Dinner

Roasted Cabbage & Kale Warm Salad (paleo. gf. df. vegan)

This recipe came about because I was making KIMCHI & I bought the world’s largest cabbage, not even exaggerating, and ended up with approximately 3.5kg of cabbage leftover. Steamed cabbage as a menu item does NOT spin my tyres in any way so I thought ‘let’s roast this gear and see what happens’. This happened and it’s a win I think. Cabbage is actually a cracking veggie if you can make it taste good. You can use purple/red cabbage too and give yourself an even bigger beta-carotene hit. Cabbage is low carb, high fibre and a good source of vitamin K, A & C.

1/2 small green cabbage, shredded
1 lge red onion, roughly sliced
1/2 bunch kale, shredded
3 small green apples, roughly sliced
Good pinch salt
Good lug of olive oil
OPTIONAL- If you tolerate dairy, some chunks of goats cheese would be a stellar topping to add for the last 15 mins in the oven.

Preheat oven to 180C. Line a baking tray with some baking paper and add all the ingredients. Mix well with your hands so that everything has a good coating of olive oil. Bake for approx 1 hr. This can be served warm or cold.

Bangin’ Chicken (paleo)

Seriously banging. This chicken packs a massive flavour punch and will absolutely have your tastebuds doing a happy dance. I don’t even know what else to tell. It’s easy. It’s delicious. You can probably substitute the chicken for some bangin’ pork or beef. If you do, tell me how banging it is on a scale of “relatively banging” to “total mouth party, will you marry me? Banging”. Obviously, I expect the latter. Unless you balls-up the recipe for which I take no responsibility. Go forth & bang.

1/3 cup coconut oil (or ghee)
1/2 kg chicken thighs, chopped
2 rashers bacon, diced
1 red onion, diced
6 garlic cloves, crushed
1 capsicum, chopped
good handful of baby spinach
1 tbsp cumin powder
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/4 tsp cloves powder
1/4 tsp cardamon powder
Juice 1 lemon
1/2 tsp salt

Heat up the oil in a large frying pan that has a lid over a medium heat. If you don’t have a lid you can use a sheet of alfoil to act like one. Add the chicken, bacon, garlic, onion and salt and allow to brown. Add all the remaining ingredients, aside from the capsicum & spinach and mix well. Cover, reduce the heat to low and allow to cook for 20 mins, stirring occasionally. Add the capsicum & spinach, stir though and allow to cook uncovered for another 5 mins before serving.

Kale, Cranberry & Goats Cheese Salad

I love goats cheese. And cranberries. I’m pretty intolerant to both unfortunately (you can read about my food intolerance testing on the blog) but sometimes I just like to throw caution to the wind, say fu$k it,  and do a number on myself anyway. I’m a rebel moron like that.

Dairy tends to cause me both a pretty immediate gut bloating reaction and a next-few-days skin break out reaction. It’s awesome. Cranberries make my throat all scratchy and itchy, like hayfever, or anaphylaxis. Also awesome. What I have discovered with both of these particular intolerances is that they tend to be dose related. A few cranberries every now and again in my Paleo Hero Muesli, no problem. Cranberry sauce, massive problem.  A bit of cheese once every now and then, all good. A piece of cheesecake and I’ll be rolling around on the floor, clutching my guts, looking 9 months pregnant fairly quickly. All great lessons. And still I sometimes say ‘screw this, pass me the gelati’.

1 bunch kale, core removed & shredded

1/2 cup dried cranberries

4-6 radishes, finely sliced

100g goats cheese (omit if you don’t do well with dairy)

good pinch salt

1 tbs apple cider vinegar

3 tbs olive oil

To remove the core from your kale stalks you just pretty much grab the bottom of the stalk and pull upwards toward the tip of the leaf. The leafy bits should come off and the fiberous stem should stay there. It’s no big deal if a few bits of stem end up in there so don’t spend hours doing this. You don’t have time for that $hit. Move on. Add the kale, salt, ACV & olive oil to a big bowl and get in there with your hands, give it a good massage like its had a big day at work. A couple of minutes should do the trick, you just want it to be a little softer so it doesn’t taste like you are eating horse chaff.

