Paleo ‘German Breakfast’

Sometimes scrambled eggs, omelettes and regular fried old eggs just don’t cut the mustard when it comes to a healthy paleo option for brekkie. It’s not that they aren’t great options, it just gets a little boring … Today I was harking back to my travels and decided to create a continental German breakfast, sans bread of course. Hard boiled eggs, delicious smoked Black Forest ham, crispy pear slices, pickles and a wedge of cheese – what could be more satisfying! Will be yumming this down now regularly :)


A Beautiful Baby Shower


On Sunday I hosted a wonderful baby shower for my radiant twin sister who was expecting twin baby boys. The event was held at a charming little cafe in East Brisbane, Egg Bistro. We were treated to an amazing three course lunch, and better still, I was able to ensure one of the main course choices was paleo-friendly, being a delicious salad of Smoked salmon with poached egg on a bed of iceberg lettuce, tomato, avocado and radish accompanied by a homemade shellfish mayo and Bloody Mary jelly! Simply amazing.

Better still, my sister who was 35 weeks pregnant was able to make the occasion. The very next day she gave birth to two beautiful baby boys. And on our birthday too! Mum now has two sets of twins born on April 7 – her daughters and grandsons. What are the chances? A very happy day indeed :)




Lemony Garlic Prawns and Roasted Summer Vegetables with Spaghetti Squash


My lovely sister sourced a paleo staple the other day – “spaghetti squash” that we have never before seen in Brisbane. How exciting. I have read so many recipes for this low carb alternative to pasta but have never been able to try. And because she paid $6.50 for one vegetable (six times the price of a packet of a pasta!) I wanted to make something memorable – here is what I came up with – Lemony Garlic Prawns with Roasted Vegetables on a bed of Spaghetti Squash. Outstanding!


. 300 g packet frozen, ocean caught (from Australian waters) raw prawns, thawed
. 1/2 cup olive oil
. Zest and juice of a lemon
. 2 garlic cloves, minced
. 2 zucchini, thinly sliced
. 3 small yellow squash, thinly sliced
. 250 g cherry tomatoes
. 1/2 onion, finely chopped
. 1 tspn garlic powder
. Olive oil to drizzle over veg
. Sea salt and freshly ground pepper
. 1 spaghetti squash
. Large handful mixed rocket and baby spinach leaves
. Parmesan cheese to serve, optional

1. Marinate prawns in olive oil, lemon juice and zest, garlic, salt and pepper an hour before cooking time. Set aside in fridge.
2. Combine zucchini, squash, tomatoes, onion and garlic powder on a baking tray lined with baking paper and drizzle liberally with olive oil
3. Roast for 20 – 30 min in a hot oven (180dc) until tender and cooked to your liking.
4. Meanwhile, cut squash in half and microwave for 10 – 12 min until tender
5. Remove seeds and turn into spaghetti by scooping out flesh with a fork
6. Mix ‘spaghetti’ with roasted vegetables, salad leaves and prawns until well combined. Grate over a little Parmesan, if desired.

I found this a really tasty dish. The only thing I would say is that it is definitely tastier than it looks and next time I might try putting the spaghetti squash on paper towel so it doesn’t have such a ‘wet’ consistency – otherwise it was a great way to eat seafood with a host of different vegetables – very yummy indeed!



Actifry Ratatouille

Well, it’s been a while since I last posted a recipe. Been back at work full time for two months and mainly living off steak and veg or grilled meats and salad! Too boring to blog about! But tonight I threw in some delicious fresh veg I got from the markets and whipped up a seriously yummy and ridiculously easy batch of ratatouille in the actifry. I cannot believe how yummy my dinner was!


. 3 zucchini, sliced thickly
. 1 eggplant, roughly chopped
. 1/2 red capsicum, chopped
. 1/2 green capsicum, chopped
. 1/2 red onion, sliced
. 1 tspn mixed Italian herbs
. 1 actifry tbsn olive oil
. 1 400 ml tin diced tomatoes


1. Throw in veg, oil and herbs and cook for 20 minutes
2. Add tinned tomatoes and cook another 10 min or until tender

This was easy, nutritious and tasty. Loving my actifry!


Actifry Paleo Pineapple Chicken – Outstanding!


