Too Easy Tuna Salad


It’s that time again at CrossFit Iron Lion! We are in the midst of another Whole30 Challenge at the gym and the guys are doing great. Some have had a rocky start but it’s been amazing to watch people commit themselves to the 30 days and to make some huge changes in their lives.

For me, I love a reset and this time around the Whole30 food is easy as I eat like this majority of the time. I do miss the paleo treats and a bit of honey in my tea though. The hardest part for me is sleep. I can’t seem to get more than 5-6 hours sleep a night. And that’s not always unbroken. I feel like most days I can tough it through but others are just dragging until I can lie horizontally again.

I can blame the kids,the dog, the husband, work, technology and the sun coming up earlier. But I really think I need to unload more. I have too much going on in my little headspace and I can’t seem to get it to a point where it stops listing off things I need to do or worries about this or that. My thoughts have no mute button which I feel is a major flaw in the system!

So this whole 30, (we are on day 20), has taught me so far the importance of sleep and balance. Not the “watch me fall over walking a straight line” kind of balance, but the act of managing your work, play and rest. It’s something I have to work on. And I have to try to do this with a busy schedule.

So this recipe is simple, tasty, easy to prep at the beginning of the week and you can change the ingredients to your taste. It’s the unsung hero of the pantry – Tinned Tuna.

Ingredients

  • 1 large tin of tuna in springwater (good quality tuna with no added nasties)
  • 1/3 cup Whole 30 mayonnaise
  • 2 sticks of celery diced into small pieces
  • 1/4 of red onion diced finely
  • 1/2 lemon
  • Olive oil
  • 1 Apple ( I use pink lady) diced into small pieces
  • Fresh or dried dill
  • Salt and pepper

Optional: 1/4 cup of sauerkraut – I used Peace Love and Vegetables dill sauerkraut. If you’re not on whole 30 you can dice good quality gherkins instead.

Tuna-ing the Salad

  • Drain the springwater from the tuna
  • Place the tuna in a medium bowl.
  • Add the celery, apple and onion
  • Sprinkle with dill to your taste (I use about 1/2 teaspoon of dried dill)
  • Drizzle with a little olive oil and squeeze with the juice from the lemon.
  • Add the mayo and mix thoroughly.
  • Finally mix through the sauerkraut or gherkins if you’re not on whole30.
  • Season with sat and pepper.

Serve on some crispy cos lettuce leaves for an easy whole30 meal!

I Sweet Potato Bake It Off, Bake it Off

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It’s funny isn’t it, the way we place so much pressure on ourselves to achieve and do big things in our lives so that we feel like we have contributed to the world. Except somehow we make it about other people and their expectations on us. We never take responsibility for our own expectations on ourselves. When in truth, the only person putting them there is you.

I have been doing a great deal of work this year on myself and exploring what it means to live authentically and without projecting my feelings and crap on to other people. It’s been a big journey which is no where near finished, but I feel I am making great progress. I have found that honesty to myself and to other people is the only way. Open communication and sharing my experiences with others has helped me form some of the closest relationships that I will ever have. I have also been able to witness other people break down their walls and cut through the bullshit to get to the core of what is holding them back in life. And for them to feel empowered to turn themselves around is truly awesome.

My work and life has become increasingly busier and busier over the last few months and whilst it is frickin’ exciting, it also gets completely chaotic. I feel like most of the time I am walking through a minefield ready to set off an IMED (Improvised Meltdown Explosive Device). It might be my 4 year old or my 2 year old that loses their shit… but to be honest, most of the time it’s me. I’m pretty good at it too.

Anyway, just recently I’ve been asking myself “what the heck am I doing all this stuff for?” “What difference am I actually making in my life and in others”. My friend sat me down with a medicinal cider and told me to stop that nonsense. It doesn’t matter how many people I reach or make a difference too, it’s the fact that I am trying to be a better person and most of all a mum to my two kids. The fact that I am leading them to live a healthy and fit lifestyle through teaching them about good choices, providing them with a safe environment to feel and be emotional. But most of all loving them. In saying that my 4 year old is sitting next to me farting like a sailor who just got let out of a submarine and can finally let go… not loving that.

