Beef & Mushroom Skewers with Garlic Sautéed Spinach

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Yesterday was a lovely afternoon and perfect for a light BBQ dinner.  The kids always like food “on a stick” as they call it so I decided to make these beautiful skewers.

As I don’t often plan meals ahead I don’t have time to let things marinate for long but if you do have time I would suggest you marinate the meat overnight.

Ingredients (for 4ppl)

Skewers

  • Pre soaked bamboo sticks
  • 800g (grass fed) rump steak
  • 200g mushrooms

Marinade

  • 1/4 cup olive oil
  • 2 tablespoons tamari
  • 2 tablespoons raw honey
  • 2 cloves garlic
  • 1 teaspoon ground paprika
  • Salt & pepper for seasoning

 Sautéed Spinach

  • 400g baby spinach
  • 2 cloves garlic
  • 2 tablespoons toasted pine nuts
  • Olive oil
  • Salt & pepper for seasoning

 How to:

Cut your meat up in small cubes and place in a bowl. Prepare the marinade and pour 3/4 of it over your meat. Cover bowl and let it rest in the fridge. Put the remaining 1/4 of the marinade in another bowl along with your mushrooms. Refrigerate the meat and mushrooms for 1 to 2 hours, if time permits.

Thread your meat and mushroom on skewers and cook on a preheated BBQ.

While your meat is resting heat olive oil in a pan on medium heat. Add the garlic and cook for 1-2 minutes. Add the spinach to the pan and cook until the spinach just begins to wilt. Add salt and pepper. Transfer it to plates and top with toasted pine nuts and your skewers.

 

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Paleo Swedish Gooey Chocolate Cake

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I think I’ve just been to chocolate cake heaven and back. In Sweden we have something called Kladdkaka I guess it’s best described as a thin chocolate cake with a gooey centre. I’ve been experimenting with the ingredients for awhile but I think I finally got there tonight. I served it with a whipped coconut cream with orange zest. Absolutely delicious!!

The best part is that this cake has no refined sugar and it’s both gluten and wheat free.

Ingredients:

Cake

  • 8 pitted dates
  • 3 free range eggs
  • 2 tablespoons maple syrup
  • ¼ cup coconut oil
  • 1 cup almond meal (or you can use ½ cup almond ½ cup hazelnut)
  • ¼ cup coconut flour
  • 5 tablespoons raw cacao
  • Seeds from one vanilla pod
  • 1 teaspoon baking powder
  • Pinch of salt
  • Shredded coconut for coating

Coconut Cream with orange zest

  • 1 tin of coconut cream
  • 1 orange zest from 

How to:

Preheat the oven to 180c (fan forced)

Grease the bottom and sides of a small round baking dish with coconut oil and coat with shredded coconut.

Put the dates, eggs and maple syrup in a processor and pulse for 30sec to 1 minute. Add all the dry ingredients and the coconut oil. Blend it all together nicely for a couple of minutes. It’s going to be fairly thick so use a baking spatula and spread the mixture evenly in your baking dish.

Put it in the oven and bake for max 15 minutes.

When you take the cake out it’s going to be very soft and almost look uncooked. The trick with this one is to let it cool for at least 30-45min so the sides and top hardens but the middle is still gooey.

Whipped Coconut Cream

Carefully scoop out the firm thick top layer of coconut cream and place in a bowl. The easiest way to get this is if you refrigerate the tin over night or for a few hours. It helps with the separation.

Whip the coconut cream until it becomes fluffy and light. Add the zest from an orange and sweetener if you want. Put the whipped cream back in the fridge until you are ready to serve it with your cake.

 

 

 

 

 

 

 

Scallop Canapés – 2 Ways

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If you are hosting a party or gathering and want to serve your guests something that are healthy, looks fancy, taste delicious but are easy to make these little canapés might be what you are looking for.

One of the things I like best about this recipe is that you can prepare the purées and toppings before your guests arrives so you don’t have to stand in the kitchen all night.

The quantities for the 2 Way Scallop Canapés will differ depending on how many quests you have. I normally have 3-4 scallops per person

Ingredients (Based on 4 people -3 scallops each)
Scallop on avocado with tomato & mango salsa
6 Scallops
1 Avocado
1 teaspoon fresh lemon juice
1 Tomato
1 Spring onion
1/2 Mango
Coriander to your liking

Smash the avocado with a pinch of salt and lemon juice.
Marinate the scallops in olive oil and balsamic while you prep the mango salsa.
Finely cut mango, tomato, coriander and spring onion, mix it all together.
Fry the scallops 1-2 minute on each site. Put your avocado mash on a plate or on a serving spoon, put the scallop on the mash and top with your salsa.

