PEACH, BANANA AND STRAWBERRY SMOOTHIE

PEACH, BANANA AND STRAWBERRY SMOOTHIE

I whipped this up this morning with fruit I already had at home and the result was a blend of creamy delicious goodness!! You want to have all of your fruit and milks in the fridge beforehand so that they're chilled when you make your smoothie. This is a perfect summer smoothie and really filled me up! Makes 2 decent sized smoothies.

Ingredients

Almond Milk
Equal part Coconut Milk
1 Banana
1 large Peach
1/2 - 3/4 Punnet Strawberries (tops removed)
Tbsp Honey
Tbsp Chia Seeds


Method

Place all ingredients in to the Thermomix and blend for 40 seconds on Speed 9.


***Please note, I haven't stipulated how much milk to use as this is down to personal choice and how thick you like your smoothies. I used approx a cup of each milk and it made it nice and creamy!!***

Paleo Meatloaf

PALEO MEATLOAF

Apologies for how long it has taken me to add a new recipe to my blog. I made this beef meatloaf tonight for dinner and it was YUMMY! I have found most paleo meatloaves come out dry and tasteless. This one is moist and full of flavour!! I hope you enjoy as much as we did!!! (adapted from paleonewbie.com)

Happy eating!!


Ingredients
900g mince beef
3 eggs
60g almond meal
1/2 brown onion
1 pack frozen spinach (thawed and drained of water)
1/2 large red capsicum
2/3 cup my paleo ketchup (see previous post)
1 tsp chilli powder
1 tsp salt
2 garlic cloves
1 tsp oregano
1 tsp thyme
1/2 tsp paprika
40g olive oil

Method 
Preheat oven to 230 degrees 

1) Place Onion, Garlic and Capsicum into Thermomix Bowl and chop for 2 seconds on Speed 6.

2) Add oil and saute with the measuring cup half placed on for 2 minutes, Varoma Temp, Reverse + Speed 1.

3) Add all of the remaining ingredients except the ketchup and stir for 1 minute, Reverse + Speed 3 with the aid of the spatula or until all ingredients are combined. 

4) Divide the meatloaf mixture between two loaf pans and flatten out with the spatula. Now pour 1/3 of the ketchup over each meatloaf and spread with spatula.

5) Bake in oven for 1 hour. Remove and let sit for 15 minutes.

6) Serve with more ketchup over the top. 

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!!!!!

Macadamia Banana Bread Squares

MACADAMIA BANANA BREAD SQUARES

These treats are straight off of Paleomg.com (I have just converted them for the Thermomix). They aren't super sweet but they are yummy! A great little breakfast filler if you are on the run. I also added a little agave syrup to make them a tiny bit sweeter. I also doubled the quantity to make two pans worth.

Enjoy!!

Ingredients
260g macadamia coconut butter
150g macadamia nuts
2 bananas peeled and cut into chunks
2 tsp organic vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of Salt
1/2 tsp baking soda
1/2 tsp baking powder
4 eggs
Tblsp Honey
Drizzle of Agave Nectar

Method
1) Preheat the over to 180 degrees

2) Place macadamia nuts into TMX bowl and process for 4 seconds on Speed 7.

3) Place all other ingredients into the TMX bowl and mix for 30 seconds on Speed 7 or until smooth.

4) Grease 2 square loaf tins with spray oil. (Line with grease proof paper)

5) Pour batter into the pans and bake for 25 to 30 minutes or until browned on top and cooked through. Allow to cool completely in the pans then cut into square and store in an airtight container.

Done!!

Popeye's Juice!

POPEYE'S JUICE

On a recent trip to the amazing Chinta cafe for breakfast, I had two of these DELICIOUS juices. I tried to replicate it but have made a few little changes! This juice is YUMMY and SUPER healthy. One thing I have been trying to do on my recent health kick is add more green vegetables into my diet. Why you ask???

Well...

Dark green leafy vegetables are, calorie for calorie, probably the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important than we once thought (the current minimum may not be optimal), and many people do not get enough of it.

Vitamin K:

• Regulates blood clotting
• Helps protect bones from osteoporosis
• May help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial plaques
• May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthitis
• May help prevent diabetes

Vitamin K is a fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.