Drop the body armour and let people in. Shake off those expectations and find out what makes you happy and enjoying life. Do that instead.

I made this sweet potato bake for a beautiful friend of mine whose hubby is a fly in fly out worker and she has a gorgeous new bubba. She inhaled it. Not even a leftover ;P But a happy Mum means a happy bub.

Ingredients

  • 2 medium sized sweet potatoes sliced evenly and about 2-3 mm thick.
  • 1/4 brown onion finely sliced
  • 2-3 rashers of bacon diced
  • 1/4 – 1/3 cup of coconut milk
  • garlic granules (about 2 tsps)
  • sea salt to season
  • Coconut oil to grease

Bake it 

  • Pre-heat your oven to 200 degrees celsius.
  • Grease a pyrex dish/baking (about 30cm x 20cm) with some coconut oil.
  • Overlap and layer the bottom of the tray with some of the slices of sweet potato until all the bottom of the dish is covered.

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  • Sprinkle some of the onion out and then the bacon on the sweet potato.

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  • Season with some garlic granules and salt.
  • Then take about half of the coconut milk and drizzle that over the layer. You don’t want to drown the potato bake so be sparing on the coconut milk if it’s really runny. If it’s thicker just dollop some over the layer.

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  • Repeat the process again to make a second layer.
  • Place the dish in the oven for 1 hour. In the last 15-20 minutes cover the dish with aluminium foil so the top does not burn.

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Ta Da! Sweet Potato Bake! You could always continue the layering for a larger potato bake or make it in a larger dish. Just double the recipe 🙂

It’s All About That Base, ‘Bout That Base Base Dressing

If there is one thing I have learnt over the last few weeks, it’s that no one person has their “sh*t” together. And by that I mean, everyone has a story to which they usually try and hide from the outside world because they feel embarrassed, ashamed or just plain silly. But let me tell you, you are not alone there buddy! The more I talk about the stuff I go through or have been through, the more I find that people have the same issues or experiences. Talking about things releases the crap that we hold on to. It gives us a chance to “let it go”. And quite frankly there are a lot of people who need to let things go! SO, the upshot of all this is, be brave and have a chat to someone, you will probably have more in common than you think 😉

At the moment at CrossFit Iron Lion we are doing the Whole 30 again and I had the opportunity to host a Whole 30 cooking demo night. Very ambitious of me. Anyhoo I had more than 1 person turn up which was awesome! I showed the peeps how to do paleo mayo, some turkey meatballs with zoodles and a new dressing… (cue recipe)

But just quickly I have to thank one of the gym lady’s mumma for this recipe, thanks mumma K Star! xx

Base Dressing

the base dressing has a 2:1 ratio

  • 2 tbsp of Olive Oil
  • 1 tbsp coconut aminos

Combine ingredients in a jar, put the lid on (essential step), and shake until combined.

This makes enough to drizzle over meatballs and zoodles or a salad.

I have come up with a recipe for a meat marinade using this base dressing. So versatile and easy all you need is the ingredients and a protein shake container! Check out the marinade here!

All Kinds of Meat Marinade

This recipe is based on a base dressing that one of my gym friend’s mum came up with. It is so versatile you can change up the flavours to anything you like. It also works on all kinds of meat. I have used it on chicken breasts and steaks. You could even use it as a fancy salad dressing.

Marinade Ingredients 

  • 1/2 Cup of Olive Oil
  • 1/4 Cup of Coconut Aminos
  • 1 heaped tsp of finely chopped basil
  • 1 large or 2 small garlic cloves minced
  • 2 tbsp orange juice
  • zest of 1 orange

Place all ingredients in a protein shake container with one of those spiral ball thingies in it. Close the lid tightly and shake vigorously until all ingredients combined.

