Recipe: Sugar-Free Pumpkin Spice Choc Chip Biscuits (Paleo + nut-free)

Clint and I are going through periods of low and no-sugar eating at the moment because we need to for our health. He’s doing 30 days straight of no sugar and I’m 5 days on / 2 days off -ish.

It’s going really well for both of us; we’re each noticing improvements to our health, we’re feeling better, and we’re getting used to some of the swap foods we’ve been eating.

I went live on our Facebook page last week giving my tips for no and low sugar eating, because we’ve been through this quite a few times and can definitely give some advice on how to be successful with it. Watch the video HERE.

Yesterday I felt like baking so I had an idea of a biscuit I wanted to try.  I know pumpkin puree is a great natural sweetener and binder so I decided to try Pumpkin Spice Choc Chip Biscuits and was very pleased with the result!

They turned out nice and fluffy, quite moist and surprisingly moreish. The only negative… they’re best eaten warm. Not when they’ve completely cooled down as they then become a bit dry and definitely not as tasty. So if you wait until they’ve come out of the oven and have cooled just enough to still be warm inside, or you heat them up gently if they have cooled completely, then they are delicious! And warm biccies are so much more enjoyable in the cooler months, so it’s not a bad thing overall!

Here is the recipe for you…

 

PUMPKIN SPICE CHOC CHIP BISCUITS

(makes 8 large)

 

You’ll need:

1 egg

2.5 tbsp ghee

1 tsp pure vanilla

2 tbsp cacao nibs (as the ‘choc chips’. They don’t taste overly ‘chocolatey’ and don’t melt but give awesome crunch!)

2 tsp cinnamon powder

1 tsp nutmeg powder

1 tsp ginger powder

1 tsp apple cider vinegar

1/2 tsp each of bicarb soda and baking powder (look for gluten-free and aluminium-free)

3 tbsp organic green banana flour (buy some HERE)

1 tbsp arrowroot flour

6 tbsp pumpkin puree (Jap is usually the sweetest)

Pinch of pink salt

 

To do:

  1. Pre-heat oven to 180 degrees Celcius
  2. Make pumpkin puree by peeling and dicing pumpkin then boiling until soft. Strain to remove water, then mash with a fork until no lumps or chunks remain. Let it cool slightly before adding to the other ingredients
  3. Whisk egg and ghee in a bowl
  4. Add remaining ingredients and mix thoroughly
  5. Use a spoon to dollop about 8 spoonfuls worth of mixture onto baking paper on a flat oven tray
  6. Place in the oven and bake for 15-20 mins or until the surface of the biscuits show golden brown colour
  7. Transfer to a cooling rack and allow to cool down just enough to handle and eat safely then serve

TIPS

  • If you’re after more sweetness and aren’t on a low/no sugar eating plan, add raw honey or Grade B maple syrup to the mixture, and/or some chopped fresh Medjool dates. Yum!
  • Add more or less of the spices depending on your personal taste
  • Instead of boiling the pumpkin pieces, roast them instead on a medium heat until cooked through but without dark brown edges. This will add more sweetness and flavour
  • For denser biscuits, leave out the bicarb soda, baking powder and apple cider vinegar. These ingredients help the mixture rise when baking and creates a fluffy texture, so without them the biccies will be flatter and more dense which some people may prefer

 

That’s it, really easy!

If you’d like ALL of my healthy green banana flour recipes grab my e-books HERE.

 

Happy cooking!

Aimee xx

Food + Cooking Coach @ Primal Influence

 

 

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Recipe: Easy Chicken Coconut Curry (Paleo + dairy-free)

A great way to enjoy warming, comforting, hearty and healthy meals in the cooler months is to take advantage of energy-efficient and easy-to-use kitchen appliances like slow cookers!

 

One of my favourite dishes to make in my slow cooker is my Chicken Coconut Curry. It’s so easy to make, it’s really versatile, and it’s a great dish for those who don’t enjoy rich and spicy curries. I’ve actually given taste testers of my recipe to people who don’t normally eat curry and they’ve loved it!

