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

Last Minute Peach and Pecan Crumble

I know this “paleo” thing has gotten serious. You want to know why? We just settled on a block of land to build our forever home, it has ocean views and is in a great area… aaaannnnd I’m more excited to be trying out a paleo gelatine lolly recipe for my little man’s birthday party next month. Yep, sh*t just got serious, seriously weird.

So I helped my best friend with a meal and at home exercise plan for a clean eating challenge she has set herself. So far she’s doing pretty good with only a couple of teeny tiny mishaps, but that’s ok. She has the determination and motivation to keep on going which quite often is half the battle. I thought I might take on my own little “detox” challenge though. It’s only been recently that I realised social media is a black hole of time wasting, brain cell diminishing, reality altering “stuff”. When did it become the norm for photos to say more than actions? Why is it that we can look at something that a person has posted on their social media page and tell ourselves that that photo is absolute reality? People’s lives are not perfect and it is not what they post on Facebook or Instagram. There is always a story behind a picture and for many they are hiding the truth. For me, I started self doubting and my insecurities about my abilities and worth started resurfacing recently. I’m grateful that I have developed enough as a person to realise that that is not me and I don’t want to be in that headspace. But the only person putting me there is me. Or am I the only one who feels this way?

So, I have taken an undetermined hiatus from my personal Facebook page and Instagram page hoping to “cleanse the soul” a little bit. I will still have to use them for my job but it will be strictly business! (only business socks to be worn when posting for paleo Kitty and CrossFit Iron Lion).

Anyhoo, I made this quick and simple dessert because I had peaches in the fridge that were not great or bruised and I hate wasting them and someone was coming for dinner. Oh ok! I was craving something sweet. I unfortunately have been on a SWYPO (Whole30 reference, google it) merry-go-round and I can’t get off, or won’t. Whatever 😉 

Ingredients – Probably already in the pantry/fridge

  • 4 peaches peeled and sliced (can use more if you have them)
  • 1-2 tbsp of maple syrup
  • 1-2 tbsp of coconut oil
  • 1/4 cup of chopped pecans

Crumble Ingredients

  • 1/2 cup of almond meal
  • 1/4 cup of coconut sugar
  • 1 tbsp of coconut oil

Throwing It All Together

  • Pre-heat oven to 180 degrees celsius
  • Place the peach slices in a pyrex baking dish.
  • Sprinkle the chopped pecans over the peaches.
  • Drizzle with the maple syrup and coconut oil.
  • Make sure the peaches and pecans are coated well. May need to mix with your hands gently then arrange in a single layer.
  • Bake in the oven for 10 minutes.
  • Whilst that is baking, in a small bowl mix together the almond meal and coconut sugar.
  • Put the coconut oil in and agitate the mixture so that there are small clumps forming.
  • Sprinkle this mixture over the peaches and place back the dish back in the oven.
  • Bake for 15 minutes or until the crumble is browned on top but not burnt.
  • Serve with your favourite paleo ice-cream or some whipped coconut cream.

Alternatively apples can be used instead of peaches. If you are having a dinner party you could bake these in separate ramikins.

 

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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Dark Chocolate Bark

Woof! This bark had bite! There I got those jokes out of the way…
Just in time for the weekend, this delicious chocolate delight will go nicely with your date night, movie night or bottle of red and pjs by yourself night… Wait. What? In no way is this autobiographical.

No, whilst you’ll all be relaxing and having your days off this weekend, I’ll be tackling the CrossFit Level 1 course to gain a small step forward to become a coach for our box. Yay!

Anyway this one ise pretty simple guys and you can eat all yourself or put it in a fancy container and gift it, but that’s silly because then you don’t get any of it.

Ingredients
2 blocks of Lindt Dark Chocolate 85%
1 tablespoon of coconut oil
1/4 cup roughly chopped pistachios or preferred nut
Pinch of sea salt

Method
1. Melt chocolate and coconut oil in glass bowl over a saucepan of simmering water (make sure the bottom of the bowl is not touching the water)
2. Once melted remove from heat and stir in salt, nuts and any other flavour add ins you like eg desiccated coconut, mint essence
3. Line a small baking tray with glad bake or grease proof paper and pour in mixture, spreading it evenly in the pan
4. Place pan of chocolate in the freezer to set. This can be made ahead to save time
5. Remove pan from freezer about 5-10 mins before serving. Then when ready, break it into pieces randomly and place on a serving platter. Serve with fresh fruit or some red wine.

