Archive for the ‘Recipes’ Category

I’m not sure how well pork goes in this dish and perhaps the cut of pork I used wasn’t the best (chicken or fish would be better) but I did quite like it. It was the first time I’d ever had coconut milk! When I decided I wanted to try it (while in Argentina) I could not for the life of me get ahold of it grrrrr :). I have some coconut milk left-over so I think coconut pancakes for breakfast and a chicken, chili, lime, and coconut soup is on the cards tomorrow :D.

I’m afraid I don’t know the exact measurements I used but I would guess
half a cup of coconut milk
2 tsps chili and lime seasoning
teaspoon fish oil
clove of garlic
some diced ginger

I seared the pork pieces in sesame oil first and then simmered it in the above ingredients. I garnished it with diced red peppers (needed some veggies in there :)).

I think I would put more seasoning in next time and perhaps more fish sauce. I wasn’t sure how much I’d like it so I went with the less-is-more approach this time round :D. The sauce left-over at the end would have been great as a soup on its own.

If anyone has any yummy coconut milk recipes they’d like to share then I’m all ears.


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Hi all! Sorry for the absence – I’ve been busy running around Buenos Aires (and now Bariloche) with my family. I will update more about that when I have more time. 

I’ve had a lot of success with regards to talking to my family about eating flour and other high carbs. I hope to be able to help my Mum and Gran more than anything as they both suffer joint pains from being overweight :S.

It’s nearly 5pm on Wednesday afternoon – I’ve just spent the day running around the chocolate shops in Buenos Aires. In addition to buying I’ve been collecting chocolate samples from each and every shop (there are like 4 on each block lol). I just bought myself an 80% and 90% cacao bar which I’m excited to try. I’ll post pictures of all these later when I get back to the city where I’ve been living.

In the meantime, however, you may enjoy this

I made an apple and cinnamon cake for my Gran’s birthday – I get to celebrate her birthday with her about 5 days late but it’s better than nothing.

Apple and Cinnamon Cake

3/4 granny smith apple made into apple puree

1 cup coconut flour

6 tbsp butter

1 tsp baking soda

1 tsp cinnamon

15 drops of stevia

2 eggs

1 tbsp lemon juice

I also had a ocuple of tbsps of cream cheese which I threw into the mix

Mix all the wet ingredients except the lemon juice together and then add the dry ingredients to the wet. Add the lemon juice last and combine well. Cook at 350ºF for about 25-30 minutes until a toothpick inserted into the centre comes out clean.

Top with apple slice from the remaining 1/4 apple.

It’s a little crumbly but this cake beats the kiwifruit one I created a couple of weeks ago hands down! We enjoyed it the first and second day :).

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Holiday snacks

I realise I have been somewhat absent this week with regards to posts and unfortunately more of the same is to come :(. I am moving home just before the end of this month and, tomorrow, my family are arriving to Argentina and we are going travelling (big yay!) around Buenos Aires and Bariloche (first photo). I have spent this week organising myself for the move home to New Zealand by throwing out junk that I’ve accumlated here and going to the Police Station to get my Criminal Record (or lack thereof) etc. etc.

Seeing as Argentina is not so… I would say Primal friendly but that’s a lie because Asados are the best! Seeing as Argentina is not so gluten-free friendly, I’ve also been organising myself with regards to food/snacks.

Here are the yummy Primal Snacks I’ve got for myself.

Nuts and dried fruits

I have here a dried fruit mix of blueberries and apricots and a nut mix of pecans, walnuts, hazelnuts, cashew nuts, brazil nuts, and almonds.

I also made some sesame seed crackers out of almond meal and coconut flour.

And some primal bars made out of almond and pecan meal and held together with prunes. I also added in some chocolate pieces, blueberries, and apricots.

