Crispy Salmon with Glassy ‘Noodles’

Flying by the seat of your pants… where does that saying come from and who in the heck discovered magical flying pants? No I’m not delirious… just weird. Although I did kill a few brain cells on the weekend at a birthday party… ooops! Anyhoo, this recipe is not very specific in terms of measurements or time as I kind of winged it a bit. It’s what happens when you have two kids and you haven’t prepped a meal plan (lesson learnt).

This is a delicious and simple meal with salmon fillets and spaghetti squash ‘noodles’ and I created an asian flavour with coconut aminos, ginger and garlic. Now the quantities will all depend on how many fillets you have etc. But I cooked 4 medium sized fillets with skin on. If you have skin off, just omit the step where you cook the salmon skin. Easy.



  • Salmon fillets skin on (optional for skin)

Glassy ‘Noodles’

  • Spaghetti Squash – cut in half, pulp and seeds removed


  • Coconut aminos
  • Coconut oil
  • Garlic clove minced
  • Knob of ginger minced
  • Sesame oil
  • salt and pepper to season

Fancy Bits

  • Crispy Fried shallots
  • Shredded Nori sheet

Flying by the Seat of Your Pants

Preheat your oven to 190-200 degrees celsius.

Firstly, cut your spaghetti squash in half and remove the pulp and seeds. Line a baking tray with aluminum foil or baking paper and place the s.squash halves face up (for now). Drizzle a little sesame oil over the flesh and season with salt and pepper. Turn the halves over and put in the oven to roast for 35-40 minutes. You want an firm noodle so don’t over cook the squash.

When the squash is finished use a fork to agitate the flesh and create the ‘noodles’. Place in a bowl.

Heat a fry pan with some coconut oil in it, to a medium-high heat.

Place the salmon fillets in skin down and cook for a few minutes.

Drizzle the side facing up with some coconut aminos (about 1 tbsp per fillet)

When the skin begins to smoke and darken turn over and cook the salmon fillet to your liking. Some people like well done, some people like medium rare…

You may need to lower the heat a tad so the coconut aminos does not burn.

Once you have done that with all of your fillets you can use the same pan with coconut oil in it and coconut aminos to quickly fry the minced ginger and garlic. Do not burn it! Just cook it until it is fragrant.

Add the garlic and ginger to the glassy ‘noodles’ and toss. You can drizzle with some coconut oil or sesame oil and season to taste.

Plate up and add the fancy bit of shredded nori and crispy fried shallots.

Side note: You can remove the crispy salmon skin and serve on the side or leave it on the salmon, fly my friends by the seat of your pants!

‘Blitzed’ Beetroot and Carrot Salad

Friends are like underwear. Some crawl up your butt, some snap under pressure, some don’t have the strength to hold you up, some get a little twisted, some are your favourite, some are cheap and just plain nasty and some actually do cover your ass when you need them to!

My friend ‘Mergs’ covered my butt with this recipe. She’s a good pair of undies ūüėČ



2 x beetroots peeled

2 x carrots peeled

1 x apple (I used pink lady) cored

1 x red/salad/spanish onion

Kale – I used approx 2 stems worth of leaves.

zest of 1 lemon

juice of 1/2 lemon

olive oil

salt and pepper

coriander – optional.



For mothers day I got given a new span-dangle food processor, so I used this to ‘blitz’ (as Mergs would say) all the ingredients to form the salad. You could just as easily hand grate the ingredients.

In the food processor using the normal blade process the kale. Then with the grater blade process the beetroots, carrots, apple and onion.


Then put salad contents into a large mixing bowl and add lemon zest, a large ‘glug’ (another technical term from Mergs) of olive oil (approx 2 – 3 tablespoons) and the lemon juice. Season with salt and pepper to taste. Toss and add coriander if you are using it.

Mergs often adds chopped coriander but when I made mine I didn’t want the coriander flavour in it. I served mine with pan fired red emperor in a garlic and herb seasoning, and topped with avocado. This salad is so versatile and a delight to eat. Great dish to whip up quickly for a get together.


Sunday Roast Turkey Burger

“Pearler” – excellent, pleasing,¬†something impressive¬†

I’ve come up with a few of these lately, for example;

If you’re only competing against yourself, you never lose.

Let’s not think of it as a mistake, but more a lesson learnt. (I learnt a great deal of lessons lately, some which I will never forget)

And this…


A sunday roast turkey burger. Basically a roast turkey in burger form with sweet potato chips and roast asparagus. Oh and gravy. What more could you possibly want?



