dairy-free

Almond & Maple Ice Cream (paleo. vegan. raw)

This day reminded me of Christmas Day, you know those days you feel like all you do is eat. Today I spent the day down the coast eating. I went out for breakfast, had coco whip in between & then an amazing seafood feast for lunch. I came home feeling full, sleepy & pretty sure that I was just going to by-pass dinner…. Thennnn I felt the urge to make ice cream, because there is always a separate stomach compartment for ice cream right? Well my stomach has that compartment, and one for sweet potato chips, I can put away A LOT of those things. So damn delicious. Anyone who tells you you can’t over-eat healthy food is a goddamn liar.

You can choose your own adventure with this ice cream a bit and swap the almond butter for a different type of nut butter. Cashew butter will give it a much more neutral flavour and something like peanut butter is going to give you a stronger flavour. Do what you want. Add in some of the optional extras, or don’t.

400ml coconut cream (full fat)
100ml water
3/4 cup almond butter                                                                                                                                                                                                                                                                                                                           1/3- 1/2 cup maple syrup/ rice malt syrup (depending on how sweet you like it)                                                                                                                                                                                                                     Plus a few extra tbs maple syrup to drizzle                                                                                                                                                                                                                                                                                         1 vanilla pod, scraped (or 1 tsp extract)

Optional-                                                                                                                                                                                                                                                                                                                                                   Cacao nibs                                                                                                                                                                                                                                                                                                                                 Shredded coconut                                                                                                                                                                                                                                                                                                                             Goji berries                                                                                                                                                                                                                                                                                                                                       Dark chocolate                                                                                                                                                                                                                                                                                                                                   Few shots of espresso

 

This can be done without an ice cream maker, it will just require a bit more patience and you’ll need to let it thaw a little before you try & scoop it out. I used an ice cream maker because it’s there so I might as well. So, grab all the ingredients (not the optional extras) and blend them together in your food processor or blender until smooth. Pour into your ice cream maker and let it do it’s thing. You can either eat it as soft serve straight from the ice cream maker or pop it in the freezer to set a little harder. If you are not using an ice cream maker, pour it into a container with a lid and freeze for 4-6 hours until scoopable. Top with any optional toppings. Enjoy.

almond espresso ice cream 1

Fermented Probiotic Mayo (paleo. vegetarian)

How good is real mayo! Remember when we were all so scared of fat and we bought that awful fat-free mayo!? If there was no fat in it, what on earth was in it?? Let’s be honest, mayo is pretty much fat & protein. That’s it. So what was in that other stuff? Actually, I don’t even want to know…. Geeze I have eaten some rubbish ‘food-like-products’, especially fat-free stuff. All the fat-free things. Ah well, when you know better you can do better. You can read more about why I love fat now if you want. Or don’t. Whatever spins your tyres. This mayo is delicious, loaded with gut-healthy probiotics and lots of healthy fat, you don’t need to ferment it but it’s what gives this mayo it’s super powers so give it a crack.

2 large eggs
2 tbs apple cider vinegar or lemon juice
Good pinch salt
1 1/2 cups macadamia oil
2 tbs kraut juice (from a jar of kraut you already have, doesn’t really matter what flavour or the contents of 2 probiotic capsules)

Ok there’s a few ways this can go down. You’ll need either an imersion blender, a high speed blender like a thermomix or vitamix or a food processor that has a small bowl attachment. Choose your weapon. Whatever you are using, add your eggs, ACV & salt to the bowl and give it a good blitz for about a minute to combine. Now turn your blender on (I put my thermie on speed 6 which is about 1/2 way on the speed dial) and slowly drizzle in your oil, the drizzling should take you about 3 minutes, if you are not sure how fast to drizzle, go slower. You may need to scrape down the sides occasionally. You should now have a nice thick, light yellow mayo. Have a taste, if it needs more salt, add another pinch. Now add your kraut juice and blend gently to just combine. Pour into clean jars, pop the lid on then either wrap them in a couple of tea towels and pop them in a cooler bag somewhere nice and warm for 24 hrs. In Summer the bench might be fine, in Winter I’d pop a hot water bottle. You can also wrap them in some tea towels and pop them in your slow cooker on the ‘keep warm’ setting. Or, you can pop them in your oven with just the light on for 24hrs. So, choose your own adventure. I had some broth in my slow cooker already so I popped mine, wrapped in tea towels, in a cooler bag & sat it on top of the lid of my slow cooker. Because resourceful.

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

Protein Chocolate (vegan. paleo. nut free)

I have a confession. I am eating waaaaayyyyy too many treats. Like seriously. Way. Too. Many. I ate all these chocolates in one day. That’s not a lie. I wish it was. Yeah they are ‘healthier’ than a Mars Bar but the whole lot!? In one day. I’ve gotta reel that $hit in. I wrote a post a while back about my take on HEALTHY TREATS and I still stand by that but, I know myself and I will end up in a full sugar-junkie tailspin if I don’t get a lid on this now. It’s time.