I’ve just exercised the last 4 days in a row because tomorrow is a travelling day (and hence rest day). I took it somewhat easy today though by doing sprints and then a mixture of mini squats, push ups, and knee lift planks. I also fasted this morning… sort of. I didn’t eat a meal per sé but I spent the morning cooking so crumbs and batter and dried fruit were consumed hehe.

Anyhoo, that about wraps up this post. I have to go and make dinner, take a photo of it, and send it to Mark Sisson at Mark’s Daily Apple. I hope my luck continues!

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Ok, so one thing that I have missed a lot, since cutting out grains from my diet, is pizza. I have been searching for a pizza crust recipe that doesn’t contain flour for a while now and not had much success.

I tried a coconut crust, once, but it was a disaster. You can’t see from this photo but the base was really soggy and it had to be eaten with a knife and fork. It tasted good but I wanted one that I could hold in my hand.

So I kept searching and came across this recipe for a pie crust from Comfy Belly. I made some substitutions and voilá! Primal Pizza a la Kate was born!!

I made this pizza twice earlier on in the week and once again tonight lol. Here is what I came up with:

Primal Pizza Base
1 cup coconut “flour”
1/2 cup almonds
1/2 cup toasted peanuts (I didn’t have enough almonds so I made the rest of the cup up with peanuts)
1 cup of grated parmesan cheese (I topped the cup up with grated pategras cheese as I didn’t have enough parmesan)
2 eggs
1 tbsp Olive Oil
1/8 each of oregano and basil
pinch of salt

Preheat the oven to 350ºF or 160ºC (or thereabouts). Chop the almonds, peanuts, and coconut in the food processor. Add in the oregano, basil, salt and the lightly beaten eggs and olive oil to the dry ingredients and stir to combine. Cook for 15 minutes. Take the pizza out of the oven, add your favourite toppings, and return it to the oven for a further 5 minutes.

It wasn’t a huge pizza base – I could have made it larger by making the base thinner. It was really, really filling though: my partner and I ate half the pizza each but I could have done with eating only 3 pieces (and he could have done with eating 5 lol). I topped the pizza with mozzarella cheese, pategras cheese, sun-dried tomatoes, and a mix of fiambres. Fiambres are a different kinds of meats that Argentineans use for picadas. Picadas are a kind of antipasto platter. So I had bacon, salami, and some other random assortments of pork meat (I’m not sure what their translations are to English). The base was also crunchy which is always a plus.

The peanuts might seem weird in a pizza base but for me (and my partner) it was a huge success. I’m sooooo happy about that because 1) I can now enjoy eating pizzas with my partner (who has a slight penchant for them :P) and 2) it was less expensive than buying a pizza. I also left the cup of cheese out the last two times I made the pizza – it was just as yummy. In fact, I didn’t even notice the difference.


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Primal Nutella

Mmmmm a healthy nutella (hiding under the strawberries) – who would’ve thought it?

I cannot claim fame to this recipe – it comes courtesy of Gillian Fritzsche from last year’s competition at Mark’s Daily Apple.

It didn’t turned out as well for me but that could be because the food processor I have is old and I may have put too much oil in there. It was yummy though and I couldn’t have come up with a more perfect healthy primal nutella myself :).

Let me know how yours turns out :).

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Ok, it wasn’t *that* creative but I had fun trying out new things :D.

I made some peanut butter (which turned out the best it has yet) and promptly turned half of it into peanut truffles. I halved the recipe from Comfy Belly and I reduced the amount of honey from 1/2 cup to 1 tbsp and added 5 drops of stevia – but even that was too sweet in my opinion.

Peanut Truffles (half the original recipe)
1/2 cup
peanut butter
1/2 cup honey
2 tbsp butter
2 tsps vanilla
pinch salt

Directions (from Comfy Belly)
In a medium saucepan, combine and simmer the honey, butter, vanilla and salt. Simmer for about 10 minutes (I did this for around 5 minutes only because I had half the mixture).
Add peanut butter to simmering liquid and blend while simmering. When fully blended, turn off flame.
Butter a glass or metal pan about 8 x 8 inches. Quite often I also add some wax or parchment paper at the bottom to make it even easier to remove the peanut butter truffles.
Pour the peanut butter truffle mixture into the pan and place the pan in the freezer for at least 2 hours.
Remove the pan and cut the peanut butter truffles into squares.

