I wanted a quick treat for the kids and decided on a banana mug muffin but had no almond flour. Coconut flour to the rescue ! This is such a simple and healthy treat that the kiddies are eating with gusto as I write:)
Simply mix a large banana, an egg, 1 tbsn coconut flour, a splash of vanilla and a sprinkle of cinnamon with a drizzle of honey and pour into a mug. Nuke for two minutes and voila!
Healthy and quick, what’s not to love? Add in a few sultanas to replace the honey for sweetness if you prefer.
This Christmas I decided to make the perfect paleo starter with this gorgeous little dish that pays homage to the classic prawn cocktail, but in a 100% healthy way!
INGREDIENTS (serves 4)
. 100 g top quality smoked salmon, or more if you like!
. 2 mangoes, peeled and diced
. 1 large red chilli, finely chopped
. Splash Tabasco, optional
. 2 ripe avocadoes, peeled and diced
. 1 tbsp garlic chives, finely chopped
. 2 tbsp fresh coriander, finely chopped
. 1 tbsp lemon juice
. Sea salt
. Lemon wedges, to serve
1. Mix the avocado, coriander, chives, lemon juice and sea salt together. Place in the bottom of serving glass.
2. Next, mix mango, chilli and a dash of Tabasco to taste and place on top of avocado mixture.
3. Top with bite size pieces of smoked salmon and garnish with a wedge of lemon.
For such a simple starter this dish really does impress. A perfect summery blend of seafood, avocado and mango with a hint of chilli – amazing!
I love having our new barbie – summer days with some grilled meats and a light salad – it’s perfect paleo combination. Easy, healthy and delightful.
Whilst hubby was cooking some delicious lamb cutlets I whipped up a little salad of zucchini, cucumber, feta and herbs from our garden.
INGREDIENTS (more than enough for 2 people)
. 1 large zucchini
. 1/2 small cucumber
. feta, crumbled
. pine nuts, toasted
. 1 tbsp mint, shredded
. 1 tbsn parsley, chopped
. 2 tbsn olive oil
. 1 tbsn lemon juice
. sea salt
1. Mix together oil, lemon juice, a large pinch of salt and herbs in a jar. Add in a spoonful of the vinegar the capers have come from if you prefer a tangier dressing – yum 🙂 Shake well and set aside.
2. Using a vegetable peeler, finely peel long ribbons of zucchini into a bowl. Slice the cucumber very finely into rounds and add to mix. Toss over feta, pine nuts and capers, as much or as little as you like and then dress with the prepared salad dressing.
3. Serve immediately with your choice of grilled meat.
This was a very simple salad that added a little ‘gourmet’ factor to our dinner. It went very well with perfectly grilled lamb chops. I just wish I had made more! Yum!!!!
Today my hubby and I finally went out and bought a new BBQ. This time last year we left our old one with it’s woefully rusted out plates on the curb for the annual council pick up day and the kids and I farewelled it as it was being crumpled up in the back of the rubbish truck. Ever since then we have been making do without – it’s been a struggle to entertain, that’s for sure. It’s taken us a while to decide on a replacement as we only have a small deck and we have now decided on a Weber Q – I can’t wait to begin barbecuing and roasting up some delicious paleo dinners – oh hang on, I can’t wait for hubby to do that! Yippe!
Anyway, whilst we were at the BBQ shop I took my kids outside to wait as they were getting pretty bored and we chanced upon a tomato plant growing in the carpark – what a great activity to fill up two plastic cups full of the most gorgeous, ripe, darling, teensy weensy little cherry tomatoes. I promptly brought them home, picked some basil from the garden and whipped up these yummy Cherry Tomato, Basil and Feta Muffins for lunch. Considering I have basically no food in the house ‘foraging’ these tomatoes proved to be very handy indeed! Hey, it’s what Grok would do!!!
. 4 eggs
. 1/4 cup olive oil
. 1/2 cup warm water
. 1/2 tspn garlic powder
. cracked pepper
. 1/2 cup coconut flour
. 1 tsp baking powder
. 3/4 cup basil leaves, loosely packed and then roughly chopped.
. 1/2 cup cherry tomatoes, halved
. 50 – 100 g goats feta, crumbled
. extra cherry tomatoes, to decorate
1. Whisk together eggs, olive oil, water, garlic powder and pepper. Add in coconut flour and baking powder and stir well to combine.
