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.

Roasted beetroot & broccolini salad (GF, paleo option)

Just in case you were begin to think that all I’ve been cooking lately is rocky road and sweet treats, here’s a savoury side salad perfect for any time of year but especially good for Christmas because of the colours! Great either warm or cold.  For a paleo or dairy free option, just omit the fetta, simple!  The beetroot tasted AMAZING roasted in coconut oil but you could also use macadamia oil.

• 1-2 large beetroot, peeled and cut into segments
• 2 Tbsp coconut oil
• 1 bunch broccolini
• 2 Tbsp chopped pistachios
• fetta to sprinkle (optional)

1.  Toss the peeled and segmented beetroot in oil, spread on an oven tray covered in baking paper and sprinkle with salt.
2. Roast in the oven at 190C/375F for about 40 mins until tender and starting to be a little bit crispy around the edges.  You may need to toss or turn once.
3. If serving warm, wait until the beetroot is cooked then simmer the broccolini in water on the stove for a few mins until starting to soften but don’t overcook or it will lose it’s green-ness. If serving cold, you can pre-cook the broccolini just make sure you really cool it down quickly after cooking.
4. Drain broccolini and rinse under cool water.
5. To serve spread the broccolini on the platter, top with beetroot and sprinkle with fetta and pistachios.

Here it is without the fetta, ie the paleo/DF option:

Annabel’s weekly mince

If I have to make mince after my boys leave home, I think I'll scream! For those that don't know, I have 3 boys (11, 8 & 6) and their favourite meal is mince & pasta. In fact unless I say mince (or pizza) is for dinner there is usually a revolt of varying degrees of severity. I cook at least 1kg if not 2 of mince a week and serve it in a variety of ways: mince & pasta (AKA spaghetti bolognaise depending on whether it's actually spaghetti or some other shaped pasta), nachos, tacos, burritos, lasagne, pasta boats, pies, meatballs…. If it involves cooked mince I use the same basic recipe. It does change from time to time depending on what mince meat is on special, what vegetables I do or don't have in the kitchen and which spices I've run out of. I'm sure every family has their own secret ingredient/herb/spice and method, but since I've been asked for mine, I'll do my best to write it for you. As my kids are pretty fussy and certainly not the kind of kids to munch down a Vietname rice paper roll full of veggies, I use the weekly mince to get lots of veggies into them. When they were really little I had to puree them so they couldn't see ANY flecks (ie grated) bits but now grating and bitzing in the food processor is enough. If adding something a bit different I tend to blitz until pieces are very small so it goes undetected!

 

Annabel's EVERY week mince:

• 1kg mince (usually mixed eg 500g beef/500g pork & veal) Can use all beef. Last week used half kangaroo mince. I know others that use mince to get in some offal eg kidneys/liver etc (I have tried once and it was NOT detected)
• 1 large brown onion (finely diced)
• 1-2 garlic cloves (grated)
• 1T stock concentrate (chicken/vegetable, whatever I've got – can use 1-2 stock cubes)
• 1T ground cumin
• 1T ground corinander seeds
• 1/2T sweet or smoked paprika
• 1-2 tsp salt
• 2 zucchinis (grated)
• 2 carrots (grated)
• other veg (I add 1-2 'extras' per batach) eg handful mushrooms, kale, broccoli, cauliflower, silverbeet etc
• dash of soy sauce/tamari (for GF)/coconut aminos (for paleo)
• 1 tin diced tomatoes
• 1 glass jar of passata
• 2 bay leaves
• Salt and pepper to taste

 

1. In a large pot (stock pot/cast iron pot) heat 1-2Tbs macadamia oil. Brown onion & garlic then add the mince. You might need to have element up high to brown the mince quickly.
2. Once the mince is browned, add the spices and stir through.
3. Add grated vegetables (not tomatoes/passata) and stir through for a few minutes.
4. Add stock, tinned tomatoes, passata, dash of soy (or soy alternative). Stir through. I usually rinse the tin & jar with water and add that tomato-y water to the pot too.
5. Add bay leaves and simmer for as long as you like – up to a few hours. If in a hurry it's ready to eat immediately but the extra simmering time will develop the flavours.
6. Serve as you wish – pasta/GF pasta/zucchini noodles/with corn chips, as lasagne etc etc etc.

Serves hungry kids for as many meals as you can stretch it! My husband and I rarely eat it, only because I'm so sick of cooking it I'd rather eat pretty much anything else! It does taste great and it totally adult friendly too though 😉

 

turkey meatballs and avocado salad

Looking for a super easy family mid-week meal? This is a great one!

Turkey meatballs (AIP options)

• 500g turkey mince
• 1/2 brown onion finely chopped
• 1 grated carrot
• 1 grated zucchini
• 1 grated garlic clove
• 1-2 Tbsp coconut syrup (or maple syrup)
• 1-2 Tbps coconut aminos (or tamari if not paleo/AIP)
• 1 tsp Chinese a Five spice (omit for AIP)
• salt & pepper
• 1 egg (omit for AIP – it will still hold together!)
• oil for cooking (AIP – coconut oil, otherwise macadamia will do)

1. Mix all ingredients in a large mixing bowl.  It’s best to use your hands and really squelch it all through.
2. Roll into balls – these are about a heaped dessert spoons worth.  It is pretty sticky.  Place balls onto plate or into container you can store in the fridge.  It’s best to refrigerate for an hour or 2 before cooking.
3. Turn on oven to 180C/350F.
4. Heat oil in large fry pan (one you can also put in oven).  Carefully place meatballs in and sear/brown on each side well.  You do need to be careful when turning the meat balls as they can come apart easily.
5. Transfer pan to the oven for about 15 mins.
6. Serve with salad and dipping sauce.

