YOGHURT PASSIONFRUIT PANNA COTTA

YOGHURT PASSIONFRUIT PANNA COTTA 
Serves 4
3 WW ProPoints

As per my previous post, I have been researching the use of Agar-Agar in desserts. I saw this one on TV on 'Good Chef, Bad Chef' and have modified it slightly. I know this is a TMX blog but I didn't need it for this one. I guess you could heat the almond milk and agar-agar in the TMX then add the other ingredients. But I just did this by hand.

This dessert is delicious and is SO much healthier than your standard Panna Cotta. It uses sheep's yoghurt and almond milk instead of your full cream milk, cream and eggs.

I love it! It is an acquired taste and if you aren't a fan of the taste of natural yoghurt,you can always add more agave nectar to sweeten it even more.

Ingredients
1/2 cup almond milk
1 vanilla pod deseeded
2 tsp Agar-Agar
1 1/2 cups sheep's yoghurt (unsweetened)
2 Tbsp passionfruit pulp
1 Tbsp agave nectar/syrup

Method
1) In a small saucepan add the almond milk and vanilla beans. Slowly heat and add the agar-agar. Keep at a low heat and stir frequently until the agar-agar dissolves (approx 10 min). Set aside to cool.

2) Once cooled, add the yoghurt and agave nectar. Whisk together until smooth.

3) If you find you have some chunks in it or bits of agar that didn't dissolve, you can now strain it through a sieve.

4) Pour into ramekin dishes and refrigerate overnight. Once set, pour passionfruit pulp over the top and serve.

YUM!!!!

HEALTHY VEGAN FRUIT SUNDAE

HEALTHY VEGAN FRUIT SUNDAE 
Serves 4
0 WW ProPoints

These amazing fruit sundaes are absolutely perfect if you are looking for a healthy sweet treat or dessert and they are 0 ProPoints!! These aren't paleo however because they contain tofu (you could take that whole section out and they would then be paleo, but the tofu layer is my fav!!)

So this morning I was doing some research on agar-agar and thought I would experiment with a few recipes. This one is modified from the TV show 'Good Chef, Bad Chef'.

Agar is a good source of calcium and iron, and is very high in fiber. It contains no sugar, no fat and no carbohydrates and is calorie free!! It is known for its ability to aid in digestion and weight loss. It carries toxic waste out of the body. Other benefits associated with agar are its ability to reduce inflammation, calm the liver, and bring relief to the lungs.

The second key ingredient in this is the silken tofu. Tofu is high in protein, low in fat, and very low in saturated fat. Other healthy benefits of soy: Some studies show it can lower cholesterol and may even help prevent certain types of cancer, including breast and prostate.

The other part of this recipe I love is that it uses Agave Nectar/Syrup instead of sugar to sweeten the tofu.  What makes agave superior to sugar? Sugar is a processed sweetener that has no nutritive value, other than calories. And agave, as compared to other sweeteners, has a desirable low-glycemic index. This means that when consumed, it won't cause a sharp rise or fall in blood sugar.

And finally, we have fruit! A ton of fruit! I know this is controversial as far as the new way that Weight Watchers works (making fruit 0 points) but seeing as this is a dessert and a treat, I reckon we'll be ok!! And besides, it's got to be better than eating a slab of choc cake right?!

Ingredients 
2 cups apple juice (nuddie nothing but apples)
2 1/2 Tbsp Agar-Agar (not the powder, the seaweed form)
Pinch sea salt
Mango flesh, chopped (1-2 mangoes, depending on how 'fleshy' they are)
1 1/2 cups berries (I used strawberries)
125g silken tofu
1 Tbsp Agave Syrup
1 tsp organic Vanilla Extract
Extra berries to garnish

4 glasses 

Method
1) Begin by mixing your apple juice, agar-agar and pinch of salt in a small saucepan. Heat over a medium heat and bring to the boil. Then simmer for approx 10 min until the agar-agar has dissolved. Now pour into a separate jug and place in the freezer or fridge for 5 minutes to cool. It should thicken into more of a sauce.

2) Place mango pieces into the TMX bowl. Divide your apple sauce/syrup into 3 equal portions. Add one portion to the mango and puree for 8 seconds on Speed 3-4. (don't over process) Pour the mango mixture evenly between the 4 glasses.

3) Rinse the TMX bowl. Add the silken tofu, agave syrup, vanilla extract and another 1/3 of the apple mixture. Mix for 10 seconds on Speed 5 or until combined. Pour the tofu mixture over the top of the mango mixture (spread evenly between the 4 glasses).

4) Rinse the TMX bowl. Add the strawberries and the remaining apple mixture. Puree for 8 seconds on Speed 4. Scrape the sides and mix for a little longer if necessary. Pour the berry mixture over the tofu, spreading evenly between the 4 glasses.

