Fast Food Paleo


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 recipe from 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.

Happy Days 🙂



Mmmmmmmmmmmmmm, Roast Lamb deliciousness

People often ask me how on earth it is possible to follow a Paleo / Primal lifestyle. How? Take a look at the photo folks! Absolute yumminess personified. I’ve often thought that going Primal is more like returning to days of yore – eat your meat and three veg just like your grandparents did – proper home cooked meals, and she’ll be right.

And how could you go wrong with a gorgeous joint of Roast Lamb studded with garlic and rosemary, roasted pumpkin, sweet potato and cabbage (real potato if you are after a treat)! My sister and brother in law who are doing the hard-core version of Paleo enjoyed their roast with pan drippings and salt. I on the other hand smothered my meal with lashings of pan gravy (gluten free) and mint jelly. Mmmmmmmmmmmm. What a wonderful day. Blessings xx


Liver, anyone?


In a concerted effort to embrace the Paleo lifestyle more fully, hubby and I have managed to source some beautiful, organic, grass-fed lamb’s fry from the local butcher. And it was only $8 a kilo! [I actually had some supermarket bought liver in the freezer for $2 kg but then I read that given the liver’s mammoth role in detoxification, it’s best not to eat from an animal whose health has been compromised from a grain-fed diet 😦 ]

Why is liver good? Well, apparently it is just like an unprocessed, natural multi-vitamin. It is extremely nutrient dense, assists the body’s immune system and aids digestion to name just a few benefits. Ok then, but how do we cook it so its quick and also palatable? Both my hubby and I grew up in families that did not eat offal so I was most thankful when I happened across an old Women’s Weekly magazine with a classic recipe for Lamb’s Fry and Bacon. With a few tweaks to make it Paleo friendly a delicious dish was to be had:

Paleo Lamb’s Fry and Bacon


. 1 lamb’s liver (750g)
. 1/4 cup arrowroot *
. 1/4 tsp ground black pepper
. 6 rashers bacon
. 2 tbspn oil of choice
. 2 medium onions, finely sliced
. 1 cup quality beef stock
. Dash of worstershire sauce, to taste


1. Wash liver, slice thinly, discarding any veins or discoloured spots. Pat dry with paper towels.
2. Combine arrowroot and pepper on a plate and toss liver slices, shaking off excess.
3. Cut bacon into large slices and fry until crisp. Drain on paper towel.
4. Fry onion gently in oil 5 – 10 min or until golden. Remove with slotted spoon.
5. Cook liver in batches quickly on medium heat until browned. Remove and drain.
6. Return liver, bacon and onion to pan. Dissolve stock cube in water and gradually add to pan.
7. Stir over medium heat 10 min or until sauce thickens and liver is cooked. Add a dash of worstershire sauce if you like

I served this with some gorgeous leftover Buttermilk Sweet Potato Salad I had made for a picnic yesterday (see recipe link here) and it was really lovely. I imagine it would be great with cauliflower purée or root vegetable mash! And my 2 and 4 year old absolutely love it! Go figure!

This is definitely a recipe we will do again, thank you Women’s Weekly Stir Fry book circa 1995!

However, be warned, there are quite a few steps so it is a bit faffy and probably a recipe best suited for the weekend. Glass of wine in hand!

Enjoy and God bless


*. The original recipe used corn flour instead of arrowroot which is still gluten free but not paleo

In the pursuit of “paleo” you sure can happen upon the truly delicious :)

Yum, yum, yum, yum, yum! 20 minutes after dinner and I still have a glorious taste of that delicious meal in my mouth! Mmmmmmm, pan-fried Orange Roughy (sea perch) fish fillets with zucchini in a lemon caper sauce with gloriously naughty potato bake from Aldi, of all places, on the side.

Yesterday, hubby and I drove out to Comslie to an awesome fish shop. It was a two-pronged approach, to pick up some delicious produce and to get the kids asleep, sadly the kids fell asleep only to wake up just as we pulled in to the place and the lure of seeing live mud crabs was just too exciting not to go back to slumber land 😦

1/2 kg of prawns and two fish fillets later we were down $32! Gosh dang it costs a lot to eat well in this insane Land of Oz. The prawns were gonna be our entree but we just couldn’t justify the price tag so last night was prawns and salad and tonight the fish filets.

