Egg Muffins

Monday 25 February 2013

Egg Muffin

Egg Muffins

I noticed many of these egg muffin recipes on Pinterest so had a look in my fridge and made up this recipe. They are a great idea. They are quick and easy to make and so tasty.

I had some chickpeas left over from another recipe so threw them in. Of course they sank to the bottom of each muffin. Maybe next time I will mash them up in a food processor.

They are still fun and very tasty to eat.

Egg Muffins

Makes 4

3 eggs beaten
1 small zucchini
half a small brown onion
2 garlic cloves minced
1 tablespoon ghee
2 tablespoons chickpeas
salt and cracked pepper to taste

Preheat oven to 180C/350F. 

Combine all ingredients in a bowl. Then grease a small muffin tin with olive oil. Pour ingredients to fill 4 cups.

Bake in over for 20-25 minutes.

Paleo Salted Peanut Butter Fudge - Dairy Free, Wheat Free, Gluten Free

Friday 22 February 2013

Paleo Salted Peanut Butter Fudge

I adapted this salted peanut butter fudge recipe from another recipe. That one called for almond butter but it is extremely expensive where I am and since I have two large jars of raw peanut butter at home decided to use that instead. 

This is divine. It won't long last at all. Yum.

Peanut Butter Fudge

Makes 12 small pieces

½ cup natural peanut butter
2 tablespoons coconut oil
1 tablespoon honey
½ teaspoon sea salt
Extra salt for topping (optional)

Mix all the ingredients in a bowl until well combined.

Line a small container with cling wrap then pour in mixture.

Paleo Salted Peanut Butter Fudge in container

Place in freezer to set.

Add salt on top of fudge as topping.


This does melt in your fingers so best to store in freezer.

Tangy Chicken with Cauliflower Mash

Tangy Chicken with Cauliflower Mash

This is a delicious easy dinner for one. Just multiply the ingredients for each additional person if making for more.

I absolutely love balsamic vinegar and mustard and combining the two is genius. Why Id never thought to do it before I will never know. I found a similar recipe elsewhere, forgot where, but have simplified it here. 


Tangy Chicken

1 chicken thigh fillet
1 teaspoon mustard
1 teaspoon balsamic vinegar
1 clove of garlic minced
2 teaspoon olive oil

Salt and pepper to taste

Combine mustard, vinegar, garlic, 1 tablespoon olive oil and salt and pepper in a bowl and mix. Then coat chicken in marinade cover with cling film and place in fridge so the chicken can take on the delicious flavours of the marinade. Make cauliflower mash then get back to chicken.

In a small saucepan heat up 1 tablespoon olive oil then place chicken and over low heat and brown on both sides. The sugar in the vinegar does burn so keep it on low heat so the chicken can cook or else it will burn. Cook chicken about 5 minutes on each side and you find it is cooked in the middle ie not pink.

Cauliflower Mash

1/4 piece of cauliflower
1 teaspoon olive oil
1 tablespoon milk free margarine
Salt and pepper to taste

Boil cauliflower in small saucepan for about 5-10 minutes until very tender. Place all ingredients in a food processor and mix until it resembles mashed potatoes. Pulse and scrape down sides as you go along so it all gets mixed together. Season with cracked pepper when done. Delicious.

Almond Bread - Dairy Free, Wheat Free, Gluten Free

Tuesday 19 February 2013

Elana's Pantry Wheat Free Paleo Bread

This wheat free paleo bread recipe comes courtesy of Elana's Pantry. It is the first wheat free paleo bread I have made and I am not too impressed. I used the same size tin Elana used but it came out half the size.

It is dense maybe because I used almond meal not almond flour. I also didn't add the honey and used 4 x-large eggs as that is what I had whereas the recipe calls for five but I am sure it would have come out the same.

It is not a sandwich bread. You won't be able to make sandwiches out of it. It is a snack bread to make little snack sandwiches with jam, honey, hummus, peanut butter whatever spread you choose.

It is good to have on hand, beats snacking on unhealthy food. A little goes a long way so it will last awhile in the fridge.

