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

Recipe: Chocolate Orange Biscuits

Last night I was in the mood for making some recipe ideas for my green banana flour ebook, but unfortunately I’d run out of eggs and since all the recipes I wanted to attempt needed eggs… I was kind of bummed (cue sad violin music). I really felt like cooking something, so I decided to throw together a few things and ended up making a really yummy batch of choc orange biccies! And with so few ingredients… that’s a huge win in my books!!

I really felt like cooking something, so I decided to throw together a few things and ended up making a really yummy batch of choc orange biccies! And with so few ingredients… that’s a huge win in my books!!

I didn’t use eggs, I didn’t use nuts, and what I did use was really basic stuff, so it’s a no-brainer I share this new recipe with you all!

 

orange choc biscuits 1

CHOCOLATE ORANGE BISCUITS

You’ll need:

2 tbsp chia seed meal (chia seeds ground down well in a good blender)

2 tbsp arrowroot flour

1/4 cup organic desiccated coconut

2 tbsp coconut oil (liquified)

2 tbsp pure organic cocoa powder

1/4 cup pure coconut milk (I use Ayam)

2 tbsp honey

Fresh orange zest, or dehydrated orange peel, or orange essential oil – to your liking

Optional: 2-3 tsp cacao nibs for crunch

Note: this made 10 small biscuits, double quantities to make larger batch

Do this:

  1. Pre-heat oven to 170 degrees Celcius and line a baking tray with baking paper
  2. Add all ingredients (apart from cacao nibs) to the blender or food processor and blitz until well combined and there are no lumps left. I used my blender because I had pieces of dehydrated orange skin I wanted to break down and I wanted the desiccated coconut and chia meal to break down as much as possible. You could just add all ingredients to a bowl to mix together with a spoon, if not using dried out orange skin pieces, the result may not be the same but it’s up to you. The blender took very little time and did a good job, so I suggest using one for this.
  3. If including cacao nibs add them into the mixture now and stir through so they stay whole and crunchy
  4. Use a teaspoon to place big dollops of the gooey chocolate mixture onto the baking tray, about a tablespoon’s worth of batter for each biscuit
  5. You can keep them quite close together, about 2cm apart as the mixture will only spread a little while cooking. To ensure they stay fluffy don’t press down the mixture with the back of your spoon, just dollop it onto the paper, maybe tidy up the edges a little so they’re all neat and round, then bake them as is
  6. Place in the oven and bake for around 10-15 mins
  7. They really don’t take long to cook and actually cool down quickly because they’re not dense at all. They’ll be ready to munch on in no time!

These are great for school lunchboxes and after-school play dates because there’s no nuts present. Yet they’re so soft and moist.. wow!

Keep in mind though that some people with digestion issues can find arrowroot and chia meal heavy on the gut, but what I like about this recipe is it uses so little of each of those ingredients and they go such a long way that if you or your little one only has a couple of these they’re pretty filling because of the good fats, and there’s little chance of then being left bloated. But always listen to your body, the same ingredients for one person (paleo or not) don’t necessarily work well for the next.

jaffa biscuits 1

Enjoy 🙂

Aimee x

 5 Things I’m Grateful for Today:

  1. Creating these yummy biccies last night!
  2. The sun out today
  3. Playing outdoors
  4. Chocolate
  5. Holding fun cooking demo’s and all the great people I meet through them

Recipe: Smoky Hot BBQ Sauce

Thanks to Sunshine Coast Paleo Lifestyle Meetup Group member Andrea for sending us this winning recipe!

Andrea kindly gave us a batch a few months ago and we loved it. Clint was eating it with a spoon it was that good, so we thought it about time to give you guys the recipe so you too can make and enjoy this deliciousness!

Photo: unknown

Photo: unknown

SMOKEY HOT BBQ SAUCE

Yields approx. 2 cups

NF based on approx. 1/4 cup

 

What you’ll need:

1 onion, minced

2 cloves garlic, minced

1 can tomato paste

1.5 cups fresh organic crushed tomatoes

¼ cup pure date paste

½ cup unsweetened pure applesauce

1/4 cup organic balsamic vinegar

1/4 cup white wine vinegar, or apple cider vinegar, or coconut vinegar

3 tbsp organic Dijon mustard

Juice of 1 lime

2 tbsp coconut amino’s

1 tbsp fish sauce (omit if can’t find paleo version)

2-3 tbsp fresh ginger, grated

¼ tsp ground cloves

½ tsp ground cinnamon

1 tsp smoked paprika

3-4 dried chipotle peppers, chopped

1 cup water

¼ tsp all natural liquid smoke (omit if can’t find paleo version and just add more paprika)

 

Now do this:

Add all the ingredients to your blender or food processor and process until completely reduced to a fine, liquid puree.

