If you don’t like hummus, don’t come to the party.
Hummus is the winner of dips (along side guacamole of course) I honestly can’t think of anything you couldn’t spread this delightful creamy paste to that doesn’t instantly make it better.
What is Hummus?
Hummus originally occurs in the Middle East, traditionally made with 6 simple ingredients of CHICKPEAS, SESAME PASTE, LEMON, GARLIC, CUMIN POWDER AND OLIVE OIL, It’s also pretty good for you given your GI is happy with legumes, Low in saturated fat, high in fibre and protein, hummus also offers complex carbohydrates to make you feel satisfied and full. And not only that its so simple to make and here’s how;
Makes up one medium dessert bowl:
x2 tins organic chickpeas (if you can find a brand that has removed the skins – Bonus)
x2 TBSP sesame paste
x2 Garlic Cloves
x1 fresh lemon
1/4 cup extra virgin olive oil
x1 tsp cumin Powder
Pinch of rock salt
Optional: Black sesame and or toasted pine nuts to garnish
Rinse chickpeas in a clean colander and rub vigorously between your hands to remove the skins. This is not 100% necessary but it results in a creamier consistency.
Add chickpeas to your food processor after washing and add x2 TBSP’s of sesame paste, x2 crushed garlic cloves, x1 tsp of cumin powder, freshly squeezed lemon juice from x1 whole lemon, a pinch of salt along with the 1/4 cup of olive oil, you may like to make the texture thick or runny, depending on this you can add more or less olive oil.
Blend until desired consistency is reached. Serve and enjoy
Christmas dinner, Sunday roast or quite possibly your weekly meal prep, this meal has EVERYTHING going, to quote Joey from friends “Peas good, potatoes good, meat GOOOOD”
I loved this dinner so much that I actually took it with me on the aeroplane Christmas Day, on route to Japan, just so that I wouldn’t miss out on any Christmas dinner, and lets be honest – Roast dinner over aeroplane food? Is there really any need to question?!
This meal is 100% paleo approved and quite frankly its so very simple to make.
So if your keen to relive that Christmas dinner experience whatever the weather, look no further than the directions below.
For the vegetables:
Cooking time: 45min
Prep time: 10min
X2 Medium Parsnips
X2 Medium Swedes
X2 Medium Broccoli
X1 Large sweet potato
X4 Stalks of kale
X1 Large bag of mushrooms
X1 Medium red pepper/capsicum
As many Brussel sprouts as you desire
X1 Small Beetroot
X2 tbsp mixed herbs – fresh or dried
PLEASE WASH ALL VEGETABLES BEFORE PREPARING.
Beetroot takes the longest time to bake due to It’s water content, so once you’ve chopped and diced the beetroot you will need around 1 hr of baking time, no oil yet, just salt to dry it out, later when it looks dried out, you can add the oil to give it a crispy texture.
Place swedes, sweet potato and parsnips in a large baking tray with x2 TBSP of coconut oil, sprinkle your mixed herbs over, stir the vegetables around the pan so they get an even coverage of coconut oil to brown and crisp up.
Place in oven for 45 mins at 190 F
Next, make up a new tray for mushrooms, broccoli and capsicum, chop and dice however you wish, just add salt to these and cook up for 20min
We need another separate pan for your roasted kale, add x2 tbsp of coconut oil and a generous sprinkle of salt rub and massage kale into the oil so it gets coated in oil, giving it a beautiful nutty crunch when cooked. Bake for 5-8 mins
For the chicken:
Cooking time: 45min
Prep time: 5min
Bacon – optional
Place chicken in a large dish with half a cup of cold water. Coat the chicken in coconut oil and season with cajun spice, salt and black pepper.
Place chicken in oven on middle shelf for 45min at 190F
To check chicken is cooked the juices will run clear and the meat will be white. Do not remove chicken from the oven if the meat is red or pink.
Add bacon part way through baking – toward the halfway bake if desired to the chicken breast
Mix all ingredients together in a small saucepan and heat until thickened.
For the stuffing balls:
Cooking time: 20min
Prep time: 5min
X2 Free range, organic sausages
X1 cup almond meal
Carefully cut down the sausage to remove the meat and add to a bowl, add all other ingredients and mix. Tablespoon mixture into the palm of your hand to make small stuffing balls.
Bake in oven for 10-15mins
Plate it up!
