Spag Bog

I don’t know about you guys, but where the pants has 2014 gone??? We are over halfway through the year and my baby girl is turning ONE next week! Ummmm… no, this is not allowed to happen. The next thing you know she’ll be telling me how embarrassing I am wearing short shorts to the box, she’ll be snatching more than me, beating me at ‘Fran’, driving around and going out on dates with her fellow CrossFit NPGL athletes! Nuh Uh, I don’t think so young lady!

She has just learnt to walk this last week but still has no teeth, which cracks me up. A gummy toothless smile is hilarious, even more so because my husband is a dentist. Hubby assures me though they make baby dentures, so if we need to that is always an option. Ha!  My eldest who is 3, going on 15, is now toilet trained completely and talking about his willy and acting like a caveman around girls trying to be the one holding their hand. Clearly, he’s a gentleman and doesn’t do the willy talk around the girls though…

I have to keep reminding myself to stop, put down the phone/laptop and to just watch and appreciate my kids. Even when they are driving me mad and we are crying and yelling at each other I have to stop and laugh so that I don’t take things too seriously. Honestly, it takes a lot of work to be a balanced and well adjusted person when you have kids and it can be very easy to lose yourself in the arguments over whether that particular vehicle is a front end loader or a bull dozer.

Anyway family has been a big thing on my mind lately, with mine growing up and the question of whether to expand or not. Also my brother is back in town for a short stay and I’ve missed him… even if he does smell like a monkey ;p kidding Lali. We love ya x

So this recipe is about family and sitting down to a simple meal together and just appreciating the fact that you can do that with the ones you love.

Ingredients

The “Bog”

  • 500g pork mince
  • 500g lamb mince
  • 1 brown onion diced
  • 2 cloves of garlic minced
  • 2 tbsp olive oil
  • 400g can of organic crushed/diced tomatoes
  • 1-2 heaped tbsp of organic tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1tbsp coconut sugar
  • 1 tbs coconut aminos
  • salt and pepper to season
  • 1/3 cup chopped mushrooms *optional
  • 1/3 cup of chopped stuffed olives *optional

The “Spag” to your “Bog”

  • 1 large zucchini or 2 medium
  • 1 large sweet potato or 2 medium
  • 1tbsp olive oil
  • dash of lemon juice
  • sea salt to season

Making your Bog

In a large sauce pan, heat the olive oil over a medium to high heat and add the onion and garlic. Sauté until just soft but do not burn the garlic.

Add the mince and stir until just browned.

Add the tomato paste and mix in well, then add the tomato sauce mixing well.

Turn the heat down to medium and add the mushrooms, olives, coconut aminos, coconut sugar and dried spices. Mix well and then turn the heat down to low and let simmer for approx 40 – 50 minutes, stirring occasionally.

You want the sauce to reduce a bit and increase it’s richness. Don’t leave it too long without stirring as it will burn on the bottom of the pan… trust me.

Making your Spag

Meanwhile get your spiraliser, julienne peeler or whatever you use and peel the zucchini and sweet potato. Spiralise away, lightly sprinkle with seat salt and set aside on a plate lined with kitchen towel. This will soak up any liquid that seeps out.

When your sauce has cooked, take off the heat and set aside. Get a large fry pan and place about a tbsp of live oil in the pan.  Heat the pan to medium and add the spiralised veggies. Give them a quick toss in the pan for a couple of minutes and add a dash of lemon juice and season with salt.

Remove from the pan and portion to plates.

Add the Bog to your Spag and voila! Spag Bog! Sprinkle with chopped parsley and season to taste.

