Oooooooh, Carbonara


I remember when pasta was a common occurrence in my ‘diet’ and I scroll the menus at italian restaurants and be like “yum bruschetta, oh lasagne, ah gnocchi, oooooooh carbonara!” I always got the carbonara… and I would ALWAYS feel completely disgusting afterwards, but it was just so delicious when it came out smelling of bacon and garlic and cream…

But that’s a thing of the past now and I haven’t eaten pasta in a very long time. So when I saw the chance to rectify that situation, because lets face it, a life without carbonara is a situation, I decided to add some of the good stuff into the dish.

“The Pasta”

  • 1 Spaghetti Squash (s.squash)
  • Olive Oil to drizzle
  • Salt and Pepper to season

Pre-heat the oven to 190 degrees Celsius.

Carefully using a long sharp knife, stab the spaghetti squash in the middle and cut lengthways. It has a tough shell but you can do it, slowly and carefully. There should be no fingers in this recipe!

Scoop out the seeds in the middle.

Line a baking tray with aluminium foil and place the halves of the s.squash facing up on the tray. Drizzle with olive oil and season with salt and pepper.

Flip the halves over so they are face down on the lined tray.


Once the s.squash has roasted, use a fork to scrape the inside or the flesh of the s.squash going against the grain. It should come out resembling strands of spaghetti. Once all strands have been scraped, place in a colander to drain.

“The Sauce”

Now this part I have borrowed from Brittany Angell and is super for getting that creamy saucy texture for your carbonara.

  • 1 whole egg + 1 egg yolk
  • Salt and Pepper to taste
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup and 1 1/2 Tbsp Coconut Milk (DON’T shake the can and let the thick stuff settle on top and use that)
  • 4 tsp tapioca or arrowroot flour

In a mixing bowl mix together eggs, salt, pepper, onion powder, and garlic powder; set aside.

In a saucepan over low heat, pour in coconut milk and mix in arrowroot or tapioca flour. Do not allow to boil, just heat the coconut milk through.

Add coconut milk slowly to egg mixture; whisking constantly; pour back into sauce pan over low heat. Mix until thickened and creamy; set aside.

“The Good Stuff”

  • 6 rashers of bacon diced (Keep fat on but not rind)
  • 200g chicken tenderloins
  • 1 cup of button mushrooms sliced
  • 1/2 brown onion diced
  • 1 clove garlic
  • 1 1/2 tbsp coconut oil
  • 1 tbsp garlic granules

In a bowl coat your chicken tenderloins with the coconut oil and garlic granules. Season with salt and pepper

Line a baking tray with aluminium foil and place tenderloins on the tray. Bake in the oven for 15 minutes. *CAN DO THIS WHILST SPAGHETTI SQUASH IS ROASTING*

Once cooked chop chicken into 1/2cm pieces.

Meanwhile, in a pan cook your bacon pieces on a medium heat until slightly brown. The fat on the bacon will grease the pan and provide fat for the onion and mushrooms to cook in.

Then add the diced onion and garlic.

Turn the heat down if you need to so that the garlic doesn’t burn.

Add the mushrooms and leave to cook slowly for about 10 – 15 minutes stirring every now and then. (I like things nice and caramelised so I cooked it for this long. If you don’t then please cook for less time)

Turn off heat.

Add into the pan the chopped chicken tenderloins.

Add the spaghetti squash.

Pour over the sauce and toss gently.

Serve on plates or in bowls and top with chopped italian parsley.

So good and it tasted even better than what I remember the actual pasta dish to taste like! Nona would not be impressed I’m sure 😉



This entry was posted in General.

Nice, Berry Smooth…

“Can I just say something crazy?”

“I love crazy!”

Right there, that’s when Ana should have known Hans was not genuine. No man “loves crazy”, especially when it’s coming from a woman and you’ve only just met. Have no idea what I’m talking about? Watch Frozen it’s worth melting for…

Anyway, my crazy is that sometimes I don’t feel like eggs for breakfast… yep, weird I know. So sometimes when we are living on the wild side (or we just don’t have any eggs in the fridge) we have a breakfast smoothie.

This is for a mixed berry smoothie but you can basically add anything you like into a blender and call it a smoothie. Maybe don’t add bacon… or maybe you could???

Berry good, lets get into it


  • 1 cup of almond milk
  • 1 cup of frozen raspberries
  • 1/4 cup of frozen blueberries
  • 1 scoop of preferred protein powder (but if you do have eggs in the fridge you can put one egg in instead)
  • 1 tsp of almond butter
  • 1/2 pear/apple


  • Place all ingredients into the blender,
  • Put lid on (very important)
  • and blend

Serve in a tall glass or jar if you’re fancy. Sprinkle some shredded coconut on top too!

If you have a greens powder (we use vital greens) add a couple of teaspoons of that into your smoothie to increase your vitamin intake for the day.





Mo-Rockin Meatballs

My idea of a great paleo snack is one where I can pick it up, shove it in my mouth and eat it without having to prepare and put it together. I need protein, fat and carbs in one go or ball as it may be. Meatballs are an excellent snack where you can pretty much mix in anything you want and have it on the go.

Lately I’ve been in love with Moroccan flavours which are a combination of savoury and sweet. I’ve based the spices off of The Clothes Make the Girl’s Moroccan Meatball recipe and added my own twist if the balls by adding in pistachios and raisins. It’s like a ball of tagine!

Fair warning, there will be numerous ball jokes…

Ball Ingredients
• 1kg grassfed lamb mince
• 1 tbsp of dried parsley leaves
• 1 tbsp paprika
• 2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup finely chopped pistachios
• 1/4 cup roughly chopped raisins


Putting Your Balls Together
• preheat your oven to 180 degrees Celsius
• line a cookie baking tray with baking paper
• break your mince up into a medium bowl
• in a small bowl mix all of your dried spices and seasonings together
• put your spice mix in to the meat bowl and combine with your hands (don’t overwork your mince too much)
• then add the chopped pistachios and raisins and mix in
• wet your hands a bit (so your balls don’t get sticky… Teehee!) and grab about a tablespoon of the mince and roll into a ball then place on the baking tray
• repeat until all mix is balled
• place the tray in the oven for 15-20 minutes, no need to rotate your balls (haha! Sorry) as the oven should provide an even cooking environment.




Keep a few in the fridge to snack on! Even better get some sandwich bags and place a few balls in a bag and freeze them for later.