dairy-free

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!!

Hardcore Choc Crunch Ice Cream

As the name would suggest, this ice cream is hardcore. Like Vin Diesel. It’s for die hard chocolate lovers only. If you ‘kinda like chocolate’, forget it, go find yourself some beige flavour like vanilla and leave this to the real chocolate fiends. Don’t get all huffy that I just called vanilla flavour ‘beige’ either, I enjoy a good vanilla ice cream as much as the next person but let’s be real, vanilla ice cream ain’t gonna knock anyone’s socks off. Vanilla ice cream is like the Kristin Stewart of ice cream, it serves a purpose but it’s pretty boring to both look at and experience. Thank God vanilla ice cream isn’t as angsty or have that nasty bitchy resting face though. 

Onwards with the ice cream! 

500ml full fat coconut cream

200ml water

2 egg yolks

3-4 tbs raw cacao (depending on how chocolatey you like it)

2 tbs tapioca starch 

2 tbs honey, maple syrup or rice malt syrup (add more if you like it sweeter) 

1 cup Paleo Hero Choc Granola (or you could use some lightly toasted nuts or coconut) 

Blend or whisk together all the ingredients except the granola until smooth. Heat over a low heat, whisking constantly until it comes to a boil then remove from the heat and set aside to cool. Once cool, pop it in the fridge to chill completely. When it is completely cold, whack it in your ice cream maker, add the granola & let that bad boy work its magic. I then transferred ihe to the freezer for about an hour to make it more ‘scoopable’. If you don’t have an ice cream maker you could freeze it in silicone cupcake moulds and reblend in the food processor once frozen for a soft serve style ice cream. Dig in. 

Not Dogs

I am feeling generous today. I wouldn’t share my chocolate with you, so not THAT generous, but generous enough to share with you a recipe from my ebook CBF Paleo…. The cookbook for people who really want to eat well but, Can’t Be Fu$ked. All the recipes have 5 ingredients or less, there’s not faffing around, just maximum taste & nutritional bang for your buck. Go check it out, it’s cheap as chips & purchasing it will help to keep my child fed with avocados, as is her preference. 

     

As you can see, Grace throughly enjoys avocado & Trav does a great job at capturing the mess. Oh, you came for the not-hot-dogs, right. Ok then. 

2 sweet potatoes

2 sausages (preferably gluten-free & free-range, I used the Paleo Snags from Young Farmers)

1 large red onion (or fennel bulb), sliced thinly

1 tbs honey

Coconut oil/butter/ghee

Preheat your oven to 180C. Pop the whole sweet potatoes on a baking paper lined tray & drizzle with your oil of choice. Pop in the oven for 45-60 mins or until soft to touch. 

In a frypan heat about a tbs of oil, butter or ghee and add the onion or fennel (or both) and saute until the onion is translucent & soft. Add the honey and cook until caramelised. Pop that in a bowl & set aside. 

In the same frypan (ain’t nobody got time for washing multiple frypans) cook your sausages. 

Once all elements are done, cut the sweet potato lengthways, pop the sausage in, top with the fennel or onion & dig in. 

Nourishing Kids

Feast your eyes on these! Now these delicious looking morsels are from the new Nourishing Kids ebook from the top team over at The Holistic Ingredient but I feel like it’d be unfair for kids to have all the fun so I say Crunchy Chicken Nuggets for all! I also think it would be totally ok to just make these as massive sized nuggets for us big kids for the times that you Can’t Be Fu*ked chopping into small pieces 😉 

Amy is a CTC therapist, Health Coach, Speaker, Author of wholefoods eBook series, ‘A Nourishing Kitchen’ and Founder of the online wellness hub, The Holistic Ingredient. When chronic fatigue syndrome put a swift end to a million-mile-an-hour corporate career, it also created the most incredible life transformation imaginable. Now free of CFS, Amy credits her return to health to a whole food, sugar/toxic free lifestyle combined with extensive energy healing and a range of therapies called CTC (Combined Therapy Cocktail) of which she is now a practitioner. Amy’s business The Holistic Ingredient and her whole foods eBooksA Nourishing Kitchen & A Nourishing Morning and Nourishing Kids combine her passion for food and cooking, toxic-free living and healing therapies. Seriously, check this lady, how bloody vibrant is she! I’ll have what she’s having. 

  

Oh you want a recipe too? Righto. Here you go. 

Crunchy Chicken Nuggets

Makes approximately 30 nuggets

 

2 chicken breasts
2 eggs, whisked 
½ cup tapioca flour
½ cup sesame seeds
4 teaspoons smoked paprika
1 teaspoon sea salt 
Cracked pepper to season
3 tablespoons coconut oil for frying


Cut the chicken breasts into bite size pieces.

