Recipes

Paleo Berry Crumble!!!

This recipe I found in a magazine and it is awesome :). You will need..

2 Cups of Fresh or Frozen Berries (Blueberries and Boysenberries worked great)
1 Apple
1/2 a lemon
2 Tablespoons of Honey
1/2 Cup Quinoa Flakes
1/2 Cup of ground Almonds (Almond Meal)
1/2 Teaspoon of Cinnamon

Method (Pre-Heat oven at 180 Degrees C)

1. Place Berries in a baking dish.
2. Cut the apple and combine with berries. Squeeze the juice of half the lemon onto the berries.
3. For the crumble in a bowl add quinoa flakes, almond meal and cinnamon together.
4. Heat honey in the microwave until runny. Add to the crumble and mix with a spoon.
5. Place crumble over berries and apple and bake for 20-25 Mins, or until crumble is golden.

Enjoy! Can be served with whipped coconut cream :)

Kumara and Coconut Soup

4 Medium Kumara peeled and diced
1 fresh garlic clove
1 Tablespoon curry powder
1 cup of coconut cream
2 cups of water
1 Tablespoon Olive Oil

Method

1. In a large saucepan heat oil and add garlic and curry powder for 1 min.
2. Add water and diced kumara, cook until kumara is soft.
3. Once kumara is soft add cocnut cream and season with salt and pepper. Simmer for a further 10 minutes.
4. Mash kumara or place soup in a food processor and puree.

Serve!!! Perfect for hot days. Add meat and vegetables for extra protein and nutrients.

Thai Chicken Curry Soup

• 2 tsp coconut oil;
• 1 chicken breast, chopped;
• 1 onion, finely chopped;
• 1 red bell pepper, chopped;
• 1 cup button mushrooms, chopped;
• 2-3 tbsp curry powder;
• 2 cups water
• 1 tbsp almond flour, optional, for thickening;
• 3 cups coconut milk;
• ½ tsp fresh coriander, finely chopped;
• Sea salt and freshly ground black pepper to taste;

Method

1. Add the coconut oil and chicken to a large saucepan over a medium heat. Toss the chicken in the oil and cook for about 2 minutes.
2. Add the onion, red bell pepper and mushrooms to the saucepan and cook for just a minute. Season to taste with salt and pepper at this point.
3. Coat the meat and vegetables in the curry powder (add up to 3 tbsp depending on how spicy you want the dish to be). Cook for just about 45 seconds.
4. Add the water or stock, almond flour, coconut milk and fish sauce. Stir well. Allow the soup to simmer for 5 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
5. Adjust the seasoning, if needed, and top with the fresh coriander prior to serving.

Paleo Tomato Sauce (made up recipe)

1 Tomato

1 Teaspoon Garlic

1 Teaspoon Cumin (optional)

1/2 a yellow onion

Salt and pepper to taste

Method

1. Chop up the tomato and boil on medium in a small saucepan for 5-7 minutes

2. Chop onion and add to tomato.

3. Add garlic, cumin and salt and pepper
4. Add one tablespoon of ground almond to thicken

5. Simmer on low for 10 mins

Depending on the consistency you like, you can put it in a food processor or leave as is. This is great for topping over plain chicken breast, plain vegetables, steak, or anything you fancy.

Paleo Pizza (tastes better than it looks...trust me!)

Ingredients

1 1/4 Cup Almond Flour
5 Tablespoons Psyllium Husk
1-2 Tablespoons Pizza or Italian Spice mix (oregano, sweet basil, bay leaf)
2 Tablespoons Parmesan Cheese (optional)
3 Egg Whites, Whisked
1/2 Teaspoon Sea Salt
1 Tablespoon Sweetener of Choice (I didn't use any, seemed to still be OK)
3/4 Cup Boiling Water
2 Teaspoons Baking Powder

Method

1. Preheat oven to 180 Degrees
2. Mix dry ingredients
3. Add in whisked egg and mix well
4. Add in boiling water and stir vigorously
5. Plop onto a lined baking sheet
6.Form into whatever shape you want your pizza, no more than 1 inch tall.

