Monthly Archives: February 2013

Vanilla Bean Ice Cream

This delicious creation comes courtesy of Quirky Cooking! I saw it on her Facebook page and it is freaking amazeballs! It is dairy free, gluten free, sugar free, vegan, raw, vegetarian, paleo…. Based on all of that, it really should be “taste-free” but, it’s not, it is a taste sensation, a mouth party, a totally splendid food experience. Convinced yet? I altered the recipe a bit (of course I did) and you can probably alter it some more if you wish. I think some great additions would be – raw cacao, cacao nibs, frozen berries, fresh dates, peppermint essence, instant coffee, obviously not all together, that would be disgusting & this my friends, is NOT disgusting. Hot tip, you will need a really good food processor (small size bowl would be best) or a high speed blender like a Vitamix etc, I have only done this in my thermomix, it might take a bit of ‘bowl scraping’ in anything else. Go forth & blend my pretties.

200g raw cashews
200g ice
1/2 tsp vanilla powder (you can use vanilla beans, vanilla paste or extract)
1 tsp lucuma powder (optional)
Dash stevia (or 1 fresh date or 1 tbs pure maple syrup)

In the high speed blender/processor add cashews & process until the become a flour-like consistency. Add everything else & process until it looks like ice cream. Finished. Done. You can eat now. This serves 2. Or just me. Don’t judge.

Indian Spiced Pork

I used a Butter Chicken spice mix for this slow cooked pork recipe. I guess that makes it kind of a Butter Chicken Pork…. Well that just sounds weird and like there are far too many meats in one dish. There isn’t. Just pork. No chicken. Or any other meat. Just pork. And no butter either. So really I have gone against everything that Butter Chicken actually stands for. The Indians are going to hate me for this. #sorryiamnotsorry. I served mine with a cauliflower & celeriac mash. My sisters’ boyfriend thought it was potato. He hates cauliflower. #didntevenrealise…. Sucker.


1 head cauliflower, chopped & steamed
1 celeriac, peeled chopped and lightly roasted
Pinch salt & pepper
1 cup milk (I used coconut milk)

Butter Pork-

1 tbs butter chicken spice mix (get one with just spices, no added $hit)
1 red onion, finely diced
1 boneless pork roast, fat layer removed
3 cloves garlic, crushed
2 cups stock (I used my Chicken Bone Broth)
2 cups coconut cream
1/4 cup fresh parsley, finely chopped
1 tbs coconut oil

For the pork – Add the dry spices to your frypan & cook until fragrant, add oil, onion & garlic & sauté until onion is translucent. Add pork & seal on all sides for a few minutes. Transfer all to the slowcooker. Add the stock & coconut cream to the same frypan and bring to a simmer incorporating all the leftover yummy bits from the spice mix into the sauce. Pour this into the slow cooker over the pork. The pork should be just covered, if not add some extra stock. Turn that baby on & leave it be for at least 5 hrs. Mine was in there for about 8 hrs.

For the mash-

Add the cooked cauliflower & celeriac to the food processor and blend, add coconut milk, salt & pepper & purée until smooth. Add a bit of extra milk if it is still too dry.

Spoon the mash onto your plate so it is like a bed for the pork. Add the parsley to the pork in the slow cooker & use 2 forks to gently pull the pork apart so it. Is shredded into big chunks. It should fall apart easily. Give it a gently mix through the sauce then spoon over the mash. Eat up.

Choc Coconut Clusters

These are just yum. Sugar free. Fab snack. Taste naughty but they are totally good. Easy peasey to make. Sprinkle on stuff…. or just sprinkle right into your pie-hole. Less talk, more baking. Go.

2 egg whites
1 tsp cinnamon
1tbs raw cacao
1/2 tsp vanilla powder
OPTIONAL- 2 tbs maple syrup or stevia to taste- I didn’t add this but if you like stuff sweeter you might want to.
500g coconut chips

Preheat oven to 160C. Line a baking tray with baking paper. In a bowl whisk the egg whites, cinnamon, cacao & vanilla (plus sweetener if using), pour this over the coconut chips & mix well to coat the coconut then pour onto the baking tray and spread out gently. Bake for about 10-15 mins or until crisped up. Allow to cool then munch away.

