Website Renewal! by Alex Boake

Wow, long time no see, everyone! Yes, rising from the grave is Alex Boake Illustration. My website was old and stale, but no longer! Now it's fresh and new with delicious illustration content. Recently I haven't been focused so much on creating recipes. However, all my old recipes are archived for your cooking pleasure! 

These days I'm living in Japan, playing Dungeons and Dragons, and drawing many more characters and personal work. I'm still very interested in drawing food, so I work that in whenever I can, of course. 

Please look forward to updates and new work, as my site is now much more easily refreshed. 


MATCHA MADNESS! Kiss Me Organics Product Review and Recipe Round-up by Alex Boake

Matcha Madness - Product Review and Recipe Round-upI was recently contacted by Kiss Me Organics about the possibility of me sampling and reviewing their Organic Matcha. Being a lover of all things Matcha and Green Tea related, I of course responded with a hearty "Yes please!!" Exclusive to Amazon, their Matcha shipped extremely quickly, and I had it on my doorstep and into my kitchen in no time flat. Soon, I was in matcha heaven! Of course, the first thing I made was a matcha latte. Their product whisks up smoothly when combined with hot water, and has a pleasant balanced taste. Not overly bitter or grassy, when combined with foamed milk and a little honey, it's perfection! 81gVTqa+oRL._SL1500_

Of course, I couldn't stop there. Next on the list was matcha ice cream. Like I said, matcha addict over here! With this Organic Matcha I was able to use my own ingredients and ice cream maker at home and match a matcha ice cream like you've never experienced before. Plus, you have the ability to control the ingredients and even create a 100% organic ice cream, if you so desire. When you indulge, you might as well go for the best!

When you make a purchase, they also send you a free e-book with 50+ recipes, all using matcha. Including such savory options as matcha curry, believe it or not! With one package lasting you 6 weeks (that would be if you were using it every day), and the high quality of the product, you've definitely got value for your money. I'd highly recommend Kiss Me Organics Matcha to any matcha fan.

While we're on the topic of Matcha, I decided to throw together a MATCHA MADNESS Recipe Roundup! Clearly I can't get enough.

If matcha being delicious weren't reason enough to consume it, Whole New Mom talks about the 7 Health Benefits of Green Tea and Grass Fed Girl has a whopping 9 Benefits of Matcha Green Tea!

First up let's go for the Paleo spin on the classic.

How-to-Make-the-Perfect-Matcha-Pinterest-736x981Yes, you too can easily make the Perfect Cup of Matcha, with this guide by Popular Paleo.

cinnamon eats matcha lattePersonally though, where I am now is very hot, so next we have Cinnamon Eats' Paleo Iced Matcha Latte, perfect for hot summer days.

matcha Popsicle

If you're still not cooled down yet, why not make these Creamy Matcha Strawberry Popsicles? Also from Cinnamon Eats!

Now onto some cookies...

south beach primal matcha whoopie piesHow about some Matcha Whoopie Pies, courtesy of South Beach Primal?

Green-Tea-CookiesOr, Paleo Matcha Green Tea Cookies, created by The Urban Eco Life!

cereal-901x1024Now this is a creative way to work more matcha into your breakfast with Paleo Kitchen Lab's Chia Super Cereal with Matcha and Carob.

matcha-lime-mousseTo finish up, here's one more, a guest post for Cinnamon Eats, created by Natural Kitchen Adventures. Matcha Lime Mousse. This sounds divine. I could dive into a vat of this right now!

I hope you've enjoyed this brief trip to Matcha Heaven! Actually, before I put together this review and roundup, I had no idea there were so many possibilities...but I have to say I have quite a lot of my Kiss Me Organics Matcha left, and a WHOLE lot of options! Until next time, friends, take care.

