These brownies are made with sweet potatoes as the main ingredient, and are the most delicious brownies I have ever tasted (in my unbiased opinion, haha!).They are moist and decadent. They were pretty easy to make, and inexpensive too, which is often a challenge with Paleo baking.
Ratatouille has become one of our regular breakfast accompaniments. It's so easy to make, and you can make a huge batch and have it over the week. We love it with a pork sausage or some other breakfast meat as a hearty, delicious wintery breakfast. You don't need to be too strict on the ingredients either. If you have a vegetable which you need to use up, add it to the recipe.
I bought myself a spiraliser this week. So, naturally I am spiralising everything that I can get my hands on. I've just tried a sweet potato, which made delicious curly crisps in about 15 minutes (including cooking time)! I bought a very simple Oxo spiraliser, which you need to operate manually, and it works just fine. I have made zucchini pasta a few times this week already, and I am completely hooked. It's easy to use, and very easy to clean.
I absolutely love brussel sprouts (after being terrified to even try one my whole life). I think that they are such magnificent little things and when you combine them with crispy bacon, they are delicious. What doesn't go well with bacon?!
I didn't know what to make for dinner, and so I decided to try and make some egg-free sweet potato rosti. They turned out so beautifully, I just had to share them. They are pretty easy and quick to make and went very well with avocado and smoked salmon for a light meal.
Kombucha is hot on the health trends at the moment. It is a fermented drink which is prized for its health benefits. It is a sweetened tea which is fermented with a "SCOBY" (symbiotic colony of bacteria and yeast). It is a nutrient-rich beverage which aids digestion and assists with gut health due to its probiotic nature. Apart from all of the goodness which it brings, it also tastes delicious! Don't be alarmed by the sugar in the recipe. The sugar is necessary for the fermentation process and gets consumed by the SCOBY, so you won't end up with a high-carb, sugary drink. The sugar is the food for the healthy bacteria and enzymes, acids and probiotics are the result of the fermentation. The sugar content is actually very low once the fermentation phase is complete.
Oh my word. I think I have just found my new favourite thing... These little truffles are insane! One of the yummiest things I have ever tasted. We are having them for dessert tonight! They are paleo and vegan with no added sugar or other nasties. They are also dairy and gluten-free.
I found the recipe on Pinterest and made a few changes to get the recipe below.
One of my favourite hearty meals is moussaka. The combination of savoury mince with cheese and aubergines is delicious and such a satisfying, comforting meal. This meal is just as delicious, but is egg and dairy-free.
I like to make a huge pot of savoury mince every now and then, which I freeze into meal-size portions. It makes for a very quick and easy dinner or lunch.
I have been struggling to find a bread that is grain-free and egg-free. Unfortunately eggs are not being tolerated well by me at the moment, and I really do enjoy a slice of bread or toast with my breakfast in the mornings. I have tried out a few recipes before this one, and they were all very heavy and dense. Not appetising at all! After some fiddling and experimenting, I have found this bread to be a great recipe, which meets all of my requirements. It is filling, but still quite light in texture. It also freezes well.
I needed to find a paleo muffin recipe that was egg-free. This has been rather a challenge as almost all baking seems to need eggs in order to be light and fluffy. This banana muffin recipe was a hit, and we polished them off in just 2 days. I now make a fresh batch every 4 to 5 days, and I have been making a few changes to the recipe as I go along. I have amended the recipe below. The recipe is very quick to prepare, and made 12 muffins. It's gluten-free, egg-free and dairy-free.
Sauerkraut is ridiculously simple to make. It takes a small amount of manual labour and some patience, but the actual method is very very easy. And extremely cheap to make too. It's become a household staple in our home, so having homemade sauerkraut available all of the time is great.
Sauerkraut has many health benefits as it contains natural probiotic bacteria and digestive enzymes. The commercial sauerkraut is often made with vinegar, rather than following a natural fermentation process (which is where all of the benefits come from).
These raw, bite-size treats are so easy to make and they are very moreish. I made a batch two days ago, and they were finished in two days. They are low-GI and are naturally free from gluten, dairy, eggs and sugar. The oats don't comply with Paleo (strictly speaking), but if you are able to tolerate oats, then these are a win.
I made this batch with pecan nuts, but you can make them with any nut of your choice. I have made a batch with cashew nuts and they turned out beautifully.
Plantains are one of my new found favourite things! I am experimenting a bit with different recipes and these chocolate chip cookies turned out really nicely. They are soft and chewy, and very tasty. The starchy plantains act very well as a binder, so they don't crumble at all.
Oh my word. This stuff is amazing... My new favourite thing to make with my NutriBullet. It is actually a problem, because every time we open the fridge, we take out a spoon (or two) of this delicious treat. You can adapt the recipe and make it with any nut of your choice, and you can play around with different flavours too. In this recipe, I added a bit of cinnamon and honey to it. Oh dear... I think it might not last the weekend!