I personally don't get nearly enough green vegetables into my diet. Juices are the perfect way to ensure this! Perfect!!


Ingredients
3 Kiwi Fruits (Peeled and Halved)
2 Green Apples (Quartered and Cored)
Bunch of Spinach
1/2 Bunch of Kale
Handful fresh mint
480g Water
1 1/2 Trays Ice

Method
1) Place all ingredients into the TMX Bowl. Put lid and measuring cup on top.

2) Mix for 40 seconds on Speed 10.

3) Serve over ice.

Serves 4

ENJOY!!!

 

Rawsome Dairy-Free Chocolate

RAWSOME DAIRY-FREE CHOCOLATE 

Ingredients 
100g Agave Nectar
1 1/2 tsp organic vanilla extract
200g Raw Cacao Butter (in small pieces)
80g Raw Cacao Powder
2 pinches Himalayan salt (or good quality salt)
Handful Slithered Almonds

Method
Make sure your bowl and blades are completely dry before starting...

1) Place cacao butter in TMX bowl and melt at 37 degrees for 15-20 minutes on speed 1 (until almost melted)


2) Add Agave Nectar and Vanilla and continue cooking for 10 minutes at 37 degrees on speed 1.

3) Add cacao powder to bowl and mix on speed 6 until well mixed (approx 30 seconds)Scrape down the sides.

4) Continue to cook at 37 degrees on speed 1 for 20 minutes.

5) Add your salt and continue to cook/stir for 40 minutes at 37 degrees on speed 1. (Mixing/cooking for this long is essential for it to become smooth and not grainy).

6) Prepare a large rectangle tin (I use a lamington tin) by lining with baking paper. Sprinkle slithered almonds across the base of the tin. Pour your chocolate across the top of the almonds. You want this to be quite thin so a large tin is essential here.

7) Place in the fridge to set (or freezer if you want it quicker!)

8) Once set, take out of tin and break into pieces of cut into smaller squares.

Enjoy!!!

***Tips***
*You can make any variation you like- mint by using peppermint oil; dried fruit; different types of nuts etc.
*As this chocolate is completely preservative free, it must be kept refrigerated. It will begin to melt very quickly once out of the fridge. 
*The longer you mix it for at 37 degrees, the smoother it is. Trust me, you don't want to rush this process- noone likes grainy chocolate!
*This is a dark, bitter chocolate. It will taste quite different to your usual creamy, sugary chocolate. But it is DELICIOUS!!
*You can make this with 100g of Rapadura, which makes it even more bitter. The Agave Nectar makes this one a nice balance of sweet and bitter.

Paleo Breakfast Muffins

PALEO BREAKFAST MUFFINS

I think I have mentioned before, but breakfast is a tough meal to plan for when eating a paleo diet. It means being prepared, thinking of different options other than eggs, eggs and more eggs, and often searching for quick and easy meals to grab in the morning rush! I came across these muffins on one of my favourite paleo sites: PALEOMG (go there if you haven't before- she's a legend) so I though I would convert the recipe for Thermomix users! They aren't 'every day food' as they do have a lot of coconut oil and nuttelex in them, however they serve as an excellent brekky substitute on those busy and hectic mornings! These are also an acquired taste. If you are looking for a sweet, sugary muffin, then these aren't for you. They border on savory in flavour and the flavour of the pepita meal is quite strong. I love them, but they won't be for everyone. Give them a go and let me know what you think.

Happy cooking!!!!

Ingredients
1 apple peeled and quartered
1 large carrot, peeled, chopped into chunks
110g nuttelex spread
110g coconut oil, melted
1 cup pepitas (sunflower seeds- green ones)
3 eggs
45g chopped pecans
20g raisins (optional- I didn't use as I don't like them, but go for it!!)
1 tablespoon cinnamon
1 tablespoon raw honey
1/4 teaspoon baking soda
pinch salt

Method
1) Preheat over to 180 degrees and line a 12 muffin tray with muffin cases

2)Add pepitas to a small saucepan over medium heat with a tablespoon of nuttelex spread.

