Breaking Down Breakfast Time

Answering the big questions..

Is it really ๐˜ต๐˜ฉ๐˜ฆ most important meal of the day?
What does a healthy brekkie look like?
What other factors are there at brekkie time other than just the foods we eat?
Breakfast ideas for fussy and restricted eaters?

and more in this blog!


๐—œ๐˜€ ๐—ถ๐˜ ๐—ฒ๐˜€๐˜€๐—ฒ๐—ป๐˜๐—ถ๐—ฎ๐—น ๐˜๐—ผ ๐—ฒ๐—ฎ๐˜ ๐—ฎ ๐—ต๐—ฎ๐—ฟ๐—ฑ๐˜† ๐—ฏ๐—ฟ๐—ฒ๐—ธ๐—ธ๐—ถ๐—ฒ ๐—ฒ๐˜ƒ๐—ฒ๐—ฟ๐˜† ๐—บ๐—ผ๐—ฟ๐—ป๐—ถ๐—ป๐—ด?

That’s a controversial question in the health realm for sure! Some say it is, some say it’s good to skip it and continue the fast from throughout the night into later in the day.

In all of my years learning about and living the Primal way I’ve definitely come to the understanding that breakfast is an important time to eat, for most of us, if not all of us.

Let’s look at why brekkie is an important meal, thanks to the wisdom of Mark Sisson of Mark’s Daily Appleโ€ฆ

“Breakfast is When You Break Your Fast

Historically, breakfast was a term used to describe your first meal of the day, no matter when that meal took place. Sometime around the 15th century, it became synonymous with the meal you consume shortly after waking up. And now, thanks to the hundreds of thousands of people thriving with intermittent fasting, breakfast is returning to its first-meal-of-your-day roots.

Simply put, breakfast is how you break your fast.

Whether you have a planned eating window or your fast is just the hours that youโ€™re asleep, the meal that answers the dayโ€™s first call of hunger is arguably the most important.

Let me repeat that: your first hunger of the day is the most important.

Itโ€™s your bodyโ€™s first polite request for you to deliver substantial, supportive, and sustainable fuel to your body.

Benefits may include:

  • Your cravings disappear
  • Youโ€™re not thinking about food 24/7
  • You have more sustained energy
  • You stop snacking all day
  • You sleep better at night
  • Youโ€™re not spiralling into guilt or shame because you binged once the sun went down”

I 100% feel my best when I’m eating a good meal in the morning. Not necessarily right away, or as my first ‘activity’ but definitely eating brekkie is my jam. Pun intended, cos, I love puns! Brekkie helps fuel my brain for funnier puns too.. haha


๐—ข๐—ธ, ๐˜€๐—ผ ๐˜„๐—ฒ ๐—ธ๐—ป๐—ผ๐˜„ ๐—ป๐—ผ๐˜„ ๐—ฏ๐—ฟ๐—ฒ๐—ฎ๐—ธ๐—ณ๐—ฎ๐˜€๐˜ ๐—ถ๐˜€ ๐˜€๐˜‚๐—ฝ๐—ฒ๐—ฟ ๐—ถ๐—บ๐—ฝ๐—ผ๐—ฟ๐˜๐—ฎ๐—ป๐˜, ๐—ฏ๐˜‚๐˜ ๐˜„๐—ต๐—ฎ๐˜ ๐—ณ๐—ผ๐—ผ๐—ฑ๐˜€ ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ ๐˜„๐—ฒ ๐—ป๐—ผ๐˜ ๐—ฒ๐—ฎ๐˜ ๐˜๐—ต๐—ฒ๐—ป?

Basically, what most of the world eats most mornings. Grain-based cereals, toast, sausages full of flours and other fake stuff, crappy bacon, tinned baked beans, acai bowls, fruit and greens smoothies, green juices, just a coffee, pastries, muesli bars, protein bars, regular pancakes and waffles, syrups, jam, vegemite, margarine… the list continues but I think that covers most of the standard breakfast options.

If you’re still not convinced that cereal, toast etc do not play a role in a healthy lifestyle (for kids or adults, anyone at any age) refer to our blog all about GRAINS for all the info to get educated.

Why aren’t liquids like smoothies and green juices a good idea? A main reason is that our digestion starts in the mouth when we CHEW our food. Drinking a meal isn’t good for the gut. Another reason is that greens, fruits etc are highly inflammatory and end up causing more problems than positives to our health.

Why aren’t bars healthy? They’re full of junk! Simple!

High fruit brekkies aren’t good for us, if there’s way more sugar than protein and fat.

A high carb meal first up is going to make us hungry again and have an energy drop within a few hours.


