Fancy Stuffed Capsicums

If you could choose one song to be your theme song, what would it be? This week I chose Iggy Azalea “Fancy” because I’m so fancy… but you already know 😉

Last week of Whole30 challenge at CrossFit Iron Lion. I thought I would share a side dish. Fear not the title is a little misleading. This recipe is not that fancy 😉 You just have to be prepped. During this Whole30 challenge I made sure I prepped a few simple things that could be versatile to add to a dish. I usually did this on Sunday.

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First of all I always prep roasted sweet potatoes. Just follow the instructions for roasting the sweet potatoes from my previous post, Stuffed Sweet Tats. I do about 4 or 5 of these and keep them in the fridge for the week.

Next I shred some kale, red cabbage and grate some carrot to make a salad that I can have at breakfast, lunch or dinner.

Last of all I make sure I have avocados to whip up an easy guacamole. Just scoop out the avocado flesh, mash and add a squeeze of lemon juice and season with salt and pepper.

All you need now are some red capsicums (roughly one per person) and you’ll be right!

Constructions

Preheat your oven to 180 degrees celsius.

Wash your red capsicums

Cut out the stem of the capsicum and scoop out the seeds and pith (white fleshy bit inside the capsicum)

Place a couple of spoonfuls of roasted sweet tats into the bottom of the capsicum (fill until about a halfway up)

Then add a couple of spoonfuls of the kale salad. Leave a little space at the top to add your guac later.

Drizzle a little olive oil onto the top of the salad.

Place on a aluminum foil lined baking tray and put in the oven for 10-15 minutes.

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Once heated through, add a good spoonful of guac on top and sprinkle with some crushed cashews (or preferred nut)

Doneski! A side dish that contains it all!

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Swimming up Stream – Salmon “Pasta” Two Ways

I saw a great saying the other day, it was “be a flamingo amongst a flock of pigeons”

I loved this for two reasons, firstly because I have a weird fascination with flamingo prints or art and secondly because I like the sentiment of the saying. To be yourself amongst a group of people all trying to be the same or conforming to an unrealistic societal expectation is a true measurement of self worth and respect. Standing tall and being proud of who you are is an amazing thing. I like to think, even though I am short and far from flamingo pink, that I have been standing tall amongst the flocks of pigeons.

It’s becoming much easier to be true to myself and to share my experiences with other people without the threat (created by myself subconsciously) of being judged. I only wish that more people and especially younger people could feel and live this way. It’s quite liberating, somewhat similar to that feeling of walking around your home completely naked and not giving a flip.

Too heavy? Sorry, onto more paleo things!

Another week of Whole30 down and I’m feeling super! Although competed in a CrossFit competition on Saturday and it was a bit trickier to keep up with 3 meals and found myself instead just having bits and pieces of my Whole30 meals over the course of the day. We did well though and had a blast as always at the comp, although I feel I should have won some sort of “above and beyond” award when I accidentally did my thrusters with an extra 5kg!

From flamingos to salmon. Lets get into these recipes shall we?

Ingredients

  • salmon fillets boned and skin removed (use one for each person)
  • 2 large  or 4 small to medium zucchinis
  • roasted unsalted cashews roughly chopped to sprinkle
  • salt and pepper to season

Salmon One Way 

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Ingredients

  • fresh lemon juice
  • dried dill leaves
  • extra virgin olive oil / cocount oil to drizzle
  • garlic granules to sprinkle
  • salt to season
  • capers (in SALT or WATER for Whole30 do not use ones in brine or vinegar as not Whole30)

What to Do

Preheat your oven to 180 degrees celsius.

For each salmon fillet tear off a bit of aluminum foil and a smaller piece of baking paper. Put the baking paper on top of the aluminum foil and then place the fillet on top of the baking paper.

Drizzle the fillet with your chosen oil, drizzle some lemon juice over the top. Then sprinkle the fillet with dried dill leaves, garlic granules and capers. Season with sea salt.

