Oh, So You Think You Can Sandwich Bread?

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Lately I’ve been talking out loud to whomever is in charge of this world and been asking them “where in the flamin’ heck does the day go?” I am seriously on struggle street to get everything I have on my plate completed and in some sort of orderly fashion. Something usually has to be missed or shoved to the back of the “let’s get sh*t done” line.

Honestly I think I have some sort of disorder which reduces my productivity and ability to prioritise… I believe it’s called motherhood. I can almost hear the mocking tone of life as it laughs and heckles “Oh, so you think you can have a social life, work and be a parent all whilst functioning on broken sleep?” or “It’s amusing that you think you can write a blog, study and get your chores done all in your day” “Bwahahaha! I laugh in the face of your attempted organisation tiny woman!”.

Well f*ck you weird floating voice of life! I will get stuff done, despite you making time go faster! I swear I lose an hour a day.

I just want the simple things, like being able to have a coffee/lunch date with my girly  mates guilt free or sitting down at night watching an episode of a tv series which I am already 10 years behind everybody else on (Did you know that Friends has finished???)

Despite this floundering position I find myself in, laundry will get folded even though it still sits on the kitchen table for a week before I finally put it away. Dinners may not vary from week to week but they will bloody well be delicious and healthy! And yay look at me the kids are still clothed, fed and watered! I’m doing ok… right?

So now that you think I have completely lost my marbles, I’m going to tell you that this recipe is not one of my own creations. I found it on Grass Fed Girl and I have memorised it and make it 1-2 times a week. My kids have a “sandwich” everyday in their lunch boxes with almond butter and honey on it. I use this as toast and for paleo Ruben sandwiches. It also goes down real nice slathered in ghee with a big bowl of soup. I wanted to share this one with you so that you know that I don’t always “create” original recipes and that its ok to be making the same stuff each week if your kids like it and its easy. I won’t be judging.

Dry Ingredients – place in a small bowl

  • 1 Cup of almond meal
  • 1/4 cup flaxseed meal (ground flaxseed)
  • 3 Tbsp of Coconut flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt

Wet Ingredients – place in a large bowl 

  • 6 eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon apple cider vinegar ( I actually just use a cap full)
  • 2 tbsp organic honey

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Bread Making

Pre-Heat the oven to 180 degrees celsius.

Line a loaf tin with baking paper.

With the wet ingredients, mix with an egg beater until bubbly and light in colour.

Then slowly add the dry ingredients whilst still mixing with the egg beaters. Mix until well combined.

image Pour into the lined tin and place in the oven for 35 minutes.

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Let it cool in the tin for a few minutes and then remove from tin and place on a cooling to cool all the way through.

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Then paleo sandwich away my friends!

Store in the refrigerator wrapped in aluminium foil. Can last up to a week.

 

Roasted Cinnamon Almond Butter

It’s happened. I’ve reached that age where I look back and think to myself, how and why did I do the things I used to do?!? I think this feeling of “ugh” stems from receiving text messages from friends (sans children) at 4am on New Years Day saying they had an awesome time camping at a 3 day music festival in the middle of stinking hot Aussie summer with no sleep and some wicked hangovers. I immediately felt sympathetically hungover and thought… “at what point does that sound like a good time?” I love my friends but, they’re crazy!

See, now I’m old. A good time for me is going to bed early, sleeping 8 hours straight through without having to get up at 2am in the morning to change my toddler’s bed sheets or soothe a crying 1 year old.  I consider a sleep in 6am and a good day when everyone eats well and sleeps well without any tantrums or injuries.

Some may think that having kids ruins your lifestyle, but to me it seems that having children has only made me prioritise what is important to me. It’s not important for me to go out every weekend, drink and then sleep through the next day. It’s not as important to me to see a certain band, movie or go shopping for the latest clothes. What’s important is the little things. I like having breakfast together on the weekends with my family. Going to the beach and making good use of our beautiful surroundings. Having a nap with the kids after lunch or seeing them play with the dog in the backyard. Those things seem to be the highlights of my life now. Yeah yeah I know… boring.

