Jess's Paleo Life

Live Life With Passion

Paleo Pizza

I usually make our pizza with a cauliflower base, but I am keenly aware of the need for my kids to get a little extra protein into their diet as well.  I have used Chicken Pancakes (see tuna pancakes but with chicken instead of tuna) as a base for pizza in the past but it doesn’t hold together so well, not well enough to pass for ‘real pizza’ and that is what the kids miss.

Paleo Pizza (3)

The look on his face says it all really :-)

Then we have the ‘dairy free’ option to consider, we are really happy to forgo cheese and just have ‘fancy pizza’ because fancy pizza doesn’t need cheese…

Paleo Pizza (2)

It just needs herbs, garlic and olive oil…and yes…the kids love it!

But in all honesty, they just want a ‘normal’ pizza sometimes, so I started experimenting and found that I can kind of give them ‘cheese’.

Paleo Pizza (4)

It held together really well, it was flexible but strong, perfect to eat with one hand.

Paleo Pizza
 
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Author:
Recipe type: Paleo
Cuisine: Pizza
Serves: 8 slices
Ingredients
  • BASE
  • 250g Chicken Breast, steamed and cooled
  • ⅓ cup Psyllium Husk
  • 3 eggs
  • ¼ cup Olive Oil
  • 1 Tablespoon Nutritional Yeast
  • 2 teaspoons of mixed Italian Herbs
  • 1 teaspoon Garlic Powder
  • TOPPING
  • Pizza Sauce
  • Assortment of pizza topping of your choice
  • 2 eggs
  • 2 Tablespoons Nutritional Yeast, powdered (turn the flakes into powder)
Instructions
  1. Preheat oven to 200 degrees Celsius.
  2. Place the cooled chicken breasts into the food processor and pulse until you have chicken 'flour'.
  3. Add the remaining ingredients, one at a time and in order of the ingredients list, and process until you have a dough, like ordinary bread dough. This took about 4-5 minutes.
  4. Place the dough on a piece of Baking Paper, place another piece of Baking Paper on top, and use a rolling pin to roll flat (I traced the circle of the pizza tray onto the Baking Paper so I knew the shape and size I was after).
  5. Take the top piece of Baking Paper off the pizza base and place the pizza base and bottom piece of Baking Paper straight onto the pizza tray.
  6. Spread the base with pizza sauce, assemble the pizza toppings and set aside.
  7. Beat the egg and egg yolk until well combined. Add the powdered Nutritional Yeast and beat again. You don't want any clumpy eggy bits, your want it nice and smooth.
  8. Gently start pouring the egg mixture from the centre of the pizza, in a slow and steady spiral fashion to help evenly spread the mixture without going overboard and flooding the pizza, the trick it to make it look like melted cheese, not just a blob of eggy stuff on a pizza.
  9. Place the pizza in the oven and bake until crispy brown. I'm super lucky and my oven has an inbuilt grilling element on the top, so I turn both on and the pizza gets that gorgeous golden brown top.

Yours in Health and Happiness

Jess xx

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Paleo Baked Non Cheesecake

It was C’s birthday and he desperately wanted a cheesecake, a non Paleo cheesecake to be specific! Soooooo I agreed, and I made it while everyone was out.  I have made plenty of raw paleo cheesecakes in the past and I knew I wasn’t going to get that one passed him so I decided to give a baked non cheesecake a go….and success!!!! He didn’t even know until his older brothers pipped up and asked me, ‘Was there really cheese in that?’   Hope you enjoy it too!