๐—œ๐—ด๐—ป๐—ผ๐—ฟ๐—ฒ ๐—ฐ๐—น๐—ฒ๐˜ƒ๐—ฒ๐—ฟ ๐—ฐ๐—ฒ๐—ฟ๐—ฒ๐—ฎ๐—น ๐—ฏ๐—ผ๐˜… ๐—บ๐—ฎ๐—ฟ๐—ธ๐—ฒ๐˜๐—ถ๐—ป๐—ด ๐—ฎ๐—ป๐—ฑ ‘๐—ฏ๐—ฟ๐—ฒ๐—ฎ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—ฎ๐—ฑ๐—ฑ๐—ฒ๐—ฑ ๐—ณ๐—ถ๐—ฏ๐—ฟ๐—ฒ ๐—ถ๐˜€ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต๐˜†’ ๐—ฎ๐—ฑ๐˜€

๐—ง๐—›๐—œ๐—ฆ ๐—ถ๐˜€ ๐˜„๐—ต๐—ฎ๐˜ ๐—ฎ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต๐˜† ๐—ฏ๐—ฟ๐—ฒ๐—ธ๐—ธ๐—ถ๐—ฒ ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ ๐—น๐—ผ๐—ผ๐—ธ ๐—น๐—ถ๐—ธ๐—ฒโ€ฆ

Animal based. Honest to goodness. Eating meat, animal fat, gelatin/collagen, bone broth and eggs makes the basis of a nourishing start to the day. Animal protein and fat provides long-lasting energy, a high level of essential nutrients that are bio-available (meaning the human body knows how to process them properly and efficiently), and extremely low in (if any) anti-nutrients.

Meat muffins, leftovers from dinner, slow cooked meat, cold roasted meats, eggs done a kazillion different ways, meat waffles, mince patties, good quality bacon, bone broth, collagen/gelatin, cheeses (dairy and not) cooking in and adding beef fat, lard, ghee, butter… there are so many ways to have a nourishing and enjoyable animal-based brekkie meal.

Adding in a few other healthy low-inflammatory options like avocado, mushrooms, some veggies, and low-sugar fruits (e.g. berries) are great too. Even whole fruit jelly can be a great addition to breakfast meals.

Then the sometimes ingredients like coconut yoghurt, coconut cream/milk, honey or pure maple syrup, fruits, paleo flours turned into breads, cereals, waffles, pancakes etc.

It’s really not hard to switch from standard crappy options over to nutritious alternatives. It takes some effort, planning and time initially, a transition period, then getting used to it so it becomes the ‘norm’. We did it over a decade ago. And if Clint, who said “๐˜ ๐˜ค๐˜ฐ๐˜ถ๐˜ญ๐˜ฅ ๐˜ฏ๐˜ฆ๐˜ท๐˜ฆ๐˜ณ ๐˜จ๐˜ช๐˜ท๐˜ฆ ๐˜ถ๐˜ฑ ๐˜ฃ๐˜ณ๐˜ฆ๐˜ข๐˜ฅ” can do it, anyone can!


๐—” ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ฏ๐—ฟ๐—ฒ๐—ธ๐—ธ๐—ถ๐—ฒ ๐—ถ๐˜€ ๐—ฎ๐—ฏ๐—ผ๐˜‚๐˜ ๐—บ๐—ผ๐—ฟ๐—ฒ ๐˜๐—ต๐—ฎ๐—ป ๐—ท๐˜‚๐˜€๐˜ ๐—ณ๐—ผ๐—ผ๐—ฑ!

It’s so sad that most of the world thinks a healthy breakfast consists of standard cereals such as cornflakes, sugary kids cereals, mueslis etc, wheat and grain-filled gluten-free toast, spreads, icky green drinks, fruit bowls and smoothies, conventional coffee (non organic) with regular highly processed milks (skim being the worst)…

When the actual healthy options are based on animal foods, low inflammatory whole foods and essential minerals. And a good start to the day is about so much more than just the foods we eat! How much outdoor time we get matters too. Sunrise (or as close to) light directly on our skin and in our eyes, our feet touching the earth, breathing in fresh air, moving our bodies.. it’s all super important on a regular basis.

Let’s start thinking about breakfast time in a more holistic and all-rounder approach. Instead of sitting around a table or in front of the TV eating junk and not doing anything else.

๐™’๐™๐™–๐™ฉ’๐™จ ๐™Š๐™‰๐™€ ๐™ฃ๐™š๐™ฌ ๐™๐™š๐™–๐™ก๐™ฉ๐™๐™ฎ ๐™จ๐™ฉ๐™š๐™ฅ ๐™ฎ๐™ค๐™ช ๐™˜๐™–๐™ฃ ๐™ฉ๐™–๐™ ๐™š ๐™›๐™ค๐™ง ๐™– ๐™—๐™š๐™ฉ๐™ฉ๐™š๐™ง ๐™—๐™ง๐™š๐™ ๐™ ๐™ž๐™š ๐™ฉ๐™ž๐™ข๐™š?


