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


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.



Roast Cauliflower & Broccoli Salad

Ok, so if you have not ventured to the land of roasted cauliflower or broccoli yet you have not lived. Steamed schmeamed. Roasting is the way of the future, doesn’t take much longer than steaming it, and tastes ah-mazing. This is about to change your life. Seriously. 

Cruciferous veggies are a powerhouse of nutrition, are loaded with vitamins & fibre and are an excellent food to help support our bodies detoxification pathways. 

1/2 cauliflower, roughly chopped

1/2 broccoli, roughly chopped

1 sweet potato, cubed

2 tbs butter/ghee/coconut oil

1/4 cup chopped parsley

2 tbs hemp seeds (optional), I use THIS BRAND


1 tsp Dijon mustard

1/4 cup apple cider vinegar or lemon juice

1/2 cup olive oil

Salt and pepper 

Preheat your oven to 200C. Line a large baking tray with baking paper. Whack the sweet potato on and add half the butter and pop it in the oven for 20mins. Pull it out, add the cauliflower & broccoli plus the rest of the butter (let’s be honest, I probably added double that amount of butter because I bloody love butter but you do whatever spins your tyres) and pop it back in the oven for about another 20mins until all the veggies are cooked. You might want to pull it out after 5-10 mins and give it a good mix around so the butter gets to spread its love. Set aside to cool while you make your dressing. For the dressing, get a small jar or container with an airtight lid. Add all the dressing ingredients & shake the bejesus out of it until it is all combined. Add the roasted veggies to a big bowl, sprinkle over the parsley, drizzle with the dressing and toss well. Finally sprinkle over the hemp seeds and serve it up. 

Honey Mustard Carrots

As the name suggests, these are carrots with honey and mustard. It’s not a trick. My creative genius with naming my recipes is obviously dwindling. Anyway, I found loads of beautiful, colourful carrots at the markets this morning while I was on the hunt for cauliflower. Great find on the carrots, meanwhile the cauliflower was $8 a head. I $hit you not. It wasn’t even gold plated or blessed by a unicorn, it was just organic cauliflower. Off their faces. No cauliflower for me. Lucky for you though, you got a cracking carrot recipe. 

12 carrots (I used a mix of orange, purple & yellow ones because they were pretty)

1 tbs seeded mustard

1 tbs honey

1/4 cup oil (coconut/olive/macadamia/melted butter/ghee)

Good crack of salt & pepper

Preheat your oven to 200C. In a bowl mix the honey, mustard & oil until well combined. Chop your carrots however you fancy, I did mine in big chunks. That’s a chef-fy term, ‘chunks’, very descriptive & accurate. Toss the carrots in a big baking tray, pour over the mustard mix & bake those bad boys for 40-50 mins depending on the size of your ‘chunks’.  You can serve these hot out of the oven as a side dish to whatever you fancy or allow to cool then toss through some rocket, walnuts & goats cheese and right there you’ve got a banging salad. Enjoy. 

Potato Salad

Who doesn’t love a good old potato salad? Not that cr@p you get from Coles, the real deal stuff that your aunt used to bring to family BBQ’s! Here’s my version, I used a mix of orange & white sweet potatoes but regular white potatoes are just fine too. Paleo police don’t go losing your mind, they are potatoes for $hits sake. I hardly think that the occasional white potato is responsible for the diabetes & heart disease epidemic we are facing. I’m not talking Macca’s deep fryed in highly toxic trans fat potato in the form of ‘fries’ either so don’t go thinking that’s on the table, it’s not. That’s crappier than Coles potato salad. Onwards with the recipe.

Dressing (it’s mayo, not some fancy schmancy dressing)                   

3 egg yolks

1 cup oil (olive/macadamia/coconut)

1 heaped tsp Dijon mustard

1 tbs seeded mustard

1/4 cup lemon or lime juice

Salt & pepper to taste

4 sweet potatos, chopped into large chunks

1 chorizo, diced (or bacon) or leave out for a vegetarian version 

Optional- handful shredded baby spinach and some chopped boiled eggs

Preheat your oven to 180C and roast your sweet potato/potato for 35-45 mins until cooked. Remove from oven & allow to cool. 