Kate – I melted some chocolate and butter together and dipped the peanut truffles in it. It was the first time I’ve successfully done that so I was so stoked with how they turned out. The photo is terrible, apologies for that, but you can still still the yumminess!

On Sunday I used the second half of the peanut butter to make cookies. I didn’t follow a recipe and made it up as I went along but they’re turned out quite well.

Peanut butter, coconut, and apricot cookies
1/2 cup peanut butter
2 eggs
about 1/2 cup desiccated coconut (processed more finely in the food processor)
5 drops stevia
1 tsp baking soda
1 tsp lemon juice
chopped dried apricots
additional chocolate chips

I mixed the peanut butter with the 2 eggs and then added in the stevia, coconut “flour”, and baking soda. I think I then added in a little bit more coconut “flour” but I’m sure they would have been fine with the original 1/2 cup. Mix all the ingredients together and then add in the dried apricots and chocolate chips. Finally add in the lemon juice. Place on wax/parchment paper and bake for 10-12 minutes at 160ºC. I melted some chocolate over the top so they looked a little fancier :D.

Lunch on Sunday was pancakes.

2 eggs
3 tbsp coconut

I separated the egg yolks and whites and beat the egg whites until they made stiffish peaks.  Then I mixed the coconut, egg yolks, cinnamon, vanilla, and stevia together and added it to the egg white mixture.

I topped them with kiwifruit and strawberries and the tiny little piece of bacon that I had left hehe. I didn’t feel satisfied after eating this though! I think the carb content was too high and I kept thinking about food the way I used to before I started on the Primal path. So I then ate 4 slices of salami with cheese on top and a small handful of cashew nuts. I was right as rain until dinner time practically :).

It looks pretty though with the bright colours!

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I had a few kiwifruit lying around that I needed to put to good use. I was never going to manage to eat them all before they got past their best so I decided to make a cake out of them 🙂

Kiwifruit, coconut, and lemon cake
1.5 kiwifruit chopped
100 grams butter
3 eggs
1.5 cups desiccated coconut (which I processed to make it more like “flour”)
1.5 tsp baking soda
zest of 1 lemon
half juice of one lemon
10 drops stevia
optional Chia seeds (I had some lying around so I threw them in too)

Cream butter and eggs together using an electric mixer. Add coconut “flour” and baking soda to egg and butter mixture, combine and then add in drops of stevia. Mix lemon zest, lemon juice, kiwifruit, and chia seeds together and then add to the previous mixture. Stir to combine. My cake tin was quite big so the mixture didn’t fill it much. I cooked the cake at 170ºC for around 20 minutes (actually I think it was 23 minutes) but depending on the shape and depth of your tin you may need to adjust the time.

It’s not a very big cake – you might want to double the recipe to get a decent sized one (and adust cooking times of course). Also, the cake was a bit crumbly but it tasted soooooo goooood! I’m prepared to put up with a little mess for the sake of great food hehe. I love being creative… especially when it comes to food :D. Oh and I have a little confession to make – today was the first day I’d ever tried kiwifruit. The Kiwi who’d never eaten Kiwifruit – sad but true lol. Needless to say I love them and the remaining kiwifruit will disappear very shortly ;).

Oh and on a side note, Shelby is giving away larabars. I also haven’t actually ever tried one of these… well that’s not strictly true. I haven’t eaten an actual Larabar but I have made my own larabars which I’m sure taste exactly the same. I will post that recipe later.

If anyone makes this cake and has some suggestions then please let me know! I’m no chef and will gladly take into account any advice you might have. Bon appetit!

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