3) Cook for 3-5 minutes, moving around lots so that they don't burn and cook on all sides (super important not to burn as your muffins will taste burnt) Set aside

4) Add apple and carrot to TMX bowl and grate for 4 seconds on speed 8.If there are any large chunks left, chop for another 1-2 seconds on speed 4. (only if needed) Set carrot and apple aside in a bowl.

5) Rinse out TMX bowl and dry. Place roasted pepitas into TMX bowl and process for 15 seconds on speed 8 or until it turns into a meal/flour.

6) Scrape down the sides. Add eggs, coconut oil, honey, pecans, cinnamon, salt, baking soda, carrots and apple mixture, nuttelex spread and raisins (if using them). Mix for 20 seconds on speed 4.

7) Pour batter into the muffin cases and cook in the preheated oven for 25-30 minutes or until cooked through.

8) Allow to cool in muffin trays and then transfer to a wire rack.

9) Serve! Enjoy!!!

Tips:
 ***I didn't have them, but these would have been better cooked in large muffin trays. I made 15 smaller muffins, but would have preferred 8-9 large 'breakfast sized' muffins instead.
***Make sure you do not over cook the seeds as these will taste burnt and charred in the muffins.Remember this is acting as the flour, so it is super important.
***These are delicious served warm with a tiny smear of nuttelex spread in the middle. YUM!!!!

Thanks to PALEOMG for the great recipe!! xx

Marlin Steaks with Pumpkin and Bean Salad

MARLIN STEAKS WITH PUMPKIN AND BEAN SALAD- Paleo
Serves 2 (with left over salad)

I have to give a shout-out to my husband for tonight's dinner! He cooked the merlin beautifully on the BBQ! YUM!!! This dish is paleo and I haven't yet worked out how many WW Pro-Points but will do so ASAP. The fish was absolutely yummy and the salad is a mix of two of my fav salad recipes from the 'Quick Fix in the Thermomix' cookbook. Hope you enjoy!!!! It's definitely a new favourite of ours that's for sure!!

Ingredients
2 steaks of Merlin
Olive Oil (to run on fish steaks)
1000g Pumpkin (cut into cubes)
500g stringless beans (ends trimmed)
150g raw almonds
40g Nuttelex (dairy free spread)
2-3 garlic cloves
Juice of 1 lemon

Method
1) Place almonds into the TMX bowl and chop for 2 seconds on speed 6. Set aside.

2) Fill TMX bowl with 700g water. Place varoma steamer on top and add pumpkin pieces. Steam for 14 minutes on Varoma temperature on speed 3.

3) Scatter beans on top of pumpkin and steam for a further 6 minutes on Varoma temperature, speed 3. Set pumpkin and beans aside, leaving the lid of the varoma on.

4) Dry out TMX bowl thoroughly. Place garlic cloves into bowl and chop for 2 seconds on speed 6. Add chopped almonds and nuttelex and saute for 5 minutes at 100 degrees on speed 1.

5) Add pumpkin and beans to a large salad bowl and pour butter almond mixture over the top. Stir through. (the reason we don't put this back into the TMX bowl to stir is because there is too much to fit in!!) Set salad aside.

6) Heat the BBQ Grill until it is a high heat. Meanwhile, rub the Marlin steaks with oil and crack salt and pepper on both sides. (super important for BBQ to be HOT)

7) Cook Marlin steaks on the BBQ for 2 minutes on each side. 2 minutes is all it needs. Cook so that fish is still translucent through the middle. Overcooking this fish makes it extremely chewy and pulls out all of the flavour. Trust me- 2 minutes each side!! Leave fish to rest for a few minutes.

8) Serve Marlin with pumkin and bean salad and a few wedges of lemon. DELICIOUS!! 

Weight Watchers Banana and Blueberry Muffins- 3 ProPoints

WEIGHT WATCHERS BANANA AND BLUEBERRY MUFFINS (3 ProPoints)
Serves 12

These scrumptious muffins aren't plaeo but they are only 3 Weight Watchers points and they really hit the spot  when you need something a little sweet. These aren't as sweet as normal muffins as they have a lot less sugar and the sweetness comes from the fruit. If you want to make these paleo, go back and find my Apple and Date Muffins and replace the apples and dates with the bananas and blueberries! Easy!!