Transfer that puree to a medium saucepan and bring to a boil. Lower the heat, partly cover and simmer for 45 to 60 minutes, stirring from time to time, until the sauce is nice and thick and darker in color.

Kill the heat and let the sauce come down to room temperature.

If you want a really smooth BBQ sauce, pass it through a fine mesh sieve (you will have to help it through by swirling it around with a ladle), otherwise, just transfer it straight to an airtight container and refrigerate.

This BBQ sauce gets better after sitting in the fridge for a few days and it will keep for 2-3 weeks in the refrigerator.

 

Enjoy 🙂

Recipe: Paleo Vanilla Honey Custard

Clint is really loving my Fudgy Choc Brownies at the moment and one day while making them, recipe testing for my upcoming e-book, I decided to have another crack at making some custard to go with them.

 

My last attempt was a lumpy scrambled egg disaster so I kinda hadn’t been keen to try again since! But, I had a go, added plenty of vanilla and honey to give it a really nice flavour, and it turned out perfectly!Oh and I was a little gentler and more patient, that kinda helped!

I’ve tried it again a couple of times since, so I know it works and I’m excited to share my recipe with you guys!

 

custard brownies

HONEY VANILLA CUSTARD

 

You’ll need:

1 tin Ayam coconut milk (full-fat)

1-2 tbsp honey (depending on your taste)

3/4 tsp pure vanilla (I use Sunshine Vanilla black label, so good! Available here) or paste if you don’t want flecks of brown in the custard

1/2 tsp arrowroot powder

2 pastured egg yolks

 

Do this:

  1. In a small-medium saucepan add the egg yolks and whisk well then set aside
  2. Pour coconut milk into another small-medium saucepan and bring to a moderate heat slowly
  3. Before the coconut bubbles/boils (it just needs to be warmed through), remove from the heat
  4. One spoonful at a time add coconut milk to the egg mixture, whisking constantly. Add bit by bit, not too fast, otherwise the eggs might curdle
  5. Eventually you can add the remainder of the coconut milk with no problems
  6. Place that saucepan onto the stove, using low-moderate heat, add the honey, vanilla and arrowroot. Continue to whisk well for a few minutes until mixture thickens up a bit. Be sure to scrape the edges of saucepan properly to prevent egg cooking too much on the bottom
  7. It won’t become incredibly thick, unless you add more to thicken it with like arrowroot but I find too much stays a tad grainy which isn’t pleasant. You will see the mixture thicken up though and when it’s ready, remove from heat and pour into a serving cup/jug

TIP: IF you did happen to get some lumps/curdling happening on the bottom of the saucepan simply use a strainer to remove the lumps, easy fixed!

Serve over fudgy choc brownies like I did, with some ice cream, or drizzle over a paleo cake or pudding, or just drink it cos it’s so delicious on it’s own!!

“Why the egg yolks and not the eggs?” you ask. Well mum and I both don’t often eat whites because we’ve learnt the yolk is the healthiest part and often whites cause people to have egg allergies. So as often as I can I try to make foods without whites so mum and I can both enjoy them, and when I tried custard both ways I actually preferred yolk-only anyway as it seemed to create a better consistency. You can use the whole egg if you wish, but you’d only need to use 1 for this recipe.

Enjoy 🙂

Free from: dairy/gluten/grains/nuts/soy. Contains egg and coconut

Aimee x

 

5 Things I’m Grateful for Today:

  1. Sitting in t he sun outside for ages today
  2. The latest Outback magazine coming in the mail today
  3. All the new native raspberry seedlings that have popped up recently
  4. Country music
  5. Blogging!

Recipes: Jelly + Jaffa Panna Cotta

The Sunshine Coast Real Food Festival on the weekend was fantastic! We were thrilled to be a stallholder and even more so that I was invited to do a Gelatin Cooking Demo as well. What an opportunity!

