Category Archives: Eggs

Bacon and Eggs

Keeping daycare lunches interesting with eggs and bacon. My cherub loves these little cups of yum and they are simple enough for kids to make too. Getting kids involved in cooking means that they are learning amazing and fun skills but also they know what is in their food and are more likely to eat them because they made them.

The idea of these is to have the bacon as the ‘crust’ in replacing the traditional pastry you would normally have. They are a great freezer option and great made ahead of time for picnics and parties.

Give them a go this week.

 

 

Bacon & Egg Cups

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PREPARATION TIME        COOKING TIME                         10 minutes              30 minutes

makes 12-16 cups, gluten free, dairy free, low FODMAP, kids lunches

INGREDIENTS

12 rashes of good free range bacon
15 eggs
3 sausages (optional)
Dried Italian herbs (basil, parsley, thyme, oregano)
salt and pepper to season

INSTRUCTIONS

  • Line muffin trays with baking paper squares
  • Add 1/2 -1 rash bacon per muffin mould depending on size you may need to cut to fill the mould.
  • Beat eggs until fluffy, add salt and pepper and herbs
  • Slice sausage into inch pieces (you can pre cook sausage)
  • Alternatively use left over meat from previous meal- roast chicken, lamb, beef, fish, prawns
  • Place sausage in each mould and pour in egg to almost the top
  • Pop into preheated oven at 200 and cook until egg is set (30 mins max)

Add avocado on top and devour!

Leave to cool before refrigerating.

ENJOY!

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Pizza

How hard is it to find a pizza base that works for grain free? I’m still testing this one but I will share so please give me your thoughts.
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I am forever Googling and Pinterest searching for ‘Paleo’ pizza dough but I haven’t found one that works for me and the family that’s easy, quick and not packed with high starch foods. A while a go I made a base that was my cracker recipe and it was great, it’s my personal favourite but in volume it’s a lot of seed and flax for pizza really. Today was one of those days where I was determined to find a happy medium for pizza especially when I promised my princess it was pizza night.

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raw dough

This base is grain free, nut free, dairy free and was actually really light in texture (the key to coconut flour, use little and don’t over work it and fluff the eggs- how is that easy……eggs and blenders are a match made in heaven that is all).
Pumpkin seeds/pepitas are a great little green seed. They are a great source of omega-3 fatty acids and also a source of calcium, iron and some B-complex vitamins and protein. Great for all the family. Soaking and dehydrating also removes the phytic acid which the digestive system cannot break down. But like all nuts and seeds all in moderation and too much of good thing can do more harm than good.

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Pizza Base

serves 2 (multiply as required)
preheat oven to 190c

PREPARATION TIME           COOKING TIME
5 MINUTES                  15 MINUTES

INGREDIENTS

2 small handfuls of pumpkin seeds (or use a mix of pumpkin, sunflower and flax)
1/2 zucchini
1 egg
1 Tbsp Coconut Oil
2 Tbsp Coconut Flour
1/4 tsp Himalayan or sea salt
1 tsp za’tar (or dry herb of choice)

INSTRUCTIONS

  1. In a blender, pulse egg until fluffy (remove)
  2. add chopped zucchini and pumpkin seeds and pulse until ground
  3. add egg, coconut oil herbs and salt
  4. add coconut flour one tbsp at time and pulse lightly then leave for a few minutes to absorb.
  5. Pour onto baking sheet and spread to desired thickness
  6. Bake for 10-15 minutes or until lightly brown
  7. Flip and bake for a further 5-10 minutes
  8. Take out, top favourite toppings and bake until heated through
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lovely green slices of yum

1. Why Paleo?

paleo

1. Why Paleo?

I realised how closely linked my lifestyle is to the REAL Paleo when I attended the seminar 'The Paleo Way'. The way most interpret is a lot of meat and a lot of 'Paleo Treats' when really its 60-80 g protein and say no to treats (because to be honest if you are eating the correct way you may not even need to snack at all from hunger)

we're all 99.9% identical, we are the same as our ancestors (being hunter gatherers) and have the same things available-these are the principles we should live by- N.G

We have an abundance of real food available to us but in actual fact we consume so much processed, packaged, sugar and starch laden products that our guts are terribly inflamed. Our primal bodies were not made to consume these foods. 
One thing for sure that I can say is that I have no idea what our ancestors ate, but I know the things they didn't so you can work out from that statement right there what you should nourish your body with. But in saying that it's not that simple (or complicated). What is now happening to our real foods is not what was happening to them 3 million years ago. Our soils are depleted, our fruits are bred for sweetness, our vegetables are grown to gigantic proportions, they are not simple foods anymore (on a commercial front). Go to any supermarket and look at the potatoes, pumpkins, corn, zucchini(HUGE and lacking in nutrients) taste the fruits (once you get through the sprays and wax). Now go to a farm or market or find someone that grows their own and see theirs, taste theirs......DIFFERENCE!!! And you'll hate it because we have been bred to consume starch and sugars when in fact we weren't made to. Extreme? No! Informed? Yes!