 

It’s Autumn here in South East QLD right now so it’s cooling down and feeling like the right time to start making hearty soups, stews and curries. So here’s my Chicken Coconut Curry recipe for you to use and enjoy…

 

CHICKEN COCONUT CURRY

 

You’ll need:

4 organic chicken thighs or 2 breasts, chopped
1 tin Ayam coconut milk
1 large brown onion, chopped
2 carrots, cubed
1 clove garlic, minced
2 tsp ginger (or more if you like), minced
2 fresh organic tomatoes, chopped
1 tbsp organic curry powder
2 tsp turmeric powder
Himalayan salt, pepper to taste
Good cooking fat (ghee, coconut oil, olive oil, animal fat etc.)
Piece of fresh lemongrass
Up to 1 cup bone broth and/or water
Optional: Chili if you like heat, paprika, coriander leaves for flavour and garnish, other herbs and spices of choice, spinach leaves, celery

To do:

  1. Heat oil in a medium saucepan on low, add onions and allow to cook gently
  2. Add garlic and chicken and slowly increase the temp but watching onion and garlic don’t burn
  3. Add carrot to the saucepan along with the spices, lemongrass, any other herbs, salt, pepper, tomato, broth/water and coconut milk to the saucepan and reduce heat to a gentle simmer
  4. Once all ingredients are cooked through, the carrot is soft and the liquid has reduced slightly, remove the piece of lemongrass
  5. Serve by spooning the curry mixture over a flattened heap of cauliflower or white rice on a plate. Garnish with coriander leaves

Easy!

 

Enjoy 🙂

Aimee

Food + Cooking Coach – Primal Influence

Recipe: Carrot Spice Muffins with Lemon Icing (paleo + nut-free)

I’m so excited to be launching my TWO green banana flour recipe e-books in October that I’m giving you guys a taste test with this recipe!

Yesterday I whipped up a batch of Carrot Spice Muffins with Lemon Icing and they were so delicious. Clint enjoyed one after work and because they’re full of nutrients, they’re very filling so he could only fit one in. That’s amazing, Clint usually eats a lot!

So it’s good to know that they go a long way, which is handy when you’re spending a bit more cash on the ingredients, compared to conventional baking ingredients.

As with most of my recipes, this one is free from nuts as well as the usual inflammatory suspects like gluten, grains and dairy. But it’s not missing flavour, the most important element! I love that by using quality ingredients, just real food, and utilising herbs and spices, dishes can be full of flavour without compromising on health.

I won’t waffle on anymore, here’s the recipe for you…

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CARROT SPICE MUFFINS WITH LEMON ICING

You’ll need:

Muffins:

1/2 cup green banana flour (buy some here)

1/4 cup coconut flour (buy some here)

1 tsp pure vanilla (paste, powder, bean)

1 tsp combination baking powder and bicarb soda (look for brands free from aluminium, gluten and rice)

1 tsp organic nutmeg

2 tsp organic cinnamon powder

2 tsp organic ginger powder

1 cup firmly packed grated organic carrot

2 tbsp raw honey

4 tbsp coconut oil (liquified)

2 pastured eggs

1 tsp apple cider vinegar

 

(FYI: organic herbs and spices make a huge difference when it comes to adding flavour!)

Icing:

(I recommend you purchase a stick blender for making the icing, or use a small bullet blender, but anything larger will make it difficult to achieve the desired consistency because the creamed coconut is so firm)

1 tbsp raw honey

3 tbsp creamed coconut (buy some here)

2 tbsp fresh squeezed lemon juice

 

To do:

  1. Pre-heat oven to 160 degrees Celsius and grease a muffin tray with a little coconut oil
  2. Sift the flours and powders into a mixing bowl to remove lumps (important for the banana flour)
  3. Add remaining muffin dry ingredients and stir
  4. In a separate bowl add the wet ingredients and whisk then pour into other bowl and stir until the mixture is well combined
  5. Spoon into the muffin tray, to the top of each section (that’s a decent serving size, but you can make them smaller or larger if you wish)
  6. Bake in the oven for 20-30 mins, depending on your oven, until edges are brown and a skewer inserted in the middle to the bottom of one muffin comes out relatively dry
  7. Turn onto a cooling rack and allow to cool down almost completely (a tad warm is fine)
  8. For the icing add the creamed coconut, honey and lemon juice to the stick blender jug and use your stick blender on high speed to mix it thoroughly. Lift the stick blender up and down constantly and stop sometimes to scrap edges and to ensure all of the mixture is combined well. When it’s free from lumps it’s ready
  9. Spread the icing on the cooled muffins, or use a piping tool to make a fancier appearance and texture
  10. Then serve and gobble down! These muffins are best served fresh and with a slight warmness. If you do refrigerate these just take them out and let them sit on the bench for 30min – 1 hour before serving so they’re not too cold and firm. Enjoy!

