Thursday, January 31, 2013
Naked burrito
I found this recipe on an Australian Paleo website. I won't write the recipe as I followed it from point to point and it's so well written. It was really delicious and perfect for a Wednesday night and a good alternative for your weekly Friday night taco dinners. So here it is: Mexican Naked Burrito
Wednesday, January 30, 2013
Chocolate cupcakes
So I decided that I wanted to make some cupcakes to go with the chocolate ice cream just to mix it up a bit and not only eat ice cream. I found this recipe on Elana's Pantry, which is a really good website for recipes without wheat. You can find all kinds of things there.
Ingredients
makes 7-8 cupcakes
60 ml coconut flour
60 ml cacao powder
¼ teaspoon sea salt
¼ teaspoon baking soda
4 large eggs
60 ml coconut oil
80 ml honey
Preheat the oven to 170 degrees. Mix together the dry ingredients in a food processor, add in wet ingredients and mix until completely combined. Line a muffin pan with paper liners and scoop 60 ml into each cup. Bake in the oven for about 15-18 minutes. Let cool slightly before serving.
Ingredients
makes 7-8 cupcakes
60 ml coconut flour
60 ml cacao powder
¼ teaspoon sea salt
¼ teaspoon baking soda
4 large eggs
60 ml coconut oil
80 ml honey
Preheat the oven to 170 degrees. Mix together the dry ingredients in a food processor, add in wet ingredients and mix until completely combined. Line a muffin pan with paper liners and scoop 60 ml into each cup. Bake in the oven for about 15-18 minutes. Let cool slightly before serving.
Served broken up with chocolate ice cream, banana and walnuts
Tuesday, January 29, 2013
Thai crab cakes
This is a version of traditional crab cakes with a Thai flavour.
340 g crab meat, drained
100 g white fish
1 tbsp red curry paste
1 small sweet potato, boiled and mashed
1 garlic clove
2 spring onions, chopped
1 egg
1 tbsp coconut flour
a splash of lime juice
a few drops of fish sauce
100 ml almond flour
coconut oil
Mix the fish to mince in a food processor and add the crab meat together with the rest of the ingredients. Shape patties to the size that you want them (tip: it will be easier to shape the patties if you slightly moist your hands). Place in the fridge for at least 30 minutes. Pour almond flour on a plate and coat the patties with some flour on each side. Heat up a frying pan and put in some coconut oil. Fry the patties for about 2 minutes on each side.
340 g crab meat, drained
100 g white fish
1 tbsp red curry paste
1 small sweet potato, boiled and mashed
1 garlic clove
2 spring onions, chopped
1 egg
1 tbsp coconut flour
a splash of lime juice
a few drops of fish sauce
100 ml almond flour
coconut oil
Mix the fish to mince in a food processor and add the crab meat together with the rest of the ingredients. Shape patties to the size that you want them (tip: it will be easier to shape the patties if you slightly moist your hands). Place in the fridge for at least 30 minutes. Pour almond flour on a plate and coat the patties with some flour on each side. Heat up a frying pan and put in some coconut oil. Fry the patties for about 2 minutes on each side.
Nut, banana and coffee smoothie
So I had some almond milk at home and I have just come back from a nice walk. I decided I needed some energy so I came up with this recipe of an energy smoothie.
Ingredients
serves 1-2
1 frozen banana
1 tbsp nut butter (I used a mix of Brazil nuts, almonds and cashews)
1 small espresso shot
1 tbsp chia seeds
1 tsp vanilla extract
250 ml unsweetened almond milk
Put it all in a blender and mix until smooth.
Ingredients
serves 1-2
1 frozen banana
1 tbsp nut butter (I used a mix of Brazil nuts, almonds and cashews)
1 small espresso shot
1 tbsp chia seeds
1 tsp vanilla extract
250 ml unsweetened almond milk
Put it all in a blender and mix until smooth.
