Tag Archives: weightloss

Green tea with lemon and coconut oil

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. 

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Simple and quick to make on a busy day.

Ingredients:

A good quality green tea of your choice

Filtered Water

A fresh lemon

One teaspoon Organic Coconut Oil

Your favourite Mug

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Simple and natural ingredients

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.

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Adding the lemon using my favourite kitchen gadget.

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Just a small teaspoon of coconut oil.

Gently stir the coconut oil into the drink.

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The coconut oil will slowly melt.

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Stir the drink gently with a spoon until the oil has melted. Sip slowly and enjoy. Once the drink is 2/3’s gone fill the mug with more hot water and enjoy another cup that will still be fragrant but not quite as strong.

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.

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Potato salad

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.

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Cold potato salad

Ingredients:

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

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Some nice fresh potatoes

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!

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Herb coated chicken schnitzel

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.

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Ingredients:

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

Method:

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.

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A nice pile of schnitzels

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.

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Pineapple and Cinnamon Cake

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.

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Ingredients:

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

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Start with a fresh pineapple and slice the skin off.

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Remove the core and finely slice.

Place the pineapple, honey, coconut oil and cinnamon in a saucepan and gently heat. Stir well.

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A gentle heat is all that is required.

Add to the rest of the ingredients and mix.

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Add the heated ingredients to the rest of the mixture.

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Place in a greased and lined loaf pan. I grease the tin with coconut oil. Sprinkle a generous layer of flaked almonds on top.

Bake in a 180 degree celsius oven until cooked through and golden.

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Remove from the oven and use a knife to separate the cake from the tin.

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Turn onto a cooling rack.

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Carefully slice with a serrated knife.

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!

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A melody of vegetables

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.

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Look at the colour in this dish!

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.

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So much variety and colour.

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.

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Steaming hot and just out of the oven

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Served here with a lovely salad, baked sweet potato and a caramelized beef and veggie mince. There are so many veggies in this meal.

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Just reheat the veggies in a saucepan. An enormous piece of steamed cauliflower went well with the meal.

Use your imagination and use up the veggies you have. Roasting the veggies brings out a sweetness in them that l love.

Have you listened to my new podcast yet. If not tune in at http://www.thewellnessbuzzpodcast.com

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Baked bean, leak and flaked almond medley

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. 

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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.

Ingredients:

Green beans (sliced)

Broad beans (depodded and second skin removed then roughly sliced)

Leak (finely sliced)

Flaked almonds

Coconut oil

Pink rock salt

Black pepper

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.

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Place in a 180 degree celsius oven and bake until just turning golden.

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I served this with a whole range of other veggie dishes: Baked kohl rabi chips, golden beetroot, a healthy salad and kohl rabi greens baked in the oven.

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!

I hope you enjoy the recipe and don’t forget my new podcast at http://www.thewellnessbuzzpodcast.com.

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Pumpkin Pancakes

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.

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Served here with added cinnamon, fresh banana, pumpkin seeds and chia seeds. A drizzle of honey or maple syrup would be nice on top of you have a sweet tooth.

Ingredients:

1 generous cup of roasted organic pumpkin mashed

1 cup of organic blanched almond meal

2 eggs

Pinch of sea salt

1 generous teaspoon of organic cinnamon

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Mash the pumpkin first

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All ready to be mixed.

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I added the cinnamon last in this batch. Mix well until all combined.

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Cook in small batches on a low heat. Add a small amount of oil to the pan such as olive or coconut oil and place spoonfuls of mix into the pan. Cooking the pancakes slowly is important as the mix is very soft. Turn carefully with an egg flipper and let the other side brown.

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.

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