Rainbow salad & pesto mayonnaise

I don’t use purple cabbage all that much but when I added it to this salad, it just looked so gorgeous! I don’t know about you but I get into a rut with salads. After a while they are all very similar. That’s why this one is fun as it’s added another colour and with the grated beetroot and carrot there are a few textures too. You could just as easily serve it with a balsamic/lemon/olive oil style dressing. A few nuts or seeds sprinkled on top would be nice too.

Adjust quantities according to the number you want to feed.  This one serves 3-4.

Toss all ingredients together:

• 2 handfuls mixed salad greens
• 1 large handful snow peas, chopped in half
• 1/2 beetroot, grated
• 1 carrot, grated
• 1 cup shredded purple cabbage

Serve with Pesto mayonnaise.

To make pesto mayonnaise, mixed equal proportions of  pesto with mayonnaise and either serve on the side or toss the salad in the dressing for a more coleslaw style salad.

Paleo Pesto
1 large bunch basil – leaves removed from stalks
1-2 garlic cloves, peeled and roughly chopped
Juice 1/2 lemon
1/2 cup almonds (or any nut of your choice – raw or roasted)
olive oil
salt & pepper

Place all ingredients in food processor and blitz until finely chopped and a chunky paste is formed.  You will probably want to taste and adjust flavours eg more lemon/salt and adjust for consistency with oil and even a bit of water if you want it a bit thinner.

Paleo Mayonnaise

• 1-2 garlic cloves
• juice of 1 lemon
• 1 tsp Dijon mustard
• 1 egg
• salt & pepper
• 2-3 anchovies (optional)
• 3/4 cup olive oil (or macadamia or avocado)

1. In a food processor or stick blender blitz the garlic, lemon juice, mustard, egg, s&p, anchovies and about 1/4 cup of the oil.  Blitz until well combined.
2. Then with the processor/stick blender going SLOWLY pour in the rest of the oil in a constant but gentle trickle.  Keep going until the oil isn’t absorbed anymore – if it won’t ‘blend’ in anymore, just stop adding the oil.
3. Taste and season again if needed.  Refrigerate.

raw paleo snickers bar

Earlier in the year I made a different (and much more complicated) version of a paleo snickers bar merging a few recipes I found online and then I couldn’t remember what I did so never posted the recipe!

I was recently out for dinner with a couple of friends and one was telling me about a slice she and her teenage girls devour – sounded close enough to a paleo snickers bar in concept, so here is my attempt at my version!   It was easy and relatively quick.  Tasted delicious with my coffee this morning too.

raw paleo snickers bar recipe

First step is to soak the cashews for the middle layer, then make in order below…

Base:

• 8 fresh dates (pitted)
• 1 cup mixed nuts (raw or toasted… but then not a raw slice!)
• 1/2 cup pepitas
• 1 Tbsp melted cacao butter
• 1 Tbsp coconut oil
• 1 Tbsp raw cacao powder
• 1 tsp water

1. Line a square baking tin with baking paper.
2. Blitz together in a food processor/blender/thermomix until sticking together – can be a bit chunkier if you like the crunch, or smoother if you don’t.
3. Spread out evenly in the baking tin, freeze until next layer is ready.

Middle layer:

• 1 cup cashews (soaked for about an hour and rinsed – the longer you soak the smoother the ‘cream’ layer)
• 1 Tbsp coconut oil
• 1/2 cup coconut cream
• 1/8 cup maple syrup (or to taste)

1. Blend in a food processor/blender/thermomix until a smooth paste.
2. Spread over the base layer – doesn’t matter if it’s not completely smooth (see picture).  Return to freezer for at least 30 mins.
3. BEFORE adding the chocolate layer, smooth over this layer with a large spatula or cake knife so that when the chocolate is poured on, the finish is smooth and not lumpy.

Top/Chocolate layer:

• 1/4 cup melted cacao butter
• 1/4 cup raw cacao powder
• 1/8 cup maple syrup

1. Whisk ingredients together until smooth.
2. Pour  the chocolate over the smoothed middle layer – spreading by either rolling the tin around or using a cake spatula.
3. Return to freezer until set.

