This is a fab meal, pretty paleo (if you do dairy) or easily adaptable to be so. Add whatever meat or veges you have, toddlers pretty much all love it so it’s a great way of cramming concealed veges in and so flavourful for adults too. Super high protein. If you don’t do dairy swap the cream for coconut cream or milk, and the butter for coconut oil.

This meal may or may not have come from Reuben dropping an entire carton of eggs on the floor and every single one of them cracking

I want to say thanks to Waitrose for making these awesome lamb sausages, I have a mega hard time finding decent sausages in this country (no offence but I hate pork sausages) and found these at the deli counter, only 1.50 for 5! Score. Cheap meal. Well… 7 free range eggs aren’t the worlds cheapest but still.

7 lightly beaten/mixed eggs
1/2C cream (or milk, coconut cream, whatever)
5 lamb sausages – thanks waitrose
Onion
Garlic
Carrot
Thyme
Capsicum or Red Pepper sliced finely
Butter

If you have an oven proof skillet/frypan now is the time to use it. Other wise you will have to bake your fritatta in a cake pan like me which makes more evil dishes!

Fry off chopped onion, garlic, carrot and sausages in a knob of butter. Add remaining ingredients and mix together. Put into your oven safe dish and bake at 200C for about 20 minutes until the edges are puffed and golden.

ENJOY .. with some healthy spinach leaves x

This

Cake

Is

AMAZING.

I try and eat paleo all the time (that’s another post in itself), and it makes me so sad because I love cake. So much. Until now everything I’ve tried to bake that loosely conforms to the “rules” of paleo has tasted either like a bit of a brick or a combination of wallpaper and baking soda. So pretty much I used to just give up and make evil refined sugar cake.

This cake is AMAZING. So satisfying thanks to the dense almond flour, the coconut gives it a real good crumb, the perfect amount of sweetness (once you eat low carb for a while then you will start to find regular baked goods way too sweet) and best of all made with completely natural ingredients with no refined carbohydrates or nasty vegetable fats. And so easy! One bowl – well two really because you have to melt the butter in something but just whack everything in and mix. You don’t even have to worry about over or under mixing. I actually prefer this to my all time favourite, white sugar and white flour packed banana cake recipe. CRA-ZY.

I’ve adapted this recipe from Paleo Gourmet

3 cups almond flour
1/2 cup desicatted coconut
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup butter, melted and cooled
2 tsp raw honey *this amount is up to you. 2 tsp won’t  be enough for some but I recommend starting with it and seeing how you go.
3 large eggs
1 tablespoon real vanilla extract
80g very dark chocolate chopped or chips (we use lindt 85% or 90%)
4 very ripe bananas, mashed
1/4c raisins or sultanas (optional)

 
Preheat the oven to 350 degrees/180 celcius.  Line a 8″ square tin with baking paper.

In a large bowl, mash the bananas. Mix in the eggs, melted butter, honey, chocolate bits, raisins and vanilla. Add the almond flour, coconut, salt, and baking soda. Mix everything really well.

Bake for 20 to 35 minutes, until the cake is golden brown and springs back to the touch.

I’ve calculated the nutritional info as one cake makes 12 servings which are really very generous servings.

Each piece has 9g of protein, 25g of fat and only 7.5g of sugars. If you’re into calorie counting (you shouldn’t be) – 322 calories per serve. And those sugars are coming from fruit and a touch of natural honey, nothing else.

*Disclaimer – I know a lot of people will consider bananas to be not paleo and yes they are high on sugar/starch, and I certainly wouldn’t recommend eating a ton of them but they are a far better alternative than sugar or any sweetener ever in my books.

A lot has changed since I last posted my banana cake recipe, oh my gosh, that was almost FOUR years ago… I had a full time job as a programmer, I was going to the gym heaps, living in an apartment in Auckland with my husband of one year. I baked those banana cupcakes late at night and took them to work the next morning, I can remember that time so well… but it feels like an absolute lifetime ago.

This time I made this cake with the help of my son, standing on his little step beside me he is the best kitchen assistant anyone could ask for. Sure I have to double check what’s in the bowl every time I look away for rouge cars or spoons but he measures ingredients for me, cracks eggs, mixes and is a great taste tester.

I’ve made this many times over the years (oh god this makes me sound really old) and each time we change it up a bit, chocolate chips, spices, wholemeal flour… it’s a fab recipe.