Ingredients
50g Caster Sugar
100g Nuttelex Lite (or Weight Watchers canola spread)
2 Medium Bananas (mashed)
2 Small Eggs
225g Self Raising Flour
1tsp Baking Powder
150g Fresh Blueberries
1 tsp Vanilla Extract


Method
1) Preheat the over to 200 degrees and line a muffin tray with 12 paper cases.

2) Put sugar and nuttelex into the TMX bowl and mix for 5 seconds on Speed 4 or until creamed together. (You may need to scrape the sides with a spatula and do for a couple more seconds).

3) Add bananas, vanilla and eggs and beat for 5 seconds on Speed 4 or until combined.

4) Put flour and baking powder into the bowl and mix for 10 seconds on Speed 5 before decreasing to Speed 4 for another 10 seconds- 20 seconds all together (or until combined).

5) Take the bowl off and fold through fresh blueberries with your spatula.

6) Divide evenly between the 12 muffin cases and bake for 15-20 minutes or until well risen and cooked through. Transfer to a wire rack to cool.

My Favourite Salad Dressing!

MY FAVOURITE SALAD DRESSING (From the 'My Way of Cooking' Cookbook)

I have tried a few salad dressings in the Thermomix. This one is my favourite. Tastes delicious!! It is 0 WeightWatchers ProPoints for the drizzle you would put on your salad. It is also Paleo (if you leave the sugar out and buy a sugarfree organic mustard from your nearest health food shop).

Ingredients
240g Extra Virgin Olive Oil
50g Wholegrain Mustard
50g Balsamic Vinegar
2 tsp sugar
2 tbsp mixed dried herbs (eg. Basil, Oregano, Thyme, Rosemary)
1 tsp salt
1/4 tsp (pinch) of cracked pepper


Method
1) Place a jar or container onto the TMX mixing bowl lid. Weigh oil into it and set aside.

2) Place all remaining ingredients into the TMX bowl and mix for 30 seconds on Speed 4.

3) Hold measuring cup with your hand to prevent it from vibrating, beat for 3 minutes on Speed 4. Meanwhile pour the oil onto the mixing bowl lid. Once time is up, pour into a jar or dressing jars and refrigerate.

It's that easy!!!!! Enjoy!

MARINATED CHICKEN WITH WHITE CABBAGE SALAD PALEO (mostly) Weight Watchers Pro-Points: 7

MARINATED CHICKEN WITH WHITE CABBAGE SALAD

PALEO (mostly) Weight Watchers Pro-Points: 7

Marinade

Ingredients

55g Tamari (reduced salt soy sauce- wheat free, no preservatives)

70g Honey

30g White Wine Vinegar

2 Cloves Garlic

3 cm cube ginger

45g Olive Oil

2 Spring onion cut into chunks

1tsp black peppercorns

Method

1)      Place garlic, ginger, spring onion and peppercorns into the TMX bowl and blitz for 4 seconds on speed 7. Scrape sides with spatula.

2)      Add remaining ingredients and mix for 20 seconds on speed 3.

3)      Pour into a shallow dish and place chicken breasts in. (use spatula to scrape honey off of the bottom). Flip chicken a few times and use a spoon to scoop some of the chunky bits onto the top of the chicken. Cover and refrigerate for at least 1 hour to marinate. 

White Cabbage Salad (adapted from the ‘My Way of Cooking’ Cookbook)

Next make the salad...

Ingredients

250g cabbage cut into large chunks

60g carrot, cut into large chunks

25g red onion (quarter of a red onion)

50g red capsicum, cut into large chunks

50g apple, quartered

2 sprigs parsley (leaves only)

1 tsp rock salt

2 pinches of pepper

20g light olive oil

2tbsp lemon juice

Method

1)      Place all ingredients into the TMX bowl and chop for 6 seconds on speed 4 using the spatula to help combine. (This can be done to desired consistency- I like mine quite chunky. The key here is to not cut the veggies too small. LARGE CHUNKS!)

