Coconut Chicken Nuggets or Rissoles – you decide!

These are a regular at my house. Make them big and they are rissoles. Make them tiny and they are chicken nuggets! They are really easy to put together. See tip below.


1kg ground chicken
2 eggs
2 tsp onion powder*
2 tsp garlic powder*
2 Tbs coconut flour (for chicken mix)
Salt & Pepper
1/4 cup coconut flour (will give a sweeter flavour) or sunflour (ground sunflower seeds – for coconut mix)
1 cup unsweetened shredded coconut
coconut oil for frypan


Preheat oven to 180 degrees.
In a bowl combine coconut flour, coconut and salt & pepper. Mix to combine.

In a separate bowl, combine the ground chicken, coconut flour, onion powder, garlic powder, eggs and a decent amount of salt & pepper, and mix really well.

Take a small handful of chicken mixture (1 Tbs of mixture for nuggets) and roll into a ball, coat with the coconut mixture and press down slightly to get the rissole/nugget shape. Repeat with the remaining chicken, so you have a good amount of rissoles.

In small batches place rissoles into a medium hot frypan with coconut oil and cook on each side for about 2 to 4 minutes. They should look a light golden brown. If they start to turn any darker just take them out into a nearby baking tray, ready for the oven. As all batches are cooked, transfer them to your baking tray and when all done, cover with alfoil and place in oven for approx 10 minutes on 180 degrees C, to allow the chicken to cook through.

Serve with my Asian cabbage salad
Asian cabbage salad or my White Cabbage Salad

**Tip –

If you have a mix master, chuck everything from the “chicken mixture” Bowl in there before you need to roll the rissoles. It will save your hands trying to mix together all the cold ingredients.
* If you can’t have onion or garlic due to fructose malabsorption – substitute with some Italian herbs for a slightly different but still mild flavour.


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!


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)


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


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!

My Favourite Paleo Banana Breads/Cakes


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.


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


  • 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

  • 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


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)

Coconut Chicken Strips

Everyone knows honey and mustard is awesome. Add coconut and chicken and you have super yummy chicken strips that are easy to make.

  • 1/2 cup mustard (I used a combo of dijon and a bit of french mustard)
  • 2 Tbs honey
  • 1-2 cups Coconut flakes
  • 8 chicken thighs
  • Salt and pepper
  • coconut oil (for frying)

Preheat Oven to 180 degrees.
Cut chicken thighs into strips. Mix mustard, honey and salt and pepper together in a bowl easy to cover the chicken strips. A shallow longer dish is easier. You will need two bowls/containers – one for the mustard mix and one for the coconut to cover the chicken after it’s dipped in the mustard mix.

Cover chicken in mustard mixture (it just needs a thin coating) then roll into coconut.

Fry coconut covered strips in coconut oil in batches, (be careful – it’s delicate!) on medium heat for a few minutes on either side until just golden. Transfer to a baking tray with a rack, and lay all the chicken strips onto the rack and place into the oven. Bake for approx 15min or until cooked.

I served it with bacon brussel sprouts, roast potatoes & sweet potatoes. I must note here that the combo of roast sweet potatoes with these chicken strips are a winner, and the kids came back for more! That’s why you can’t see many sweet potatoes in the picture!


Perfect to make extra for nut-free lunch-box additions that the kids will love.

Kids Lunchbox Ideas


It really is hard to think about what to put in the lunch-box at the best of times, let alone when you want your kids to eat healthy food. There are lots of ideas out there, however it is hard to think of new ideas all the time, especially when you want preparation to be quick and easy. Sometimes we get away with left overs like pieces of chicken, with veggies sticks and fruit. I am just going to add images and lunchbox ideas to randomly as I go, just to show some ideas of what we are doing.

The image above has:
  • meatballs and low sugar tomato dipping sauce
  • carrot and cucumber “crackers” with salami
  • strawberries
  • and my Jaffa Muffins (I normally bake something nut free to on Sunday to put in their lunches through the week)