Paleo touches on the 'Hunter, Gatherer' expression a lot. Now you don't need a bear skin outfit, a spear and to hunch over like you have the worlds worst scoliosis (thanks the uneducated, 'non-extremists' for painting that picture for the public) it's a simple concept that means to source your foods or grow it. To go that extra step for the health and wellbeing of your family and know where your food comes from and how. You may be thinking that you are doing just fine as you are as you eat pretty ok really and kudos if you do, but how much better will you be if you made small changes to your diet that incorporated more 'hunter, gatherer' 'Paleo' principles?! 

And that's No1 (6 pages of notes condensed)


Food for thought, I know....I'm still chewing down on the Paleo principles as I am still a little apprehensive and defensive when I talk about my family and how we eat as I believe that everyone is the biggest judge on everyone else's eating habits. I'd like to convey myself as not someone who 'judges' (unless you consumes take away and junk daily-then I'll be inclined to disagree sorry), I'd like to be someone who encourages others to THINK about their food choices and sources and to educate people on the benefits of making changes to their eating that can decrease illness, inflammation and improve energy, mental health, and overall wellbeing. 

Let me know if I am crossing the judgemental barrier into extremist as I would hate to be labeled an 'orthorexic'!

Happy Weekend to Everyone

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Supporting Local Growers & Farmers

REPOSTING from last year…….

 

This is a huge passion of mine! Whether you are living in a big city, country town or something in between…support the local producers.  A while ago I convinced my husband to come grocery shopping with me in a supermarket. I had him do most of the shopping while I pushed as I wanted him to see what we bought. At the end of the shop we were behind a family with an overflowing trolley filled with foods that I would not want anyone in my family consuming. Hubs watched them go through (most likely thanking god that we only have one child) and their total was $126, then it was our turn. Half a trolley of vegetables and meat later and our total exceeded the family in front; $150. He was blown away and I caught him saying ‘how can a family eat crap for less?’ I told him commercial food from big supermarkets are cheap. A family assorted pack of biscuits for arguments sake is half the price of a tub of strawberries, it’s a shame really.
The following week I took my hubs to the market where I buy all my vegetables and whatever else I can. Once again I gave him the money and free reign to purchase the weeks worth of fruit and veg. Three green bags later and we’d spent $30. A stop at the butcher $30 and an order of organics from health food shop ($100 for the month) and we were in front by $50. He was so happy and relieved the exercise paid off.

vegetables EGGS

Since then he has told half a dozen mates that exact story in hope that they will stop shopping at the chains and start buying local. It is sad and disgraceful that supermarkets (even the ones that are the cheapest) continue to have people spend too much money on crap let alone fresh produce. But it is uplifting and so so satisfying to find local suppliers that are half the price, great quality and people you can trust.

Think Local before you enter the supermarket next time..

 

FARMERS’ FEED

This month is at Farmers Feed they are setting a challenge to shop and eat from your local farmers market for a whole week. Register to commit and see the savings, education and the overall feeling of eating REAL seasonal foods that are grown/raised by the seller.

Check out where your local market is.

 

Grainfree & Nutfree Banana Bread

Bananas seem to be everywhere in my house. My organic supplier has a new variety and I swear by day two they are twice the size. We love them though, especially when they go brown as they are better for our sensitive digestive system.

I had some ‘damaged goods’ so to speak (I dropped a large squash on a few ha) so it was to the mood board for some banana inspired recipes. Every recipe called for dates, sweetener, almond flour, tapioca, walnuts etc; we wanted a clean version as really come on a banana is sweet enough!

This is what we ended up with. …._MG_4104

A little flatter than normal and a little dense as I did forget to put the baking powder in until it was in the loaf tin so I mixed it around in tin…whoops. It also was hard to know when it was cooked (as with all coconut recipes I find). Let me know how yours turns out.

