Start your day with a warming tea that is satisfying, calming, alkalising and filling. An all natural drink that will help support your wellbeing, kick start your metabolism for the day and support the detox systems within your body. Not such an unusual flavour combination once you taste it and the inclusion of the coconut oil helps you to feel energised for hours. A great way to care and nourish your body at the start of a busy day.
A good quality green tea of your choice
A fresh lemon
One teaspoon Organic Coconut Oil
Your favourite Mug
Fill your mug with freshly boiled filtered water. Place the tea bag in and let it sit for about 5 minutes. Remove the tea bag and add the juice of a small lemon and the coconut oil.
Gently stir the coconut oil into the drink.
This is a really soothing and lovely drink that will sustain you for many hours so you can enjoy a late breakfast and focus on doing other things when the mornings are so busy. Drink this tea mindfully and think about the goodness that is going into your body and plan the day ahead of you.
Cold potatoes are all the rage in Paleo land. A source of resistant starch and tasty! Indulge with this delightful salad creation. Enjoy as a side dish or meal on its own.
A generous 1kg of medium to small potatoes (I like the red skinned ones).
2 stalks of celery (washed and finely sliced)
2 stalks of spring onion green tops finely sliced
A handful of mint (washed and diced)
1 cup of raw walnuts roughly chopped
Pink rock salt (Celtic sea salt or similar) and black pepper
Wash your potatoes and steam until just soft. Let cool and then place in the fridge for 24 hours. This is an important step as this is how the resistant starch is formed.
You need a big bowl at this point to place the ingredients in. I like to use a large stainless steel one and then place the salad in a nice bowl when it is made.
Dice you potatoes into small cubes. The size is up to you. Place in the bowl with the celery, spring onion, mint and nuts. Add in a generous sprinkle of salt/pepper then mix. Have a taste to see if there is enough seasoning. I like to leave this salad as is, but you could add your favourite dressing at this point.
Serve as a side dish or eat as a main on its own. Enjoy!
The family will love these delicious schnitzels which can be used in so many dishes and eaten hot or cold. Vary the meat, serve with a range of vegetables and prepare a batch that will last several meals. Use the best quality meat you can buy and enjoy this tasty gluten free version with the use of herbs adding a lovely flavour.
Organic or free range chicken breasts (alternatively beef or lamb as examples)
For the crumbs:
On a plate: Buckwheat flour and Coconut Flour mix
In a bowl: Free range or organic eggs whisked with sea salt and black pepper
On a Plate: Blanched almond meal and shredded coconut mix plus herbs (My favourites are rosemary and parsley but experiment and use what you have. Fresh is best).
Oil to fry: Olive oil or coconut oil
Wash your chicken breasts in filtered water. Pat dry with paper towel then slice thinly so you can get a number of schnitzels from each breast. Pound the meat gently with a mallet to flatten. You can put cling wrap over each piece of meat while pounding to avoid splatter.
Dip each piece in the flour mix, egg mix and then almond meal/coconut/herb mix. Place on a plate and when finished cool in the fridge for about thirty minutes.
Cook each schnitzel on a low heat in a pan with oil. You can place on paper towel when cooked to absorb excess oil. I like to get two meals out of a batch and just cook as many as l need and save the rest for a second night. If l serve them all up they will get eaten so l add lots of salad and veggies to even out the meal and balance the budget. They are delicious hot or cold and are a family favourite. One tip is to grind your fresh herbs until they are small and broken down which helps them blend into the outer layer.
Schnitzels are so delicious and easy to make. Going gluten free can leave one wondering how to incorporate favourites into the diet but this recipe is so simple and delicious that you won’t notice the change.
A delightful cake with a sensational flavour. Use seasonal pineapple for a natural sweetness in this gluten and dairy free cake. Eat when warm just out of the oven and taste the richness of cinnamon, the golden flaked almonds and a super soft texture from the blanched almond meal.
2 cups of finely diced fresh pineapple
2 cups blanched almond meal
1/4 cup organic coconut flour
6 free range eggs (600g or 5 eggs for 700g)
1/3 cup organic coconut oil
1/4 cup raw organic honey (or 1/3 cup rice malt syrup)
1 teaspoon organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free or similar ).
Flaked almonds for the top of the cake
Place the pineapple, honey, coconut oil and cinnamon in a saucepan and gently heat. Stir well.
Add to the rest of the ingredients and mix.
Bake in a 180 degree celsius oven until cooked through and golden.
This is a gorgeous cake eaten warm. The pineapple has a most gorgeous flavour and the cake is lovely and soft. Freeze any portions that are not eaten. I wrap them individually with cling wrap and place in an airtight container. Place in your lunch box for a delicious snack during the day.