In a food processor/high speed blender/or using an emersion blender, add the egg yolks and Dijon mustard and blend until smooth, with the blender still running, slowly drizzle in the oil so it is being completely incorporated as you go. Finally add the lemon/lime juice, salt, pepper & seeded mustard & give it another good whizz. 

In a frypan cook the chorizo (or bacon) until crispy. Set aside.

In a large bowl, add the cooled sweet potato & chorizo (& any fat in the pan) then drizzle over enough of the dressing to coat the potatoes. Toss gently to combine. If using the baby spinach and/or eggs add these now and give another gentle mix. That’s it. Done. Eat it. 

Crap-Free Coleslaw

Did anyone else used to think it was called ‘coldslaw’ too? I bet you did even if you won’t admit it. You’re only lying to yourself. Anyway, coldslaw makes much more sense than coleslaw because it really is cold ‘slaw’…. I don’t actually know if ‘slaw’ is a thing or if I just made that up? Stand by, I’m off to google it….. Right, so it turns out that ‘slaw’ is not a word, it’s just short for ‘coleslaw’. I also happened upon another fact…. ‘Cole’ is actually derived from the Latin word ‘colis’, meaning ‘cabbage’. Whatever Wikipedia, I still think coldslaw makes much more sense.

This one doesn’t contain the truck-load of cr@p that is in the store-bought versions and is exactly what I felt like in this 57-million-degree-heat. Not even exaggerating, it actually is that hot.


Creamy Pesto Spaghetti

So I have a new kitchen appliance…. Well it’s not really an appliance as much as a device. I have a Veggie Twister that I have loved up until now. Trav hasn’t loved it so much because he normally gets the task of ‘noodling’ things & the veggie twister can give you a bit of RSI after a while. Recently one of my favorite people Bel from Intensity PT introduced me to the SPIROOLI I can’t believe she has been holding out on me for so long. I considered unfriending her on Facebook but she just had a whole organic lamb delivered to her house & I want to be invited to eat it so I need her for a little longer. Anyway, SPIROOLI has changed my life, it is SOOOOO much easier than the veggie twister, quicker & just way betterer. I don’t know if that’s a word but it should be.

Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process.

6 zucchini’s, noodled (I used my SPIROOLI)
Big bunch basil
Big bunch parsley
1 cup pistachios, lightly toasted
Juice of 2 lemons
1 tbs apple cider vinegar
1/4 cup olive oil
Pinch salt & pepper
1 lge avocado

Noodle your zucchini & set aside in a big bowl. In your food processor blend the lemon juice, oil, apple cider vinegar & herbs until very well chopped. Add the avocado, salt & pepper & blend until smooth. Add the nuts and pulse a few times to combine. Chuck the pesto on top of the noodles & mix well. I recommend getting in there with your hands and giving it a good mix to get the pesto to properly coat the noodles. Don’t be shy. Hands work way better than any other implement I could find in my kitchen, and I have a cr@pload of implements in my kitchen so trust me on the hands. Now, you can chuck this in a big frypan & gently warm it through if you fancy, we ate ours raw & cold like a salad but I did warm it up the next day when I ate leftovers. Both ways are delicious. Whatever floats your boat.

Salmon & Chard

This is super simple & super tasty. Chard is a relative of the spinach & beet family & it is jam packed full of phytonutrients, is high in vitamin C, E, B6 & potassium. Don’t forget that vitamins A, D, E & K are fat soluble so we want to make sure we are having a bit of healthy fat with our chard to ensure we can get the most from it & absorb all its goodness. Smoked salmon is a good source of protein, vitamin D & selenium as well as being rich in awesome Omega 3 fatty acids. Look for wild caught salmon if possible. Farmed stuff is the equivalent of grain-fed beef.