What we do + eat at breakfast time

#1: Consume Sole on an empty stomach (mineral salt drenched water in a glass of water to remineralise the body)

#2: Outdoor time barefoot, moving, getting fresh air.

#3: Early sunshine directly in the eyes and on the skin.

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#4: Eating a nourishing animal-based brekkie meal.

That’s what we do most days of the week to turn our get-up-and-go hormones kicking in, to fuel us, and to keep us full and productive all morning.


Recipe + meal ideas

A simple mince meat pattie with eggs is an easy one, add avocado or mushroom, some low sugar friends or whole fruit jelly, or bone broth, and you have an insanely healthy fuel source to start the day. We sometimes make and ghee-daise which is so creamy and delicious, and for leaner meat we add raw beef suet packed full of bio-available nutrients.

For other ideas check out our website.

Adding offal is a very good idea and a great way to hide the flavour is in patties! Meat Muffins is a brilliant (and popular) time saving breakfast idea, Meat Waffles are different, there are healthy swap recipes for sometimes-meals like pancakes, there’s a couple of cereal options.. a few things to hopefully inspire you to create nourishing breakfast meals for you and the fam ๐Ÿ˜‹


I hope this information and our perspectives and experiences help you and your family on your journey to better health + more happiness!

Aimee

Primal Health Coach for Women

Visit our website:ย Primal Influenceย 

Follow us on socials:ย Facebookย +ย Instagram + TikTok

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Healthy Flour Options

Swapping grain + pseudo grain flours for healthy alternatives.

This is further to a recent post we did all about grains and why they’re not healthy for us on a regular basis.

โ“ Why are grain flours not great? What even are ‘pseudo’ grains? What healthy alternatives are there and how do they stack up against the regular flours? What are some healthy flour recipes?

I cover all this + more in this post PLUS some bonus info including a brand new recipe! AND a special e-book offer!


Pseudo Grains: What you knead to know

And the puns have begun!! ๐Ÿคฃ

Less bad but not good: pseudo grains.

“Grains are not only nutritionally unnecessary, but even downright harmful, packed with toxic antinutrients and inflammatory proteins like gluten. Pseudo grains are foods that resemble grains from the perspective of the person eating them, but are not biologically members of the same group. Biologically speaking, cereal grains are the seeds of grasses, and belong to a group called monocots. In contrast, pseudo grains are the seeds of broadleaf plants, and belong to a different group called dicots.”

List of pseudo grains:

Amaranth
Buckwheat
Quinoa
Kaรฑiwa

Amaranth and quinoa have been cultivated as staple crops in the Americas since well before the first European explorers arrived on the continent. Spanish conquistadors prohibited the cultivation of these pseudo grains due to their role in pagan religious ceremonies, but this ban didnโ€™t last beyond the colonial era. First cultivated in central Asia, buckwheat faced no such challenge from religious enemies: it spread to Europe unopposed, but then decreased in agricultural importance as farmers concentrated on other cereal grains. Although none of them are as common as cereal grains like wheat and corn, they’ve have become increasingly popular in recent years as more people become aware of gluten intolerance and celiac disease as serious problems. Pseudo grains appear to be superior to cereal grains in several ways…” – Paleo Leap

But at the end of the day they’re plants and they have natural in-built defences (AKA Toxins) which do not agree with the human gut. They may be technically higher in some nutrients but that doesn’t mean those nutrients absorb well wen we consume them. Some of them can be OK transition flours for families but there are definitely grain-free options to consider.


Sifting through the grain flour alternatives

The transition to grain-free primal eating used to be damn hard. I did it in about 2010 and struggled to enjoy cooking, baking and healthy eating. Our meals were mostly pretty boring, and any time I did use a grain-free flour, one of very few to choose from at the time, the dishes often didn’t taste great or have nice texture.

The main flour at the time was coconut. That was the go-to flour and it was not easy to work with! Experimentation and practice helped, oh and a tonne of eggs usually, but eventually more options because available and life in the kitchen got a bit easier.

Let’s look at the main grain-free flour options:

Almond meal
Green banana
Sweet potato
Cauliflower
Tapioca and arrowroot
Cassava
Tigernut
Cricket

Macro Cricket Protein Powder 100g | Woolworths
What Is Tiger Nut Flour?
Tigernuts, flour and milk
Cassava Flour Is Best Gluten-Free Baking Substitute | Eat ...
Cassava root and flour

Have you even heard of all of those let alone tried to use them?! I haven’t even tried them all but from all my primal cooking experience I can imagine how some would work, and knowing their potential effect on the gut and health, they’re not necessarily worth trying.