2. Gently fold through basil leaves, cherry tomatoes and feta. Decorate muffins with cherry tomato halves, if using.
3. Bake for 18 – 20 minutes in a hot oven at 200 *C, until cooked.
I accidentally left out the baking powder for these muffins and they still worked out well so I was very, very relieved. I am looking forward to an easy brekkie tomorrow. Yum.
My lovely, mainly vegetarian friend recently had a little bub and I’ve been thinking up recipes that are both paleo and vegetarian friendly that I can double up and split between us. This is an amazing curry I adapted to ‘paleofy’ from an old recipe* that was chock full of interesting vegetables in a really savoury curry sauce. The ingredient list looks insane but don’t be put off by the length, most of the ingredients for the sauce can be found in your pantry, provided you have a tin of coconut milk and ground almonds – which most people following a paleo diet surely would 🙂
. 1 medium sweet potato, peeled diced into 1.5 cm cubes
. 1 small swede, peeled and diced into 1.4 cm cubes
. 3 carrots, peeled and sliced into rounds
. 1 large onion, sliced
. 4 tbs ghee
. 2 tsp garlic powder
. 1/2 tbs minced ginger
. 1 large green chilli, finely choped
. 1 tbsp paprika
. 2 tsp ground coriander
. 1 tbs medium curry powder
. 400 ml vegetable or chicken stock
. 400 ml can diced tomatoes
. 1 medium eggplant, diced into 1.5 cm cubes
. 1 large zucchini
. 1/4 cauliflower, cut into florets
. 1 cup button mushrooms, sliced in half
. 1 tbs arrowroot (tapioca)
. 2/3 cup coconut milk
. 2 tbs almond meal
. coriander and yogurt to serve, optional
1. Melt ghee in a heavy based pan and sauté sweet potato, swede, carrots and onion lightly for 4 – 5 minutes.
2. Add in the garlic powder, minced ginger, chilli and spices and stir for 1 minute.
3. Next, add in the cauliflower, eggplant and mushrooms along with the stock and tomatoes.
4. Simmer for 20 minutes and then add in the zucchini, cooking for a further 10 minutes or until tender.
5. Blend the coconut milk with the arrowroot and add to the pan together with the ground almonds. Stir well and allow sauce to thicken slightly. Check for seasonings and serve immediately.
This made an absolutely huge amount of curry – in the end I had 3 x 1 L take away containers – so yummy and I really do believe it is the addition of the ground almonds at the end that give it an unctuous, velvety texture. Mmm.
* Recipe adapted from ‘The Complete Book of Indian Cooking’, Parragon, 1996.
The main reason I love keeping this blog is because I can record my recipes down for easy reference later on. I’ve made lamb koftas so many times but I am always racking my brains what I put in them the last time! I have also made them very successfully with a pre-mixed greek seasoning as well as ones with sumac, pine nuts and mint. These ones were deliciously spiced with garam masala and mint from the garden and tasted just fantastic.
. 500 g lamb mince
. 1 large onion
. 1 tbsp garam masala
. 1 tspn garlic powder
. 2 tbsn mint, finely chopped
. 1 tbsn lemon juice
. olive oil
1. Grate half the onion and chop the remaining half very finely.
2. Combine all ingredients in a large bowl and mix well by hand.
3. Form into 8 even sized patties, place on tray and chill in fridge for 30 mins.
4. Fry in a little olive oil until browned on all sides and cooked through.
I was going to serve this with a yummy mint and cucumber raita but unfortunately the yogurt was not tasting too fresh. Nevermind, they were lovely on their own with a somewhat random mix of fresh salad ingredients – tomatoes, coleslaw and some yummy beetroot with marinated persian feta and mint.
I was so happy to come accross a new, completely paleo product “Love Beets” Beetroot – simply vacuum packed, cooked beetroot – no added anything! This is an enormous relief to me as the other day I was checking out the ingredients on the back of the tin of beetroot in the supermarket and lo and behold, it now contains High Fructose Corn Syrup – an Australian made tinned beetroot – I hadn’t realised we had gone down that Yankee route yet of adding that hideous stuff to everything and I had basically resigned myself to not eating beetroot anymore. Hooray for “Love Beets”! Cos, lets face it, I do not have time to prepare and cook my own beetroot 🙂