300g smoked salmon
1 tbs coconut oil
Bunch chard (you can use collard greens or kale)
1 red chilli
2cm square fresh ginger, finely chopped or grated
2 cloves garlic, crushed
4 eshallots
Juice 1 lemon
Big handful coriander

In frypan heat the coconut oil. Sauté the eshallots, chilli, ginger & garlic until fragrant & eshallots have softened. Add the chard & sauté until it is wilted. Add remaining ingredients & cook until salmon just changes color. Eat up.

Bacony Brussel Sprouts

I hate brussels sprouts. I wasn’t force fed them as a kid, actually I don’t remember ever having them as a kid. As an adult I have had them steamed a few times and they were rank. Yesterday I had the shaved Brussels sprout salad from Primal Pantry for lunch & I finally realized what was missing from my previous brussels sprouts experiences…. Bacon. Delicious, crispy, salty bacon. Of course!! Da da daaaaaaaa….. I bring you my bacony roasted brussels sprouts. Now I love brussels sprouts, I hope you will too.

These cute little baby cabbage-looking veggies are from the same family as broccoli, cabbage & kale so it should come as no surprise that they pack a serious nutritional punch. They are a storehouse of anti-oxidants with vitamins C, K, A & B-complex. Keep in mind that vitamins A, E & K are fat-soluble and need dietary fat present to enable them to be absorbed by us. That is why it’s a great idea to have a drizzle of coconut oil, olive oil, grassfed butter or ghee with your veggies to ensure you are able to absorb the most nutrients from them. They say ‘you are what you eat’ but actually ‘you are what you digest & absorb’.

Brussels sprouts- I am not really sure how much but I think about 500g
2 lge rashers of free-range gluten-free bacon, roughly chopped
1 red onion, roughly sliced
1 tbs coconut, ghee or grass-fed butter

Preheat oven to 180C. Wash the Brussels sprouts & chop off the bottom stalk. Cut them in halves. Add them with the onion & oil to a baking paper lined tray and toss well to coat. Sprinkle bacon over the top & bake for 25-35mins.

Green Papaya Salad

I love finding random fruits & veggies at the market & trying my hand at creating something with them. I found Okra a few months back, that was weird & the jury’s is still out on whether that was weird-good or weird-bad? For now I am just saying weird. Green papaya isn’t weird but it is certainly something I don’t find a lot at the markets.

Did you know that Green Papaya contains two of the most powerful plant proteolytic enzymes: papain and chymopapain which excel at breaking down proteins, fats and carbs, as well as aiding healthy digestion. It makes a delicious salad & could be used in place of green mango in my Green Mango Salad. You could use zucchini spirals if you don’t have green papaya in season for this recipe.

2 eshallots, finely sliced
1 tsp fresh grated ginger
3 cloves garlic, crushed
1 long red chili, finely chopped & seeds removed if you don’t like it got
Handful finely chopped mint
Handful finely chopped coriander
1 green papaya, julienned or use your veggie twister
1/2 cup fresh lime juice
1/4 cup coconut aminos (you could use tamari or soy)
4 kefir lime leaves, bruised but left whole
500ml coconut cream
1/2 cup lightly toasted cashews
1 tsp fish sauce
1 tbs honey or maple syrup
OPTIONAL- 1 kg chicken, finely diced

Sauté the chilli, garlic & ginger in a deep frypan or large saucepan. Add coconut cream, lime leaves, lime juice, aminos, fish sauce & honey & bring to the boil. Reduce to a simmer & add chicken. Continue to simmer until chicken is just cooked then use a slotted spoon to remove chicken & set aside. Find the lime leaves & pull them out too. Put the sauce back on the heat & allow to simmer until it has reduced by half then remove from heat & set aside.

In a big serving bowl add green papaya, herbs, eshallots and chicken & toss well to combine. Pour over the sauce & toss well again. Top with cashews & serve. This is delicious cold as well!