Monthly Archives: June 2013

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The Paleo Diet

I’ve been asked by a few people recently for information on the Paleo diet.  Let me begin by saying that it is not my intention to provide an argument as to why you should follow the Paleo way of eating.  I believe everyone is entitled to their own opinion. We have chosen to eat this way as it make sense to us. As you know, we have modified the diet to suit our own dietary needs. My intention is to share recipes I that I use to eat this way.

This however, is one of the first sites I went to for information.  Loren Cordain is considered to be one of the leading experts on the Paleolithic diet and has a number of books available on line and in bookshops (Birchall’s in Launceston keeps some stock).  I hope you find it interesting too.  Bron x

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Paleo Quiche – Gluten, grain and dairy free, low fodmap, fructose friendly!

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As promised here is my quiche recipe. It is a rough guide as to what I used as it was just a trial that worked really well!

“Pastry”

1 1/2 – 2 cups Almond Meal
1 egg white
1 full egg (or you could use 2 egg whites)

Preheat oven to 180 degrees Celsius.
Mix ingredients together until they have a pastry like consistency.
Next time I would do this in the Thermomix – mix the ingredients for about 5-6 seconds on speed 5 and then kneed for about 1 minute.

Roll out between two sheets of baking paper.
Put into a greased quiche dish.
Prick the bottom of the pastry.
Blind bake for about 10 minutes or until it has only just started to colour.

“Quiche”

About 6 eggs
Then add whatever bits you have in the fridge. I added:
1 tomato diced
Greens of about 6 spring onions, finely chopped
ham/bacon (about equivalent to 6 rashers of bacon)
2 tablespoons coconut yoghurt
Approx 100g baby spinach leaves finely chopped
Salt and pepper to taste

Mix all ingredients together.
Pour into the “pastry case”.
Cook at 180 degrees until set in the centre.

Hope you enjoy it! We had leftovers cold and heated in the microwave – both worked well! Bron x

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Tonight I cooked some cupcakes for the school lunch boxes this week. Much to my disgust the pink dye leached out of the wrapper onto the pan tin! YUCK!!!

I think the rest of these ones will be used for craft!

I’m getting some unbleached ones to cook cupcakes in from now on!

Low FODMAP, Fructose Friendly Nut Bars

20130616-230246.jpgFor all you fellow Low FODMAP people out there, I made some nut bars tonight that taste pretty awesome.  Our Miss 12 year old liked them better than my husband’s favourite recipe…winner!

So here’s how we make them…

Preheat oven to 180 celcius (350 Fahrenheit) and line a 18cm x 28cm baking tray with baking paper.

Put the following into the bowl of the Thermomix or a food processor and grind into coarse nut flour (approx. 10-20 seconds speed 7) being careful not to let it turn into nut butter!

1 cup walnuts

1 cup of pepitas

1/4 cup almonds

1/4 cup macadamias (you could use cashews if you can tolerate them)

Remove from the bowl and set aside (If not using a Thermomix, put into a medium size mixing bowl).

Put into the bowl of the Thermomix (or into a small saucepan).

1/2 cup of rice malt syrup

1/4 cup coconut oil

Melt for approx. 1-3 minutes, depending on how solid your coconut oil is, on 80 degrees speed 1.

Add the crushed nuts back into the Thermomix bowl then add

1/2 cup of sunflower seeds

1/2 cup pepitas

1/2 cup Dried Bananas (I also threw in a few leftover dried blueberries)

1/4 cup desiccated coconut

1/2 tsp salt (optional – I forgot it tonight!)

1 tsp cinnamon (optional – forgot as well!!!)

Mix on reverse speed 2 until well combined, you may need to stop and scrape down the sides several times (or add the above ingredients and the melted oil/rice malt syrup and mix well with the crushed nuts).

Press well into the tin.

Bake for 15-20 minutes until it is lightly browned on top.

I usually cut down the middle and then into the desired sizes while it is still warm and leave it in the tin until cold.

Transfer to an airtight container.

Enjoy in moderation (I would only eat 1/2 – 1 piece per day max) x

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Today is a very precious girl’s first birthday! It got me thinking back to when she was born last year.

We were away on a family holiday to mainland Malaysia, Borneo and Brunei. We had a wonderful time!

A highlight of our trip was a few days on gorgeous Lankayan Island where we went scuba diving, swimming in the warm ocean, snorkelling and diving with turtles, watching baby turtles hatch and mother’s lay their eggs.

It was a truly special place and has created wonderful memories for our family.

Where were you this time last year?

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Tropical chia parfait

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Last week I bought an ebook from a girl who I had met many years ago in Tasmania, but has since moved to Melbourne. She has a fantastic website called The Holistic Ingredient and has just released her first recipe book, The Nourishing Kitchen.

I have made a couple of the chia recipes in the book which were great and should be tried! Yesterday however, I experimented with her parfait idea and came up with a delicious tropical blend of my own. Until I read Amy’s book, it had never occurred to me to put the chia seeds into a blender. It results in a lovely smoothie texture.

Anyway, I popped this recipe on my Facebook site and got quite a bit of interest, so I thought I should upload it to my blog so you could try it too! You need to put the chia seeds in the fridge to soak overnight for best results, otherwise if you don’t mind a crunchier texture leave it soaking for at least 30 minutes.

Ingredients

3 tablespoons chia seeds

1 cup milk of choice

1-2 strawberries

1/2 banana

2 cm chunk fresh pineapple chopped

Juice 1/2 lime

1 tablespoon coconut cream/yoghurt of choice

2-3 mint leaves (optional)

Sprig mint and slice strawberry for garnish

Method

Mix chia seeds with milk and leave in the fridge to soak overnight.

In the morning, pop in all ingredients into a blender and whizz up until you get your desired consistency.

Garnish with extra mint and a slice of strawberry (you could also pop some more coconut cream or yoghurt on top).

Enjoy x