Sweet and Savoury Thighs

I really wanted to call this sweet and sticky thighs because I am always about the innuendo, but they’re not really sticky enough to justify the name…
Anyway I love this honey mustard marinade and it is a weekly in my house. Just so delicious!

You will need

  • 500g to 1kg of skinless chicken thighs (depending on how much leftovers you want)
  • 1/4 cup of extra virgin olive oil or coconut oil
  • 1/3 cup organic Dijon mustard
  • 2 tablespoons of organic honey
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon organic sea salt
  • Place chicken thighs in a medium sized bowl. Place all of the marinade ingredients in a bowl and mix with a spoon until well combined. Pour marinade over chicken thighs and mix until all chicken is well coated. Place glad wrap over the bowl and marinate in fridge for at least one hour. The longer you marinate the more delicious.


    Preheat oven grill to 180 degrees. Place marinated chicken thighs in an oven tray lined with Aluminum foil or baking paper (whatever your preference) put under the oven grill for 20 minutes turning thighs over at 10 minutes. If you have a powerful grill you may need less time.



    Serve with salad or steamed, grilled or roasted veggies. I tossed some asparagus, broccoli and kale in olive oil, sea salt and garlic granules. I then placed that on an oven tray and put on the bottom shelf in the oven for the same time the chicken is under the grill.


    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!


    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!


    All In

    So we are off on our first holiday as a family of 4. This should be interesting… Anyway I thought I would use up all of my fresh food that was in the fridge before we left. I had

    • 3 small sweet potatoes
    • 1/2 a red onion
    • 1 rasher of bacon
    • 3 leftover grilled chicken breasts
    • cos red lettuce
    • 1 avocado
    • 3 snack size cucumbers
    • 3/4 red capsicum
    • 1/2 a lemon
      • The result of all this was sweet potato, bacon and chicken hash with salad.

        First get your oven grill on and prepare to bake your bacon Then get your bacon under the grill.

        Dice the red onion and sauté it with one clove of garlic and 1tbsp olive oil until soft and transparent. Chop the sweet potato into small pieces roughly 1cm x 1cm and place in fry pan with onions, garlic and add a pinch of salt. Fry on a medium heat for about 20 minutes, stirring occasionally. I sometimes put a lid on the pan to speed up the softening of the sweet potato.


        Meanwhile make your salad from the lettuce, avocado, capsicum and cucumbers with a drizzle of lemon juice for dressing.

        Roughly chop your leftover chicken breast or you could cook a salmon fillet and add that (I did this the week before and it was delish!)

        Remove bacon from oven and break into small pieces. For a bit of extra flavour you could add some of the bacon fat to the hash, but only if you want to.

        When the sweet potato is ready add the chopped chicken and bacon and toss in the pan. Remove from heat and serve with salad on the side.


        As I said you could also cook some salmon fillets and shred those to add to the hash.


        See you when we get back!!!

        Make Yourself Bulletproof

        “This time baby I’ll beeeeeeee buuuuuulletproooooof” (La Roux)

        I can’t help but sing this song while I’m making myself a bulletproof coffee in the mornings. You may have heard of bulletproof coffee, you may not have but whatever. You have to at least try it once or twice…

        What the frig is bulletproof coffee you may ask!?! Well in very layperson terms it is a way to start your day to increase fat burning, have better brain function and energy levels. In conjunction with intermittent fasting for weight loss and a paleo/zone nutrition plan (which is what I undertook post baby) a bulletproof coffee is a good way to keep your energy levels up during the fasting period.

        So here is how I make my bullet proof coffee, which by the way is an easy homemade version which is probably not the perfect version of bulletproof coffee. However I do find I still get the benefits from it.

        2 cups of coffee – I use 2 pods run through twice each on my Nespresso Machine. I purchased refillable pods and use organic coffee. You can use any method of coffee brewing available to you (eg stove top or esspresso machine whatever)

        1 tbsp organic coconut oil

        1 tbsp organic GRASSFED UNSALTED butter (you can get this at woolies or any good local foodstore with organic produce). It must be grassfed and unsalted to get the benefits of the good fats.

        Place all ingredients in a blender and blend for at least 20 seconds.



        Baking Your Bacon

        Crispy bacon is the best thing in the world. Paired with perfect eggs makes for an excellent start to the day. I bet you’re still cooking your bacon in a fry pan though, am I right? Unevenly cooked bacon with some crispy bits, some under cooked bits and that chewiness that just seems to make eating bacon a messy affair is downright disappointing. Well I have perfected the art of crispy bacon and have actually managed to teach my husband something new (he was a big fry pan believer). Now if you prefer soggy bacon then please don’t try this. The key to crispy bacon is all in the even cooking and of course letting the bacon use its own beautiful fat to cook in. My tip is to forget the pan and start using the grill. Also the better quality bacon the better tasting and crispness (we get ours from our local butcher who has organic, no added yuckies bacon)

        1. Preheat your oven grill to 180 degrees celsius

        2. Line a baking tray with aluminium foil

        3. Lay the strips of bacon flat on the tray, careful not to overload the tray with bacon

        4. Place the bacon filled tray under the grill for anywhere between 15-20 minutes (depending on the ferocity of your grill)

        We like crispy bacon where the rind has turned into crackling pretty much. If you don’t like the rind crunchy go closer to 12-15 minutes. Be mindful of your bacon and set a timer so you don’t forget about it and grill it into charcoal.

        5. Once the bacon has been cooked you can dab it with paper towel to get rid of the excess fat. VOILA! Crispy bacon.

        TIP: If you like you can use the excess bacon fat in the tray to cook your scrambled eggs in or mushrooms with some onions and herbs. YUMMO!

        Crispy Bacon is great as a side with eggs but you can add it to soooooooo many things. Once you go bacon you won’t go back.


        Starting Something New


        Ok so I am a complete newbie to blogging. But I wanted to start something new and this seemed like a good idea at the time. Here goes!

        I started this blog to share my paleo/zone recipes and food ideas. I crossfit and have been trying to clean eat throughout my second pregnancy and now post baby I have started a stricter zone paleo diet. I know others at my box sometimes struggle for ideas on meals and snacks especially when we are lovers of cooking and baking but suddenly have to relearn how to do those things minus the bad ingredients. So I hope this helps in a way to either kick start your nutrition plan or inspire to try something different. Enjoy!

        This entry was posted in General.