2)   Refrigerate until needed.

Chicken

Method

1)      Take chicken out of the marinade and wrap tightly in cling film or place into a sandwich bag with all excess air squeezed out. (DISCARD EXCESS MARINADE- please do not try and keep this, it is dangerous as it has had raw chicken sitting in it. It’s not worth it guys. Would’ve cost you next to nothing to make that marinade)

2)      Fill the TMX bowl with 1000g water.

3)      Place the wrapped chicken into the varoma and place on top of the TMX bowl.

4)      Cook for 30 min at Varoma Temp on Speed 2

5)   Take Varoma basket off of the TMX bowl and let is rest, lid on, with chicken in for a further 5 minutes.

6)      Finally I like to seal my chicken briefly on each side in a pan with a tiny bit of spray oil just to crisp it off.Take chicken out of glad wrap and put into a hot frying pan briefly on each side (not too long- it doesn't need to cook any longer)

6)      Serve with Cabbage Salad. YUM!!!

***Please Note: I worked out the ProPoints for this by breaking each meal down. The majority of the marinade will be disgarded- it has been used to impart flavour. I worked out the marinade that is left
on the chicken would be 1 point at the most. The chicken is 5 points because we are steaming it (super healthy way of cooking chicken!). The cabbage salad serves a lot of people and the only thing worth points in it is the oil. Again a serve of salad is worth about 1 point. This will always depend on your serving size. Keep this in mind!!***

Amy's Wonder Juice!

AMY'S WONDER JUICE
PALEO/ WW ProPoints: 0

There comes a point in my day, usually around 3 or 4 o'clock, when I feel like I could sit on the floor with a HUGE chocolate cake and absolutely write myself off.... Mmmm chocolate cake... Luckily, however, Will Power prevails!!! After finishing all of my episodes of The Real Housewives of Miami this afternoon, I decided to get off my arse and make myself a juice! Juices are GREAT in the Thermomix. Don't get me wrong, if you are lucky enough to have a $400+ cold press juicer then please go ahead and do them in there. But if you are like me and have one of those juicers with a thousand parts that gets messy and becomes so much of a hassle that you decide to simply go the chocolate cake, then the Thermomix is for you!!You can use anything you like- Fruit, Veggies.. You're Choice! But if you are like me, you like when someone can tell you combinations that work well and taste amazing! How many WeightWatchers ProPoints you say? 0! ...... Pfft.. No Way........... YES WAY! And all of you Paleo Lovers! Of course!!!!!
So this arvo I made the following juice.. The result was a delicious blend of fruit and veggie with the addition of the power veggie BEETROOT! (read here... http://www.rawfoodjourney.co.uk/raw-living-food-ingredients/beetroot/5-top-health-benefits-of-raw-beetroot/) AND I feel great.... AND I didn't gorge on chocolate cake! SUCCESS!!!

Enjoy!

Ingredients 

2 Carrots (cut into chunks- no need to peel)
1 beetroot (peeled and quartered)
Half a seedless watermelon
2 Apples (cored and quartered)
Half Pineapple
2 trays ice
260g filtered water
400g orange juice (nudie 'nothing but oranges' orange juice- pulp free)


Method

1) You want to do this juice in 2 batches. So half everything... Place 1 carrot, half beetroot, half the watermelon, 1 apple, half the pineapple, 1 tray of ice, 130g water and 200g orange juice into the TMX bowl. Slowly turn the speed up to 8 and blend for 40 seconds on speed 8.

2) Next I strained the juice (if you enjoy the pulp, it is actually better for you to keep it all in, however I can't drink it like that, so I strain mine). You can use your TMX basket, however I like to use a simple sieve as I find it makes for a lovely, pulp-free juice. Use your Basket/Sieve over a bowl/jug and use a spoon to work the juice from the pulp. Discard the pulp.

3) Repeat steps 1 and 2 and add the second batch of juice to the first!

Done! So easy!!! This will serve approx 6-8 drinks!! That fruit cost me $9.50 from a green grocer and gave us 8 glasses of juice! Bargain!!!!