Optional extras: if you do want to add nuts to this for crunch then walnuts and pecans would be nice. Also some natural organic sultanas/raisins would be a tasty and sweet addition.

Remember you can add more or less spices and honey depending on your taste, this recipe is not strict!

Note: the ingredient purchase links above are affiliate links, we only affiliate with products and companies we 100% trust and believe in.

Please let me know what you think 🙂

For a stack more green banana flour recipes pre-order the world’s first e-books using this amazing ingredient HERE !!

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Cooking with Green Banana Flour

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Cooking with Green Banana Flour

 

Aimee x

 

5 Things I’m Grateful For Today:

  1. Using green banana flour to create really healthy and yummy dishes
  2. The sun shining on this gorgeous Spring day
  3. It’s the weekend tomorrow!
  4. The country music song playing right now and Spotify
  5. My little container garden doing really well right now

 

 

Recipe: Paleo Turkish Delight

Have you switched over to Paleo or generally cleaner eating and are missing certain ‘junk’ foods you used to eat regularly? Say, some particular chocolate bars? I sometimes do.

One of my old favourites was the Fry’s Turkish Delight! Or really good, authentic Turkish Delight pieces I’d find occasionally at cafe’s and foodie festivals/markets coated in sugar powder. <drool>

And would you agree a lot of Paleo/healthy swaps just don’t taste as good as the original version? I find it a lot; with breads and cakes, candy, all types of foods – often the taste or texture is off slightly, or even no where near. It’s not the end of the world of course, but it would be nice to get closer to the original version of some fave foods and memories.

Well.. I’m happy to announce my healthier version of Turkish Delight certainly comes very close to the Fry’s version I used to enjoy so much! Yay!

I’m giving you my recipe so you too can enjoy this yumminess, with both the way of coating it in chocolate (Paleo, or close to it, depending on what chocolate you use) like the Fry’s product, or in arrowroot (definitely Paleo) to replace the powdered sugar. Let me know what you think!

turkish delight choc

TURKISH DELIGHT

For the actual lolly you’ll need:

2 cups pomegranite juice (try to find one that’s organic or at least pure with nothing added)

2 tsbp rose water (check Asian stores and health food stores for this)

Raw honey to sweeten (quantity is up to you, with there being pomegranite juice in this recipe you may find you don’t wish to include honey at all)

4 tbsp pure grass-fed beef gelatin powder (grab some here)

The method:

  1. Pour pomegranite juice into a saucepan on the stove withOUT turning the heat on
  2. Gently sprinkle the gelatin powder over the surface of the juice, evenly
  3. Let it sit for a couple of minutes so the gelatin granules absorb the liquid and soften, or “bloom”
  4. Once softened turn the stove on to medium-high heat and use a whisk to stir until granules of gelatin have completely dissolved
  5. Turn the heat off but while the liquid is still hot add honey if you’re using it, and rose water then stir to combine
  6. Pour into a square or rectangle container, oven tray etc, something that’s flat and doesn’t have grooves or funny edges, so you can later on cut the set slice into squares or cubes. Or transfer liquid to a jug then pour into moulds. I used a long oven bread tin for mine which is non-stick and has flat sides and bottom, making it perfect for this type of recipe
  7. Set in the fridge for a few hours until the mixture feels firm to touch
  8. Gently remove from the mould/tray/container by pressing around the entire edge with your finger to seperate from the side of the container then turn upside down, hold close to your kitchen bench or chopping board then you should see the ‘jelly slice’ start to come out of the container. Watch it closely and guide it out as needed so it doesn’t break
  9. Use a flat blade knife to cut to size (even-sized squares for example)

Now you have a basic Paleo Turkish Delight! Have a taste, do you get that nice, familar hit of rose water? It’s so good!