Have you had a listen to my amazing Wellness Podcast!
A colourful array of delicious organic vegetables combined to create a wonderful side dish for you to enjoy. Use your imagination when cooking up a baked vegetable dish and be rewarded with flavour, texture and whole food goodness.
Buying organic veggies is taking my creativity in the kitchen to a whole new level. I am loving eating the seasonal organic veggies l am buying and admit that some of them l wouldn’t normally have bought but now am loving the variety it is bringing to my diet. The cost of the veggies places a new importance on using all of them and being thrifty is inspiring me to try new combinations with the reward being an ever expanding menu.
The ingredients in this dish are carrot, broccoli, leek, beetroot, daikon, asparagus and beet greens seasoned with olive oil, pink rock salt and black pepper. I baked the dish uncovered in a 180 degree celcius oven and turned them a few times.
Use your imagination and use up the veggies you have. Roasting the veggies brings out a sweetness in them that l love.
A delicious side dish that is sure to become a favourite. An unusual mix which can be eaten on its own, in an omelette or with a range of other vegetable and meat ingredients.
I am thanking the team at Peninsula Fresh Organics in Baxter for this dish as they are the ones supplying me with amazing fresh produce that l have to admit l may not otherwise have tried. My first go at eating broad beans was a magnificent success and very popular with the family. I admit to googling how to prepare the broad beans and spent a considerable time along with my daughter peeling off the pod and second skin. Combining them with the other ingredients was kind of like eating them in disguise but the result was magnificent.
Green beans (sliced)
Broad beans (depodded and second skin removed then roughly sliced)
Leak (finely sliced)
Pink rock salt
This may frustrate you but l am not putting exact quantities as this is really a throw together and see what happens kind of a dish. Here is a guide: A large handful of raw whole broad beans and the same of green beans, a handful of flaked almonds or more if you love them, a couple of inches of the whitish part of the leak and oil plus seasoning as you like. Give it all a mix and place in a baking dish.
I also had this mix in the centre of an omelette and my daughter especially loved it on its own a couple of days later when l just gently reheated it in a saucepan.
A lovely combination of flavours and a new adventure in my world. I know what you are thinking. Green beans and broad beans are legumes and not Paleo. That may be so but they are a whole food and although l only eat them now and again, if they arrive in my seasonal, local, organic and whole veggie box l am going to eat them!
Start your day with the warmth of pumpkin and cinnamon with these delicious and easy to make pancakes. Just a few ingredients mixed together to create a comforting, filling and nutritious breakfast.
1 generous cup of roasted organic pumpkin mashed
1 cup of organic blanched almond meal
Pinch of sea salt
1 generous teaspoon of organic cinnamon
Serve: Decorate the pancake with a sweet fruit, nuts and seeds. You can drizzle some raw organic honey or maple syrup over the top for extra sweetness but l found the pancakes were sweet enough.
The pancakes are amazingly delicious warm but also nice the next day cold as a snack. The combination of pumpkin and cinnamon is lovely but you could try changing the spice with a herb such as rosemary for a lovely flavour.
I hope you enjoy this pancake as l did and they become one of your favourites.
Banana and cinnamon are an incredible combination making this gluten and dairy free cake a wonderful choice for your next baking project. Topped with activated walnuts which provide a crunch and texture that compliment the cake, it is an all round amazing recipe which is very easy to make.
2 ripe banana’s (diced)
2 cups blanched almond meal (this will give a softer cake than regular almond meal)
1/4 cup coconut flour
6 free range eggs (700 g)
1/4 cup raw organic coconut oil
1/4 cup raw organic honey
2 teaspoons organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium Free)
Raw activated walnuts for the topping
Place the rest of the ingredients in a mixing bowl and add the warm ingredients to it and mix well with a spatula. Pour into the baking tin and smooth out with the spatula. Top with walnuts, ensuring they are spaced evenly along the cake.
I hope you enjoy this cake. It is lovely when warm with a rich banana and cinnamon flavour. It is very soft and will freeze well. Below is the link to my Wellness Podcast. Please leave a review and rating on iTunes. Thankyou.
An incredible combination of flavours work together to create a sumptuous healthy dish that is sure to become a family favourite. Vegetable spaghetti slices are used in this recipe which is free of grains (gluten), dairy and nightshades. The filling combines grass fed beef, vegetables and bone broth and the topping has a gorgeous coconut flavour.
The vegetable spaghetti is extremely versatile and it is often baked then used as a vegetable noodle but it can also be used in cooking just like a sweet potato or pumpkin which this recipe demonstrates. It slices very easily with a serrated or clean edge knife and provides a great base for flavoursome ingredients as it doesn’t have a strong flavour itself.
