gluten-free

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 Macadamia Ice Cream

So Summer is officially over according to my calendar but the warm weather is still hanging around in Brissie so I thought I’d take the opportunity to churn out a bit of ice cream before the cold sets in. I have eaten my fair share of Haagen Das pints in my time but the texture of this ice cream is definitely one of my favourites. The cashews add an awesome creaminess and honey & macadamias are what dreams are made of people. Imagine unicorns frolicking on your tongue…. It’s pretty much the same, without the heavy hoofs. 

I am yet to create a homemade ice cream that doesn’t set rock solid if left the freezer so you will need to let this one stand out of the freezer for about 15mins before serving if you do leave it in there too long otherwise you will be forced to eat it with a snow pick. Not even joking. 

1 1/2 cups soaked raw cashews

2 cups coconut milk

1 tsp vanilla powder (or extract)

2 tbs honey (Or maple syrup/coconut nectar) 

1 cup chopped, roasted macadamias (you can use raw if you prefer) 

2 tbs Gelatin (hydrolysate) (you can use the code GBD599 to get $10 off your order on iherb)

Once your cashews have soaked for a few hours, drain them and add everything except the macadamia to your food processor or high speed blender and blend baby blend until it’s nice, smooth & lumpless. Pour it into an ice cream maker & let that bad boy work its magic. Add the macadamias when the churning is almost done. If you don’t have an ice cream maker you can just pour it into a container, stir through the macadamias and freeze it until it’s solid enough to scoop. Doneski. Go forth & churn. 

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. 

CBF Paleo is here

Guess what? You can’t? Oh, you already did? Right, well that wasn’t the surprise I was envisioning then. So my ebook is DONE!! Yep I actually completed it. I am a master of procrastination so there was every chance it was going to end as another half-ar$ed, discarded project of mine but I actually finished it and you can now get your mits on it!! It’s called CBF Paleo- For people who really want to eat well but…. Can’t Be F*cked.

In case you missed the memo, it’s available as an EBOOK or PDF or you can even buy an ACTUAL BOOK if your heart so desires.

Recipes with 5 ingredients or less, super fast, super easy but jammed full of nutrition & taste. Boom. You are freaking welcome.

CBF Paleo

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Olive & Rosemary Loaf

Sometimes you just need bread. Especially if you are making bone marrow, you need something to smear that gear on. Your finger just won’t cut it in that instance. I tried. Fail. Just burnt my finger. Don’t be a fool, make the bread. Save a finger.

This recipe is an adaptation of the amazing Brittany Angel. You can make a nut free version by swapping out the nut butter for something like sunflower seed butter or you could even use a couple of jars of Buttered Up and make a Gingerbread Bread or Chocolate Bread…. Obviously you would leave out the Rosemary & Olives because that would be WAAAYYYYYYY too much of a weird flavor combo but whatever floats your boat. Be a weirdo if you want.

5 eggs
1 3/4 cup nut butter (I used a mix of almond & sunflower seed)
2 tbs lemon juice
3/4 tsp bicarb soda
1/4 tsp salt
2 tbs chopped fresh rosemary
1/2 cup chopped & pitted olives

Instructions

Preheat oven to 170C and line a loaf pan with baking paper. Beat your eggs for 2-3 mins until they are light & fluffy. Add the nut butter, lemon juice, bicarb soda, salt & Rosemary. Mix for another 2-3 minutes on medium speed then stir through the olives. Pour the mixture into the loaf pan and bake for 45-50 minutes or until a skewer inserted comes out clean. After 25mins of baking cover the loaf loosely with foil to stop the top from burning. Allow to cool on a wire rank, slice & smear with whatever delicious condiment you can find.

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Not Your Typical Smoothie-Day 2

Yesterday saw a new twist on the GOOD OLD GREEN SMOOTHIE. Today I have a red smoothie for you. $hit’s about to get real. Now this baby is going to freak you out but stay with me. I PROMISE you can’t taste the weird ingredient but you will have energy to BURN after downing this baby and its powerhouse of nutrients….Ok, so it’s got liver in it. Yeah I know. Liver’s gross. I thought so too until I started sneaking it into our food. I started with adding really small amounts grated into mince, then adding it to meat patties like Lamb & Quinoa Burgers. My behavior has escalated, I’m like a serial killer, only with liver. I have graduated to smoothies. It’s pretty hard core but let me sell it to you….

So you know Superfoods right? Goji berries, chia seeds, unicorn dust, whatever it will be next week? Well the REAL Superfoods are organ meats from healthy animals. They are packed with readily absorbable vitamins & minerals and could sucker punch acai berries into next week with their nutritional offering. Been giving your own liver a flogging during this silly season? Guess what the best thing to support your liver is? Liver!! Liver has almost 3 times the iron of red meat. Forget the Berocca, liver will give you back your B-B Bounce much more effectively due to the fact that it is LOADED with B-Vitamins. Not sold? Read more HERE.

So, how? Well I buy a grass fed beef or lamb liver from my butcher and chop it into palm-sized blocks and freeze separately it in ziplock bags. When I need it I pull out a block and grate it into whatever I need to. By grating it you don’t get any big chunks of liver in your food (or drink) and you don’t need to worry about that big hunk of liver going off in your fridge. Frozen liver is also much easier & more pleasant to handle than the fresh version. Try it. I dare you.

The Real Superfood Smoothie-serves 2

1 tbs grated liver
1 cup frozen berries
1 tbs honey/maple syrup/rice malt syrup (OPTIONAL)
1 cup coconut milk (or milk of your choice)
1 cup coconut water (I use RawC)
1/2 tsp cinnamon

Pop it all in the blender & whizz until nice & smooth. Pretend you don’t know about the liver in it & drink that bad boy down.