 

Here’s how you can create either a choc coated or powder coated version… 

Chocolate Coated

You’ll need:

1 block plain paleo/primal/healthy-as-possible chocolate (I used the new Coles brand 70% dark chocolate because it’s dairy and soy-free) melted

OR

Make your own chocolate using cacao butter, organic cocoa powder, raw honey to sweeten, pure vanilla and melted coconut oil

Method:

  1. Let the chocolate mixture cool in a large container (large enough to get your hand into easily with some room to move around) but not to the point it’s becoming lumpy or re-setting then gently place Turkish Delight piece into the container to coat thinly with chocolate
  2. Place each piece onto a sheet of baking paper that’s on a chilled board or flat plate of some kind that’s been in the fridge or freezer. This will help the underside of each piece set quicker and prevent you losing more chocolate coating than necessary on the baking paper!
  3. Store in an air-tight container in the fridge (if it lasts that long!!)

This version may not be technically “Paleo” depending on the chocolate you use. Cane sugar isn’t classed as Paleo but I personally don’t mind consuming it occassionally. I’d rather use a chocolate that had coconut sugar though.

 

Powder Coated

turkish delight powder

You’ll need:

1/2 – 3/4 cup arrowroot powder

Optional: 1 tsp pure vanilla powder

Method:

  1. Sprinkle half the arrowoot on a board or late plate
  2. Gently place each piece of Turkish Delight on the board/plate then turn over. Use your fingers held out together and flat to pat each side to remove excess arrowroot leaving you with an even coating on each side. I find if you don’t try to pat the excess away and you coat each surface the taste overpowers the actual gummy; a thin layer on the top and bottom seems to be plenty
  3. Store in an air-tight container in the fridge but keep in mind the moisture may absorb into the arrowroot, reducing it’s powdery-ness.

Now you have a version of Turkish Delight similar to that found in cafes and at markets with that classic and famililar powder coating!

You can probably store either in a container in the pantry, but keep in mind there is BEEF in there, it may not last long outside of the fridge before going ‘off’.

I hope you enjoy whichever version you make! Let me know how you go and what you think!

Oh and before I go, my message is never “you should eat strict Paleo all the time” because I certainly don’t! I believe we each need to find a happy balance with what we eat and how we live. So if you feel like having the ‘junk’ version of Turkish Delight.. then do it! Own it and enjoy it.

However, for those times you feel like a healthy option then now you have one 🙂

That’s all the wisdom I have for you for today..!

Aimee x

 

5 Things I’m Grateful for Today:

  1. gelatin and how it helps me heal
  2. getting sun today for over 30mins
  3. a good catchup with Chris this morning
  4. Eric Church songs
  5. Spotting whales yesterday

Healthy food at the local show? It really happened!

Hard to believe isn’t it? Healthy food available at the local Show! Well we’re witnesses that it really happened… at the 2016 Sunshine Coast Agricultural Show held in Nambour we provided healthy food!

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I was invited to be a presenter in the Heritage Stage area over the 3 days the Show was held for in June. I decided to cook up my new creation… No Nasties Golden Chicken Nuggets with Tomato Sauce! I knew the event would attract a lot of families with kids, and I know how much kids enjoy chicken nuggets, so to provide a healthy alternative to the nasty regular varieties was a privilege.

ag show 1

 

I hosted 3 x 30min cooking demonstrations and had a great time showing show-goers how to make and cook up this really easy and healthy recipe. I received terrific feedback from so many people and gave out free recipe cards so everyone could make the recipe at home.

In keeping with the theme of the event I wanted to really focus on using local quality agriculture. I used Walker Farm Foods pastured chicken breast and thigh fillets, plus produce supplied by Sunshine Organics.

ag show 2

Because it’s such a popular and tasty recipe I’d love to share it with you guys too! So here it is, my new chicken nuggets recipe, enjoy!