To serve:

Remove from the freezer, let it stand for 5 mins or so before cutting so you don’t crack the chocolate layer.  Cut into squares or bars.  It is rich, so small pieces is best and will make it last longer!  Store in the fridge or freezer.

Makes up to about 50 pieces.

fudgy chocolate protein balls (raw, nut, coconut, dairy & gluten free)

Can’t believe we’re on the fast train to Christmas! Stay tuned for upcoming Christmas recipes and treats. For those who receive these blog posts via email, you might want to consider following me on Facebook, Instagram or Pinterest as I often post quick photos, short recipes and bits and pieces on those formats as it’s easier than writing and publishing a whole blog post 😉

I came up with this recipe whilst trying to think of a natural, high protein energy boost for my oldest child (11) who is very fussy and has had glandular fever and really needs an energy boost from time to time.  Surprisingly he loves these little balls. I really like them too – they have a fudgy consistency.   They also cater for most food intolerances 😉

fudgy chocolate protein balls

• 10 fresh dates (pitted)
• 1 Tbsp honey
• 2 Tbsp raw cacao + extra for rolling
• 1/4-1/3 cup cacao butter – melted (you could try coconut oil instead but they will be much softer)
• 1/2 tsp cinnamon
• 1& 1/4 cups protein powder of choice (use a DF one like pea protein for DF)
• 1/4 cup water

1. Blitz dates in food processor until finely chopped.
2. Add rest of ingredients until it forms a thick paste.
3. Refrigerate for about 20 mins so it’s not so sticky.
4. Roll heaped teaspoon sized scoops into balls then roll in extra cacao – this will help with the stickiness.  I have rested them in mini muffin tins until a bit firmer to help hold their shape
5. Freeze.

Makes about 20 balls.

Your hands will get very sticky rolling these balls, you may need to wash them a couple of times during the process!

apple almond scones (gf, paleo)

I love brunch.  (Well actually there isn’t a meal I don’t like, but if had to pick a least fav it would be lunch.) I love breakfast too, so brunch in my mind is really just an excuse to eat breakfast a little bit later in the day!  We were invited to friends for brunch today for Father’s Day and because I’ve inherited the inability to ‘bring nothing’ I thought scones would be a nice brunchy thing to bring.  I did make a regular batch of jam & cream topped regular scones, but here is the gluten free version – not really like a jam & cream topped scone at all, but yummy none-the-less.

I had made similar scones a few years ago but couldn’t find the recipe, so after finding a few different ones online,  I based mine on this Apple Scones recipe from Paleo Foodie.

• 2 1/2 cup almond flour
• 1/2 cup shredded coconut
• 1&1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 cup coconut oil, melted
  
• 2-4 tbsp honey or maple syrup
• 1 medium egg
• 1 -2 apples grated (1 large or 2 small)1. Preheat the oven to 170C.
  2. Combine all ingredients in a large bowl.
  3. Stir until combined into a batter.
  4. Put small cookie sized mounds of the batter on a baking tray lined with baking paper.
  5. Bake for 25 – 30 minutes until golden brown. Allow to cool, serve and enjoy!

Makes about 15

brussel sprouts can be yummy! (yes it’s true!)

The only thing I grew up knowing that my Mum didn’t eat was brussel sprouts. I mean she ate everything else – lambs brains included, so I grew up thinking that brussel sprouts must be completely and utterly inedible, disgusting.  I have no recollection of ever having eaten them under the age of about 38.  I have no idea what ever possessed me to venture into the world of the unknown and attempt to cook (& potentially eat) a brussel sprout, but I’m glad I did.  I have discovered that it IS possible to actually eat brussel sprouts, and what’s more,  even enjoy them.  I’ll have to cook them for Mum now!

This is now my second favourite way to eat them… My favourite is at a fabulous Argentinian restaurant in Sydney called Porteno – it’s one of their signature dishes, and let’s just say, AMAZING.  Given I can’t eat at Porteno very often, eating brussel sprouts cooked in coconut oil and bacon is the next best way.  Let’s face it, there’s not much that doesn’t taste better with bacon!

