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. 

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. 

Winter Warmers Recipe Round-Up

So, Queensland Autumn finally got the memo & it’s starting to feel like Winter might be on its way soon too. Though, it is Brisbane and there is every chance that it might be back to 30 degrees C tomorrow and we’ll be whipping the bikini back out…. Well others may, I certainly won’t. Grace & I are in a ‘bulking’ phase…. Interesting that autocorrect tried to change ‘bulking’ to ‘bulging’, it’s like it can see me! How rude. On another note, or possibly related to the ‘bulging’, does anyone else crave ice cream in the cool weather? I am just obsessed with making my Hardcore Choc Ice Cream at the moment! 

Anyhow, as the weather cools and the time for salads & BBQ’s passes, I felt the need to word you up on some of my fav Winter Warmer recipes because I’m nice like that, aaaaannnddd I haven’t cooked anything worth sharing so I thought I’d best give you something. Here’s a friggen massive hit list for you, should keep you warmer well through Winter and give me time to get cooking in my new kitchen in a months time! Can. Not. Wait. New house, great kitchen, windows that close & cupboards….. It’s the small luxuries that really spin my tyres. These recipes should spin your tyres. 

Lazy Stuffed Cabbage Rolls by The Domestic Man

Paleo Shepherds Pie by The Paleo Newbie

Italian Sausage Ragu by Colorful Eats Nutrition

Pork Shoulder Ramen by Plaid And Paleo

One Pot Turmeric Chicken by Everyday Maven

Slow Cooker African Cashew Stew by Grok Grub

Paleo Pulled Pork by Hollywood Homestead

Creamy Chicken Soup by How We Flourish

5 Meat Paleo Beanless Chilli by The Paleo Fix

Red Pepper & Squash Soup by Pure & Simple Nourishment

Wintery Oxtail Glazed with Red Wine, Orange & Rosemary by And Here We Are

Paleo Zuppa Toscana Soup by Paleo Schmaleo

Paleo Chicken Pot Pie by Merit & Fork

Zucchini & Pulled Pork Pho by Real Food With Dana

Healthy Homemade Hot Chocolate by Living Healthy With Chocolate

Sweet Potato Pumpkin Chilli by Real Food RN

Roasted Cauliflower & Bacon Soup by Cavegirl Cuisine

Slow Cooker Beef Shanks by Delicious Obsessions

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 Paleo 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.