Arrange all the veggies on the plate just as you would like them, cut away all the chicken from the bone so you are left with moist, juicy chicken. Drizzle the gravy as you desire, then serve up and enjoy.
I for one used to be the regular to binge on a take out pizza of a Saturday night, meat lovers was my go to, slathered in the rich sweet yet salty bbq sauce, I’m certain now my arteries are thanking me for cutting these out. Now things have changed a little and a while ago I decided to take on the challenge and make and create my own cauliflower base pizza, like so many other food bloggers had done before me, after all how hard can it be?
Well, not so hard it would seem, If you’re willing to spend a bit of time cooking up this masterpiece, It will be totally worth it when it comes to devouring the whole thing (unless you’re willing to share) I can assure you, like anything worthwhile it takes a bit of time. Like any of my recipes, bake this with an open mind to explore new flavours and textures, as we all have different preferences – this is not a wheat based pizza, therefore it wont taste like your staple pizza base – In my opinion, it will taste better! This Pizza base holds together beautifully, its soft, light and herby, when topped with the rich tomato sauce and all your favourite toppings the whole pizza comes together and each slice is truly incredible, so lets get stared;
1/2 Cauliflower head
x1 cup cavassa flour
X2 pasture raised eggs
1 tsp baking powder
1 tbsp coconut flour
1 tbsp water
Pinch of salt
x3 tbsp tomato puree
1 tbsp mixed herbs
X1 clove garlic
1 tsp chilli flakes
Cracked black pepper
Red bull horn pepper
Maple bacon (please choose organic/free range pasture fed pork)
Using a hand held grater or if your lucky enough to own a food processor, grate half a cauliflower head and bake for 20min, seasoning with salt to dry out the moisture. Bake at 180C. Check on the cauliflower and stir around the baking tray to ensure each piece of grated goodness is baked.
When your cauliflower has partially dried out, remove from the oven and leave to cool for a moment whilst you mix up your cup of cavassa flour, tbsp of coconut flour, 1 tsp of baking flour, water, salt and eggs. We want to add the cauliflower in when its warm to cool as if we add it in hot, the eggs will scramble.
When all mixed together you should have a slightly sticky ball of cauliflower, please don’t expect it to look like a ball of dough, it will look and feel a little different but I can assure you this will bake beautifully! Grab a piece of baking paper (enough to cover your baking tray) place a large dinner plate upside-down on the paper and draw a circle around the plate to score a circular outline to press your base around. I oil the back of a stainless steel spoon and press the base down as thin as I can whilst keeping within the circular outline.
Place your cauliflower creation into the oven at 180C for around 10-15 minutes. When browned and crispy to touch, flip the base over and bake or a remaining 5 minutes.
This is the easy part, here you take 3 tbsp of the tomato puree and place in a bowl, add the mixed herbs, black pepper, chilli flakes and garlic clove and mix them altogether.
Let’s build this beauty:
When browned and firm to touch, remove your cauliflower base from the oven and leave to cool for 2mins. Take your tomato puree topping and spread evenly across the base, chop and prepare your toppings as you wish and spread them evenly across the pizza. When you’re happy with the way your pizza looks place it in the oven to cook for a further 10-15mins until all the toppings look soft and browned. By no means is this a quick, store bought, oven baked pizza, but it is delicious and truly believe its worth the wait.
Remove from the oven – let it sit for 5, take some photos of your creation and show me! Then by the time you’ve finished food snapping, your pizza will be ready to eat!
When I used to live in paddington, on the long commute back home of a Saturday afternoon, I would occasional stop by a health store that was also a cafe, serving a whole variety of delicious vegetarian meals, in there glass fridge they would have a paleo quiche that on the rare occasion I would say F it, I’ll pay $9 AUD for one slice of this delicious goodness, I remember thinking, one day I will learn to make my own as the cost of one slice from this cafe is quite frankly a joke and lets be honest how hard can it really be to make?
This was about 2 years ago and I’m now getting around to making it up from scratch. I’m not sure why it took me so long to make a paleo quiche but I’m now thinking holy hell, this is an absolute game changer! I could potentially eat this everyday for breakfast, lunch and or dinner anytime! It’s so easy to make, inexpensive, SO SO nutritious and eating it is a pleasure! Already I’m fuelled with new ideas for different ingredients and flavours to experiment with. If you’ve got a spare 20mins in your day to prep up this king creation then you will be sure to fuel your insides with all the goodness this quiche has to offer for the week.
Lets get started…..
