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