Family Fun & Play Day – for a cause

We’ve run two big events now all to raise money for our current cause which is a free screening of Project Wild Thing doco on the Sunshine Coast!
Each year we change our cause/charity that money is raised for from Primal Trial Packs and events we hold specifically. This cause has a money target because of the costs involved to make it happen, so it’s been a bigger effort to raise money for it and slowly but surely we’re getting there!

We set the target fo $500 a while ago and we’re currently at $350 just from 2 events and people who’ve completed Primal Trial Pack sessions with Clint. So we’re just $150 away!

Our recent event was a Family Fun and Play Day at Point Cartwright on the beach. Clint took a Primal Play class for kids and adults for about an hour, and it was so good to see adults getting into the activities as much as the kids were! At one point the parents were wrestling in Bull in the Ring with the kids just watching in awe, probably thinking “I didn’t know my mum could do that!” haha which was great to see!

Games included Poison Ball and variations of it. Clint swings a ball attached to string attached to a stick around for people to jump over and then duck down under it and jump back up again. The idea is to avoid being ‘poisoned’ by the ball!

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A Human Chair which had everyone in fits of laughter after it took Clint a while to get everyone in the right position for long enough for me to take a photo then everyone collapsed!

chair

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Hip Tiggy, a game that always gets the heart rate up and the giggles flowing! The point of the game is to partner up and try to tap the other person between the hip and knee on each leg. Sometimes blocking is allowed, sometimes it’s not, and it takes thought for coming up with how you’re going to move to get out of the way of being tagged and how to get in there and tag the other person. It. Is. So. Much. Fun.!!!

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hip tiggy

 

Probably the most outside-the-comfort-zone kinda game for many people is Bull in the Ring. Sadly today humans of all ages don’t physically interact enough, therefore making it feel strange to touch someone else who’s not a close friend or family member and in ways other than just a peck on the cheek, hug or handshake. Bull in the Ring gets people experiencing roughhousing and overcoming that strange feeling of touching another human who we barely know or who is a total stranger. Which is such a natural part of being a human! It also helps strengthen the mind and body because it’s such an all-over workout, takes thought with every move made and helps people ‘toughen up’ basically! Find out more about roughhousing here

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The Giant Human Knot was really fun! Clint usually does this with small groups in Primal Kids and Primal Fitness Classes so to give it a go with a huge group like this was… interesting! Everyone stood close together in a sort-of circle, held hands each with someone different to form a giant knot then tried to untangle themselves which took a lot of stepping over and under each other, twisting, turning, contorting.. it was so fun to watch and take photos of! A really great mindfulness activity, great for promoting laughter, human touch and interaction and gentle all-over movement.

Knot

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A big hit at classes and definitely a favourite with the kids at this event was Tiggy. Kids love this game! Clint added in Partner Tiggy as well which is where people partner up and have to work together (teamwork – an essential human skill!) to tag other teams if they’re up, and run away to avoid being tagged by who is up. Great for fitness!

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To finish the day we were lucky enough to have our good friend and amazing local Reiki and Energy Healing practitioner Suzi Jenkins from Indigo Earth Energies along to take a meditation session in the shade on the sand. It was lovely. Some of the kids even got into it, closing their eyes and following her guided meditation visualisation.

When we finished we were all so relaxed and peaceful, the perfect way to end a big play session!

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So how did we raise money from this? Well the event itself was by donation, and we were kindly given delicious raw paleo At One bars to sell as well as locally owned Coconut Groove cans of coconut water! All money from the sale of those was donated to the cause!

The bars and coconut water were enjoyed by everyone, and we’re so grateful to these wonderful sponsors and lovely people for supporting what we do 🙂

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coc water 1

Suzi, me and Clint

Thank you to all the lovely people who came along, donated generously, joined in on all the fun and helped make this a really amazing event!

As soon as we’ve raised enough we’ll organise a free screening of the Project Wild Thing doco. Find out more about the film here and how you can help!

See you at the next fundraising event or the screening when it happens!!