Really yummy brussel sprouts

• 500g brussel sprouts, halved or quartered
• 2-3 rashers bacon, diced
• 1 medium brown onion, diced
• 1 garlic clove, finely chopped or grated
• 1-2 Tbsp coconut oil (or butter is also good but not then paleo/AIP)
• 1-2 tsp  stock concentrate (or stock cube)
• salt & pepper to taste

1. Melt coconut oil in a fry pan.
2. Lightly fry onion and garlic. Add in bacon. Fry for a few more minutes.
3. Add in brussel sprouts.  Stir through stock.  Once the brussel sprouts are well tossed in all the bacon/oil goodness, you might want to add in a tablespoon or 2 of water to make sure nothing is sticking to the bottom of the pan.
4. Covering the pan for a few minutes will help to soften the brussel sprouts a bit faster.
5. When they have softened (but not soggy!), season to taste and serve with your protein of choice!

ENJOY & see that brussel sprouts really can be yummy!

Serves 3-4 as a side dish

raw grated salad with orange dressing

I remember a while ago I had a request to post more salad recipes.  I think now that Spring has sprung in sunny Brisbane, Australia, it feels much more like salad weather and so, I’m finding more salad inspiration again!  I do find that grated salads are a good way to eat a larger amount of vegetables and they are colourful too, which is visually appealing and they say it’s good to ‘eat the rainbow’ to get a variety of vitamins & goodness!

There are many variations to this salad depending on what’s in season/you have in your fridge.  A few toasted pepitas, sunflower seeds and/or chopped nuts would be nice on top too (unless you want the AIP version).

Raw grated salad with orange dressing

1 medium beetroot, peeled
1 large carrot, peeled
1 zucchini
1 apple
1-2 handfuls kale
1-2 handfuls baby spinach leaves
1 ruby grapefruit
1-2 avocados

Dressing
Juice 1/2 orange
2 Tbsp olive oil
1/2 Tsp mustard (leave out for AIP)
1 tsp apple cigar vinegar
Salt & pepper to taste

1. Grate beetroot, carrot, zucchini and apple.
2. Finely chop or blitz in a food processor, kale and spinach.
3. Mix all vegetables in large bowl.
4. Cut skin off grapefruit and dice, stir through salad mix.
5. Top with diced avocado and dressing.

For dressing:
In a small jar shake together all dressing ingredients, adjust to taste.

Serves 3-4

And if there is any left, eat the leftovers for lunch the next day, that’s what I did:

apple cinnamon energy balls (AIP, paleo, gf, df, nf, ef)

I was making a batch of protein balls for my husband to take to work and thought I’d have an experiment with some that don’t have nuts or protein powder (so really not protein balls at all!).  I think my tummy needs a little rest from nuts-every-day at the moment, so that was my motivation.  So here are my apple cinnamon energy balls – they taste quite light and fresh.

• 200g fresh dates
• 1&1/4 cups toasted shredded coconut (plus a little extra for decoration at the end)
• 1 large granny smith apple, finely grated
• 1 Tbsp coconut oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg

1. Pit the dates and process in food processor/blender until finely chopped.
2. Add rest of ingredients and process until mixed – can pulse if you like a chunkier texture. You may need to add a little more coconut if the mixture is too wet.
3. Roll into balls and sprinkle with extra shredded coconut if you wish.
4. Refrigerate or freeze.

Makes 10-12.  I keep mine in the freezer.

lemongrass & kaffir lime coconut icecream (paleo, gf,df,nf)

I have worked out over time that my body tolerates most dairy pretty well, but I have done many periods dairy free when I’ve been following strictly the paleo or AIP diets.  Even if you love dairy, this coconut ice cream is a tasty alternative.  It is best eaten straight from the ice-cream churner as it’s more of an ice-cream texture then, but if you take it out of the freezer 15 mins or so before you want to eat it, it will soften too.