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Not So Naughty Tart

Well it’s not always kale and meat in my house. Occasionally I break out into a dessert frenzy and bake my ass off just so I can get that sweet craving satisfied! However this was for our mate, business partner and coach who comes over every wednesday night for an ‘owners meeting’ , which I swear is code for ‘a good feed’! And this week after much disappointment of no desserts for the last however many meetings, I decided to treat the boys with tarts. Not those kind of tarts you gutter minds… paleo chocolate ganache tarts! I love a ganache and this one is super simple and can be adjusted for different flavours depending on what you are going for. It’s all in the chocolate though so don’t skimp and get yuck chocolate, what’s the point?

Tart Base – You can use any paleo tart base recipe you like. This is the one I used.

1/4 cup Sunflower Seed Flour (blend hulled sunflowers in your blender/food processor and sift. Voila!)

1/2 cup plus 2tbsp coconut flour

1/4 tsp sea salt

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 cup coconut oil, melted or softened

1/4 cup raw organic honey

1 egg

1 teaspoon pure vanilla extract

Preheat the oven to 175 degrees celsius.

Place the dry ingredients in a bowl and mix with a wooden spoon. Place the wet ingredients in another bowl beat with a hand mixer to combine.

Add the dry ingredients to the wet ingredients and mix well until combined.

Press the dough evenly into the bottom and up the sides of your tart dish or mini tart dishes. You may need to wet your hands with cold water to do this so the mixture doesn’t stick to your hands.

Cut out a circle of baking paper to cover the bottom of the tart(s) and fill with pie weights or rice if you have it!

Bake the crust for 10-15 minutes.

Cool completely before adding the ganache filling.

Chocolate Ganache

220g of 85% Dark Lindt Chocolate. Doesn’t matter if it’s not Lindt but needs to be at least 85%.

3 tablespoons of coconut oil

1 cup of coconut milk

1 teaspoon of organic vanilla bean paste.

Put the dark chocolate and coconut oil in a bain marie style set up, (glass bowl over simmering water) and melt.

Meanwhile, bring the coconut milk up to a gentle simmer and see that there is some steam coming off the top. When the milk is at this point mix in the vanilla paste.

Once the vanilla paste is mixed in remove the coconut milk from the heat.

Once chocolate is melted remove the bowl from the saucepan.

Add the coconut milk infusion to the dark chocolate and whisk gently together. The mixture should start to thicken.

Let cool for a minute before pouring into tart bases.

Set the tart(s) in the fridge for at least 20-30 minutes. You can make this way ahead as well and it will be fine.

Just prior to serving sprinkle the ganache with sea salt and serve with a side of fruit. I chose fresh figs drizzled with honey. So good.

You can infuse your coconut milk with any flavours that go well with chocolate, such as chilli, cinnamon etc Be brave! Or not and just stick to what you like.

Impress your guests with your tart!

 

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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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B is for Brownie, C is for Cookie, L is for Love

If I ever want to butter up my hubby I bake some brownies. The richer, more gooey the brownie the better. So with valentines day coming up and my credit card bill due I thought, it’s time to bake some brownies! I saw this idea on Pinterest (thank goodness for Pinterest) but it wasn’t a paleo recipe. Time to paleoise! I knew I had two excellent most delicious recipes I could base my brownies and cookies off and I really wanted to give this a go. I think it’s pretty good but I’ll let you be the judge of that… and my hubby of course 😉

brownie cookie love

Brownie Ingredients

  • 1/2 Cup maple syrup
  • 1/3 cup unsalted organic grassfed butter
  • 2 large eggs
  • 2 1/2 cups of almond meal
  • 1/4 cup organic cocoa
  • 1 teaspoon of baking soda
  • 1/2 teaspoon sea salt
  • 80g of dark 80% or higher chocolate
  • A knob of organic unsalted grassfed butter
  • A pinch of salt
  • 1/2 cup dark choc chips

Preheat oven to 170-175 degrees celsius. Grease a glass baking dish (I used a Pyrex one) with some butter.

In a glass bowl place the chocolate, knob of butter and pinch of salt. Melt on the stove top on a medium to high heat, by placing the bowl over a saucepan with boiling/simmering water in it. Stir to help combine and facilitate the melting process. Remove from heat once melted.

In a bowl mix together with an electric beater the maple syrup and butter. Add the eggs one at a time and beat until combined.

In another bowl, mix together with a wooden spoon the almond meal, cocoa, baking soda and salt. Add these dry ingredients to the egg and maple syrup mixture. then add the melted chocolate. Mix together until combined.