Yesterday I showed a group of about 40 people how to make Orange Juice Jelly, and Jaffa Panna Cotta – 2 of my favourite gelatin dishes.

aimee demo 1

Not only are they healing and nourishing for the body, but also easy and affordable to make  and delicious! What could be better?!

I promised the attendees I’d provide the recipes for these, so here they are…

JUICE JELLY

Fruit jelly in the glass bowl toped with fresh fruit.

You’ll Need:

2 cups organic juice (pulp-free, or not if you want fruit/seed texture)

1-2 tbsp pure beef gelatin powder (depending on how wobbly or firm you want it)

Optional: raw honey or other healthy liquid sweetener (I love Hello Honey Australia honey, it’s beautiful!)

Do this:

1.  Pour juice into a medium-large saucepan sitting on the stove, but without turning the stove on

2. GENTLY and SLOWLY sprinkle gelatin powder, from the tablespoon, evenly over the surface of the juice

3. Let it soften for a couple of minutes until gelatin becomes translucent from absorbing the liquid. This process is called ‘blooming’. The thicker the liquid being used, the more of a ‘brainy’ effect will occur!

blooming

4. Once all the gelatin seems to have softened turn the stove to a medium-high heat and grab a whisk or fork ready to stir and finish dissolving the gelatin granules as the liquid heats up

5. The gelatin won’t take long at all to finish dissolving. Once it has, remove saucepan from the heat and either pour through a strainer if you think you ended up with some clumps of gelatin, or straight into a container. If making jelly cups for a party, pour into those. If just making a batch of jelly to take serving sizes from later, pour into a large container (glass is  best)

6. Place in the fridge to set over a few hours. The smaller the container/s, the quicker the setting process will take, and it’ll depend on how cold your fridge is also.

7. If making jelly cups, pretty-them-up a bit by adding grated or diced fresh fruit and/or a dollop of pure Ayam coconut cream to the top as a garnish and for added flavour and texture

Jelly cups are perfect for school and work lunchboxes and jelly in general is a terrific snack or with part of a main meal. I actually have banana jelly for brekkie every morning along with an egg yolk and some grass-fed lamb or beef mince.

To make fruit jelly simply bloom the 1-2 tbsp to 2 tbsp water (instead of the juice as per recipe above) in a saucepan. Follow blooming and dissolving process then pour into a blender with fruit (banana works great) and set in the fridge as you normally would. Easy! Banana jelly does go brown in the fridge but the soft fluffy texture and taste are not compromised.

To make lollies: simply use 2 cups of liquid to 4 tbsp gelatin powder!

JAFFA PANNA COTTA

IMG_20150308_172227

You’ll Need:

1 tsp – 1 tbsp pure beef gelatin powder (depending on how wobbly or firm you like your panna cotta)

400ml 100% pure coconut milk (or cream if you want a thicker, richer result. I use the Ayam brand)

2 tbsp pure organic cocoa powder

2-4 tbsp raw honey (depending on how sweet you want it) (I love Hello Honey Australia honey, it’s beautiful!)

Rind of 1 orange, keep some aside for garnish

½ tsp pure vanilla essence

Do this:

1. In a small or medium saucepan add 1 cup of coconut milk, orange rind, cocoa, honey and vanilla

2. Whisk to combine

3. Turn the heat off JUST BEFORE the mixture bubbles then leave there for the flavours to infuse

4. In a shallow container add the remaining coconut milk

5. Using a spoon to gently sprinkle the gelatin powder on top of the coconut milk, aim for an even layer completely covering the surface of the milk. This method is called ‘blooming’

6. Let the gelatin mixture rest for about 10 minutes. In this time the mixture on the stove would have infused

7. After 5-10 minutes, heat the mixture on the stove again being careful to not let it bubble, as with before

8. Remove it from the heat and whisk the gelatin mixture into the warmed mixture

9. Once it’s completely combined, pour through a strainer into a large container or individual serving containers then place in the fridge to set

10. It will take 2-3 hours to set depending on how cold your fridge is and size of panna cotta. Cups will take less time than one big container full.