A family pleaser 🙂

You can add grated carrot, finely chopped kale to your mince to sneak in some extra veggies if so desired. Just don’t mention it to anyone else and they won’t ever have to know ;p

20140716-165146-60706064.jpg

Nuthouse Nuts

This one goes out to Moo and Sal. Sisters from CrossFit Iron Lion who everyday make me smile, laugh and appreciate everything that I have. These two have their own sister language, a secret handshake and a zest for life that I haven’t seen in a long time. I love it. There are not many people who finish WODS with massive smiles on their faces and yell out how much they love CrossFit, whilst “Eye of the Tiger” is playing, (ok well maybe there is a few of us), but Moo does it with such passion! And Sal, you’re a bloody champ and I have seen you grow so strong over the last few months and become more determined than ever. You inspire me 😉

I also love these gals because they share paleo food stories and recipes with me and this one they gave to me with a warning… “you’ll eat it all in one sitting”. I concur, this stuff is ADDICTIVE! But so delicious. I think it would be great to make this for a movie night because once you sit down, reach into the bowl for a handful… you wont stop. I have tweaked this from the original, and by tweak I mean added a bunch of random things,  because I had different ingredients in the pantry.

Ingredients

  • 1/3 cup raw almonds
  • 1/2 cup raw cashews
  • 3 tablespoons of pepitas
  • 1 tablespoon of sesame seeds
  • 1/4 cup of coconut flakes
  • 1/3 cup of maple syrup
  • sea salt

Making the Nuts in the Nuthouse

Preheat your oven to 160 degrees celsius

In a mixing bowl place all ingredients except the salt and mix well.

Line a baking tray with baking paper. You might want to do one piece in each direction as the maple syrup will run so it will keep a bit tidier (less washing up)

Spread out the nut mix on the tray evenly and bake for about 25 minutes. Keep an eye on it so it doesn’t burn, I forgot to do this because it was the kids bath/dinner time, but I don’t mind the more ‘caramelized’ bits 😉

20140708-212952-77392290.jpg

Once baked, season with sea salt and then let the nuts cool a bit before breaking it up into shards, clumps or do what I did and just eat it straight off the tray whilst cooking dinner and it doesn’t even make it to the container… whatever.

20140708-212919-77359573.jpg

Hashtag #breakfastmuffin

It’s getting colder in our part of the world, and by cold I mean, we can no longer wear thongs on our feet and short shorts without getting goosebumps. But whatever, we love the 3 weeks out of 52 each year where we can wear a hoodie, trackies and a beanie. Don’t forget the ugg boots too. Around this time of year I get inherently lazy with most things and I would rather be sitting out by the beach in the gorgeous winter sun reading, falling asleep accidentally hitting myself in the head with my kindle and inadvertently saving myself from drowning in my own drool.  Sounds like heaven to me!

This little ray of sunshine is a quick and easy recipe to make something that you can grab on the go or sit down and eat like proper human beings. Also great one for the kids too.

This is a ‘hash’ breakfast muffin… not that kind of hash.

Hash Ingedients

  • 2 stems of kale – leaves removed and finely chopped or processed
  • 1/2 cup of grated sweet potato
  • 1/2 a small red onion diced
  • 3/4 cup bacon diced.
  • 1 tsp garlic granules
  • 1/2 tbsp olive oil
  • salt to season

Muffin Ingredients

  • 8-10 eggs whisked (I used 12 and had egg mix leftover so make a judgement call when filling your muffin cases)

Instructions

Preheat your oven to 180 degrees Celsius. Line your muffin tray with silicon muffin cases.

Whisk your eggs in a jug or bowl that can be used to pour easily. Set aside.

Heat a fry pan on a medium heat and put your olive oil in there. Add the onions and sautee until soft. Then add the sweet potato. Cook the sweet potato until just soft and then add the kale and garlic granules. Sautee until Kale has softened and season with salt and pepper.

Remove sweet potato hash from the pan and set aside to cool slightly.

Then cook the bacon until just turning brown in the same pan. Put in the same bowl as the hash mix together and let cool.

Fill the muffin cases about 1/2 way to the top with egg mix. Then spoon in a heaped tablespoon of the hash mix into each muffin case. If you have any leftover egg mix top up the muffins.

20140701-204034-74434405.jpg

Place in the oven for 25-30 minutes. They will rise but once cooled will sink again.

These are da bomb and are so yummy. My son refused to eat anything else but these muffins for dinner… not bad eh?

20140701-204549-74749544.jpg