You’re Pulling My Pork?

Tis the season in my part of the world for BBQs and picnics down at the beach or park. It’s always hard to know what to take to these things because more often than not many people bring sausages or steaks, which there is nothing wrong with, but sometimes you just feel like something a bit different and easily hoed-into-able (I made that word up, can you tell?)
My fallback is pulled pork with a BBQ sauce. It’s slow cooked and dead sexy, I mean simple.


  • A nice big cut of pork that is good for slow cooking. I tend to use a shoulder but ask your butcher what is best.
  • 1 brown onion chopped roughly
  • 1 tablespoon of garlic powder or you can use approximately 4 good size cloves of garlic crushed or roughly chopped
  • 1/2 tablespoon of onion powder
  • salt and pepper to taste
  • good quality gluten free BBQ sauce (or you can make your own paleo BBQ sauce which is not that hard but I just ran out of time for this instance)
  • To Cook Your Pork
    Take the skin off your cut of pork or ask you butcher to do so for you. Place it in the slowcooker. Chop the onion and place under, around, over the pork then sprinkle over the pork the spices and salt and pepper. Set your slow cooker to low and cook for 6 to 8 hours (I did mine overnight) or until meat falls away easily.

    To Pull Your Pork
    Once the pork has been cooked set it aside on a cutting board. Grab two forks and use them to pull the meat apart. Place pulled meat in a container or on a plate. Once all your pork has been pulled use approximately 3/4 to 1 cup of your good quality/homemade BBQ sauce and mix through. Before you know it, Porky’s your uncle and you have pulled pork in BBQ sauce! Serve with coleslaw or even just dollop some paleo mayo on top with some sliced gherkins! Deliciousness is served…


    Paleo Alfredo

    Well this week has been an amazing week full of supportive friends, family and complete strangers. It’s also been a week where I may have possibly lost a few friends…
    According to several of my girlfriends, my food posts have spurred their husbands on to be a bit brave…or stupid. Many of the girls have said they feel like ‘bad wives’ because they don’t cook their hubby’s these kind of meals (ppffft! He’s got two feet and a heartbeat and knows where the kitchen is!) But my favourite comment was from one of my oldest and closest friends whose husband turned to her one night after looking at the Paleo Kitty food photos and said “you really need to pick up your game.” As I said, brave or stupid? Haha!

    Anyway, Hubby said this is truly his favourite Paleo meal so far because it really does taste like something not paleo, but it is! So here it goes, go impress the gluten out of someone with this dish!

    The ‘Pasta’
    You will need a spiraliser/veggie twister or something that can make spaghetti like veggie peelings. I got my spiraliser off Amazon but search the kitchen shops if you like, better yet research on the internet and let the spiraliser come to you!

  • 1 medium to large zucchini (peeled) per person. I used two because there was two of us but didn’t have enough leftover zoodles to go with the leftover sauce
  • You can use other veggies for the pasta such as sweet potato or carrots, but I like zucchini because it picks up flavours really well and doesn’t overpower the sauce.

    Spiralise the zucchini using your chosen apparatus. Set aside.


    The Sauce

  • two leeks thinly sliced (white part only)
  • tbsp of coconut oil
  • 3/4 cup chicken stock
  • juice of half a lemon
  • 1/2 head of cauliflower
  • 1 cup coconut milk
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • In a pan on the stove put the tablespoon of coconut oil and heat up on a low to medium heat. Then add the sliced leeks and stir to coat in the oil. Keep on a low heat and stir occasionally so that the leeks caramalise (takes about 15-20 minutes). Once the leeks have caramalised add 1/4 cup chicken stock and lemon juice and cover the pan, cooking the leeks until completely tender.

    While the leeks are caramalising, cool the chopped cauliflower in a saucepan of water and bring to the boil. Simmer for about 10 minutes. Once tender, drain the cauliflower and put it in a blender. Add the rest if the chicken stock as well as the coconut milk, salt and garlic powder. Purée the mix until smooth and liquidy. Once the leeks are cooked, add to the sauce and stir in. Set the sauce aside.



    Add Your Meat
    I baked my bacon (4 to 6 rashers depending on how many eaters) and crumbled to put on top of the sauce. You could also grill some chicken and break it up to use as your meat. Or have both!

    To Plate Up
    Get the oodles of zoodles you made and in the same pan as you caramalised the leeks quickly sautéed your zoodles with a squeeze of lemon juice on them and if you have any chicken stock leftover a splash of that. Don’t sautéed for too long as you want you zoodles al dente! Once slightly tender put your zoodles in a bowl. Add your sauce and stir through. Portion out to each plate. Add your meat on top and sprinkle with some chopped green shallots. Buon appetito, Paleo Alfredo!


    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.


