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:
- 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!
I just didn’t feel like eating sweet potato and vegies last night with the kids, so I tossed together some ingredients in a salad instead. This was the result, and quite tasty so I thought I would share! The recipe below is for 1 person, you will need to adjust quantities according to the number of people you wish to feed. This dish works well if you are feeding little ones or partners, that just aren’t into salads as much as you are!
- 2 chicken drumsticks (although I cooked a load up for the kids as well)
- 2 rashers of paleo bacon (sugar free, pastured, I used Verkirks)
- 1 small orange, peeled and cut into small segments
- 4 macadamia nuts, roughly chopped
- 1 tbs threaded coconut
- salad greens
- olive oil
- salt and pepper
Pre-heat a grill to180 degrees celcius. Once hot cook the chicken 5 – 7 minutes each side, leaving to rest for 5 minutes before shredding. In the final 5 minutes, pop the bacon on the grill beside the chicken.
While the chicken is cooking, wash the salad greens, place in a bowl and drizzle with a little olive oil, salt and pepper. Add the orange segments, macademia nuts and threaded coconut, gently tossing.
When the chicken has cooked, shred the meat off the bone with a fork, chop the bacon roughly and toss through or place on top.
Another great idea for lunch or snacks, team in layers of capsicum, guacamole, tomato and lettuce to create a tower burger!
500gm premium lamb mince (lean)
1 courgette, small, grated
1 onion, finely diced
2 garlic cloves, finely diced
3 tbs fresh flat leaf parsley
1/2 tsp cumin
1/2 tsp ground coriander seed
4 tbs coconut flour
Mix the ingredients until well combined. Heat a heavy based fry pan to a medium heat for 2 minutes. Add a touch of olive oil. Roll the lamb mixture into balls and then flatten to make rissoles. Cook in hot oil on both sides, draining on a piece of paper towel as they cook. You will need to do this in batches.
2 ripe avocadoes
1/2 tomato, seeds removed, finely diced
1/4 red onion, finely diced
2 tbs fresh lemon juice
salt and pepper
Mash the avocado, then stir in the remaining ingredients. Store in the fridge until required.
Serve with tomato and greens, and a couple of wedges of lemon.
A great base recipe which can be used for meatballs as well!
Another late night requires another quick meal! This is easy to put together and takes about 20 mins.
What I used:
4 Chicken Thighs Fillets
4 rashers paleo bacon (sugar-free, pastured)
1 clove garlic
1/2 a carrot
1/2 a yellow courgette
small handful of cashews
1 spring onion
1 tsp coconut milk
coconut oil for frying
Heat a frypan to medium heat for 3 mins, then add a small amount of coconut oil. Meanwhile, wrap one piece of bacon around each chicken fillet. Add the chicken to the pan and cook 5-7 mins each side, then put the pan to the side and let the chicken rest for 5 minutes while you stir fry the vegies.
Heat a wok to high, add a little coconut oil. Next add the garlic and spring onion, followed by the carrot and keep moving around the pan. If you find the wok is drying out or the vegies are sticking, just put a splash of water in, don’t add to much of the vegies will become soggy. Next add the broccoli, cauliflower and courgette. Keep moving/tossing the vegies in the wok, adding small splashes of water as needed, cooking for about 3-4 minutes or until courgettes are amost cooked. Finally add the cashews and a tsp of coconut milk and stir through.
Pop the vegies onto a plate. Check the chicken is cooked all the way through, it should have clear juices but no blood, and position beside or on top of the stir fried vegies.
Quick, easy and healthy. Ticks all the boxes for a fast meal, in fact this meal would beat a pizza delivery any day! So when you are craving those take aways, remember, sometimes it’s actually faster to make a healthy meal, even if you don’t feel like it!
This is what I made us for dinner tonight. We had our running technique course, so it’s always a rush to get good food into us when we get home and this worked a treat!
1 leftover salmon cake from last night (see post from last night 28 Jan 2013)
1/4 avocado sliced
2 pieces of roast courgette (see the post below for roast leek and courgette)
2 pieces of roast leek
1 wedge of lemon
1 clove garlic, finely sliced
2 rashers Paleo bacon (sugar-free)
In the bottom of a ramekin, place the garlic, then line the inside edge with bacon and break 2 eggs gently into the centre. Bake at 200 degrees celcius for about 20 mins, or until the eggs are almost set. The eggs will keep cooking when you pull them out of the oven.
Meanwhile prepare your plate however you wish to present it! I always figure, if it looks pretty on the plate, people are more likely to enjoy it, even if it is healthy and Whole30 friendly!
Try different things, think of it as a tapas plate or mezze dish. If you want a more mediterranean feel, add some basil, cherry tomatoes and olives. This also works well with a tablespoon of tomato puree or hunk home made tomato sauce at the bottom of the eggs.
This is a fabulously versatile dish. It also works well cold and can be easily reheated, so make double and you have lunch sorted for the next day!
You can make use of old leeks by trying this simple recipe.
Cut the green part off the leek and wash. Cut the courgette and leek into thick chunks, drizzle with a little olive oil, some salt and pepper and about 2 tbs water and roast at 200 for 20 minutes or until the leek and courgette are soft.
If you aren’t orthodox paleo, a small dollop of butter on each of the leeks turns this dish into something extraordinary!
I usually cook a batch up, serve a couple of pieces with dinner as a side and save the rest to put in a roast vegetable salad the next day. Great eaten hot or cold, so a nice one for lunches, enjoy!
So I felt like something a bit naughty, it was Friday night after all! No wine in sight, so I made these which were well received!
Cook 500 gms beef mince in a little olive oil, with garlic, onion, paprika and a little salt and pepper.
Meanwhile make the guacamole. Mash 2 ripe avocadoes, add 1 tbs lemon juice, some salt and pepper, 1 finely diced red onion, 1 finely diced ripe tomato and mix. Put into the fridge.
Wash a kumara or sweet potato and finely slice. Toss in a little olive oil and a pinch of salt and bake in the oven 200 degree celcius for 20 mins or until well cooked (as they will replace the corn chips).
Place the sweet potato chips around the plate, pop the mince in the middle and guacomole on top. Enjoy!