Don’t get me wrong! A night / day off every now and then is fabulous and I will never pass up that opportunity to dress in nice clothes and talk to adults… uninterrupted… without food being mushed into my face by little hands. But I’m quite happy to embrace the ebb and flow of growing older and watching my amazing little human beings flourish and grow.

However, that being said, when people always ask “are you having a third child?” and my response is, “oh heck no!” … at least not until I get some sleep, a bigger house and a new car at least (hint, hint hubby!) Actually throw in a couple of holidays as well :p

Anyhoo, I refuse to pay nearly $20 for a jar of almond butter. I love almond butter. Firstly, because it has the word butter in it (drool) and secondly because it’s really delicious to eat out of the jar with a spoon pre-workout. AND it’s bloody easy to make! Is that not like the trifecta of eating?

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What you need to make it

  • 1 to 2 packets of dry roasted almonds
  • 1/2 to 1 tsp of cinnamon

Yep. That’s it.

How to butter your nuts 

  • Preheat the oven to 180 degrees celsius
  • Get a nice big oven tray and spread the almonds evenly over the oven tray.

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  • Roast for 5 – 10 minutes (depends on how powerful your oven is) shaking the nuts around on the tray every few minutes to make sure they don’t burn.
  • Once slightly roasted let them cool for a couple of minutes and then place in your food processor.
  • Add the cinnamon when the nuts just begin to reach the paste stage. Process some more.

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  • Process the almonds until they reach the consistency of a paste/spread.
  • It will take probably 15 minutes or so to get to the paste stage.  I tend to turn off my processor every few minutes to give it a rest.

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  • The  almonds will go through several stages before reaching the the last stage. Persevere as it is totally worth it.
  • Store in a glass jar in the fridge for up to 3 weeks. Mine NEVER lasts that long 🙂

Enjoy by itself with a spoon and the jar, on some apple slices, add a dollop to your smoothie. It can be used to make satay sauces, cookies, cakes and brownies. The uses for almond butter are endless!

 

 

 

 

 

 

 

 

 

 

On the Run Paleo Mini Quiche

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Merry Christmas and a Happy New Year!

Well another festive season has been and gone and so begins the chapter of a new year. Squee!!! How exciting!

But first… I need to grinch about something.

WARNING: This blog post may offend some people, but quite frankly I hope it does so it opens your eyes and mind to the reasons why people choose not to give their kids sugar / junk food.

Over the christmas holidays there are many tempting “treats” and “sweets” out there. Yes I do succumb to these things and a glass of wine or two, maybe even a cider over this period, I’m no saint. I try to stay well behaved and this year was my best year yet I feel!  I also try very hard to get my kids to stay away from lollies, sugar, cakes, desserts and things as these tend to be everywhere you look during christmas. I mean my kids are 1 and 3, they don’t need to have all that crap anyway!

But my question is, why is it people persecute parents for actively excluding “treats” and “sweets” from their children’s diet? Why is it so hard for them to refrain from force feeding my kids sugar? I’m not being mean by not giving my kids crap food. I am being a parent. I don’t want my children to be on a sugar high and have to endure the lows of a crash an hour later. I don’t like it when they are clutching their bellies screaming that it hurts when they have had too much dairy. It’s my choice to try and give them good food that doesn’t make them feel bad or act out of character. I’m not perfect and occasionally they will have stuff that isn’t great or paleo. But for goodness sake, respect that we as parents are trying to educate them on healthy choices and show them that you don’t need to have junk to enjoy food. There is absolutely no reason to go against a parents request and give the kids junk food.