Grok Grub's Smoked Salmon Egg Stuffed Avocados [Paleo] by Alex Boake

Next up in my very drawn out series of recipe trades is a swap with Grok Grub! Things have gotten a little behind on my end due to my move across the ocean from Canada to Japan, but, more on that later. Rachel has actually already posted her half of the trade, you can find her photos of my MaCaZu Sauce on her blog. When going through her recipes I had a heck of a time deciding which one I wanted make. It's tough, when I had some killer recipes such as this Grain Free Rhubarb Tart and Paleo Sex In a Pan to choose from. However, after much deliberation, I finally decided on her Smoked Salmon, Egg Stuffed Avocados, and I was not disappointed! They made a perfect breakfast, filling and satisfying. You can head on over there for her mouthwatering photos, and a printable version of her text recipe. If you stick around here for a minute, you can take a look at my illustrated guide for assembly instructions!

Grok Grub's Smoked Salmon Egg Stuffed Avocados, Illustrated by Alex BoakeIsn't that genius? What a clever lady she is! You can find more of Grok Grub's tasty stuff on Facebook, Twitter and Instagram!

Primal Maple Vanilla Ice Cream by Alex Boake

Alex Boake's Primal Maple Vanilla Ice CreamYou may or may not be aware of this, but my Dad makes maple syrup! This recipe comes from a surplus of egg yolks from my sister Sweet Boake baking something, and from an abundant supply of maple syrup produced by Hockley Valley Maple Syrup. Though mostly it was from my Mom's suggestion that we use up those darn egg yolks and perhaps make some good old fashioned vanilla ice cream! My other sister just benefited in that she got to eat delicious ice cream. The whole family was sort of involved! We didn't give any to the dog though. Alex Boake's Primal Maple Vanilla Ice CreamPrimal Maple Vanilla Ice Cream Serves 6


  • 500mL Organic 35% Whipping Cream
  • 2 Egg Yolks, pastured if possible 
  • 3/4 to 1 Cup Maple Syrup, depending on preferred level of sweetness
  • Seeds from 1 Vanilla Bean

Directions Make sure the bowl from your ice cream maker is fully frozen, 24 hours if possible. Ours needs about 2 days in the freezer for best results on any ice cream recipe we've made. However, you know your own equipment best.

In a small saucepan, whisk together the cream and the egg yolks. Scrape out the seeds from the vanilla bean and add to the mix. Over medium heat, slowly raise the temperature of the cream mixture, making sure not to let it get too hot or you'll scramble those yolks. You want it to become a little bit thicker, then add the maple syrup. I like to stir fairly constantly to ensure that nothing gets stuck to the bottom or begins to cook.

Allow this mixture to cool a bit, then put it in the fridge until cold. Process according to your ice cream maker's instructions. This is best eaten right after you make it, topped with fresh peaches. Enjoy!


Predominantly Paleo's Onion Loaf by Alex Boake

Today's post continues my theme of recipe trades! This week I'm swapping with the awesome Jen of Predominantly Paleo. She's the creator of the infamous (and reportedly life-changing) Yuca Dough! Actually, I originally was planning on making the aforementioned dough, but I ran into so many setbacks related to sourcing fresh Yuca that I eventually had to put that aside and pick another recipe. Many thanks to Jen for putting up with all my #yucaproblems. Don't let that put you off from trying it out, though. One day I will resume my Yuca Quest, and slay the Yuca dragon~! Predominantly Paleo's Onion Loaf, Illustrated by Alex Boake

So, as you can see in my illustration above, I decided to make her Onion Loaf, which looks amazing in her photos. Not only does it LOOK amazing, but it also tastes amazing. It can talk the talk and walk the walk.

...Maybe that's the wrong analogy, but the fact remains that this is delicious. Yes, it's delicious even if you're like me and you use tapioca flour instead of arrowroot. (Look, I think I've got some sort of cosmic problem related to yuca/cassava/tapioca.) Please note, however, that if you use tapioca flour this will be more of an onion goo, rather than become crispy like in Jen's beautiful photos. Either way, it will be addictive and highly edible.