 

GOLDEN CHICKEN NUGGETS WITH TOMATO SAUCE

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NUGGETS  – makes 6 large

 

250g free-range chicken mince (I used breast and thigh fillets food processed to become ‘mince’)

1/2 tsp garlic powder

1/4 cup Natural Evolution green banana flour (avail. via our affiliate link here)

1/4 cup coconut flour

Himalayan salt, pepper to taste

1 tbsp coconut oil, organic olive oil or rendered animal fat to cook in

  1. In a container add mince and garlic and with either plastic gloves on or using a large spoon mix it all together so they’re combined thoroughly
  2. In a large, flat container add the flours. Stir to combine then pick up about a tablespoon of the chicken mince mixture, shape with your hands then place in the flour mix and turn to evenly coat. Shake off excess flour. Repeat with remaining mince mixture
  3. Heat a small amount of oil in a non-stick fry pan on the stove at medium-high temp
  4. Place nuggets in the pan, turning each over once one side is coated with oil, so the other side is coated. If the pan isn’t completely flat with a raise in the centre, that’s ok. As long as each side of each nugget is coated with some oil they’ll cook fine in the centre without the majority of oil touching them. Too much oil under the nuggets can prevent the surface crisping up and cause them to become soggy, so a dry-ish area on the pan is ideal!
  5. The nuggets won’t take long to cook through. Once cooked place them on a plate to serve, or paper towel for a minute or so if they’re too oily

 

TOMATO SAUCE

 

1 brown onion, finely diced

1 organic tomato, finely diced

1/2 cup organic tomato paste

1 tsp smoked paprika powder

1 tbsp Niulife coconut amino (avail. via our affiliate link here)

2 tbsp bone broth (free e-book avail. here)

2 tbsp raw honey

Himalayan salt, pepper to taste

Oil/fat to cook onion in

  1. Place the oil and onion into a medium saucepan on the stove at low-medium temp and cook until onion is translucent
  2. Add in the remaining ingredients and let simmer until it reduces to desired consistency
  3. Allow the sauce to cool then use a stick blender (or pour into regular blender) to blitz and remove some or all of the onion and tomato chunks
  4. Serve alongside nuggets in a dipping bowl or pour into a container to store in the fridge. This recipe makes a lot more sauce than needed for the 6 nuggets, so you can freeze batches of it so you always have some to thaw and use.

Enjoy!!

I’ve had parents of conventional-foods-eating kids tell me their kids LOVE these nuggets and would definitely eat them often. That makes me happy!

I hope you and your kids enjoy and benefit from them too 🙂

Thanks for reading, and I might see you at next year’s Show for more cooking and food fun!

Aimee x

 

5 Things I’m Grateful For:

  1. Finally being almost over the bad ass cold I had all week
  2. Being able to cook for people and teach them healthy recipes
  3. Getting 1hour sunshine today, it felt so good
  4. Sitting by the fire outside in the courtyard during Winter
  5. Aloe vera tissues lol

Farm Tour Fun + Recipe for Paleo Mexican Pulled Beef Tacos

We had another amazingly fun Sunshine Coast Paleo Lifestyle Meetup Group event a couple of weeks ago when we held a Farm Tour & Picnic meetup with lovely local grass-feed cattle farmers Sue and Mark Menkens on their beautiful Bellthorpe property!

Maleny Black Angus Beef was the perfect spot for an enjoyable day out for both kids and adults alike. When we arrived we piled into the utes, some of us in the trays, some in the cabs, and off we went in convoy around the 600 acre farm.

Seeing cattle, being raced by a couple, dams, rolling green hills, trees, birds..

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.. what a start to the day!

We crossed a creek or too, stalled up a steep hill (the kids sure enjoyed that bit!) and ended up at a feeding area in one of the main paddocks where Farmer Mark treated the cattle to bucket loads of sweet molasses!

The kids enjoyed getting up close with the cattle with some experiencing this close proximity with farm animals for the very first time.

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Clint received a few odd looks and giggles when people noticed his farm footwear were his two bare feet! He was careful not to stand in any cow pats lying around. And I just missed a fresh one, only wearing my minimalist Earth Runner sandals, that was pretty lucky!

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After that long stop off we piled back in the utes and headed back toward the farm house, doing a full loop of the property and making another quick stop in a different paddock to give some other cattle a feed of molasses so they didn’t miss out on the day’s special treat.

I made a little friend who enjoyed sitting in my lap in the tray and holding my hand while chatting about the farm and cattle!

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The shaded grassy area between the house and the large fig tree was a terrific spot for our picnic lunch.

Rugs were placed down, food was shared around and everyone chatted and relaxed as the afternoon went by.

Even the Farmers enjoyed the rare chance to have a break from work and enjoy the time-out! They were back to moving cattle as soon as we left, but that’s a farmer’s life I guess.

