Salmon patties

These patties were amazing. My toddler loved them and it was the first thing that dissapeared from his plate even though there were sweet potatoes on there which he loves. And they were super simple to make as well. I served ours with some roasted sweet potato, pumpkin and a quinoa salad. Recipe is from the Swedish website Tasteline

Ingredients
serves 4
600 g salmon fillet
1 tsp salt
1 tsp lemon juice
1½ tbsp mustard
1 egg
50 ml cream
fresh dill (add as much as you prefer)
pepper to taste

Add all the ingredients to a food processor and process until its all mixed together. Add some oil of choice to a frying pan on medium heat. Put about 1-2 tablespoons of mixture to make patties and fry for about 2-3 minutes on each side.

Aussie splice icy poles

Another recipe that I made ages ago but I've missed it on the blog and since I struggle to actually find the recipe online I decided I should put it on here so I can easily find it next time. The recipe is from I quit sugar

Ingredients
makes about 12 icy poles

Green layer
½ avocado
1 cup/240 ml spinach
1 banana
1 cup/240 ml coconut water

Yellow layer
400 ml coconut cream
240 ml diced frozen mango

Blend all ingredients to the green layer in a blender until smooth. Pour the mixture in moulds to about half way and put them in the freezer for about maybe an hour. It should be set enough so that it doesn't mix with the next layer but not set enough so that you can't get the stick into the moulds once done (if you're using the same kind of icy pole moulds that I used).
Blend all the ingredients for the yellow layer until smooth and pour it on top of the green layer. Freeze for another couple of hours until the icy poles are frozen.

Pizza buns

I've made this recipe once before but I didn't get a chance then to put it on the blog. Second time around they're just as tasty and I was surprised (once again) about how easy they actually are to make. The recipe is from undervarttak.se.

Ingredients
makes about 12 buns

For the dough
300 ml almond flour
5 tbsp psyllium husk
2 tsp baking powder
1 tsp sea salt
3 egg whites
250 ml boiling water

Toppings (you can obviously alternate this with whatever you fancy)
300 ml crushed tomatoes or passata
125 g bacon
1 bunch of basil
1 egg
oregano

Preheat the oven to 175 degrees.
Combine all the dry ingredients for the dough in a large bowl. Separate the eggs and pour the egg whites into the bowl. Whisk together with an electric whisk. Add the water slowly and be mindful not to add too much water so the dough gets runny (depending on how big your eggs are you might not need to add all of the water). Mix together until it forms a dough. Kneed it to a big lump and put it on a sheet of baking paper. Put another sheet of baking paper on top and use a rolling pin to make a rectangle which is a few millimeters thick.
Pull away the top layer of baking paper and you can now add your tomatoes. I added some cheese on top of the tomatoes but if you want to make it completely Paleo, just leave that out. Sprinkle some oregano on top. Cut the bacon to smaller pieces and sprinkle these on top. Add the basil leaves and then roll the dough lengthwise to form a roll. Cut the roll in about 2 cm thick pieces and put them on a greased muffin tray. Whisk the egg and brush the buns before putting them in the oven for about 45 minutes. Now you have a delicious treat to bring to picnics or to the beach.

Zucchini and sun-dried tomato muffins

With a toddler going to daycare once a week, I'm trying to find recipes of good snacks to put in his lunch box for the day. I found this really nice recipe from Eatdrinkpaleo of savory muffins.

Ingredients

makes 6

1½ cup (360 ml) grated zucchini (about 2 small ones)

6 sun-dried tomatoes (not the ones in oil)

1 medium garlic clove

½ cup (120 ml) pumpkin seeds

2 eggs

2 heaped tbsp linseed meal

1/4 cup (60 ml) tapioca flour

½ tsp onion powder

1/4 tsp baking powder

pinch of salt

Preheat oven to 175 °C and grease a muffin tray with a little coconut oil.

By using your hands try to squeeze the grated zucchini to remove as much of the juice as possible. Add it to a mixing bowl.

Put the sun-dried tomatoes, garlic and pumpkin seeds to a food processor. Process until ground and incorporated. Transfer to the bowl with the grated zucchini.

Add eggs, linseed meal, tapioca, onion powder, salt and baking powder to the mix and combine together very well.