We quickly pan fried the fish in olive oil, salt and pepper and served with a gorgeous combo of zucchini, capers and lemon:

INGREDIENTS – Tangy Zucchini Side

. 2 zucchini sliced thickly
. 1 1/2 tbspn olive oil
. 1 tbspn lemon juice
. 1 tbspn capers, chopped
. Few sprigs parsley, finely chopped
. Pinch Sea salt
. Generous grind of black pepper


. Boil or steam zucchini until just tender, approx 4 min
. Mix remaining ingredients in screw topped jar and coat cooked zucchini

This made a gorgeous sauce for the cooked fish.

If I’m totally honest the potato bake didn’t quite go with the fish, however absolutely no regrets! This Aldi potato gratin is made from just potato, cream, cheese, milk, garlic and pepper. The only bad thing is stabilizer 461.

So what is this additive, 461?

According to the trustworthy Wikipedia (ahem), 461 is a thickener or emulsifier. Digging deeper, it’s not a natural substance :(.

Methyl cellulose does not occur naturally and is synthetically produced by heating cellulose with caustic solution (e.g. a solution of sodium hydroxide) and treating it with methyl chloride. In the substitution reaction that follows, the hydroxyl residues (-OH functional groups) are replaced by methoxide (-OCH3 groups).


The slimy, gooey appearance of an appropriate preparation of methyl cellulose with water, in addition to its nontoxic, nonallergenic, and edible properties, makes it popular for use in special effects for motion pictures and television wherever vile slimes must be simulated. In the film Ghostbusters, for example, the gooey substance the supernatural entities used to “slime” the Ghostbusters was mostly a thick water solution of methyl cellulose. The Aliens ooze and drip a great deal of methyl cellulose—especially the queen./em>

Greche…. I was really kidding myself that I could indulge in this yummy potato gratin following the Primal 80/20 rule. Whynis processed food so good? It must be that winning combo of carbs and salt. It just goes to show that home cooked is best.

After all, I really don’t want to end up like Sigourney Weaver’s character “Zuul” in Ghostbusters!


Honey Dijon Creamy Chicken and Veg Crockpot / Slow cooker Recipe

I was searching the internet for a creamy chicken casserole that could be ‘ primal – ized’ and having very poor luck. Most of the recipes I chanced upon (thank you Pinterest!) called for a tin or two of some revolting, overly processed condensed soup. Have you ever read the ingredient list on the back of one of those cans? I’m trying to limit the amount of junk I put in my body so this was not going to do!

This is what I came up with from the scant ingredients from my fridge and I’m pretty happy with how it turned out! Even my poor old hubby who really prefers a steak, pork chop, hunk of flesh loved it!

~ 2 large skinless chicken breasts, sliced
~ 1 large zucchini, sliced
~ 2 large carrots, cut into rounds,
~ 250 g mushrooms, sliced
~ 1 large onion, thinly sliced
~ 1 1/2 cups chicken stock
~ 1 tbsp dried thyme
~ 250 ml sour cream
~ 2 tbsp honey
~ 3 tbsp Dijon mustard
~ 1 1/2 tbsp arrowroot / tapioca starch

Place first 7 ingredients in slow cooker on high 3 – 4 hours. When cooked mix sauce ingredients and add to slow cooker. When sauce is thickened you are ready to serve.

This was really delicious !


Wednesday’s Primal-ific menu

Today’s breakfast was quite frankly a bit odd. Cold left over scrambled egg from the day before that the kids didn’t eat, left over sautéed zucchini and mince from the stuffed capsicums.

Lunch was tomato soup bought from the shop with no nasty ingredients. Ive been pretty hungry the rest of the day and have had a few nuts and slices of cheese to keep me going. I went to the gym today for the second time and it’s fired my hunger!

Dinner was a great success. Slow cooker Honey Dijon creamy chicken and vegetables over butternut squash rice. (Recipe to follow). Ok, the rice is “primal light” as my sister likes to say, but I did go to gym today and that classifies me as an athlete right? Somehow I even managed to resist the choccie slice at my woman’s connect/church group tonight. Legend!

But can I say I think I’m going to wake up very, very hungry!


Italian slowcooker stuffed capsicums

So here is the recipe for my delicious Italian stuffed capsicums:


4 large capsicums
500 g grass-fed mince
1 onion, finely diced
1 zucchini, finely diced
1 tbsp Italian herbs
2 tsp garlic powder
1/2 cup rice


700 mls passage
Salt, pepper

Mix all ingredients for capsicums together and stuff hollowed out capsicums.

Place passata, salt and pepper in greased slow cooker. Put capsicums in slow cooker on high for 4 hours. Oi la!

N.b. next time I’ll leave out the rice!