Start with fresh ingredients:
One whole vegetable spaghetti (if unavailable substitute with pumpkin or sweet potato)
1 kg grass fed beef mince (buy the best you can)
1 large onion (any variety-chopped)
2 cups of beef bone broth (ideally home made)
8 brussel sprouts (chopped)
1 handful of fresh flat leaf parsley (chopped)
Sea salt and ground black pepper to taste.
Extra Virgin Olive oil to fry the beef mince
Pumpkin seeds for the top layer
Topping: (use your judgement here and add more or less depending on how you like it).
1 tablespoon coconut flour
2 tablespoons shredded coconut
2 tablespoons coconut oil
Bake in a 180 degree celcius oven until you can see the juices bubbling and the top layer is starting to brown. At this point remove the dish from the oven and sprinkle on the flour and shredded coconut. Add small blobs of coconut oil over the top which will melt and create a gorgeous flavour.
A really delicious combination of tasty vegetables with grass fed beef mince cooked over several hours to produce a lovely caramelized appearance and flavour. The combination of spices, red cabbage, sweet potato and brussel sprouts with beef mince produces a hearty and nutritious dish.
You can vary the vegetables such as using celery instead of brussel sprouts or celeriac, pumpkin or beetroot instead of sweet potato. The coconut amino sauce is also optional but does add a nice flavour. I don’t eat nightshades so leave it out of mine (white potoatoes, tomato, capsicum, paprika, chili as examples). If you do eat nightshades you could add in some tomato paste but l don’t think it needs it. The main thing is to experiment and adapt the recipe to suit your own needs.
1kg grass fed beef mince (buy the best quality meat you can).
2 small onions diced
Spices: I used dried ginger, cumin, cinnamon and turmeric (mix these up to suit your tastes).
Seasoning: Pink rock salt and black pepper
Coconut amino sauce (1 tablespoon)
1/4 red cabbage sliced (not green cabbage).
1 largish orange sweet potato grated
6 brussel sprouts sliced
2 tablespoons coconut oil (add just before cooking in the oven).
1 cup of home made bone broth (you can add more as the meat is cooking especially if you are using a pan with a lid).
Add the spices and seasoning to suit your own personal taste. I used a generous pinch of cinnamon, ginger & turmeric plus 1/2 teaspoon of cumin, 1/2 a teaspoon of pink rock salt & a pinch of black pepper.
Bake uncovered in a 180 degree celsius oven for several hours. Turn with tongs every 30 minutes. The vegetables will slowly break down and caramalize while the amazing flavours develop. I served this on its own and it was a complete meal as it was. Add more stock as you turn it if you think it is a bit dry.
Alternate Prep: This dish was prepared in a pan then the oven but if you have a large pan with a lid that will work just as well and you will get a good result.
I really love this mince and it is so economical and a great family favourite. It is delicious eaten cold the next day and if you don’t have a large family it will last a few days.
You can follow me daily on Instagram at holistic_paleo and Facebook at Primal Living Melbourne, Gluten Free Central and Holistic Wellness For Life.
My new podcast has just launched. I would love you to subscribe and hope you enjoy it. Click on the picture for the links.
A creamy and satisfying raw and frozen slice which has a very high healthy fat content and is flavoured with the amazing Acai Berry Powder. This is a great grab and go snack and is just bursting with flavour and nutrition. The raw mixture when freshly made is a heavenly snack all on its own and tasting it is one of life’s pleasures.
I like to activate my nuts to remove the anti-nutrients but it isn’t essential. I try to do it if l can especially for the almonds but if you are just having a small amount then you can use the raw nuts that you have.
Making the Slice:
2 cups of raw activated nuts. Use a hard nut such as almonds.
1 1/2 cups raw activated cashews
1 cup of organic coconut oil
3 level tablespoons raw organic honey (Buy the best you can).
2 generous tablespoons Acai Berry Powder (This can be substituted for another Superfood powder or raw cacao).
Add the almonds to the food processor (chopping blade) and process until it resembles almond meal. Add in the cashews and process. Now add in the Acai Berry Powder, honey and coconut oil (soft, chopped into small pieces or gently melted depending on the weather). I tend to just use the coconut oil hard and chop it into pieces as l like small clumps in the slice. You can also run the jar under some warm water just to soften it a bit rather than heating. Process until well combined and then place the ingredients in a dish generously lined with baking paper and smooth out with a spatula.
Place in the freezer to set for a couple of hours then slice into portions and return to the freezer.
As this slice has a high healthy fat content it does soften quite quickly when at room temperature and l prefer to eat it straight from the freezer.
Live & eat mindfully. Gluten & dairy free recipes.