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.
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 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!
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.
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…
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!
Friends are like underwear. Some crawl up your butt, some snap under pressure, some don’t have the strength to hold you up, some get a little twisted, some are your favourite, some are cheap and just plain nasty and some actually do cover your ass when you need them to!
My friend ‘Mergs’ covered my butt with this recipe. She’s a good pair of undies 😉
2 x beetroots peeled
2 x carrots peeled
1 x apple (I used pink lady) cored
1 x red/salad/spanish onion
Kale – I used approx 2 stems worth of leaves.
zest of 1 lemon
juice of 1/2 lemon
salt and pepper
coriander – optional.
For mothers day I got given a new span-dangle food processor, so I used this to ‘blitz’ (as Mergs would say) all the ingredients to form the salad. You could just as easily hand grate the ingredients.
In the food processor using the normal blade process the kale. Then with the grater blade process the beetroots, carrots, apple and onion.
Then put salad contents into a large mixing bowl and add lemon zest, a large ‘glug’ (another technical term from Mergs) of olive oil (approx 2 – 3 tablespoons) and the lemon juice. Season with salt and pepper to taste. Toss and add coriander if you are using it.
Mergs often adds chopped coriander but when I made mine I didn’t want the coriander flavour in it. I served mine with pan fired red emperor in a garlic and herb seasoning, and topped with avocado. This salad is so versatile and a delight to eat. Great dish to whip up quickly for a get together.