We had this soup at friends last week, and we really enjoyed it. Georgie was kind enough to share the recipe with me - and here it is (with one or two tweaks). It is a completely raw, cold soup. Full of goodness and nice and light. I am serving it as a starter for our New Year's Eve dinner this evening.
My friends Lee and Georgie introduced us to this Paleo chocolate mousse last night. It was so fantastic, that I decided to make a batch myself for dessert for Christmas lunch. What a win! And, it's so easy to make. It is quite rich, so you don't need a large helping. The dates are very sweet, so this does not require any additional ingredients to provide the sweet chocolate taste which we all love! This recipe will comfortably feed 6 people.
I have seen plantains mentioned on so many Paleo websites and I have been wanting to try out a recipe using them for so long. I saw a crate of plantains at my local vegetable store on the weekend, and I just had to buy a couple. Now I regret that I didn't buy more! These pancakes turned out so beautifully and were delicious with a slightly sweet taste and a light and slightly crispy texture.
These balls are a paleo and AIP-friendly alternative to your traditional fruitcake. The best part is that they take about 15 minutes to make!
This is a super easy ice cream recipe which takes about 10 minutes to make (plus freezing time of 5 hours). It's made with fresh cream and eggs and your choice of alternative sweetener. It's suitable for people following a low-carb lifestyle.
I needed to find something that was AIP-friendly that fitted the category of a sweet treat. These tasty little coconut balls are absolutely delicious. They are naturally gluten-free, nut-free and egg-free. Very quick to make and they store well in the refrigerator.
These delicious little balls are a great snack and are packed with goodness. They are naturally gluten-free and sugar-free and they are suitable for a Paleo lifestyle. They took me little over half an hour to make.
I felt like apple crumble all day today, so I decided to try and make a new recipe to feed my craving. It's sugar and gluten-free and only took 10 minutes to prepare, before going in the oven. Because there is no gluten, it is quite crumbly, but that is part of the charm of a crumble. You must serve this with whipped cream... Heavenly!
My friend, Vanessa, shared this recipe with me. The main ingredient is dessicated coconut, which is quite unusual (I would have expected coconut flour), but it really exceeded my expectations. I'll definitely be making this one again.
I found this recipe on another page which I follow called "Ditch the Carbs". It is a really quick and easy olive and rosemary focaccia bread which is low carb, nut-free and gluten-free! It makes a smallish round loaf, and it simply delish sliced hot with butter. It also freezes well - just cut into slices and freeze in a sealed bag or container.
I have been growing a Peppadew bush in my veggie garden for a couple of months now. It is such a beautiful plant with the loveliest little red bells. It is almost ornamental! Peppadews are something unique to South Africa (as far as I know) and are basically small sweetish peppers. They are not very spicy like a chilli, but also not as light in taste as a red bell pepper. Once pickled, they go beautifully in salads or as an accompaniment to sandwiches, omelettes, pizzas etc.
Pork belly is our favourite favourite... And it is so easy to make. It takes a few hours to cook, so tackle this when you have some time. The meat is very soft, due to the slow cooking time, and the top is deliciously crunchy with the crackling.
I made these yummy zucchini rosti for dinner with smoked salmon and a hollandaise sauce. It's probably more of a breakfast type dish, but it was really a treat, and nice and light for dinner.
Hollandaise sauce is one of those things which always sounds like a "mission" to make. I have the easiest, and fabulously tasty recipe to make it. And it literally takes a couple of minutes to make. Don't make it before you need it, as it is best eaten straight away.
Carbonara is a very simple "bacon and eggs" sauce which is a beautiful accompaniment to any type of spaghetti. I made baby marrow or courgette "spaghetti" with mine this evening. It was incredibly quick to make and almost as quick to eat!
Gosh! It's been a while since I have posted something. I have been wanting to try this recipe for a while now. It's a light creamy pasta made with white wine and shrimps. I have used baby marrow "linguine" as my pasta, but you can just as well serve this on normal pasta. Something fairly delicate would work best it think, like linguine or angel hair pasta.
My dear friend Caryn told me about this recipe. It is so simple and quick to make, and you only need two main ingredients. It's naturally Paleo and gluten-free and makes a super breakfast. I added a few extra things to give it a little more flavour, and they turned out so well.
I served mine with whipped cream and strawberries. They go well with peanut butter too!
I'm always on the look for new interesting vegetable ideas. Someone mentioned to me that radishes are great for roasting. Thought I'd give it a try this evening, so I roasted them with some pumpkin pieces. The radishes taste a bit like a cross between a roast potato and a roast onion - quite delish!
This pasta with bacon, onion and tomatoes is such a tasty meal. It is LCHF, healthy, can easily be Paleo if you leave out the cream and the cheese. I just can't think of eating regular pasta now that I have experienced how amazing this zucchini works as a pasta alternative.
This is the same recipe as the one I used to make the almond and raspberry roulade. I have just changed the filling to lemon curd and whipped cream. It makes 8 or 9 servings (although my brother, Andrew, said that it was actually only enough for 4 servings!).