Friday, October 28, 2011

Beef, Pumpkin & Cinnamon Pilaf

Cauliflower rice has been one of the most amazing discoveries I have come across in the last year or so (probably sounds like an exaggeration, but true!) its easy and quick, more so that normal brown rice which takes about 20 minutes to prepare.
Cauliflower rice is as simple and either grating the cauliflower or whizzing it in the food processor until you get rice sized pieces, then I usually pop in in a microwave covered with nothing extra and blast it for a couple of minutes, bam, done, pretty easy right? So I wondered how it would stand up to being added into a meal like pilaf where it is all cooked together, I tried it and it was amazing, better in my opinion than rice. Now I have another way thats even faster, causes less mess and tastes better. thats a win in my book
Heres what you are going to need;

500g Beef
1 red onion diced
1 Clove Garlic crushed
Approx. 2 Cup Vegetable stock
300g Pumpkin cut into 2cm cubes
1/2 Cauliflower head blitzed in the food processor
1 Cinnamon Quill
Parsley and ground cinnamon to serve


Heat some oil in a deep pan, brown the beef in batches and set aside keeping warm
Saute the Onion and garlic, add the pumpkin and cook for a minute or so coating the pumpkin
Add Back the beef, stock and cinnamon, bring to the boil reduce then to a simmer
cook until the pumpkin is tender, add a little more stock at this stage if you need to.
Add the Cauliflower to the mixture and this stage and simmer for a few minutes more until tender

Week in Links 02/12

My New PJs, too cute not to share ;)

This Personal Trainer is making himself fat and unhealthy on purpose to feel what its like and then to get fit again, interesting approach. I will be especially interested to see how quickly his body reverses

Get Drunk, Eat Cheese Burgers and Still get Fit? The Drunk Diet has it all....right, tho I'd be tempted to read purely for entertainment value!

As I learn more about the Paleo/ Primal way of eating I come across wonderful information like THIS
explaining why we would do better eating full fat dairy. As someone who had followed a low fat diet for years I am constantly amazed at the improvements in my health by making the change,  pass the cream would you?

Like Margaritas? Worried they will mess up your goals? Worry no more (well as long as you only have one or two.....)  try this easy Nor cal Margarita recipe from Practical Paleolithic, yummy!

I am a fan of Winged Eyeliner so I tend to go through a fair bit of eye makeup remover but after finding this recipe for DIY Makeup Remover I will happily be able to add this to the list of home made chemical free products I use, hope you enjoy.

Proving that you should not want to look like celebrities or models portrayed on the covers of magazines have a look at this link showing the beautiful Faith Hill before and after Photo shop (In case you missed it on Face book) I would be seriously pissed off if someone changed my face that much and don't get me started on those "after" stick arms, not cool!

And if you want more proof I have to say, the George Clooney surprised me, I don't know why I thought maybe men got away with it? seems not!

What's your Body Type? perfectly explained and no holds barred, like Only Pauline Nordin can do. :)

Dead lift Differences, An excellent explanation of the difference between Conventional and Sumo Dead lifts.

Thursday, October 27, 2011

Spicy Chicken and Apple with Cauliflower mash

This is another recipe I found on line that I liked, but didn't have a lot of the ingredients, so went about making my own version, not sure that its stayed true to the original, but it tasted damn good so I'm happy
again the flavours were not something I would usually put together, but this is one of the reasons I like to read recipe blogs, you get so many ideas of how to use foods that you would just never imagine on your own
Here's what you are going to need;

2 Chicken Breasts
3 Apples peeled and cored (I used Fuji because they are not too sweet and they were there!)
1 Red Onion Diced
1 Red Capsicum Chopped
2 Cloves Garlic crushed
1 400g Can Coconut Cream
2 Tbsp PeriPeri Chicken seasoning
1 Tsp Smoky Paprika
2-3 Tbsp Passata Sauce
1 Tsp Honey
Pinch Cinnamon
Salt and Pepper

Pan fry the chicken in some Coconut oil and set aside
Add the onion and garlic to the pan and sauté
add in the capsicum and Apples cook for a few minutes or until tender
add the Coconut Cream, PeriPeri seasoning, Passata
Simmer until the sause starts to thicken
stir thru the Honey and Cinnamon just before serving
Serve with a big helping of Cauliflower Mash

Tuesday, October 18, 2011

Dijon Curry Chicken and Cauliflower Rice

I found a recipe on Fast Paleo I liked the other day for dinner but it needed to be baked in the oven and dinner was fast approaching so no time for that! I improvised and was really happy with the outcome, it was so quick and Delicious, I wouldn't have thought to use to two flavours together, but it works so well, I hope you enjoy my version.

