Chestnut & Sweet Potato ‘Pasta’

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Bowl of chestnut and sweet potato pasta

The time is officially here! Tomorrow is the day we finally fly out on our way back home to Oz! Even as I sit here typing this, and even though suitcases are packed and last minute stuff is being done before we leave it still doesn’t seem real… I don’t think it will seem real until we get off the plane in Melbourne and see our families, and even then it will probably take time to properly digest the fact that we’re there.

So you may have realised that I’m actually getting in a bit early with sharing this recipe, if you follow my page on Facebook and actually get to see my posts there, because we all know how much Facebook likes to share posts on pages with everyone (insert sarcastic emoji here!), you may have seen that I said due to leaving for holidays I will only be posting 2x week from now on, and doing a Monday + Friday thing. Well life happens, and I haven’t had a chance to develop as many recipes as I’d like to over this time so… I’m most likely just going to be sharing one post a week (sometimes two) while I’m away and getting back to normal scheduling when I get back. So apologies for that, but I guess that’s how life goes sometimes 🙂 [Read more…]

Paleo Carrot Pancakes with Coconut Butter

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Paleo carrot pancakes with coconut butter

Here’s the GOOD news… we’ve found a new place to move into! BUT we can’t move in until early September so we’ll still be in this place for a bit longer but I we seriously can’t wait to move out of here! The new place is bigger, in a better location AND it’s not in an apartment block, it’s in a gated community with the houses attached to each other which means no more having to deal with people above us making noises all night! AND my FAVOURITE part of all is we will be living LITERALLY across the road from a castle! How cool is that! 🙂

I’m looking forward to seeing how the new kitchen works out… it’s always an adjustment when you move into a new place! By the way this will be our 6th move (including moving from Australia to America, then America to here) in 3 years so yes you can call me ‘The Moving Queen’ 😉

Anyway so this recipe I’m about to share with you is not very sweet at all, in fact the only thing that gives it some sweetness is the homemade coconut butter on top… don’t worry coconut butter is EASY to make! It could be sweeter depending on if you add sweetener to it which I didn’t, but other than that there’s no sweetener in these paleo carrot pancakes. [Read more…]

Paleo Coconutty Berry Cereal

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Bowl of paleo cereal

We’ve been having a bit of a crazy heatwave here in England, which is a welcome change to the usual cold, wet weather but when you have no aircon and no fly screens on your windows it can be a pain! This extended heat is unheard of so those things aren’t very common in houses here or so I’m told.

To make it worse both Joe and I have been sick recently. First it was me and then yesterday he was REALLY sick and spent most of the day in bed, hardly being able to eat! Luckily today he is feeling a bit better but is taking the day off today as well just to be on the safe side. Also we are having some issues with our rental property right now which is doing our heads in so we are currently in search of a new place to move into! It’s not so easy though… we’re having problems finding something that suits our needs. Fingers crossed something good comes up soon!

Anyway since it has been so hot lately, I have been struggling a bit with my usual breakfast of eggs + veggies or leftovers from dinner etc and I’ve been having a bit more fruit than usual, mainly berries just because they are so good! The other day I decided I wanted to make something different to my usual breakfast because I just really didn’t feel like eating any of my usual breakfast foods.

I would definitely call this a breakfast treat though and it’s not something I personally would have on a daily or even weekly basis, it’s probably something I’d have every now and then just to change things up. It’s super quick and easy to make and it tastes delicious!

I had a bit of a hard time coming up with a name for this recipe but since cereal is one of the first things that popped into my head that’s what I decided to go for. So here it is…

Paleo Coconutty Berry Cereal

Bowl of paleo cereal

Ingredients:
  • 1 cup full-fat canned coconut milk*
  • 1/2 cup shredded coconut.
  • 2 heaping Tbsp cashew butter/almond butter.
  • 1 Tbsp cinnamon.
  • 1 tsp pure vanilla extract.
  • 3-4 Medjool dates pitted or use sweetener of your choice.
  • 1/4 cup blueberries.
  • Handful of strawberries, sliced.
  • Pinch of Himalayan Pink Salt or use some Sea Salt.
  • Chopped hazelnuts for garnish.

