gluten-free

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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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!

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.

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.

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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. 

Paleo Vanilla Bean Donuts

Holy donuts Batman….. Actually un-holey donuts. I got a bit , ok, way too enthusiastic with my mixture and may have overfilled my NODO Donut Pan and basically these bad boys came out of the oven looking more like a cupcake than a donut. Luckily, for your aesthetic pleasure I used a special tool (also known as fingers) to punch some holes back into them and return them to their namesake, because. Resourceful. 

Now look, they ain’t no NODO Donut because I haven’t managed to kidnap Kate yet & steal her super-secret recipe but these suckers are pretty damn good. They are surprisingly light & fluffy and I think the ‘chose your own adventure’ topping would be a cracking kids party/ any party idea instead of a lolly bag! 

Grain-free baking can at best be a challenge and, at worst, be a rage-blackout-worthy waste of great quality ingredients that end up tasting like chalky cardboard. I really hate wasting food so now if I have a baking disaster & don’t have the bandwidth to deal with it at the time, I pop the offending items in a container in the freezer and find things I can use them for later. Crumbly cookies can be used in icecream, dry cakes can be blitzed up and added to bliss balls. You picking up what I’m putting down? Don’t waste food. It’s not cool. On with the donut recipe. 

Dry Stuff

1 1/2 cups almond meal

1 cup tapioca flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp vanilla powder (or extract)

Wet Stuff

1/2 cup honey/rice malt syrup/maple syrup

1/4 cup melted coconut oil/ghee/butter

1 tsp apple cider vinegar

3 eggs at room temperature

Frosting Stuff

Cinnamon Sugar – 1 tbs cinnamon mixed with 1 heaped tsp coconut sugar

Lime & Ginger- 2 tbs Buttered Up No Nuts Gingerbread, 1 tbs melted coconut oil, 2 tbs lime juice. Mix well.

Choc Mint- 1/2 cup Chocolate Mousse mixed with 2 drops Peppermint Oil

Preheat your oven to 170C. Ok, add the dry ingredients to one bowl & mix well. Then, make sure your eggs have come to room temperature, this is not a suggestion, just do it. Now add all the wet ingredients to a separate bowl and mix them well. If you add cold eggs to the mix your coconut oil is going to solidify, speaking from experience this is a pain in the ar$e so just do as I say. Once the wet stuff is all mixed & the dry stuff is all mixed you can add them together and mix them well. Now you want to use a piping bag to 1/2 fill the donut pan with mixture. I used a ziplock bag with the corner cut out because I have no clue where my piping bag is. It works perfectly fine. Bake for 12-15 mins, allow to stand in the pan for 10mins before turning out onto a wire rack to cool. Once cool then you can frost them if you like or just drizzle with some honey, sprinkle with cinnamon and eat.