Wrap Your Hands Around This

To all the mum’s and dad’s out there who make the school lunches, hats off to you I say. The rules and regulations that schools, kindergartens and daycare facilities have set for what is allowed to go in to the lunchbox has certainly changed the game. Some places have a no nut no egg policy, no plastic wrap and packaging free while others say no chocolate but anything else is ok.

This is a positive step towards good nutrition for our children at schools and I think it’s a great idea, but for a lot of parents it means staring at the empty lunchbox wondering what the heck are you going to put in there.

In my day a Nutella sandwich on white bread with a packet of pizza shapes and a frozen poppa was a good lunch day. Times have changed.

Here is the challenge for most parents: to pack a lunch that is not only adhering to the regulations but that is nutritious, delicious and let’s face it looks good so that your kids will eat it!

Challenge accepted.

Now I’ve based this recipe off of Stupid Easy Paleo’s tortilla recipe but have changed and added a few ingredients to suit the purpose. Stephanie did an awesome job of creating these tortillas and I use them all the time. I’ve also tried to keep it pretty simple so that you can make them on prep day or in a rush the night before.

What Goes ln

• 1 cup of baby spinach leaves
• 4 eggs
• 1 tbsp of coconut oil
• 4 tbsp water
• Pinch of salt
• 1/2 cup of tapioca starch/arrowroot flour
• 2 tsp of coconut flour

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Making the Wraps

• Put the spinach, eggs, oil, water, pinch of salt in the blender and blend for 45 seconds or until it looks like green liquid no bits/chunks of spinach.

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• Heat a small fry pan (20cm) on a medium heat.
• Pour the green liquid into a jug or bowl with a pouring lip and add the flours.

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• Whisk with a hand whisk until combined.
• Pour a small (less than a 1/4 cup) amount of the liquid into the pan and swirl it around until the bottom of the pan is covered.
• When the sides of the mixture start to peel away from the side then flip the wrap over and cook for a few more seconds.

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• Remove from the pan and place on a plate while you make more wraps.

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Now I did try using a larger pan to make a larger wrap and it worked. I guess depending on how big a wrap you think your child or you will eat depends on the pan you will use.

What to Wrap

This depends a lot on your child’s tastebuds and what is allowed at the school/kindy/daycare.

Here are some suggestions:

• Ham, avocado and an organic grassfed cheese
• Smoked salmon, avocado, cucumber and paleo Mayo
• Almond butter and organic honey (I’ve tried this and it was ace!)
• Almond butter and banana
• Shredded Chicken, grated carrot, beetroot and avocado
• Pulled pork, grated apple, grated cabbage and paleo Mayo (also one of my favourites!)

Try some of your own combinations or your kids favourites wrap fillers and see how you go!

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.

 

 

 

Mile High Egg And Mushroom Roulade with Buttered Baby Spinach

Well I’m back. If you didn’t know where I’d gone I went to Germany with my little family for my brother’s wedding. We were gone for about a month and we got to visit Berlin, Pirna, Dresden, Munich, Füssen, Legoland and we even popped over the border to Prague. Such a diverse country rich with history, new beginnings, beautiful landscapes and monuments that I never thought I would get to see. We are very grateful to have been able to travel to Germany and the wedding was just spectacular.

However, on the advice of Elsa, I “let it go” and was not 100% paleo on our vacay.

BUT!

I refuse to carry guilt about this as I will probably never get the chance to go back and I had a ball and made so many memories with my hubby and kids. Laughter, fun, love, celebration and reckless abandonment of all reasonable nutritional choices was what this trip was all about!

Now, this little simple yet fancy looking breakfast recipe was “inspired” (if you can be inspired by airport food) by a meal I had at some ungodly hour in the morning/night in the airline lounge at the airport. It was about as paleo as I could get. Yet for you lovelies I turned this into a total paleo/primal meal. You’re welcome 😉

I made this for one person (me), so if you are going to make it for more than one person you will need to up the quantities.

Ingredients

  • 2 eggs whisked
  • 1 dash of almond milk whisked in with the eggs
  • 4 tsp of organic grassfed unsalted butter separated into 1 tsp portions (can use ghee/coconut oil for Whole30)
  • 1/4 cup of swiss brown mushrooms diced
  • 1 tbsp of coconut milk
  • 1 cup of baby spinach
  • salt and pepper to season

Roulading, Mushrooming and Buttering

  • Heat a low to medium sized fry pan on a medium heat. Add 1 tsp of butter (can use ghee/coconut oil)
  • Pour in the whisked egg and almond milk mixture and spread evenly in the pan.
  • Cook the egg mixture until firm on top but be careful not to burn the bottom.
  • Meanwhile, in a small saucepan heat 1 tsp of butter on a medium heat and add the mushrooms. Stir to coat and cook for a few minutes until slightly softened.
  • Once the mushrooms are softened add the coconut milk and stir. Season with salt and pepper.
  • In a smaller pan heat 2 tsps of butter and add the spinach. Toss to coat and cook until wilted. Season to taste.
  • Remove egg wrap from pan and place on a flat surface (chopping board).
  • Spread the mushroom mix evenly over the wrap.
  • Carefully roll the egg wrap into a log shape.
  • Place on a plate and cut into even sections.
  • Place the buttered spinach on the plate.

As they say in the airline industry

“Thank you for cooking with Paleo Kitty. We hope you had a pleasant experience and on behalf of all the crew here at Paleo Kitty, please enjoy your meal.”

 

 

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