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 🙂

Winter Layer Lasagne

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As I am sitting here contemplating what to write for this post I feel a sense of relief. I have not posted for a long time. Life is chaotic at the moment and I have not been dealing well with time management and balance of work and life. I used to write this blog purely out of enjoyment and love but over the last few months I have been distancing myself from Paleo Kitty. It just all seemed too hard. I thought of it as work not fun. I felt guilty for not posting more regularly and providing people like me with simple healthy meal ideas. I started telling myself that I was just another paleo blogger and no one will miss it. I felt it was a burden rather than a joy. I began to dread the blog!

But it has been this week where I have realised that I need to “let go” of a lot of things. I need to let go of things I can’t change. I need to let go of expectations of doing it all. Let go of all the “should’s and bullshit”. I don’t want to do it all, I want to do what I love. I love to eat and I love good food. I love to write and talk about stuff. I don’t need anyone to read the blog, I don’t need anyone to tell me if it’s good or bad. I need to do what brings me happiness. Stuff the laundry and the vacuuming (seriously though my floors are tiled but they look like shag pile carpet at the moment :/ ), screw the study and the bills (I’ll pay them later, I promise!) I want to post a recipe. So I am…

Here in Australia, it is our winter. Well… we had one week of winter and the rest of the time it is just basically like our spring. Still, I love to embrace Winter. I wear trackies and uggs, hoodies and beanies (these are a few of my favourite things) despite the fact it’s 25 degrees outside and I’m sweating underneath all of the clothes. Anyway winter also means it’s time for those beautiful hearty soups, stews and my favourite… lasagne!

I’ve tried ‘no pasta’ lasagne before using eggplant, sweet potato and also zucchini. Whilst they are all valid substitutes, they don’t always create that perfect lasagne with the layering and the béchamel sauce that Nonna used to make. If I did in fact have a Nonna… or was Italian at all…

So I tried and tested and combined three independent recipes and combined them to make a beautiful lasagne.

Meat Sauce Ingredients

  • 1kg of grassfed beef mince
  • 2tbsp coconut oil
  • 1/2 brown onion diced
  • 2 cloves garlic minced
  • 1/2 cup of beef stock
  • 3 tablespoons of tomato paste
  • 1 can pureed tomatoes or 1 – 1 1/2 cups pasata
  • 1 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Bechamel Sauce Ingredients

  • 1/2 head of cauliflower cut into florets
  • 1 cup of coconut milk
  • 1 clove garlic minced
  • 1/4 cup stock
  • Pinch of salt
  • 2 eggs

‘Pasta’ Ingredients

This is basically the Wrap recipe that I posted a few months ago. With this recipe you can leave the spinach in or take it out. I took it out just for a more traditional lasagne look.

Making Your Lasagne

  • Pre-heat your oven to 180 degrees celsius
  • In a large fry pan melt the coconut oil and add the onion. Saute until soft then add the garlic. Cook until fragrant.
  • Then add the mince and cook until just brown.
  • Add the stock, oregano and tomato paste. Stir until combined and simmer for a few minutes. Then add the tomato puree/pasata.
  • Stir until all mixed in and turn the heat down to low and let it simmer while you make the wraps and bechamel sauce.
  • Put in a saucepan all of the ingredients (except the eggs) for the béchamel sauce. Bring to a boil and then simmer covered for 15-20 minutes.
  • Now make the wraps/”pasta” sheets
  • Set the wraps aside
  • With a stick blender or immersion blender blend the cauliflower mix and add one egg at a time. Blending thoroughly before adding the second egg.
  • Now in a rectangle baking dish, place a layer of the wraps, then smother with béchamel layer then add a layer of meat.
  • Continue this layering by adding another layer of wraps, béchamel sauce and meat. The top layer should be a layer of meat then a layer of béchamel sauce.
  • Bake in the oven for 20 minutes or until the top layer is a golden brown colour.
  • Let it cool slightly before cutting in and serving.
  • Get your winter layer on!

Leftover lasagne is delicious and after refrigerating is easy to cut and serve!

 

Paleo Naan the less

Do you know what is so cool? That even at the age of 32 I am making new friends. I honestly thought that this wouldn’t be able to happen. I figured I got two kids and a dog and a husband, that’ll do. Not so my paleo peeps! I opened my heart to new and positive things, I live for the moment and I have started to attract wonderful things and people into my life! It’s working out really well considering I can’t take the dog to the movies anyway.