 Here's what you are going to need;

2 Chicken Breasts chopped
1 red onion diced
2 Cloves Garlic crushed
1 Tbsp Dijon Mustard
1 Tbsp Mild Curry powder
1 Green Capsicum Chopped
1 zucchini Chopped
1/2 Cup Chicken Stock

Add Some Coconut oil to a Wok or fry pan cook the chicken until slightly browned, set aside and keep warm (saving any juices too)
Add the onion and garlic to the Wok and Saute
Add in the veggies and cook until tender
add back the Chicken
Add the curry powder and cook until aromatic (about 1 min)
Add in the stock and Mustard
stir until Combined
Serve with Cauliflower Rice on the side
Delish :D

Thursday, October 13, 2011

Turkey, Feta and Pear Salad

I love fruit in salads, especially during Summer and there are no limits to how you can use them, only byyour imagination I guess. I had some beautiful juicy Packham Pears ripening in the kitchen this week and have been trying to come up with ways to use them this is one
Here's what you are going to need;

1 Turkey Steak
1 Tbsp Fresh oregano chopped
Coconut Oil
1 Pear Cored and thinly sliced
Cherry Tomatoes
Kalamata olives quartered

mix a little oil and the herbs in a bowl and turn the Turkey steak through
Heat the oil in a pan and cook the turkey on both sides until lightly browned, don't over cook as it has a tendency to toughen up quite quickly, set aside to cool slightly.
Meanwhile layer up the rest of your ingredients
thinly slice the turkey and lay on top and enjoy with a dairy free smoothie (recipe to follow soon if you are very good ;)
 hope you enjoy

Tuesday, October 11, 2011

Taco Seasoning & Yoghurt Marniade

Taco Seasoning is a great addition to lots of meals aside from what you would instantly think of and although a pack will only set you back 50c in the shop, there are a lot more additives in there you probably weren't bargaining on. So make your own takes no time and if you make it in bulk you will save even more $$$ and time, YAY!
With the Taco Seasoning I made a Yoghurt marinade for some chicken pieces less than 5 mins preparation some time in the fridge to marinade and bang them in the oven, Easy Peasy.

So Here's what you are going to need;
So good, you will chase the juices all the way to your elbow ;)

Taco Seasoning
1 Tbsp chili Powder
1/4 Tsp Garlic Powder
1/4 Tsp onion Powder
1/4 Crushed Pepper Flakes
1/4 Tsp Oregano
1/2 Tsp Paprika
1 1/2 Tsp Salt
1 Tsp Black Pepper

In a small airtight jar add ingredients
Replace lid and shake, boom! Done!
And perfect the next day for lunch or Snacks

Yoghurt Marinade
Mix the taco Seasoning (taste as you are adding to see your preference)
with approx. 100ml Full Fat Greek Yoghurt
paint onto chicken pieces after slashing the thickest parts of the meat with a sharp knife to allow the marinade to really penetrate the meat
cover and place in the fridge for at least 15 mins (up to 24 Hrs)
Pre Heat the oven to 190C and cook the chicken pieces on a tray turning a few times, until nice a crispy
you can serve extra  taco yoghurt as a dip if you like also

Sunday, October 9, 2011

San Choy Bau-ish

This is a wondrous treat That usually is served in Lettuce leaves instead of bowls and with rice thru. So this is the Paleo/ Primal gluten free version

500 g Beef Mince
1 Red Capsicum
1 Red Onion Sliced
1 Zucchini sliced
1 Carrot Grated
1 Tsp Minced Ginger
2 Garlic Cloves Minced
1/3 cup Oyster Sauce (Gluten Free)
1/4 Cup Passata (in place of tomato Sauce)
white pepper
1/2 Tsp Chilli powder (optional)

Add the mince, brown and set aside
Brown the onion in a pan with the garlic and ginger in some Coconut oil add the veggies and stir fry until tender
In a small bowl mix the Oyster sauce, passata, white pepper and Chilli
Add back the meat to the veggies and stir thru the sauce
Heat thru and serve

Variations or addition
If you were missing the rice from the traditional San Choy Bao you could Stir thru some Cauliflower rice
Sub out the Oyster sauce for Taco Seasoning (I will be sharing a recipe for this in the next few days)
for a more Mexican feel


Bacon & Apple Roast Chicken

This Meal was delicious beyond belief, there was no talking at the table just the sound of munching. It was all prepped while I made lunch also which is the great thing about roast dinners, it always looks like you tried a lot harder than you actually did.
Here's what you are going to need
The photo Does no justice to this meal, i must stop playing with the settings....