Helpful Hints:
*The EDC suggests you keep pulp and make fruit spread. This would be ok for an only fruit based juice, however with the veggies included I wouldn't recommend. Each to their own!
*You can use your own oranges in this juice, however it will add a ton of pulp (that's ok if you like the pulp). The Nudie 'nothing but oranges' juice is completely just that- orange juice! Using it like this as an addition to the juice helps add 'liquid' to a very pulpy juice. (or you could pre-juice your own oranges)

Chicken Cashew Curry With Cauliflower Rice! PALEO! Weight Watchers Pro-Points: 9 per serve (as a serve 6)

CHICKEN CASHEW CURRY with CAULIFLOWER RICE

This recipe is adapted from the recipe community (thanks nicky parsons!) and is super easy. It is a paleo recipe and is 9 WW ProPoints. Super filling and cauliflower rice is used as a replacement for normal rice (0 WW ProPoints!!)

Ingredients

1 whole cauliflower (approx 500g)
130 g raw unsalted cashew nuts
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
1 stick cinnamon broken in half
1 pinch chilli flakes
1 onion peeled and halved
2 cloves garlic
30 g olive oil (light)
750 g chicken breast, cut into 3cm chunks
200 g coconut milk
100 g water
Juice of 1 lemon
60 g baby spinach

Method

1) First you will need to make your cauliflower rice. Cut cauliflower into florets and put into TMX bowl (try leave out as much stalk as you can as this doesn't fall apart as easy as the florets). 'Whack' cauliflower for 5 seconds on Reverse speed 5.
*"By “whacking” instead of “chopping” we retain the kernal-like quality of cauliflower so it resembles more of a grain than a fine mince. By using the florets and not the stalk, this will result in a pile of large-grained rice-like cauliflower. At this point, I transfer the mock rice into a large bowl. Any harder bits of stalk that may have slipped in and didn’t succumb to “whacking” in reverse can be returned to the Thermomix and chopped (forward) for a second or two to fully break down, then mixed in with the other mock rice."- http://www.superkitchenmachine.com/2012/15926/mock-rice-thermomix-recipes.html

2) Transfer the cauliflower rice into the simmering basket and set aside. Give the TMX bowl a quick rinse out. Next it's time to make the curry...

3) Roast cashew nuts for 5 mins/Varoma temp/Reverse + Speed 1. Add cumin, coriander, turmeric, cinnamon and chilli flakes and cook for 2 minutes/Varoma temperature/Reverse + speed 1. Take out the cinnamon sticks and discard. 
Mill 2 minutes on speed 9.  You will end up with something like this.... set aside in a small bowl. 

4) Next you will need to put the onion and the garlic in the bowl and chop for 3-5 seconds on speed 6. Scrape down the sides of the bowl and add oil. Cook for 3 minutes at 100 degrees on speed 1.

5) Add chicken, cashew and spice mix, coconut milk and water.  Cook for 12 minutes at 100 degrees on Reverse + Speed Soft. (***Note: If using chicken thigh, cooking time goes up to about 20 minutes).

6) Add lemon juice and spinach and cook for a further 3 minutes at 100 degrees on Reverse + Speed Soft (using the spatula a few times to ensure spinach is mixing through and wilting). Place in your thermoserver to keep warm while you cook your cauliflower rice. 

7) Rinse out TMX bowl. Place cauliflower rice in the basket. Fill TMX bowl with 500g of water. Place basket in the TMX bowl and cook for 12 minutes at Varoma temperature on Speed 3. 

Serve and ENJOY!

Thermomix Recipe- EDC (pg 75) Weight Watchers Pro-Points: 0 per serve (as a serve 6)

TOMATO SOUP

I absolutely love this tomato soup recipe from the EDC. PLUS if you take out the sugar and lentils it becomes Paleo! YAY! (However I would keep it as close to the recipe as you can, because it truly is delicious!) The best part of this recipe is that it is 0 WW ProPoints!! So why not have a bit of wholemeal flat bread to top it off!?

Photo Courtesy of the EDC.