Divide the mixture evenly between the muffin casings and place in the middle of the oven. Bake for 30-35 minutes. Remove and set aside to cool completely before removing from the tray. 

Chocolate chia puddings with caramelised banana

Found these chia puddings of taste.com.au and they were really easy to make. The caramelised banana was what made these super delicious though.

Ingredients
serves 4
60 ml chia seeds
270 ml coconut milk
2½ tbsp cocoa powder
2 tbsp water
60 ml rice malt syrup
1 tsp coconut oil
1 large banana, sliced
pinch of sea salt
shredded coconut, to serve

Put chia seeds, coconut milk, cocoa powder, water and 2 tbsp of the rice malt syrup in a blender and blend until almost completely smooth. Pour into 4 glasses (approximately 125 ml per serve) and place in the fridge to chill for about 2 hours.
Heat the coconut oil in a frying pan over medium-high heat. Cook the banana for approximately 30-60 seconds each side or until golden and caramelised. Remove from heat and sprinkle with sea salt. Drizzle with the remaining rice malt syrup and let cool for a couple of minutes.
Top the puddings with the banana and shredded coconut.

Smoked salmon and veggie frittata

It's been a while since I've posted anything. I've been a bit preoccupied with a little man that arrived in the beginning of August. I haven't really had time to make that many new things and the ones that I have made I haven't really had time to post about. Anyway, hopefully I'll have a little bit more time in the future to both cook, bake and post some recipes.

We had some smoked salmon in the fridge and I was thinking about what I could do with it other than have it for breakfast. So I decided to make a frittata for dinner. Result: delicious. Unfortunately I didn't manage to take a picture of it though. Next time :)

Ingredients
serves 3-4
8 eggs
100-150 g smoked salmon, diced
1 small red onion, halved and thinly sliced
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 boiled potato, sliced
2 tbsp chopped fresh dill
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Preheat oven to 180° Celsius. Sauté onion, capsicum and carrot in butter. Whisk eggs in a large bowl, add the salmon, cooked veggies, garlic powder, onion powder, dill, salt and pepper. Pour the mixture into a oven proof frying pan (or greased glass baking dish) and press down the potato slices. Bake for 20-30 minutes or until middle of frittata is completely cooked through. Serve with a salad and some sour cream.

Paleo barbecue sauce

I wanted to make some pulled pork and most recipes had barbecue sauce in them so I decided to find a good recipe and make some sauce myself. Civilized caveman had a good recipe and I had all the ingredients at home. I only put in the chunks of the pineapple and not the juice since I wanted to save that for a drink later.

Ingredients
makes about 500 ml
1½ tomatoes, diced
½ onion, diced
2 garlic cloves, diced
250-300 g tomato paste
120 ml beef stock
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
½ tbsp olive oil
1 tbsp paprika powder
½ tsp sea salt
½-1 tsp cayenne pepper (all depending on how hot you want it)
230 g can of diced pineapple (without added sugar and other additives)

Combine all ingredients in a medium sized pot and place it over medium heat while stirring frequently. Once the sauce starts to boil, reduce the heat to low. Cover and let it simmer for about 1 hour. Make sure to check it and stir it every now and again so that it doesn't burn. Once the simmering is done, place the sauce in a blender, food processor or use a hand mixer (this is what I did) and run until you have a smooth consistency.

Paleo muesli

Being pregnant makes you hungry, that's something pretty certain. And I'm especially hungry when I wake up in the morning and I don't always feel like eggs so I decided that muesli would be a good and easy thing to just grab in the morning together with some fruit and almond milk. I found this recipe on Paleo Cupboard. I didn't want it that sweet so I only used half the amount of honey. I think it might've turned out a bit crunchier if I used all the honey but I'm very happy with the result.

Ingredients
240 ml raw almonds
120 ml raw cashews
120 ml raw walnuts
60 ml raw pepitas/pumpkin seeds
60 ml raw sunflower seeds
60 ml unsweetened coconut flakes
60 ml coconut oil
120 ml honey
1 tsp vanilla extract
1 tsp salt
raisins/sultanas

Preheat the oven to 135 degrees Celsius. Place the almonds, cashews, walnuts and coconut flakes in a food processor and pulse a few times to break into smaller chunks. Put in a medium sized bowl together with the seeds.
Heat up the coconut oil, honey and vanilla extract in a pot on low heat  until completely combined. Add this to the seeds, nuts and coconut flakes and stir to coat.
Spread the muesli mixture evenly on a baking tray lined with baking paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice. Remove from heat, add the raisins and sprinkle with salt and mix around a bit. Allow to cool for about 20 minutes or until hardened. Then break apart and keep in a jar with a tight lid.