In a small bowl combine the tapioca, paprika, salt and pepper. Sprinkle the sesame seeds onto a plate.

Dip the chicken nuggets into the egg mix and then roll in the tapioca mix. Dip again in the egg and coat in the sesame seeds. 

Heat a frying pan over medium heat and add the coconut oilAdd the nuggets and fry for 3 minutes. Flip the nuggets and fry for a further 3 minutes, or until golden.Remove from pan and place on a paper towel. 


Sumac Steak

Buying good quality proteins does not need to explode your credit card and render you penniless and living on the street. You just need to wise-up and dare to try cuts of meat you might not normally. This is another super affordable recipe using some more grassfed meat from YOUNG FARMERS. Less expensive cuts of beef can taste like old shoes if not cooked properly but when slow cooked it turns into a magical mouth party. Sumac really gives this recipe its kick-arse-ery. If you haven’t tried sumac before, trust me, you want to get on board. It’s zesty, it’s tangy and apparently that business is antifungal, antimicrobial, anti-inflammatory & full of antioxidants. Friggen boom. Thanks for coming sumac. It’s delicious on eggs, seafood & chicken too. 

800g (or 4 pieces) of blade steak (or a similar cut)

1tbs sumac

3 tbs coconut oil/ghee/olive oil

Good whack of salt & pepper

1/2 cup beef stock (or water) 

1 red onion, roughly chopped

4 carrots, roughly chopped

Preheat your oven to 150C. In a baking dish mix the sumac, oil, salt & pepper then give the steak a good rub with it to coat both sides. Pop the steak aside on a plate for a sec, in the same baking dish add the onion, carrots & stock/water and give it a good mix about. Pop the steak on top and cover with foil. Whack it in the oven for about 4hrs or until the steak pulls apart easily. You can do the same thing in your slow cooker if you fancy. Once it’s cooked. Eat it. 

Asian Style Brisket

This continues my ‘cheap cuts made tasty’ series with my awesome meats from Young Farmers. Food quality is important because You Are What You Eat Ate. By that I mean, if you are eating beef from antibiotic pumping cows that have been raised in a massive shed, being fed all manner of crappy processed soy & corn by-products, you ain’t going to be at the top of your game. Just like that cow wasn’t. Apart from the animal welfare issues of intensive factory farming, cows are meant to eat grass and get sushine & fresh air. Healthy cows make for healthy human food. It doesn’t need to cost you an internal organ to buy free range proteins, you just need to get creative with the less expensive cuts of meat. Like brisket. Delicious, delicious brisket. 

1/2 cup coconut aminos (or tamari/soy sauce) 

1 tbs honey

1 tsp fresh grated ginger 

Juice 1 lime & zest

1/2 red chilli, finely chopped (OPTIONAL)

500g beef brisket (I used Young Farmers

Good whack of salt & pepper. 

In a bowl mix the aminos, ginger, lime, honey, salt, pepper & chilli until combined. Pop the brisket in and give it a good coating then cover and pop in the fridge to marinate in the sauciness for a few hours or overnight if you can think that far ahead. When you are ready to cook crank your oven up as high as it will go for 15mins. While it’s heating, pop your brisket in an ovenproof dish, pour the marinade over the top and cover with foil. Pop it in the oven for 15mins in the high heat before turning the heat down to 120C. Let that baby cook away for 4hrs then uncover, crank that heat to 200C for 20 mins to get a nice crust on the outside. Shred that bad boy up and enjoy however you please. We had ours with some stirfried asian greens.  

 

Balsamic Salmon & Wasabi Broccolini

A few months ago some top person introduced me to the colourful wit and excellent adjectives of Shannon from Shannon’s Kitchen. Obviously I knew she’d be awesome because all Shannon’s are and from that moment I knew I had to go all ‘single white female’ on her arse and harass the crap outta her until she became my cyber friend. Perserverance pays off peeps and I’m here to tell you that stalking gets you everywhere…… I’m sure she’s not serious about the AVO. 


Anyway, here’s her recipe for friggen delicious salmon. You’ll love it. The ‘glaze’ is especially delicious, I loved it so much I pretty much drowned my whole plate in it. 