Bake for 30 minutes

Add toppings of choice and cook until your toppings look ready. I Topped mine with tomato, onion, mushrooms, bacon and cottage cheese with chives.

Enjoy!

Protein Pancakes

Ingredients

1 Banana
1 Tablespoon of Protein Powder
2 Egg whites
1 Tablespoon Cottage Cheese
1 Tablespoon water
1/2 Cup Quinoa Flakes

Method

1. Half the banana
2. Cut up one half and place into a blender, combine the rest of the ingredients and blend until smooth.
3. Cook in a non-stick fry pan, flipping when batter starts to bubble. (Batter makes about five small pancakes).
4. Top with your favourite Paleo toppings. I used the other half of the banana, and a piece of bacon then sprinkled it with unsweetened coconut flakes and cinnamon.

Three Ingredient Pancakes (this is a good option if you don't supplement with protein)

Ingredients

1 Banana
1 Egg
1 Tablespoon of Ground Almonds

Method

1. In a small bowl mash the whole banana
2. Mix in egg and almond flour
3. Cook both sides for a about 3 minutes, or until cooked through the middle.
4. Top with your favourite Paleo toppings. (I quite like topping these ones with almond or cashew butter.

Lemon Sauce (great on salmon or fish)

Ingredients

1 Tablespoon of olive oil
1 teaspoon of almond flour (for thickening)
1 teaspoon of rosemary (or herb of your choice)
Juice of a whole lemon or Lime

Method

1. Heat ingredients in a small saucepan until smooth.
2. Pour over Salmon or Fish and then bake.

Almond Protein Shake

Ingredients

250ml Unsweetened Almond Milk
2 Tablespoons Whey Protein Powder (try to go as natural as possible with no preservatives, I find that Red 8 is good which is sweetened with stevia).
5 large ice cubes

Method

Place all ingredients in a blender until smooth. For an ice cream consistency add more ice cubes.

Paleo Treats

Power Protein Balls 

Ingredients

1/2 cup of nut butter (cashew, almond) 
2 tablespoon of raw honey
2 tablespoon of cocoa nibs or 85% Dark chocolate pieces
2 tablespoon of shredded coconut 
3/4 cup of protein powder 
1 teaspoon vanilla essence 
2 tablespoon crushed nuts (raw almonds)

Method

In a food processor or blender combine all ingredients until mixed. Roll into small balls and coat with shredded coconut. For a fruiter power ball you can add dried fruit of your choice. Remember these are a treat and high in calories so keep your long term goals in mind :).

Other options to try that don't supplement with protein powder

Figs

• 2 cups nuts of your choice (I like a mix of almonds, walnuts and pecans)
• 1 cup figs
• 1/2 cup unsweetened coconut
• 1/2 Tbsp coconut oil
• 1 Tbsp pure vanilla extract
• 1 tsp sea salt (to taste)

Cheery Pistachio 

• 2 cups pistachios, shelled
• 1 cup dried cherries or craisins
• 1/2 Tbsp pure vanilla extract
• 1 tsp sea salt (to taste)
• 1-2 tsp warm water (add at the end if the mixture is not sticky enough)

Macadamia Medley

• 1 cup macadamia nuts
• 1 cup pecans
• 1 cup pitted dates
• 1 Tbsp vanilla extract
• 1 tsp sea salt (to taste)

Coconut Choice

• 2 cups nuts of your choice (I like almonds and walnuts for this one)
• 1 cup unsweetened dried coconut
• 1 cup dates
• 1/2 Tbsp coconut oil
• 2-3 Tbsp ground coffee
• 1 Tbsp pure vanilla extract
• 1 tsp sea salt (to taste)

Gathered from http://theprimepursuit.com/tag/paleo-dessert/

Paleo Biscuit Recipe (can be eaten on the 30 day challenge)