Monday, January 28, 2013
Chicken and tomato bake
I made this recipe a couple of days ago but didn't get a chance to post it yet. I will try my best to remember the ingredients.
Ingredients
serves 2-3
4 chicken thigh fillets
3 tomatoes, diced
1 onion, finely diced
1 big garlic clove, finely diced
1 capsicum, diced
1 tsp dried basil
1 tsp dried oregano
1 pinch chili flakes
olive oil
salt and pepper to taste
Preheat the oven to 200 degrees.
Fry off the onion in some olive oil until it starts to soften, add in the garlic and capsicum and let them soften for a couple of minutes. Add in your tomatoes and spices and let it simmer for about 5-10 minutes. While that's simmering, heat up another frying pan and add in some olive oil. Put in your chicken thighs and brown them for a couple of minutes on each side. Place them in an ovenproof dish and pour over your tomato sauce. Cook in the oven for about 25 minutes or until your chicken is cooked. Serve with some zucchini pasta and some fresh basil.
Ingredients
serves 2-3
4 chicken thigh fillets
3 tomatoes, diced
1 onion, finely diced
1 big garlic clove, finely diced
1 capsicum, diced
1 tsp dried basil
1 tsp dried oregano
1 pinch chili flakes
olive oil
salt and pepper to taste
Preheat the oven to 200 degrees.
Fry off the onion in some olive oil until it starts to soften, add in the garlic and capsicum and let them soften for a couple of minutes. Add in your tomatoes and spices and let it simmer for about 5-10 minutes. While that's simmering, heat up another frying pan and add in some olive oil. Put in your chicken thighs and brown them for a couple of minutes on each side. Place them in an ovenproof dish and pour over your tomato sauce. Cook in the oven for about 25 minutes or until your chicken is cooked. Serve with some zucchini pasta and some fresh basil.
Sunday, January 27, 2013
Chocolate ice cream
I borrowed this ice cream recipe from Civilized Caveman and it's so easy to make it's ridiculous.
Ingredients
makes 2-4 servings
1 can (approx 400 ml) of cold coconut milk
60 ml rice malt syryp (or honey)
2 tbsp cocoa
1 tsp vanilla extract
Mix together all the ingredients in a blender until thoroughly combined. Turn on your ice cream maker and pour in the mixture. The ice cream should take about 10-20 minutes. Pay attention to when it starts to set. Once done, put it in the freezer for another 30-60 minutes before serving.
But most importantly...enjoy!
Ingredients
makes 2-4 servings
1 can (approx 400 ml) of cold coconut milk
60 ml rice malt syryp (or honey)
2 tbsp cocoa
1 tsp vanilla extract
Mix together all the ingredients in a blender until thoroughly combined. Turn on your ice cream maker and pour in the mixture. The ice cream should take about 10-20 minutes. Pay attention to when it starts to set. Once done, put it in the freezer for another 30-60 minutes before serving.
But most importantly...enjoy!
Saturday, January 26, 2013
Lamingtons
Enjoy...and Happy Australia Day!
Wednesday, January 23, 2013
Long time, no see
Thai almond pork used to be one of our favourite dishes but we haven't made it in ages so tonight I decided to make it. We realised that it might get even better by using sambal oelek instead of fresh chili so next time we'll do that. The previous recipe post didn't have a picture so here it is.Mango coconut ice cream
We bought an ice cream machine a while ago and I tried it for the first time the other day. I made chocolate ice cream then and it was delicious. Today I decided to make mango ice cream and this one turned out good as well, although it probably could have done with another mango for more mango flavour. You do need an ice cream machine for this recipe but it's definitely worth getting one if you don't have one. It's very rewarding knowing that you've made your delicious ice cream yourself and you know exactly what's in it.
Ingredients
makes about 4 servings
1 mango (could use 2)
1 can coconut milk
1 tsp vanilla
1 tsp honey
If you keep the coconut milk and mango in the fridge the ice cream will be done faster.
