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. 

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


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.

Mint Choc Chip Cookie Dough Balls (paleo, vegan, grain free)

So, I have just started taking my own photos, can you tell? You probably can because they are ordinary at best BUT the only way from here is up! I got a DSLR for my birthday a few weeks ago and despite having no clue what the hell I am doing, I am giving it a crack. Here’s a few tips for those who are also photographically challenged….

1. Google can show you pretty much anything, a word of caution, the search ‘best bliss ball pictures’ is not going to give you what you expect…. Or perhaps it will. Refine your language or prepare to have some images you didn’t want burned into your brain.

2. If all else fails, the ‘auto’ setting works & filters fix most things. Instagram, making bad stuff look way better since 2010.

3. The thing that has helped me the most has been THIS BOOK called Scrumptious & Styled by the awesome Caroline Potter of Colorful Eats Nutrition. Not only is the ebook stunning to look at, it takes you step by step through all the important stuff and is explained in a way even a muppet like me can understand. It is a food photography book but is completely relevant to all manner of photos. If you need help this book gets two very enthusiastic thumbs up from me.

On to the recipe for the balls.

500g raw cashews

1/2 tsp vanilla powder

35g butter/ghee/coconut oil

50g coconut

2 tbs honey/rice malt syrup/maple syrup

1/2 cup raw cacao nibs (Or Choc chips) 

4 drops doTERRA peppermint oil

Blend the cashews until they turn into a flour-like consistency, add the butter, honey, peppermint oil & blend until a smooth dough. Add the coconut & cacao nibs & pulse to combine. Roll into balls & store in the fridge or freezer. That easy. Not even kidding. Go forth & dough ball.

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.

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.

White Soup – (Paleo, Vegan) 

This soup isn’t racist. It just is what it is. We can call it Caucasian Soup if it makes you feel more PC. I used white sweet potatos, I don’t have anything against their colored counterparts, I love them too, today I just wanted the white ones….. Which are actually purple on the outside. I know, what sneaky b@stards. The ones that are white on the outside are actually PURPLE on the inside. Seriously, shut the front gate. Luckily for all of us, the orange sweet potato knows what he is, orange outside, orange inside. He’s a straight shooter not like those other two. Cunning as bloody foxes some of those sweet spuds. 

1 head cauliflower, roughly chopped

1 litre of Chicken Broth or veggie stock

1 lge zucchini, peeled & chopped

1 lge white sweet potato (he’s the dude who’s purple outside), peeled & chopped

1 cup coconut cream, OPTIONAL

1 onion, roughly chopped

Salt & pepper to taste

Add the veggies to a big pot & pour over the broth. Bring to the boil then reduce to a simmer for about 20mins until the veggies are soft. Add any remaining ingredients then use a stick mixer or food processor to blend until smooth. If you want a thinner soup you can add more broth or some water. 

Tangy Lemon Cookie Dough Balls (Grain & Nut-Free) 

So I feel like we haven’t really caught up properly in ages and I know you are wondering what’s doing over here….oh you weren’t? Well it’s my blog & I’ll cr@p on if I want to. Pretty sure you know how to scroll though so head on down if you want to skip what will undoubtedly be excellent stories & humor. Your loss.

So what’s news with you? On this end it’s business as usual just with a bit more cr@p & puke, and that’s not because I am poisoning Trav with my cooking. Baby G has also developed quite discerning tastes and is quite partial to anything green- broccoli, avocado, spinach, kale, zucchini, grass & leaves, as well as liver, pâté, lamb cutlets, chicken leg bones, kombucha & sauerkraut. What she does not like is puréed chicken & really, who can blame her, the texture is weird and it kinda tastes like nothing. We are also moving to our new house soon which will be fricken brilliant to have windows that close, cupboards and a gate that isn’t tied on with rope. It’s the small things really. Anyway, let me tell you about my balls…..

These lemony balls of delight are just slightly sweet with a great lemon tang. You could easily substitute for lime or orange if you were feeling a bit more love for a different type of citrus. They are your balls, you do what makes you happy. You can probably substitute the coconut butter for another type of ‘butter’, maybe cashew or macadamia. I haven’t tried though it sounds pretty damn good…..BUT don’t go getting all up in my grill if it doesn’t work. I’ll say it again, I HAVEN’T TRIED IT. 

1 1/2 cups coconut butter

Juice & zest of 1 lemon or 4-5 drops doterra lemon oil

1/4 cup coconut oil

12 fresh dates, pits removed

2 tbs chia seeds

Coconut flour or dessicated coconut for rolling

Add the dates and coconut oil to the food processor & blend until smooth. Add all remaining ingredients (except the coconut flour/dessicated for rolling) and blend to combine. Roll into balls and roll in the coconut flour before popping into the fridge to set.

