Super Power Slice

 

  

My kids are big talkers. I swear my thoughts pack up, slam the door to my brain and stomp down the stairs because they can’t compete. Is it time to give up now and have a mojito?

Ok so I’ve had my whinge.

I am constantly astounded by what women put themselves through. Tirelessly and without hesitation we put our greatest desires and needs on the back burner to ensure that those surrounding us have what they need, have love, have food and clothing and shelter.

I’m not sure about you, but I didn’t sign anything to say that I was not important and that what I wanted no longer counts!

I’m making a declaration right here and right now to all 3 of my followers 😉 that I am putting myself first! I will ensure that I am living the life I desire and am doing it with love and gratitude so I can set an example for my children to do the same for themselves. I will do this to the best of my ability, with purpose, love and joy. I am enough.

Enough of the woo woo stuff!

This, to me is more powerful for my children to see from me rather than a mum that is “pretending” to have it all, be strong  and have her shit together. A woman that is true to herself is a powerful thing.

Sorry going kumbaya on you again.

I have been so blessed to have met some amazing women over the last couple of years and each has a story of their own. These women have a super power (some have two or three!) that they use on a daily basis to get through the shitty times, the tough moments and the grind of everyday life.

This delicious slice adapted from a recipe by one of these most amazing women, is so easy to make and you can add anything you like to it to change it up. I make this and give it to my kids in their lunch boxes… and usually ensure that quality control is undertaken by consuming at least 3 pieces before putting it in their lunch… what???

Lets Slice!

Stuff You Put In

  • 1/2 cup medjool dates (pitted)
  • 1/2 cup of dried apricots (sulphite free if you can get ’em) or any other dried fruit like cranberries, cherries, inca berries.
  • 1/2 cup shredded coconut
  • 1/3 cup of coconut oil (melted)
  • 1 cup of nuts – can use macadamias, cashews, almonds, walnuts, brasil nuts or a mix.
  • 2 tbsp cacao powder
  • 1/4 cup pepitas
  • 1/4 cup sunflower seeds
  • 1/4 cup goji berries
  • 2 tbsp raw honey

Sir Mix-a-lot 

  • Put all the stuff in your food processor and mix until well combined and looks almost like a fine crumb. If you like big chunks then stop at your desired consistency.

Miss Slice and Dice

  • Line a small rectangle dish or baking tray with baking paper and press the mix into the dish/pan until firmly packed down.
  • Refrigerate for a couple of hours or until set – if you have the will power!
  • Slice and dice to serve!

Variations: 

  • Instead of cacao powder you could use a chocolate protein powder. 
  • If you can tolerate chia seeds (which I can’t as they seem to upset my tummy) you could use 1/4 cup shredded coconut and 1/4 cup chia seeds
  • You could roll the mix into balls and coat in desiccated coconut

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.

 

 

Bubba Woulfe’s Baby Pancakes

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Now I’ve read the title again, I can see that this may have been a little misleading. These pancakes are FOR baby’s not made FROM babies… Awkward.

Moving on!

Life is such an intricate map of decisions which will lead you down so many different pathways that never seem to  have a final destination. From one choice made by two people looking to start a life together, we have managed to build a fantastic network and circle of amazing and awesome people.

When hubby graduated from university we knew that we wanted to live close to the beach. We chose a beach life close enough to our families in the “Big Smoke”, starting careers and meeting a whole bunch of new people who led us to meeting more people. It goes on from there through new jobs and lifestyle choices we met more and more people who, inevitably in a small town, know the same people you know. We now own two business in the community, are considered locals (we’ve been here almost 8 years!) and thrive on supporting our town and the people in it.

But it always surprises me when complete strangers who you might only see for 5-10 minutes a day become someone you can laugh with, share stories and life experiences with and watch grow their baby belly!

The newly married Mrs Woulfe is just one of the gorgeous and super nice people that work at the best coffee shop in town. G and the other staff have probably seen me in my worst mood and my best mood, but only for a few minutes at a time 😉 She always has a friendly smile for me and makes me feel like I’ve known her for years. When in fact if we total the minutes together we probably have only know each other for a matter of  months. And that’s what I love about life. Pleasant surprises around each corner, that can lead to delicious tasting pancakes #sorryaboutthesegway

You see Mrs Woulfe is pregnant with her first bub. And this baby has excellent taste buds already. Apparently “burrito”, as they call it, likes spinach and oat pancakes. Well when I saw a photo of this on Instagram I had to make these! So I paleofied them ASAP and boy, they did not disappoint. Problem is I’m not pregnant and I can’t claim my pancake intake on cravings!

Thank you for sharing the recipe with me G and letting me paleofy your crazy pregnancy cravings. I must say, taste testing these was fantastic and my kids gobbled these down. They didn’t even ask why they were green!

