Crispy Avocado Fries

I am a huge fan of avocados. Not only do they taste great but they have some amazing health benefits! They are high in folate (23% of your recommended daily intake in one cup!) which studies have shown diet high in folate may reduce the risk of heart disease. They are high in oleic acid which helps prevent breast cancer and by adding an avocado to a salad it can help the body to absorb up to 5 times the nutrients – why would you not love these.

So from the moment I came across this recipe I knew I had to give these a whirl (or a taste?) and here is how they turned out..

Crispy Avocado Fries

For one person you will need –
* 1 ripe avocado
* 1/2 cup of almond meal
* 1/4 cup of milk of your choice (I used soy milk)
* Dash of lemon juice
* Any combination of herbs and spices you like (I used oregano and parsley)
* Salt and pepper to taste

Directions
1. Preheat oven to 175C and line an oven tray with baking paper.
2. Peel and pitt your avocado and slice into ‘fry’ sized pieces.
3. Add the dash of lemon juice to the milk (this should form a buttermilk).
4. Mix the almond meal, spices, salt and pepper together.
5. Set up an assembly line so you can dip your avocado fries in the milk then the almond meal mix. One at a time, dip your avocado wedges into the milk, then roll them around in the almond meal mix and place on your baking sheet.
6. Bake for about 20 minutes (turning sides mid bake).

NOTE: These do cook quickly so make sure you keep an eye on them otherwise you may be eating Charcoal Avocado Fries instead.

Serve with your favorite dipping sauce – I had these with my home made (sugar free) tomato sauce and let me tell it, it was an absolute treat!!

Basil Pine Nut Pesto

Basil Pine Nut Pesto

What’s that funny green stuff?

I am a massive pesto fan and this would have to be my favourite pesto recipe I have ever tried (well actually it’s about 5 different recipes combined) and is to die for!

When I make pesto I tend to use it on everything, from wraps, to ‘health'(ier) pizzas and focaccias. If you are going to give pesto making a go I would strongly suggest you try out this one!!

This recipe has been requested by a few friends so I thought I would finally get it up here!

Ingredients:
* 1/4 cup pine nuts
* 1/4 cup cashew nuts
* 1 punnet fresh basil leaves
* 2 small garlic cloves
* 3/4 cup shredded parmesan cheese
* 5 tablespoons olive oil

What to do:
1. Preheat oven to 180°C. Spread the pine nuts and cashew nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.

2. Place the pine nuts, cashew nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Mexican Turkey Meatballs

Mexican Turkey Meatballs

Since I was home late tonight I just wanted something simple, quick and easy for dinner but it still had to taste great of course.

As I already had turkey mince and chicken breast of the freezer I knew it had to be one of the two and I opted for Mexican Turkey Meatballs! Sitting here with a full belly, I am definitely thinking I made these right choice now!!

Mexican Turkey Meatballs

I also threw together some mint yoghurt sauce which topped these off nicely.

* 250g turkey mince
* 15g taco seasoning mix
* 1 teaspoon bread crumbs
* 1 teaspoon dried coriander
* 1 teaspoon dried chives

1. Combine mince, taco seasoning mix, breadcrumbs, chives and coriander in a large bowl. Mix well. Roll teaspoonful of mixture into balls.
2. Spray a lightly heated fry pan with olive oil and place balls in pan. Pan fry until balls until cooked right through.

For the mint sauce this is just a taste thing, I used two dollops of greek yoghurt, mint sauce to taste and a dash of lemon juice to taste.

MMM Yum!!

This makes about 16 balls.

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!

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