We just finished this sensational dinner and so I just had to share it with you all! Eye fillet steak cooked to perfection by my hubby, topped with mushrooms (they are hiding a bit in this photo) and sweet potato spiral crisps. It was served with a simple green salad on the side. The crunch of the sweet potato makes this a complete winner for either an ‘above average’ mid week dinner, or a great meal for entertaining!
This recipe serves 2.
- 2 eye fillets or steak of your choice
- 300g sliced mushrooms
- 1 onion
- 1 clove garlic
- 1 Tbspn olive oil
- 1 Tbspn vegetable stock concentrate
- 1 Tbspn coconut aminos or soy sauce (if you can have it)
- 1 med sweet potato
- 2 Tbspn coconut oil
- Fry onion and garlic in olive oil. Add mushrooms and vegetable stock and cook until the mushrooms are soft.
- Add coconut aminos/soy sauce and stir though.
Sweet potato crisps
- Create spirals from the sweet potato using a spirialiser. (see picture below)
- Toss in coconut oil.
- Spread out on lined baking tray and bake in the oven (180C/350F) for 25 mins or until they have turned crispy but not burnt. You may need to toss them around mid-bake so the edge bits don’t burn.
- Grill or panfry your steak to your liking whilst the sweet potatoes and mushrooms are cooking.
Place the steak on the plate, top with mushrooms and sweet potato crisps and serve with a green salad. YUM!
This is my spiraliser – you can buy on eBay or I got mine from local farmers markets.
This just looked so pretty tonight, I couldn’t wait to eat it with my sweet potato hash & chicken sauteed with onion, bacon and chicken stock.
- few handfuls of mixed rocket & english spinach
- 1/2 cup basil leaves
- 1/4 cup coriander leaves
- 1/4 cup mint
- 1 cup watercress.
- 1 grated carrot
- 1/2 grated beetroot
- 1 peach, chopped.
- Toss all the ingredients in a bowl. You can sprinkle toasted coconut flakes on top or nuts if you can eat them.
Looking for an easy dinner?
Here is one of those meals that can easily be whipped up for a mid-week meal, but feels a bit more special. The challenge I’m finding on the auto-immune protocol (elimination diet) is variety. When a number of usual go-to ingredients are no longer go-to, it is a bit challenging! I have to say though, it is forcing me to be a bit more creative, and I am feeling better and even lost a few kg so that’s great.
For the chicken:
- Bring about 500ml of chicken stock (see recipe) to the boil.
- Place 2 chicken breasts in the stock, reduce temperature & simmer for 4-5mins. (Lid on)
- Turn stove off and leave the chicken in the stock with the lid on for about 15 mins.
- Remove and slice or shred the chicken.
For the mushrooms:
- Pour about 3 Tbsp olive oil in the pan. When hot fry 1 clove of grated garlic.
- Then add 300g chopped mushrooms (I used portabellos) + 1 tray of mixed gourmet mushrooms. Sautee. Add more oil and a little bit of chicken stock.
- Cook until soft. Season with salt.
For the salad:
- few handfuls of mixed salad leaves
- 1/2 cup basil leaves
- 1/4 cup coriander leaves
- 1/4 cup mint
- 1 cup watercress.
- 1/2 granny smith apple, chopped.
- 2 sweet potatoes roasted (see my tips here) in olive oil and salt.
- 1 avocado chopped
Toss all the ingredients in a bowl to serve.
Recipe serves 2-3 with enough for salad left-overs.
The other day, I had a chicken de-boned and rolled by my butcher and he gave me (well I’m sure I paid for it!) the carcass. Out with the slow cooker again! Chicken stock is such a staple in my house, I have the concentrate in the fridge constantly (will post that recipe soon too). I use the liquid for poaching, soups, marinades etc. It’s just one of those ‘all in and leave it’ recipes.
- 1 chicken carcass or 1 kg chicken necks
- 1 onion, roughly chopped
- 1-2 carrots chopped
- 1 celery stick chopped
- handful sliced mushrooms
- 1-2 garlic cloves, chopped
- bunch of herbs (I used parsley & thyme)
- 2 bay leaves
- 1 Tbsp salt
- 1/2 Tbsp peppercorns (omit for AIP).
- Put the chicken carcass in the slow cooker, cover with water.
- Toss in the vegetables & herbs.
- Cook on low for 6-8hrs.
- Let it cool, remove the carcass and any big chunks of vegetables/herbs.
- Strain the rest into a large jar/container. Store in the fridge for up to about a week (or even better, use it for a soup whilst it’s still hot!)
This is the sort of food for a romantic night. I won’t tell you what my husband said when he had a bite, but suffice to say, if you want something a bit naughty, this might take you there!! This is really a compilation of a couple of previously posted recipes. Plus a bit of ‘new’.
Base: use the base from the Coconut tart shell & crumble
Middle layer: coconut caramel sauce.
Top – chocolate ganche – to make the ganache gently heat a tin of coconut milk or coconut cream in a saucepan. Remove from the heat and stir in 300g dark chocolate until melted.