I wasn’t going to bother blogging my yummy dinner of paleo Pineapple Chicken in the actifry but my sis begged me for the recipe as it was really simple and really delicious – here it is Little sis pineapple chicken in the actifry
Simply replace the corn flour with tapioca / arrowroot and soy for tamari or coconut aminos and you are good to go:) oh, and I didn’t bother with the sugar, the pineapple made it sweet enough!

Middle Eastern Inspired Lamb Meatballs with a Green Olive and Watermelon Salad


This will probably be my last blog post for a while.

After 5 full-on yet wonderful years of full-time motherhood I am about to go back to work as a Japanese teacher! Thankfully I only have a 5 week contract, full-time at this stage so there will be an end in sight!! Reflecting back on the years I’ve had at home I am just so happy with my decision to be there for them in their formative years (and be in a position to afford to do so) and effectively be my own boss. REally, whilst you have the stress of tantrums and bad behaviour, sometimes long and boring days you are also able to make your own decisions and set your own schedule everyday without somebody else dictating what must be done, no sales targets (when I was in banking), no rude customers or students – just a lot of love and free time to spend with your children in their formative years. I have been BLESSED and I truely mean that. But all good things come to an end and I am also excited about returning to work, recreated as a language teacher. It will be a challenge and I’m defiantly anxious but I am ready and looking forward to it too. So wish me luck and I’ll see you in a few months most likely!



. 500 g lamb mince
. 1 tbsn pine nuts, roughly chopped
. 3 tbsn pistachios, roughly chopped
. 1/4 cup dried apricots, chopped
. 1 small onion, very finely diced
. 1 tbsn sumac
. 1 tspn dried mint


. Handful of mixed mesclun leaves
. Sliced watermelon
. Spicy green olives, thinly sliced
. Cucumber, diced
. Sliced green onions (scallions)
. “Moro” white wine Italian dressing


1. Mix all ingredients together very well by hand and form into small patties.
2. Fry or grill in a little olive oil until golden and cooked.
3. Serve with a side of watermelon salad.

I did not put down measurements for the salad as it was literally a salad made on the fly with a handful of lettuce leaves, a few slices of watermelon, probably 4 thinly sliced green olives, a 1/4 of a cucumber and a splash of a pre-made White Italian salad dressing which contains only white wine vinegar, grape must and grape juice.

Please feel free to adjust the ingredients for the meatballs – had I had more pine nuts then a teensy amount left in the bottom of the packet I would have used them. The mixture of the nuts and apricots with the lamb and sumac was a winning combination – loved it!

It was actually a very easy and completely fantastic, gourmet dinner for a week night. Can I be honest and say after a really long day (I already made a few meals at midday for friends with bubs(and bad, bad backache I was contemplating getting a takeaway tonight – but after weighing the options, pizza, hamburgers, chicken and chips – just couldn’t bring myself to do it and dictated my ideas for the recipe to my darling man – thankfully he recreated what was in my head to perfection. Yum, what a great dinner! Thanks babe :)


Raw Prune and Goji Berry Balls


Today I was going to make my favourite banana bread but when I got to the pantry I realised it was pretty bare. Instead, I made up these extremely good bliss balls from the scant ingredients I had left and I somehow created a paleo version of the quintessential Aussie Christmas treat – the humble rum ball! A rum ball is a delicious concoction of cocoa, crushed biscuit and condensed milk flavoured with rum – fabulous but completely unhealthy. These little bliss balls on the other hand are packed with uber healthy nuts, seeds and goji berries, the secret ingredient that give the snack a sour flavour that together with the cocoa, reminds me of rum balls. Yum, so, so good!


. 200g preservative-free, pitted dried prunes
. 1/2 cup raw almonds
. 1 tbsn chia seeds
. 1 tbsn goji berries, roughly chopped
. 1 tbsn pepitas
. 1 tbsn sesame seeds
. 1 tbsn cocoa powder
. Sprinkle cinnamon
. shredded coconut, to roll balls in


1. Put all ingredients, except for coconut, into food processor and blitz well until a ‘dough’ has formed. I needed to add a splash of water to make the mixture come together however if you like a sweeter bliss ball then 1/2 tbsn honey would work really well.
2. Roll into small balls and coat with coconut. Keep in the refrigerator, if they last that long :)