Paleo Chocolate YoGo!

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OMG These Coconut Chocolate YoGo custards are so addictive! I made them when we had friends over for dinner and they were a hit. I had plenty left over for several days of desserts and even the kids loved them.

Ingredients

2 cans coconut milk – full fat
4 eggs
200g block 70% dark chocolate broken into pieces
2 Tbs Vanilla extract
4 Tbs Maple Syrup or Honey

Method

Boil some water in a pot and reduce to a low simmer. Place heatproof (metal or glass) bowl over the saucepan in double boiler fashion and pour the coconut milk, vanilla, chocolate and honey/maple syrup into the bowl and heat until hot but don’t bring to the boil. Stir well until chocolate has completely melted and combined.

Whisk eggs in a separate bowl. Add one ladle of now hot milk to the eggs while whisking vigorously, continue slowly until a good quantity is combined. Then add the egg mixture into the coconut mixture in the double boiler. Mix for a couple of minutes to form a thick custard. Make sure it doesn’t get too hot. When custard is ready, put into ramekins and place in the fridge to cool down, then when cool, serve with fresh strawberries, chocolate or just by itself.

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Crispy Moroccan Chicken Drumettes

We used to make the most amazing Moroccan chicken strips with rice and a salad salsa. Normally with spelt or Gluten free flour. Since going full Paleo, I have tried combinations of almond flour and coconut flour to get similar results, however nothing ever came really close. Finally I have found a solution that works for a super yummy crispy coated chicken treat! Yes, I do mean treat. Even though this is amazing, I still would not cook like this every single night, but it is so great to have these things available for when you are wanting a great meal that brings back yummy food memories!

Obviously we put fresh corn in the salsa, (not paleo), but the kids love the fresh corn and we had run out of cucumber so it was the next best thing!

Ingredients

20 chicken drumettes (small chicken drumsticks)
3/4 cup arrowroot flour
1 Tbs Moroccan spice mix (there are several out there that are are great with no added nasties)**
1 Tbs Chicken spice mix (paprika, cumin, marjoram, salt, pepper or similar)**
2-3 Tbs coconut oil or butter/ghee (tastes great with a blend of coconut oil & ghee)

Salsa

1 fresh corn cob – cut (substitute with cucumber for paleo)
1 capsicum diced
2 tomatoes diced
1/2 cup coriander chopped

Cauliflower Rice

1 head cauliflower – pulsed in a blender to rice consistency
2 Tbs coconut oil
1 onion diced (optional if fructose intolerant)
Salt & Pepper

Method

Put flour and spices into a large freezer bag and shake to blend. Add the spices – you can tell it’s right when you can smell the spices in with the flour and it gives off a strong flavour. We used a blend of chicken and Moroccan flavour because of the kids but you can go all Moroccan spice for a hotter flavour!

Put the chicken pieces into the bag with the spices and flour and coat by shaking in the bag. Heat the oil in a hot frypan and fry the chicken in batches for approx 2min per side until golden. Place into a baking tray on a rack and place in a 200 C oven for 15min until cooked.

For cauliflower rice, pan fry oil, onion and pulsed cauliflower until cooked to a rice like consistency. Assemble the salsa in a bowl. Serve together on a plate and enjoy the yummy crispy Moroccan flavours!

** there are some natural spice blends that you can find around that don’t have rice flour or sugar in them as additives. My fave, is Screaming Seeds brand, but there are plenty of others too, and you can also make your own blends!

Slowcooker Beef Silverside

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The orange and maple syrup in this recipe seems to cut through some of the saltiness of the beef, but I have had it without those two things as well and also loved it, so it is optional, but if you have them on hand, give it a go! If you don’t want to use the oranges just fill up the slowcooker with more water. The white sauce I make is nut free, and is based with coconut cream, so it does have a coconut flavour to it. We don’t mind that, but if you want to, test out some different brands to find the best flavour for a less strong coconut flavour. You can also add extra mustard for a richer sauce. I used white potato here because we ran out of sweet potato, but make sure when you are using sweet potato to cut the pieces quite large.

In Slowcooker
  • 1.5 – 2kg beef silverside
  • Enough cloves to randomly spike the outside of an onion
  • 1 onion
  • 2 star anise (optional – to go with oranges)
  • 2 Tbs maple syrup or honey (you will not taste this)
  • 3-4 potatoes cut in half
  • 4 carrots cut into large pieces
  • 2 Tbs apple cider vinegar
  • 2 oranges
  • Method

    Arrange vegetables around the beef in the slowccoker. Add vinegar, peppercorns, bay leaves, star anise and maple syrup into the slowcooker and squeeze juice from the oranges inside and place oranges on top. Cover with water and cook on low for approx 6hrs. Once cooked, rest for 10min (take away from direct heat of slowcooker and cover lightly with alfoil) to rest before cutting into slices.

    White Sauce
  • 2 Tbs Butter (or coconut oil/ghee)
  • Small Can of coconut cream (approx 270ml)
  • 2 Tbs Dijon or whole grain mustard (or horseradish)
  • 1/2 cup chopped parsley
  • Salt and pepper
  • Method

    Heat butter/oil & coconut cream together for a couple of minutes on a medium heat. Add the rest of the ingredients except for the parsley and simmer all until it thickens (approx 5-10min) then add parsley and serve with meat and veg from the slowcooker!

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    My Favourite Paleo Banana Breads/Cakes

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    I think Banana Bread is one of those things that you play around with a recipe so much, it really becomes a wonderful staple, where all the tweaking you do with each recipe just makes it better and better. We’ve been having mainly Banana Bread without nuts so the kids can take some to school.