Cut up the mango and put in the blender. Add the vanilla, honey and coconut milk and blend all together. Turn on your ice cream machine and pour in the coconut milk mixture. Let it run for about 10-20 minutes or until it's set. Put in a container and keep in the freezer for another 30-60 minutes until you serve it. Enjoy!!
Ingredients
makes about 4 servings
1 mango (could use 2)
1 can coconut milk
1 tsp vanilla
1 tsp honey
If you keep the coconut milk and mango in the fridge the ice cream will be done faster.
Cut up the mango and put in the blender. Add the vanilla, honey and coconut milk and blend all together. Turn on your ice cream machine and pour in the coconut milk mixture. Let it run for about 10-20 minutes or until it's set. Put in a container and keep in the freezer for another 30-60 minutes until you serve it. Enjoy!!
Wednesday, January 16, 2013
Paleo chocolate pudding
Ok, fastpaleo.com is definitely my favourite website for Paleo recipes. Since we're celebrating our 1st wedding anniversary tonight (sort of...) I wanted to make something tasty for dessert and I found this recipe which was supereasy and I had all the ingredients at home so it was really convenient. It tastes delicious and is perfect for a mid-week treat.
Ingredients
serves 2-3
1 avocado
½ ripe banana
60 ml coconut milk
2 tbsp cocoa
1 tbsp honey
1/4 tsp vanilla
1 pinch of cinnamon
1 handful almonds
Put all ingredients in a blender and mix until smooth. Roughly chop the almonds and fold these in the chocolate mixture. Place in individual serving cups and cover with cling wrap. Put in the fridge for a couple of hours and enjoy.
Ingredients
serves 2-3
1 avocado
½ ripe banana
60 ml coconut milk
2 tbsp cocoa
1 tbsp honey
1/4 tsp vanilla
1 pinch of cinnamon
1 handful almonds
Put all ingredients in a blender and mix until smooth. Roughly chop the almonds and fold these in the chocolate mixture. Place in individual serving cups and cover with cling wrap. Put in the fridge for a couple of hours and enjoy.
Tuesday, January 15, 2013
Paleo moussaka
Paleo Australia is a really good website to find recipes. Found a few good ones there so give it a try.
This recipe was alright, I'm not sure if maybe I didn't do it correctly. The flavour is really tasty but maybe it was a bit too wet.
Ingredients
serves approx 4
1 onion, diced
2 garlic cloves, diced
500 g mince meat
½ sweet potato, thinly sliced
½ zucchini, thinly sliced
½ small eggplant, thinly sliced
3 mushrooms, thinly sliced
½ red capsicum
1 can chrushed tomatoes
3 tsp tomato paste
1/4 cauliflower head
1 parsnip
½ small leek, sliced
oregano
basil
bay leaf
paprika powder
cayenne pepper
salt and pepper
Preheat oven to 180 degrees.
In a frying pan, cook chopped onion and garlic in a bit of olive oil until soft. Add in mince and brown off with paprika powder, salt and pepper to taste. Pour out the excess juice and fat and transfer into a bowl to wait on the side.
In the same pan, pour in the canned tomatoes, add salt and pepper, bay leaf, some herbs and reduce until you have a nice thick sauce.
In an oiled baking tray, begin to layer the ingredients. Start with sweet potato and zucchini on the bottom followed by a thin layer of mince, tomato sauce and mushrooms. Begin next one with eggplant, zucchini, capsicum and mince until the tray is 3/4 full, finishing with the sauce on top. Keep pressing the layers down firmly.
Put cauliflower and parsnips through a food processor on the fine grater mode to get an even crumble. Combine the crumble with sliced leek in a bowl. Spread over the dish as the top layer. Garnish with herbs and drizzle with some olive oil.
Cover the tray with aluminium foil and bake for 40 minutes. Remove foil and bake for a further 20 minutes at 220 degrees or until surface is golden brown. Sprinkle some cayenne pepper on the top before serving.
This recipe was alright, I'm not sure if maybe I didn't do it correctly. The flavour is really tasty but maybe it was a bit too wet.