Pulled Pork & Apple

Wanna get porked? You should. It is awesome. Pulled pork is the bomb and the apples just add a special bit of ‘sumthin sumthin’ . This is high protein, lean, clean and the leftovers could be added to a nice big leafy green salad with some toasted coconut & walnuts! The slow cooker makes this business so easy, you can definitely do it in a crockpot too. Get porking.

3 green apples, peeled & chopped roughly
Boneless leg of pork- fat layer removed
500ml chicken stock
1/4 cup sage, finely chopped
1 onion, finely diced
3 cloves garlic, crushed
Big pinch salt & pepper

Add chopped apples to the bottom of your crockpot or slowcooker. In a frypan sauté onion & garlic with salt & pepper. Add pork and seal on all sides. Transfer pork & onion mix to the slowcooker on top of the apples, pour over stock. Turn on the slow cooker & let that baby work it’s magic for at least 4 hrs. Add the sage just before serving and stir through. Serve with lots of steamed greens.

Chicken Burgers

Winner winner chicken dinner! These are low carb, high protein and so fresh, delicious and easy! You could use some big grilled mushrooms as your “bun” instead if you like too. That would be awesome! You could also sub the chicken burgers for beef, or roo, or fish. Anyway, go get this in your guts. You are going to love it!

1kg chicken breasts
2 handfuls spinach
1 red chilli, deseeded
4 cloves garlic
3cm chunk ginger
1 cup grated zucchini or zucchini squash
2 eggs
Lettuce leaves
Sliced tomatoes
Anything else you want on your burger

Preheat oven to 180C. In your food processor chop up chilli, ginger, garlic & spinach. Add chicken breasts & blend until minced. Mix through grated zucchini & eggs. Line a baking tray with baking paper. Form burger sized patties and place on the tray. You could roll them in almond meal or coconut flour too if you wanted too. Bake for about 15mins or until cooked. You can chuck these in the frypan instead to cook if you prefer. Grab your lettuce cups, this is your faux-bun, add whatever other burger bits & pieces you like. We did slices of roast sweet potato & capsicum, tomato, avocado & some of my Raspberry Chilli Relish.

Paleo Chilli Con Carne

More meaty goodness from my slow cooker. Obviously I am still not very confident cooking red meat in anything but my slow cooker so far but luckily, slow cookers make everything amazing…. Actually I did fish in the slow cooker once, and put whole lemons in there too. That was disgusting. The dog wouldn’t even eat it. What was I thinking? Fish takes like 5 mins to cook??! Why the cr@p would I slow cook it? Anyway, apart from that incident, the slow cooker makes everything amazing. This is low carb, high protein & super tasty.

800g beef (I used a boneless leg roll thingy- quite the meat expert now aren’t I?! You can use rump, skirt steak, fillet- I have no idea, ask your butcher)
2 tbs coconut oil
1 onion, finely chopped
4 cloves garlic, crushed
1 red capsicum, seeds removed and diced
1 tsp smoked paprika
1 tsp cumin
½ tsp cayenne pepper
4 tomatoes chopped (or 1 tin tomatoes)
2 chillies, finely chopped (optional)
Salt and pepper
Zest and juice of a lime
1 tbs tomato paste
1 cup chicken/beef stock (or water)
Half a bunch fresh coriander, roughly chopped (garnish)

In frypan heat the coconut oil, add onion, garlic, chilli and sauté until onion is translucent. Add cumin, paprika, cayenne pepper and tomato paste and cook for a few more minutes. Transfer all this to your slow cooker (or crockpot if you are doing this in the oven). In the same frypan, reheat a bit more oil. Season the beef with salt & pepper and seal in the frypan on all sides. Add the beef to the slow cooker. Add all remaining ingredients to the pan except coriander and bring to the boil- pour into the slow cooker over the beef. Turn it on for at least 4 hours, mine went closer to 6 hrs. You can do it in the oven on 160C for about 2 1/2 -3 hrs. Once it’s cooked, use 2 forks to shred the beef, it should pull apart really easily. Mix well through the sauce again, top with the chopped coriander. Serve on lettuce cups with some fresh guacamole & a dollop of natural yoghurt if you like.