1 Large free Range Chicken
1 Tbsp Butter
A Few Free Range Nitrate Free Bacon strips (I get mine Here)
1 Apple Cored (I left the skin on)
a Garlic clove or 2


Preheat oven to 190C
Rinse the chicken and pat dry,
Gently separate the skin on the breast to make a little pocket
Rub on some butter and place the bacon in, if you have any butter left just rub it over the drumsticks
Place the apple pieces in the Chicken cavity and if there is any left place them in the roasting Dish
Roast in the oven for about 1.5Hrs or until nice and browned
We Served ours with some beautiful Roast Pumpkin and Lemon Cauliflower
Simple and mindblowingly delish

Thursday, October 6, 2011

Week in Links 08/10/11

Its been a while since I posted a week in Links as I have been religiously studying Paleo/ Primal principles (I'm a bit of a trainspotter that way) So I thought you might get a little bored if that was all I shared, here's a few interesting ones I came across this week, I hope you enjoy

A great article on celiac disease and the Paleo Diet

The Marshmallow test, torture or science? You be the judge

Can Garlic help you lose Body fat?  It would be a lot cheaper compared to the over the counter quick fixes sold at the Pharmacy albeit a little smellier

How to Grow immense Pumpkins come on, you know you want to find out ;)

Possibly the most expensive Biscuit in the world? Holy cow, that really takes the...well you know.....

Pregnant Women who exercise protect their offspring from neurodegenerative diseases, Study Suggest. Did you train while you were pregnant?

Ireland to Ban Genetically Modified Crops, Go Ireland!

Tuesday, October 4, 2011

Cauliflower & zucchini Soup

Are there no ends to the wonders of Cauliflower? Seems not, for a vegetable I had never eaten 2 years ago, now I can easily get thru 2 heads a week myself. This recipe was made up as I went along, but turned out great so I am writing it down before I forget.
Here's what you are going to need;
Ready to Freeze for another Day 

Coconut Oil
1 Red Onion
2 Tsp Minced Garlic
1 Tbsp Cumin
1 Head of Cauliflower cut into florets
1 Zucchini Chopped
4-5 Cups Good Quality Vegetable Stock 
Optional Add;
Coconut Cream
Top with Grated Cheese and a few small florets of raw cauliflower and Lots of Black Pepper

in a heavy based Pot Heat the oil
Add the onion and garlic, Saute. 
Add the Cumin stir until aromatic
Add the Cauliflower and Zucchini Stir to coat
Add the stock, (I used 4 Cups as I like a really thick Soup)
Bring to the boil then reduce to a simmer
Cook until veggies tender (happily knowing most of the neighbourhood is wondering who farted ;)
Allow to cool slightly and then add a few cups at a time to a food processor, adding the stock as desired
If you want to add the coconut cream do so now (I didn't this time)
Top with the garnishes and dig in

Chilli con Carne Paleo Styleee

We made this a few nights ago, it is a little different from any Chili I have had before and I was a little sceptical to be honest, I managed to get one bowl of this and the rest somehow vanished...incredible really

We found a Chili Verde recipe on Everyday Paleo but as we didn't have and green tomatoes, we improvised. We discussed growing our own, purely to make this recipe to it full glory, so watch this space!
You could serve up with Cauliflower rice of mash if you felt the need, but we were feeling pretty lazy that night so we just had bigger servings, win win really

OK Here's what you are going to need

500g Beef mince (grass fed if the budget allows)
1 Bottle of Passata or Crushed Tomatoes
Coconut oil
1 Red onion diced
2 Carrots diced
2 tsp crushed Garlic
1 Bunch coriander 
juice and rind of one Lime
1 Jalapeño
1 Tbsp Spoon Cumin
1/2 Smoky Paprika
1/2 tsp Black Pepper

Pan fry the mince in coconut oil until just cooked, Set aside and keep warm, leaving the juices in the pan
Add the onion and garlic t the juices in the pan and saute
Reduce the heat and add Cumin, Paprika and Pepper to the pan
Add the Passata to the pan with the mince and Chopped Carrots
Meanwhile chop the coriander and jalapeño finely combine with the lime juice and zest, add to the sauce
reduce heat and simmer until sauce starts to thicken
Serve in big bowls