Which of these have you heard of, used, like, hate?


The alternative flours raising the bar in baking

“Raise”, get it?! I just can’t help myself haha

Anyhoo.. which grain-free flours work the best in baking? Here are my thoughts and experience…

Some are made from plant roots or fruit so they’re very starchy and really high in carbs (sweet potato, tapioca, green banana flour, coconut, cassava, arrowroot), with some being quite difficult to work with in terms of straight swap for grain flours. Tapioca and arrowroot, for me, are great additions to cooking and baking with green banana and coconut flour because they act as binders. They actually replace corn starch in primal recipes as well.

I haven’t tried sweet potato or cauli flours yet but plan to this week to include my thoughts in the newsletter, seeing as they’re now available in supermarkets.

Almond meal is high in fat and works well in baking but unfortunately is probably the most unhealthy because nuts are best consumed only in very small quantities and activated (soaked) to try and reduce the high toxin content. I occasionally make a cake or similar using almond meal but my tummy never likes it.

Coconut and green banana flours are probably the least carby and starchy of the fruit and root options, but absorb a fair bit of liquid (especially coconut) and require adjustments in the qty of other ingredients in cooking such as liquids, oils and eggs. Coconut is much more fibrous and can dry out in baking. Green banana flour is dry also but in a less fibre-way, and makes great biscuits, crackers, cakes and more.

Tigernut is known to be really tough on digestion and I’ve actually seen people have allergic reactions to it so it’s not one I’d recommend using often but could be worth trying.

Cricket flour is a plant-free option made from roasted ground crickets. It’s a lot harder to use as a baking flour but makes a great meat and fish coating option or a protein-rich addition along with other flours. It’s available from supermarkets and health food stores and is a really rich, nutty kind of flour.

Which of these have you tried or want to try?


Which healthy flour dough I like the most?

My absolute fave Primal-friendly flour to cook with is green banana flour.

I became addicted to it years ago when our good friend and paleo chef extraordinaire Dan from Canberra was visiting for a few days and showed me how to use it. He taught me recipes he liked to make with it including crepes, and I spent the next 1.5 yrs experimenting with it, getting familiar with it, and ended up creating the world’s first paleo GBF recipe e-books!

It’s a staple ingredient in our pantry, I use it for cooking, baking, coating, it’s super versatile. It’s great on it’s own or combined with other flours/powders, depending on the dish. It works in savoury and sweet recipes. I’d never recommend eating it daily, unless it’s a transition flour, but a few times a week can be fine for most people.

In terms of pros and cons I think it has far less cons than most primal-friendly flours, especially with regards to nutrition. It can be tricky to use at first, that’s why my recipes can be really helpful to get started with it without wasting time and money.

As a subscriber you receive special access to purchasing the first ever Paleo Green Banana Flour Recipe E-books!

๐Ÿ‘‰ Click here to see the recipe lists + to buy


Recipe ideas + bonus new recipe!

As I said above, green banana flour is incredibly versatile, but if you’re not used to how it works with other ingredients and when cooking with it then it’s handy to start with tried and tested recipes. Like mine! If you want to of course…!

If you have used it before and not had great success you might be surprised to know it makes a very fluffy bread! And that’s without using a whole carton of eggs!! ๐Ÿ˜ฎ

Here’s a list of all my fave Primal ways to use GBF:

– New York-style pizza base
– Breads and loaves (sweet or savoury)
– Herb crackers
– Sweet tart bases
– Cereal (porridge and regular crunchy kind)
– Coating fish, chicken and pork pieces

๐Ÿ‘‰ There are some recipes on our website you can use


โœจโœจโœจ SPECIAL BRAND NEW RECIPE: Homemade Healthy Cereal!

This recipe is great for those occasional mornings you really feel like a bowl of cereal, or for family members to have daily for a while during the Primal transition period away from grains.

๐Ÿ‘‰ Click here for the recipe


I had wanted to include my thoughts on using some ‘new’ flour options but due to current lockdown (at the time of creating this post) and not being able to access the products I wasn’t able to try a couple of different flours. As soon as I can though I will and I’ll report on them here with an edit!

If you have any questions for us regarding healthy flour options, email us at info@primalinfluence.com or comment below.


I hope this information and our perspectives and experiences help you and your family on your journey to better health + more happiness!

