My FAVOURITE Sunday breakfast when I decide to stay in. These sweet potato waffles are so delicious and you can pair them with pretty much any kind of topping, as I like to keep it fresh and think up new toppings all the time such as, guacamole, basil pesto, baba ganouch, tomato ketchup, pulled lamb in a tomato and beef stock gravy, I find the possibilities are endless! The HACK for this one is…. always, always, ALWAYS with any kind of topping, must crowned with a beautifully runny poached egg. This makes the waffle what it is. AMAZING! In my opinion anyways, you can judge for yourself. Heres the recipe for you to check it out.
X1 medium sweet potato
X1 fresh garlic clove
X1 tsp paprika
X1/2 tsp sumac
X1 tsp oil
Either by hand or in your food processor, grate the sweet potato and garlic, then transfer into a mixing bowl.
Add the eggs, paprika, sumac, salt, pepper and oil and mix together until the grated sweet potato is wet and covered in all the ingredients.
Pour enough mixture into your waffle iron to coat the base, close down the lid and wait until your waffle has browned to perfection, just as you like it.
Plate up and serve with whatever your heart desires.
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.
If your down for sweet, creamy, nutty milk, this plant-based milk is for you! Pecans are soft with a sweet nutty and buttery flavour. When paired with maple syrup, they are an absolute delight! Any nut and seed can be turned into delicious milk , It’s totally up to you what you pair it with, for example – cacao powder and hazelnut will make a great chocolate milk, pecan, maple and cinnamon, will make a delicious warming spiced milk, coconut and vanilla also pair very well, the possibilities are endless! Do you have any classic and or different combinations that work really well together?
What are pecan’s good for?
Pecans are rich in fibre, full of healthy monosaturated fats, they contain vitamin A and E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. An awesome addition to your diet, add to salads, baking and when transformed into milk to make tasty beverages, You can enjoy this tasty nut in any way.
1 cup of Pecans
800ml Filtered water
Pinch of pink rock salt
Soak the pecan nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy = less water or light and smooth = More water.
Pour the milk through a nut milk bag or fine mesh strainer and press the pecan meal through whatever straining method you choose to use and squeeze out as much liquid as you can with the back of a spoon, if pressing the moisture out through a sieve. This should leave you with 750ml – 800ml of pecan milk and around 20g of nut meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the pecan meal looks dry and crispy, store away in an air tight container for up to a month.
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!
Pumpkin spice, gingerbread, chai, cinnamon swirl, you name it, if its naturally flavoured with any sweet spice I’m ALL over it! A gingerbread stack of pancakes has been on my bake list for quite sometime and even though the ‘Autumn season’ has officially ended here in sunny Australia, I aim to continue it on throughout the year. Here I have whipped up a tasty stack of gingerbread pancakes which contain 100% pure naturalness, topped with oak barrelled maple syrup and activated nuts and seeds, the flavours in these pancakes are subtle and warming. SO, SO good in my opinion. If you like the taste of gingerbread cookies, these pancakes should hit the spot, they certainly did for me.
Makes around 4 pancakes
X2 tbsp of Cavassa Flour
x 1 tbsp of almond meal
x 1 tbsp coconut flour
x 1 tsp baking powder
x 1tsp vanilla extract
X2 pasture raised eggs
x2 tsp ground Ginger
x1 tsp ground cinnamon
x1/2 tsp ground all spice
x 1/2 cup of fresh almond milk
x1 tbsp water
X1 small fresh or frozen banana or half a large banana
Pinch of pink rock salt
Start by adding ALL pancake ingredients into a food processor, blitz up until smooth and gloopy.
Heat a frying pan with coconut oil on a medium heat and tilt pan so oil spreads evenly around the pan.
Using a ladle or tablespoon scoop and pour the runny mixture into the pan so it forms a small circle in the middle, when you see air bubbles start to rise up through the pancake this is the all go to start flipping! Ensure you have a quality spatular that can easily slide under the pancake so you achieve a successful flip each time.
Each pancake should require around 2 mins frying time each side.
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
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.
Yes, this light yet creamy and rather refreshing pistachio milk works wonders in coffee’s, teas and baking.
Pistachio milk has quite a subtle flavour and must be heated very gently, almond milk is a little more robust under high temperatures, however this milk requires a little more TLC in a warm bath, if you boil it, it will most definitely split, so be sure to take extra care when heating.
Pistachios are a great source of healthy fats, fibre, protein, antioxidants, including nutrients such as vitamin B6 and potassium, they are a great nut milk substitute.
1 cup of Pistachios
750ml Filtered water
Pinch of pink rock salt
Soak your emerald pistachio nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy or light and smooth.
Pour your nut milk through a nut milk bag or fine mesh strainer and press the pistachio meal through a sieve and squeeze out as much liquid as you can with the back of a spoon, if pressing the moisture out through a sieve. This should leave you with 750ml of pistachio milk and around 20g of pistachio meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the pistachio meal looks dry and crispy, store away in an air tight container for up to a month.
I feel like I’m team macadamia on just about everything lately, I’ve always loved this robust little nut but I’ve never experimented with it enough to realise that it’s actually fantastic to work with!
I think these two flavours pair really well and together they make a really nutritious spread, check out the recipe and make this delicious spread for yourself and see.
1 cup Roasted Almonds
½ cup Roasted Almonds
1 tbsp coconut oil
Pinch of rock salt for a flavour kickMakes around 250g of spread
You can toast raw nuts yourself on a low heat at 160c together in a tray for around 15minutes, be sure they become a golden brown when removed from the oven. Otherwise you can purchase both nuts and seeds pre roasted. Just ensure they have not been roasted in any vegetable oils before purchasing.When cool, add all nuts plus 1 tbsp of the coconut oil to a food processor and blitz up on the highest setting. Add more coconut oil as you go to get the optimal consistency you desire. Blending time will take around 2-4mins, add additional roasted, chopped almonds or seeds toward the end if you want a smooth spread with a chunky, crunchy texture.Spread and enjoy.
What’s so good about these magical macadamia’s that you should swap up your soy, dairy and or almond milk?
Well, the Macadamia nut is native to the East Coast rainforests of North Eastern Australia, which makes it an easy source to purchase if living in Australia, 100 g of macadamia provides 8.6 g or 23% of daily recommended levels of dietary fibre, the nut is a rich source of monounsaturated fat, an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc and selenium.
This macadamia milk is thick, creamy and has as very similar smooth and subtle texture to the almond milk. Great for baking, steamed and frothed to add to your morning coffee.
1 cup of Macadamia
750ml Filtered water
Pinch of pink rock salt
Soak the macadamia nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy or light and smooth.
Pour your nut milk through a nut milk bag or fine mesh strainer and press the macadamia meal through a sieve and squeeze out as much liquid as you can with the back of a spoon if pressing the moisture out through a sieve. This should leave you with 750ml of macadamia milk and around 50g of macadamia meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the macadamia 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.