Predominantly Paleo's Onion Loaf with minor adaptations by me


  • 1 large Onion, peeled
  • 1/4 cup Potato Flour
  • 1/4 cup Arrowroot Flour OR Tapioca Flour
  • 1 teaspoon Sea Salt
  • 1 dash Granulated Garlic
  • Avocado Oil or Bacon Fat for frying
  • Additional Sea Salt to taste

If using a mandolin, cut the Onion in half, remove the hard core at the bottom, and slice thinly. If you have a spiralizer, use as directed. In a large pan, heat up your oil of choice to medium.

In a shallow bowl mix the potato flour and arrowroot flour (for a crispy onion loaf) OR tapioca flour (for a gooey onion loaf), along with the sea salt and garlic powder. Dredge the onions in the flour mixture, until fully coated. The tapioca version may become somewhat sticky or clumpy, but it will be fine.

Cook the flour-coated onions until browned on all sides. Place on a towel lined plate to soak up any excess oil. Tapioca version will be somewhat sticky, so just pat it down.

Serve crispy Onion Loaf with ketchup or your dip of choice, and maybe just eat gooey Onion Loaf with a knife and a fork. Whichever route you go--enjoy!

Check out Jen's blog post for her original version of the recipe, along with her tasty photos. Plus, she's got tons of other amazing recipes so don't miss those either. You can also follow her on Facebook for all the latest updates.

Also, as I mentioned on my previous post, Jen and Vivian of The Real Food Guide recently collaborated and released an e-book dedicated to ICE CREAM. Perfect for summer, am I right? Check that out if you like ice cream, and also allergen-friendly treats.


Head over here to get more information  "We can ALL scream for Ice Cream!"

The Real Food Guide's Autoimmune Paleo Spice Cookies by Alex Boake

Recently I decided to get inspired once again by taking on some more recipe trades. The deal is I team up with another blogger, take one of their recipes, make it, and then draw it! They take one of mine, make it, and take snazzy pictures! It's a win-win for everyone involved. Plus, then people can see that my recipes actually make food and are not secretly scams that I just draw and never make. ; ) This week's victim is Vivian of The Real Food Guide! Vivian is a Canadian blogger, recipe creator, Registered Holistic Nutritionist and a super cool designer. That's pretty rad. Her blog has awesome recipes and a fresh look to boot.

The Real Food GuideWhile Vivian chose to make my Lemon Ginger Chicken Thighs, as you can see here...I decided to try my hand at her Autoimmune Paleo Spice Cookies, and I'm so glad I did--they're delicious! If you're heading onto an AIP elimination diet, this might be a great option. Perfect for an occasional AIP-friendly treat. Great for the kiddos, and safe to have around in case 'temptation' arises. Again, win-win! I decided to take Vivian's tasty recipe and make an infographic out of it.

Autoimmune Paleo Spice CookiesIf you're more of a text-only recipe person, head on over to The Real Food Guide and her AIP Spice Cookie recipe for a Print-friendly version! The Real Food Guide can also be found on Facebook, if that's your jam.

Also, I should mention, Jen of Predominantly Paleo and Vivian recently collaborated and released an e-book dedicated to ICE CREAM. Perfect for summer, am I right? Check that out if you like ice cream, and also allergen-friendly treats. If you don't like ice cream we probably can't be friends, I'm just saying. IceCream_iPad2_flat400px

Head over here to get more information  "We can ALL scream for Ice Cream!"

Thanks for reading...until next time, pals!

Smoky Cauliflower - Roasted Cauliflower with Smoked Paprika [Paleo, Vegetarian, Vegan] by Alex Boake

Smoky Cauliflower There was some debate between myself and my parents while I was making this illustration about whether or not it was "Smoky" or Smokey". To set the record straight, it used to be spelled with an E, but the modern spelling is more streamlined and the E has been dropped. There is NO debate, however, about the deliciousness of this cauliflower creation! Perfect for low-carbers, it was a staple on my various 21 Day Sugar Detoxes and the like. We usually cook our meats at 350, so instead of roasting at a higher heat I use a lower one so it's compatible with my other staple proteins.

