Lemon Oregano Chicken

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Plate of lemon oregano chicken

The other day I got to thinking about how this whole love of cooking and creating dishes came about for me. These days I love to be in the kitchen making food from scratch that I know is not only going to be tasty and delicious but also healthy and nutritious… see what I did there 😉

But it wasn’t always like this for me. In fact I hardly ever spent time in the kitchen growing up, I can remember plenty of times when my mum would ask my older sister or I to come help her in the kitchen and we would always make some sort of excuse not to go in there, we even struggled with making the salad each night because neither of us wanted to stand around chopping up a cucumber or shredding lettuce!

At that time I didn’t really care about what was going in my mouth and where it was coming from. Sure we ate most of our meals at home, cooked by my mum but there was also the trips to the fast food joints and ordering lunch or buying snacks at the canteen or vending machines from school (makes me SHUDDER at the thought!)

University was much the same, most of my meals there came from one of the Cafes on campus or from the shopping centre (mall) close by that we would drive to for lunch or just because we wanted to hang out. [Read more…]

Kebabs with Roasted Butternut Squash & Zucchini

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Plate of kebabs, roasted butternut squash and zucchini

I’m going to start this post by saying THANK YOU! I realised yesterday that I’ve reached 100 followers on my blog and while that may not seem like a huge number I am grateful to those who have decided to follow this little blog of mine and are sharing in this journey with me. So once again THANK YOU for following
and I’ll do my best to continue sharing my food journey (and beyond) with you 🙂

Ok enough with the sentimentalities 😉 Yesterday marked a new beginning for me… a new beginning without coffee! Yes I’ve been on this roller coaster ride with coffee for a while now. I’ll stop for a while and then jump right back on and each time I jump on I know I need to get off but I don’t. So yesterday, after already having had my morning cup of coffee I decided enough was enough and I went shopping and bought myself a whole bunch of greens. Things like spinach, kale and mixed baby greens so that from now on each morning in place of my morning coffee I can make a green smoothie instead.

Since we’re on the topic of food (aren’t we always over here) I made a Persian inspired dinner last night. Well actually it was more inspired by my dad and his amazing skills at making kebabs Iranian style! Kebabs or kababs come in many different forms in Persian cooking and according to Wikipedia there are 29 different kebab variations in Iran (there’s probably more!) Some of which I have never tried myself. [Read more…]

Sausage Frittata with Zucchini and Carrot

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Sausage, zucchini and carrot frittata

One of the biggest complaints (worries?) I hear/read from people when it comes to eating Paleo is “but what am I going to eat for breakfast?” Look I get it, I was also that person, eating my cereal or toast with my juice, but truth be told those foods never left me satisfied for long and I would find myself reaching for a snack an hour later. Breakfast doesn’t have to be that way though! These days for me eating breakfast means I don’t need to eat for hours after and I’m still satisfied and not needing to reach into the pantry for a snack!

People are busy, I get it but this recipe for Sausage Frittata with Zucchini and Carrot that I’m going to share with you will make it worth waking up a little bit earlier to prepare. You could even prepare this the night before and have it ready for breakfast + lunch the next day! Plus it’s freezable so you could make more and freeze in individual portions for later, plus kids would love this Sausage Frittata, just remove the paprika and garlic powder, or add herbs and spices that you know they like.

A meal like this is simple to make but tasty, you can add shredded leftover chicken or crumbled up bacon in place of the sausage or leave it just with the eggs instead… egg yolks are full of nutrients!

My point is that there are a lot of options with this Sausage Frittata, so make it to your liking and it will be a staple in your home guaranteed! 🙂

Sausage Frittata with Zucchini and Carrot

Plate of sausage, carrot and zucchini frittata

Ingredients:
  • 1 large zucchini, washed.
  • 2 medium carrots, washed and peeled.
  • 6-7 pastured eggs.
  • Gluten free sausage of your choice, sliced (I used 2 here but you can use as many as you want or just leave them out).
  • 1 tsp Hungarian Paprika (hot).
  • 1/2 tsp garlic powder.
  • Sea salt, to taste.
  • Freshly cracked black pepper, to taste.
  • 1 Tbsp grass-fed ghee.
Method:

Preheat oven to 180C/350F.

Using a spiraliser or julienne peeler, spiralise/peel the zucchini and carrots.

Place in a mixing bowl and set aside.

Heat up an oven proof skillet on medium and add in the ghee.

Once the ghee is melted and the skillet is hot, add in your zucchini and carrots.

Let the vegetables cook until they are just softened.

While the zucchini and carrot are cooking, in another mixing bowl add in your eggs, paprika, garlic powder and S&P to taste.

Whisk to combine.

Add your sliced sausage, if using to the pan, then pour over the whisked eggs.

Let the bottom of the mixture cook for about 10 minutes or until set then pop the skillet into the preheated oven.

Bake in the oven for 15-20 minutes or until the top of the mixture is set.

Remove from the oven and allow to cool before slicing and serving. Enjoy!

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