I don’t understand what people think they are giving children when they give them blue or red lollies, bowls of ice cream and cake and chocolates before nap time. You are not giving them a treat, you are giving them a ticking time bomb of crazy behaviour, upset tummies and no nutritional benefit at all. So if I say “no” to giving my kids something, please respect that I am doing it out of love for my child and their health. If you want to show them love through food, give them nutritional food that will help them to grow into healthy human beings. Better yet just give them hugs and kisses and show your love that way.

Moving On…

New Years always holds that air of new beginnings and fresh starts. I haven’t made any resolutions this year as I tend to only break them. BUT, I will be setting some personal and training goals and hope to work towards achieving them by the end of 2015. For many people, new years is also a time to reflect on where things went wrong for last years resolutions. I know several people who have vowed to become more organised and prepared with their nutrition so that they don’t resort to grabbing something unhealthy when they are in a rush.

My friend K-star who trains with me at CrossFit Iron Lion, is a beautiful, generous, kind person who is ALWAYS running to and from events, work and family. She literally sometimes runs, not kidding. Good thing she loves to run!

K-Star made these mini quiches for our athletes for a CrossFit competition late last year. They were such a convenient, fully loaded, nutritious snack that travelled well. I thought, what a bloody good idea K-Star! She won’t mind that I share the recipe for everyone to use! Right? :p

What You Need

  • Roasted Sweet Potato (I always roast several on my prep day for the week but you can find out how to do it in the Stuffed Sweet Tats recipe)
  • 8-10 eggs
  • Chopped bacon that has been semi cooked
  • Diced red onion also sauteed slightly
  • Baby spinach chopped
  • Pinch of sea salt

What You Do

  • Pre-heat your oven to 180 degrees celsius
  • Line a muffin tray with paper muffin cases (fancy ones – see picture)
  • Press a spoonful of roast sweet potato into the bottom of each muffin case
  • Lightly cook your bacon and sauté your onion
  • Place the bacon and onion on top of the sweet potato in the muffin cases
  • Place the chopped spinach on top of the bacon and onion
  • Put your eggs in a blender with the pinch of salt and blend for 15 – 20 seconds
  • Pour the egg mixture evenly into each muffin case. Don’t over fill!
  • Bake in the oven for 15-20 minutes or until egg is cooked.

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Makes 12 mini quiches

You can virtually add any ingredients to the quiches like leftover shredded chicken, smoked salmon, mushrooms, asparagus or broccoli. There is no limit to the combinations.

 

 

Chicken Crumbies

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I’m getting really good at handling embarrassment. Just saying. It’s only taken me 32 years, but I am now comfortable enough to laugh in the face of short jokes and embarrassing situations. For example when my husband completely spotlighted me at a CrossFit seminar with Lucas Parker by telling everyone I made my hubby grow a beard because I thought Lucas was hot (google him if you don’t know who he is)… I just laughed it off whilst secretly planning my husband’s slow and torturous payback. And when my coach and friend who went on a CrossFit retreat asked Khan Porter (do yourselves a favour and look him up too, drool) to send me a personalised message dressed only in a towel and then posted said video on facebook… I’m cool with that too… ha ha. See laughing. Watch out Luke, revenge is sweet.

But seriously, I honestly can laugh and be comfortable in my own skin. It’s good for the soul to laugh, even if it is as yourself. It’s taken me a long time to get here and I am hoping that raising my daughter  and son I can teach them how to be a confident woman/man in their own skin and not feel pressured by society’s unrealistic expectations.

By popular demand, here is the recipe for chicken crumbies. It’s so simple you’ll laugh at how easy it is.

Ingredients

  • Chicken tenderloins (can get from the supermarket or ask your butcher)
  • 1-2 large eggs whisked
  • Almond meal (about 1-2 cups depending on how many pieces of chicken)
  • 1 – 2 tbsp of finely chopped basil
  • 1 tbsp of garlic granules
  • zest of 1 lemon
  • salt and pepper to season (season well)
  • coconut oil/olive oil for cooking

NUT FREE VERSION: For a nut free version use ground flaxseed instead of almond meal. 

