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 🙂

Oh, So You Think You Can Sandwich Bread?

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Lately I’ve been talking out loud to whomever is in charge of this world and been asking them “where in the flamin’ heck does the day go?” I am seriously on struggle street to get everything I have on my plate completed and in some sort of orderly fashion. Something usually has to be missed or shoved to the back of the “let’s get sh*t done” line.

Honestly I think I have some sort of disorder which reduces my productivity and ability to prioritise… I believe it’s called motherhood. I can almost hear the mocking tone of life as it laughs and heckles “Oh, so you think you can have a social life, work and be a parent all whilst functioning on broken sleep?” or “It’s amusing that you think you can write a blog, study and get your chores done all in your day” “Bwahahaha! I laugh in the face of your attempted organisation tiny woman!”.

Well f*ck you weird floating voice of life! I will get stuff done, despite you making time go faster! I swear I lose an hour a day.

I just want the simple things, like being able to have a coffee/lunch date with my girly  mates guilt free or sitting down at night watching an episode of a tv series which I am already 10 years behind everybody else on (Did you know that Friends has finished???)

Despite this floundering position I find myself in, laundry will get folded even though it still sits on the kitchen table for a week before I finally put it away. Dinners may not vary from week to week but they will bloody well be delicious and healthy! And yay look at me the kids are still clothed, fed and watered! I’m doing ok… right?

So now that you think I have completely lost my marbles, I’m going to tell you that this recipe is not one of my own creations. I found it on Grass Fed Girl and I have memorised it and make it 1-2 times a week. My kids have a “sandwich” everyday in their lunch boxes with almond butter and honey on it. I use this as toast and for paleo Ruben sandwiches. It also goes down real nice slathered in ghee with a big bowl of soup. I wanted to share this one with you so that you know that I don’t always “create” original recipes and that its ok to be making the same stuff each week if your kids like it and its easy. I won’t be judging.

Dry Ingredients – place in a small bowl

  • 1 Cup of almond meal
  • 1/4 cup flaxseed meal (ground flaxseed)
  • 3 Tbsp of Coconut flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt

Wet Ingredients – place in a large bowl 

  • 6 eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon apple cider vinegar ( I actually just use a cap full)
  • 2 tbsp organic honey

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Bread Making

Pre-Heat the oven to 180 degrees celsius.

Line a loaf tin with baking paper.

With the wet ingredients, mix with an egg beater until bubbly and light in colour.

Then slowly add the dry ingredients whilst still mixing with the egg beaters. Mix until well combined.

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Let it cool in the tin for a few minutes and then remove from tin and place on a cooling to cool all the way through.

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Then paleo sandwich away my friends!

Store in the refrigerator wrapped in aluminium foil. Can last up to a week.

 

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!

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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Cinnamon Pumpkin Bites

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The kids have been sick with summer colds over the last couple of weeks. I struggle when they are so busy snotting and coughing all over me that I generally just don’t fight it.  Except this time! Bwhahahaha (evil laugh) This time instead of me getting sick a week later I armed myself with the most delicious liquid put on this earth… bone broth (cue angels singing, clouds parting and the sun shining down on a slow cooker full of broth). I have bone broth daily now. Yes I’m coming a bit late to the party for the broth show, but my word has it been awesome. I used organic beef soup bones and a simple recipe that requires you to roast at a very high temperature for a short amount of time before putting in the slow cooker for 12 hours. I have almost finished drinking my first batch and I do believe it will become part of my weekly cookup/prep plan. Try it.

Anyhoo. I also love simple things and this recipe is super easy and tasty for everyone. My kids love these by themselves or on the side of their meal. Although when they are sick the dog gets to eat most of them off the floor or as they are being thrown at him in a flu hazed tantrum…

Ingredients

  • 1/2 a large or 1 small to medium butternut pumpkin. Peeled and diced into even-ish cubes
  • 1 tablespoon of cinnamon
  • 1 tablespoon of garlic granules
  • Approx 2-3 tablespoons of Coconut Oil or  Extra Virgin Olive Oil
  • Sea Salt for seasoning.

What to do

  • Preheat your oven to 180 degrees celsius
  • Peel and cut your pumpkin and spread out on to an oven tray.
  • Drizzle with chosen oil.
  • Then sprinkle with cinnamon and season with salt and garlic granules.
  • Mix together with hands and make sure all pumpkin is covered.
  • Place in the preheated oven to bake for roughly 30-40 minutes or until golden brown around the edges.
  • Once baked serve by themselves or add to a salad.

These are great to munch on during a movie or add to a warm salad. I think they are perfect for adding a bit of colour and flavour to a meal!

 

 

Maple Bacon Turkey Burgers

Hey! So I’ve discovered ghee. Yes I know it’s been around for yonks but I made my own the other day and to say it was amazing is very understated. I LOVE THE SMELL OF MELTING BUTTER!!! And I can’t stop cooking with it. I’m converted. Get into some ghee peeps, you’ll love it.

Life is getting hectic towards the end of the year and things are rapidly changing but you know what hasn’t changed? My love of simple meals that I can make a ton of and use for breakfast, lunch and dinner. My kids love these and I’m not just saying that. Although I do tell my son that this is what T-rex would have eaten because otherwise he turns his nose up at it before I have even put them on his plate! Apparently at 3 you can be fussy. Who knew.

Making a variation of a burger is what we do best. It means that we can buy good quality mince and create wonderful flavours that will please any taste buds. This is one that I discovered because I had a large amount of turkey mince in my freezer (it was on special!) and bacon should always be used. The maple was a bonus.

I encourage each and everyone one of you cooks to experiment with your burger patties, rissoles and meatballs. Don’t be afraid to combine flavours using spices and herbs. Always season them with salt and don’t overwork your meat because they will dry out. And another thing, you don’t need bread crumbs or an egg necessarily to make the meat stay together. If you add salt and work the meat just right the patties will be perfect!

Gobble Gobble! (that’s a turkey reference)

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Ingredients

  • 500g Turkey Mince
  • 1/4 red onion minced / chopped super fine
  • 2 tsp garlic granules
  • 1 tsp of thyme leaves
  • 1 tsp of ground sage
  • 1/4 tsp of sea salt
  • 2 – 3 rashers of bacon diced
  • 1 tsp of olive oil, coconut oil, ghee
  • 2 tsp of maple syrup

Makin’ your Bacon Turkey Burgers

Preheat oven to 180 degrees celsius. Line a baking tray with baking paper.

Combine mince, onion, spices and seasonings in a bowl. Mix with your hands to combine well and set aside.

In a fry pan over medium to high heat, melt the oil and then add the bacon. Fry the bacon until slightly brown and then and the maple syrup. Fry for a minute or two. Then remove from heat and let cool slightly.

Add bacon to turkey mince and mix in well.

Take a small handful or palm size of mince and form into a patty. Place on the lined baking tray.

Once all patties have been placed on to the tray, place the tray in the pre-heated oven and cook for 15- minutes. Rest for a few minutes before serving.

Serve with salad and sweet potato fries and guacamole.

 

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