Last Minute Peach and Pecan Crumble

I know this “paleo” thing has gotten serious. You want to know why? We just settled on a block of land to build our forever home, it has ocean views and is in a great area… aaaannnnd I’m more excited to be trying out a paleo gelatine lolly recipe for my little man’s birthday party next month. Yep, sh*t just got serious, seriously weird.

So I helped my best friend with a meal and at home exercise plan for a clean eating challenge she has set herself. So far she’s doing pretty good with only a couple of teeny tiny mishaps, but that’s ok. She has the determination and motivation to keep on going which quite often is half the battle. I thought I might take on my own little “detox” challenge though. It’s only been recently that I realised social media is a black hole of time wasting, brain cell diminishing, reality altering “stuff”. When did it become the norm for photos to say more than actions? Why is it that we can look at something that a person has posted on their social media page and tell ourselves that that photo is absolute reality? People’s lives are not perfect and it is not what they post on Facebook or Instagram. There is always a story behind a picture and for many they are hiding the truth. For me, I started self doubting and my insecurities about my abilities and worth started resurfacing recently. I’m grateful that I have developed enough as a person to realise that that is not me and I don’t want to be in that headspace. But the only person putting me there is me. Or am I the only one who feels this way?

So, I have taken an undetermined hiatus from my personal Facebook page and Instagram page hoping to “cleanse the soul” a little bit. I will still have to use them for my job but it will be strictly business! (only business socks to be worn when posting for paleo Kitty and CrossFit Iron Lion).

Anyhoo, I made this quick and simple dessert because I had peaches in the fridge that were not great or bruised and I hate wasting them and someone was coming for dinner. Oh ok! I was craving something sweet. I unfortunately have been on a SWYPO (Whole30 reference, google it) merry-go-round and I can’t get off, or won’t. Whatever 😉 

Ingredients – Probably already in the pantry/fridge

  • 4 peaches peeled and sliced (can use more if you have them)
  • 1-2 tbsp of maple syrup
  • 1-2 tbsp of coconut oil
  • 1/4 cup of chopped pecans

Crumble Ingredients

  • 1/2 cup of almond meal
  • 1/4 cup of coconut sugar
  • 1 tbsp of coconut oil

Throwing It All Together

  • Pre-heat oven to 180 degrees celsius
  • Place the peach slices in a pyrex baking dish.
  • Sprinkle the chopped pecans over the peaches.
  • Drizzle with the maple syrup and coconut oil.
  • Make sure the peaches and pecans are coated well. May need to mix with your hands gently then arrange in a single layer.
  • Bake in the oven for 10 minutes.
  • Whilst that is baking, in a small bowl mix together the almond meal and coconut sugar.
  • Put the coconut oil in and agitate the mixture so that there are small clumps forming.
  • Sprinkle this mixture over the peaches and place back the dish back in the oven.
  • Bake for 15 minutes or until the crumble is browned on top but not burnt.
  • Serve with your favourite paleo ice-cream or some whipped coconut cream.

Alternatively apples can be used instead of peaches. If you are having a dinner party you could bake these in separate ramikins.

 

Moroccan Grilled Chicken Kebabs with Broccoli Pilaf

My little boy has started karate. The Mighty Mats are pretty cool. They do pirate push ups. That’s where when you do the push up you have to say Arrrrr! Cool huh? Maybe The Dave Castro will program pirate push ups in the next CrossFit Open WOD???

So lately I have been neglecting the blog. I have found that I have lost my motivation to create and cook delicious meals. I know that it’s because I have a lot going on in my life at the moment which makes me look at food as fuel rather than an enjoyment. And I must confess there have been several… ok… too many cheat days 🙁

Never the less I am not what I eat, so having a cheat day does not make me a bad person! Too many of us focus on the mistakes we make or the perceived “failures” but I am teaching myself (on a minute by minute basis) that it’s not about failing or regretting mistakes, it’s about learning and growing and bacon. It’s always about bacon.

I recently discovered Brocoli rice. It’s essentially the same method as cauliflower rice but with Brocoli. But I thought I wanted to change it up a bit and make a Pilaf (based on a moracan rice dish). I love pilafs because they are a beautiful way to subtly flavour a dish with spices and a touch of sweetness. This meant I had to make a moroccan chicken to go with the Pilaf. I wanted a flavoursome, creamy marinade that I could then grill on the bbq. Grillin’ means chillin’ on the patio. Winning!

So let’s get this chicken marinading.

Chicken Marinade

  • 1kg skinless chicken breast/thigh cut into small pieces
  • 2 teaspoons of sweet paprika
  • 1 teaspoon of cumin
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon of tumeric
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 cloves of garlic minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/3 cup coconut yoghurt / coconut cream

Place all the dried ingredients in a bowl and mix, then add garlic and wet ingredients to create a creamy paste.

Then add the chicken pieces and mix until well coated.

Cover the bowl and leave to marinate overnight or at least for a couple of hours.

You could use a large ziplock bag instead of a bowl to seal the marinade.

Grillin’ the Chicken

Take the marinated pieces of chicken and skewer on to metal/bamboo skewers.

Heat BBQ to a medium / high heat… or in our case the same setting we use for everything we BBQ!

Place the skewered chicken on the grill and cook (with lid closed if you have a lid). When the marinade doesn’t stick to the grill then turn the kebabs over (approx 5-6 minutes each side depending on BBQ). If you are using breast cook for 5 minutes otherwise it will dry out. Make the broccoli pilaf whilst the chicken is cooking.

Once the kebabs are cooked place on plate to rest.

Broccoli Pilaf

  • 1 large head or two small heads of broccoli
  • 1/2 red onion diced
  • 1 tablespoon of ghee or olive oil
  • 2 tablespoons of bone broth
  • salt to taste
  • 1/4 roasted slivered almonds
  • 1/3 cup chopped sulphite free (if you can get them) apricots.
  • Zest of 1 lemon

Using the same method as cauliflower rice in terms of processing the broccoli and then cook the onions in the ghee/oil, add the broccoli and drizzle with the bone broth to help cook the broccoli. Add the lemon zest. Season with salt.

Once the broccoli is cooked aldente then remove from heat and place into a serving bowl. Mix in the apricots and nuts. Season with salt and pepper if you like.

To Serve

Place the cooked kebabs on top of the broccoli pilaf. Give a squeeze of fresh lemon and sprinkle with coriander if you like coriander. If you don’t then maybe you should read the article http://www.huffingtonpost.com/2012/09/20/cilantro-aversion-gene-study_n_1901124.html

To be fancy you can serve this dish in a tagine. Who doesn’t love to be fancy?