I'd say use whatever paprika you like, but honestly this brand is REALLY amazing. Life changing. I can get mine locally, but you can also find it online. At minimum, make sure to use a smoked paprika. You won't regret it! This vegetarian side is really simple, but has amazing flavour. Make sure you get a massive cauliflower since you'll be having the oven on for a bit, so you might as well have leftovers.

Roasted Cauliflower with Smoked Paprika Serves 4 to 6 - Cook time: 1 hour


  • 1 huge head of Cauliflower
  • 3 Tbsp Olive Oil (or more as required)
  • 1 Tbsp Smoked Paprika (or to taste)
  • 1/2 tsp Sea Salt

Directions Preheat oven to 350. Wash and pat dry the head of cauliflower. Remove the leaves and cut off the stem. Cut the head in half and then in quarters. Slice into ~1.5 cm thick pieces and lay in one layer on rimmed metal baking sheets. Cut any large florets in half. Toss all small bits onto the pan as you go. It should take about two large rimmed baking sheets to fit all the cut-up cauliflower.

Drizzle on the olive oil and sprinkle on the paprika. Toss and add enough oil and spice so that the florets are coated nicely. Sprinkle the salt evenly.

Pop into the oven and roast for 35 minutes, then flip and rotate the pans. Cook for 25 more minutes, until nicely browned with crispy edges. Serve warm, and enjoy!

Totoro Bonsai Guardian by Alex Boake

Totoro Bonsai Mike and I recently took the time to respectively watch and re-watch this excellent movie, and I got inspired to do a little illustration as a tribute. I'd say it's a big improvement over my previous Totoro illustration, though the attached recipe really does hold up!

This is also available as a design on my Society6 store, and you can get prints, TOTE(oro?) bags, shower curtains, pillows, phone cases, etc. Technology is amazing. Free shipping until June 8th using this link!

Totoro Swag

Animal Commissions (Limited Time) by Alex Boake

Alex Boake Illustration's Animal CommissionsDapper AlpacaTotes Mah Goats - Alex Boake IllustrationMugginsFor a limited time I’m going to be doing Animal Commissions! Get an illustration of your favourite animal, or your own pet. If you’d like your pet illustrated, please provide me with good reference photos. Feel free to prompt me with your favourite colours for either option (for the background/text). The text element is open to suggestion, though for pets I recommend their name.

Payment via Paypal. I will provide you with a good quality digital file for personal use. There’s an extra $5 fee for a high-resolution print file, also only for personal use. I retain the right to use the images in my portfolio, etc.

Contact me through email at to get your very own personalized piece.

Thanks! -Alex

Nom Nom Paleo: Food for Humans [Cookbook Review] by Alex Boake

Nom Nom Paleo: Food for Humansm {Cookbook  Review}I might be a bit late to the party in reviewing Michelle and Henry's awesome book, Nom Nom Paleo: Food for Humans, but in my defense...I love to do illustrated reviews, and I haven't had time to squeeze one in around my other work. However, the long wait is over and I can finally say my piece about this excellent book, and whip out my drawing as you can see above! Michelle's character is just too cute, I really like drawing her. If you're in the "Paleo Scene", and you haven't already heard of Nom Nom Paleo, I imagine that you're doing the re-enactment thing and are actually living in a cave, not using the internet, etc. That's cool! Personally I've been a longtime fan of Michelle and Henry's blog, and have had the pleasure of meeting them in person a few times as well. They're just as awesome and nice in Real Life.