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Ingredients

This makes approximately 6-8 small pancakes / pikelets

  • 3 tablespoons of raw coconut flakes
  • 1/4 cup baby spinach (get it… ‘baby’ spinach!)
  • 1 medium banana (save some slices for topping)
  • 1 whole egg
  • 1 egg white
  • 1 tsp of baking POWDER
  • 1 tsp cinnamon

Making your Baby Pancakes

  • Place all ingredients in a blender, wait for it, now blend for at least 30 seconds
  • Heat a fry pan on a low to medium heat and spray some coconut oil or rub some coconut oil on.
  • Pour your pancake mix into the desired size pancake on the heated pan.
  • Wait for the top side to bubble and then flip.
  • Cook other side or until you can’t wait any longer and need to eat these pancakes!
  • Stack on a plate and top with slice banana and some extra coconut flakes.
  • Optional extra is to drizzle wit organic grade b maple syrup or raw honey, or if you’re pregnant pickles and almond butter… ew

I have kept these in the fridge as well and used for kids snacks. Serve cold with some grassfed butter or even almond butter.

 

 

 

Nuthouse Nuts

This one goes out to Moo and Sal. Sisters from CrossFit Iron Lion who everyday make me smile, laugh and appreciate everything that I have. These two have their own sister language, a secret handshake and a zest for life that I haven’t seen in a long time. I love it. There are not many people who finish WODS with massive smiles on their faces and yell out how much they love CrossFit, whilst “Eye of the Tiger” is playing, (ok well maybe there is a few of us), but Moo does it with such passion! And Sal, you’re a bloody champ and I have seen you grow so strong over the last few months and become more determined than ever. You inspire me 😉

I also love these gals because they share paleo food stories and recipes with me and this one they gave to me with a warning… “you’ll eat it all in one sitting”. I concur, this stuff is ADDICTIVE! But so delicious. I think it would be great to make this for a movie night because once you sit down, reach into the bowl for a handful… you wont stop. I have tweaked this from the original, and by tweak I mean added a bunch of random things,  because I had different ingredients in the pantry.

Ingredients

  • 1/3 cup raw almonds
  • 1/2 cup raw cashews
  • 3 tablespoons of pepitas
  • 1 tablespoon of sesame seeds
  • 1/4 cup of coconut flakes
  • 1/3 cup of maple syrup
  • sea salt

Making the Nuts in the Nuthouse

Preheat your oven to 160 degrees celsius

In a mixing bowl place all ingredients except the salt and mix well.

Line a baking tray with baking paper. You might want to do one piece in each direction as the maple syrup will run so it will keep a bit tidier (less washing up)

Spread out the nut mix on the tray evenly and bake for about 25 minutes. Keep an eye on it so it doesn’t burn, I forgot to do this because it was the kids bath/dinner time, but I don’t mind the more ‘caramelized’ bits 😉

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Once baked, season with sea salt and then let the nuts cool a bit before breaking it up into shards, clumps or do what I did and just eat it straight off the tray whilst cooking dinner and it doesn’t even make it to the container… whatever.

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Hashtag #breakfastmuffin

It’s getting colder in our part of the world, and by cold I mean, we can no longer wear thongs on our feet and short shorts without getting goosebumps. But whatever, we love the 3 weeks out of 52 each year where we can wear a hoodie, trackies and a beanie. Don’t forget the ugg boots too. Around this time of year I get inherently lazy with most things and I would rather be sitting out by the beach in the gorgeous winter sun reading, falling asleep accidentally hitting myself in the head with my kindle and inadvertently saving myself from drowning in my own drool.  Sounds like heaven to me!

This little ray of sunshine is a quick and easy recipe to make something that you can grab on the go or sit down and eat like proper human beings. Also great one for the kids too.

This is a ‘hash’ breakfast muffin… not that kind of hash.

Hash Ingedients

  • 2 stems of kale – leaves removed and finely chopped or processed
  • 1/2 cup of grated sweet potato
  • 1/2 a small red onion diced
  • 3/4 cup bacon diced.
  • 1 tsp garlic granules
  • 1/2 tbsp olive oil
  • salt to season

Muffin Ingredients

  • 8-10 eggs whisked (I used 12 and had egg mix leftover so make a judgement call when filling your muffin cases)

Instructions

Preheat your oven to 180 degrees Celsius. Line your muffin tray with silicon muffin cases.

Whisk your eggs in a jug or bowl that can be used to pour easily. Set aside.

Heat a fry pan on a medium heat and put your olive oil in there. Add the onions and sautee until soft. Then add the sweet potato. Cook the sweet potato until just soft and then add the kale and garlic granules. Sautee until Kale has softened and season with salt and pepper.

Remove sweet potato hash from the pan and set aside to cool slightly.

Then cook the bacon until just turning brown in the same pan. Put in the same bowl as the hash mix together and let cool.

Fill the muffin cases about 1/2 way to the top with egg mix. Then spoon in a heaped tablespoon of the hash mix into each muffin case. If you have any leftover egg mix top up the muffins.

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Place in the oven for 25-30 minutes. They will rise but once cooled will sink again.

These are da bomb and are so yummy. My son refused to eat anything else but these muffins for dinner… not bad eh?