Soft and gooey chocolate brownie

I've been trying to find recipes of food, snacks and sweets that are good to freeze so that when the baby comes we can always just go to the freezer because we probably won't have the energy or time to cook every night and we don't want to get take-out all the time. So I'm trying to prepare as much as possible while I'm not working. I found this recipe on paleogrubs.com and it's a super easy recipe with not that many ingredients and it's pretty much like a normal chocolate cake/brownie.

Ingredients
makes about 10 brownies/1 round cake
240 ml almond butter
80 ml maple syrup
1 egg
2 tbsp melted ghee
1 tsp vanilla
80 ml cocoa powder
½ tsp baking soda

Preheat the oven to 170 degrees Celsius. In a large bowl, whisk together the almond butter, maple syrup, egg, ghee and vanilla. Stir in the cocoa powder and baking soda gently.
Pour the batter into a 22 cm baking pan (I used a round one).
Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.
Let cool and enjoy by itself or with some berries and cream.

Slow cooker shredded chicken

Making dishes in a slow cooker is so easy. You just put everything in and let it do it's thing while you go ahead with your day as usual. You barely have to check it during the time at all. And the result for this dish was great; so happy with it. Thank you LivingLovingPaleo!

Ingredients

serves 3-4

about 900 g boneless, skinless chicken thighs

1 medium onion, diced

1 capsicum, diced

2 medium tomatoes, diced (about 240 ml)

6 garlic cloves, crushed

3 tbsp chili powder

2 tbsp cumin

1 tsp paprika

½ tsp garlic powder

¼ tsp cayenne pepper

2 tsp salt

2 tsp pepper

Add all of the ingredients to your slow cooker and stir well. Cook on low for 6-8 hours. Shred the chicken with two forks.

I served ours with some sweet potato chips, coleslaw, cucumber, guacamole and ranch dressing.

Cinnamon sugar cookies

I've looked at this recipe for a while now and been wanting to make them but didn't get around to it. I decided today was a good day to do some baking so I went ahead and made them. They really are delicious and super simple to make.

Ingredients
makes about 25 cookies
480 ml almond flour
120 ml coconut flour
120 ml coconut sugar (plus about 60 ml for rolling in)
½ tsp cinnamon
½ tsp baking soda
1/8 tsp salt
7 tbsp grass-fed butter, melted
60 ml maple syrup
1 egg, whisked
1 tsp vanilla extract

Preheat oven to 180 degrees Celsius and line an oven tray with baking paper.
Combine almond flour, coconut flour, coconut sugar (120 ml), cinnamon, baking soda and salt in a bowl.
Combine butter, maple syrup, egg, and vanilla extract in a another large mixing bowl.
Slowly add the dry ingredients to wet, mixing until they are all well combined.
Roll the dough into balls about 2,5 cm in diameter.
Roll each ball in the additional 60 ml coconut sugar to lightly cover.
Place on tray and press down lightly to flatten a little. Bake in the middle of the oven for about 12-14 minutes, there should to be a soft center.

Banana bread with chia seeds

Got in the mood to bake something easy and delicious yesterday and found this recipe. It turned out that I had all the ingredients at home so I decided to start baking. It turned out extremely well.

Ingredients
makes 1 loaf/serves 12
400 g ripe banana (about 3 bananas)
6 eggs
4-6 fresh pitted dates (depending on size)
1 tsp vanilla bean paste
60 ml coconut oil
½ tsp ground cinnamon
2 tsp baking powder
120 ml coconut flour
60 ml chia seed
2 tbsp protein powder - optional

Preheat your oven to 150 degrees Celsius.
Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder in a food processor and blend until creamy and combined. Add the coconut flour and chia seeds and mix through.
Rest for about 10 minutes to allow the chia seeds and coconut flour to expand.
Lightly oil one loaf tin and line with baking paper.
Add the batter to the tin. Decorate with some shredded coconut and a sprinkle of cinnamon.
Bake for about 50-55 minutes or until a skewer inserted into the centre will come out dry.