    Chocolate Coconut Hazelnut Spread Layer Cake

    Wow if you think the title is a mouthful wait til you taste this! It was honestly a bit of a fail from the against all grain chocolate layer cake recipe but I managed too turn it around and make it delicious anyway. Sometimes the best discoveries emerge from your greatest mistakes!
    I used the chocolate sponge recipe from Danielle Walker’s Against All Grain cookbook (one of my paleo bibles). Here is the recipe

    Chocolate Cake Recipe

  • 6 eggs room temp
  • 1/2 cup of organic honey
  • 1/4 cup coconut oil, melted, plus some to grease the pans
  • 1/4 cup coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 almond flour
  • 1/3 cup coconut flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup of dairy free choc chips or dark choc chips
  • 1. Preheat oven to 160 degrees Celsius
    2. Place the eggs, honey, oil, coconut milk, and vanilla in a food processor and process until fully combined.
    3. Sift the flours, cocoa powder, baking soda, and salt into a bowl and then add to the wet ingredients. Process again until smooth, about 30 seconds. Let the batter rest for 10 minutes. Stir in the chocolate chips.
    4. Grease two 6-inch cake pans (or the smallest ones with high sides because you want to cut the sponge in half to make the layers). Cut 2 circles of baking paper and fit them to the bottoms of the pans.
    5. Evenly divide the batter between the two pans, lightly smoothing the tops with a spatula. Bake, rotating the pans halfway through, until a skewer inserted in the centers comes out clean (approx 28 to 30 minutes).
    6. Once cooked transfer the pans to a wire rack to cool.
    7.Once cool invert the cakes onto the rack releasing them from the pan and peel off the parchment. Cool to room temperature.

    Hazelnut Spread

  • 1 cup blanched hazelnuts
  • 1/2 cup coconut milk
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • pinch of sea salt
  • 1. Preheat the oven to 180 degrees Celsius
    2. Roast the hazelnuts in the oven for 10 minutes.
    3. If your hazelnuts were not already blanched, you will need to remove the skins. Once they come out of the oven you can take a damp cloth and remove the skins. Or just rub your hands over the skin until it is all removed
    4. Add the blanched hazelnuts to the bowl of a food processor and puree for a few minutes until creamy, you may have to scrape down the sides of the bowl a couple of times.
    5. Add the coconut milk, maple syrup, cocoa powder, vanilla, coconut oil and salt and continue to process until smooth, scraping down the sides as needed. If your Hazelnut spread comes out too liquidy try adding some arrowroot powder to thicken it.

    Extra Filling and Toppings

  • desiccated coconut
  • fresh strawberries (or any other berry or even pitted cherries
  • toasted coconut flakes for the top
  • 100-200g 80% cocoa dark chocolate, melted
  • To Assemble The Cake
    1. Slice each cake in half horizontally. Set aside the best looking dome for the top of the cake. Use the other dome for the bottom layer of the cake and place it dome side down on a cake stand or plate.
    2. Top the bottom dome with hazelnut spread, sprinkle with desiccated coconut and place some sliced strawberries on. Place second cake layer on and repeat process. Top with the final dome.
    3. For the icing melt the dark chocolate (can add a pinch of sea salt to melted chocolate for a difference) and pour over the finished layered cake.
    4. Sprinkle with toasted coconut flakes.



    Butter Bing, Butter Boom

    Well I don’t know how you all went over the festive season in regards to clean eating but by the time New Years came around, I had well and truly fallen off the wagon. But hey, that’s a New Years resolution right there!
    Anyway, first WOD down at the box for the new year was “Lumberjack 20” which was a chipper and in the heat, it was almost a killer. After channeling beards, plaid shirts and an axe, I felt like eating a big piece of red meat last night for dinner. Steak it was! I wanted a light yet tasty sauce to go with it and was looking at a few different recipes and came up with this combo. It was delicious in a manly wood chopping kind of way…

    BBQ grilled steak, garlic butter and lemon caper sauce and roasted cauliflower

  • steak (whatever cut you prefer and however many pieces you would like) I had 3 rump steaks
  • olive oil
  • salt and pepper
  • Marinade your steaks in olive oil and salt and pepper for approximately half an hour.
    Roasted Cauliflower

  • one head of cauliflower cut into florets
  • 2 tablespoons of melted organic grassfed unsalted butter
  • salt and pepper
  • Pre-heat oven to around 200 degrees Celsius. Spread florets of cauliflower into a roasting tray or baking tray. Drizzle over the butter and season with salt and pepper. Toss the cauliflower and make sure it is coated well. Place in the oven for approximately 30-35 minutes or until golden brown.

    While your cauliflower is cooking prep the sauce.

  • 2 tbsp organic grassfed unsalted butter
  • 1 clove of garlic, minced or finely chopped
  • 1/4 to 1/3 cup of capers drained and quickly rinsed in a sieve (I like baby capers but you can use normal capers)
  • juice of 1 lemon
  • pepper to season
  • With about 20 minutes left on the cauliflower, grill your steak on the BBQ. I use a WebberQ and with a steak that is about 1-2cm thick steaks need to be cooked approx 3-4 minutes each side and then I rest for about 5-10 minutes. So grill your steaks and then rest them and start the sauce. In a small to medium frypan melt the butter on a medium heat. Do not let the butter over cook and brown. Once melted put the garlic in and sauté for about 1 minute but again don’t over cook the garlic. Add the capers and lemon juice and pepper and bring to simmer. Once you have reached a bubbling sauce let it simmer for about a minute then remove from heat.

    The cauliflower should be finished. Plate up the steak and cauliflower and drizzle your sauce over the steak.