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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BBQ… You Saucey Minx!

My second favourite condiment after the beloved mayo is BBQ sauce. Love it could, marry it, and have it’s BBQ sauce babies. Just saying. This is a really good sauce to mix through your pulled pork or some savoury mince and avocado. If you’re giving some ribs a go this would be finger licking delicious on some ribs… ribbit.

Sauce
1 cup organic crushed tomato
1/2 cup honey/maple syrup
1/4 cup apple cider vinegar
2 tbsp organic tomato paste
1 tbsp coconut sugar
1 tablespoon coconut aminos
1 teaspoon fish sauce
3/4 teaspoon Worcestershire sauce
1/2 tsp sea salt
1/2 tsp sweet paprika
1/2 tsp Dijon mustard
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp allspice powder
1/4 tsp cracked pepper
1 clove of garlic minced

Place all ingredients in a saucepan and set over medium to high heat and whisk to combine.
Bring to boil then reduce the heat and simmer for 30-40 minutes until the sauce has reduced by half.
Bring to room temperature before storing in fridge for later use.
If you don’t want lumpy sauce just whizz it up in the blender or use a stick blender to smooth it out a bit.

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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!

 

Got Kale?

What a busy busy busy last few weeks! And I don’t mean because I’ve started this blog and it’s been keeping me busy, because it has, but because my hubby and I just recently went into partnership with our awesome friend and coach in a CrossFit box! It is THE most exciting thing to happen to me since learning how to cook bacon properly. I have a whole new set of goals and a fire in my belly to become something more. I LOVE what crossfit brings to people’s lives! How the community thrives with the knowledge that we are all trying to reach our own goals and have fun while we do that. And now I get to be an even bigger part of people’s journeys… Wow, just wow 🙂

Anyhoo better get on with the recipe since that’s what you’ve clicked on here for! This one is for those that want to be brave and step out of the comfort zone of iceberg lettuce (blah) and try something new, with kale of course! But this is a good start if you want to start simple.

My mum put me on to this and I thank her once again for her inspiration, thanks mum mum xx

Ingredients

  • 1 bunch of kale de-stemmed, washed, dried
  • 2 garlic cloves crushed
  • 1/4 cup lemon juice
  • 3 – 4 tbsp extra virgin olive oil
  • salt and pepper
  • 1 – 2 handfuls of currants/dried cranberries/goji berries/pomegranate seeds
  • 2 – 3 shallots/green onions finely chopped
  • 1 cup mint finely chopped
  • 1 cup continental parsley finely chopped
  • Constructions
    De-stem your kale by using a sharp knife and running it down the stem between the leaves and the stem using a small hacking motion.

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    Once leaves are removed wash and spin dry your kale. Finely chop your kale and place in a large bowl. Set aside.

    In a small jar with lid place garlic, lemon juice and olive oil, salt and pepper. Put the lid on and shake it like a Polaroid picture for a good 30 secs or until well combined. Pour the dressing over the kale and massage the kale and dressing using your hands for about a minute. This is a very important step as it tenderizes the kale and makes it salad worthy.

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    Mix in the onions, mint and parsley and currants. The currants (dried cranberries/goji berries/pomegranate) provide a sweetness to the salad. It’s not too much but it is enough to balance out the kale which has a tendency to be slightly peppery.

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    Toss well and serve with your favourite meat. We had ours with simple pan cooked salmon fillets. You could cook some lamb, chicken or beef and serve with this salad as well. Sooooooo yummy!

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    Sweet As Mango Chicken

    So this is not a completely original recipe, but I had to share it because I know that in Australia around this time of year, trays upon trays of mangos are purchased and it can get a bit monotonous eating mangos just by themselves day after day… NOT! Who doesn’t love mangos? But whatever this was honestly THE most delicious chicken recipe I have had in a very long time and its use of mango is devine. This is based on the Mango Cilantro recipe from the Make Ahead Paleo Cookbook by Tammy Credicott but I tweaked it a little bit because I was in a lazy mood and used what I had in the kitchen/pantry. It still turned out fab, I would have quite happily have had the sauce by itself all to myself! The only thing I would suggest with this recipe, is to marinade this overnight to make it super tasty.

    Ingredients

    For the Sauce

    • 4 mango cheeks (the cheeks from 2 mangos in other words)
    • 1/2 bunch or a good handful of coriander (stems and leaves)
    • 1/2 a small brown onion
    • 2 tsp of minced ginger
    • 2 cloves of garlic minced
    • 1/2 cup of coconut milk
    • 1 tbsp of apple cider vinegar
    • 1 tbsp freshly squeezed lime juice
    • 2 tbsp olive oil
    • a dash of tabasco sauce (add more if you like hot)
    • ground black pepper to season

    For the Chicken

    • 1 kg of chicken thighs (If not serving a small army then you will have lots of leftovers for lunches or snacks)
    • sea salt to taste
    • ground black pepper to taste
    • 1 tbsp coconut oil.

    Put all sauce ingredients in a food processor. Process away until all the ingredients are well mixed in and chopped. I processed until quite smooth but if you want a lumpy sauce, sorry a more “textured” sauce, then don’t process for as long. Season the chicken with the salt and pepper. In a container place the chicken and about 1/3rd of the sauce. Make sure all the chicken is covered in some sauce, put the lid on and marinate in the fridge overnight or during the day. Place the remainder of the sauce in a container or jar and store in the fridge.

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    In a large fry pan on a medium setting, heat up the coconut oil and cook the chicken thighs until brown on each side and cooked through. At the same time on a low setting in a saucepan, heat the remainder of the mango coriander sauce. To serve get your chicken and spoon the sauce over the chicken. I served mine with a shaved brussel sprout, leek and pomegranate salad adapted from Against All Grain by Danielle Walker. You could serve with lightly steamed vegies or light salad of lettuce, julienne cucumber and carrot and sprinkle with some crushed cashews (I only just thought of that and now I want to try it!)

    Enjoy this simple yet delicious combination. Making chicken dishes exciting one recipe at a time!

     

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