Ingredients
serves approx 4
1 onion, diced
2 garlic cloves, diced
500 g mince meat
½ sweet potato, thinly sliced
½ zucchini, thinly sliced
½ small eggplant, thinly sliced
3 mushrooms, thinly sliced
½ red capsicum
1 can chrushed tomatoes
3 tsp tomato paste
1/4 cauliflower head
1 parsnip
½ small leek, sliced
oregano
basil
bay leaf
paprika powder
cayenne pepper
salt and pepper
Preheat oven to 180 degrees.
In a frying pan, cook chopped onion and garlic in a bit of olive oil until soft. Add in mince and brown off with paprika powder, salt and pepper to taste. Pour out the excess juice and fat and transfer into a bowl to wait on the side.
In the same pan, pour in the canned tomatoes, add salt and pepper, bay leaf, some herbs and reduce until you have a nice thick sauce.
In an oiled baking tray, begin to layer the ingredients. Start with sweet potato and zucchini on the bottom followed by a thin layer of mince, tomato sauce and mushrooms. Begin next one with eggplant, zucchini, capsicum and mince until the tray is 3/4 full, finishing with the sauce on top. Keep pressing the layers down firmly.
Put cauliflower and parsnips through a food processor on the fine grater mode to get an even crumble. Combine the crumble with sliced leek in a bowl. Spread over the dish as the top layer. Garnish with herbs and drizzle with some olive oil.
Cover the tray with aluminium foil and bake for 40 minutes. Remove foil and bake for a further 20 minutes at 220 degrees or until surface is golden brown. Sprinkle some cayenne pepper on the top before serving.
Thursday, January 10, 2013
Paleo Shepherd's pie
Ingredients
serves 3-4 people
1 onion
1 garlic clove
200 g bacon
2 medium sized carrots
500 g ground beef
1 tbsp tomato paste
1 tsp black pepper
herbs and spices as preferred
250 ml chicken stock
1 large cauliflower head
2 tbsp butter
salt and pepper
smoked paprika powder
Preheat the oven to 200 degrees.
Cut off the florets from the cauliflower head and steam until really soft. Put in a food processor together with 2 tbsp butter, salt and pepper and mix together.
Finely dice the onion and carrots. Add 2 tbsp cooking fat (I used butter) to a pan on medium-low heat. Sauté the onion for about 5 minutes or until soft. Add the garlic and bacon and sauté for 5 minutes more. Put the carrots in the pan and cook for another 5 minutes and last, add the ground beef and sauté for 5 minutes. Add the tomato paste and all the spices and mix around. Add the chicken stock and let it simmer for about 5 minutes until almost all the stock has evaporated.
Pour the beef mixture in a baking dish and pour the mashed cauliflower over it. Bake in the oven for 30 minutes. Sprinkle some paprika powder on top for a final touch.
serves 3-4 people
1 onion
1 garlic clove200 g bacon
2 medium sized carrots
500 g ground beef
1 tbsp tomato paste
1 tsp black pepper
herbs and spices as preferred
250 ml chicken stock
1 large cauliflower head
2 tbsp butter
salt and pepper
smoked paprika powder
Preheat the oven to 200 degrees.
Cut off the florets from the cauliflower head and steam until really soft. Put in a food processor together with 2 tbsp butter, salt and pepper and mix together.
Finely dice the onion and carrots. Add 2 tbsp cooking fat (I used butter) to a pan on medium-low heat. Sauté the onion for about 5 minutes or until soft. Add the garlic and bacon and sauté for 5 minutes more. Put the carrots in the pan and cook for another 5 minutes and last, add the ground beef and sauté for 5 minutes. Add the tomato paste and all the spices and mix around. Add the chicken stock and let it simmer for about 5 minutes until almost all the stock has evaporated.
Pour the beef mixture in a baking dish and pour the mashed cauliflower over it. Bake in the oven for 30 minutes. Sprinkle some paprika powder on top for a final touch.
