dairy-free

Mango Coconut Protein Ice Creams (paleo, primal, gluten free, dairy free, vegan)

Um it’s been eleventy-ten million degrees in Brisbane this week. 4000% humidity, 0% oxygen. Not. Even. Kidding.  Ice creams is pretty much all I have wanted to eat and luckily these bad boys are super easy & very versatile and will cool you down asap. The biggest problem is thinking ahead to make them but if you just go ahead and make them now you’ll be good to go. 

Feel free to go rogue and choose your own adventure with flavours here. I’m think banana & almond butter would be MIND BLOWING but you can substitute in any fruits and veggies you like. 

Layer 1

2 cups coconut cream
1/2 tsp vanilla powder or extract
1 tsp honey/rice malt/maple syrup (optional)

Layer 2

350g mango
3/4 cup coconut cream
1 scoop ONLY NUTRITION VANILLA PROTEIN (optional)
1/2 cup shredded coconut

You will need some ice block moulds or some sort of vessel you can whack a paddle pop stick in to make it an ice block. Use your creative genius and let me know what you come up with.

Mix the ingredients for layer one together well & half fill your ice block moulds then pop this straight in the freezer to start to set while you make the next layer.

For Layer 2, add all the ingredients to your food processor or high speed blender and blitz until smooth. Pour on top of layer 1, whack the Popsicle stick in and let the freezer work its magic. That’s it. 

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Herb Crusted Cutlets

Heeeeyyyy!!! Happy New Year everyone. So I’m sorry it’s been a while between recipes, to be honest I think I just needed a bit of time to get my kitchen mojo back after a pretty wild last half of the year. Anyway, I’m back. You’re back. Let’s do this. 

Now, let’s talk. How good is lamb. Seriously. That’s a statement, not a question. You know lamb is the delicious little morsel that broke the 15 year vegetarian in me? Yep, 8 hour slow cooked lamb shoulder was the beginning of my soirée back to eating red meat. The smell of that deliciousness in the oven at a friend’s place had my vego stomach doing backflips and high kicks wanting to get on board. So get on board I did, I started listening to my body again and it’s been thanking me ever since. It’s what I needed. That’s not to say it’s what you need….. Except for these cutlets. Everyone needs these cutlets. 

1 tbs seeded mustard

2 tbs fresh chopped mint

2 tbs fresh chopped rosemary

Salt & pepper- a good whack

2 tbs melted coconut oil

10 lamb cutlets

Add all the ingredients except the cutlets to a bowl and mix well to combine. Spoon onto the cutlets to form an even crust on one side and set aside. The coconut oil should set a bit on the cold cutlets to help it all stay put. Heat a large frypan to med heat then place the lamb, crust-side down, onto the pan. now you can spoon some extra crust onto the other side. Cook for about 3-4 minutes before flipping over gently using a spatula to keep the crust intact.  Cook for another 3-4 mins on the other side before removing from the pan.

That’s it. Done. Eat. Enjoy.

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Super-Simple Paleo Choc Chip Cookies 

Choc chip cookies with 4 ingredients! Say whaaaaatt?!? I know. How is that even possible? Well it’s not only possible, I’d go as far as to say these are the best choc chip cookies ever….. And I’ve eaten a few (hundred) cookies in my time. They are crispy on the edges and chewy in the centre and they make a totally kick-ar$e ice cream sandwich. What more could you want from a cookie? Just a community service announcement, you are going to want to hide these from yourself once they are done or feed them to others because otherwise you will consume approximately 14 cookies. This recipes makes approximately 14 cookies depending on how much dough you eat. Would it be wrong to eat them all at once? Asking for a friend. Obviously. 