Banana Cake

Preheat your oven to 180 degrees (350 farenheit) and prepare your cake tin or muffin pan.

125g butter
1 cup sugar <- we use brown but you can use whatever is in the cupboard
2 large free range eggs
3 medium bananas <- use some nice ripe ones from the fruit bowl
2 cups flour <- try replacing up to half of this with wholemeal
1/2 cup chocolate chips <- totally optional
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of mixed spice
1 teaspoon of vanilla

Beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time beating well after each one.
Throw the bananas into your mixer and beat well. Or mash them and mix them in.
Add the rest of the dry ingredients and mix until all the flour is just incorporated.

Pour into tin or pans and bake until the middle springs back when pressed, about 12 minutes for muffins and 25 for a cake.

Get cake all over your face and enjoy!

I always have so many amazing ideas about making all these incredible presents for everyone and wowing everyone with my DIY skills, unfortunately every year my DIY efforts are more like DIYfails…

This year I’m as un-organised as ever (if not more so) and frantically knitting away some Christmas stockings, baking like a crazy woman and trying to cross things off my list.

That’s my token (yet unfinished – how timely for this post) gingerbread house for this year, next year – use a template! Cut more carefully! I’ve finished a ginger and cherry panforte and need to complete the white chocolate fig version as part of my handmade Christmas efforts. Then, some jarred mincemeat and mince pies…… oh yeah, need to buy presents too!

Dude I’m SO proud of myself. I can’t remember the last day where I ate this healthily (not for lack of trying). I’m feeling great, no withdrawls yet, sure a few times I’ve opened the fridge and been like ohh grapes… or something but I have resisted everything. EVERYTHING people!! *Pats myself on the back*.

Day one went a little something like this:

Fished my first baby-placed object out of the toilet…..

*2 eggs, refried beans, spinach
*tuna, beans
*pb
*salmon & veges

a ton of water, and one coffee. its 5 to 11 and I’m going to bed. See you tomorrow in diet heaven xxx

Over 2kgs. I am the queen of gaining the last 5kgs, losing it, then gaining it.. getting pregnant etc etc I feel I should document how I do it.

I figure I’d quite like to lose 6kgs before we start TTC (trying to conceive) again. It’d be nice to start from “my ideal” place.
Also my ideal health. I’ve been feeling less than 100% basically since I stopped breastfeeding Reuben and my diet went down the drain like you can’t even imagine. My post-shower-crazy-itching is back with a vengeance which I can only assume is down to too much refined carbohydrates (basically what my diet consists of right now). My skin is not good and there’s only so much makeup you can put on to hide it. I’m just sick of being not 100% with how I feel and how my clothes fit, and not doing anything about it.

I feel like I kind of forgot that no one was gonna do this for me, and it’s a bit ridiculous that I have all this knowledge and experience on what to do and how to do it to not just dominate it. It’s getting me down dwelling on it. What a loser.

So lets do it!

Starting with tomorrows breakfast: 2 eggs, salad and beans! Whatever kind of beans you feel like. For me – it’s whatever happens to be in the cupboard, in a can . A cup of black coffee, and lot of water.

And then, for snacks/lunch/second lunch/whenever:
*more eggs
*hemp protein shake (spinach/berries/yog/water)
*frozen fish either pan fried or oven baked
*sachet of tuna (flavoured)

I’ll update with my actual diet tomorrow. But for now, its past midnight and I’ve got washing to hang out. Time for bed.. nighty night. Please share with me what’s worked for you if you’ve lost weight, or if you are happy with your body, how do you keep yourself happy with your body? xx

If you don’t know what these are, go and buy one. And at the same time buy 2 x 500g packs of stoned dates (£1.34 from tesco each) and some pecans (£4.49 for 300g… ouch more than I remember) and then you can make 37 of your own (pretending you make them exactly 35g each) for £7.17 opposed to £26ish.

You can  make these way way cheaper by using cashews instead of pecans – I just way way prefer pecans. There are infinate variations, add other dried fruit, add cocoa, cinamin, spices, whatever you fancy. I think this would be a great project for little ones to help out with, such a fun texture to mash up and relatively mess free. And they are making food!