  • 500g of good quality turkey mince
  • 1/2 red onion finely diced
  • 2 tbsp fresh parsley chopped finely
  • 1 tbsp of lemon zest
  • 1 tbsp of dried thyme
  • 1 tbsp garlic granules
  • 1 tsp of sage
  • 1 tsp of celery salt (optional)
  • sea salt and pepper to season

Sweet Potato Chips 

  • ¬†1 or 2 sweet potatoes (depending on how many chips you want)
  • olive oil to drizzle/coconut oil
  • dried rosemary to sprinkle
  • sea salt


  • 2 bunches of asparagus spears
  • olive oil to drizzle
  • 1 tsp of garlic granules


  • 1/2 – 1 cup of chicken stock
  • 1 tsp heaped of arrowroot powder

 The Prep

Pre-heat your oven to 200 degrees Celsius.

Peel your sweet potatoes and cut in half width ways, and then into 1/2 cm slices. Then cut into even sized sticks.

Put them into a bowl and drizzle with olive oil or coconut oil and season with salt and pepper. Mix well, then place chips on a lightly oiled baking tray with good space between.


Then get your asparagus spears and remove the woody end. Lay them out on a baking sheet and drizzle with olive oil and sprinkle with garlic granules. Rub in the oil and garlic granules with your hands so the spears are covered. Put to one side.

Mix together the chicken stock and arrowroot powder. Set aside.

Place all of the burger ingredients into a bowl and mix well with your hands.


Grab about an ice cream scoop size of meat mixture and form into a burger shape with your hands. Place on a plate ready to go out to the BBQ or put on a baking tray lined with baking paper to cook in the oven.


Now here comes the tricky part… timing. As always with a roast it’s down to timing. So, firstly the chips need 10 – 15 minutes of baking but need to be turned in the middle. The asparagus need about 15 minutes as do the patties. If you can fit all in your oven at once do so and then at 7.5 minutes take your chips out, turn them and put them back in for the remainder of the time. Keep an eye on your chips and make sure they don’t burn too much. Although I do like a bit of burnt/crunch!

If you can’t fit them all in the oven at once you can cook your burgers on the BBQ¬†or in a pan on the stove top.

Last thing to do is to make the gravy using the meat drippings and asparagus and sweet potato drippings. In a pan over the stove top (on a low to medium heat), scrape all the leftovers from the asparagus, burgers and sweet potato chips into the pan. Add the stock and arrowroot flour mix. Stir constantly until the gravy thickens. Pour into a jug.

Ta da! Roast turkey burgers with veggies and chips for an easy and different take on a sunday roast!

Ginger Trees and Garlic Peas

I don’t know about everyone else but, it’s only just gone into May and I’m exhausted! I have had a ton of stuff going on the last few months, Let see:

I’ve become a dental widow again (hubby has been working longer hours for a couple months now and seems to constantly be attached to his phone, computer or is driving off to a seminar somewhere);

Getting CrossFit Iron Lion up and running ( check us out!);

My baby boy turned 3¬†( I managed to keep my son alive until his third birthday… WINNING!) and;

This ‘little’ paleo project of mine which is fast becoming a larger part of my working week¬†(and I LOVE it!).

Also fitting in training, crossfit competitions, social functions and family time.

However, I always find time to eat and here is a little side dish that I think is so simple and tasty you could have it anytime with any meat or fish meal.



  • 2 heads of Broccoli cut into florets
  • 2 cups of Sugar snap peas top and tailed
  • 1 tablespoon of coconut oil
  • 1 tablespoon of sesame oil
  • 2 cloves of garlic minced
  • 1 tablespoon of fresh ginger minced
  • 1/2 tsp sea salt
  • 2 tablespoons of coconut aminos


In a fry pan or wok over medium to high heat, place both the coconut oil and sesame oil and heat. Once the oil is heated add the minced garlic and ginger and sauté for roughly 20-30 seconds to bring the flavour out but do not burn it.

Add the broccoli and salt and stir-fry for 8 minutes. Then add the sugar snap peas and stir-fry for 2 minutes.

Now add the coconut aminos, stir and cover the pan/wok with a lid and let it steam for about 2-3 minutes. You may need to add a bit of water to the pan to help with the steaming process. The broccoli and sugar snap peas should be a bright green colour and not overcooked.

Sprinkle with sesame seeds or fried shallots and keep the sauce at the bottom of the pan to drizzle over the greens.

Really you can do this with any vegetable you would like to stir-fry. 

Key thing is to not overcook the garlic and ginger or the vegetables. You want to still have a slight crunch to them.