Aimee

Primal Health Coach

Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Recipe: Immune Booster Lollies

I have experienced some crazy unusual sickness and injury over the last few months. I’m baffled as to why this is so I’m going to try to work it out, and definitely boost my immunity back up so it ends and so I feel well again.

Clint and I eat 90% Paleo, get lots of nature time and I get “nakey bakey” most days (a new name for naked sun time my friend recently came up with. Love it!), so maybe some stress is the underlying cause? Well, whatever it is I know my eating could be improved a little, especially while my immune system is obviously weak.

One of the most popular natural health tonics today is raw juice. We, though, are not fans of regular juicing. Ooh, controversial…! The reason? There are two main ones: 1. Humans need to chew their food most of the time; our stomach enzymes that digest our food need to wake up to be ready for the food to arrive and that happens in the mouth when we salivate and CHEW! 2. Juicing removes a large portion of the essential fiber in the foods blended up. That’s wasteful and not healthy.

But some of the foods that go into making up ‘health tonic’ or ‘superfood’ juices can be pretty darn healing, so why not utilise them in a way the body can better use?

That’s why I decided to make some Immune Booster Lollies! Or “Gummies” if you wanna get technical ๐Ÿ˜‰

These are really easy to make (as are most pure gelatin recipes), can easily be changed to suit tastes and allergies, and are easy to grab from the fridge during the day to get some goodness into the body.

Want to know how to make them yourself? Well alrighty, here you go!

IMMUNE BOOSTER LOLLIES

What you’ll need:

1 cup filtered/spring water

1 cup mixture of diced raw beetroot, carrot, green apple (peeled or not), fresh ginger (the beetroot taste can be overpowering so use less of this if you prefer)

6 tbsp pure beef gelatin powder (grab some from Gelatin Australia here).

Tips: Use half as much gelatin if you’re wanting to make jelly cups instead of lollies.

Tips: Add another tbsp gelatin for really firm lollies, especially if using molds. Use half as much if you’re wanting to make jelly cups instead of lollies.

Optional: Stevia powder or raw honey to your liking, to sweeten if needed.

Do this:

  1. Pour water into a small-medium saucepan, stove turned off, and gently sprinkle the gelatin powder evenly over the surface of the water.
  2. Once all the gelatin is on and appears translucent (this is called “blooming”) you can turn the stove to a medium heat to gently warm the liquid up. Use a whisk to stir as it heats up.
  3. Once all gelatin granules have dissolved pour half the liquid into a blender jug along with the diced fruit, veg and ginger. Blend on high until you have a fine mixture with as few chunks and lumps as possible. If using a sweetener, add it to the blender to combine.
  4. Pour the remaining gelatin liquid in and stir to combine. The more gelatin you blend with food the frothier the mixture becomes and ends up setting with a thick layer of froth. I prefer the texture of a bit of froth, not too much. For almost no froth blend the foods with just enough pure water needed then gently stir the gelatin liquid in. Possibly add a smidge more gelatin to the saucepan if you go with this method.
  5. Once the mixture is blended to your liking you can pour straight into silicon molds or into a square/rectangle container to create a gummy ‘block’ to slice up once set. ย  Tip: if you’d prefer less texture from the food ‘bits’ then simply strain some of the liquid through a fine sieve but keep in mind that’s where a lot of the nutrients and fiber are.
  6. Place in the fridge for a few hours to set firm. Remove from molds and store in an airtight bag or container in the fridge, or slice up the block into small squares.

Grab some to munch on during the day and enjoy the pure whole food healing goodness! Include some in the kids or your own lunchbox (as long as it stays cool), take on road trips, include them at parties.

Remember, these are versatile. Add or remove ingredients listed for others you’d prefer. Pretty much all of my recipes are versatile so you can adapt to your own tastes and needs!

If ALL of my gelatin recipes and all the techniques you’ll ever need to become a gelatin pro, grab my e-book here.

Let me know how you go with this recipe and happy healing ๐Ÿ™‚

Aimee x

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. ย 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

 

 

Recipe: Winter Warming Porridge (Paleo + oat/nut-free)

Are you like me and miss enjoying a bowl of steaming oats and honey for brekkie in Winter time? If you’re no longer eating gluten and grains and miss oats as an easy breakfast option then you’ll love my healthy porridge recipe!

 

It’s even nut-free, a bonus for those who, like me, don’t do well on nuts, or are allergic to them.

The other bonus is it’s super quick and easy to make! It even has a similar texture to instant oats.