Mango and blueberry muffins
Wow is all I have to say. Civilizedcaveman has done it again. These muffins are so good that you definitely have to try them. My muffin tray seems to be a bit bigger than normal ones so I only got six muffins out of this recipe but according to the original you're supposed to get nine.
I'll definitely be making these ones again. Enjoy!
Ingredients
makes approx 9 muffins
3 eggs
3 tbsp honey
2 tbsp melted coconut oil
2 tbsp coconut milk
1/4 tsp salt
1/4 tsp vanilla
1/4 tsp baking powder
60 ml coconut flour
120 ml diced mango (about ½ a mango)
120 ml blueberries
Preheat the oven to 200 degrees.
Mix together eggs, honey, coconut oil, coconut milk, salt and vanilla.
Sift in the coconut flour and baking powder. Make sure it's mixed in properly.
Fold in the mango and blueberries and divide into muffin tins (filling them up to about 1/2-3/4 of the tin)
Place in the middle of the oven and bake for about 20 minutes.
I'll definitely be making these ones again. Enjoy!
Ingredients
makes approx 9 muffins
3 eggs
3 tbsp honey
2 tbsp melted coconut oil
2 tbsp coconut milk
1/4 tsp salt
1/4 tsp vanilla
1/4 tsp baking powder
60 ml coconut flour
120 ml diced mango (about ½ a mango)
120 ml blueberries
Preheat the oven to 200 degrees.
Mix together eggs, honey, coconut oil, coconut milk, salt and vanilla.
Sift in the coconut flour and baking powder. Make sure it's mixed in properly.
Fold in the mango and blueberries and divide into muffin tins (filling them up to about 1/2-3/4 of the tin)
Place in the middle of the oven and bake for about 20 minutes.
Saturday, January 5, 2013
Pumpkin and sweet potato soup
Delicious creamy soup. Recipe from fastpaleo.com
Ingredients
serves 3-4
2 medium sweet potatoes, peeled and diced
700 g pumpkin flesh, diced
1 chopped onion
2 garlic cloves, crushed
2 tbsp butter
1 l chicken stock
250 ml coconut milk
cayenne pepper
salt and pepper to taste
4 rashes of bacon (optional)
Heat a large pot, melt cooking fat and fry onion until soft. Add garlic and fry for another minute. Add chopped pumpkin and sweet potatoes and fry off for a few minutes. Add the chicken stock, season with cayenne, salt and pepper. Bring to a boil and let simmer for about 25 min until potato and pumpkin are tender. Stir in coconut milk and use blender make a smooth soup. Fry the bacon until crispy then cut in small pieces. Serve the soup in bowls with the bacon pieces sprinkled on top.
Ingredients
serves 3-4
2 medium sweet potatoes, peeled and diced
700 g pumpkin flesh, diced
1 chopped onion
2 garlic cloves, crushed
2 tbsp butter
1 l chicken stock
250 ml coconut milk
cayenne pepper
salt and pepper to taste
4 rashes of bacon (optional)
Heat a large pot, melt cooking fat and fry onion until soft. Add garlic and fry for another minute. Add chopped pumpkin and sweet potatoes and fry off for a few minutes. Add the chicken stock, season with cayenne, salt and pepper. Bring to a boil and let simmer for about 25 min until potato and pumpkin are tender. Stir in coconut milk and use blender make a smooth soup. Fry the bacon until crispy then cut in small pieces. Serve the soup in bowls with the bacon pieces sprinkled on top.
Thursday, January 3, 2013
Zucchinipasta with the tastiest tomato sauce
I found this recipe on tasteline.se and I thought I had to try it. I modified it a little bit by serving it hot and adding some chicken and spinach.
