I’m feeling a little lazy this Friday night after a busy day of playgroup, a lunch playdate with friends and then the gym! Quite frankly I couldn’t be bothered to cook the kids a meal so I decided to rustle up some pantry items to make a Paleo Mezze plate. Salami, liverwurst rounds, smoked ocean rainbow trout, carrot and capsicum sticks, cherry tomatoes and ‘paleo approved’ pesto AND voila Fast Food Paleo!
My two year old and four year old absolutely yummed this down – no arguments or food fights whatsoever tonight. They enjoyed their dinner so much I even got a spare minute to whip up a batch of Cauliflower Hummus. I can’t believe that I have been following the Primal Lifestyle for a year now and only just discovered this amazing gem – thank you Pinterest. I pretty much followed this recipefrom AVeggie Venture however I halved the amount and used half a bag of frozen cauliflower, garlic powder over fresh garlic and a lime instead of lemon as that’s all I had. It was still amazing and so, so quick. I even gave some to the kids to eat after all the pesto went.
Poor hubby is recovering at home this week with a dreaded case of ‘man flu’. Whilst he is sick, it’s still nice to have some company and someone to entertain the littlies whilst I whip up a healthy lunch. Usually lunch is some left over heated up soup or a ‘salad sandwich’ (lettuce in place of bread) in between playing umpire to the kidlets. But today I actually had a some time to create these little beauties:
. 1 capsicum, halved
. 2 x 90 g tins tuna in springwater
. 2 hard boiled eggs, chopped
. 1 medium gherkin, finely diced
. 1 tbspn capers
. 1 – 2 tbspn finely chopped onion
. 2 tbspn quality mayonnaise
. Dash garlic powder, to taste
. Salt and pepper
1. Place capsicum halves in baking tray and place under hot grill for 20 min, turning once during cooking
2. Peel off any blackened skin
3. Combine remaining ingredients and stuff into capsicum halves
This was a very simple and tasty lunch. My daughter polished off the left over tuna and egg salad much to our chagrin, she is a hungry little munchkin! But it’s a very easy way to get her to eat some fish so I really can’t complain.
Help, we have no bananas! I’ve been experimenting in the kitchen today with a new paleo pancake recipe. I love my Nom Nom Nom Paleo Banana Pancakes which is a simple and delicious three ingredient only (could be two!) breakfast solution. It’s what I felt like eating today yet we have no bananas…… Which led me to thinking about a pancake based on a different type of fruit, in this case, apple purée.
. 140g tub apple purée
. 2 eggs
. 1/4 cup ground almonds
. 1/4 cup organic nut butter (NOT peanut butter!)
. 1 tspn organic vanilla extract
. Dash cinnamon
. Coconut oil to fry
1. Mix all ingredients together to form a smooth batter
2. Cook in coconut oil or butter, if preferred
These turned out quite nice however I still prefer my banana pancakes. You see, like all Paleo baking, you really can tell a substitute because of the slightly strange texture that adding nut flour gives. The banana pancakes on the other hand do not need nut flours to give them a pancake like consistency so are far superior, in my opinion 🙂
I will def make these again – when I have no bananas!
Why would you ever go back to soggy weetbix or mushy cornflakes when you can have this for breakfast? A delicious pasture-raised, all natural artisan sausage and assorted grilled vegetables. DELICIOUS!
My wonderful brother-n-law ‘commissioned’ these snags from his organic butcher so they would completely fill the brief of a Whole 30 detox-thingy they are currently doing. I must say the snorkers are absolutely fantastic, and should be at $35 for 1 1/2 kg! You do have to pay for quality, yet they are still way cheaper than eating out 🙂
When you go ‘primal’, sadly pasta is no longer an easy go to item in the pantry for a quick dinner. But what to eat your spaghetti bolognaise sauce with? My kids absolutely love meat and I often whip this meal up for them. Occasionally hubby and I will also join them by subbing pasta for zucchini noodles which we make with our mandolin slicer. However, yesterday I made a meal that is EVEN better than Spag Bol with Zucchini Noodles – hello Paleo Eggplant Boats!
. 1 large eggplant
. 1/2 quantity of homemade bolognaise sauce
. Olive oil
. Parmesan cheese to top ( omit for full paleo version)
1. Prick eggplant all over with a fork
2. Place on baking paper lined tray and rub over a small amount of oil to coat
3. Bake at 200 C for 40 min
4. Remove with tongs and slice down the middle
5. Scoop out enough flesh to leave a 1 cm shell
6. Chop up eggplant flesh and add to bolognaise sauce
7. Stuff eggplants with sauce mixture and grate over a little Parmesan cheese, if desired
8. Return to oven for 20 min or until cooked
I haven’t included a recipe for my meat sauce as its a no brainer really and different every time! This time I added a stack of mushrooms which gave a delicious earthy flavour to the meal.
There were absolutely no leftovers at the end of this dinner but I must say I ate way too much. They were delicious!
The inspiration for this meal came from Taste website when I was surfing the net looking for a recipe before the eggplant got too old in the fridge! We will def be making this one again.
With the weather getting super chilly, there is nothing quite like a comforting, slow-cooked nourishing meal to warm the soul.
This recipe is one of my all time favourite winter warmers. As a mum to two small children which means precious spare time to prepare a meal is scarce, I really look to my slow cooker to save the day! I particularly go for recipes where the meat does NOT require browning before assembling the ingredients in the pot. I definately don’t have time for that!
. 8 quality pork sausages
. 1 large onion, sliced
. 1 large zucchini, thickly sliced
. 1 cup mushrooms, sliced
. 1 400 g tin diced tomatoes
. 2 tbspn tomato paste
. 1 tbspn seeded mustard
. 1 tspn smoked paprika
1. Place the onions, zucchini and mushrooms in slow cooker.
2. Layer sausages on top of vegetables.
3. Mix diced tomatoes, tomato paste, mustard and paprika together and pour over sausages.
4. Cook on high for 4 hours.
This is pretty much the easiest slow cooker meal in my repertoire. Super quick, super economical and super cheap! It is delicious served with sweet potato mash or cauliflower purée.
Baking with coconut flour is just plain weird. I made these little muffins yesterday in a deliberate attempt to fool the two year old into eating her veggies. They were actually pretty nice, however, I really do find the texture of paleo muffins a little odd.
The addition of a few chocolate chips was just enough to convince the kids to eat them. They actually are pretty healthy – I used eggs, zucchini, carrot, coconut flour, coconut oil, maple syrup and a handful of chocolate chips from an adapted recipe from Elana’s Pantry which you can find here
I have done a few different paleo muffins and these are the best so far. Next time I might experiment with adding a little almond flour to improve the texture and make them a bit more normal :).