Tag Archives: primal

Lettuce wraps with savoury mince.

January 12, 2015 holisticwellnessforlife Leave a comment

An easy and quick meal option that is sure to become a family favourite. Free of gluten, preservatives, colours and flavours, this Paleo high healthy fat meal will definately satisfy.

2015-01-12 19.24.52 — A colourful and healthy meal.

This mince can accommodate a range of vegetables so it can easily be a way to use up left overs that you have in the fridge. I used capsicum as it adds a nice colour to the mince, plus sweet potato and celeriac for their lovely flavours. The lettuce used is Cos Lettuce as it has a nice flavour and shape which is easy to wrap around the food. I added cold pressed oil, avocado and grated carrot when plating up and this could vary depending on your tastes. I like to add lots of healthy fats to my meals and this is best done after the meal is cooked so the fats are in their healthiest state.

Ingredients: Mince

1 kg grass fed beef mince

1 brown onion-diced

1/4 celeriac-diced

1 small sweet potato-diced

1/2 small green capsicum-diced

1/2 small red capsicum-diced

1 tablespoon coconut oil

1 1/2 cups home made stock (I used chicken stock as that is what l had just made but beef would be good)

1 tablespoon organic tomato paste

A few splashes of Coconut Amino Sauce

Seasoning: Pink rock salt, black pepper, dried cumin and dried cinnamon to suit your tastes. You could also add some chilli (fresh or dried) if you like it spicy.

2015-01-12 19.19.40 — I used a pan that has a lid and l find this helps the mince and veggies to cook through. It also helps to keep it moist.

Method:

Place the coconut oil into a medium heated pan and brown the mince. Add the chopped onion, celeriac and sweet potato. Place the lid on and let it all cook through. Add the stock in small portions while the mince is cooking. It will be absorbed and this is when to add more. Add the spices, tomato paste, coconut aminos and capsicum and let the whole mixture cook on a low heat. The whole cooking process takes about 30 minutes and a small taste test at this point will ensure that it is cooked and that you have the flavours right.

Serve the mince on lettuce leaves and top with any accompaniments that you like such as cold pressed oils and raw vegetables. This mince is very nice eaten cold the next day as the flavours develop.

The mince you use is very important and if you can purchase grass fed beef this will be the healthiest option for you. I have found a local wholesale butcher and this is the meat that l purchased today, most of which will go into the freezer.

2015-01-12 18.31.31 — Beef ribs, Black Angus sausages, Beef roast, Eye fillet, Porterhouse steaks and mince (All grass fed).

If you have enjoyed this post please share with a friend. You can follow me daily on Instagram at holistic_paleo or Facebook at Holistic Wellness For Life and Primal Living Melbourne.

Recipes

Pumpkin Seed Bread

January 2, 2015 holisticwellnessforlife 2 Comments

The Perfect Paleo bread seems to be on everyone’s to do list these days. This is a delicious gluten and dairy free bread where pumpkin seeds form the bulk of the loaf. The green colour is enticing and it holds together well when sliced. I have tested the recipe several times and am very happy with the result. I hope you enjoy it!

2015-01-01 16.18.45 — A delightful gluten and dairy free bread.

I can imagine myself topping this with something delicious like avocado and tomato, or if you eat dairy some good quality grass fed butter. Following a Primal lifestyle l eat Wholefoods such as meat, vegetables, eggs, fruit, nuts, seeds and healthy oils. This bread is actually composed of some of those wholefoods or products made from wholefoods such as coconut flour. It is extremely easy to make with the most important part being to let the loaf cool in the pan.

A food processor is required for this recipe as the Pumpkin seeds need to be processed and this is difficult to do any other way. I have used activated seeds and l would advise you to use them to decrease the anti-nutrient content of the loaf.

Ingredients:

2 1/2 cups of Pumpkin seeds (activated)

1/3 cup melted coconut oil

4 eggs (Free range, Organic or local pasture raised)

1/3 cup Coconut Flour

1/4 Cup Rice Malt Syrup

1/2 teaspoon Bicarb Soda (Bobs Red Mill)

1/2 teaspoon Cinnamon

1/2 teaspoon Pink Rock Salt (or Sea Salt)

1/4 Cup Sunflower Seeds (activated) plus extra for the top.

