Category Archives: everyday food

Rainbow salad & pesto mayonnaise

IMG_8560 copy

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.
Advertisements

Roasted beetroot & broccolini salad (GF, paleo option)

IMG_0131

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:

roasted beetroot and broccolini salad

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

turkey meatballsLooking 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!)

brussel sproutsThe 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

raw grated salad with oranage dressingI 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.raw grated salad
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:

raw grated salad2

green smoothie #3

green breakfast 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