To assemble, fill the tart shell (this one I did in little ones but you could do in a large one too) with a layer coconut caramel sauce then top with a layer of chocolate ganache. Sprinkle with the crumble, dollop some cream or coconut cream on top and the night is yours! Serve warm or cold.
* for dairy-free & paleo omit the dollop of cream on the top
Even if you don’t like kale, you just might like kale chips. I don’t really like it raw (I mostly use it in my green smoothies), but I don’t mind the chips. I have tried making them both in the oven and in the dehydrator. The process is the same but I think I prefer the oven as it’s quicker and I think they are a bit crisper. They are super easy and lots of kids (mine are an exception) actually like them too. Best eaten immediately!
- 1/2 bunch kale (any variety, the ones pictured are cavalo nero but curly kale is great too)
- 2Tbsp olive/avocado/coconut oil
- 1 Tbsp coconut aminos (optional)
- cut the stalks out of the leaves and break them into ‘chip-sized’ pieces
- Toss in a bowl with oil (& coconut aminos if you want to) – you can rub the leaves with the oil – it does need to coat the leaves but you don’t really want it dripping)
- Sprinkle with salt (probably don’t need as much if using the coconut aminos)
- OVEN METHOD – place on oven trays lined with baking paper and place in the oven (180C/350F) for about 10 mins but keep a good eye on them as they may only need 6-8. Remove, eat.
- DEHYDRATOR METHOD – place on the shelves of your dehydrator and leave over night – mine needed 8 hours or so.
I have just returned home a few days ago from a fantastic family holiday in Japan. I have been saying for months now that when I get back from Japan, I’ll do the AIP (auto immune protocol) elimination diet ‘properly’. Well now the time has come so I spent the afternoon yesterday gearing up for my start today. This is one of my ‘concoctions’: coconut kefir yoghurt. It’s super easy and tastes good given there is no sugar or fruit added. I’ve made it before but now I have my high speed blender the consistency is MUCH better. Also this time I added coconut milk instead of coconut water and it’s made it much creamier. I added mine to my morning smoothie this morning and it tasted delicious.
Here is the recipe!
* This recipe makes about 1/2 litre (my jar is 650ml).
- flesh of 3 young coconuts
- 1/2 cup coconut milk
- kefir starter (click here for the one I used – you can buy them in Australia)
- Chop the top off the coconut with the butt of your knife (this is the hardest part of the whole recipe) and pour out the coconut water (use this to make coconut water kefir – recipe coming soon- or just drink/add to smoothie, don’t waste it!).
- Scrap out the flesh and put it into a blender.
- Add about 1/2 cup coconut milk – you can add more or less depending on how think you want it.
- Add your yoghurt starter.
- Blend until smooth.
- Pour into glass jar and cover.
- Leave on the bench over night, or for about 12 hours then refridgerate.
* you can use 2-3 Tbsp from the first batch to mix in with the next batch as your ‘starter’ – they say you should do this within 3 days for the best results.
I have been asked a few times about some of the ingredients I use in a lot of my cooking – so here are the ones I usually use:
Coconut oil – coconut oil is a very healthy oil. For an excellent article on why coconut oil, see Irena Macri’s article. I usually buy the Nuigini one as it doesn’t have a really strong flavour and I like the jar it comes in (I am a packaging girl!). Depending on the weather it can either be solid or liquid at room temperature (in summer liquid and winter solid, in Brisbane anyway). It isn’t cheap but I did read that you should spend your money on the best quality fat you can. To give you an idea, I pay AUD$30 for the 1L jar and it lasts me 1-2 months.
Coconut aminos - they are basically a gluten free non-soy alternative to soy sauce. I use a lot in asian cooking or in marinades. I have these 2 different ones – the one on the left I get from my local organic markets and the one on the right is more easily available in most health food stores. I have just noticed with the Nuilife one though that one of the ingredients is birds eye chilli, so that won’t be AIP so check the different brews! They each cost my roughly AUD$10 a bottle
Buckini’s - I have blogged about these little ones before. Basically they are a fruit but for my they work as a ‘nut’ due to the crunch. You can sprinkle on poached fruit, on a salad, put them in your smoothies etc. Here is a picture of the brand I buy – Loving Earth. This particular one is the caramelized one, but if you buy the plain one it has no sugars For the plain 500g bag I pay about AUD$12.
If there are any other ingredients you’re not sure about, just let me know.
I don’t get any benefit for plugging these brands other than knowing I might have helped you out in your quest!
I not sure if I’m quite ready for Nigella to move over, but it was a little bit fun putting together this video for my friend Christine who wanted to come over to my place to learn how to roast sweet potatoes in coconut oil but couldn’t as one of her kids were sick. I said, “I should just video it and send it to you”, and so the seed was planted.
This is a pretty basic video – filmed and edited in iMovie by my 10 year old on my iPad. It’s probably a little bit long for what it is, but I hope you enjoy it!