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.

 

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.

 

 

Sweet As Mango Chicken

So this is not a completely original recipe, but I had to share it because I know that in Australia around this time of year, trays upon trays of mangos are purchased and it can get a bit monotonous eating mangos just by themselves day after day… NOT! Who doesn’t love mangos? But whatever this was honestly THE most delicious chicken recipe I have had in a very long time and its use of mango is devine. This is based on the Mango Cilantro recipe from the Make Ahead Paleo Cookbook by Tammy Credicott but I tweaked it a little bit because I was in a lazy mood and used what I had in the kitchen/pantry. It still turned out fab, I would have quite happily have had the sauce by itself all to myself! The only thing I would suggest with this recipe, is to marinade this overnight to make it super tasty.

Ingredients

For the Sauce

  • 4 mango cheeks (the cheeks from 2 mangos in other words)
  • 1/2 bunch or a good handful of coriander (stems and leaves)
  • 1/2 a small brown onion
  • 2 tsp of minced ginger
  • 2 cloves of garlic minced
  • 1/2 cup of coconut milk
  • 1 tbsp of apple cider vinegar
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp olive oil
  • a dash of tabasco sauce (add more if you like hot)
  • ground black pepper to season

For the Chicken

  • 1 kg of chicken thighs (If not serving a small army then you will have lots of leftovers for lunches or snacks)
  • sea salt to taste
  • ground black pepper to taste
  • 1 tbsp coconut oil.

Put all sauce ingredients in a food processor. Process away until all the ingredients are well mixed in and chopped. I processed until quite smooth but if you want a lumpy sauce, sorry a more “textured” sauce, then don’t process for as long. Season the chicken with the salt and pepper. In a container place the chicken and about 1/3rd of the sauce. Make sure all the chicken is covered in some sauce, put the lid on and marinate in the fridge overnight or during the day. Place the remainder of the sauce in a container or jar and store in the fridge.

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In a large fry pan on a medium setting, heat up the coconut oil and cook the chicken thighs until brown on each side and cooked through. At the same time on a low setting in a saucepan, heat the remainder of the mango coriander sauce. To serve get your chicken and spoon the sauce over the chicken. I served mine with a shaved brussel sprout, leek and pomegranate salad adapted from Against All Grain by Danielle Walker. You could serve with lightly steamed vegies or light salad of lettuce, julienne cucumber and carrot and sprinkle with some crushed cashews (I only just thought of that and now I want to try it!)

Enjoy this simple yet delicious combination. Making chicken dishes exciting one recipe at a time!

 

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Paleo Alfredo

Well this week has been an amazing week full of supportive friends, family and complete strangers. It’s also been a week where I may have possibly lost a few friends…
According to several of my girlfriends, my food posts have spurred their husbands on to be a bit brave…or stupid. Many of the girls have said they feel like ‘bad wives’ because they don’t cook their hubby’s these kind of meals (ppffft! He’s got two feet and a heartbeat and knows where the kitchen is!) But my favourite comment was from one of my oldest and closest friends whose husband turned to her one night after looking at the Paleo Kitty food photos and said “you really need to pick up your game.” As I said, brave or stupid? Haha!

Anyway, Hubby said this is truly his favourite Paleo meal so far because it really does taste like something not paleo, but it is! So here it goes, go impress the gluten out of someone with this dish!

The ‘Pasta’
You will need a spiraliser/veggie twister or something that can make spaghetti like veggie peelings. I got my spiraliser off Amazon but search the kitchen shops if you like, better yet research on the internet and let the spiraliser come to you!

  • 1 medium to large zucchini (peeled) per person. I used two because there was two of us but didn’t have enough leftover zoodles to go with the leftover sauce
  • You can use other veggies for the pasta such as sweet potato or carrots, but I like zucchini because it picks up flavours really well and doesn’t overpower the sauce.

    Spiralise the zucchini using your chosen apparatus. Set aside.

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    The Sauce

  • two leeks thinly sliced (white part only)
  • tbsp of coconut oil
  • 3/4 cup chicken stock
  • juice of half a lemon
  • 1/2 head of cauliflower
  • 1 cup coconut milk
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • In a pan on the stove put the tablespoon of coconut oil and heat up on a low to medium heat. Then add the sliced leeks and stir to coat in the oil. Keep on a low heat and stir occasionally so that the leeks caramalise (takes about 15-20 minutes). Once the leeks have caramalised add 1/4 cup chicken stock and lemon juice and cover the pan, cooking the leeks until completely tender.

    While the leeks are caramalising, cool the chopped cauliflower in a saucepan of water and bring to the boil. Simmer for about 10 minutes. Once tender, drain the cauliflower and put it in a blender. Add the rest if the chicken stock as well as the coconut milk, salt and garlic powder. Purée the mix until smooth and liquidy. Once the leeks are cooked, add to the sauce and stir in. Set the sauce aside.

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    Add Your Meat
    I baked my bacon (4 to 6 rashers depending on how many eaters) and crumbled to put on top of the sauce. You could also grill some chicken and break it up to use as your meat. Or have both!

    To Plate Up
    Get the oodles of zoodles you made and in the same pan as you caramalised the leeks quickly sautéed your zoodles with a squeeze of lemon juice on them and if you have any chicken stock leftover a splash of that. Don’t sautéed for too long as you want you zoodles al dente! Once slightly tender put your zoodles in a bowl. Add your sauce and stir through. Portion out to each plate. Add your meat on top and sprinkle with some chopped green shallots. Buon appetito, Paleo Alfredo!

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