Scallop on parsnip puree with bacon
2 Parsnips
Dash of almond milk
1 teaspoon of grass fed butter (of if you are strict Paleo use oil instead)
Salt and pepper for seasoning
2 rashes of short cut bacon

Make a parsnip mash by boiling parsnip until it’s soft. Mash with a little bit of almond milk and butter. Fry a couple of slices of bacon until they are crispy. Take them off and let them rest one a piece of paper towel. Fry the scallops 1-2 minute on each site.
Put the mash and scallops on your plate/spoon top it with finely cut up bacon .

A Healthier Version of Swedish Mocha Squares

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I’ve been thinking about these beautiful Swedish mocha squares that I use to love
when I was younger. Today is a bit of a cheat day so I decided to try to make a “semi” healthy version of them. Im pretty stoked with the end result.

No butter, no refined sugar, no dairy and no flour

Ingredients
Cake
6 eggs
4 tablespoons coconut oil
1/2 cup pure maple syrup
1/2 cup coconut flour
2 tablespoons cacao
1 teaspoon baking powder

Frosting
2 tablespoons cacao
2 tablespoons maple syrup
1/2 cup coconut oil
1 tablespoon cold coffee  (I use decaffeinated so the kids can enjoy them too)

Top with
Shredded coconut

How to
Pre heat the oven to 180c
In a bowl whisk your eggs and maple syrup. Add all the dry ingredients and the coconut oil. Blend it all together and let it sit for 5 minutes. Before pouring it in to a baking paper lined tray. Put in the oven and let it bake for approx 15min.

In the meantime start preparing the frosting.
Melt your coconut oil and add the other ingredients. Place your frosting in the fridge for 20-30 minutes to thicken. Remove from the fridge and whip frosting with a hand blender until thick and fluffy.

Make sure the cake is cool before putting the frosting on. The frosting will melt on a hot cake. After frosting your cake, top it with shredded coconut and cut in to squares

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Kale, Chicken & Nashi Pear Salad

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I love when you open up the fridge to discover that you have some great leftovers from the day before. I often stand there until the fridge starts beeping, telling me to hurry up and decide what to do.

Yesterday’s grilled chicken ended up becoming a delicious salad today.

Kale, Chicken & Nashi Pear Salad 🍴🍃🐔

Ingredients
4 cups kalel, stems removed, torn into small pieces
1 avocado
1/2 nashi pear peeled and finely sliced
1/2 grilled free range chicken
Handful of blueberries
Handful of walnuts
2 tablespoons olive oil
1/2 tablespoon balsamic
Himalayan salt & freshly ground black pepper

How to
In a large bowl combine oil, balsamic and seasoning. Add your kale and massage it with the dressing. Using your hands to work the dressing into the leaves softens them and  making them easier to digest.
Add your cut up/torn up roasted chicken, nashi pear slices, walnuts and blueberries.
Voila, it’s all ready to be served!

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Zoodles with Turkey Bolognese

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We had a really nice light and delicious dinner tonight that was a hit with the whole family. The best part was that hubby cooked it 😊

Zoodles are a great healthy alternative to normal pasta. It’s also a great pre or post workout meal that is super lean and full of proteins

Enjoy!

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Our Happy Zoodle Boy

Zoodles Zucchini pasta and turkey bolognese 🍴🐓🍅
For 3-4 people

Ingredients
2 large zucchinis
600g turkey mince
1 onion chopped up
2-3 cloves minced garlic
1 tin of crushed tomatoes
4 tablespoons of salt reduced tomato paste
2 teaspoon basil
2 teaspoons parlsey
1/2 cup chicken stock
Salt and pepper for seasoning

How to
Cook the mince on medium heat in pan. Break up the meat with a spatula or wooden spoon and cook for a couple of minutes. Add the garlic and onion. Then add the tomatoes, stock, herbs and tomato paste. Lower the heat, cover with a lid and simmer for approx 20min.

In the meantime trim the edges of your zucchinis and use a julianne peeler or a spiralizer to cut your  zucchini noodle spirals.
In a large pot boil water and add salt.
There are a few ways of cooking zoodles but I suggest you quickly boil them in the water. Max 1 minute. You want to try to avoid getting them too soft and soggy.

Plate your zoodles on dishes and top with your tukey bolognese. Add some extra herbs and seasoning to your liking.

Green Eggs & Turkey Muffins

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Good morning world 🌏

Happy Saturday –  I ❤ weekends and the opportunity it gives me to spend time with the people I love the most. It also allows me to do what I’m passionate about Cook and Dance. Often combined to a questionable Spotify playlist in the kitchen while the kids laugh at me.

