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.

Chocolate and almond ice cream

Wanted to make something more than just chocolate ice cream so I found this recipe from Paleonewbie.

Ingredients

1 can full-fat coconut milk (400ml)

1/4 cup maple syrup or rice malt syrup

1/4 cup almond butter

2 tbs unsweetened cocoa powder

1 tsp vanilla extract

1 tsp cinnamon

Instructions

1. Add all above ingredients in a blender to combine.
2. Mix in blender for about 1 minute
3. Pour into electric ice cream maker
4. Takes about 20-25 minutes to churn before it's ready to eat (or freeze for later)

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.

Ranch dressing

Not quite the ranch dressing that I'm used to from home but this is quite a delicious dressing.

Ingredients
120 ml Paleo mayo
120 ml coconut milk
½ tsp onion powder
1 tsp garlic powder
1 tsp dill
Salt and freshly ground pepper, to taste

Combine all the ingredients. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week.

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.