Fold in the chocolate chips with a spoon.  Put brownie batter into the greased pyrex dish and set aside.

brownie mix

 

brownie in pan

Cookie Ingredients

  • 1/4 cup of organic unsalted grassfed butter
  • 1 egg
  • 1/4 cup of coconut sugar
  • 2 tablespoons of honey
  • 2 teaspoons of organic vanilla extract
  • 1 1/2 cups of almond meal
  • 2 tablespoons of coconut flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 1/3 cup dark chocolate chips

In a food processor, process the egg and butter for approximately 20 seconds. Add the coconut sugar, honey and vanilla extract and process until well combined.

Add the almond and coconut flour, baking soda and salt and process again until well combined approximately 30-40 seconds.  (make sure the coconut flour is measured very accurately as it is very absorbent so you don’t want too much in the mixture that the mixture becomes too dry).

Make sure you scrape down the sides to get it all in.

Fold in the chocolate chips.

cookie mix

Constructions

The brownie mixture should already be in your glass dish and the top flattened out with a spatula. Scatter some of the cookie dough over the top of the brownie mixture. You will probably only use 1/3 of the cookie dough but you could always make some cookies while you’re at it!

brownie construction

Place the constructed brownie cookie mixture into the oven and set the timer for 10 minutes. WHen the time goes off take the dish out and cover the dish with aluminium foil so the cookie part does not burn as the brownie continues to bake. Place covered dish back in the oven for 20 – 25 mins or until a skewer comes out relatively clean. I leave my brownie slightly underdone because Hubby likes gooey brownies. But please bake until your brownie is to your liking.

brownie cookie love

Let it cool for 20 minutes and then cut into pieces. Serve with Coyo (coconut based) ice-cream and some fresh strawberries.

You’ll be sure to impress the pants off your valentine with this!

 

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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    Steve’s Protein Balls

    I’m on “holiday” with my two children and husband… So far I’ve been a pack horse, done a lot of the driving (apparently my navigation skills are not up to par) and had less sleep than I would of if I was at home. BUT life is about being in the present and enjoying all the small things so seeing the joy on my little boy’s face when we took off and landed in a big plane was more than I could have wished for.

    I am trying very hard to eat as paleo as I can on this trip. So far I’ve avoided all bread and rice successfully and have ordered meat and veg as much as I can. Desserts are paleo right??? Haha!

    Unfortunately, when traveling it is not as easy to gain access to wholesome organic paleo foods as I would like. Trying to travel with two infants and packing a stash of paleo snacks was, I found, challenging considering the amount of room nappies, teddy bears and T-Rex took up in the baggage allowance!

    Lucky for me I’m traveling to beautiful Tasmania, and have started our stay in Franklin at a lovely B & B called Vansons in the Valley The owners Jan and Tony have their own chickens and veggie patch so we’ve been blessed with beautiful eggs and bacon or eggs and smoke salmon in the morning.

    I have tried to make sure I snack on ham or nuts and dried fruit but my hubby has a sweet tooth and I couldn’t resist the gold medal winning gluten free fudge he bought for one of our day trips! I blame him for me stumbling off the paleo path… Also I’m pretty sure the local ciders and wine are not strictly paleo either but hey, when in Rome!

    Anyway I am having a great time with my family and I think that is the main objective of this trip, making memories with my babes!

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    We bought with us some protein balls for our snacks for the trip but we have almost demolished our entire stash and we’ve been here for three days with five days to go! So I’m going to share the protein ball recipe with you all, as they are an awesome ‘on the go’ snack.

    Steve’s Chocolate Protein Balls

    • 330 g combination of whole almonds and walnuts
    • 120g of chocolate protein powder (WPC or HWP) or whatever you use normally
    • 16 Medjool dates, pitted
    • 2 tablespoons cocoa/cacao powder
    • 1 tablespoon natural organic vanilla extract
    • 1/2 teaspoon ground cinnamon
    • Desiccated coconut for rolling

    Place almonds and walnuts into a food processor or blender with cinnamon, protein powder and cocoa/cacao then process until the mix looks crumbly.
    Add dates, vanilla extract then process/blend again until the mix starts to come together.
    Add a little bit of water if you need to so that the mixture is soft and you can roll into a ball.
    Roll into snack size balls (we use our zone blocks to decide how big each ball should be but you can make them as big or small as you like)
    Roll in coconut
    You can keep them in the fridge for a far while (up to a month) but ours never last more than a week!

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