Paleo Chicken Kiev

Today has been one of those days where all I can think about is food. I knew I had some chicken in the fridge and that I wanted to try something new so I spent a good part of today researching “Paleo” chicken recipes and at last I came across Once A Month Mom Paleo Chicken Kiev and I knew I just had to give it ago. I never in my wildest dreams thought I would find a healthy Chicken Kiev recipe!!

Paleo Chicken Kiev

For two people you will need:
* 1/2 cup soy milk (you could use any milk though)
* 1 teaspoon lemon juice or vinegar
* 1/4 cup almond meal
* 1/2 cup coconut flour
* Cracked pepper, to taste
* Sea salt, to taste
* 1 tablespoon onion powder
* 1 tablespoon fresh parsley, finely chopped
* 2 cloves garlic, crushed
* 2 tablespoons coconut butter (at room temp so it’s soft but still solid)
* 1 large chicken breast

What to do:
1. Preheat your oven to 175 degrees Celsius.
2. In a shallow bowl add you milk and lemon juice or vinegar and let sit for about 10 minutes to make a buttermilk (alternately your could buy premade butter milk and you could use any milk).
3. In a second bowl combine all your dry ingredients (almond meal, coconut flour, salt, pepper and onion powder).
4. In a third bowl, combine the coconut butter, garlic and parsley and mix together well. If it is a bit cold and the coconut butter is to hard, microwave it for about 10 seconds to soften.
5. Butterfly slice the chicken breast then dredge in the buttermilk mix and coat in the almond / coconut crumb.
6. Divide the coconut butter mix in two serves and place this on the chicken breast and roll. Secure the rolled breast with a couple of wooden tooth picks and bake for 20 minutes or until cooked right through.

This was so good that even the hubby rated it a 9 out of 10!

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Weekend, please don’t leave me… Oh and a workout challenge

Don't Leave

Where has the weekend gone to? Is anyone else feeling that it has just blown by?? I must say, I am not keen for work tomorrow. I really just want a sleep in, I feel like I have hardly slept over the past two days.

Before I hit the sack tonight I must clean my kitchen, workout and then shower so I am going to have to get off to it but before I do I thought I would put out this challenge I am about to do.

So what exactly is this challenge? Well… it’s 20 minutes, 4 exercises and you have to complete as many sets of 10 of each exercise consecutively (meaning no rest periods) in the time frame!

The exercises are:
* Jump squats – how to
* Xfit situps – how to (You don’t need the abmat)
* Star jumps (I think we all know how to do this one right?)
* Hand release push ups – how to

I am going to do this on a weekly basis for the next 10 weeks to see how much I improve. Since I am training at least 4 days a week, I am expecting some pretty good results!

Dreams

If anyone does this, please leave share your results, I love to hear other people reaching their goals, I find it so motivating!!

Oh and here is a photo of me hanging out with my kitten earlier today haha

Hanging out with my kitten

Creamy Veggie Pasta Avocado “Carbonara”

If you asked me to describe this meal, I would say “It is like an orgasm in your mouth” that is how ridiculously yum this meal is!

Creamy Veggie Pasta Avocado "Carbonara" Vegan Paleo

Here’s what you need;
* 1 medium sized ripe avocado, pitted
* Juice and zest of half a lemon
* 2 – 3 garlic cloves, depending on taste
* Pinch of salt
* 1T basil
* 1T parsley
* 2T extra virgin olive oil
* 1/3 C walnuts, chopped and toasted
* Freshly ground pepper
* 2 zucchinis
* 1 carrot

Here’s what you do;
1. Using a mandolin slice the carrot and zucchini. Place in a pot of water and boil until soft.
2. Meanwhile, make the sauce by placing lemon juice (not the zest), garlic and olive oil in a food processor. Process until fairly smooth.
3. Add in the avocado, lemon zest, herbs, salt and pepper. Process until very smooth and creamy.
4. Toss the pasta in the sauce.
5. To serve, garnish with walnuts.

You know what the best thing about this dish is, it is incredibly indulgent, taste is amazing and it is super doper healthy for you!

Recipe inspired by: Crunch and Chew

Strawberry Coconut Pancakes

Hope everyone has been having a great weekend. I sure am enjoying mine! Saturday I took a nice walk along the beach with a friend, followed by lunch out with the hubby and then drinks, dancing and clubbing with the ladies. Today I am recovering LOL, I will admit, I may have had one too many wines last night (and some really bad food!)

You know what I think is the best thing about the weekends though? All the extra time I have for cooking!! I was really craving pancakes this morning but I wanted to keep them as healthy and clean as possible so I decided to do a little experiment. This is what I came up with….

Paleo Strawberry Coconut Pancakes

 

Don’t they just look so pretty?