5) Put into the fridge for approx an hour. Garnish with fresh berries and serve!!!

That's it! So easy and SO delicious!! Seriously addicted to these little treats! In fact they are quite large, you could probably make 6 smaller ones.

Enjoy!!!

PALEO PANCAKES WITH BERRY COMPOTE

PALEO PANCAKES WITH BERRY COMPOTE 
3 Weight Watchers ProPoints per serve
Serves 2 (4 pancakes) 

I LOVE pancakes!! And there are tons of great paleo pancake recipes out there. But this one takes the cake in my opinion. These are modified from my fav paleo foodies site- paleomg.com. If you would like more berry sauce, simple double the amount of ingredients shown below. YUM!! Enjoy!

Ingredients 

Pancakes
2 Bananas
3 Eggs
Vanilla Bean (one whole)
3 Tablespoons Coconut Flour
1 tsp Vanilla Extract
1/4 tsp Baking Soda
Sprinkle Cinnamon
Crack of Seasalt

Compote
1 cup Berries
2 Tablespoons Honey


Method
1) Place bananas in TMX bowl and mix for 5 seconds on speed 5. Scrape down the sides of the bowl.

2) Add eggs and mix for 8 seconds on speed 5. Scrape down the sides of the bowl.

3) Now scrape the beans out of the middle of the pod and add them to the TMX bowl. Add coconut flour, vanilla extract, baking soda, cinnamon and salt. Mix for 10 seconds on speed 5. Scrape the sides and mix last little bits together with spatula.

4) Heat a large frying plan and add some nuttelex (or oil, I use nuttelex as it imparts a nice flavour into the pancakes). Pour batter in to the pan and spread out with spatula. (not too thin or too big as they will break when flipping) Cook the pancakes how you would normal pancakes- once they start to bubble you can flip them.

5) While cooking pancakes you can make the berry compote. Add berries to small saucepan and begin to heat. Once they begin to soften add the honey and stir. Cook until bubbling. Break down the berries and set aside until ready.

6) Plate up your pancakes and pour berry compote over the top. That's it! They are scrumptious!!!!!!!!

PALEO FRUIT PROTEIN BITES

PALEO FRUIT PROTEIN BITES
Makes 34 small bites

Ingredients 
100g dried strawberries/cranberries
80g dried pineapple
210g Paleo Granola (see previous blog)
3 tbs coconut butter
2 tbs Nuttelex
3 tbs honey
1 tsp vanilla extract
2 scoops of vanilla protein powder (or any flavour, I actually used choc flavour)
Pinch of salt


Method
1) Add dried fruit to TMX bowl and mix on speed 8 for 20 seconds (until you have small pieces)

2) Next add the Granola and mix on Reverse Speed 4 for 10 seconds.

3) Add remaining ingredients and mix on Reverse Speed 4 for 40 seconds or until combined.

4) Press mixture into a square, lined baked tin and put in freezer for an hour or more.

6) Cut into small pieces and refrigerate.

Enjoy!!!

PALEO MAPLE NUT CRUNCH MUFFINS

PALEO MAPLE NUT CRUNCH MUFFINS
(modified from the Paleomg website)

Ingredients
4 Bananas
6 dried dates pitted
4 eggs
50g Coconut Oil (melted)
40g Organic Maple Syrup
60g Coconut Flour
2 tbs unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
sprinkle cinnamon
pinch of salt

For the topping:
160g mixed nuts
2 heaping tsp almond meal
2 tbs maple syrup
sprinkle of cinnamon
pinch of salt

Method
Prep: Line a 12 hold muffin tray with patty pans and preheat oven to 180 degrees

1) Place the nuts for the topping in dry TMX bowl and mix for a couple of seconds on speed 7 (you still want them quite chunky) Place them aside.

2) Add bananas and dates and mix for 40 seconds on speed 8. Scrape the bowl sides with a spatula and mix again for 20 seconds on Speed 8. Make sure dates are completely broken down.

3) Add Eggs, Coconut oil and Maple Syrup and mix for 20 seconds on Speed 6. Scrape sides.

4) Add coconut flour and mix for 10 seconds on Speed 5.

5) Add Cocoa Powder, Baking Soda and Powder, Cinnamon and Salt and mix for 40 seconds on speed 4 or until completely combined.

6) Now mix the topping ingredients together in a large bowl with a spoon.

7) Spoon Muffin mixture into a pre-lined muffin tray. Only half fill each. Mixture should go between 12 holes easily.

8) Drop a spoonful of nut mixture on top of each muffin and spread around top of muffin.

9) Bake for 30 minutes or until spring back when touched. Allow to cool completely before serving (this will help with the muffins sticking to the patty papers.