Paleo Baked Cheesecake

Paleo Baked Non Cheesecake
 
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Author:
Serves: 8 slices
Ingredients
  • Crust
  • • 2 cups finely shredded unsweetened coconut
  • • 1 cup raw sunflower seeds, finely ground
  • • ¼ cup coconut flour
  • • ¼ cup coconut oil, melted
  • • 2 Tablespoons honey, melted (or 12 drops liquid stevia if cutting carb content)
  • • 1 teaspoon Himalayan salt
  • • ½ teasponn ground ginger
  • • ½ teaspoon ground cinnamon
  • Filling
  • • 2 cup raw cashews, soaked overnight
  • • ½ cup full fat coconut milk
  • • ½ cup honey, melted (or 25 drops of liquid stevia if cutting carb content)
  • • ⅓ cup coconut oil
  • • ½ tsp ground cinnamon
  • • ½ Tablespoon apple cider vinegar
  • • 1 teaspoon pure vanilla extract
  • • 3 large eggs
  • • the juice and zest of 1 lemon
  • • 2 Tablespoons tapioca flour
Instructions
  1. CRUST
  2. Line a 9” springform pan with baking paper.
  3. Add all the ingredients of the crust to your food processor and process on pulse until the mixture has the texture of coarse sand. Press at the bottom and side of the pan.
  4. Preheat the oven to 180 degrees Celsius.
  5. FILLING
  6. Rinse the cashews under running cold water and add them, along with the coconut milk to the bowl of your food processor. Process until real smooth and creamy, about 5 minutes.
  7. Add honey, coconut oil, salt, cinnamon, apple cider vinegar and vanilla and then resume processing until well combined, about 30 seconds.
  8. Throw in the lemon zest and juice and mix to combine; add eggs, one at a time, mixing for about 30 seconds between each addition.
  9. Finally, add tapioca flour and give your filling a final 30 second spin.
  10. Pour the filling into the crust base.
  11. Place the cheesecake in the oven on the centre tray and a large baking tray half filled with water on the bottom tray (helps keep the oven moist so your cheesecake doesn't crack). Bake at 180 degrees Celsius for 20 minutes then reduce the heat to 150 degrees Celsius and bake for 1 hour further, or until the cake is cooked through (no longer wobbly when touched).
  12. Turn off the oven and crack the door open. Leave the cake in the oven, undisturbed, for about 1 hour, or until cool enough to be handled with your bare hands, and then slide it out of the oven.
  13. When the cheesecake is completely cooled, place it in the refrigerator until completely chilled, about 3-4 hours or overnight if possible.
  14. Garnish with a topping of your choice, fresh passionfruit, strawberries, chocolate drizzle, dusting of cacao….whatever your heart desires.

Yours in Health and Happiness

Jess xx

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Sunflower Spiced Sweet Paleo Bread

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Back in the kitchen….feels great to mix things up and test things out…it’s been a while.  I haven’t stopped cooking and baking (with a big Paleo Family that never happens), but I have found it tricky to post the recipes on to the blog, but now that I things are settling into a routine it’s time to start posting all of these creations.

W loves helping me in the kitchen, he puts his little Mickey Mouse apron on and pulls his stool up to the bench, and I love having him help me.

It’s so easy to make, and W loves it!

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Sunflower Spiced Sweet Paleo Bread
 
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Author:
Recipe type: Paleo
Serves: 12 small squares
Ingredients
  • ½ cup Sunbutter
  • 2 eggs
  • ¼ cup honey (or sweetener of your choice)
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • ¼ teaspoon baking soda
  • pinch of rock salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
Instructions
  1. Preheat the oven to 180 degrees Celsius.
  2. Place the Sunbutter in a bowl and mix with a hand mixer until the Sunbutter is really creamy.
  3. Add the eggs, honey, vanilla and mix a little more.
  4. Add the baking soda, salt, nutmeg, cardamom and cinnamon and mix until thoroughly blended.
  5. Pour into a lined loaf tin, place in the oven and bake for 10-15 minutes. You will know it's cooked when it springs back from being gently pressed in the centre.