11. Once it’s set, use a knife or spatula to scrape around the edges to make it easier to remove then turn the container/s upside down onto a serving plate until set panna cotta comes out. It has a jelly/pudding-like consistency so it should come out with no breakage if it’s set properly

Alternative you could serve it still in the containers

12. Garnish with remaining orange rind then serve!

There you go, 2 really healthy and easy sweet dishes for you to make and enjoy!

If you live on the Sunshine Coast feel free to grab some of the ingredients from our Primal Pantry catalogue – pretty much all are less than RRP and absolutely all are quality.

If you’d like to grab ALL of my gelatin recipes you can purchase the Sweet Goodness with Gelatin e-book, which contains everything I know about gelatin and all the sweet recipes you’ll ever need so you can make any recipe you come across online, and be creative with flavour combinations for the techniques you’ll learn.

1

The Paleo Kitchen Creations e-book Dan the Aussie Paleo Chef and I created together also has an amazing melting cheese recipe using gelatin and doesn’t contain any dairy or nuts. It’s incredible!

Aimee and Dan ebook 1

To learn to make loads of other healthy, easy and affordable paleo-friendly dishes book in for a private cooking workshop with me! They are always a lot of fun 🙂

Please let me know if you have any questions about gelatin or paleo living in general feel free to get in touch, I’d love to hear from you!

If you were at the demo yesterday.. thank you for coming and I hope you enjoyed it!

Aimee x

5 Things I’m Grateful For:

1.A fabulous weekend at the Real Food Festival

2.Educating people on the health benefits of gelatin

3.Primal Fitness Class on today, because I can’t wait to play!

4.Roast veggies because they’re just so easy and delicious

5.Forest play time

Recipe: Easy Paleo Honey No-Soy Chicken

At our last meetup on the weekend Clint and I took along a few paleo goodies for t he picnic, and the honey soy chicken I made was a huge success.

 

Especially with my little friend Lachy who has a lot of food allergies and often can’t eat much at meetup picnics. I always try to include something he can have and this time he scoffed down the chicken, with a big smile on his cute little face. So I thought I’d better get this super easy, tasty recipe up on the blog for more people to enjoy!

 

Remember… my recipes are pretty much always really simple and easy, I’m not into overly fancy meals because often a lot of ingredients with a lot of processes involved in putting them together can  be confusing on the gut. So if you like my kinda view of cooking then you’ll like my recipes.. I hope 😉

 

HONEY NO-SOY CHICKEN

Pollo a la soja, miel y limn

Preheat oven to 180 degrees Celcius

You’ll need:

2 x free-range chicken breasts

3 tbsp coconut amino (for nightshade-free I use Matakana range available here, but otherwise use Niulife or a similar brand)

IMG_20150710_111018

2 tbsp local raw honey

Salt and pepper to taste

Optional: crushed garlic, ginger

 
Do this:

For the time-poor folk…

1. Cut chicken into strips or cubes and place in a deep oven dish

2. Add the coconut amino, honey and salt/pepper

3. Get your hands in there and mix thoroughly so the sauce is coated evenly over the chicken

4. Place in the oven, uncovered, and set the timer for 20 minutes. Then at 20 minutes get the tongs or a large spoon and mix the chicken around so the inside raw pieces move to the outside and all chicken cooks properly

5. Place back in the oven for another 20 or so minutes or until all chicken is cooked through

6. There’ll be a lot of liquid at the end but I like using this as sauce for pouring over veggies as it can be placed in a container in the fridge and used later, or it can be simmered down on the stove right away to thicken up. Add some arrowroot to create a honey soy gravy

7. Store chicken in an airtight glass container in the fridge. It’s great served cold! If you include the liquid, you’ll find it’ll become jelly once refrigerated, yay!

Now for those with more time up their sleeves…

1. Follow steps 1-3 as above but then place in a container in the fridge for a few hours to marinate. This will infuse the flavours into the chicken more

2. Then cook and store as mentioned above

How easy is that!?!

It will go great sided with cauli rice, veggie mash or mixed into a salad
Enjoy 🙂

Aimee

 

5 Things I’n Grateful For Today:

1. A fun meetup at the Glasshouse Mountains and people enjoying my food

2. The 30 mins of magical #NakedSunTime I just got on the balcony

3. Wrestling Clint yesterday and finally getting him to the ground, woo!

4. My ‘Cowgirl’ mug cos it’s cool!

5. Country music

Recipe: Coconut Lime Curd Tart by Aussie Paleo Chef

Dan the Aussie Paleo Chef is a magician in the kitchen, that’s no secret, and he puts most of his amazing recipes up on his Facebook for all to see and re-create.