Add the rest of the ingredients, give it a little toss & you are good to go. In hindsight, I think some toasted flaked almonds or walnuts would have been awesome in here too. Whatever floats your boat.

Roasted Cauliflower & Green Tahini Dressing (paleo. vegan. gf. df)

If you haven’t roasted cauliflower before you are missing out. Seriously. Your life is lacking. It’s bloody tremendous just roasted with a bit of butter & turmeric but this jazz right here is next level. The green dressing packs a punch of both flavour and nutrition and both spinach and tahini are going to give you a cracking dose of calcium. I’d totally reccomend making this salad as a double batch so you have leftovers for the next day… or eat all of it at once. Whatever spins your tyres.

Dressing
1 packed cup baby spinach
1/3 cup lemon juice
1/4 cup Apple cider vinegar
1/4 cup tahini
Good pinch salt & pepper
1/4 cup olive or avocado oil
1 tbs raw honey/maple syrup

1 head cauliflower, roughly chopped
1 tbs sumac
1/2 cup flaked almonds, lightly toasted
1/2 cup parsley, chopped

Preheat your oven to 180C. Line a baking tray with baking paper and pop the cauliflower pieces on it. Sprinkle the cauliflower with the sumac and a good drizzle of olive oil then use your hands or whatever you like to mix it around to coat. Bake for 40mins or until golden on the edges. Remove from the oven and set aside to cool slightly.

Pop all the dressing ingredients into your food processor or high speed blender and blend until smooth. Pop the cauliflower onto a serving platter, drizzle with the dressing then sprinkle with parsley & almonds.

Stuffed Potatoes (paleo. vegan. gluten free. dairy free)

Stuffing stuff is awesome. There’s not much you can’t stuff. Potatoes, sweet potatoes, capsicum, eggplant, zucchini, those big-arse mushrooms that are almost the size of a plate. You get where I’m going. You don’t want to stuff potatoes? No drama. Stuff something else. Just get stuffed. The other great part of getting stuffed is that you can stuff it with whatever you like! Asian style, Mexican, Indian flavours or just a leftover mash-up of whatever’s in your fridge leftover from the week. Mine’s a leftover mash up but you do whatever spins your tyres and make them as fancy as you please. I think some leftover taco mince, homemade guacamole etc would be epic.

4 small sweet potatoes (or 1 or 10- depends how many you’re feeding)
Olive oil to drizzle
Whatever you want to stuff your stuff with. I used-
1 cup mushrooms, chopped
1 zucchini, diced
1/2 red onion, diced
1/2 red capsicum, diced
Big handful kale, shredded
Big handful red cabbage, shredded

Preheat your oven to 180C. Line a tray with baking paper. I don’t peel my sweet potatoes, I just wash them. Pop the sweet potatoes on the tray and drizzle with a little olive oil. Bake for about an hour or until soft to touch. It could take up to 90 mins depending on the size of your potatoes but just whack ’em in and go and binge watch some Suits until they are ready. You don’t watch Suits? Take a good, hard look at yourself and make better life choices.

Take all the stuff you are going to stuff them with and sauté it in a frying pan until it’s about 3/4 cooked then remove.

Take your cooked sweet potatoes, cut them down the centre and use a spoon to push the filling to each side so you have a nice little galley in the middle for all the good bits. Stuff them choc-full with all the stuffing bits. Now would be a cracking time to sprinkle some cheese on top if you can handle it or even a good drizzle of homemade mayo. Whack them back in the oven on about 200C for 15 mins then dig in!

sw-boats2

Balsamic Pork Ribs with Cabbage & Apple

I’m not that into pork. Well except for bacon. Ok, and ham off the bone. Oh yeah, I love baby back ribs as well. Did I mention pork belly. How good is pork belly!  Soooo maybe I don’t mind a bit of pig in my life, I was mistaken. These are easy and delicious and the “cabbagey” (that’s definitely NOT a word) apple goodness underneath is awesome! You are going to LOVE it. If you want your ribs to really crackle up on top you might want to score them before you cook them, rub a bit of salt on them and then whack them under the grill for 10 mins after they are cooked.