You will need -

A food processor
Dates (I use 1kg of dates per 300-400g of nuts)
Nuts (pecans are our favourite, cashews work equally well)
Any extra ingredients you want – cocoa powder, chocolate chips, dried fruit etc.
A willing taste tester always helps:

Chop the nuts in your food processor. You don’t want to grind them into dust, just into nice chunky pieces that should look something like this:

Then tip them into a bowl (use a large bowl to save on washing up later, one that you can fit everything into), and put all the dates in the food processor (you might have to do this in batches, depends on how powerful your processor is.
Blend/Pulse the dates until they are really mashed up, they should start sticking together into a ball. Often you will hear a really nasty sound while doing this and it is probably because there is a pit (stone) or two in your bag of dates. Usually best to stop processing and fish it out because it can scratch up your bowl pretty bad. The dates should eventually look something like this:

Next step is to grab handfuls of the dates and knead them into the chopped nuts. It’s a bit trial and error at first but you will quickly figure out the amount of nuts you can incorporate into the dates. I just use my hands and fold/knead lumps in. You don’t want to mix too many nuts in or else it will crumble when you make them into bars. At the same time you don’t want to put too few in or else it will just be a sticky date bar. Mine look something like this when they are finished:

Mmm attractive. Insert gross joke here. Once you have incorproated all the dates into the nuts or vice versa you want to start shaping them into bars. You can really make any size or shape that you want, depending on your needs. I tend to make my bars quite large, as Reuben loves these and would quite happily eat them all day if I let him. That way I can have one in my bag as an emergency meal…

I lay out a piece of clingfilm and roll a log in between my hands, then flatten it onto the clingfilm, and wrap it up:

Then the most important step – squash it really hard with a book:

And that’s it!

I store mine in the fridge, I think they would be fine unrefridgerated but I have no idea of their shelf life… after all they are just dates and nuts. Enjoy!

2 whole oranges
2 whole lemons
Boil & Puree above.

5 large eggs
315g (1 1/2 cups) caster sugar
200g (2 cups) almond meal
75g (1/2 cup) flour
1 1/2 tsp baking powder

Preheat oven to 160°C.
Use an electric beater to whisk the eggs and 215g (1 cup) of the sugar in a large bowl until thick and pale. Use a spoon to stir in the orange mixture. Add the almond meal, flour and baking powder, and stir until just combined. Pour into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 1 1/4 hours or until a skewer inserted into the center comes out clean.

While cake and syrup are hot and still in tin pour syrup over cake and leave to cool in tin.

Syrup
1 Lemon
1 cup caster sugar
1/2 cup water

Place zest of lemon and juice in small saucepan. Add sugar and water and heat while stirring until sugar is dissolved. Heat for a further 3 minutes until thickened slightly.

Time is of the essence for me at the moment. In between feeding, changing and playing with my baby (and changing and changing and changing), there is precious little time to do anything other than get myself showered and dressed – some days I even fail to do that!

I find most cheesecakes very easy to make except for the part where you must have patience and leave it to chill down overnight. This is no exception and the combination of white chocolate and raspberries is heavenly.

Like any baked cheesecake this must be made the day before you want to eat it.

ease:  4/5
mess factor:  3.5/5 – few bowls to clean up
cooking time:  1 hour
total:  11 hours

taste: 4.5/5

Ingredients
1 x 250g packet of biscuits
100g ground almonds or hazelnuts
150g melted butter

750g cream cheese (3 x 250g packs)
140g (2/3c) caster sugar
1 tsp vanilla bean paste or extract
3 eggs
200g good white chocolate chopped into chunks
200g frozen raspberries

Grease a 20cm springform pan. Place biscuits, ground nuts and butter in the bowl of a food processor and process until finely crushed and well combined. Transfer mixture to prepared pan. Use a straight-sided glass to spread and press mixture firmly over base and side of pan (Try to get it all the way up the sides – I was using the wrong size pan). Cover with plastic wrap and place in the fridge for 30 mins.

Preheat oven to 160°C. Use an electric beater or mixer to beat together cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, beating well after each addition. Use a spatula to gently fold in chocolate and raspberries.

Pour mixture into the biscuit base. Bake in preheated oven for 1 hour until just set in the centre (Gently shake the pan, the middle should still wobble a little). Turn oven off. Leave cheesecake in the oven, with the door open a crack, for 2 hours or until cooled completely (this *should*prevent cake from cracking). Cover with plastic wrap and place in the fridge overnight to chill.

This was a cake for my friend Melissa who turned 12 years old last week.

Inside the cake was what I normally bake when I am not sure of someone’s preference, layers of chocolate and vanilla cake with a chocolate buttercream.