Category Archives: nut-free

mango coconut ice-cream (AIP)

If you’ve been following on Facebook, you’ll know that I was spoilt with an ice-cream maker for Christmas (a fancy one with in-built compressor so half the freezer isn’t taken up with the frozen bowl).  Very spoilt!  The first attempt was a DIVINE nutella gelato, but now that Christmas is over and the healthy eating starts to creep back in, I have made this mango coconut ice-cream.  It’s dairy free, gluten free, paleo and even AIP compliant!

mango coconut icecreamLet’s be real, it’s not nutella gelato BUT for the cold creamy ice-creamy sensation, it’s pretty good and uber simple with just 3 ingredients.

  • flesh of 3 mangos

    AIP mango coconut icecream
    AIP mango coconut icecream
  • 1 large can coconut cream (mine was 560ml)
  • 2 Tbsp honey
  1. Blitz the mangos in a blender, add coconut cream and honey and blend until combined.
  2. Place in the fridge for 4 hours or over night if possible.
  3. Churn in an ice-cream maker for 30-40 minutes.
  4. Eat immediately for the best creamy consistency.

If you want to store it for another day, put into a container (or little ones for portion control).  You will need to take it out of the freezer for at least 20 mins before you want to eat it as it gets very hard.

rocky road buckini ball (gluten/grain/nut free)

buckiniball

I’ve already revealed my rocky road secret   but for this year’s twist – buckinis. If you’ve been reading my posts recently you will have noticed these little things have come up a fair bit  as I have been trying to avoid nuts and seeds but love to have ‘crunch’ in my food.  Buckini’s are apparently technically a fruit and come from the buckwheat family.  They are gluten free too.

So to make a completely gluten free, nut free rocky road without compromising on crunch or taste I have employed my new friend, buckinis instead of my usual slivered almonds.

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gingerbread house

gingerbreadhouseThe gingerbread house is a relatively new introduction into our family Christmas tradition.  The kids love to decorate and eat it, so I’m happy for it to stay!  The first year we made one was about 3 years ago and was one of the ready made kits  – it ‘worked’ but tasted awful so the next year I came across the box of cutters and as I already had a fantastic gingerbread recipe from my friend Juliet I have just done this one the last few years.  This year’s one is made from spelt flour as one of my kids is better with that than wheat flour.  This recipe is certainly not GF, but it’s a spectacular Christmas treat and makes a sensational centrepiece for any Christmas meal or party.

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coconut shortbread (AIP/Grain free/dairy free/paleo)

coconutshortbreadChristmas is upon us! There’s no escaping it now it’s December,  so many of the posts over the next few weeks will be my favourite Christmas treats (my famous rocky-road/ a new GF & nut free version of the rocky road, nougat etc) are a few on my list to make and post.

I came across this recipe through a blog I follow on Facebook: The Clothes Make the Girl.  It appealed as it’s a biscuit that’s Auto-Immune Protocol compliant which sounded intriguing (no eggs… hard to bake!).  They worked!  They are certainly a shortbread style, coconut-ty and the chocolate on top makes them look good (but not AIP).

They were SUPER easy.  Here is the link to the recipe.

I cut mine after the freezing stage.

rainbow noodley salad

vegespaghettisaladI just love the look of this salad.  It’s so bright and interesting shapes and textures.  Looks like it MUST be good for you! Serve it with your favourite salad dressing – something fresh and lime-y I think would work really well.

  • 1 zucchini – spiralized (or grated)
  • 1 carrot – spiralized (or grated)
  • 1 beetroot – Julienned
  • 1 bunch asparagus (chopped, blanched, drained and cooled)
  • 1 bunch broccolini (chopped, blanched drained and cooled)
  • 1 pomegranate – seeded

Toss together all ingredients and dress with your favourite dressing.  Serves 4-6

This would work well with nuts if you eat them or adding some diced orange, the options are endless!   Looks fabulous all spread out on a platter.  We ate it topped with poached chicken.

Enjoy.

 

heaven on a plate (mango & nectarine coconut crumble pie)

This dessert is a total winner! We had some fabulous friends over for dinner last night – I had had a request for pulled pork tacos so that was the main course. Sadly no left overs for today. As for dessert I was on a quest to come up with a delicious healthy dessert that was as close to paleo and AIP as possible but not look and taste like  weirdo diet food. I don’t even really know what to call it- one friend said ‘heaven on a plate’ and another ‘crumble-pie’, so here it is. I think I am officially in love with coconut!

heavenonaplateHere is the recipe…

Continue reading heaven on a plate (mango & nectarine coconut crumble pie)

thai coconut poached chicken salad

thaicoconutpoachedchickenThe Spirit House at Yandina on the Queensland Sunshine Coast is a completely standout Thai restaurant.  A few years ago for my husband’s 40th birthday we booked out one of their famous cooking classes for  our friends and together we sliced, diced and ate divine Thai food.  This poached chicken comes from the Vietnamese Chicken Salad we cooked on the night.  My  paper copy of the recipe is well marked, stained and often cooked!   This version is much simpler than the original recipe which makes it good for every night cooking.  Next time I make the full version, I’ll post that too.

Continue reading thai coconut poached chicken salad