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Mo-Rockin Meatballs

My idea of a great paleo snack is one where I can pick it up, shove it in my mouth and eat it without having to prepare and put it together. I need protein, fat and carbs in one go or ball as it may be. Meatballs are an excellent snack where you can pretty much mix in anything you want and have it on the go.

Lately I’ve been in love with Moroccan flavours which are a combination of savoury and sweet. I’ve based the spices off of The Clothes Make the Girl’s Moroccan Meatball recipe and added my own twist if the balls by adding in pistachios and raisins. It’s like a ball of tagine!

Fair warning, there will be numerous ball jokes…

Ball Ingredients
• 1kg grassfed lamb mince
• 1 tbsp of dried parsley leaves
• 1 tbsp paprika
• 2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup finely chopped pistachios
• 1/4 cup roughly chopped raisins

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Putting Your Balls Together
• preheat your oven to 180 degrees Celsius
• line a cookie baking tray with baking paper
• break your mince up into a medium bowl
• in a small bowl mix all of your dried spices and seasonings together
• put your spice mix in to the meat bowl and combine with your hands (don’t overwork your mince too much)
• then add the chopped pistachios and raisins and mix in
• wet your hands a bit (so your balls don’t get sticky… Teehee!) and grab about a tablespoon of the mince and roll into a ball then place on the baking tray
• repeat until all mix is balled
• place the tray in the oven for 15-20 minutes, no need to rotate your balls (haha! Sorry) as the oven should provide an even cooking environment.

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AMAZEBALLS!

Keep a few in the fridge to snack on! Even better get some sandwich bags and place a few balls in a bag and freeze them for later.

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No Muesli ‘Muesli’ Bars

Trying to find healthy things for my toddler to eat is sometimes nearly impossible. He’s a stubborn dude with a unique palate. Sometimes he’ll eat anything I give him and I mean anything. I once found him eating raw onion… what!?! But then other times he just wants a mango foozi (mango smoothie) and nothing else. Ugh.

This is my latest attempt to turn a childhood snack of mine (Uncle Toby’s Chewy Choc Chip Muesli Bars, remember those?) into a paleo snack for the little man. He loves it by the way, but then so does the dog…

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Ingredients
1 cup Slivered Almonds
1 1/2 cups Shredded Unsweetened Coconut
1/3 cup Sunflower Seeds
1/3 cup Pepitas
1 Tbsp Sesame Seeds
1/2 cup Almond Meal
1/3 cup Coconut Oil, melted
1/4 Almond Butter
1/4 cup Honey
1 tsp Organic Vanilla Extract
3/4 tsp Baking Soda
1 large Egg
3/4 cup Dark Chocolate Chips or your favorite chopped dried fruit (optional)

Putting It All Together
1. Preheat oven to 160 degrees Celsius
2. Grease with some coconut oil a smallish rectangle baking pan approximately 20cm x 30cm. You can line it with baking paper if you want. Actually do both.
3. Pulse the pepitas in a food processor a couple of times make them a bit smaller.
4. Mix together the egg, coconut oil, almond butter, honey and vanilla essence.
5. Add the almond meal and baking soda and mix to combine.
6.Then add the slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips (or dried fruit) Mix well to combine.
7. Pour the mixture into prepared baking pan. Spread out evenly and flatten with your hand or the back of a spatula.
8. Bake for 20 minutes or until golden brown.
9. Let it cool completely in the pan before cutting into bars (I put mine in the fridge before cutting).
10. Cut the baked slice into bars and wrap individual bars in wax paper or cling wrap for easy travel. Store in the fridge.

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Cheeky Muffins

My little boy (and the rest of us) have been sick all week with a sinus infection. Yesterday we reached a sticking point, an impasse if you will. It was a choice between locking my cheeky monkey of a son outside with the dog for the rest of the day, surely only to end in tears and me having to console the dog for the afternoon or… ‘Involve’ said toddler in some fun baking (yay!) resulting in yummy muffins which, would subsequently be used against him in the act of bribing him into eating ALL of his meat and vegetables for dinner. I chose option b. SUCCESS! I hope these work for you in your bribery plans…

  • ¾ cup almond meal
  • ¼ teaspoon baking soda
  • A pinch of sea salt
  • 1 egg
  • 2 tablespoons butter (or extra virgin coconut oil), melted
  • 2 tablespoons raw organic honey (or maple syrup)
  • ½ teaspoon vanilla extract
  • 2 tablespoons dark chocolate chips
  • Preheat oven to 175°C. Grease generously a mini muffin tin. If you have mini muffin cases put those in the muffin tin.
    In a bowl combine almond flour, baking soda and salt. Add egg, butter, honey and vanilla extract and stir until just combined (do not overmix). Fold in the dark chocolate chips.
    Scoop approx one tablespoon and fill muffin tins (it should get ¾ of the way).
    You should have just enough dough to make 12 muffins (but you will need to scrape the bowl clean.)
    Bake in the oven for about 8 to 9 minutes, until a skewer comes out clean. Do not over bake.
    Let cool on a rack.

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