At our Paleo Camping Retreat on the weekend he mentioned one recipe in particular to our campers, and when I went to forward it onto them for him, I just  had to include it in a blog post so even more people can see it and give it a go.

I, for one, am definitely giving this one a go, and very soon!

Thanks Dan for your incredible kitchen creations, you’re my favourite paleo chef 😉

 

tart1

COCONUT & LIME CURD TART

 

Line a spring-form cake tin with non-stick baking paper and refrigerate

 

For the curd:

3 large eggs

180g raw honey or coconut syrup

Zest from 2.5 limes

180ml freshly squeezed lime juice

100g coconut oil

 

1. In a stainless bowl, whisk together the eggs, honey, zest and juice

2. Place the bowl over a saucepan of gently simmering water and cook

3. Continually stir, or whisk, the custard gently to ensure the eggs don’t cook

4. As the custard warms add the coconut oil in 4 or 5 batches, allowing each addition to incorporate before adding another

5. Continue to cook and stir until the curd becomes very thick (if you have a thermometer between 70 and 75 degrees Celsius). Be patient and vigilant with this process (anywhere from 10-30mins) as the curd is the hero of the tart

This recipe is refreshing, sharp and tart and isn’t very sweet so if you prefer more sweetness add another 50g or honey or coconut syrup to the recipe.

 

For the tart base:

100g shredded coconut

60g almond meal

160g dried white mulberries (or another kind of dried fruit)

40g coconut oil

 

1. Place the coconut, almond meal and mulberries in a food processor and blend until ‘crumb’ like.

2. Add the coconut oil and blend to incorporate

3. Press the crumb mixture into the base of the prepared cake tin and refrigerate

 

To assemble:

Spoon the curd over the chilled base and refrigerate for a minimum of 3 hours

 

Serve and enjoy!

Recipe: Paleo Crepes – so versatile!

Our good mate Dan the Aussie Paleo Chef gave me this recipe when he was here in May, which I LOVE, and got me totally addicted to banana flour at the same time! I’d actually never made crepes before, I hadn’t come across an easy recipe that didn’t use a zillion eggs. But this recipe is so minimal and so insanely easy, it’s amazing and you should definitely give it a go!

 

You can either make your crepes savoury or sweet, it’s totally up to you. Be creative!

crepes

CREPES

Makes about 12 medium crepes

You’ll need:
4 eggs
½ cup Ayam pure coconut milk
2/3 cup banana flour
Ghee or coconut oil for pan
Himalayan salt to taste

 

Sweet options:

– Organic cinnamon powder and/or pure vanilla added to the batter
– Organic berries or fruit of choice, Ayam pure coconut cream, pure maple syrup, raw honey added to cooked crepes

crepes 2

 

Savoury options:

– Organic dried herbs and spices added to the batter

– Organic veggies, fried egg, bacon, strips of meat, avocado, paleo melting cheese (recipe available in the Paleo Kitchen Creations e-book), anything you like!

crepes 1

 
Method:
1. Blend eggs, vanilla, cinnamon, flour and coconut milk in a tall jug with a stick blender
2. Add small amount of salt
3. Bring a small fry pan to a moderate temperate and add small amount of ghee
4. Pour 1-2 tbsp crepe mixture in and move pan to coat the whole pan with the mixture
5. Using a silicon spatula lift one edge as soon as it dries on top, then flip over. 30 sec – 1 min should be plenty of time to cook properly
6. Place on a plate and repeat with the remaining mixture
7. Once all crepes are made, place one on a plate with desired fillings
8. Serve and enjoy!

 

How easy is that right?!  Have fun crepe-making!

Aimee

 

5 Things I’m Grateful For:

1. Dan giving me so many amazing recipes

2. Donating money to the Red Cross Nepal Region Earthquake Appeal today thanks to people who came to workshops and sessions

3. Stickers! Life is better with bright and colourful stickers!

4. The Paleo Camping Retreat coming up in a few weeks.. SO EXCITING!!!

5. Clint’s cuddles. They’re the best 🙂

Recipe: Paleo Apricot Bites

Paleo Apricot Bites Recipe – by Aimee

These babies are ALWAYS a hit at my cooking demo’s! Actually more than I ever expected them to be which is nice!