2015-01-02 10.16.36 — Grease your loaf tin with coconut oil and line the base with baking paper. This tin is smaller than a regular loaf baking dish so the loaf is quite compact.

Method:

2015-01-02 10.30.25 — Place all ingredients into the food processor except the coconut oil and sunflower seeds. Process until well combined and the pumpkin seeds are quite small and broken.

2015-01-02 10.33.00 — The mix is quite thick. Place into a bowl and add the melted coconut oil and sunflower seeds.

2015-01-02 10.33.21 — Mix gently until well combined. The mix will look nice and moist.

2015-01-02 10.34.50 — Spoon the mixture into the baking dish and smooth the top with the spatula.

2015-01-02 10.35.33 — Sprinkle extra sunflower seeds over the top and ensure good coverage. You could use pumpkin seeds as an alternative or a mix of both would be fun.

2015-01-02 11.08.44 — Bake in a pre-heated 180 Degree Celsius oven until golden and firm. Each oven will be different and if your oven is hot then lower the temperature. My bread split slightly on the top and this was a good sign it was done.

Remove the bread from the oven and let cool in the pan until almost cool. With a knife cut around the edge of the bread to loosen it.

2015-01-02 11.50.28 — Carefully turn the bread onto a cooling rack.

2015-01-02 11.50.40 — Flip the bread over and cut a slice off. The end pieces are the best!

2015-01-02 11.51.03 — I hope you enjoy this bread. You could add some different spices to the mixture to change the flavour.

I advise slicing the bread into single serves and storing them in the freezer to use as required, although it would keep several days out of the freezer. This bread could also be taken to work as a snack on its own or you could take the toppings with you. It could be placed under the grill and heated also.

You can follow me daily on Instagram at holistic_paleo or Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Recipes

Decadent Chocolate Mousse

December 31, 2014 holisticwellnessforlife 2 Comments

Oh, what a decadent Paleo treat this is! Except it is made from all healthy ingredients and is gluten, dairy and processed sugar free.

2014-07-24 12.37.48 — Chocolate and cherries. A wonderful combination.

The mousse can also be used as part of a fancy dessert such as below where it is on top of a chocolate tart (see recipe in dessert section) and topped with a chocolate ball (see recipe section). The strawberries add so much colour to the dish and l topped it all with some finely sliced Loving Earth Organic Raw Chocolate.

2014-07-03 07.46.49 — Strawberries and chocolate. What a combination!

In this picture l added the mousse to a berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.

2014-07-04 08.48.01 — Chocolate and berry pancake.

This mouse will last a few days and is better after it has set in the fridge and even better the next day, although a taste as soon as it is made is definitely advised as it is so delicious!

The ingredients for the mousse are:

2 ripe avocados, peeled and stone removed

40g raw organic cacao powder (approximately 1 generous tablespoon)

2 tablespoons raw organic honey

85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I usually can’t wait the 20 minutes and just give them a quick soak).

1 teaspoon cinnamon

1 vanilla pod, split lengthways & seeds scraped (I often use organic vanilla essence-1/2 a teaspoon)

Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!

2014-07-02 16.54.36 — Pure chocolate mousse!

I have called this chocolate mousse extreme because for me this is an extreme taste sensation and indulgence. Living with food intolerances, sensitivities and a limited diet is a daily challenge and a dish like this can brighten up my whole world.

If you have enjoyed this post please share with a friend. You can follow me on Instagram at holistic_paleo or Facebook at Holistic Wellness For Life or Primal Living Melbourne. Thanks Carolyn

I can advise you on all of your dietary needs. I am available for online consultations and my focus is Paleo nutrition and how to achieve your nutritional and life goals.

Online shopping:

coconut majic — My favourite cooking oil

bulk wholefoods — For Australian customers. All of your organic pantry needs.

Recipes

Chicken Stir fry with Choy Sum and Kohlrabi

December 30, 2014 holisticwellnessforlife Leave a comment

A stir fry is such an easy meal to make and this one uses ingredients which are quick to cook and full of flavour while being free of unnatural preservatives and additives.

2014-12-30 20.28.38 — A lovely combination of ingredients

I used coconut amino sauce for the first time in this dish and it has a lovely flavour. It is a healthy alternative to soy sauce and is made from coconut nectar with only 3.6 grams of carbohydrate per 5ml serve and l probably used half of that in the dish.