Fish and tomato soup

This recipe is from a Swedish website tasteline.se. The original recipe has saffron in it but I'm not a huge fan of saffron so I skipped that and added some other ingredients as well. I was very happy with the result.

Ingredients
serves 4
2 red onions
3-4 garlic cloves
½ red chili
2 carrots
1 capsicum
4 broccolini stalks
500 ml tomato passata
200 ml stock (I used beef because that's what I had at home)
400 ml water
1 bay leaf
400-500 g fish (I used 200 g salmon and 250 g white fish)
salt and pepper to taste
cayenne pepper to taste

Slice the carrots and cut the capsicum and broccolini into bite-size pieces. Put aside for now.
Chop the onion and finely chop the garlic and chili. Heat up a large pot over medium heat and add some grease (I used ghee). Fry the onion, garlic and chili for a couple of minutes. Add the other veggies together with the passata, stock, water and bay leaf. Bring to a boil and let it simmer for about 15 minutes.
Cut the fish into smaller pieces and add this to the soup. Let it simmer for another 5 minutes or until the fish is cooked through. Season with salt, pepper and cayenne.

Chicken and bacon rice bowl

This recipe was very simple and quick for a weekday dinner. I found it on Paleomg.

Ingredients
serves 3-4
4 rashes of bacon, cut into smaller pieces
2 garlic cloves, finely chopped
1 onion, finely chopped
4 chicken thigh fillets, skinless and boneless, chopped to bit-size pieces
3 tomatoes, finely chopped
1 small head of cauliflower, grated
½ tsp chili powder
½ tsp red pepper flakes
salt and pepper to taste
avocado and spring onion to serve

Add pieces of bacon to a pot over medium heat and cook until crispy then remove and set aside on paper towel. Leave behind the bacon grease to cook the rest in.
Add garlic cloves, onion and chicken. Sprinkle with a bit of salt. Cook until chicken is almost cooked through. Then add your chopped tomatoes and cauliflower. Mix well. Add a good amount of salt then add chili powder and red pepper flakes. Mix well, place heat to medium-low and let simmer for about 10 minutes. When done simmering, mix in bacon pieces into the rice mixture.
Place in bowl, garnish with a bit of salt and pepper, avocado and spring onions.

Almond macaron

I had a craving for French macarons today but it's not something that we just have at home so I decided to make some myself and I also had a couple of egg whites in the fridge from making mayonnaise the other day that I wanted to do something with. Found this Paleo friendly recipe and gave it a go. I only made the top parts and no filling, but they are yummy to eat just as they are. I'm sure you can make them a bit prettier than mine as well I guess.

Ingredients
makes about 15

300 ml almond flour

1/8 tsp ground cinnamon

1 tsp lemon zest

2 egg whites

60 ml raw honey (I used rice malt syrup)

1 tsp lemon juice

Preheat oven to 120 degrees Celsius.

Mix cinnamon and lemon zest in a medium bowl.

Add honey and lemon juice and stir vigorously to blend thoroughly.

Beat egg whites and fold in to the mixture.

Add almond flour and mix thoroughly but carefully.

Line an oven tray with baking paper.

Use a teaspoon to scoop small portions of the batter onto the baking paper. 

Bake in the middle of the oven for about 30 minutes.

Chocolate hazelnut cupcakes

I have found a new love for hazelnuts. They're just so delicious. I found this recipe on a Swedish blog and just had to try them because they sounded really tasty. They absolutely were!

Ingredients
makes 12
10 pitted dates
200 ml hazelnut flour
100 ml shredded coconut
50 ml melted coconut oil
4 tbsp cocoa
½ tbsp honey
2 tsp vanilla powder
3 eggs
1 tsp baking powder

Preheat the oven to 175 degrees Celsius. Grease a muffin tray with coconut oil.
Mix dates, hazelnut flour and shredded coconut in a food processor. Pour in the melted coconut oil together with cocoa, vanilla powder and honey and mix again. Add the eggs and baking powder and mix until it's a smooth batter. Divide the batter evenly between the muffin trays and put in the oven for about 7 minutes. To get a sticky effect, keep them in the fridge for approximately 45 minutes before serving.