I first created them when I’d been looking for a date stuffing mixture recipe online. I came across one I  liked but I had to tweak it to suit the ingredients I had on hand. Once I’d made it and stuffed a heap of dates for the paleo picnic meetup the next day, I ended up with a lot of mixture remaining, so I decided to press it into silicon molds I had handy, placed ’em in the fridge for half an hour or so, and wah-lah, I had cute little apricot cups!! So I’ve stuck with that and shown people at my paleo cooking workshops, who’ve all absolutely loved them. Now I’m giving you the recipe so you too can make these incredibly easy and healthy little bites of deliciousness at home!

Paleo Apricot Bites

APRICOT BITES

Grab these:

1 cup organic dried apricots (sulphite-free and probably browny-black colour!)

1 cup raw cashews, soaked for 1 hr and strained

3-4 tbsp coconut oil

1 cup organic desiccated coconut (or shredded, or chips, whichever is cheapest, it doesn’t matter because it’s getting blended anyway)

Psst… if you live on the Sunny Coast you can grab most of those from the Primal Pantry!

Do this:

1. Place all ingredients into a food processor and blitz until it’s a fine sticky-but-sorta-crumbly mixture

mixing

2. Place spoonfuls into silicon cupcake molds, stuff a bit into dates, roll with your palms into log shapes, make balls, whatever you want to do, it’s totally up to you the shape you make these!

3. Leave in the fridge to firm up, for about 30 mins or so. The coconut oil will solidify making the mixture less oily to handle

Serve and enjoy!

silicone cups

Variation: make chocolate using cacao or cocoa butter double boiled, with pure organic cocoa powder and honey added. Drizzle on or around the apricot bites once they’ve been in the fridge then leave out for a few hours for the chocolate to set properly. Choc coated apricot bites!! Yes please!

cups 3

dates 1

Apricot bites are great for kids lunchboxes, taking on day trips or picnics (in a cooler bag), to work, as a side to brekkie or lunch.. they’re such handy little morsels. And they’re free from gluten, dairy, grains, additives, preservatives, refined sugars, soy. Yay!

Enjoy! And please let me know if you come up with any variations or ways to make this recipe even better, I’d love to hear 🙂

Aimee x

5 Things I’m Grateful For Today:

1. You guys reading our blogs!

2. Yummy healthy foods that nourish me

3. When the internet is working properly, that’s always nice!

4. Yesterday’s forest play at Buderim!

5. Country music (which I’m singing to right now, lol!)

Paleo English Muffin recipe

Thanks kindly to Amanda McDonald for posting this recipe in our Sunshine Coast Paleo/Primal/Real Food Meetup Group Facebook Group recently!
muffin
Grab these:
1 egg, beaten
1 tbsp milk of choice (pure coconut milk or almond milk, or half/half)
1 tbsp coconut flour*
½ tbsp melted grass-fed ghee or melted coconut oil*
⅛ tsp baking soda mixed with ¼ tsp Apple Cider Vinegar*
¼ tsp honey* (optional, can omit sweetener, but use full-fat canned coconut milk for milk of choice)
1 pinchsSea or Himalayan Salt*
* available in Primal Pantry
Do this:
-Melt the butter or oil in a round, glass or ceramic ramekin (can use a 3½ inch, 6 ounce ramekin).
-In a separate bowl, mix baking soda and apple cider vinegar together (it will be very fizzy and bubbly). Set aside.
-Add the remaining ingredients to the ramekin and whisk or stir with a fork briskly.
-Add the baking soda/ACV mixture to the ramekin and stir in well.
-Stir, scraping the sides until clump free, may have to stab at some stubborn clumps.
-Bake in the oven at 200°c for 12-15 minutes until the middle is firm.
-Take a knife between the bowl and muffin and slide around to loosen edges.
-When cool enough to handle, remove from bowl, and cut in half sideways.
-Toast in an oiled fry pan until lightly browned on each side (like a pancake). This is an important step, do not skip!
-Use a spatula to press the tops of muffins lightly down while pan toasting.
**Add zucchini and onion for a more savoury option or organic sultanas for a sweet version
Enjoy 🙂