 

Paleo Strawberry Coconut Pancakes

Well not only did they look amazing but they tasted fantastic and with all that coconut and chia seeds these were just packed with nutrients (which I desperately felt I needed after last night!)

So you want to know how I made them right? Well…. Here’s what you need:

* 4 eggs (separated)
* 1 cup coconut milk
* Pinch of salt
* 1 cup coconut flour
* 1/2 teaspoon baking powder
* 1 ripe banana
* 1 teaspoon chia seeds
* 1 punnet of strawberries

And here’s what you do:
1. Whisk together the egg yolks, coconut milk and salt until well combined.
2. Fold coconut flour and baking powder into the mixture.
3. Mash the banana and toss this in to and mix together.
4. In a separate bowl, whisk the egg whites until they start to form stiff peaks then fold this into the pancake mixture.
5. Using a non stick fry pan on a medium heat (add a little coconut or extra virgin olive oil if you prefer not to taste the coconut oil), add a dollop of the mixture depending on what size pancakes you want. Cook for a few minutes on each side, until golden. These pancakes don’t really bubble and pop when they are ready to be flipped so you will have to just keep checking them.
Continue until you have cooked all the batter.

For the strawberry topping..
Just cut the tops off the strawberries, throw them in your blender and blend until smooth. Simple!

I would have liked to have added and a green apple to the strawberry sauce but I didn’t realise until after I got home from the supermarket that I actually had none left. This is something I will defiantly try next time though!

Paleo Coconut Cookies

Tonight I was really craving something sweet! As I have mentioned before, I am a massive CHOC-A-HOLIC!! But I have set myself a challenge, I am going to go without chocolate for a whole three months, yep you read that right! Three whole months without the taste of a super sweet chocolate bar. Oh and it’s not just chocolate bars I have given up, it’s everything chocolate flavoured down to the coco powder that is spread on my daily cappuccino!!

So what else is there when that craving hits?

Look no further because these little babies will definitely blow the sweet tooth cravings! And in keeping with the nature of my blog, they are a paleo version with NO sugar. These are actually not to bad for you (if you can keep from eating the whole batch!!!!)

Paleo Coconut Cookies

1 egg, beaten
3 tablespoons natural honey
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups shredded coconut, unsweetened
1/2 cup almond meal
1 teaspoon baking powder

1. Preheat oven to 160 degrees (Celsius).

2. In a medium mixing bowl, whisk together egg, honey, vanilla and salt. Stir in coconut until completely coated. Add almond meal and baking powder and mix again until all evenly distributed.

3. Fill a very round and deep ice cream scoop, packing in the coconut with another spoon to make it tight and firm. Release onto the baking sheet.

4. Bake for 12-15 minutes until nicely browned. Cool and serve.

NOTE: It is definitely worth waiting for these to cool before you eat if you can because they taste oh-so-nice and are slightly chewy and amazingly satisfying!

I was able to make 16 cookies out of these portions – and I’ll be honest here, between my husband and I there really aren’t too many left!

Paleo Coconut Cookies

This recipe was inspired by: Whole Foods for Whole Families

Almond and Pecan Crusted Basa Fillets

What a day it has been today.

I slept in (boy it was cold this morning!). I then missed my train and had to drive to work – only just making it on time mind you. Spent 8 hours in front of a computer screen, gruelling, brain draining work. I did learn something new today though, apparently disposable nappies are highly flammable – that’s my interesting fact for the day!

Anyway, once work was over I had bootcamp, but to get there I had to sit in traffic for half an hour as someone had crashed, then I decided to take the back roads which takes SOOOOO much longer and again I was running late. Well I sure paid for it, bootcamp was hard. But it felt great!!

Now I am home and able to relax watching one of my favourite TV shows, The Legend of the Seeker. But of course before I could relax, I had to cook dinner – lucky that’s something I actually enjoy!!

Since I was home late tonight, I just wanted something quick and easy but it still had to taste GREAT! So this is what I came up with;

Almond and Pecan Crusted Basa Fillets

Pecan and Almond Crusted Basa

Don’t they just look scrumptious!!! So here what you need to do…

This makes enough for two fillets. I chose to use basa but you could use any mild white fish.

* 2 Basa Fish Fillets (or similar)

* 1/2 C Pecans

* 1/2 C Almonds

* 1 T Coconut Oil

So just blend together the Pecans and Almonds until they form a fine powder. Coat eat fillet in the nut crusting. Heat the coconut oil in a fry pan and shallow fry the fish until cooked through. This took about 10 minutes on each side.

This is really tasty with some fresh lemon juice squeezed over the top.

See simple, easy peasy, lemon squeezy!