Clint, of course, went exploring and attempted to climb the fig tree. Then he kept himself and the kids entertained playing games such as Tiggy and Wrestling on the lawn. The parents were happy about that!

I served my Mexican Pulled Beef Tacos, using blade supplied by Sue and Mark, which were a massive hit! Mark cooked up some of their delicious steak for us on the BBQ which was just amazingly good.

Because the tacos were so well received I thought I’d share the recipe with you!

Here it is, enjoy 🙂

 

MEXICAN PULLED BEEF TACOS

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BEEF:

1.5kg grass-fed beef blade
2 tsp chilli flakes
1 tsp garlic powder
1/2 large brown onion, fine diced
2 tsp smoked paprika
2 tsp ground cumin
1 tsp Himalayan salt
1 tsp ground black pepper
1/2 cup bone broth*

– Place the beef in a slow cooker along with all other                                                                         ingredients
– Turn dial to Low and leave on all day or overnight
– It’s helpful to occasionally turn the meat around and spoon the liquid over the top to ensure the   whole cut of meat is flavoured well and cooked evenly
– The meat is cooked properly when you can easily pull some away using a fork. When it’s  reached this point remove the meat using tongs, place on a plate and use two forks to pull meat away into small, short strips
– The liquid in the slow cooker can be reduced to become a sauce by simmering it for about  10-15 mins in a saucepan on the stove on low heat. Pour the sauce over the pulled meat to store in a  container in the fridge or before serving.

SOFT SHELL TACOS:

1 pastured egg
4 tbsp pure coconut milk (Ayam is our preference)
3 tbsp filtered/spring water
3 tbsp arrowroot flour
3 tbsp green banana flour (available from the Products page on our website)
Himalayan salt to taste
Oil/cooking fat to fry in (you won’t need a lot)

– In a small bowl or container mix the arrowroot and water together until no lumps remain
– In a stick blender cup or a tall, thin container/jug add the arrowroot and water mixture along with all other ingredients and blend on high until well combined. Alternatively, use a regular blender
– Heat a non-stick pan on the stove to a medium temperature, add a smidge of oil/fat if needed then pour batter on the pan to form circles about 12-15cm in diameter (or more if you want larger tacos). Don’t move the pan around or you’ll end up with crepes.
– When the surface bubbles a little use a spatula to flip over and cook through (about 30 sec each side is all that’s needed). Place them on a plate when cooked then add a small amount of the beef and other fillings to each, hold underneath in one hand and eat like you would a regular taco!
– Filling suggestions: shredded lettuce, diced avocado, thinly sliced carrot

I hope you enjoy it!

And we hope all of our meetup group members who came to the farm tour had a really nice day out.

We know some did, with this wonderful feedback we received on Facebook afterwards…

Thank you Mark, Sue and Jesse for hosting us and thanks Aimee and Clint for organising it! Loved the scenery, the cattle and the conversations.” -Gypsy

“Thanks for a great day guys, the kids had a ball and were raving about it all the way home!” -Leanne

It was great to have you all come and visit us on the weekend and to see you all having such a good time while you were here. We will have to do it again some time soon!!” -Farmers Mark, Sue and Jesse

If you’d like to contact Mark and Sue about purchasing their fantastic grass-fed beef products visit their website here

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We really enjoy being able to connect consumers to quality local food producers, we’re really passionate about helping people find new sources of food to benefit themselves and their families, and helping support local farmers and producers doing good things.

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If you know of a paleo-friendly food producer (or are one) in the Sunshine Coast region we should consider visiting for a meetup please contact us to let us know!

See you at the next meetup!

Aimee x

Recipe: Paleo Fish n Chips with Lime Aioli

Last night after another awesome Primal Fitness Class we popped into Woolies to grab something for dinner (yes we still shop at big bad chain supermarkets.. we sometimes need to – don’t judge!) and I had the idea to make fish n chips. Partly because we love making crispy chips out of different veggies (very rarely potato, bit too inflammatory for us unfortunately) plus there were a few choices of wild-caught seafood on special at the Deli. Yay!

So we grabbed some beautiful flathead fillets (50% off, why not?!), a parsnip and a white-fleshed sweet potato to go with the orange sweet potato we had at home.