WINTER WARMING PORRIDGE – with blueberries

 

You’ll need:

1/4 cup organic green banana flour (buy here)
1/2 cup organic desiccated coconut + extra for garnish
Pure vanilla, cinnamon and nutmeg powder (to your liking)
Ayam coconut milk for drizzling over to serve (use another milk if you prefer)
1โ€“2 cups spring/filtered water
ยฝ cup organic frozen blueberries
Drizzle of raw honey (optional)

Other flavour suggestions: Grade B pure maple syrup, Medjool dates pitted and diced, grated apple, any berries, slices of banana

Method:

1. In a small saucepan on very low heat add the spices aand stir to draw out flavour
2. Add remaining ingredients and stir will until warmed right through and blueberries have thawed. Add more water if needed until it reaches the consistency you like
3. Transfer to a serving bowl
4. Drizzle honey on, pour on coconut milk and garnish with a sprinkle of dried coconut

 

You can leave out the blueberries and add whatever fruit you like, add chopped nuts if you like, some cacao nibs, cocoa powder for a chocolate porridge bowl… this recipe is so versatile!

Grated apple adds freshness

Time saver tips:

Measure out a few serves worth of the dry ingredients, place in a large jar, shake well and store in the pantry to grab on mornings when you’re short on time. Spoon as much as you like into the saucepan, add the water and any other flavours (such as fresh fruit) you like, stir through then serve. This saves you time getting the dry ingredients together, yay!

To save even MORE time, use clean dried fruit and add to the jar! Such as sulphur-free dried banana, berries etc. ย Freeze coconut milk into ice cube trays and keep a bag of cubes in the freezer so you always have some handy, then use one on top of your warm porridge. Easy!

Enjoy and please let me know what you think!

Want to know more about green banana flour? Watch this video!

If you’d like to grab ALL of my green banana flour recipes my e-books are available to purchase HERE!

 

Aimee x

Recipe: Paleo Meatballs & Veggies with Noodles 2-Ways

I don’t always consume nightshades because I have a bit of sensitivity to them, so I often enjoy creating variety with meals totally leaving out tomato, chilli, garlic, paprika.. basically all the good stuff lol and finding flavour without those common flavour options.

As most of you know, I also like to create meals that are quick, easy and super healthy. Sometimes my creative moments actually work out well and the other night was one of those occasions when I created a new meat and veg dish that got double thumbs up from Clint, woo! AND it made 4 meals worth in one go, bonus!

I decided to make meatballs, a non-tomato sauce and have some noodles… and I created Meatballs and Veggies with Noodles 2-Ways – delicious, super healthy, really easy to make, a total win!

Here’s the basic recipe I created but feel free to play around with it and make it work best for you and your family ๐Ÿ™‚

Pumpkin Sauce Meatballs meal

MEATBALLS & VEGGIES WITH NOODLES 2-WAYS

Makes 4 serves

You’ll need:

500g mince (I used turkey, you could use chicken, lamb, beef etc)

1 cup pumpkin, peeled and diced

1/2 cup bone broth (grab our free e-book here if you don’t already know about bone broth)

1 large brown onion, peeled and finely chopped

2 large carrots (peel if not organic), finely chopped

Fat/oil for cooking in (I use rendered grass-fed animal fat, ghee or coconut oil)

2-4 tsp each of cumin powder, coriander powder and turmeric powder

Himalayan salt, pepper to taste

1 large zucchini, ‘zoodled’ using a noodle machine of some kind, or just peeled into long narrow strips

Optional: 1 packet konjac ‘Spaghetti’ noodles (available from supermarkets and health food stores) (I used these because Clint’s not a fan of a lot of zoodles, and these have great texture, more like ‘real’ noodles)

 

Do this:

  1. Make small balls with the mince, by rolling around even amounts into balls in your hands
  2. Heat a large fry pan to medium temp and add the fat/oil, carrot and onion. Place the meatballs in then put the lid on and allow to cook through
  3. In a medium saucepan of boiling water add the pumpkin and allow to book completely through so when you pierce a piece with a knife it easily cuts through. Strain the water and place pumpkin in a food processor or blender
  4. Add the spices, salt, pepper and bone broth to the pumpkin mix and blitz until totally combined and there are no more chunks. It won’t take long to become a sauce
  5. Pour the sauce into the frypan with the veggies and meatballs, carefully stir, place the lid back on and allow to cook for a couple of minutes
  6. Place noodles on plate or in a bowl ready then when the frypan mixture is ready (the sauce should be a little thicker, the meatballs are cooked through, the carrot and onion are soft) spoon it on top of the noodles
  7. Done! Easy!

This made 4 serves so Clint had lunch ready for work the next day, it’s fine to have cold, and I had my dinner sorted for the next night. Yay!

Pumpkin Sauce Meatballs meal 2

Kids will love this ย because pumpkin gives sweetness, noodles and meatballs are fun and it’s a bright coloured dish!

