Chop Chop!

Sorry it’s been awhile since my last post. I’ve been busy with weightlifting and CrossFit competitions. Having competed in two local beginner CrossFit competitions in the last 3 weeks and an in house weightlifting competition it’s been pretty boring in my kitchen.

But never fear the foodie in me always wins out! I love to find something quick and easy yet tasty to cook and this recipe came about when I was exhausted after a day of training and looking after kiddies and with hubby not home until late at night. I couldn’t be bothered to think about my meal so I dove into my freezer and was lucky enough to find some frenched lamb cutlets. Winner Winner lamb chop dinner!

I wanted to do something different with them but I couldn’t be bothered trying to google something or flick through my go to Paleo recipe books. So I decided this game of ingredient lottery was paying off so far why not take another gamble? I went to the pantry closed my eyes and grabbed the first thing that I came across. Turns out it was a pack of macadamia nuts, which I don’t actually really like on their own. I rummaged through and found a few more things that I thought would marry well with my chops and nuts and came up with this.

Macadamia and Pistachio Crust:
You will need

  • 1 cup of macadamias unsalted
  • 1/3 pistachios shelled (you can buy shelled unsalted pistachios in a packet at the supermarket)
  • 1 tsp garlic granules
  • 1 tsp dried rosemary
  • 1/4 tsp salt
  • olive oil to drizzle

In a food processor or blender whizz up the nuts and spices until it’s to a bread crumb consistency.


Place your chops/cutlets on a plate and drizzle with olive oil and coat the chops/cutlets in the crust mix. You may need to press the mix onto the cutlet a bit to get a good coating. I then baked mine under the grill on 180 degrees for about 5-10 mins and then flipped over and baked for another 5-10 minutes.


You could cook them on a fry pan or on a BBQ hot plate if that suits you better, but I am lazy and my hubby and I have decided that the oven is the lazy way to cook because you put it in, set the timer and walk away. (This is when we, and by ‘we’ I mean me, try and wrangle the kids for baths and bedtime feeds etc.)

End result is this tasty morsle…


Serve with some steamed broccoli and mashed sweet potato or even some roasted cauliflower. You could also use this crust mix for a lamb roast, chicken pieces or pork loin.


That’s a wrap!

Breakfast on the go when you’re paleo can often be tricky as cooking bacon and eggs and then trying to eat in the car on the way to the box can be a tad messy! I happened across this breakfast wrap purely by accident when I was making my usual scrambled eggs and bacon with a side of avocado. I may have been sidetracked and forgotten about my eggs and scrambling them. I ended up with a pan sized egg pancake.
Never to turn away from a challenge (ha!) I discovered I could still use this pancake thing to wrap my deliciously cooked bacon and my perfectly ripe avocado up and shovel it in my mouth. Voila! Breakfast wrap!

  • 2-3 eggs (more if you like but you’ll need a bigger fry pan)
  • 1-2 cooked bacon rashers
  • 1/4 to 1/2 an avocado
  • Crack eggs into a bowl and whisk with a fork until nice and creamy. Pour eggs into a small to medium fry pan (make sure it’s a good non-stick one) and place on low to medium heat. Walk away for 5-7 minutes, yep just walk away!

    When egg wrap is cooked and seems fairly solid, slide off pan onto a plate. Assemble bacon and chopped avo or avo spread and fold the wrap over the contents. It’s that simple!