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!
This is my weekly supply of green leafy vegetables (with a few zucchini and asparagus). It’s mostly a mix of different types of kale (curly, Russian, Cavelo Nero – flat leaf), chard, silverbeet and sometimes greens I have no idea what they are but they look fresh and healthy when spread out at the organic farmers markets I go to.
My cousin has asked what I do with all these! So this post has links to some of my recipes that include these greens, together with a few other ideas. I’d love you to post your comments below about how you use these greens.
These greens are usually consumed within a week by my husband and I. My kids won’t eat them unless they are very sneakily hidden (like last night in my bolognaise).
- The vast majority of these are consumed in our morning Green Smoothie.
- I often chop them up and toss them together with English Spinach in a regular salad.
- Kale chips – recipe to follow but easily found online
- Add to bolognaise.
- Zucchini & silverbeet spaghetti
- Stir fried in coconut oil & coconut aminos with baby broccoli & mushrooms.
- wrap asparagus spears in prosciutto (par cook spears, cook, wrap in prosciutto then pan fry)
What are your ideas?
The 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.
This is a totally fabulous recipe! Every time I make it, it is completely devoured (although I have to admit my kids aren’t super keen – but really the effort is a bit wasted on them). It is a fairly time consuming meal, so not one you whip up after a day at work, but a great one for a Saturday night with friends. It’s the sort of meal that you can spread out on the table and all muck in and create your own ‘tacos’. You could even use taco shells or wraps if you’re not strictly following the paleo regime.
Here’s an idea for tomorrow morning’s breakfast… a green smoothie. I know, they are all the rage, basically because it’s a palatable way of eating a lot more of the leafy greens we are all ‘meant’ to eat. My husband and I have been having them for breakfast for the last few months and they certainly add a lot of fiber (!) to your diet and feel like fresh and clean way to start the day. You can hide all sorts of things in them too (eg Vital Greens or other vitamin powders, nuts, seeds). The options are endless, but here is a good basic recipe you can add/adapt.
Inspired by a recipe made at a recent Thermomix party, I decided I’d have a go at making my own vegetable stock concentrate. No added flavours, preservatives or other unknown and unwanted ingredients! Just use instead of a stock cube and water down if you need liquid stock.
This little bite-sized dessert ticks all my boxes – fresh raspberries are always a luxurious indulgence, it’s got no added sugar and so I can convince myself it’s healthy. Actually, for a dessert, it is! It’s technically paleo (although I know desserts aren’t in the paleo spirit), it’s GF, grain free & raw (if that’s your thing). I made this for Valentine’s Day this year as it’s also I think a completely romantic treat. Whichever way you look at it, they are delicious. Try serving on a dessert platter with strawberries and chocolates.
Mix it up: You can also make these in smaller or larger sizes and play around with the filling and toppings (if you’re not dairy/sugar free try lemon curd/ dollop cream/ caramel/ chocolate ganache or tiny scoops of icecream topped with blueberries/grated chocolate/sliced banana/toasted shredded coconut etc etc.