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.

 

 

Bubba Woulfe’s Baby Pancakes

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Now I’ve read the title again, I can see that this may have been a little misleading. These pancakes are FOR baby’s not made FROM babies… Awkward.

Moving on!

Life is such an intricate map of decisions which will lead you down so many different pathways that never seem to  have a final destination. From one choice made by two people looking to start a life together, we have managed to build a fantastic network and circle of amazing and awesome people.

When hubby graduated from university we knew that we wanted to live close to the beach. We chose a beach life close enough to our families in the “Big Smoke”, starting careers and meeting a whole bunch of new people who led us to meeting more people. It goes on from there through new jobs and lifestyle choices we met more and more people who, inevitably in a small town, know the same people you know. We now own two business in the community, are considered locals (we’ve been here almost 8 years!) and thrive on supporting our town and the people in it.

But it always surprises me when complete strangers who you might only see for 5-10 minutes a day become someone you can laugh with, share stories and life experiences with and watch grow their baby belly!

The newly married Mrs Woulfe is just one of the gorgeous and super nice people that work at the best coffee shop in town. G and the other staff have probably seen me in my worst mood and my best mood, but only for a few minutes at a time 😉 She always has a friendly smile for me and makes me feel like I’ve known her for years. When in fact if we total the minutes together we probably have only know each other for a matter of  months. And that’s what I love about life. Pleasant surprises around each corner, that can lead to delicious tasting pancakes #sorryaboutthesegway

You see Mrs Woulfe is pregnant with her first bub. And this baby has excellent taste buds already. Apparently “burrito”, as they call it, likes spinach and oat pancakes. Well when I saw a photo of this on Instagram I had to make these! So I paleofied them ASAP and boy, they did not disappoint. Problem is I’m not pregnant and I can’t claim my pancake intake on cravings!

Thank you for sharing the recipe with me G and letting me paleofy your crazy pregnancy cravings. I must say, taste testing these was fantastic and my kids gobbled these down. They didn’t even ask why they were green!

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Ingredients

This makes approximately 6-8 small pancakes / pikelets

  • 3 tablespoons of raw coconut flakes
  • 1/4 cup baby spinach (get it… ‘baby’ spinach!)
  • 1 medium banana (save some slices for topping)
  • 1 whole egg
  • 1 egg white
  • 1 tsp of baking POWDER
  • 1 tsp cinnamon

Making your Baby Pancakes

  • Place all ingredients in a blender, wait for it, now blend for at least 30 seconds
  • Heat a fry pan on a low to medium heat and spray some coconut oil or rub some coconut oil on.
  • Pour your pancake mix into the desired size pancake on the heated pan.
  • Wait for the top side to bubble and then flip.
  • Cook other side or until you can’t wait any longer and need to eat these pancakes!
  • Stack on a plate and top with slice banana and some extra coconut flakes.
  • Optional extra is to drizzle wit organic grade b maple syrup or raw honey, or if you’re pregnant pickles and almond butter… ew

I have kept these in the fridge as well and used for kids snacks. Serve cold with some grassfed butter or even almond butter.

 

 

 

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 😉

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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.

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No Muesli ‘Muesli’ Bars

Trying to find healthy things for my toddler to eat is sometimes nearly impossible. He’s a stubborn dude with a unique palate. Sometimes he’ll eat anything I give him and I mean anything. I once found him eating raw onion… what!?! But then other times he just wants a mango foozi (mango smoothie) and nothing else. Ugh.

This is my latest attempt to turn a childhood snack of mine (Uncle Toby’s Chewy Choc Chip Muesli Bars, remember those?) into a paleo snack for the little man. He loves it by the way, but then so does the dog…

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Ingredients
1 cup Slivered Almonds
1 1/2 cups Shredded Unsweetened Coconut
1/3 cup Sunflower Seeds
1/3 cup Pepitas
1 Tbsp Sesame Seeds
1/2 cup Almond Meal
1/3 cup Coconut Oil, melted
1/4 Almond Butter
1/4 cup Honey
1 tsp Organic Vanilla Extract
3/4 tsp Baking Soda
1 large Egg
3/4 cup Dark Chocolate Chips or your favorite chopped dried fruit (optional)

Putting It All Together
1. Preheat oven to 160 degrees Celsius
2. Grease with some coconut oil a smallish rectangle baking pan approximately 20cm x 30cm. You can line it with baking paper if you want. Actually do both.
3. Pulse the pepitas in a food processor a couple of times make them a bit smaller.
4. Mix together the egg, coconut oil, almond butter, honey and vanilla essence.
5. Add the almond meal and baking soda and mix to combine.
6.Then add the slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips (or dried fruit) Mix well to combine.
7. Pour the mixture into prepared baking pan. Spread out evenly and flatten with your hand or the back of a spatula.
8. Bake for 20 minutes or until golden brown.
9. Let it cool completely in the pan before cutting into bars (I put mine in the fridge before cutting).
10. Cut the baked slice into bars and wrap individual bars in wax paper or cling wrap for easy travel. Store in the fridge.

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Steve’s Protein Balls

I’m on “holiday” with my two children and husband… So far I’ve been a pack horse, done a lot of the driving (apparently my navigation skills are not up to par) and had less sleep than I would of if I was at home. BUT life is about being in the present and enjoying all the small things so seeing the joy on my little boy’s face when we took off and landed in a big plane was more than I could have wished for.

I am trying very hard to eat as paleo as I can on this trip. So far I’ve avoided all bread and rice successfully and have ordered meat and veg as much as I can. Desserts are paleo right??? Haha!

Unfortunately, when traveling it is not as easy to gain access to wholesome organic paleo foods as I would like. Trying to travel with two infants and packing a stash of paleo snacks was, I found, challenging considering the amount of room nappies, teddy bears and T-Rex took up in the baggage allowance!

Lucky for me I’m traveling to beautiful Tasmania, and have started our stay in Franklin at a lovely B & B called Vansons in the Valley The owners Jan and Tony have their own chickens and veggie patch so we’ve been blessed with beautiful eggs and bacon or eggs and smoke salmon in the morning.

I have tried to make sure I snack on ham or nuts and dried fruit but my hubby has a sweet tooth and I couldn’t resist the gold medal winning gluten free fudge he bought for one of our day trips! I blame him for me stumbling off the paleo path… Also I’m pretty sure the local ciders and wine are not strictly paleo either but hey, when in Rome!

Anyway I am having a great time with my family and I think that is the main objective of this trip, making memories with my babes!

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We bought with us some protein balls for our snacks for the trip but we have almost demolished our entire stash and we’ve been here for three days with five days to go! So I’m going to share the protein ball recipe with you all, as they are an awesome ‘on the go’ snack.

Steve’s Chocolate Protein Balls

  • 330 g combination of whole almonds and walnuts
  • 120g of chocolate protein powder (WPC or HWP) or whatever you use normally
  • 16 Medjool dates, pitted
  • 2 tablespoons cocoa/cacao powder
  • 1 tablespoon natural organic vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Desiccated coconut for rolling

Place almonds and walnuts into a food processor or blender with cinnamon, protein powder and cocoa/cacao then process until the mix looks crumbly.
Add dates, vanilla extract then process/blend again until the mix starts to come together.
Add a little bit of water if you need to so that the mixture is soft and you can roll into a ball.
Roll into snack size balls (we use our zone blocks to decide how big each ball should be but you can make them as big or small as you like)
Roll in coconut
You can keep them in the fridge for a far while (up to a month) but ours never last more than a week!

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