 

 

Banana Bread

grain free ,nut free, sugar free, dairy free, low FODMAP
preheat oven to 200c, line a loaf tin with baking paper
PREPARATION TIME       TOTAL TIME
10 MINUTES             1 HOUR

INGREDIENTS

3 Large Extra Ripe Bananas
5 Eggs
1/2 Cup Coconut Flour
1 Tbsp Ground Cinnamon
1 Tbsp Tahini
1 Tbsp Coconut Oil
1 tsp Baking Powder
1/4 tsp Vanilla

INSTRUCTIONS

1. Add bananas to food process and whizz on high until a smooth paste.
2. Add Cinnamon and Tahini and whizz again until combined (the mix will turn brown)
3. Add Eggs and Oil while the food processor is going along with vanilla
4. Add Flour and Baking Powder last of all
5. Pour into a lined loaf tin
6. Bake at 200c for 50mins or until an inserted skewer comes out clean in the centre.

Cool slightly before slicing.
Slather with Butter and Enjoy.
Portion and freeze if it doesn’t get eaten in the first hour.

 

banana-bread
Watch for those little hands

 

Green Eggs and Ham Frittata

Meal planning for a week away has kept me occupied preparing meals. Pretty sure (as usual) I’ve over catered but I’d rather have more than not enough in unknown territory and spend an hour finding something that’s got no onion, garlic, dairy, grain, fructans, fructose blah blah blah. You get me drift?!

I cleaned out the fridge for the week and created a few staples.

Green Eggs and Ham Frittata

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Green Eggs & Ham Frittata

12 Pasture Raised Organic Eggs (beaten until light and fluff)
6 Whole Rash Bacon
2 Cups fresh Baby Spinach
salt and pepper to season
1 Tbsp Coconut Oil
INSTRUCTIONS

1. Beat eggs
2. Place spinach in a lined lasagna dish (Lined with it all covered is the important bit as you want to be able to remove the whole thing to slice and not end up with egg stuck everywhere)
3. season with salt and pepper
4. Lay Whole Bacon Rashes on top (depending on size you may overlap)
5. Pour Eggs over top
6. Give the dish a light shake (the bacon will rise, that’s ok)
7. Pop in Oven for 30 Minutes (or until the eggs bounce back when you press in the centre.
8. Leave to cool completely, take out then slice in portions or keep whole

Feel free to add more vegetables too, this was just me clearing out the end of the weeks supplies. I would serve this with more vegetables on the side or a salad or a meat or fish portion. Also makes a great lunchbox filler for the kids.

Fried Rice (not rice)

The other night we made Grain free Prawn Bibimbap (want the recipe? Let me know) for dinner and I’ll tell you it was awesome. Check the Instagram pics of the asian fusion we had.
Anyway I had leftovers (YES I KNOW) so I combined the cauliflower rice with some other vegetables I had in the fridge added a few prawns and bacon and ended up with a great veggie packed fried rice alternative to have with a protein for lunch and dinner.

My recipe calls for spiralized vegetables, I cannot recommend the ‘Spirooli’ enough as it makes meal prep, grainfree living and the kids excited about vegetables. If you’re after one thing in your kitchen you need to seriously consider one of these

 

Fried Rice

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Fried Rice ‘no rice’

 

Cauliflower Rice

INGREDIENTS

Head of cauliflower
1 Tbsp Coconut Oil
1 tsp salt

INSTRUCTIONS

1. Cut Cauliflower up and place in food processor and pulse until it resembles a fine crumb (like rice)
2. Heat Coconut Oil in Pan and pour in cauliflower
3. add salt and fry for 5 minutes.

Use this as an alternative to rice in any dish

Fried Rice

Knob of fresh ginger
Knob of fresh Turmeric
1 Tbsp Coconut Oil or Ghee
salt and pepper to season
2 Tbsp water or miso liquid or bone broth

1 Zucchini Spirialized
1 Daikon Spiralized
1 Broccoli (florets cut and the stalk Spiralized)
1 Bok Choy Shredded
Bunch of Silverbeet shredded
1 cup Baby Spinach Leaves
1 Carrot Spiralized
3 Rash of Bacon diced
1 Cup of chopped Prawns (cooked)
1 Cup Bean Shoots (blanched)

INSTRUCTIONS

1. Spiralize all vegetables as noted above (alternatively you can cut into julienne slices)
2. Add Spiralized vegetables to food processor and pulse in short bursts until they break up into ‘rice’
3. Heat Oil or Ghee in pan and fry off ginger and turmeric
4. Add bacon and fry for a few minutes
5. Add Broccoli Florets and fry
6. Add Spiralized vegetable mix and fry tossing all veggies around
7. Add the leafy vegetables last followed by the cooked prawns
8. Add Cauliflower rice and bean shoots and toss to combine and mix.
9. Turn off heat and pop lid on the leave for 5-10 minutes.
10. Season with salt and pepper

We made Fried Rice Omlettes for dinner as something different by adding a few spoonfuls to some beaten eggs and cooking.

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Fried Rice Omeltte