I am getting back to basics and am going to have a little sugar detox like the one I did HERE just to get me feeling back on track. I am going to get back into doing some regular INFRA-RED saunas at my chiropractor. I find these make my skin feel amazing, they help me unwind and calm myself and they are the perfect way to help relax tight muscles and detoxify. I wrote about the benefits of those bad boys a while ago but had to stop while I was pregnant & breast-feeding due their serious detoxing ability.

1/2 cup chopped cacao butter, melted
1/4 cup coconut oil (or ghee)
2 heaped tbs raw cacao
2-3 tbs rice malt syrup/maple syrup/honey (make them as sweet or bitter as you like)
2 tbs gelatin (Great Lakes collagen hydrolysate green canister) or protein powder (optional) I use ONLY NUTRITION brand
OPTIONAL- Few drops of peppermint oil (or orange oil)

Melt the cacao butter and coconut oil together then set aside to cool slightly. Add the cacao and mix well to ensure there are no lumps. Add remaining ingredients and whisk it all together until smooth. Pour into chocolate moulds or into a baking paper lined tray to set as a “bark” that you can break up once it has set. Place in the fridge for 3-4 hrs to set then just try and eat one piece. I dare you. Baby G managed to get her mits on one of these before I demolished the rest.

protein-choc-3

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.

IMG_1623

 

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

zucchini-fries3

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!

zucchini-fries6

 

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

crockpot-pulled-pork

Italian Chicken Thighs

italian-chicken

Mexican Spiced Shredded Beef

mexican-shredded-beef

Pulled Chicken Curry. Pass me a ladle!

pulled-chicken-curry-pinterest-thewholedaily

All the rich shanky goodness!

richandtastylamshanks-lisacorduff

Tamari Chicken Drumsticks turn into San Choi Bao!

slowcookedtamarichickendrumsticks-alexstuart

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

slow-cooker-beef-ribs-becomingness

Butter Chicken! Yes Please.

slow-cooker-butter-chicken-Becomingness

Holy Pumpkin & Cauliflower Dahl

paleo-dhal-pumpkin-cauliflower-v-683x1024

Or these Port & Vanilla Beef Cheeks!

port_vanilla_beefcheeks_01

How about these shanks!

slow-cooker-lamb-shanks-becomingness

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

Lemon Passionfruit Cheesecake (paleo. vegan. raw)

So, funny story. I was invited to this birthday party where I knew approximately exactly 2 people. I was nervous enough about that as it was. So, I said I’d make a cake. Sure way to make friends and influence people right? Give them cake. Oh no, I think that’s booze. Should have taken booze. Not cake. Anyway, I wasn’t sure if the rest of the party peeps were going to be “into” my healthified Paleo, vegan, sugar-free, dairy-free, gluten-free, raw cheesecake. In hindsight the odds were NOT in my favor but I carried on on my merry cake-making way oblivious to the fact that this could be a total fail and I could leave the party with approximately exactly zero friends. Just before the cake came out there was much conversation about how someone had previously made a Paleo cake for one of the kids’ birthdays and it was allegedly the WORST CAKE EVER. Like in the entire world. The kids were still talking about it a year on and were begging not to be exposed to Paleo cake ever again in their lives. At this point I am panicking and trying to work out how I am going to run away, with or without my cake, without anyone noticing. Instead I cracked open a bottle of Bollinger….. Because champagne fixes everything and if I was about to have a disaster-chef moment I might as well………Fast forward to the cake. They ate it, they liked it, there was even second servings. They could have been lying to me but I didn’t see anyone spit it in the garden so I’m calling this cake a success. 

Base

12 fresh pitted dates

1/2 cup coconut (shredded or desiccated)

1 cup macadamias (or nut of your choice)

2 tbs coconut oil

Filling

3 cups raw cashew, soaked for 2-4 hrs then drained

1 cup full fat coconut cream

1 tsp vanilla powder or extract

1/2 cup maple syrup (you could use honey, rice malt, coconut nectar)

2 lemons, zest & juice

3-4 passionfruits

Line the base of a springform tin with baking paper and grease the sides with coconut oil. In your food processor pulse together all the base ingredients until the form a rough dough. Press into the bottom of the tin and pop into the fridge. * You could bake the base if you wanted to. I have done that before and it’s delicious. 10 mins on 200C then pop in the freezer to cool completely before you top with the filling.*

paleo cheesecake base

Add the cashews and coconut cream to the food processor & blend until smooth. Add all remaining ingredients except the passionfruit and blend again well to combine. Pour this mixture over the base and pop it in the freezer for at least 4 hrs to set. Top with the passionfruit before serving. Allow to stand out of the freezer for 10 mins before cutting.

paleo cheesecake 3