How to Cook Using the Marinade

Place meet in a large ziplock bag or airtight container. Pour marinade over the meat, ensure the meat is covered evenly and seal the bag/container. Let it marinate in the fridge for a couple of hours if possible.

If you are cooking chicken breast, pre-heat the oven to 180 degrees celsius and place the marinaded chicken breast into a baking dish.

Bake for 20-25 minutes or until marinade is browning and getting nice and sticky!

Moroccan Grilled Chicken Kebabs with Broccoli Pilaf

My little boy has started karate. The Mighty Mats are pretty cool. They do pirate push ups. That’s where when you do the push up you have to say Arrrrr! Cool huh? Maybe The Dave Castro will program pirate push ups in the next CrossFit Open WOD???

So lately I have been neglecting the blog. I have found that I have lost my motivation to create and cook delicious meals. I know that it’s because I have a lot going on in my life at the moment which makes me look at food as fuel rather than an enjoyment. And I must confess there have been several… ok… too many cheat days 🙁

Never the less I am not what I eat, so having a cheat day does not make me a bad person! Too many of us focus on the mistakes we make or the perceived “failures” but I am teaching myself (on a minute by minute basis) that it’s not about failing or regretting mistakes, it’s about learning and growing and bacon. It’s always about bacon.

I recently discovered Brocoli rice. It’s essentially the same method as cauliflower rice but with Brocoli. But I thought I wanted to change it up a bit and make a Pilaf (based on a moracan rice dish). I love pilafs because they are a beautiful way to subtly flavour a dish with spices and a touch of sweetness. This meant I had to make a moroccan chicken to go with the Pilaf. I wanted a flavoursome, creamy marinade that I could then grill on the bbq. Grillin’ means chillin’ on the patio. Winning!

So let’s get this chicken marinading.

Chicken Marinade

  • 1kg skinless chicken breast/thigh cut into small pieces
  • 2 teaspoons of sweet paprika
  • 1 teaspoon of cumin
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon of tumeric
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 cloves of garlic minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/3 cup coconut yoghurt / coconut cream

Place all the dried ingredients in a bowl and mix, then add garlic and wet ingredients to create a creamy paste.

Then add the chicken pieces and mix until well coated.

Cover the bowl and leave to marinate overnight or at least for a couple of hours.

You could use a large ziplock bag instead of a bowl to seal the marinade.

Grillin’ the Chicken

Take the marinated pieces of chicken and skewer on to metal/bamboo skewers.

Heat BBQ to a medium / high heat… or in our case the same setting we use for everything we BBQ!

Place the skewered chicken on the grill and cook (with lid closed if you have a lid). When the marinade doesn’t stick to the grill then turn the kebabs over (approx 5-6 minutes each side depending on BBQ). If you are using breast cook for 5 minutes otherwise it will dry out. Make the broccoli pilaf whilst the chicken is cooking.

Once the kebabs are cooked place on plate to rest.

Broccoli Pilaf

  • 1 large head or two small heads of broccoli
  • 1/2 red onion diced
  • 1 tablespoon of ghee or olive oil
  • 2 tablespoons of bone broth
  • salt to taste
  • 1/4 roasted slivered almonds
  • 1/3 cup chopped sulphite free (if you can get them) apricots.
  • Zest of 1 lemon

Using the same method as cauliflower rice in terms of processing the broccoli and then cook the onions in the ghee/oil, add the broccoli and drizzle with the bone broth to help cook the broccoli. Add the lemon zest. Season with salt.

Once the broccoli is cooked aldente then remove from heat and place into a serving bowl. Mix in the apricots and nuts. Season with salt and pepper if you like.

To Serve

Place the cooked kebabs on top of the broccoli pilaf. Give a squeeze of fresh lemon and sprinkle with coriander if you like coriander. If you don’t then maybe you should read the article http://www.huffingtonpost.com/2012/09/20/cilantro-aversion-gene-study_n_1901124.html

To be fancy you can serve this dish in a tagine. Who doesn’t love to be fancy?