This morning we started the day with a protein packed breakfast. The muffins are super easy to make and are great as breakfast, lunch or a snack pre or post a workout. They are also a Paleo friendly choice and gluten-free.

I served them with a roast pepper dip and a cold pressed juice that my cheeky Mr 2 years old helped me make.
Say hi to Lucas my cheeky 🐒

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Green Eggs & Turkey Muffins
Ingredients
8 free range eggs
1/2 cup almond milk
2 cups chopped up spinach
1 spring onion
1/2 zucchini
1 tablespoon of fresh chopped chive
1/2-1 turkey breast (depending on the size)
Coconut oil
Himalayan salt, pepper and paprika for seasoning

How to
Grease a muffin tin with coconut oil and preheat the oven to 180c.

Cut the turkey breast into small pieces and fry on medium heat, add the chopped up zucchini and spring onion fry until cooked.

Meanwhile crack the eggs into a bowl, add almond milk and seasoning whisk until combined. Add the chopped up chives, spinach and your fried zucchini, onion and turkey pieces.

Pour the egg mixture in the muffin trays. Bake in the oven for approx 20 minutes

Strawberry, Rocket & Halloumi Salad With Glazed Walnuts

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This salad is one of my absolute favourites. It’s easy to make and brings together beautiful flavours and colours. I also found it to be a hit at dinner parties.

Ingredients

6-8 strawberries, washed, hulled and sliced lengthwise
2 cups rocket leaves
1/2 package halloumi cheese, cut into thin slices
1 tablespoon glazed balsamic
2 tablespoons olive oil
2 tablespoons organic honey
1/2 cup walnuts
Pinch himalyan salt

How to
In a bowl, whisk together olive oil and balsamic. Add the strawberries and toss to combine. Let sit for 5-10 minutes.

Heat oil in a pan on medium heat. Add the halloumi, cook until lightly brown on each side.

In another pan heat the honey until it melts on medium to low heat. Add the walnuts and a pinch of salt. Cook, stirring frequently, until honey is caramelized and nuts are toasted, about 3 minutes. Cool on baking paper.

Add the rocket, strawberries and walnuts to a serving bowl. Top with fried halloumi

Coconut, Lime & Almond Bliss Balls

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These fresh and sweet satisfying bliss balls are a great little treat option. They are packed with flavours not to mention satisfying any sweet tooth cravings that might hit.
The best part is that they are super easy to make.

Ingredients
2 cups almond
1/3 cup unsweetened coconut
1 lime zest and juice 
4 tablespoon coconut oil
1 teaspoon vanilla paste
2 tablespoons coconut syrup
Dash of water for rolling

How to
Place the almonds into a blender and pulse to chop them finely. Add the lime zest, coconut oil, vanilla paste, lime juice and coconut syrup. Pulse again until it starts to clump together. Add a dash of water if necessary.

Form small balls, rolling them in your hands.
Place them in a airtight container with your coconut flakes. Put the lid on and shake carefully until all balls have been covered with the coconut.

Kale & Watermelon Salad with Chimichurri Beef

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Some days you just hit the jackpot with your cooking and absolutely love what you’ve created. Last night was one of those nights for me, I thoroughly enjoyed everything about this dish. I hope you will too!

Kale with Watermelon Salad with Chimichurri Beef

Ingredients

Salad

  • 2 cups Baby Kale
  • 1 cup Watermelon
  • 1/2 Avocado
  • 1 Spring onion
  • 1/2 cup salt reduced Feta
  • 1/3 cup toaster Pinenuts
  • Small handful fresh Mint
  • 1 teaspoon macadamia or olive oil
  • 1 teaspoon lime juice
  • Herbamare salt or Himalayan salt for seasoning

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Chimichurri

  • 5 tablespoons of olive oil
  • 4 tablespoons of apple cider vinegar
  • 1/2 lemon -juice from
  • 1/2 jalapeno or 1 red chilli
  • 1 large clove garlic
  • 1/2 teaspoon cumin
  • Large handful fresh parsley
  • Small handful fresh coriander
  • Herbamare salt or Himalayan salt for seasoning

Beef

  • Grass-fed beef of your choice – I used rump

How to

Salad

In a large bowl combine oil, lime juice and seasoning. Add your kale and massage it with the dressing. Using your hands to work the dressing into the leaves softens them and  making them easier to digest.  Add the chopped up spring onion, watermelon and avocado. Top with the feta and sprinkle with roasted pinenuts and fresh mint.

Chimichurri

Blitz the herbs and chilli in a food processor or chop very finely by hand. Add the oil, lemon juice, vinegar and seasoning. Pulse to combine everything to a saucy consistency.