Ingredients 

75g Red Lentils
3 Black Peppercorns
600g Ripe Tomatoes, halved
1 Onion, peeled and quartered
50 g tomato paste
1 tsp White Wine Vinegar
1 tsp Sugar
Small bunch Parsley
500g Water + 2 Tbsp TM Vege Stock
Salt to taste

Method

1) Place all hard ingredients into TMX Bowl and mill for 1 minute on speed 8.

2) Add remaining ingredients and cook for 15 minutes at 100 degrees on speed 1. At the end of the heating time, blend for about 30 seconds going slowly from speed 1 to speed 8.

3) Serve!!

YUM!

Thermomix Recipe- EDC (pg 64) Weight Watchers Pro-Points: 9 per serve (as a serve 6)

SPAGHETTI BOLOGNAISE WITH WHOLEMEAL PASTA

I love my Spaghetti bolognaise and when I saw and made this recipe from the EDC I thought it would be really high in WW ProPoints. But when I put it into the recipe builder on my WW planner, I found it isn't really that high at all. This recipe is straight from the EDC (I added the wholemeal pasta)

Enjoy!!

 Photo courtesy of EDC


Ingredients

80g Stalk Celery
1 Carrot, roughly chopped
1 Onion, quartered
1-2 Garlic Cloves
Few Oregano Leaves
Few Basil Leaves
50g Olive Oil Light
400g Lean Beef mince (made in thermomix)
1 fresh bayleaf
Pinch Nutmeg
70g Red Wine
70g Water
150g Tomato Paste
200g Tomato Puree


Method

1) Place celery, carrot, onion, garlic, oregano, basil into TM bowl and chop for 5 seconds on speed 7

2) Add Oil, minced beef, bay leaf, salt and nutmeg and cook for 10 minutes at Varoma Temperature on Reverse Speed + Soft, placing basket on top instead of MC.

3) Serve on a bed of cooked pasta!


It's that easy!!!

A few helpful hints:
* The recipe uses half beef, half pork mince. However Pork is higher in fat and WW ProPoints than Beef, so I make mine with 100% beef mince.
*If you aren't making your own mince, you will need to buy thicker, chunkier mince rather than fine (or it makes the sauce too runny!)
*If you like your sauce even thicker, add a beef stock cube in to help thicken

Thermomix Recipe- EDC (pg 40) Weight Watchers Pro-Points: 0 per serve (as a serve 8)

BROCCOLI SALAD

Ingredients
250g Brocolli, roughly chopped
100g Carrot, roughly chopped
1 Apple, seeded and cut into quarters
1/2 red onion (I use a 1/4)
100g Low Fat Greek Yoghurt
Juice 1/2 Lemon
Salt and Pepper to taste

Method
Place all ingredients into the TM bowl and chop for 5-8 seconds on speed 4 with aid of spatula. Scrape down the sides and chop for an additional 2-3 seconds on speed 4 or until desired consistency is achieved.
*NOTE: I did mine for 8 seconds on speed 4 and didn't chop any further to get the consistency in the photo.

This is the YUMMIEST Salad AND it's 0 WW ProPoints (when served as a side)

Hey everyone!

I know, I know! It has been AGES!! I am on here to start a new section of the blog! I know it's called Paleomix (and is mainly for Paleo Thermomix recipe) but to be perfectly honest, the best I have ever felt as far as balance and weight goes, is when I did Weight Watchers. I have dusted off the ol' tracking tool and have re-booted my WW journey. As a result, I have decided to mix up this blog a little. So here's how it will go...

If a recipe is Paleo, I will write PALEO before the post. I will also put the ProPoints value of every meal (incl Paleo)

If a recipe is from one of the Thermomix cookbooks (which I have converted to WW ProPoints) then I will write the book title first i.e. EDC (Everyday Cookbook)/ MY WAY OF COOKING

If a recipe is a Weight Watchers recipe which I have converted for use in the Thermomix, I will put WW at the beginning.

I hope that all makes sense!! This is a way to make my blog more accessible to a range of different dietary preferences. Remember not everything works the same for every person! And I am in no way a professional on the matter. All I know is that out of everything I have tried (and there have been a few!) Weight Watchers has worked the best for me!

Enjoy!!!
xx