Makes 9 biscuits
Ingredients
- 6 egg whites
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- ¼ cup almond milk (more if needed)
- 1 1/2 tablespoons coconut oil or olive oil
- Before baking top each biscuit with almond or cashew butter (optional)

Preparation:
Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Mix almond flour, coconut flour, baking powder and salt together in a large mixing bowl.
- Pour in coconut oil and almond milk. Set aside
- In a medium bowl whisk egg whites until they are very frothy.
- Fold the egg whites into mixture until well combined.
- Divide approximately 1/4 cup of dough onto the baking sheet
- Optional top each biscuit with dash of almond butter.
- Bake 15 to 18 minutes until the tops are golden brown.
Serve warm or refrigerate.

Almond sauce (great on salads)

1 small white onion, grated
2 garlic cloves, crushed
1tbs oil
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
Chili flakes

Instructions
- Place the oil into a fry pan. Fry onion and garlic on low heat for 5 minutes or until slightly browned.
- Add almond butter, coconut cream and soy sauce, stir constantly until thickened. Remove from heat and stir in a desired amount of chili flakes. Leave to cool slightly and remove excess oil.


Chicken and Kumara Salad With Cashew Sauce (see above)

Ingredients

2 medium Kumara
1-2 Chicken Breasts
2 boiled eggs
1/2 avocado
10 cherry tomatoes
Baby spinach
Salad Greens mix
1/2 a red onion

Method (pre-heat oven to 180 degrees)

1. Boil eggs for 10 minutes then leave to cool.
2. Chop kumara and bake until crispy or soft (to your liking)
3. Dice chicken and fry or bake until cooked right through.
4. Make Cashew sauce (see almond sauce recipe above)
5. Place Spinach and Salad mix into a salad bowl.
6. Chop onion, avocado and cherry tomatoes and add to the spinach and greens.
7. Peel eggs once cooled. Chop and add to the salad mix.
8. Once chicken and kumara are cooked add to salad mix and toss.
9. While sauce is still warm pour evenly through the salad, toss and then serve.

Paleo Burgers

1 Large Kumara
Chicken Mince
2 Cloves of garlic crushed
Cajun seasoning
1 large tomato
1/2 an onion
1/4 cup Almond meal
1 egg
Paleo fillings (I used egg, mushroom, and bacon).

Method

1. Cut kumara into round circles (to use as the burger 'bun') bake at 180degrees until cooked.
2. Whisk 1 egg and mix into a bowl with chicken mince garlic, 1/4 cup of almond meal and cajun seasoning to taste. Make into patties and bake for 25-30mins.
3. For the burger sauce I cut one tomato and half an onion and boiled it together in a pot for 15 minutes on medium heat. Add 1 Tablespoon of Almond Meal for thickening. Also you can add your favourite herbs and spices for extra flavour.
4. Make up like a burger with your favourite paleo fillings using kumara as the burger bun.
5. Finish with a green side salad. 

Pear and Blueberry Crumble

Ingredients:

12 Pears

150g Blueberries

1 Lime

250ml Water

50g Almond Flakes

50g Hazelnuts

50g Desiccated Coconut

Method:

Peel Pears.

Remove Core and Woody bits

Cut Each Pear half into about six pieces

Put Pear in a pot with waer and bring to the boil.

Once boiling turn down to a gentle simmer and cover

Cook for about 10mins with the lid on

Remove Lid add Blueberries

Cook for a further 15 mins with the lid off

Until Pear starts to break down and go a bit mushie

Zest and Juice the lime, then add to pot.