Aimee x

 

5 Things I’m Grateful For:

  1.  The events we hold for our cause being so much fun!
  2. Our amazing sponsors and supporters, in all that we do
  3. The country music I’m listening to right now because it makes me feel good
  4. The sun shining today and getting 50mins of it on my skin
  5. Cooking at the Ag Show this weekend, yay!

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

maleny beef logo

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

A paleo engagement party is definitely do-able!

Clint and I had our engagement party in January this year after he proposed to me just before Christmas. The party was a picnic and games afternoon at the beautiful Maroochy Bushland Botanic Gardens. We had about 40 people join us for an afternoon of frisbee, slacklining, bocci and quoits. Plus, a whole lotta delicious and healthy foods made mostly by my mum and I, as well as some suitable food kindly provided by the in-laws.

I had so many compliments on how good the food tasted and many requests for recipes so I thought I’d better blog about it so all the recipes are in one place for everyone to use and enjoy! (By the way, this is a post from our old blog!

Most of the food was paleo/primal, it was all gluten-free and all yum!

Here’s a rundown on what we created…

 

Smoky Tomato Dipping Sauce

Smokey BBQ Sauce

Original recipe here

My variation: I tasted the mixture while following the recipe and noticed it still tasted like tomato paste even with the paprika and mustard powders added. So I added another 2 tsp paprika, plus 1 tsp turmeric powder. This made it not taste like tomato paste anymore and gave it more of a smokey BBQ taste.

Also, I decided to place the mixture in the blender and give it a whiz to make it really smooth instead of being full of onion and garlic bits.

The photo is the sauce with my brekkie of mince, eggs and fetta! I’d forgotten to take photos of food on the day of the party so if I had leftovers I took photos then!!

 

Chicken Liver Pate

Chicken Liver Pate

Original recipe here

My variation: I pretty much followed that recipe but I added olive oil instead of rendered chicken fat.

This pate is a winner with anyone who tries it who’s always enjoyed store-bought varieties. But this one is so much healthier!

 

Beetroot Tapenade

Beetroot tepenade
This was my own creation. It was meant to be a smooth and creamy roast beetroot and fetta dip but mum and I almost completely burned and shrivelled the beetroot while in the oven, so when I tried to blend it to a smooth consistency it just didn’t happen and ended up a little chunky. I thought people would hate it but this was the recipe I had the most requests for! Amazing!

Recipe:

1. Peel and chop 3-4 large beetroots
2. Bake in oven with a drizzle of coconut oil, on 180 for… well I don’t know how long because mine was in a tad too long. Maybe go for 20min then check on it!
3. Once cooked, place in a food processor with about 1/4 cup olive oil, 2 tbsp sheep or goat fetta, 1 tsp apple cider vinegar, salt and pepper and blend until it’s about this consistency.

Tip: If you cook your beetroot a little too long and it blackens on the edges, that’s GREAT because that’s what I did and it tasted great! Just be sure to add a bit of stevia to the food processor… that’s my secret ingredient!!

 

Pumpkin Dip

I didn’t get a photo of this creation by my mother-in-law Marian but I had asked her to do a simple dip of roast pumpkin (she used 1kg), olive oil, herbs of choice and salt and pepper. The end result had a pumpkin soup taste about it but it was nice and thick. And very tasty!

 
Raw Chia Sesame Crackers

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Another of my own creations and something I alter every single time I make them!

Basic recipe:

1. In a large bowl add 1 cup chia seeds and 1/2 cup sesame seeds
2. Add 2-3 cups of water, mix well and let sit for an hour or so. The water will absorb into the seeds and the mix will thicken. You can add more water if it’s too thick and you can’t stir a spoon in it easily
3. Add whatever herbs and spices you like. This time round I added dulce flakes, fresh parsley and thyme leaves, all spice powder and lots of salt and pepper. Stir thoroughly so all ingredients are well combined
4. Spread mixture onto baking paper in your dehydrator (purchase one here).
The thickness needs to be about 2-3mm, if it’s too thin the crackers will break too easily when they’re dry.
5. Depending on your dehydrator your drying setting and time-frame may differ, but generally it works to leave on medium setting overnight.
6. When crackers are completely dry, take them out, break them apart and serve!