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Paleo Pie Crust

Pie Crust

Here it is…a super doper quick and easy Paleo Pie Crust :-)

Paleo Pie Crust
 
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Author:
Recipe type: Paleo Sweets
Serves: 5
Ingredients
  • ¼ cup coconut flour
  • ¼ cup hazelnut meal (or any nut or coconut flour to suit your needs)
  • ¼ cup of coconut oil
  • 6 drops of chocolate flavoured stevia (or honey/maple/agave/xylitol)
  • 1 Tablespoon Cacao (if making it chocolate)
Instructions
  1. Combine all ingredients in a bowl and mix well.
  2. Press the mixture into pie tins (I used small individual tins), covering the bottom and sides.
  3. Place them in the fridge or freezer to set.

Yours in Health and Happiness

Jess xx

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Low Carb Paleo Brownie

Low Carb Paleo Brownie

It’s our eldest son’s 17th birthday today so I had to bake a few treats for him. He has asked for pork belly for dinner (like mother like son) and brownies. There are many great paleo brownie recipes floating around but they are all high in carbs, and we are a low carb family (not for weight loss but for gut health and healing) so I had to come up with my own. A friend had posted photos of her Incaberry Chocolate and I love Incaberries (sweet and sour all in one…more sweet then sour but kind of like the lollies) so I added some into the brownies, just enough to give it some flavour but not enough to blow out the carbs (30g total for the whole brownie batch). Don’t have incaberries, then use goji :-)

Low Carb Paleo Brownie
 
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Author:
Recipe type: Paleo Sweets
Cuisine: Paleo
Serves: 12 squares
Ingredients
  • ⅔ cup of coconut oil
  • ⅓ cup of nut/seed butter (I used walnut)
  • 5 eggs
  • 2 Tablespoons of Stevia Leaf Powder (or you could use ¾ cup of honey)
  • 3 Tablespoons Coconut Flour
  • ½ cup cacao (this will be a rich brownie, if you prefer it less chocolatey then use ⅓ cup)
  • ½ cup Incaberries (soaking in a bowl with boiling water for 30 minutes to soften)
  • ½ teaspoon salt
  • 1 teaspoon Baking Powder
Instructions
  1. Preheat the oven to 180 degrees Celsius.
  2. Pour boiled water over the incaberries and set aside, just enough water to cover the berries is enough.
  3. In a large saucepan combine the coconut oil and nut/seed butter and let it combine over a low heat, about 5 minutes should do it (can use the microwave if you’re a microwave user).
  4. Let the oil cool to room temperature and whisk in the eggs, one at a time.
  5. Add the sweetener, coconut flour, cacao, salt and baking powder and beat well.
  6. Drain the water from the berries and dice them finely before adding them to the mixture, I diced mine super fine because my guys don’t like bits of fruit in cooking.
  7. Pour the mixture into a lined baking tray and place in the oven.
  8. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.

 

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Paleo Chocolate Caramel Custard

Paleo Choc Caramel Custard

I took a break from blogging and creating new recipes, it was needed. Life was getting very busy with studying and running the four boys around, not to mention the Primal Life Marketplace stall…I was flat out brushing my hair let alone cooking presentable food :-)

But I’m back! Everything has been sorted and I have found some cooking balance again.

Everything in this custard was chosen for its nutrition value and health boosting properties. Enjoy!

 

Paleo Chocolate Caramel Custard
 
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Superfood goodness in a bowl!
Author:
Recipe type: Paleo Sweets
Cuisine: Paleo
Serves: 4
Ingredients
  • 400ml coconut cream
  • 2 tablespoons ghee
  • 1 tablespoon cacao powder
  • 1 tablespoon mesquite powder
  • 10 drops of stevia (sweetener of your choice, 1 tablespoon honey/maple)
  • 3 eggs, well beaten
  • 1 tablespoon Great Lakes gelatine
  • ¼ cup of hot water
  • 1 tablespoon flax powder
  • 1 tablespoon chia powder
  • 1 large handful of baby spinach
Instructions
  1. Heat the pan on high and melt the ghee in a pan and let it bubble, it helps to caramelize slightly.
  2. Add coconut cream, cacao, mesquite, and stevia. Whisk until well combined, reduce the heat to low and let the custard simmer.
  3. Whisk in the beaten eggs, keep whisking while the egg cooks (and slightly thickens the custard). This will take about 3 minutes.
  4. Remove from the hotplate and set aside.
  5. Dissolve the gelatine in the hot water and whisk into the custard.
  6. Let the custard cool to room temperature and add the chia and flax powders. Mix well and set aside until completely cooled.
  7. Pour the custard into a blender or food processor and add the spinach. Puree until smooth and creamy.
  8. Pour into a glass bowl and place in the refrigerator until ready to serve.