Basically, Nom Nom Paleo: Food For Humans embodies all the cool things that they're already doing on their blog, PLUS tons more recipes, print versions of their super photography, an extra bunch of really wicked comics drawn by Henry. It's really got it all, in terms of foodstuffs: Mayo, Ghee, Magic Mushroom Powder™, Sriracha, Holy 'mole Guacamole, three different Salsas, dressings...and that's just in the first section of recipes. It's like if you had access to a magic genie and wished for Nom Nom Paleo's blog in physical form, and the genie said, "WISH GRANTED; plus I literally added everything to make this as awesome as possible."

A personal favourite: in the "Nibbles" section, there's 6 whole pages dedicated to different types of non-spud CHIPS. I am a major crunchy fan, so, I'm sold. Also: 4 different kinds of deviled eggs. It's like they know the food-path to my heart or something.

There are so many amazing Paleo Cookbooks out there right now, but Nom Nom Paleo: Food For Humans is definitely a special one. With the informational sections and comics in the first part of the book, I dare say it would be a great introductory book to give a friend you want to ease into the Paleo Way-of-Life. With a fun spin, and super recipes, you really can't go wrong. Even kids would be drawn in by the comics and colours. In stunning hardcover, and with a really unique style, this book is really the whole package. If you haven't picked it up yet--you definitely should!


NeatoShop 3 Tee Giveaway! by Alex Boake

You may have noticed an abundance of Graphic Tees on my blog lately. Well, I'm about to make it up to you with a fantastic giveaway! Here's the scoop; recently I was asked by an up-and-coming Tee shop called Neatoshop to join and post some of my tee designs. I figured, the more the merrier! It's great to support other companies, and the more places my work can appear, the more chances I have to make a little bit of dough to support all this drawing I do. You can click on the following image to check out my store:

AlexBoake_neatoshop_teesYou've probably seen me posting some of these designs on my blog, Instagram and Facebook page. Some of them, I haven't even really posted yet! Exclusive! Now, these Neatoshop fellows were kind enough to offer me 3 Tees to give away to my super cool fans. That means you guys!! Aren't they nice?

AlexBoake_neatoshopThere's two ways to enter this time:

  • Through the rafflecopter widget on my blog, and;
  • On the pinned post on my Facebook Fanpage where you can comment and tag a friend for an opportunity for each of you to win a shirt.

Cool, huh?

a Rafflecopter giveaway

Contests both close on May 28th at 11:59 PM. Good luck, friends!

Dapper Alpaca by Alex Boake

Dapper AlpacaAm I on a roll, or what? I know it's not what you're used to from me, but I like to shake things up and have some fun sometimes. What could be more fun than an Alpaca with bow ties? Come on! By the way, this is available on shirts. Also all my shirts on TeePublic are on sale for $14 again. Booyah! allshirtsThanks for tuning in! There will be recipes again. Someday. I promise! I still love you.

Goatly King Mushrooms [Primal, Gluten-free] by Alex Boake

Cheese and mushrooms are a match made in heaven, as far as I'm concerned. If you don't like cheese or mushrooms, then heaven help you! (I rescind the previous comment if you're intolerant to dairy.) Tangy goat cheese pairs wonderfully with meaty king mushrooms, and is kicked up to level 100 with garlic and fresh dill. Damn easy and delicious. King Mushrooms

Stuffed King Mushrooms Serves 4 as a side


  • 4 Big King Mushrooms
  • 3/4 Cup Soft Goat Cheese
  • 1 Organic Egg, beaten
  • 1 Tbsp fresh Dill, chopped
  • 4 cloves of garlic, pressed in a garlic press, or finely minced
  • 1 tsp Butter, plus extra to grease the pan

Directions Preheat oven to 350. Grease the bottom of a small baking dish with butter. Slice the mushrooms down the center, almost but not quite cutting them in half. Lay them in the baking dish, slice side up.

Make sure the goat cheese is very soft, and mix together with the egg, butter, pressed garlic and chopped dill. Spoon this mixture into the sliced mushrooms, and cover them thoroughly with any extra.