Cook for 2 mins

Scoop out into oven proof dish

Combine Crushed Hazelnuts, Coconut and Almonds

Sprinkle on top

Bake @ 180 until crumble is nice and golden

Found on http://www.southernxfit.com/sxf-nutrition-blog/

Pumpkin Cashew Coconut Curry over Coconut Rice

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 4-5

Ingredients

For the curry

• 1lb chicken, cut into cubes
• 2 garlic cloves, minced
• 1 red onion, sliced
• ⅔ cup canned coconut milk
• ½ cup pureed pumpkin
• ½ cup cashews
• 2-3 tablespoon curry powder
• 1 tablespoon Olive Oil
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon red pepper flakes
• pinch of cinnamon
• salt and pepper, to taste

For the coconut rice

• 1 head cauliflower, stem removed, roughly chopped
• ⅓ cup canned coconut milk
• ¼ cup Unsweetended Shredded Coconut
• 1 teaspoon raw honey
• pinch of salt

Instructions

1. First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.
2. Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
3. Now pull out a large skillet and place under medium heat. Then add your coconut oil.
4. Add minced garlic then chicken as soon as the garlic becomes fragrant.
5. Once the chicken begins to become white on all sides, add your ⅔ cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.
6. Now add your sliced onions and spices to cook down.
7. Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn’t burn!
8. Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
9. When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
10. Now place sticky rice in a bowl along with curry over top and cilantro to garnish

Found on http://paleomg.com/pumpkin-cashew-coconut-curry-coconut-rice/

Coconut Cashew Cauliflower Mash

3/4 cup coconut milk
1 Tablespoon of Cashew butter
1/2 Head of Cauliflower
1/2 White onion

Method

1. Chop cauliflower and steam in a medium pot. Stir occasionally so it doesn't burn.
2. Dice onion and add to the cauliflower.
3. When cauliflower is cooked mash or blend in the blender depending on the consistency you like.
4. Add coconut mik and cashew butter. Mix until cashew butter has dissolved and the mix becomes creamy.

Paleo Pesto

1/4 cup pine nuts
1 cup spinach
1 garlic bulb
Juice of a lemon
1/4 cup of Olive Oil
1 cup of fresh basil

1. Roast garlic at 180 degrees until golden
2. Toast pine nuts in a fry pan until golden
3. Once cooked place all ingredients in a food processor and blend until a good consistency
4. Salt and pepper to taste

Seafood Chowder 

Ingredients

• 1 tablespoon coconut oil
• 1 white onion, diced
• Approx 16 rashers of bacon (thinly sliced)
• 1 leek, diced
• 1 small sweet potato, diced into chunks
• 2 cloves of garlic, crushed
• 3 cups of chicken stock
• 1 can of coconut milk
• Your choice of fish; I used:
• 3 orange roughy fillets
• 1/2 fresh salmon fillet
• fresh prawns
• 1 bay leaf
• 2 sprigs of fresh thyme
• 1 lemon

How To:

In a pan, melt the coconut oil and sauté the onions until they become translucent. Add in the bacon and stir until it cooks thoroughly.

Add in the leek and garlic and keep stirring.

Pour in the stock and add the sweet potatoes, thyme and bay leaf, cooking for about 40 – 50 minutes, until the sweet potatoes are soft. Remove the bay leaf and thyme, then, add in the coconut milk, chopped fish and seafood and cook for another 5-10 minutes.

Season to taste, add a squeeze of fresh lemon and top with the parsley. Serve immediately.

Grain-Free Protein Crepes

INGREDIENTS

Yields: four very large crepes or two servings

1/4 cup coconut flour
2 tbsp. ground flaxseed
2 eggs
3 egg whites
1/4 cup unsweetened almond milk
1/2 tsp. baking soda

DIRECTIONS

1. Heat a large nonstick skillet over medium-high heat. 
2. Combine all ingredients in a food processor or blender and blend them until thoroughly combined. Alternatively, you can combine the ingredients in a large bowl and use your immersion blender to blend them.
3. Pour the batter into a hot skillet and swirl it around to create a large, thin circle.
4. Let the crepe cook until bubbles in the batter begin to pop, gently easing up the sides every few moments, about three minutes or less. The crepe is pretty delicate at this point, but you will get the hang of it!
5. Flip the crepe (it should be slightly golden) and cook the other side until it's firm when touched, another two minutes or so.
6. Fill and enjoy http://www.fitsugar.com/Grain-Free-Protein-Crepes-23679780

All Natural Almond Butter and Banana Ice Cream

• 2 fresh, ripe bananas, peeled
• ¾ cup almond butter, smooth or crunchy
• 1 + ½ cups coconut milk or Almond Milk
• 2 tsp pure vanilla essence
• Handful of chopped almonds for garnish

--------------------

Place bananas, almond butter, milk and vanilla in a blender and blend until smooth.

