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)
- Toss the peeled and segmented beetroot in oil, spread on an oven tray covered in baking paper and sprinkle with salt.
- 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.
- 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.
- Drain broccolini and rinse under cool water.
- 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:
I’ve been wanting to make these for a while and in fact had made the coconut mint pattie a few weeks ago and had them in the freezer. I just hadn’t got around to either making paleo chocolate or just dipping them in melted chocolate. I’d eaten a number un-dipped, but as I was making rocky road the other day I thought I’d dip the few I had left!
The original recipe comes from Food Matters recipe I’d pinned on Pinterest a while ago but as I already had the chocolate (Lindt covouture) melted I just dipped in that. It did make for a crisper shell than the true paleo version, but certainly what earns the paleoISH description. I think next time I’ll add a little peppermint essence to the chocolate too. Delicious.
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
- Blitz dates in food processor until finely chopped.
- Add rest of ingredients until it forms a thick paste.
- Refrigerate for about 20 mins so it’s not so sticky.
- 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
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!
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
With Christmas upon us, we are all looking for an easy but outstanding nibble for guests. Family and friends will love to nibble these nuts! They are what I called them – hot, sweet & salty! The recipe is from the Union Square Cafe, New York – they are called their ‘bar nuts’.
- 2-3 cups mixed natural nuts
- 2 Tbsp chopped fresh rosemary leaves
- 1/2 tspn cayenne pepper (the ‘hot’)
- 2 tspns brown sugar (the ‘sweet’)
- 2 tspn Maldon or other sea salt (the ‘salty’)
- 1 Tbsp unsalted butter
- Warm the nuts on a baking tray in the oven (180C) for 10 mins.
- Melt the butter in a large bowl and stir in the hot, sweet and salty!
- Toss the nuts in the butter mix.
- Serve warm.
* could try tossing in ghee for true paleo version
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!
Here is the recipe…
Continue reading heaven on a plate (mango & nectarine coconut crumble pie)
I wanted to take a ‘sweet treat’ to Sydney for a family catch-up whilst my sister was visiting from London. I also was trying to make something AIP compliant. Not an easy task! I came up with the idea of making a caramel sauce using coconut cream and then putting it into a chocolate (see choc-caramel bites). Because of the sugar it’s not really paleo or AIP – you could use honey instead depending on how strict you are, but in the end I came up with a yummy, thick caramel that tasted good and in the end, that was good enough for me!
Continue reading coconut cream caramel sauce