German “Potato” Salad

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How do you feel about goats cheese? I wasn’t super keen but I’ve recently discovered some local pasteurised goat’s cheese or Chèvre and I think I feel good about it. I have made a couple of dishes with it and actually… I’m not upset about it at all. They were quite tasty outcomes. Maybe I’ll share the recipes with you sometime if you’re keen.

I went to a local Paleo meet up group workshop just the other weekend. It’s great to have groups and events about paleo in our local area. For us Aussies it can be hard to source paleo products or information that is relative to our part of the world. But with the help of a few celebrity chefs/cooks and a lot of social media and regular media coverage, paleo is becoming more and more “accessible” in Australia. Anyhoo this workshop I went to was about how to make some paleo sweet treats. I learnt how to make jelly which is awesome because my 3 year old wants a spiderman birthday party and I can now add jelly and lollies to the party food list…. maybe even jelly shots for the adults. It’s totes paleo.

So this recipe stems from a dish that my “brova from anova mova” (or brother from another mother/brother in law) is ALWAYS asked to make for family BBQ’s. I’m not sure if it’s because people really like it or if it’s because they don’t want him to burn the meat on the BBQ… haha just kidding, not really he is a Pom who has German heritage… #uselessfacts

I have simply paleofied the dish.

You will be required to make paleo mayonnaise for this salad which is SUPER easy if you have an immersion blender or a stick blender and a tall jar with a FLAT base. Here is a link on how to make the quickest and most delicious mayo EVER! This is just a video demo of the process. I did try and make my own video but I only had two hands and the kids were yelling in the background and it was B Grade movie stuff at best. I will post my quantities and ingredients below. Just watch the video so you know what I am talking about when I say “make a paleo mayo using an immersion blender or stick blender…”

Ok so here is what I put into my mayo

Paleo Mayo Ingredients

  • 2/3 cup of light tasting olive oil (you can buy this in supermarkets)
  • 1 large organic egg
  • 1/4 tsp of garlic powder
  • 1/2 tsp of dijon mustard (get a brand that has no added sugar or nasties)
  • pinch of salt
  • 1 tsp of lemon juice/apple cider vinegar

Put all ingredients into the jar and blend as per video.

German “Potato” Salad Ingredients

  • 1 super large sweet potato or 2 medium
  • 3 hard boiled eggs cut into chunks
  • 1/4 red onion finely chopped
  • 2-3 large gherkins (get a brand that has no added nasties or sugars) chopped into small pieces
  • 2 rashers of bacon baked/cooked and chopped
  • Salt and Pepper to taste
  • 1/3 cup paleo mayo

Here’s how you do it

  • Peel and chop your sweet potato into nice even pieces.
  • Place in a saucepan and fill with room temperature water until just covered. Place onto stove top and bring to the boil.
  • Cook your bacon. You can do it in the oven or in a pan I don’t care as long as it’s cooked and a little bit crispy.
  • The sweet potato will be cooked when you stick a knife in and the potato feels just tender. Once it has reached this stage, remove from the stove top and drain the water.
  • Whilst the sweet potato is cooking you can also make your mayonnaise and hard boiled eggs if you do not have some already in the fridge.
  • Place the sweet potato in a large bowl and add the other ingredients. Mix with a large spoon or salad servers.
  • Season with salt and pepper.

This is best served a little bit warm but is also incredible served after being kept in the fridge.

Take this to a BBQ or make it as a staple for your weekly meal prep. Either way you won’t be disappointed.

Wrap Your Hands Around This

To all the mum’s and dad’s out there who make the school lunches, hats off to you I say. The rules and regulations that schools, kindergartens and daycare facilities have set for what is allowed to go in to the lunchbox has certainly changed the game. Some places have a no nut no egg policy, no plastic wrap and packaging free while others say no chocolate but anything else is ok.

This is a positive step towards good nutrition for our children at schools and I think it’s a great idea, but for a lot of parents it means staring at the empty lunchbox wondering what the heck are you going to put in there.

In my day a Nutella sandwich on white bread with a packet of pizza shapes and a frozen poppa was a good lunch day. Times have changed.

