Chocolate French Toast

15 07 2014

Remember the time I made CHOCOLATE BREAD!? Well this happened on the weekend (twice) because it was so damn good. I even had to make an extra loaf of chocolate bread. I have not had French toast in YEARS people. YEARS! I forgot how freaking good this business is! Get it in your face. You won’t be sorry.

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Roasted Tomato & Basil Soup

20 06 2014

Soups are such an easy way to cram a whole load of nutrients into one bowl. You can chuck in any veggies that are still in the fridge and are starting to look a little sad or even add some leftover cooked meats. This week I had a slow cooked turmeric chicken and veggie casserole thingy that I just didn’t feel like so I threw it all in a big pot with some bone broth, heated it up, blended it to smooth & dinner was served. Using homemade BONE BROTH is a great way to get loads of minerals, calcium, magnesium and gut-healthy gelatin into yourself too, it’s super easy to make and I keep a few frozen batches in the freezer all the time. You know why your nana used to make chicken soup when you were sick? Because over 70% of your immune system is in your gut, if your gut isn’t healthy you get sick all the time! Heal and nourish your gut with nutritious homemade stock/broth to keep that immune system healthy…. See, nana’s know their $hit.

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Hot Choccy

14 06 2014

It’s hot chocolate kinda weather today so here you go. Chocolate fiends pay attention NOW! On our recent trip overseas Trav & I became mildly addicted to Italian Hot Chocolate…. Trav more so than me, he even had a tantrum after we trekked halfway across Paris to get what someone online had touted as ‘Paris’ best hot chocolate’, only to find that the shop was no longer there. It’s was the kind of hot chocolate that you want to eat with a spoon it’s so thick but I am fairly certain it was NOT even slightly nourishing and loaded with sugar & God knows what else.

This version contains some awesome healthy fats, antibacterial, anti microbial & anti fungal properties from the coconut cream, a cracker dose of magnesium from the raw cacao & super dark chocolate & the gelatin provides a nice protein boost and is brilliant for the health of our skin, hair, nails, digestion, immune system & joints. It is like dessert in a mug.

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Pancakes with Strawberry Ginger Syrup

9 06 2014

You know I thought this whole ‘baby brain’ biz was just a farce….. But I am actually getting dumber by the day and am CONSTANTLY misplacing things. I lost my water bottle the other day…. Found it in the bathroom cupboard a few days later. I am not sure how I am going to function in society if this gets any worse. Anyhow, on to the food.

Sometimes, especially on Sunday nights, we have ‘breakfast for dinner’. This generally involves bacon, eggs, sautéed kale, mushrooms…. You get the gist. This week when Trav suggested ‘breakfast for dinner’ my pregnant brain went straight to pancakes. I added zucchini to them so that Pebbles (current nickname for the growing bub) was getting some veggies in too.

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Pesto Base Quiche

18 05 2014

So I am 17.5 weeks into this pregnancy & so far things are pretty good. I had a bit of that fab old fun they call ‘morning sickness’ all day, every day up until about 10 weeks where I spent all day feeling really hungover (& mighty pi$$ed off it wasn’t even the result of some great champagne) and couldn’t stomach anything I cooked or stand the smell of things like my beloved coconut oil! Since then I have been well, no weird cravings yet & I am back on board with coconut oil and at the stage affectionately referred to as ‘the too many pies’ stage of pregnancy…… I don’t really look pregnant, just a bit fat or like I ate 7 pies for breakfast. It’s hot.

This baby won’t make you look like you just ate 7 pies, is super easy, super tasty, & makes a fabulous brekkie, lunch or dinner option. You can add any fillings you like for a high protein, low carb feast and can jam as many veggies in as you like.

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Lemon Cheesecake Balls

14 05 2014

Remember the time I made that Probiotic Nut Cheese that was like a vegan/paleo version of cream cheese? Well, I also did you a mighty great favour & made some delicious cheesecake balls out of it, I’m nice like that….. Not nice enough to share them (I need them to grow the human inside me, I’m not being selfish) but I will share with you the recipe. Get these suckers in your guts, they are great for gut health with all those splendid probiotics, low in sugar and have some fabulous healthy fats. You’re welcome.

