Paleo Thermomix Pizza Topping Idea – Roast Lamb and Caramelised Onion

So to go with my Paleo cauliflower pizza base recipe here is another topping idea using left over roast lamb.

Ingredients

  • 1 cup of roast lamb chopped
  • 150 g of red onion
  • 1 clove of garlic
  • 10 g of olive oil
  • 10 g of balsamic vinegar
  • 1-2 tspn of coconut palm sugar – or you can use any sugar replacement you like
  • pinch of salt

Method

Preheat oven 10 180 deg C.

Add all ingredients except lamb to the TM bowl – chop on Speed 4 for 4 secs. Scrape down bowl and cook on Varoma temp for 8 mins on Speed 1.

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Spread onions onto pizza base and top with lamb pieces. For my lunch today I added some baby spinach and some mozzarella cheese cause that’s all I had. But I would have preferred some feta cheese.

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Put  into oven and cook for 5-10 mins. Then take out top with baby rocket, drizzle with some lemon juice and some greek yoghurt if you allow yourself to indulge with dairy!

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Enjoy!

Cheers,

Linda

Week 2 Review of The Purely Paleo Skincare Challenge Plus Added Bonus – Weight Loss!

Well I had hoped to show you some photos this week of my skin which is HUGELY improved since I first started the challenge but haven’t had a chance to get my friend to take any  and selfie’s just won’t do it justice! As a recap for those who aren’t familiar with what is happening this month I have ditched the hideously expensive store bought cleansers, toners etc etc in favour of the back to basics approach by Liz Wolf of Cave Girl Eats who has recently released a new book Purely Paleo Skincare. There are several tiers to this approach from using basic store bought ingredients to buying ready mixed aromatherapy type based products (which I will be reviewing soon!). I started with the initial basic approach of my good friends coconut oil, witch hazel and rose hip oil – all source easily and cheaply from my nearest chemist and health food store. So onto results…..

I continue to be super happy with how my skin is improving – the redness and scarring from the previous blind pimples are diminished and the coconut and rosehip oil have made my skin softer than it has ever been. Again no new breakouts hooray! Which was suprising as I had a few meals out this week which weren’t 100% Paleo but were acceptable. I am continuing with my evening primrose oil and cod liver oil tablets everyday. I have also found my favourite way to take my Brewer’s Yeast everyday is in a cup of bone broth – this is super yummy and a great breakfast on the go!

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The only changes made this week will be that I will be forcing myself to go to bed EARLY! This is extremely important in the Primal/Paleo lifestyle and quality sleep is essential to wellbeing. Although it is difficult to achieve quality sleep with small children in the house I will be in bed by 8.30 -9.00 pm each night. I have often read that the sleep you get before midnight is the most restful, with some quoting than 1 hour sleep before midnight is equal to 2 hours! I do recall on the odd occasion I am in bed early and woken by the kids at 1 or 2 am I do feel like I have had a full nights sleep! Why haven’t I done this earlier in the Challenge you ask? Well I have had visitors and it is a tad rude to skive off early in the evening!

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It seems my 2 pooches have no trouble with sleep!

The only other change is adding Borage Oil as my moisturiser rather than Rosehip Oil (or maybe alternating). After doing some more reading in Liz’s guide she recommends Borage Oil for those skin prone to redness, eczema, psoriasis, rosacea or acne. I have had rosacea in the past and still have a lot of redness in the chin area from scarring so I will be interested to see how the Borage Oil helps. None of the health food stores I went to carried it in liquid form but I am waiting for some to arrive in the mail from a Melbourne based business called Health & Happiness.

The Borage plant

Well that is about all for this weeks update. The only other thing to mention is that by returning to my strict Paleo diet I have lost 2 kg (almost 4.5 pounds for my US friends) in the last 2 weeks, this is without any form of exercise other than a Reformer Pilates class! I just want to say now that I do not follow the Paleo Diet as a weight loss tool but it is amazing to see the kilos drop off once you lose dairy, sugar and grains from your diet. I really don’t need to lose any weight, there is not much of me as I stand only 5 feet 2 inches! but I am happy with this little loss as I have really been unable to exercise since I had both my feet operated on last October for bunions so it has taken a bit of the tightness out of some of my clothes!

I did mean also to post another weeks worth of Paleo meal planning today but I am writing a guest article for another site so as soon as that gets done I will put one up.

Cheers,

Linda

PS. if you are looking to get your hands on a copy of Liz’s guide hang in there as I will be giving away a copy soon!

Paleo Diet Meal Plan and Recipes – Week 1

A few of my friends are wondering what I eat on a daily basis so I thought I would post what I ate last week and links to recipes etc. Some of these recipes can be made in advance and/or frozen.

MONDAY:

Breakfast – Fried bacon and egg on baby spinach and baby rocket with chives

Lunch – Easy Tandoori Chicken from Nom Nom Paleo with Salad – I prepped this the night before as I work on Mondays – so all I had to do was come home and just grill it. I quickly fried one piece up for my lunch that morning

Dinner –  Remainder of the Tandoori Chicken with Cauliflower rice for me (the rest of the family have plain boiled rice)

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Lunch Easy Tandoori Chicken and Salad

TUESDAY:

Breakfast – Fluffy Coconut Pancakes  – (made in Thermomix) with butter and 100% pure Maple Syrup

Lunch – Roast Sweet Potato and Salmon Cakes (adapted recipe from Nom Nom Paleo app) with salad plus Honey Balsamic Vinaigrette (substitued Coconut Aminos for soy sauce in this recipe) –  (both made/prepped in Thermomix)

Dinner – Garlic Rosemary Marinated Lamb Chops with Salad and vinaigrette – kids also had sausages

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Fluffy Coconut Pancakes

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Marinated Lamb Chops – BBQ ran out of gas!!