Wheat Free Paleo Bread Recipe

1 ½ cups almond meal
2 tablespoons coconut flour
¼ cup golden flaxmeal
¼ teaspoon salt
1 ½ teaspoons baking soda
5 eggs
¼ cup coconut oil
1 tablespoon apple cider vinegar

Place almond flour, coconut flour, flax, salt and baking soda in a food processor

Pulse ingredients together

Pulse in eggs, oil, and vinegar

Pour batter into a greased and lined 19cm x 9cm (7.5 x 3.5 inch) loaf pan

Bake at 180C/350F for 30 minutes

Cool and serve 

Banana Chocolate Chip Cookies - Dairy Free, Wheat Free, Gluten Free

Multiply Delicious Paleo Banana Chocolate Chip Cakies

This divine Banana Chocolate Chip “Cakies” recipe comes courtesy of the sublime Multiply Delicious blog. I have changed the recipe a little but these little morsels are absolutely delicious.

They are soft, juicy, light and fluffy. I will definitely be making them again.

Note: Make sure to line two trays. One tray will bake and the other tray will cool. So when the cakies are done take them out of the oven so they can cool and then place the other tray in the oven. These bites are very soft to touch so if you take them off the tray straight away they will crumble.

They come out to a AUS50 cent size. So not very big but you an make them bigger if you choose.

Banana Chocolate Chip “Cakies”

Makes 15
1/2 cup mashed ripe banana
1 tablespoons creamy almond butter
1 teaspoons vanilla extract
1/2 teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of Salt
1/2 cup plus 2 tablespoons almond meal
2 tablespoons dark chocolate chips

Preheat oven to 180C/350F degrees. Line two baking trays with baking paper.

With a hand mixer, blend together the banana, almond butter, vanilla extract, baking soda, cinnamon, and salt. Add in almond meal and chocolate chips and stir to combine.

Using a  tablespoon and scoop even scoops and place on prepared baking sheet.

Bake for 11-14 minutes or until cookies are slightly golden on top. Remove from oven and allow to cool slightly before removing from pan.

Again, these are soft so if you remove too soon you’ll have a soft cookie crumb mess.

Wheat Free Banana Pancakes - Dairy Free, Wheat Free, Gluten Free

Wheat free banana pancakes from scratch

You won't believe how good these wheat free banana pancakes made from scratch are. I have been searching for a really good recipe for banana pancakes since I have been on my wheat free diet and I finally found it at Paleo Parents.

A different recipe prior to this one was just awful. I got so depressed thinking this is how my pancakes are going to be? They were like cement.

These divine wheat free banana pancakes are absolutely soft, light and delicious. They are really easy on your tummy, make you feel good after and keep you full for hours.

Notes: When making these pancakes don't make them too big as you won't be able to flip them over. Keep the flame low as they will burn. They don't take long to cook so keep your eye on them. If you keep them about 10 cm/4 inch in width you will be fine and make more. I made mine bigger but next time will keep them to the smaller size.

I always grind my own almond meal in a food processor. If I need it super fine I will buy it from the supermarket.

Keep reading to find out how to make pancakes from scratch. It is so easy.

Banana Pancakes

Makes 6 larger pancakes or 12 smaller ones

1/2 cup almond meal
1/4 cup banana mashed
1 egg
2 tablespoons almond milk
1/4 tsp baking soda
1/4 tsp cream of tartar
pinch salt
1/4 tsp vanilla
1 tbspn coconut oil

In a food processor, process banana, egg, and milk until smooth.

Add the remaining ingredients (except coconut oil) and pulse to combine.

In a large pan, melt coconut oil over low heat.

Pour batter into pan to form 10cm/4 inch diameter pancakes.

Cook until bottom is golden brown and flips easily, about 2 – 3 minutes. Cook the other side about 2-3 minutes to get an even colour.


Chocolate Almond Butter Ice Cream

Friday 15 February 2013

Chocolate Almond Butter Ice Cream

I made this deliciously delightful dairy free Chocolate Almond Butter Ice Cream last night. I have to say there isn't much left. I used one can of full fat coconut milk and one can light but you can change it to 2 cans full fat. That is what the original recipe was from Multiply Delicious one of my favourite cooking blogs. Enjoy.