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Fold the edges and ends of the aluminum foil up and roll over each other to create a little parcel. Do this for each fillet and then place the parcels on a baking tray.

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Put into the oven for 15 to 20 minutes depending on how well done you like you salmon.

Meanwhile make zucchini pasta using your julienne peeler or spiraliser. Place in a large bowl. Just before the salmon is done, heat up the pasta in a pan to give it a bit of warmth. DON’T over cook it as it will be too soggy.

You may also like to try sweet potato pasta or spaghetti squash as your “pasta”.

Once the salmon fillets are cooked, remove from the parcels  and break up the fillets into the pan with the “pasta” in it. Drizzle the juices from the salmon parcels and toss. Season to taste.

You could add some shredded chinese cabbage, green beans chopped or snow peas if you like.

Plate up and sprinkle with roasted cashews.

Salmon Two Way

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Ingredients

  • salmon fillets boned and skin removed (one for each person)
  • 2 large zucchinis or 4 small to medium
  • coconut oil
  • garlic granules
  • salt and pepper to season
  • Pesto from The Besto Pesto Chicken
  • roasted cashews to sprinkle on top

What to Do

Make your pesto and set aside.

Spiralise or julienne your zucchinis (sub sweet potato etc)

In a fry pan on a medium, heat the coconut oil for as many fillets as you have.

Sprinkle onto the salmon fillets some garlic granules and season with salt.

Place the salmon fillets in the fry pan and cook turning once.

Once the fillets are cooked, remove from the pan and briefly toss your “pasta” in the pan to heat it up.

I judge the cooking time by watching the salmon fillet change colour to about half way up and then I flip it. 

In that same pan with the pasta in it to save washing up (you can use a separate bowl if you like), break up the salmon fillets and toss with the pasta and the pesto.

I also steamed some broccoli and added that in as well.

Season with salt and pepper if needed. Sprinkle with roasted cashews and serve!

Too easy salmon squeezey!

 

 

 

 

 

 

 

 

 

 

 

 

Caul It Fried Rice

I have a confession to make, since having my daughter last year in July… I haven’t watched or read the news. In fact I have stayed away from newspapers, commercial tv and internet news on purpose and I have no idea what is going on in the world unless someone tells me or posts something about it on social media. Is that bad?  Something about having little ones just made me more sensitive or “emotional” (that’s what my husband says I am), and the news is always horrible and depressing. Yet I have never felt more positive about myself and appreciative of everything I am blessed to have or do, or the beautiful people I have in my life. I like my kind of news much better…

Paleo Kitty’s breaking news: My daughter who just turned 1 can now climb… onto the couch!

See that’s pretty cool news 🙂

Back to non-child stuff.

Week 2 of CrossFit Iron Lion’s Whole30 challenge and everyone is doing so well. I personally am loving all over this food. Never again will I think of clean healthy food as monotonous or boring. It’s seriously awesome. I have never been so excited to eat my food either. But that could be because I’m on the whole30 ;p

We had a Whole30 “pot luck” and trivia night down at the box (well done Team 2), and it got me thinking about what kind of dish I could make a lot of and could change up if needed. I think fried rice is an easy dish to make and also dress it up when it wants to go out and be fancy.

Behold! Cauliflower Fried Rice – BYO Meat

Ingredients

  • 1 head of cauliflower cut into florets
  • 2 tbsp coconut oil
  • 1/2 brown onion diced
  • 2 cloves of garlic minced
  • diced zucchini
  • diced yellow squash
  • diced carrot
  • diced cooked bacon – whole30 approved
  • Salt and pepper to season
  • coconut aminos (approx 2tbs)

You can add any whole30 approved vegetables that you like in your fried rice. Green Beans would be great, celery, asparagus, mushrooms etc etc just check out your Whole30 guide.

