Lunch

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!

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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.

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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.

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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.

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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.

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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.

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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.

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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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Zucchini Fries

Who doesn’t love some good fries? Don’t lie to me, I know you do! I think sweet potato fries might be my all-time fave….. well until now. These zucchini fries are the goods. Before you ask, I don’t know if you can bake them. Maybe. Probably. Maybe not. I don’t know, but what I do know is that if you do, they won’t be “fries” anymore, they’ll be “bakes”. Do what you want, I’m not here to boss you around, choose your own adventure and let me know how it pans out, but don’t cry to me if you balls up this delicious food situation by not following the directions. Just fry them, get that delicious biz in your mouth and thank me later….. Turns out maybe I am here to boss you around.

1 egg
salt & pepper
2 zucchini, cut into ‘chips’
2 heaped tbs coconut flour
1/4 cup tapioca flour
Oil for cooking- duck fat, coconut oil, ghee

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In one bowl, lightly whisk the egg. In another bowl add the tapioca, coconut flour, salt & pepper and mix well. Take the zucchini chips, dunk them in the egg, roll them in the flour mix then set aside on a board. In a large frying pan heat enough oil to ensure it is about 1cm deep. Once the oil is really hot add the zucchini chips, being careful not to over-crowd the pan. Cook on each side until golden then remove. Continue with this process until all the chips are cooked. Serve with homemade mayo or just as they are!

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Slow Cooker Recipe Round-Up

Let me start by saying that if you don’t have a slow cooker or crockpot you need one. Or both. You do. I wouldn’t lie to you about it, especially if you are someone who CBF (Can’t Be Fu*ked) with elaborate meals. Stop reading. Go and buy one then come back and make all these delicious recipes I have collected for you from some of my fave peeps.

You can pick up an decent slow cooker for about $50 and it will change your life. I promise you. Change. Your. Life. Don’t you want to change your life? I also LOVE my LE CREUSET casserole dishes for oven slow cooking, they last a lifetime and are worth every penny.

As it’s getting cooler that means slow cookers, crockpots and casserole dishes filled with warm, shreddy, fally-apart meats and veggies! My fave! I love the minimal effort and max taste that comes from slow-cooked dishes. Seriously, what’s not to love about doing next to nothing and having a cracking meal a few hours later. I told you, life changing.

Need some inspo? Here you go. Don’t drool on your screen.

Pulled Pork

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Italian Chicken Thighs

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Mexican Spiced Shredded Beef

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Pulled Chicken Curry. Pass me a ladle!

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All the rich shanky goodness!

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Tamari Chicken Drumsticks turn into San Choi Bao!

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Who doesn’t love RIBS?! Weirdo’s that’s who.

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Butter Chicken! Yes Please.

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Holy Pumpkin & Cauliflower Dahl

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Or these Port & Vanilla Beef Cheeks!

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How about these shanks!

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Italian Slow Cooked Chicken

I noticed that I have been posting a lot of sweet treats lately & contrary to how it may appear, I don’t just live on cake & bliss balls. Don’t get me wrong, I’d like to, but I don’t.  Truly. Sweets are DEFINITELY my fave thing to make but veggies, meat, fruit & eggs is actually what my life generally looks like, it’s just more often than not, not blog-worthy. Actually maybe I will do a day-on-my-plate post anyway, just so you can see the less-than-exciting mess that usually ends up on my plate….. Or that I end up eating off the floor after Baby G has thrown it there. Anyway, back to the chicken. This is the goods. The olives & artichoke make it a little bit fancy so you can totally serve this biz to someone special & they’ll never know it actually only took you about 15 mins to prepare. You’re welcome.

Good dose of salt & pepper
1kg chicken thighs
1 X 400g tin diced tomatoes
2 tbs tomato paste
1/2 cup dry red/white or rose wine
2 handfuls shredded kale or spinach
2 tbs seeded mustard
250g pitted Kalamata olives
200g artichoke hearts

Preheat oven to 150C. Add tomatoes, tomato paste, salt, pepper, mustard, half the olives and wine to YOUR CROCKPOT and mix together well. Add the kale and mix to cover.

italian chicken prep

Add in the chicken thighs and give it a good stir. Pop the lid on and cook for an hour. After an hour add the remaining olives and artichoke hearts and cook for another hour uncovered then dig in. You could also do this in a slow cooker if you fancied, I am just obsessed with my new LE CREUSET CASSEROLE DISH.

italian chicken close

Crockpot Pulled Pork (paleo. gluten free. dairy free)

Best. Pulled pork. Ever. I’m not sure if that is a completely correct statement but for the amount of time it takes to prepare versus your return on investment in that process it really comes up trumps. You can probably give this a whirl with beef, lamb or chicken thighs too if that’s what spins your tyres. This freezes really well if you have leftovers and is a great versatile protein source that you can toss through a salad, pop in a wrap, have with veggies, served for brekkie with some poached eggs, just eat it straight out of the slow cooker…. I won’t judge, people do it….. I’ve heard.

250g tomato paste

400g tinned chopped tomatoes

1/4 cup coconut aminos/ tamari/soy sauce

2 tbs sweet paprika (smoked is fine too)

1/2 tbs garlic powder

1/2 tbs onion powder

1/2 cup honey

good whack of salt & pepper

1 cup filtered water/chicken or veggie stock

1 boneless pork leg or shoulder

Add all the ingredients except the pork to the slow cooker and mix well to combine. Take the pork & trim any excess fat. A bit is fine but too much will just turn to slop so chop it off, whack it in the oven and make some pork cracking! Roll the pork around in the slow cooker mix to coat then pop it on low and let it go for 8-10 hours.  I put mine in before I went to bed and woke up with my dinner ready to go…. Once its done just use a couple of forks to shred it all up then dig in. I served mine in some lettuce boats topped with guacamole & kraut.

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