Serves family of 5.

Dipping Sauce

 

• 1 grated garlic clove
• 1-2 Tbsp coconut syrup (or maple syrup)
• 1-2 Tbps coconut aminos (or tamari if not paleo/AIP)
• 1 tsp Chinese a Five spice (omit for AIP)

1. Mix together in a small bowl (you can also heat in small saucepan for a minute or 2).
2. Serve with the meatballs.

Avocado Salad

• 1-2 avocados (depending on how many you’re feeding), diced
• 1/2 large red onion finely diced (or 1 small one)
• juice of a lime
• salt & pepper
• baby english spinach leaves (or other greens)

1. In a bowl mix avocado, onion, lime juice, salt & pepper.
2. On the plate put a handful of greens.
3. Scoop avocado ‘salsa’ onto the greens.  Yum.

 

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:

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

Everyday cheats lasagne (GF option)

For those of you that wonder if my kids eat most of the things I post on this blog, the answer is a resounding NO! I know that probably means that I have failed along the way in my parenting but none the less my boys are very simple eaters and are happy with a variation of mince as many nights as I’ll let them. I make large batches of mince and then use it for mince and pasta, burritos, nachos, tacos and lasagne. Lasagne is such a process to make ‘properly’ (beschemal sauce and all) that I very rarely do unless it’s for a gift as it’s such an act of love. Here is my cheats version that I am currently making weekly as my oldest boy takes a piece heated up in a thermos for lunch most days.

Annabel’s cheats lasagne

• Mince  – this is the link to by basic mince/bolognaise recipe
• Cottage cheese
• Grated tasty/other cheese
• parmesan cheese – grated.
• GF (or not) lasagne sheets

1. Spoon a think layer of mince into the bottom of your lasange dish.
2. Layer with lasange sheets.
3. Spread lasagne sheets with cottage cheese and a light sprinkle of grated cheeses.
4. Spoon a thicker layer of mince and repeat with lasgne sheets, cheeses and mince until the dish is full.  Top layer should be a generous covering of mixed grated cheeses but not cottage cheese.
5. Bake in oven at 180C/350F for about 30 mins.

pomegranate gummies

I have been reading a bit lately about the benefits of grass-fed beef gelatin for joints and connective tissue, so I decided to buy some to check it out.  The gummies are  a cross between jelly and a gummy bear. You can’t taste the gelatin so even my kids like them!

• 1 cup fresh juice (I used pomegranate juice – can use other liquids like kombucha too)
• 1 Tbsp raw honey
• 1 Tbsp grass-fed gelatin (I used the red container from Great Lakes Gelatin)

1. Heat juice & honey in a saucepan until almost boiling.
2. Sprinkle gelatin over the juice and whisk together until dissolved.
3. Pour into silicone moulds – I used ice-cube trays but you could use mini-muffin pans.
4. Refrigerate for a few hours then pop them out of the moulds.
5. Store in the fridge.

11 nut & seed muesli (paleo)

Update: Here is a slightly different version of the same recipe…(ingredients below)

I went out to breakfast during the week and had a seed & nut granola served with chocolate almond milk.  I used to make muesli a lot before I went grain free, so I was inspired to make it again, this time with just seeds & nuts.  I really missed nuts & seeds when I was doing the AIP diet strictly, and whilst I know now too many nuts don’t agree with me, every now & again is ok. It also makes a great gift!

The quantities below are really just a guide – you can play around with the types of nuts and amounts.  The amounts are arbitrary because that’s just the size of the packets I bought of each nut variety!  You could also pre-soak and dry out  in a food dehydrator first if you want activated nuts.  I expect that they wouldn’t take as long in the oven then.

• 130g pecan nuts
• 100g macadamia nuts
• 150g walnuts
• 110g almonds
• 85g pistachios
• 1 cup shredded coconut
• 1/2 C pepitas
• 1/2 C sunflower seeds
• 1/2 C poppy seeds
• 1/2 C chia seeds
• 1/2 C sesame seeds
• 1/2C coconut oil
• 1/3 C maple syrup

1.  Preheat oven to 160C/320F.
2. Place all nuts in a food processor and pulse once or twice to roughly chop them.
3. Melt coconut oil and maple syrup.
4. Add the pepitas, sunflower seeds and coconut to the nut mix.
5. Pour the oil & syrup over the nut mix and stir it through.
6. Spread out on a large oven tray lined with baking paper and put it in the oven for 10 mins.
7. After 10 mins check the mix and stir it gently on the tray.  Keep cooking for another 10 mins, checking and stirring regularly so the nuts on the top don’t burn and the ones underneath are toasted.
8. Remove from oven when toasted.
9. Stir in all the remaining seeds.
10. Once it’s cooled either put in airtight container or serve immediately with a dollop of yoghurt or as you choose.

Muesli will keep best in the fridge.