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.