Here is the challenge for most parents: to pack a lunch that is not only adhering to the regulations but that is nutritious, delicious and let’s face it looks good so that your kids will eat it!

Challenge accepted.

Now I’ve based this recipe off of Stupid Easy Paleo’s tortilla recipe but have changed and added a few ingredients to suit the purpose. Stephanie did an awesome job of creating these tortillas and I use them all the time. I’ve also tried to keep it pretty simple so that you can make them on prep day or in a rush the night before.

What Goes ln

• 1 cup of baby spinach leaves
• 4 eggs
• 1 tbsp of coconut oil
• 4 tbsp water
• Pinch of salt
• 1/2 cup of tapioca starch/arrowroot flour
• 2 tsp of coconut flour

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Making the Wraps

• Put the spinach, eggs, oil, water, pinch of salt in the blender and blend for 45 seconds or until it looks like green liquid no bits/chunks of spinach.

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• Heat a small fry pan (20cm) on a medium heat.
• Pour the green liquid into a jug or bowl with a pouring lip and add the flours.

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• Whisk with a hand whisk until combined.
• Pour a small (less than a 1/4 cup) amount of the liquid into the pan and swirl it around until the bottom of the pan is covered.
• When the sides of the mixture start to peel away from the side then flip the wrap over and cook for a few more seconds.

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• Remove from the pan and place on a plate while you make more wraps.

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Now I did try using a larger pan to make a larger wrap and it worked. I guess depending on how big a wrap you think your child or you will eat depends on the pan you will use.

What to Wrap

This depends a lot on your child’s tastebuds and what is allowed at the school/kindy/daycare.

Here are some suggestions:

• Ham, avocado and an organic grassfed cheese
• Smoked salmon, avocado, cucumber and paleo Mayo
• Almond butter and organic honey (I’ve tried this and it was ace!)
• Almond butter and banana
• Shredded Chicken, grated carrot, beetroot and avocado
• Pulled pork, grated apple, grated cabbage and paleo Mayo (also one of my favourites!)

Try some of your own combinations or your kids favourites wrap fillers and see how you go!

Roasted Cinnamon Almond Butter

It’s happened. I’ve reached that age where I look back and think to myself, how and why did I do the things I used to do?!? I think this feeling of “ugh” stems from receiving text messages from friends (sans children) at 4am on New Years Day saying they had an awesome time camping at a 3 day music festival in the middle of stinking hot Aussie summer with no sleep and some wicked hangovers. I immediately felt sympathetically hungover and thought… “at what point does that sound like a good time?” I love my friends but, they’re crazy!

See, now I’m old. A good time for me is going to bed early, sleeping 8 hours straight through without having to get up at 2am in the morning to change my toddler’s bed sheets or soothe a crying 1 year old.  I consider a sleep in 6am and a good day when everyone eats well and sleeps well without any tantrums or injuries.

Some may think that having kids ruins your lifestyle, but to me it seems that having children has only made me prioritise what is important to me. It’s not important for me to go out every weekend, drink and then sleep through the next day. It’s not as important to me to see a certain band, movie or go shopping for the latest clothes. What’s important is the little things. I like having breakfast together on the weekends with my family. Going to the beach and making good use of our beautiful surroundings. Having a nap with the kids after lunch or seeing them play with the dog in the backyard. Those things seem to be the highlights of my life now. Yeah yeah I know… boring.

Don’t get me wrong! A night / day off every now and then is fabulous and I will never pass up that opportunity to dress in nice clothes and talk to adults… uninterrupted… without food being mushed into my face by little hands. But I’m quite happy to embrace the ebb and flow of growing older and watching my amazing little human beings flourish and grow.

However, that being said, when people always ask “are you having a third child?” and my response is, “oh heck no!” … at least not until I get some sleep, a bigger house and a new car at least (hint, hint hubby!) Actually throw in a couple of holidays as well :p

Anyhoo, I refuse to pay nearly $20 for a jar of almond butter. I love almond butter. Firstly, because it has the word butter in it (drool) and secondly because it’s really delicious to eat out of the jar with a spoon pre-workout. AND it’s bloody easy to make! Is that not like the trifecta of eating?

