Tag Archives: whole30

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

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INGREDIENTS

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.

INSTRUCTIONS:

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

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

 

 

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Protein Packed Breakfast

Somedays I am pressed for time and need to eat on the run.

Being super organised and preparing for those days is key to continuing on the real food journey and not having to stop in at the cafe for a croissant. I have many a times stopped off for a convenient breakfast…my whole pregnancy was that.

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Breakfast Bake

1 Organic Zucchini
1 Organic Sweet Potato
2 Organic Carrots
4 Rash of Free Range Chemical free Bacon
8-12 Free range organic eggs
2 Tbsp ghee
salt and pepper
mix of herbs (oregano, basil, chives and parsley are my choices)
1 tbsp tapioca or coconut flour

Grate, peel into ribbons, spiralize the vegetables anyway you like.

Dice Bacon and slightly cook

Whisk eggs, add flour and salt and pepper and herbs and ghee

Combine everything in lined baking dish and bake for 30-40 mins at 180c

Keep in fridge for the week and cut as needed. Or portion and freeze.
Note- zucchini becomes quite watery when cooked so the flour is essential to absorb some liquid during cooking. It also helps hold its consistency once cool and frozen.

Great for post workout breakfast when you need to fuel your body. My daughter has this at least every second day for breakfast lunch or dinner.

Bone Broth

My family eat a very clean, nourishing diet. We either exercise daily, practise yoga, meditate and avoid chemicals as best we can. However we are three small beings in comparison to the world we haven’t got a chance of conquering all the elements. Whether it be a hidden number in foods, an indulgence that bites us in the bum, pollution, the environment is full of things we just can’t avoid, really?!.

As stated last week, candida is a real pain in the intestines, it hangs, it holas, it really really annoys me. I see so many people that have overgrowth and continually feed the suckers without knowing so hopefully you’ve all got the lowdown on candida now and are taking control of your gut.

One way we nourish our bodies and build defence against overgrowth as well as eliminating inflammation, cleansing our system and establish building blocks for ultimate health is through bone broth. Wonderful gelatinous goodness that I strongly suggest adding to your lifestyle NOW.

My two favourite recipes:

Chicken Bone Broth (in the slow cooker)

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Either a cooked chicken carcass (we roast a chicken a week)
Chicken necks, wings (raw)

A couple of carrots chopped
Onion chopped (optional of course we are an onion free house)
Green Beans
Kale, Spinach, Cabbage (the left overs that haven’t gone to compost or whats left in the fridge)

1 Tbsp Apple Cider Vinegar (this helps bring all the goodness out of the bones and into the broth)
2 tsp Himalayan Salt
Herbs of choice (bay leaf, oregano, thyme, basil)

Water (filtered preferably)

Put everything in the slow cooker, set to low and leave for 24-36 hours (yes that long)
Strain the Broth and leave to cool.
Depending on the collagen from the bones your broth can turn to jelly (this is good, very good)
Add Great Lakes Gelatin if you like (buy from here)
Portion and freeze

 

Beef Bone Broth (two steps)

Buy your bones from the butcher. If you’ve got a good butcher they’ll give them to you for nothing
Roast the bones for 3 hours at 180
Transfer to slow cooker

Just as above add a few veggies, herbs, ACV, water

Cook on Low for 24-36 hours and strain, cool and jar up!

 

We freeze ours in recycled jars of different sizes. We have it with our meals Β as a drink, we make soups, gravies, stews, casseroles. Anything we can. My daughter loves a cup of broth with her lunch. I love broth an egg and lacto-fermented veggies….so nourishing.

 

Best thing about broth, you just leave it to do its thing and then reap the benefits.
Try some this week, it will truly change your life!

Keep eating real food!