It Must Be Larb, Larb, Larb

I’ve had a couple of moments recently where I have been driving or sitting down to the computer to work or just lying there, and I find myself smiling. You might be thinking… WEIRDO! Yep, I can’t believe sometimes how lucky I am and not only that but how proud I am of what I have surrounded myself with. Great friends, excellent job, beautiful children and a lifestyle that most people dream of. You might say I’m “high on life” at the moment.

Well, I’m high on something at the moment because as I sit down to write this my dog Rowdy is laying at my feet and dang, he must have rolled in something because he STINKS!

So this week is a really nice easy Thai pork larb recipe. It was one of my favourites when my hubby and I first moved to the sunshine coast and were too poor to go out to many many thai restaurants in our area so we mastered one of our favourite dishes and ate that instead… it wasn’t the same. It was better 🙂 It was made with Larb. Get it? Now I made it paleo and added Cauliflower rice.

Larb Potion #9 Ingredients

  • 500g of good quality pork mince
  • 1 tablespoon of sesame oil
  • 1 tsp of chili paste
  • 2 cloves of garlic, minced
  • 2 tablespoons of fish sauce
  • 1/3 cup fresh lime juice
  • 1 bunch of coriander or 1 cup loose coriander leaves
  • 1 bunch of mint or 1 – 1 1/2 heaped cup of loose mint leaves
  • 1 small red onion sliced thinly
  • 2 native finger limes squeezed or 1-2 kaffir lime leaves finely chopped

Larb it up

First of all I find prep is boss in this dish so start with the herbs and if using kaffir lime leaves them as well, and put them in a food processor to finely chop them. Doing it by hand is fine too. Then use the food processor slicing attachment or a mandolin to finely slice the red onion. Put these into a large mixing bowl and set aside. If using the native finger limes put them in the bowl with the onion and herbs.


Then measure out and set aside the lime juice and fish sauce in small bowls. Next put a fry pan on the stove top and put the oil, chili paste and garlic in the pan.


Once everything is prepped and ready to go, turn the heat on with the pan on it to a medium setting. Heat up the oil, garlic and chili until just fragrant don’t burn your garlic!

Add the pork mince and move it around aimlessly, (it breaks it up and stops it sticking together in large clumps), until all cooked through. Then add the fish sauce and half of the lime juice and cook until well combined or a few minutes.

Transfer the meat to the large mixing bowl with onion and herbs, add the remaining lime juice and mix thoroughly.

Serve on top of cauliflower rice in lettuce cups.



Cauliflower Rice Rice Baby

Stop collaborate and listen, rice is back with a brand new invention… cauliflower!

Well it’s not entirely new as it’s been done before, so not brand new at all. BUT any chance to sing ice ice baby is always ok. Ask my husband, he knows all the words and will argue with you that this is undoubtedly the best song of all time… he’s so gangsta.

Simple and effective is what this is. A great substitute for rice.

What you need to fill the dance floor with cauliflower rice rice baby:


  • 1 head of cauliflower
  • 1/2 a white/brown onion diced
  • 1 clove of garlic minced
  • 1 tablespoon of coconut oil
  • zest of 1 lime
  • juice of 1/2 lime

Yo, Let’s kick it

Cut the cauliflower into florets and either food process (by pulsing) until processed into rice size chunks, or grate the cauliflower or chop into the right size.


Then heat up the cocount oil in a pan over medium heat add garlic and onion and saute until fragrant. Add cauliflower and lime zest saute for a few minutes until slightly tender. Add the lime juice, then pop a lid on the fry pan for a few minutes. Not too long as “rice” will go gluggy.

Season with salt and pepper and serve up with extra lime wedges if you like.

Word to your mother.

You can change the flavours of the cauliflower rice or just have it plain. Experiment and try with different spices such as saffron. 



The ‘Besto’ Pesto Chicken

I want to talk about ownership on two different levels. First ownership of your actions. I’m trying to teach my kids to be responsible for their own actions. Granted they are 3 and 11 months and it’s not quite sinking in just yet but I’m going to preserver. I think it is something missing in our world, to be responsible for your own words, actions, thoughts and feelings. Some wonderful people taught me that I am the only one in my life who is responsible for these things. Nobody can make me ‘feel’ crap about myself, that’s just my own thoughts creating that feeling. Other people can’t hurt me unless I let them. Own your feelings, thoughts, actions and words and don’t let them own YOU. Life is way better when you rule your own world 🙂

Secondly, I want to talk about ownership… of kitchen appliances…

I have now got a slow cooker, blender, kitchen aid and most recently a fancy food processor. These appliances have made my life soooooooo much better! It takes nearly half the time to prep meals and the slow cooker is a working mum’s wet dream… (too much?) If you want to get serious about clean eating and food prep I suggest you invest in a slow cooker and at least a food processor. They don’t have to be expensive either!

So this weeks recipe is in honour of the slow cooker and food processor. It also just so happens to be one of my favourites, it’s the besto.


  • 1 kg of chicken thighs


  • 1 cup of italian parsley
  • 2 cups of basil leaves
  • 4 garlic cloves
  • 1/2 cup of olive oil
  • 1/4 cup of nuts (I’ve used macadamias, pine nuts or you could use cashews)
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 tsp dried oregano
  • Pinch of salt
  • Pepper to season

How to Make the ‘Besto’ Pesto Chicken Ever

Get your pesto ingredients and put them in a food processor/blender and process.




Get your chicken thighs and put them in your slow cooker. Add the pesto and mix around until chicken thighs are well coated. Put the slow cooker lid on and set to low. Slow cook for 4 – 5 hours.


Hey Pesto! You have the ‘Besto’ Pesto Chicken!

You can pour the sauce from the slow cooker into a fry pan and reduce for 20 minutes on a medium to high heat. Then drizzle over the chicken to serve.





Maple Roasted Pumpkin Soup

I’ve never been to Canada but I only hope that everything you eat in Canada is cooked in maple, drizzled in maple or tastes like maple… Clearly I’ve never been to Canada, but I reckon that’s what the food would be like.

My mum does an awesome pumpkin soup and I love it mostly because it taste good but also because she makes it so thick and creamy! So in honor of my mum’s pumpkin soup this recipe makes a thick soup. Obviously if you like a more liquidy soup you can add more liquid.

With the ingredients you can use as much or as little as you like to make your batch of soup. This also stores well in the freezer.


• 1/2 kent pumpkin
• 2 sweet potatoes
• Garlic granules/powder
• Sea salt
• Olive Oil
• Maple Syrup
• 1 cup chicken stock

Getting Your Soup On
• Pre-heat your oven to 180 degrees Celsius.
• Peel and chop your pumpkin and sweet potato and place in a bowl.
• Drizzle with olive oil, maple syrup and season with garlic granules and sea salt.
• Mix well so that pumpkin and sweet potato are well coated.
• Spread out into a roasting tray or baking sheet and place in the oven. Roast for 30 minutes or until soft.
• Once roasted let cool for 10 minutes and place in a blender.
• Add chicken stock and blend. Depending on how thick you like soup you may need to add more or less than 1 cup of stock.
• Blend well.
• Season to taste.

Serving Suggestion
bake some bacon in the oven and crumble over the soup and sprinkle with chopped parsley