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Probiotic Nut Cheese

7 05 2014

Hi everyone! Obviously I am not making this recipe now because I am away on holidays overseas but seeing as though I would do pretty much anything right now for a good dose of probiotics, I thought I’d share this with you so you can get a healthy gut for me.

Our trip has been AMAZING, we have seen so many beautiful places, experienced fabulous foods & met some wonderful people but I am counting down the days until I get home to my own kitchen & can get back to nourishing my body in the way I like to.

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Date & Dark Choc Hot X Buns

15 04 2014

The dough recipe has been adapted from Primal Girl’s Magic Dough Recipe. You are going to want to get it in you sneaky little hands because that gear is ver-sa-tile! I made pizza dough the other night with it & as much as I love a Cauliflower Base Pizza, some times you just want a real dough and that gear is brilliant!!

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Figgy Coconut Balls

13 04 2014

It’s a rainy old day here in Bris-Vegas & that means it’s perfect weather to get in the kitchen & make lots of food…. Despite how it may appear from my recipe ratio of sweets to actual food, I don’t just eat cake & chocolate all day…. Not all day.

Ever noticed that dried figs sometimes taste like some sort of booze? No, it’s not because I soaked them in booze….. Or because I was chowing down on them when I was already drunk. Huh? Just me? Weird thing to say? I totally think I can taste like brandy or port or something like that in dried figs? No? Whatever. These balls taste boozy to me, let me know if you get that too.

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Raw Berry Tart

9 03 2014

Raw Tarts are all the rage at the moment…. I think the vegans are largely responsible. That’s not a dig at vegans, I love this raw tart business. There is a lot of raw vegan ‘something-or-another’ kicking about in health food cafés & shops, it’s the new black, all the cool kids are doing it so I thought I’d best dip my toes in too…. To the concept, not the tart. I wouldn’t put my feet in the tart, that’s just unhygienic.

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Lime Mayo

20 02 2014

Mayo is my latest condiment obsession at the moment. It was BBQ Sauce, man that gear is good, but mayo is the front runner at the moment. I have it on eggs, chicken, fish, meat, salad, my fingers…..huh? Whatever, you will too when you taste how delicious this is. It’s easy, it will store in the fridge in a jar for about a week…. If it lasts that long. I just use the yolks as the raw egg whites seem to flare up my allergies a but work out what you like. Go for free range & the best quality you can find, if you are eating these suckers raw, you want them to be from awesome, healthy, happy chickens.

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Choc Chunk Coconut Cookies

14 02 2014

I love cookies. Especially the choc chip kind when they are warm out if the oven & the chocolate is still melty…. Is that even a word? Meh, it is now. Melty chocolate is the best, unless of course it has done it’s ‘melty’ business somewhere it shouldn’t, as in, not in a cookie but in your handbag. That’s not cool. You know what else isn’t cool? Cookies that are packed with processed sugar, highly refined white flour & weird dodgy fats like margarine. These cookies are totally cool though so don’t you worry about that.

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Butter Pecan Ice Cream

6 02 2014

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I freaking love ice cream. It is one of my favourite things in all of the land. This is probably my favouritist flavour so far. That’s right favouritist. It must be good then right? Well you will have to make it to find out. I wish ice cream grew on trees, like paleo ice cream trees, not ‘chemical $hitstorm loaded with crap trees’, someone should invent that….. But then they would be genetically modified wouldn’t they. Well that’s a damn shame. Just eat ice cream. It’ll make you happy. Read the rest of this entry »





Roasted Garlic Aioli

23 01 2014

Who loves aioli? I do & I love it garlicky…. Is that a word? It should be. How else can one be expected to describe the strength of garlic-ness of something? On a scale of not-very-garlicky to it-will-keep-the-vampires-away-for-weeks, I like mine closer to the repelling Edward Cullen end of the spectrum. Mainly because I find him completely ‘meh’, pasty & angsty but that is a whole other discussion. Eat this aioli, it’s delicious & garlic is great for the immune system.