Served with coconut cream and strawberries

Mediterranean warm cauliflower salad

So I got inspiration for today's dinner from a couscous salad recipe but I decided to use cauliflower instead since we don't really eat couscous and I modified it in some other ways as well. I was a bit scared that it wouldn't work because cauliflower has quite a strong flavour but it worked really well and was quite delicious. Not the most protein dense meal but lots of veggies.

Ingredients
serves 3-4
½ cauliflower head
250 g cherry tomatoes
1 zucchini
½ red onion
2 garlic cloves
½ capsicum (I used green but any colour will do)
1 carrot
100 g salami
handful of fresh parsley
big handful of mixed leafy greens (I used spinach and rocket leaves)
bocconcini or mozzarella balls
black olives

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
salt and pepper

Preheat the oven to 200 degrees Celsius.
Cut the cherry tomatoes in half and put them on an oven tray. Drizzle on some olive oil and add salt and pepper to taste. Roast in the oven for 15 minutes.
Grate the cauliflower in a food processor or by hand so it becomes small pieces, sort of rice size. Place in a heatproof dish, cover and put in the microwave for about 2-3 minutes. Grate the carrot.
Cut the zucchini in half moon pieces and the capsicum to cubes. Peel and chop the red onion and garlic. Heat a pan to medium heat and add some butter (or olive oil). Cook the zucchini, capsicum, onion and garlic for a few minutes. Finely chop the parsley, cut the salami to smaller pieces and add this to the pan. Fry for another couple of minutes. Add the cauliflower, grated carrot and the roasted tomatoes. Then add the mixed leafy greens and let it all get warm. Mix together the dressing and add this in.
Either mix in the cheese and olives or serve them on the side.

Paleo butter chicken

We made this recipe for the first time a few weeks ago but I didn't get a chance to put the recipe up that time. We made it again tonight and it was just as tasty as last time. Thanks to myheartbeets.com we've found one of our new favourite dishes. We served this with some Paleo naan.

Ingredients
serves 4
Marinade
approximately 600 g chicken thighs (boneless and skinless), cut into smaller pieces
120 ml coconut cream
1 tbsp freshly squeezed lemon juice
¼ tsp Garam Masala
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric powder
¼ tsp paprika
¼ tsp salt
¼ tsp pepper

Curry
2 tbsp ghee
1 onion, chopped
2,5 cm ginger, minced
5 garlic cloves, minced
1 carrot, cut into thick matchsticks
100 g green beans, halved
450 ml tomato passata
200 ml coconut milk, full fat
1 tsp garam masala
¼ tsp cayenne pepper
1 tsp coriander powder
salt and pepper to taste
fresh coriander for garnish

Place chicken pieces in a bowl and marinate with coconut cream and spices, set aside.
Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take about 15-20 minutes).
Add ginger and garlic and saute for a few more minutes.
Add spices and let them fry off for a minute. Then add your chicken mixture and briefly stir-fry.
Add passata, carrot and beans, and cover your pan. Let everything simmer for about 12-15 minutes.
Add the coconut milk and let it simmer for another few minutes.
Garnish with coriander and serve with Paleo naan.

Paleo naan bread

Simple and delicious naan bread from myheartbeets.com to serve with your favourite Indian dishes.

Ingredients
makes 2
120 ml almond flour
120 ml tapioca flour
240 ml coconut milk, full fat
salt
ghee, to fry in

Mix all the ingredients together.
Heat a 24 cm nonstick pan over medium heat and grease with some ghee. Pour half the batter in the pan.
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side; this can take some time so be patient.

Super simple and delicious coconut ice cream

Once again I got this recipe from Paleomg. I wanted to make some ice cream sandwiches with the cookies I made yesterday and I found that recipe. We modified the recipe slightly but they still turned out to be superdelicious and the ice cream by itself is really nice.

Ingredients
1 can full fat coconut milk (about 400 ml)
120 ml maple syrup
120 ml almond butter
1 tsp vanilla extract
pinch of salt

Place all ingredients for your ice cream in a saucepan over medium heat and whisk until completely mixed together, don't overheat. Then place in the freezer for about 30 minutes or until completely cooled.
Add mixture to your ice cream maker and turn on.
Once ice cream has thickened, eat straight away by itself or if using it for ice cream sandwiches; place it in a container and in the freezer to harden up a bit more before putting it on the cookies.