Crumbing your Chickies

  • Mix together all of the dry ingredients in a large flat bowl or on a plate
  • Set yourself up with a little crumbing station. From left to right have your uncrumbed chicken pieces, whisked eggs, crumb mixture and a plate to put the crumbed chicken pieces on.
  • Dip the chicken piece in the whisked egg, then place the chicken in the crumbing mixture and coat with crumbs. Move to the clean plate
  • Repeat until all chicken pieces are crumbed.

Warning: It does get a little sticky and you may need to make more crumbing mixture, depending on how generous a crumber you are. Use one hand to dip in egg and the other to crumb if you can.

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  • Heat the oil in a large fry pan over a low-medium heat.
  • Gently place the chicken pieces in the pan and cook slowly for a few minutes either side or until crumb is nice and golden.
  • You may have to cook in batches.
  • Place on a plate with paper towel.

Serve with Cinnamon Pumpkin Bites and salad.

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Cinnamon Pumpkin Bites

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The kids have been sick with summer colds over the last couple of weeks. I struggle when they are so busy snotting and coughing all over me that I generally just don’t fight it.  Except this time! Bwhahahaha (evil laugh) This time instead of me getting sick a week later I armed myself with the most delicious liquid put on this earth… bone broth (cue angels singing, clouds parting and the sun shining down on a slow cooker full of broth). I have bone broth daily now. Yes I’m coming a bit late to the party for the broth show, but my word has it been awesome. I used organic beef soup bones and a simple recipe that requires you to roast at a very high temperature for a short amount of time before putting in the slow cooker for 12 hours. I have almost finished drinking my first batch and I do believe it will become part of my weekly cookup/prep plan. Try it.

Anyhoo. I also love simple things and this recipe is super easy and tasty for everyone. My kids love these by themselves or on the side of their meal. Although when they are sick the dog gets to eat most of them off the floor or as they are being thrown at him in a flu hazed tantrum…

Ingredients

  • 1/2 a large or 1 small to medium butternut pumpkin. Peeled and diced into even-ish cubes
  • 1 tablespoon of cinnamon
  • 1 tablespoon of garlic granules
  • Approx 2-3 tablespoons of Coconut Oil or  Extra Virgin Olive Oil
  • Sea Salt for seasoning.

What to do

  • Preheat your oven to 180 degrees celsius
  • Peel and cut your pumpkin and spread out on to an oven tray.
  • Drizzle with chosen oil.
  • Then sprinkle with cinnamon and season with salt and garlic granules.
  • Mix together with hands and make sure all pumpkin is covered.
  • Place in the preheated oven to bake for roughly 30-40 minutes or until golden brown around the edges.
  • Once baked serve by themselves or add to a salad.

These are great to munch on during a movie or add to a warm salad. I think they are perfect for adding a bit of colour and flavour to a meal!

 

 

R & R Sauce

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So my niece just turned 13 and quite frankly it scares the poop out of me. I mean, these days 13 is really the new 21. What with the technology, the clothes, the  social media out there… whatever happened to playing with barbies and my little ponies or even just playing outside? Ugh I am so old! At least they still lust over boy bands… right?

It got me thinking about that time of life for me and I don’t envy her age at all. I like where I am now. It’s busy and it’s crazy,  I’m crazy. But I know now who I am (which by the way continues to evolve and change). But dang, life can be good when you follow your heart and listen to your soul.

On a slightly less deep and meaningful note, any of you watch The Walking Dead? Well we do, it’s about the only thing we watch at the moment. I just wonder though, these people must be a little tired and hungry? Needing a shower maybe? New shoes? Underwear  change? Lord help me in an apocalypse, I get really hangry.