Chocolate Almond Butter Ice Cream

1 400ml can of coconut milk
1 400ml can of  light coconut milk
1/4 cup cacao powder
1 ripe banana, mashed
100gms dark chocolate chopped
1/4 teaspoon sea salt
1 tablespoon coconut oil
1 teaspoon vanilla extract
1/2 cup creamy almond butter

Warm the milk over medium heat for 5-7 minutes, then add the cacao powder, mashed banana, dark chocolate, sea salt, and coconut oil. Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. Make sure the mixture doesn’t boil.

Remove from the heat and transfer to a glass bowl. Press a piece of plastic wrap directly onto the mixture, then refrigerate for 2 hours until the mixture has cooled completely.

Stir in the vanilla extract, then using your ice cream maker place mixture in the bowl and follow the manufacturer’s instructions. When ice cream is almost finished, add almond butter to ice cream maker, and continue to process.

Remove from ice cream bowl to an air-tight container and place in the freezer to set. Or if you like it soft serve right away. Serve with sliced banana and chopped almonds if desired. Sprinkle with chopped peanuts.


Wheat Belly Flaxseed Wrap

Wheat Belly Flaxseed Wrap

This is a great Flaxseed Wrap recipe which I got from the Wheat Belly Cookbook. It is so quick and easy and talk about fresh bread. Better than a bakery.

The original method for making this recipe is to place the dish into the microwave but I don't have a glass dish. If you do you can just zap it on high power for 2-3 minutes. I prefer not to use a microwave if I can help it. It's really not good for you.

This is a lovely soft wrap which is very tasty. I found mine fell apart a bit but will definitely try it again. It's too good not too.

Wheat Belly Flaxseed Wrap

3 tablespoons ground golden flaxseeds
1/4 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 tablespoon water
1 egg
1 tablespoon coconut melted plus more for greasing pan
pinch of sea salt or celery salt

In a small bowl combine the flaxseeds, baking powder, onion powder, paprika and salt.

Stir in 1 tablespoon coconut oil.

Beat in the water and egg until blended.

Grease a 20cm cake pan or similar. I found my wrap stuck to the bottom so next time will cut out a circle of baking paper and place on bottom.

Bake in oven for 5-7 minutes. Let cool for 5 minutes.

To remove lift up an edge with a spatula. If it sticks use a pancake turner to gently loosen from the pan. Turn the warp over and top with desired ingredients.

I made mine with spinach, mushrooms and a piece of middle bacon sliced then drizzled my own delicious homemade vinaigrette. Forgot to take a photo I was sooooo hungry.

Baked Eggs in Portobello Mushrooms with Bacon

Tuesday 12 February 2013

Baked Eggs in Portobello Mushrooms with Bacon

The minute I saw this on Paleo Spirit I knew I had to try it. It looks like too much fun not too. It also looks too easy which it is.

I am not a fan of prosciutto which the original recipe has so baked some baked which worked a treat.

Baked Eggs in Portobello Mushroom with Bacon

2 organic eggs
2 portobello mushrooms
1 slice of organic bacon cut in half
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt and black pepper to taste
a little olive oil

Clean the mushrooms, remove the stem and scrape out the gills so you have a well deep enough for the egg.

Rub a little olive oil on the outside of the mushrooms to help them cook and keep them from sticking to the pan.

Arrange the mushrooms and bacon on a baking tray.

Inside each mushroom sprinkle some thyme, parsley, salt and pepper.

Carefully crack the eggs over the mushrooms trying not to spill too much egg yolk. The spilt part is still yummy once it is cooked.

Gently place the baking tray into the pre-heated 180C/375F oven and bake for 10-15 minutes. The amount of time required depends on how thick your mushrooms are and how you like your eggs.

Once out of the oven season with salt and pepper, plate up and enjoy.

Homemade Fruit Smoothie

Monday 11 February 2013

Homemade Fruit Smoothie

I love the colour of this fruit smoothie. It could possibly be because I love pink. Ever since I have been on my Wheat Belly diet I have discovered new ingredients and Golden Flaxmeal is one of them.

I love this product which is available from supermarkets otherwise try a health food store. It is about $6 for a 1 kg bag which I think is a bargain. Well worth searching for and trying. I love the golden colour and delicious nutty flavour and it's a bonus that it is incredibly good for you.