    We don’t do as many treats as we used to, but I love having something that I can have in the house that will be a healthy alternative for the kids and my hubby freakin’ loves the stuff.

    banana-bread

    I have two Banana Bread recipes which I have made so many times it’s ridiculous, and it also depends on the amount of bananas you have at your disposal. One is nut free, and the other is not, so if I want it for school snacks, I normally bake the nut free version.

    My Favourite Nut-Free Banana Bread

     

    Ingredients
    • 2 ripe bananas
    • 1/2 cup melted coconut oil
    • 1/4 Coconut flakes (optional- sub with fruit or nuts if you want)
    • 5 eggs
    • 1 Tbs maple syrup
    • 2/3 cup coconut flour
    • 1 tsp baking powder
    • 2 tsp cinnamon
    • 1 Tbs nutmeg

    I sift all of the dry ingredients into a large bowl. Put the bananas, plus all the wet ingredients (except for the oil – add that in at the end) into a food processor and blend together. (alternatively you can mash and mix by hand if you don’t have one – but seriously, it saves time!) Mix wet and dry together, add the melted coconut oil and put into greased cake tins or glass baking dish or whatever shape you are aiming for. Put in a 180° C oven to cook for approx 20-40min.

    Remember with this type of cake, as with all Paleo (non-grain) cakes, in my oven they always take ages to cook, so check frequently and turn if necessary, and place on a lower temperature, if you know it will get too hot. I know others who have theirs done in 20min. (Well I hate you. My oven sucks and it takes about an hour for mine to cook, but it’s awesome in the end. Just saying.)

    My Other Favourite Banana Bread (with nuts)

    This Banana Bread was adapted from the recipe from the Paleo Mum page on the Charge Crossfit website. This Banana Bread is really earthy and nutty and super moist. Find her recipe here

    Ingredients
    • 1 cup almond flour
    • 1/3 cup coconut flour
    • 1/4 cup flaxseed meal
    • 2 tsp cinnamon
    • 1 Tbs nutmeg
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 2/3 cup chopped nuts (I like macadamia or pecan)
    • 4 really ripe bananas
    • 2 tbs honey
    • 4 eggs
    • 1 tsp vanilla extract

    Method

    Preheat oven to 180° C. Sift the dry ingredients together in a large bowl.

    In a food processor or blender, add the mashed bananas, eggs, honey, and vanilla and mix well. Otherwise place into a bowl and mash and mix really well.

    Stir all wet and dry ingredients together until combined.

    Fill greased muffin trays, loaf pans about 3/4 full. Bake muffins for approx 25 minutes and loaves for 30 minutes, or until you press down onto cake gently and it feels slightly firm and springs back at your touch. (longer in my oven)

    Slow Cooked Honey Mustard Chicken

    Who loves easy meals – I do! The slow cooker is my Fav thing for easy meals during the week. When using a Slow Cooker/ Crockpot, cooking / browning the meat first is optional, however, it gives a nicer colour to the dish and renders off the fat from the meat, giving the end dish a less oily consistancy. Either way is is yummy and a time saver. See my note below for extra tips and tricks.

    Ingredients
    • 1 Tbs coconut oil
    • 8 skinless chicken thighs
    • 1 onion, finely chopped
    • 2 parsnips, cut into sticks
    • 3 carrots, cut into sticks
    • 1 cup chicken stock
    • 4 Tbs wholegrain mustard
    • 2 Tbs honey
    • small handful thyme sprigs
    • flat-leaf parsley, chopped to serve
    • salt and pepper
    Method

    Heat the oil in a large frying pan. Season the chicken with salt and pepper and brown until golden, then remove to a plate. You don’t want to cook the chicken for too long if you are going to be using the slow cooker. Cook the onion in the same fry pan for 2 mins until softened, mainly just to lift the chicken goodness from the fry pan. If you don’t want to fry the onion, that’s ok. You can de-glaze the pan with the stock instead and just put the onion into the slow cooker as is.

    If using a Slow Cooker

    Place the parsnips and carrots into your slowcooker and add the thighs and the onions. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, and cook on low for 4hrs or on high for 2hrs. (If you put the all ingredients into the slow cooker raw, cook on low for 6hrs or high for 3hrs.) Serve with chopped parsley and green veg of choice, if desired. I didn’t – it was a meal in itself!

    If using a Casserole Dish

    Place the thighs and the onions to your casserole dish and add the parsnips and carrots. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins on stove top or 1hr in a 180 C Oven, until the chicken is tender.

    Note:
    • If using a slow cooker, I like to fry off the meat and onion the night before, put everything into the slow cooker dish, put the lid on and place into the fridge for the next day. Then all you need to do is put it on in the morning.
    • I have my slow cooker on a 24hr power point timer so I can set it to start cooking later and be finished near to when I get home. This is such a great thing to have so you don’t over cook your dish. Yes, you can over cook meals in the slow cooker!
    • A great Weekend prep idea is to brown your meat, then put all ingredients for your slow cooker meal into a freezer bag or container to go in the freezer. You now have your quick meal ready to take out of the freezer for later in the week.

    Protein after my WOD

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    After the gym, protein is good! This is something that took 2mins to prep and cook and that is excellent. I am not really one to have breakfast, I normally have early lunch and I don’t really like any of the replacement breakfast recipes you often see for paleo. In my opinion, eggs are great for a quick smash together of goodness. Here’s what I made.

    4 eggs (whisked with a fork)
    Coconut oil
    2 thick slices of leg ham chopped (or bacon)
    1/2 red onion
    Salt & pepper
    Dill (optional)

    I fried off the ham & onion for a few secs with the oil then added the eggs. 30secs later I was eating!