Yours in health and happiness

Jess xx

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Thai Banana Blossom Chicken Salad

I just love market morning. I love the fellow stall holders, they are such lovely people who are so passionate about whatever it is they are selling, and we look after each other. I love my weekly customers…see them every week is such a joy for me!

When I got home and unpacked I whipped up this Thai inspired banana blossom salad, I was starving (hence the not so flash photo today). This recipe serves one person.

 Thai Banana Blossom Chicken Salad

Thai Banana Blossom Chicken Salad

  • 1 banana blossom
  • 2 limes, juiced
  • 2 shallots
  • 120g cooked shredded chicken (or pork or prawns)
  • ¼ cup of coconut flakes
  • 1 tablespoon of coconut cream (let the can sit so you can scoop the concentrate off the top)
  • 1 tablespoon of fish sauce
  • 1 teaspoon chilli flakes

How to:

  1. Prepare the banana blossom (there are a few great youtube clips).
  2. Slice the shallots finely and place in a medium-sized bowl.
  3. Add the shredded chicken to the bowl along with the banana blossom and remaining ingredients.
  4. Get your hands into the bowl and work the ingredients until well combined.
  5. Serve…and eat…and say oh yum!

 

The Mackay Marina Run is on tomorrow, I’m almost sad that I’m not doing the half marathon this year. I’ve been so busy with getting my ‘secret’ plans happening and studying that I just haven’t had the time to fit the training in. Plenty more half marathons left in me yet so I’m not too disappointed, I’m doing the 5k corporate run with my CrossFit Mackay family instead :-)

 

Yours in Health and Happiness

Jess xx

 

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Meal Prepping

Let’s talk about meal prepping…it’s vital in our household…and I’m sure you can benefit from doing it too (if you don’t already). We’re all busy right? Big family or small family, single person or partnered people, we are busy. I don’t know about your family needs or commitments, let me share a week in our household with you.

We get super busy, and most afternoons I need to be in two places at the same time. Our family are gluten-free, dairy-free, preservative and additive-free, legume-free and in my case, grain-free. To make it easy, we are a paleo family and this comes with some big challenges. We are not this way purely by choice, we have food allergies and sensitivities (and an autoimmune disease). I don’t rely on take-out or convenience food! This means I must set aside at least one day a week (usually a Saturday or Sunday) to prep up our meals/lunches. Now that I am in the swing of it, it’s really not that hard. So let me take you through what I do.

I start off by planning out our week in meals. This doesn’t have to be hard, just use an A4 piece of paper and divide it into seven columns. Then decided what you’d like for dinner each night of the week. I plan our dinners around the kids’ work/school/sport commitments (eg. Football training on Tuesday and Thursday means slower cooker dinners).

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Then I clear the kitchen benches of any clutter (when hubs is home I have a collection of newspapers on the bench) and I take out my trays and food processor. I also get all of the food items I need out and open up the pantry (this helps keep flours, spices off the bench and saves cleaning up time).

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I wash the dishes as I go, it saves time!

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I make and cook the proteins first. While they are cooking I mix and cut (cookies and crackers) the muffins etc. I cut and juice the vegetables last. I find that this works well, it usually takes me three hours from start to finish…remember I am prepping for a family of six (with three teenage boys).