salt & pepper to taste

1 tbs honey

1 tbs smoked paprika

1 tbs olive oil

2 tbs balsamic vinegar

1/4 red cabbage, shredded

1 lge green apple, cut into large cubes

3 large garlic cloves, roughly chopped

4 pork spare ribs

Preheat your oven to 160C. In a bowl mix the oil, paprika, honey, balsamic, garlic, salt & pepper. Add the ribs and mix well to coat then set aside. In a baking dish add the cabbage and apple, pop the ribs on top and drizzle over remaining marinade. Cover with foil and bake for 2hrs. Remove foil and increase temperature to 220C for 20 mins. Remove from oven and serve.

porkribs2

Loaded Slaw (paleo. vegetarian. probiotic)

Remember that dodgy-as coleslaw you get pre-packaged at the supermarket or from Red Rooster? You’re with me right? I mean it’s NOT good for you but damn that stuff tasted good back in the day and it had a really specific tang that made it taste totally different to homemade stuff (please no-one tell me what that ‘tang’ was, I’d feel better not knowing). Anyway, no matter how often I make coleslaw it doesn’t have that….. until now. It’s the kraut. It totally tangs it up. This is also ‘loaded’ because it is a total veggie-fest and if you use my fermented mayo & the kraut your guts are going to be in probiotic heaven. How good.

1/2 head cabbage, shredded (I used red but whatever spins your tyres)

1/2 head broccoli, grated

1 cup grated zucchini

1 cup cabbage kraut (or kraut of your choice, carrot would be awesome)

1 cup MAYO (or greek yoghurt if you do ok with dairy)

So it’s pretty complicated from here on in so listen closely. Oh you can’t hear me. Right. Read carefully…. You put it all in a bowl & mix it together well. You get that? Tough right. You’ve got this. Good job.

loaded slaw2

 

Monkey Chicken (paleo. clean eating)

I’m calling this monkey chicken because it is actually that basic a monkey could do it. It’s fast, easy, delicious and can’t even really be called a ‘recipe’ so I am VERY loosely using that term to describe what I am about to tell you.

This was one of the food prep ideas I demonstrated to the crew down at CROSSFIT BABES & CHASE CONDITIONING a few weeks ago to kick off their 8 week challenge. It’s a great base to batch cook a heap of chicken with a fairly neutral favour that you can then freeze in portions if you want to. When you reheat it you can jazz it up by adding different spices, herbs, curry paste, flavours etc so that you don’t feel like you are eating the same ting over and over. Alternatively, you can just leave it as it is and have it with different sides like in lettuce boats, rice paper wraps, sushi, with roast veggies, tossed through a salad etc. If you want to add some extra flavour to the base recipe, some chilli, lemongrass & kaffir lime is always a winning combo and it looks pretty too.

You can pretty much do the same thing with a boneless leg of pork or lamb shoulder too. When I am batch cooking like this I always try and go with the concept of economy of effort, if you are going to do 1kg of chicken thighs, might as well do 2kg so you can freeze some or have leftovers. Learn to batch cook like a bad-arse and your life just got a whole lot easier. You’re welcome.

2kg chicken thighs

400ml coconut cream (full fat & look for one that just has coconut and water as the ingredients)

Good pinch of salt & pepper

So that’s it. Seriously. You whack all that in the slow cooker. Turn it on low. Walk away for 6-8hrs. Come back, shred it all up with a couple of forks and Bob’s your uncle… Or perhaps he’s not. He’s not mine.

 

A Day On Our Plate (paleo. primal. clean eating)

Righto team, you asked for it and you asked nicely so here it is. It’s likely as boring and lack-lustre as you imagined but just in case you were not 100% convinced, I present to you a day on our plate. This is the rundown on what Baby G & I ate one day. It’s a pretty standard day, sometimes we eat a little more, sometimes she throws everything at me/on the floor (she’s fickle like that) and so it happens that we eat a little less.

toddler-meme

Baby G is now 20months. She’s like any kid, some days she loves something, the next she looks at you like you are actually trying to kill her by feeding her EXACTLY THE SAME THING. In case you hadn’t realized, kids can be total jerks. It’s not your fault, it’s not the food, it’s their lot in life. I used to panic if she didn’t want to eat and would cook 1/2 dozen different things to see if she wanted them instead, I now believe that kids are pretty intuitive eaters, if they are hungry, they’ll eat and they tend not to starve themselves….. The thighs on this kid could sustain her for quite a period anyway 🙂 My fall back position is coconut oil. Always coconut oil. She will eat that biz off a spoon any time she doesn’t want actual food so she gets a couple of teaspoons of it if she’s on hunger strike and we call it done.

coconut oil solves problems

I have taken all these photos with my phone so they do not look as pretty as if I had used my DSLR. I have tried to make the food look semi-presentable but let’s be honest, it’s generally slapped on a plate with very little care taken so don’t let that fool you.

