New recipes added regularly, specialising in gluten free, dairy free, paleo & refined sugar free recipes. "If I haven't tested it, tried it and loved it, you won't see it here."
Best Ever Vegan Paleo Choc Chip Cookies
• 2 cups blanched almond meal
• 1/4 tsp. Sea salt
• 1/2 tsp. Baking soda
• 1/4 cup melted coconut oil
• 1/4 cup your choice of rice malt syrup (Vegan), maple syrup (Paleo/Vegan) or honey
• 1 tsp. Vanilla extract
• 1 tsp. Apple cider vinegar
• 1/2 cup chopped diary free vegan chocolate (I use Loving Earth or Little Zebra but any dairy free, refined sugar free will work) chopped nuts, dried fruit or even a little bit of everything.
Pre-heat oven to 125°C
In a bowl mix blanched almond meal, sea salt & baking soda. Stir in melted coconut oil, your choice of sweetener, vanilla and apple cider vinegar.
Mix well then stir in your choice of chocolate, nuts & fruit. Roll into balls and place on a lined cookie sheet (I get 16 or 17) and flatten into shape as they won't spread much.
Bake for around 30mins or until golden brown, turning the tray a couple of times during baking. Place on a wire rack to cool and store in a glass jar or container for up to a week. They will keep even longer in the fridge and also freeze well but good luck keeping them that long, they're just too good!
TT&L by Karen
· 4 organic pastured eggs
· 1 - 2 cups of vegetables and leftovers of your choosing (I used asparagus, broccolini, capsicum, chilli, shallots, leftover pastured pork sausages, baby spinach and fresh parsley & thyme) But get creative, maybe some cherry tomatoes or mushrooms!
· 1 Tbsp. Homemade coconut yoghurt (This makes the scramble extra creamy but you can use any milk or yoghurt of your choice)
· 1 Tbsp. feta or marinated goats cheese (optional)
· Himalayan pink or sea salt and cracked black pepper to serve
This recipe is just a basic idea, mix it up a little with leftover roast veges, different herbs and spices or maybe even some olives. Have some fun with it!
1. Heat a pan to medium and add 1-2 tsp of organic butter or organic unrefined coconut oil.
2. Gently mix the eggs and coconut yoghurt in a bowl until just incorporated.
3. Fry off the harder vegetables like capsicum, shallots, chilli, asparagus & broccolini in the pan for 1-2 minutes then add in mushrooms, tomatoes and leftover meat if using and lastly adding in spinach leaves.
4. Pour in the egg mix and stir gently until almost cooked then stir in chopped or crumbled cheese.
5. Serve on it's own or on fresh toasted bread of your choice (Paleo for me!)
TT&L by Karen
Paleo Korean Kimchi Pancake
-1/4 Cup coconut flour
-1/2 Cup tapioca flour
-1 Cup Cold Water
-2 Free Range eggs (room temp
-1 tsp. Salt
-1/2 to 1 Cup Kimchi
-2 Tbsp. Coconut oil
-Coconut Aminos, sesame seeds, sliced chillies & shallots for dipping sauce
-Greens & herbs for serving
1. In a medium bowl combine flours, water, eggs & salt then stir in the chopped kimchi.
2. Add 1 Tbsp. of coconut oil to a medium sized frypan over medium to high heat.
3. Pour half of the batter into the pan and cook until golden brown the flip (I use a small plate to flip then slide it back into the pan)
4. Cook until golden brown and slide onto serving plate.
5. Repeat with remaining batter.
6. Serve with coconut aminos sauce and fresh greens & herbs
TT&L by Karen.
Healing Chicken Broth
1 Large Chicken or 2-3 chicken carcasses
1 Large Onion roughly chopped
6 Celery stalks roughly chopped
3 Carrots roughly chopped
4 cloves garlic roughly chopped
2 Bay leaves
1 tsp. Mixed herbs
2 Tbsp. Sea salt
1 tsp pepper (ground or whole)
1 tsp of Turmeric or 3-5 cm piece fresh
1 tsp Ginger powder or 5cm piece fresh
2 Tbsp Apple cider vinegar
Enough water to cover
You can use a large stock pot on the stove but I prefer to use my slow cooker.
Place all vegetables and spices into slow cooker, add chicken and pour in water until everything is submerged.
Cook on slow for at least 8 hours or up to 24 hours. Strain through a fine sieve or muslin cloth into a bowl.
Cover and place in the fridge for a couple of hours then skim off the fat. You can reserve this fat for cooking and store in the fridge for a few days.
Divide into desired size portions and freeze.
Tom Kha Gai
Thai Coconut Chicken Soup
800ml coconut Milk
500ml (2 cups) chicken bone broth (see previous recipe)
2 lemongrass stems, bruised and cut into 7cm lengths
12 slices of fresh galangal or ginger
1 long red chilli, deseeded & sliced
5 fresh kaffir lime leaves, bruised
10 oyster mushrooms, torn
400g chicken breast or thigh, cut into strips
1 1/2 - 2 Tbsp. Lime juice
2 - 2 1/2 Tbsp. Fish sauce
200g kelp noodles or other vege noodles
1 1/2 bunches choy sum or other asian greens, roughly chopped
1 large handful of coriander leaves, torn
1 lime cut into wedges to serve
Combine the coconut milk, broth, lemongrass, galangal or ginger, chilli and kaffir lime leaves in a large heavy base saucepan over medium heat, bring to a simmer and cook for 5 mins.