Transfer liquid (it will be the consistency of a smoothie - and could also be enjoyed this way) into a container and store it in the freezer for 1 to 2 hours.

Note: Because this ice "cream" does not actually contain cream, if you freeze it for more than 1 or 2 hours (depending on the temperature of your freezer) it will freeze like ice and become rock hard.  To avoid chipping your tooth, best to freeze the mixture for a shorter duration, until desired consistency is achieved.

Scoop almond butter and banana ice cream into serving bowls and top with scattered nuts.

Enjoy!

http://www.inspirededibles.ca/2012/04/all-natural-almond-butter-and-banana.html

I have been busy in the kitchen over the past week and I have found some wonderful recipes to share! Have a go at these quick and easy recipes!

Found on Petite Kitchen

Raw Apricot Fudge Slice

1 cup dried apricots, soaked for an hour then drained

1 cup desiccated coconut, plus a little extra for dusting

1 cup ground almonds (you can use any ground nuts or seeds)

3 tbsp coconut oil

a pinch of sea salt

*this is a basic recipe, feel free to add whatever dried fruit or favourite ingredients that you desire.

Line a small cake tin with a circle of baking paper. You could also use a slice tin.

Place all of the ingredients in to a food processor.  Blend for a minute or so until the ingredients turns in to a crumb like mixture. Spoon in to the prepared cake tin then use your hands to press down evenly. Sprinkle with the extra desiccated coconut .Chill for at least 3 hours or overnight. 

Carefully remove from the tin, then dust with coconut.

Makes around 8 slices. Stores in the fridge for 5-6 days.

Fancy Meatloaf

500g Premium Mince

2 Eggs

1 Onion finely chopped

4 Cloves of garlic, finely chopped

2 tbsp Dijon mustard

1/2 Cup ground almonds

Handful of fresh thyme and parsley finely chopped

Preheat oven to 180 degrees

Mix all ingredients in a large bowl, mix well until combined. Transfer the mixture into a lined loaf tin. Press out evenly. Sprinkle with ground almonds. Bake for 45 minutes, or until golden on top.

Prune and Pistachio Truffles

3/4 cup shelled raw pistachios
1/2 cup pitted prunes
1/4 cup cocoa or cacao powder
1 tbsp honey, agave or pure maple syrup (optional)

Add the pistachios to a food processor. Pulse a couple of times until ground in to a dense flour. Reserve 1/4 cup for dusting.

Add the prunes and cocoa powder to the food processor, then blend for 1-2 minutes, or until the mixture starts to mix together like a dough.

Use your hands to form small balls. You can dip them in water to prevent the mixture from sticking.

In a separate bowl, add the extra ground pistachios. Roll the balls in the pistachios until well coated then transfer to a plate. Place in the fridge for at least half an hour to set.

The truffles can be kept at room temperature, but I find they are best kept in the fridge.

- See more at: http://www.petite-kitchen.com/search/label/sweet treats#sthash.Us1a6SPe.dpuf

Vanilla Nut Butter Biscuits

1 cup ground almonds

1/2 cup almond or cashew butter

3 tbsp honey

1/2 cup cranberries

2 tspn vanilla essence

1/2 tsp baking soda

Preheat oven to 180degrees and line a baking tray with baking paper.

Mix all ingredients in a bowl until a cookie dough forms. Roll into balls and place on baking tray about 2cm apart as they do expand. Using a fork press down on the balls to flatten in half. Bake for 12-15minutes until nice and golden on the outside.