Pop into the oven and cook for about 45 minutes, until the mushrooms are soft. Serve warm. Enjoy!

New Nerdy Tshirts on Teepublic by Alex Boake

Sorry again for the radio silence. Or blog silence, rather. Good things come to those who wait, right? In the mean time, I just got approved as a tee designer on TeePublic, and I've uploaded a bunch of my cool video game and other geeky designs over there. Feel free to check them out, if that's something that interests you! They're $14 until Sunday, then they go up to $20. alexboake_teesUntil next time!

Primal Palate's Grain-free Fudgy Brownies [5 Chili Bullet Variation] by Alex Boake

Part of my payment for doing the Valentine's Day illustration for ChocoSol was actually dispensed in chocolate bars (and coffee). I know, it's a hard life!! One of my favourite flavours that they hand craft is the spicy 5 Chili Bullet. They used ethically sourced cacao beans grown in forest gardens, and the chilis are grown locally in Toronto. Cacao, Raw sugar, Cacao Butter, 5 Types of Chilis, Allspice, Achiote and Sea Salt. As you can see, it's a simple ingredient list with no lecithins or emulsifiers to be found. Nice! The chilis they use pack a bit of a punch, too!

Since I had a surplus of chocolate going on, I decided that a little baking was in order. Fortunately for me, Primal Palate did all the hard work here with their recently released Grain-free Fudgy Brownie recipe, which you can see on their totally amazing new website. Go check that out if you have an extra minute today to be wowed.

I substituted this spicy Chocosol bar into the recipe to give it a bit of a twist. They're rich and delicious with chewy edges, just like I love in my brownies. My version features some extra after-burn.

Primal Palate's Grain-free Fudgy Brownies [5 Chili Bullet Variation] Adapted from Ingredients

  • 1 5oz 5 Chili Bullet Chocolate Bar
  • 1 oz High Quality Dark Chocolate
  • 8 oz Butter, Unsalted, or Palm Shortening
  • 1 tsp Vanilla Extract
  • 4 Eggs, large
  • 1/2 cup Almond Flour
  • 1/2 tsp Sea Salt
  • 1 tsp Baking Powder
  • 3/4 cup Coconut Sugar


Preheat oven to 350 degrees. Grease an 8x8 glass baking dish and line with parchment paper so you can easily remove the brownies after baking.

Cut the Butter into cubes and break the Chocolate bar into pieces. Melt the Chocolate and Butter over medium low heat, stirring frequently. Add the Coconut Sugar and Vanilla to the melted mixture and stir until there are no unmelted chunks.

Remove the mixture from the heat, and allow to cool slightly. In another bowl, blend the Eggs, Almond Flour, Baking Powder and Salt together. When the Chocolate mix is cool, fully combine with the flour mixture until uniform.

Pour the batter into the greased and parchment lined 8x8 baking dish. Bake at 350 degrees for 45 to 50 minutes. Cool for 5 minutes in the pan then remove to a wire rack. Wait for them to cool a bit before flipping to remove the parchment paper. Slice and enjoy warm, or cool completely and store in a tin for later.

If you can't get your hands on some spicy chocolate, add a few shakes of chili flakes to the plain recipe!

Valentine's Day Chocosol Chocolate GIVEAWAY! by Alex Boake

It's that time of the year again. Beginning of February. Tons of crap covered in red and pink hearts begin to creep into your vision. Every time you enter a store, you're assaulted. You just can't escape it. Yes, my friends, it's that mass marketing season that leads up to Valentine's Day. I've never really bought into the idea that you have to buy a whole bunch of stuff to show your partner that you 'really care'. You should make the effort through the year to show your love--and not just with gifts! However, having an excuse to go out for dinner or to give a small token of affection isn't necessarily a bad thing. Especially when you can support local businesses.

Speaking of which, this year I partnered with ChocoSol Traders, a local chocolate making company. Together we dreamed up, and I created a special Valentine's Day card which features the flowers of the Forest Garden Trinity. Check out that link to hear ChocoSol founder Michael Sacco speak of the teachings of Spiritual Ecology that inspired the illustration.