Add in whatever takes your fancy – these are the ingredients I baked inside;
1/2 Roasted Zucchini
1/2 Roasted Red onion
1 Garlic clove
1 cup Chopped Butternut Pumpkin
Handful of Green Beans
1 cup of Button Mushrooms
1 TBSP Mixed seeds
1 TBSP Coconut flour
1 TBSP Gelatin
1 can Organic creamed coconut flesh
1 TSP Ground Coriander
1 TSP Ground cumin
1 TBSP Filtered water
1 TSP Chilli Flakes
Pinch of rock salt
Black pepper to taste
1.5 cups of LSA Meal (linseed, sunflower seed and almond flour)
Pinch of salt
Black Pepper to taste
1 TSP cumin powder
1 TSP liquid coconut oil
1 TBSP Water
1 TSP Cumin
Starting with your veggies, I very thinly (the width of a sliver 5c coin) slice up the zucchini, beetroot, onion and button mushrooms and lay them individually in a cast iron baking dish in the oven for 10-15mins at 180C.
I place the butternut and green beans in boiling water and leave to soften for around 10min on a medium heat.
Whilst your veggies are cooking you can start to make up your batter, which consists of the eggs, cumin and coriander powder, salt, pepper, water, chilli flakes, coconut flour, gelatin, mixed seeds and coconut cream. Whisk these altogether with a hand held whilst to combine all the lovely flavours.
Set aside for a moment and start to make the quiche crust;
This is super easy to make, all you need is your pie tin/dish 23mm wide. In a large mixing bowl, combine all ingredients and mix until you have what resembles somewhat a dough ball.
Greece your pie dish with oil and place the dough ball in the middle and start to flatten down the crust with the back of a metal spoon.
Once flattened, prick the base with a fork and when your veggies have browned and crisped up to your liking, remove form the oven and place the pie dish inside to cook on a low heat around 160C for round 10mins – when removed the crust base should feel firm to touch. Set aside and leave to cool.
Next, when all vegetables are cooked through, including your butternut and green beans, place them into your coconut cream and egg filling.
Stir to combine and pour over the crust base, gently place inside the oven to cook for 15-20mins at 180C until the filling has risen, looks brown and firm to touch. Be careful when testing the texture, as it may still be very hot.
Once cooked through leave aside to set and cool for around 15-20min. I actually left mine to cool for a few hours, placed it the fridge and ate it cold for breakfast the following morning, it was fantastic! I’ll be completely honest I actually ate half of this quiche throughout the day as it was so tasty! I hope you enjoy it as much as I do!
Let me know if you have any comments or questions on this, id love to hear your thoughts.
You may know this meal as ‘baked eggs’ in some cafes that will serve this dish up in a traditional cast iron skillet. This middle eastern meal is great at any time of the day as it’s filling, nutritious and it takes merely moments to create as it’s a one and done recipe. The delicious combination of eggs, tomatoes and spices originating from the east make this breakfast banger one to wake up to.
½ red onion
1 yellow red pepper/capsicum
1 red pepper / capsicum
1 garlic clove
½ grated red chilli
3 button mushrooms
½ cup of chopped sweet potato
2 pasture raised eggs
1 can of chopped tomatoes
Handful of chopped parsley
2 tsp smoked paprika
1 tsp ground cumin
Pinch of rock salt
½ cup of water
Cook time: 25-30mins
Set your oven on a fan forced setting at 180c.
In a large mixing bowl place all ingredients EXCEPT your pasture raised eggs and yoghurt.
Mix together the ingredients until it forms a chunky salsa like consistency, stir so all spices have coated the veggies. Grease your skillet pan in a nut or avocado oil (something with a high smoking point, to avoid releasing any dangerous toxins found in highly processed vegetable oils) when this is done you can add your coated veggies into the pan and place in the oven for roughly 25mins, If you would like to leave it longer to fully break down the vegetables you may do so. When you’ve checked your Shakshuka at around 25minutes you can very carefully remove the skillet pan from the oven using appropriate oven gloves, then with a dessert spoon, create 2 small nest like holes in the middle of the dish and crack your happy hen eggs inside. Place the skillet back into the oven for around 5 mins to allow the eggs to cook through, however you like them, runny, soft or hard? 5 minutes will allow then to cook slightly runny.
After 5 minutes, carefully remove the skillet pan from the oven and leave to cool for 5 minutes (a good time to make yourself a coffee) add coconut yoghurt to serve and sprinkle with fresh parsley and a drizzle of quality extra virgin olive oil.