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What you need to make it

  • 1 to 2 packets of dry roasted almonds
  • 1/2 to 1 tsp of cinnamon

Yep. That’s it.

How to butter your nuts 

  • Preheat the oven to 180 degrees celsius
  • Get a nice big oven tray and spread the almonds evenly over the oven tray.

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  • Roast for 5 – 10 minutes (depends on how powerful your oven is) shaking the nuts around on the tray every few minutes to make sure they don’t burn.
  • Once slightly roasted let them cool for a couple of minutes and then place in your food processor.
  • Add the cinnamon when the nuts just begin to reach the paste stage. Process some more.

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  • Process the almonds until they reach the consistency of a paste/spread.
  • It will take probably 15 minutes or so to get to the paste stage.  I tend to turn off my processor every few minutes to give it a rest.

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  • The  almonds will go through several stages before reaching the the last stage. Persevere as it is totally worth it.
  • Store in a glass jar in the fridge for up to 3 weeks. Mine NEVER lasts that long 🙂

Enjoy by itself with a spoon and the jar, on some apple slices, add a dollop to your smoothie. It can be used to make satay sauces, cookies, cakes and brownies. The uses for almond butter are endless!

 

 

 

 

 

 

 

 

 

 

On the Run Paleo Mini Quiche

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Merry Christmas and a Happy New Year!

Well another festive season has been and gone and so begins the chapter of a new year. Squee!!! How exciting!

But first… I need to grinch about something.

WARNING: This blog post may offend some people, but quite frankly I hope it does so it opens your eyes and mind to the reasons why people choose not to give their kids sugar / junk food.

Over the christmas holidays there are many tempting “treats” and “sweets” out there. Yes I do succumb to these things and a glass of wine or two, maybe even a cider over this period, I’m no saint. I try to stay well behaved and this year was my best year yet I feel!  I also try very hard to get my kids to stay away from lollies, sugar, cakes, desserts and things as these tend to be everywhere you look during christmas. I mean my kids are 1 and 3, they don’t need to have all that crap anyway!

But my question is, why is it people persecute parents for actively excluding “treats” and “sweets” from their children’s diet? Why is it so hard for them to refrain from force feeding my kids sugar? I’m not being mean by not giving my kids crap food. I am being a parent. I don’t want my children to be on a sugar high and have to endure the lows of a crash an hour later. I don’t like it when they are clutching their bellies screaming that it hurts when they have had too much dairy. It’s my choice to try and give them good food that doesn’t make them feel bad or act out of character. I’m not perfect and occasionally they will have stuff that isn’t great or paleo. But for goodness sake, respect that we as parents are trying to educate them on healthy choices and show them that you don’t need to have junk to enjoy food. There is absolutely no reason to go against a parents request and give the kids junk food.

I don’t understand what people think they are giving children when they give them blue or red lollies, bowls of ice cream and cake and chocolates before nap time. You are not giving them a treat, you are giving them a ticking time bomb of crazy behaviour, upset tummies and no nutritional benefit at all. So if I say “no” to giving my kids something, please respect that I am doing it out of love for my child and their health. If you want to show them love through food, give them nutritional food that will help them to grow into healthy human beings. Better yet just give them hugs and kisses and show your love that way.

Moving On…

New Years always holds that air of new beginnings and fresh starts. I haven’t made any resolutions this year as I tend to only break them. BUT, I will be setting some personal and training goals and hope to work towards achieving them by the end of 2015. For many people, new years is also a time to reflect on where things went wrong for last years resolutions. I know several people who have vowed to become more organised and prepared with their nutrition so that they don’t resort to grabbing something unhealthy when they are in a rush.

My friend K-star who trains with me at CrossFit Iron Lion, is a beautiful, generous, kind person who is ALWAYS running to and from events, work and family. She literally sometimes runs, not kidding. Good thing she loves to run!