Chilli Chocolate Top Deck Fudge

Omgomgomgomgomg OMG yum! This gear is GOOD! No sugar, healthy fats & freaking delicious! Don’t be deterred by the high fat content of coconuts, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut can help boost the immune system. Chilli’s are loaded with vitamin C & contain capsaicin, which studies suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. Can we get a round of applause for the chilli!

Vanilla layer

1/2 cup coconut butter
1 tsp vanilla powder or extract
Dash stevia
1/2 cup vanilla or flavorless protein powder
1/2 cup coconut cream

Chilli Choc layer

1/2 cup coconut butter
1 red chilli deseeded & finely diced (leave the seeds in if you like the burn)
Pinch cayenne pepper (optional)
1/4 cup raw cacao
Dash stevia
1/2 cup vanilla/Choc or flavorless protein powder
1/2 cup coconut cream

Get all your vanilla layer ingredients & blend them together. You can do it by hand, or be lazy like me and chuck it all in the food processor. Pour into a baking paper lined dish and pop it in the freezer while you do the other bit. In the same bowl/food processor (I didn’t bother rinsing it) add all the chocolate ingredients and blend/mix until smooth. Taste it, add more cayenne or stevia as required. Take the vanilla layer from the freezer, pour the chocolate layer on top and pop it in the fridge for a few hours to set. Once set, slice into square & enjoy!

Raspberry Chilli Relish

This is kinda a crossbreed of chilli jam & some form of relish or chutney. I actually don’t even know what constitutes a relish v’s a chutney. Let me know if you know, I may need to rethink the name of this condiment. Off track. Back on. This condiment/saucey thing is delicious and makes a splendid accompaniment to chicken, fish, turkey & salads. Probably other things too but they are all I have tried it with at this stage. Not jammed full of sugar like most of its kind, and not loaded with random things to thicken it.

2 red chilli’s, finely diced (take the seeds out if you don’t like a ‘burn your face off” kinda relish)
2 cloves garlic, crushed
1 red onion
1 1/2 cup frozen raspberries
1/4 cup chia seeds
Pinch stevia or dash honey
Coconut oil for cooking

In a saucepan heat a little coconut oil, once hot, sauté onion, garlic & chilli until onion is translucent. Reduce to a low heat & add raspberries & stevia/honey and stir gently until berries are completely defrosted and are warm. Remove from heat. Stir through chia seeds and pour into a sterilized jar or air tight container. Store in the fridge. We had ours with a spinach slice, roast turkey, goats cheese stack. It was delicious.

Here it is with the turkey creation…..


Vanilla Cinnamon Protein Mug Cake

Cake for breakfast! Cake for breakfast! It’s like Christmas when mum let’s us have chocolate for breakfast…. Except I don’t feel like puking after this, nor do I get a massive sugar high and a face full of pimples. Guilt free & far more nutritious than chocolate. It is a super high protein brekkie (about 30g of protein), low in carbs and the best bit, YOU GET TO EAT CAKE FOR BREAKFAST!! You can have this for dessert, a snack or just because. Go, now, you are going to love it!

2 tbs protein powder
2 tbs almond meal
1/4 tsp baking powder
1/2 tsp vanilla powder
1/2 tsp cinnamon
1 egg (vegan sub for 2 tbs ground flax or chia seeds)
1 tsp coconut oil
1 tbs milk (I used almond milk)
Pinch stevia to taste or about a tbs honey/maple/rice syrup
Coconut cream & berries to serve

Mix everything except the coconut cream & berries in a big mug. Pop it in the microwave for about 2-3 mins. Start with 2 and check it to see if it’s done. You can definitely do this in the oven in a ramekin or muffin tin if you have the patience. I obviously do not. Tip it out of the mug into a bowl, pour over coconut cream & berries. Chow down. You are welcome.