*I always buy full-fat coconut milk and most of the time unless I am making something that specifically calls for the thick coconut cream that sits at the top of the can I pour the whole thing into a glass mason jar and shake. I then take another glass mason jar and pour half of the mixture into that one and then I fill up the rest of the jars with filtered water and give them another good shake before placing them in the fridge. I personally find it too heavy to have the coconut milk out of the can as is and this is what I did for this recipe. You can use the milk straight out of the can without diluting it though if you wanted to for this recipe.

Method:

Place the coconut milk, coconut, cashew/almond butter, cinnamon, vanilla extract, Medjool dates and Himalayan Pink Salt into a blender.

Blend until well incorporated then pour into a bowl.

Add your blueberries and strawberries on top. Sprinkle with some chopped hazelnuts for some added texture and crunch. Enjoy!

Paleo Coconut Berry Parfait

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Glass of paleo berry parfait

I’m backkkkkkk! Did you miss me? Heheh I missed doing blog posts and actually I wasn’t even planning on putting this recipe up since I literally whipped it up in 2 minutes and thought to myself it’s not blog worthy so I just shared it quickly on my Instagram… but actually it is because it’s so delicious and I wanted to share it with my blog readers plus I also wanted to get back into the swing of blogging again!

Don’t worry I’m working on blog posts about my holiday and I’ll be sure to share lots of photos with you! The other thing I’m working on now is my entry for Paleo Magazine Readers’ Favorites Cookbook…. how AWESOME is that! I received the email about one of my recipes being chosen towards the end of May, but since my parents were here and then I was away on holiday I haven’t had a chance to complete all the details needed yet but will be working on that in the next few days and putting it all together! SUPER EXCITED about this! I just hope the photos I send through work out well!

In the mean time here’s today’s recipe. As I mentioned above you can whip this up in minutes as long as you have a couple of the ingredients prepared before hand (I’ll note these in the ingredients list).

Paleo Coconut Berry Parfait

Glass of paleo berry parfait

Ingredients:
  • 1 cup chilled coconut milk – taken from 1 can of full-fat coconut milk which has been shaken so the contents inside are mixed and left to chill in the fridge overnight or at least for a couple of hours.
  • 1 tsp rose water.
  • 1 tsp ground cinnamon.
  • 1 Tbsp raw honey.
  • Mixed berries – I used a combination of cherries, blueberries and strawberries that I had previously cut up in a ziplock bag in the fridge. No measurements for this, just use however much you like.
  • Toasted cinnamon coconut flakes for topping – I almost always have these in the fridge, they are great to have on hand! Simply take a bag of coconut flakes and pour onto a lined baking tray. Spread out evenly and sprinkle with some cinnamon, mix to coat all the flakes with the cinnamon then bake at 180C/350F for about 6 minutes, they toast up quickly so keep an eye on them. I like mine nice and toasted but if you don’t give them less time. Let them cool out of the oven then store in an airtight container in the fridge.
Method:

Pour 1 cup of chilled coconut milk into a mixing bowl and add in your rose water, honey and cinnamon. Mix well to combine.

In a small glass (like the one pictured above) place a layer of berries on the bottom. Pour over your coconut milk mixture.

At this point you can place the glass back in the fridge to chill for longer OR if you want to eat straightaway add another layer of berries on top then sprinkle on some of the toasted cinnamon coconut flakes and gobble it up! 🙂

*Alternative Method*

If you want to do something different, instead of shaking up the contents of your canned coconut milk you can leave it the fridge unmixed so that the thick creamy part pulls away from the liquid below (I usually leave the can in the fridge over night for this).

Remove the thick part of the coconut milk into a mixing bowl and keep the watery liquid part to use later in smoothies or drink straight up.

Add your rose water, cinnamon and raw honey to your thick coconut cream and whip it into a cream consistency (aka coconut whipped cream) and use this in between the layers of berries.

I know it’s such a simple recipe but it’s definitely worthy a try 🙂

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