2 cups almond meal/hazelnut meal 

4 tbs honey/rice malt syrup/maple syrup/ coconut nectar

3 tbs ghee/butter/coconut oil

1/2 cup dark choc chips (or whatever kind of choc chips floats your boat)

Preheat oven to 170C. Add the almond meal & choc chips to a bowl. Add the ghee & honey to a mug and stir well to combine. Once that deliciousness is mixed pour it over the dry ingredients and mix them all together well until you have a dough that somewhat resembles the below image. If you use blanched almond flour you will have a lighter colored dough but don’t be racist, just use whatever you have. 

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Now, before you eat all the raw cookie dough, roll it into balls then flatten them into cookie shapes on your baking tray like so. Come to think of it, you could totally leave these as balls and eat them raw or have them as a raw cookie, or in ice cream as cookie dough…. The possibilities are endless.

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Now pop them into your preheated oven for 10-12 minutes until just starting to brown around the edges. Remove from the oven and allow to cool for 15-20mins. That part is essential for 2 reasons…. The cookies need time to set as they cool &, perhaps more importantly, that business will burn the cr@p out of your tongue straight from the oven. These will keep really well in the fridge for up to a week or in the freezer. They would also make a brilliant ice-cream sandwich. Just saying.

Paleo Pork, Apple & Fennel Schnitzel

 Who doesn’t love a good schnitty? I certainly do. You know a girlfriend of mine got taken on a 1st date once for schnitzel. That’s not even code for something.  It was an actual schnitzel. That’s how much he liked a schnitty. He never got a second date. Obviously she didn’t care for the crumbed meat as much as he did and his name forever-more became ‘schnitzel’….. Anyway, this schnitty would definitely get you a second date so get cooking. 

1 cup grated green apple

500g pork mince

2 tbs coconut flour

1 tsp fennel seeds

2 eggs

1-2 cups tapioca flour (you could use arrowroot instead)

1-2 cups almond meal

good pinch of salt & a good whack of pepper

oil for cooking, I used coconut oil but ghee, butter or macadamia oil would be fine too

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Add the apple and coconut flour to a bowl and toss well to coat the apple. Add the salt, pepper, fennel seeds & pork to the apple mix and mix it well. Hands work best for this task. Now shape this mincey business into schnitzel shapes and pop them on some baking paper. You will now need 3 separate bowls, I know, it’s more washing up than I’d fancy too but there is no way around this step so get on board. in one bowl add both eggs & whisk gently to combine, in another bowl add the tapioca flour, in the last bowl the almond meal.

Heat a large frypan on a low-med heat, while this is happening start schnitzeling. Take a schnitzel pattie, pop it in the tapioca flour to coat, then dunk it in the egg mix, then finally coat in the almond meal. Into your heated pan (that has the oil in it) add the schnitzels and cook until golden on both sides. That’s all. Now you eat. 

 

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Dark Choc Goji Protein Cookies & a Cookie Round-Up

I love a cookie…. Or 4…. Dozen. Don’t judge, as if you can only eat one fresh-outta-the-oven cookie. It’s actually humanly impossible. I have tried. Many times. Statistically that says to me that it’s impossible despite my small sample size. Basically what I am saying is don’t feel bad about the fact that MANY cookies will somehow find their way into your mouth when you bake them, you’re fighting the odds, it’s not your fault, it’s science.

If you just pop COOKIE in the search box of my page you will be gifted with many tasty morsels to delight your tastebuds but because I’m a nice gal I thought I’d give you some quick links to find some of my other fav’s too.

cookie

Paleo Greek Almond Biscuits

Low Fructose Choc Chip Cookies

Macadamia ooh-ahh Biscuits

Chocolate Banana Cookies (nut & egg free)

Macadamia Chocolate Cookies

Vanilla Bean Shortbread

Maple Orange & Poppyseed Cookies

The Easiest Most Nourishing Choc Chip Cookie Ever

Heallthy Fig Cinnamon & Pecan Biccies

Dark Choc Goji Protein Cookies

1/2 c almond butter
1/2 c butter/ghee/coconut oil
1 tsp cinnamon
2 lge eggs
1/2 c pea protein (I used vanilla)
1/2 c almond meal
1/4 cup choc chips
1/4 c goji berries

Makes about 12

This is really complex. Preheat your oven to 170C. Line a baking tray with baking paper. Add all your wet ingredinets together & mix well. Add the dry ingredients and mix until combined. Roll & shape into cookie shapes (they won’t spread) and place on your baking tray. Bake for 10-15 mins depending on how soft or crunchy you like your cookies. Allow them to cool slightly so you don’t burn your mouth off before eating.