BREAKFAST

It’s pretty much the same most days. Some days we make the SNEAKY VEGGIE CHIA PUDDINGS from my eBook just to mix things up. I have a cup of coconut milk coffee with GREAT LAKES COLLAGEN from iHerb in it to support my gut, joints and skin health, plus it’s cheaper than Botox. Baby G has some broth or some really weak green tea.

This mash-up scramble was leftover roasted veggies (zucchini, cauliflower, carrots, mushrooms) with 4 eggs cracked on top and scrambled together. G and I shared it and 1/2 an avocado on the side. We probably eat about half of that each. Sometimes she eats more, other days less.

breakfast-scramble

LUNCH

It’s pretty much leftovers 90% of the time. Leftover slow-cooked meat, leftover steamed or roasted veggies or salad. Paleo sausages from Northey St markets or the Cleavers ones from Woolies are always a hit too. This plate of dog-food looking stuff was some cauliflower, spinach & cabbage (all pre-chopped in the fridge ready to go) cooked in broth. I dumped that in a bowl then reheated some slow cooked lamb from the night before in the same pan. Whole situation probably took 15mins max which was the perfect amount of time to have a Wiggles dance-off with Baby G while that was cooking. The kid slays me. The enthusiasm that she throws into The Propeller song is second to none.

lunch-lamb

DINNER

Mostly dinner is anything I have made for the blog….. Well maybe not cake….. Ok well I might eat cake, G has real food. I often cook huge trays of roast veggies to last a few days. We eat them as they are, in salads, or as snacks. They are a super easy go-to. This plate was just some mixed greens, cucumber & capsicum because it was the end of the week and there wasn’t much else left. 1/4 avo, some carrot kraut, grilled salmon drizzled ok slathered in some fermented cashew cheese.  Grace had the same, minus the leaves (not into them right now) & cashew cheese and with some steamed broccoli drizzled in ghee.

dinner-salmon

SNACKS

I tend not to really snack as I find I don’t get hungry between meals very often. I do find myself eating G’s half-eaten apples etc if they get abandoned in favour of her eating some dirt or rocks. Because food critic. If I am hungry or feel like I just need some extra fuel I generally make a smoothie. There are loads of my recipes on the blog and on my Instagram.

G snacks on fruit, chia puddings, sweet potato chips & smoothies. Some days she’s into snacks other days she’s not. She loves kraut, olives and kombucha. She’d live on strawberries if that was a thing. She’s pretty into soup at the moment too which is kinda weird but an easy way to jam 17 different veggies into one dish.

So there you go. Riveting I’m sure. It’s not fancy, leftovers get rehashed into multiple meals and I use my slow cooker to batch cook like a bad-ar$e and freeze stuff for later.

toddlers

CBF Paleo for Kids- For people who really want to feed their kids well but Can’t Be Fu*ked

I did it. I wrote another eBook. Well I use the word “wrote” quite loosely, it’s hardly a novel. We can all agree I’m no wordsmith. I put roughly formed sentences and a whole lot of my mindless dribble into another eBook for you. It’s just like my 1st eBook CBF PALEO but with a focus on the small humans in our life. It’s NOT just for little kids though, the recipes are perfect for all the humans in your life, it’s all 5 ingredients or less, nutritional bang for your buck with minimal effort because, let’s be honest, some days you just CBF.

The best part is, it’s less than $9, it’s full of tasty stuff that, if your tiny terrorists throw it on the floor, you’ll enjoy eating it anyway. There are loads of veggies snuck in too of course and it still looks pretty. You can grab your copy here and here’s a sneak peak of some of the pretty things inside.

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