The great thing with this recipe is that it’s so versatile – you can experiment with flavours, sweetener types or levels (or omit completely) or just have it plain.  It’s yummy on it’s own, served in the date and nut tart shells, or with your favourite dessert.

Base recipe (it’s really like making a custard)

• 1 large (560ml or there abouts) can full fat coconut cream
• 2 whole eggs or 3-4 yolks (yolk alone are richer and harder to ‘scramble’)
• 1 tsp vanilla paste (omit for AIP as vanilla is a seed)
• 1/4 cup maple syrup (or alternative sweetener or omit if you aren’t the sweet tooth!)

1. Heat the coconut cream in a saucepan over a medium heat until just before the boil, but don’t boil it. Keep it on a low/med heat and not boiling.
2. Whilst the coconut cream is heating, whisk the eggs until starting to thicken.
3. When the coconut cream is hot whisk a ladle full in with the eggs, then another ladle full or 2.  The idea is to temper the egg and not cook or scramble it.
4. Add the egg mixture in to the saucepan, whisk well.
5. Add vanilla, maple syrup and any other flavours (eg lemongrass & kaffir lime leaves – see below) and whisk until thickening.  It won’t as thick as a normal custard, and be careful not to let it get too hot or it will separate/scramble.
6. Pour mixture into a container and refrigerate for several hours or overnight until cold.
7. Churn in an ice-cream machine until frozen (if you don’t have an ice-cream machine you can google alternative methods of this stage).
8. Best eaten immediately.

Serves 4

Lemongrass & kaffir lime version.

• 1 stalk lemongrass finely chopped
• 4 kaffir lime leaves, stems removed – can leave whole or roughly chop

1. Place lemongrass and kaffir lime leaves in either a nut bag, piece of muslin or new chux cloth.
2. Put into the coconut cream either from the beginning heating stage or after the egg is added.
3. Remove either before you refrigerate or at least before you churn! The longer it’s left in the stronger the flavour will  be.   Make sure you really squeeze the nut bag to extract all the flavour.

* You can put the lemongrass & kaffir lime leaves directly into the custard, but you will have to strain them out well before churning.

green smoothie #3

Given my green smoothie recipes are still the most frequently viewed pages (I think due to being re-pinned on Pinterest) I thought it was time for a new one.

• 1 banana
• handful of frozen mango cubes
• 3 strawberries
• 3/4 cup coconut milk
• 1/4 cup coconut water
• 2 large handfuls of greens (spinach/kale/silverbeet)
• 1 scoop protein powder (optional – not paleo or AIP if you add)
• 1 Tbsp paleo muesli or other nuts to sprinkle on top.  The one pictured was the paleo muesli plus some buckinis. (not AIP if added)

Blend in blender until smooth. Pour into glasses and sprinkle with muesli (or not!).

Serves 2

paleo plantain pancakes

Oh My Goodness, how good does this look?! I can totally imagine paying $15 for this an a trendy little cafe.  There’s my little boast for the day.

I have been seeing recipes on many of the blogs I follow using plantains (they are like large unripe bananas) and saw some the other day in a fruit shop so bought some and decided to give a couple of recipes a go.  I have plantain chips in the dehydrator as we speak and made this fantastic pancake!

The pancake is light and fluffy and served with yoghurt, shaved pear and 11 seed & nut paleo muesli.  So good with my morning coffee for brunch! The original recipe comes from http://www.thepaleomom.com.

• 1 plantain (mine was black but I think you can use when green too)
• 2 eggs
• pinch salt 1/4 tsp baking soda
• 1 tsp vanilla
• 2 Tbsp coconut oil
• 2 Tbsp maple syrup (optional)
• 1 pear shaved or thinly sliced
• dollop of yoghurt (can use DF option) to serve
• 11 seed & nut muesli to serve – omit for nut free version

1. Cut and peel plantain (I had to slice the skin off)
2. Blend all ingredients in high speed blender to make a batter.
3. Fry in a frypan with a little coconut oil like you would a normal pancake.
4. Serve with dollop of yoghurt, shaved pear and muesli.

Makes 3-4 pancakes.