Apricot Coconut Balls (paleo. primal. vegan)

So here’s the thing. This recipe was a throw together for funsies that ended up taking a pretty good pic and tasting really freaking good….. Except I didn’t write anything down. To be honest, by the time I found the photo on my camera I had completely forgotten what I had used apart from apricots & coconut. My recipe at that point read something along the lines of this…..

Apricots- some, coconut- no clue: choose your own adventure, cacao butter?- did I or didn’t I? Surely there was other ingredients? What the hell were they? Anyway, I made them again because I am nice like that. You’re welcome. 

200g dried apricots

100g coconut

70g Cacao butter (you could try substituting for coconut oil or ghee) 

1/2 tsp cinnamon 

1/4 cup coconut flour/almond meal/protein powder

Dark chocolate for drizzling- optional (let’s be honest, when is chocolate ever optional?) 

Ok so the method. Melt the cacao butter. Grab your food processor. Whack the apricots, cacao butter & coconut in and blend until it starts to come together like a dough but still a bit chunky. Add the cinnamon & coconut flour & pulse a few times to combine. If it’s still a bit wet to roll into balls yet just whack it in the freezer for about 10minutes then roll into balls. Melt the chocolate, drizzle it over the top then pop those bad boys in the fridge to set. These can be stored in the fridge or freezer depending on your level of willpower. 

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Very Merry 5 Minute Paleo Choccy Mousse

Through this wonderful world of the interwebs & blogosphere I have been lucky enough to meet so many bloody awesome humans and these two merry individuals are some of my faves. If you haven’t checked out The Merrymaker Sisters yet you are missing out so get on over & get merried. This recipe is from one of their awesome ebooks Make It Merry! 

This awesome recipe and loads of others you can score in the ULTIMATE AUSSIE WELLNESS BUNDLE. It’s a collection of over 35 food, health & wellness ebooks that are bundled together for ONE WEEK ONLY for $44.95. That’s over $450 worth of books. I know! Shut the front gate. Deal of the century. Better be quick, it’s for a week only. Run, don’t walk. 

serves: 4
time: 5 minutes
stuff you need

1 cup raw cashews

1 cup frozen berries (or any frozen fruit)

1/4 cup coconut milk

1/4 cup raw cacao powder

3 tbs. coconut oil

1 tbs. 100% maple syrup or raw honey

1 tsp. 100% vanilla extract

now what

Place all of the ingredients (except the berries) in to your blender or food processor (we use our Vitamix).

Whiz for 3 minutes or until super smooth.

Now add your frozen berries and whiz for another minute. It will start to instantly turn in to this amazing choccy frozen mousse!

merrymaker tip…
This is a super easy sweet treat, make it a little fancy and serve with grated paleo choccy and coconut chips!

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

Dressing-

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. 

Chocolate Soufflés 

Chocolate soufflés. Can I get a ‘hell yeah’. I just want to devour every single one of these without even taking a breath. Is that wrong? If it is I don’t want to be right. This recipe is thanks to the bloody awesome Irena of Eat Drink Paleo who has let me share it with you, everyone give Irena a big virtual hug for being so darn generous!

These chocolatey treasures are from her newest cookbook Happy Go Paleo which I am loving hard right now. I have been lucky enough to get my mits on both of Irena’s cookbooks so far and even meet this legend in the flesh. Her personality is as gorgeous as she looks and the chic just has spunk. I loved her first cookbook Eat Drink Paleo and this new one is friggen tops as well. It incorporates great basics like kraut, broth & how to activate your own nuts & seeds, as well as beautiful looking meals, salads, sweets & a 2 week meal plan! Oh, you want soufflés? Ok then. 