Ingredients
serves 3-4
2 tomatoes
150 ml sundried tomatoes
1 red capsicum
2 garlic cloves, peeled
½ red chili
4 tbsp olive oil
2 tsk dried oregano
1 tsk dried basil
salt and pepper to taste
1 onion
½ capsicum
200 g cooked turkey/chicken
1 handful spinach
400 g zucchini
Cut the tomatoes and the capsicum in chunks and put them in a food processor together with the peeled garlic cloves, the chili, sundried tomatoes, olive oil, oregano, basil, salt and pepper. Mix until a somewhat smooth consistency.
Slice the zucchini with a potato peeler so that you end up with thin slices (alternatively you can use a mandolin and julienne it). Place them in a colander and toss with plenty of salt. Leave the zucchini to sweat excess water in the sink for about 20 minutes.
Dice the onion, capsicum and turkey/chicken. Drizzle some olive oil in a pan and add the diced onion. Cook for a couple of minutes, then add the capsicum and cook for another few of minutes. Once the onion and capsicum are soft, add the tomato sauce and let it simmer on low heat for about 5-10 minutes. Then add the chicken and spinach and let it simmer for another 5 minutes.
While your sauce is simmering rinse and drain the zucchini and make sure to get rid of as much salt as possible. In a separate pan, heat up some olive oil and sauté the zucchini on low heat until it is heated through (normally takes a few minutes). Serve the sauce on top of the zucchini and enjoy!
Ingredients
serves 3-4
2 tomatoes
150 ml sundried tomatoes
1 red capsicum
2 garlic cloves, peeled
½ red chili
4 tbsp olive oil
2 tsk dried oregano
1 tsk dried basil
salt and pepper to taste
1 onion
½ capsicum
200 g cooked turkey/chicken
1 handful spinach
400 g zucchini
Cut the tomatoes and the capsicum in chunks and put them in a food processor together with the peeled garlic cloves, the chili, sundried tomatoes, olive oil, oregano, basil, salt and pepper. Mix until a somewhat smooth consistency.
Slice the zucchini with a potato peeler so that you end up with thin slices (alternatively you can use a mandolin and julienne it). Place them in a colander and toss with plenty of salt. Leave the zucchini to sweat excess water in the sink for about 20 minutes.
Dice the onion, capsicum and turkey/chicken. Drizzle some olive oil in a pan and add the diced onion. Cook for a couple of minutes, then add the capsicum and cook for another few of minutes. Once the onion and capsicum are soft, add the tomato sauce and let it simmer on low heat for about 5-10 minutes. Then add the chicken and spinach and let it simmer for another 5 minutes.
While your sauce is simmering rinse and drain the zucchini and make sure to get rid of as much salt as possible. In a separate pan, heat up some olive oil and sauté the zucchini on low heat until it is heated through (normally takes a few minutes). Serve the sauce on top of the zucchini and enjoy!
Almond milk
Almond milk seems to be the new thing and I was curious to see how it is to make it yourself since it seems like the ones you buy in the store have a lot of unnecessary ingredients in them. So I found a recipe on paleoaustralia.com and it was really easy to make.
Ingredients
250 g natural almonds
1 l cold water
2 pitted dates
1 tsp vanilla extract
Place all ingredients in a blender and mix until it becomes creamy. Strain through a sieve and transfer to an airtight bottle or container so that it'll keep in the fridge. Lasts for about 4 days.
After straining it you get left with some wet almond meal so I decided to make a smoothie with this and banana, a shot of coffee, some of the almond milk and ice. I just put it all in the blender until mixed thoroughly. Decorate with some cocoa powder and almonds.
Ingredients250 g natural almonds
1 l cold water
2 pitted dates
1 tsp vanilla extract
Place all ingredients in a blender and mix until it becomes creamy. Strain through a sieve and transfer to an airtight bottle or container so that it'll keep in the fridge. Lasts for about 4 days.
After straining it you get left with some wet almond meal so I decided to make a smoothie with this and banana, a shot of coffee, some of the almond milk and ice. I just put it all in the blender until mixed thoroughly. Decorate with some cocoa powder and almonds.
Subscribe to:
Posts (Atom)