Actifry Paleo Pineapple Chicken – Outstanding!

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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!

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

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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!

INGREDIENTS

LAMB MEATBALLS

. 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

WATERMELON SALAD

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

METHOD

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 🙂

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Raw Prune and Goji Berry Balls

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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!

INGREDIENTS

. 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

METHOD

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 🙂

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No bread for lunch? No worries.

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When we went primal hubby and I were concerned with what to eat for lunch, you know, since bread is clearly off the menu. Over the year and a bit we have been doing the primal thing we have improvised with lettuce sandwiches, soups, salads etc. and one of my favourite things to do is to eat a healthy dip and assorted medley of vegetables – it honestly does not get easier.

Today was a scorcher – 41*C which is pretty much unprecedented – the last time it was this hot in Brisbane my lovely man and I were flying back from our honeymoon in New Zealand where it actually snowed so I’ve never experienced this kind of heat before. That was almost 10 years ago. Thank God for Air-con is all I can say!!! In this kind of heat who honestly wants a sandwich or soup? This mixed dip platter was awesome for lunch and the 3 and 5 year old hoed into it which is always a bonus!

On today’s menu we had a primal tzaziki yogurt and cucumber dip, veggie sticks, left over roast chicken chunks and cherries and lychees. Outstanding!

Red Flannel Hash

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This is the first time I have made the New England traditional Red Flannel Hash, named after the delightful and ingenious addition of cooked beetroot to the melee. Typically, hubby and I used to make a corned beef and white potato hash with the leftovers but this time I decided to paleofy the dish by replacing the potatoes with sweet potatoes. The result was simply outstanding, a wonderful combination of salty and sweet and it made enough leftovers for a yummy breakfast the following day, complete with fried egg. Happy days indeed.

INGREDIENTS

. 2 cups leftover corned beef, diced
. 1 small onion, very finely diced
. 1 medium sweet potato, boiled and cut into 1 cm dice (yields approx 2 cups, cooked)
. 1 1/2 cup cooked and diced beetroot (I used a packet of Love Beets 100% natural cooked beetroot – or approximately 4 small beets)
. 1 tbsn ghee
. salt, to taste

METHOD

1. Melt ghee in a heavy bottomed saucepan and then lightly fry onions until translucent.
2. Add remaining ingredients and stir well to mix. Push down with a wooden spoon / spatula and fry until mixture is well browned.
3. Turn over the mixture in clumps and cook until otherside is well browned also.
4. Serve with a poached egg, if desired.

This dish can’t be beat – so tasty and economical and healthy to boot! Yum, yum, yum, yum, yum!!! I guess I’m just an old fashioned gal at heart 🙂

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Paleo Friendly Corned Beef with a gluten free horseradish sauce

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It’s been absolute ages since hubby and I made a corned beef dinner. I love corned beef – such a traditional meal served with boiled veggies and horseradish sauce – straight from my childhood. Back in the day (so not that long ago) we used to make our corned beef in the crockpot, slowcooked for 10 hours in a litre bottle of ginger beer. It was amazing – but seriously, what the heck was I thinking? A litre of sugary soft drink? Certifiable, tasty madness!

Now I have been researching just how ‘paleo’ a corned beef is and I have come accross some blogs where people have actually ‘corned’ their own beef / silverside over a period of 4 days or so to avoid all those awful nasty additives etc. To be honest, I just bought mine from the supermarket so that’s why I have called this dish paleo friendly. Sure, there were a few nitrates and additional nasties added in there but I cooked it in such a way that I changed the water and also added only natural, sugar and wheat free seasonings to the broth that I’m satisfied. And, tonight I made ‘Red Flannel Hash’ with the leftovers with more for brekkie tomoz, so quite frankly, we have had a number of the yummiest meals from our $8 piece of corned beef – yummy 🙂

INGREDIENTS

. 1.5 kg piece of corned beef (or thereabouts)
. 1 large onion, cut into quarters
. 1 whole garlic bulb, cut in half
. 1 carrot, peeled and coarsley chopped
. 2 – 3 bayleaves
. 6 cloves
. 10 black peppercorns

METHOD

1. Put the corned beef into a large saucepan and cover with water. Bring to the boil, remove from pan and drain water.
2. Put corned beef back into cleaned pan with remaining ingredients and cover with water.
3. Bring to a boil and then gently simmer for 2 hours.
4. Serve with your choice of vegetables. For something different, use strained liquid the corned beef has cooked in to flavour your veggies. We used carrots, sweet potato and green peas. Outstanding.

I served this dish with a gluten free horseradish sauce simply made from 1/2 cup of sour cream, 1 tbsn of prepared horseradish and 1 tspn hot English mustard. Be sure to whisk well so you don’t accidentally happen on a hot pocket of English mustard or there will be trouble!!