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Prepped this week:

  • Turkey, garlic and rosemary meatballs
  • Chicken thighs
  • kangaroo burgers
  • boiled eggs
  • activated almonds
  • broccoli florets (fresh and blanched for freezing)
  • carrots
  • baked, cooled and sliced beetroots
  • blanched kale for freezing
  • sliced cabbage
  • Macqui Berry Coconut cupcakes
  • AAG sweet biscuits
  • Flaxseed crackers

 

Do you prep or plan out your family meals?

 

Yours in health and happiness

Jess xx

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Tuna and Broccoli Fritters

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Tuna and Broccoli Fritters

  • 145g can of tuna, drained
  • 1 egg
  • 3 broccoli florets
  • Seasonings of your choice

How to:

  1. Heat a large frying pan with oil of your choice, I love ghee.
  2. Dice the broccoli florets finely and place in a bowl along with the tuna and egg.
  3. Add seasonings and mix well.
  4. Reduce the heat of the pan to a medium heat.
  5. Using a dessert spoon, place a spoonful of the mixture in the pan. Let it cook on one side for 2-3 minutes and then flip, cooking the other side for 2-3 minutes.

You could add any vegetable into these versatile little fritters, I made them with zucchini and carrot yesterday…yummmm…and yes, the kids had these too :-)

 

So a quick update: life in the Rath household is starting to finally settle down, it’s amazing what cleaning up diets can do for a family. Don’t get me wrong, we’re still incredibly busy, but now we are far more organised and all on the same page.

I set Sunday and Thursday afternoons as my cook up days, on these days I make lunchbox treats, meatballs, cook chicken thighs (because my 13 year-old doesn’t like chicken breast), dice carrots, prep veggies and package everything up for the week.

Bible College started this week!! Our first study group is tonight, I am beyond excited!!

 

Yours in health and happiness

Jess xx

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Paleo ANZAC Biscuits

Quick history of the ANZAC biscuit: During the first world war, mothers/wives/daughters of Australian soldiers wanted to send food from home in care packages to their men, but they faced the problem of transporting over the ocean on ships (so many many weeks of travel without refrigeration). Some of these very clever women came up with a solution, instead of making the biscuits with egg they would use other ingredients as binding agents and, therefore, make the journey across the ocean to their brave sons/husbands/fathers.

ANZAC Day is tomorrow and I had to whip up a batch of Paleo ANZAC biscuits…because these are my favourite biscuits in the whole wide world, and my Nana makes the best ones! Except they’re not ones that we can eat anymore, so I came up with these ones…not crunchy like hers but just as tasty.

 ANZAC Biscuits (1)

Paleo ANZAC Biscuits

  •  1 cup fresh, pitted dates (about 12-15 dates)
  • 1 cup boiling water
  • 1 teaspoon of bicarb soda
  • ¼ cup melted ghee, or coconut oil
  • ½ cup nut/seed meal (I used pepitas and sesame meal)
  • ¾ cup coconut flour
  • ¼ cup maca powder (or ¼ cup nut/seed meal)
  • ¼ cup mesquite powder (or ¼ cup nut/seed meal)
  • ½ cup shredded coconut

 

  1. Pre-heat the oven to a moderate heat, 180 degrees Celsius and prepare 2 baking trays lined with baking paper.
  2. Place the dates, boiling water and bicarb soda in the food processor and mix until smooth.
  3. Place all dry ingredients in a large bowl and combine.
  4. Pour the date mixture into the dry ingredients and mix well. The biscuit mixture shouldn’t be too wet and it shouldn’t be too dry. You should be able to roll the dough in your hands without it sticking or crumbling.
  5. Take a large teaspoon full of the mixture and roll it into a ball, place it on the prepared tray and press down flat, do this for the remaining dough and then place in the oven.
  6. Bake for 10-15 minutes or until golden brown.

 

Note: I used mesquite powder and maca powder to just pack a bit more nutrition into the biscuit for my kids, feel free to leave it out and replace with extra nut/seed meal, the mesquite powder has a nice soft caramel flavour and works so perfectly with the caramel fudginess of the dates.

 

Yours in Health

Jess xx

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