You can also add minced onion, garlic, veggies etc. The variations are endless!

 

Lemon Thyme Meatballs

Lemon Lamb Meatballs

Original recipe here

Clint’s mum made these for the picnic and I think she stuck to the recipe. They’re so easy to make, simple ingredients and a delicious flavour 🙂

We also had a couple varieties of grain-free sausages from Yandina Butchery – chicken, pine nut and spinach, as well as beef, oregano and garlic. No flours are used!

 

Choc Brownies

Brownies

Original recipe here

My variation: The recipe calls for quite a bit of honey or maple syrup – I use raw honey and I found using less is fine. 1/2 cup max in my opinion still ends up tasting terrific.

Also when I made this the first time for Clint’s birthday in December 2013, the amount you end up with after baking doesn’t look like it’d feed 16 people as suggested in the recipe, and as you can see from the photo above mine don’t look quite as high as the ones in the link. Sometimes I wonder where people get their serving quantity from because the recipes don’t often make as much as large a quantity as stated. Which is the case with thsi recipe. If you’re feeding 5+ hungry people I’d make double! For the engagement party I made a double batch and cut into bite-size squares so most people would get a try.

As for the chocolate chips, we don’t seem to have the same brands as the American recipes suggest but you can find dairy-free chocolate at health food stores, and depending on what other ingredients you want to avoid, even in the supermarket. Sweet William is dairy-free but contains other nasties many paleo-followers would definitely avoid. It just depends on your preferences and also your budget! Shop around. But if you don’t find any you’re happy with, just use a bit of extra cocoa powder instead 🙂

 

Juice Jellies

Lollies
On the day I served up orange juice jelly lollies but you can use ANY juice or fruit pulp you like. It’s just grass-fed gelatin dissolved in hot water/juice and some stevia or other sweetener (raw honey, maple syrup etc) added in. Then set in the fridge. Easy peasy!

The photo above is frozen organic raspberries simmered then strained to remove the seeds. The measurement I find works best is 1 cup liquid to 2 tbsp gelatin. Any more gelatin and the lollies will become rock hard and unedible.

The orange ‘jellies’ (not ‘lollies’ because I didn’t add enough gelatin so they were a bit softer than I’d have liked!) were a HUGE hit on the day! The kids were eating gluten-free lollies but they all liked my jellies as well, and the adults all commented on how good they were!

If you’d like to join our Great Lakes Gelatin Co-Op to get your hands on the best quality gelatin powder, click here

 

Honey Coconut Macaroons

Coconut-Macaroons-5-Gluten-Free-Paleo_thumb
Original recipe here

My variation: I left out the lemon and just used shredded coconut, raw honey, egg whites, salt and vanilla. I would use dessicated coconut next time though, but the shredded still tasted really good.

I didn’t get a photo of my macaroons because they were snapped up pretty quickly on the day! But they looked almost exactly the same as the photo above.

I’m definitely making these again – they’re super easy to make, not too sweet and actually quite filling!

 

Sweet Potato, Chicken and Honey Bites

No photo sorry and these were totally my own creation. All I did was…
Peeled and chopped sweet potato, into about 20c piece size
Baked with coconut oil and raw honey until cooked through
Did the same with chicken breast
Then placed a piece of sweet potato and a piece of chicken on a toothpick

Easy!!!

I hope you find some of these recipes useful and they give you some inspiration in the kitchen, especially for parties! It’s a great feeling to be able to provide healthy foods – the kinda foods we eat 95% of the time and are passionate about – to friends and family and they actually enjoy them!

Please feel free to share this post with friends so they too can make delicious and healthy party foods. And please let me know of any paleo/primal party food recipes you love to use! I’d really appreciate it 🙂

Take care,
Aimee

 

 5 things I’m grateful for today:

1. Being engaged to Clint!

2. A fun morning at the Kawana markets then hanging out with a friend and her gorgeouos boys

3. Gardening today and finding the first berries appearing from the newest strawberry plants

4. Sunny winter days

5. Natural remedies for illness and injury