You can only really get your hands on this amazing gift card if you're in the Toronto area...but luckily I am offering the chance for one lucky person to win a copy--as well as a selection of ChocoSol's stone-ground, fair trade, horizontally traded, vegan, soy-free, paleo-friendly, chocolate bars. Phew, what a mouthful! A mouthful of pure goodness!! 

The prize includes (~$50 value):

  • 1x 'Darkness' Large Size Bar
  • 1x '5 Chili Bullet' Large Size Bar
  • 1x '100%' (Sugarless) Large Size Bar
  • 1x '65% Artisan Blend' Large Size Bar
  • 1x '85% Uranga' Single Origin Large Size Bar
  • 1x Spiritual Ecology Valentine Card

You can enter using the Rafflecopter widget below!

a Rafflecopter giveaway

Contest closes February 16th, and the winner will be notified the following day. Prize will be shipped out by February 24th because I'll be out of town. Yes, it's Valentine themed, but the chocolate will be arriving afterward. All of this chocolate is out of my own pocket, and the giveaway isn't sponsored. I just like to share the love. Open to US and Canadian residents only, due to shipping costs. Sorry! Thanks for your understanding.

Good luck to all entrants! Hope you enjoy all your time with your sweetheart, whether you celebrate Valentine's Day or not.

BACON MODE ACTIVATED Paleo Desktop Wallpapers by Alex Boake

Who likes bacon? Me! Who like bacon on their computer? Yuck, that's greasy, you say?! Well, not anymore. Here's some digital bacon so that your keyboard is safe from delicious bacon fat. I have two different sizes for you, and this should cover most screen resolutions if you 'fit to screen'.

Click to access full size.

Hope you enjoy all this bacon-tastic goodness all up on your screen, and that you have an excellent weekend. While you're here, consider donating a dollar or two to support my work!

Freelance Life: Want to work with me? Want to support my work? Here's the scoop! by Alex Boake

As you may or may not know, I'm a freelance illustrator! Yes, you may know me as "that girl who makes recipes and draws a picture of them", but actually I'm also a trained, professional illustrator. When I'm not creating illustrated recipes for this blog, for your enjoyment and meal-planning purposes, I'm actually available for hire. At any time, I might be working on a number of secret projects for clients, which will only be unveiled after they're published or used on a label. Of course I'm not allowed to post them all here! Depending on the contract the work is created under, you may only be able to see all of the pictures that I drew by checking out the book they're printed in--either through purchasing it, or checking it out in your local library.

This is why it's sometimes quite a while between recipe posts. If I'm putting all my time and effort into my freelance jobs, sometimes there's nothing left to put together another illustration for this here blog. That being said, I love to be able to do the work that makes me happy, and also try to make a living through my art!

I decided to put together a post to show you where you can find my published pieces, support me through purchasing prints, or work with me directly.


Character Commissions - Alex Boake IllustrationLooking for a custom character for your blog? Personalized social media icons that match the flavour of your site? Want a recipe illustration of your very own? Well, you're in luck! I have quite reasonable rates for independent bloggers and small businesses. Contact me with the details of your project, and we can have it done in a flash.

Satisfied customers include:


This hasn't really been public knowledge until now, but any one of my recipe illustrations can be available as a print or poster. If you get in touch with me through email, I can provide you with a high-resolution file and a licence to print one copy for display at your home or business. You can get the file printed locally, and there's no hassle with shipping. Prices tend to run from $20 to $30, depending on the size. These make a great present for the foodie in your life, or for yourself if you want your kitchen to look awesome!


Practical Paleo Poop Pageant

Practical Paleo

It's no secret that my big debut in the Paleo publishing scene was Diane Sanfilippo's infamous Practical Paleo. I did a number of spot illustrations of various fruits, vegetables and meats to embellish the book, as well as a handful of diagrams. My favourite, of course, is the Poop Pageant. You could say this was the "crappiest job I ever had". (Just kidding, it was awesome.)