Anyway I was playing around with a few ingredients and came up with this delicious thick and filling fruit smoothie.

Creative Gourmet is a well know brand that sells packaged frozen fruit which you will find in the freezer section of your supermarket. Their products are easy to get. Should be at every Woollies and Coles supermarket.

Homemade Fruit Smoothie

1 cup almond milk (or any non dairy milk of your choice)
½ frozen banana chopped
1 tablespoon golden flaxmeal
¼ teaspoon cinnamon
¼ cup Creative Gourmet frozen mixed berries

Place all ingredients in a food processor. Blend until smooth. Then pour into a glass add a straw and enjoy. Nice and easy!

Bacon, Spinach & Mushroom Casserole

Bacon, Spinach and Mushroom Casserole
I found this delicious little meal from Paleo Diet Lifestyle and had to make it immediately. It has all three of my favourite foods - bacon, spinach and mushrooms.

Looking at the photo I thought it wouldn't be enough as a meal. I really love quick and simple meals so decided to add a poached egg as well. It is a divine breakfast but I have it at any time of the day.

Bacon, Spinach & Mushroom Casserole

2 rashes good quality bacon cut into medium sized strips
2 big handfuls of fresh spinach, stems removed
1 egg
150gm button mushrooms sliced
1/2 large onion, chopped
1 garlic clove, minced
1 tbsp ghee
Salt and pepper to taste

Heat a large casserole over a medium heat and cook the bacon, making sure it’s still soft.
Add the onion and cook until soft, about 5 minutes.
Add the garlic and cook for about a minute, until fragrant.
Add the mushrooms and cook for about another 8 minutes, until soft.
Add the spinach and butter, cover and let cook for another 4 minutes, stirring occasionally, until the spinach is well cooked.
Season with salt and pepper and serve.

This makes enough for two with a poached egg on each plate.

Flourless Tahini Cookie Recipe - Dairy Free, Wheat Free, Gluten Free

Saturday 9 February 2013

Flourless Tahini Cookie Recipe - Dairy Free, Wheat Free, Gluten Free

I had two jars of tahini in my fridge and wanted to find some tahini recipes to use some of it up. So I searched for tahini recipes on the internet and came across these delicious Flourless Tahini Cookies.

The original tahini recipe for the cookies is here but they are made with chocolate. I have been eating a lot of chocolate lately so wanted to try something different.

I had heaps of nuts in my cupboard so used my favourite which are pecans. Yum I love pecans. Since I had some choc bits I decided to top each one with some chocolate. It's only a small amount. As you can see they turned out looking like boobs! Hahahaha, oh well.

They are soft and chewy and incredibly delicious.  I will definitely make them again but I think next time much smaller and less erotic looking!

Flourless Tahini Cookies Recipe

1 cup all natural tahini
1/2 cup of honey
1 egg
1 tbsp of cinnamon
1 tsp of organic vanilla essence
2 tbsp chopped pecans
Choc chips to top each biscuit

Preheat oven to 180C/350F and line a biscuit tray with baking paper.

Combine all ingredients in a bowl and mix until you have a thick and creamy batter.

Place a small scoop of batter per cookie on the tray. Then place a choc bit in the centre of each.

Note these do spread so leave enough space between each, or just make smaller cookies. 

Bake for 9-10 minutes, be sure to check the cookies every few minutes as they do cook quickly!

Fish Cakes

Fish Cakes Recipe

I founs this delicious recipe for fish cakes at Elana's Pantry. I lover her recipes. I didn't have any shrimps (in Australia we call them prawns and no we don't put shrimps on the Barbi we put prawns. Damn that Hoges!) but I did have two Basa fillets in my freezer so decided to use those instead. Basa Fillets are so easy to get from Woolies and nice and cheap too.

Make sure to read the recipe to the end and not make the mistake I did. Instead of coating the fish cakes in the almond meal I added it in with all the other ingredients! A silly mistake. They still taste great but would have been good to make the recipe the way it's was meant to be.

I also changed around a few of the other ingredients as I didn't have them or didn't know what they were. Cilantro? Hmm not sure.  Honey in fish cakes - I don't think so. But you can add 1 tablespoon of honey if you choose. 