K-Star made these mini quiches for our athletes for a CrossFit competition late last year. They were such a convenient, fully loaded, nutritious snack that travelled well. I thought, what a bloody good idea K-Star! She won’t mind that I share the recipe for everyone to use! Right? :p

What You Need

  • Roasted Sweet Potato (I always roast several on my prep day for the week but you can find out how to do it in the Stuffed Sweet Tats recipe)
  • 8-10 eggs
  • Chopped bacon that has been semi cooked
  • Diced red onion also sauteed slightly
  • Baby spinach chopped
  • Pinch of sea salt

What You Do

  • Pre-heat your oven to 180 degrees celsius
  • Line a muffin tray with paper muffin cases (fancy ones – see picture)
  • Press a spoonful of roast sweet potato into the bottom of each muffin case
  • Lightly cook your bacon and sauté your onion
  • Place the bacon and onion on top of the sweet potato in the muffin cases
  • Place the chopped spinach on top of the bacon and onion
  • Put your eggs in a blender with the pinch of salt and blend for 15 – 20 seconds
  • Pour the egg mixture evenly into each muffin case. Don’t over fill!
  • Bake in the oven for 15-20 minutes or until egg is cooked.

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Makes 12 mini quiches

You can virtually add any ingredients to the quiches like leftover shredded chicken, smoked salmon, mushrooms, asparagus or broccoli. There is no limit to the combinations.

 

 

Chicken Crumbies

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I’m getting really good at handling embarrassment. Just saying. It’s only taken me 32 years, but I am now comfortable enough to laugh in the face of short jokes and embarrassing situations. For example when my husband completely spotlighted me at a CrossFit seminar with Lucas Parker by telling everyone I made my hubby grow a beard because I thought Lucas was hot (google him if you don’t know who he is)… I just laughed it off whilst secretly planning my husband’s slow and torturous payback. And when my coach and friend who went on a CrossFit retreat asked Khan Porter (do yourselves a favour and look him up too, drool) to send me a personalised message dressed only in a towel and then posted said video on facebook… I’m cool with that too… ha ha. See laughing. Watch out Luke, revenge is sweet.

But seriously, I honestly can laugh and be comfortable in my own skin. It’s good for the soul to laugh, even if it is as yourself. It’s taken me a long time to get here and I am hoping that raising my daughter  and son I can teach them how to be a confident woman/man in their own skin and not feel pressured by society’s unrealistic expectations.

By popular demand, here is the recipe for chicken crumbies. It’s so simple you’ll laugh at how easy it is.

Ingredients

  • Chicken tenderloins (can get from the supermarket or ask your butcher)
  • 1-2 large eggs whisked
  • Almond meal (about 1-2 cups depending on how many pieces of chicken)
  • 1 – 2 tbsp of finely chopped basil
  • 1 tbsp of garlic granules
  • zest of 1 lemon
  • salt and pepper to season (season well)
  • coconut oil/olive oil for cooking

NUT FREE VERSION: For a nut free version use ground flaxseed instead of almond meal. 

Crumbing your Chickies

  • Mix together all of the dry ingredients in a large flat bowl or on a plate
  • Set yourself up with a little crumbing station. From left to right have your uncrumbed chicken pieces, whisked eggs, crumb mixture and a plate to put the crumbed chicken pieces on.
  • Dip the chicken piece in the whisked egg, then place the chicken in the crumbing mixture and coat with crumbs. Move to the clean plate
  • Repeat until all chicken pieces are crumbed.

Warning: It does get a little sticky and you may need to make more crumbing mixture, depending on how generous a crumber you are. Use one hand to dip in egg and the other to crumb if you can.

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  • Heat the oil in a large fry pan over a low-medium heat.
  • Gently place the chicken pieces in the pan and cook slowly for a few minutes either side or until crumb is nice and golden.
  • You may have to cook in batches.
  • Place on a plate with paper towel.

Serve with Cinnamon Pumpkin Bites and salad.

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