Category Archives: Allergy & Intolerance

My First Guest Post!

Here is the link to my guest post on Modern Alternative Mama. I am so excited to be given the opportunity to share some tips on minimizing the risk for those with life-threatening food allergies. Head over and have a read – be sure to check back in and let me know what you think!!

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Almond Flour Pancakes with Cinnamon-Maple Pecans

Almond Flour Pancakes with Cinnamon-Maple Pecans

I have been wanting to try out a fantastic Maple Glazed Pecan recipe by My Whole Food Life. I added all the ingredients plus a tablespoon of cinnamon and in 2 hours we had hot, sweet pecans! Now I could have simply eaten the whole batch by the handful – but refrained and cooked some almond flour pancakes instead!

Almond Flour is a great grain-free alternative to regular flour (not something to consume daily but great substitute for the odd sweet treat or to crumb fish and meat). It also has a softer consistency than coconut flour which is great for baked goods. I saw a recipe ages ago but I can’t remember where so I just threw these ingredients in and it worked (sometimes I get lucky).

Throw the nuts on top of the pancakes serve with some maple syrup and sliced banana and you have a delicious (naughty) Monday morning breakfast!

Almond Flour Pancakes with Cinnamon-Maple Pecans (My version of recipe by My Whole Food Life )

Ingredients

Cinnamon-Maple Pecans

3 Cups Raw pecans

1/4 Cup Maple syrup

1 Tablespoon of Vanilla Extract)

1 Teaspoon Sea salt

1 Tablespoon Coconut oil

1 Tablespoon Cinnamon

Almond Flour Pancakes

1/4 Teaspoon baking soda

2 Cups Almond flour

1/3 Cup Almond Milk (Water, coconut milk, normal milk would work also)

3 Eggs

2 Tablespoons Maple syrup

Directions

Cinnamon-Maple Pecans

Umm put in the slow-cooker and cook for 1-3 hours, stirring often until your house smells amazing! Eat while hot and allow any remaining to completely cool before sealing in an air-tight glass jar.

Almond Flour Pancakes

 

1. Whisk eggs, milk, vanilla and maple syrup.

2. Add flour and baking soda slowly, stirring well until smooth.

2. Add a little coconut oil to a fry pan and cook on low-med heat in batches with only 2 heaped tablespoons of mixture per pancake (they are very delicate little things and burn easily so keep your eye on them).

Makes 15-18 mini pancakes!

Next time I will be cooking up a side of bacon to add to the plate – maybe for Boxing day breakfast??

 

 

The BEST EVER Chocolate Muffins

Yesterday I accidentally made the BEST EVER Chocolate Muffins. I planned to make coconut flour chocolate cake, but was out of coconut flour. Using almond flour instead and adjusting the liquid quantities resulted in a fantastic grain-free, dairy-free, low sugar recipe that I could not wait to share!

Ingredients

4 cups Almond Flour

2 Tablespoons Cacao powder

1 Teaspoon Baking soda

1/2 Teaspoon Himalayan Rock Salt

1/2 Cup Coconut oil

1/2 Cup Raw local honey

4 Organic Eggs

2 Tablespoons Organic Vanilla Essence (yes it is a lot but just trust me)

1 Cup Dark Chocolate chips (I use Enjoy Life Dairy Free but you can use anything you like)

Directions

1. Heat oven to 170 degree (c). Line a muffin tray with papers.

2. Mix all the dry ingredients until well combined and all lumps of flour have broken up.

3. In a separate bowl mix all the wet ingredients with a fork – beating well.

4. Add dry ingredients gradually to the wet ingredients mixing until just combined.

5. Add chocolate chips and stir through.

6. Divide between the muffin cases and bake for 25minutes.

Yum! They are so delicious – we only have 2 left from the batch I made yesterday and I think I deserve dessert tonight……..

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Mini Raspberry Cheesecakes

Well my Mini Pumpkin Cheesecakes were a hit at my birthday party, so for my business launch last night I decided that this variation would suit the occasion perfectly!  I think I may have found my signature dessert!

Ingredients (makes 12 cups)

Crust

1 cup macadamias (processed until a mix of small chunks and some flour)

1/2 cup walnuts

1/2 cup pitted dates

1/4 cup shredded coconut

1/4 teaspoon Himalayan Pink rock salt

Cheesecake Crust

Cheesecake Layer

3 cups cashews soaked overnight

1/4 – 3/4 cup coconut nectar (I only use a 1/4 cup but think you may like it sweeter than me so just test the cream and add to suit your tastes. You can also use pure maple syrup or raw honey as a substitute)

3/4 cup organic coconut oil

3/4 cup of lemon juice

1 tablespoon organic vanilla essence

Pinch of salt

Cheescake Layer

Raspberry topping

2 cups frozen organic raspberries

1/2 cup pitted dates (soaked in hot water for 15min then drained)

Raspberry Topping

Directions

1. Preheat oven to 180 degrees (c) and line cupcake tray with 12 liners. I bake the base to give a little crunch but this recipe can be raw by simply throwing the base in the freezer to set!

2. Combine crust ingredients and press a large teaspoon of mixture into each liner. Bake for 8-10 minutes. Remove and let cool.

3. Drain your cashews and place in food processor with other cheesecake topping ingredients and process until creamy. This will take several minutes. Stop and test consistency – should be smooth and light. Spread evenly into each cup and freeze for an hour.

4. For the raspberry topping blend dates with a tablespoon of water to form a paste. Add raspberries and blend, blend, blend, until the consistency of soft sorbet. Spread evenly into each cup and let set in fridge for at least 2 hours!

