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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Cherry Tomato, Basil and Feta Muffins for lunch

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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!!!

INGREDIENTS

. 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

METHOD

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.

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Easiest Paleo Banana Bread Ever!

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I’ve just made a delicious and super easy banana bread from Comfy Belly with the kids as a fun weekend activity. It was incredibly simple to make and had only a few ingredients, mainly bananas, eggs, coconut flour and honey. I just threw all the ingredients into the food processor and then straight into the oven. 50 min later we had a deliciously sweet treat to enjoy. Happy days 🙂

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Peach Paleo Danish

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Here is a delightful Peach Danish that I used to make before going primal. A little while ago I attempted to ‘paleoize’ it by converting the SR Flour component to almond flour. It sucked. Splodgy, wet, squidgy – not nice. My in-laws, whom I made it for, were very nice and ate some though!

So next time I vowed to make it with coconut flour, as anybody who has ever cooked with the stuff knows just how well it soaks up the liquid. It’s kind of a miracle substance, really very strange to work with. I did my research and armed myself with a coconut flour conversion chart which I pinched from
Salted Paleo and I am so happy to report that the Danish turned out beautifully.

INGREDIENTS

. 1/2 cup coconut flour
. 1 tsp baking powder (aluminium and gluten-free)
. 1/4 cup honey
. 75 g grass-fed butter, melted and cooled
. 5 eggs
. 1/4 tspn almond essence
. 825 g peach slices in fruit juice with no added sugar (do not choose ones in syrup), reserve liquid
. toasted, slivered almonds, optional

METHOD

1. Pre-heat oven to 180*C and grease a 16 x 16 cm square pan well with butter (or oil)
2. Mix honey, butter, eggs and almond essence together in a small bowl
3. Add to coconut flour and baking powder and mix well. If the batter is dry add some reserved peach juice. I used 6 tspn here but be careful as the peach slices add moisture to cake.
4. Roughly chop peach slices and add half to mixture, stir carefully to combine
5. Spread out in pan and distribute remaining peach pieces evenly, gently pressing into batter. Sprinkle over slivered almonds, if using
6. Bake for 25 – 30 minutes until slightly brown on top

This time I did not have any slivered almonds to sprinkle over the dish unfortunately and I must say they really make the dish taste like an authentic ‘danish pastry’. I did miss them but it still tasted fantastic as is. In the old days I used to glaze this with a thin lemon icing which of course was amazing, but you really don’t need it.

I made this ‘danish pastry’ for my littlies whom I promised a picnic under our gorgeous, blooming, purple jacaranda tree in the backyard. All the crazy hassle with fighting and screaming and cranky little kids was worth it in the end when we could sit on our blanket, stare up at the sky, listen to nature, eat something yummy and have flowers fall on our head at the same time. It ended up being a pretty special morning.

Bon Appeit!

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World’s Best Paleo Breakfast

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I have been meaning to make soft boiled eggs with asparagus “soldiers” for AGES and this week I managed to find two bunches of asparagus for $1.50! What a bargain. Honestly, hubby and I used to go out for brekkie all the time before going primal but there really is no point when you can enjoy healthy meals like this at home for a fraction of the cost!

I guess having a 3 and 4 year old is also a huge turn off from going out, lol! I’ll never forget the time when two dried out old beotches rolled their eyes and actually physically moved away from us at a lovely cafe in Bulimba – perhaps they had dementia and forgot how children are, guess I should feel sorry for them, ha!

INGREDIENTS (for one serve)

.  2 organic eggs

.  1 bunch asparagus, ends trimmed

METHOD

1.  Put two large pans of water on the hob to boil.

2.  Once boiling add the asparagus in one pot and simmer for five minutes.  Meanwhile add the eggs to the other pot and cook in rapidly boiling water for 4 – 5 minutes. It will be very runny if you boil for four minutes only.

3.  Cut off the tops of the eggs with a sharp knife, sprinkle with salt and dip your asparagus soldiers in – delightful!