Enjoy!! Thanks Paleomg! These are delish!!!!!!

PALEO GRANOLA

PALEO GRANOLA

This granola/museli is DELICIOUS with some almond milk poured over or with some natural yoghurt.
Enjoy!!!


Ingredients 
2 cups mixed nuts (unsalted)
1 cup dried mixed berries
1/2 cup pepitas
1/2 cup almond meal
1 cup desicated coconut
1 cup coconut flakes
2 Tbs chia seeds
1/2 cup melted coconut oil
6 Tbs honey
1 tsp vanilla extract
Zest 1 orange

Method
1) Add nuts and dried fruits to TMX bowl and chop for a few seconds on Speed 7 (you dont want to make a meal, just smaller chunks of fruit and nuts)

2) Add all other ingredients and mix on Reverse Speed 4 for 20 seconds or until all combined.

3) Line a deep roasting tray with paper and add the mixture to the tray.

4) Place in preheated 165 degree oven. Bake for 18-20 minutes, stirring a few times throughout the cooking process to allow wetter pieces to cook.

5) Remove from oven once golden and place in the fridge for approx 30 min.

6) Take out of fridge and crumble into pieces. Place in airtight container and keep in cupboard! Lasts for up to two weeks!

CHILLI CON CARNE WITH CAULIFLOWER WRAPS

CHILLI CON CARNE WITH CAULIFLOWER WRAPS
Serves 4

Feeling a little uninspired by our recent paleo meals (standard meat and veg) I decided to try something new! I have read a lot about cauliflower wraps and pizza bases but most of them use a shit load of cheese to make them stick! Don't get me wrong, that sounds bloody delicious, but I'm trying REALLY hard to cut dairy out of my diet (Waaaaaaa). So I had a look and found these amazing, yummy wraps online. They use eggs to hold them together so they are a little 'eggy' but only slightly and they are super scrumptious!!

The Chilli Con Carne aspect is straight from the Everyday Cookbook (with a slight adjustment as I find it comes out a little runny from the recipe)

I hope you enjoy!!!

Ingredients
Wraps
1 head cauliflower (cut into florets)
4 eggs
2 cloves garlic (minced)
2 tsp mixed dried herbs (basil, parsley, oregano, thyme)

Chilli Con Carne
500g beef mince (make your own in the TMX with chunks steak)
1 onion
2 cloves garlic
1 red chilli
1 tsp chilli powder
1 tbsp olive oil
Can red kidney bean (drained and rinsed)
Can chopped tomatoes
Dried mixed herb (to taste)
2 beef stock cubes
2 tbsp tomato paste
Pinch of sugar


Method
Preheat the oven to 180 degrees

1) Place cauliflower into the TMX bowl and make some cauliflower rice by 'whacking' the cauliflower for 7 seconds on reverse speed 5.

2) Place the 'cauliflower rice' into the simmering basket. Fill your TMX bowl to the first line (500g) with water. Place the simmering basket in with the cauliflower. Cook cauliflower rice for 14 minutes at Varoma Temperature on Speed 3. (It may over boil. If this starts to happen and the measuring cup begins bouncing off, turn the speed down).

3) While the rice is cooking, mix eggs, herbs and garlic in a large mixing bowl.

4) Once cauliflower rice is cooked and tender, take the simmering basket out using the spatula as a handle. Take over to the sink and use the spatula to squeeze out the water from the cauliflower. Next you will need to ensure that the cauliflower is as drained as possible. Scrap the cauliflower rice onto a clean, dry tea towel. (You will need to either let it cool or use gloves here or you will burn yourself). Roll up the rice and squeeze all of the excess moisture out.

5) Add strained cauliflower rice into the bowl with the eggs and herbs and mix all together.

6) Line baking trays with baking paper. Using a large spoon, form circles of the 'dough' and press them out. (this makes 4- so either one per tray and then repeat/or 2 per tray, depending on how big or small your oven and trays are)
*Keep the wraps compact, there should be no paper showing through the wrap. Get them as thin as you can without seeing breaks in it.

7) Bake for 20 minutes or until dry and pliable. Cool on a wire rack so that they don't go soggy.

8) While the wraps are in the oven, it's time to make the chilli con carne... Clean out the TMX bowl.

9) Place onion, garlic and chilli into TMX bowl and chop for 6 seconds on Speed 7.

10) Add mince and oil and saute for 2 minutes at 100 degrees on reverse speed soft.

11) Add remaining ingredients and cook for 15 minutes at 100 degrees on reverse speed soft. (Half way through I crank the heat up to Varoma and take off the measuring cup. This, along with the beef stock cube, helps thicken)

12) Season with salt and pepper.

Serve Chilli Con Carne with Cauliflower Wraps, Seriously DELISH!!!!!