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Ginger Coconut Bookies

13 01 2014

What do you get when you cross a BALL with a COOKIE? A BOOKIE! These little bookies are like little bombs of joy. If my tastebuds had feet they would be doing a happy dance right now. If you want your tastebuds to be busting some moves too then just make these. It’s that easy.

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Crap-Free Coleslaw

5 01 2014

Did anyone else used to think it was called ‘coldslaw’ too? I bet you did even if you won’t admit it. You’re only lying to yourself. Anyway, coldslaw makes much more sense than coleslaw because it really is cold ‘slaw’…. I don’t actually know if ‘slaw’ is a thing or if I just made that up? Stand by, I’m off to google it….. Right, so it turns out that ‘slaw’ is not a word, it’s just short for ‘coleslaw’. I also happened upon another fact…. ‘Cole’ is actually derived from the Latin word ‘colis’, meaning ‘cabbage’. Whatever Wikipedia, I still think coldslaw makes much more sense.

This one doesn’t contain the truck-load of cr@p that is in the store-bought versions and is exactly what I felt like in this 57-million-degree-heat. Not even exaggerating, it actually is that hot.

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Top Deck Chocolate

10 12 2013

I love chocolate. I really, really do. It makes me happy in my heart. These days it tends to only be the homemade variety or some good quality dark chocolate that ends up in our house. This has been one of my favorites so far. Loaded with magnesium from the fabulous raw cacao & some healthy fats from the deliciously smooth cacao butter & coconut oil, this gear is good. Real good. Like you might need to hide it from yourself in the back of the freezer behind the dog mince to stop yourself eating it at breakfast time. Not that I did that…. BUT if I did there wouldn’t be anything wrong with that. Besides, if no-one saw me it never happened, right?!

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Coconut Crepes

2 11 2013

My mum made some delicious crepes with pulled pork for my birthday so I thought I’d have a crack at my own. I didn’t want to use too much arrowroot starch but coconut flour can be a total bit$h to cook with without it. I tried a couple at the start without the arrowroot starch, hot tip…. Just don’t. They were a disaster. Trav still ate them but they were not crepe-like, they were a pile of broken bits. Much like my ego was starting to become.

These can be used like a tortilla and I totally intend to crack them out for a Mexican fiesta feast one night. I think they would work brilliantly as chicken enchiladas or quesadillas. You could also make them a sweet crepe and shove all sorts of fab poached fruit inside.

1/2 cup coconut flour
1/2 tsp garam marsala (optional- you can omit completely or replace with cinnamon for a sweet crepe)
6 eggs
Salt & pepper
2 cups Coconut milk (or milk if your choice)
2 tbs Arrowroot starch (cornflour would work too, some flavorless whey might work too, I haven’t tried, let me know if you do)
Makes about 15 crepes

Pop everything into the food processor & blend until smooth. Heat a small frypan & add a dash of coconut oil. Pour in the crepe batter & swirl it around the pan to form a thin, even layer. Now the trick to being able to flip these suckers without them ending up as a pile of scramble is to let them cook almost all the way through before you attempt the flip. They should be browning around the edges, then you can flip them and cook briefly on the other side. We filled these lovely morsels with some pulled pork & salad but they would be pretty devine filled with berries & yoghurt drizzled with chocolate sauce…. Just sayin.