The Ancestral Table

The Ancestral Table : Traditional Recipes for a Paleo Lifestyle

Coming out this month is Russ Crandall's The Ancestral Table. His excellent blog is known as The Domestic Man, and if you're not familiar with it already, go check it out. This stunning book approaches the Paleo diet from a traditional foods background. I'm a tiny part of this fantastic project, but I feel very lucky to have been involved. He wanted a looser, black and white ink style, which was a fun way to get a bit more spontaneous with my line work. Not every illustration I did made it into the final book, so you can see a couple above which weren't included. (It was just too jam-packed with goodness already!) Definitely order this if you haven't already!

Paleo GrillingPaleo Grilling : A Modern Caveman's Guide to Cooking with Fire

Written by Tony Federico of F.E.D., this book covers everything you'd want to know about grilling. A meaty book, that's for sure! Speaking of which, I illustrated a TON of meat diagrams for the informational sections. I know it's tough, but you'll have to wait until June to get your hands on this. It's coming out in the summer, just in time for grilling season! Though, honestly, I'm Canadian and we BBQ all winter... I've had a glimpse at some of the recipes, and this is gonna be a good one!

Dougie the Hospice Dog

Dougie The Hospice Dog

This was a project by local Toronto authour Diane McQuaig, and was made possible by the Kensington Foundation. Based on a real location and dog, it makes the topic of death more approachable for children, and can be used to introduce the difficult subject in the case of the death of a loved one. This was a bit of a different style for me, but suited the tone and subject matter of the book. Currently available in some bookstores locally or directly through the hospice website.


Phew, you've made it pretty far. Don't stop yet! In my Storenvy Boutique, I have tons of mugs for foodies and nerds, and also foodies who are nerds. I aim to please! Tons of designs, made by me personally and shipped right to your door. What's not to love?!

Lastly, I have a Society6 store, where you can get awesome totes and pillows with my drawings on them. I have one of the bags, and the quality is great! Very sturdy; it makes a perfect Farmer's Market bag for hauling some heavy veggies back home. There are also prints available here, but I get a very small cut, so unless you're looking for a canvas print, it's best to contact me directly to order regular prints.

Congratulations if you made it through this post! I appreciate anyone who takes the time to appreciate my work on any level. Even a comment makes my day. Hope you keep enjoying my work and I'll try to keep the recipes coming! 

Balsamic Roasted Heirloom Carrots [Paleo, Primal, Vegan] by Alex Boake

Shopping at farmer's markets is such a treat, and in my city there are at least 3 that run year round--including my go-to, Dufferin Grove. I spotted these heirloom carrots last week, and I decided that I really didn't eat enough carrots these days. Especially delicious, sweet, organic heirloom carrots! You can make this recipe with any ole' carrots you want, or even parsnips, but I highly recommend some heirloom carrots if you can get your hands on them. They're super pretty and extra delicious! For this recipe the amounts are approximate, I just toss everything together and add until the carrots look well-coated.

Balsamic Roasted Heirloom Carrots

Serves 4

  • 12 Medium Heirloom Carrots
  • 2 1/2 Tbsp Olive Oil or Melted Coconut Oil
  • 2 Tbsp Balsamic Vinegar
  • 2 Tsp Mixed Herbs or Herbes du Province
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Directions  Preheat oven to 350. Scrub carrots and cut the tops off, then cut in half lengthwise. Line a metal baking tray with foil, and put the carrots on the tray.

Drizzle your oil of choice and the vinegar onto the carrots. Crush the herbs in your hand if the flakes are large, and sprinkle along with the salt and pepper onto the tray with the carrots. Toss to coat evenly.

Pop into the oven and cook for 30 minutes, or until golden and slightly crispy on the edges.