Add the mushrooms (if using) and chicken to the pan and simmer for 4-6 mins or until chicken is only just cooked through. Stir in the lime juice and fish sauce, add the kelp noodles (if using) and the asian greens and cook for 2 mins or until greens are wilted. Taste and adjust lime juice and fish sauce to suit and stir in coriander leaves.
Ladle into serving bowls with extra lime wedges on the side.
*Substitutions I have made when ingredients are not available:
Replace mushrooms with zucchini and green beans
Replace kelp noodles with fresh bean sprouts
Any greens can be used in place of asian greens, I have used english spinach or silverbeet
T T & L by Karen
Chia Flax Bircher
400ml almond milk plus extra if needed
1 cup coconut yoghurt
80g (1/2 cup) chia seeds
3 Tbsp. flaxseeds
3 Tbsp. shredded coconut
1 grated green apple
Your choice of added flavours e.g
*super food powders
*fruits like berries, mango etc.
*other nuts & seeds
Mix the milk and yoghurt and stir in flax seeds and mix in quickly. Stir in chia seeds and mix in quickly (this is to avoid them clumping together)
Mix in grated apple or one or more of your other choices and place in a covered jar or bowl in the fridge for 8 hours or overnight.
Serve with your choice of toppings or just on it's own. Enjoy!
This makes quite a lot so recipe can be halved.
T T & L by Karen
Paleo Sponge Cake
· ½ cup (80g) of coconut flour
· ½ cup (64g) of arrowroot starch
· 1 teaspoon of baking soda
· ¼ teaspoon of sea salt
· 4 eggs
· ¼ cup (50g) of coconut sugar
· ½ cup of light olive or macadamia oil
· ¼ cup of raw honey or rice malt syrup
· ½ cup of coconut yoghurt
· 1 teaspoon of vanilla extract
· ½ teaspoon of apple cider vinegar
Work out the amount required eg. Double sponge, single cake or muffins/ cupcakes (I used ½ the quantity for the mini cupcakes in the picture
· 125g organic butter at room temperature
· 250g powdered coconut sugar (blitz in your blender or food processor)
· 1 tsp pure vanilla essence
· Flavouring of choice (I love to use essential oils like lemon, orange or lime)
Note: I added a few drops of lemon and lime essential oils and some lemon zest for these ones
Note: Add 1-2 Tbsps. of cacao for chocolate
Note: If you prefer not to use butter, coconut cream works perfectly with this recipe also
1. Preheat oven to 180 degrees and grease your pans or line a cupcake or muffin pan
2. Sift together the coconut flour, arrowroot starch, cacao (if using), baking soda, and salt.
3. Separate the egg yolks from the egg whites.
4. Whip the egg whites on high speed until a meringue forms.
5. Sprinkle in the coconut sugar and whip. Don't worry if the meringue falls a bit.
6. Combine the egg yolks, oil, honey or syrup, yoghurt, vanilla & vinegar. Whip until combined.
7. Mix in the dry ingredients and whip until completely combined.
8. Add a heaped spoon of the egg white mixture into the batter and mix.
9. Gently fold in the rest of the egg whites.
10. Pour the batter into the greased cake pans or muffin tins.
11. Bake on center rack for 25-28 min, until an inserted toothpick comes out clean. For cupcakes check after 15 mins
12. Let cake cool for 10 minutes inside the pan. Flip out of the pan and let cool to room temperature before frosting.
Whip the butter until creamy, add sugar and whip until desired consistency is reached. Spread or pipe onto cakes
Note: I used orange essential oil in this batch but you could add cacao for a chocolate version.
Note: While butter is not technically Paleo, the process it goes through eliminates most of components that class it as dairy it it's now classed as a good fat in moderation! If you are strict on the rules go for the coconut cream option.
Nut Butter Freezer Fudge
· ¼ c. raw honey or rice malt syrup
· ¼ c. coconut oil
· ¼ c. nut butter of choice (almond, cashew, peanut, probably even sun butter, though I’ve never tried it)
· ½ t. vanilla(optional, but I love to add my homemade vanilla to give the flavor a little more pop!)
Whatever add-ins you would like e.g.
Cacao nibs, fruit, essential oils, nuts, bee pollen. There is no limit but your own imagination
1. Line an 8x8 inch pan with cling wrap or parchment paper or place chocolate molds on trays.
2. Melt everything together over low heat, stirring to make sure ingredients are well blended.
3. Pour into prepared pan or molds and freeze until set (about ½ hour).
4. Cut into squares.
5. Store leftovers in the freezer.
Paleo Anzac Cookies
. 1 cup almond meal
· 1 cup flaked almonds
· 1 cup shredded coconut
· ¼ cup honey
· ¼ cup coconut oil
· ½ tsp. bi-carb
· 1 Tbsp. water
· ½ tsp. vanilla
1. Pre-heat oven to 120 C and line a baking sheet.
2. Combine almond meal, almonds & coconut.
3. Heat honey and coconut oil gently over a very low heat.
4. Mix bi-carb and water then pour into the honey and mix until it starts to froth then stir in vanilla.
5. Mix into the dry ingredients until well combined. (more water may be added if mix is not sticking together enough)
6. Form into cookies and place on lined baking sheet.
7. Bake for 20-30 mins. or until golden brown.
8. Allow to cool on baking sheet.
Note: Cookies will be a chewy texture, if you prefer them crunchy you can place back in the oven on a very low temp until they are desired texture.