Monday, November 7, 2011

Avocado Pesto Chicken Pasta

Our little veggie patch is in full bloom at the moment with great crops in every corner, we had a glut of Cherry Tomatoes and Basil recently and with my trusty new pasta recipe up my sleeve I went about making a dish incorporating these beautiful ingredients

here's what you will need

for the Pesto
2 Cups firmly packed Basil
1/2 Avocado
1/3 cup Parmesan
1/4 cup almonds
1/2 Cup Olive oil
1 Garlic clove

2 Chicken Breasts Chopped
2-3 Field Mushroom (optional)
200g Cherry Tomatoes
1/2 Avocado diced
Zucchini Pasta
 ( I  have gone into this in detail in the above link,  would allow about 1 regular sized zucchini per person)


Prepare the Zucchini pasta, salt and set aside
Heat some oil in a pan and stir fry the chicken until cooked thru
Add the Mushrooms and tomatoes, with reduced heat cook for a few mins
Meanwhile add all the pesto ingredient to the blender Bar the oil
slowly add the oil while blitzing the mixture
Add the pasta to the pan
Stir thru the Pesto and top with some chopped Avocado to serve
squirt a little lemon juice on the avocado before serving to stop it turning brown

Friday, November 4, 2011

Chocolate Muffins

We had a wee craving for something yummy and chocolaty yesterday, so went on the hunt and gather (boom boom) for a recipe that fit the bill and found just what I was looking for on the Foodie and the family. These are so tasty and moist they are almost too good to be true
here's what you are going to need;

1/4 Cup Coconut oil
1/2 Cup Honey
6 Eggs
1 tsp Vanilla Essence
1/2 tsp Salt (I totally forgot to add this and all was not lost)
1/2 Cup Coconut Flour
1/2 Tsp baking Soda
1/2 Cup Dark Choc Chips
I Also added 1 Tsp of Cinnamon

Preheat Oven to 200C place the shelf in the middle, line a a tin with muffin cups
Add the honey and Oil to a mixing bowl and melt in the microwave (if necessary) to just combine the two
Don't heat too much or when you add the eggs they will scramble
Whisk in the eggs and vanilla
Combine the dry ingredients in a separate bowl and stir into the egg mixture
what you will be left with is more like batter than any muffin mixture I have ever seen, but don't worry
if this is what you have you are doing great!
2/3 fill the muffin cases and pop in the oven for 15 minutes or until a sharp knife come out clean room a muffin
Might be an idea to freeze these in batches as they tend to vanish pretty quickly!
Also after cooking these a few times, i have noticed the the choc chips seem to end up on the bottom if you mix them thru, so it might be an idea just to sprinkle them on to before you pop them in the oven, enjoy

Thursday, November 3, 2011

Creamy Chorizo Pasta

Pasta is one of those things that people find hard to say goodbye to, I hadn't eaten it in years and was quite happy that way, but was introduced to Zucchini pasta a few months back while at a restaurant and set about introducing it into our menu at home as its just so damn good! I prefer it to to regular pasta and there is no bloating afterwards or that horrible slump that occurs soon after having a big bowl of pasta

Preparation is a very straightforward, Grab a vegetable peeler and start peeling, when you get to the seeds top. Pop the pasta into a bowl and sprinkle with a little sea salt to dray excess moisture Set aside until a little later
Here's some I prepared earlier ;)
So with that out of the way you are going to need some other tasty treats to add to you fantastic low carb pasta you just whittled out so here's what you are going to need

1 Chorizo Sausage Chopped into disks
1 Garlic Clove minced
2-3 Field Mushrooms Chopped
Baby Asparagus
1 Green Capsicum De Seeded and Chopped
1 Spring Onion chopped
1 Tbsp Double Cream

Add the Chirizo to a Fry pan and cook until it starts to brown slightly
Add the Capsicum, Mushroom and Garlic cook until tender
Add the Baby Asparagus and Spring onion, cook until the asparagus turns bright green
Reduce heat and stir thru Pasta and Cream
Top with a little cracked pepper and Parmesan
That took approximately 15 mins to make 

Wednesday, November 2, 2011

Paleo BarmBrack Recipe

Growing up in Ireland Halloween was a great experience the collections for the bomb fire started weeks beforehand, it was so exciting following the big kids around watching them build it. Trick or treat costumes were an choice between a black bag for a witch and a white bag for a ghost with hose cut for eyes, we had our trick or treat bag in hand and went from door to door, there were kids everywhere and the mountain of goodies we came home with was always astounding, you would be set for weeks with tasty treats!
There were so many other traditions I loved from Pumpkin Carving to bobbing for apples, but something that I missed was BarmBrack (Speckled Bread) baked inside were some "special ingredients" and depending on what you might find in your slice foretold what the year ahead had in store for you,

The Special Ingredients

A Ring, meant a wedding within the year
A Small coin, to forecast Wealth
A Piece of Cloth to forecast poverty
A Twig or Match stick to forecast an unhappy marriage
A Thimble to Forecast Spinsterhood
A Button to Forecast Bachelorhood
I even managed to find a 2p piece! Hoarder *Cough*

don't worry if you don't have all of these "ingredients" We usually only had A ring, A coin, the cloth and or the twig. Make sure to clean all the items and then wrap in greased proof paper before adding before popping the Brack into the oven

1 Irish Tea Bag
150 Gm Mixed Dried fruit (I used Cranberries and blueberries)
1 1/2 Cups Almond Flour
2 Tbsp Coconut Flour
1/4 Cup Flax seed meal
1/4 Tsp Salt
1 1/2 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Nutmeg
5 Eggs
1/4 Cup Coconut Oil melted
1 Tbsp Honey


Preheat oven 175C
Place the fruit in a large bowl with the teabag cover with hot water. (Preferably leave to soak over night)
but as little as an hour works, just drain and squeeze out any excess tea
While the fruit is soaking pop the Almond Meal, Coconut Flour, Flax seed, Salt, Baking Soda and Nutmeg in a blender, pulse to blend
Add the eggs, Oil and Honey pulsing to combine fully, making sure you have gotten rid of all the lumps that might be left by the coconut flour
Stir thru the fruit after it has been drained and the excess tea has been squeezed off
pour into a lined loaf or round tin and bake in the oven on the middle rack for approx. 30 mins