the ‘boareo’ cookie

Choose your own adventure. You decide. 
Read: (a) the super short version  (b) the short-ish version or (c) the rambling long version…
(a)  Eat meat and good fat!  Veggies too.  Not processed garbagio.  So, without further ado, I introduce to you…the ‘boareo’ cookie.  Guacamole between wild boar meat.  THE END!

(b)  Since starting to eat ‘Paleo’ (almost 3 years ago now), I have totally eliminated pretty much every single dessert you could think of from my diet.  When I want something sweet, I turn to mixed berries or dark chocolate.  Usually though, I concentrate on eating meat, fish/seafood and fat.  Simple.  Easy.  Satisfying.  So, without further ado, I introduce to you…the “boreo” cookie.  This is what a cookie looks like in my world.  I used the wild boar sliders and some fresh guacamole to create this yummy treat.  These are fantastic little appetizers.  I repeat…all you need is guacamole and meat to make these tiny sandwiches.  Yep it’s true, that is all!  Ask yourself…why not eat this…rather than THIS!?!?  THE END!

(c) A couple weekends ago we took a wee trip downtown to the St. Lawrence Market.  This is one of our fav ‘good morning’ weekend adventure hot spots.  The key is to get there early, as this place is near packed by noon.  You can ‘be in and out like nobody’s business’ if you are up at the crack of dawn, or can embrace the ‘hustle n’ bustle’ style atmosphere if you visit later on in the day.  Either way, you will have access to loads of wicked vendors, who are selling a plethora of amazing foods.  We are so fortunate to have this resource in our city.  Adding a ‘Trader’s Joe’s’ to the scene would just make Toronto the ‘cat’s a$$’…anyhoo (continued wishful thinking)!

Uncharacteristic of our usual stroll avec americano in hand, this trip was somewhat different.  Drove downtown, arrived there and “The Duster” waited in the car as I just ran in.  We had a birthday party to go to that day and were running behind, so I had to be ‘snappy’.  As I hopped out of the car, Dusty bellowed….”get lotsa meat!”  If you haven’t already noticed…I LOVE MEAT.  Crave it…well, all the time.  Beef, chicken, pork…you name it… I LOVE it all…or do I?!?!  (cue sound effects…dun…dun…dun)  Have I really even touched the surface of all good that is out there in this department?!  As I perused the aisles of the market, I realized that there are just so many different types of meat I have NOT tried, as of yet. 

Without further thought, I set off to buy some carnivorous treats.  I decided to buy some which were ‘virgin’ to us…and give them a go!   Whitehouse Meats  was my first stop.  At that counter I picked up some wild boar and bison sliders.  So much variety of meat to choose from – venison, elk, buffalo, kangaroo, wild rabbit, musk ox…just to name a few.  Also, an extensive list of game birds such as, pheasant, quail, duck, goose, partridge, squab and Guinea fowl.  We absolutely love experimenting with trying new foods.  I have committed to trying something new within the food realm every week.  Cooking various kinds of organ meat  is going to be a next attempt for me in the kitchen.  Stay tuned for upcoming reviews and recipes about this. 

Slightly dizzy from the crowd and definitely salivating, I was done.  Within 13 minutes, I was strollin’ back to the car with a bag, filled with MEAT.  Lotsa bacon, a pork roast, the sliders, sausages, several chicken breasts, as well as some thighs.  Got back in the car.  Dusty smiled from ear to ear, as he took a peek in the bag, as he drove away.  We even enjoyed some delicious back bacon in the car on the way home.  Yummers! 


  • meat sliders or mini burgs  (homemade or pre-made/store bought) – can use various meats
  • guacamole


  • put sliders in pan and cook on medium heat
  • turn and cook until desired
  • let cool for several minutes on a plate or wire rack
  • when cool, take one slider and top with a spoonful of guacamole
  • then, take the other slider and gently press to form the ‘boreo’ cookie
  • arrange on a plate
  • enjoy!


mini burgs


Trust me…you won’t even miss the bun!  Really…these burgers are so flavourful, you will want them to stand alone.  I have always been a meat lover (steak yummmm), but since zeroing in on my diet and increasing my workouts I have become a CRAZY CARNIVORE!!!  I can actually really notice that my body totally craves protein now…BIGTIME!

Preparing and cooking these tasty burgs are super easy and will satisfy those cravings ASAP.  To date, this is definately one of our favourite Paleo recipes.  When I made these the first time, I used lean ground beef and have since tried the same recipe with ground turkey.  Both turned out equally as delicious, it just depends on what you are in the mood for.  One thing is for sure…these little protein bites are definitely a PARTY in the mouth!

