Paleo Muffins

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These muffins were delicious, moist and free of sugar, wheat and dairy!  I got the main recipe from powerhungry.com/2013/05/paleo-almond-flour-muffins-master-recipe and just adapted it to suit!  Below is the recipe I used:

I USED:

  • 2 1/2 cups almond flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs
  • 1/3 cup mashed banana (you can also use unsweetened pureed apple/pear)
  • 3 tbs freshly squeezed juice from oranges (can also use 2 tbs orange and 1 tbs lemon)
  • 2 tbs melted coconut oil or light, mild olive oil
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1/4 cup chopped dates
  • 1/4 cup grated carrot
  • 1 handful of chopped pecans

Preheat oven to 180 degrees celcius.  Brush muffin tins with olive oil (I used mini muffin tins).  In a large bowl, whisk the dry ingredients (almond flour, baking soda, salt and spices).  In a small bowl, whisk the wet ingredients (eggs, banana, orange juice, olive oil, vanilla exract and lemon zest).  Add the wet to the dry and mix until blended.  Finally add the dates, carrot and pecans and stir to combine.  Divide the batter evenly among the cups.  They will rise a little so don’t overfill.  Bake 14-18 minutes until set at centre and golden brown at the edges.  Move to a cooling rack and cool in tin for 30 minutes and remove.

These are great little snacks for lunches, my kids love them and they freeze really well so a big batch goes a long way!

Enjoy!

Apple, Pear and Berry Coconut Crumble

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I made these to take to my Dad and Stepmum’s for dessert as a thank you for babysitting, but mainly to highlight things can still taste good without sugar!  They were great, so I thought I should share the recipe.  The recipe below will serve three people, please adjust quantities accordingly if feeding more than three.

I used:

  • 1 pear, cored, peeled, sliced thinly
  • 1 apple, cored, peeled, sliced thinly
  • small handful of sultanas
  • large handful of frozen berries
  • 1/2 tsp cinnamon
  • tiny sprinkle of nutmeg
  • 3 tbs threaded coconut
  • 3 tbs creamed coconut (coconut butter or manna)
  • 3 tbs almond flour

Preheat the oven to 180 degrees celcius.  In ramekins, layer the pear and apple with cinnamon, nutmeg, sultanas and frozen berries, taking care to have a fairly even layer of apple and pear for the top layer.  Sprinkle the coconut over the top layer.  In a small bowl, use your fingers to crumble the creamed coconut and almond flour together, cook in the oven for 15-20 minutes or until brown on top.

Enjoy!

Poached Eggs and Bacon

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I’m including this recipe because the hardest part of making breakfast look good when poaching eggs, is the eggs, for those of us who are not trained chefs that is!  So here is how I do it, to get them looking cafe fresh.  The recipe below serves one, adjust quantities accordingly.

I used:

  • 2 eggs
  • 2 rashers bacon, sugar free/pastured
  • 1/4 of an avocado
  • 6 drops vinegar (optional)
  • salt

Place the bacon under a preheated grill or dry fry in a non stick frying pan.  In a medium saucepan, fill with 2/3 of water and bring to the boil; add a shake of salt and vinegar if using.  Break one egg carefully into a saucer, stir the water around quickly and add the egg to the water, then gently add the next egg.  Turn the heat down and cook slowly, 3-5 minutes until set, lifting carefully out with a slotted spoon or fish slice.  If you have some avocado oil and lemon juice, a drizzle over the top of the eggs adds some nice flavour!

Enjoy!

Minced Pork, Bacon and Cauliflower

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Instead of having bacon and eggs, I thought I would try something different and this worked really well. This would also make a fabulous evening meal.  Treat it like you would bircher muesli and put everything together the night before, so all you have to do is cook it in the morning, or in the microwave at work for lunch.  The recipe below is for one person, increase quantities to serve more people. Add some grated apple for a nice layer of flavour.