I used organic chicken fillets which l sliced into small pieces and set aside while l prepared the vegetables.

2014-12-30 18.21.47 — I try to buy organic when l can, but also use free range products.

The main part of the dish is preparing the vegetables and you can just use what you have in the fridge. Stir fries are so flexible. I used the following:

2 organic chicken fillets diced

1/3 kohlrabi peeled and finely sliced

1 carrot finely sliced

3 spring onion green tops finely sliced

3 whole bunches of choy sum finely sliced with the ends removed.

1/2 cup bone broth or stock (I used turkey bone broth)

The Choy Sum is really delicious with celery like crunchy ends and then more bitter tasting leaves.

2014-12-30 18.42.05 — Give the Choy Sum a good wash, chop the ends off and discard before slicing.

I also hadn’t used Kohlrabi before but as it is a member of the Brassica family of vegetables l thought it would go nicely in a stir fry.

2014-12-30 12.38.17 — I eat a lot of swede and turnip and found this similar to prepare and cook with.

2014-12-30 19.20.41 — The remaining kohlrabi can be stored in the fridge to use in another meal.

Method:

Pre-heat your wok on a medium heat. Add a suitable oil such as coconut oil, sesame oil or extra virgin olive oil and brown the chicken. Add the kohlrabi and carrot and stir frequently until they start to soften. Add in the green veggies plus a few splashes of the Coconut Amino sauce and stock. Mix gently and cook until the greens have softened.

2014-12-30 19.39.34 — I put the wok on the table and served it from there.

Serve into bowls and add seasoning to suit. I used pink rock salt and black pepper. I also added one tablespoon of cold pressed oil to increase the healthy fats.

2014-12-30 19.45.27 — A very lovely dish filled with natural flavours.

Recipes, Wellness

Turkey bone broth

December 29, 2014 holisticwellnessforlife Leave a comment

A flavour taste sensation filled with so many wonderful nourishing nutrients and making use of ingredients that usually go to waste.

2014-12-28 19.07.54 — An amazing turkey bone broth with pan fried sweet potato noodles. It was completely delicious.

Bone broth is nutrient dense and extremely healing for the digestive system. In addition to this it is filled with an incredible flavour that can be enjoyed on its own as a drink or used in your favourite meals.

2014-12-29 18.24.29 — This is a beautiful beef and vegetable casserole where l added about 1 litre of turkey stock to create an amazing flavour.

To make the stock you need to have the remainders of the turkey after you have cooked it and enjoyed a lovely meal.

2014-12-24 20.30.31 — Cook your turkey and enjoy a delicious meal saving the leftover meat, skin and bone for your broth.

To make the broth place your turkey leftovers in a big pot and fill it 3/4 of the way with filtered water. Add to the pot 1/4 cup of organic apple cider vinegar, a few peppercorns, onion, 1/2 teaspoon sea salt, a few bay leaves and an assortment of vegetables such as celery ends or carrots.

2014-12-27 10.04.15 — Everything is in the pot.

It is hard to go wrong and the actual quantity of each ingredient doesn’t have to be exact. The apple cider vinegar is important though as it helps to leach the minerals and nutrients from the bones.

Bring the broth to the boil and then let simmer with the lid on for around 24 hours. The house will smell lovely.

When the broth is cool strain it to so you are left with a clear liquid. Let it cool in the fridge and then skim the fat and solids off the top. The broth is now ready to use or can be frozen.

2014-12-28 11.57.35 — This broth is so precious. Try to always have a broth of some kind in your fridge or freezer.

Recipes

Beetroot noodles (Boodles)

December 22, 2014 holisticwellnessforlife Leave a comment

Add colour and flavour to your meal with raw or cooked beetroot noodles. They are so easy to make and lots of fun, adding a crunch if raw and a delicious sweetness when cooked.

2014-12-22 18.31.58 — Raw rosemary and beetroot noodles ready for the oven. They are coated in extra virgin olive oil and seasoned with pink rock salt and black pepper.

The noodle maker l have is a non-expensive plastic one l bought online but it is doing a fabulous job and l find beetroot works very well and l can make a pile of noodles very quickly. Firstly l peel the beetroot and then wash it, and I like to use large beetroots. I would normally use one whole beetroot if l am having them raw or two if cooking them as they soften and shrink during the cooking process. Eating them raw means you need less as they are quite crunchy and require extra chewing than the softened cooked ones.