I’d been wanting to try using green banana flour (only my favourite ingredient in the world!) with fish to fry to see how it went… so I did!

It turned out brilliantly and alongside crispy baked veggie chips and a serve of lime aioli… dinner was sorted and pretty darn enjoyable (if I do say so myself <wink>!).

Here’s the recipe for you guys to make and enjoy it for yourselves!

 

PALEO FISH N CHIPS WITH LIME AIOLI

fish n chiups

You’ll need:

500g fresh wild-caught flathead fillets

1/4 cup green banana flour (Natural Evolution available here)

About 1/2 cup healthy oil/fat to fry and bake with (I used olive oil as it was on hand, but you can use ghee, coconut oil, rendered animal fat etc)

Juice of 1 small lime

Wedges of lime to garnish

1 cup organic cold-pressed olive oil (Coles organic variety is the nicest we’ve found so far for making aioli/mayo)

1 pastured egg

About 1 tbsp roast garlic puree or garlic powder (more or less depending on your taste)

Veggies for chips (I used a combo of parsnip, purple skin/white flesh sweet potato and orange sweet potato as they all crisp up pretty well) – use a mandolin or julienne slicer to cut evenly

Himalayan salt to taste

Tip: use a flat-based fry pan so the oil/fat covers evenly

 

To do:

  1. For the chips: Pre-heat oven to 180.
  2. Cut up the veggies to about 5cm long and only 1-2 mm thick then place them flat and close together on an oven tray lined with baking paper and a thin layer of oil/fat. You may need 2 oven trays depending on how many slices of veggies you have
  3. Use your fingers or a cooking brush to spread a thin layer of oil/fat over the top surface of each veggie to ensure each piece has a nice coating
  4. Sprinkle salt over the top then place in the oven. Keep an eye on them because your oven may not cook evenly and some chips may cook or burn before others, so place your timer on to remind you to check every 2 or so minutes. Shuffle chips around as you need so they cook evenly. Keep in mind… white-flesh sweet potato hardens before it looks like it’s crispy! So check doneness by tasting a piece for yourself!
  5. Once chips are cooked to your liking place them on paper towel to absorb excess fat then place onto plates or serving dish.
  6. Alternatively you could fry the chips in a large pan on the stove.
  7. For the fish: heat a non-stick fry pan on medium-high temp with oil/fat you’re using to fry in, ensuring there’s an even layer of a few millimeters for the fish to sit in. Keep some oil/fat aside for the cut the fillets to a smaller size if they’re quite large and came in a fork-shape when you bought them, then coat in banana flour and some salt. I don’t use egg mixture to coat first as I like just a thin layer of flour so the flavour doesn’t overpower the fish
  8. Place the fish in gently to avoid fat splashing on you and let one side brown slightly before turning over carefully with tongs to let the other side brown. If you notice the first piece of fish breaking as you try to move it that means it’s cooked through so try to keep the other fillets on the first side for less time than that one 🙂
  9. Place browned fish pieces onto a plate with paper towel to absorb excess fat then place on a plate or serving dish
  10. For the aioli: in a stick blender cup add the lime juice, the egg, a pinch of salt and the garlic then blitz on high for a couple of seconds to completely emulsify
  11. Ask someone to hold onto it for you or somehow secure it to your bench then with one hand holding the stick blender on high inside the cup, use your other hand to pour in the cup of olive oil
  12. Move the stick blender up and down a few times to get all the oil blended properly. It shouldn’t take long to have a thick and slightly green looking mixture
  13. Alternatively, if using a regular blender follow all steps except turn the speed to LOW and pour in the oil VERY SLOWLY to prevent the mixture from splitting
  14. Spoon into a serving bowl or place dollops onto plates alongside the fish and chips. Garnish with lime wedges and serve
  15. Remaining aioli can last in the fridge in a sealed jar or container for a week or more

You’re done and you now have a pretty healthy version of an old favourite takeaway dish! Enjoy 🙂

 

Aimee x

 

5 Things I’m Grateful For:

  1. all the yum foods I create and eat
  2. the 30 min of sunshine I had today to boost my immune system
  3. seeing mum this weekend for her birthday
  4. our event on Saturday for kids and adults, it’s going to be so fun!
  5. The Food Network on SBS.. lol