Ingredients: for 2

The glaze: herein known as ‘the glaze’

– 1 teaspoon dijon mustard

– 2 tablespoons honey

– 1 tablespoon balsamic vinegar

– a wee knob of butter/ghee/coconut oil, melted (haha – wee knob) 

– a tiny little handful of roasted macadmias, finely chopped

Dressing for the broccolini: herein known as ‘the dressing’

– 1/2 teaspoon wasabi paste (if you like more zing, then add more)

– 1/2 teaspoon maple syrup

– 1 teaspoon sesame oil

– 1 teaspoon balsamic vinegar

– 1 teaspoon tamari (Or coconut aminos) 

The rest:

– 2 fillets of salmon

– fat/oil of your choice for stirfying the broccolini (I chose butter)

– 1 apple, cut it like this: 

 


I’m just fucking with you. Cut him so he makes four nice little flat flat pieces (so you’ll have to either eat or toss the rounded ends), which you arrange lengthwise to make two little beds for the salmon. 

Get it on:

– oven, get on the job mate, and get cracking at 200, this is serious shit

– to make ‘the glaze’, start a party between the dijon mustard, honey and balsamic vinegar, and mix it up good

– to make ‘the dressing’, just stir all that shit together (the wasabi paste, maple syrup, sesame oil, balsamic vinegar and tamari)

– lay your apples out on a baking-paper covered tray, so that they make a suitable receptacle for the salmon. Then glaze those little fuckers with ‘the glaze’. Pop them in the oven for about 5 minutes, so they can get warmed up before the salmon comes in all macho and ready to go

– alright, get the apples out again, and re-coat them with ‘the glaze’. Now tell the salmon to go all missionary on that apple, get him right up on top. Brush those cheeky little fillets with the melted butter and then coat well with ‘the glaze’

– now sprinkle your crushed macadamias on top of the salmon, to give it the sort of crust you would see in excessively worn underpants

– cook at 200 for 18 minutes (give or take – if you like it a bit more/less pink then you take charge and get your pink levels right)

– when there is only a matter of minutes to go, heat up a frypan/wok on high heat

– stirfry your dear little broccolinis for a few minutes

– when it is time, get your bedded salmon out of the oven, but let him have a little rest there for a few minutes before banging him and his apple-bum on a plate. Anything that remains of ‘the glaze’, dribble onto the salmon

– now get your broccolini on the plate, and drizzle on ‘the dressing’. Make sure to get a few askew spots on the plate, so it looks MasterChef’ish

– you are done. Fucking easy!

Balsamic Beetroot Meatballs

I was going to call these BB Balls….. It just didn’t sound right. You can call them that if you like though. The beetroot sweetness is a cracker combo with the acidity of the balsamic and compliments the beef perfectly. Not in a ‘gee your butt looks great in those jeans Beef’ kinda way (though what a lovely compliment that would be), in the ‘tastebud mouthparty’ kinda way. 

A few weeks ago I was lucky enough to meet the lovely Aimee from Young Farmers. After reading their Story and seeing how passionate they are about their grassfed cows and nose to tail eating, we are collaborating to bring you recipes using the lesser known & less costly cuts of their beef. Eating high quality meat does not need to be expensive, you just need to get to know your farmer or butcher, and be prepared to step away from the eye fillet. Go on, I dare you. You can even get 5% off your online order using the code ‘mfr2015′. How good. 

Now if you’ve been hanging out with me for a bit you have likely heard me bang on about the amazing nutrition & health benifits of eating offal, especially liver. Heck, I even put it in a Smoothie. Organ meat is packed with nutrition, loaded with iron, and is the most nutrient dense part of the animal. I know, you’re sooks, it’s gross to touch, you don’t want to see it, you don’t want to handle it. Well, guess what? Problem solved because the awesome peeps at Young Farmers mince it for you. Yep, that’s right it just looks like mince so you can add it easily into your food without having to actually deal with it yourself. What legends. Now stop being a big baby and go get yourself some. You can’t even taste it in this recipe but your body will be air punching you for the bucket-load of B-vitamins, zinc & iron you have just delivered via delicious meatbally goodness. 

750g Beef Mince

250g minced Offal (optional- you can just use all beef mince if you’re too soft to try offal)

2 cups grated beetroot

1 tsp garlic powder 

1 tsp onion powder

Salt & pepper

3 eggs

1/4 cup coconut flour 

1/2 cup balsamic vinegar 

In a large frying pan over a medium heat, add the beetroot & balsamic vinegar. Cook until the liquid has reduced and the beetroot starts to get sticky and caramalised then remove pan from heat and set aside. In a large bowl combine all other ingredients & mix well, I find hands work best. Once combined well, add in the beetroot mix & any remaining pan juices & give it another good mix up. Heat the same pan again with some coconut oil over a medium heat, form balls or patties with the mince & cook them up in the frying pan. Easy. Makes lots. By lots I mean heaps. Like at least 30 big meatballs. 

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.