2014-12-22 18.27.44 — The noodle maker is very easy to use and is easy to put together and wash. This one cost me around $35 online and does the job well.

Using the raw noodles in a dish can provide a lovely centre piece to the dish as they are stiff and can be manipulated to provide shape and height. The other ingredients can be placed around the noodles or you could chop them into smaller pieces so they mix more uniformly into the salad.

2014-09-26 13.02.25 — A colourful raw beetroot noodle salad where the noodles are the central focus of the dish.

When cooking the noodles l like to bake them in the oven until soft and then place under the griller. Alternatively they can be lightly pan fried in a healthy oil such as coconut oil and spices which will give them a delicious flavour.

2014-12-22 19.27.41 — A generous pile of baked rosemary and beetroot noodles with grass fed beef eye fillet, carrot ribbons and cold pressed oil.

The addition of rosemary to the noodles was divine and other herbs and spices could also be added to this versatile and delicious vegetable.

A noodle maker is a fun addition to your kitchen appliances and can be used to enhance the presentation of numerous vegetables such as swede, carrot and sweet potato.

Recipes

Apricot Chicken

November 18, 2014 holisticwellnessforlife Leave a comment

An old classic revamped to be Paleo friendly and delicously sweet.

2013-12-02 18.35.31 — The sweetest and most delicious dish.T

Apricots are a seasonal fruit so l would use the fresh fruit where possible as when ripe they have the loveliest flavour and aroma. Apricots are also available preserved so just look for a good quality product i.e local and organic.

2013-12-02 18.14.20 — This can be cooked in a pot on the stove or a casserole dish.

Ingredients:

6 free range chicken thighs diced and coated in coconut flour

1.5 litres of home made chicken stock

4 apricots (seeds removed) and finely chopped.

The green tops of two spring onions (sliced)

1/4 of a small pumpkin diced

1/2 cup organic shredded coconut

ground black pepper and pink rock salt to season

Fresh herbs such as parsley and mint

1/2 a red capsicum diced

4 small radishes sliced.

1/4 cup black chia seeds added near the end of cooking

Optional: 1/2 cup quinoa which has been pre-soaked and rinsed, plus a handful of sliced green beans.

Method:

Brown the flour coated chicken thighs in a pan with some coconut oil and then placed them in the hot pot. Add the rest of the ingredients and let cook throughout the day on a low heat. Add the chia seeds about thirty minutes before serving along with the optional quinoa and green beans. These are optional as some Paleo followers don’t consume them, but l think they are o.k once in a while and will go well with this dish. Another thirty minutes or so and your casserole will be ready to serve. The chia seeds and quinoa will help it to thicken so you can add some more if it is too runny or extra vegetables.

There was a delicious sweetness to this dish from the apricots, pumpkin and coconut which is from all natural ingredients. I hope you enjoy this casserole and share the recipe with your family and friends.

Recipes

All healthy chocolate mousse.

October 26, 2014 holisticwellnessforlife Leave a comment

Oh, what a decadent Paleo treat this is! Except it is made from all healthy ingredients and is gluten, dairy and processed sugar free.

In this picture l added the mousse to a berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.

This mouse will last a few days and is better after it has set in the fridge and even better the next day, although a taste as soon as it is made is definitely advised as it is so delicious!

The ingredients for the mousse are:

2 ripe avocados, peeled and stone removed

40g raw organic cacao powder (approximately 1 generous tablespoon)

2 tablespoons raw organic honey

85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I usually can’t wait the 20 minutes and just give them a quick soak).

1 teaspoon cinnamon

1 vanilla pod, split lengthways & seeds scraped (I often use organic vanilla essence-1/2 a teaspoon)

Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!

If you have enjoyed this post please share with a friend. I am on Twitter at Holistic Paleo@carolynlgray and Instagram @Holistic_Paleo. Thanks Carolyn

I can advise you on all of your dietary needs. I am available for online consultations and my focus is Paleo nutrition and how to achieve your nutritional and life goals.

Online shopping:

booktopia sale — The best book bargains delivered to your door.