WEDNESDAY:

Breakfast: Left over pancakes

Lunch: Tinned Tuna with salad and roast sweet potato

Dinner: Leftovers from previous nights

THURSDAY:

Breakfast: Left over coconut pancakes

Lunch: Vegetable frittata (steamed in Varoma – Theremomix)

Dinner: Beef Ragu (made in Thermomix & slow cooker – made the day ahead) – with Zoodles (zucchini noodles) – rest of family eats normal pasta

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Zoodles – zucchini noodles

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Beef ragu in slow cooker

FRIDAY:

Breakfast: Oven baked bacon & eggs with spinach and rocket

Lunch: Left over beef ragu on baby spinach and rocket

Dinner: San Choy Bow  – I used this recipe but omitted the oyster sauce and substituted coconut aminos for soy sauce

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Oven baked egg and bacon with baby spinach and rocket

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Beef ragu and baby spinach and rocket

SATURDAY:

Breakfast: Banana Coconut Pancakes (made in Thermomix)

Lunch: Honey Mustard Chicken 

Dinner: Beef Tacos (Paleo seasoning and tortilla recipe) – rest of family had normal tortillas

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Coconut flour tortilla and beef taco mix

SUNDAY:

Breakfast: Oven baked bacon and egg, with bacon wrapped aspargus and baby spinach and rocket

Lunch: Left over beef ragu on baby spinach and rocket

Dinner: Roast Chicken with vegetables

Snacks and treats:

Banana and Walnut Bread

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Chocolate coffee cake with Chocolate Ghee Frosting

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Fruit

Nut mixes

I hope this helps people with their meal planning,

Cheers,

Linda

To Blog or Not To Blog – That Is The Question

Some of you may know that my husband has recently returned from almost 8 months overseas and as such I had become a blogging and Facebook recluse during this time to allow some well needed and earned family time.

I also had an self imposed month off the internet, especially Facebook, as I was attending a mindfulness in parenting and relationships course run by the amazing Dr Diana Korevaar from Nutured Families. When trying to figure out when I was actually going to find time in my day to devote to meditation I figured that if I gave up the internet my “me” time would dramatically increase and no surprise I was right!

This self imposed internet exile was fantastic and the lack of 24/7  “connection” with the world was quite a novelty. The result has been since my month off expired I have severely limited my time on Facebook, maybe checking it every couple of days and I also thought about giving up this blog all together. I was lucky enough to have coffee with my lovely friend Helen McLean, of Helen McLean Glamour & Vintage Portrait Photography, the other week and we discussed the pros and cons of blogging. Long story short, I decided to maintain this blog but not get hung up on deadlines or “having” to do it. Do it for the joy of sharing my passions and adventures and for no reason other than that.

So thanks to Helen I will be sharing my most recent sewing and knitting adventures….

Kiera wearing her Cinderella Cat book day outfit, her Black Cat Cloche Hat and her Italian inspired cape….

Finished baby jumper for Otto (modelled in photo below!!) and my Vanadium cardiagan which is my current work in progress.

as well as some amazing Paleo cooking blogs, books and apps and a few other things along the way!

Linda

Breakfast – Huevos Rancheros (Mexican Eggs) Gluten-free, Vegetarian, Dairy-free

I have had some requests for more breakfast options for those who are gluten-free, dairy-free and vegetarian so I am sharing this mornings breakfast with you today.

I love these Mexican Eggs – again out of Jane Kennedy’s book Fabulous food, minus the boombah – I have 2 of her books and they are both fantastic.

I quickly made this up using the Thermomix as it is super easy. But for those who don’t have one – it is easy regardless.

So here you go….

Huevos Rancheros 

Ingredients:

  • 1 tblspn olive oil (I used coconut oil)
  • 1/2 an onion (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 1 green capsicum (finely chopped)
  • 1 x 400g can of chopped tomatoes
  • 1/2 tspn chilli powder
  • 1/2 tspn ground cumin
  • 1/2 tspn oregano
  • salt & pepper
  • 4 eggs
  • 1/4 cup grated parmesan cheese (omit for dairy-free option)
  • fresh herbs (parsley or coriander work well)

Preheat your oven to 200 deg C.

Preparation For Thermomix 

Quarter onion and capsicum and place in Thermy along with clove of garlic – mix on speed 6 for 5 secs.

Scrape down, add oil and cook on 100 deg C for 3 mins on speed 1.

Add can of tomatoes, chilli, cumin, oregano and season with salt & pepper – mix on speed 2 for 4 secs.

Preparation without Thermomix

Heat oil in a pan and sauté onion, capsicum and garlic for one minute. Add can of tomatoes, chilli, cumin, oregano and season with salt & pepper. Mix to combine.

To put together I put a scone cutter in the bottom of a small bowl or a large ramekin and place tomato mixture around it and then crack the egg into the middle.

At this stage you can add some grated cheese on top if you like and then place in the oven and back for 10 minutes.

Remove from oven once egg is set and top with fresh herbs and enjoy!

For those that can have gluten this is great with toasted soldiers of bread.

Linda