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Chai Protein Bounty Bars

20 10 2013

Ok, let’s be clear. Coconut butter & coconut oil are NOT the same thing! I don’t care if the lady/man/weird hippy/talking cat at the healthfood shop told you they are the same. They are clearly off their face & don’t have a clue about the wonderful world of coconut & they are lying to you. I don’t know why they are lying to you. Maybe they don’t like you. Maybe they want to keep all the coconut butter for themselves…. that would be understandable. You can try to use them interchangeably if you like, but it’s going to end in tears, oily coconut tears. So here’s the deal. Think about peanut butter & peanut oil. You know they are not the same thing right? Same deal. Coconut OIL is the oil pressed from the flesh of the coconut. Coconut BUTTER (also called coconut concentrate or coconut manna) is coconut flesh puréed to form a liquid or butter. Get it? Got it? Good. Let’s make these babies.

If you are not a fan of the old chai flavor you can just omit all the chai spices & make regular protein Bounty bars. You can leave out the protein too if you like. If you leave out much more though there will be nothing left so let’s not waste each others time & just do as I say. These are loaded with fabulous healthy fats, protein & are super low carb. You need these in your face ASAP.

BARS-
200g coconut butter
1 tsp cinnamon (omit if not doing chai)
1/2 tsp cloves (omit if not doing chai)
1/2 tsp nutmeg (omit if not doing chai)
1/4 tsp cardamom (omit if not doing chai)
1 tsp vanilla powder (or 2 tsp vanilla extract)
1/4 cup coconut oil
1/4 cup protein powder (OPTIONAL- you can use extra coconut instead)
1/2 cup coconut (shredded or dessicated)
1-2 tbs maple syrup or stevia to taste (OPTIONAL- I didn’t add any sweetener to mine)

CHOC COATING
2-4 tbs raw cacao (start with 2 & add more to taste)
1 heaped tbs ghee or coconut oil
1/2 cup nut butter of your choice
1-2 tbs honey/maple syrup or stevia (OPTIONAL)

In the food processor mix all the bar ingredients together until well combined then pour into a baking paper lined tray and pop in the freezer to set while you make the coating. For the coating, add all the ingredients to a small saucepan and melt together gently. Adjust the sweetness/cacao level as you need to. Once smooth, remove from heat & set aside. Grab the bars out of the freezer & cut into the sizes you want. Dunk them into the Choc mix & place on a baking paper lined tray in the fridge to set. Now you can eat.

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Mixed Berry Choc Ripple Ice Cream

19 10 2013

Oh ice-creamy goodness how I enjoy thee. The weather is heating up so has come the time for my ice cream maker bowl to resume its place in the freezer so that I can make ice cream on a whim. You know what’s annoying? Wanting to make ice cream & the bowl isn’t frozen. Height of inconvenience. My friend bought an ice cream maker this week. She didn’t realise you had to freeze the bowl first. Needless to say that batch of ice cream was not a success. If you have bought/are going to buy an ice cream maker, you’ve got to freeze the bowl first people, like overnight, not just a few hours. That’s my pearls of wisdom for the day. I’m fairly certain you are all feeling very enlightened by this information.

Homemade ice cream kicks ar$e on the store-bought chemical $hitstorm with 34 ingredients, none of which you can pronounce. This one is a delicious mash up of berry goodness & chocolatey yum. It is a low sugar recipe that packs a flavour punch.

Berry Bit
400ml coconut milk
400ml coconut cream
250g mixed berries
1 heaped tsp cinnamon
1/2 tsp vanilla powder
OPTIONAL – Stevia or maple syrup to sweeten

Choc Bit
1 lge ripe avocado
1 cup coconut water (you can use a milk of your choice instead if you like)
2 tbs raw cacao
2 tsp cinnamon
Pinch stevia (or 1-2 tbs maple syrup)

Add all the berry bit ingredients to the food processor & blend well until smooth. Pour into your ice cream maker & let it do it’s thing.
Give the food processor a quick rinse. Now add all the choc bit ingredients to the food processor and process until smooth. Taste it & see if it needs more cacao or sweetener. Set this aside until the berry ice cream is just about done. When the berry bit is done, pour it into a container, pour the choc mix on top & swirl it through with a spoon/knife/fork/finger…. Pop it in the freezer for about an hour to set properly, scoop it out & get it in your pie hole.

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