Recipes

The perfect bunless Paleo burger

October 26, 2014 holisticwellnessforlife 1 Comment

This burger is extremely simple to make with the hardest part balancing the ingredients on top of each other. I used free range chicken for the burger but the meat can easily be substituted for grass fed beef as one example.

The burger is quickly made in the food processor and everything else that goes on top is up to you. I topped this burger with a poached egg that still had a soft centre which added some moisture to the dish. On top of that were cucumber slices, grated carrot, tomato and spinach leaves. I surrounded the burger with more spinach leaves, raw cashew nuts and sliced avocado.

I used frozen chicken breasts that had thawed slightly which meant the burgers were very cold and they held together well. If you use fresh chicken place the burgers in the fridge for about 30 minutes before cooking.

Burger Ingredients:

2 Free Range or organic chicken breasts

One handful of flat leaf parsley

2 small bunches bok choy (or 1 large bunch)

1/4 of a red capsicum diced roughly

1 spring onion green top sliced roughly

Seasoning: I used 1/4 teaspoon each of cumin and cinnamon plus a pinch of pink rock salt and black pepper

Place all of the burger ingredients in the food processor and blend.

2014-10-25 18.49.52 — An even consistency.

I used an electric frypan to cook the burgers and about 1 tablespoon of coconut oil. You could also cook them in the oven. Form the mix into patties the size you require. I made smaller ones for the children and larger ones for the adults. Place into the heated pan and cook until golden on both sides. Because the burgers were quite thick l used the lid on my pan and that helped them to cook through.

While the burgers are cooking prepare the salad ingredients and poach the eggs just before serving. The whole meal can be quickly assembled and eaten straight away.

2014-10-25 19.15.12 — The burgers are ready!

2014-10-26 14.03.06 — Leftover burgers for lunch the next day.

These burgers are very moist and tasty, providing a wonderful base for whatever ingredients you choose to add and sweet potato chips would be lovely with this meal.

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Recipes

Coconut and cinnamon balls with Rainbow Superfood Blend

October 25, 2014 holisticwellnessforlife Leave a comment

These tasty raw snacks have the most delicious sweet flavour and are packed with goodness. They are Paleo, gluten, dairy and processed sugar free and filled with nutritious ingredients.

2014-10-25 15.01.41 — Power packed snack.

These are the simplest balls to make and taste testing the mixture is part of the fun. You need a food processor to make these as there is quite a lot of blending required. The method is so simple with all ingredients placed into the food processor and blended until an even consistency.

2014-10-25 14.06.19 — Just minutes to make with a food processor.

Ingredients:(everything organic if possible). This recipe makes approximately 12 balls.

1 cup of raw activated nuts (l used almonds and brazil nuts)

3 tablespoons sesame seeds

2 tablespoons coconut flakes

1 teaspoon cinnamon

4 large medjool dates (seeds removed)

3 generous tablespoons coconut oil

1 level tablespoon of a superfood powder (I used Loving Earth Rainbow SuperFood blend)

Use a spoon to scoop a small amount of mixture out of the food processor and using your hands shape into a small ball. Cover in extra sesame seeds.

2014-10-25 14.09.38 — Ready to be covered in sesame seeds.

2014-10-25 14.15.07 — Looking good at this stage. A taste test here is highly appropriate.

Place the finished balls on a plate and place in the fridge for a couple of hours to firm up.

2014-10-25 14.57.45 — A delightful Paleo snack.

As this mix makes a small quantity of balls you could keep them in the fridge for a few days and eat as desired. Alternatively you can freeze them especially if you are doubling the recipe. You can experiment with different types of superfood powders such as spirulina or acai berry or add some raw cacao for a chocolate flavour.

The Loving Earth Rainbow SuperFood Blend is in a 150g jar and cost me $45 from the health food shop. The ingredients are raw organic macqui, raw organic acai, wildcrafted gubinge, raw organic camu camu, organic spirulina and organic wheatgrass. I like adding it to raw recipes as heating it too much can impact the nutrient content.

Recipes

Paleo grass fed beef ribs

October 23, 2014 holisticwellnessforlife Leave a comment

Falling off the bone with a delectable stickiness and sweet flavour. These ribs are all natural, healthy and a family favourite.

2014-10-17 18.20.49 — Sticky, tasty and nutritious!

The main ingredient is the grass fed beef ribs. It is important to use the best meat possible and this will involve searching your area for a butcher who sells locally grown grass fed meat.