Meat

I used grilled chicken that I had cooked up in my weekly cook up and tossed it in at the end, but you could use beef strips or pulled pork (always try and use pulled pork!). Whatever takes yo fancy!

Getting Your Fried Rice On

In a food processor, process your cauliflower until it is rice like size.

In a wok or electric wok or fry pan (whatever you have but make it big) heat the coconut oil on a medium to high heat. Once it’s starting to smoke add the onion and garlic. Stir constantly until fragrant.

Then add your diced vegetables and stir until just tender. Then add your riced cauliflower, bacon and coconut aminos and stir to combine. Add your extra pre-cooked meat of choice or if at all and stir in.

If you have a lid, place the lid on the pan and leave to steam for a few minutes. Don’t leave it for two long because it will end up mushy.

Season with salt and pepper and if required a dash more of coconut aminos.

Chow down on that! It’s delicious. I topped mine with raw cashews for my fat intake.

 

 

 

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Holy Moly it’s the Whole30

Let’s just get this out of the way first… I am so sorry I have been an absent blogger! First of all I have had troubles with my internet speed for years. I have been through so many customer service calls, tech calls and new modems etc but nothing ever bloody worked! FInally the internet service provider sent out a technician. Turns out there was water in the tunnels that the lines were in and the tree outside on council land decided it’s roots needed to get to that water and strangle 150 phone lines whilst doing it. The technician said it’s been like that for about 30 years. WOW. Anyhoo I have my internet back now and it’s full speed ahead! (Pun intended)

Then I had my daughter’s first birthday and my best friend’s wedding one weekend after the other. The wedding was held at my house and we only started planning it 9 weeks ago. Best wedding I’ve been too. Full of love and laughter and it was just like a pinterest board came out of my laptop and into my backyard. I am so happy for them and that we were able to open our home up for their amazing day.

NEXT! Ok so now our CrossFit box CrossFit Iron Lion has started a Whole30 challenge. So it’s full speed into prepping, cooking and clean clean eating for the next 30 days. As a way to help those people who have never done a Whole30 or Lifestyle and Food Challenge I was asked to post a Whole30 recipe for each week. There are so many resources and blogs out there with Whole30 recipes I will be referencing some of those over the next few weeks. If you’ve never heard of the Whole30 and think I’m losing my mind, check out the website and have a read. It’s a fantastic way to restart your body mentally and physically.

Ok so I think one of the best recipes I have come across that is Whole30 approved is Michelle Tam from Nom Nom Paleo’s Slow Cooker Kalua Pig. It is by far the most delicious pulled pork I have ever had… hands down.

This is a great “emergency” protein and you can freeze it in portions so that you can grab and go. The best thing is it is so versatile,  you can have it with eggs, salad, veggies, or just dunk your head in the slow cooker and EAT IT ALL!!!!! Actually don’t do that. Sorry I get a bit carried away when it comes to pulled pork.

What you will need

  • Nice big Pork Shoulder/Neck bone removed. I go to my butcher for this. Probably about 2-2.5kg in size.
  • 5 garlic cloves
  • Red Hawaiian Sea Salt – available at Paleo Cafe. Otherwise use Sea Salt
  • Whole30 approved bacon rashers or as organic/nitrate free as you can get it
  • 5 peeled garlic cloves

Slow Cooking

  • Poke the garlic cloves into the meat
  • Then rub the meat liberally with the salt. Usually a few tablespoons
  • Then with some bacon rashers, line the bottom of your slow cooker. Usually 4-5 rashers
  • Then place the pork cut on top of the bacon, put the lid on and turn on the slow cooker to low
  • Cook for 16 hours

There is no need to add any liquid

  • Once the pork has finished cooking, remove and shred with two forks. You can season the pork with a bit of the leftover liquid from the slow cooker if you need to.

I made this a few weeks ago with Michelle’s pineapple salsa. It was to die for!

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Here is Michelle’s original link to the Slow Cooker Kalua Pig recipe.