Alongside this fish cake recipe I boiled up cauliflower and broccoli for about 4 minutes and poured a delicious homemade vinaigrette over them. Delicious.

Fish Cakes

300gms or 2 Basa fillets
1/2 small red capsicum, finely chopped
1 clove garlic, minced
1/2 onion, thinly sliced
1 tablespoon lemon juice, freshly squeezed
½ teaspoon sea salt
¼ teaspoon dried chili
1 egg
½ cup blanched almond flour
Olive oil spray for sauteing

Place fish in food processor, pulse until finely chopped.

In a large bowl, combine chopped fish, capsicum, garlic, onion, lemon juice, salt, chili and egg.

Form mixture into 1.5cm thick patties, dip each in almond flour, coating thoroughly.

In a large skillet, over medium heat, warm 1 tablespoon oil.

Add 3 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate.

I found the fishcakes adsorbed all the oil leaving nothing on the pan so sprayed the pan with olive oil when I turned them and when I put the next batch on.

Repeat with remaining cakes

Makes 7 cakes

Paleo Almond Bread - Dairy Free, Wheat Free, Gluten Free

Wednesday 6 February 2013

Paleo Almond Bread Sliced

Paleo Almond Bread

This Paleo Almond Bread recipe produces a lovely, light Almond Bread with beautiful aromas. It smells like it has ten different spices in it.

It was original called the Paleo Breakfast Bread which I got from Elana's Kitchen of whom I adore. I love all her recipes. I think Almond Bread is a nicer title and you can eat it whenever you choose.

Almond Bread

1/2 cup creamy almond butter
2 eggs
1 teaspoon vanilla
2 teaspoons maple syrup or honey
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda

In a large bowl, with a hand blender, mix almond butter until creamy

Mix in eggs, honey, vanilla and stevia

Add salt, baking soda and cinnamon

Mix well with hand blender until all ingredients are combined

Transfer batter into a well greased 20 x 20cm/8 x 8 inch baking dish (or within these dimensions. I think my pan was 23 x 16cm.)

Bake at 170C/325° for 12 to 15 minutes.


Roasted Pumpkin, Garlic and Thyme Soup

Friday 1 February 2013

Roasted Pumpkin, Garlic & Thyme Soup

This is an incredible delicious Roasted Pumpkin, Garlic and Thyme soup. It is thick and creamy and full of lovely roasted flavours.

It does have a bulb of garlic but it does not have an overpowering garlic taste. It gently comes through. There is a stronger thyme flavour than anything. Since I love thyme I really love this soup.

I also had a small piece of cauliflower left so roasted that up too. I love including cauliflower in soups because it makes the texture velvety smooth and creamy.

It is easy to make and doesn't use many dishes so it is easy to clean up afterwards.

Roasted Pumpkin, Garlic and Thyme Soup

1 whole garlic bulb
2 tablespoons olive oil
450gm pumpkin or butternut squash
1/4 piece of cauliflower
1 teaspoon dried thyme
1 tablespoon olive oil
½ large onion finely chopped
600ml chicken stock
Salt and pepper

Preheat the oven to 180C.

Take a piece of aluminium foil large enough to wrap a bulb of garlic. Place the bulb in the centre then pour 1 tablespoon of oil over it sprinkle with salt and pepper to taste wrap it up and place on a large roasting tin.

Peel and deseed the pumpkin, then cut the flesh into large chunks. Toss the pumpkin and cauliflower in 1 tablespoon olive oil, 1 teaspoon thyme and sprinkle with salt and pepper to taste.

Place in the roasting tin in a single layer and cook in preheated oven for 35-40minutes.

Heat up olive oil in a large heavy based saucepan. Add the onion and cook over medium heat stirring occasionally for 5 minutes until soft. 

Add the stock a few spoonfuls at a time then add the remainder.

When the pumpkin and cauliflower has browned remove from roasting tin and add to the saucepan. Simmer for 10 minutes.

Open the garlic package and leave to cool. When cool enough to handle break up garlic bulbs then on a chopping board press down on each until the garlic pulp squeezes out.

Remove the soup from the heat and leave to cool slightly. Stir in the garlic pulp.

Transfer to a food processor or blender in batches and process to a puree.

Pour into bowls and serve.
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