Grass-Fed Persian Spiced Beef and Roasted Butternut Squash

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Plate of grass fed ground beef and roasted butternut squash

Lately it feels like I’ve been having mind blanks when it comes to creating recipes for this blog. Some weeks I feel like I just can’t come up with anything and just want to give up on the whole thing but I always manage to find something to share. The truth is what I share with you here is what Joe and I eat at home, that’s why you will find more savoury than sweet recipes here, because we just don’t eat them very often and honestly I’m not a big baker so those recipes are kind of every now and then for me. I try to photograph at least 3 recipes a week of what we eat to share with you but on other days our meals are pretty much simple to make and eat things! I cook a lot with grass-fed beef/lamb and turn that into different things like meatballs, sauce, patties etc and just change up the vegetables and seasonings. So I guess cooking for the blog is slightly different to cooking just for us to eat. Anyway, I’m not a chef but a home cook so I try my best to share a range of recipes and hope that you all reading this blog will enjoy them! [Read more…]

Pork Loin Steaks with Morello Cherry Sauce

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Pork loin steaks with morello cherry sauce

Is it just me or did last week just go by REALLY REALLY slowly? I can’t believe it hasn’t even been 2 weeks since I’ve been back from my holiday! And yes I will definitely be doing a couple of blog posts about it but I’m still trying to decide which photos to include in the posts since I have SO MANY! I should have something up this week and probably next week too.

For this post though I wanted to share a recipe I came up with over the weekend. Sometimes I get these ideas in my head of wanting to create a dish and then I just have to run with it and keep my fingers crossed that it will work… luckily 99% of the time it does!

This recipe uses pork loin steaks and Morello cherries in syrup. I’m not 100% sure if the Morello cherries can be classified as paleo since they have sugar in them BUT the ingredients on my jar of Morello cherries were clean and I believe the sugar is there to thicken up the syrup that the cherries sit in. In any case it’s not an ingredient that I use very often but there was something about pork and cherries together that had me thinking! I’ve heard that duck and Morello cherries go well together but I personally had never heard the same about pork. I knew that pork and apple went well together so I thought why not let’s give this a go! [Read more…]

Paleo Nutella

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Jar of paleo nutella

Today makes it officially one month since we moved to England…as each year goes by I feel like time just flies by quicker and quicker! Anyone else feel that way?

Up until today the weather has been pretty good, it rained for about 4-5 days when we first got here but then the rain stopped and the sun came out (a little) and today the rain came back, although luckily it’s stopped now. Gotta love the English weather 😉

Anyway Joe and I have been continuing our nightly ritual of going walking and it’s a completely different experience to when we were in Michigan. Over there when we walked we would hardly ever come across anyone else, maybe a couple of people in a week. Over here there are people out and about every night…most are running, some cycle (people bike a lot here even just for daily commutes) and some walk like us, although a lot of them are just walking to the local pub 😉 [Read more…]

Paleo Rose Water Eton Mess

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Glass of paleo rose water eton mess

Confession time! I may have indulged just a little a lot over the weekend. Remember how I wrote this post and wrote about how Pavlova is one of the traditional desserts that is served on Australia Day, well after that I had a MASSIVE craving for it! So of course I decided to make a Pavlova except well it didn’t quiet turn out that way…

First of all if you don’t know what a Pavlova is it’s a meringue based dessert, with whipped cream on top and fruit added to the cream. Mostly people use different kinds of berries, but other fruits like kiwi and passion fruit are also used. The actual dish originated in New Zealand and was named after the Russian ballet dancer Anna Pavlova but Australians have adopted it as one of their own, much like they did with Russel Crowe 😉

Now if you’ve ever made a meringue you know how temperamental they can be! The conditions for making a meringue have to be just right otherwise…. well then you end up like me having to re work your dessert! [Read more…]

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