Monthly Archives: August 2015

Spaghetti Carbonara (Paleo, Grain-Free)

As a kid carbonara was my favourite pasta dish. That gluteny deliciousness that would sit like a rock in my guts for HOURS! It’s not surprising that gluten makes so many people feel totally $hithouse these days. I love some of Chris Kresser’s research on gluten & specifically non-celiac gluten sensitivity, just because you are not celiac, does NOT mean that gluten is your friend. Do I think gluten is contributing to the demise in the health of our nation? Maybe. Maybe not. What I absolutely believe is that if you are sitting down to a nice big bowl of gluten-filled pasta, you are NOT sitting down to a nice big bowl of veggies and veggies win out in the nutrition stakes every single time. These days gluten & I ain’t such good mates, & dairy & I also have a love/hate relationship. This bad boy is free of both of those things & is packed with way more nutrition than the carbonara of old. Loaded with sneaky veggies, this healthy hack on an old fav is sure to be a crowd pleaser.

4 rashers bacon, diced

2 cloves garlic, crushed

1/2 onion, finely chopped

3 lge zucchini, noodled

60g mushrooms, sliced

250ml coconut cream

Salt & pepper

2 egg yolks, whisked

1/4 cup fresh parsley, finely chopped
So, get all your bits ready to go, you don’t want to be faffing about making zucchini noodles while your bacon is burning. Don’t burn the bacon or we can’t be friends.

Heat a large frypan with a dash of coconut oil and whack in the garlic, onion & bacon & cook that biz until the onion is soft & the bacon is cooked. Add the mushrooms. Once the mushrooms have softened, add the coconut cream and cook over a low heat until it starts to simmer. Remove the pan from the heat, season with salt & pepper then while stirring continuously, add the egg yolks and keep mixing so they don’t scramble! Add in the zucchini pasta & parsley and toss gently to coat. The heat from the sauce will be enough to cook the zucchini al denté though if you want it cooked more you can pop it back on the heat for a few moments. That’s it. Serve it up.

Chocolate Frosting Fudge (Paleo, Vegan)

You know the best bit about making a cake….. Licking the frosting bowl. It’s like the cake is really just a vehicle for an appropriate way to eat frosting. There is something so friggen delicious about that buttery, sugary, creamy business.  The cr@p out of a packet ALWAYS tastes the best too! Like that Betty Crocker pre-made frosting…. Must be all that delicious hydrogenated cottonseed & soybean oil (translation- trans-fat cocktail) and corn syrup! Well, no more my friends because I care about your guts & mine & ain’t nobody got time for eating that highly processed chemical $hitstorm. I present to you Frosting Fudge….. It’s basically the way I have made eating straight cake frosting appropriate…. Call it fudge & voila. No problems.

frostingfudge (1)

1 cup nut butter (I used roasted almond)

2 tbs raw cacao

2 tbs butter or ghee (you can sub for coconut oil)

1-2 tbs honey (you can use maple syrup, rice malt or coconut nectar)

That’s it. Seriously. You blend it up. You press it into a baking paper lined tray. You pop it in the fridge to set. Now you can have your frosting & eat it too. Who needs the cake.

If you’re looking for the freshest tip offs on the Brisbane food scene, then head on over to Gourmand & Gourmet.  They’ll keep you up to date on places and happenings around town and make sure you never go hungry again.

You can find some of my recipes that they’ve published for bone brothpaleo white Christmas, and not dogs. They also have the low down on some delectable paleo eats and can tell you where to find the best paleo pork, how to get paleo meals delivered to your door, and where to settle your sweet tooth without over indulging. So get on over to Gourmand & Gourmet, and thank me later.