Raw Chocolate Truffles

10 pitted medjool dates, or 1 cup regular dates* see note below
1/2 cup cocoa or cacao powder
3/4 cup seeds or nuts of your choice, I like to use pumpkin and sunflower seeds
1/2 cup desiccated coconut, plus 1/2 cup for decorating
1/3 cup water

*if using regular dates, you must soak them for at least 6 hours, or overnight then drain well.

Place the seeds and or nuts in to a food processor. Blend for a minute or so until a dense flour like consistency is achieved. Add the remaining ingredients and pulse a couple of times until the ingredients begin to stick together, almost like a dough.

Use your hands to form small balls. Roll the balls in the remaining desiccated coconut to finish.

The truffles can be kept at room temperature, but I find they are best kept in the fridge.

Makes around 30 truffles. They will keep for 3-4 days.

Craving bread? Try some of these amazing recipes for a weekend treat!

4 tbsp coconut flour, plus a little extra for dusting (optional)

 3 tbsp ground psyllium husk* 

1 tsp baking soda 

1 1/2 tbsp apple cider vinegar a pinch of sea salt 

4 free range egg whites* 

just under 1/2 cup boiling water *

you can use two whole eggs instead of the egg whites, but the buns will have more of an eggy taste, and do not seem to rise as well, I have made both versions. 

*the psyllium husk can not be substituted, as this is what helps to give the buns a bread like texture. It is available at most supermarkets and health/whole food stores, and costs around $10 for a large bag that will last you for a long time. 

Preheat the oven to 160°C and grease a baking tray with coconut oil. In a large mixing bowl, add the dry ingredients, then mix well to combine.  Add the egg whites and apple cider vinegar, then mix until a thick dough forms. Add the boiling water. It will start off as a wet mixture, but as you continue to mix, the coconut flour will soak up all of the moisture. It should be quite a light and fluffy texture, and easy to handle. Form in to small balls, and place on the baking tray a couple of centimetres apart as they will rise. You can leave them as small buns, or flatten slightly with your hands to form the shape you desire.  Dust with additional coconut flour if using, the place in the oven for 25-30 minutes or until they have risen well, and are slightly golden on the outside. Be careful not too take them out of the oven too soon, as they will sink in the middle. Makes 8 bite size buns, or 6 medium. You can easily double the mixture if you would like to make a larger batch. These are best enjoyed on the day of making, but can be eaten the day after, and are delicious toasted. They also freeze well for lunches. - See more at: http://www.petite-kitchen.com/search/label/bread#sthash.i3aY7aWe.dpuf

Cashew Raisin Bread (I used cranberries)

Ingredients

- 1 cup almond flour

- 1/4 tsp salt

- 1/2 tsp baking soda

- 1 Tbsp. cinnamon

- 1 tsp vanilla

- 1 Tbsp. all natural organic maple syrup (optional and can also use raw honey)

- 3 eggs

- 1/2 cup cashews, chopped/crushed

- 1/2 cup raisins

Instructions:

1. Preheat oven to 350 degrees

2. Mix all ingredients other than nuts and raisins

3. Fold in nuts and raisins

4. Put batter into lined loaf pan (you can also use a silicon loaf pan)

5. Bake for 30-35 minutes until a toothpick or fork comes out clean

6. Let sit for at least 10 minutes, then lift the paper out of the pan and remove your loaf

7. This bread is delicious plain but would be great to experiment with for sandwiches, toast with almond butter and/or fig jam, french toast, etc. Enjoy!

http://sooopaleo.blogspot.co.nz/2012/10/cashew-raisin-paleo-bread.html

Paleo Bread

2 C Almond flour, 

2 Tbsp coconut flour, 

1/4 C chia seed or flaxmeal, 

1/4 tsp salt, 

1/2 tsp baking soda

Blend above ingredients in food processor for 1 minute then add,

5 eggs, 1 Tbsp coconut oil, 1 Tbsp honey (optional) and 1 Tbsp apple cider Vinegar.

Blend until well mixed and place mixture into a greased loaf tin, bake at 180C for about 30 minutes. Test it like a cake and cool it in the tin! If wrapped keeps for several days. Enjoy!!!!