Got lemons? Make lemonade… Got Nuts? Let’s make nut milk!
You can quite literally make plant-based milk from most wholefoods, perhaps not lemons, but rice, soy beans, seeds, nuts and oats, the list goes on for dairy milk alternatives, how good they taste is for you to decide, I however like to experiment with these alternatives.
So far, I have made coconut milk, hemp, cashew, almond (my absolute favourite) and now HAZELNUT.
Hazelnut milk has an incredibly soft and subtle flavour, however you can enhance it’s earthy nutty flavours this by adding natural hazelnut essence, sweetening your milk with a date or try adding natural cacao to create a drinkable Nutella like drink. Your ratio of water to soaked hazelnuts will determine how creamy the milk consistency is. Here I use 1 cup of hazelnuts to 750ml of filtered water, so the ratio is around 15:1
1 cup of hazelnuts
750ml Filtered water
Pinch of pink rock salt
Soak hazelnuts for 12 hours, then rinse with cold filtered or tap water, blitz up in a blender along with the water and rock salt. PRO TIP: By slowly adding water as you blend you can achieve your desired consistency – thick and creamy or light and smooth.
Pour the milk through a nut milk bag or fine mesh strainer and press the hazelnut meal through the sieve and squeeze out as much liquid as you can. This should leave you with 750ml of Hazelnut milk and around 50g of hazelnut meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the hazelnut meal looks dry and crispy, store away in an air tight container for up to a month.
Add your sweetness if desired, then bottle up and store your milk in an air tight lid jug, in the fridge, this will last around 4 days.
Being a little obsessed with Ramen, I’ve really been keen to play around and experiment with varies flavours to create different, nutritious and delicious, healthy ramen bowls – Ramen is said to have originated in China, then taken over to Japan in 1859. So whilst you can find some Thai inspired ramen, I couldn’t bring myself to call this meal ‘Ramen’ as technically speaking, It’s not. However I’ve combined the flavours of Thailand with the qualities of a traditional Japanese ramen bowl and spliced them together to create this wonderful winter Saturday night warmer.
Spiced with fresh ginger, turmeric, garlic, fish sauce, coconut aminos and beef broth, this bowl is everything you need to warm your body and soul.
Cooking up the broth is so easy and given how intense you like the flavour, you can let it sit over the day or in this instance I left the broth on the hob for around 90mins – The timing is up to you on this one – however I do recommend, the longer the better to give the flavours time to sit and activate.
Add the ginger, garlic, juice of 1/2 a lime, honey, fish sauce, coconut aminos, turmeric, salt, pepper, bone broth concentrate and hot water to a small pan on the lowest heat to allow your broth to simmer lightly.
Dice some sweet potato leave in the oven to roast for around 20 minutes. The spaghetti squash will need to go in a separate pan, cut in half, cut side down with 1/4 cup of water in the bottom of the pan (this will help steam and soften the noodles away from the hard skin) cook this for around 20 minutes also. When ready, leave to cool for around 10-15 minutes, then take a fork and gently pull the noodles away from the skin and place 1/2 the noodles in a bowl ready to pour your broth over.
20minutes before you are ready to serve and slurp this bowl of goodness;
In a blender, blitz up 1/2 a can of coconut milk, 1 tbsp of peanut butter and half a red chilli. When smooth and creamy, pour this into your broth and stir. The smell alone should tell you, its going to taste amazing!
Whilst your broth and peanut sauce are simmering softy, start on your fillers – Lightly boil the veggies and snap peas together, blast some heat onto the shitaki mushrooms, spring onion and red cabbage by tossing these for 90s in a non stick pan to soften them up.
Next the beef mince – This too just needs a quick blast of heat in a non stick pan, take your Chinese five spice and sprinkle it onto the meat and fry in its own fat until cooked to your liking.
All for one and one for all – Now, you can place all the fillers in at the very end to make your bowl look pretty, or as I did tip everything into the saucepan altogether (accept the meat) leave for 2 minutes allowing the veggies and mushrooms to absorb some of the sauce, then finally pour everything into your noodle bowl, placing the beef mince on top and decorate with fresh coriander, chopped peanuts, chilli flakes, fresh chilli and black sesame, with a dash of EVOO to pull out some more of those intense flavours.
I Loved this bowl so much and I really loved making it. If you do so happen to take the time to make this goodness bowl, please let me know how you get on 🙂