Paleo Lasagne Stack

You know what I love about lasagne? It’s deliciousness. You know what I hate about it? The time. Seriously. Like a bazillion hours. Not. Even. Exaggerating. Ain’t nobody got time for that, certainly not me and I dare say not you either. So, here’s a solution for you because I’m bloody helpful like that and it’ll only take you a skerrick of the time. On a side note, I have never written skerrick down before, the spelling doesn’t look right, the word actually looks super weird in print, I had to google it to make sure it was right. Apparently it is. So there you go. Use ‘skerrick’ in a sentence today. See how helpful I am, saved you time on your lasagne & turned this recipe into an English lesson. Just off to rescue some kittens from trees & my job as a superhero will be done for the day. Thank me later. 

1 pack of Young Farmers Steakettes (you could use other beef patties but these ones are just perfect because they are super thin & delicious. These are a pack of 8)

Roasted sliced veggies- I used capsicum, zucchini & pumpkin. Use whatever floats your boat. 

1 head cauliflower, roughly chopped 

2 tbs butter/ghee/ coconut oil

Good pinch of salt & pepper

1/2 tsp garlic powder

1/2 tsp onion powder 

1 cup coconut cream 

2 eggs

Optional- 2 tbs nutritional yeast (it gives it that ‘cheesy’ flavour). You could also add a bit of grated parmesan if that’s your thing too. 

Bechemal Sauce 

Ok, so add the cauliflower, salt, pepper, coconut cream, butter, onion & garlic powder to a saucepan & bring to the boil. Reduce to a simmer and cook until the cauliflower is soft then remove from heat. Transfer this to a food processor or blender (or use a stick blender if you like). Start to blend, once smooth add the eggs, one at a time while the processor is still going (about med speed), then add the nutritional yeast and process until smooth. Set aside. 

Preheat your over to 200C. Cook the Steakettes in a hot frypan just to seal each side. On a baking tray layer the Steakettes with the roasted veggies with bechemal sauce between the layers. Once you have stacked it as high as you’re game, pop them in the oven for about 10-15mins. Now eat. 

Orange & Lime Balls & The Real Food Revolution

So I’ve got more balls for you because who doesn’t love a ball or two. BUT FIRST, there is something else we need to talk about! The Real Food Revolution! Not only is it a ‘thing’ but it’s an actual ‘THING’. An event, a 3 day, chocca-block thing that you can come along to & fill your brain & your body with real food goodness & education! 

There is so much misinformation out there, processed foods line the shelves and we just seem to be getting sicker. The question is, what can I do about it? It’s time to start with REAL FOOD.
The Real Food Revolution is exactly what it sounds like. A Real, Food, Revolution! It is an Australian wide event designed to create a shift in the way we look at food. Over 3 days you will learn how to transform your body, your kitchen and your mindset around healthier eating.
The workshops will cover everything from Raw Food, to Juicing, to Paleo, to Intuitive Eating, Blending, Processed Foods, Food as Medicine and Holistic Health.

Do you love REAL Food, Juicing, Blending and Soaking Up New Health Information like a Sponge?  It’s time to Join Us at The Real Food Revolution! Grab $50 off with 3 day tickets to the revolution with the code therealfoodrevolution. 
I am a partner for The Real Food Revolution events this year and can’t wait to get along to the Gold Coast event! 
Perth: 12-14 June – Perth Town Hall
Gold Coast: 26-28 June – Crowne Plaza, Surfers Paradise
Sydney: 10-12 July – Kirribilli Club
Canberra: 31 July – 2 August – Rydges Capital Hill
Melbourne: 14-16 August – Ibis Melbourne
Adelaide: 11-13 September – The Payneham Library
Hobart: 28-30 August – Wrest Point
Cairns: 02-04 October – The Pullman Hotel
For more information about the event, speakers, venues, dates and to book your tickets please visit The Real Food Revolution.

Now, onto the balls! This is an awesome lunchbox snack for big kids or little kids as it can be made nut-free. If you don’t want to use rolled oats you can use quinoa flakes or almond meal. You can experiment with different oil combos too. I think lemon & ginger oil would be a cracker too. When using essential oils make sure they are food grade & 100% pure. I use and recommend the DoTerra brand. You don’t want to be ingesting crappy oils laced with other crappy additives because that would just be crap. Got it. 

250g gluten free rolled oats

3 tbs coconut oil

1/2 cup dessicated coconut

1 cup nut butter (or sunflower seed/coconut butter for a nut-free version) 

1 tsp cinnamon

5 drops orange oil

3-4 drops lime oil

1-2 tbs honey (depending on your sweet preference or maple syrup for vegan option)

2 tbs chia seeds

Blend everything together and then pop it in the fridge (I left mine in the food processor) for 20-30 mins to allow the chia seeds to absorb some moisture & let the coconut oil start to solidify.  Once you take it out of the fridge, if the mix still looks a bit wet, add an extra tbs of chia seeds. Reblend again to combine, roll into balls & store in the fridge for up to a week or in the freezer for a few months.  If you are too lazy to roll balls you can just press it into a tray & make it as a slice or bars. Now go book your Real Food Revolution tickets before it’s too late!!