Enjoy 🙂

Mini Raspberry Cheesecakes

The Challenge Begins…..Whole30 in camp

I started a Paleo lifestyle after initially taking up the Whole30 as a challenge with my girlfriend and her training group. I had always been resistant to low-carb diets, actually any diet that eliminated entire food groups, but after reading into it I thought it was worth a shot. The Whole30 is a super strict Paleo diet that eliminates grains, dairy, legumes and artificial flavours/sweeteners but also eliminates natural sweeteners (honey, maple syrup, stevia) and limits fruit and nut intake. Find full details here.

The first week was hell – sugar detox headaches, low energy, cravings for my morning oats and a lot of negativity and irritability. But sure enough, as predicted, I started to feel better in the second week! I wasn’t bloated, I didn’t retain water, the headaches dissipated and my energy levels not only improved but remained more consistent over the course of the day. I was sold and have followed a Paleo diet since.

I will explore my personal Paleo journey in a future post but this one is all about my husband!  As he works away for a month at a time, my lifestyle day-to-day does not have the same impact on him as it would if he was here. He lives in a workers camp on an island and all his food is prepared and served in a dining hall on-site. He has been so supportive of my lifestyle and how I cook and feed our girls but has been hesitant to try it for himself because of the challenges he faces; having no control over his meals on site or access to stores.

But…….the time has come and he is ready to make the change to improve his health! I can hardly contain my excitement. So tomorrow will be Michal’s Day 1 on his first Whole30. As I am a super supportive wife I will be tightening my diet (good-bye maple syrup smothered bacon) and completing this with him.

We have discussed that although he may not be able to control what oil they cook his food in or demand grass-fed organic beef, he can make the best choices available to him. We have planned a rough draft of good food choices including eggs and vegetables for breakfast, meat and salad for lunch and meat and vegetables for dinner. The list of things to steer clear of includes all sauces, sugar, dairy, bread, pasta, rice, oats, beans and white potato. He has a Whole30 cheat sheet, a notebook to record what he has eaten and his phone to call and ask me any questions. I will be keeping you all updated on our little challenge and hope to prove that even in difficult circumstances you can still make healthy choices. You just need to use some creativity and a great deal of discipline to walk past the dessert each night!

I am so proud that he has committed to this and hope that you enjoy his story as it evolves.

Tough Mudder 2013

Tough Mudder 2013

Oatmeal Apple & Currant Cookies

This recipe was a throw together this morning as school lunch was looking pretty ordinary. They were an absolute hit for a second breakfast and with the hubby! Gluten Free, dairy free, egg free, nut free, processed sugar free!

Ingredients

2 small bananas mashed

1/2 teaspoon cinnamon

2 cups gluten-free oats

1/2 cup shredded organic coconut

1/4 cup died dried apple

1/4 cup currants

2 Tablespoons honey

1 Teaspoon organic vanilla extract

1/4 cup coconut oil

Directions

1. Preheat oven to 160 degrees (c)

2. Combine banana, vanilla, cinnamon, coconut oil and honey.

3. Add oats, coconut, currants, and apple.

4. Mix together and roll into 12 balls, place on 2 trays lined with baking paper and flatten.

5. Bake for 30-40min (I like mine crunchy so closer to 40).

6. Cool and enjoy. Store in an airtight container for up to 5 days.

Oatmeal, Apple & Currant Cookies

 

 

 

Bacon, Banana & Maple Muffins (with Chocolate Chips)

My mouth is watering just blogging about these delicious muffins! I had saved a recipe by The Café Wellness that included the incredible combo of bacon, banana & chocolate and I really wanted to try them. Then last night as I was scrolling through Facebook I came across a question “What is your favourite flavour combo?” I quickly added my 5 cents worth replying “Bacon, Banana & Maple Syrup”. And after collecting my monthly supply of Nitrate-Free, Free-Range Bacon from Dawson Valley Free Range yesterday how could I not make a batch of my own. I planned to use maple syrup instead of honey and leave out the chocolate chips as I thought they would make the muffins too sweet!

Ingredients

2/3 Cup Coconut Flour

1/4 Cup Tapioca Flour

1 Teaspoon baking soda

Pinch of Himalayan Rock Salt

1 Teaspoon Cinnamon

1/4 Cup Coconut oil

3 Organic Eggs

1 Teaspoon Organic Vanilla Essence

1/2 cup Almond Milk

1/4 Cup Maple Syrup

5 Short Cut Nitrate Free bacon rashes

2 Ripe Bananas Mashed

Directions

1. Heat oven to 180 degree (c). Line a muffin tray with papers.

2. Dice bacon into bite size pieces and cook over medium heat until cooked half-way through stirring regularly.

3. Mash bananas in a small bowl and put aside.

4. Add dry ingredients to a large mixing bowl.

5. Whisk eggs in a small bowl and put aside.

6. When bacon is cooked add all wet ingredients to dry ingredients and mix with a metal spoon until well combined.

7. At this point my 5 year old injected her opinion “these look really good mum, but they would be even better with some chocolate chips in them”. So in went 1/2 cup of chocolate chips. Next time I would add half a cup of toasted walnuts at this stage. Fold in gently.

8. Divide between 12 muffin cases and bake for 18-20 min or until slightly golden. Leave to cool for 5 minutes in tin and then eat while still warm. AMAZING. They freeze and would be great for breakfast with nuts instead of the choc chips… Enjoy!

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