Moving on! This sauce came about because I had no canned tomatoes (not a very good doomsday prepper am I?) but I had too many tomatoes and some capsicums in the fridge. I based the flavour on a dip we used to have which was roasted capsicum and cashew. This turned out to be one of the easiest things I have made to date. I called it R & R because it’s roasted and red, but really I just want to go away to an island without little people for a bit of a holiday 😉 Dreaming!

Ingredients

  • 1 kg of roma tomatoes. Doesn’t matter if they are over ripe.
  • 2 large-ish red capsicums
  • extra virgin olive oil
  • sea salt
  • 2 garlic cloves minced or garlic granules
  • 1/4 cup of roasted but unsalted cashews

R & R ing

  • Preheat oven to 180 degrees celsius
  • Cut tomatoes into quarters and lay skin down on baking tray
  • Cut red capsicum into strips and place on the baking tray with tomatoes skin down.
  • Drizzle tomatoes and capsicum with olive oil
  • Sprinkle with salt and garlic
  • Massage so that all capsicum and tomatoes are evenly coated.
  • Roast for 20-25 minutes.
  • Remove from oven and let cool slightly
  • Place in a blender or food processor and blend until smooth.
  • Add cashews and blend for 1 more minute.

You can use this sauce with meatballs. Add it to your bolognese. I made baked chicken breast with garlic, olive oil and salt then baked in an oven for 20 minutes and poured the sauce on in the last 5 minutes of baking. You could also pour this over zoodles and add a protein like chicken or lamb! Very versatile and extremely delicious and easy to make.

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Maple Bacon Turkey Burgers

Hey! So I’ve discovered ghee. Yes I know it’s been around for yonks but I made my own the other day and to say it was amazing is very understated. I LOVE THE SMELL OF MELTING BUTTER!!! And I can’t stop cooking with it. I’m converted. Get into some ghee peeps, you’ll love it.

Life is getting hectic towards the end of the year and things are rapidly changing but you know what hasn’t changed? My love of simple meals that I can make a ton of and use for breakfast, lunch and dinner. My kids love these and I’m not just saying that. Although I do tell my son that this is what T-rex would have eaten because otherwise he turns his nose up at it before I have even put them on his plate! Apparently at 3 you can be fussy. Who knew.

Making a variation of a burger is what we do best. It means that we can buy good quality mince and create wonderful flavours that will please any taste buds. This is one that I discovered because I had a large amount of turkey mince in my freezer (it was on special!) and bacon should always be used. The maple was a bonus.

I encourage each and everyone one of you cooks to experiment with your burger patties, rissoles and meatballs. Don’t be afraid to combine flavours using spices and herbs. Always season them with salt and don’t overwork your meat because they will dry out. And another thing, you don’t need bread crumbs or an egg necessarily to make the meat stay together. If you add salt and work the meat just right the patties will be perfect!

Gobble Gobble! (that’s a turkey reference)

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Ingredients

  • 500g Turkey Mince
  • 1/4 red onion minced / chopped super fine
  • 2 tsp garlic granules
  • 1 tsp of thyme leaves
  • 1 tsp of ground sage
  • 1/4 tsp of sea salt
  • 2 – 3 rashers of bacon diced
  • 1 tsp of olive oil, coconut oil, ghee
  • 2 tsp of maple syrup

Makin’ your Bacon Turkey Burgers

Preheat oven to 180 degrees celsius. Line a baking tray with baking paper.

Combine mince, onion, spices and seasonings in a bowl. Mix with your hands to combine well and set aside.

In a fry pan over medium to high heat, melt the oil and then add the bacon. Fry the bacon until slightly brown and then and the maple syrup. Fry for a minute or two. Then remove from heat and let cool slightly.

Add bacon to turkey mince and mix in well.

Take a small handful or palm size of mince and form into a patty. Place on the lined baking tray.

Once all patties have been placed on to the tray, place the tray in the pre-heated oven and cook for 15- minutes. Rest for a few minutes before serving.

Serve with salad and sweet potato fries and guacamole.

 

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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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