I used:

  • 50gms pork mince (ground pork)
  • 1 tsp grated fresh ginger
  • 2 rashers bacon, finely sliced
  • 1 floret cauliflower, chopped into very small pieces
  • a sprinkle of cinnamon
  • salt and pepper

Bring a small non-stick frying pan to a medium heat, add the ginger and bacon and stir around to season the pan.  Next add the pork mince, cauliflower, cinnamon and a touch of salt and pepper, cook 3-4 minutes until pork is cooked all the way through.

Serve with a poached egg and some cashew butter.

Enjoy!

Quick Pork Stir-fry in Lettuce

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This is one of my “Go To” meals, taking less than 15 minutes to prepare and cook.  Nomnom Paleo has the base recipe used here as a Garbage Stir-Fry which I have posted earlier on in the year.  Look her up, she has some excellent recipes following her Whole30 journey meal by meal.  This is another great recipe which can be cooked up the night before and eaten cold the next day as a salad or reheated for lunch.

I used:

  • 50gms minced pork (ground pork)
  • 1 clove garlic, finely diced
  • 2 rashers bacon, finely sliced
  • 1 floret cauliflower, chopped into very small pieces
  • 1 floret broccoli, chopped into very small pieces
  • 1/2 a carrot, grated
  • 6 raw, usalted cashews, chopped into very small pieces
  • 2-3 tsps coconut aminos seasoning
  • Lettuce leaves for serving
  • 1 tsp Coconut oil for cooking
  • salt and pepper

Bring a frying pan to a medium heat, add the coconut oil.  Coat the pan with the oil, then add the garlic, bacon, salt and pepper, cook for 1-2 minutes and then add the pork, cooking 1-2 minutes.  Next add the cauliflower, broccoli, carrot and cashews and cook 2-3 minutes or until the pork is cooked.  Just before serving, add 2 tsps of the coconut aminos seasoning.  Place into the lettuce leaves and drizzle with a little extra coconut aminos seasoning.

Serve and enjoy!

 

Mediterranean Salad with Grilled Lamb Steak

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Day 2, Meal 2 of another Whole30!  This is another meal you can cook the night before, and either reheat the meat in the microwave or serve it cold on top of the salad.  The following recipe is for one serve, increase quantities to feed more people.

I used:

  • 1 x lamb steak with fat trimmed
  • 2 cups of lettuce leaves (mixed varieties)
  • 8 cherry tomatoes, chopped into quarters
  • 5 black olives, sliced
  • 2 tbs fresh basil, roughly chopped
  • 3 walnuts, roughly chopped
  • olive oil
  • lemon juice
  • salt and pepper

Preheat a grill to 180 degrees celcius, place the lamb on a grilling rack and grill 5-7 minutes each side, depending on how well done you like it.  Rest the lamb for 5 minutes.  Meanwhile, place lettuce into a bowl with tomato, olives and walnuts.  Drizzle with a little olive oil, lemon juice and a sprinkle of salt and pepper and toss through.  Balsamic vinegar would be nice here too, as would some red onion and goats cheese feta if you are eating dairy.

Slice the lamb into strips and serve atop the salad.

Enjoy!

Baked egg, with bacon, garlic and cajun seasoning

Baked egg, bacon and cajun seasoning

This is a really quick “Go To” meal for breakfast or lunch, it takes a little time to cook but less than 3 minutes to prepare.  Put it on to cook when you first wake up and by the time you are showered and dressed, breakfast is served!

I used:

  • 1 clove garlic, chopped
  • 2 eggs
  • 3 rashers bacon, sugar free & pastured
  • Sprinkling of cajun seasoning

Preheat the oven to 220 degrees celcius.  Place the garlic in the bottom of a medium sized ramekin, place bacon around inside edge of the ramekin and then crack the 2 eggs into the centre.  Sprinkle with a touch of cajun seasoning.  Can be served with olives and tomato or eaten as is, you can also put the olive and tomato in the ramekin to cook with the eggs.  Cook for 20 minutes or until the egg has just set on top.

Enjoy!