliced apple. Add salt and pepper to taste, then drizzle with olive oil. Use an appropriate quantity of olive oil to meet your individual needs. 

Turkey Carrot Quiche

  •  ½ lb ground turkey
  • 1 tbsp olive oil
  • 1 cup shredded carrot
  • 6 omega-3 eggs
  • 5 tbsp coconut milk
  • ½ cup broth
  • 4 tbsp fresh parsley
  • ½ tsp coriander
  • Coconut oil
  1. Brown the turkey in a bit of olive oil in a skillet over medium heat. Meanwhile, shred the carrots.
  2. Crack the eggs into a bowl; beat well with wire whip. Add the meat when done, the shredded carrots, and all of the remaining ingredients except the coconut oil. Stir.
  3. Grease a baking dish or pie pan with some coconut oil. Pour the mixture into the dish, then bake at 375F for 30-40 mins, or until edge is set and centre still slightly jiggly.

 Greek Scallops

  • 1 lb. Sea scallops
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 2 cloves minced garlic
  • 1 cup chopped tomatoes
  • ¼ cup chopped parsley
  • 2 tbsp lemon juice
  • Oregano to taste
  • Pepper to taste
  • 1 hard-boiled egg, chopped
  • 2 tbsp pine nuts
  1. In a large saucepan, heat the scallops in 1 tbsp olive oil until they are opaque (around 5 mins). Transfer the scallops and liquid to a bowl and set aside. Rinse and dry the pan.
  2. Now heat 1 tbsp olive oil in the pan; add the onions and sauté for 2 mins. Add the mushrooms and sauté 3-5 mins more, then add the minced garlic and sauté for 1 more minute. Add the tomato, chopped parsley, lemon juice, oregano and pepper. Boil, then reduce heat and simmer 5 mins. Stir in the scallops and liquid and bring to a boil. Serve into bowls, top with chopped hard-boiled egg and pine nuts.

(*If pine nuts are unavailable, substitute with crushed walnuts.)


Warm Winter Salad December 15, 2010

Filed under: recipes — novahealthnaturopathic @ 9:48 pm

Serves 2

  • 4- 5 cups of kale, massaged with 1 T of flax oil, 1 T of lemon juice and 1/4 t of salt
  • 1 cup of green beans, steamed
  • approx. 10 cooked chestnuts
  • 1 large maple sausage, cooked and sliced
  • dried persimmon, 2 T chopped
  • 1 T pumpkin seeds

Start with your chestnuts. They are one of winter’s great gifts. Sweet and chewy, they aren’t high in fats like most nuts, and provide you with energy-bearing complex carbohydrates.  They are also the only nuts that contain vitamin C (40mg per 100g). To cook them, just follow these instructions. Roasting gives them a great flavour, but I find boiling makes them a lot easier to peel.

The chestnuts will take the longest (about 20 mins) . While they’re cooking, cook the sausage and steam the green beans. (A little secret is to pan fry the beans instead, using leftover grease from your sausage. Yes, it makes the salad higher in fat, but the extra flavour is well worth it).

Next, de-stem and shred your kale (by hand or with a knife – either works). Massage in the flax oil, lemon juice and salt until the kale is wilted. Please don’t leave out the oil! The healthy fats in flax oil will help your body absorb the fat-soluble vitamins (A & K) in the green beans. When your chestnuts are peeled, beans are steamed and sausage is cooked, toss these with the kale, dried persimmon and the pumpkin seeds. The beans, chestnuts and sausage will warm your kale, making this salad ideal for cold winter evenings. Thanks to the flax and sausage, this salad needs no extra dressing.

*A note on the persimmon: Dried persimmon can be hard to find unless you live in a city with a large health food store. You can make your own by slicing fresh persimmons and ‘drying’ them using a 200F oven. This can take some time though (up to 6 hours), and unless you’re used to dehydrating food, you might not find it worth the effort. Dried apples are also really good in this salad. Conversely, you could use fresh persimmon, which I’m sure would be excellent as well.

For vegans and vegetarians: try baking smoked tofu in maple syrup to to get that salty-sweet taste of the sausage.

Bon appetit!


Cold Weather Recipes, part 1 December 6, 2010

Filed under: recipes — novahealthnaturopathic @ 4:19 pm

With winter in full swing, you may be finding yourself craving something heartier and more warming for your evening meal. Both of these recipes feature brown rice, which, because it is minimally processed, has a high nutrient content and contains satiating starches, without causing it to spike your blood sugar. (For more information on the nutritional properties of brown rice, go here:

They also feature warming spices, such as cinnamon, allspice and chili powder. In energy-based medical systems, such as Traditional Chinese Medicine, cinnamon is lauded for its ability to warm one from the inside out. Chili powder is really a mix of spices, usually containing cumin, oregano, garlic powder, salt and some variety of chili peppers. Chilis are famous for their ability to you up, but they also fight inflammation, boost immunity, clear congestion and can aid in healthy weight loss. (Chilis are perfect to help you combat winter woes!)

Baked Plantain with Tofu and Brown Basmati Rice

  • 3 Cups Water
  • 1 Cup Brown Basmati Rice
  • 1 medium sized Onion
  • 1 lb. extra firm Tofu
  • 5 Plantains
  • 2 tsp. Cinnamon
  • 1 tsp. Allspice

Peel and dice the onion. Boil the water and place in a large covered glass or ceramic casserole dish. Add the rice, onion, cinnamon, and allspice. Stir and place the dish in the oven (preheated to 350F) for about twenty minutes.

Dice the tofu. Peel and slice the plantain lengthwise, then slice the plantain halves into pieces not over 1/4″. Remove the casserole dish from the oven after the initial cooking and add the tofu and plantain. Mix well and place back in oven for another 35-45 minutes, mixing at 15 minute intervals. When it is ready, the plantain should be soft, but not mushy, and all the water should be absorbed.  Serve warm or chilled, as breakfast or dessert.

Chickpea and Eggplant Stew

  • 2 large eggplants (cubed)
  • 1 medium onion (diced)
  • 3 garlic cloves
  • 1 can chickpea (drained and washed)
  • 1 can diced tomatoes (or freshly diced)
  • 1 cup vegetable broth
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 2 tsp ground cumin
  • Cooked brown rice

Cut off the ends of the eggplant, then chop into ¾” cubes. Chop the onion roughly. Mince the garlic. Heat a large deep-sided fry pan over a medium heat with water. Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to prevent sticking. Steam fry.  Cook until the onions have softened (approx. 4-5 minutes). Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender). Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes. Salt and pepper to taste. Serve over brown rice.  Add more seasoning to liking.


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