On that note about living in the moment… I went bungy jumping in beautiful Queenstown New Zealand. Not something I was looking to do but the opportunity arose, so I strapped myself and my hubby in (we did a tandem jump because I was worried he would be too scared… cough cough bullsh*t!) It was fast and exciting and headache inducing. But so glad I did it.

When we were in our early 20s living out of home for the first time and on very few dollars, we would treat ourselves to Indian takeaway once a week. We would order a Chicken Makhani, Jasmine rice and one cheese and spinach naan. It got to the point where the lady at the restaurant would begin to hear our order and then cut my hubby off and say “Usual order for Steve?”… That’s when you know that you may have a slight addiction.

So I posted on my Instagram account earlier this month that Pete Evans paleo butter chicken recipe is one of my favourites! I think I have made it every week since I got the recipe. I serve it on top of a combined cauliflower and broccoli rice and then I have come up with a delicious paleo naan bread recipe to make the meal complete!

Here goes naanthing… (bad joke)

Ingredients

  • 1/2 cup almond meal (doesn’t have to be blanched)
  • 1/2 cup tapioca or arrowroot flour
  • 1 cup coconut milk
  • 1 egg
  • pinch of sea salt
  • coconut oil to brush/spray the fry pan with
  • 2 tbsp melted ghee
  • garlic clove minced
  • coriander finely chopped

Making the Naan

  • Combine the almond meal, tapioca flour, coconut milk, 1 egg and salt in a mini food processor/blender.
  • Process/Blend the ingredients.
  • Heat a pancake pan or large fry pan on the stove on a low to medium heat. Brush/Spray with coconut oil
  • Add the minced garlic to the melted ghee and stir to combine.
  • Pour the batter on to the pan into a large pancake size. Cook for a minute or so and wait until the under side is slightly brown.
  • The top side should begin to harden. When it has brush the top surface with the ghee and garlic mixture and sprinkle coriander on it as well (optional) and flip one half of the naan over on top of the other. Like an omelette.
  • Cook for another minute or so flipping the folded naan over to cook the other side.
  • Serve with your favourite Paleo Curry.

Makes approximately four naan breads. You could change up the herb in the middle or add chopped cooked spinach. If you’re primal you could grate some good quality grassfed cheese and add that in the middle as well.

ENJOY!

 

 

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.

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!

 

 

R & R Sauce

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So my niece just turned 13 and quite frankly it scares the poop out of me. I mean, these days 13 is really the new 21. What with the technology, the clothes, the  social media out there… whatever happened to playing with barbies and my little ponies or even just playing outside? Ugh I am so old! At least they still lust over boy bands… right?

It got me thinking about that time of life for me and I don’t envy her age at all. I like where I am now. It’s busy and it’s crazy,  I’m crazy. But I know now who I am (which by the way continues to evolve and change). But dang, life can be good when you follow your heart and listen to your soul.

On a slightly less deep and meaningful note, any of you watch The Walking Dead? Well we do, it’s about the only thing we watch at the moment. I just wonder though, these people must be a little tired and hungry? Needing a shower maybe? New shoes? Underwear  change? Lord help me in an apocalypse, I get really hangry.

Moving on! This sauce came about because I had no canned tomatoes (not a very good doomsday prepper am I?) but I had too many tomatoes and some capsicums in the fridge. I based the flavour on a dip we used to have which was roasted capsicum and cashew. This turned out to be one of the easiest things I have made to date. I called it R & R because it’s roasted and red, but really I just want to go away to an island without little people for a bit of a holiday 😉 Dreaming!

Ingredients

  • 1 kg of roma tomatoes. Doesn’t matter if they are over ripe.
  • 2 large-ish red capsicums
  • extra virgin olive oil
  • sea salt
  • 2 garlic cloves minced or garlic granules
  • 1/4 cup of roasted but unsalted cashews

R & R ing

  • Preheat oven to 180 degrees celsius
  • Cut tomatoes into quarters and lay skin down on baking tray
  • Cut red capsicum into strips and place on the baking tray with tomatoes skin down.
  • Drizzle tomatoes and capsicum with olive oil
  • Sprinkle with salt and garlic
  • Massage so that all capsicum and tomatoes are evenly coated.
  • Roast for 20-25 minutes.
  • Remove from oven and let cool slightly
  • Place in a blender or food processor and blend until smooth.
  • Add cashews and blend for 1 more minute.

You can use this sauce with meatballs. Add it to your bolognese. I made baked chicken breast with garlic, olive oil and salt then baked in an oven for 20 minutes and poured the sauce on in the last 5 minutes of baking. You could also pour this over zoodles and add a protein like chicken or lamb! Very versatile and extremely delicious and easy to make.

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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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