The next time I make these mini burgs, I am going to get more adventurous and experiment with elk, bison or maybe even wild boar~ who knows?  I am on a mission to investigate and check out some local butchers and farms to see what I can get my hands on!  Eaters BEWARE, these little stacks of goodness are highly addictive.  Bet you won’t be able to stop at 3 or 4 or 5…

mini burgs
  • 1 pound lean ground beef or other meat of choice
  • coconut or olive oil- for cooking
  • ¼ small onion- grated
  • ½ small zucchini- grated
  • ½ small carrot- grated
  • 2 cloves garlic- crushed
  • 3 tsp red curry paste ~*ISH
  • 1 tsp ground cinnamon
  • ground pepper to taste
  1. heat oil in frying pan
  2. put meat of choice in a large mixing bowl
  3. grate onion, zucchini, carrot and garlic and combine
  4. add curry paste, ground cinnamon and pepper
  5. mix thoroughly- using your hands works best here
  6. form small balls with mixture and then flatten into mini patties
  7. cook on medium heat, alternating sides for 10-12 minutes or until cooked
  8. top with guacamole
  9. enjoy!

pork burgers waldorf-ish salad


Simple isn’t and doesn’t have to be boring. Since starting to eat Paleo…I have heard it over and over again…aren’t you bored with the same old food? You are so limited aren’t you? Not a chance! If anything, it has opened my eyes to recognizing previously unheard of dishes and has also introduced my appetite to many new and exciting meals. As of late, I have really been trying to focus on choosing foods that are nutrient dense and of higher quality. Yes folks…you can taste the difference and your body will thank you as well. The value in this is totally more important that the quantity of a particular food item.

When shopping for your weekly groceries don’t be afraid to ask questions…talk to people! Where is your meat coming from, how has it been raised and slaughtered? What ingredients etc… have been added in since then? Make friends with your local butcher or store owner haha – most folks in this industry are passionate and love food and will talk your ear off if you give them the opportunity. Take a few minutes to listen!

Of course I realize and understand that we do not all have access or perhaps the means of ALWAYS getting the “best of the best”, but I challenge you to make small changes. Strive for better quality products as you shop…integrate these at your own pace, but look beyond what is “your norm”, or what has become “habitual” just because that’s what you throw in your cart every time you shop. An illustration of this may be a progression from…a fast food burger>store bought frozen burger>homemade burger>homemade burger made with grass-fed meat. You get the idea.

This may sound foreign or somewhat odd to some of you out there, but try to start paying closer attention to how you are feeling before, during and after eating. Log it or jot down some notes if you wish…or keep them mentally in your head. Are you really hungry, or just eating because it’s “lunch time”? Do you even like the food that you are shoveling in your yapper, or has it now developed into a routine of sorts? Are you emotionally eating? Why? Listening to my body and accepting these cues as valid has been one of my greatest accomplishments thus far when it comes to food and nutrition. I am now not only able to hear these cues, but respond to them. I only eat now when I am hungry. Yes…let me repeat that…I only eat when I am hungry. Try it…get away from the standard breakfast…snack…lunch…snack…dinner…dessert…snack mad and crazy vicious cycle. Be mindful of the food decisions you make, otherwise that pack of smarties will be done before you can say…”do you eat the red ones last?!?”

Finally, if any of you are left thinking…oh I will just work extra hard at the gym tomorrow…or I will push myself more during CrossFit wods or any work out for that matter ALL of next week…guess what…

“You cannot out work a shitty diet” ~ a beautiful quote from a trainer @ CFTO. That’s about it…the proof will be in your performance and how you feel.

Rowe Farms Pork Burgers

We stumbled upon these yummy “bad boys” on one of our weekend ventures to Rowe Farms in the Beaches, in Toronto. We popped in there to pick up some meat for a friend’s BBQ and discovered this amazing find. They are totally made in-house and contain only Paleo friendly ingredients. They are definitely a nice variation from the usual beef burger. The kind butcher at the store wrote down the goods for me on a bright yellow piece of paper, but it has gotten lost in the shuffle. I will be in there again this weekend and will update this post with the exact ingredients for those who are interested! In the meantime, they consisted basically of ground pork and a whole lot of spices and herbs for added flavour.


Waldorf-ish Salad

Makes 2-4 servings – depending on size

  • large lettuce leaves – Romaine works well
  • 1 large red apple – diced
  • 2 pork kebabs – meat diced (usually includes grilled chicken)
  • 2 celery stalks – diced
  • handful of walnuts – chopped


  • prepare and cut all ingredients and put in a mixing bowl
  • add a few tbsp of the creamy garlic – avocado dressing and mix thoroughly (use your hands)
  • once coated, scoop salad mixture onto large lettuce leaves
  • enjoy!

Creamy garlic and avocado dressing

Makes a lot…(I like to use the extra as dip for veggies)


  • 2 ripened avocados
  • 1 lemon- juice freshly squeezed
  • 1 medium orange- juice freshly squeezed
  • 1/3 can coconut milk
  • 3 garlic cloves
  • fresh ground pepper and sea salt to taste
  • fresh tarragon and thyme- 2 springs of each


  • “gut” the insides of 2 avocados and place the contents in a mixing bowl
  • add in liquid ingredients- coconut milk and freshly squeezed juices
  • add in cloves, fresh herbs and salt/pepper
  • throw it all in a food processor or mix with a hand immersion blender until desired consistency is reached
  • enjoy!

A Waldorf salad traditionally consists of cut-up raw apples, celery and walnuts, dressed in mayonnaise. It is usually served over lettuce as an appetizer or a light meal. The salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which opened in 1931).Oscar Tschirky, who was the Waldorf’s maître d’hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe.In 1896, Waldorf Salad appeared in The Cook Book by ‘Oscar of the Waldorf'; the original recipe did not contain nuts, but they had been added by the time the recipe appeared in the Rector Cook Book in 1928.The salad became popular enough that Cole Porter featured it in his song “You’re the Top”.

Source: Wikipedia