It’s so healthy because it’s jam-packed full of nourishing veggies, a little bit of meat, the bone broth contains gelatin and essential minerals, the turmeric is anti-inflammatory and the fat in there balances it all out nicely.

You could add some coconut amino (with or without chilli and garlic in it) to the sauce to give it a flavour boost. You could use different noodles. You can add different herbs and spices. This recipe is so versatile!

Enjoy! Please let me know how you go and how this idea helps you in the kitchen!

Aimee x

 

5 Things I’m Grateful For Today:

  1. a fun day cooking with a friend
  2. a really fun Primal Fitness Class yesterday
  3. the Daniel Vitalis sleep podcast I listened to while writing this
  4. going for nice walks at sunrise
  5. walking barefoot everywhere and how good it feels

 

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 ๐Ÿ™‚
  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 ๐Ÿ™‚

 

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

Our bug adventures – Part 1

That’s not a typo, it is actually meant to read “Our bug adventures”, not “Our big adventures”.. did you get a bit confused there for a second?!

If you read the blog post we did about our 2015 Paleo Camping Retreat you’ll know we’re open to eating bugs, because one of our awesome sponsors Primal Collective gave us tubs ofย roasted crickets! They actually just taste like savoury popcorn, serious! And as we’ve discovered recently catching and cooking up some bugs ourselves.. there’s not a great deal of flavour. Generally speaking anyway. It’s more the mindset and the look of them that’s hard to get your head around. But once you get past that and free yourself of the ick-factor so many people naturally have at first, it’s really quite a positive experience!

Humans have been eating bugs since humans first walked the earth. Insects are just another rung on the food chain ladder. But these days, with the modern conveniences we’re used to such as shops selling pre-cut pieces of attractive-looking muscle meats.. we are really out of touch with what our food originally looked like, where it comes from and how it lived before it served the purpose of feeding another form of life. I.e. Us!

The fact humans do naturally eat bugs for survival and fuel seems to have been forgotten.

So because this is such a unique thing in the eyes of most, Clint and I thought we’d write about our bug hunting and eating adventures in the hopes of inspiring others to get on the insect train!

Our friend Dan the Aussie Paleo Chef has been eating bugs for a while. He often sends us photos of scorpions and other insects he finds in the bush near him in Canberra and then cooks up at home in coconut oil and other typical paleo flavourings. He’s really inspired us, we’d wanted to do this ourselves for a long time but were always a bit nervous about the safety of it. There’s so little information on the internet about which bugs are safe to eat, we just didn’t want to eat something that ended up being poisonous. Of course!

But a few weeks ago a new friend of ours saw an article we shared on Facebook by Stirring Change on eating dehydrated ants and indicated she was keen to try this herself. So we asked if she’d like to come on a bug hunt with us and she jumped at the chance!

We picked a day and a location and off we went into the bush to catch us some bugs! Our friend Sarah and her son had a list of edible insects they’d found online and Clint and I were pretty well read on the bugs in the area that would be safe to consume. We took some gloves, plastic containers and headed down the main track of a local parkland, turning over logs, sifting through leaf litter and basically looking in all the places we figured bugs would be.

We must admit, it was a pretty slow process! There weren’t as many rocks and logs as we’d hoped, but over the course of an hour or two we ended up a few keepers…

bugs1

That big sucker is actually a giant centipede! Plus there’s a witchittyย grub-type thing, a bush cockroach and a beetle.

bugs2

This little guy is a regular centipede. Not to be confused with millipedes which we read are not safe to eat. To tell the difference, centipedes only have one leg per body segment, whereas millipedesย have more.

“But don’t centipedes contain poison?” I hear you say? They do indeed but we’d read that cooking the bugs cooks out this poison, making them totally safe to eat!

Only 4 bugs (the beetle didn’t seem worth it so we didn’t include him) and 4 people to share around to.. hmmm. Sarah ended up letting us take them home to eat. I think she was still too nervous to cook them up herself! We didn’t mind!

She had wanted to score a haul of ants to take home to dehydrate, but when we started trying to catch some ants at the beginning of our trek we soon realised they are pretty hard to get! They’re really quick, so when you manage to get one or more in a container, you have others trying to get out at the same time. We figured we’d need toย design our own ant-catcher contraption, or go home and Google for some ideas. So that’ll be for another bug hunting expedition!

Clint and I took these few bugs home and fried them in just coconut oil and salt. The centipedes and roach turned out perfectly; nice and crispy. The grub, however, wasn’t so nice, but we found out later from our friend The Free-ranging Chef that we needed to cook it slightly differently so we’ll definitely keep that in mind for next time.

bugs3

Yes, there’ll be a next time! We’re already planning the next Bug Hunt! Cos, well, you could say … we’ve caught the bug for it..! haha sorry, couldn’t resist!