2014-10-22 17.05.23 — Wash your ribs in filtered water in preparation for cooking.

Make a marinade using a tablespoon each of coconut oil, coconut sugar and honey. Place in a saucepan and heat gently on the stove.

2014-10-22 17.05.27 — Melt the marinade ingredients gently on the stove.

Place the ribs in a bowl and mix the marinade through so they are all coated.

2014-10-22 17.07.36 — Coated and ready for baking

Place the ribs into a baking tray. Season with pink rock salt and black pepper.

2014-10-22 17.08.32 — I used a metal tray and didn’t use baking paper.

Cover with aluminium foil and bake in a pre-heated 180 degree celsius oven for approximately 2 hours.

2014-10-17 16.27.54 — There will be a lovely aroma in your home as these ribs cook.

Serve the ribs with your favourite vegetables or salad.

2014-10-22 19.24.36 — Ribs with roasted swede, sweet potato, carrot and beetroot.

The longer you cook these ribs the more tender and tasty they become. The marinade is a feature and the cooking time allows for a wonderful stickiness to develop using all natural ingredients.

You can follow me daily on Instagram at holistic_paleo and Facebook at Holistic Wellness For Life. For people in Melbourne l have started a local group for those following the Paleo/Primal lifestyle. It is called Primal BluePrint Bayside Melbourne. Anyone can like the page which is where l will share articles and information rather than recipes.

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Recipes

Fritatta with chicken and greens

September 24, 2014 holisticwellnessforlife Leave a comment

Eggs are a great way to start the day, and this fritatta adds green vegetables with chicken breast to create a wonderful, filling and nutritious breakfast.

2014-09-22 09.07.14 — A wonderful breakfast

If you are rushed for time in the morning you could prepare this dish the night before and cook it in the morning as a way to save time. This will serve up to 4 people or you can have it several days in a row.

Ingredients:

6 free range eggs

1/2 cup home made chicken stock

Pink rock salt and black pepper (season to taste)

1 large leaf of silverbeet and spinach (or whatever you have)

A handful of fresh flat leaf parsley

1/2 a cooked chicken breast

1 piece of spring onion green tops chopped finely

1 handful of activated pumpkin seeds

Coconut oil to grease the dish

2014-09-22 08.15.17 — Grease your dish well with coconut oil, then add the eggs, chicken stock and seasoning.

Whisk together the egg and stock mix and then add the rest of the ingredients, with the pumpkin seeds going on the top of the whole dish.

2014-09-22 08.24.18 — Sprinkle the pumpkin seeds over the top.

Bake in a 200 degree oven until golden. Remove from the oven and cut around the edges with a knife. Cut a piece and lift it out with an egg lifter. Serve with your favourite salad or just have it plain.

2014-09-22 09.19.24 — I served the egg bake with avocado and tomato.

You can vary the dish by adding different vegetables and meats. The options are endless.

2014-09-23 08.08.57 — This is another fritatta l made which is meat free but has the addition of tomatoes both for colour and flavour.

You can follow me daily on Instagram at holistic_paleo

Holistic Wellness for Life

Tag Archives: primal

Lettuce wraps with savoury mince.

An easy and quick meal option that is sure to become a family favourite. Free of gluten, preservatives, colours and flavours, this Paleo high healthy fat meal will definately satisfy.

Pumpkin Seed Bread

Decadent Chocolate Mousse

Chicken Stir fry with Choy Sum and Kohlrabi

A stir fry is such an easy meal to make and this one uses ingredients which are quick to cook and full of flavour while being free of unnatural preservatives and additives.

Turkey bone broth

A flavour taste sensation filled with so many wonderful nourishing nutrients and making use of ingredients that usually go to waste.

Beetroot noodles (Boodles)

Add colour and flavour to your meal with raw or cooked beetroot noodles. They are so easy to make and lots of fun, adding a crunch if raw and a delicious sweetness when cooked.

Apricot Chicken

An old classic revamped to be Paleo friendly and delicously sweet.

All healthy chocolate mousse.

The perfect bunless Paleo burger

Coconut and cinnamon balls with Rainbow Superfood Blend

Paleo grass fed beef ribs

Online Shopping:

Fritatta with chicken and greens

Live & eat mindfully. Gluten & dairy free recipes.