Tag Archives: eggs

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

 

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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

Making Food Fun & Different

I get my 3 year in the kitchen at every opportunity.
We talk about vegetables and fruits, she mixes (aka messes), chop food, wash dishes- yes slave labor but she loves helping.

We cook a wide variety of foods a week. Frittata’s, Roast Meats and Vegetables, Seafood and Poultry Bakes, Slow cooked meals, Soups. It’s easier to organise the house that way.
But like everything I have to change it up or the same thing gets boring. Here is a great kids lunch option (or adult) using whatever you have really from fresh vegetables to left over roast vegetables to meats, tuna, sardines, organ meat (my favourite). The base is easy, nutritious, packed with saturated fats, protein and fibre these little babies will contribute to a large amount of your daily recommended intake.

Frittata Muffins

Nut free, paleo, whole foods, organic
this recipe makes 6 large muffin sized Frittata’s- double as required
PREPARATION TIME               TOTAL TIME
10 MINUTES                     30 MINUTES
Quiche_2
Frittata Muffins

INGREDIENTS

5 Eggs
2 Tbsp Coconut Flour
1/4 tsp Salt
1 tsp of chosen herbs and spices
1 Tbsp grass-fed butter, ghee or coconut oil

6 Tomato Slices
6 Eggplant Sliced
6 Zucchini Sliced
6 Sweet Potato Slices
6 Tsp sized portions of spaghetti squash
Quiche_1

INSTRUCTIONS
1. Whisk eggs in a bowl
2. Add Flour and whisk. Set aside
3. Chop your vegetables to the same sized rounds as your muffin tray
4. Line with baking paper or oven proof cups (alternatively you can do individual ramekins, grease with coconut oil and line with bacon (YUM)
5. The egg mixture will have thickened, add butter,ghee or oil and salt and herbs and spices
6. Start with the vegetable the kids love place that on the bottom (tomato looks great)
7. Add a spoonful of egg mix (it should be thick like batter)
8. Keep layering with vegetable, egg, meat, egg and so on until you finish at top with egg.
9. Place in oven for 20 minutes or until the top is set
10. Turn out upside down

Quiche

Enjoy with a side salad, relish, fermented vegetables, some cultured yoghurt. Pack in lunchboxes, freeze, let the kids eat these beauties all day and night long.
And don’t stop there. Turn all your regular whole food meals into a new creation. Don’t forget to #realfoodmumblog #realfoodmumblog recipes to share your creations

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Mexican Fiesta

Continuing on with the Mexican theme of last week (and every Tuesday) I am always looking at how I can re-create a meal into several dishes to keep the family happy, nourished and excited about food. There is always leftovers with the meals I cook. I create a meal for a larger family so I know that my recipes are accurate and that they can feed more than my little threesome. Mind you my husband eats for a whole football team so I don’t know how I still end up with leftovers some nights.

Here are two re-creations from Taco Tuesday. Can be used for breakfast, lunch or dinner the following days.

Make your food stretch, save money, time and the frustration of having to cook something new every night.

Burrito Bowl

Serves 1

INGREDIENTS
Whatever salads or vegetables you have in the fridge
Leftover burritos, taco mince, vegetable medley
A bowl

INSTRUCTIONS
Not that difficult but I’ll guide you through mine
burrito-bowlOn the base I put lettuce (I also use spinach)
I then segment the rest.
1. Meat or vegetables from previous nights meal
2. Zoodles
3. 1/4 Avocado
4. Fermented Ninja Ginger Carrots
5. Spaghetti Squash
6. Broccoli stems and florets
7. Turmeric Cauliflower
8. Sweet Potato
9. Sauerkraut
10. In the middle- coconut Kefir and Fermented Jalapeno’s

Each quantity varies between 1/4 cup to 1/3 cup each

 

Breakfast, Lunch or Dinner Burrito Wraps

_MG_3236

Ok we LOVE these wraps. We have them as pizza, burritos, breakfast, lunch and dinner. High in protein and good saturated fats.

INGREDIENTS
3 Eggs
2 Tbsp Blanched or Activated Almond Meal
1 Tbsp Ghee or Coconut Oil
Mexican Leftovers or;


Classic Filling
Tomato
Avocado
Bacon
Salsa

Coriander (optional)

Roast Vegetables
Sweet Potato
Cauliflower
Broccoli
Spinach
Beans
Cashew Cheese
 


Bolognese


Leftover Mince
Tomato
Carrot
Basil
Thyme 

Tomato Napoli Sauce

Roast Meat
Roast Meat
Gravy
Mushrooms
Avocado
Zoodles

 

 

 

Fresh  RAW Vegetables
Grated carrot, zucchini, cucumber
Sliced Celery
Avocado


 

Basil Pesto and Mayonnaise


Fish
Salmon, Tuna, Snapper
Dill
Olives
Cucumber 

Mayonnaise

 

INSTRUCTIONS
1.Whisk Eggs in bowl
2. Add Meal and whisk until fluffy
3. Heat Ghee or Coconut Oil in 30cm Pan (spread it all around- no dry spots)
4. Pour Egg mix in and turn to low and cook for 3 minutes
5. With an egg slide lift edges and shake pan to loosen wrap
6. Here’s a few choices.
*Add ingredients in a line to centre of wrap while still in pan. Wrap by taking bottom section to middle and folding sides over top. Press down and flip seal other side.
*Remove from heat and let sit for five minutes. Turn out onto a plate, fill with ingredients, wrap as above
*Place wrap in oven (if pan is oven proof GREAT, if not flip onto a tray. Cook for a further 10 minutes at 180c. Take out, cool and use when needed.

I make mine ahead some days, then pop in oven all wrapped to re-heat. I add lettuce and other cool salad ingredients once it’s re-heated.
KIDS LOVE THESE