Tag Archives: foodie

Kangaroo Burgers

Probably not the first mince you would grab from the meat section but Kangaroo meat is great. Great for you, great tasting and can be used as an alternative to almost all beef mince dishes.

We love our burgers, you can add whatever you like to them too and the family can get a veg packed patty of yum.

Super easy to make, can be prepared ahead, taken along for a BBQ lunch, great in school lunches, great for breakfast and even for a cold healthy snack.

Kangaroo Burgers



500g kangaroo mince
1 zucchini grated (squeeze out the excess water)
1 carrot grated
1 cup of mushrooms diced or grated
1 onion diced (optional for Low FODMAP)
1 egg
1 Tbsp Tomato Paste (low salt)
1/2 Tbsp Chia seeds
1 tsp sumac (sweet and tart)
1 tsp basil
1/4 tsp salt
grind of pepper to season
1 Tbsp Coconut Oil

NOTE: you can add any herbs or spices you like.
Add some minced liver too – a great way of packing in more that no one can taste.


Combine everything in a bowl and mix with hands until combined (really massage the mix to maximise flavour)
Form into balls. Vary in size if you have big and little people in the house to feed.
Pop into fridge to set for at least 20 minutes

Season the grill with some coconut oil (or better yet brush each burger with macadamia oil)
Grill on medium for 5 minutes each side
Kangaroo is a game meat so is best to cook just under done

Serve with grilled veggies, in a burger with tonnes of greens and homemade chilli mayo.



Slooooow Cooked Mexican Beef

It’s winter so that means that it is officially time to break out the slow cooking. Perfect for time poor, perfect for all meats.

I want to share one of my favourite recipes that I kind of made up  and that I have used for many cuts of meats. I own a cast iron pot, 2 actually (my all time favourite kitchen item) I love them. They cook everything to perfection. I also have a slow cooker and it has now taken place on the bench for what will be a nourishing winter.

I would recommend Beef Osso Buco cuts or any other secondary cut of meat like Blade. Speak to your butcher about what meats are best for slow cooking and stock up for winter cooking

Mexican Slow Cooked Beef


paleo, primal. low FODMAP, grass-fed, Mexican

10 MINUTES             3.5 HOURS

Feeds a family of four with sides included
Pre-heat oven to 135c



600g Blade Steak (or as I suggested above)
6 small-medium tomatoes quartered

300ml bone broth
1 cup of chopped mushrooms
1 zucchini chopped

1 Tbsp. Coconut Oil

2 Tbsp. Tomato Paste
Mexican Inspired Spice Mix
2 tbsp. cumin powder

1 tbsp. smoked paprika

1 tsp ground turmeric

1 tsp. Himalayan salt

1 tsp. cardamom

1 tsp. coriander

½ tsp. cloves (or 3-4 whole)
1 star anise

1. Heat Coconut Oil in Pan

2. Add Beef and cook on high to seal and brown on either side

3. Add quartered tomatoes and stir to combine (I moved my tomatoes to be under the meat)

4.In a bowl or jar combine broth and tomato paste, add to pan and bring to boil

5. Add spice mix and slowly mix through broth
6. Add mushrooms and zucchini

7. Place lid on pan and pop in preheated oven for 3 hours

8. Check meat- it will fall apart when you scrape with a fork. If not it’s not quite done.

The meat will be tender, melt in your mouth and have so much flavour.
I cooked mine the day before I needed it so I popped it in the fridge in it’s pan and on the next day I added ½ cup of bone broth to it, placed it on a low temperature on the stove and cooked it again.

You could also add chilli cayenne pepper to the spice mix or if cooking twice I added fresh chopped chillies and some fresh coriander and oregano.

Serve with traditional corn tortillas and all the Mexican trimmings.

Our Mexican sides include;
Raw carrot
Raw zucchini
Fermented Jalapeno’s
Culture added Guacamole
Homemade Salsa
Coconut Kefir Cream
Fermented Ninja Ginger Carrots and Sauerkraut
Mexican food is nourishing and you can get creative with cooked and raw vegetables, using lettuce and cabbage leaves to wrap and different types of meats using the same spice mix and cooking (just be careful of bones in a whole chicken when slow cooking).


It’s a hands down favourite night in our house.

Sweet Treats


M’ Balls

A twist on my traditional bliss balls, made by my daughter.

What You Will Need:

¼ Cup each of Activated Walnuts, Cashews, Almonds

¼ Cup each of Activated Pepitas & Sunflower Seeds

6 Activated Macadamia Nuts

¼ goji berries

1 Tbsp Chia seeds

1 tsp sesame seeds

1 Tbsp Coconut oil

1 Tbsp Raw Cacao Powder

*1 Tbsp Sweetner (100% Maple Syrup or Organic Rice Malt Syrup)

2 tsp supergreens powder

2 tsp camu camu powder (alternatively you could use maca, mesquite or whatever you have as your special powder)


Add nuts to food processor, pulse on and off until all nuts are broken (you want them to not turn into flour or nut spread.

Add seeds and do the same.

Add powders, sweetner of choice and coconut oil

Pulse until combined

Add goji berries

Form balls (if mixture seems a little dry and crumbly add a dash of liquid coconut oil but once they are in the freezer even the most crumbly of mixes set together so trust in the balls)

Roll in coconut, sesame seeds, chia, cacao for a different look and taste if you want.

Pop into freezer and leave until you want to devour one.

They are packed with everything you or the kids could need as a treat and as a superfood meal.

Don’t eat them all at once….enjoy with a cup of herbal tea for that 3pm pick me up.

*You could substitute for a few medjool dates or as we often do go without for a nutty cocao only flavour