Serves 6

Preparation time: 25 minutes Cooking time: 30 minutes + time to cook the sweet potato

Ingredients

Coconut oil or butter, for greasing 

4 eggs, separated

1 tablespoon vanilla essence

½ cup cooled melted ghee, butter or coconut oil (or a combination)

⅓ cup preferred sweetener such as honey, maple syrup or rice malt, plus 1 tablespoon extra

⅓ heaped cup cacao powder

1 cup cooked and mashed sweet potato (baked is best)

1½ tablespoons tapioca flour or arrowroot flour

⅓ teaspoon bicarbonate of soda sea salt

Coconut ice-cream, strawberries and mint, to serve (optional)

Preheat the oven to 175°C. Grease a tray of 6–8 muffin cases with a little coconut oil or butter. Alternatively you can use individual ramekins.

Using an electric mixer, whisk the yolks for 1 minute, until creamy. Add the vanilla essence, melted ghee/oil and your preferred sweetener, and whisk until well incorporated.

Add the cacao powder and mashed sweet potato. Whisk for 20 seconds, until well incorporated, then sift through the bi-carbonate of soda and tapioca or arrowroot flour. Whisk again for 20 seconds, until the mixture thickens and starts to form a ripple trace.

Place the egg whites and a pinch of salt in a separate, spotlessly clean bowl. Whisk for 1½ minutes, until soft peaks form. Add half the egg whites to the chocolate mix and gently fold in with a spatula. Add the rest and gently fold until everything is well combined.

Add 2–3 tablespoons of mix per muffin case, not quite to the top, because the cakes will rise. Or fill the pre-greased ramekins with the mixture, leaving about 1 cm from the top. Place the tray on the middle shelf of the oven and bake for 25 minutes. The cakes should feel quite soft and bouncy when you touch them and they will be super-moist and soft on the inside.

Once baked, turn the oven off and open the door. Place the tray on the oven door, and allow to cool for 5 minutes. This gradual temperature change should prevent them from collapsing. Serve immediately as is or with a dollop of coconut ice-cream, fresh strawberries and mint. These can be eaten warm or cold and can be stored in an airtight container in the fridge for a few days.

Tip: Baking time might vary slightly depending on your oven or how big your muffin casings are. If you are baking it as a round cake in a spring-form or a cake tin, give it about 45 minutes.

 

Strawberry Chia Pots- (Paleo, Vegan, Sugarfree)

I don’t know about you guys but I have had some pretty hit & miss experiences with the ol’ chia. I have added it to muffins & they sucked up that much moisture that they ended up tasting like shoeboxes. That’s a fail. I have made chia puddings that have had the consistency of eyeballs & the texture of snot. Obviously this was also a sub-optimal outcome.  You will be pleased to know that these pots of deliciousness are not snotty, eyeball-esque or as dry as cardboard, so go me. Feel free to leave me a virtual high 5 below.

Did you know ‘chia’ is the ancient Mayan word for ‘strength’? True story. These little powerhouses are a great source of antioxidants, fiber and a decent source of protein. There’s your fun fact for the day, make sure you share it with someone.

This serves 2….or 1. I’m not here to judge.

500ml coconut milk (or milk of your choice)

1/2 cup chia seeds

1/2 tsp vanilla extract or powder

1 tbs honey/rice malt syrup or maple syrup (optional)

1 punnet of strawberries, hulled

1/2 cup toasted coconut (optional)

In a bowl mix the chia, milk, vanilla & honey well & set aside to stand for at least 15mins to allow the chia to soak up the liquid. Pop the strawberries in a food processor & blend until they are puréed. Now stir the coconut through the chia mix, spoon into a serving bowl, top with the strawberry purée & dig in.