Next week we’re planning to try catching ants with a homemade trap (cos they are fast little buggers and tricky to catch!) to dehydrate. Plus more general insects so we can keep experimenting andย hopefully enjoy a bigger feed!

So as well as the actual bug hunting, we also eat farmed bugs. The roasted crickets are great, but recently we also found out about cricket FLOUR! Or “powder” to be exact, because of the texture roasted crickets become when broken down.

Our new friends from Bugsy Bros in Brisbane sell packets of cricket powder and kindly gave us some to play around with. I’ve been cooking with it and really like it!

bugsy2

I even used it in a recipe I gave at my last Sunny Coast cooking demo… Mini Banana Muffins… and the tasters when down a treat! They’re a great addition for kids and adults lunchboxes because they’re small but filling and nourishing. That extra protein helps you stay fuller longer, and the exclusion of nuts, and even coconut flour, means there’s less chance of bloating and feeling ‘heavy’ after eating, unlike many paleo muffin recipes.

Would you like the recipe for the muffins so you can easily test out the cricket powder without it being a really strong and overpowering taste experience? And also to hide it from the kids? Here it is!

mini muffins

MINI BANANA MUFFINS

You’ll need these:

1 cup Natural Evolution banana flour (found here)

3 tbsp Bugsy Bros cricket powder (grab some here)

3 large organic bananas (brown spots are best!)

1-2 tsp each of pure vanilla, cinnamon and nutmeg

Honey to sweeten (1 tbsp. – 1 cup.. Itโ€™s up to you!)

1/2 tsp each of bicarb (aluminium-free), baking powder (gluten and rice-free) and Himalayan salt

1 tsp apple cider vinegar

2 pastured eggs

3 tbsp. coconut oil or ghee

Do this:

  1. Pre-heat oven to 180 degrees Celcius
  2. Place all ingredients in a food processor (or leave out bananas if you want chunky muffins. Add them in at the very end and blitz for a second or two) and mix well
  3. Grease some mini muffin trays/moulds with coconut oil or ghee, then spoon mixture into trays/moulds and place on a baking tray in the oven
  4. Bake for 15-20 mins or until golden brown on top

Tip: place slices ofย  banana on top before baking to make them prettier!

Ideas: swap banana for pumpkin or sweet potato (to help bind and moisten but with less sugar), add dates for extra sweetness, add whole blueberries, turn into savoury muffins with grated veggies and savoury spices/herbs… there are so many ways to change this recipe to suit your health needs and tastes!

These muffins are nutrient-dense so a few are very filling and great for school and work lunchboxes. They are nut-free which is great for schools or when having kidsโ€™ friends over who have allergies. They can be made coconut-free by using ghee or olive oil instead of coconut oil (the cricket powder is high in protein so itโ€™s a perfect swap).

Storage Tip: Double the quantity, make large batches and store in bags or containers in the freezer to thaw and use when needed! For use within a few days store in an air-tight container out of the fridge.

So there you have it.. you’re up to date with our recent bug adventures and even scored a healthy and yummy recipe you can use insects in!

We hope this inspires you to step outside your comfort zone and try bugs if you haven’t before. Life’s so much more interesting and fun when we walk outside of those boring comfort zones and try new experiences ๐Ÿ™‚

Please let us know how you go with bug hunting and/or eating, we’d love to hear from you!

Stay tuned for Part 2 ๐Ÿ™‚

Aimee (and Clint!)

 

PLEASE NOTE THAT MANY INSECTS ARE CLASSED AS CRUSTACEANS DUE TO THEIR SHELLS SO ALWAYS BE MINDFUL OF WHAT YOU CONSUME IN REGARDS TO ALLERGIES

5 Things We’re Grateful for Today:

  1. Trying cool new foods like bugs and cricket powder
  2. The rain on the garden today
  3. Clint having a good birthday yesterday and loving his gifts
  4. Special friends who bring joy to our lives
  5. Natural movement and play
DISCLAIMER: All content provided on this Under the Primal Influence blog is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.
The owner of undertheprimalinfluence.wordpress.com will not be liable for any errors or omissions in this information nor for the availability of this information. The owner will not be liable for any losses, injuries, or damages from the display or use of this information.

 

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

ยผ cup pure date paste

ยฝ 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

ยผ tsp ground cloves

ยฝ tsp ground cinnamon

1 tsp smoked paprika

3-4 dried chipotle peppers, chopped

1 cup water

ยผ 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 ๐Ÿ™‚

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-mediumย saucepanย 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 edgesย 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 ๐Ÿ™‚

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!